-

XXX

Volunteer: ” Why your loquat trees are so short, and mine is 30 feet high? ”
義工: “為何你的枇杷樹都這麼矮, 而我的樹有30呎高?”
Nung-fu: ” Instead of cutting all the lower branches, you top the loquat tree to keep as low as it can be.”
農夫: “保留低枝, 剪去頂端高枝, 盡量使樹長矮.”

XXX

Volunteer: ” Your variety is better than mine.”
義工: ” 你的品種一定比我的好.”
Nung-fu: ” How do you know that?”
農夫: ” 你怎麼知道的?”
” Your loquat is sweeter than mine.”
” 你的枇杷比較甜.”
” Variety does not make so much deference.  It may be the squirrel, not until loquat fully ripen, you intend to have the fruit before squirrel come.  Only when it is ripe, it is sweet”
” 品種並沒多大關係.  可能是松鼠, 你不等枇杷完全熟, 在松鼠來之前就吃它.  枇杷熟了才會甜.”

XXX

Volunteer: “Loquat is tasty.  I’ll plant a loquat tree from seed.  Do I have to open the shell  to help the seed germinating?”
義工: ” 枇杷太好吃了.  我要用種子種一棵枇杷樹.  把殼敲碎, 會讓種子快發芽嗎?”
Nung-fu: ” On the contrary, you’ll kill it.”
農夫: ” 正好相反, 你會毀了它.”

XXX

Please visit

http://picasaweb.google.com/116046372494550496500/DahWonTrip06122010?
authkey=Gv1sRgCMiOymJjZC69gE&feat=directlink

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There are many wild goosefoot plants growing in the field.
田裡長了許多野莧菜.
Wild goosefoot is good for making smelly juice to marinate smelly tofu.
野莧菜可以做臭滷浸臭豆腐.
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Farmer’s simple food—-Smelly Tofu(to be continued)
農家食譜—-臭豆腐(待續)

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Together the duck sister hatched 15 ducklings.
鴨子姊妹花合力孵出了15隻小丫丫.
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Taste of Home Town—- Chinese Ham Tzong Tzyy

Glutinous rice, soak in water over night
Pork, 80% lean, cut in pieces and marinated with cooking wine, soy sauce
Chinese ham or Virginia ham, 2-3 pieces, sliced
Dry bamboo leaves, soak in water over night
Thin cotton thread
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Method
Fold and lay both ends of bamboo leaf together into cone shape.  One hand hold it.
Orderly add 1Ts glutinous rice,1pc pork,1pc ham,and 1-2Ts glutinous rice to 3/4 cone
Fold the leaf back to cover the rice, and press two sides of the leaf down
Fold the bamboo leaf end back to wrap the cone, thumb press the end
Tightly tie it with thin cotton thread over the leaf end
Cook in boiling water for 30 min.
Heat off till cool at least 30 min

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家鄉味—-火腿粽子

糯米, 浸水過夜
豬肉, 80%瘦肉, 切塊並用米酒,醬油醃
中國火腿或維吉尼亞醃肉, 2-3塊, 切薄片
粽葉, 浸水過夜
細棉線

做法
重疊粽葉兩端裹成尖錐形.  一手握尖錐.
依序放1湯匙糯米, 1塊豬肉, 1片火腿, 和1-2湯匙糯米至3/4尖錐
折回粽葉蓋住米, 同時將粽葉兩邊壓下
葉基折回裹住尖錐, 大姆指壓住葉基
細棉線壓過葉基綁緊尖錐
滾水煮30分鐘
熄火待涼至少30分鐘
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Taste of Home Town—-Red bean Tzong Tzyy

Glutinous rice, soak in water over night
Red bean, soak in water over night
Sweet olive dew
Sugar
Dry bamboo leaves, soak in water over night
Thin cotton thread

Method
Mix glutinous rice and red bean
Wrap bamboo leaf in cone shape
Add glutinous rice and red bean mixture to 3/4 of the cone
Wrap up with bamboo leaf
Tie with thin cotton thread
Cook in boiling water for 30 min.
Heat off till cool at least 30 min
Serve with sweet olive dew or sugar, as desired

