Made in Jiānádà: Lanzhou Lāmiàn (noodles!)

This is Part 1 in a series on Lanzhou noodles. Part 2 (the broth) is here. This one has been a long time coming. Seriously. This dish is quite possibly the one thing we have eaten the most of in China. At 6rmb a bowl (like, 80 cents, maybe) and incredibly delicious, it’s hard to…

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…

The Infamous Hangzhou Hotel Apple Crisp

Things are afoot. Now that spring has suddenly sprung here in Shanghai, many of the winter worries that had been taxing my brain are starting to resolve themselves. I won’t go into them in great detail here- that’s what my other blog is for- but I wanted to note them because they represent a huge…

Wok Fajitas! Fajitas in the Wok! Fajitas con Wok!

I bet you all think I live on tortillas and cookies, yearning for cheese and chocolate and fearfully snubbing the culinary options that surround me here in Shanghai. I mean, that’s pretty much what this blog indicates in its persistent quest narrative, chasing after elusive sachets of gelatine or powdered sugar (found the sugar but…

2 Sino-Hibernian Breads for St. Patrick’s Day

I’m a day early, I know. And possibly two days early depending on time zones. However, today was the last free day I have for the next seven days (oh, damn this freelancing- I work more than usual, in such weirder ways) so I decided to go all out in my potato and soda infused…

Icebox Haw Cookies Saved for a Rainy/Crappy Day

I’m not, as Bill Medley and Jennifer Warnes once insisted, having the time of my life.  Aside from the absence of Patrick Swayze, things here are a bit topsy turvy. We just got word that our landlord will be selling the flat in June so the hunt for our fourth flat in three years must…

Adventures With Sauerkraut in Shanghai

You know what we have a lot of in Shanghai in mid-winter (aside from rain, rain, zero visibility, unheated buildings and, er, rain)?  Cabbages. We have a lot of cabbages. All sorts of cabbages. Aside from the usual assortment of sturdy greens, turnips, radishes, leeks and potatoes (both sweet and regular), our sidewalk veggie vendors…

The Lazy Laowai’s Guide to Toaster Oven Focaccia

As you’ve probably noticed by now, I have a thing for unleavened bread, especially unleavened bread made in the wok using a highly unlikely Uyghur noodle dough recipe. I’ve turned that into chapatis, tortillas, pierogies, spaghetti, medieval dumplings and ravioli. I keep a ball of it in the fridge at all times, just as others…

Soft Cheese; Hard Wok: Experimenting with Fromage

I’ve made cheese here before. You may recall my happy forays into mascarpone and ricotta a few months back.  As well, over on my other blog, the non-foodie one, I delved briefly into goat milk paneer when I went home last summer.  It was creamy and gorgeous and fantastically goaty. Alas, I have no access to…

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