A Cantonese Kitchen Classic: Char Siu

Char siu–Cantonese style roast pork–is a classic staple of the southern Chinese kitchen. But it is a staple that is not often made at home. Most Chinese home kitchens lacked (and as I understand it, still lack) an oven because ovens require a great deal of fuel to heat properly. So, instead of everyone in […]

IMBB: Use Your Noodle–Lo Mein

Lo mein is a popular dish in Chinese-American restaurants, and sometimes it is quite good. Meaning “stirred noodles,” it is generally made by stir-frying a topping of some sort–meat, tofu, vegetables, with some sauce made from thickened broth seasoned with wine, soy sauce and sesame oil. All too often, in restaurants it is a travesty […]

Hillbilly Fried Rice

So we come to it. The fusion dish to end all fusion dishes.

From The Fifth Taste: Hillbilly DeLuxe Dinner

Alright, it’s true: multiple award-winning chef Bradley Ogden, the originator of this dish did not call it Hillbilly DeLuxe Dinner. That right there is my very own nomenclature. But, I figured that since I fiddled with his recipe, which I found in The Fifth Taste, to the point of substituting no less than five ingredients […]

Easy Chicken and Noodles for an Uneasy Stomach

Comfort food calls to me after surviving a bout of stomach virus. However, during the recovery from a viral attack is not the best time for me to take on cookery that requires an all day effort like many comfort foods do. The original of this recipe goes all the way back to my paternal […]

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