家鄉味—-赤豆粽

糯米, 浸水過夜
赤豆(紅豆), 浸水過夜
桂花釀
白糖
粽葉, 浸水過夜
細棉線

做法
混合糯米與赤豆
粽葉裹成尖錐形
放赤豆糯米至3/4尖錐
粽葉包裹
細棉線綁緊
滾水煮30分鐘
熄火待涼至少30分鐘
食用加桂花釀或白糖, 隨意
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Duck, 1 or 1/2, cleaned
Soy sauce, 8 or 4 Ts
Cooking oil, 2 cups

Method

Cook duck in boiling water, 15-30 min.,or till not bleed.  Never cook to tender.
Marinate with soy sauce, over night
Pour oil into the pot over high heat
Fry the duck till both sides brown
Remove the duck to cool off, chop and dish

**Buy duck in the Chinese super market.  Cook young duck 15-20 min.
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家鄉味—-香酥鴨

鴨, 一隻或半隻, 洗淨
醬油, 8湯匙或4湯匙
油, 2杯

做法
滾水煮鴨,15-30分鐘,或肉不出血. 絕不可燜至軟爛.
醬油醃泡隔夜
倒油入鍋, 高熱
炸鴨, 兩面焦黃
起鍋待涼, 剁斬裝盤
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**中國超市買鴨. 嫩鴨煮15-20分鐘.
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Today’s work
本日農事

Nung-fu__Fix the leak of dripping system
農夫_修理漏水
Nung-fuh__Plant the wisteria cuttings
農婦__白玉藤插枝
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A friend asked me how to cook the egg plant.
一個朋友問我如何燒茄子.
Old granny was used to cook it in the rice cooker.
老祖母慣常用電鍋蒸茄子.
It is simple and easy.
簡單容易.

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Taste of Home Town-Steamed egg plant

Egg plant, 1 pc, sliced
Garlic, 3 cloves, finely chopped
Soy sauce, 2-3 Ts
Sesame oil, 2-3 ts

Method
Switch down to cook the rice in a rice cooker for about 5 min.
Quickly add egg plant in a steam pan/or right on the rice to cook with the rice
After switch up, wait 5-10 more min to make the egg plant tender
Remove the egg plant to a plate and cut it into shreds with chop sticks
Add chopped garlic, soy sauce and sesame oil, mix well

**The skin of the Chinese egg plant is much tender then that of American egg plant.
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家鄉味-蒸紫茄

茄子, 1個, 切片
大蒜, 3粒, 剁碎
醬油, 2-3湯匙
蔴油, 2-3茶匙

做法
按下電鍋開關煮飯約5分鐘
迅速放進茄子在蒸盤上或米上與米同煮
開關跳起, 再等5-10分鐘, 讓茄子軟爛
移茄子到盤中, 用筷子將茄子割細
加蒜末醬油蔴油, 拌勻

**中國茄子比美國茄子皮嫩得多.
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Today’s work
本日農事

Nung-fu__Plow up the new flower beds
農夫_翻犁新闢花區
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Around the pussy willow
圍繞銀柳
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And bamboo bush
和竹叢四周
Nung-fuh__Weed the bearded iris area
農婦__鳶尾蘭區除草

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Mix wormwood with glutinous rice flour,
Make some glutinous rice balls.
Memory of green,
Remains with me.

艾草與糯米粉
做幾個湯圓
綠的懷念
到如今

Taste of Home Town—-Wormwood glutinous rice ball, green glutinous rice ball

Wrap
Glutinous rice flour, 1/2 package
Wormwood or green veggie(Spinach will do), a pinch

Inside
Ground pork, 1/4 lb
bamboo shoot, finely chopped, 1 Ts
Dry mushroom, finely chopped, 1 Ts
Soy sauce, 1 Ts
Salt, 1/4 ts
Rice wine, 1 ts

Method
Cook wormwood in boiling water till tender, about 1-2 min
Remove wormwood to cool, mix well with glutinous rice flour
Mix inside ingredients, make glutinous rice balls
Cook glutinous rice balls in boiling water till float. Add water till it boils thrice.

