If you are new to China, you are probably wondering about how to get letters and packages mailed to you from home. The simplest way is to not use your living address but rather to use your work address or the address of someone you trust. Most of the apartment mailboxes are not very secure and quite often, the locks are broken so anyone can pick up your mail, not just you.
To get packages sent from home to China you need to have the Chinese address written in BOTH English and Chinese characters. I recommend that you ask a friend or co-worker to write it out for you. Then the best thing to do is make a .pdf file or .doc file with several copies of the address (again in both English and Chinese) that you can then e-mail to someone back home. This way, all they have to print one out and paste it in the package or letter. It takes about 14 days to receive a package from the United States in China. The smaller of the flat-rate boxes will cost about $41.00 but you can put as much in it as you need to.
When the package arrives at the local post office in China, they will not deliver it to you. Rather they will deliver the carbon-copy customs manifesto to you which you will then have to present at the post office listed (CHINA-POST has big green signs, you can't miss them but make sure you go to the correct one) on the manifesto along with your passport.
To pick up your package, just walk in with your passport and the customs slip and present them to the clerk. The clerk will check your id against the one on the address line and then ask you to sign the customs slip. After that, they will give your passport back to you and give you your package. MAKE SURE THEY GIVE YOU YOUR PASSPORT BACK.
Don't be surprised if the corners of your letter or package are a little banged up, this is normal.
To send a package home, you should have someone who can write Chinese do the return address for you**, but it is essentially the same as it would be if you were home. You take your package to the post office where they weigh it and affix postage. You will have to fill out a customs declaration form and usually show some sort of ID. You will pay for the postage in China.
**The Chinese write their addresses differently than Americans or Europeans do. Where we go small to big (house number, street, city, county, country) they do the opposite so it is important to have a Chinese person check the address whether you are sending or receiving a package.
Wednesday, December 30, 2009
Kick-ass chili
This is a one-pot wonder. All of the ingredients are common in China.
Ingredients:
Dried Black Beans
Dried Red Beans
Dried White Beans (optional)
Meat (optional)--cut into small cubes
Olive oil
Onion
Garlic
5-spice--to taste
white or black pepper--to taste
salt--to taste
2 or 3 dried chili peppers
Red Bell pepper
Green Bell pepper
4 or 5 tomatoes--diced
cilantro or celery (your choice)
Directions:
If you do not have canned beans, you will have to buy dried beans and soak them for at least 6 hours before cooking them. I recommend letting them soak over night.
Soak the beans in a large bowl. To do this, place the amount of beans you will need (if you are cooking for 7-10 servings with meat, you should use about 3 or 4 handfuls of beans total. If you are doing this without meat, use 5 or 6 handfuls) and cover them with cold water for at least 6 hours or over night up to 12 hours.
In a large pot with high sides and a lid, sautee the diced onions and garlic in some olive oil. When the onions and garlic are clear and begin to turn golden, add the meat chunks. Brown the meat almost all the way. Turn the heat down to med-low. Drain the old water off the beans and add just enough new water to make them float a little. Add to the meat. Stir in your preferred spices until you can taste them. As the spices cook, the flavor becomes stronger. Let the pot come to a simmer. Allow to simmer for 10-15 minutes.
While pot is simmering, dice 2 or 3 dried chili peppers. If you don't like it too hot, remove the seeds and add to the pot. Slice or dice the bell peppers, tomatoes, and celery or cilantro (use the leaves of the celery, too) and add them to the pot at the end of the simmer time. Allow to cook an additional 15 minutes or until the beans are soft. You may have to add a little more water to maintain the liquid level. Use more water if you like your chili to be more of a soup, use less if you like it thicker.
Enjoy. total cook time (without waiting for beans) is about 1 hour. 10 servings.
This chili is more of a dark brown or even black color rather than red depending on the proportions of black beans.
I also recommend adding fresh corn.
Ingredients:
Dried Black Beans
Dried Red Beans
Dried White Beans (optional)
Meat (optional)--cut into small cubes
Olive oil
Onion
Garlic
5-spice--to taste
white or black pepper--to taste
salt--to taste
2 or 3 dried chili peppers
Red Bell pepper
Green Bell pepper
4 or 5 tomatoes--diced
cilantro or celery (your choice)
Directions:
If you do not have canned beans, you will have to buy dried beans and soak them for at least 6 hours before cooking them. I recommend letting them soak over night.
