I’ve always wanted to visit China.  I mean, after seeing Japan and Korea first…but, an opportunity came and I jumped.  Man, what a cool country.

Outside of censorship, pollution, and having to relieve myself in the squatting position; China is one of the best places I’ve ever been.  It is modern, efficient, yet still delightfully chaotic, and manages to retain a delicate and ancient beauty at its core.  The people were so kind too.  In the beginning it felt like I was doing everything wrong.   I made several cringeworthy mistakes with chopsticks, and peed on the floor of public restrooms…every single time… but nobody gave me a hard look.  Nobody even laughed.  All that was aimed my way were indulgent smiles and encouragement.  For three weeks I was treated like a giant and beloved toddler.  I’m confident I could have fallen asleep anywhere, and woken covered in a soft blanket with bottle of apple juice by my side.

And the food!  It was great across the board.  The best meals were, of course, ordered by local friends who knew what the hell was going on.  Being unsure about the menu is an easy way to end up with a roasted sparrow, gelatinous goo, and a pile of fish fins.  I thought I’d be able to get past my Western squeamishness and eat insects on sticks and chopped bullfrogs, but I could not.  I’m now well aware of my culinary comfort zones, and have come to the realisation that I’m kind of a pussy.  I did, however, learn that fried shrimp heads are delicious, and that I can nibble on a chicken foot in a setting where I feel safe, secure, and there are no other food options.

Cantonese Pork Custard

This is really delicious.  And there are no small bones or fins in it…unless you’ve done something awfully wrong.

Pork Mix

• 1 TBS fat of your choice, I use coconut oil
• 1/2 lb/250 grams ground pork
• 1 shallot minced
• 4-5 shitake mushrooms, chopped
• 4-5 asparagus spears thinly sliced
• 4 tsp coconut aminos
• 2tsp fish sauce
• ground black pepper

1. Cook the ground pork and shallot until cooked through and slightly browned.
2. Add the mushroom and asparagus and cook for a minute or two.
3. Mix the coconut aminos, fish sauce, and black pepper into the pork mixture and place  in a shallow bowl.

Custard

• three eggs
• 3/4 cup water
• 1 tsp fish sauce

1. Mix all the ingredients together, and pour over the pork mixture.

Steaming Directions

1. Get a large pot with an inch or two of water on the bottom.
2. Set to a light boil
3. Place a steamer rack in the pot, and make sure the water comes below the level of the steamer rack.
4. Gently place the pork and egg mixture on the steamer rack, and set an inverted plate over the custard bowl so that it is completely covered.
5. Put a lid on the pot.
6. Steam for 20-25 minutes, until the custard is just set.
7. I like to eat the custard at room temperature, or cold.  Slice some spring onions on the top, and add some extra coconut aminos, and a splash of toasted sesame oil.

This makes a great breakfast.

*I know a woman who carved “WHAM” into her arm and tried to ink it.  She couldn’t decide if she liked George or Andrew better.  She chose not be be identified, but I felt you needed to know about this hero.