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georginechikchi

Of meat, fish and bone broth 🥣 How the concept

Of meat, fish and bone broth 🥣 How the concept of broth rose with with so many other fads in the clean-eating movement but it’s a dish which has been around for ages. It would be quite impossible to do a food science research on this because the idea of nourishment goes beyond the concept of nutrition in terms of vitamins and minerals etc. But the taste, and somehow that feeling of satisfaction of consuming a bowl of hot soup just means so much more.
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Ingredients I mentioned for the arrowroot soup @vittleslondon 「粉葛鯪魚湯」the arrowroot tuber itself, dace river fish and some assorted beans. No recipe just verbal ingredients and instructions from a previous #wetmarketwednesday Not quite the same even when you can google all this.
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#foodwriting#cantonesefood#chinesefood#nourishment#foodculture#foodmemories#foodfeed#foodknowledge#foodhistory#chineseingredients#hkingredients#bonebroth#fishsoup#粉葛鯪魚湯#湯水#廣東湯#飲食文化#材料#食材#家常便飯#魚湯#粉葛#粉葛湯

“Such knowledge is fast disappearing in cities w

“Such knowledge is fast disappearing in cities where shopping has become purely transactional at supermarkets and online retail outlets.”
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Huge pleasure and privilege writing for @vittleslondon and sharing this space with @camillabelld and @jessfagin big thank you to @jonathandnunn our star editor for putting this together!
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On the ‘wet market’ that I write about weekly on #wetmarketwednesdays where it feeds many cities across Asia providing fresh produce and has very much dynamically shaped the way of local people, and in my personal experience the people of Hong Kong. Particularly timely on #WorldFoodDay but so many of these are fast disappearing.
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A couple of photos as well at the Yat Tung market where I frequent as part of the school run. Read more through the link 🔗 in bio!
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#foodwriting#worldfoodday#wetmarkets#街市#香港街市#foodknowledge#iwrotethis#localfood#foodstory#foodpost#foodfeed#feedingpeople#feedingcities#gentrification#landforfood#feedinghongkong#worldfoodday

Another #WetMarketWednesday post this week to mark

Another #WetMarketWednesday post this week to mark #WorldFoodDay Thinking 💭 particularly how local markets have been so important in shaping and feeding cities yet they are fast disappearing or re-emerging as a different set-up. Whose interest do they really serve afterall?
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A photo recipe for a very tangy prawn and tofu tomato dish #fishfriday - all ingredients from the wet market (apart from the frozen peas).
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Brown onions, garlic and 🍅 , then add plate of shelled prawns 🍤 , add tomato 🍅 purée and water, bring to boil. Lastly tofu cubes and peas. Fish sauce to season. Serve immediately.
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Also feeling particularly excited about my mini-article @vittleslondon that I will be sharing in a separate post! ✍🏼
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Wet markets have been disproportionately vilified in the press over the past few months so I am taking the advantage of being on this side of the world where ‘wet markets’ are a huge part of the local and shape our foodways - also nutrition. More on this in my new series of #wetmarketwednesdays
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#wetmarkets#localmarkets#街市#香港街市#seafood#photorecipe#海鮮#鮮材

They don’t call them October citrus 🍊 for no

They don’t call them October citrus 🍊 for no reason! Sugar mandarins 🍊 「砂糖桔」written interchangeably as 「沙糖」to describe their sweet flavour, emerging at the market this autumnal month of October and will probably be around till Chinese New Year.
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Abundantly available this time of the year and produced in the neighbouring Guangdong province so these are as local as they get in this city which imports most of its food.
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On #WetMarketWednesdays I get to taste them before bagging a pound’s worth for £1 or more like three pounds for £2 - always juicy as they never weather long distances and storage times!
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🔎Wet markets have been disproportionately vilified in the press over the past few months so I am taking the advantage of being on this side of the world where ‘wet markets’ are a huge part of the local and shape our foodways - also nutrition. More on this in my new series of #wetmarketwednesdays
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#localfruit#citrus#砂糖桔#沙糖桔#satsumas#mandarins#oranges#hkwetmarket#hongkongwetmarket#香港街市#街市#seasonalfruit#時果#fruitknowledge#octoberfruit#autumnfruits

