Articles posted in ‘Chinese’

Chinese Pork Stock (Stove and Slow Cooker Methods)

Wednesday, March 5, 2014

Hello! I’m back from my self-granted maternity leave and I’ve missed you! Hopefully we’ve been keeping in touch on Facebook, Twitter, and Instagram. As I ease my way back into food life again, I thought that this Chinese Pork Bone Stock would be the most suitable post. After all, I have drank a lot of [...]

Three Cup Tofu

Saturday, June 8, 2013

There’s this pretty well-known Taiwanese dish called Three Cup Chicken. The flavorful dish of dark meat chicken is flavored with sugar, soy sauce, and sesame oil with a strong dose of Chinese/Thai Basil.  My mom came up with a vegetarian version, Three Cup Tofu with the same flavor profile and it’s even easier to make. [...]

Basic Wontons (with Video)

Friday, May 17, 2013

Boy, have we come a long way since 2008. Some of you have been with us since we got married and we’re about to celebrate our Five-year Anniversary! Since then, we’ve definitely moved away from doing as many restaurant reviews (though worthy ones will still appear) and focused strongly on the recipes. It seemed that’s [...]

Shrimp & Peas

Saturday, May 4, 2013

I enjoy making somewhat elaborate dinners nightly, though that really doesn’t happen every night. Lunch is a different story. I try to maximize Caya’s morning play time (in the park, a class, or play space). We usually rush back just in the nick of time to allow five minutes to prepare lunch before she needs [...]

Red-Cooked Pork Belly and Baby Cuttlefish

Wednesday, April 24, 2013

Very early readers may remember that I was a professional figure skater in my early life. (Lon too! I swear. Isn’t that crazy?) In my early 20s, I joined a hip-hop and breaking crew. My 30s seem to be shaping into my partner dancing era. I am in love with Argentine Tango and I also [...]

Triple Mushroom, Lotus Root, and Soybean Skin

Friday, April 5, 2013

I kind of really fell off the planet for almost two years. Becoming a first time mom is tough, at least it really kicked me in the butt. It took me a long time to get back in the game (I hope you’ve noticed the new regularity in posting!) and then I realized: things had [...]

Celebrate Lantern Festival: Tangyuan and Fermented Sweet Rice Soup Two Ways

Monday, February 11, 2013

Happy Lunar New Year! I hope you are having lots of dumplings (representing silver & gold ingots) during the next two weeks! We wish all of you an amazing Year of the Black Water Snake.
If you haven’t had enough celebrating, you’re in luck. Lantern Festival (a.k.a. Yuanxiao Festival) occurs on the 15th day of the [...]

Taiwanese Ro Gung

Friday, November 30, 2012

This Taiwanese specialty called Ro Gung seems to be a lesser known dish as I couldn’t find anything in my google search. (Does anyone know if this is known by another name?) The gist of this soup is that it’s a cornstarch thickened soup with soft pork and fish paste dumplings… ok blobs. That probably [...]

Salted Fish & Chicken Fried Rice

Tuesday, October 2, 2012

One of the most common misunderstandings of Chinese food is that soy sauce is in everything. It’s not! Further, nearly everyone that talks to me about making fried rice thinks there’s soy sauce in that (even if they know soy sauce is not in everything). There are many different types of fried rice so while [...]

Clams with Black Bean Sauce

Saturday, July 21, 2012

I wish I could convince more people to cook bi-valves and it’s not just because I love them so much. I hear from nearly every novice cook that they are afraid to cook clams and mussels. They just assume it’s going to be difficult. On the contrary, it’s easier than learning how to cook chicken [...]

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