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
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
A Chinese Barbecue Sauce
With Meat or Seafood – Even Hamburgers
This sauce can be used anywhere you would use bottled Barbecue Sauce to grill any Meat, Poultry, or Seafood. Only it’s better than any commercial, chemical-filled product sold in supermarkets. It also works well with Hamburgers, instead of Tomato Ketchup. Continue reading
A Classical Chinese Technique
Soy Sauce and Shaoxing Wine the Key
“Red-cooking is the typical family cooking.” — Buwei Yang Chao
Red-Cooked Pork Shoulder
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
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