Thanks for the input

[chickenfeet]

I've just got back from foraging for ingredients for tonight's dinner. Based on the input of my esteemed flist the menu will be:

Soy braised Tilapia, Szechuan style
Bean curd stirfried with Tianjin vegetable
Long beans stirfried with pork and chilli-bean paste
Greens with fermented tofu
Winter melon soup
Steamed rice

We'll see how it turns out.

Comments

[misia.livejournal.com]

Tianjin cabbage makes me happy. Sometimes I just eat it with rice. I am glad to see other round-eyes who use it, or even know what it is.

[chickenfeet2003.livejournal.com]

There are many ingredients that I routinely use that aren't seen in many western kitchens. I usually have things like dried squid and salted rice field crabs on hand for example. I'd make more use of things like salted fish and Nam Pla if it wasn't for the lemur's intense aversion to very fishy things.

[kalypso-v.livejournal.com]

Hurrah, bean curd! I'm vegetarian, so I love it. And it always makes me think of Raise the Red Lantern, where one of the big questions raised was "will there be bean curd for lunch?"

[lilactime.livejournal.com]

Sound yummy except for the pork. I always want to come for dinner when you post the open invites, but I hate being all "make it vegetarian!!", so we stay home.

[blonde222.livejournal.com]

which bit is the curried fish?

[chickenfeet2003.livejournal.com]

well there was a clear majority for Szechuan and I did cook a whole fish