Category Archives: Meat

Braised chicken with tofu skins

Braising is just about my favorite way to prepare chicken because it’s so simple and gets such great results. I’ve posted some braises before, like here for example, so braising isn’t new to this blog, however this is the first time … Continue reading

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Ground pork with fresh chiles and aromatic herbs

Here we have another Thai-inspired dish. Thailand is famous for recipes in which ground meat is simmered in a tasty liquid and finished off with plenty of fresh aromatic herbs. Called laarb (ลาบ), these dishes are simple to make and a … Continue reading

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Ground chicken with fresh basil and tomatoes

This simple yet flavorful recipe comes via Thailand. A more traditional Thai version would substitute holy basil (Ocimum tenuiflorum) for sweet basil (Ocimum basilicum). The former has a more peppery taste, while the latter is perhaps a little more fragrant. … Continue reading

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Simple everyday pork

The Chinese word for meat (肉, ròu) implies pork, demonstrating just how how central to Chinese cuisine it is. Pork is enjoyed in all kinds of ways: seasoned and air-cured into tasty bacon, stir-fried as a main dish, barbecued, or ground … Continue reading

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Long beans (长豆角) with chiles and bacon

This is the second TastyAsia recipe using long beans (长豆角, zhǎng dòujiǎo). The first is here. As I mentioned in the introduction to that recipe, long beans are a bit softer than regular green beans and they have a more intense “bean” … Continue reading

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Red-braised pork belly (红烧肉)

Red-braised pork belly (红烧肉, hóngshāo ròu) is such a common dish, and so simple, that I can’t believe it’s taken me this long to add the recipe to TastyAsia. Red-braising means braising meat in soy sauce and water or stock. Pretty … Continue reading

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Red braised chicken with lime, fragrant greens, and soybeans

This dish is my attempt to recreate another restaurant meal I had in Beijing. The actual recipe was made with rabbit and it was completely delicious. I had some trouble getting my hands on fresh rabbit tonight, so instead I … Continue reading

Posted in Braising, Chicken, Greens, Meat, Recipes, Soybeans, Stir-fry, Vegetables | 1 Comment

Green beans and pork in “fish-fragrant” sauce

To the Western ear, “fish-fragrant” sauce has a very strange name. Does it taste like fish? Does it smell like fish? No, not hardly. “Fish-fragrant” (魚香, yúxiāng) is the name of a sauce that comes from Sichuanese cuisine, originally developed to accompany … Continue reading

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Spicy braised chicken

This recipe takes a bit of time to make but it’s still very easy and unfussy. The overall taste is reminiscent of northern China, but with a bit of a spicy kick. Braised to a tender perfection, you’ll be able … Continue reading

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Bamboo shoots with bacon, chiles, and fresh basil

This is a home-cooked recreation of a Beijing restaurant dish. The restaurant in this case is another belonging to that great and rare genre, “Beijing creative.” Here is my version: And here is my poor quality, underexposed, out-of-focus, iPhone shot … Continue reading

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