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  • 洋芋擦擦(Yang Yu Ca Ca)

    日期:2003-08-04 | 分类:美食 (Delicious) | Tags:美食(Delicous) 中国(China)

    版权声明:转载时请以超链接形式标明文章原始出处和作者信息及本声明
    http://www.blogbus.com/quailnest-logs/29266.html

    三月,带着三个鬼子ROD, PATRICK 和ROBERT全国转。

    这天到了西安,等安顿好, 已经是下午两点. 三位还要去兵马俑瞧瞧,原谅他们, 都是第一次来亚洲, 能没个好奇心。 可怜俺赶早班机,飞机上的那点东西连只小鸟都喂不饱,何况俺这么大个人。此时早已饥肠漉漉,嚷着要先吃饭,被三票否决,敢情早饭全吃饱了,就是不吃,囤积的脂肪也够生存个十天半月了,只苦了俺。

    从香格里拉饭店开始, 一路抗议到临潼,总算感动了司机,停在一家陕北小饭店门口, 俺冲进去,点了所有看起来不错的菜,再叫上三瓶啤酒安抚鬼子们, 果然有用, 个个笑逐言开。先上的清汤羊肉,好吃!再上的千层饼,好吃!三上的洋芋擦擦,好吃!四上的洋芋划野菜,好吃!五上......,不敢再叫上了,光这几样全吃完都会撑死人的。

    鬼子们酒过三巡, 菜转一轮,忽然研究起洋芋擦擦的烧法,个个磨拳擦掌要学了回去显摆,再次原谅他们,加拿大村里来的,没见过世面。 问厨师要了菜谱,回去还得翻译成英语,俺命苦。

    看看时间不早,催各位上路,竟是依依不舍,老板娘也聪明,早派人去借相机,此时正好赶到,一行人在饭店门前搔首弄姿,摇头晃脑,惹了里三层外三层全是看热闹的人。一人一瓶啤酒上了车,还不停翻看数码照片,连赞老板娘热情,俺偷笑,下次再来,饭店门前怕是早挂上了巨幅照片,下题:外国友人,三鬼子替人免费做了广告还不自知。

    这顿饭总共吃了两个多小时,兵马俑馆里只呆了一个小时,还好俺聪明,拉他们先吃饭,否则再在馆里多呆一小时,俺肯定吐血而亡, 不是饿的,是累的。要翻译说明,要讲解历史,还要回答三个人连珠炮般的问题,连馆内专业讲解员都当俺是专业英语导游,直夸俺业务水准高,让人哭笑不得。

    回国后,三天两头EMAIL催菜谱翻译件,仗着SARS撑腰,给他们个不理不睬,其实私下偷偷看了两遍,这翻译不是一般的难,花椒英文叫什么?大葱又叫什么?“擦成丝”怎么翻?唉,也算走南闯北这么多年,印度英语,新加坡英语,澳大利亚英语和香港英语都能来几句,可就这么个巴掌大的纸片上的东西居然翻译不下去。

    熬到SARS结束,在没有借口拖延时,天降灾于俺,钱包被偷了。损失不大,现金正好100,一卡通内有56,还有三张信用卡,两张航空公司积分卡。最大的问题就在最不值钱的上面--那张菜谱,好几次想拿出来都没动,这下好,怎么交待?

    天无绝人之路,网络世界提供了菜谱不说,还有图片,可救了命了,奋斗一晚上总算干完,比写个十几页的英文报告还难。

    要是现在谁不知道”花椒“”大葱“的英文词什么的,问俺,俺正雄心勃勃地要翻译一整本中国菜谱呢。
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    Yang Yu Ca Ca
    (Steam and Stir-fried Potato Slice)

    It is a kind of typical village food from north of Shaanxi province in the middle of China. Shaanxi province used to be one of center of China civilization. The provincial capital city, Xi An, has been capital of six dynasties in past two thousands years.

