by Jay | Oct 3, 2021 | Fusion, Pork, Uncategorized
When I took a friend who grew up in India to lunch, he asked me if I would like to go to a Chinese restaurant. I told him that I prefer to go to other styles. I also told him that I don’t cook much Chinese food at home. Scotch egg is another example of my exploration...
by Jay | Aug 14, 2021 | Asian, Fusion, Pork, Rice
We all have long memory of dishes we had long time ago. One of my memories is kimchi fried rice I had a few years ago in New York City’s Korean town. They might cook it on a flat iron so that the rice grains were lightly toasted, and the dryness was to my liking....
by Jay | May 23, 2021 | Asian, Fusion, Pork
If you ever visited a Japanese steakhouse in the US, you might have seen this dish before. Chefs spray some oil (or spread some butter) onto the hot iron plate (Teppan,鉄板) in front of them and add veggies, meat, noodles, and sauce on top of the oil. By simply mixing...
by Jay | Apr 24, 2021 | Asian, Fusion, Pork
After I watched several food/cooking related episodes on Netflix, it recommended a popular Japanese TV drama, called Midnight Diner (or “Shinya Shoku/深夜食堂”). In the opening scene of episode 1, the character (Master) was making a soup with pork belly slices, daikon...
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 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...
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