Love is a universal theme. No matter the country, no matter the time, love stories have captivated humanity for as long as we’ve been humans, and the sheer
Here is part II of out China adventure!The sight on top of the Moon Hill climb! So worth it!Check out the scooter we rented! So much fun! It was such a great way to explore the land and get around.We met the sweetest family that invited us into their home and offered us some food and an…
Dongzhi festival (冬至) or the Winter Solstice celebration is one of the most important festivals for the Chinese and other East Asians. Traditionally, glutinous rice balls known as tang yuan (汤圆) is eaten on this day as the small, round dumplings symbolize reunion and harmony. They are also served during the Lantern Festival (元宵節 yuán xiāo jié) which …
(Part I) The Overseer Preparing For Festival Convergence Of Cultures Journey Of Hope And Prosperity Dupont Street, Chinatown, San Francisco 1906 Balloon Man Of Chinatown, San Francisco 1904 The Cal…
Japanese Print and Clivias (Detail) - Cressida Campbell, 2013 Australian,b.1960-
Heavy coral beads are fixed of the braids of hair. This set is worth a midsize car. Shaman festival held annually in the villages near the town of Repkong (Tongren in Chinese) celibrating the mountain Gods.
A vibrant dish with multiple layers of flavour, mouth-watering chicken is a classic of Sichuan cuisine. It makes a great cold dish for a festive feast.
"Along the River During the Qingming Festival" is a Chinese artwork attributed to the Song Dynasty artist Zhang Zeduan (1085–1145) and painted over a wide handscroll 25.5 centimetres in height and 5.25 meters in length. The painting, now in the collection of the Palace Museum in Beijing...
This year's mid-autumn festival is indeed a special occasion. My better half is able to celebrate this Chinese festival with us, just in time before he leaves for the airport for a mid-night flight :) The next 'biggest' thing for me is, I have finally attempted to make traditional baked mooncakes! Even though I know in advance that I will be hosting this month's Aspiring Baker's event, I didn't think that I would be ready to make any traditional moocncakes when the theme was firmed up. I only changed my whole impression on making baked mooncakes when I picked up a magazine from the library recently. I was flipping through the pages when a picture of some beautiful mini mooncakes appeared right in front of my eyes. With the easy-to-understand instructions and detailed step-by-step illustrations, I started to think that making traditional mooncakes is not that difficult after all. With the newly acquired knowledge, I set off to get the necessary ingredients. The recipe from the magazine has included instructions on how to make the lotus paste filling and golden syrup from scratch, I thought I should go for ready made ones this year. No matter what, I am a first-timer. I don't want my effort to go into waste if I failed miserably. You will be surprised at how easy to transform the basic ingredients into these mooncakes, all ready to go into the oven. The dough or skin of the mooncake is made by a simple mixing of golden syrup, alkaline water, peanut oil and flour. Peanut oil is used to enhance the flavour, but I replace it with canola oil as I couldn't get any peanut oil that comes in small bottle form. The alkaline water helps to make the dough more stretchable, and allows the mooncakes to brown nicely upon baking. However, just a small amount is needed, if used more than recommended, it will give the mooncake a very dark colour. The important point to note about the dough is, you need to let it rest for at least 2 hrs or more before using it. This step is known as 醒面. I am no stranger when it comes to wrapping the filling with the dough. I learned the trick when I first attempted to make some snowskin mooncakes years ago. You may ask what is so difficult about wrapping dough around the filling? It may appear to be an easy task, but not when you are wrapping a dough that is only 15g while the filling is 35g. By right the dough to filling ratio should be 2:8, so I will actually have to use only 10g dough. But for newbies like me, I opted to up the ratio a little, I worked on 3:7 instead. I am no professional baker, but since I am lousy with words, I think a video clip will be good to demonstrate how I went about wrapping the mooncake. As it is the school holidays, I got my younger son to help me take the video :) Notice the small piece of dough in comparison to the huge ball of filling? The trick here is to hold the dough between the thumb and index finger of one hand, and the thumb of the other hand should gently press the filling down while turning the dough and at the same time pushing the dough up to