My laziness contradicts itself. When people hear that I make my own kimchi, they usually respond with “Wow! You make your own Kimchi?? I just get mine at the asian shop because I’m too lazy.” The irony is that I make my own kimchi because I’m too lazy to make the trip to the asian grocer’s. Hah! When you live in the countryside and the next Asian grocer’s is a train and bus ride away, you learn to either do without some things or you learn to make your own. Like kimchi and salted eggs. Even egg tofu! But that’s another post for another day. It’s about the eggs today.
Salted eggs are traditionally used in mooncakes, rice dumplings or even steamed by itself and eaten with porridge or congee. In the last couple of years though, there’s been a salted egg craze in Asia. I THINK it started with Liu Sha Bao, a steamed bun filled with a salted egg yolk custard and you can find it on most dim sum menus. While it wasn’t exactly a new dish, it suddenly got A LOT of attention and that’s when things started going out of hand. Salted egg dishes started popping up everywhere. From salted egg prawns to salted egg potato chips and salted egg croissants! There are lists of salted egg dishes for the brave and curious to try out. Continue reading 40 days and 40 nights – Homemade salted eggs
A friend of mine recently made a major discovery. She found a restaurant that serves a very spicy Szechuan chilli chicken. She loved it so much it was all she talked about for weeks and insisted that I go and try it out myself. So we made the two hour trip (yes, you read that right) to Zurich to have this chicken dish. After all, there is no distance too great for good food, am I right?
Usually when we think Szechuan dishes, we think Ma La; which is that numbing spiciness typical of Szechuan dishes and it’s Szechuan peppercorns that give it this flavour. Most Szechuan dishes you find in Europe are barely spicy, let alone numbingly so. So it was very satisfying to finally have a Szechuan dish in Switzerland that actually had the Ma La factor. Continue reading Going Numb – Szechuan Chilli Chicken 干锅鸡丁
Did you know that the Chinese celebrate the New Year for a whole fortnight? Fifteen days to be exact. So technically, I’m not too late in wishing everyone a very happy, healthy and prosperous year of the goat.
With the new year comes new life. And in this case, literally. One of my best friends is expecting her first child in mid-April *YAY!!!* As a first-time mum, she naturally has a lot of worries and concerns about how she’s going to cope when the baby arrives. One of her biggest immediate concerns is not being able to find someone to help her with her confinement. For my non-chinese readers who are wondering what she’s being punished for, she’s not. Though it can sometimes feel like you are being punished. Confinement is the chinese practice of Continue reading Solitary Confinement – Brandy Chicken with Wood Ear and Goji Berries 鸡酒
Did you get the title? If you’ve ever heard Chinese New Year Songs, you would most definitely get it. The Chinese New Year is in two days!! *Gasp* Where did the time go? I haven’t even started spring cleaning yet. Haha! Like I spring clean……It’s like you don’t know me at all. I do cook though. Honestly, that’s about all the CNY celebration I do around here and I’ve already started. Continue reading Dong dong dong qiang – Chinese Carrot Cake 萝卜糕 Lor Bak Gou
What’s more comforting than a piping hot meal on a cold winter day? I can’t think of much else. Except maybe hiding under the covers with all four seasons of Game of Thrones (What can I say? I caught on late). Comfort food is still top on the list though; and I have a very very long list of comfort food. From Chicken Curry to Beef Rendang to Chili fried Pork Belly. Have you ever noticed, how what we considered comfort food is almost always what we grew up with?
Continue reading Overdue – Steamed Pork Dumplings