Monday, October 13, 2014

Were we really on holiday?!?

Our National Holiday plans changed at the very last minute – again.  Instead of a fun girls’ trip in Bangkok, followed by a holiday in Sri Lanka, the Bangkok trip had to be cancelled and the Sri Lankan holiday became a half work half play adventure. Considering the alternative, staying in Beijing with kids while husband went on all work trip for two weeks, there was simply no other alternative.


We had a wonderful week in Sri Lanka. While husband worked, we relaxed on the beach and in the pool at the beautiful Mount Lavinia Hotel.  When husband got two days off, we headed down the coast to Bentota and the amazingly serene Club Villa. Sri Lanka is a wonderful holiday destination with beautiful beaches, wildlife, culture and culinary highlights. Though the roads are in great need of TLC and the traffic is manic, it is less hectic than in Beijing. Is it the warm and humid weather? I don’t know but the pace is slower and less…aggressive. And, isn’t the phrase: “Would you like some tea m’am?” just the most beautiful phrase ever? So civilized.

Local wildlife
The food is varied; we have to talk more about the food! The fruit tastes like it is supposed to, the curries and stir fries are inventive and fragrant and with an amazing breakfast dish called a ‘hopper’ – what can go wrong?! Being an island obviously the seafood is to die for; sweet succulent crabs in spicy chili sauce, giant tiger prawns doused in garlic – inventive salads and breads of various kinds to scoop up the sauces. Though in many ways similar to Indian cuisine it is slightly different, not better or worse just different and because the majority of the population is Buddhist, and therefore vegetarian, vegetables and fruits are prepared in a myriad of ways, all delicious.

Succulent chili crab


After a three and a half hour car ride through bumpy Sri Lankan villages, a smooth ride on the highway only interrupted by a huge iguana slithering across the road, another jerky canter through Colombo alleyways - made longer because the driver went to the wrong hotel to drop off husband – and the joys of kids and car sickness, we finally arrive at Colombo airport for our return flight with time to spare.




Garlicky Tiger Prawns
I don’t mind travelling alone with my children. They have been on planes since in utero and are great travellers. They do not eat (who can blame them!) and they keep themselves busy with the in-flight entertainment, iPads, books, games and sleep, and can at most times even use the bathroom without me having to come with.

I had planned it perfectly; they in two seats next to each other – window and aisle – no one to bother them, and me across the aisle in the aisle seat in a row of four.  The three seats next to me remained unoccupied until suddenly, a woman throws herself down next to me and immediately picks up the throw-up bag. Her companions, I’m assuming husband and son, settle in next to her quietly, calmly but she jitters around, looks this way and that, tears are starting to roll down her cheeks as she picks up the bag and starts to hyperventilate, violently. My kids are thankfully unaware.  I didn’t know what to do but gave her glances like: “Are you ok?” “Can I do anything for you?”.  She speaks no English, but smiled at me and declined the tissues I was offering to dry her tears. She calmed down eventually and I was tending to the kids, breaking up a stupid fight about who would get to sit closer to me and finally the flight takes off.

After a while, the lady next to me has calmed down and we make a quick stop in Mattala in the South East to exchange passengers before heading to Beijing.  As we continue, the husband and child move to two unoccupied seats on the other side of the plane leaving crazy lady and me in a row of four. She is incognito for a while but then suddenly, she throws herself down in her seat again, flipping through the inflight magazine frantically. Her companions are at this point fast asleep in their seats leaving Mrs. Whatiswrongwithyou? and me on our row of four. At this point I don’t know if she is drunk, on drugs or has a mental illness. She is very friendly to me though, offering me three seats in our row of four so that I can lie down and read my book and get some rest, but she remains jittery, erratic and unstable.

With the exception of myself and my two children and a handful or two of Sri Lankans, the plane is full of Chinese. It never ceases to amaze me how when many Chinese people travel it is like they are on a middle school class trip. They are socializing across the isles, snacking and sipping from the thermoses they have brought with them throughout the whole trip, taking part of conversations and seem to know everyone - though I know most of them are not travelling together.

