Galangal is Key
Notes of Cantonese plus Influences from Fukien
Galangal
Duck is one of the meats raised without antibiotics or growth hormones, so it is a good choice for cooks who want to Continue reading
Teochew Duck
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Tag Archives: star anise
Beef Stew Vietnamese Style
Once Again French Influence
Lemongrass, Star Anise, Cayenne are Key Elements
Lemongrass
The Vietnamese were not great Beef eaters before the arrival of the French colonists. Later they developed a number of distinctive ways of using Beef, including Continue reading
Five Spice Spareribs / 五香排骨
These Go With Drinks
Another Way to Use Five Spice
These tiny Back Ribs dusted with Five Spice powder are perfect as an accompaniment to drinks. Just another way to use this versatile flavoring, still so little-known outside the Rim. Continue reading
Beef Pot Roast Asian Style
A Fusion Dish
Star Anise Meets Ginger and Soy
Beef Pot Roast
While there is no tradition of Pot Roasts in Asian cuisines, y ou can cook a Pot Roast with Asian flavorings to make a simple main dish.
The Star Anise, Ginger and Soy Sauce give this dish an Asian flavor. Continue reading
Tea-Smoked Game Hens 茶熏 茶子雞
A Sichuan Dish
Black Tea Meets Star Anise Meets Brown Sugar
This dish is adapted from the Sichuan classic Tea-Smoked Duck, substituting Game Hens for the larger bird. It has the intense, robust flavors characteristic of Sichuan, which transfer nicely Continue reading
Red-Cooked Chicken 紅燒雞
The Other Important Chicken
Typical Family Cooking
Soy Sauce
This is the other important Chinese Chicken recipe you need. Red-Cooking 紅燒 is the Chinese name for a cooking method that Continue reading
Steamed Chicken with Anise and Ng Ka Py 五加皮
Chicken Meets Anise Meets Ng Ka Py 五加皮
A Cantonese Formula
A Spring Chicken, steamed whole, needs only a cup of Stock or Water. Cooking time depends on the tenderness of the Chicken. It is done when Continue reading
Spiced Salt
An Alternative to Table Salt
Good on Fish and Chicken
Sichuan Pepper, Hua Jiao
This is a Seasoned Salt that is good as a substitute for Table Salt, and also versatile in cooking. It works well for cooking Chicken, any Fish Steaks or Fillets. It can also be used to flavor Rice, Pasta and Vegetables.
The recipe is adapted from Jean-Georges Vongerichten and was served at restaurant Vong in Manhattan in place of ordinary Table Salt. Continue reading
Cantonese Style Baked Spare Ribs
A Classic Cantonese Formula
Tomato Catsup Meets Hoisin Sauce
Cantonese Style Baked Spare Ribs
There is no end of good recipes for Chinese-style Spare Ribs. This one may be the best of them all — the decision is largely a matter of personal taste. But they are very easy to make, delicious and the recipe is easy to follow and fool-proof.
The recipe was received many years ago from a Chinese-American friend of Cantonese origin living in San Francisco. It reflects the way her family made Spare Ribs, baked in an ordinary kitchen oven and in some ways cannot easily be improved upon. Continue reading
Malaysian Cuisine
Durian Cake and Zuberbuhler’s Special
Raffles, Maugham and Lord Jim Country
“At the end of the tenth century Canton carried on direct trade with the Malay Peninsula.” —Friedrich Hirt and W. W. Rockhill [1]
Tang Dynasty Camel
From the Silk Road, 8th Century
For centuries the Malay Peninsula has been an important corridor in the southern sea route of the Spice Route.
The Strait of Malacca was an important Continue reading