July 26, 2015 In All recipes, Noodle/Pasta/Rice, Poultry

TURMERIC BUTTER CHICKEN RICE

WHEN YOU RELEASE THE CHICKEN-BAG WITH A SCISSOR OVER THE BED OF COCONUT RICE, ALMOST LIKE GOD-SENT, A STREAM OF PROMISED GOLDEN LIQUID WILL PERCOLATE FREELY INTO EVERY THIRSTY GRAIN OF HAPPINESS THAT YOU'LL ALMOST HEAR THEM PURR. [ezcol_1half] Hey, I own a shit load of cookbooks, I do.  And I'm not saying it isn't a problem.  Especially when it's become a very common first remark that people make when they visit our apartment, noticing from the ungoverned stacks that seem to occupy every flat surfaces of every able furnitures, evidently overrunning our shelving-space that is already working its double-layer capacity.  And my worst fear is that before long, Jason has to kindly ask Thomas Keller to scooch over before he can "relieve" himself, if you see what I mean.  So yeah, there is an issue there.  But you know, I guess it could be reasonably understood.  I mean, for someone like me and for what I sort of do, I guess, it makes sense.  What doesn't make sense, at all, is that for someone who owns this many cookbooks, I have almost never cooked a recipe from any one of them.  And I mean never, except maybe once but not really, ok?  Because I can't follow instructions.  Period.

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June 2, 2015 In All recipes, Dairy, Noodle/Pasta/Rice, Quick Meals, The Shits I Eat When By Myself

THE SHIT I EAT WHEN BY MYSELF: K-TOWN RICE’N CHEESE

[ezcol_1third] THE RICE AND SAUCE QUICKLY COOKED INTO SOMETHING LIKE A DOPPELGANGER OF RISOTTO, BOUND BY THE STRINGENT GOOEYNESS OF MELTED CHEESE, OF WHICH HE THEN GOBBLED DOWN BY EACH OVERSIZED WOODEN-SPOONFUL [/ezcol_1third] [ezcol_2third_end] I hardly think that it's unreasonable, sometimes even understandable, for people to bundle their perceptions for different cultures around a region, as a whole.  As one of the Asians, Taiwanese to be exact, I am certainly far more accustomed to many of the familiarly bizarre lifestyles or values from our neighboring cultures, than say someone who are born and raised in the Midwest of America.  Regardless of agreements, I can generally find an answer for much of the "Asian weirdness" that are otherwise lost in translation, even just by association.  But a few days ago, prompted by a segment from Tony's Parts Unknown, I sank into a recent uprise of Korean phenomenon so baffling, that the regional cultural gap

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March 4, 2015 In All recipes, Meat, Noodle/Pasta/Rice, updated recipe

MY XIAN FAMOUS SPICY CUMIN LAMB HAND-SMASHED NOODLES

[ezcol_1half] ONCE YOU GET THERE, WHATEVER IT TAKES FOR YOU TO GET THERE, THE REST IS AS EASY AS BIANG [/ezcol_1half] [ezcol_1half_end] Does this recipe really need introduction?  If you have been enjoying, following, or even just been seduced from afar by the unstoppable uprise of this basement-stall to now 10 flourishing locations throughout New York, you would not be unfamiliar with the signature dish, from Xian Famous Foods.  The spicy cumin lamb hand-ripped (biang biang) noodles. I have certainly been a fan.  More precisely, I have been enjoy Xian Famous Foods for the past few years, without actually stepping a foot inside any of their 10 locations.  Because I've been here, in Beijing, where "Xian famous foods" are not known as the name of a trending chain-restaurants, but in fact, a genre.  Those 4 Chinese characters almost recognized as their "logo", are actually common here as a phrase that describes the local street foods of the city Xi-An.  Kind of like having a restaurant called "Texas BBQ", or "Chicago Hotdogs".  And on top of the usual suspects of cold skin noodles, cumin lamb burger (called "rou-jia-mo"), lamb offal soup

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January 14, 2015 In All recipes, Noodle/Pasta/Rice, Seafood

MACAO’S PORTUGUESE FRIED RICE GRATIN

[ezcol_1half] CAN'T-STOP-WON'T-STOP MESS-ON-A-PLATE, WITH FLAVOURS THAT WELD PERFECTLY INTO YOUR NEXT WEEK-NIGHT REGULARS   [/ezcol_1half] [ezcol_1half_end] There are some women, whose problem is that they never believe they have what it takes to put together an IKEA coffee table.  Then, there are those such as myself.  Who hold unexplained and relentless faith in their own physical strength.  Who ask, how hard can it be?  Who practically built every single bed-bath-and-beyond in her apartment, with chapped unpolished nails and a can of diet coke.  And who, sometimes, get cocky. If you ask me now, I would tell you I have absolutely no idea whatsoever, on why on earth did I think I had the same skills as a professional large-scale furniture builder/wood carpenter, which must be how I felt when I bought 3 colossally humongous, solid wood, antique courtyard doors that I thought I could turn into a dinning table with nothing but a mini screwdriver?  Why

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January 7, 2015 In All recipes, Noodle/Pasta/Rice, Poultry

BLACK SESAME AND GINGR CHICKEN NOODLE SALAD

ONCE YOU GO BLACK, YOU NEVER GO BACK. [ezcol_1third][/ezcol_1third] [ezcol_1third][/ezcol_1third] [ezcol_1third_end][/ezcol_1third_end][ezcol_1third][/ezcol_1third] [ezcol_1third][/ezcol_1third] [ezcol_1third_end][/ezcol_1third_end] [ezcol_1third] Do you know what it feels to always live under the shadow of someone else? Well, say heh-lloooo to black sesame. You see

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November 20, 2014 In All recipes, Condiments, Noodle/Pasta/Rice, Snacks, Vegatables

CAULIFLOWER RICE CAKE + POOR MAN’S X.O. SAUCE

[ezcol_1half] YOUR DESIGNATED DIM-SUM PLACE CAN'T TOUCH THIS Have you had Chinese turnip cake with X.O. sauce? Well, the thing is, you probably have without knowing.  Over the dizzying array of small dishes on a dim-sum table, your friend passed you a plate of square white cakes with browned and crispy exteriors, served with a small oily dollop of brownish condiment.  You ate it, mmmmmmm

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