Adventures in a Chinese- American Kitchen
Month: October 2016
There is no use downplaying the significance of rice to Chinese cuisine. As one anthropologist put it: “Rice is life”. Although a majority of Chinese people no longer depend on wet rice agriculture for subsistence, no Chinese meal is complete without a bowl, or three, of polished white rice. Let me make this clear: I … Continue reading Why I Hate White Rice
In my previous post about my recent trip to Xiang Tan, I mentioned that the pork trotters were AMAZING. Thus, it is only proper that I share the recipe Ingredients 1 -2 pork trotters, preferably the front ones, diced Unground spices (Chinese Cinnamon, Bay leaves, star Anise cloves) Ginger, cut into wide, thin slices salt, … Continue reading Recipe Post: Steamed Pork Trotters （香蒸猪蹄）
Hi!!! The past week was China's National Holiday, so I've been chilling. Not at home, at my grandparents place. National Holiday is like China's July 4th. On October 1st 1949, Mao Zedong proclaimed the People's Republic of China after defeating Chiang Kai Shek's nationalist government in one of the longest civil wars ever. Anyways, we … Continue reading National Holiday!!
The Red-braised Twinkie 