Chinese
« Previous EntriesA Seoul Food Experience (Part I)
Sunday, March 8th, 2009While recently in Seoul for a short getaway, I was actually not looking forward to five days of Korean food, thanks to my dislike of kimchi. Fortunately, the trip proved that Korean food had much more to offer than preserved vegetables and I ended up loving most of my meals there! I was especially thrilled [...]
Recipe: Roast Duck
Monday, December 15th, 2008Inspired by my roast duck experience in London (London: Ducks Under the London Bridge) and the roast goose in Hong Kong, Daniel and I decided to buy a whole duck and try to recreate the dish in our humble oven. “It can’t be much more difficult than roasting a chicken right?” we thought. We couldn’t [...]
London: Ducks Under the London Bridge
Monday, December 1st, 2008Everyone who returns from London comes back raving about the duck. Not these (whom I photographed innocently frolicking at Hyde Park, unaware of their fate…muahaha).
But this.
While there are many Chinese restaurants around Bayswater, my colleague – a frequent visitor to London – steered us towards a very crowded Gold Mine, claiming it serves the best [...]
Shanghai: Chinese Dumplings At Their Best!
Wednesday, November 19th, 2008The Chinese have been eating dumplings for thousands of years. Steamed, boiled, fried – they’ve done it all. And in the process of feeding generations, they’ve perfected this yummy craft. While holiday-ing in Shanghai, I took full advantage of the opportunity to get in touch with my Chinese roots by sampling their specialty – soup dumplings!
Nanxiang [...]
Chili Crab for Valentine’s Day!
Saturday, February 16th, 2008Aiyoh, Esther and I are already married.
There’s no real need to look all prim and proper to impress one another like on a first date, so Esther and I choose to eat chili crab – with our hands, no less – for Valentine’s Day. Which we, for practical reasons of course, celebrated on the 16th [...]
Food Tasting at Grand Shanghai
Friday, November 2nd, 2007We recently went for our food tasting session for our wedding banquet dinner with our families at Grand Shanghai Restaurant. Esther and I had picked the place for its superior ambience – which is spectacular at night – and the restaurant’s rather impressive Chinese food.
The menu we picked was seafood-heavy – 5 of 8 dishes [...]
Chongqing Food Is Hot Stuff…
Sunday, September 2nd, 2007Whenever Sichuan cuisine is mentioned, everybody immediately goes “ma la” – translated into English as “numbingly spicy”. On a recent business trip to Chongqing, China, I grabbed the opportunity to experience the cuisine’s well-deserved reputaton.
Salted Black Beans
Friday, March 9th, 2007Salted black beans complement seafood very well and used in dishes such as steamed fresh fish with Chinese wine and ginger. These tiny but potent beans should be used sparingly due to its strong salty flavour
They must be chopped and soaked in hot water before use.
Rice Wine
Thursday, March 8th, 2007Made from fermented glutinous rice or millet and aged for ten years or more, rice wine is a sweet and richly-flavoured liquid that has a relatively low alcoholic content. Rice wine is used for both drinking and cooking. A dry sherry can be used in place of rice wine if unavailable.
Five Spice Powder
Thursday, March 8th, 2007Five-spice powder is made from a strong blend of star anise, fennel seeds, cloves, cinnamon and Szechuan pepper. It is used in both marinating and cooking, and should be used sparingly. It is sometimes sold whole, but more commonly ground into a powder.
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