Author: starfruit12

British people attitude towards Chinese   [Copy link] 中文

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Post time 2012-3-13 21:11:29 |Display all floors
starfruit12 Post time: 2012-3-13 04:21
I think Chinese are so used to be the quiet group in the UK.  I have been living in the UK many y ...

.....and it is SO different to western countries investing in China??

YES!!!

The Chinese gov't get the local city police to trump up some ridiculous charges, throw innocent persons in jail for 7, 10 or 15+ years.

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Post time 2012-3-13 21:24:34 |Display all floors
This post was edited by RealMadrid1 at 2012-3-13 21:26
correction Post time: 2012-3-13 15:05
I watched a TV documentary about Chinese diaspora around the world a few years ago,
one part show ...

And it is no different for a European/Western child going to school in China.

Children all around the world pick up on their parent's prejudices and bias', and apply them openly, without any tact or discretion.

To the OP, the tendency to interrogate people is a well-honed art of some Chinese in a conversation with foreigners. The typical progression is to ask a question, then berate the other when they do not agree with the answer that is given..... Following that is a diatribe full of quotes from the "little red book", and how the western opinion does not matter....WTF??

So why ask someone for their opinion in the first place.....

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Post time 2012-3-13 23:08:56 |Display all floors
lebeast Post time: 2012-3-13 18:59
very true

in fact, when insulted, it is often a form of compliment and tacit acceptance

Yeah Lebeast, you old bastward.....

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Post time 2012-3-13 23:18:45 |Display all floors
RealMadrid1 Post time: 2012-3-14 01:08
Yeah Lebeast, you old bastward.....

Guoans pwn Real.
(beast ex machina)

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Post time 2012-3-13 23:48:02 |Display all floors
This post was edited by Bandito at 2012-3-13 23:49

It is unfortunate but an attempted explanation.......I once had a Taiwanese friend. she never took her annual leave (she is entitled to 20 days) for 3 years. When she told me I was was really annoyed. I asked her why especially since she was entitled to it. Her idiotic comment can be summed up by..she wanted to impress with her work ethic . She was promptly treated like a skivvy and rightly so actually! You follow the cultureof the land and not attempt a sneaky advantage!

Her behaviours is displayed by several people from Asia in Uk and it probably explains the terrible treatment you were subjected to. Unfortunate but cause and effect

I have had Japanese and Korean friends too shackle themselves to desk which is stupid, really as no one else does!
No, I live above Sunset Plaza, it's a little house I rent and it's a little rundown but has a beautiful view, what about you?

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Post time 2012-3-14 00:04:57 |Display all floors
This post was edited by lebeast at 2012-3-14 02:09

This Muslim curry is one of my all time favourite home-made Thai recipes

I use whole black cardamon, from Indian/Pakstani wholefood stores

It is incredibly flavoursome

Don't bother with the potatoes. Use your favourite vegies instead, but don't overcook them.

I use chicken or prawn instead of red meat

Again, use the ice cube trick

Omit most of the chilli

I promise you, this is sublime

Gaeng Massaman Kai

Following a number of requests I received by e-mail I'm posting this as  (possibly) the first of a series of my wife's Thai recipes. This recipe is for Gaeng Massaman Kai. The "massaman" indicates that the recipe is
of a "musselman" or islamic origin, and it probably owes something to early Portuguese influences, and is similar in concept to the "sour and hot" Goan style vindaloo dishes. By Thai standards this is usually a
fairly mild curry, so I find it is a good starting point.

Two points should be made

(i) the quantities are a guide only: if you like a spice use more, if you don't, use less. If your favorite spice is missing, try adding some...

(ii) the dish is cooked "when it is cooked". The meat should be cooked until tender and the potatoes should be cooked thoroughly, but otherwise taste it and stop cooking when you are happy. As the British chef Keith Floyd remarked in a series about South East Asian cuisine, Thai charcoal burners don't have thermostats. I would add that most Thai cooks have neither a wrist watch nor a clock in their kitchen (which is often the back yard of the house, or even the sidewalk in front of their door).

First you must prepare a massaman curry paste. This can be prepared in advance and stored in the fridge in a preserving jar for several weeks or even months.

(note 'T' = tablespoon, 't' = teaspoon)

Massaman Paste
--------------

10-20 dried red chillies (DO NOT USE THIS AMOUNT - TRY 2-3 INSTEAD)
1 T ground corriander seed
1 t ground cumin
1 t ground cinnamon (from fresh bark)
1 t gound cloves
1 t ground star anise
1 t ground cardamom (grind it from a whole cardamon)
1 t ground white pepper
4 T chopped shallots (i.e. the small red skinned onions)
4-6 T chopped garlic
2 2" pieces of lemon grass stalk, sliced into thin rounds
a cube about half an inch on a side of galangal root, roughly chopped
1 T "kaffir" line skin (ordinary lime skin will do if you can't get it)
1 T "kapi" (preserved shrimp paste - note this smells awful until after
you cook it, but it is quite essential to the flavor)

To this you add a little salt: preferably about 1-2 t of fish sauce.

