One of our favorite Indian sweets called “Soan Papdi” is made from palm sugar, clarified butter, chick pea flour, pistachios and almonds. The process is complicated and time consuming if done by hand, but that which is sold commercially as shown in the photo is machine made. This sweet is flakey and goes wonderfully with a strong black unsweetened tea.
上写真：1889年建築。かつて第二次大戦後ロシア大使館として使われた建物。今は THE HOUSE ON SATHORNというレストランになっています。
“The House on Sathorn”
Built in 1889 along a klong (canal), many similar homes used to line what is now Sathorn Road in the business district near Chong Nonsi, Bangkok. Used after WWII as the Soviet Embassy, the pictured colonial structure is now surrounded by high-rise buildings including the recently completed building seen behind. This newly renovated structure is now home to upscale eateries and a bar. Modern, sun-reflecting glass windows have replaced traditional wood, louvered screens.
We were in Guangzhou for a few days six years ago on our first winter trip as a family. Our son was only four years old then.
We stayed in an area near the Pearl River and the Swan Hotel. My husband had eaten lunch at the Swan Hotel in 1989, had walked to a then-nearby outdoor food market selling all sorts of animals for food, found very few cars on the streets, and a much flatter skyline. . .China was a different place then with few foreign travelers, and absolutely no local ones, just two months after Tiananmen.
Six years ago, 21 years after my husband’s first visit, the Swan Hotel had become a kind of staging area where foreigner couples could be seen in a nearby playground with Chinese toddlers they planned to adopt and in the adjoining small park we watched middle-aged Chinese couples practicing ballroom dancing and tai chi early in the morning.
This year, we stayed in a different neighborhood in Guangzhou, near a small park, something we look for before booking as a place where our son, now 10, can use the exercise machines or just run around. This year, we saw many Chinese tourists both domestic travelers and those from Hong Kong and Taiwan, wherever we went, but few foreigners.
We found the food better prepared and tastier six years ago, but that may have been just our hit-and-miss experience in choosing restaurants. We ate nothing particularly interesting this time, nothing memorable.
Prices had risen, too, in the past six years, not unexpectedly, prices for everything. People were warm and mostly helpful.
The Chinese Government seems to be promoting domestic tourism, now that its country’s middle class has grown and has more money to spend, and catering less to the foreign visitors still traveling to China. Frankly, there is less of traditional China to draw outsiders, and local people travel mostly on bus tours, taking selfies, buying inexpensive and cheaply made souvenirs, and moving quickly on to the next too-crowded site.
This year, we spent two weeks in China, all the time my son and I could spend in that country without a visa, and saw some interesting places in Fujian and Guangdong provinces (about which I will write more in another entry) and hope some of it sticks with our son and broadens his life (and ours) in some way.
Kachori is a deep-fried snack food made throughout India. A soft dough made from all-purpose flour and a little baking powder is filled with coarsely chopped green beans or lentils typically, then deep fried.
Those pictured were filled with urad dal soaked in water and pounded into a coarse paste, then mixed with spices and pan fried until dry. This particular version is from Uttar Pradesh, so the kachori are flattened disks (one shown in the photo was shaped into a small ball by my son as is done in Gujarat). In Uttar Pradesh, kachori are usually served with a thin potato curry, seasoned only with spices, that is, without onion or garlic. We used fresh coriander leaves, ginger, chopped fresh green chili, red chili powder, asafetida, cumin seeds, turmeric, garam masala, and amchur (powdered dried green mango, added for sourness). The filling was seasoned with many of the same spices as listed above, but to which was added crushed fennel seeds.
The thin curry and kachori go well together, a filling, healthy snack.