Articles posted in ‘Chinese’

Chinese Cucumber Salad (with any type of cucumber)

Wednesday, August 26, 2020

I posted a Taiwanese Cucumber Salad recipe 10 years ago! It is one of my most loved dishes, meaning my kids love it, Lon loves it, all my guests love it. It’s such a great side dish that I use it very, very often and I get requests for the recipe every time.

During the […]

Bean & Barley Congee

Tuesday, July 21, 2020

Uncertainty.

Is that the most accurate way to describe these times? I can’t even make up my mind on a day to day basis how to feel, how to proceed, and what my priorities are. It’s tough because I’m the kind of person that likes to have a plan. On top of that, I’ve been feeling […]

Quick – Pickled Broccoli Stems

Wednesday, January 11, 2017

So, I heard that some people throw out the broccoli stems. What? You only want the florets so you just chuck the whole stem? Promise me you’ll never do that again! Broccoli stems are delicious and crunchy and so amazing pickled! My kids love Quick-Pickled Broccoli Stems!

Red Cooked Fish

Monday, November 24, 2014

At the risk of making this sound like a joke, Chinese people will “red cook” anything.  The thing is I’m serious. Whether it’s pork, beef, squid, tofu, or eggs, we can red cook it. On a basic level, that means cooking in a mix of soy sauce and a sweetener (sugar, rock candy, or honey). […]

Squid with Ramps in Black Bean Sauce

Thursday, May 22, 2014

Ramps are in season and though they are not traditionally found in Chinese food, they make perfect sense in Chinese food. I think of ramps as sweeter, fatter, less pungent Chinese chives. I would bet you could successfully substitute ramps for any recipe that called for Chinese chives. Next, I want to do some dumplings […]

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 […]