Sea Ghost Fingers
A Special Appetizer
This classic Vietnamese appetizer makes a starter for 10 people. Recipe adapted from Bach Ngo.
Shrimp on Crab Legs
Cang Cua Boc Tom Continue reading
A Classical Chinese Technique
Soy Sauce and Shaoxing Wine the Key
“Red-cooking is the typical family cooking.” — Buwei Yang Chao
Red-Cooking is slow cooking with Soy Sauce. Here’s an exam;ple of the basic Chinese cooking technique called Hong Shao 红烧 or Red Cooking.
It’s called Red-Cooking because of the Soy Sauce, which imparts a rich flavor and a reddish-brown color.
Red-Cooking is used for a number of Meats, Fish and Vegetables, including Pork Shoulder, which is a good choice for this method. Continue reading
Hard Boiled But Soft Inside
Mottled Like Ancient Porcelain
“Tea eggs are one of those ways of hard-boiling eggs so long that they are soft inside.” — Buwei Yang Chao 
Tea Eggs, as Dr. Chao says, are a Chinese way of hard boiling eggs for a long time so that eventually they become soft again. Not soft-runny, but soft and dry-tender, as far as the yolks, and soft and firm but not leathery for the whites.
The Eggs are boiled with tea leaves and the shells are crackled but not removed. As a result, when you shell them, the Eggs are a mottled color like ancient porcelain.