It should be fairly evident by now that versatility is of the utmost importance to me when it comes to food. I like getting a lot of mileage out of my foods, so to speak. So when I started using lap chang (Chinese sausage), at first I used it in the expected ways: sliced and paired with stir-fry veggies, chopped up and stirred into fried rice, ground up and incorporated into XO sauce, etc. But then I wanted to branch out.Read More
For me, there is quite literally nothing that says home cooking like soy sauce chicken. I've been eating this dish since I learned to chew, so it's probably in my DNA. Just the very thought of it immediately takes me back to my childhood in Wuhan, China, when everyone from my grandma to my aunt to family friends would make this dish. Then, when we moved to Pittsburgh, PA when I was 5, my dad would try his best to recreate it for me. It wasn’t identical by a long stretch, but bless him for trying.Read More
I have never met a cuisine that I didn't like, it's true. However, if I had to pick one to take with me to a desert island, it would be the food of my people, Chinese food. Of course, I don't mean General Tso's Chicken and Beef Lo Mein (although I do love me some greasy fake Chinese food); I'm talking about the authentic flavors you can only find in China or the American Chinatown joints that have two menus, one in English and one in Chinese. The kind of place where half the items on the menu feature animals and animal parts you've never heard of. (True story: I worked at a restaurant whose authentic menu featured "crispy bunghole." Pretty sure whoever translated the menu wasn't a native English speaker, or maybe it was Beavis ❤️️.)Read More
Salmon, rice, and string beans. Sounds like a rather dull combination, right? Well, it doesn't have to be. Each element on its own is a well-respected citizen of the healthy eating community, but sometimes it can be difficult to draw out much flavor from them unless you invite in outsiders like bacon and butter. Hopefully, this recipe will prove that you can make a dish that's bursting with flavor while keeping it in the healthy family.Read More
Ah, rice. It's the perfect side. Sure, I may be partial because of my background, but it's not a millennia-old pantry staple for no reason. It's filling because it's a carb, it's the perfect vehicle for just about any flavor under the sun, and it can be cooked a vast array of ways: plain, congee'ed, and, of course, fried.
Who doesn't like fried rice? (If anyone says they don't, they probably shouldn't be trusted.) We've all indulged in ordering the General Tso's Chicken combo with BBQ pork fried rice at 3 a.m. from the crappy 24-hour Chinese takeout joint around the corner, am I right? In fact, it was a favorite pastime of mine when I first moved to New York City more than a decade ago. But I'm not going to peddle No. 1 Tasty China's pork fried rice; I'm giving you my fried rice recipe, which incorporates some of my favorite ingredients and flavors.Read More
If you're Asian, then chances are you grew up eating some version of chawanmushi, a Japanese word that translates to "steamed in a tea bowl." It's essentially a savory egg custard that's steamed — you guessed it — in a small bowl. It's a staple in Japanese, Chinese, and Korean cuisines, but I'm sure you can find iterations of it all over Asia. When most people think "custard," they think dessert, but chawanmushi is eaten as part of a meal. If you go to a Korean BBQ restaurant, you'll likely receive a complimentary bowl of this soft egg delight as part of the set (reason #648037 why I love Korean BBQ so much).Read More