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Friday, August 29, 2014

吉士馅 Cooked Custard Filling for Asian Bakery Breads and Street Snacks

Custard is a french invention but has become very popular throughout Asia. It is frequenlty seen as a filling or decoration in Asian Bakery pastries and breads and in street snacks. My readers that have been to Japan or Taiwan, this is the filling used in 車輪餅Wheel Cakes, 雞蛋糕Egg Cakes and 銅鑼燒Dorayaki as well as many 麵包店蛋奶麵包bakery custard breads. I have included the Chinese Character so you can browse the internet and look and all the yummy creations Asian has to offer and for some to take a walk down memory lane. This recipe for custard is top of the line in custard recipes. I have so much confidence that I have no reservations in calling it The Perfect Custard Recipe. Feel free to use it in anyway you want, not just in Asian cooking.

Saturday, August 23, 2014

咖喱炒鸡丁 Quick and easy Chinese Curry Stir-fry

I have been on a curry run lately. There are five recipes on this blog that I can think of off the top of my head that involve curry

Monday, August 11, 2014

蛋花玉米汤 Sweet Corn Egg Drop Soup


Egg drop soup is a well known dish outside of China and versions of egg drop soup are too many to name. The recipe I want to share with you today is a thick and creamy sweet corn egg drop soup. I fell in love with this soup at Mcdonald's of all places in Taiwan. The Mcdonald's version has big delicious chunks of ham inside the soup. 

Wednesday, July 16, 2014

咖喱鸡肉盖饭 Japanese Influenced Chinese Chicken Curry Over Rice

As promised here is my favorite tried, tested, delicious and true recipe for Chicken Curry. You can find the original recipe at www.yacook.org/node/1156. The recipe I have linked for you is just perfect, same taste I remember from Taiwan. The only changes that I made was to swap out the store bought curry roux for a homemade curry roux as well as a few spice additions. Some people like their curry thin and others like it thick. If you follow the recipe exactly you will get a thick curry. For a thin curry just reduce the flour in the roux to 3 Tbsp.

Sunday, July 6, 2014

香辣肉松生菜包 Hoisin Pork Lettuce wraps

The weather has all of a sudden turned blistering hot. On hot days I desire something crisp, cool and refreshing to eat and end up living off of smoothies and veggies and dip. I also use the oven or stove top as little as possible to avoid heating up the house. Can anybody out there relate? What is your favorite summer meal? These lettuce wrap fulfill my craving for something light, crisp, cool and refreshing as well as being quite hardy. While you do have to turn on the stove- top these cook up super quick so the heating up the house effect is minimal :)

Wednesday, June 25, 2014

大鸡排/香鸡排 Taiwanese Giant Fried Chicken Breast

Taiwan is famous for their street food and especially their night markets. Much of the food you find in Taiwanese night markets has been deep fried in some way like Taiwan's 大鸡排 Giant Fried Chicken Breast. Maybe not the kind of food you want to eat everyday but for a thrilling night out Taiwan style it is just perfect. Hot, juicy and moist chicken bursting with exotic flavor, encased in a delicious crispy coating and sprinkled liberally with chili powder and Sichuan peppercorn salt. Yum! Best Fried Chicken I have ever had.

Wednesday, June 18, 2014

辣子鸡丁 Sichuan Spicy Popcorn Chicken

I know I rave a lot about Xiao Wang Fu's (a restaurant in Beijing) food. I have posted many copycats of dishes we had there on this blog such as Crispy Lemon Chicken Breast and Dry Fried String Beans and Minced Pork, Braised Bell Pepper and Potato Slices and now their delicious Sichuan Spicy Popcorn Chicken. The chilies are meant to be eaten and many Chinese do eat them. These chilies are the Chinese equivalent of a habanero so they have quite a bit of burn. If  you don't plan on eating the chilies you can decrease the amount to 5-10 chilies. That number will be sufficient to infuse the oil with chili flavor, just one of many wonderful flavors that combine in this dish.