Three-ingredient cut pork ribs, simply steamed wit

Three-ingredient cut pork ribs, simply steamed with fermented bean paste and soured plums. 黃豆醬（麵鼓）·酸梅·排骨
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Into the rice cooker with leftover rice, letting the steam do its wonders. Savoury, sour and umami all-in-one.
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Before fermentation with the likes of kimchi and miso became so popular with a health halo, so many other everyday foods have been long fermented to make them last longer and for its greater economic value and simply for flavour.
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#chinesefood#beanpaste#miso#souredplums#porkdish#chinesefood#asianfood#3ingredientrecipe#3ingredients#chineserecipe#asianrecipe#foosfeed#instacook#instaeat#instafood#familyfood#familychinesefood#cantonesefood#黃豆醬#酸梅#排骨#廣東菜#電飯煲#簡易食譜#umami

Golden pandan 🌱 butter 🧈 cake. Had the small

Golden pandan 🌱 butter 🧈 cake. Had the small pot of pandan leaf extract which I froze from making mooncakes and defrosted recently. Its green colour was fading so decided to use rather than chuck it.
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Turned out to consume a big part of the evening not just getting the batter together - separating egg 🥚 whites/ yolks and minding these little hands through beating and folding in - but also the oven right. The temperature knob has been misplaced the other way round so it was at 50’C for about two hours before we realised it. Baking really tries my patience. And even the outcome looks alright the grease does remind you how much oil goes into your cakes...
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#pandancake#goldenpandan#asianbakes#weekendbakes#childrenbakes#fooddiary#foodfeed#bakefeed#kitchenfeed#kitchenpost#asianfood#班蘭蛋糕#班蘭

Roselle 「洛神花」or hibiscus 🌺 flowers -

Roselle 「洛神花」or hibiscus 🌺 flowers - so very pretty to see! Also grown locally at this small village garden. Petals are picked to remove the seed, used widely to steep as tea that tastes a little tart but always refreshing.
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On #WetMarketWednesdays this written sign on roselle flowers says ‘detoxing’, ‘beautifying’ and ‘healthy’. It’s so interesting to see these health claims that accompany traditional foods. But this being the only one amongst the different kinds of produce makes me wonder why these claims are necessary? Maybe these ruby red roselle buds now have ‘superfood’ status too?
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#roselle#hibiscus#hibiscustea#hibiscus🌺#flowertea#herbaltea#chineswflowers#wetmarketwedneadays#asianfood#superfoods#nutrition#foodwriting#foodwriter#foodstory#foodfeed#foodpost#hongkongmarket#wetmarket#洛神花#洛神花茶#香港街市#街市

I’m hardly a gardener so this might be as good a

I’m hardly a gardener so this might be as good as it gets. Ate some summer fruit and squashes, had a bag of soil and planted their seeds in this box. Not sure where this will head but simply checking in with these seedlings 🌱 and shoots always makes me a happier person. I cannot quite put this in words but it makes me think how the boundary between nature and nurture is not really clear cut, and actually feeds on each other?
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Also thinking how little I know about growing food even as someone who works in food! So much of the labour work and knowledge that goes into cultivating our food does not get acknowledged and recognised as much as the other roles in food. It’s bloody hard work, and it’s hardly low-skilled.
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#lovefoodhatewaste#growingseeds#vegetablebox#gardeninabox#foodthoughts#foodforthoughts#seedlings#foodfeed#foodculture#amateurgardener#gardening#greenshoots#foodwriting#foodwriter#naturenurture#sentimental#seedlings#foodworkers

Bought a stump of these fluffy fronds of snow fung

Bought a stump of these fluffy fronds of snow fungus. I’m more used to their dried versions and it was most exciting to see them available fresh at the markets! It’s one of the most everyday ingredients in a Chinese kitchen and widely known for its culinary ‘medicinal properties’. I grew up eating so much of these, savoury in pork broths and sweet with yali pears.
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「雪耳」、「銀耳」or 「白木耳」 fronds of leafy gelatinous fungus. Cooked and and black woodear fungus with cordysep mushrooms lightly braised with pork. Another with soybean sprouts, beancurd puffs and chestnuts. Crunchy with gelatin-packed textures.
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Even as snow fungus are known for its ‘medicinal’ properties, I hate to use the word ‘medicine’ in food as its use here is simply so different in what medicine stands for in its contemporary use, whilst ‘therapeutic’ sounds a little too clinical, that’s why everything is in parentheses... Most of the time when talking about Chinese food, everything seems to be lost in translation. Anyone with me on this...?
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#雪耳#銀耳#白木耳#chinesefood#chinesemushroom#fungus#whitefungus#woodearmushroom#whitewoodear#食療#chineseveg#asianveg#foodfeed#foodknowledge#foodstagram#chinesekitchen#tcm#養生#養顏#foodpost

