Posts tagged as:

chinese

Five Spice Duck Ragù

February 14, 2010
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Humans have been migrating all over the world for tens of thousands of years, first on foot, then by caravan, and eventually across vast oceans on ships. This was at a time when much of the world was unknown and most couldn’t comprehend what lie more than a day’s travel from their homes. Migrations [...]

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Tonkotsu Ramen

December 30, 2009
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This post may have been a year in the making, but I’ve been working on this tonkotsu ramen for the better part of the last decade. In case you haven’t been indoctrinated into the wonderful world of ramen, Tonkotsu broth is the Holly Grail of noodle soup broths. It is thick, creamy and nearly white [...]

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Claypot Flounder with Ginger and Scallion

January 28, 2009
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This is one of those weeknight meals I just sort of cobbled together with stuff I had in the fridge. It leans towards Chinese in flavour but I wouldn’t go so far as to call it an authentic claypot dish. It was good, but the real star of the meal was the rice.
If you’re [...]

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Chinese Five Spice Powder

December 9, 2008

While it’s commonly believed that it gets it’s name because it contains 5 spices, the number actually refers to the 5 elements: wood, fire, water, earth, metal, and water. In traditional Chinese medicine, these elements manifest themselves in various parts of the human anatomy and imbalances in these elements are said to be the cause [...]

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Bittermelon with pork and blackbean sauce

September 5, 2008
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Bitter melon is one of those things that I used to detest as a kid and to this day, I can’t say I’m a huge fan. It’s a curious looking vegetable (technically a fruit), that looks a bit like a cucumber with blisters all over it. If you hang out at Asian groceries you’ve probably [...]

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Noodles with black bean sauce

July 28, 2008
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I’m fascinated by foods that have been transplanted from one country to another and in the process become their own unique dish. Some dishes like Chop Suey get totally lost in the translation, while others, like Tacos Al Pastor, and Japanese Curry take on a different, though no less tasty life of their own.
This dish [...]

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Roast duck with mango riesling glaze

May 25, 2008
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Normally I could go on waxing poetic about the wonders of duck, but as of right now our relationship is tenuous at best. So to is my unflagging admiration of the Cooks Illustrated publications. I just spent over 2 hours of my weekend preparing what has to be the most complicated roast duck recipe ever [...]

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Chinese roast pork (siew yuk)

April 14, 2008
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Whenever I go to Chinatown to pick something up, I almost always have to stop at a place to pick up some crisp skinned roast pork. This is often confused with the more well known bbq pork (char siew), which has the telltale red exterior from the sweet bbq glaze.
Both are good, but when [...]

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