Recipe Index (by Ingredients)

A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | Y | Z

- A -

- B -

- C -

- D -

- E -

- F -

- G -

- H -

- I -

- J -

- K -

- L -

- M -

- N -

- O -

- P -

- Q -

- R -

- S -

- T -

- V -

- W -

- Y -

- Z -

Recipes that include dried shrimp

Sticky Rice with Chinese Sausage, Shitakes, and Dried Shrimp

Friday, September 17, 2010

Did you hear about the ridiculous storm we had in NYC yesterday? It’s still unclear whether it was technically a tornado or just a fierce storm but the damage is horrifying. Large trees were uprooted and many streets are still completely blocked in my parents neighborhood (where we’re staying). I drove by crushed cars and houses with wrecked walls and windows.

Lon and I were in the car yesterday on Queens Boulevard when the storm hit and the rain poured on the windshield in a blinding layer and we had to stop-and-go on this major roadway. It really only lasted a few minutes but I was petrified by the sounds of I-don’t-know-what hitting the car and the fear of hitting large objects that had blown into the road. I didn’t know until later on how lucky we were. All we had to really endure was driving to my parent’s house at a snail’s crawl and not getting to watch TV since the storm killed their satellite.

Sticky Rice 6


(more…)

Bookmark and Share

Luo Bo Gao (Daikon Radish Cakes)

Tuesday, November 24, 2009

One of my fantasies is to become a master dim sum chef. One day, I will move to Hong Kong and do a traditional 8 year apprenticeship, learning every type of dough, every way to fold a dumpling, and become of master of teas as well. One day…right after I become a master sushi chef.

Luo Bo Gau (Daikon Radish Cakes)

When I saw Luo Bo Gao (Daikon Radish Cakes), a dim sum classic, on Asian Dumpling Tips ( a wonderful site by cookbook author Andrea Nguyen), I was happily surprised by how easy the recipe looked. It seemed like the perfect starter dish to learning dim sum.

(more…)

Bookmark and Share

Zong Zi – Part 2: Recipe

Wednesday, May 27, 2009

For a little background information on Zong Zi, see part 1.

Like I mentioned, this is the way my mom makes Zong Zi, and it’s just fabulous. I did my best to document her process but she doesn’t have measuring spoons and stuff so a lot of these quantities are estimates. Before you start, realize that this is pretty work intensive and that you’ll need to start planning the night before. You’ll see that it’s worth it though because you can make a lot and it stores well in the refrigerator (or freezer), and heats up in the microwave nicely (just cover with wet paper towel).

*On 6/15/10, I added another Zong Zi recipe to FoodMayhem. It’s a Red Bean Zong Zi, with video to show the hard part, assembly.

(more…)

Bookmark and Share