Star Anise and Ginger Provide Mystery
Pho without Beef Is Possible
Low in Fat and Calories – No SAD Bun!
Good for People Who Like Potstickers
These Pork burger patties are based on the flavors used in Chinese Potstickers and would be a good alternative to the usual Continue reading
Asian or Latin? – Good Anthrocyanin Source
Rich in Antioxidants
A number of Latin American cuisines have recipes for Beef Steak in Black Bean Broth. There are several national versions. Here’s a Chinese Continue reading
Soba Noodles with Caviar
The Apotheosis of Buckwheat
This dish is smile to make and transforms the humble Buckwheat Noodle, Soba, to an elegant gourmet treat. Salmon Roe, Ikura, is the key. Use the best and freshest caviar available.
Again Buckwheat is a rich source of the Continue reading
A Chinese Barbecue Sauce
With Meat or Seafood – Even Hamburgers
This sauce can be used anywhere you would use bottled Barbecue Sauce to grill any Meat, Poultry, or Seafood. Only it’s better than any commercial, chemical-filled product sold in supermarkets. It also works well with Hamburgers, instead of Tomato Ketchup. Continue reading
A Chinese-American Favorite
As Made in China
Egg Velvet, or Egg Fu-Yung or Foo-Young, made with Crab, Pork Shreds, or other combinations, was a favorite staple of Chinese-American restaurants for decades, then fell out of favor. You don’t see it so much on menus anymore.
This way of cooking Eggs has been Continue reading
Steamed Scallops, China Fusion Style
Shaoxing Meets Butter
In this Fusion dish, adapted from Ken Hom, the Chinese side is represented by the Shaoxing Wine, while Butter appears as a Western element. Orange Juice could also make an appearance,but the Asian element will still come through. Continue reading