    Integrations:
    · Potato, 500g
    · Pork, 50g
    · Flour, 50g
    · Cornstarch, a little
    · Scallions, 1 each
    · Garlic, 2 clove
    · Green Pepper, 1 medium
    · Dry Red Pepper, 2
    · Prickly Ash Seeds, 5-7 each.
    · Vegetable oil, 3 tbsp
    · Soy Sauce, 2 tsp
    · Salt, 1/4 tsp
    · Rice wine (yellow color), 1 tsp
    · Black pepper, a little.

    Method:

    1. Peel potato and slice to favorite size by Slicer, mix with flour.
    (The Potato slice we have eaten is smaller than one in photo. Slicer can be bought in China Town)

    2. Prepare scallions, green pepper, garlic, dry red pepper and prickly ash seed (Si Chuan Pepper or Hua Jiao) as shown on photo (Counter clockwise).

    3. Cut the pork to fine slivers and mix with rice wine, salt, soy source, black pepper and cornstarch. Set aside.
    (It will be as same as what we eat without pork slivers and greenstuff)

    4. Cut Chinese greenstuffs in the middle. Set aside.
    (Can be replace by any similar greenstuffs you can find in Canada)

    5. Steam mixed potato slice by steamer while you prepare 2-4. Put cooked slice on plate for cooling down. It shall look like what in photo.

    6. Heat up 1tbsp vegetable oil in wok, add the pork slivers and stir-fry until cooked.

    7. Clean the wok and heat up 2tbsp oil, add integrations prepared in step 2 until they start to wilt, and than add green, steamed potato slice, cooked port slivers, soy source and salt. Stir-fry in big stove flame a while and change to small flame until they look like in photo. Remove and serve.


    SLIVERED MUTTON WITH YOUNG GINGER
    (SICHUAN STYLE)
    Ingredients: 200 g lean boneless mutton2 tsp rice wine1/2 tsp salt50 g young ginger1 medium green pepper, halved and seeded1 tsp dissolved cornstarch (cornflour) dissolved in 1 tsp water2 tsp soy sauce5 tbsp vegetable oil35 g garlic shoots (substitute 1 tbsp sliced garlic)1 tsp sweet bean sauce (made from fermented flour, can be substituted with Hoisin sauce)
    Methods:
    1. Cut the mutton into fine slivers and mix with the rice wine and salt. Cut the tender ginger and green pepper into slivers.
    2. Mix together the cornstarch-water and soy sauce. Set aside.
    3. Heat the oil in a wok to very hot, or until the oil surface ripples. Add the green pepper and stir-fry until they start to wilt. Remove and drain. Add the mutton slivers and stir-fry a few moments. Add the ginger, green pepper, and garlic shoots. Stir-fry several times. Stir in the sweet bean sauce. Stir the cornstarch sauce and add. Cook, stirring until thickened. Remove and serve.


    RENDANG
    (INDONISIA FOOD)


    Rendang is one of very popular food from Padang - Sumatera Barat (West Sumatera), as well as in South-east Asia. It can be storage in room temperature for half a month. I lean the recipe from my Indonesia colleague and had cooked many times when I was working in Malaysia.
    Integrations:
    · 1 kg Beef meat cut 4 cm x 4 cm x 1.5 cm thick
    · 1.5 litre of coconut milk from 2 coconuts.
    · 1.5 ons of onion
    · 1.5 ons of red chili
    · 4 cm of turmeric root
    · 2 turmeric leaf
    · 2 teaspoon of salt

    Method:
    1. All of spices shall be grinded until very smooth, (only turmeric leaf is not grinded)
    2. Add all spices with the coconut milk and beef meat, after coconut milk boiled, the stove flame should be reduced to be small or medium, at the same time you have to stir it with wood spoon until the water gone. It'll take about 1 - 2 hours, and the beef meat become dark brown.
    3. Add the salt as your wish. Serve with steam rice.
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  • www.chinesefolkculture.com



    看看吧,这里有好多西安的小吃的

    回复冰糖葫芦说:
    馋我吗?达到目的了,呵呵。
    2007-01-31 01:31:04
  • 葱: green onion

    花椒我一下忘记了, 等找到给你, 喜欢. 我加你个连接好八.
  • 什么可怕,英文?俺刚写完,再看一遍,给点掌声好不好。
  • 这东西太可怕了,我不要吃了。