For lunch before bowling, we went to a new Angel’s Diner as I mentioned. It was very good with some good specials which we took advantage of.
Now that seems to be a ridiculous thing, apparently 2012 minted loonies and toonies (our $1 and $2 coins) are lighter than before and it is going to cost $40 million to alter parking meters and other similar machines to accept these coins. Makes me wonder about our laundry machines in the apartment building which take loonies. Then what about the old, heavier loonies – the article doesn’t cover that at all. The lighter coins will save the government a lot of money as they are made of multi ply plated steel. The government has also been introducing new polymer bills which will also necessitate vending machine adjustments. They figure this will be a one time cost to the industry. Now I wonder how the industry will recoup their expenses???
Needless to say, I had trouble finding a recipe which fit the X category. I went to the Chinese guessing that they would have something, and sure enough, they did. Having checked with a couple of Chinese in a restaurant they told me the translation I was given was not the same, so I have changed it. I needed to know how to pronounce it as I will be talking about this recipe on the local radio, CKWR, at 11:30 this morning. If you want to listen just click the On Air button.
Xiang Luo Bu Si (Fragrant Daikon Salad)By FLKeysJen on October 19, 2007
Photo by Rinshinomori
About This Recipe
"From the Revolutionary Chinese Cookbook, this is easy to make, and pretty with the white, red and green colors."
- 1 lb daikon radishes ( Asian white radishes available in Asian markets and now in many grocery stores)
- 1 fresh red chilies
- 2 scallions ( green parts only)
- 1 teaspoon light soy sauce
- 1 1/2 teaspoons rice vinegar
- 1 teaspoon sesame oil
- 3 tablespoons peanut oil
- 3/4 teaspoon cornstarch or 3/4 teaspoon potato flour
- 2 tablespoons cold water
- Peel the radish and cut into 2 1/2-inch sections; cut each section first into very thin slices, and then into fine slivers; combine with 3/4 teaspoon salt, then set aside for 15 minutes.
- Discard the stems and seeds of the chili, and cut into fine slivers to match the radish; cut the scallion greens into similar slivers.
- Drain the radish slivers and squeeze dry; set aside.
- Mix the cornstarch and water into a paste.
- Heat the wok over a high flame until smoke rises, then add the peanut oil and swirl around. Add the chili and sizzle for a few seconds before adding the radish slivers. Stir-fry vigorously for a couple minutes, adding the soy sauce and salt to taste, if necessary.
- When the radish slivers are hot, add the scallions and vinegar and stir well to combine. Add the cornstarch paste to the middle of the wok, stirring rapidly as it thickens to a gloss. Finally, remove the wok from the heat, stir in the sesame oil, and serve.