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georginechikchi

On ‘everyday medicine’ . Fascinating simply to

On ‘everyday medicine’
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Fascinating simply to think why this remains controversial, maybe how medicine has evolved in a way that is associated with pills and all. But the idea of food and health, has perhaps been the main project for humanity since the beginning of time…?
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Concoction of these fresh chunks of foraged tubers from the local land, sold loose hawker-style: 鑽地老鼠、牛大力、土伏苓, advised to boil and infuse with tangerine peel and sugared melon for a summer drink.
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When it comes to knowledge about food, there is clearly a lot of it which is beyond the scope of textbooks.
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#learningaboutnature#tcm#foodismedicine#祛濕茶#土伏苓#牛大力#鑽地老鼠#好飲#好喝#traditionalfoodknowledge#foodculture#connectionwithnature#飲食文化#foodknowledge#foodwriting#foodwriter#nutritionwriting#everydaymedicine#foodstudies#foodanthropology

Getting peachy 🍑 . These market peaches remind

Getting peachy 🍑
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These market peaches reminded me of a time when I first tasted a real peach, not canned ones, and their succulence and unique ‘fragrance’ one summer in Beijing, as farmers were selling them by the roadside. Eating seasonal means we now have a rather large supply at the market, £2 for 4 to 6-7 of them depending on their sizes.
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Then the hype came about eating imported peaches from further afield, in their very expensive looking packaging, close to 10x the price. Even so, they remain in high demand, as of course choosing foods from particular terrain is a reflection of who we are, as informed consumers or markers of our social identity…?
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#fruitfriday#seasonalfruit#peaches#seasonal#peach#🍑#桃#foodculture#foodanthropology#foodwriting#writingsboutfood#thinkingaboutfood#foodthoughts#foodwriter#wetmarketwednesdays#hkfood#hkfruit#時令水果

Trespassing on somebody’s front cement ‘lawn’ and a floor of peanuts 🥜 because sun rays ☀️ are a great preservative agent.
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#sunroast#peanuts#villagelife#sunpreservation#花生#🥜

The last of these yellow specks of Wong pei 「黃

The last of these yellow specks of Wong pei 「黃皮」or transliterated as ‘yellow skin’ as they are simply referred to in Cantonese.
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I’m a little obsessed with the sight of them, by the roadside the other day. My grandmother had a tree (or two) at her home. Most local of local, very hardy yet never got quite commercially cultivated to the same scale as other summer fruit. You’d still see it at the market, albeit very briefly.
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Wong pei has a sour flavour, a tad citrusy but it’s not from the same family. The way to eat it is to chew it whole, then spit out the skin and green seeds… maybe that’s why it hasn’t made that far…?
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#wongpei#yellowskin#seasonalfruit#fruittrees#黃皮#foodwriting#fruitwriting#writingaboutfruit#localfruit#chinesefruit#hkfruit#southernfruit#wildlygrown#wetmarketwednesdays

Kicking start the second half of 2021 with this ba

Kicking start the second half of 2021 with this barbecue of sorts… it’s been a while since putting a spread together. Market veg and prawns plus buttered frozen scallops, stuffed gourds with squid and lamb meatballs (I’ve figured 30g is the magic size). A jug of lemongrass and lime water as our centrepiece.
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#summereats#marketcatch#wetmarketfood#tablespread#prawns#kale#salad#scallops#lamb#meatballs#街市#自己煮#sharingfood

The shortest day of summer has come and gone, but

The shortest day of summer has come and gone, but one of the most telling of these seasons is the availability of bitter gourd.
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Or better yet I’ve found myself calling it 「涼瓜」- same at A’s school veg patch, that steer us away from its bitterness - as no one should volunteer to ‘eat bitter’ if they can surely? Word for word, the ‘cooling melon’ suggests its ‘properties’ or perhaps simply when they are most abundant during summer days.
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Scrambled with eggs here, or stewed in black beans with diced pork ribs.
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#涼瓜#苦瓜#foodculture#everydayeats#bittergourd#bittermelon#coolingfoods#chineseveg#asianveg#涼瓜炒蛋#夏至#時令蔬菜#seasonalveg#summerveg

