This Braised Pork-Belly dish, or 紅燒五花肉 , is a Keto-Friendly variation on the classic Dong Po Pork. A rich spice blend replaces the sugars.Read More →
Saijan aka Drumsticks
The curious looking vegetables you see above are, for fairly obvious reasons, popularly known, in English, as drumsticks. I have seen many, many recipes using these over the years, but it took many years for me to try it because they have not yet gained much of a foothold in North America. As yet. If you are able to source these locally, it is well worth trying out this interesting ingredient.Read More →
Zha Cai – Sichuan Preserved Vegetable 四川榨菜
Zha Cai, or Sichuan Preserved Vegetable, is a spicy Sichuanese specialty featuring a type of mustard stem pickled by packing it with salt, garlic and chili. It is a very versatile pantry ingredient that packs a powerful flavor punch and can be added to soups and stews, as well as steamed or stir-fried dishes.
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How to Cook Octopus, or 八爪鱼
The above picture shows a large Octopus reposing on ice at my local fishmonger’s. For many, the prospects of preparing and cooking one of these beasts can be quite daunting but, really, there is no need to be hesitant. The larger ones take a little bit of work to tenderize before they can be used in dishes but, after that, the flesh is one of the sweetest and most tasty of seafoods.Read More →