• 
• • Home
  • Recipes
  • Series
  • Shop at Red Cook
  • About

• Archives

  • ▼2010 (8)
    • ▼March (1)
      • Not Your Grandmother's Chicken Soup
    • ▶February (4)
      • Welcome the Year of the Tiger with "Big Basin Meal"
      • Braised Abalone for Chinese New Year
      • Chinese New Year Resolution: Stop Avoiding Lard
      • “East Meets East” with Crisp-Fried Mushrooms
    • ▶January (3)
      • Aw Shucks! Oysters for Valentine’s Day
      • Help Haiti
      • The Great Chinese Culinary Divide
  • ▶2009 (30)
    • ▶December (2)
      • Last Minute Dumplings to Ring in the New Year
      • “Little Tiger” Christmas Cookies
    • ▶November (3)
      • Pumpkin Bowl and Thanksgiving
      • Haw: Sweet and Sour Treats, Food and Medicine
      • Uncommonly Delicious Beet Puffs
    • ▶October (3)
      • Cooking Sustainably with Mussels
      • Durian… "Like Eating Sweet Raspberry Blancmange in the Lavatory"
      • Save Your Favorite Red Cook Recipes on Springpad
    • ▶September (2)
      • Commercialization of the Moon Festival
      • The Yong Tau Foo Stuffing Mystery
    • ▶August (4)
      • Foodbuzz 24, 24, 24: Cutting Edge Chinese Food at Singapore’s Majestic Restaurant
      • From Dishwasher to Master Chef: A Visit with Chef Yong Bing Ngen
      • Quenching Your Thirst in the Tropic
      • When Sweet, Salty, Sour and Bitter are Just not Enough
    • ▶July (5)
      • Andrew Coe - The Interview
      • Andrew Coe Explains American Chinese Food
      • Summer Cooking with Fresh Lychees
      • Dalia Jurgensen’s Spiced Life
      • Beggar's Chicken, Clay, Grill!
    • ▶June (2)
      • Red Cooked Pork for Lunch Anyone?
      • Classic Crab Soup Refreshed
    • ▶May (2)
      • Secret of the Zongzi
      • Lily Bulbs: Westerners Plant Them, The Chinese Eat Them
    • ▶April (1)
      • Eggland’s Best Caramel Ginger Soufflé
    • ▶March (2)
      • Winter Bamboo Warms the Heart
      • Red Cooked Pork Redux
    • ▶February (2)
      • Egg Dumplings, Comforting Food
      • Making Fish Paste at Home
    • ▶January (2)
      • Foodbuzz 24, 24, 24: Chinese New Year Hot Pot Dinner
      • Celebrating New Year with “Sticky Cake”
  • ▶2008 (64)
    • ▶December (3)
      • Bi-Coastal Chinese Food and Wine Pairing (Continued)
      • Bi-Coastal Chinese Food and Wine Pairing
      • Dumplings & Dynasties – Serving the Banquet
    • ▶November (5)
      • New Use for Thanksgiving Pumpkin
      • Dumplings & Dynasties - Before the Storm
      • Interview with Mitchell Davis of the James Beard Foundation
      • Can Chinese American Restaurants be Upgraded
      • The James Beard Foundation Gala Dinner
    • ▶October (5)
      • Teach a Man to Make Sweet and Sour Tilapia
      • The James Beard Foundation Celebrates Chinese Cuisine
      • Boiled Peanuts and a Movie
      • Foodbuzz Publisher Community Launches
      • Curiously Delicious Bran Dough
    • ▶September (7)
      • The White Rabbit Candy Incident
      • Foodbuzz 24, 24, 24: Mid-Autumn Festival Banquet
      • Why I’ve Been Making Mooncakes
      • "100 Chinese Foods" from Diana
      • Full "Moon" Mooncakes
      • Making Mooncake with Love
      • Long Beans at Their Best
    • ▶August (3)
      • It’s a Flask, It’s a Vegetable, It’s Bottle Gourd!
      • Random Facts Meme from Bron
      • Cool as a Cucumber
    • ▶July (4)
      • Pairing Wine with Chinese Food: Match Flavors Not Just Ingredients
      • Pairing Wine with Chinese Food: Challenging the Experts
      • Slaughter on Slaughter Beach
      • Yummy Mummy Got Some Love, I Got an Award
    • ▶June (4)
      • Twice Cooked Pork and Garlic Shoots
      • Chinese Recipe Deal Breakers?
      • Refreshingly Cool Mango Pudding
      • When is a Sauce Not Really a Sauce?
    • ▶May (2)
      • Head into Summer with Drunken Chicken
      • Beyond Bok Choy: Other Shades of Green
    • ▶April (8)
      • Red Cooked Beef, It’s What’s for Dinner
      • Top Ten Red Cook Pictures
      • Spring in Harlem, Asia Society, SH and Facebook
      • Stock Clarity
      • Jennifer 8. Lee - The Interview
      • In Search of "Food Roots" with Jennifer 8. Lee
      • Oh My God - It's Still Alive!
      • What is This Tool?
    • ▶March (8)
      • Bittman and the Fermented Black Beans
      • Dinner and a Shattered Platter
      • Stir-fry Fortnight V – Dry Wok Stir-fry
      • Pretending to be Garlic, Not
      • Stir-fry Fortnight IV – Moist Stir-fry
      • Stir-fry Fortnight III – Plain Veggie Stir-fry
      • Stir-fry Fortnight II – What Ingredients?
      • Stir-fry Fortnight I – The Meaning of Stir-fry
    • ▶February (9)
      • The Four Erroneous Schools Of Chinese Cooking
      • Bloomin’ Chinese Chives
      • First Full Moon and Tangyuan
      • Red Bean Paste and Meringue?
      • The State of Chinese Food in America
      • Pretty Pink for Valentine’s Day
      • Chinese New Year Banquet
      • Anatomy of a Chinese Banquet Menu
      • Chinese Cooking Starter Kit
    • ▶January (6)
      • Remedy for Leftover Rice
      • How Long Does It Take Anyway?
      • Double Winter Delights
      • Seng Hock Market
      • Hong Shao Rou (Red Cooked Pork)
      • The Namesake