Been gorging on watermelon 🍉 this particular #8

Been gorging on watermelon 🍉 this particular #8424 variety which has been talk of the town, desirable characteristics that include: thin skin, lots of juice, and no seeds, also came in it’s own bespoke paper box which promote its quenching and cooling properties with subtle sweetness. What a mouthful of transliteration based on a simple 8 characters: 皮薄多汁清甜消暑. The idea of taste and imagination all into one, as you should in all things food.
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#watermelon#fruitfriday#8424西瓜#西瓜#summerfruit#皮薄多汁#清甜#消暑

Emergency pasta sauce… canned sardines 🐟 toma

Emergency pasta sauce… canned sardines 🐟 tomato purée 🥫sprinkle of sugar and dash of fish sauce. Always seeking for that burst of umami aka xianwei 「鮮味」💫
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#pastasauce#umami#whaticooked#familyfood#cannedfish#tomatorecipe#鮮味

Taste is always an integral part in nutrition! Tog

Taste is always an integral part in nutrition! Together with Lee Kum Kee Europe and recipes from Chef Jeremy @jeremypang_official I wrote about umami and why flavours are important shapers in a healthy, varied diet. Bringing to you #FeelGoodFood (as if by magic!) 🙌🏻
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#repost @lkkeurope
・・・
Healthy foods don't have to be bland and boring! 🥱 It's all about balance and clocking up healthy habits.

We have teamed with @georginechikchi, a nutritionist and food educator to bring you the secret to a #FeelGoodMeal, the 'feel-good six magic ingredients' 🙌

Discover more #TastesGoodFeelsGood recipes and nutritional tips linked in our bio 🔗
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leekumkee#tasteeducation#foodeducation#nutrition#healthyeating#georgineleung

Finally got round to making this very sour mango c

Finally got round to making this very sour mango chutney from the lot of mangoes 🥭 from the neighbourhood. White vinegar, sugar, dried chilli, ground coriander and cumin seeds.
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#mangochutney#chutney#preserving#mangorecipes

This is probably the most mesmerising veg I’ve s

This is probably the most mesmerising veg I’ve seen in a while, ice veg named after the salt crystals all over it, in a tahini dressing with sesame seeds.
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The market lady suggested it eaten as a salad, and it’s really rather refreshing.
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#iceveg#冰菜#sesamedressing#asianveg#summerveg#沙律#沙拉

Kitchen in process… . Lotus tuber wheels and por

Kitchen in process…
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Lotus tuber wheels and pork and shiitake mushroom patties. Not enough ‘glue’ (cornstarch paste) so the patties kind of fell off when panfried.
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I always order these whenever I see them on the menu because the idea of making them is just a little faffier than my normal repertoire (of throw-everything-in)
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Now I know, completely doable and freezable too. Also the tuber ends yield great veggie stamps 🎨
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#lotusroot#lotusrootcake#meatpattie#chinesefood#cantonesefood#蓮藕#藕餅#favouritefood#dimsum#cantonesefood#廣東小吃#whatimade#familyfood#familyeat#familykitchen#

Double yellow flower fish 「黃花魚」 . Kickin

Double yellow flower fish 「黃花魚」
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Kicking start examination season, picked these up from the market, also a side of roast duck, and tenderstem broccoli.
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I ate a lot of these fish growing up, pillowy flesh and very fine bones. They are not a particular favourite, but my grandmother would always get these whenever I visited her in Macau. We’d spend most of the time catching up and picking at the fish, eaten to their very last bones.
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Market fish has become for some a controversial topic, but not all fishmongers are able to afford or access labelling certification - more importantly the question as always is, who do we include and exclude?
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#yellowflowerfish#steamedfish#黃花魚#foodanthropology#foodstudies#thinkingaboutfood#fishmongers#foodwriter#everydaynutrition#familyfood

Brown, sour and savoury, but not as spicy as I use

Brown, sour and savoury, but not as spicy as I used this ‘finger ginger’ (指薑) which is the young ginger you can find at markets this time of the year (might you think it is more vivacious too)
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Pork knuckles with some yellow cloud mushrooms, last minute addition with orange cordyceps mushrooms for the one who likes them best. In black vinegar, sugar and @lkkeurope oyster sauce
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#brownfoods#porkdish#porkknuckles#familyeats#homecooking#fingerginger#fingerroot#指薑#酸薑#黃耳#foodwriting#recipe#slowcook#foodstagram#chinesefood#chineserecipe#balanceddish

