A few years ago I purchased “The Wok” Recipes and Techniques” by J.Kenji Lopez-Alt, published in 2022 (author of the Food Lab which I also have). Remembering my college days both books are not only cookbooks but texts, or references as I would like to call them. I mean both cookbooks are like some of … Continue reading
For years I have enjoyed sesame noodles and would often pick up a container at Whole Foods, my local grocery or any deli – they all seem to carry their own version of this very flavorful noodle. Why I’ve never made it myself I can’t tell you. I decided to make my own because the … Continue reading
It’s no secret I love noodles/pasta and this dish has been on my “to make” list. Dan Dan Noodles translates as “noodles carried on a pole” or “peddler’s noodles”. There are many versions of these noodles and I finally decided on Joanne Chang’s version. She is the owner of Flour Bakery + Café in Boston … Continue reading
I first made some simple almond cookies back in the 1980’s after taking my first Chinese cooking class taught by Christine Liu. These cookies often appeared as a dessert after making one of her Chinese dishes. I really liked the idea of kicking them up a notch with some seasonal spices (you know cinnamon, nutmeg … Continue reading
Stir-fries are one of my favorite ways to cook. Choices in vegetables and or meat or fish are unlimited based on your likes and dislikes. Thai rice noodles are especially tender and delicious with any stir-fry and very easy to cook – just pour hot water over them and let sit for 25 minutes. They … Continue reading
If you’ve heard of the P.F. Chang restaurant chain you probably know about one of their signature dishes, Mongolian Beef or possibly have eaten it. This is my version with a lot less sugar and salt (soy sauce) but similar otherwise. I’ve been wanting to make this Asian dish where the thinly sliced beef is … Continue reading
How about starting the New Year with a chicken salad that has a “bang” to it. This chicken is a well-known Sichuan dish and the name means “chicken beaten with a wooden stick”. A theory is if you beat the poached chicken it will expose the fibers in the breast meat so they can absorb … Continue reading
Shrimp, stir-fries and spicy food sounds good, doesn’t it? After I received an email referring to this dish I didn’t care for the recipe so I looked through my Asian cookbooks. Surprisingly I did not find what I was looking for so I turned to the internet instead. This is what I came up with … Continue reading
Wontons are the simplest Chinese dumplings to make if you buy the ready-made wrappers. I always do as there is a limit to how far I will take “homemade”. There are 100’s of versions which can be wrapped or stuffed and then steamed, baked, deep-fried, pan fried or boiled. This is the first time I … Continue reading
Do you ever “smack” your food? You can tenderize meat or massage greens but I never imagined myself “smacking” a cucumber. Yes, in this recipe you use a blade of a cleaver or a rolling pin and smack a whole cucumber hard a few times. This encourages the cucumber to loosen its flesh and absorb the flavors of … Continue reading