文／老饕不老 (1977 校友)
Chef: 陸培恩 (1963 校友)
Host: 黃碧姬 (1977 校友) at Danville, California
六月的灣區，風和日麗，陽光明媚。 6月6日，三十多位校友齊聚1977級校友黃碧姬位於 Danville 的美麗莊園，參加北加州北一女校友會舉辦的 Cooking Demo 聯誼活動。在綠樹花影環繞的庭園裡，校友們以美食相聚，以友情相連，共同度過了一個充滿溫馨與歡笑的美好午後。
本次活動特別邀請灣區知名美食專家、1963級校友陸培恩擔任主廚示範。陸學姊精心準備了三道極具代表性的江南名菜：熏魚、素鵝與上海菜飯，帶領大家走進江浙飲食文化的世界。三道菜涵蓋了上海本幫菜、蘇錫菜及淮揚菜等不同風格，既展現江南菜系的豐富面貌，也讓大家感受到傳統家常菜的魅力。
示範過程中，陸學姊一邊料理，一邊細心講解食材的挑選、調味的比例以及烹調的關鍵技巧。校友們圍繞在料理台旁，專注聆聽，不時提出問題，現場互動熱烈。從熏魚的醃製與收汁，到素鵝的製作工序，再到上海菜飯如何將青菜與米飯完美融合，每一個步驟都蘊藏著多年累積的經驗與智慧。
最令人感動的，是陸學姊在介紹這些菜餚時，數度提到這些味道承載著她兒時的記憶。她表示，自己所追求的，正是記憶中母親做菜的味道。那份熟悉的香氣，不僅是味蕾上的享受，更寄託著對母親深深的懷念。簡單幾句話，道出了許多人共同的感受——每個人的心中，總有一道菜，收藏著家的溫暖；每一種熟悉的味道，都連結著一段難忘的親情記憶。現場校友在品嚐佳餚之餘，也深深感受到料理背後所蘊含的人情與溫度。
除了主廚示範之外，參加活動的校友們也紛紛帶來自家的拿手好菜與大家分享。長桌上擺滿各式佳餚，有精緻小點、家常熱菜、特色甜品與風味小吃，每一道料理都展現出主人家的巧思與心意。大家一邊品嚐美食，一邊交流生活近況，分享旅遊見聞與人生故事，笑聲此起彼落，洋溢著濃濃的校友情誼。
黃碧姬校友熱情開放自家莊園作為活動場地，更為這場聚會增添幾分悠閒與雅致。初夏微風徐徐吹拂，校友們坐在庭園旁用餐，欣賞花木景致，在美食與美景的陪伴下，享受難得的相聚時光。
北加州北一女校友會舉辦 Cooking Demo，不僅是一場美食交流活動，更是一個凝聚校友情感的平台。在這裡，大家分享的不只是食譜與烹飪技巧，更是生活智慧、人生閱歷以及對美食文化的共同記憶。透過一道道熟悉的家鄉味，校友們重新連結彼此，也讓珍貴的情誼在歡聲笑語中持續延續。
活動結束後，陸培恩學姊特別製作了一段活動紀錄影片，將當天示範料理、交流互動及歡聚時刻一一珍藏。影片中不僅記錄了佳餚的誕生過程，更留下了校友們真摯的笑容與溫暖的情誼。
一道菜，可以留住一段記憶；一份味道，可以串起一生的思念；一次相聚，則讓校友情誼更加深厚。六月六日的這場綠緣 Cooking Demo，留下的不只是舌尖上的美味，更是一份關於親情、友情與美食文化傳承的美好回憶。相信這份溫暖，將隨著那熟悉的江南菜香，長久留存在每位參與者的心中。
上海熏魚
上海熏魚 Cold Smoked Fish Shanghai Style
Ingredients:(makes 8 servings)
• 1.5-Ib golden pompano fish (or any white fish with firm meat)
• Cooking oil for frying
• 3 stalks green onion, chopped
• 6 pieces ginger, sliced
• ½ cup dark soy sauce
• ¼ cup white wine
• 3 tablespoons rice vinegar
• 1 teaspoon salt
• 1 teaspoon five spice powder
• 2 to 3 tablespoons brown sugar
Cooking Steps:
1. Cut the fish into 3.5″x2″x l” slices.
2. Marinate fish with green onion, ginger, soy sauce, wine and salt for over two hours or overnight.
3. Heat oil in a pan with high heat; deep fry the fish until golden brown about 5 to 6 minutes. Transfer the fish to a platter lined with paper towels to drain and dry the oil. Save the marinade sauce for later use.
