tag:blogger.com,1999:blog-207273852011-04-22T02:44:40.519+08:00A CELEBRATION OF LIFE'S SIMPLE PLEASURESTeaistshttp://www.blogger.com/profile/02022125454265739323noreply@blogger.comBlogger101100tag:blogger.com,1999:blog-20727385.post-58455408676334600832009-03-16T12:22:00.002+08:002009-03-16T12:33:50.905+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_0G7L7Ppds68/Sb3WiVE_JbI/AAAAAAAAAAU/9MMOgivgEpk/s1600-h/p229111509.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://4.bp.blogspot.com/_0G7L7Ppds68/Sb3WiVE_JbI/AAAAAAAAAAU/9MMOgivgEpk/s400/p229111509.jpg" alt="" id="BLOGGER_PHOTO_ID_5313639020629009842" border="0" /></a><br /><br /><br /><br /><a href="http://www.douban.com/event/album/14067198/">A Night at Cat Socrates</a><br /><br />Some other place, some other time<br /><br /><br /><a href="http://www.douban.com/event/10505720/">Poetry, Music</a><br /><br />Time: 22 March<br />Venue: Cat Socrates Bookstore<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/20727385-5845540867633460083?l=teaism.blogspot.com' alt='' /></div>Teaistshttp://www.blogger.com/profile/02022125454265739323noreply@blogger.com0tag:blogger.com,1999:blog-20727385.post-1147615510843857742006-05-14T21:56:00.000+08:002006-05-14T22:05:10.856+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/4587/2087/1600/05.12.31%20Thai%20Salmon%20HS.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/4587/2087/400/05.12.31%20Thai%20Salmon%20HS.jpg" border="0" alt="" /></a><br /><br />In the post below I mentioned that packet of Thai herbs for tom yum soup. Well, I just chopped the rest of lemongrass, fragrant green leaves and green chillis into fine pieces, together with freshly chopped garlic, some more red chillis, some pepper, some readily made tom yum paste and a small amount of olive oil, mixed everything into an even paste.<br /><br />Marinate the salmon in the paste for 1 or 2 hours before baking it for about 18 minutes, and it is done! Can you believe it, we actually don't have an oven but the oven toaster worked just equally well.<br /><br />The three dishes made up a nice, homemade, Thai-styled dinner.<br /><br /><br /><br />.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/20727385-114761551084385774?l=teaism.blogspot.com' alt='' /></div>Teaistshttp://www.blogger.com/profile/02022125454265739323noreply@blogger.com5tag:blogger.com,1999:blog-20727385.post-1147606465065383272006-05-14T19:26:00.000+08:002006-05-14T19:34:25.066+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/4587/2087/1600/05.12.31%20Tom%20Yam%20Soup%20HS.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/4587/2087/400/05.12.31%20Tom%20Yam%20Soup%20HS.jpg" border="0" alt="" /></a><br /><br />The picture has said it all.<br /><br />对这道汤比较关键的食材，是我们在超市找到的一包专给Tom Yum Soup用的香料和药草，包括lemongrass、一些青色香味浓郁的叶子、小小的青辣椒和一个大青柠等等，其他我不认识。本来以为滋味够浓郁了，后来发现，还是要额外加一些现成的Tom Yum Paste。汤煮好后，无妨加一些新鲜切碎的香菜或芹菜叶。<br /><br /><br /><br />.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/20727385-114760646506538327?l=teaism.blogspot.com' alt='' /></div>Teaistshttp://www.blogger.com/profile/02022125454265739323noreply@blogger.com0tag:blogger.com,1999:blog-20727385.post-1147605836691917962006-05-14T19:15:00.000+08:002006-05-14T19:23:56.703+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/4587/2087/1600/05.12.31%20Almond%20Jelly.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/4587/2087/400/05.12.31%20Almond%20Jelly.jpg" border="0" alt="" /></a><br />An easy-to-make dessert that both Elephant and I love. The last time we had it, we had it after a Thai-styled dinner.<br /><br />The powder can be found in all supermarkets. Just empty it into a large saucepan, add water as indicated on the package and bring to a boil. Then pour the white, fragrant liquid into a container to chill in the fridge.<br /><br /><br /><br />.