Spicy and Sour Shredded Potato
Spicy and sour shredded potatoes (TudouSi) is a humble and basic Chinese stir-fry dishes. Cook's Note · Potatoes should be cut into shreds in similar sizes. The reason is different shred sizes requires different cooking time. So if we want to keep the cooking time precise, then cutting step is important. You can resort to some cutter if you do not like to cut shreds. In case you do want a try, here are some basic process, cut the potatoes into thin slices and arrange well as a slope and then further cut into shreds. · Soak the shredded potatoes...
Pork Floss and Seaweed Pull-Apart Rolls
These pillowy, savory buns come from the tantalizing pages of Kristina Cho’s Mooncakes and Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries, a delicious homage to Chinese bakeries and their iconic confections. The buns get their ultrasoft pull-apart texture from tangzhong, a cooked paste of milk and flour incorporated into the dough that keeps the baked buns moist. They’re filled with pork floss (also known as pork sung), sweet and salty wisps of dried pork that resemble cotton candy and melt in the mouth. The combination of pork floss, mayo, and dried seaweed is popular in Chinese bakeries,...
boiled egg in tea
Chinese tea eggs are a savory snack that you might find sold by street vendors across China (often in the morning, though you can also find them any time of day). First, you hard-boil the egg. Then, you crack the shells to allow a briny tea and spice mixture to seep in to the egg within, creating a marble pattern and a tasty flavor. How Cooked Should the Yolk Be? Now, most tea eggs in China are cooked for quite a long time, long enough to really impart flavor to the egg. As a result, the yolk inside is often...
steamed pork with rice
Today, I want to talk about a distinctive Chinese New Year dish: Steamed Pork with Rice Powder, or Fen Zheng Rou . This is not a dish that appears on restaurant menus. Not even in China. Nor is it a dish that appears regularly on home dinner tables. It IS a homestyle dish, but it’s reserved for special occasions like Chinese New Year and other holidays. A Unique & Fragrant Dish Fen Zheng Rou is popular in many parts of China, like Sichuan, Hubei, and Jiangxi. I don’t have too many memories from my earlier childhood growing up in Hubei,...
Taiwanese Braised Pork Rice Bowl
Lu rou fan is one of THE most beloved Taiwanese comfort foods. Second only perhaps to a piping bowl of beef noodle soup (and even then, a very close second). The dish is a bit similar to the traditional Shanghainese dish, hong shao rou, or red cooked pork. We love that dish so much that we have TWO recipes for it. My Shanghai pork belly recipe, and my mother’s old school Shanghai pork belly recipe. The difference is in the aromatics and spices used, as well as the size at which the pork belly is cut. While hong shao rou...
Braised Eggplant With Garlic and Basil Recipe
Sourcing slender Asian eggplants ensures the finished dish has a tender, supple texture and no trace of bitterness. Fermented Sichuan chile-bean paste (doubanjiang) and soy sauce add savory depth to the sauce, which is absorbed by the eggplant as it braises. Garnishing the eggplant with Thai basil adds a subtle anise note to the dish. braising eggplant until just soft and thoroughly flavored is not a common technique in Western-style cooking routines. But in Asia, where eggplant varieties tend toward long and slender shapes like zucchini, it's ubiquitous, often featured in stir-fries and curries. A typical Sichuan braised eggplant, for...
Black Forest Cake
Ingredients Cake: · 2 ⅛ cups all-purpose flour · 2 cups white sugar · ¾ cup unsweetened cocoa powder · 1 ½ teaspoons baking powder · ¾ teaspoon baking soda · ¾ teaspoon salt · 3 eggs · 1 cup milk · ½ cup vegetable oil · 1 tablespoon vanilla extract Topping: 2 (20 ounce) cans pitted sour cherries 1 cup white sugar ¼ cup cornstarch 1 teaspoon vanilla extract Frosting: · 3 cups heavy whipping cream · ⅓ cup confectioners' sugar Directions · Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round...
Mango Cake Recipe
Ingredients Cake 4 large eggs 1 cup granulated sugar 1/2 cup vegetable oil 1/2 cup honey 2 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon baking soda 2 cups diced fresh mango (from 1 mango) 1 cup chopped walnuts or pecans 1/2 cup golden raisins 1 tablespoon orange zest (from 1 orange) 2 teaspoons lime zest (from 2 limes) Topping 1/2 cup sifted powdered sugar 1 teaspoon orange zest plus 1⁄4 cup fresh juice (from 1 orange) 1/2 teaspoon lime zest plus 2 tsp. fresh juice (from 1 lime) Directions · ...
Sweet and Sour Ribs
Sweet and sour ribs is a classic Shanghainese appetizer that will be the highlight of your dinner table. The ribs are browned with sugar until crispy and caramelized, then finished up in a sticky and fragrant sweet and sour sauce. What is sweet and sour ribs Sweet and sour ribs (tang cu xiao pai) is a famous dish from Shanghai cuisine. The small pork ribs are fried until golden crispy, then coated with a thin layer of sticky sweet and sour sauce. The ribs have a special chewy texture and a crunchy caramelized surface, and they’re bursting with flavor. The...
Beijing Fried Sauce Noodles
These saucy noodles are quintessential Beijing street food, a popular dinner dish that has lines for weeks. With just a few ingredients, this simple recipe is packed with authentic flavor and ready in 30 minutes. Beijing fried sauce noodles are made by cooking the sauce and mixing it into plain white noodles that are boiled separately. The dish is garnished with a big dollop of sliced cucumber, for a crunchy saucy noodle when it’s all mixed together. The sauce is the best part, and you can eat it with rice too if you like rice better! This dish is also a fast...