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Back home at restaurants, garlic spare ribs are ordered every now and then. Since they are usually DEEP FRIED, they can rarely appear MORE OFTEN! Now I have my PINK air fryer, I can make this delicacy much healthier! Usually, garlic spare ribs has a taste of sweetness from Chenpi 陳皮 and are sprinkled with zest, both of which I do not have. But if you have them, add them for marinating! If you don’t, I think fermented bean curd 腐乳 (and sugar 😉 )do the trick for giving it extra flavors closer to home!
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Really miss San Francisco House of Pancake’s beef pancake and decided to mimic and make our own! Secret of delicious beef pancake, I think lies in (1) crispy pancake resulting from dough resting long enough in oil, wrapping with oil mixture, (2) delicious and well-flavored braised beef. If you add some egg on pancake while cooking, it might taste like 煎餅果子 savory chinese crepe!
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When I write this, it’s my second time making one of many Xi’an representative dish — hand-pulled Biang Biang Noodle 油潑扯麵. 2nd try is muccchhhh better than the 1st try (please refer to photos) and I think there are some important points that I shared here~
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It’s summer time and temperature is rising. Cucumber salad is great to cool us down! Cucumber Salad, a classical appetizer, has short prep time, simple ingredients and can help with appetite!
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Red Chili Oil is frequently used in many, many Chinese cuisines, especially Szechuan food such as mouth-watering chili chicken 口水鷄, handmade noodle 手杆肉燥面, Chili dumplings 紅油抄手, cucumber salad 涼拌拍黃瓜. It is not hard to make at home either!
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Cantonese, most of us, LOVE SEAFOOD. When cooking seafood, we usually preserve the original flavors and use as little spice, add-on ingredients as possible. Even just steam shrimp/prawn without any ingredients, than dip in soy sauce, garlic sauce, pepper sauce will make an awesome, common dish in restaurants and at home. Today I am sharing steam garlic shrimp that goes a little bit extra, a bit prettier~
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[Recipe revised and updated! ] I will have a REAL struggle to choose either Mouth-watering Chili Chicken 口水鷄 or Beef & Tripe in Chili Oil 夫妻肺片 as my appetizer whenever I go to a Szechuan restaurant. Here I am sharing the recipe I used to make yummy, spicy mouth-watering chili chicken!!
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After trying out hand-made pasta quite “successfully” last time, I felt like I am ready for next challenge (me being over-confident in food as always haha 😛 )! I originally looks into one of the biggest challenge among noodles – THE Hand-pull noodle 蘭州拉麵. Even after watching Tasty staff Andrew’s multi-failure video (enjoy it below!), […]
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Snow Peas bring the sweetness that comes great with pork short ribs! Bring on more veggie (and carbs haha) by baking some garlic potato fries!
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Sharing my mom’s No.1 dish (among many other amazing ones) honey-glazed soy sauce chicken wings 蜜汁鷄翅. And small tips to make wings juicy, to cook choy sum with softer texture, shorter chewing time.