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/20727385-114760583669191796?l=teaism.blogspot.com' alt='' /></div>Teaistshttp://www.blogger.com/profile/02022125454265739323noreply@blogger.com0tag:blogger.com,1999:blog-20727385.post-1145620321649122582006-04-21T19:51:00.000+08:002007-08-25T16:43:42.080+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/813/883/1600/DSC00610.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/813/883/320/DSC00610.jpg" border="0" alt="" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/813/883/1600/DSC00607.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/813/883/320/DSC00607.jpg" border="0" alt="" /></a><br />第一站：玛嘉烈咖啡馆。<br />刚出炉的蛋塔与卡布奇诺，完美的早餐。当脑细胞在咖啡香中苏醒并变得活跃时，一下有两个想法冒出：一是“不辞长作**人”云云；第二个想法是，在意识到前者不太实际之后，觉得既已吃过玛嘉烈的蛋塔，即使这辈子再也不吃蛋塔也不会感到遗憾了。<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/813/883/1600/DSC00655.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/813/883/320/DSC00655.jpg" border="0" alt="" /></a><br />议事厅前地一带可以找到许多小食。黄枝记的特色一是云吞面，另一样是虾仔捞面，秘制的虾仔覆在干捞面条上，红澄澄的一片。<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/813/883/1600/DSC00658.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/813/883/320/DSC00658.jpg" border="0" alt="" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/813/883/1600/DSC00656.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/813/883/320/DSC00656.jpg" border="0" alt="" /></a><br />从黄枝记出来右转走几步，就到了著名的义顺牛奶公司。午餐后吃了一碗双皮炖奶，简直有惊艳之感；所以入夜后又回来这里，吃了另一样著名的“姜汁撞奶”——也是炖得极好，不过我不很习惯姜味，所以还是首推双皮炖奶。<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/813/883/1600/DSC00678.1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/813/883/320/DSC00678.1.jpg" border="0" alt="" /></a><br />等我找到大利来咖啡室时，他们著名的猪扒包早已售罄。原来他们一天只做一千个，下午三点开始卖，往往五时不到就一抢而空。所以我点了猪扒多士——后来才知道，多士就是Toast——当然还有用滤网的奶茶。<br /><br /><br />此外，也强力推荐咀香园饼家和钜记的点心，尤其是内藏肉松、外裹一层紫菜的凤凰卷；而钜记闻名的花生糖，混合着花生和黑芝麻的浓香，又不很甜，非常适合做喝茶的小点。后来D发现，花生糖在裕华国货可以买到。Very good news indeed.<br /><br /><br /><br /><br />P.S. I might not be able to update this site until the general election is over. Sorry.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/20727385-114562032164912258?l=teaism.blogspot.com' alt='' /></div>Teaistshttp://www.blogger.com/profile/02022125454265739323noreply@blogger.com7tag:blogger.com,1999:blog-20727385.post-1144930436733874842006-04-13T20:02:00.000+08:002007-08-25T16:43:42.080+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/813/883/1600/DSC00428.0.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/813/883/320/DSC00428.0.jpg" border="0" alt="" /></a><br />米奇形状的大米饼，是从乐园里美国小镇大街上的糕饼店里买的。店员热情推荐他们的egg tart和muffin，但实际吃起来都一般般而已。<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/813/883/1600/DSC00526.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/813/883/320/DSC00526.jpg" border="0" alt="" /></a><br />米奇形状的芒果布丁和水果，是在迪士尼酒店里吃到的……真正令我很满意的是，可以随意吃许多浆果，比如raspberries, strawberries, blueberries，感觉好像住在森林里的小动物似的。<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/813/883/1600/DSC00852.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/813/883/320/DSC00852.jpg" border="0" alt="" /></a><br />可爱的饼干，可爱的盒子<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/813/883/1600/DSC00859.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/813/883/320/DSC00859.jpg" border="0" alt="" /></a><br />嗯，完全是因为喜欢盒子才买的饼干……里面装的是chocolate truffle，至今没有兴趣打开来吃。<br />买了以后才发现，花了60港币，不慎购买了日货。 >.< (!!)<br /><br /><br /><br /><br />* To be continued with lots of delicious memories from Macau. :P<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/20727385-114493043673387484?l=teaism.blogspot.com' alt='' /></div>Teaistshttp://www.blogger.com/profile/02022125454265739323noreply@blogger.com0tag:blogger.com,1999:blog-20727385.post-1140163374070753022006-02-17T15:52:00.000+08:002006-02-17T16:10:42.496+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/4587/2087/1600/IMG_2787.