Chinese Cooking in a Perasian home

Tonight we went to a delish burmese/south asian restaurant at Burma Cafe

It's right next to asian grocer so we stopped by for our grocery fix for the week rather than the normal Trader Joe's run.

For $75 we got:
5 oranges
spring onion
ginger
bundle of garlic
2 baby bok choy
4 lb winter melon
3 lbs of pork bones for soup base
3 boxes of mapa tofu mix
green tea mochi
sesame rice balls (frozen)
1 dungeness crab ($3.99/lb)
1 white bass ($3.99/lb) for steamed fish
2 bags fish balls (for soup)
1 bag of thai chili peppers
1 bag of spinach (for salads)
4 limes (usually for guacomole)
bag of mixed peppers
2 cans of fried dace (yup, I still eat this stuff)
2 boxes of pop-pan crackers (and yes, I still eat this too)
1 can inari-sushi wrappers (to make the sushi rice wrapped in tofu skins)

Tomorrow I'll be cooking the seafood and making winter melon soup.

Amy's tip:
when making clear soup base from pork or beef bones, boil the bones once over, and toss out the water. There's so residual muck that you don't want in your broth. then boil it again with fresh water, and then let simmer for 2 hours. it's the time that let's the flavors come out. yum!

asian aromatics: ginger, garlic, spring onion