13.192 Mise en Place à la Chinoise

Cycle 13 – Item 192

16 (Sat) July 2022

Mise en Place à la Chinoise

3.0

by me

at the cabin

-Changchon, Seowon, Hoengseong, Gangwon, Republic of Korea-

with IZ, PJS

Holy Mao, I have been on a Chinese rampage these days: already 10 posts featuring Chinese/Chineseish dishes within the 16 days of July thus far, following 10 in June.  (By contrast, 4 such dishes were featured in May, 2 in April, 3 in March, 4 in February, 4 in January.)

The recent uptick, especially the at-home meals, can be attributed to 2 sets of discoveries by me:

  1. Geon dubu, both as a dish in restaurants (see for example 13.146 Geon Dubu Bokkeum) and as a raw ingredient at the supermarket (see 13.150 Geon Dubu Bokkeum).
  2. Chinese cooking videos on YouTube, some by non-Chinese chefs offering westernized/modernized adaptations (see for example 13.182 Egg Fried Rice), others by Cantonese chefs offering authentic recipes and tips for home-cooking (see for example 13.180 Soy Sauce Chicken).

This evening at an impromptu overnighter at the cabin, with bits and ends on hand in the fridge, I ended up making a decent Chinese(ish) spread, including stir-fried doufu strips with shrimp, chicken egg wraps, and mushroom mapa doufu.

Personally, I was more impressed by the meticulousness of the mise en place – critical in Chinese cooking – than the resulting food, which was fine.

(See also GLOBAL FOOD GLOSSARY)

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