Tag: Chinese
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Gary fooks seabass
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on
This isn’t really the recipe, which calls for whole seabass, but steaming this fish, brushing oyster sauce over it, then pouring boiling oil over it sure is tasty. From River…
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Lion’s Head Noodles
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on
There’s a more complex Fuchsia Dunlop recipe for these as well that is worth trying, but this was excellent. I also used pork shoulder minced in the processor to get…
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Dan Dan Noodles
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on
Better than my previous attempt of these, and because I was lazy and added no words back then I have no idea why. I remember that it felt curiously straightforward…
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Hong Kong Crispy Noodles
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on
This reminds me of Pancit Canton, but with a pleasingly crispy thin noodle bed rather than thick juicy noods, and possibly a less crowd pleasing flavour… May be a harsh…
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Hot and sour silken tofu
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on
There are aspects of this that I knew wouldn’t work as written… Unheated broth, spring onions, uncooked garlic. All are warning signs for personal preferences as well as demands of…
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Red braised pork
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on
Oo this is extremely good. Delicious pork, the blanche and fry steps before braising prevent this from becoming a lump of fatty amorphous protein and the braising liquor is delightfully…
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Gong Bao (Kung Pow)
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on
Ooo boy… This is… authentic. Spicy and tingly, sweet and sour, crunchy and… tasty. But I do feel like it might be a bit much for my feeble western tongue.…
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General Tso’s Tofu
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on
Very satisfying, take away style dish. Used a mix of the two recipes, Lau’s being sweeter, and using its batter and deep frying the tofu (twice…). This is… Nice. Decadent.…
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