4. You may skip the step 1 thru 3; if you ask the store service to cut, clean and deep-fry fish for you. You can leave fish steak in the fridge for several days before proceeding step 5.
5. Heat a sauté pan at medium heat, add rice vinegar, five spice powder, brown sugar and marinade sauce. Cook it a few minutes until the flavors are mixed.
6. Place fish into sauce mixture and cook for 5 minutes until the fish has coated all flavors. You may repeat this step to enhance the flavor if there is enough for it.
7. Add salt and pepper if desired. Turn off the heat and transfer fish to a plate, let it cool completely before serve.
8. It’s better serve fish in cold; you may combine it with turnips salad as a double-cold plate.
It can be stored in refrigerator for a week or freeze it for several weeks.
素鵝
素鵝
Ingredients: (makes 6 to 8 servings)
• 2 tablespoons vegetable oil
• 1 cup shitake mushrooms, soaked and drain
• 3/4 cup bamboo shoot, shreds
• 1 tablespoons soy sauce
• 1/2 teaspoon brown sugar
• 2 tablespoons white wine
• ½ cup water
• 2 lb fresh bean curd folded sheets (so called FU TZU)
Note; buy the folded fresh bean curd skins. If you can’t find, use the big round one but need a different cooking steps to make, which is not given in here.
Cooking Steps:
1. For Filling:
a. In a large skillet, heat oil over medium-high heat.
b. Add mushrooms and bamboo shoots, stir for about 2 minutes.
Add soy sauce and water, stir another minute.
c. Add the wine, cover and cook another 5 to 7 minutes until juice is vaporized.
d. Remove from heat, let it cool. Set aside.
2. for Veggie Goose:
a. Butterfly each fresh FUTZU, place the filling evenly on one side and close it, use a toothpick if needed. Finish all veggie goose,
b. Heat 1 tablespoon oil in the same pan over medium-high heat. Lay down the veggie goose. Pan fry each side a couple minutes until lightly golden brown.
c. Add soy sauce, brown sugar, water and wine, make sure that the liquid covers all veggie goose.
e. Cook for 10 minutes with medium-low heat until the juice is evaporated. The skin should be soft and tender; if not, add more water and cook for another 5 minutes.
f. Slice and serve either warm or cold.
g. This is a very popular cold plate in any seasons.
The cooked Veggie Goose can be frozen up to one month.
上海菜飯
上海菜飯
Ingredients: (makes 8 servings)
• 3 cups short grain rice
• 3 cups (24 ounces) chicken broth
• 5 pieces large baby bok choy, cut into small pieces
• 4 pieces bacon, diced
• 2 ounces ham, diced
• 1 shallot, finely chopped
• 2 stalks green onion, finely chopped, for garnish
• 2 tablespoons cooking/rice wine or dry sherry
• 2 teaspoons salt
• 2 tablespoons canola or vegetable oil
Cooking Steps:
1. Soak rice in cold water for an hour; drain and transfer into a large microwavable bowl.
2. Pour chicken broth into the rice bowl and mix well.
3. Cook rice in a microwave oven for 13 minutes on high power. Stir it half-way through and turn it around (180°), if microwave oven does not turn automatically.
4. While rice is cooking, sauté shallots and bacon on medium high heat for a minute. Add chopped ham and rice wine, stir for one minute or until aromatic. Turn heat to high, add baby bok choy stems first, stir quickly for a minute or so; then add the rest of the greens, stir for 2 more minutes until the flavors are combined.
Taste for seasonings.
5. Transfer the rice into the veggie mixture and toss them well. Garnish with chopped green onion; serve imme-diately.
6. This is a great dish served during the Chinese festival celebrations.