Clay Pot Fish / Ca Kho

Caramel Sauce is Key
A Fusion Note with Pancetta

Clay Pots

The strong, intense bittersweet Caramel Sauce is the key to this dish.  This version,adapted  from Nguyen Tran of Dallas, uses Pancetta instead of Pork Belly.

Clay Pot cooking is one of the favored techniques of Continue reading

Almond Cookies / 杏仁餅

Everyone’s Favorite Cookie

 

Using Baking Powder in Vietnamese cuisine

Baking Powder

Or at any rate, everyone’s favorite Chinese cookie, or so it seems.  These are popular desserts at Chinese restaurants and sell well at Chinese bakeries.  They are also Continue reading

Cabbage in Milk / 奶白菜

A Tang Exotic
Ham Meets Milk Meets White  Pepper

“There are no dairy products. Butter, milk and cheese are practically unknown in Chinese cooking.” — Gloria Bley Miller [1]

“Because vegetables are eaten daily at every meal, Chinese cooks have evolved countless ways of preparing them.” — Nina Froud [2]

Cooking Asian dishes with cabbage

Cabbage

And it’s cancer-fighting! But, since there are no dairy products in Chinese cooking, how does this Hong Kong classic Continue reading

Pot Sticker Style Burgers

Low in Fat and Calories – No SAD Bun!
Good for People Who Like Potstickers

Using Hoisin Sauce to cook Cantonese style baked spare ribs

Hoisin Sauce

These Pork burger patties are based on the flavors used in Chinese Potstickers and would be a good alternative to the usual Continue reading

Does Cabbage Fight Cancer? / ब्राजील गोभी

Braised Cabbage
An Indian Classic, Purely Vegetarian

Cooking with Napa Cabbage

Does Cabbage fight cancer? It appears likely. Cabbage contains several compounds shown  to help prevent tumors from forming, being specially effective in 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

Shrimp Stir-Fried with Ginger / 姜嫩蝦

Shrimp in Their Shells for Flavor
Shao Xing Meets Ginger Meets Sesame

How to cook Asian dishes with Sesame Oil

Sesame Oil

In this Chinese-inspired Fusion prep, cooking the Shrimp in their shells adds flavor and protects the Shrimp flesh from the heat of the Wok.

In Traditional Chinese Medicine, Shrimp is Continue reading

Walnut Chicken / 核桃雞 – a Sichuan Dish

Walnuts Fight Cancer, Strengthen Kidneys
Chicken Helps Crculation, Relieves Respiratory Congesstion

Chicken

Chicken and Walnuts each provide complimentary health benefits, according to Traditional Chinese Medicine. So nutritionally the dish provides  health benefits.

Walnut Chicken is a special Continue reading

Possibly the Best Eggplant Dish? / 燉茄子

Singapore Braised Eggplant
Good with Curries and Western Meat Dishes

Cooking Asian dishes with Asian eggplants

Asian Eggplants

Eggplant has an image problem with Western cooks.  This results from the fact that they usually cook it the wrong Continue reading

Sauteed Bamboo Shreds / タケノコを炒めた

Pandas’ Favorite, High in Folate
27 Calories in 100 Grams

Bamboo Shoot Trip

Bamboo Shoots

Pandas’ favorite food is Bamboo, Bamboo, Bamboo.  They love the leaves, shoots and even the stalks of the Bamboo.

People love them too.  Perhaps Continue reading