When there is an alert over the sound system asking if there is a doctor or nurse on board the energy rises and everyone is looking around. Who is sick? Where is the person in need of medial assistance and privacy? They keep snacking and the sunflower seeds are flying like empty shells in a gunfight in an action movie. When the flight is not aborted nor averted they loose interest and start concentrating on the tax-free cart that is cruising up and down the aisles. Most people don’t pay attention when it rolls by; but here it’s like a party at Yashow market. Cigarettes and perfume boxes are inspected and the chatter continues? How much is this? Is it a good value? Is it cheaper elsewhere? The stewardesses and stewards have patience like I’ve never seen before and when they realize I can help with translations, a sigh of relief is visible and their whole persona relaxes.

Our holiday was exciting with visits to an elephant orphanage, releasing three-day old turtles into the ocean and surfing lessons but still – the real action happened on the plane.



Wednesday, September 10, 2014

BJU Bonus!

After living here for a while we can all name a few pet peeves (very large pets, Great Dane sized…): there’s the bank, IKEA, public bathrooms, the house of hell aka Zhongguancun (if you do not know what this is – do not ask, just pretend it doesn’t exist), any touristy area during a big holiday (the feeling of being special quickly wears off – and what do they do with the photographs they take of us anyway?), the markets (the haggling soon becomes a drag) and of course, the hospital. The reason to seek medical care is rarely by choice or a happy event (babies one of the few exceptions).

Still, while waiting for an appointment or caring for a sick family member or friend at BJU, we all have to eat at some point and we are very happy to share our newest find.

It is easy to relent to Comptoir De France’s overpriced coffee, sandwiches and quiches and let’s admit it; Annie’s is across the street and their cheap, quick Italian fare is not bad but….if you are in the mood for something quick, good, inexpensive and authenticly Chinese, in a clean, simple environment look no further than one block past the BJU entrance to this little dumpling place.


Stacey’s very competent driver Mr. Zhang took us to this place one day (no idea what it is called) when we were out and about.  We asked for something quick and good – no pressure!!   He knows we love local food, like it spicy and have high standards when it comes to quality but we had no idea what to expect when we optimistically entered the simple restaurant.  It was clean, popular, with a picture menu, and as we later discovered, an English dumpling menu as well.

As soon as we sat down, I spotted an old favorite at another table, cold, thick wheat noodles and thinly sliced cucumbers in a rich sesame sauce – zhi ma jiang mian. Back in the old days, the late 90s if you can believe it, we used to frequent what we called “Little Hilton”, a hole-in-the-wall in the hutong that used to be next to the Hilton on third north ring road and we would always order this dish. Once, during a summer rain, the place flooded and we were sitting with our feet in three inches of water but still, they continued to serve and we continued to slurp.


With its rich sesame sauce, slightly slimy noodles, cold crisp cucumbers and a touch of chili, it is the perfect warm day dish. And as it was a warm day we continued to order another favorite: cold sliced, silken tofu with century eggs or liang ban dou fu song hua dan, as it is called in Chinese. Mention this to anyone not familiar with the dish and you get a wrinkled nose and a eeuuwww but please, try it. The silky eggs (close your eyes if you don’t like the look of the green transparent whites and dark green hue of the yolk) in combination with the smooth tofu and with a dash of vinegar, soy and chili sauce is divine.


Another winner is tofu skins with celery, fu pi qin cai, also a cold dish. The chewy tofu with the crisp celery in the light sauce with a hint of sesame cools any tongue that was accidentally doused by too much chili sauce.


Of course we had to try the dumplings; it is a dumpling restaurant after all and they had gone through the trouble of translating the menu into Chinglish. We love dumplings with a different and unexpected texture and ordered the pork and lotus root filled dumplings, steamed, for a whooping 12 rmb for a plate. Unfortunately we have to say that we have had better. The skins were a bit too thick and chewy. There was nothing wrong with the filling but why have mediocre dumplings when there are so many places where you can enjoy great ones?


Everything tastes better with cold beer!  And we love the little glasses.

We have been fortunate lately and have not had to visit Beijing United Family Hospital in quite some time but still, if we were in the area, we would definitely go back here for lunch again.


  

Tuesday, August 26, 2014

To Review Or Not To Review; That Is The Question!

Ahhhh, there is so much eating to be done here in Beijing!

The STARAfood team favors two kinds of eating: the local hole-in-the-wall (or in some cases obscure huge chain restaurants that we never heard of) super cheap eatery with unexpectedly satisfying dishes or…the super nice, get dressed up to the nines and go all out to town restaurants. Most often we enjoy the first option and we live to tell the tale.

