Gabrielle Wang

Australian children’s author and illustrator

3. STEAMED EGGPLANT

September30

This dish is delicious served hot or cold.

Ingredients:

1 eggplant

Sauce:

1 tablespoon oil
1 tablespoon sesame oil
2 cloves of garlic, minced
1 tablespoon peeled ginger, minced
2 tablespoon apple cider vinegar
2 tablespoon light soy sauce
1 tablespoon sugar

Wash eggplant and cut off stem.

Cut the eggplant in half lengthwise and score the skin with ½ inch wide crosshatching.

Place the halves face down on a heatproof dish and steam over high heat for 30 to 40 minutes or until the eggplant has a slightly sunken look.

Drain the liquid then slide the eggplant halves onto a serving plate.

Make the sauce by heating a pan until hot, add the oil, scatter in the mince ginger and garlic, turn heat to medium and cook until aromatic.

Add the vinegar, soy sauce and sugar and turn off heat. Stir until the sugar is dissolved.

Pour the sauce over the eggplant and serve.

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WHY I LOVE WRITING

September28

morocco

I love writing because each story is like opening a golden door to the unknown.

I love its slipperiness, its unpredictability, the way it has taught me about life, about death, about people.

I love finding a new voice to write in. At first this voice is just a whisper, a shimmer inside your brain. But then the whisper grows and gains a power all of its own. And then you hear the voice even when you’re washing the dishes or drifting off to sleep.

I love discovering new worlds, new characters that don’t come from me but from somewhere out there, way out there from some place out of my control.

I love the way characters speak to you and tell you what they want. If one of your characters tells you that he has to die for the sake of the story, as happened in Little Paradise, then you have to kill him off even if it hurts.

I love the way writing digs up the past.

I love trawling the internet for a minute piece of information and coming out with so much more.

I love the way writing helps you sort yourself out. Want to get rid of emotional baggage? Then write about it. Burden your characters with it.

I love writing because I have met so many kind and wonderful people through it.

I love writing even when it doesn’t love me.

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WRITING HISTORICAL FICTION

September23

After finally finishing Little Paradise I thought I would never write another historical novel again. But this was not to be. Along came an opportunity to write a series of four novels set in the Victorian goldfields. And every writer knows that it’s all about opportunity. I couldn’t let this one pass me by.

My great grandfather came to Australia from China as a boy of 18 in 1853, therefore I do have a personal interest in this period in Australian history. Similarly, for Little Paradise, my interest to set a story during World War 2 was inspired by my mother’s love affair with a young Chinese soldier.

Before starting an historical novel there is much research to be done. It is necessary to steep yourself in information – to soak up the sights, smells, sounds, clothes, fashion, practices of the day. Then to feed these details seamlessly into your novel.

Last July I went on a desert writers walk along the Larapinta Trail out of Alice Springs which I have written about in a previous blog. It was there, while sitting in an ancient red river gum in a giant nest of old leaves and twigs the last big rains had left behind, that I connected with my character for the first time. I had not felt her inside me until that moment. It was extremely moving.

full tree1

full treebook

up in the tree foot

I began the actual writing of this novel last week. Some days are excruciatingly slow as I find myself having to research information several times in one paragraph. To give you an example – my main character is going to the washhouse. I needed to know what they used for lighting in the 1860’s. I found the answer in a book that I own which referred to a rag soaked in fat in a tin. But then I had the problem of how they lit the rag. Did they use matches, and if so, what did they look like? How big were they? How were they struck?

The internet is a writer’s dream but it can also take up so much time. Instead of finding out about matches in the goldfields, I found instead that matches were invented by the Chinese in AD 577. A book called the Records of the Unworldly and the Strange written by Tao Gu in about 950 stated:

If there occurs an emergency at night it may take some time to make a light to light a lamp. But an ingenious man devised the system of impregnating little sticks of pinewood with sulphur and storing them ready for use. At the slightest touch of fire they burst into flame. One gets a little flame like an ear of corn. This marvellous thing was formerly called a “light-bringing slave”, but afterwards when it became an article of commerce its name was changed to ‘fire inch-stick’.


This was all very interesting and now I am able to boast that we Chinese can add matches to a long line of inventions that include printing, paper, stirrups, origami, bonsai and icecream. But I still didn’t have the answer to my question.

Next I phoned the Gold Museum at Sovereign Hill in Ballarat. The curator was kind enough to look through their collection and come back with an answer. Yes, they did have matches she said, and they were kept in metal cylinders with a striker on the bottom.

But all that took about half an hour and I was still only three paragraphs into the first chapter. Slow going indeed.

I always said I’d never write an historical novel, but by next year, I will have written five. I should know by now that there aren’t any absolutes, that anything is possible.

Now my waking, and sleeping hours, are filled with the world of mission stations, bullock carts, paddle steamers, tent cities, gold prospectors, and the river life along the great Murray River.

What will I discover next? I think I have already struck gold.

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2. CHINESE ROAST CHICKEN

September15

This roast chicken is so easy to prepare and is deliciously moist because it is roasted over a pan of water.

INGREDIENTS

1 free range chicken
dark soya sauce (Mushroom soy is best because it makes the chicken a beautiful golden brown)
2 cloves of garlic
2 slices fresh ginger
2 spring onions
salt

METHOD

Place the chicken breast side down on a rack in a baking tray
Rub salt inside and outside the chicken
Brush all over with the Mushroom soy
Smash the garlic to remove the skins then place them inside the chicken cavity along with the ginger and the spring onions that have been roughly chopped into three.

Pour water into the baking pan so that the chicken sits over it but does not touch it

Place in a preheated oven at 180 C for at least ½ hour on one side or until golden then turn over. Brush some more soya sauce over the skin and roast for another 1/2 hour or longer if necessary. Ovens vary so you may need longer cooking times. If the chicken is lovely and brown it will be perfect.

Use the juice left in the pan as gravy.

ENJOY!

Like stories, food is for sharing

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