by Jay | Mar 15, 2021 | French, Fusion, Seafood
Among all animal proteins, I like fish the most, particularly wild caught ones. Salmon offers a good balance of cost, nutrition, and availability. I cook salmon in all kinds of ways: pan-seared, teriyaki, fried rice, to name a few. One of the recipes I cook less often...
by Jay | Mar 6, 2021 | Asian, Chinese, Pork
“Lion’s head”, as local people call it, is a pork meatball dish from Huaiyang Cuisine in Eastern China. It got the name from the shape of the meatball which resembles the head of a Chinese Guardian Lion. “Lion head” has two versions: red (cooked with soy sauce) and...
by Jay | Feb 27, 2021 | Fusion, Rice, Spanish
In my regular search for easy recipes with different cultural origins and using the search term, “Spanish”, I ran into this dish. It turned out a lot of “Spanish Rice” recipes are “Mexican Rice.” A lot of people think they are the same dishes. I later learned that...
by Jay | Feb 18, 2021 | Asian, Pork
Chashu is a Japanese dish. It actually came from Cantonese food, Char Siu, which is very popular in Hong Kong and Guangdong, China. Both are pork dishes, but the cooking process and flavor are very different. Chashu uses simmer/braise process while Char Siu is...
by Jay | Feb 11, 2021 | French
Duck confit is regarded as a fine French dish. Most people would think it is pretty difficult to make at home. That’s what I thought before I decided to try this recipe which may not be considered the true “confit” process, but who cares as long as the cooking...
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