Some time last October, Trader Joe’s had black cod on sale. I never bought frozen seafood from TJ before but it was the perfect opportunity to final try Morimoto’s braised cod recipe from his book Morimoto: The New Art of Japanese Cooking. You can actually find a copy of his recipe here if you don’t [...]
Archive of posts filed under the Chinese category.
Spicy Garlic Dry-Fried Long Beans with Pork
I haven’t made any stir-fries in a while but on a recent trip to the store, I saw some long beans that looked good. I originally had planned on making green papaya salad with it but I never got around to getting the papaya. So instead, I made a dry-fried dish with it. I was [...]
Hong Kong Fried Noodles – Revisited
For New Year’s Day, I decided to make Hong Kong style fried noodles with seafood. The original post with the recipe can be found here. I’ve updated the recipe since that first time and I think the sauce is much better now. As with most stir-fry recipes, you can add just about any kind of [...]
Char Siu Chicken
I grilled some free range quarter chickens a couple of weeks ago that turned out to be the best char siu chicken to date. Since these were chicken quarters (thigh + drumstick +a bit of back bone), I didn’t marinate in the char siu sauce like I do with chicken wings. Why? The pieces are [...]
Eggplant in Garlic Sauce
Yes, yet another eggplant post. This one is also a Grace Young recipe from The Wisdom of the Chinese Kitchen. Since this recipe is very similar to Mrs. Chiang’s Szechuan Cookbook (out of print) recipe, both being Sichuan-style dishes, I decided to modify Young’s recipe a bit with more readily available ingredients. Both uses the [...]
