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Feeling a little better after two days of an energy-draining flu. I was pretty low on energy this morning when I received a call from my friend who lives in the adjacent building of my compound. Kristine is a mix of Laotian, Chinese, Thai and possibly more. She had just cooked [...]Continue Reading →
In China, it is common to see vendors sell yóutiáo (油条, deep-fried twisted dough sticks), dòujiāng (豆浆, hot soybean milk) in a plastic cup, xiàn bǐng (馅饼, buns with different fillings), or jīdàn guàn bǐng (鸡蛋灌饼, naan-like bread, grilled and stuffed with egg, lettuce, and/or or ham (火腿, huǒtuǐ). in many streets of Beijing. Many office workers eat these street snacks [...]Continue Reading →
I’ve been on the go and energy is somewhat fleeting. Juling decided to buy me an organic chicken (49RMB) near her home, suggesting it would spruce me back into good health. Here’s my simple organic chicken soup recipe — all broth, a few fragrant spices, a handful of shiitakes, with a smattering [...]Continue Reading →
This recipe was taught to me by Zhu Dandan in Beijing who learned it from her Shanghainese grandmother. Her grandmother only stir-fried the dumplings. Zhu Dandan stir-fries the dumplings with diced vegetables to make it more nutritious for her family. I mince a 1-inch piece of ginger and mix it into the pork [...]Continue Reading →
Braised aubergine (紅燒茄子, hóngshāo qiézi) is a dishI love and remember fondly from my mother’s cooking. Making braised aubergine is very simple, using few ingredients. Aubergine absorbs oil easily and people usually make aubergine using too much oil. No one likes greasy aubergine. However, my mother’s braised aubergine is not greasy at all. [...]Continue Reading →
Beijing, China — I learned this dish from Zhu Dandan in Beijing and found it to be one of the most flavorful dishes she taught me. One special technique of seasoning the oil briefly with Sichuan peppercorn (花椒, huājiāo), lends an unmistakeable fragrance to the dish tempting the chopsticks to return for more helpings.
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Beijing, China — This week has been a slow one for me as I switch tempo and shift gears, down, down, down. I’ve been sick for the past three weeks but with every facade of wellness, I went out clad in pretense of warmer weather. Third time sick’s a charm. I’ve holed myself up in [...]Continue Reading →