Fried Rice is a staple dish in many Chinese households- it’s an extremely flexible recipe that can accomodate many different types of meats and leftovers.
I’m not usually a fan of making dessert as the recipes usually have to be extremely precise and don’t allow for much improvization. I like bread pudding because the recipe is pretty forgiving and allows for a lot of different customizations.
Beef and Broccoli is a staple “American Chinese” dish, and while it’s not terribly authentic, it is a quick and tasty dish that highlights the stir-frying technique commonly associated with Chinese style wok cooking.
This is a light pasta dish with no sauce, but flavored through bacon fat, and bright summer vegetables.
This is a great homestyle chinese recipe that can use any leftover poultry bones. The mustard greens provide a great texture and crunch and a sourness to balance the fatty duck broth.
My favorite traditional burmese salad is called Kyaukswe Lethoke, literally translated to “Noodles mixed with your hands”. The salad calls for a wide variety of shredded ingredients and is made much easier with the use of an electric food processor with a julienne blade, or a mandolin slicer. The key...
Steeping coarsely ground coffee in cold water overnight will create cold brew coffee, which produces a much less bitter and more nuanced and flavorful iced coffee than a traditional coffee brewed with hot water.
This is a healthy and simple stir-fry recipe my Mom used to make. You can make it with any variety of shrimp, including baby shrimp or prawns. The green beans can also be substituted for okra.
Chinese turnip cake or “Luo bo gao” is a staple of Dim Sum restaurants. However, in my family the recipe was always made with pumpkin. The consistency of these cakes is much denser and firmer and I like to eat them almost like chips with a spicy dipping sauce such...
This is an incredibly simple, healthy, almost zero-prep meal that can be made easily in about 30 minutes. The salmon packets can even be prepared and folded ahead of time so they can just go directly in the oven right before you’re ready to eat.