Thanksgiving: We Thank YOU!
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It is said that the Chinese are the only people other than North Americans who celebrate Thanksgiving. American teachers have been teaching kids about this holiday and how America was settled by Pilgrims for several decades now, and it has caught on among younger people and Christians in China.

Picking up on this American holiday, Chinese people generally think this is a time to have a Western meal and thank friends, family, workmates, and teachers or bosses. They call it "Gan'en Jie" (感恩节, literally: 'thanks for grace holiday'). So foreigners in China might hear people say "thank you" and receive a small gift.

We at Windchimes just want to take a moment and thank YOU, our loyal customers, for coming back time and time again! We appreciate your business so much and hope that we can serve you into the future!

Please enjoy your time with family and friends this Thanksgiving and, like always, enjoy great food!

Monthly Horoscope: November
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The Month of the Water Pig of the Chinese calendar starts on November 8th, 2018 and ends on December 6th, 2018. On November 7th, the new moon announces the passage in the Chinese calendar from the Water Dog Month to the Month of the Water Pig of the Year of the Earth Dog 2018.

According to the Chinese horoscope, the 2018 Water Pig Month begins on November 8, 2018 and ends on December 6, 2018. The month of November is always synonymous with the preparation of the end of year festivities. This is why socially, activities around the home and family are usually preferred. Luck, charm, sensuality and creative intelligence coexist during the lunar month of the twelfth animal of the Chinese zodiac, for the greatest happiness of all.

The Month of the Pig is often the occasion to combine moments of relaxation and pleasure but also to take the time to make a point on the priorities of the daily routine. It is therefore good to ignore any possible rigidity in order to be able to free the chains that can attach one to one's habits and can slow one in one's life projects. This perspective could occupy the first place in the lists of existential resolutions specific to the Month of the Pig 2018.

The majority of Chinese zodiac signs are less prone to criticism and sarcasm against their peers and are more willing than usual to be generous. Indeed, during the Year of the Dog 2018, it is during the Month of the Pig that one can be able to observe a strong increase of altruism. In summary, the current month is that of clairvoyance, of concretization, but also of receptivity to the needs of one's fellows.

However, even if the astrological conjuncture is particularly geared to those who wish to accommodate the tastes and feelings of people of their choice to please them, one must not forget that unlike those one can believe, any Pig conscious of his natural credulity is much less naive than he appears. One must therefore beware of possible breaches of trust. But in case of unexpected setbacks that must be faced at all costs, the benevolent and fortunate energy of the Water Pig can greatly reduce the damage.

What are Singapore Noodles?
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Singapore Noodles is a dish of stir-fried rice vermicelli seasoned with curry powder, vegetables, scrambled eggs and meat, most commonly chicken, beef, char siu pork, or prawns.Even though you would think it would a be a dish created in the town in which is named after it actually was Chinese-American creation.

This dish looks more complicated than it is. It consist of Rice vermicellia dried noodles, egg, meat and a handful of different types of vegetables. All of this can be personalized for you taste and YES, you can even make this at home!

Don’t believe me? Check out this simple recipe:

One of the most popular stir fried noodles, made at home! Made with Chinese BBQ Pork (Char Siu), prawns/shrimp, egg and vegetables with a signature curry seasoning. See notes for a quick Char Siu and subs. This recipe makes 2 generous servings. Recipe video below.

Course: Noodles, Stir Fry, Street Food

Cuisine: Asian, Chinese, Hong Kong, Singapore

Servings: 2

Calories: 555 kcal

Author: Nagi | RecipeTin Eats

Ingredients

Sauce

  • 2 tbsp soy sauce (Note 1)

  • 2 tbsp Chinese cooking wine (Note 2)

  • 2 1/2 tsp curry powder (hot or ordinary, Note 3)

  • 1/2 tsp sugar

  • 1/2 tsp white pepper (black also ok)

Stir Fry

  • 100g / 3 oz dried rice vermicelli noodles (Note 4)

  • 2 tbsp peanut oil , separated

  • 8-10 medium raw shrimp / prawns , shelled and deveined

  • 2 eggs , beaten

  • 1/2 medium onion , thinly sliced (yellow, brown or white)

  • 4 garlic cloves , minced

  • 1 tsp ginger , freshly grated

  • 1/2 lb / 250g Chinese barbecue pork (Char Siu), thinly sliced (Note 5)

  • 1 cup red capsicum / bell pepper

  • 2 tsp thinly sliced hot green pepper (adjust to taste, optional)

Instructions

  1. Combine the Sauce ingredients in a small bowl and mix.

  2. Place rice vermicelli noodles in a large bowl filled with boiled water and soak as per packet instructions. Drain and set aside.

