Adventures in a Chinese- American Kitchen
Category: Meats
Hi!!! I'm back. We're a week away from March, which means spring is just around the corner! The days seem to be getting warmer; however, that's not saying much considering 5/7 days next week are expected to below freezing. Even though the weather isn't cooperation, there's always room for wishful thinking, right? It's time to … Continue reading Recipes to Spring Forward
As promised, I'm back with a recipe today! This morning, we went to the wet market and found... Cod head! I've roasted salmon head and literally can't resist it in restaurants, but this is something new. I HAD to try it. It's simple and SOOOO delicious! So, let's get roasting! Ingredients 1/2 large cod head (around … Continue reading Oven Roasted Cod Head
Hi!!! School's officially kicking into high gear, but things aren't too crazy yet. So.... I actually had the time (and motivation) to cook! By coincidence, we ran out of meat so my mom spent a good morning picking up some groceries. She came back with the usual pork bones, spare ribs and beef shank, but … Continue reading Oven Roast Salmon Head
Hello! I'm two weeks into school and cruising along. Speaking of cruising, our driver, Mr. Yu, was cruising along the wet market when he saw insanely cheap and insanely fresh blue crabs. A phone call and a short wait later, 9 of them arrived at our kitchen. My first thought was to steam them, but … Continue reading Grilled Blue Crabs
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
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
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!!!! It's been a while since I last posted a recipe, so I thought it would be nice to start doing that again. Right? As the title says, today's recipe is for "marinated beef tendon". Sounds strange? Not really. I've already thrown around the term "marinated meat" （卤肉in Chinese）in a few previous posts. It refers … Continue reading Recipe Post: Marinated Beef
Hi!!! Long time no see. Last week, I was in Beijing for the 23rd annual BEIMUN conference. The conference was AMAZING. We got to stay in the Crowne Plaza, pretty much all my friends in MUN went and I got best speaker in my comittee. Unfortunately, our plush surroundings and limited time prevented us from doing … Continue reading Braised Lamb
Hi!!! Winter is really in full swing now. Shanghai is down to only a few degrees Celsius and everywhere I walk, people are wrapped in thick, down stuffed coats. What do we do when the weather gets cold? Well in China, we put on our long johns (no kidding), open the air purifiers and cook some lamb. We … Continue reading Sweet and Savory Braised Lamb Chops （红烧羊排）
The Red-braised Twinkie 