Roasted Figs with Buche de Chevre & Balsamic Glaze

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There was a skinny fig tree in front of my childhood home — the original home, the only one that appears in my dreams, that I have hopelessly yearned for since the day I left for America.

Throughout my childhood, I remember tasting a sweet ripe fig only once. I grew up in the years of extreme food scarcity and no child could wait until the figs were ripe to harvest them. My brother and I began picking them earlier each year because we wanted to get them before the other children in the neighborhood could steal them. We tried to leave the raw figs in the rice sack or in the sun for them to ripen, but the figs stayed hard no matter how long we waited. 

One day, I was idling by the 2nd floor window daydreaming, which was something children often did in that era. A gentle breeze ruffled the leaves of the fig tree and a pinkish purplish bulb caught my eye. A ripe fig! I had never before seen a fig like this, rufescent and drooped from the slightly wilted stem. I nearly killed myself trying to pluck it with the help of a clothe hanger. I quickly stuffed it in my mouth before anyone could see me. There are no words that can describe the intense and shocking burst of pleasure as my teeth sunk into the flesh of that fig.

As I prepared these roasted figs today, I felt a nostalgic tug in my heart — a nameless longing. Was I twelve or thirteen? What was I daydreaming about? The neighbor boy with a “bad reputation” to play badminton with? The faraway lands I secretly read about in forbidden hand copied books? Or was it food? I was always a little hungry in those days and food was never far from my thoughts.

Not in my wildest dreams would I have imagined roasting dozens of ripe figs in an oven — a wonderful contraption I didn’t know existed until I came to the US.

As I used to daydream by the window, I now do by the oven. These roasted figs are sumptuous. They are great as appetizer, dessert or a snack. I used Buche de Chevre which was absolutely exquisite, but goat cheese will also taste great with it. The balsamic glaze is an important ingredient that is not optional in my mind. It is a perfect finishing touch to complete the dish.

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Roasted Figs with Buche de Chevre & Balsamic Glaze

Figs

Brown sugar

Buche de Chevre

Balsamic Glaze

Pinch of salt

Pine nuts

Mint leaves

Olive oil spray

Preparation:

Preheat the oven to 425°F.

Rinse the figs and pat them dry, then cut off the stems and, without cutting through the base, halve them from top to bottom.

Spray a baking pan with good olive oil. Dip the cut side of the fig in a dish of brown sugar. Line the figs cut side up in the baking pan.

Bake until the sugar is bubbling and the figs is heated through, about 15 minutes.

Sprinkle broken cheese on top. Drizzle with balsamic glaze. Top with pine nuts and mint leaves. Serve warm.

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Healthy Mini Tarts with Fresh Berries

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The last week of May in San Francisco is absolutely my favorite time of the year. Today is a warm and sunny day that signals the coming of summer. Audrey and I will be going back to China to visit my parents when school breaks.  She will also be playing my character on screen in the flashback scenes.  We went shopping for summer clothes for our upcoming trip.  In a little boutique on Union Street, I saw the prettiest skirt in the whole wide world but they didn’t have my size. “I’m so fat,” I lamented. Audrey stopped me right there and said, “Don’t ever say things like that about yourself.  You are beautiful.” Did I sense some sort of a role reversal? She totally sounded like the mother between us when she said that.

After we were done with shopping, we came home and made these simple and delicious tarts with patriotic colors to celebrate Memorial Day.  They are healthy and quite guiltless to enjoy. For those of you who are allergic to gluten, They are also gluten free!

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Healthy Mini Tarts with Crispy Almond Flour Crust & Fresh Berries

Ingredients for the Shells:

1 cup almond flour

1/4 cup oat bran

1 1/2 tablespoon honey or molasses

2 tablespoons coconut oil, melted

1 teaspoon pure vanilla extract

1/2 teaspoon almond extract

1/2 teaspoon baking powder

Pinch of salt

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Ingredients for the Creamy Filling:

1/2 cup nonfat Fage or other Greek yogurt

1/2 cup 1/3 less fat cream cheese

3 tablespoons xylitol or sugar

1 teaspoon pure vanilla extract

1/2 teaspoon almond extract

Fresh berries to top it off

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Preparation:

Pre-heat oven to 325.

Grease muffin pan well with coconut oil (grease only 8 cups and not all 12 cups)

Mix all dry ingredients in a mixing bowl. Mix all the wet ingredients in another bowl. Fold wet into dry and knead until well mixed.