Along with many festive foods items for #midautumn

Along with many festive foods items for #midautumn 🌝 are also these tubers of taro root, 「芋頭」that I picked up on #WetMarketWednesdays eaten for their ritualistic and historical reasons but they are simply in season.
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A humble root veg which often gets overshadowed by other fruit and obviously mooncakes on this night of #fullmoon. These are steamed or boiled, peeled and dabbed in sugar as a table ‘finger food’.
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How have you been celebrating tonight? 🌝
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Wet markets have been disproportionately vilified in the press over the past few months so I am taking the advantage of being on this side of the world where ‘wet markets’ are a huge part of the local and shape our foodways - also nutrition. More on this in my new series of #wetmarketwednesdays
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#wetmarkets#midautumnfestival#taro#ube#芋頭#rootveg#chineseveg#chineseroot#asianveg#asianroot#midautumnfestival2020#中秋節#seasonalveg#foodstory#foodstories#foodhistory#historyoffood#八月十五#foodculture#chinesefoodculture#飲食文化#月圓

A morning with this grandmother of mine who is tur

A morning with this grandmother of mine who is turning 90 and still does all the kitchen and cleaning work every day. It is during these moments watching her peel crystal pears with their skin intact and picking sprouts from soya beans that I remembered that she would always cook for every family meal when I was little, although children were never allowed in the kitchen at the time - considered something too ‘harsh’. We really should be at our desks reading all the time instead.
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Later these meals turned into regular restaurant affairs with the extended family, but they also became quite ‘transactional’ - people came, ate and went. The idea of family food and meals has completely shifted. How does eating together actually serve the purpose of ‘doing family’ or maybe it’s just challenging to break a well established cycle...?
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This week marks #MidAutumnFestival and it does seem to be more about the mooncakes these days. To me, it was about those plates of seasonal fruit of succulent pears, starfruit, oranges, pomelo being presented along with a mooncake or two on a table with long burning red candles, all to the moon goddess - considered a pagan activity that I remembered my other grandmother from my Cantonese side who did this every year until she passed. The very act of ‘moon appreciation’ 「賞月」 which always evokes sentimental feelings in Chinese literary culture too. 🎑
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By the way, these pears are always dipped in salted water to preserve its colour. Any one who is familiar with salty cut fruit?
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#crystalpears#cutfruit#水晶梨#midautumn#中秋節#中秋#foodstory#foodanthropology#anthropologyoffood#foodstudies#foodfeed#ediblelove#asianfood#asianfruit#chinesefruit#familyfood#foodmemory#foodmemories#foodwriting#writingfood#foodhistory#外婆#婆婆

Snowy pandan 🌱mooncakes 🥮with red/ azuki bea

Snowy pandan 🌱mooncakes 🥮with red/ azuki bean paste filling. I’ve bought pandan leaves so many times but they would always rot before I could get my act together, so slightly chuffed I got round to actually using it.
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Three major steps following this @christinesrecipes:
1️⃣ prepare the pandan juice
2️⃣ combine and steam the glutinous rice flour dough
3️⃣ shaping the dough balls by hand, then the mould 🌸
One less step to make the filling as I used ready-to-use bean paste available in a vacuum pack! 😁
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💯Overall yes it’s fiddly but as a first attempt I think this is very rewarding. Unlike baking, you could actually re-steam the dough to get the consistency right.
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Also trying to get Audrey a little hyped up for #MidAutumnFestival too as we no longer have large family celebrations. Her idea of what it means will be so different to mine, this is hardly traditional but every little bit to make it interesting! 🌝
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#snowymooncake#snowmooncakes#moonfestival#midautumn#pandanmooncake#pandanmooncakes#homemademooncake#homemademooncakes#mooncake#mooncakes#midautumn2020#中秋節#中秋月餅#月餅#冰皮#冰皮月餅#chinesefood#asianfood#christinerecipes#foodfeed#sharingfood#takeawaybox#takeawayboxes#reuse