  3. Heat 1 tbsp of oil in a wok or heavy based fry pan over medium heat. Add the shrimp/prawns, cook until just cooked - about 2 1/2 to 3 minutes. Remove and set aside.

  4. Add the egg and spread it out to make a thin omelette. Once set, use a spatula to roll it up, remove from the wok and slice (while still rolled up).

  5. Return the wok to medium heat and add the remaining 1 tbsp of oil. Add the garlic, ginger and onion, cook for 2 minutes until onion is slightly softened.

  6. Add capsicum and cook for 1 minute.

  7. Add noodles and Sauce, give it a few tosses. Then add the egg, pork,  shrimp/prawns, chillies (if using). Toss until the sauce coats all the noodles and everything is heated through - about 1 to 2 minutes.

  8. Serve immediately.

Notes

1. I use all purpose soy sauce (Kikkoman) or light soy sauce. I don't recommend dark soy sauce, the flavour is too intense.

2. Also known as Shaoxing wine. Substitute with dry sherry, cooking sake or Mirin. If you can't consume alcohol, use chicken broth.

3. Any generic curry powder is fine here. I use Keens or Clives of India, both general curry powders sold at supermarkets. I use hot because I like the spice!

4. Wai Wai is the brand I recommend if you can get it, for both texture and also it holds up well to lots of tossing action. Rice vermicelli is very cheap - usually $2 for quite a large bag - and nowadays you'll find it at everyday supermarkets.

I know it doesn't sound like much noodles but it expands, almost doubles in weight.

5. If you don't have store bought or homemade Char Siu  substitute with diced chicken, bacon, ham or pork, leave it out and/or add more vegetables. For a quick Char Siu, make a small quantity of the Char Siu marinade, marinade pork chops for 20 minutes then pan fry on medium until caramelised, or bake at 180C/350F for around 20 minutes. Then use per recipe.

6. How to tell shrimp/prawns are perfectly cooked: raw prawns hang straight, perfectly cooked prawns form a "C" shape and overcooked prawns are tightly curled into an "O" shape.

7. Adapted from Singapore-Style Rice Vermicelli by Saucy Spatula

8. Nutrition per serving.

But if you don’t like to cook just come into Windchimes and order it!

Why the Chicken Became Orange
 
 https://en.wikipedia.org/wiki/Orange_chicken

https://en.wikipedia.org/wiki/Orange_chicken

 

The variety of orange chicken most commonly found at North American Chinese restaurants consists of chopped, battered and fried chicken pieces coated in a sweet orange-flavored chili sauce, which thickens or caramelizes to a glaze. While the dish is very popular in the United States, it is most often found as a variation of General Tso's chicken in North America rather than the dish found in mainland China. Chef Andy Kao claims to have developed the original Chinese-American orange chicken recipe at a Panda Express in Hawaii in 1987. It’s become popular enough that other Chinese restaurants have created their own versions.

In Chinese, this dish is known as "橙花雞", literally "(Fresh) Orange peel chicken". The dish also has a variation known as "陳皮雞", literally "Dried Citrus peel chicken", referring to dried orange or tangerine peel, which is used in traditional Chinese medicine as well as cooking.

For restaurants outside of Asia, fresh orange peel is often used instead, or even no peel at all.

Come and and taste our Orange Chicken and see what you think!

What is Egg Foo Yung?
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Egg foo young is an omelette dish found in Chinese, Indonesian, British, and Chinese American cuisine.

Literally meaning "Hibiscus egg", this dish is prepared with beaten eggs and most often minced ham. It may be made with various vegetables such as bean sprouts, bamboo shoots, sliced cabbage, spring onions, mushrooms, and water chestnuts. When meat is used as an ingredient, a choice of roast pork, shrimp, chicken, beef, or lobster may be offered.

In Chinese Indonesian cuisine, it is known as fu yung hai, sometimes spelled as pu yung hai. The omelette is usually made from the mixture of vegetables such as carrots, bean sprouts, and cabbages, mixed with meats such as crab meat, shrimp, or minced chicken. The dish is served in sweet and sour sauce with peas.

In Western countries, the dish usually appears as a well-folded omelette with the non-egg ingredients embedded in the egg mixture, covered in or served with sauce or gravy. Chinese chefs in the United States, at least as early as the 1930s, created a pancake filled with eggs, vegetables, and meat or seafood. In a U.S. regional variation, many American-Chinese restaurants in St. Louis, Missouri, serve what is called a St. Paul sandwich, which is an egg foo young patty served with mayonnaise, dill pickle, and sometimes lettuce and tomato between two slices of white bread.

In the Netherlands, which has a local variation on the Chinese Indonesian cuisine, it is known as Foe yong hai, and is usually served with a sweet tomato sauce. Strictly, according to hai in the name, it should contain crab, but it is often served without this ingredient.