Separate the dough into 6 to 8 equal balls. Press into 8 muffin cups to create the shape of the tart shells. If you make 8 mini tarts, the shells will be thinner and shallower. If you make 6, the shells will be thicker and deeper.

Bake for 13 to 15 minutes. Let cool.

Cover the muffin pan with a cutting board and flip them over. Pat the back of the muffin pan with your hands to loosen baked shells from the pan.

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Roasted Halibut with Miso and Wine

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When I was filming in China, I was able to spend time in my parents’ kitchen now and then, baking them healthy desserts without the use of measuring utensils. Sometimes it turned out beautifully and other times it was a disaster, but my parents were always pleased with whatever I cooked for them and dutifully ate everything until the last bite. My mother has been getting increasingly forgetful. If I prepared the same dish that she had liked the week before, she would exclaim that she had never tasted anything this delicious ever in her life.

Whenever I had a free day from filming, I would sit with her and listen to her telling me stories from her past.  On some days, she would tell the same story a number of times. As the present becomes hazier, her focus has turned more and more toward her childhood.

During the Japanese invasion of China, my grandparents left to study in England when my mother was four and my aunt was two.  My mother lived with her maternal grandparents and her schizophrenic uncle while her sister lived with another branch of the family. 

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My maternal grandmother had this picture taken in a photo studio before leaving for England

My mother’s uncle was an extremely talented artist who had a teaching position in an art school, but every winter he would take a few months off because that was the season when his schizophrenia became severe. During those months, my mother would have a playmate.  According to my mother, her uncle loved her more than anyone else in the house. During his winter craze, he would either put her on the handle bar of the bike and ride around the streets in lightning speed, or he would hold her in his arms and tell her that he would throw her down from the balcony. He told her not to be afraid because she could fly. He told her that she would be rewarded with sweet roasted chestnuts if she let him throw her. “He would try to hang me over the railing, and I would giggle and hold onto him with all my strength,” my mother said without any sense of drama. If my mother’s childhood experiences happened today in America, she would need a life time of therapy to overcome the trauma. I wonder if her generation is more resilient because life was harder.

When time came for me to say good-bye to my parents, I was very sad, though I was also anxious to get home to my daughters and Peter in San Francisco. My parents and I never hug or say I love you.  That’s how we have always been.  But as I was getting into the car this time, my mother pulled me into her for a hug as if she felt this might be the last time she would see me.

I pulled a Chen, as Peter would say; I read the departure time wrong by an hour. The airline called me to say that they were closing the check-in desk, but I begged them to keep it open for another 15 minutes and told them I would not need to check in any luggage.  I sprinted from the car to the check-in desk and the airline staff rushed me through the border control, security and all the way to the gate. However, after five hours of waiting on the tarmac, the flight got canceled. I called my mother and told her about the cancellation. “You poor girl,” she said in her soothing and sympathetic voice as she has done countless times in my life whenever I told her about anything that was frustrating or disappointing. Then she brightened up, “No worries.  Just come home.” I wondered if she would remember this call and be really surprised when I went back to her apartment.

My mother was expecting me when I arrived, remembering clearly that I had called about the flight cancellation. Sheepishly, she said to me, “I’m so sorry. I forgot to say a prayer for you as I always did before you’d fly. I will pray for you tonight and everything will be all right for tomorrow.” She felt as if her negligence must have somehow caused the mechanical problems of the plane. My mother grew up in a missionary school taught by a British missionary and she believes firmly in the power of prayers. 

I have been home in San Francisco for a while now, but I have been too jet lagged and behind on so many things to make a dish worth blogging about until today. This simple roasted halibut with wine and miso is easy and delicious. You can enjoy it with rice, or some sliced cucumber, or by itself. I used the crunchy Japanese rice seasoning as garnish, but it actually is a crucial ingredient that enriches the taste and the texture of the dish.

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Roasted Halibut with Miso and Wine

2 pounds fresh halibut, cut into desired size

1 1/2 tablespoon red miso paste

1 1/2 tablespoon Shao Xing cooking wine or Japanese mirin

1 teaspoon cooking oil

Cooking spray to grease the baking pan

Garnish with:

Nori Katsuo Furikake (Prepared sesame seed & seaweed)

Chopped spring onion

Chili flakes

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Preparation:

Marinate the fish in the miso, wine and oil mixture for 30 minutes to an hour.

