For Dan's Birthday, I was planning to make something new. It was an excuse to do something that was unnecessary for normal people to do. So I did 2 new dishes... The first dish was my creation: White Fungi Floret with Shanghai Bok Choy and Chicken in White Sauce. The second was Cassia Pork, a traditional dish from Northern China, a better version of Moo Shu Pork by my favorite teacher, Grace Chu.
I am proud of my White Fungi dish. Usually White Fungi is prepared for sweet dish ( as I know it). I like the texture of White Fungi. It is crunchy and meaty at the same time, a unique combination. What I did was to soak the fungi in the warm water and simmer them in ginger chicken broth for almost 1 hr. I placed it on a bed of Shanghai Bok Choy and pour a garlic chicken sauce with green pea. This dish is very light, savory, with layers of texture and taste.
The second dish is very unique. It is basically chinese vegetarian tacos with scrambled egg. Again, texture is the main character of this dish. Very balance in taste and very refreshing.
The combination of cloud mushroom, black mushroom, golden needle (dried tiger lilly buds) with dried scramble eggs is a perfect fillings for chinese tortilla made of flour, water, and vegetable oil ( Mrs. Chu called it doilies).
If you think about it, the preparation of these dish wasn't practical at all for regular night dinner. But considering this was Dan's birthday, It worth an effort. I even make my own doilies.
Well... I like the experiment. Am I crazy?? not really, considering I make my own clay bowl for the dish... ha!
Happy Birthday Dan!
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