These are pretty much like cinnamon rolls except I roll red bean (adzuki bean paste) instead of cinnamon sugar, & butter in the dough. Components: Bean Paste: You can make your own or use a can. Just make sure you are using the Chinese style paste, that is actually spreadable, vs the Japanese style one.… Read More Red Bean Rolls
Chinese cuisine has a few sweet soups and pastes usually using adzuki or mung beans. The simplest methods call for soaking the beans overnight, then boiling them in water until the beans are soft. Then the soup is sweetened with sugar. They can served hot or cold. Sometimes they are served over shaved ice with… Read More Chinese Sweet Bean Soups & Pastes (甜豆汤和沙)
Originally published on 2/20/20. Lion’s head meatballs is a Southern Chinese dish from Yangzhou that has also become very popular in Shanghai as well. My grandfather was from Yangzhou, but the first time I remember eating these and enjoying them was as a teenager when one of the moms at church made them. Then when… Read More Lion’s Head meatballs 獅子頭
I make sticky rice cakes for Chinese New Year. Sometimes in less than traditional flavors and people ask me how I make them. And I keep pointing to Eggwansfoododyssey’s recipe. But no one seems to believe me, when I tell them, all I do differently is to DECREASE the amount of sugar by a HUGE… Read More Chinese New Year Sweet Rice Cakes 年糕
A couple of weeks ago I red cooked a pork shoulder. So I had a huge pot of leftover cooking liquid, which I had also then cooked drumsticks and eggs in. Of course since my basement finally got cold enough to hang meat in. So I proceeded to hang a batch of Chinese bacon (腊肉).… Read More Air Fryer Quail – Red Cooked Flavor
A tasty snack to make with your red cook sauce is red cooked chestnuts. They make a salty sweet snack for munching. Ingredients: 1 16oz bag of frozen chestnuts leftover red cooking sauce Directions: Pour the bag of frozen chestnuts into the sauce. Slow cook on high for 2 hours. Drain & Serve.
This is my grandmother’s beef noodle soup recipe.It doesn’t look like any of the other recipes I’ve seen online.But Grandma lived in Taipei most of her life and this is just yummy. 1 beef shin 牛腱, about 5 lbs cut into at least 2 in chunks, don’t cut the pieces too small otherwise they all… Read More Grandma’s Taiwanese Beef Noodle Soup
Easy recipe for chicken and corn soup and some variations. Basic Recipe: Ingredients: 1 can of whole corn kernels (14.75 oz) 1 can of cream style corn (14.75 oz) 4 oz raw shredded chicken 14.75 oz chicken broth 2 eggs Directions: Pour the 2 cans of corn into a sauce pan. If you are using… Read More Egg Drop Corn Soup & Variations
This is NOT a traditional recipe. This is essentially a grown up method of slathering peanut butter on EVERYTHING. The basic sauce is a peanut sesame sauce. But how this concoction came into being was because I was at Pennsic. It was the middle Friday. And more and more people kept arriving at camp and… Read More Cold Noodles with Peanut Sauce
So, it has been almost 10 years since I roasted my first duck and posted about it. I thought it was time to update the post to include the changes I’ve made to my process since then. This is a multi day process. But the result is worth it. This is my method of roasting… Read More Roast Duck with Sticky Rice Stuffing – Updated
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