Pre-heat oven to 425.

Line a baking dish with foil and spray oil before laying down the fish.

Roast for 13 to 15 minutes or until fish is browned on the outside and opaque in the inside.

Garnish with Nori Katsuo Furikake, green onion and chili flakes.

Serve hot.

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Greek Yogurt Panna Cotta

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Dessert before dinner is not a problem in this case.

These are absolutely the most delicious little treats made with the simplest and healthiest of ingredients.  When I was in Shanghai earlier this month, I made them for my parents, and they couldn’t believe that the decadent panna cotta was actually good for them.  Whenever I visit my parents, I pack food in my suitcases —  cheeses, extra virgin olive oil, whole grain cereal, decaf coffee beans… you name it.  My suitcases remind me of the ones hauled by the black market merchants during the era of food rationing in China. This time I brought them a bag of xylitol along with other novelty foods.  My dad has a voracious appetite and he loves sweets, but he needs to watch his blood sugar.  So xylitol was a perfect gift for him, and the panna cotta was a perfect dessert to showcase it. 

Looking at my dad chomping on peanuts in front of the TV, I knew I was doomed. It is amazing how one can inherit a penchant for peanuts from one’s father. There is definitely a peanut loving gene  in my DNA.  My dad is hard of hearing and talking with him is laborious for the both of us; so we shelled peanuts together while watching some Sino-Japanese war series on TV. It seemed that my parents are always watching the same battles being fought every time I visit them.  The Japanese invasion and the Chinese resistance must be one of the few themes that can pass censorship while still showing some scenes of sex and violence. I was able to make them happy simply by sitting with them. Nothing else was required — just my presence. I think only children have this kind of magical power over their parents.

Okay, back to the panna cotta. It is low fat, but feels extremely creamy in your mouth.  I made mine sugar free with xylitol and stevia extract.  Stevia extract is natural and has virtually no calories. I usually add a pack or two with about 1/4 cup of xylitol. If you don’t like xylitol or stevia, you can use 1/3 cup to 1/2 cup of sugar depending on how sweet you want your panna cotta.  

Everyone in the family loved the panna cotta not only because it is delectable and healthy, but also because home-made dessert means mommy is back.

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I found reusable yogurt bottles with lids to be perfect for the panna cotta. You can easily store them in the fridge for a few days.

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Greek Yogurt Panna Cotta

2 1/2 cups Fage Total or other full fat Greek yogurt

1 1/2 cup 2% organic milk or milk of choice or cream (I used 2% organic)

1 1/2 to 2 teaspoons pure vanilla extract

1/4 cup xylitol or sugar

1 to 2 packs of organic stevia or 1 to 2 more tablespoon sugar

1 1/2 tablespoon fresh lemon juice

1/4 teaspoon xanthan gum (optional)

2 1/2 teaspoons (1 1/4 ounce packet) unflavored gelatin

Canola or safflower for greasing the containers

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Preparation:

Grease the containers (ramekins or teacups or bowls) if you plan to un-mold the panna cotta when serving.  If you plan to serve the panna cotta in the container that you make it with, you can skip the greasing.

Pour 1 cup of milk in a bowl and sprinkle the gelatin in the milk, let soak until soft, 5 to 10 minutes.

In a small sauce pan on low heat, stir the xylitol or sugar, milk and gelatin until melt. (Do not boil.) Let cool for 3 to 5 minutes.

In a food processor, mix together milk gelatin mixture, yogurt, lemon juice, vanilla extract, xanthan gum and stevia.

Pour mixture into desired container and refrigerate for 2 to 8 hours depending on the size of the container, about 2 hours for small ramekins or cups and up to 8 hours or overnight for a cake pan.

To take the panna cotta out of the container, dip the bottom of the container in a pan of hot water for 5 seconds, or use a sharp knife to separate along the side of the container. Cover the container with the plate you plan to serve on and turn the whole thing upside down.

Serve with fresh berries and a dollop honey or maple syrup

Or

Top with brandied dried apricots

I made the brandied apricots the same way I made the brandied dried figs and the brandied dried cherry.

