See these white bean sprouts? Think I got them this way? Nuh-uh. I just spent the better part of an hour tailing them so they look nice and healthy. Because no one likes biting into a mouthful of ho fan, crunching on that sprout, and then suddenly encountering a rotten beany […]
Dried mushrooms are a must in every Asian pantry. There are many kinds to choose from, the most common one being the dried Chinese black mushrooms shown here. Regardless of which dried mushroom you are using, make sure you calculate rehydrating time into your prep time before you begin the recipe, this way […]
My kids helped me organize my spice jars 2 days ago. These are for my Indian spices that I buy in bags (can’t find them in those itty bitty spice jars) — so I used quart-size mason jars for them, which were unbelievably inexpensive at $5.49 for a dozen jars at a local closeout […]
These beans, like a star waiting behind the wings, is the pungent character in productions such as the one in my previous post. They cast a somewhat winy flavor on a dish and usually make their appearance with garlic in the supporting role. They are used all throughout China but particularly in Southern […]
Velveting is a procedure in Chinese cooking where pieces of seafood, meat or poultry are marinated in a protective seasoning/coating which often includes cornstarch, egg white and oil. The objective is similar to that of oil-blanching or water-blanching — two techniques that are also used in Chinese cuisine. Velveting ensures that […]
Living where we are right now, it is difficult to find good Asian noodles without traveling a couple of hours at least to the nearest Asian store. I could whine and complain all day about this (and sometimes I do), or I can make me some Asian noodles when the mood hits. What […]
There are many versions of garam masala. Use the freshest spices available to you and store in an airtight container, where it will last a few months.
1 tablespoon whole black peppercorns
2 tablespoons cumin seeds
4 tablespoons coriander seeds
2 1/2 teaspoons cardamom seedpods (to make about 2 teaspoons cardamom seeds)
4 3-inch cinnamon sticks
1 teaspoon whole cloves
1 […]
Thai curry pastes are great little things to keep on hand. They require quite a bit of work in the beginning, but they’re like a gift that you give yourself. Once the work is done, it keeps on giving: store it in the freezer or refrigerator, and on a busy evening when […]
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