Tuesday, April 15, 2014

Cha Cha's Faded Ghost DJ Set


Here is the wonderful Cha Cha outta Shanghai DJing as Faded Ghost.  A mix of Hip Hop, Breaks, Beats, Sampling, Vocals and Loops.  Cha Cha is currently on tour with AM444 and about to touch down in France.
Check out the AM444 Facebook for gig details: facebook.com/am444

Saturday, April 12, 2014

A Journey to Shangri-La

On today's Lucky Cat we embark on a journey to the mythical Tibetan idyll of Shangri-La.

I remember being swept away by the Frank Capra film Lost Horizon when I watched it in my childhood.  The novel of the same name, on which the film is based, by James Hilton is available to read online at the Gutenberg Press site.

I had great fun researching the topic of Shangri-La and found that the myth of a utopia is common to many cultures.  This BBC article was indispensable: www.bbc.co.uk/history/ancient/cultures/shangri_la_01.shtml

I also found this wonderful blog post from Shooting Down Pictures all about the 1937 film Lost Horizon.

Shangri-La is still very much in our consciousness today - most recently when the Malaysian airlines plane went missing newspaper and magazine articles referenced the paradise, wondering wistfully if that's where the plane crash landed by.  The Hong Kong hotel chain Shangri-La is in fact opening a luxury hotel in Tibet!  

I hope you enjoy today's show which features Tibetan buttermilk tea to refresh you weary travellers on the road to Shangri-La.

Playlist:


  • Theme to Lost Horizon - Composed by Dimitri Zinovievich Tiomkin
  • Buddhist Chanting - Chinese Cultural Theatre Group 
  • Over The Rainbow - Wizard of Oz soundtrack LP
  • Over The Rainbow - Little Anthony and the Imperials
  • Blue Skies - Mel Torme
  • Shangri-La - Esther Phillips
  • Tibetan Mountain Song - Dolkar Lhamo
  • Satta Amasagana - Third World (from the Rockers OST LP)
  •  Tibetan Celebration Song - Dolkar Lhamo
  • Over The Rainbow - Dorothy Donegan
  • Extract from the film Lost Horizon 1937
  • Over The Rainbow - Billy Ward and his Dominoes
  • Father and Son Vocal with Erhu from the Streets of Lhasa CD
  • Shangri-La - Ou Yang Fei Ying
  • Nature Boy - Nat Cole
  • Theme to Lost Horizon - Composed by Dimitri Zinovievich Tiomkin
  • Past, Present, Future - The Shangri-Las


Tuesday, April 08, 2014

Lucky Cat S8 E1 Podcast

Lucky Cat is BACK!
Originally broadcast on Resonance FM on Saturday 5th April @3.30pm.


This show celebrates the Chinese Buddhist Qing Ming Festival and there is a review of the Vietnamese kung-fu film Lady Assassin.
The Dim Sum Lunch Box contains cold left over ma pao do fu.
I need your help - please email me with any recipes or restaurant reviews or recommendations!  I would love to share your food knowledge with listeners! luckycatzoe   at  gmail.com
Thank you.

Playlist:


  • Constant Sorrow - Beverly White (Realm 7" EP)
  • Resting Place - Burning Spear (Marcus Garvey LP)
  • Blossoming Lotus - Zhou Xuan (Pathe 100 CD)
  • Were You There - Paul Robeson (7" EP Paul Robeson Sings Negro Spirituals)
  • For All We Know - Billie Holiday (Lady in Satin LP)
  • Can't No Grave Hold My Body Down - Sister Rosetta Tharpe (Gospel Train LP)
  • I Love You Chinese - Rebecca Pan from the Diamond Records Compilation CD
  • Spring Breeze Blows Through Yi Village - female solo from the LP May Our Song Take Wings and Fly over the Bridge
  • Talking About Fighting Skill - Siao Fong Fong & Chan Pao Chu (7" OST EP Red Thread Steals a Precious Box)
  • Devil Woman - Zhuang Xue Fang (Ruby Records)
  • Love Bandit - The Cadets (20 Great R n'B Hits of the 1950s)
  • Honour Your Mother & Father - Desmond Dekker (Rudy Got Soul CD)


  • Tune in live to Series 8 of Lucky Cat on Resonance 104.4FM in London or via www.resonancefm.com anywhere!
    The series will run for 7 weeks.

    Thursday, April 03, 2014

    The Raid 2

    The Raid 2 opens in UK cinemas on 11th April.  Here's the rather spectacular trailer.



    Looks like an edge of the seat, wincing and peeping out from behind fingers type of movie! Let the bone crunching commence....

    Monday, March 31, 2014

    Lucky Cat Series 8 Starts This Saturday!

