From Revolutionary Chinese Cookbook: Stir Fried Smoky Bacon With Bean Curd

Back when I reviewed Fuchsia Dunlop’s new cookbook on Hunan cuisine, Revolutionary Chinese Cookbook, I promised to present several recipes from the book as an example of the fine riches that await the avid cook and reader. And I did present two recipes: Beef with Cumin and Peng’s Home-Style Bean Curd. However, two recipes are […]

Asian Ways With American Winter Greens, Part I

There is no better dish to eat in the cold, dead, dreary days of winter than greens. At least, I think so. For one thing, they are filled with vitamins, minerals and iron, and they are among the freshest of foods at this time of year, being as cold and snow do not really hamper […]

From Revolutionary Chinese Cookbook: Beef With Cumin

Cumin is one of my favorite spices; however, it is not a flavor one overwhelmingly associates with Chinese food. Rather, it is better known as an ingredient in Indian curries, Mexican braises and Mediterranean stews, so I was intrigued to see this recipe when I first got my hands on my copy of Revolutionary Chinese […]

From Revolutionary Chinese Cookbook: Peng’s Home-Style Bean Curd

This is actually the second recipe I cooked from Revolutionary Chinese Cookbook, but I am presenting it first because so far, it is my favorite. It is a simple dish, though it does require the extra step of deep-frying the tofu. However, the results are so very worth the extra time, trouble and mess that […]

Uber-Umami, Part II: Beef And Gai Lan with Ground Bean Sauce

So last week, when I posted my recipe for Pork, Tofu and Gai Lan with Ground Bean Sauce, Rose, who is now living in Taipei, (and thus should not have any trouble finding the uber-umami ingredient!) asked if she could successfully substitute chicken or beef in it, as she does not eat pork. With the […]

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