Niúròu Biryani in a Wok, 中国烹饪风格
So I’m cheating a bit on this one. I have a secret weapon. A secret Canadian weapon. A secret, um, Surrey, BC, weapon. Which is also, technically, an Indian weapon. Or Pakistani, depending on which one I use. My aunt…
A Tale of Two Tortillas
Note: For best results, this recipe should be attempted whilst accompanied by a very large pot of strong coffee and a little Nina Simone in the background. I used Anthology Disc 1. This morning started out quite optimistically. I had…
Woks and Bagels!
Sometimes I overwhelm myself with impulsiveness. I’m prone to throwing myself into projects head first with great enthusiasm until I get part way in and realize that 1. I don’t have all the ingredients/parts/equipment needed for it; 2. that in…
All My Stuff: What I Have In My Chinese Kitchen
Sometimes I think I’m the world’s worst expat. I live in China now (and before that, in Turkey and South Africa among other places) and yet I still insist on craving and cooking things that are utterly unChinese. If I…
Easy Peasy Potato-Enhanced Chapatis!
Yesterday, in a frenzy of gym-avoidance cooking, I spent the afternoon assembling a rather impressive feast of dhal (in a wok), chicken Jalfrezi (in the slow cooker, using the last few inches of my most recent batch of home made…
Welsh Rarebit à la Chinoise
I’ll admit now that I’d never actually ever made Welsh Rarebit (or Rabbit or Bunny or whatever) before I was subtly dared to do so the other day on Facebook and so it’s a bit absurd that I’m now taking…
Ricotta Ravioli with Chinese Characteristics
Let’s start with the ricotta. Estimated prep time: However long it takes you to juice a lemon, pour 4 cups of milk into a saucepan and heat it a bit, pour in the lemon juice, wait 5 minutes, pour the…