    I am extremely happy to announce that I will be back on air for series 8 of Lucky Cat this Saturday 5th April @3.30pm.

    Series 8 will include:
    • exclusive mixes from Chinese musicians
    • a look at the Philippino film industry
    • an exploration of Chinese Buddhist festivals such as Qing Ming
    • a discussion of the concept of Shangri-La in relation to Tibet


    The Dim Sum Lunch Box returns but I need your help - please email me with any recipes or restaurant reviews or recommendations!  I would love to share your food knowledge with listeners!  luckycatzoe   at  gmail.com
    Thank you.

    A massive thank you to the talented and kind Josue at Fresh Brewed Illustration for another fabulous artwork for series 8 (above).

    Tune in on 104.4FM in London or via www.resonancefm.com anywhere!
    The series will run for 7 weeks.


    Thursday, March 06, 2014

    Kung Fu Hip Hop from The Arsonists

    Heard this on BBC 6Music this week. Tuuuuuuuuuune!  Lovely gu zheng / koto sample.  Wonder if it is Michio Miyagi?  From the Brooklyn based The Arsonists from 2010:

    Beef Ma Pao Dofu

    Beef Ma Pao Dofu
    I love the dish Ma Pao Dofu (Pock Marked Old Mother's Tofu) but have never attempted to cook it myself.  I've read many recipes over the years, including Fuschia Dunlop's great version.  However I wanted to try something from one of the many recipe books on my shelf at home that was a little different and perhaps more Western-based (i.e. emphasis not on authenticity of ingredients but on the ease cooking and more readily available ingredients).  I was given the Exploring China cookbook for a Christmas gift 2 years ago and thought I'd see if there was a recipe in there.  The book is written by Ken Hom and Ching-He Huang and accompanied the fantastic BBC TV series of the same name.  The recipe featured is a beef version (the dish is normally made with pork) with an addition of soya beans and is devised by Ching-He Huang.  As per usual all the work is in the mis-en-place and the freshness of ingredients make the dish sing out.  I had to improvise a couple of things but I was pleased to find we had facing heaven chillies in our store cupboard that gave a lovely warming and citrus flavour heat to the dish.



    Here is my amended version of Ching-He Huang's recipe:
    2 tablespoons ground nut / veg oil
    2 garlic cloves, peeled, crushed and finely chopped
    1 tablespoon freshly grated ginger
    1 facing heaven chilli (dried), de-seeded and cut into strips
    2 small chillies, de-seeded and chopped finely
    (recipe called for 1 medium fresh red chilli, de-seeded and chopped)
    2 teaspoons of toasted Sichuan pepper corns, ground up in a pestle and mortar
    2 tablespoons Shaxing rice wine (recipe says 1 but I like it boozy!)
    2 teaspoons of chilli oil with shrimp paste in (recipe says chilli bean paste but I had run out)
    300g minced beef (I used steak mince)
    300g fresh tofu (pref. firm - recipe said 400g but I thought that was too much), cut into 1" cubes
    3-4 handfuls of fresh soya bean sprouts (recipe says 75g frozen edamame beans but I didn't have any)
    250ml hot beef stock (recipe says 200ml)
    1 tablespoon light soya sauce
    1 tablespoon cornflour mixed with 2 tablespoons of cold water
    Sea salt and white pepper
    2 smallish leeks cut into quarters then cut diagonally, discard tougher outer bits.  (Recipe says Sian Miao - Chinese leeks - or spring onions but the leeks were on offer at my local shop)

    1. Prepare all the ingredients (see mis-en-place picture)
    2. Heat wok over high heat and add oil, then garlic, ginger and fresh chilli and fry for a few seconds
    Add ground Sichuan pepper corns and minced beef and mix well
    3. Add the Shaoxing then chilli oil
    4. Add tofu and 3/4 of the soya bean sprouts (hold some back to toss in at the end for a crunchy texture) 
    5. Pour in the hot beef stock (I used a very authentic Bisto!).  Stir but be careful not to damage the tofu cubes, they are delicate little things.
    6. Bring to the boil then mix in the leeks (use judgement, leave some out if needed, you don't want them to overpower). 
    7. Season with the soya sauce (taste it to make sure you have enough in there)
    8. Stir in the cornflour mixture to thicken and season with salt and white pepper
    9. Garnish with the remaining soya bean sprouts and serve (I chose to serve with fresh noodles and choi sum greens).


    I would recommend the recipe book Exploring China by Ken Hom and Ching-He Huang as it is easy to follow and has beautiful photography.  This is the third recipe I've tried from the book (the others being quite simply, but very tasty, salads).