When it comes to finding the best lo mein recipe, we know better than anyone that it can be tough to replicate the carton of lo mein that your favorite greasy takeout spot is slinging. But we’re pretty sure that after years and years of *careful* research and observation on Continue Reading
No exaggeration, having finished this Shrimp Rice Noodle Roll recipe or xiā cháng fěn in Mandarin (虾肠粉), I feel like I just finished a triathlon lasting many years, except all the pedaling (with whisks), running (around the stove) and swimming (in endless bowls of liquid rice mixtures) took place right Continue Reading
This is a staple in our house. To date, nobody in my family has a clue it’s made out of avocados, so don’t tell them! Avocado Pudding with Chocolate, Quick to Make and Aids Fat Burning Who would have thought you could make a delicious dessert out of an incredibly Continue Reading
Breakfast, lunch, or dinner, I’m always happy with a bowl of this wonton soup. Wonton Soup is something that seems familiar to a lot of us. Take the wonton soup from your local takeout place…$2.25 for the small, $4.25 for the large. The most dipped-into pot in the Chinese buffet Continue Reading
I’ve watched plenty of Chinese TV dramas to know that this Chinese Ginger Tea with Dates (姜茶 – jiang cha or 姜汤 – jiang tang in Chinese), is a much relied-upon home remedy for a cold! Every time a main character gets caught in the rain without any rain gear, Continue Reading
Humans didn’t start out being able to digest animal milk – but now many populations do. Why has evolution favoured tolerating dairy? Dairy milk has competition. Alternative “milks” made from plants like soya or almonds are increasingly popular. These alternatives are often vegan-friendly and can be suitable for people who Continue Reading
Walled Off Salad served at Banksy’s Walled Off Hotel in Bethlehem (all photos by the author) What would Banksy eat? If his recent self-shredding artwork stunt is any indication, fettuccine. But a more educated guess at what the anonymous street artist enjoys nibbling on is a “Walled Off Salad”: the Continue Reading
A biopsychologist explains what mushrooms, burgers, tomatoes, and aged hard cheese all have in common. As a kindergartener, I was taught there were four basic tastes: sweet, salty, sour, and bitter, which we represented by filling in a map of the tongue with crayon. Like many things taught in kindergarten Continue Reading
Trade the ramen crunch and flavor packet for these nutty, delicate Japanese noodles. While ramen, with its bold broth, shines as the star of Japanese noodles in America, gentle, subtle soba is starting to make inroads. The buckwheat flour noodles, usually about the size of spaghetti, don’t take as easily Continue Reading
Su-Style Mooncakes (苏式月饼 su shi yue bing) are unique to Zhejiang, Suzhou, and Shanghai. As you can see, their uniqueness is in the crust, which is closer to pastry with multi-layered, flaky, crumbly yumminess. Since I grew up in Shanghai, Su-Style Mooncakes are the only kind of mooncake I ate Continue Reading
Char Kway Teow (also sometimes spelled Char Kuey Teow) is a classic rice noodle dish from Malaysia, but it’s also very popular in other Southeast Asian countries like Singapore and Indonesia. A bit similar to Cantonese Chow Ho Fun Rice Noodles, Char Kway Teow is a hearty dish that’s filled Continue Reading
If you love Chinese baked goods, and enjoy making them at home as much as I do, then it’s a must to master a basic red bean paste recipe (红豆馅, hong dou xian). Sweet red beans, AKA adzuki beans, are *the* preferred pastry filling in Asian sweets. In fact, come to Continue Reading
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