Some wise person once coined a cliche about being in the right place at the right time. As strong as the hatred is for cliches, they sometimes ring true. Neil and I were enjoying our lunch at a local food court on Friday when the stirring and dramatic sounds of the traditional music of drums and cymbals associated with Chinese New Year reveberated loudly through the mall.
Suddenly, three lions appeared to perform the ritual dance and we had entertainment we didn't expect, (although not of the English football team variety, much to Neil's woe). We had been curious as to why every food stand seemed to have a lettuce hung outside with what appeared to be a red envelope also attached. The 'lions' dance soon revealed the reason as they grabbed the lettuce in their 'mouths', bowed their heads as though daintily eating it and then threw it back, which was fun to watch and produced a lettuce strewn floor.
Some research on wikipedia here, revealed that the creatures portrayed were indeed lions and not dragons as is commonly thought, as only two people danced whereas with dragons there are many. The lettuce grabbing is called 'cai ching' and means plucking the greens, as the Chinese word for lettuce sounds like another Chinese word for fortune. The red envelope was full of money which the dancers would keep, being highly skilled Kung Fu practitioners from local martial arts schools.
The lion approaches the lettuce like a curious cat to eat the green and then spits it back out in a nice arrangement. This brings good luck and fortune to every business they bless. Sometimes more challenging fruits and vegetables are used to challenge the dancers and the greater degree of difficulty affords larger rewards. The history of the dance is quite interesting with tales of gangsters, fights between rival Kung Fu school dancers and violent outbursts. In the modern age though everything is pretty civilized and organised and perhaps the most humorous sight was the lions having to hold up their costumes slightly as they took the escalators up and down. Ancient traditions meet 21st century technology.
Suddenly, three lions appeared to perform the ritual dance and we had entertainment we didn't expect, (although not of the English football team variety, much to Neil's woe). We had been curious as to why every food stand seemed to have a lettuce hung outside with what appeared to be a red envelope also attached. The 'lions' dance soon revealed the reason as they grabbed the lettuce in their 'mouths', bowed their heads as though daintily eating it and then threw it back, which was fun to watch and produced a lettuce strewn floor.
Some research on wikipedia here, revealed that the creatures portrayed were indeed lions and not dragons as is commonly thought, as only two people danced whereas with dragons there are many. The lettuce grabbing is called 'cai ching' and means plucking the greens, as the Chinese word for lettuce sounds like another Chinese word for fortune. The red envelope was full of money which the dancers would keep, being highly skilled Kung Fu practitioners from local martial arts schools.
The lion approaches the lettuce like a curious cat to eat the green and then spits it back out in a nice arrangement. This brings good luck and fortune to every business they bless. Sometimes more challenging fruits and vegetables are used to challenge the dancers and the greater degree of difficulty affords larger rewards. The history of the dance is quite interesting with tales of gangsters, fights between rival Kung Fu school dancers and violent outbursts. In the modern age though everything is pretty civilized and organised and perhaps the most humorous sight was the lions having to hold up their costumes slightly as they took the escalators up and down. Ancient traditions meet 21st century technology.
I've said it before and no doubt I'll say it again many times, living in a multi cultural city is the most exciting and interesting way of living, (in my opinion), especially if you embrace each culture's diversity and immerse yourself into their traditions. Case in point: The Aberdeen shopping mall in Richmond, BC, home to one of the largest Chinese communities in North America, (they like the word rich). On Saturday the place was alive with New year celebrations, sales, no tax to pay on any items and very pretty decorations. An entire orchestra played traditional Chinese instruments which produced the most beautiful music reminding me of the hauntingly beautiful music at the end of Crouching Tiger, Hidden Dragon. Also entertaining was watching a young girl, obviously late, changing into her costume and struggling with her high heels and knee length hair behind the stage, tucking her pants above her knees before donning her incredibly fancy black skirt, while all the while the orchestra played without her. She was finally allowed to join everyone on stage much to the amusement of many people standing on the balcony looking down like us.
Although the population of Richmond is predominantly Chinese in origin, the shops at the mall seemed to be mainly Japanese. I found this bag of 'snack crabs' in a tiny store specialising in Japanese food items, ranging from the more usual noodles in plastic tubs to the more zany and typically Japanese, like the kookiness of these crabs. According to the packet description they are deep fried and coated with sugar, soy sauce and sesame seeds. I haven't tried one yet, for now they remain intact so I can admire them in all their strange but quite cute condition.
Another unusual find. Pickled garlic buds. This time bought from the winter market. The seller suggested trying them in potato salad or just on their own. I may try them in a salad with a dressing like blue cheese to balance out the creaminess. I'll keep you posted on this one. (I have a sneaking suspicion they may remain untouched for a while just so I can admire them, much like the crabs).
So, to celebrate the festivities myself and keep with the Chinese New Year theme, I decided to make a Chinese inspired soup. Quite how it turned into Tom Yum Goong, a classic Thai soup, I don't know but the fact that I got the sauce mix from a Chinese supermarket will serve well as a link. Recipe at bottom of post
If you like the classic Thai flavour combinations of hot, sweet, salty and sour, this one's for you. I think this soup really rounds out the fresh, sour, salty elements the best with the only hint of sweetness coming from the prawns as no extra sugar is added. I think it has a clean, palate cleansing taste with addictive chili kicks and hints of basil and fish sauce.
Recipe : Tom Yum Goong
1 tsp oil
6 radishes, sliced thinly
6 mushrooms, sliced thinly
6 green beans, sliced thinly
4 spring onions (scallions), sliced thinly
1 large handful spinach
1 handful dried prawns
1 sachet of Tom Yum Goong paste
2 cups water
4 large raw prawns, peeled and de-veined
Heat the oil in a heavy pan over medium heat and add the radishes, mushrooms, green beans, spring onions and dried prawns and stir fry for a few minutes to soften.
Place the unopened sachet of soup paste in a glass of hot water for 1 minute to make it easier to remove and add the paste to the pan with the water.
Stir well, add the spinach and raw prawns and cook for a few minutes to meld the flavours and cook the prawns.
I served this with the juice of half a lime, 2 tsp fish sauce and a mix made of crushed peanuts, cashews, chili flakes, deep fried garlic, lime leaves and chilies.
My Thai seasoning mix:
1 tbsp peanuts
1 tbsp cashew nuts
6 kaffir lime leaves, shredded
1/2 tbsp Thai red chili flakes
1 tsp deep fried garlic
Crush the nuts in a mortar and pestle and add to all other ingredients. Mix well. Store in an airtight jar in the cupboard for several weeks. Use on top of any Thai style food to add some crunch, heat and fragrance.
Another good condiment that I used frequently in Thailand is a few red and green chilies sliced and added to about 2 tbsp of vinegar, adding a little sugar to sweeten if wanted.
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