05/09/2020

We were listening to Jazz on Saturday in the morning while tidying up the cabin, one reason was for photo taking of the interior so I could continue making the PDF brochure, the other reason was Bob coming over for dinner tonight – had to make some space for him to sit at least. After that we went on shore and had a look at the Saturday market. I thought there would be lots of farm produce, but it was more like a tourist market. Then we went to the supermarket and bought 800g of banana prawns and some vegetables. It would be windy the following couple days, so we moved the boat to the west side of the bay in the afternoon, which was calmer.

In the afternoon, Bob came and brought some photos and newspaper clippings for show and tell: stories of him and the many boats he once owned. I had to go and prepare dinner so I couldn’t see all his photos.

The prawns I cooked tonight were very successful and well received. The secret is to save the prawn head for making sauce. I’d better write down the recipe:

800g prawns, remove the head but leave the shell, cut the back to remove the intestines, add two spoons of cooking wine to marinate for half an hour, and add a spoonful of soy sauce before panfrying. Panfry the shrimp heads first, then add some water. After boiling, drain the sauce in a bowl and add some chili, pepper, soy sauce, mirin and corn starch for later use. Heat oil in a pan, add minced garlic, fry a bit, add prawns, panfry on one side and then fry on the other side. At the end, pour in the sauce we prepared before. After boiling, thicken the sauce and ready to serve.

After meal, we talked about the epidemic and the severe restrictions in Victoria. Bob reckoned that the virus was just like a common flu with even lower death rate. The government was exaggerating things to test how quickly it could take control over people on a large scale. I couldn’t agree at all. I told him how horrible it was when the virus first broke out in Wuhan, that caused too many deaths and broken families. I also told doctor Li Wenliang’s story. They shouldn’t be forgotten. Bob didn’t know these at all. He didn’t even know whether Wuhan was a big city or a small village. It seems that Fangfang’s ‘Wuhan diary’ is really necessary to be published overseas. These personal recordings are more convincing than official media reports.

And Bob seemed to believe in conspiracy theories that the manipulators behind the scenes, such as Freemasons and super rich, want to make new world order. Perhaps for some people, this kind of behind-the-scenes ruling theory is the easiest way to understand how the world works, but they completely ignored or didn’t understand “complexity” and “contingency”, which make the world chaotic as it is and can never be restored by any models.

04/09/2020

For lunch, I made some spring rolls with the stuffing left over from bun making last night. At first I put too much stuffing making the rolls too big so juice was leaking from inside and making splatter in oil. Practice makes perfect. I did better and better and finally making beautiful spring rolls.

In the afternoon, we went to Bob’s place, because he said he wanted to talk to us. We were worried that he was going to tell us that he sold Mustang to another person while we were away. Later we found out it was just the depth sounder on the boat was not working and he bought a new one to replace. Then we had a good chat till sunset and we invited him to come to our boat for dinner tomorrow.

Back to our boat I made the best lemongrass chicken ever.

Ingredients:

4 pieces of chicken thigh, half onion, lemon

Marinade sauce:

Two spoons of light soy sauce, one spoon of dark soy sauce, two spoons of lemongrass powder, lemongrass pieces and juice, mirin, sesame oil, fish sauce, ginger powder, a little bit of turmeric powder, garlic powder, pepper, ginger, lemon peel, a spoonful of cornstarch

Dipping sauce:

Water, lemon grass pieces, mirin, light soy sauce, fish sauce, dried chilli

Cook:

Cut chicken thighs into pieces along the grain, mix with marinade sauce, after 30mins, pick out lemongrass pieces. Add a little bit of oil to heated pan, add onions and fry until soft, add chicken fillet and fry until slightly charred. Squeeze some lemon juice on top and enjoy it with dipping sauce.

03/09/2020

In the morning, we went to the laundry to wash a pile of clothes. While waiting, we had a large cup of dragon fruit smoothie and ate potato scallops. Returned to the boat at noon to have sardine and cheese on toast. In the afternoon, I had been researching how to make steam buns. After consulting my auntie on the phone, I started them from scratch. I began to make the dough at 3pm and ended up eating at 8pm, the taste was very rewarding and it made me feel all the effort was worthwhile. We only have high-gluten bread flour on the boat, I thought it would make very chewy buns, but the result was very gratifying. The texture of bun skin was very soft and spongy, and the inside layer was full of juice. Thanks to the warm temperature here making perfect dough.

In case I couldn’t keep the standard next time, I’d better write down the recipe and process:

 DOUGH

 Flour: 2cups (about 300g)

 Warm water: slightly less than 1 cup (half the amount of flour)

 Yeast: slightly more than 1tb (about 3g)

 Sugar: 1 table spoons

Add yeast and sugar to warm water, stir well, slowly pour it into flour, knead roughly, rest for 10 minutes, then knead to a smoother dough, cover it for an hour and a half. Then press the air out. Make to donut shape, separate to 12 small doughs, use rolling pin to make bun skin with thinner edge.

 STUFFING

 250g pork

 Some wombok (chopped up and add salt to squeeze out water)

 A little bit vermicelli (soaked in hot water and cut into pieces)

 Half onion

 Some dried shiitake mushrooms (soaked well)

 Some spring onions

 A little bit ginger

 Some Soy sauce, cooking wine, sesame oil, chilli powder, garlic powder, mirin

Add oil to heated pan, chop onion and fry until fragrant, add half of the pork and mushrooms and half of the seasoning, stir fry slightly, turn off heat, stir in the raw meat, cabbage, vermicelli, the remaining seasoning, and mix well

 STEAM

After making buns, set for half an hour without covering, put the buns in steamer when water is still cool, put baking paper underneath each bun, medium heat time for 15 minutes after the water is boiled, turn off the heat cover for 5 minutes, open the lid and enjoy.