Foodie Friday: Siu Mai

siu mai

Siu mai: dim sum dumplings, usually filled with meat I can’t believe I haven’t food blogged about this before. Siu mai is a staple of the dim sum cart. The dumplings are quite distinctive because of the pleated edges that decorate their tops. Usually, these dumplings are filled with ground pork, and possibly shrimp. A few other ingredients like mushrooms and scallions round out the flavor. Like other steamed dumplings, the layer of dough is very thin, so it’s the taste of the … [Read more...]

Foodie Friday: Chocolate-Covered Fortune Cookies

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Chocolate-covered fortune cookies: sweeter fortunes! I couldn't pass these up. They taste like you would imagine; the chocolate enhances the natural sweetness of the fortune cookie. The ones I tried came in two flavors: milk chocolate and white chocolate. (I'm not really a fan of the latter, though.) It's a lovely dessert treat. You get the yumminess of chocolate and still get to read a fortune! Fun fact: My preference for fortune cookies goes way back. See the bottom of the right-side … [Read more...]

Foodie Friday: Sweet Duck

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Sweet duck: a more sugared-up version of roast duck I admit it. I’m a big duck fan. Ever since I saw the glistening displays in Chinese barbecue shops, I’ve been a sucker for duck. In fact, I’ve posted about roast duck before. Recently, though, I had a sweeter version. The dish was actually called sweet duck. It featured a glaze on top of the skin, a slight subtle honey flavor. Even though the components were the same (tender meat, crispy skin), it didn’t quite compete with the … [Read more...]

Foodie Friday: Szechwan braised pork

braised pork

It's been a long time since I've gone for hot and spicy. With the cold and wet weather outside, though, I braved the fiery food. Szechwan braised pork: saucy pork belly Okay, so this actually was one of the dishes without a red hot chili pepper next to its name. The plus part? Lots of tender meat. The minus? Loads of fat. It was too greasy for my taste actually, but it's packed full of umami flavor. Here's a recipe for it. … [Read more...]

Foodie Friday: Lobster Noodles

lobster noodles

Lobster noodles: Lobster meat with long noodles This is a gratuitous foodie picture. Yes, long noodles signify longevity. You can find this dish (with or without the lobster) at birthday parties and New Year feasts. The taste is what you would expect--tender lobster over gravied mein. However, I liked the visual aspect of the dish the most. There's something striking about the vibrant red of the seafood against the more subtle tones of the noodles. What symbolic foods do you eat? … [Read more...]

Foodie Friday: Fried Taro Puffs

taro puffs

Fried taro puffs: steamed taro with crunchy exterior Taro puffs may not be the healthiest choice on the dim sum menu, but they're quite tasty! I love the contrast of the two textures. Inside, there's the nice steamed mash of taro root (usually combined with pork and mushrooms). Outside, there's the crisp exterior with crunchy strands. If you'd love to make your own batch, here's a recipe for them. … [Read more...]

Foodie Friday: Almond Cookie

almond cookies

Almond cookie: shortbread type of cookie with almond flavor As a kid, we used to buy a box of these from the local Asian store. Those almond cookies were crisp and featured a red almond in the center. (The color of fortune? I don't know, but after one of my kids reacted to the food coloring, I skipped to getting more natural-looking cookies.) I once tried to make them in college for lunar new year or some sort of celebration, but failed. I couldn't get the proper buttery flavor. (Key … [Read more...]

Foodie Friday: Thousand-Year-Old-Egg

Tofu with thousand-year-old-egg (lower right of bowl).

Thousand-year-old-egg: salty, preserved egg Okay, so they're not really 1000 years old--although they might look it. With a gray center and jelly-like dark exterior, the seem like mutated eggs. In actuality, they're just marinated for weeks to months in a special mixture (including alkaline clay). They pack a punch and are quite salty. Some people like to eat them alone, but I think they're much better paired with something else. I prefer them in congee. Preserved eggs are considered … [Read more...]

Foodie Friday First: Buddha Jumps Over the Wall

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Buddha Jumps Over the Wall: an enticing soup made with a variety of ingredients I drank this in Taiwan, and it's chock-full of seafood and vegetables. Supposedly, it is so tempting that even a Buddhist monk (who is vegetarian) would jump over the wall to eat it--hence the unique name of the dish. However, I actually found there to be too many flavors to really enjoy them all. Some recipes boast up to thirty ingredients. Here's an article on how one chef makes his dish. That being said, … [Read more...]

Foodie Friday: Spare Ribs

spare ribs

Spare ribs: classic dim sum dish with steamed ribs Although I'm a big fan of dumplings and little bites, I still enjoy heartier dim sum dishes as well. One of these: traditional steamed spare ribs. The ribs have a savory flavor that is enhanced with a liberal garnish of fermented black beans. Here's a simple recipe for those who want to try it out in the kitchen.   … [Read more...]

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