Foodie Friday: 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...]

Foodie Friday: Char Siu Sou

Char siu sou: BBQ pork pastry Need an alternate to chicken pot pie? Try char siu sou! It's a savory meat pie with flaky crust. Also, I love the juxtaposition of barbecued pork in it, which adds a slight sweetness to the mix. You can find these delicacies on your local dim sum cart! Try a cheater's version (her words, not mine) of the recipe here.  … [Read more...]

Foodie Friday: Mantou

Mantou: steamed bun This is a simple staple dish, often served for breakfast. In its purest form, it's a sweet hollowed bread made with wheat flour, water, and leavening agents. You can find recipes for homemade versions, or you can buy prepackaged ones in the grocery stores. (I've tried microwaving those, but I find that actually using a steamer works the best to get the right amount of fluffiness.) The traditional version of the mantou is a pure white bun, but fancier kinds have fruits or … [Read more...]

Belated Chinese New Year

"A thrilling time is in your immediate future." With all the craziness of this new year, I haven't done a proper Chinese New Year post. So Happy New Year and gung hay fat choy!  Monkey years are generally positive and optimistic, so I hope it's a joyous one for you all. It's a fire monkey year; fire monkeys tend to be ambitious and adventurous, but also irritable. My celebration was pretty low-key this time around. Sure, we met up with family and had some delicious food, but we're … [Read more...]

Foodie Friday: Lion’s Head Meatballs

Lion's head meatballs: Oversized meatballs  This is another giant food dish. The big meatball is supposed to represent a lion's head, while the surrounding cabbage resemble a lion's mane. In various regions of China, there are sauces on the side that will complement the meatiness. Beyond the symbolism, it's pretty much exactly how you think it will taste--pork meatball flavor. Fun fact: This dish is quite popular in Shanghai cuisine.  … [Read more...]

Foodie Friday: Giant Dumplings

Giant dumplings: Huge potstickers I know I've talked about potstickers before. Here's the post. How do you turn something old into something new? Supersize them! These are the largest dumplings I've ever eaten! Happy New Year! … [Read more...]

Foodie Friday: Soy Sauce Chicken

Soy sauce chicken: whole chicken braised with sweet-salty soy sauce marinade If I can't have Hainanese chicken, this is my go-to comfort dish. You can use a complex recipe here with fresh ingredients or just grab a bottle of Lee Kum Kee sauce (that's what I do). It's pretty much a teriyaki glaze over chicken. I love how you use the whole bird, though, and the skin stays flavorful and the meat moist. Basically, you throw the whole chicken (or chicken pieces if you're lazy) in a pot and let it … [Read more...]

Foodie Friday First: Tofu Wrapped Shrimp Roll

Tofu wrapped shrimp roll: kind of like a shrimp egg roll, but made with tofu skin wrapper I'm usually all about the tried-and true dishes when I go out for dim sum. The other day, though, I stumbled across tofu wrapped shrimp rolls. I really like bean curd wrappers, but these were especially intriguing because they were crunchy. They actually reminded me of the phyllo dough used in baklava. The shrimp stuffing was pretty tasty, too, but I think I like the undiluted taste of whole shrimp, like … [Read more...]

Foodie Friday: Sizzling Seafood

Sizzling seafood: peppered seafood, served hot on a metal plate There's something a bit dangerous about eating food that's sizzling away. That's part of the allure of these particular dishes. (I blogged about sizzling chicken before.) Usually, they've all got a nice kick to them--a healthy dose of pepper. I also love the different colors on display from the veggies and meats on the platter. Here are some more hot plate pics! Q: What's the key to the sizzling? A: A cast iron plate … [Read more...]

Foodie Friday: French Beef

French beef: peppery steak What’s so Asian about French beef? Well, I’ve always eaten this dish growing up. It’s supposed to be the Chinese equivalent of Steak au Poivre. I don’t know if it’s authentic to that taste, but I do like its kick of spice on my taste buds. French beef is something I’ll eat once in a while. Most Cantonese dishes are sweet and salty, so turning up the heat works for me for a change of pace. If you’re inclined, you can make your own version by following this … [Read more...]