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: Lanzhou Lāmiàn (broth!)

This is part 2 in my noodle series. Part 1 (the hand pulled noodles) is here. This is quite possibly the best broth in the whole universe. Except, perhaps, for a fine Tom Yam with all the bark and twigs still nestled at the bottom of the bowl. This one has its own mighty collection…

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…

Made in Jiānádà: Garlicky Chinese cucumber salad

Er, hello. It’s been a while. You may remember me as the person who used Xinjiang noodle dough to make pretty much everything. I’ve been, one might say, busy. I got a new job about two months ago. I can’t remember if I mentioned it. Academic director of a new start up school. Or, as…

Lavash crackers qui rit (and crockpot hummus)

Oh. Hello. You might remember me from such diverse posts as Xinjiang Noodle Dough Tacos and Xinjiang Noodle Dough Pierogies.  I’ve been slightly out of commission recently, what with suddenly having 5 jobs and all. I must say, it sure is a lot easier to cook when 1. you’re actually at home (I’ve been either…

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…

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