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家鄉味-艾青湯圓, 青綠湯圓

皮
糯米粉, 1/2包
艾草或綠菜(菠菜等易煮軟者皆可), 1撮

餡兒
肉末, 1/4磅
筍丁, 1湯匙
香菇丁, 1湯匙
醬油, 1湯匙
鹽, 1/4茶匙
米酒, 1茶匙

做法
滾水開蓋煮艾草(或綠菜)至軟, 約1-2分鐘
取出艾草, 待涼拌進糯米粉, 揉勻
肉餡兒拌勻, 取小塊綠皮裹入適量肉餡兒
滾水煮綠湯圓至浮出水面, 三滾即可

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Treacherous weather
靠不住的天氣
-

In the morning
清晨

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In the evening
傍晚

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The green orchid
綠蘭花

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Taste of home town—-Ten Veggies, Perfect Ten

Carrot, shredded
Wild mustard leaves, shredded
Burdock, shredded
Purple onion, sliced
Enoki mushrooms, rooted
Brown mushrooms, sliced
Bean sprouts
Yellow Chinese chive, cut in inch segment
Cabbage leaves, shredded
Snap bean, cut in inch segments, cooked
Oil, 1-2 Ts
Salt, 1-2 Ts

**Take exact 10 veggies, No more or less, to be perfect ten.

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Burdock
牛蒡

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Method
Pour 1-2 spoon oil in pan and bring it to high heat
Add carrot, burdock, snap bean, stir fry 1.5 min.
Add Enoki mushroom, brown mushroom, cabbage, stir fry 1 min.
Add wild mustard, purple onion, stir fry 30 Sec.
Add green beans sprouts, yellow Chinese chive, stir fry 30 sec.

Nung-fu comment:     xx
Nung-fuh gloss:     ***

家鄉味—-如意菜, 十全十美

紅蘿蔔, 切絲
野芥菜, 切絲
牛蒡, 切絲
紫洋蔥, 切絲
金針菇,
棕蘑菇, 切片
綠豆芽,
韮黃, 切吋段
包心菜, 切絲
四季豆, 切吋段, 煮熟
油, 1-2湯匙
鹽, 1-2茶匙

**不多不少, 取十樣菜成十全十美.
做法
紅蘿蔔絲, 牛蒡絲, 四季豆入熱油鍋炒1.5分鐘
加金針菇, 棕蘑菇片, 包心菜絲炒1分鐘
加野芥菜絲, 紫洋蔥絲炒30秒
加綠豆芽, 韮黃炒30秒

農夫評語:      xx
農婦補白:      ***
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Yellow Chinese chive
韮黃

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Taste of home town—-Curry Ten Veggies, Curry Perfect Ten

Carrot, shredded
Wild mustard leaves, shredded
Burdock, shredded
Purple onion, sliced
Enoki mushrooms, rooted
Brown mushrooms, sliced
Bean sprouts
Yellow Chinese chive, cut in inch segment
Beet, shredded
Celery, shredded
Curry sauce mix, 1/2 pc
Oil, 1-2 Ts
Salt, 1-2 Ts

-

Method

Pour 1-2 spoon oil in pan and bring it to high heat
Add carrot, burdock, beet, stir fry 1.5 min.
Add Enoki mushroom, brown mushroom, celery, stir fry 1 min.
Add wild mustard, purple onion, stir fry 30 Sec.
Add green beans sprouts, yellow Chinese chive, stir fry 30 sec.

**Replace the beet, if you don’t like it red.

Nung-fu comment:     *
Nung-fuh gloss:     ****

又一味—-咖哩如意菜, 咖哩十全十美

紅蘿蔔, 切絲
野芥菜, 切絲
牛蒡, 切絲
紫洋蔥, 切絲
金針菇, 去根
棕蘑菇, 切片
綠豆芽,
韮黃, 切吋段
甜菜, 切絲
芹菜, 切絲
咖哩
油, 1-2湯匙
鹽, 1-2茶匙

做法
紅蘿蔔絲, 牛蒡絲, 甜菜絲入熱油鍋炒1.5分鐘
加金針菇, 棕蘑菇片, 芹菜絲炒1分鐘
加野芥菜絲, 紫洋蔥絲炒30秒
加咖哩
加綠豆芽, 韮黃炒30秒

*不喜甜菜紅, 另取他菜.

