Cooking My Way Through Tet: 2 Burner, Masala-Spiced Potato Pierogies

Day 2 of Tet, with Saigon’s doors closed firmly for the week. A few weeks ago, my schedule at work changed unexpectedly. I work in the English for University department at an Australian university and I normally teach five days a week, four intense hours a day, between 8am and just after noon. One group…

You Need More Chocolate Zucchini Bread in Your Life (and Tummy)

This post has been open in my tabs for nearly half a year. Seriously. It’s that bad. This little sleepy southern corner of Saigon is the new land of the lotus eaters, with watermelon juice and pho replacing the druggy lôtos. The year is halved into hot and very dry and hottish and very wet, and…

Wok With Me Baby is Back…in Hanoi!

Guys, it’s been a while. A rather long while.   However, ever the optimist, I kept on paying my annual website hosting fees and renewed my domain name for nearly two years after I posted my last post here. Since November 2013, when I last explained at length how to make sweet potato or pumpkin…

Pumpkin Spice Toaster Oven Scones and Wok Parathas

  Given that it’s already, oh, mid April and the skies are light and fluffy and sometimes blue, and temperatures have already soared into the high 20s and it’s definitely shirtsleeve weather, I fear that the title of this one is a terrible misnomer. It isn’t though. I’m just a terrible, terrible procrastinator. [ETA: I’ve…

Made in Jiānádà: Suzhou Porky Mooncakes

Hello. I’ve been away for a while, haven’t I? It’s been a very hot,  busy summer, much of it nowhere near a kitchen to call my own. We were in Morocco for a month, which was lovely in spite of the fact that it was 46 degrees in the shade AND Ramadan for most of…

Made in Jiānádà: Homestyle porky Eggplant (家常茄子)

Eggplant (茄子 or qiézi) was one of the first words I learned in Mandarin back in early 2009, partly because we ordered it so often that it inevitably had to stick in my head, and partly because it sounded like a hybrid between cheese and chaise (as in longue). Kind of like ch’yay’zuh. Except not really….

Made in Jiānádà: Pork and Green Beans, China-Style

I’m not actually anywhere near my kitchen right now. In fact, I’m out in the wilds of Vancouver Island with my family, camping outside the gates of the Island Music Fest. My laptop is being powered by one of my dad’s spare car batteries and I’m stealing wifi from one of the sound stages. Music…

Made in Jiānádà: Garlic Shoots and Smoky Bacon

Welcome to Part 2 in my series of as yet undetermined length on cooking Chinese food in Canada!  Part 1 is here. We’re still on safe, neutral territory here- no bear paw, no jellyfish, no shark fin soup in my drafts folder, thank you very much. I’m sticking with the things I eat regularly in…

Caldo Xochitl Tom Ka Gai (the Chicken Soup Remix)

This one started out as just a sauce, intended to use up the tin of coconut milk that had been hanging out in our cupboard for at least the past six months.  The recipe had promised me a multitude of uses- drizzled in soup, swirled into eggs, spooned into spring rolls. It was going to…

Tandoori Chicken Wraps (plutôt à la chinoise)

Spring has sprung! Shanghai is currently alternating between gorgeous, sunny, warm days and, well, the usual grim and drizzly murkiness that seems to be its default mood. I, however, have been feeling remarkably sane (highly unusual) and have been quite busy with lots of little cooking projects this week. Last night we had fajitas (but…

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