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)
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
Things I’m finding increasingly disturbing about this world we live in. There are people I absolutely KNOW that if they see ME being assaulted will leap to my defense and probably beat the crap out of my attacker. OTOH, they refuse to acknowledge the systemic racism of our system that would make that defense necessary.… Read More Sober Reflections
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
I’m not really sure what the difference is between red cooking (紅燒）and lu (滷). I will defer to this article from the Woks of Life. My family called chicken cooked this way lu, and pork shoulder both hong shao and lu. There are many recipes online for this. There are restaurants in China that are… Read More Chinese Red Cooking Hong Shao/Lu
My variation. Once again I start with a basic recipe. In this case the Ghirardelli chocolate recipe. https://www.ghirardelli.com/classic-chocolate-brownies-rec1048 But the last time I made brownies was around Christmas and there was ridiculous amount of food and chocolate in the office. I doubled the above recipe. Ingredients: About 8 oz of chocolate total 2 Lindt Dark… Read More Brownies
This is recipe I start with for lemon curd. https://www.allrecipes.com/recipe/228225/lemon-curd/ But because I’m me and I like tart, so I make it to suit my own taste. Ingredients: 1/2 to 3/4 cup sugar 1/2 cup lemon juice 3 eggs 1/4 cup butter lemon zest for at least a whole lemon Directions: Start boiling water in… Read More Lemon Curd Recipe
Wow! your frying pans <cast iron> and wok <carbon steel> are so well seasoned! How do you do that? I keep scrubbing the seasoning off of my mine. My response varies from flippant to more serious. Just use them! Stop scrubbing so hard! Take them camping. Read the Serious Eats blog: https://www.seriouseats.com/2010/06/equipment-how-to-buy-a-wok-which-wok-is-the-best.html https://www.seriouseats.com/2016/09/how-to-season-cast-iron-pans-skillets-cookware.html Kenji Lopez-Alt… Read More Seasoning Cast Iron and a Carbon Steel
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