If you haven't noticed, China is getting rich. Even though more than 90% of the chinese population is still struggling to make ends meet, there is a very significant number of Chinese who are so cash rich that they can afford to swarm the Louis Vuitton boutique in Singapore and clear out the shelves in one single shopping spree. China is where one would find the newest and most avant garde architectures and ID today. Hotels and restaurants in Shanghai and Beijing are trying to outdo each other with visually breathtaking interior designs.(though quality is of secondary priority now, appearance is King.) I have always liked Chinese/Asian elements and seek to incorporate these into my living space. Though, with the generally small space we have here, one needs to be careful not to weigh down the interior with over-the-top designs. 6 years ago, when I moved into my apt, I had fun tearing down the whole apartment and building everything according to my very own 'vision'. My inspirations were basically gathered from the hotels and restaurants I have been to during my business travels. During my recent business trip to Shanghai, I did not have good food but found consolation in being stuck in a very nice hotel for the whole week. The bathroom at the Sofitel Shanghai delighted me immensely. I loved the way they had incorporated the Chinese elements into the bathroom.
I loved the simple lines of the Chinese Screen doors that separated the bathroom from the bedroom and thought the use of a traditional Chinese Chest as storage under the sink was quite brilliant. Yes, I would definitely file these away for future reference and I am bookmarking these beautiful bathroom sinks which I found on CSN's Just Vainities on-line bathroom store for the perfect finishing touch to the Asian theme bathroom!
Shanghainese food is not one of my favourite Chinese cuisine but there are a couple of dishes that I do look forward to having. Among them are the famous Xiaolong Bao(小笼包),Braised Lion Head Meat Ball(红烧狮子头) and Crab Roe Tofu (蟹粉豆腐). When I was using Taba Ng Talangka for my spaghetti dish last week, I realised I could totally work this into the Crab Roe Tofu. Braised with crab meat and tofu, the Taba Ng Talangka imparted the distinct sweet flavour that can only be associated with seafood. It was so flavourful that all you need is a bowl of steamed white rice and you will find yourself scraping at the very last rice grain at the bottom of the bowl.
Now that I've had an extremely satisfying dinner, it's time to go shopping! I have a US$60 CSN voucher to be given away to a lucky reader. Just leave a comment at my this post and let me know what item interests you. You can select from many CSN sites available. I know these giveaways are usually opened to US/Canandian residents only because CSN does not ship outside US and Canada.(Canadian readers have to pay for freight upon check out) However, I would like to exercise some flexibility here.For readers who are not based in US/Canada-if you are able to find a US based friend or forwarder whom you can send the item to, you will eligible for the giveaway as well. The mailing address needs to be an American address - that's the criteria-so be a good sport and abide by the rule. You can shop at any one of the CSN stores available.Some of their more popular sites have been www.cookware.com, http://www.toysandgamesonline.com/, www.luxebycsn.com and www.allmodern.com
Have fun shopping and good luck!
The Giveaway will be opened for a week and will end on 28th July US EST time.
Chinese Tofu 1 square
Chicken Stock 2 cups
Cooked Crab Meat 1 small bowl
Ginger 2 slices
Garlic 2 cloves
Taba Ng Talangka 3 tsp
Salt & Pepper
Chinese Rice wine 1 tbsp
Tapioca Starch 1 tsp
Water 1 tbsp
1. In a hot wok add 1 tbsp of oil. Fry garlic and ginger until fragrant. Add crab meat and stir fry quickly. Add Chinese Rice wine.
2. Add Tofu and chicken stock. Cover to braise until stock boils again. Add Taba Ng Talangka and cover and braise again for 5 mins.
3. Add Salt and Pepper to season.
4. Mix starch with water in a bowl. Add starch mixture little by little into boiling tofu, checking for thickness.
5. Dish out and serve with steamed white rice.