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On 24 March, 2011 By Shanti Christensen (湘緹)
On 21 March, 2011 By Shanti Christensen (湘緹)
Suān là zhēng jī (酸辣蒸鸡, free-range chicken steamed with pickled chili peppers) is a popular dish in Hunan and everyone makes it differently. Varying by the cook’s style, every bowl I’ve come across is easy to make yet so delicious. Zhou Shifu‘s version is especially easy, and the most [...]Continue Reading →
On 17 March, 2011 By Shanti Christensen (湘緹)
Beijing, China — After a few winter holidays from Christmas, New Year’s and Chūnjié (Spring Festival, 春节), friends return from abroad and the calendars quickly fill. Time to reconnect and catchup over home-cooked meals. It’s part of my new year’s resolution to dine in more as it truly nurtures a sense of quality time, quality [...]Continue Reading →
Toron — a favorite my Filipino mother made for me as a kid. It’s like lumpia, but sweet.
Ingredients: As Asian a ripe banana as you can find, sliced lengthwise Fresh jackfruit, canned will do Brown sugar cooking oil, I use sunflower Method: Wrap one banana slice, two pieces of jackfruit, and a sprinkle of [...]Continue Reading →