Category Archives: Canning and Preserves

The Year of the Horse

Serbian-Chinese Cream of Chicken Soup from bibberche.com

When he was in Medical School, Father had a Chinese roommate. This was back in the 50s, and Tzu-Ke-Lee attended the University of Belgrade on a Chinese scholarship studying Serbian language and culture. Even now, in his old age, Father can charm a linguist without being proficient in any language except Serbian, and in his twenties he could communicate with extraterrestrials successfully. That they were both young men was obviously plenty for a friendship to be born.

Tzu-Ke-Lee introduced Father to the tradition of drinking real tea while still piping hot, and in turn got initiated into some unavoidable Serbian rituals: drinking slivovitz (plum brandy) along with Turkish coffee, and devouring various smoked porcine products. The gentle Chinese youth spent every holiday with Father and his parents, getting an in-depth experience of family life in Yugoslavia, which for the most part consisted of Njanja trying her best to fatten up her emaciated guest and Father playing practical jokes, fully taking advantage of the cultural gap.

Asian Vegetables from Melissa's Produce from bibberche.c0m

Tzu was serious and committed, but Father managed to drag him away from his books occasionally and take him out on the town. He went along without missing a smile, and spent hours with Father’s friends, downing shots of slivovitz, learning to jitterbug, and flirting with beautiful girls dressed in sleeveless shirts tied just above their belly buttons. But come morning, when all the rest of the bunch moaned in pain unable to face the morning sun, Tzu was already hitting the books, his porcelain teapot gurgling with steaming hot tea and several cups ready to be filled.

He graduated in record time and started to prepare for his return to China. He spent his last weekend in Yugoslavia with Father and his family in our home town of Čaȍak where everyone knew him and treated him like a member of the family. The women cried, the men patted him on the shoulders, trying not to show the sparkle of tears in their eyes. Back in Belgrade the farewell party was somewhat solemn. There was still slivovitz and the jitterbug, and flirty pretty girls showed up in droves. Promises were made, addresses exchanged, but everyone knew that China was on the other end of the world, as attainable as the Moon. It was a real goodbye and no one expected to hear from Tzu-Ke-Lee again.

Father continued his studies, intermittently interrupted by wild drunken bashes in which he invariably found himself entwined with another pretty girl with sparkly eyes. On many mornings after, he longed for a cup of strong steaming tea and the gentle smile of his departed roommate and wondered if Tzu thought about his days at the University of Belgrade and the friends he had to leave behind.

Daikon and Carrots Pickle from bibberche.com

And somewhere in Beijing, Tzu-Ke-Lee kept on studying, stealing moments to reminisce about the time he spent in Serbia. A letter from China traveled for months before it reached my grandparents’ house in Čačak. The whole neighborhood gathered at the house while Njanja read the lines aloud. For the moment the gentle Chinese was back among them, smiling and bowing, and everyone felt touched by his kind words.

Throughout the years he kept on writing. Father told us stories about their escapades, vowing every time that he would write back, complaining that he is not good with pen and paper (and that was not just an excuse; the postcards that he sent sounded the same no matter if he wrote to his best friend or Mother, exactly the same when he wrote from his trip to Paris, as from a neighboring town). But he never wrote back.

Back in the 70s, Tzu-Ke-Lee accompanied a Chinese delegation as an official interpreter. He called Father from Belgrade, and in a few hours he was in Čačak, embracing his old roommate and meeting his young family. I don’t remember much of that day, but I cannot forget that weird looking, but smiling face and gentle eyes hiding behind dark-rimmed glasses. A few letters and a few years later, Tzu started working for Radio Beijing. Father still promised to write back, but never did.

