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May 10 2019

mr-absentia

August 02 2018

mr-absentia

Char Siu Pork

Char siu pork is a classic Cantonese dish. This is a modern riff on the dish. Instead of using pork belly or pork butt, this recipe calls for pork tenderloin. The sauce is a mix of soy sauce, Chinese five spice, garlic, and ginger.

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Adapted from Virginia Willis | Secrets of the Southern Table | Houghton Mifflin Harcourt, 2018

This isn’t quite the traditional Chinese roasted pork recipe. It swaps the traditional indulgent pork butt or pork belly for learner pork tenderloin but tastes every iota as sweet and sticky and authentic as the real deal. See for yourself…

recipe »

mr-absentia

煮干チャーシューわんたんそば noodle soup with chāshū and wonton, using niboshi for soup base. photo: @zooko777

Reposted bykeriomolotovcupcakestrzepy

August 01 2018

mr-absentia

John F. Sloan, Chinese Restaurant, 1909

Reposted byJessSilenteirukandjisyndrome

July 27 2018

mr-absentia

@CookChinese: Made #MapoTofu, for vegans, follow my recipe using water instead of chicken stock youtu.be/JylDlRtH9Tc

June 17 2017

mr-absentia

四川料理・椒麻鶏で日本人の胃袋をつかんだ中国人 日本でバカ売れ--人民網日本語版--人民日報

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“「僕は写真を勉強していたので、料理をする時も携帯を片手にその過程を記録する。友人たちがきっと売れると言ってくれたので、試しに始めて、現在まで続いている」と余さん。本場の味にするために、余さんは成都の家族に頼んで全ての調味料を日本へ送ってもらっている。

余さんは、「日本人はあまり辛いものを食べないので、椒麻鶏が売れるかは、初めは分からなかった」というものの、意外なことにすぐに注文が入るようになり、注文数も日に日に増えていった。そして、「初めは対応できたけど、だんだん作り切れない量になった」ため、売り始めて2週間後に、数量限定で販売するようになったという。

余さんの顧客は主に日本に留学している中国人の学生で、そこから少しずつ他の中国人にも広がっていった。そして、日本人や日本在住の外国人にも広まったといい、「僕のことを知っている中国人を通して買ってくれる日本人もたくさんいる。一番忙しい時は、1ヶ月前に予約しておかなければならない」という”

March 03 2017

mr-absentia

Beef with Chinese Broccoli

February 25 2017

mr-absentia

February 23 2017

mr-absentia
mr-absentia
mr-absentia
Chinesemustardgreens.jpg

“The leaves, seeds, and stems of this mustard variety are edible. The plant appears in some form in African, Pakistani, Bangladeshi, Italian, Indian, Chinese, Japanese, Korean, and African-American (soul food) cuisine.”

Chinese and Japanese cuisines also make use of mustard greens. In Japanese cuisine, it is known as takana and often pickled for use as filling in onigiri or as a condiment. A large variety of B. juncea cultivars are used, including zha cai, mizuna, takana (var. integrifolia), juk gai choy, and xuelihong. Asian mustard greens are most often stir-fried or pickled. A Southeast Asian dish called asam gai choy or kiam chai boey is often made with leftovers from a large meal. It involves stewing mustard greens with tamarind, dried chillies and leftover meat on the bone. Brassica juncea is also known as gai choi, siu gai choi, xaio jie cai, baby mustard, Chinese leaf mustard or mostaza.”

— wikipedia: Brassica juncea

mr-absentia
四川省の高菜

“日本の高菜漬ですが、大好きな方は沢山いらっしゃるのではないでしょうか? 意外なことに、この高菜の漬物は、ここ、中国四川省が発祥の地とされていて、この四川省から日本に伝わった食材です”

“四川省の高菜は日本と同じ味ですが、この高菜を中華料理にしてしまうと、少し変わったレパートリーの物になってしまいます。しかし、お店で麺料理を注文する際には、必ずと言っていいほど、「高菜と肉の麺」があるものです。写真の左の麺料理が、この「高菜と肉の麺」です。味はとても日本人好みの、さっぱりとした麺になります”

四川の名物高菜 (中国ブログ@四川省 2013年8月18日)

April 24 2015

mr-absentia

탕수육 Tangsuyuk, Chinese sweet and sour pork.

Japanese: subuta (酢豚).

March 17 2015

mr-absentia

四川麻辣火锅 Sichuan Mala Hot Pot (via No Rice No Life)

Reposted byriceball riceball

October 10 2014

mr-absentia

How to Make Chinese Tea Eggs

Tea eggs, also known as marble eggs, are typical Chinese savoury dishes mostly sold as a snack. A pre-boiled egg is cracked, and then boiled again in tea, sauce or spices. Tea eggs can be found in most Asian restaurants, although they were more commonly known to be sold by street vendors in night markets in Chinese communities.

Fragrant and packed with flavour, Chinese tea eggs are easy to make at home. They require a bit of waiting while the eggs stew to develop flavour, but aside from making a great presentation, they taste great.

The original recipe uses spices, soy sauce, and black tea leaves. But the real punch comes from the Chinese five-spice powder available in Asian markets.

The speciality of tea eggs is the wonderful patterns which form when the cracks allow the tea to seep through them, and present a beautiful pattern when you peel off the shell. The flavour depends on the type and strength of the tea, but usually, it is sweet and mild, challenging the salty tone of the five-spice powder. ... [view recipe]

May 02 2014

mr-absentia

December 24 2013

mr-absentia

September 28 2013

mr-absentia
回鍋肉 hui guo rou, twice cooked pork with scallions

June 26 2013

mr-absentia

June 21 2013

Does Anyone Know a Recipe For Beijing Tofu Dip? — Good Questions

Q: While backpacking through China, we ordered something on at a restaurant in Beijing referred to as "Beijing tofu dip." In spite of its kinda gray, unappetizing look, it was really very delicious. I'm trying to find a recipe online to recreate it — the trouble is that I have no idea what it's actually called!

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Reposted fromsigalongastronomy sigalongastronomy
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