Tag: chinese
-
Green Onion Pancake – 蔥油饼 – cōng yóu bǐng – Version #2
Well well. melonoat is still alive! it’s been a long time folks, but it’s worth the wait. I’ve spent my precious Saturday working on this post for you. This version of green onion/scallion pancakes is my uncle’s. He actually used to own and operate a restaurant in Taiwan selling this stuff! I learned this […]
-
Turnip pastry (蘿蔔絲餅)
I love eating these tasty, flaky, savory turnip pastries. You can often find them in the Chinatown bakeries just waiting to be eaten. But nothing comes close to a freshly baked pastry still steaming when you take that first bite. *drool* One of my mom’s friends, Johanna would often make these when I visit my […]
-
Golden Eggs (黄金蛋）
I love eggs. It doesn’t matter how it is cooked or prepared…over easy, poached, scrambled, hard boiled, soft boiled.. you get the point. To make these golden eggs, you will have to practice a few times to get the timing of the eggs just right. But when you do, the eggs are hardboiled, with a […]
-
Chinese “gnocchi” and stew: 貓耳朵
I first had this dish when my grandma came one year from Taiwan to visit … The literal translation for 貓耳朵 (pinyin: mao1 er3 duo1) is “cat ear”.. but don’t worry no cats are harmed in the making of this dish. The rolled flour dumplings look like cat ears, which is what the name of […]
-
Loofah Squash [Si Gua] （絲瓜）
My grandma introduced me to this vegetable when I went to Taiwan one year… and if you were wondering, it really is the same loofah that you use to scrub your back in the shower! But it tastes delicious and is a great light vegetable to eat. So easy to make too… Ingredients: 2 loofah […]
-
Chinese vegetable: On-Choy, 空心菜
My favorite vegetable is the Chinese dish 空心菜 (pinyin: kong xin cai) or in Cantonese, On-Choy. The literal translation is hollow heart vegetable. It totally makes sense once you take a look at the green stems…which are hollow on the inside! I always ask for this dish in any Chinese restaurant- even if its not […]
-
Chives, Tofu and Pork Stir Fry (韭菜豆干肉絲)
This is a quick and easy stir fry dish with very few ingredients and makes for a quick meal. Every time I go to a Chinese restaurant I love ordering a dish similar to this. I love the combination of chives, tofu and pork. Yum. So here is my interpretation of the dish. The measurements […]
-
Five Spice Pork / Lu3 Ro4 Fan4 [滷肉飯]
This is one of my favorite Taiwanese meals (滷肉飯). Usually it takes hours to simmer, but I’ve got it down to less than an hour. Just make a pot of rice (or if you have a Zojirushi rice cooker, just set it for when you get home from work), make this.. and viola- Taiwanese dinner! […]
-
Pickled Mustard Greens (雪裡紅) or xuělǐhóng
Xuě lǐ hóng is pickled chinese mustard greens and is a vegetable that pairs really well with the stewed pork and rice dish (lu rou fan). You can also just cook and eat this with any other meat dish, or if you are feeling vegetarian, you can steam some buns (man tou) and use this as […]
-
Chinese style spicy tendon [麻辣牛筋]
Ok, this may be a little “out there” for some of you, but for that small group of you that likes tendon, this is for you! For me, the tendon is always one of my favorite parts of eating pho! It may take some getting used to, but once you like it.. oh you like […]