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Saturday Brunch…

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Poached egg on smoked salmon

What more can I say about Saturday mornings? I have written about my love for them many times since I began this blog over a year ago.  I know people who start out their Saturday mornings in the gym or on the golf course and I admire their active way of life, but I never want to leave the house until mid afternoon.  I enjoy the feeling that there is no where to rush to — just sipping my tea and reading the paper while the muffins bake. Yes, I still have subscription of newspapers that get dropped off at my door.  I am completely unwilling and unable to let go of this old fashioned habit that connects me to the person that I once was.  Like many of my compatriots who came to the US during the 80s as students, I read newspapers to improve my reading comprehension in English, and learned to make sense of the American life via Dear Abby. 

There is an interesting article on The Wall Street Journal today, titled The Secret of Immigrant Genius. It talks about the role of “schema violations” —  the very act of uprooting and replanting that we go through as immigrants — in intellectual development. Apparently, when we feel topsy-turvy and when our temporal and spatial cues are off-kilter, our creative juice flows more abundantly.

Through out those “topsy-turvy” early years in America, kitchen was always a place of comfort and reorientation for me.  Cooking is universal; it makes you feel at home wherever you are.

Now a few words about these muffins.  When I have a craving for more decadent muffins made with real butter and sugar I would just buy them in a neighborhood bakery.  When I make my own, I always try to use alternative ingredients that are higher in nutrients and lower in sugar, butter or simple carbs.

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Apple Carrot Walnut Muffins

Ingredients:

1 cup wholewheat flour

3/4 cup almond flour

1/4 cup xylitol or sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup walnuts, roughly chopped

2 eggs

5 tablespoons milk

1 cup shredded apple

1 cup shredded carrot

1 teaspoon pure vanilla extract

1/4 cup coconut oil, melted (butter is fine, too)

Preparation:

Pre-heat oven at 350F.

Mix all dry ingredients in a mixing bowl.  Mix all wet ingredients in a separate bowl.  Pour wet ingredients to the dry ingredients and mix, but don’t over mix.

Ladle the mixture into the muffin cups — either oiled or line with paper muffin cups. Bake for 30 to 35 minutes until a toothpick inserted comes out clean.  The recipe makes 12 large muffins.

Note:

You can also use all carrots or all apple in this recipe.  If your apples or carrots are not very juicy, you will need to add a tablespoon or so more milk to compensate for the moisture.

Orange Walnut and Gorgonzola Salad with Fresh Citrus Dressing

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We went to Los Angeles to celebrate Peter’s father’s birthday as we have always done in January over the years.  As usual, I brought an extra bag and looked forward to picking the bountiful crop of oranges from their yard.  Their tree bears the sweetest and juiciest oranges that I have ever tasted anywhere in the world.  As we picked the fruits together, Peter’s mother told me that this year she has harvested well over a thousand oranges from this amazing tree. 

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The first thing I did after I returned home was to make this orange salad with a fresh citrus dressing.  It was so refreshingly delicious that Peter and I finished the entire salad and I had to make a second batch for the kids.

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Orange Walnut and Gorgonzola Salad with Fresh Citrus Dressing

Ingredients:

5 to 6 heaping cups organic spring mix

1/4 red onion, thinly sliced (optional)

2 large fresh juicy sweet oranges, peeled and pith removed

2/3 cup of toasted walnuts

1/3 cup gorgonzola cheese, crumbled

Ingredients For Dressing:

2 tablespoons fresh orange juice

2 tablespoons fresh lemon juice

1 tablespoon extra virgin olive oil

1 teaspoon coarse ground mustard

1 teaspoon honey

1 loosely packed teaspoon orange zest

1 loosely packed teaspoon lemon zest

1/4 teaspoon salt or to taste

Freshly ground pepper

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Preparation:

Toast the walnuts in a toaster oven or on a pan on the stove until slightly browned.

Using a serrated knife on a clean cutting board, cut off the two ends of the orange.  Stand the orange on the cut end on the board and cut off the skin as you turn the orange like a drum.  Slice the orange in half lengthwise, and then slice into thin half circles.  Save the juice and pour it into a bowl to make the dressing.

Mixing all the dressing ingredients and set aside.

Toss together the spring mix, sliced red onion and the orange slices in a salad bowl with half the dressing.  Separate into 4 servings and top with toasted walnut and crumbled gorgonzola.  Drizzle with the rest of the dressing and serve.