Unfortunately, there is also a lot of mediocre or just plain bad eating to be done. Restaurateurs with (hopefully) good intentions but who cannot quite follow through with the authenticity of the food, décor, hygiene, pricing….you pick!  We understand; Beijing is not an easy place to operate a service centered business; cultural and culinary differences are many and great and more often than not at least one of the two falls short.  

At STARAfood, we have come to the point where we simply can not review most of the western Shunyi establishments.  On the whole, they are mediocre attempts to bring Western food to the suberbs so each review will be a repeat.  We will focus instead on the good, surprising eats and share them with all of you.  We have no problems with being guinea pigs for this operation and will do our very best to share the results of our investigations!  We also have no problem being honest with our perspective on what we are not happy about and what needs to be improved.  Therefore, after much consideration, we have decided to focus on the unexpected and to find the gems in the culinary jewel box that is Beijing and hopefully inspire some readers to try something new.


Do you have any unexpected food finds?  Share them with us and all of our STARAfood readers.  Guess commentary welcome!



Monday, August 18, 2014

Back to Reality

So long, farewell, auf wiedersehen, adieu…. Hello! Bonjour! Hej! Ni hao!

For expats around the world, spring is the time when we either pack up our belongings, say goodbye to our friends or just breathe a sigh of relief that we do not have to do either. All we have to do is get through the last few days or weeks of the school year, organize the class parties and teacher presents, attend countless going away parties, organize our house before summer, pre pay all bills, board the pet, instruct the help and pack our bags for a hopefully relaxing and rejuvenating summer holiday.



Coming back after the summer holiday is bittersweet. We leave clear blue skies, driving a car without feeling like part of a video game, picking berries and fruits straight from the tree, biking on country roads, meeting horses, easy parking and being able to go to one store, and one store only, for the whole shopping list. What luxury!

Coming back also means reconnecting with Beijing friends and, of course, meeting new people. We have all been there. Being new not only to a new home but to a new country, city, language and culture. And China is a special place to be new. It is overwhelming with its noise and dirt, all the people and the smells, strange food and people who already seem to know each other so well. Being an expat often means starting anew over and over again and there are times when we just don’t feel like it. When meeting new people seems like a chore and finding things to do is a struggle. The cashier becomes your new best friend because that is the face you see almost every single day.

As the STARA team embarks on our second year, we are happy to announce our Back to Reality event, held in tandem with our friends at Clicia’s Designs and Shayne’s Treasures.   Bring a new friend and join us for a drink and a nibble.  Please be sure to RSVP for yourself and your friend as there are special surprises for those who do!  


Back To Reality
Clicia's Design and Shayne's Treasure
Lake View Place at Dragon Bay Villas
Wednesday, September 3
11:30am – 4pm

This event is a great opportunity to grab a space in your favorite STARAcooking classes.  This year we will offer new takes on old favorites, along with some exciting additions (chocolate or tapas anyone?).  

We are also excited to announce our STARAseries.  These two four-week sessions focus on a different country each week, offering more in-depth tips and techniques.   Our first series focuses on the cuisines of the Old World - Italy, France, Spain and Scandinavia (or you choose!).  Our second takes us west to the New World of the Americas.  Dates for the STARAseries are flexible and will be set to the schedules of our students.  This is an excellent opportunity to gather a group of friends and have fun in a relaxing environment.  Contact us for more details.  

We look forward to seeing everyone soon!  As always, email us at starafood@gmail.com with any questions and check out the blog – www.starafood.blogspot.com.

Happy Cooking!





Wednesday, July 2, 2014

Everything You Wanted to Know about Flour

We love to bake - fresh bread, muffins, cookies, scones, pies and tarts - sweet or savory.  There is nothing quite like the smell of freshly baking anything to make the house smell fabulous.  But what flour to use???  Self-rising or all-purpose?  Other than color, is there really any difference between whole wheat and white whole wheat?  And what exactly is cake flour?  We hope this answers all of your flour questions.  Happy baking!

Your Definitive Guide To Flour For All Your Baking Needs

Reprinted from The Huffington Post


All-purpose flour, bread flour, cake flour, pastry flour -- there are a ton of different flours out there, and each one serves a very specific purpose. The trick is not only knowing when to use them (fortunately their names are good indications), but also knowing when and why they might be crucial, and when they may be substituted. "Are cakes that much better when they're made with cake flour?" you may be wondering. "Does a yeast bread come out better with bread flour instead of all-purpose?" Allow us to give you the low-down on flour.

