Cooking dishes from your childhood

[ps99472]

Felt a little Iron Chef inspired so just made my favorite childhood dish.....

Seems like a mess, but it consists of beancurd, pork loin, and chives.  A very simple stir fry dish that is very texture dependent on the knife work of the chef.  Key is to slice/chop all ingredients to same length and width when COOKED.  I went a bit heavy on the sugar and hoisin sauce but my first time so I'll adjust in round 2.  Got the recipe from here
http://blog.melonoat.com/2010/06/chives-tofu-and-pork-stir-fry/

Do not use nonstick pans as you want to brown the meat and beancurd to get that roasty flavor.  Next time I'll add some squid, peanuts and chili peppers to make it Haka style.

Of course I can just buy this from Chef Chen, Tri-village, Asian tapas, etc...  But cooking once in awhile is good for the soul.

 

[socal78]

Good thing you wrote a description. I don't recognize anything there except the rice. Which country were you raised in?

My childhood was probably nothing like yours. Very American dishes were served. Some Scandinavian food, some French.

Since everybody on TI is Asian and/or an immigrant... I thought you might find this funny -- speaking of childhood food, I remember as a kid, my first and only experience with Asian food I ever had until I was probably in my teens was this product by Chun King. It was pretty much your only choice when there was not a huge Asian section at the mainstream grocery stores like there is now. I believe it was available from the 1950s to the 80s or so. It came in a big, heavy can. You open it up, heat it, and pour it over crunchy noodles if it was that split can in the top picture. Or in my family's case - Minute Rice. Lol! That was for the middle can. They don't sell it anymore. How do I know? I tried to place an order through the manager at Von's about 10 years ago.  :-[

Ooooh - "it's so different, too!" 

My favorite version was the Sweet & Sour Vegetables and Fruit - over Minute Rice with that lovely chlorinated taste, of course.  I still get a craving for Chun King every now and then... which will never be fixed.  :'( Nothin' beats canned Chinese food. 

 

[momopi]

 

[cubiczirconia]

Here is mine..I still love Maggi, more than Top Ramen

[youtube]http://www.youtube.com/watch?v=kZDdMg0tca8[/youtube]

 

[ps99472]

Interesting replies...

@SoCal

Born in Non-Communist China, but raised here in OC..

@momo

thanks for the pics.. slides from asian am class?

@cubic

where did Maggi originate?  I always thought it was a cantonese thing.. love the sauce on my noodles but you gotta go light.. it can be very overpowering..

 

[irvinehomeowner]

where did Maggi originate?  I always thought it was a cantonese thing.. love the sauce on my noodles but you gotta go light.. it can be very overpowering..

This actually came up in a conversation... some thought Chinese, others French... Wiki says Switzerland... so they didn't just give us cheese, chocolate and army knives.

 

[cubiczirconia]

I had no clue it was Swiss/ Nestl?. When we were kids, all noodles were 'Chinese'. PS9, indochinese cuisine is heavily spiced Chinese dishes.