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Monthly Archives: January 2013
Salmon
I’m naming this recipe just salmon, because it’s so simple that it seems silly to give it a complicated title. Although if we wanted to be all complicated, we could call it Fresh-catch Atlantic salmon glazed with Shaoxing rice wine, … Continue reading
Posted in Baking, Fish and seafood, Recipes, Salmon
6 Comments
Chiu Chow chicken with fried basil
On the eastern edge of Guangdong province, near the coast, lies the city of Chaozhou, the ancestral home of the Chiu Chow people. The Chiu Chow were seafarers are now widely distributed as far away as Taiwan and Hong Kong. … Continue reading
Posted in Chicken, Recipes, Stir-fry
Tagged Asia, Asian food, chicken, China, chinese food, Chiu Chow, Chiu Chow chicken, fried basil, fried herbs, Sichuan peppers
2 Comments
Mapo doufu (麻婆豆腐)
Legend has it that there was an old lady (婆, pó) in Chengdu who was once afflicted with some kind of disease such as leprosy or smallpox, and thus disfigured with pockmarks (麻子, mázi). She lived on the outskirts of the … Continue reading
Posted in Meat, Pork, Recipes, Stir-fry, Tofu, Vegetables
Tagged Asia, Asian food, China, chinese food, ma po tofu, mapo doufu, mapo tofu, Sichuan, Sichuan peppers, Sichuanese food, tofu
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Burmese eggplant curry
The first eggplant recipe I posted on this blog was a Sichuanese dish. Now it’s time for another take on eggplant, this time from Burma. As you move southwestwards from Sichuan Provence, the mountains of the Tibetan Plateau of China eventually give … Continue reading
Posted in Curry, Eggplant, Meat, Pork, Recipes, Vegetables
Tagged Asia, Asian cuisine, Asian food, Burma, Burmese cuisine, Burmese curry, Burmese food, China, Chinese cuisine, chinese food, curry, eggplant, eggplant curry, pork, shrimp, shrimp paste
4 Comments
Stir-fried spinach with shrimp paste and Thai peppers
Here’s another easy and comforting recipe. I served it alongside a braised pork dish, and the spiciness of the spinach contrasted quite well with the natural sweetness of the pork. Begin with lots of fresh spinach, about a half-pound per … Continue reading
Posted in Recipes, Spinach, Stir-fry, Vegetables, Vegetarian
Tagged Asia, Asian food, chiles, China, chinese food, Chinese stir-fry, shrimp paste, spinach, stir-fry, Thai chiles, Thai peppers, wok
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