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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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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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As someone who watch Kdrama, K-variety shows, of course I came across this dish in both K-drama when the actors ate at food booth by the road in cold winter, drinking soju to accompany the spice from this dish, stress from work, broken heart from dramatic love stories down the throat, and in variety show when guests consider this a traditional, easy-to-cook homemade dish.
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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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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.
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Parents bought me tofu skin from home, its quality is much softer, fresher and sweeter. I have been looking for a variety of ways to cook tofu skins. At home, mom makes tofu skin with pork short ribs and I found that tofu skin really matches well with pork. The first time she made it, I did not expect tofu skin to be THIS SWEET & DELICIOUS… This time I tried making it with minced pork. The light, subtle sweet flavor from tofu skin works well with the more intense sweet-flavor minced pork!
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Shanghai is not just famous for soup dumplings 灌湯包, it is also famous for its Shengjian Mantou 生煎饅頭/生煎包, which has a dough texture in between a soft steam bun and a chewy, thin soup dumpling. The top part (above oil) of Shengjian Mantou is soft, and half-risen with yeast and under high temperature as water evaporates in hot, lid-on pot; on the contrary, the bottom of Shengjian Mantou sticks closely to the pan/pot and the hot oil sizzles, fries it and gives it a golden-brown, crispy texture. The combination of soft top and crispy bottom, the drier bun dough and soupy fillings, will give you a new insight into Shanghainese delicacy!
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Rou Jia Mo, Chinese burger, originated in Shanxi Province in China. That is the province where Terracotta Army stands! Different cities in Shanxi Province eat Rou Jia Mo also differently; warm meat vs hot meat, braised pork belly vs lamb, beef, different ways to make, cook doughs, etc. I have tried this three times so far, the previous two failure results from either dough too soft, or cook at high temperature or cook too long. Understanding the expected texture and how it is formed definitely make this process much easier!
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Whenever I visited my parents’ friends who are from the Hakka area of Southern China, they always cook stuffed tofu (will try and share recipe later) and stuffed green peppers. I think this is not only a well-loved dish in Hakka, but also in many other areas in China! If you want to cook green peppers in new ways, try this simple and yummy recipe!