Soak the beans in a large bowl. To do this, place the amount of beans you will need (if you are cooking for 7-10 servings with meat, you should use about 3 or 4 handfuls of beans total. If you are doing this without meat, use 5 or 6 handfuls) and cover them with cold water for at least 6 hours or over night up to 12 hours.
In a large pot with high sides and a lid, sautee the diced onions and garlic in some olive oil. When the onions and garlic are clear and begin to turn golden, add the meat chunks. Brown the meat almost all the way. Turn the heat down to med-low. Drain the old water off the beans and add just enough new water to make them float a little. Add to the meat. Stir in your preferred spices until you can taste them. As the spices cook, the flavor becomes stronger. Let the pot come to a simmer. Allow to simmer for 10-15 minutes.
While pot is simmering, dice 2 or 3 dried chili peppers. If you don't like it too hot, remove the seeds and add to the pot. Slice or dice the bell peppers, tomatoes, and celery or cilantro (use the leaves of the celery, too) and add them to the pot at the end of the simmer time. Allow to cook an additional 15 minutes or until the beans are soft. You may have to add a little more water to maintain the liquid level. Use more water if you like your chili to be more of a soup, use less if you like it thicker.
Enjoy. total cook time (without waiting for beans) is about 1 hour. 10 servings.
This chili is more of a dark brown or even black color rather than red depending on the proportions of black beans.
I also recommend adding fresh corn.
Sunday, December 27, 2009
Sweet Stuff 2
Here is another idea for something sweet.
Peanut butter is very popular in Asia, but it usually is not used in sweet preparations like we have in the US. Typically you will find it as part of a spicy sauce rather than a candy. here I have posted a simple no-cook recipe that is also kid-safe.
Peanut Butter Fudge
Ingredients:
1 box (455g or 16 oz) confectioners sugar separated into 10 oz and 6 oz
1 cup (250 ml) Creamy peanut butter
1/2 pound (229 g) butter
1 teaspoon vanilla *
4 Tablespoons (2 dry ounces) cocoa powder **
*this is optional, if you do not have access to vanilla, don't worry. you can use any other flavoring you like.
**this is optional. If you do not have cocoa powder but want to make a chocolate peanut butter fudge, use 2 or 3 oz of a dark chocolate (melted) candy and eliminate the equal amount in peanut butter.
Directions:
Melt the butter. Let it cool but not harden. If it begins to harden, melt it again. Mix in peanut butter, 10oz of sugar, and cocoa (or chocolate) by hand. Pour into a greased square pan and allow to cool for 15 minutes. cut into squares and enjoy.
Peanut butter is very popular in Asia, but it usually is not used in sweet preparations like we have in the US. Typically you will find it as part of a spicy sauce rather than a candy. here I have posted a simple no-cook recipe that is also kid-safe.
Peanut Butter Fudge
Ingredients:
1 box (455g or 16 oz) confectioners sugar separated into 10 oz and 6 oz
1 cup (250 ml) Creamy peanut butter
1/2 pound (229 g) butter
1 teaspoon vanilla *
4 Tablespoons (2 dry ounces) cocoa powder **
*this is optional, if you do not have access to vanilla, don't worry. you can use any other flavoring you like.
**this is optional. If you do not have cocoa powder but want to make a chocolate peanut butter fudge, use 2 or 3 oz of a dark chocolate (melted) candy and eliminate the equal amount in peanut butter.
Directions:
Melt the butter. Let it cool but not harden. If it begins to harden, melt it again. Mix in peanut butter, 10oz of sugar, and cocoa (or chocolate) by hand. Pour into a greased square pan and allow to cool for 15 minutes. cut into squares and enjoy.
Sweet Stuff 1
Here are some ideas for sweet things you can make in China.
Dulce de Leche
If you don't have access to an oven, cookies, pies and cakes are virtually impossible to make. However, if you have a large pot with high sides and a crab steamer to put inside the pot with a smaller casserole or pot to set on top of that, you can make a steam oven. With that, you can make cobblers, crumbs, and other pie-like things.
Dulce de Leche sauce:
Ingredients:
1 can Sweetened condensed milk
Directions (1)
Remove the paper label from the can. Pierce the top of can two times on opposite sides. If you do not do this, the can may explode. Place the can in a small pot or saucepan and fill with water until the water comes to within 2.5 cm (1 inch) of the top of the can.You will need to add water as the can cooks to maintain this level. Be sure not to let the water rise above this level or some of it will find its way into your holes and ruin the milk. If the can rattles too much, place a rag under it before filling the pan with water.
