A lot cheaper, and I bet a lot easier to make yourself than you think. You don’t need any special tools, just the three components of rice, seasoning, and fish. I’m gonna’ break down the basics here, as well as give some options to level … read more
Thanks to my mom adjusting this recipe for literal years, these have become one of my best received (+ most requested) holiday gifts, and are so good that my chef friend used them on his menu. Some solid credentials if I do say so myself. … read more
A popular Chinese dish served as an appetizer, side dish, or snack perfect for hot days. It’s refreshing and light with a flavorful kick, and takes 20 minutes to make. Pāi HuángGuā (拍黄瓜) in Chinese, literally translates to “smacked cucumbers”, fitting because the cucumbers are … read more
This is an A1 example of finding flavor in simplicity. Because we already know (and love) the fresh crunch and lil’ peppery kick from raw scallions (aka green/spring onions). But what you may not know (but will 100p love), is what you get justtt by … read more
Chinese sesame paste, or ZhīMa Jiàng (芝麻酱) – not to be confused with tahini, which is made using raw sesame seeds – is made with seeds that have been *roasted* to bring out that distinct sesame aroma. They both have a deliciously thick and creamy texture, … read more
Rich and satisfying meets light and refreshing – which sounds like an oxymoron, but that’s the magic of Cold Sesame Noodles, 麻酱面 (MáJiàng Miàn) in Chinese. And I personally enjoy the fact that making extra sauce means leftovers straight out of the fridge, no reheating … read more
Often labeled “glutinous rice balls” in english, but if you’re unfamiliar, I’d describe them as ‘sweet mochi dumplings’. The outside is satisfyingly chewy, using the same flour as mochi, and this recipe uses a sweetened black sesame filling (personal favorite) – but like, a well-balanced … read more
拔丝地瓜 (BáSī DìGuā) is a Northern Chinese dish that highlights the 拔丝 (BáSī) technique, which translates to “pulling thread”, because of the sugar strands it creates when picking up a freshly served piece. There aren’t many dessert-type dishes in China and all my child pallet … read more
Sunchokes, also called ‘Jerusalum artichokes’ or ‘sunroots’, are the roots of a type of sunflower. They’ve been called “the potato for diabetics”, as they have similar cooking applications, but are made up of inulin, an indigestible fiber (i.e. good for ze gut), rather than starch. … read more
Egg yolks are super permeable, aka they’ll absorb anything they come in contact with – including the flavors of this soy sauce + mirin marinade! Salt in soy sauce draws out moisture (giving yolks a thicker, more jammy consistency over time), while mirin balances the … read more