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Crunchy Pumpkin Spiced Granola

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Breakfast

Around this time of the year, my brother-in-law’s family comes to stay with us.  They always bring us oranges from Peter’s parents’ yard, home baked Christmas cakes and granola.  This year, they brought us the most delicious pumpkin spiced granola, which we have been eating for breakfast, snack and dinner.

I imagine my sister-in-law in their kitchen, measuring, weighing, mixing, turning the granola every 15 minutes with a spatula, tasting… You can’t buy this in a store with money.

When I was a child, my father would occasionally bring home gifts from his patients — sweet rice cakes, peanuts, ham, live chickens or salted duck eggs…  In those days of scarcity, food expressed one’s gratitude more than anything else in the world.  My parents would in turn re-gift the live chicken and the ham to the artist who gave my brother free drawing lessons or the swim coach who let us use the pool during off hours. My brother and I were always forlorn every time the food was given away.

Nowadays, I get to actually eat the food from the gift bags.  This crunchy granola can be enjoyed in so many different ways.  I served it on top of my yam casserole as a side dish for dinner and everyone loved it.  You can bake the yam casserole before sprinkle a layer of the granola on top, or you can simply make an instant casserole by mashing the cooked yam with the ingredients and top it with the granola.

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Dinner

Crunchy Pumpkin Spiced Granola

Ingredients:

  • 3 and 3/4 cups old-fashioned rolled oats
  • 2/3 cup unsweetened coconut
  • 2/3 cup pumpkin seeds (pepitas)
  • 1/4 cup uncooked quinoa
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice*
  • 1/8 teaspoon salt
  • 2 large egg whites
  • 1/2 cup pumpkin puree
  • 1/3 cup pure maple syrup
  • 1/4 cup coconut oil, melted (or vegetable oil)
  • 3 Tablespoons packed dark brown sugar (or light brown)
  • 1 teaspoon vanilla extract
  • 2/3 cup dried cranberries

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Directions:

Preheat oven to 325F degrees.  Line two large baking sheets with silicone baking mats or parchment paper. Set aside. In a large bowl, toss the oats, coconut, pumpkin seeds, quinoa, cinnamon, pumpkin pie spice, and salt together until combined.  Set aside. In a medium bowl, whisk the egg whites for about 1 minute.  Whisk in the pumpkin puree, maple syrup, melted coconut oil, brown sugar, and vanilla until smooth and combined. Pour over dry ingredients and mix until everything is moistened. Spread onto two baking sheets and bake each batch for 40 minutes, making sure to stir the granola every 10-15 minutes to prevent burning.  Allow granola to cool for 20 minutes on the baking sheets. This will help it get crunchier. Pour into a large bowl and add the dried cranberries. Cover tightly and store at room temperature for up to 2 weeks. Granola will lose its crunch overtime because of the pumpkin.

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P1090389P1090406This wonderful granola recipe is from Sally’s Baking Addition.

Apricot Chili Soy Glazed Chicken

P1090086I was on my way to the Pilate class when I heard the driver cracking his knuckles.  I instantly thought of Audrey, who pops her joints loudly all the time — not only her knuckles, but also her neck the way a burly man does before a fist fight.  Looking out the car window, I recalled how I used to nag her about it — telling her that no good men would want to marry a girl who cracked her knuckles; how I tried to bribe her with sleepovers and pocket money to stop doing that.  Suddenly I was washed over by a craving for her so strong that I felt my guts being tugged.  Missing someone you love deeply seems to come in waves. In the calm sea of my daily routine today, I was hit by a tidal wave without any warning.  The tides of my heart are entirely dictated by a gravitational force from far away — the waxing and waning of the moon that is my loved ones.

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Audrey on the set of Marco Polo in Budapest

Three more weeks to go — the countdown begins.  In the olden days, a trip between here and the US would take at least three weeks on the ocean liner.  I will pretend that I have already embarked for San Francisco, getting closer to home with every sunrise.

Looking into my fridge, I saw a bottle of apricot jam sitting in the door pocket that was a part of the welcome package from the production when I first arrived in Malaysia. I decided to use the jam as an ingredient to cook the chicken. 

Since I am on a ship in the middle of the ocean, there will be no more trips to the grocery market. I will cook with only what’s on board for the next three weeks.