The galangal is roasted before use. The ground spices should preferably be fresh, in which case you should briefly toast them in a wok without any oil to bring out the flavor before grinding them.

The ingredients are blended to a fine paste (traditionally in a heavy granite mortar and pestle, but you can use a food processor just as well, and with far less effort). Note if you can get fresh red chillies
you can usefully use them instead of the dried ones.

The curry
---------

about 1 pound of shicken (you can also use pork or beef), cut into the
usual "bite sized pieces"

3 cups of coconut milk.
2 T roasted peanuts (unsalted of course)
5 peeled, but whole, small onions.
5 small potatoes, peeled and partly boiled.
3 bay leaves,  
5 roasted cardomom fruits (i.e. the whole pod)
a small piece of roasted cinnamon bark
3 T palm sugar (you can use a light brown sugar instead if you can't get
palm sugar)
3 T tamarind juice (this is the "sour" ingredient - you can use white
vinegar instead if you can't get tamarind juice. The juice is made by
soaking tamarind paste in a little water then squeezing it out, and
running it through a seize to extract the juice from the pulp).
3 T lime juice
1-3 T of the curry paste (above).
about 1-3 t crushed garlic. (optional)

Allow the coconut milk to separate and you will have about 1 cup of thick "cream" and two cups of thin "milk". In a small saucepan bring the milk to a simmer and add the chicken or pork. If you are using beef you will need another two cups of milk. simmer the meat until it is beginning to become tender (beef takes longer, hence the additional milk).

Put the coconut cream in a wok and bring to a boil, add the massaman paste and "stir fry" until the flavor is brought out and maximised. The coconut oil will seperate out and can be skimmed off with a spoon or ladle. (this removes much of the vegetable cholesterol or whatever it is called, and makes the dish much less trouble for those watching their weight or heart).

Add the remaining cream and curry paste to the meat.  

Add the peanuts. taste and adjust the flavor until it is (just) sweet (by adding sugar), sour and salty (by adding tamarind juice, lime juice and fish sauce).  

Add the remaining ingredients and cook until cooked.

Note : the potatoes we use are a yellow fleshed sweet potatoe of the type sometimes called a yam in the US. Western style potatoes can be used, but absorb less of the sauce and flavour. The potatoes act as a
"moderator" to reduce the heat of the curry, and should not be left out.

You can either serve it on a bed of rice, or double the amount of potatoe and serve it alone.

Accompany it with a dressed green salad and a bowl of pickled cucumbers. The traditional Thai table also offers chillies in fish sauce (Phrik nam pla) cillies in vinegar (phrik nam som or phrik dong), powdered chilli
(phrik phom - not to be confused with the powedered chilli mix sold as chilli powder in the US - it only contains chillis), sugar, and often MSG. You can if you wish add about a teaspoon of MSG to the above recipe to bring out the flavors, but I personally don't think it is necesary.

And finally a word of warning to those who burn their tongues on the chillies: chilli/curry cooked this way is oily - drinking water does not alleviate the burn, it spreads it around your mouth and throat. You
should use a sweet effervescent beverage such as Coke, Pepsi or 7 UP to wash the burn away as quickly as possible. If you do not suffer the burn, I suggest you accompany the meal with a beer Singha is
traditional, but any strong flavored lager stype beer will do), or a robust red wine.

Enjoy...


I also leave out the peanuts

and ignore the pepsi remarks

this is a real winner
(beast ex machina)

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Post time 2012-3-14 00:20:34 |Display all floors
This post was edited by Bandito at 2012-3-14 00:38

My friend, a British/Chinese born in UK, BBC as they say, applied for English teaching jobs in China and was constantly refused. She finally secured a job but the recruiter said.......well I did not like your Chinese name so well, did not want to recruit you as the parents might not want a Chinese teaching their kids English in China! Albeit the Chinese in question is a Brit........how crazy is that? Asian people do not even like being Asian.......my empirical evidence. I have being stunned by Chinese, Koreans and japanese saying they want to be caucasians, honest! Well they are girls so unsure of guys from these places.

Distinction....most ex students want to stay behind and are the ones, especially the girls, causing the grief. Money obsessing careerists, wendy Deng is a good example and hero perhaps.

I saw a Chinese girl man shoved away from an ATM in London 2 months ago as she was looking at her bf withdraw money. It was a shocking sight and she just stood there like a mug. Well i say bf as they were togethr!  I was in shock and just gawked at her to show my irritation and contempt for her. My gf will leave me instantly that night if I had gone obviously mad and treated her like that. Dude knew he'd get away with it as girl is after his money. So he treated her like dirt.

Takes 2 to tango is what they say:)

No, I live above Sunset Plaza, it's a little house I rent and it's a little rundown but has a beautiful view, what about you?

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