April 5, 2016 In All recipes, Meat, Snacks

Your Next Perfect Porchetta Sandwich is from Chinatown

[ezcol_1half] I guess I am currently in the middle of what one would call, a blogger limbo. We have "officially" moved out of Beijing, so to speak.  But in the next 3 weeks when our apartment is under renovation, we are going to be staying in a hotel where the closest thing to a cooking vessel is the bathroom sink with hot tap water (hotel sous vide?).  How do I create something delicious when the mere act of making fruit smoothies posts challenges?  Then I realised, the answer lies just around every corner in this city. Cantonese-style roast pork.  Something as abundant in Hong Kong as Starbucks are in New York.  This awesome thing, is everywhere.  Even if you didn't live here, chances are you've seen it in your nearest Chinatown, a staple in Cantonese cuisines. Typically served with rice, which I've always had my doubt on.  I mean, it is a great piece of roast pork, with salty yet juicy flesh and gloriously blistered skins.  But on its own, and paired with yellow mustard, in my opinion, it just isn't the most flattering companion for steamed rice.   It is however, the most perfect yet most under-utilized sandwich candidate, practically an half-way porchetta sandwich. [/ezcol_1half]

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March 15, 2016 In All recipes, Condiments, Meat

THE PUNCH-IT BURGER AND HOUSTON, WE’RE READY TO TAKE OFF

[ezcol_1half] I’ve waited six years… wow, six… to say this son-of-a-bitch line. I’ve imagined saying it while beating its saggy ass with a whip rubbed with the most homicidal Mexican chilis as it wriggles in pain.  I’ve imagined saying it while twisting its balls with electrically charged clamps as it howls in my upmost amusement.  I’ve imagined saying it while watching, ever so pleasurably, as its ugliest face twisted angrily into an even uglier version of itself if that’s even grammatically possible. I’ve imagined, for six years… wow, six… to say this line with a fuck-you. And now, when the time has finally come, I can only feel it exhaling through the gaps of the keyboard, in a long heavy breath of bittersweet… We’re leaving Beijing. Can… can I say that again? We are.  Leaving.  Beijing. Yes, leave, move away, to Hong Kong if that’s important to mention, but more importantly the point is, out of Beijing.  I mentioned last week that I have “eeeewge news” to break it to you, but truth is, this is more than news.  It is a long-awaited, mental or physical, release.  Why is it such a big deal?  Well, I know, I know that the context of my predicament hasn’t been thoroughly

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February 24, 2016 In All recipes, Bakery/Pastry, Dairy, Sweets

ZERO-FOLDING PASTEL DE NATA, A HYBRID

[ezcol_1half] Ever since I came back from Lisbon, the question haunts me. What is a perfect pastel de nata? Well for me, now more than ever, that depends on who you're asking. If you were from the Asian parts of the world as I am, growing up, this wildly popular pastry since the 90's actually came from, and have always been, more as a Macao thing.  Sure it's known as the Portuguese-style egg tarts from Macao, the former Portugal colony famed for its many Portugal-influenced hybrid foods, but notice that it is NOT called pastel de nada, not even Portuguese egg tart, but ambiguously, "Portugese-STYLE" egg tart.  Style?  The name itself oozes deniability, suggesting that on one level or another, these tarts can't be expected as a 100% identical replica of the originals, but a mere adaptation of some sort.  Therefore with time, as the popularity of these tarts swept through every bakeries in Hong Kong, Taiwan, and even KFC (yes, they sell these at KFC here

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February 17, 2016 In All recipes, Vegatables

CHARRED CAULIFLOWER W/ GARLICS, TABASCO VINEGAR

[ezcol_1half] During the CNY holidays, Chinese people go home. And I mean, everybody, goes home. Good people, bad people, people including the government who, day in and day out, guard its Chinese great firewall that Censors all freedom of communication to the outside world.  Yeah, those fuckers.  They go home, too.  Hey, even bad people need vacation.  Now, logic may have you think that it’s a good thing.  Censors gone, Facebook in.  Right?  Fuck no.  To understand it further, just imagine this:  The relationship between the Chinese government and its internet as sort of like… a psychopathically suspicious husband (the government) and his virgin wife (internet).  A wife who, on a typical day, is neatly brainwashed and filled with husband-worshipping propagandist fantasies.  The husband loves his stupid wife and likes to do kinky stuff to her behind closed doors, but at the same time, he also knows that she is unstably horny at any given hours, and wants to screw the free-thinking hot neighbours at every chances she gets.  So what happens when a jealous husband needs to leave home for awhile?  Letting his pure propagandist internet get raped by the terrors of free wills and information?  Of course not. So what does he do?  Two words, chastity belt. THE SINGLE LIGHT AND JOY IN MY DAILY SUFFERING FROM THE PAST 10

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February 5, 2016 In All recipes, Noodle/Pasta/Rice

Longevity noodle w/ black sesame and crispy shallots

[ezcol_1fifth]. [/ezcol_1fifth] [ezcol_3fifth] It is the first day of the Chinese New Year holiday, and I'm quickly leaving you with my version of a festive and symbolic dish that are served in many Chinese holidays or events.   Taiwanese call it "noodle threads (面线)", or as it is called "wire noodles (索面)" in southern China.  It's extremely long and elastic which makes them resistant to breaking and thus symbolizes longevity and eternity.  And in a deeply superstitious Taiwanese culture, this purpose alone is sufficient to get it invited to every events where they'd like to see good omen literally printed on the menus. But I don't eat it like any of that non-sense.  I love this noodle simply because it's freaking good. It has a super fine, silky and soft but slightly chewy texture with a subtle saltiness.  And it is just the ultimate February-comfort food, especially soaked in dense chicken stock infused with a deeply nutty, gingery and garlicky black sesame paste, and the pungent aroma from crispy fried shallots.  Its smooth and yarn-like body slides effortlessly into the tummy, with a sip of darkened and aromatic broth that lingers in the mouth.  Every time I make this, I wonder why I

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