• Feeds

  • Entries RSS
  • Comments RSS
• 

Topical Series

• Dumplings & Dynasties 2008

• Stir-Fry Techniques

• Stock Making

• Wine Pairing with Chinese Food

• Accolades

  

• Search

• Red Cook What?

  • Blog Name Explained
  • Kian's Chinese Cooking Starter Kit
  • Cooking Time Explained

• Recent Posts

  • Stir-fry Fortnight I – The Meaning of Stir-fry
  • Pairing Wine with Chinese Food: Challenging the Experts
  • The James Beard Foundation Celebrates Chinese Cuisine
  • Stock Clarity
  • Stir-fry Fortnight II – What Ingredients?

• Recent Comments

  • Internet4Doctors on Stir-fry Fortnight II – What Ingredients?
  • Tuty @Scentofspice on Not Your Grandmother’s Chicken Soup
  • Wandering Chopsticks on Not Your Grandmother’s Chicken Soup
  • Kian on Stir-fry Fortnight III – Plain Veggie Stir-fry
  • Geoff on Stir-fry Fortnight III – Plain Veggie Stir-fry

•  

• Fortune Cookies

  Awards Bamboo Shoots Banquet Books Chicken Chinese New Year Chinese Restaurant Clay Pot Cold Dishes Desserts Dining Out Discovery Dumplings Eggs Fish Gluten Health Lamb mango Meat Menu Mushrooms News Opinion Pantry Pastries Pork Poultry Red Cooking Rice Dishes Seafood Singapore Snack Food Soup Spring Steaming Stir-frying Stock Stories Sweet Dishes Techniques Tools Valentine's Day Vegetables Wine

•  Facebook Fan Page

  Red Cook on Facebook

• Google Friend Connect

• Follow @redcooking on twitter

  • @kathygori thanks for the #FF love 03:08:10 AM March 13, 2010 from webin reply to kathygori
  • How to survive a Chinese banquet with a restaurant full of teachers? Lots of wine. What I'm doing tonight. 09:58:20 PM March 11, 2010 from web
  • RT @weinterrupt Lady Gaga Stripped For Own Safety | We Interrupt http://tinyurl.com/yejhbbq 09:54:57 PM March 11, 2010 from TweetMeme
  • @TheYummyMummy @JenniferPerillo Peanuts just come out of the oven. Can't wait to cool down. 11:43:13 PM March 10, 2010 from webin reply to TheYummyMummy
  • @TheYummyMummy @JenniferPerillo AC Powell and 146th St for the truck guy. He's got lots of "Southern" stuff. 11:28:03 PM March 10, 2010 from webin reply to TheYummyMummy

• The Kitchen God's List

  • A Good American Wife
  • A Tiger In The Kitchen
  • Appetite for China
  • Asian Food Gallery
  • Asian Grandmother's Cookbook
  • Bitten
  • Cha Xiu Bao
  • Chez Pim
  • Chez What?
  • Chubby Hubby
  • Dave’s Cupboard
  • Eat. Drink. Memory.
  • Eating Asia
  • Food Gal
  • Gourmet Fury
  • Hungry Mouse
  • It’s Not You, It’s Brie
  • Jacqueline Church
  • Kate in the Kitchen
  • MattBites
  • My Spiced Life
  • New Asian Cuisine
  • No Recipes
  • Rasa Malaysia
  • Simmer Till Done
  • Steamy Kitchen
  • World to Table
  • Yummy Mummy Cooks Gourmet
  • Zen Can Cook

• The Mandarin's List

  • ChinaSMACK
  • Local or Express?
  • Shanghaiist
  • Shanghailander.net
  • The Winery
  • Wondering Whale Scapbook
  • ZOQY