I've been really in and out of blogger lately. I am, however, constantly looking for hotel deals, train ticket, train schedules, entrance times and fees etc. My flight is booked! I'm not going to Seoul anymore and replacing it with Taipei. I'm leaving next Sunday, June 28 and returning August 5th. And if all goes right and I don't go bankrupt, Europe is in the horizon for the fall season.
June 29 - July 2: Tokyo
Jul 3y - July 7: Kyoto/Osaka/possibly Hiroshima and then back to Tokyo
July 8 - July 15: Shanghai
July 16 - July 19: Hong Kong
July 20 - July 23: Taipei
July 24 - July 30: Bangkok / Siem Reap
July 31 - August 3: Phuket and back to Bangkok
August 4: Tokyo
August 5: Home sweet home
I'm hoping to see some of you ladies along the way! My passport is ready, visa is done, I'm boarding the orient express. Just have to settle on hotels. Oh and my ray-bans arrived...
Now that I'm home I've been trying to eat healthy and cook a little more :) My cooking blog is set to invite only since I never update it and there isn't much to see. I'll share a pork & chinese celery dumpling/potsticker recipe...
- 1/4 lb ground pork
- 1 dozen medium sized tiger shrimps, devined & minced
- 1 bunch of chinese celery, finely chopped
- 1-2 stalks of scallion
- 1-2 slices of ginger, minced
- dumpling wrapper
- some soy sauce, salt, white pepper, chinese cooking wine
*Chop the celery first then lay it flat and sprinkle salt all over and let it sit for 5-10 mins. Drain the water out and mix with the rest.
Put everything in a bowl and mix in 1 egg white (this will make it stick together)
This mixture will have enough to make about 2 dozen dumplings.
Frying potstickers: I use a cast iron skillet, layer the bottom with a thin coat of oil (DO NOT used olive oil, its not meant for high heat). Once the oil is heated place in the dumplings and let it fry for about 2 minutes. Pour in water that goes up to about a little less than midway the dumplings, put lid over pan and set the heat to medium/high. Let it cook till the water dries out.
the bottom of your dumplings should look this the pictures above when done. enjoy with dipping sauce :)
I make a few different types of fillings, I'll share a different one next time
A big thank you to the ladies that gave me the adorable blog award! Its so overdue on my end!