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I have done pizza experiment with self-rising flour vs AP flour, rising condition (in fridge overnight vs room temp overnight) before, and recently made super quick pizza again via team’s virtual offsite, a pizza cook-off event. Surprisingly, even pizza dough only rests for 10mins before rolling out, the crust still tastes VERY DELICIOUS. BTW, if you plan on making pizza a few times, pizza stone and paddle is a great investment.
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Finally bought lamb racks and got my hands on this recipe that caught my attention from friend’s instagram. I never had it in restaurant so am unaware the “authentic” taste. Will leave that judgements to my guests 😉 But this is indeed a very juicy, fragrant recipe! Slightly different from the more strongly-flavored cooking style with cumin and pepper powder.
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Store-bought radish cake nowadays often tastes too starchy, too flour-heavy, or lacking that deep savory umami. So I decided to try making it myself. To my surprise, it turned out wonderfully delicious—and the process isn’t complicated at all. It just requires a bit of patience… and quite a lot of chopping.
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When I travelled to Xinjiang with mom, her friends and their kids, 5 moms + 4 daughters, 1 son back in the late 2000s, we had such a blast. Fighting for simple dish like stir-fry tomato with eggs, running uphill for 10 lamb bbq skewers for only 5RMB back then while becoming breathless at such high altitude, walking out of hotel lobby to see the stars, which are so bright that we do not need to walk far from hotel’s strong light source. The people, the culture, the foods, all linger in my head and sparks occasionally when reminiscent. Xinjiang lamb pilaf, as representative and symbolic as it gets, of course is the top dish I want to make when I get my hands on lamb. Googling and asking around for its recipe, I was surprised to find out it is very simple!
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Teochew beef meatball is one of the million famous, representative foods in the area; quick, home-cooking Teochew dish, especially in such cold winter always includes this radish meat ball soup. The slight hint of spicy taste from ginger, the soft radish and the chewy meatball are all in perfect combination that warms up both the body and heart in winter. The richness umami flavor from such simple ingredients and process surprised me!! I am proud to be a Teochew daughter!
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像之前白切鷄菜譜說的，沒有一隻鷄能活著離開廣東，我們總是用千萬種方法可以烹飪鮮美的雞. 即使是鹽焗鷄，蒸的，煎的，烤的，風味各不相同~ 廣州人的傲嬌和對雞料理的執著和自信 😀
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I have never had Japanese salmon rice before, the first time I saw it is when I was watching a YouTube video summarizing a food-related Japanese drama. In this drama’s first episode, the main character made the Japanese salmon rice as a quick and easy dinner after a long day of work. I can resonate the need to cook quickly and also the desire for delicious foods, and the recipe struck me right away. Hence, I am just following the quick 10-15 sec snip of video to make this dish. It tastes really good and fresh, special thanks to the Japanese market across from me providing fresh materials!!
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“Do you wanna eat intestines on Thursday?” “…maybe not…” When I received cleaned intestine from Weee! grocery and excited to roll up my sleeves and cook Stir-Fried Intestines with Pickles for guests the day after tomorrow, I got the above response… I can’t blame my friend for not loving intestines, it is quite uncommon and […]
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KEY TAKEAWAYS milk helps moist the wings, as another post I mentioned, butter milk, yogurt are commonly used in different cultures/cuisines to tenderize meat. after coating chicken once, if you like heavy “frying coat” 炸衣, quick rinse wing with first layer of powder UNDER WATER (quickly) or dip back into marinate bath, and re-coat in […]