Place the pot on the stove and turn on to medium-high heat. Watch closely until the water simmers then lower the heat to hold the water at a simmer (about medium). Some of the milk may escape through the holes. If this happens, scrape it off with a spoon before it gets into the water. If it gets into the water, it will become sticky and could burn in the pan. Cook the milk for 3 hours for soft sauce. If you want something more firm and candy-like, cook for as long as 4 hours.
Remove the can from the water using tongs and set on a rack to cool. While it is still warm, open the can and empty the contents into a bowl. Scrape out the darker bits from the bottom of the can also and blend or whisk the dulce de leche until it is homogeneous.
Dulce de Leche
If you don't have access to an oven, cookies, pies and cakes are virtually impossible to make. However, if you have a large pot with high sides and a crab steamer to put inside the pot with a smaller casserole or pot to set on top of that, you can make a steam oven. With that, you can make cobblers, crumbs, and other pie-like things.
Dulce de Leche sauce:
Ingredients:
1 can Sweetened condensed milk
Directions (1)
Remove the paper label from the can. Pierce the top of can two times on opposite sides. If you do not do this, the can may explode. Place the can in a small pot or saucepan and fill with water until the water comes to within 2.5 cm (1 inch) of the top of the can.You will need to add water as the can cooks to maintain this level. Be sure not to let the water rise above this level or some of it will find its way into your holes and ruin the milk. If the can rattles too much, place a rag under it before filling the pan with water.
Place the pot on the stove and turn on to medium-high heat. Watch closely until the water simmers then lower the heat to hold the water at a simmer (about medium). Some of the milk may escape through the holes. If this happens, scrape it off with a spoon before it gets into the water. If it gets into the water, it will become sticky and could burn in the pan. Cook the milk for 3 hours for soft sauce. If you want something more firm and candy-like, cook for as long as 4 hours.
Remove the can from the water using tongs and set on a rack to cool. While it is still warm, open the can and empty the contents into a bowl. Scrape out the darker bits from the bottom of the can also and blend or whisk the dulce de leche until it is homogeneous.
Saturday, December 26, 2009
Merry Christmas
I hope everyone had a wonderful Christmas! Mine was excellent. believe it or not, you can make a decent Christmas dinner in China; especially if you do a sort of pot-luck thing. It helps of course if your family sends you some things like cookie mix, but most of the things that we generally think of as belonging to a Christmas meal are available in China.
Things that are not available:
Turkey------replace with chicken or pidgeon or duck.
Ham---------same as above
Cranberry sauce----------replace with a home-made currant or raisin sauce.
Dried cranberries***-----replace with dried currants or raisins.
pumpkin pie filling------replace with a home-made pumpkin or sweet potato puree.
***These can sometimes be found in foreign markets.
If you have an oven, you can cook a whole duck or chicken. You can even make a stuffing to put inside it.
Stuffing:
ingredients:
Dried, lightly toasted bread crumbs (most bakeries in China do have a selection of french bread. Just cut it into 1/4inch cubes and toast them in the or on the stove-top until they are dry)
Celery (chopped)
Green onions (diced)
Garlic (crushed or minced)
Chicken stock
113 g stick of Butter
toasted nuts (almonds or walnuts)
Chicken/duck gizzards and heart (optional)
carrots (cut up)
Salt and Pepper
Directions:
The amount of each ingredient will vary depending on the size of the bird or how much you want to make. One good handful of crumbs will make enough for 4 or 5 people.
Sautee the garlic in some butter or oil in a pan on the stove. You can add red onions if you want also. When the garlic is clear, add the butter and the bread crumbs. Gently stir until the crumbs are lightly coated. Add more crumbs if necessary. When all the crumbs are lightly coated, add in the remaining ingredients. Remember to cut up any larger organs before adding them. Add just enough chicken stock or water to make the bread moist. Salt and pepper to taste. place entire mixture in an oven proof casserole and bake at 375 F or about 185 C until the center is hot (30min-1 hour). You may have to add more more liquid half way through.
To stuff the bird:
Loosely spoon the stuffing into the cavity. DO NOT PACK IT IN.Tie the end shut with string. Cook the bird until the center of the stuffing is hot. If there is extra stuffing, place it in a casserole and cook as above for the last 45 minutes or so that the bird is cooking.