There are several other variations in different countries of this dish but all have the simple start of an omelette. You should come in and try ours and see what you think!

Horoscope: Day of the Wood Pig & Month of the Water Dog
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Chinese calendar:
Day of the Wood Pig
Month of the Water Dog
Year of the Earth Dog 2018

Polarity of the Day: Yin
Polarity of the Month: Yang
Polarity of the Year: Yang
Lucky directions: North-North-West
Lucky colors: All colors

Today's daily horoscope for October 10, 2018

Lucky are the friends of the Wood Pig!

Optimistic and open-minded with a touch of materialism, the Wood Pig is ready to accept the betrayals of his friends and family on condition that he gets compensation in return. In that case, his gullibility must probably be his biggest defect, for profiteers of all kind can sniff at a hundred leagues the generous nature of the Wood Pig.

Today, crafts requiring patience and precision are favored, especially craftsmanship, watchmaking, cabinetmaking and luthery. The Wood Pig being a great lover of good food, the job of pastry chef is also honored today, for the love and perfectionism that this culinary art demands from its practitioners. In love, it is a day (and an evening) during which the 12 signs of the Chinese zodiac can let their partner fully enjoy their insatiable appetite for the pleasures of life.

Daily Energetic chart: Balanced
Birth's character and destiny (BaGua): The Conflict

The lodge of the Neck is unfavorable. Friday, the Water element and the planet Mercury are symbolically attached to this house. The constellation of the Neck controls disease, the release of animals, trials and punishments. Not only one should avoid getting married on that day, but one must also avoid entering into conflict or initiating new projects, at the risk of attracting bad luck. In order to stay healthy, it’s advisable to consume ginger, onions, mustard, garlic and pepper during this day.

History of Sweet & Sour Cuisine
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Sweet and sour is a very popular Chinese dish and one of my favorite but how did it become so popular? Is it really something that’s traditional in China or was it adapted to American’s tastes?

Chinese cuisine uses a variety of ingredients and cooking methods that are very different from other cultures. Their own food and recipes vary according to the different Chinese regions, but generally speaking their basic diet consists mainly of rice and vegetables. Sweet and Sour chicken recipes in Western countries are not exactly what you would find in China. Usually the Chinese use the sweet and sour flavor for fish recipes rather than for chicken. Also, the Chinese, unlike the Americans, do not drown their food in the sauce; rather they serve it on the side for dipping. The sweet and sour recipes for fish are associated with the region of Hunan in China. The recipes that we use in America do however combine the classical combination of the five flavors of: sweet, sour, salty, pungent and bitter. The Chinese do not use as much sweet as we do, and their recipes tend to be more on the bitter side; to create the sweet and sour flavor they mostly mix vinegar with sugar. It is believed that the authentic cuisine of China developed during the Manchus Dynasty of 1644-1911; they introduced a life of decadence and leisure, where food became an important feature in their three day long Imperial Banquets. For the Chinese, food is treated with utmost respect, and is associated with health, luck and prosperity.

There are several different variations of this dish but for the most part it was created to satisfy Western tastes but still keeping the tradition and flavor of China.

Mid-Autumn Festival
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Monday was the Mid-Autumn Festival celebrated notably by the Chinese and Vietnamese people.

The Chinese have celebrated the harvest during the autumn full moon since the Shang dynasty (c. 1600–1046 BCE). Morris Berkowitz, who studied the Hakka people during the 1960s, theorizes that the harvest celebration originally began with worshiping mountain deities after the harvest was completed. For the Baiyue peoples, the harvest time commemorated the dragon who brought rain for the crops. The celebration as a festival only started to gain popularity during the early Tang dynasty (618–907 CE).One legend explains that Emperor Xuanzong of Tang started to hold formal celebrations in his palace after having explored the Moon-Palace. The term mid-autumn (中秋) first appeared in Rites of Zhou, a written collection of rituals of the Western Zhou dynasty (1046–771 BCE).

Of course there are certain types of food involved.

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Mooncakes: Making and sharing mooncakes is one of the hallmark traditions of this festival. In Chinese culture, a round shape symbolizes completeness and reunion. Thus, the sharing and eating of round mooncakes among family members during the week of the festival signifies the completeness and unity of families.

Imperial dishes: served on this occasion included nine-jointed lotus roots which symbolize peace, and watermelons cut in the shape of lotus petals which symbolize reunion.

Teacups & Wine: Teacups were placed on stone tables in the garden, where the family would pour tea and chat, waiting for the moment when the full moon's reflection appeared in the center of their cups.Owing to the timing of the plant's blossoms, cassia wine is the traditional choice for the "reunion wine" drunk on the occasion. Also, people will celebrate by eating cassia cakes and candy.

