Meat

My-Dog’s-No-Shepherd’s Pie

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(??)???)

It bothers me that my own blog being called “lady and pups” and all – while the presence of an opinionated “lady” is regretfully prominent – very little was mentioned about the “pups” except briefly right here. So when the other day the perfect moment came for me to host my imperfect pups’ belated debut, I took it. Given I had briefly illustrated how the tail of summer can seamlessly disappear around the corner here, I thought I’d mention slightly on how Fall comes to pass as well. There are generally 2 weeks time in between the seasons when the temperature’s just right, thus the generally un-breathable air could seem miraculously tolerable (No AC or heater = No burning coals). The leaves have started to yellow but cling persistently onto their mothership until one day, departed by a ferocious gust of wind that blows them off into the openness, and they’d dance like twirling little pedals on the grass. That was the day. The day when the grass was still green, the sky was blue and the only day out of the entire year that Beijing looked remotely picturesque, before all of which quickly dissipated and the weather slipped into the bone-freezing winter of Northern China .

That day I thought I’d take some pictures.

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Do Right By Stuffed Peppers

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If you’ve had Spanish stuffed pepper or Mediterranean stuffed pepper or God-forbid-American stuffed pepper or whatever-other-western-culture-style who together shares the innate calling to fill a vegetable with a hollow center, and you think – stuffed pepper is the champion (wait for it…) of the good-in-theory-but-COMPLETELY-FORGETTABLE-in-reality category – I’m totally with you.  In all the culinary-ideas out there that the world all seems to agree on and share, the west unmistakably dominates on a few things…I’ll give’em that.  They do better with a-lot-of-things-fermented like cheese, bread, cured meats and basically all-things-alcoholic.  Great.  I won’t argue with that.

But leave stuffed peppers alone.

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Bok Choy and Pork Ravioli

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(简体)(繁體)

Is it getting cold over there?  Wherever you are.

I woke up this morning today, and even in my post-dormancy haze I could sense the greyish tone seeping in from behind the curtains.  I stumbled into my bathroom to finish morning my wake-up routine, went on to open my bedroom door and was embraced by a slight breeze of cold air.  I let out a few sneezes, put on a pair of cozy pajama pants (and a sweater on my 12-year-old Maltese whose name is… no kidding, Dumpling) and thought, “I really want a Starbucks toffee nut latte now…”.  And just like that, summer is officially over.

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Belly Full Pumpkin

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(Chinese versions coming soon)

I’m staring and thinking about what I’m gonna say and… drawing blank.  I wish I have personal, wild stories to share about my Halloweens but the truth is, it is scarce.  Has my life been this pathetic (don’t answer that)?  So I did a psycho-analysis on my entire pathetic peculiar life so far on how I could possibly missed Halloween and drew this conclusion. First of all, Halloween is… not very happening in Taiwan, which was unfortunately where I wasted my prime-time-Halloween-peak-ages from 2 to 10 years old.  Then I moved to Vancouver when I was 12, an awkward age where I JUST missed the boat on getting away with dressing-up-and-asking-for-candy-is-cute.  And then came the teenage years which I consider to be the dark ages of Halloween because a dinosaur costume would be adorable retarded, but a slutty-anything costume would just be… sexy let’s just say raising concerns.

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TAIWAN BEEF NOODLE SOUP / NIU ROU MIAN

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(简体)(繁體)  UPDATES AVAILABLE * 2013/03/11: online sources for ingredients added!

I’m gonna start this by saying something that seems completely irrelevant…  The Japanese are marketing geniuses.  No, not geniuses. Gurus!  No no, NOT gurus.  GODS!!!  It’s like their entire way of life comes with a built-in marketing system that in comparison would reduce Don Draper down to nothing but just a raging alcoholic.  I mean really, something about their culture is so mesmerizing that…  OH look! Hello Kitty! (slap! FOCUS!) …that they’ve become easily one of the biggest culture exporters in the world, and most evidently in their success in pushing their cuisine into a world domination that’s stronger than the force of nature.  Not so long ago who would’ve thought that Americans, the genetically-hardwired loyal patrons of well-done white meat chicken, would pay $200 and UP to surrender their fork’n knife, pick up the chopsticks (some awkwardly) and chew down a piece of raw fish on vinegary rice then moan, “Mmmmm… UMAAAAMI…”.  Seriously!!  Forget X-men, THIS is where human mutation takes a giant leap!

I’m telling you, it’s crazy.  Japanese can sell anything like it has a halo on top of it.

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“Rice Pie” It Is

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And I really don’t have any other better ideas so “rice pie” it is.

I’m sure we’ve all suffered from this.  From Cantonese clay-pot rice, to Korean bibimbap, to Spanish paellas.  All are different cuisines of rice plus whatnot, cooked in a sizzling vessel that forms a “burnt crust” of rice on the sides and bottom, which many would argue is the essence of such dishes.  OK, now here’s the “suffering” part.  What’s the point… of creating those wonderful, delicious, toasty crusts… if all they ever want is… to STICK TO the cookware!?  Like taking a lovely prospect to a bar to get’em drunk and they ended going home with the bartender…  No?  Nobody’s ever suffered from this?  It’s just me?  OK, well fine.  I DON’T GET IT.  I like those burnt bits, too and I was there first!!  How can it choose the pan over me?!  It’s heart-breaking that after my useless HACKING and SCRAPING at an innocent cookware that really don’t deserve this violence, I call it quit and just watch them still happily and ever-so contently clinging onto each other while I ponder with frustration, “why?”.

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I-Think-It’s-Asian Porchetta Sandwich

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Jason took a bite and asked me with his very “lardy” mouth, “Why is this Asian?”  Well… I suppose because… “The marinade.”  I answered affirmatively with secretly not-so-affirmative doubts.  I mean can I call it “Asian” because the pork marinade is mainly FISH SAUCE, and that there’s GINGER in the aioli, and that the chili is inspired by a HUNAN dish?  Yes.  Yes, I think I can.  So bear with me.  If there’s any dispute over how I name my articles, please do so kindly remember that I AM a self-proclaimed confused individual.  OR IF I’m just being self-consciously hypersensitive…  In that case, forget what I said and carry on.

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Fancy a Meat Pie?

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What I have hea is a rawther nice British meat pie (This is OBVIOUSLY accent, not typos… don’t be an arse about tit).  Eva since I overcame my fear in baking (sort of…), I admit that I’ve gone a bit bonkers!  What to pie next?  What to pie next?  Out of all the brilliant recipes out thea, this one has somehow stick.  For one it looks bloody delicious, absolutely pukka!  And second I believe it’s pure fate.  First I saw it on the tele when they were talking about British street foods, and then a magazine featuring the exact same thing LIT’erally fell on my lap.  Two makes it a sign.

…Is it as difficault to read as it tis to write in a Brit accent….?  I have new found respect for Lindsay Lohan.  Oooh sod it!  I give up…

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