When I was growing up, if I ever came down with a bout of food poisoning, or wasn’t feel well, my parents would make me a bowl of congee to help settle my system. Plain rice congee is a common breakfast in China, but my favorite has always been either chicken porridge, or preserved egg porridge. I decided to try combining the two so I wouldn’t have to choose between two flavors I love.
When I was living in China, my roommate Lili and I had staple dishes that we’d order at any restaurant. Dry-fried string beans were one dish that always made that list. The kick of heat from the chilis, the umami from the 芽菜, and the sumptuously blistered texture of the green beans was simply irresistible.
Fish is commonly prepared whole in a lot of Chinese seafood dishes. The striking appearance, along with the flavors of the different parts of the fish, is a delicate, but impressionable, way to prepare whole fish. While this dish looks complicated, preparation is so easy and simple, and always satisfying!
Mapo tofu is a Chinese dish that is now ubiquitous throughout the world, but it originated centuries ago from the Sichuan province, in my hometown of Chengdu. So it should come as no surprise that the version nearest and dearest to my heart is the original, numbingly-spicy version of the dish, one that I grew up with in my household.
Growing up, one of my favorite dishes was stir-fried tomato and egg. It was one of the first recipes I learned to cook from my parents, and is one of my go-tos when I want to cook something comforting, healthy, and easy. In high school, I’d often stay up late studying, and my mom would knock on my door to ask if I wanted tomato egg noodles, so I associate this dish with my mom’s care.
Furikake and sesame come together in this fragrant, crunchy rendition of avocado toast. Furikake is a mix of dried seaweed and seasonings that can be found at most Asian supermarkets, but if you don’t have any on hand, any dried seaweed will do.
The inspiration for honey prosciutto avocado toast came from a leftover charcuterie board. I found myself with scraps of leftover prosciutto, herbs, and honey, and decided to combine them on top of avocado toast. What I ended up with was a decadent combination of sweet and salty, fresh and rustic. This is a variation I find myself making when I want a snack and can’t decide between sweet or salty.
This recipe for avocado toast is one that I find myself making most often, because I usually have the ingredients required in my fridge and pantry already. The lemon and cilantro brighten and balance out the creaminess of the avocado, and the smoked paprika.
Curry and tumeric are some of my favorite spices to give a dish a flavorful zing. The fresh garlic in this recipe (as opposed to powdered garlic), gives it a surprising kick of spice. Since this recipe includes a poached egg, olive oil, and fresh avocado, it’s best enjoyed right away.
Since I was a little kid, 担担面 (dan dan noodles) have been a staple when my family orders at Chinese restaurants. The first time I went back to visit Chengdu, my hometown, I’d beg my mom to let me eat them every day. My flavor of choice for most Chinese foods is 麻辣 (mala), the Read the full article…