In case people are wondering how I decide which recipes to try or how I kludge things together… Well I usually start by searching google. For Chinese stuff, I look first and see if any of my “usual” websites have the recipe. They are: The Woks of Lifehttps://thewoksoflife.com/ Carolyn Phillipshttp://carolynjphillips.blogspot.com Serious Eatshttps://www.seriouseats.com/ Use Real Butterhttp://userealbutter.com/… Read More Recipe “Research”

This is a running list of recipe links, that I update as I find new ones. Mostly, as I find new ones to try, but also because people keep asking me about my recipes. Unfortunately, I don’t really cook with recipes. Mostly, I use them for the techniques, but tend to modify them based on… Read More Recipes links to remember

Chinese bacon – 臘肉 This is really good! https://thewoksoflife.com/2015/12/chinese-cured-pork-belly/ Kimchee Recipe I didn’t add as much red pepper flakes and I used sha cha sauce (Chinese BBQ sauce, which is some sort of fish paste or sauce) instead of the brined shrimp and fish sauce because I didn’t have any. https://www.youtube.com/watch?v=eTucCw1w6Ak https://www.maangchi.com/recipe/tongbaechu-kimchi Brined Duck Eggs… Read More Links for Preserved Foods

Because people keep asking me what this is. Jiu niang is fermented sticky rice. You can think of it as an alcoholic rice pudding. It can be used in cooking anywhere you would use rice wine. It’s usually eaten in a sweet soup, for dessert or breakfast. https://en.wikipedia.org/wiki/Jiuniang – for a more in depth explanation.… Read More Fermented Sticky Rice – Jiu Niang – 酒釀