On #WetMarketWednesdays, sharing with you a massiv

On #WetMarketWednesdays, sharing with you a massive bowl of green mung beans and seaweed ‘sweet soup’ with Asian rue herb. It seems timely to be having the last of this summer dessert, as this week marks the autumnal equinox, the official change of seasons.
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The key to this really depends on the herb, called ‘smelly grass’（臭草）in Cantonese. I had no idea what that was at first, until my grocer at the ‘wet market’ told me that it was an essential ingredient, also portioning out the amount of green beans and seaweed that I needed, enough for a family of four and some for our neighbours too (added dollop of coconut milk!)
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The art of Cantonese food, really is about the pairing of ingredients, as the cooking part simply falls into two categories, quick stir-fries, or long boil ‘soups’ (sweet and savoury). The internet is useful, but as we lose touch with traditional ways of cooking, I’ve found wet markets to be extremely important in keeping this knowledge alive.
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Wet markets have been disproportionately vilified in the press over the past few months so I am taking the advantage of being on this side of the world where ‘wet markets’ are a huge part of the local and shape our foodways - also nutrition. More on this in my new series of #wetmarketwednesdays
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#longpost#greenbeans#seaweed#greenbeansoup#foodforthought#nutrition#foodwriting#foodwriter#wetmarkets#Chinesefood#Cantonesefood#hongkongmarket#asianmarket#foodways#anthropologyoffood#foodvendors#foodmarket#foodmarkets#foodculture#foodisculturefoodknowledge#foodeducation#foodstory#街市#香港街市#綠豆湯#海帶綠豆沙#飲食文化

Just posing with a plate of veg for our enjoyment.

Just posing with a plate of veg for our enjoyment. The prep and monitoring was of course the most work. Quick stir-fry with chopped kale and cherry tomatoes.
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#childrencooks#foodmodel#kale#veggiedish#foodstory#familyfood#familyeats#eatyourveg#foodpost#foodpic#foodgram#familyfoodgram#kaleandtomatoes

“If tofu is so bland why is my toddler, who is n

“If tofu is so bland why is my toddler, who is not a particularly keen eater, munching on it?” My tweet exactly the other day. Taste is very personal but this might be the exact problem of how certain foods are promoted based purely out of a ‘health halo’ out of context. In many cases too, taste is closely linked with texture.
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On #WetMarketWednesdays a shout-out to these tofu vendors, who sell slabs of freshly pressed beancurd made only hours before at a local factory and a couple other types. A palm-sized cube sells for 50p and the other day I got two of these which lasted us through a couple of days, including a crumbled filling to make these dumplings 🥟 🥢 for dinner.
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But this craft is considered a ‘sunset industry’ with a stronger demand for prepackaged tofu at supermarkets which have a longer shelf-life in tightly sealed packaging.
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Of course this is progress but is mechanisation still considered craft? How much is tradition up-played by a food label 🏷 in mass production lines, and should it just a tick-box exercise?
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🔎Wet markets have been disproportionately vilified in the press over the past few months so I am taking the advantage of being on this side of the world where ‘wet markets’ are a huge part of the local and shape our foodways - also nutrition. More on this in my new series of #wetmarketwednesdays
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#tofu#beancurd#veganfood#vegetarianfood#wetmarkets#hkmarkets#hongkongmarkets#tofudumplings#freshfood#freshfoodmarkets#foodforthought#foodhistory#historyoffooanthropologyoffood#foodanthropology#foodways#foodcraft#handmadefoods#foodfeed#foodforhealth#foodwriting#foodwriter#foodknowledge#foodpost#longpost#豆腐#街市#香港街市#素食

Snippet of this #IGLive earlier this week, was a p

Snippet of this #IGLive earlier this week, was a pleasure speaking with Alia @the_psychodermatologist and a reminder that nothing beats a healthy diet packed with #FIBRE #repost @kuramiuk
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Skin x The Gut. An introduction to psychodermatology. The ways in which dermatology and the gut are intrinsically linked and how it is becoming more and more important for food companies like ours to work with medical professionals”.