Stuffing can also be cooked on the stove top over med0low heat, turning gently until all the vegetables are cooked.
Salt and pepper to taste.
Things that are not available:
Turkey------replace with chicken or pidgeon or duck.
Ham---------same as above
Cranberry sauce----------replace with a home-made currant or raisin sauce.
Dried cranberries***-----replace with dried currants or raisins.
pumpkin pie filling------replace with a home-made pumpkin or sweet potato puree.
***These can sometimes be found in foreign markets.
If you have an oven, you can cook a whole duck or chicken. You can even make a stuffing to put inside it.
Stuffing:
ingredients:
Dried, lightly toasted bread crumbs (most bakeries in China do have a selection of french bread. Just cut it into 1/4inch cubes and toast them in the or on the stove-top until they are dry)
Celery (chopped)
Green onions (diced)
Garlic (crushed or minced)
Chicken stock
113 g stick of Butter
toasted nuts (almonds or walnuts)
Chicken/duck gizzards and heart (optional)
carrots (cut up)
Salt and Pepper
Directions:
The amount of each ingredient will vary depending on the size of the bird or how much you want to make. One good handful of crumbs will make enough for 4 or 5 people.
Sautee the garlic in some butter or oil in a pan on the stove. You can add red onions if you want also. When the garlic is clear, add the butter and the bread crumbs. Gently stir until the crumbs are lightly coated. Add more crumbs if necessary. When all the crumbs are lightly coated, add in the remaining ingredients. Remember to cut up any larger organs before adding them. Add just enough chicken stock or water to make the bread moist. Salt and pepper to taste. place entire mixture in an oven proof casserole and bake at 375 F or about 185 C until the center is hot (30min-1 hour). You may have to add more more liquid half way through.
To stuff the bird:
Loosely spoon the stuffing into the cavity. DO NOT PACK IT IN.Tie the end shut with string. Cook the bird until the center of the stuffing is hot. If there is extra stuffing, place it in a casserole and cook as above for the last 45 minutes or so that the bird is cooking.
Stuffing can also be cooked on the stove top over med0low heat, turning gently until all the vegetables are cooked.
Salt and pepper to taste.
Tuesday, December 22, 2009
Poultry recipes
Poultry is common in China. It is cheap source of protein for most people however I recommend getting it fresh from the farmer's markets rather than from the supermarkets (at least in Wenzhou) mainly because most of the supermarkets don't use refrigeration or if they do, it is unreliable. When you buy poultry from the farmer's market, you usually have to pick out a live bird and have them slaughter it for you. To do this, take someone who can speak the local dialect (or at least Mandarin) with you. They will slaughter your bird, gut it and pluck it. You can ask to keep the innards if you like to use in stuffings or dressings. The following are some simple poultry recipes that can be cooked on the stove-top (most kitchens in China don't come with ovens, but you can cook these recipes that way too).
Chicken and Rice with Cream of Mushroom
Ingredients:
raw chicken (I recommend breasts and thighs)
1 handful (or more) of your favorite chopped raw mushrooms*
Milk
Water
2 handfuls (1.5 cups) of rice (short or long grain white)
Veggies* (carrots, cabbage, onions, etc.)
*optional
Directions:
Arrange chicken in the bottom of a heavy casserole or thick-bottomed pot with a lid so that the pieces do not touch. If you are using onions or garlic, saute the diced onions or garlic in a pan with a little oil until the onions are clear then add to the chicken dish. Add the rice. Add the milk and water. Be sure to add the same amount of milk and water as you have rice (no more than a total of 1.5 cups of liquid). Add mushrooms and other veggies. Cover and cook over med-low heat for 40-50 minutes. Be careful that the flame is not too direct or the bottom of the chicken and rice will scorch. Add a little bit of milk or water as needed to keep rice moist.
When rice and veggies are fully cooked and all the liquid has been absorbed, remove from heat and let stand for 10 minutes. Add salt and pepper to taste and enjoy.
Coca Cola Chicken
Ingredients:
1 whole chicken cut into pieces
Coca Cola (equal to amount of ketchup, not more than 1 cup each)
Tomato Ketchup (equal to amount of coca cola, not more than 1 cup each)
salt and pepper to taste
sugar*
*if your ketchup has a lot of vinegar in it, you may want to add a pinch of sugar.
