Monthly Archives: March 2014

Congee with salted duck eggs and soybeans

Congee, or rice porridge, is an extremely versatile dish with countless preparations in countless traditions. In some cultures, congee is served instead of rice at main meals, while in others, it is a breakfast dish or even a hearty meal … Continue reading

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Steamed fish, Cantonese style

This is the essence of comfort food: good flavors coming together in a quick and simple dish. Perhaps the only challenging part here is making use you have suitable equipment for steaming a whole fish. It’s easy enough to do … Continue reading

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Asparagus with ponzu sauce

Spring is just about here, and that means it’s time for fresh asparagus. I recommend blanching the cut spears for just about a minute, certainly no longer than that, and then cooling them in cold running water so that they … Continue reading

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