It’s All About The Chew: Sichuan Dry-Fried Beef

And you thought I had abandoned Chinese cookery, didn’t you?
Ha! Nothing of the sort. Just because I have started doing research on recipes from along the Silk Road for work, doesn’t mean I am going to permanently turn my back on my greatest culinary love. No–I just have to multi-task!
Morganna, who has been home from […]

Fun With Chow Fun

Chow fun is a transliteration from the Cantonese, which means “stir-fried rice noodles;” the Mandarin transliteration would be “chao fen.” It does not have anything to do with the English slang word, “chow,’ meaning “food” and “fun”, meaning “fun.” No, it does not mean “food that is fun,” though I do think it is fun […]

The Not-So-Secret Secret Ingredient To Roast Pork Noodle Soup

Zak and I were sitting with Kat, all of us with a bowl of roast pork noodle soup in front of us (well, Kat had noodles with minced up bok choy, finely minced roast pork and a bare dribble of soup in her bowl) and we were eating happily.
Zak looked up thoughtfully from his […]

A Noodle Shop Classic: Roast Pork Noodle Soup

In many cultures around the world, a steaming bowl of noodle soup is the next best thing to a mother’s embrace. Noodle soup can be spicy or mild, filled with vegetables, or meat, or seafood or tofu, or made of just broth and noodles–it can be simple and stark, or elaborate and dressed to the […]

Making Basic Chinese Chicken and Pork Stock

Normal people have cookouts on Labor Day weekend. They gather around the grill with their buddies for a day of beer, beach volleyball, and burgers.
At least, that is what most folks did when I was growing up.
I have long since given up on pretending to be normal; everyone who knows me terms me what […]