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Craving for Korean BBQ after not having it for more than 1 year in pandemic and celebrating a friend receiving multiple offers, we decided to have KBBQ AT HOME!! One must-have ingredient besides pork belly, bulgogi is beef short ribs (LA Galbi)!! Its slight sweetness is the key of sauce, following Maangchi’s recipe, I was able to replicate the sweetness, softness of LA Galbi!!
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Stir-fried Snails with Shiso 紫蘇炒田螺 is a common street food in alleyways of hot summer nights back at hometown Guangzhou, but does shiso also go well other than snail and duck? I tried pairing shiso with shrimp, another seafood I LOVEEEEE, results turned out amazing.. the unique fragrance of shiso leaves match so well with shrimps’ ocean taste, their juicy texture and “sweetness”!
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In my mom’s hometown Shantou, Guangdong 廣東汕頭 in Southern China, fall is the season to make stir-fried short neck clam with Thai basil (金不換炒薄殼，金不換=九層塔，薄殼=海瓜子). There is no short neck clam, or its next substitute Manila clams 花蛤/花甲 (the one with specific pattern has thinner shell, bigger and sweeter meat), so I use Littleneck clams to stir fry with Thai basil this time. Still very, very, very delicious!! Seriously, as a Cantonese, it is weird that I do not like fish, but it’s no surprise I LOVEEEEE all other seafoods…
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During pandemic, we walked 2 hours to House of Pancake in the Sunset District of San Francisco, CA. again to get their beef pancake 牛肉餡餅 (not the beef pancake roll which I have made before, but just the pancake). It was sooooo juicy and well-flavored that it is totally worth walking another 2 hours to […]
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There are many types of Cantonese barbeque meat. Just looking at the boneless category, my two favorites are Char Siu 叉燒 and Pork Neck BBQ 炭燒豬頸肉. I am also curious what are their differences besides the cut (shoulder butt vs pork neck), how air-fryer and oven baked them differently. It turns out their main difference is the sauce (char siu sauce vs hoisin sauce, honey vs fish sauce). As for cooking method for Pork Neck BBQ, we prefer air-fryer because it gives less greasy texture and also nicer dark red color.
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It is a sunny morning on my cheat day from workout, and I have RAISIN WHITE BREAD instead of WHOLE WHEAT bread in stock!! Perfect timing to finally try the air-fry French Toast recipe that I have long saved in my YouTube “watch later” playlist. Honestly, who does not like the deep fried French Toast, especially the Hong Kong style with rich amount of peanut butter, condensed milk, honey running across, and a giant chunk of salted butter that is so heavy to crush and leave a dent on the fluffy toast?
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Sesame layered pancake is one of the three most popular snacks/street food from Beijing. Its cooking process, especially the rolling out dough, spreading paste and rolling back tightly steps, are very similar as the Jewish babka I made last time. After all, this is the necessary step to include any paste throughout the dough! Baking/cooking techniques on different lands shares similarity is very interesting, human nature and human intelligence are from the same species 🙂
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Seaweed is believed to be able to lower cholesterol level, provide protective antioxidants, along with other benefits described here. Besides making Korean beef seaweed soup, I decided to cook pork short rib soup with corn and seaweed. The video attached shared many tricks on how to make the rich broth from pork short ribs and get rid of the stickiness, fishiness of seaweed and I have translated those tricks in the QUICK TAKEAWAYS section; they apply to other soup dishes with pork, seaweed as well!
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ven rice is one of the most representative, common ingredients in Chinese, Japanese, Korean and other Asian cuisines, Asian countries are NOT the only ones that enjoy rice dishes. There are Indian biriyani (one of my favorite Indian cuisines), Italian risotto, Spanish paella, etc. Here we explore Italian risotto for the first time!
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Chive Pocket’s thin, crispy skin is able to hold rich variety of ingredients: chives, scrambled egg, vermicelli noodle, shiitake mushroom, dried shrimps and dried scallops. 宰相肚裏能撐船? Besides Chive Pocket’s recipe, I also looked into the different ways (various water temperatures) to make dough and how they are used for 5 different ways to cook dough for Chinese cuisines.
