Gong Bao Chicken
This beloved Chinese dish, especially popular in the Hunan province, owes its distinctive heat and sourness to a fermented pickled chili relish called du jiao. My recipe is adapted from Fuchsia Dunlop’s acclaimed book, Revolutionary Chinese Cookbook: Recipes from Hunan Province.
Curry Udon
Curry roux has saved me countless times, and I love using the cubes to quickly prepare a delicious Japanese-style curry. S&B Foods first introduced this convenient block form of curry roux in 1956, made from a solid mixture of fat, flour, and curry spices as the base flavor. Today, you can find a wide selection of instant Japanese curry roux in the Asian section of American supermarkets.
Por Por’s Cantonese Sticky Rice (Lo Mai Fan)
My Por Por’s weeknight lo mai fan uses a 2:1 mix of jasmine and glutinous rice, so it cooks on a regular rice-cooker cycle before you fold in Chinese sausage, cured pork belly, shiitake mushrooms, dried shrimp, and salted turnip.
A Guide to Hot Pot at Home
The third installation of Demystified: Soy Bean Paste, we’re exploring the use of Chinese fermented soybean paste in hot pot. Hot pot is a beloved tradition, especially in Northern China. At the heart of the table sits a boiling broth, surrounded by an array of proteins, vegetables, noodles, and other accompaniments. Guests are invited to immerse their favorite ingredients into the broth, letting them cook for just a few moments or minutes.
Spring Miso Soba Noodle Soup
The first installation of Demystified: Soy Bean Paste, we're diving into the world of soybean paste with a springtime soba noodle soup featuring miso. With the abundance of vibrant veggies from the farmers' market, I'm jazzing up the soup by stir-frying a medley of these fresh finds to layer in.