What’s in a menu? Well, quite a lot actually…

6^th Feb 2010 we are opening to the world!  Just in time for Chinese New Year – 14^th Feb.

Excited? Sure!

Nervous? Certainly.

Scared? Perhaps a little…

Sitting down in my living room and thinking about what to cook on the day, I suddenly realised that putting together a menu is anything but easy!!!  I know what I want to do for my first main course: dumplings!  It’s a personal favourite.  Why?  Because they look cute, because they are nutritious, because you can mix and choose SOOOO many different flavours, and the list goes on and on…  But perhaps the most important reason for choosing dumplings (and a little-known dumpling fact) is that they symbolise families. Which makes them a must at dinner tables around Chinese New Year when families traditionally get together.

Ok main course decided, now for the starters (ok, I know this is probably the wrong way round when designing a menu, but you’ve got to start somewhere!):

I’m planning to pan grill the dumplings, so the starters should be light and refreshing to balance out the authentic flavours and crunchy texture of the main course.  There are *hundreds* of dishes to choose from… where do I start?!?!

Ok, since we’re doing my favourites (yes that’s right. This was decided 10 minutes ago) – we might as well do a selection of my favourite starters.

·         酱牛肉 (Jiang Nu Rou) – Slow boiled beef with Chinese herbs and spices.

Now this is interesting. Jiang Nu Rou is one of the dishes my mum and my grandparents used to sell at the market back home. Did I mention that Mum and my grandparents used to run a food stall at a market in China?  No?  Well, now you know.

• 素丸子 (Su Wan Zi) – Fried vegetable balls.

This is one of mum’s favourites. And it used to be one of the best sellers from her market days.

·         芹菜拌花生米 – Celery, wood ear mushroom (black fungus) and peanut salad.

Peanut salad plus pretty much any vegetables, and I’m there! Sounds strange?  Trust me, once you’ve tasted authentic Chinese peanut salad, you’ll never go back!!

Ok onto the most difficult part of the menu – the dessert!  The Chinese don’t *do* desserts.  We have sweet side dishes, but they’re very different from the Western dessert concept.  Might play it safe this time round and do chocolate fondant and get some feedback from my guests on the night.

Ok time for bed. I‘ll worry about the ingredients later,

Zzz,

Mama Lan x

What’s in a name

Mama Lan Senior

My dad’s the best duck chef in the WORLD. Seriously. He used to cook duck for the prime minister of China! Watching him make noodles was a favourite pastime when I was younger and having him cook meals at home, was a treat!

But.

When I think of authentic Northern Chinese cooking, when I think of traditional family recipes and meals assembled with tenderness and care, it’s my *mum’s* cooking I think of.

And that’s who this website (and blog, and secret supper club) is named after. My mum – the original Mama Lan!

I’ve always been close to my mum and became even closer to her when we moved from China to London. Mum doesn’t really speak English (and what she does speak, she’s always hesitant to do so in front of non-family), but she’s always been there for me in every way that counts.  :-)

If I’m being honest, between mum and dad, Dad’s the more sophisticated cook. But Mum’s the one that taught me how to cook. More importantly, she’s the one who taught me to love food. And she’s the one who patiently taught me all the secret family recipes, jealously guarded for generations.

So if mum is the original Mama Lan (Senior?), I’m her successor: Mama Lan Jr.

Mum doesn’t mind my using her name. And it fits. At work, people call me Ning. At work I *am* Ning. But in the kitchen, behind a stove, with sauces simmering happily and a big grin on my face, I am Mama Lan.

Love,

Mama Lan