cover the filling. Sounds mind boggling right?! Besides the right technique of wrapping, another thing to note is, always dust your hands with flour to prevent the dough from sticking and tearing. Trust me, dust your hand lightly with flour every time you pick up the dough, it will make your mooncake making experience a more enjoyable one ;) Stamping the mooncake was easy since the mould I have comes with a plunger. The only thing here is, instead of dusting the mould (I am not talking about the traditional wooden mould), I dust the wrapped dough with flour before putting it inside the mould. If you have dusted the mould AND the stamping plates with flour, some flour may get trapped inside the grooves of the patterns, and you may end up with a clump of flour on the imprints. Baking the mooncakes requires one to have patience. First, before sending them into the oven, spray or mist them with some water. This is to prevent the surface from cracking, and especially good if you have dusted the dough with too much flour. After the first 10mins of baking, the half-baked mooncakes have to be left to cool for about 15mins. Wait for them to cool off before applying egg wash on the top or top and sides as preferred. The next thing is to watch them carefully during the second baking. As all ovens work differently, check every now and then to make sure they don't get over browned. Do stand by at the oven at the last few minutes before the baking time is up. Take out the moonies when you feel that the colour is right. I made these mini mooncakes with tiramisu lotus paste (a better name for lotus paste added with coffee flavour!). I have also tried with red bean paste, and added melon seeds as I liked the nutty texture. It was a very good learning experience, especially for a self taught baker. I was already giving myself a pat on the shoulder while the mooncakes were baking in the oven. I received another huge encouragement when my better half went oooh and ahhh when he took the first bite. He even asked me whether I could make some for him to bring overseas for him to show off to his overseas colleagues (*^^) I'm submitting this post to Aspiring Bakers #11: Mid-Autumn Treats (Sept 2011) which I am hosting :) Traditional Mooncakes (广式咖啡莲蓉月饼) Ingredients: (makes 12~13 mini mooncakes) for dough: 100g plain flour 70g golden syrup (I used Abram Lyle's Golden Syrup with maple flavor) 2ml alkaline water 25ml peanut oil (I replaced with canola oil) for filling: 415g tiramisu lotus paste 40g melon seeds Method: Mix lotus paste with melon seeds. Divide the filling into 35g portions and shape into balls. Set aside. (Note: I used a dough: filling ratio of 3:7, for 50g mooncake mould) Place golden syrup in a bowl. Add in alkaline water, stir to combine. Add in oil, mix well. Place plain flour in a mixing bowl,make a well in the centre. Add in the above mixture. Mix with a spatula to form a soft dough. Gently knead the dough till smooth (takes 1~2 mins). Shape it into a smooth round dough. Wrap with cling wrap and leave in fridge to rest for at least 2 hours or over night. This step is known as 醒面. Dust work surface with some flour. Give the dough a few light kneading to smooth it. Divide dough into 15g pieces. Shape each dough into a ball. Roll each dough over some flour. Dust hand with flour and flatten each dough into a small disc (about 5cm in diameter). Wrap it around the filling and shape it into a ball. (always dust hand with some flour to avoid the dough from sticking). Lightly dust the wrapped dough with some flour. Place it in the mooncake mould and press the mooncake out. Place mooncake on a baking tray line with parchment paper. Spray some water on the mooncakes. (Note: this helps to prevent the mooncake from cracking during baking.) Bake at preheated oven at 180degC for 10mins. Remove from oven and leave to cool for 15mins (do not skip this step). Brush the top with some egg wash. Return to oven and continue to bake for another 15mins until golden brown (since all oven works differently, do check after 10mins, and subsequently every other 2 mins to make sure the mooncakes are not over browned). Leave mooncake to cool completely and store in air tight containers. Wait for 2 ~ 3 days for the mooncakes to 回油 (for the skin to soften) before serving. Recipe source: adapted from 贝太厨房
Делюсь тем, что нашла. Увидела альбом в контакте и второй день пытаюсь его переварить. Красота без брендов, журналов и модных штучек. Очень интересные и вдохновляющие фото! Я не знаю, откуда эти фото , кто их автор и кто эти люди. Что знаю - напишу. Поэтому как есть - потоком сознания. Армения…
