Challenge 6: Learn to use Chopsticks

[youtube http://www.youtube.com/watch?v=5Y9HO-c0dxU]

Eating with chopsticks takes some practice, but if you visit China to do business then you will most likely eat at some point (food is a very important part of Chinese culture).

While the Chinese understand that westerners may not be comfortable with chopsticks, and will provide forks if needed (though not all restaurants, particularly the smaller ones, will have them), it is polite to have a go and an easy way to impress your hosts.

So, get hold of some chopsticks from the Chinese supermarket and get practicing! You don’t need to be eating Chinese food – try it on any meal…

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Challenge 4: Create a Shuang Xi

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Create a Shuang Xi (double happiness) using your discipline-specific talents, or developing new skills.

Be creative or experimental, but convey the meaning or spirit of the symbol.

You might want to weave one, or create a cushion. You might want to do a lino cut or screen print. You may want to produce an animation or pendant.

It can be simple or complex – it is up to you.

Take your time over this if you wish, and collaborate if you want to (in teams or in disciplines).

Document your process (photos, video) and post your finished shuang xi to the blog.

 

How To Cook Chinese Dumplings

I found the following recipe on this website and I halfed the measurements for this recipe seeing as I wasn’t cooking for many people.

Ingredients:

Dumpling Dough

  • 2 cups all purpose flour
  • 1 cup boiling water

Filling:

  • 8 ounces celery cabbage (Napa cabbage)
  • 3 tsp salt, divided
  • 1 pound lean ground pork
  • 1/4 cup finely chopped green onions, with tops
  • 1 TB white wine
  • 1 tsp cornstarch
  • 1 tsp sesame oil
  • Dash white pepper

Dipping Sauce:

  • 1/4 cup soy sauce
  • 1 tsp sesame oil
  • Other:
  • 2 – 4 tablespoons vegetable oil

Preparation:

Cut the cabbage across into thin strips. Mix with 2 teaspoons salt and set aside for 5 minutes. Squeeze out the excess moisture.In a large bowl, mix the celery cabbage, pork, green onions, wine, cornstarch, the remaining 1 teaspoon salt, 1 teaspoon sesame oil, and the white pepper.
In a bowl, mix the flour and 1 cup boiling water until a soft dough forms. Knead the dough on a lightly flour surface about 5 minutes, or until smooth.Divide the dough in half. Shape each half into a roll 12 inches long and cut each roll into 1/2-inch slices.
Roll 1 slice of dough into a 3-inch circle and place 1 tablespoon pork mixture in the center of the circle. Lift up the edges of the circle and pinch 5 pleats up to create a pouch to encase the mixture. Pinch the top together. Repeat with the remaining slices of dough and filling.
Heat a wok or nonstick skillet until very hot. Add 1 tablespoon vegetable oil, tilting the wok to coat the sides. If using a nonstick skillet, add 1/2 tablespoon vegetable oil. Place 12 dumplings in a single layer in the wok and fry 2 minutes, or until the bottoms are golden brown.
Add 1/2 cup water. Cover and cook 6 to 7 minutes, or until the water is absorbed. Repeat with the remaining dumplings.To make a dipping sauce, in a small bowl, mix the soy sauce with 1 teaspoon sesame oil. Serve with the dumplings.
TAAA DDAAAAA!!!