63. Fried vegetarian mince balls with swede

We have just been to a very glamourous wedding of a friend. It was my first time to experience a really traditional church wedding with the whole 'full set'. Since wedding ceremonies and receptions in China are totally different, and me and most of my friends normally opted for simpler ones :), this was not only a moment of sharing the happiness with them, but also a cultural experience for me.

It was very particular moving when listening to the Priest talking about love, marriage and their value in everyday's life. Sometimes, when we get on with daily life, and maybe at some point, started taking many things for granted, we forgot the value of them, forgot to appreciate we are being loved, and we have somebody to love. Listening to the those words for love and marriage, I suddenly felt like I could see a time tunnel, the starting point is now, and the tunnel is filled in with warm colour of the sun, we - walking through the tunnel with holding hands, with deep love towards each other, and sincere appreciation towards what we have and promise to ourselves again that we are going to continue this love to the end of the world.


-- So, best wishes to my dear friend, and best wishes to everyone with love, and enjoy loving and being loved……:)

Chinese vegetarian mince balls

I called this dish ‘Fried vegetarian mince balls with swede’. Swede is not exactly the same vegetable as we normally use in northeast China, so the name in Chinese is different.

Chinese Luo bo

The original recipe uses what we call ‘ Luo bo ’ - a very typical Chinese vegetable - I have tried to look up online see how to translate it into English, but no luck, :( what I got is this - "it is a vegetable originally grown in China, mainly in the northeast, so it is also called northeast big red luo bo. From the appearance, it is more like a very big radish, almost same colour, shape, texture, but the scale - more similar to swede. The big radish is more juicy, crunchy, and spicy when compared to Swede".

But I really thought swede was ‘luo bo’ when the first I saw it, until I bought it, and tried to chop it, then realized it is not … exactly the same, although it does have some similarities. I had no idea how to deal with it, so just tried to cook it as ‘luo bo’ recipes, it did not turn out very strange - I got encouraged, kept on cooking it this way.

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