Today is the first day of the Chinese New Year, welcome ladies and gentlemen to the year of the dragon!
When The Fella and I packed up and moved across the world from Ireland to Australia, we took the long way down. Once we found out our furniture was going to take three months on the slow boat, we decided we also didn’t need to rush. So when we left Dublin we were initially bound for Beijing, not Sydney. From Beijing we travelled down through China, into Vietnam, back up into Cambodia, then onto Malaysia and Singapore before finally deciding we should probably face reality again.
It was the trip of a lifetime and China was definitely a highlight. It’s such an enormous country with a hugely diverse culture, people and countryside. We spent three and a half weeks there and it was not nearly enough, I’d highly recommend it to anyone who’s planning a holiday. And the food? Oh my, the food! Sometimes it’s not for the faint hearted, navigating a menu can be more confusing than learning the modh coinníollach (a famously difficult tense in the Irish language); but it’s also so interesting and not at all like any Chinese take-away/restaurant you’ve ever been too.
I learned to make this recipe while doing a course at Yangshuo Cooking School. We spent a very relaxing few days in the little village of Yangshuo in Guangxi Province, surrounded by the most fabulous mountains I have ever seen.
This recipe is the local staple and it’s great, totally moreish and a cinch to cook. I also did a chicken version for The Fella (he’s allergic to fish) and it was equally delicious. If getting to China on your holidays is going to be a little bit of a stretch, make this and bring a little bit of China home instead.