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
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 I was visiting family… Read More Lion’s Head meatballs 獅子頭
So my friend Mendee taught me how to make Mongolian dumplings or buuz. Buuz are what the Mongols did with Chinese dumplings when it travelled north and west. I assume baozi from the shape and name. Mendee taught me how to make them, then I reSincized them because ginger and scallions! Lol. She also told… Read More Michele’s take on Mongolian Buuz (lamb dumplings)
Clams with black bean sauce is an amazingly lovely dish with a ton of umani flavor. I think it’s my friend Carol favorite dish out of all the things I cook. Typically, it’s made from Manila clams (海瓜子). But since I live on Long Island I use little necks (quahogs). Ingredients: 2 dozen little necks… Read More Clams with Black Bean Sauce
This is one of my favorite dishes and I was never able to make it at home until I met Harry because I’m too squeamish. Also I realized as I was flipping through internet recipes that my Dad’s method is a little different than other recipes. Crustaceans 2 1.25 – 1.5 lb lobsters or 1… Read More Dad’s Ginger Scallion Crab/Lobster Recipe
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