Black Mushrooms Meet Bamboo Shoots in Brown Sauce
A Taste of Old Shanghai
Bamboo Shoot Tip
This is a basic simmered brown sauce recipe,, originally from Shanghai. The Chinese name, Chao Shuang Dong, 炒雙冬means “braised two winter vegetables.” Many different vegetables may be used, as well as Bean Curd. It is so versatile, delicious and Continue reading
A Fusion Approach
Ginger + Shaoxing + Sichuan Pepper
Sichuan Pepper, Hua Jiao
This is a convenient Fusion concept for an appetizer that can be made in advance. The flavor notes are an unusual combination of Ginger with Shaoxing Wine and Sichuan Pepper.
Actual cooking time is not long, but you have to marinate and chill and press it for quid a while Continue reading
Japanese Style Chicken Teriyaki, Wok Grilled
A New Twist on an Old Favorite
A Quick Version
Teriyaki Style ia a typical Japanese cooking technique which baiscally uses a sweetened Soy Sauce marinade to grill Fish or Meat. There are many variations, and most home cooks use several. Continue reading
Popular at Christmas and or Meriendas
Coconut Milk
There may be as many recipes for Bibingkas, a custardy cake popular in the Philippines, as there are for Lumpia or Adobo. Bibingkas often appear at meriendas,or afternoon teas. This version is popular at Christmas in the Philippines and is often made at home and also often sold outside churches during the holidays. Continue reading
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