Let’s be honest, traveling the world is only as fun as the exciting adventures you embark on and the new experiences you have as you discover foreign cultures. Festivals are a great way to have a fantastic time with others while engaging with local customs in a tangible way. Not to mention it’s an incredibly […]
GLOBE SHAPE Vietnamese silk and bamboo handcrafted oriental lantern. These lamps measures 9 inch/23cm (small), 14 inches/35.5cm (medium) and 20 inches/50cm (Large) when flat packed (before being constructed into a sphere - please see the dimensions image for the constructed dimensions and shape of each of the 3 sizes we sell). The are constructed in the traditional way using bamboo frame and silk stretched over. We sell these in 10 colours: red, blue, green, mint green, cyan, white, silver, pink/fusia, yellow and orange please watch the youtube video (we will include a link with the packet) to show you how to put these up. Basically you push down and fasten using the metal rod. These unique lanterns were sourced, selected and shipped, fair trade, by ourselves from a small family-run traditional lamp making shop in the Unicef world heritage town of Hoi An in Vietnam. We have set up an ethical trading agreement with the family who make them and are working with them to continue a sustainable and ongoing business relationship selecting these high quality silk items for our own small craft shop. By tradition, on the 14th day of each lunar month, the residents of Hoi An celebrate the Lantern Festival by turning off all the electric lights to allow thousands of these beautiful coloured lanterns to glow throughout the town, adorning their porches and windows. They are an extremely important and beautiful cultural craft from Vietnam, which prides itself in beautiful silk and bamboo art works. The lanterns are stunningly beautiful, and add an oriental silk finish to your home. They are also ideal for decorating weddings, stylish functions or themed parties. They add a relaxed, peaceful and stylish oriental design. Please note these are hand made items and although we have found their production and finish to be superior to anything in resemblance we have found on the high street - they are not made mass produced with factory precision machines, they are made by hand and so there are, on occasion, small differences or occasional small defects. Anything you are not pleased with can be returned or exchanged for any reason. We sell lots of these to interior design companies and party planners and get great feedback about how they look.
The Dongzhi Festival is a celebration of the winter solstice that takes place in China, Taiwan, Japan, Vietnam, and Korea. It involves family gatherings and unique culinary traditions.
Explore fish-bone's 977 photos on Flickr!
❤︎Chinese Dragon Festival Tassel Strap Lace Short Jacket❤︎
Another year, another moon festival. 🌝 Latest collaboration with @pingan_group . “Ping An” means peace, safety and security in Chinese. 2020 has been an especially turbulent year, wishing everyone peace and serenity with this art.🎑
œuvres et biographie de la femme artiste peintre Hung Liu
Crispy Chinese chicken dumplings feature a juicy ground chicken filling and are loaded with vegetables. Not only for celebrating Chinese New Year and other festivals, these dumplings are a great weekday snack because you can make them ahead and they freeze well.
What it's like to live in cubicles and cages.
About this print Calla's new prints were originally painted with soft layers of acrylic and oil on canvas. Blossoms dancing around. Feelings of being immersed in nature. Open Edition in Small & Medium Limited Edition of 20 x LargeLimited Edition of 10 x XLargePrinted by endemicworld on mid-weight acid free paper w/ archival inksFraming style simple w/ classic moulding About the Artist Calla is a Kiwi-Asian, born in New Zealand and raised by parents of Chinese descent. Since graduating from AUT University with a Bachelor of Visual arts, she has exhibited at several galleries, including Jhana Millers Gallery, New Zealand Art Show, and Franklin Arts Festival. As an emerging artist Calla is exploring impressions, the soft signals created by flickering light, subtle shifts of colour, and the feelings of being immersed in nature. Her oil paintings are inspired by the photographs she has taken from her parents' farm in Bombay. In her spare time, Calla enjoys creating digital drawings on her iPad and making cards for her friends. When she is not creating art, Calla is helping the younger generation express themselves through creating art as a secondary school teacher.
Tucked amongst the shops and cafes of colorful Chinatown at 578 Carrall Street, the tranquil Dr. Sun Yat-Sen Classical Chinese Garden is a little oasis in
The AI-Immersed Artistry two-day online course will focus on AI-crafted installation and interior designs inspired by the beauty of flowers.
