The Most Versatile Meat Ba
This most basic Chinese Meat Ball is based on finely chopped Pork. By varying the size and adding other Meats, flavorings and ingredients, as well as varying the shape, you can get a larger version (Lion”s Head) good as a major dish steamed with Cabbage Leaves, some quite small balls that work perfectly as appetizers with drinks, and variations combining with Lamb, Beef and so on. The varieties are endless and they freeze well, so one might Continue reading
Vegetarian Dish
Visual and Taste Appea
Cucumbers Stir-Fried
Cucumbers usually appear in Salads in Western cooking and commonly uncooked. The Chinese cook often treats them as a vegetable, often stir-fried. In this style, they are cooked for about three minutes, and preparation time might be ten minutes total.Zucchini may be cooked the same way. Roll-cutting, that is, rotating the vegetable slightly between slices and cutting on the slight diagonal, increases Continue reading
Black Beans
Chili Peppers, Black Beans Meet Chinese Wine
This delicate Mandarin dish is quickly made and goes well with White Rice and as the Fish course in a standard Chinese meal plan. When cooking, first arrange according to the Mise en Place for best results. Continue reading
Chicken Wings and Champagne
Korean Fusion Dish
Korean food used to be just that, but more and more we are seeing Fusion dishes with a Korean inspiration like this one. This Korean-inspired Fusion appetizer matches ingredients like Chinese Shao Xing Wine and Hot Bean Paste to produce a distinctive East-West taste. This is good served warm as a substantial appetizer with a glass of Champagne. Continue reading
A National Dish for Two Countries
Quintessential Pacific Rim Fusion
When legendary Russian ballet danger Anna Pavlova toured Australia in the early 20th century, she became all the rage. A special berry dessert was created in her honor. It became the national dessert of Australia. The same thing also happened in New Zealand. So versions of Berry Pavlova have become the national dessert of both countries. Typical Pacific Rim Fusion dish. Continue reading
Burmese Version of Larb, without Shrimp Sauce
You Do Need Sambal Oelek
Sambal Oelek
This recipe, which uses no Shrimp Paste, is a Burmese-Chinese version of Larb, the hearty Thai minced Meat dish. You do need Sambal Oelek, which is an Indonesian condiment, so this dish is really a confluence of Southeast Asian influences.
But theta’s not too surprising, as Burma borders on five countries and has borrowed from all of their cuisines while Continue reading
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
An Elegant Chicken and Noodle Preparation
Ginger Plus Sesame Plus Layu
Sesame Oil
This elegant Chinese recipe for Chicken and Egg Noodles is unusual in using an oven, which seems to show modern or Western influence. The Chicken could alternatively be steamed, as was probably done in earlier times. Continue reading
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
A Ground Meat and Vegetable Classic
Tomatoes, Peas Complete the Dish
Tomatoes
“Keema” (Hindi:कीमा) refers to ground or minced Meat, and several kinds may appear in this dish, along with Continue reading