Food offerings: made to deities are placed on an altar set up in the courtyard, including apples, pears, peaches, grapes, pomegranates, melons, oranges, and pomelos.[25]One of the first decorations purchased for the celebration table is a clay statue of the Jade Rabbit.

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Nowadays, in southern China, people will also eat some seasonal fruit that may differ in different district but carrying the same meaning of blessing.

The festival celebrates three fundamental concepts that are closely connected:

  • Gathering, such as family and friends coming together, or harvesting crops for the festival. It's said the moon is the brightest and roundest on this day which means family reunion. And this is the main reason why people think mid-autumn is important.

  • Thanksgiving, to give thanks for the harvest, or for harmonious unions

  • Praying (asking for conceptual or material satisfaction), such as for babies, a spouse, beauty, longevity, or for a good future

Traditions and myths surrounding the festival are formed around these concepts, although traditions have changed over time due to changes in technology, science, economy, culture, and religion. 

How to Make Fried Rice
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So, we at Windchimes know you can’t ALWAYS get our delicious food and we are ok with that. But what happens if you get a craving for one of our dishes and it’s late at night of your out of town!? What do you do?

Well, worry no longer because we can tell you how to make some of our dishes to ease that hunger!

We will start off simple. How to make fried rice. This one is quick and can be done when you barely have anything in the fridge.

Ingredients:

  • about 2 tablespoons butter

  • 3 eggs

  • 2 medium carrots, diced

  • 1 small onion, diced

  • 3 cloves of garlic, minced (for kick)

  • 1 cup frozen peas, thawed

  • 4 cups cooked rice (Windchimes leftover rice is PERFECT for this)

  • 3 tablespoons soy sauce

Instructions:

  • Heat 1 tablespoon of butter into a large skillet

  • Add the eggs and scramble until fully cooked. Remove them from the pan and set aside

  • Add the remaining tablespoon of butter into the pan

  • Add carrots and onion to the pan and cook until tender, 3-4 minutes

  • Stir in garlic and cook for an additional minute

  • Add in the cold rice and peas and saute for 3-4 minutes. The rice should brown up a bit.

  • Add the eggs back to the pan and stir in soy sauce. Cook for 1-2 minutes to heat through

  • Serve and enjoy immediately!!!

It might not taste EXACTLY like Windchimes fried rice bu HEY! we can’t tell you all the secrets or you won’t be back!

Try it out and let us know how it went for you! We would love to see and hear about your cooking experience!

Monthly Horozope: September
 
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The Month of the Metal Rooster of the Chinese calendar starts on September 10th, 2018 and ends on October 8th, 2018. On September 9th, the new moon announces the passage in the Chinese calendar from the Metal Monkey Month to the Month of the Metal Rooster of the Year of the Earth Dog 2018.

The return of the summer vacation is more often synonymous with excitement at the prospect of developing future vacation plans rather than the excitement of meeting one's office colleagues. It is important to always be conscientious during the 2018 Month of the Rooster, avoid making abrupt decisions and pay attention to words that may offend the sentience of loved ones. The dictates of accuracy and the requirement of perfection can compromise an ever-fragile harmony.

According to the monthly Chinese horoscope of September 2018, the Rooster reminds everyone of their sense of responsibility, commitment and the importance of striving towards an irreproachable organization of their business. Similarly, the Rooster (of the month) placed under the astrological sign of the Dog (of the year) has the potential to transform the beginning of autumn 2018 into moments of joy and sharing.

ENERGIES OF THE METAL ROOSTER MONTH 2018 FOR THE 12 SIGNS OF THE CHINESE CALENDAR

According to the Chinese horoscope, the excess of an element is always synonymous with a simultaneous deficiency. As of September 10, 2018, the Metal element is up sharply in the Chinese calendar. The Wood and Water elements undergo an important decrease in their respective levels: Wood and Water are periodically deficient in the energetic chart of the 5 elements of Chinese cosmology and Feng Shui.

A Month of the Rooster during a Year of the Dog is sprinkled with moments of stress and paranoia that can occur without warning in a professional context. Excess in Metal can cause big stock market fluctuations and an increase in financial risk-taking. At the same time, the decrease in Wood and Water during the Chinese month of the Rooster benefits business activity, which translates into a significant increase in productivity. However, it should be remembered that in the event of ethical misconduct during a Dog-controlled year, appetite for gain can quickly become an indigestible poison.

On the social level, excess in Metal can lead to a tendency to idealize luxury, opulence and temporal power. Similarly, if a lack of Wood can lead to feelings of guilt or a depressive crisis in the event of unresolved litigation, the lack of Water can cause anxiety or even panic in the face of events that rather deserve to be analyzed coldly.