Chung Ying Cantonese Restaurant 中英 – Chinese Quarter, Birmingham

Free time means blogging time. 😉

Dim sum feast time!!!

The last time I went out to eat dim sum was a week before going to Birmingham! 😂

We went to a Cantonese restaurant which was Miss Wine’s choice, as originally she wanted us to try a Malaysian place a few doors down, but it looked busy and there was nowhere to put Baby B’s pram…

Chung Ying 中英 (Canto: jong ying; Mando: zhong ying) could have several meanings: “Chinese and English”, “Middle of England”, “In England/Britain”. I don’t know what the owners intention was but the name fairly fits in. 😆 It’s located in the middle of Chinese Quarter in Birmingham.

So we had a few minutes wait before going to our table.

And on the menu was KANGAROO! OMG. A Cantonese restaurant selling kangaroo meat. Woah. That was totally unexpected. Did I order any? Of course not!

We all ordered our dishes and dim sum… I think I ordered too much. But it makes up for the evening meal on the train journey. A sandwich for dinner. A feast for lunch the next day. 
I ordered my favourite Shredded Pork Crispy noodles. Practically had the whole plate as the other two didn’t like the mushrooms in it. ¬_¬ Seriously, why do people hate mushrooms?

Miss Pinky had her squid as usual. It was definitely fried differently. A different type of batter. It tasted quite crispy.

Miss Wine ordered the veggie spring rolls… Tasted ok!

Fried prawn balls with thousand sauce on top. Yummilicious!! I could eat these all over again!

Fried beef balls. Very different! Interesting to be honest. I would order these again. ^_^

Some steamed dumplings…

Elks in curry sauce. Yum yum. A bit spicy. Miss Pinky thought they look slimy.

Miss Wine ordered this… Not sure what this was to be honest. Hahahahah.

Miss Pinky had the gizzard / tripe. She loves the stuff.

But she found the ribs not to her liking. I think she thought they were the ones with extra sauce like the ones you get in the American steakhouses. She hardly had any of this… Too bad.

Total came to £52.10. Not too bad for three people. Although I feel like I ordered the majority. Roughly ~£17 each. It’s good. I paid the majority and Miss Pinky the rest. LOL! Treating our host Miss Wine. 😉

My geeky rating: ⭐⭐⭐⭐⭐ (5/5)

Good points:
– Polite service, one of the waiters even helped me with Baby B’s pram down the stairs even when I said she’s a bit heavy (sorry Baby B 😅)
– Reasonable prices… we apparently chose the ok cheapish dishes on the menu
– Very spacious restaurant
– Food came out reasonably quick… and steaming hot

Bad points:
– Can’t think of any! It just tastes as good as the stuff in London.

Address: 16-18 Wrottesley Street, Birmingham China Town, B5 4RT
Tel: 0121 622 5669

Simple Cantonese Roast Duck – DaddyChef’s recipe

I did say I was doing more cooking this year! Hopefully I can come up with more recipes. Heheh.

I’ve mentioned in the past that my father DaddyChef is an ex-Cantonese chef, has worked in many restaurants and was once a head chef – Gordon Ramsey style (as in lots of swearing and volcano eruptions in the kitchen – I heard this from MummyGeek). Back in his days I think Gordon Ramsey style was an in thing for chefs. ¬,¬” Thankfully I have never seen him in a restaurant’s kitchen, otherwise I think I would have keeled over by now. Heheh.

Well one recipe which DaddyChef has taught MummyGeek is how to roast a duck. Cantonese Hong Kong style. And I’ve loved this recipe since I was very small. 
With permission from my parents (as this recipe is quite popular – but not the exact same ingredients are used throughout) I’m posting this version on my blog. I wonder if DaddyChef had any disciples that know this version…
– Small to medium sized duck (if frozen, defrost this overnight). We used a large duck here and a couple of smaller ones later.