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/4587/2087/400/IMG_2787.jpg" border="0" alt="" /></a><br /><br />过完年回来，特地带回来两根冬笋。久居岛国，时不时便怀念新鲜的笋；那种清鲜的香气，那种又嫩又脆的质地，都让人缅思竹的遗传。<br /><br /><br /><br />昨晚用冬笋做了两道菜，一根炖肉，另一根和排骨、蘑菇一起煲汤。<br /><br />先说炖肉。原来本地的五花肉，称为“三层肉”，标签上则写着“sweet and sour pork”（难道平时吃的sweet and sour pork竟是用这样肥的肉做的么？！）。把切成块的肉先在油锅里用少量油煎至发白，再加入酱油、料酒和少量水，开小火慢慢炖。炖约半个钟后，将切块的笋子加入；如果酱汁不够，再加入一些，并放少量糖，再炖约40分钟，或者到酱汁收干、肉烂起锅。<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/4587/2087/1600/IMG_2789.0.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/4587/2087/400/IMG_2789.0.jpg" border="0" alt="" /></a><br /><br /><br />煲汤，无非是把排骨大火烧开，再捻小火慢炖。炖一小时后下笋子和蘑菇，再烧开，接着用小火炖，40分钟至一个钟头后就入味了。<br /><br /><br />Y.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/20727385-114016337407075302?l=teaism.blogspot.com' alt='' /></div>Teaistshttp://www.blogger.com/profile/02022125454265739323noreply@blogger.com9tag:blogger.com,1999:blog-20727385.post-1138274273825630652006-01-26T19:14:00.000+08:002006-01-26T19:17:53.836+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/4587/2087/1600/06.01.26%20Poached%20Pear.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/4587/2087/400/06.01.26%20Poached%20Pear.jpg" border="0" alt="" /></a><br /><br /><br />明天就回家过年了，今天来上一道温暖的中式甜点。<br />未来两周内，除非D动笔，不然我大概没有空来这里更新。等我从中国回来再继续吧。<br /><br />祝新春旺福！ =)<br /><br /><br />Recipe: Poached pear in orange and cinnamon sauce<br /><br />先将梨削皮去核，对称剖成两半。<br />取一个较大而且有盖的锅，放入梨，倒入一杯橙汁，橙汁要大约能浸过梨子的一半。<br />开文火，同时向锅里加入maple syrup和肉桂粉。如果没有maple syrup，可以直接用糖，甜度依个人喜好。一边煮，一边微微搅动，使汁水均匀，直到煮开，保持沸腾1分钟。<br />然后转小火，炖约10分钟，或者到梨的软硬程度适合口味时熄火。慢炖时可不时翻动梨，让其各面都浸在汁水中加热。<br />趁热盛起，和橙汁一起吃。如果要好看的话，还可以点缀一些葡萄干和橙皮丝。<br /><br /><br />Y.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/20727385-113827427382563065?l=teaism.blogspot.com' alt='' /></div>Teaistshttp://www.blogger.com/profile/02022125454265739323noreply@blogger.com1tag:blogger.com,1999:blog-20727385.post-1138116619935888402006-01-24T23:25:00.000+08:002006-01-24T23:30:19.946+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/4587/2087/1600/IMG_2681.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/4587/2087/400/IMG_2681.jpg" border="0" alt="" /></a><br /><br />牛奶自有一种温柔醇厚的性格；用牛奶烹饪，仿佛对身心同时都是一份滋养。<br /><br /><br />Recipe: Spaghetti with mushroom, ham and broccoli in creamy cheese sauce<br /><br />- 锅里盛清水，放少许盐和橄榄油。待水开后放入意大利面，大约煮9至12分钟，总之看个人喜欢，至面条质地柔软又有筋道时熄火。沥水盛起。<br />- 西兰花取鲜嫩的部分，用水煮熟，沥干盛起。<br />- 切约1厘米厚的一块黄油，用平底锅，中火，用黄油翻炒蘑菇。待蘑菇变软后，洒一些面粉或玉米粉，加入牛奶熬一会儿；之后放cheddar cheese，再熬一会儿。如果喜欢浓稠的汤汁，则少放一些牛奶，多放一点乳酪；如果喜欢稀薄一点的，则可多放些牛奶。总之可以灵活调和。<br />- 熄火前最后放一点盐。<br />- 加入西兰花、切碎的ham和意大利面，拌匀就好了！趁热吃，才有乳酪的浓香。<br /><br /><br />Y.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/20727385-113811661993588840?l=teaism.blogspot.com' alt='' /></div>Teaistshttp://www.blogger.com/profile/02022125454265739323noreply@blogger.com1tag:blogger.com,1999:blog-20727385.post-1137309478430485692006-01-15T15:16:00.000+08:002006-01-15T15:19:50.110+08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/4587/2087/1600/IMG_2754.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/4587/2087/400/IMG_2754.jpg" alt="" border="0" /></a><br /><br />“喝茶当于瓦屋纸窗之下，清泉绿茶，用素雅的陶瓷茶具，同二三人共饮，得半日之闲，可抵十年的尘梦。”<br /><br /><br />饮茶的韵致，这句话已经说尽了。<br /><br />在这句话的作者生活的年代，日本的茶道在英文里译作“Teaism”。这一空间即由此得名，而我们也理所当然的成了“Teaists”。<br /><br />我们总说请友人来喝茶，却难得有机会实现。一来彼此都少有闲暇，二来家里也疏于洒扫。新年伊始的时候，想到来开一个纯粹关于饮茶、关于美食的博客，倒不失为另一种茶舍。<br /><br />Teaism的意思，非仅在饮茶和美食所带来的口腹之乐，而更重于一种闲情，一种追寻纯粹审美的可能——这正是我们眼下的生活、眼下的时代和心灵状态所匮乏的。如何“在不完全的现世享乐一点美与和谐，在刹那间体会永久”，如何在喧嚣浮躁的年月里还留有片刻心灵的宁谧，这方是我们寻找的茶的真味。<br /><br /><br />Y.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/20727385-113730947843048569?l=teaism.blogspot.com' alt='' /></div>Teaistshttp://www.blogger.com/profile/02022125454265739323noreply@blogger.com4