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Chicken with Apricot Chili Soy Glazing

Ingredients:

4 small chicken thighs

1/4 cup cooking wine

2 tablespoon soy sauce

4 slices of ginger

1 tablespoon cooking oil

Ingredients for the glazing:

1/4 cup apricot jam

1 tablespoon soy sauce

2 teaspoon lime juice or rice vinegar

2 teaspoon sriracha sauce

2 Thai red chili, seeded and minced (leave the seeds in if you want extra heat)

2 cloves garlic, minced

Preparation:

Mix the ingredients for the glazing and set aside.

Wash the meat and marinate in the wine, soy sauce and ginger slices for 30 minutes or longer, turning them now and then to marinate evenly.

Discard the marinade and pat dry the thighs with paper towel.  Heat the oil and brown the meat in a nonstick pan on medium heat for about 5 to 7 minutes on each side. 

When the chicken thighs are browned and cooked thoroughly, pour the glaze into the pan and let cook for 3 to 4 minutes or until the glaze is thickened and sticky, but not burned.

Garnish with spring onion and sesame seeds and serve on a bed of sautéd vegetables. Click on the link for the recipe for sautéd vegetables.

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Fish Maw Soup for the Octogenarians

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Father helping Mother

I don’t know exactly when and how it started, but my parents and their old medical school classmates have been holding a monthly reunion in Shanghai.  It’s something they all look forward to and talk about for most of the month.  Some of them would come from other cities, or even other countries.  They take turns hosting, and this month was my parents’ turn.

My mother was reluctant to host, fearful that people might notice her dementia more if she was the center of attention.  What if she suddenly forgot someone’s name — someone she had known all her life?  My father pledged his help and reassured her that everything would turn out fine. He wrote each guest’s name on a little sticker and asked my mother to stick them onto the cups they would be using. 

I was thrilled to have a few days off from the Marco Polo production and flew to Shanghai for the party.  My mother was relieved that her movie star daughter would not only take some of the attention away from her but also cook for her guests. The invitation was for 11:30am, but the guests began to trickle in as early as 10:30.  It was a good thing that we began preparing and cooking the night before.

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It touched me to see some of the faces that I used to know from my childhood — now worn but richer and somehow more characteristic of themselves. Perhaps that’s how people age — shedding layers of pretense or shield, becoming closer to their true and naked selves. Most of them had been doctors all their lives.  Physicians in their days received a meager salary from the government just like workers in any other profession in China.  Many of them could not afford taxis and came to the reunion by bus. It took some people more than an hour to reach my parents’ place, but they wouldn’t miss the gathering for anything.

These octogenarians amazed me with their robust appetite and booming voices.  They seemed to burst into peals of laughter with every other sentence.  For a while I was slightly concerned that someone might choke on their food laughing and swallowing all at once.

While they laughed and ate, I snapped pictures of them and burned each one a disc.  They were very pleased that someone documented and captured their happy times together.

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Watching the slide show I made of their boisterous reunion

One of the dishes I made was fish maw in bone and ham broth with the fish maw I brought back from Malaysia.

My father (middle) and my mother with their old friend at the reunion.

My father (middle) and my mother with their old friend, Little Shandong, at the reunion.  Little Shandong is still called Little Shandong at the age of 84.

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Fish Maw Soup

Ingredients for the broth:

2 to 3 kilos of pork leg bones

1 ham bone

8 slices of ginger

1 cup of Shao Xing cooking wine

1 large pot of water.

Ingredients for the soup:

2 cups wood’s ears (soaked and drained)

2 cups fish maw (soaked, washed and wrung dry)

3 long young turnips (don’t buy the ones that are thick, which tend to be hollow)

1/4 kilo baby bok choi hearts

White pepper powder

Ham slices for garnish (optional)

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Preparation:

Wash the bones and boiled a large pot of water with a few slices of ginger in it.  When the water is boiling, add the pork bones to it.  When it boils again, drain the water and rinse the bones one more time. 

Boil the bones and ham bone in a new pot of water with the cooking wine and ginger for 4 hours or longer.  Skim off the top any congealed blood every once in a while if there is any.

When the broth is fragrant, take out the bones and add the rest of the soup ingredients except for the bok choi hearts and let it simmer for another 30 minutes. 

Turn up the stove to high and add bok choi hearts.  Let cook for about 30 seconds and serve the soup hot with a lot of white pepper powder.  

Note:

If you like gnawing on bones, leave some in the soup as I did.  You can also add fish balls to the soup if you like fish balls.

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