Authentic Chinese Food – Sister #3
For the past 6 months I have hosted a young lady from Beijing who is in Winnipeg completing university entrance English at U of W and hoping to be excepted to attend U of M when she is done. After a visit back to Beijing she brought her Mom with her to Canada for a visit. It was very important to them that her mom be allowed to cook dinner for me. I was not sure what to expect as she had always told me that they mostly eat at restaurants and take out and just bought their first ever oven.
I was pleasantly surprised by the array of delicious dishes that were served. A lovely broth with peas and spiced pork meatballs, shrimp cooked and served shell on in sauce of just the right mix of sweetness and soy, tomatoes with egg, rice with added cornmeal, finely cut potatoes with bacon. Everything was great and all tasted so good together. They told me that this meal was not what would be made for a festival, it was more like what we would serve for Sunday dinner.
So, now it is my turn. I think I should try to cook something “typically Canadian”. I’m open to suggestions. I’ll let you all know how it turns out.
Kath’s quote: “The gentle art of gastronomy is a friendly one. It hurdles the language barrier, makes friends among civilized people, and warms the heart.”-Samuel Chamberlain
Tourtiere?
to me stew is a “typical Candain” meal. When I was a kid- it was always a sign that my dad who was a long distance truck driver was on the way home, real meat and potoes meal as when he was away Mom cooked alot more freely, like pancakes for dinner or soup and grilled chesse. If we walked in the house after school and the pressure cooker was on- he was home and making dinner! Hot stew sliced, white bread and butter.
Now I know what she decided to make but I’m loving these suggestions/comments so I don’t want to let you know just yet.