Stuffing Ingredients:
– 3-4 Crushed Star aniseed (you can use the powder version if you can’t find this OR use hoisin sauce OR charsiu sauce)
– 2-3 tablespoons of Chinese Five Spices
– Garlic (1 teaspoon) dried or fresh
– 2-3 Spring onions chopped
– 1 small chunk of Ginger chopped
– 2-3 tablespoons of salt (use less salt for a smaller duck)
– Half a mug of White wine vinegar or any type of vinegar can be used
– 2 heaped spoons of Maltose (if you can’t get this use Golden Syrup as suggested by my parents)
– Water
– Metal (or wooden) skewers 
– Metal hanger – you can find in cooking shops or make your own using metal coat hangers

So the recipe is in photo order. Good luck.

1. Gather the ingredients, duck and utensils… salt is not in this picture

2. Add the garlic and crushed star aniseed

3. Then add the chopped ginger and spring onions. We used a blender to chop everything. Easiest way!

4. Add the five spices.

5. And finally the salt. Mixed these ingredients well with a spoon.

6. If you have bought your duck whole and frozen you may get a duck with its head still attached! Yeek. If you don’t want to roast the duck head, then I suggest you chop it off. Disgusting to do I know.
Take the duck out of its packing. Start washing the duck in cold water.

7. From the bottom end, there is hole where they have gutted the duck and may have left the kidneys and stuff inside a plastic bag – if you see this, take the bag out and discard.

8. Keep washing the duck. Now take the wings and make them into folded arms on the back (not the breast side – this is the meaty part)

9. If you have chopped off the neck or if there is an opening on the head side use a skewer and sew the skin and meat together… so prick, twist the skin and meat over the skewer and then prick again. Repeat until the opening is completely sealed.

10. At the bottom end, add the stuffing. You may use your hand or a spoon and spread the stuffing around the inside.

11. Then again as with the neck, seal the bottom with a skewer.

Ta da! Isn’t my mum cool!

12. Heat a wok or a massive pan and add water. Boil the water.

 13. Add the duck into the wok and start bathing it! Yes, give it a bath!!

14. Add the vinegar into the water.

15. Then add the maltose into the water. This sugary syrup is really tough! So put some strength into it to get load out. >.<""

16. Make sure you coat both sides of the duck with the water – do this for about 10 minutes. This gives the skin a crispy sweet coating at the end of roasting. ^_^

17. DaddyChef made these metal hooks using metal hangers. So cool! And inexpensive!
Put the metal hangers underneath the duck wings.

18. Now hang to dry – add newspaper on the floor in case it falls or lots of fluids come off. If you are doing this at night, let it dry overnight. If from morning, then a good 5 to 8 hours is recommended depending on the size of the duck.

19. After a long time of drying place the duck on a baking tray with a rack on top so that the juices can drip into the tray.

Here’s some extra duck legs we bought…

20. Preheat your oven to gas mark 8 or 9 – depending on what type of oven you have really. Highest heat gives the best result. It is recommended that you have a gas oven to roast this.
Roast for about 20-25 minutes depending on the size of the duck.

21. Now take out the duck and turn the tray over to roast on the other side. Roast again for 20-25 minutes.

22. Take the duck out again and now turn over to roast the back of the duck. Repeat roasting as above (steps 20 and 21).

23. Now it’s night time…
Completely remove the duck and leave to cool before eating!! Remove the metal skewers before chopping up. ^_^

Forgot to turnover the duck legs… but tasted ok.

And here’s another smaller two ducks that we bought from ASDA… but were kind of rubbish because they chopped of the legs and so it was harder to seal one end – improvising was needed here using several metal skewers and string.

Now it’s your turn!! Roast that duck away. Yum yum!!

Happy geeky cooking!! … if you still get stuck cooking this then I suggest you have a look on YouTube for some tips. 

Chibi Friends

On one Sunday afternoon i got bored (lazy to revise – I did eventually revise the following weekend!), so I started drawing myself and a few friends as chibi cartoons. Being brought up with an older brother who loves cartoons, anime and manga made me become addicted to this sort of stuff too. So it’s quite obvious why I like cute things.

I watched a few videos from Cartoonists Mark Crilley and Christopher Hart before I started… The drawings look a bit like them, and knowing that they don’t really read this blog I thought I might as well post them up 😀 (but if they do… oh well!). It’s all just for fun.

My Close Friends!

