Hot and Sour Soup – 酸辣湯

Hot and Sour Soup is a regional cuisine of Beijing and Sichuan known for its complex taste with both spicy hot and sour.  This soup is usually considered a healthy option at most Chinese establishments  made with tofu, wooden ear fungus (木耳) and bamboo shoot, seasoned with spice vinegar and chili oil.  There is a…

Lion’s Head Meatballs 紅燒獅子頭

A Shanghai specialty, Lion’s Head meatballs are made of simple, humble ingredients—namely pork and vegetable.  There are two versions of this dish in China. One is served in a rich, dark brown sauce; the other in a lighter broth with vermicelli noodles.  This is a well-known holiday recipe for example Chinese New Year. The round…

Soy Sauce Chicken 玫瑰豉油雞 (又名桐子油雞)

Soy chicken is a Chinese classic dish in every corner of the world.  It is one of the most important “Fast” take out items for working people when they don’t have time to cook. Soy sauce chicken is a northern Chinese dish. It is made of chicken that is cooked with soy sauce. There is…

Sweet and Sour Wonton 糖醋餛飩

Wonton is a Cantonese comfort food classic.  In a straight translation, the meaning is “swallow a cloud”.  It suppose to be small enough so you can swallow it in one bite.  You can serve wonton with soup, or deep-fry.  If you serve wonton with soup, you can use pork, shrimp or a combination of the…

General Tso Chicken – 左忠棠雞

General Tso’s chicken is a sweet, slightly spicy, deep-fried chicken dish that is popularly served in most Chinese and Asian themed American restaurants. The American Chinese dish is most commonly regarded to have been derived from Hunan湖南cuisine ( a very hot and spicy regional Chinese cuisine usually comes with a thick sauce) The dish or…

Sous Vide Roasting Chicken

Since I started to use the Sous Vide precision cooker, my chicken is juicy and tender than ever!  The WiFi feature of my cooker allows me to control the starting time and finishing time even when I am not in the kitchen.  Dinner is ready the moment I arrive home! Note: Don’t buy chicken larger…

Sous Vide Strip Loin (New York) Steak with Herb Butter and Rosemary

Sous-Vide; French for “under vacuum”)is a method of cooking in which food is sealed in airtight plastic bags then placed in a water bath or in a temperature-controlled steam environment for longer than normal cooking times—96 hours or more, in some cases—at an accurately regulated temperature much lower than normally used for cooking, typically around…

Vietnamese pancake (banh xeo)

I was in Vietnam recently traveling from Ho Chi Ming City (Saigon) all the way up to Hanoi (Hoi An, Hue, Halong Bay).  Took two cooking classes, one in Ho Chi Minh City and one in Hoi An (Tra que organic farm) Here is the recipe and a demo video how to make the most…