農夫評語:     *
農婦補白:     ****

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左  咖哩如意菜

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The Great Blue Heron on the top of a willow tree   
蒼鷺上樹
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Taste of home town—-Zong zi, Glutinous Rice Wraps

Dry bamboo leaves, soak in water overnight
Sweet rice(Glutinous rice)2.5-5lb, 1 Ts soy sauce, 1 ts salt, mix well
80% lean pork, in chunk, marinated in soy sauce and rice wine overnight
Ham(Chinese ham or Virginia ham), sliced
Cotton thread
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Method

Glossy side of the bamboo leaf up, fold downward into triangle, hold in left hand gently
Add sweet rice, 1 Ts, do not stick to the tip
Add pork, 1-2 pcs, depend on sizes
Add ham, 1 pc
Add sweet rice, 1 Ts, lightly press
Right hand push the bamboo leaf up to wrap it up
Fold back the stem of the bamboo leaf
Tie up the stem of the bamboo leaf with cotton thread
Cook in boiling water for 30 min.

Nung-fu comment:*****(Actually ******************************)
Nung-fuh:*****
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家鄉味—-火腿肉粽

乾粽葉, 浸水過夜
糯米2.5-5磅, 1湯匙醬油, 1茶匙鹽, 攪拌勻
略帶肥瘦鮮豬肉, 切塊, 醬油酒醃過夜
火腿(中國火腿或Virginia ham), 切薄片
細綿繩

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作法
濕軟粽葉光面向上, 彎折成三角形尖頭, 左手輕輕握緊
放1湯匙糯米, 不可堵在尖頭
放鮮肉1-2塊, 視肉大小而定
放火腿1片
放1湯匙糯米, 輕壓平整
右手將粽葉推向上,包裹蓋住米與肉
回轉粽葉柄
細綿繩紮緊葉柄
滾水煮30分鐘

農夫評語:*****(實給******************************)
農婦:*****

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Birds singing
鳥雀鳴唱

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Taste of home town—-Red bean rice cake w/Jujube

Red bean, 1 package, medium cooked(not mushy) with 3-4 cup water, cool down
Jujube, 1 handful, soaked in warm water
Glutinous rice flour, 1 package, 1lb, or,
Glutinous rice flour, 2/3 package, and Rice flour, 1/3 package
Sugar, 3/4 cup

Method
Red bean soup,jujube,glutinous rice flour (w/without rice flour) and sugar mix well
Oil the steam pan of rice cooker or put plastic wrap on it
Pour the mixture into steam pan, put on top of the inner pot
Add water in outer pot of rice cooker(Do not float the inner pot), switch down(start cooking)
Switch automatically up(done), leave cake in till totally cool
Cut in pieces and bake in flat pan over medium low heat
Nung-fu comment:   ***      Not very sweet, not very sticky.
Nung-fuh:   ****      Don’t eat too much.

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家鄉味—-紅豆南棗年糕

紅豆, 1包, 3-4杯水煮中等熟(太熟成粥), 待涼
紅棗, 1手把, 溫水浸軟.
水磨白糯米粉, 1包, 1磅,或
水磨白糯米粉,2/3包,水磨白粘米粉1/3
糖, 3/4蒸盤

做法
紅豆湯,紅棗,糯米粉(加或不加粘米粉)和糖攪拌均勻
電鍋蒸盤抹油, 或上鋪保鮮膜
紅豆米漿倒蒸盤, 放置電鍋內鍋上端
電鍋外鍋加水(不讓內鍋浮起),開關按下(開始烹煮)
開關自動跳起(煮好),留鍋內待涼
切片,平底鍋小火乾煎
農夫評語:   ***      不太甜, 不太黏
農婦:   ****      別吃太多

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Is it spring time?
春天了嗎?
-

It is the last month of lunar year,
時序進入臘月,
The dried chicken drumsticks are ready.
風雞早已曬乾.
The house is full of good smell.
滿屋子臘味香.

