The Blog...

Whilst we were up visiting family, we called in on my cousin Peter. Unfortunately cancer has returned and it was emotional seeing him.

I've always know him to be a larger than life cousin as he is one of the biggest cousins. Has always been active and has always had a fun and active life. He took over my parent's restaurant down in Newton Aycliffe and then later opened one up in Whitley Bay and will be well known to many people in and outside of this circle.

He's always made time for me and gave me encouragement.

Carrying on the theme of attempting more Chinese recipes, as I am still waiting on the red rice wine to ferment further, I thought I would try and make one of my favourite dim sum dishes called Lo Mai Gai, or steamed glutinous rice wrapped in lotus leaf with meat filling to give its fuller English translation.

The finished product...

Read on to see how I made them.

Don't know who he is but I like his blog.

Fong Kitchen Journal

I used to remember when I was a kid that my mam would have a huge glass jar of pink rice in liquid that I knew was alcoholic (if just slightly) but was great when warmed up, just like some adult liquid rice pudding.

After all these years I thought I would give it a go. Not sure what spurred that thought but I duly Googled some recipes and it all looked pretty straight forward. Cook some glutinous rice up, crush some rice wine cakes and red rice yeast, mix the rice with the powder mix, throw into a jar, stir every now and again, and hey presto.

This is what it looks like so far.

It might look like I blended some hamsters but it seems to be coming along pretty well.

However, my parents are down in 6 weeks time and that is when it should mature so they can give it a once over. I am sure I will get zero marks and disapproving comments about what an idiot I am and how I don't know how to make it and how I should have left it till mam came down. Usual usual...