I’m sure we’ve all faced the same dilemma, as I often encounter, of what to do with Chinese takeout leftover rice. Do we save it or throw it out? I’m always reminded of starving children in China whenever I tip the classic paper carton over the garbage pail, before hastily reversing my action. Invariably I [...]
My neighbor, Kim, had a revelation the other night while observing me make a stir-fry of blooming chives with tofu. She noticed while I spent a bit of time chopping and preparing the ingredients, it only took me about 10 minutes to finish the dish stir-frying it.
We both discussed how in this case preparation work [...]
I was in Chinatown last weekend shopping for Chinese provisions to bring back to Harlem. To my delight I noticed that dong sun (冬筍), or winter bamboo shoots, are in season. Winter bamboo shoots are one of the prized vegetables, along with dong gu mushrooms (冬菇 or winter mushroom) eagerly awaited in markets [...]
I grew up in a rather suburban residential neighborhood of Singapore in the 1960’s. Our home sat on a hill up from a main thoroughfare. The vicinity is devoid of any commercial establishments but for a little dry goods store three quarters way down the hill. I often frequent the store for two reasons. One [...]
I don’t understand why Hong Shao Rou (紅燒肉) is never on a Chinese restaurant menu in America. Maybe it is simply just too exotic or “home style.” But ask any Chinese person and they can tell you stories of grandmother’s Hong Shao Rou. Family recipes are often guarded secrets, and only passed down within the family members through generations.
Photography by Ron Boszko
I am writing a food blog! This is a big change for my home “cooking career.” I’ve enjoyed fine food and cooking all my life. I’ve cooked for and entertained my family and friends for years. Up till now that’s how I view my cooking for the most part: as entertainment. I’ve never really considered [...]
