2017 - January 16, Xifan Sunday

Rice
Pickled Wheat gluten - had 1 jar, bought 3 jars ($2.49 each)
Pickled Cucumber - bought 1 jar ($2.29 each)
Pickled Lettuce - bought 3 jars ($2.49 each)
Pickled Radishes - had 1 jar, bought 3 jars ($2.49 each)
Spicy Bamboo - had 2 jars, bought 2 jars ($2.49 each)
Canned Eels - had 4 cans, bought 2 cans ($1.89 each)
Fermented Duck Egg - 2 boxes ($2.99 each)
Pork Floss - 1 big tub ($11.99)
Bean Curd - 1 jar ($1.19)
Bok Choy - 2 bags
Chinese Broccoli - 2 bags
Firm Tofu - 2 boxes ($1.19 each)
- Tofu was dipped in egg and pan fried. Remember to cut into thin slices.

蛋餅 Materials

Drinks

三杯雞 Three Cups Chicken

Ingredients:

Instructions:

Debone all the chicken drumsticks. (Actually used the bones to make chicken soup and then mixed it with the xifan...looked a bit sketchy but it tasted good :D ).
Cut the chicken into small pieces.
Marinate chicken with soy sauce and a bit of sugar. Amount was kind of arbitrary, just don't dump entire bottles of sauce into the chicken.
Heat up the pan with oil, garlic, and ginger until you can start to smell the garlic/ginger, then pour chicken pieces in. Add sauces (maybe more soy sauce, rice wine, a lot of sesame oil) - amounts were also arbitrary.
Stir and cook chicken until fully cooked.
Add basil leaves (remember to discard the stems) and stir a few times.
Ready to serve!

芋頭西米露 Taro Sweet Soup

Ingredients:

Taro (almost 4 pounds?) - about 8 inches long, 2.5 inch radius, try to pick nice ones (that's hard, but nicer ones are softer when cooked)
Tapioca Pearl (the extremely tiny white ones) - ($1.89)
Coconut Milk - 3 cans (3 for $2.88)
Sugar

Instructions

Skin off the outside of the taro.
Slice then dice into 1cm x 0.5cm x 0.5cm pieces.
Steam for about 15 minutes, then try to mush a bit (not entirely - want half mushed, half pieces).
Boil water, then put the taro in.
When it boils again, pour in all the coconut milk.
Keep the water boiling at smaller fire.
Tapioca Pearl
- Separately, boil a pot of water.
- Don't soak the tapioca.
- When the water is boiling, pour the tapioca in and stir to prevent it from sticking.
- When the water boils again, turn to smaller heat and continue to let tapioca cook until it is transparent.
When the soup looks pale purplish, and about half the taro has basically melted, the soup is mostly done.
Add in the tapioca and stir.
Add in sugar to taste. Also arbitrary and depends on preference.

No one really ate the bean curd.
We tried to get the really tiny tapioca pearl but CMart didn't have it that day, so we got the slightly bigger ones. Just always try to get the extremely small ones.
Both pots of Xifan and the taro sweet soup ran out at noon, but it was too late to make anymore, so people who came after noon were sad. For future post-hunt Xifan Sundays, we should make more food.
Maybe we got more vegetables, but can't remember how much.
Basically all the alums left at 12PM because of Mystery Hunt Closing Ceremony, but ATS members still stayed
We printed puzzles (in Mystery Hunt spirit) and put them out on the tables. Some people took some but most people didn't really do it.
People were taking toppings by themselves. Examples: someone was literally holding the pork floss jar and dumping an entire pile into his/her bowl of xifan...., also saw people opening the eel cans by themselves - please make sure toppings are refilled and people don't go and open things by themselves.

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