From Inzlingen, Germany to Pudong, Shanghai, People’s Republic of China, and from http://minhang.wordpress.com to
A pretty subjective Shanghai blog is awaiting you ^-^
I’d love to welcome you as reader!
* Most 爱丽莎 在 上海 posts are deleted
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So here’s what you need (I promise it’s the simplest recipe you will ever ever read):
Tapioca Pearls, Sugar, Coconut Milk (I took the cream-like with ~10% fat), Water
#1 Bring the water to a boil. Gradually stir in the tapioca (stirring frequently especially on the bottom of the pan) until the tapioca pearls become softer and have a white dot in their center (about 15 min)
#2 Pour off the tapioca-water through a fine sieve just like noodlewater and put the tapioca pearls back into the pot
#3 Now gradually add the coconut milk (for 50g dry tapioca about 100g coconut milk and so on) and stir
#4 Add tons of sugar (always test until it’s sweet enough…) and boil everything up
#5 If it’s winter, put the whole pot onto your terrace or similar ;), if it’s not winter, be happy and let the pot cool down. Then put it into the fridge for about 2 hours.
Don’t be too concerned about the consistency of the dessert. I made some pudding but I’ve also already eaten it as some kind of cold soup, which was delicious too. If it’s too creamy, add some cow milk or water, if it’s too thin, you might cook some additional tapioca or freeze it.
If you want it extra yummy, top it with some fresh fruit; banana, pineapple and everything that you like together with coconut goes well with it.
Additionally some random information on Tapioca Pudding:
- … Pearl tapioca is the widespread commercial form of tapioca starch which is extracted from the root of cassava, a plant species native to the Amazon, Brazil.
- … it is often used as thickening agent
gluten free and nearly protein free
- … the pearls are also called “fish eggs” while it is often called “Fischaugen” (literally “fisheyes”) in Germany
… it is very popular in Asia, especially Vietnam, China and Hong Kong (“Sai ma lo”)
- … the coconut milk pudding is great for lactose intolerant people
… tapioca or sago as big pearls are these dots used in bubble tea, so now you know what they’re made of, all natural
Speaking of, a bubble tea joint I can really recommend (if you live in or if you’re going to visit New York City) is VIVI Bubble Tea at 49 Bayard St, Chinatown (cheap, wide range of bubble tea sorts and soooo yummy…). I can’t wait to sip Bubble Tea in China! Sip blop blop.
Sip blop blop. Anyway, not to forget: Enjoy your easy-peasy coconut tapioca pudding and enjoy what’s left of the weekend!
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Tags: Asian, Chinese, Coconut, Cuisine, Dessert, Hong Kong, New York, Pudding, Recipe, Sago, Starch, Sweet, Tapioca, Vietnam, Vivi Bubble Tea
I really hope to get the possibility to visit Hong Kong during my year in Shanghai, even if it is only for a weekend. Hong Kong must be vibrant and the views enchanting. I already spotted a great place to stay (on budget): It’s called Yesinspace and is located on Kowloon’s seaside. I definitely have to see HK!!!
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Tags: 500D, Canon, Hong Kong, Hostel, Kowloon, Night, Skyline, Telezoom, Wikimedia, Yesinspace
Bibimbap anyway is actually a mixed rish dish and that’s what it means literally, too. So I got a huge bowl of rice topped with any kinds of salad (yip, salad, not veggies) and you get a mix of hot rice and cold salad (fresh cucumber, soybeans, lettuce, cabbage) topped with some slices of roasted beef and fried egg. In addition to that, you get a bowl with some red chili paste called “gochujang” – it was intended to be hot, but mine was mild and tasted like some sort of tomato-pepper-paste with sesame… maybe some Korean style ketchup or whatever. To it, a soup that turned out to be the most delicious soup ever was served. It was some kind of beef broth with sesame seeds and algae and, simultaneously, the first time ever that I liked something with algae (besides sushi with nori) and that it did not taste like some week old fish.
Photo via flickr. Unfortunately my bibimbap wasn’t this “versatile” (I would have loved mushrooms!) – (and pretty expensive: 14 € or 140 RMB for rice with salad + small soup… alright… … NOT)
The kind waitress even showed how to eat bibimbap since I started to pick single cucumber sticks and rice balls out of the bowl… which was terribly wrong. So I sat there like a Kindergarten child and watched the waitress stirring my bibimbap with tons of chili paste, getting a bowl of chaos with qiān ingredients all mixed up. It was really delicious and also had the typical Korean kimchi-roast-whatever taste I remembered from the restaurant in NY (there it had been my and my boyfriend’s first time ever to try Korean food – unintendedly, since we just went into this restaurant because it was the only affordable one in Korea Way. Tourned out to be Zagat and TONY rated … and was a great joint to visit with our Korean roommate again!).
Not to forget and speaking of our Korean friend that really enjoyed beer drinking with us… – we had so called OB Korean Beer (in Germany, o.b. is a tampon brand, – I know why this beer is not that often imported) to drink. It was very sweet (enriched with glucose syrup…) and like, you know, pleasant to the taste… mmh. Here’s the link to the OB Website (in Korean): http://www.ob.co.kr/
So much for now.
Will hold my last of three required presentations tomorrow (in: Geography on: Tokyo). Jia you!
Zai jian, Elisa
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Tags: Bibimbap, Korea, Korean food
A wide range of dishes passed by, from cucumber sticks, soup, steamed veggie spring rolls and other starters, maki-sushi, nigiri-sushi, veggie futo-maki of all kinds to warm plates with sweet-sour pork, chicken with sautéed broccoli and mushrooms, pan-fried sweet beef, steamed dum sim and pale jiǎozi, both with meat and vegetarian soy stuffing, delicious roasted duck breast on bean sprouts (I noticed anise… mmh), grilled scampis, fried scampis, shrimp tempura, aioli mussels, and not to forget wooden bowls of veggie rice, pure rice, fried noodles… from time to time, never-seen-before dishes like fried sushi made their way… well, interesting :). Everything was presented and tasted great. What the heck do they NOT have??? The only thing I missed was a clear soup, for example miso soup, but hey, this is a Chinese not a Japanese restaurant and if they don’t have it it’s absolutely alright.
Unfortunately I forgot to take my camera with me, but I found some ok pictures of the running board:
I am thrilled what jiaozi taste like authentically in Shanghai. They better be better
I’ll split it up in starters, main course, dessert, service and athmosphere. In fact this is already a test post of a restaurant rating – I want to do tons of them once I’m in Shanghai :).
Starters: out of
Pro: Fresh veggies. Critique: Only one kind of soup was served (Beijing soup)
Main course(s): 4 out of 5
Pro: Variety. Critique: Dim sum / Jiaozi fair, but not more than that.
Dessert: 5 out of 5 !!!
Athmosphere: out of 5
Pro: Simple, still all new. Critique: Could be a bit cleaner.
Finally: Dadadadaaaa…. Passed! Recommended! Peachy eatery!
Got hungry? Location @ GoogleMaps
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Tags: Chinese, Food, Germany, Japanese, Kaiten, Loerrach, Restaurant, Sago, Sushi, Switzerland, Tapioca
Looking forward to Expo 2010, this video does a good job in presenting Shanghai from its best sides. I for my part am once again completely wrapped in anticipation, see for yourself:
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Tags: 2010, Expo, Shanghai, Video
In New York, concrete jungle where dreams are made ofThere’s nothing you can’t do, now you’re in New YorkThese streets will make you feel brand new, big lights will inspire you
Bye bye for now with a desktop screenshot of my ramen-slurping pandas:
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Tags: Acer, Aspire, Netbook, One