Do you spot the watercress? It’s called ‘weste

Do you spot the watercress? It’s called ‘western’ veg in Cantonese 「西洋菜」as it originated from Europe apparently, always rather interesting to pause and think of food names, and how we have been more connected than we think…
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No salads and almost always boiled in soup. My mum would always talk about cleaning it thoroughly to rid of the parasites. So naturally that was the first thing I did having gotten a bunch of them for a summer soup broth. Lo and behold, two worms appeared!
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Further soaking the veg in salt and water before making this soup with pork, goji berries, dried dates and tofu, out of almond seeds otherwise it’d be just right. Now the children will share a bit of what I grew up with, especially during this hot weather.
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#watercress#西洋菜#cantonesefood#cantonesesoup#wetmarket#wetmarketwednesday#湯水#街市#菜市場#廣東湯水#greengrocer#vegmarket#foodwriting#foodhistory#greenveg#veggalore#familyfood#familyeats#chinesefood#nutrition#nourishment#foodmemory

More trees because I’m just fascinated by the fl

More trees because I’m just fascinated by the flora and fauna in Hong Kong. Mango 🥭 trees at A’s school gate, also many of them guarding the local villages. They truly look like the large festive baubles! Maybe also this smelly beetle (臭皮辣) that nests on them too.
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#mangotree#schoolfruit#hkflora#hkfauna#smellybeetle#floraandfauna

Flames of the forest 🌳 in Chinese they are call

Flames of the forest 🌳 in Chinese they are called ‘Phoenix wood’ 「鳳凰木」’ (as the Phoenix rise from the ashes…) Refreshing to see these fiery blossoms on our way to friends earlier in the week who also made this amazing spread 🍽
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Some beautifully preserved village architecture 🏡 along the way too, lotus flower pond and those vibrantly coloured gates and tiles, that brings me back to my yonder days…
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#flamesoftheforest#鳳凰木#lantauisland#muiwo#hkwalks#localheritage#spottingnature#seasonaltree#hkbotanical#hkplants#hongkongvillage#大嶼山#梅窩

Lychees galore, countless of these very sweet ‘s

Lychees galore, countless of these very sweet ‘soapberry’ fruit which has thin peppery skin, luscious flesh and a brown seed in the middle. At the market, but also emerging from these fruit trees as specks of red.
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There’s a Cantonese saying, 「一粒荔枝三把火」(1 lychee gives you 3 degrees of heat!) which cautions us please just not eat too much even as they are in abundance. It refers to the fruit’s ‘hot properties’ (which is not related to its temperature) but generally anything too much is not good for the body right…?
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We also did a little @tasted_feed activity to compare them with another seasonal fruit, the longan (dragon eye). Trying new foods, even if they don’t end up liking it, is probably the best way to build children’s food vocabulary (and literacy)
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#lychee#lychees#荔枝#wetmarket#fruitmarket#asianfruit#foodeducation#cantonesefruit#chinesefruit#litchi#tasteducation#seasonafruit#hkmarket#famillyeats#foodwork#foodwriting#nutrition#hongkongmarket#街市

💯% organic cotton . Followed some fibrous stra

💯% organic cotton
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Followed some fibrous strands on the playground flooring which led me to these cotton tree pods 「木棉樹」which have just fallen from these mightiful trees.
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The most natural of resources come without labels 🏷
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#organic#cotton#organicotton#cottontree#woodcotton#木棉花#木棉#棉花#sustainability#lovenature#hknature

Not medicine...
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But congee (tzuk or zhou 「粥」) is exactly what’s needed when the inners don’t feel exactly right.
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Such a simple way to provide fuel that is ‘easy’ on the system. Thinking of the idea of shufu 「舒服」 (broadly translated as comforting) but also how it’s not just a poorly food - even the children ask for it when it’s not really meant for them on this occasion.
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The character of zhou 「粥」itself contains 「米」rice at the centre with two sides that are depicted as steam.
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#chinesefood#congee#粥#食療#舒服#腸胃不適#riceporridge#chinesecharacter#說文解字 #poorlyfoods#foodculture#culinaryculture#foodblog#foodwriting#healthwriting#nutrition

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