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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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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 […]
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“沒有一隻鷄能活著走出廣東”，足以證明廣東人有多愛吃鷄. 白切鷄，醬油雞，老爺雞，燒鷄，手撕鷄…吃不完更數不完. 最近終於買了一把中式大刀，Weee! 也開始賣貴妃雞和黃毛雞，終於可以自己動手做白切鷄了~白切鷄好吃就兩點：鷄肉新鮮嫩滑，薑葱醬展現靈魂！
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I have never had this dish when I was in Malaysia or South East Asia, but when I saw the video making this dish, I want to try right away! Luckily, the Indian grocery nearby sells fresh curry leave that I got to have this essential ingredient for the dish. When we tried it right away, it also tastes like cheese (mainly because I added in chicken too late and sauce dried out), when we reheated next day, it has salted egg yolk taste!!! According to my Malaysian friend, creamy mushrooms (vegetarian version) and butter prawn are also very delicious! Will try next time 😉
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髮菜豬手, stewed pork fee with “hair veggie” has an irreplaceable place for Cantonese New Year dinner. Either we eat out or cook at home during Chinese New Year, we always try to include this dish. The pronunciation of the dish, 髮菜豬手, is phonetically similar to Cantonese pronunciation of 發財就手, making a fortune and hold it in hand. Such good meaning, besides the delicious, gelatin-rich pork feet texture, makes this dish very popular.