Tzu-Keli letter from bibberche.com

I was already on my final year of college when he told me that, a while back, Tzu-Ke-Lee had invited me to be a guest at their family home in Beijing. The meticulous Chinese planned every detail of my stay there. I would travel to Russia and take the Trans-Siberian railroad from Moscow to Vladivostok, and on to Ulan-Bator in Mongolia and Beijing. He knew that I had a passion for languages and promised me a place at the University to study Chinese for two years. But by the time I found out, my life was taking a different turn. I spent a summer in the U.S. and my heart remained imprisoned in the wilderness of the Colorado Rockies. If I had known about the offer when the letter first arrived, I would have jumped up and down to make it happen. But after several years it became an empty dream never to be fulfilled.

Father has never written back to Tzu-Ke-Lee. But I am on very friendly terms with the pen and paper and today I wrote an e-mail to the editor of Radio Beijing. I know that it is a shot in the dark. I do not even know if I spelled Tzu’s name properly. But I am hoping that someone in that big town knows this man who was like a member of my family back when Father was just a young punk. I would like him to know that a lot of people still remember him and tell stories with a teary eye.

I sent greetings to Tzu-Ke-Lee and his family, wishing them health, prosperity, and happiness in the Lunar New Year. I told my girls all the stories I remembered about this gentle, kind man and recruited their help in preparing a Chinese meal. I am sure that there are a few teenagers somewhere in Beijing who listen wide-eyed about their Grandfather’s adventures. And you know what? China is not that far away any more.

In celebration of the upcoming Lunar New Year, I am presenting you with two recipes that are all about Serbian-Chinese friendship. Our cultures are not that are apart when it comes to food stuff.

Thank you, Melissa’s Produce, for all the amazing Asian vegetables that arrived one day in front of my door.

Pickled Daikon and Carrots from bibberche.com

 

5.0 from 1 reviews
Daikon and Carrots Pickle
Author: 
Recipe type: Canning
Cuisine: Serbian - Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
It seems that Serbian and Chinese food cultures are very similar, as the recipes differ in really tiny details.
Ingredients
  • 1 Daikon radish, scrubbed, peeled and cut in pieces 3 inches long and ¼ inch thick
  • 5-6 carrots, scrubbed, peeled and cut the same way as the radish
  • ½ cup rice vinegar
  • 1 Tbsp sugar
  • 1 Tbsp salt
  • 6-7 black peppercorns
  • Water
Instructions
  1. Place Daikon and carrots in two quart-size jars.
  2. Make it look pretty.
  3. Pour vinegar, salt, sugar and peppercorns on top. Pour in water to fill almost to the top (leave a bit of space under the lip of the jar.
  4. Firmly close the jars.
  5. Place a kitchen towel on the bottom of a tall pot.
  6. Fill the pot with water.
  7. Place the jars in the pot on top of the kitchen towel so that they are completely submerged.
  8. Heat the water until it boils.
  9. Turn the heat down and simmer for 15 minutes.
  10. Take the jars out of the pot.
  11. Turn them upside down, wrap them in towels and place them in a warm spot until they cool off.
  12. They should be ready to use within days.

Serbian-Chinese Cream of Chicken Soup from bibberche.com

SERBIAN-CHINESE CREAM OF CHICKEN SOUP

Ingredients:

  • 1 Tbsp sunflower oil
  • ½ cup diced onion
  •  ½ cup diced carrots
  • ½ cup diced red bell pepper
  • 2 quarts chicken stock
  • 1 cup leftover roasted chicken cut up in small cubes
  • 1 bunch bok choy, trimmed, rinsed and cut in smaller piece
  • Tbsp farina (cream of wheat)
  • 1 egg
  • 1 cup buttermilk or yogurt
  • 1 tsp salt
  • ½ tsp freshly ground pepper

Directions:

Heat the oil in a heavy pot on medium temperature.

Sautee Onions, carrots, and bell peppers until soft and transparent, 5-8 minutes.

Add chicken stock and cut-up chicken and cook for 15 minutes.

Add bok choy and cook for another 5 minutes.

Add farina.

Beat the egg with a fork and mix in buttermilk or yogurt.

Pour 1 ladle full of soup into the egg mixture to temper.

Pour the egg mixture into the pot and stir.

Turn the heat off and serve.

 

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