Directions:
Place chicken pieces in a pan or container with a lid. Mix together equal parts Coca Cola and Tomato Ketchup. Add salt and pepper to taste. Pour over chicken and allow to marinade for at least 30 minutes. Pour all into a heavy pan with high sides. Cook over medium heat for about 30 minutes or until chicken is done. To Bake: place in a 350 degree F (175-180 C) oven for 30 minutes.
Chicken and Rice with Cream of Mushroom
Ingredients:
raw chicken (I recommend breasts and thighs)
1 handful (or more) of your favorite chopped raw mushrooms*
Milk
Water
2 handfuls (1.5 cups) of rice (short or long grain white)
Veggies* (carrots, cabbage, onions, etc.)
*optional
Directions:
Arrange chicken in the bottom of a heavy casserole or thick-bottomed pot with a lid so that the pieces do not touch. If you are using onions or garlic, saute the diced onions or garlic in a pan with a little oil until the onions are clear then add to the chicken dish. Add the rice. Add the milk and water. Be sure to add the same amount of milk and water as you have rice (no more than a total of 1.5 cups of liquid). Add mushrooms and other veggies. Cover and cook over med-low heat for 40-50 minutes. Be careful that the flame is not too direct or the bottom of the chicken and rice will scorch. Add a little bit of milk or water as needed to keep rice moist.
When rice and veggies are fully cooked and all the liquid has been absorbed, remove from heat and let stand for 10 minutes. Add salt and pepper to taste and enjoy.
Coca Cola Chicken
Ingredients:
1 whole chicken cut into pieces
Coca Cola (equal to amount of ketchup, not more than 1 cup each)
Tomato Ketchup (equal to amount of coca cola, not more than 1 cup each)
salt and pepper to taste
sugar*
*if your ketchup has a lot of vinegar in it, you may want to add a pinch of sugar.
Directions:
Place chicken pieces in a pan or container with a lid. Mix together equal parts Coca Cola and Tomato Ketchup. Add salt and pepper to taste. Pour over chicken and allow to marinade for at least 30 minutes. Pour all into a heavy pan with high sides. Cook over medium heat for about 30 minutes or until chicken is done. To Bake: place in a 350 degree F (175-180 C) oven for 30 minutes.
China
So I have been in China for about four months now and I decided to create a blog about my experiences and to offer some simple advice for anyone who is interested. Because Christmas is coming up in a couple of days, I got to thinking about all the wonderful Christmas food that I will be missing this year from back home. Then I go the idea to post a blog with some simple recipes using ingredients that can be easily attained in China.
To clarify, I am in Wenzhou, Zhejiang Province, P.R.C. and although Wenzhou is a medium-sized city (7 million +) with many stores that cater to westerners, there are many thing that are simply not easily available here. For those of you living in Shanghai or Beijing, you can get almost anything you need, you just have to ask around for it.
Things I can not easily get in Wenzhou:
Cream
Thick Yogurt
Sour Cream
Cinnamon*
Cardamom*
Nutmeg*
Cloves*
Allspice*
Mace*
Food Coloring*
flavoring extracts (vanilla, almond, etc.)
turkey
ham
Cheese (real cheese like emmentaler, gouda, brie, cheddar, etc.)*
*These can sometimes, though rarely, be found in one of the "western" food supermarkets like Century Mart or the European food mart in Wenzhou. When you can find them, they tend to be very expensive.
I recommend that you bring some spices like cinnamon with you, or having someone mail them to you once you arrive.
Coming up: Recipes
To clarify, I am in Wenzhou, Zhejiang Province, P.R.C. and although Wenzhou is a medium-sized city (7 million +) with many stores that cater to westerners, there are many thing that are simply not easily available here. For those of you living in Shanghai or Beijing, you can get almost anything you need, you just have to ask around for it.
Things I can not easily get in Wenzhou:
Cream
Thick Yogurt
Sour Cream
Cinnamon*
Cardamom*
Nutmeg*
Cloves*
Allspice*
Mace*
Food Coloring*
flavoring extracts (vanilla, almond, etc.)
turkey
ham
Cheese (real cheese like emmentaler, gouda, brie, cheddar, etc.)*
*These can sometimes, though rarely, be found in one of the "western" food supermarkets like Century Mart or the European food mart in Wenzhou. When you can find them, they tend to be very expensive.
I recommend that you bring some spices like cinnamon with you, or having someone mail them to you once you arrive.
Coming up: Recipes
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