Chinese rice puffs (a.k.a. sachima): rectangular pastry cakes with almost braided layers I remember eating these as a kid. They've also been called Chinese Rice Krispies, but the consistency is totally different. It's not chewy or gooey and has a soft, pillowy texture (especially on the inside). The exterior is golden or golden brown (and can be fried). Some cooks will add surprises to the mix: sesame seeds, raisins, or dried coconut. The pastry squares aren't too sweet. Fun fact: … [Read more...]
Foodie Friday: Lychee Ice
Lychee ice: slushie drink made with lychee fruit I’m clinging onto the last days of summer and fighting off the heat with cool drinks like this. Lychee is one of my favorite fruits (although I do prefer the similar-tasting longan more). Supposedly, you shouldn’t eat too many lychees at a time. I grew up categorizing Chinese foods into warm, cool, and neutral. The lychee fruit is warming. When overeaten, it can cause negative side effects—like nosebleeds. I haven’t experienced that … [Read more...]
Foodie Friday: Bird’s Nest Soup
Bird's nest soup: Broth made using the saliva of birds Bird's nest soup is a delicacy. It can cost a fortune to obtain the saliva that makes up the nest of these special birds. The bird is a swiftlet, a type of swallow. It lives in coastal caves in Southeast Asia. People nowadays also farm these birds to obtain the nests. Bird's nest must be soaked overnight to properly cook. The next day, it is made into a simple broth, often with just the addition of a bit of rock sugar. Hailed for its … [Read more...]
Foodie Friday: 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: Sweet Duck
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 traditional … [Read more...]
Foodie Friday: Szechwan 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 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
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...]