Lots of veg from yesterday’s bbq, and these gorg

Lots of veg from yesterday’s bbq, and these gorgeous physalis gooseberry fruit all from the ‘wet market‘ - kale and couscous salad (added tofu pieces meant for the barbie), leafy and baby tomato salad, assorted mushrooms, long eggplants, corn on the cob with asparagus and red peppers. Had a couple of pre-frozen beef steaks, chicken wings, garlic buttered scallops, and an apple crumble to finish. Haven’t had one of those Sundays in a while eating and chatting at the table for hours.
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#sundayfunday#sundayfeast#sundaybbq#tablespread#kale#couscous#mintwater#tablewithfriends#physalis#gooseberries#foodfeed#fooddiary#foodwriting#foodwriter#nutrition#lotsofveg#vegcentric

Cut star-fruit, lengthways or cross-sectioned? It

Cut star-fruit, lengthways or cross-sectioned? It certainly would be more interesting to slice it into star ⭐️ shapes and most of you thought so. But I grew up eating these cut lengthways - now I know it’s to avoid the seeds at the centre, so naturally I’m finding myself doing the same now.
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On #WetMarketWednesdays I had wanted to share the star fruit which is seasonal during this time, leading up to the Mid-Autumn (Moon) Festival. Instead they are not yet available but in the supermarket next door, I see boxes of these with the important label that says ‘From Taiwan’.
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I’ve been thinking how much our palette for foods have changed because of the supermarket. I remember visiting my grandparents in Macau at a time when the supermarket was more like a corner shop that sold mostly liquor, and prepackaged goods such as biscuits. This was how the supermarket was like too in Hong Kong, until it got bought by more powerful players in the food retail space, and has only expanded ever since. With its widening appeal across people of different ages, does it mean it will eventually diminish the wet market altogether?
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🔎Wet markets have been disproportionately vilified in the press over the past few months so I am taking the advantage of being on this side of the world where ‘wet markets’ are a huge part of the local and shape our foodways - also nutrition. More on this in my new series of #wetmarketwednesdays
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#starfruit#chinesefruit#asianfruit#supermarketfood#wetmarketfruit#楊桃#foodstories#foodstory#foodfeed#nutrition#foodforthought#foodwriting#feeding#foodwriter#foodresearcher#feedingfamilies#feedingchildren#foodanthropology#foodhistory#anthropologyoffood

Before collagen shots became popular, collagen-ric

Before collagen shots became popular, collagen-rich foods have long existed in many diets. Such as these beautifully braised pig trotters (not by me), along with fish maw (gas or air bladder) and many foods that are naturally packed with collagen and their gelatinous textures.
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I constantly find myself navigating between what we can say about certain foods in the nutrition field (think labelling and health claims) and making sense of the long established ideas about food from many corners of the world. There’s a process to reviewing scientific evidence which is limited in many ways, and most are based on short-term carefully controlled studies using supplements. Of course they are around to protect consumers. But certainly it would be impossible to isolate any nutrient in real life situation and study that population for a very long time. Should feeding people be scientific experiments after all?
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#porkknuckles#chinesefood#asianfood#collagenfood#collagen#argueaboutfood#foodpost#foodforthought#anthropologyoffood#foodanthropology#foodknowledge#nutrition#slowcookedfoods#fooddilemma#foodfeed#foodhistory#foodbabbles#foodknowledge#南乳豬手#豬手#豬腳#廣東菜#foodways#traditionalfoods#foodhistory#historyoffoods

🌟 Somebody turned 7️⃣🎂 Nigella’s @nige

🌟 Somebody turned 7️⃣🎂
Nigella’s @nigellalawson olive oil chocolate cake with cream cheese icing and cocoa nibs for sprinkles (only because we ran out of them) ✨Topped with exactly seven cherries🍒 Blew candles 🎂with baby sister and grandparents, and a cuddle with Wilson 🐶
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#birthdaygirl#turning7#7yearsold#sevenyearsold#evoocake#chocolatecake#evoorecipes#nigellarecipes#sisters#familybirthday#foodfeed#foodstories#fooddiary#homemadecake#homemadebirthdaycake#cocoanibs#candles#septemberbirthday#instacake

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