I then ended up drawing a comic that same evening (which is in Cantonese) of myself feeling hungry. Translation is below each pic ^_^

1。餓死人呀!So hungry. 2。啊。。。咩咁香呢?Ah, what’s that smell? 
3。哇哇哇!Waaaaah! 4。好嘢^_^! Yay ^_^!

On the following day, I was bored again, so i ended up drawing another manga style cartoon, this time using a Cantonese tongue twister. This was quite fun to draw… I had no idea what I was doing!


These cartoons may not be sticking to the manga rule religiously i.e. the format from one frame to another, but at least you can read it right?! ^_^ By the way, I used square paper, but I have now bought a plain sketchbook to do more drawings!

More chibiness to come!!

Titus Andronicus in Cantonese 泰特斯- The Globe Theatre

What a great way to start the Bank Holiday weekend! But such bad weather – cold and bleak with the threat of rain coming on. I wrapped up warm but I was still cold.

As a Cantonese speaker and well, not knowing what Shakespeare’s Titus Andronicus was about, I booked a ticket anyway to see the translated version in Cantonese (this was before I booked the Mandarin play – Richard III). I booked the second and final showing on Friday 4th May.

This time instead of going towards London Bridge (to avoid traffic jams and people traffic) I went to the Globe via Blackfriars Bridge. So easy and quick to get to. There was hardly anyone blocking my way. And there is less pavement work going on over at that end!

Outside The Globe Theatre
A sign post of all the 37 different countries that are participating this year 

The play’s leaflet – The synopsis was in Simplified Chinese (should’ve been in Traditional)
and the rest was in Traditional Chinese – Editing error??

There was a camera crew who were filming this play. I sat right next to them in the back row! 

The Cameras ^^ – I didn’t expect any filming!

At the start, the standing audience started building up and suddenly a group of people walked straight onto the stage and into the backstage… The actors/actresses were in their normal clothes within the crowds, Wow, that’s different! They were just standing around in the audience like they were a part of the audience. ^^

The audience at the start of the play… So many people standing!! 

Not having read any reviews from Hong Kong or S.E. Asia, and from watching the Mandarin version of Richard III, I was expecting something similar in Titus Andronicus 泰特斯. But I was wrong… It was Shakespeare, but this time, with a Hong Kong twist!

The introduction felt modernised with the usage of chairs and stamping of feet. They weren’t acting towards each other but were talking/acting to the audience. It was a long introduction where they began with the death of the Roman Emperor, and suggesting who would succeed the throne… They suddenly got dressed into their costumes right in front of us… Now, that wasn’t expected 😀

Anyway on with the play. I found it quite barbaric in the first half with the rape of Titus’ daughter, the mutilations and the funny evil brothers… The Queen’s affair was a bit of a shock and the handsome prince in white died so quickly! There were some Cantonese references such as “wearing a green hat” (着綠帽) – the man or woman that commits adultery will wear a green hat. Hahah, Shakespeare must’ve really wanted his audience to shake in their boots with this play!!

My favourite part was the second half when Titus was planning on his revenge for his daughter and sons. The actor Andy Ng 吳偉碩 who played Titus did a good job of acting insane. The actress Ivy Pang 彭珮嵐 who played the Queen Tamora was brilliant too when she switched roles to play as Revenge and her sons as Murder and Rape! Incredibly funny! The most gruesome part was the cannibalism – but that was an act of revenge against the King (played by Masu Wong 黃兆輝 – who looks like Tony Leung from a distance – probably it was the hair!)
 and the Queen.

The actors welcoming the Director Tang Shu-wing 鄧樹榮 of the play 

Didn’t get the actor at the end on the right hand side… 

More applause ^^

The End!

I hope Hong Kong’s Tang Shu-wing’s Theatre Studio will bring more Cantonese productions to the UK ^_^ – Well done! 加油!

Only one annoying thing throughout the play were the planes 
again – I hate you planes! Stop flying over The Globe!!

More Cantonese plays please!!!

Interesting info:
Whilst searching about some of the actors from the play, I discovered the following website. It may be of interest to those who haven’t seen it. The clip (with English subs) is different in terms of costumes, stage and acting to the one shown at The Globe, which was re-adapted…