Adventures in a Chinese- American Kitchen
Author: annathetwinkie
Hi! One of my goals for the new year was to cook or test a new recipe at least once a month. This week, I decided to honor that commitment with this recipe: Beer Marinated Squab*. I wanted to replicate the perfectly crispy, succulence of a perfect dim sum roast pigeon, but with a beer … Continue reading Beer Marinated Roast Squab
As promised, I'm back for the second installment of Decoding Chinese Food. If you didn't get to see last week's post.. Click Here. This week, I'll talk about possibly confusing cooking methods and oddly named dishes. Cooking Methods Many of the most common or famous Chinese cooking methods can be confusing. 红烧（Red Braised) In the west, … Continue reading Decoding Chinese Food Pt.2
Hi!!! It's officially the New Year, well it's been for about a week. School started last Tuesday and nothing's been too busy. Last post, I wrote about my disappointing experience at Chow Kee Dim Sum and I realized that I made a few mistakes reading the menu. This week, I'll decode some of the most … Continue reading Decoding Chinese Food Pt.1
Hi!!!! Chinese New Years break is over so I'm finally back in school! Technically it ended yesterday, but the teachers had professional development so students got the day off. I decided to take advantage of my day off to try another new restaurant at the Kerry- Chao Kee Dim Sum. This choice wasn't random; this … Continue reading Chao Kee Dim Sum （潮记1975点心- 嘉里城）
HAPPY NEW YEARS!!!!!!!!!!! Last night in Shanghai was New Year's eve. Usually, I would be at my grandparent's place, like last year, but we stayed this year. My aunt arrived back from vacation in Japan two days ago, so we invited them for a New Year's feast at our place. Thus, this year's dishes … Continue reading Happy Chinese New Year!!!!!
Not too long ago, my aunt went back to her home town and came back with some beautiful, homemade firm tofu. We decided to take full advantage of this amazingness and turned it into this simple, yet delicious dish: Ingredients 200-250g bok choy, chopped 200-250g firm tofu, sliced fairly thickly salt stock or water ginger, … Continue reading Stirfried Bok Choy with Tofu
Fat Choy, or 发菜, is a traditional New year's food, at least in the Zhejiang area. It's a type of alge and its Chinese name is homophonous with get rich (发财). It consists of countless thin strings and is flavourless; however, the intertwining of those fibers makes it a flavour sponge.... Soooo good. It's great … Continue reading Fat Choy with Mushroom and Bamboo Shoots
Chinese New Years is coming up!!!! It's the year of the Rooster, and my dad is a rooster! Usually, we (or at least I) would go to my grandparent's place. Unfortunately, this year we can't go. Luckily, my grandparents picked up the slack. They sent a box with smoked meat, local fish and 3 soft … Continue reading Turtle Soup （甲鱼汤）
Hello!!! I know I talk a lot about school (Ap World , AP Euro, MUN), but to be honest, I have a whole lot of free time. With this free time, I've been doing quite a bit of "recipe research". I've come up with a few, except, my kitchen is not the most experiment friendly. … Continue reading Braised Ham Hock with Pickled Mustard Greens
Hello!!! This weekend, I didn't really have much schoolwork to do, so my mom and I thought it would be a good idea to have a girls' day out. Usually, we would go to some touristy place like LuJiaZui, but the Pudong Kerry Parkside, only 2km from our house, opened some new stores recently. We had … Continue reading Golden Old Village at the Kerry （金古镇-嘉里城店）
The Red-braised Twinkie 