Pecan Rum Raisin Ice Cream
Ingredients Deselect All 1/3 cup dark raisins 1/3 cup golden raisins 1/2 cup dark rum, such as Mount Gay 1 3-inch strip of orange zest 1 1/2 cups heavy cream 3/4 cup whole milk 1 vanilla bean, split lengthwise 2/3 cup sugar, divided 4 extra-large egg yolks Pinch of kosher salt 1/2 cup pecans, toasted, cooled and roughly chopped Directions Place the dark and golden raisins, rum and orange zest in a small saucepan. Bring the mixture to a boil over medium heat, remove from the heat, cover and set aside. Meanwhile, pour the cream, milk, vanilla bean and 1/3...
Chinese Dry Garlic Spareribs
Chinese dry garlic spareribs. The ribs are first boiled in water and then simmered in a sauce made of brown sugar, garlic, soy sauce, and mustard. The result is a rib that is sticky and sweet—hand wipes are definitely needed! Ingredients 3 pounds spareribs 1 1/2 cups brown sugar, packed 1 1/2 cups water 4 to 5 cloves garlic 4 1/2 tablespoons light soy sauce 1 1/2 tablespoons dry mustard Steps to Make It 01 Gather the ingredients. 02 Bring a large pot of water to boil. Add the ribs to the boiling water;...
How To Braise Chicken
Let’s learn how to braise chicken. This technique of braising is one of my favorite ways to cook chicken. I think pretty much anything that you cook low and slow can be delicious. Now braising is usually done for tough pieces of meat, and chicken really does not fall under this category but the flavor you get from braising really increases the flavor of the chicken. When choosing the chicken pieces to braise I would focus on pieces with the bone-in and larger pieces like the legs and thighs. If you have a big enough pan you could even braise...
What Is Corned Beef?
Corned beef — what would a Rueben be without it? Or St. Patrick’s Day? Pick one up at the market after you learn exactly what it is and how to cook it. You probably have heard of corned beef and cabbage being eaten around St. Patrick's Day; maybe you've also seen corned beef sandwiches at a Jewish deli. But what exactly is corned beef? How is corned beef made? What is the history of corned beef? There is so much to learn, but mainly, don't be intimidated: We'll walk you through everything you need to know. What Is Corned Beef?...
Double Cooked Pork Slices
The Chinese name for this dish is Guo Bao Rou which is so famous that it can be the representative of Northeastern dishes. The ingredients used are relatively simple in meat dishes. The point is to cook, do you have the ability to fry the meat slices so that the outside is very crispy and the inside is tender. If you go to restaurants in the Northeast area of China, this dish is on almost every menu. As a dish to test the skill of chefs in the Northeast of China, the success of this dish depends on the skill and...
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...