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We had this dish in a Taiwanese fusion restaurant, Piglet & Co. The pork ribs’ texture, flavor, marination, was just RIGHT. Honestly, my reverse engineering’s recipe below does not even replicate Piglet & Co.’s pork rib..
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Different areas in China dry pork belly differently, but we have one thing in common — always dry pork belly, sausage, wings, other meat in the cold and dry winter and enjoy them during and shortly after Chinese New Year. Cantonese dried pork belly is so versatile and can be used in many dishes like Clay Pot rice, stir fry veggies, etc. When mom dries pork belly back home on top of her balcony, I was really jealous as I do not have a rooftop, even I have all the Cali sunshine mom is jealous of. I decided to sneak up my apartment rooftop and dry just 2 slices of pork belly. Let’s see how they turn out!
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My partner’s favorite Taiwanese dish is Spicy Beef Noodle Soup, and it’s no surprise—it’s a beloved comfort food among many of my Taiwanese friends as well. What makes it stand out is its rich, complex flavor: a hint of sweetness from carrots and rock sugar, a subtle tang from tomatoes, and just the right touch of spice. Paired with pickles, it creates a perfect balance of flavors
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If we go to a new Taiwanese restaurant, we would order either Braised Pork Rice or Beef Noodle Soup to test whether the place worth a second visit. Fortunately, Braised Pork Rice is easy to replicate at home and does not take a very long time!
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inter (more or less) equals lamb as I mentioned previously in “Lamb Three Ways”. This time sharing lamb stew with tofu skin recipe, another typical Cantonese winter stew to bring the heat in body.
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火候对于煲仔饭来说很重要！Fire is important to make the representative golden, crispy rice at the bottom of Cantonese clay pot rice, the sign of success. If you burn it, or if the bottom is not golden nor crispy at all, it is NOT a qualified Cantonese clay pot rice…! To be honest, it was a few trial and error before I managed to successfully make one good pot of clay pot rice…
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mple but iconic Thai dish, besides Pad Thai, Pad Kee Mao, and easy to make with simple ingredients (as long as you can find enough thai basil!)
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Didn’t intend to go buy lamb at Whole Foods but accidently found this whole riblet/breast with perfect layers! The butcher was joking that he didn’t want to sell that good of a lamb breast to us haha! More commonly cooked and pricier part of lamb is the lamb rack, but I personally like the tenderness from fat, hence, lamb rib/riblets more and the ways to cook them are very versatile – long-time, slow-cooked lamb soup, grilled whole ribs or lamb skewers over open fire… Already drooling just thinking of them. The best of any lamb I have ever had was still back in Xinjiang, China, where I visited with family and friends back in the early 2000s.
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Szechuan Chili Chicken 辣子鷄, Couple’s Delight 夫妻肺片, Mouth Watering Chicken 口水鷄 and Braised Spicy Beef 水煮牛肉 are the four dishes I ordered the most whenever hitting a Szechuan restaurant. If you can never go wrong with them, if you do.. you are in the wrong place. Usually Szechuan Chili Chicken is deep-fried first before stir […]
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Time to diversity salmon cooking! After all, two most common ways I cook salmon are nothing surprising: raw as sashimi or poke bowl, cooked as baked / air-fried. Finding Florentine recipe, my main concern is would this be too… creamy and greasy? and cover the fresh taste of salmon? Luckily I found a recipe that use coconut cream and vegetable broth; coconut cream indeed made me feel like eating “healthier” and added extra fragrance, flavor. As I have never had salmon Florentine before, I finally experience what the Great British Bake Off bakers feel like in their technical challenge: what on earth am I making and what is it supposed to taste like?? Truth is, we like it and we will try it in restaurant, or all the way, in France.
