January 20, 2020 In All recipes, Poultry, Soup

Chicken in hot and sour coconut broth

[ezcol_1fifth]-[/ezcol_1fifth] [ezcol_3fifth] I made this dish randomly and without aim a couple weeks ago and really enjoyed it, so I thought I'd share it. Despite its gentle-mannered appearance, this soup will slap you out of your winter slumber if you so underestimate it.  Marinated and crispy-browned chickens in an aromatic Thai-style coconut broth that is almost too sour, almost too spicy, almost too salty that the corners of my jaws received it just as much as my tongue.  But only almost almost almost, because in the end I realized I couldn't stop drinking it, this warming dish that sits right at the spearhead of all the sensations that our tastebuds could withstand and lingers there. I know you'd love it, too.  That's all. [/ezcol_3fifth] [ezcol_1fifth_end][/ezcol_1fifth_end] [ezcol_1third][/ezcol_1third] [ezcol_1third][/ezcol_1third] [ezcol_1third_end][/ezcol_1third_end] [ezcol_1half][/ezcol_1half] [ezcol_1half_end][/ezcol_1half_end] [amd-zlrecipe-recipe:209]

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September 10, 2019 In All recipes, Poultry, Snacks

Book Bait: The Hulk, Dry-fried Green Hot Wings

[ezcol_1half] WHAT:  In a shameless campaign to drum up anticipation for our upcoming cookbook, The Art of Escapism Cooking - A Survival Story, today I am launching a new recipe series with a very self-serving, absolutely no-good intent.  Lady and gentlemen, may I present to you, The Book Bait.  What are book baits you ask.  Well, they are brand new recipes that are not in the cookbook but however, in order to make them, you will need an essential component from the book to complete which, yes, is not yet published until October 15, 2019.  And yes, I am willing to do that to you to sell books. WHY:  Aside from the main motive to get you to pre-order the book (and you can do it here, here and here!), the inspiration for creating this recipe series - if there is still room for this argument - is not entirely corrupt.  There is a chapter inside the book called Condiments, consisting of sauces and spice-mixtures that are used more than once throughout the book.  But since the wrapping-up of the book, I continued to unearth new and exciting ways to utilize them that are too good to be left unbothered.  Which brings

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June 7, 2018 In All recipes, Condiments, Noodle/Pasta/Rice, Quick Meals, Slider Sticky

HOMEMADE INSTANT NOODLE MIX SERIES: INSTANT DANDAN NOODLE MIX

[ezcol_1half][/ezcol_1half] [ezcol_1half_end][/ezcol_1half_end] [ezcol_1fifth]-[/ezcol_1fifth] [ezcol_3fifth] IS THIS THE BEST DANDAN NOODLE YOU'VE EVER HAD? I DARE NOT SAY SO MYSELF. BUT YOU JUST MIGHT. WHAT: The untimely demise of your pre-summer diet. An instant dandan noodle sauce that will create, for you, this iconic Sichuan street food, any time any day, in under one hello-cellulite! minute. WHY: Because I now have a huge jar dangerously in my possession, constantly tugging my soul in between responsibility and liberation, misery and happiness. And they both want company. HOW: There are as many variations to dandan noodles as the number of people making it, each altering the ratio between sauce and noodle, the style and intensity of the seasonings, the types of noodles and toppings, all to their own particular likings. I, for example, have published this dandan noodle recipe a long time ago, which was decidedly soupier and negotiated its way towards the peanut-y route back when I discovered my sesame intolerance (it's like lactose intolerance but only more niche). I didn't even find out about my intolerance until later on in life after having a food intolerance test. I just thought the bloating and fatigue was just part of me but now I know

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November 22, 2016 In All recipes, Meat, Noodle/Pasta/Rice

Sichuan/Chongqing Little Slurp w meat sauce and chickpeas

[ezcol_1half] COULD THIS WORK? THAT WOULD BE YOUR LAST THOUGHT, BEFORE THIS BOWL OF MAGIC POTION SUCKS YOU INTO AN UNSTOPPABLE WHIRLPOOL OF HAPPINESS. [/ezcol_1half] [ezcol_1half_end] Sorry I have been absent. Boy, do I have a good reason. Recently, I believe, we've all been experiencing a kind of peculiar surrealism in life.  I don't know about you, but for multiples times during the span of my day, I found myself staring at the mundane occurrences of my perceived reality - the sound of cars brushing through the street

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June 22, 2016 In All recipes, Poultry

GENERAL TSAO’S CHICKEN WINGS

This is a seriously, seriously great General Tsao's recipe.  I was never a General Tsao's fan but this, this I can really down a bucket. The recipe is roughly based on The Mission Chinese Food Cookbook, which I have, as I always do, rendered almost unrecognizable.  Besides sugar and ketchup, almost none of the original ingredients has remained intact (see note at the end of the recipe) but something tells me that it can stand proudly on its own.  The chicken wings are impossibly crispy, and more importantly, stay crispy even if they are hopelessly coated with this fruity, tangy, sweet and spicy sauce under that rich and deep rouge color with an almost jewel-like gloss.  Really, this sauce, a reduction of pomegranate and cranberry juice with a layering of vinegars, chili paste and garlic .  I don't even care if you did it justice by frying your own batch of crunchy jacket-ed wings.  I mean drench your McNuggets in it for all I care and I guarantee you that you'll still want to bottle your own. I don't have much else to add, especially about the mystical emergence of General Tsao's chicken in virtually every Chinese restaurant in the US (I mean Netflix has a

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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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