He hates being called that, but if I used any other name, it'd look odd.I was talking to a friend of mine about Chinese food, and after weighing the pros and cons of it all, I finally decided to have gingered milk-curd and steamed wonton.
I used ginger, onion, cabbage and tofu for the dumplings. Things like this typically call for pork, but the Tofu at the store was actually cheaper pound for pound at the store; as much as I'd like to say it was health-conscious Sparrow chirping in my ear, it was really my wallet.
I simmered it all in a mix of soy-sauce, white pepper and rice-wine with a little red pepper - the red pepper paired with the ginger proved a little spicy, and unless you like that mint-pepper kick, you may want to sans the red pepper entirely.
Steamed it, dipped each in the soy sauce, and served with a spring-onion garnish because it's easy and adds a few points for showmanship.
The milk-curd went over less well. The idea is that you introduce juiced ginger to sugar and boiled milk and it solidifies into a mildly-healthy dessert. However, I have everything but whole milk, which is what I believe lead it to doing what it did - a delicious pudding-like curd floated to the top, however the entirety of it is essentially supposed to be a pudding. Letting it sit longer didn't help it, and it's supposed to be served warm.
The process takes an astonishing two minutes. I'm willing to bet I'd messed up somewhere, and I might try it a second time when my hands aren't screaming from the day's soak of ginger and hot water.
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