First, for the purposes of this post, we're talking about only wheat flour. We're not going into garbanzo flour, nor are we considering rice flour. We're sticking with wheat on this one. With that in mind, there are two different types of wheat used in wheat flour: hard and soft. The difference lies in the protein content, with hard wheat containing a higher level of protein than soft. Also, wheat is milled and processed in slightly varying ways to create the different flours. For example, whole-wheat flour will be darker in color than all-purpose flour because it contains the whole kernel (the bran, germ and endosperm), rather than just the endosperm (the center of the wheat kernel).
Once you've understood the root of the differences, you can start to comprehend the advantages and disadvantages of different flours. Here are eight types of flours, and when you should use them:

All Purpose Flour


What is it: 
Otherwise known as plain flour, all-purpose flour is a blend of hard and soft wheat with 10-12 percent protein. It's available in bleached and unbleached versions. Bleached flour has been treated with an agent, like chlorine or peroxide, to whiten it. It's also enriched to put back nutrients that were removed during processing. Unlike bleached flour, unbleached flour is naturally aged, contains all its nutrients and possesses a cream-colored tinge. 

When to use it:
Either type of all-purpose flour is great for all-purpose baking as the name suggests. Most recipes for pie doughs, cookies, quick breads, etc., will call for all-purpose flour.

Cake Flour



What it is:
Cake flour is a very finely milled flour from soft wheat. It has a high starch content and low level of protein (at about six-eight percent). It's also bleached, which alters the structure of the starches and fats to make the flour more acidic. The acidity helps cakes rise instead of collapsing. The low protein content ensures cakes turn out tender and fluffy.

When to use it:
Cake flour is excellent for baking cakes and other baked goods that have a high amount of sugar -- try it in cupcakes, muffins and even cookies.

Pastry Flour


What it is:
Like cake flour, pastry flour is also milled from soft wheat and has a level of protein between all-purpose and cake flours (at about 8-10 percent). That medium level makes it great to use in recipes where you want a tender and crumbly pastry (too much protein would give you a hard pastry and too little protein would give you a brittle dough to deal with).

When to use it:
Try pastry flour in recipes for biscuits, pie doughs, brownies, cookies and quick breads. Do not use it for making yeast breads.

Bread Flour


What it is:
Made from hard wheat with a high level of protein (at about 12-14 percent), bread flour is great for bread baking, because when combined with water, it becomes elastic from gluten formation. This gives you the chewy texture you're looking for in a good bread, as well as the form and structure.

When to use it:
Use this flour exclusively for yeast breads and pizzas.

Self-Rising Flour


What it is: 
Self-rising flour is a low-protein flour (similar in level to pastry flour) that has had salt and leavening (baking powder) added to it. Many Southern recipes call for self-rising flour.

When to use it:
You'll see it used in recipes for biscuits, quick breads, muffins and pancakes (these recipes will not require you to add more baking powder or salt). Do not use the flour for making yeast breads.

Whole-Wheat Flour


What it is:
Whole wheat flour is made from the entire kernel of hard red wheat, which gives it a darker brown color than white flour. It's high in nutrients and dietary fiber.

When to use it:
Whole-wheat flour is often used blended with all-purpose flour in recipes to lessen its strong wheat flavor. Try it in recipes for hearty and rustic breads.

White Whole-Wheat Flour


What it is: 
White whole-wheat flour is made from hard white wheat, which results in a paler color than regular whole-wheat flour. It has less of the strong wheat flavor.

When to use it: 
Use it blended with all-purpose flour in recipes to achieve heartier and healthier results than if you would use only all-purpose flour. Whole wheat and white whole-wheat have the same nutritional value.

Pasta Flour


What it is: 
Pasta flour is durum wheat semolina flour. Unlike all the other flours mentioned here, it's not characterized by its protein content. Pasta flour is broken down according to how fine it is. There are different levels: 1, 0 and 00.  Double Zero, called doppio zero in Italian, is super fine and can be difficult to find in the U.S. Despite common conception, Double Zero isn't necessarily low in protein because it is super fine. Its protein content can vary depending on the kind of wheat used, and the kind we typically find in the U.S has a mid-range protein content of around 11-12 percent.

When to use it:
If you're only using water and flour when you're making pasta, you should use type one because the more coarsely ground flour will hold up on its own. If you're using water, flour and egg, you can use Double Zero, because the egg can reinforce the super fine flour.