Adventures in a Chinese- American Kitchen
Category: Soups and Appetizers
Another day, another recipe! My parents got some kimchi and tofu before the Asian store closed, and I decided to dip into the precious Asian stores. I must say, it was 1000% worth the splurge. Ingredients 1 package (16oz) firm tofu, cubed 1 large onion, sliced 1 cup kimchi, chopped 6 cups chicken stock 3/4 … Continue reading Recipe Post: Kimchi Tofu Stew
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
Hi!! Sorry, no adventure today 😦 But... I have a cool recipe! I LOVE onions, so much so that I always ask for 3 orders when getting a salad. Well, last week, the place ran out of onions, so they offered me pickled onions. Why not! Best decision EVER. That got me thinking- I can … Continue reading Recipe Post: Pickled Onions
Hi!! I know it's summer, but sometimes irresistible opportunities just come up. Case in point, I waltzed into the supermarket and found fugu! Fugu aka blowfish is an adventurous delicacy popular in Japan and parts of southern China. It's prized for its delicate flesh that resembles silk and collagen rich pouch that's contains a burst … Continue reading Recipe Post: Rich Fugu Broth
Hi!! I know I'm on break, but I'm so proud of this recipe I couldn't resist sharing it. But first.... I GRADUATED!!!! (officially) Well, onto the food! Bone broth is all the rage now. It's full of collage, vitamins and minerals, which makes it a practical miracle food for improving digestion, hair, skin and more. … Continue reading Recipe Post: Upgraded Singapore Style Bone Tea (Bak Kut Teh)
Hi!!! I hope everyone enjoyed the pickled radish last week. This week we continue the pickling journey with something a bit more exotic: Chinese Lettuce Stems. Pickling lettuce stems aren't any more complicated than the Daikon, but there are a few tips to keep in mind: Choose stems that feel heavy for their size. … Continue reading Recipe Post: Pickled Chinese Lettuce Stems
Hi!!! Temperatures are finally dropping here in Shanghai. Honestly, it worries me that temperatures still go above 20C mid- November, but I'm not complaining. Traditionally, dropping temperatures mean the pickling jars come out. Greenhouse tech pretty much eliminates the need; however, pickles are delicious no matter what time of year. In the spirit of the … Continue reading Recipe Post: Sweet Pickled Daikon
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）
Guess what..... yep, my last exam , Trig, was on Friday. I'm FREEE!!!!!!!!!!!!!!!!!! With that said, onto the food This post is 40 days in the making. Behold....... Salted Duck Eggs!!!! Check these babies out Salted duck eggs are a common delicacy in China. They are basically duck eggs marinated in salt water for a … Continue reading Salted Duck Eggs （咸鸭蛋）
Hi!!! My taste buds and stomach have been very happy lately. Why? Well, a few days ago, my driver (aka Shanghai food expert) went to the market and got us fish. Finally, FISH!!!!! I had literally been waiting the entire winter for fresh, "inseason" fish. Needless to say, I was excited. For most of the … Continue reading Yellow Croaker and Clover soup （黄鱼草头汤）
