I’m going to get a bit sentimental here.
As Christopher Moltisanti from Sopranos once said: ‘I love movies, you know dat. That smell in blockbuster, that candy ‘and carpet smell, I get high off it!’
That’s how I feel. I’m all for Netflixing, streaming, digital box recording, etc, but that doesn’t stop me from feeling nostalgic, when I think of old Blockbusters. I think the excitement of finding something you were looking for is lost when you get everything you want on tap.
So I felt really sad when the Blockbuster in town closed. The smell of the carpet gone. Dusty shelves explorations gone forever. Blockbusters were like a temple to me. When I was a teenager, my dream was to work in a DVD (or back then VHS) rental place. Where would Tarantino get his film education if there were no places like that????! Forget about it!
So I felt really apprehensive when I saw that Blockbuster place is being refurbished. I was worried it would be replaced by something horrible, a profanity to the old place. Something like a Pound Shop…or worse…
Imagine my surprise when I walked by one day and I saw a little Chinese supermarket. Oh boy! Was I happy?…
Every time I shop there I feel like a child in a candy store. Now I can get kimchi, any type of noodles, any type of tofu I want, you name it. And the best part is – I can get won ton wrappers. And because I only think, talk, dream, discuss and get excited about two things: film and food, I am in heaven. I used to get high on that carpet smell in Blockbuster, but it’s nice to know I still can get high in the same place, just on spices, mushrooms and general Chinese food products smell.
A few years ago my friend who lives in Shanghai was visiting, and she brought me a bamboo steamer. I feel really happy I can finely put it into use.
200g shitake or chestnut mushrooms
250g silk tofu
150 water chestnut
clove of garlic
1 tsp grated ginger
rice bran oil
1. Heat the oil. Add chopped garlic and ginger, fry for 2 minutes. Add finely chopped mushrooms and spring onion.
2. Fry until mushrooms lose all the moisture and start getting some colour. Add tofu. Mix well. Add soy sauce and pepper, chopped water chestnuts. Leave it to cool.
3. Brush bamboo steamer with oil, line with parching paper (you can get lining paper already cut into circles from a Chinese shop). Put your steamer over a pan of simmering water.
4. Put a spoonful of stuffing in the middle of wonton wrapper. Brush the edges with water and seal it. Steam covered for about 3-5 minutes. Serve with dipping sauce and sprinkle of black sesame seeds.
For the dipping sauce you will need: soy sauce, toasted sesame oil, teriyaki sauce and chili flakes.
I made another version, gluten free, using rice paper. One part was steamed (gets a bit slimy but still delicious) and another fried. Yum!