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Taste of home town—-Veggie sweet rice w/dried chicken

Dried chicken drumstick, 2-4 pcs.
Ching-Jiang(Shanghai Boichia), cleaned and chopped
Sweet rice, 2 rice-measure-cup
Rice wine, 1 Ts
Salt, 1 ts
Water, 1 Ts

Method
Rice wine,water each 1Ts w/dried chicken drumsticks in bowl, microwave 2 min hi, debone & slice
Ching-Jiang & salt, half cook
Sweet rice & dried chicken drumstick in the rice cooker, switch on
Switch automatically off, add half cooked Ching-Jiang and mix well with sweet rice
Leave warm 5-10 min.(Do not add water to cook)

**Overcook makes the sweet rice mushy.
**Besides dried chicken, add multiple choice of pieces of Virginia ham, ham, salted duck, salted pork, Chinese sausage, etc. will be splendid to the taste.

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家鄉味—-臘味菜飯

風雞腿, 2-4個
青江菜, 2-4顆, 洗淨切碎
糯米, 2杯(量米杯)
米酒, 1湯匙
鹽, 1茶匙
水, 1湯匙

做法
碗內風雞腿加米酒加水各1湯匙,微波高溫熱2分鐘後,雞腿肉離骨切片
青江菜加鹽炒至半生熟
電鍋同煮糯米與風雞肉
開關跳起, 倒入半生熟青江菜拌勻
再燜5-10分鐘(非加水再煮)即可

***加水再煮,糯米成濃粥.
***除了風雞,加幾塊醃火腿,洋火腿,板鴨,臘肉,臘腸等等,複選共用,臘味更豐盛.

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Struggling through frost and rain and coldness,
The grass seeds put forth from the underneath.
We have been eager for so long,
Fresh green lives are waving in the wind.

歷經   霜雨寒凍
草籽冒出了芽頭
企盼良久
新綠生命  隨風起伏

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Taste of Home Town—-Daikon Rice Cake

Daikon, around 4in. long
Rice flour, 1 package(16 oz)
Glutinous rice flour, 2-3Ts
Dried shrimp, roughly chopped
Sausage,1-2 pcs (or ham 1-2 slices), shredded
sesame oil, 1 Ts
Salt, 1 ts
White pepper powder, 2 ts
Water, 6 cup

Method
Add 2 cup water in pot, cook with daikon, shrimp, sausage (or ham) 2 min
Mix rice flour,glutinous rice flour,sesame oil,salt,white pepper powder,4 cup water in bowl
oil the steam pan of rice cooker or put plastic wrap on it
Pour cooked daikon mixture and rice flour mixture into steam pan,put on top of the inner pot
Add water in outer pot of rice cooker(Do not float the inner pot), switch down(start cooking)
Switch automatically up(done), leave daikon rice cake in there till totally cool down

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家鄉味—-蘿蔔糕

白蘿蔔, 4吋長左右, 刨絲
在來米粉(水磨白粘米粉,Rice Flour),一包(16oz)
糯米粉(水磨白糯米粉,Glutinous Rice Flour), 2-3 湯匙
蝦米, 2湯匙, 粗剁碎
香腸,1-2根或中式火腿或洋火腿1-2小片, 切細絲
麻油, 1湯匙
鹽, 1茶匙
胡椒粉, 2茶匙
水,6杯

做法
鍋內加水2杯,煮白蘿蔔絲,蝦米粒,香腸或火腿絲2分鐘
在來米粉與糯米粉,加麻油,鹽,胡椒粉與水4杯置大碗內,調和均勻
煮飯電鍋蒸盤抹油或放置玻璃紙
倒蘿蔔絲與米漿入蒸盤,置電鍋內鍋(煮飯鍋)上
電鍋外鍋加水(內鍋不要浮動),按下開關(開始蒸)
開關自動跳起(蒸好),在鍋內待糕完全涼透取出

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