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FROSTBITTEN EARS

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  The horn-shaped Gyoza is one of Japan’s most popular dishes. (Jiaozi in Chinese). Like so many dishes all over the world, the origins are debatable.   However, it is believed that a Chinese medical practitioner by the name of Zhang Zhongiin was famous for boiling a kind of meat-filled dough wrapper and put it on frostbitten ears.   And   I quote:   “He would boil lamb meat, peppers, and medicines in a pot and then wrap the filling in small dough wrappers. He then used them to warm poor people’s ears who did not have sufficient clothing or food in the winter. Overtime, Zhang Zhongjing’s recipe was adapted and imitated by the people of China.   Japanese soldiers became familiar with  jiaozi  during World War II when they were quartered in China. When the soldiers returned home to Japan they wanted to recreate  jiaozi  and thus the gyoza was born”.   They are usually served in six or twelve and are enjoyed with a sauce made of rice vinegar, soy sauce, pepper flake
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My love for Pho and Sticky Rice

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Although Pho (noodle soup) is the national dish of Vietnam it is by no means the only delicacy this wonderful country has to offer. Their food is rated as some of the healthiest cuisines in the world. Pho (pronounced ‘fuh’) is one of the most balanced dishes in the world and eaten all day long. Their food is out of the ordinary, aromatic, and rich in colour.  The Vietnamese have perfected the balance between the five taste elements, i.e. sweet, sour, bitter, salt, and hot. Raw duck blood soups and desserts, Balut (fetal duck eggs) and Butod (coconut worms) are but some of the unusual dishes you can find in Vietnam. Their desserts and drinks are usually served icy-cold as it is hot in Vietnam.  My personal favorite dishes are, of course, vegetarian pho, Goi Cuon (rice wrapper spring rolls) Banh Cuon (pancake-like filled rolls), and Sticky Rice dumpling.
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