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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July 1, 2014 In All recipes, Meat, Vegatables

OLD BEIJING LAMB SKEWER

[ezcol_3quarter][/ezcol_3quarter][ezcol_1quarter_end] THERE are many virtues about Beijing, and as far as I'm concerned, they are all true.  The widely studied, highly evolved lung-capacity of its residence to withstand extremely volatile air molecules is among the most celebrated.  The profound unity and rewardless participation in the national sport of competitive spitting, for god and country, is none but true patriotism.  Then, perhaps the most famous although not as extraordinary as the former points, that it's true, these fine citizens do know how to roast a damn duck. Like actually actually. But the most extraordinary things are those that go unadvertised.  The best-kept secret, the silent do-er in this fine metropolis is tucked away in every unknown streets and corners, and I mean every streets and corners.  It's the most note-worthy and representative of Beijing street-food scene, and as far as I'm concerned, it is this word - 串. [/ezcol_1quarter_end] [ezcol_1quarter][/ezcol_1quarter][ezcol_1quarter][/ezcol_1quarter] [ezcol_1quarter][/ezcol_1quarter][ezcol_1quarter_end][/ezcol_1quarter_end] [ezcol_1half][/ezcol_1half][ezcol_1quarter] It's the most brilliant, most comprehensible character ever invented.  It looks exactly what it means - skewers. Mostly, lamb skewers. " 串 " Everyone loves this stuff, and for a good reason.  This is after all, the kingdom of the north, and they are not "meeeh~" about their lambs.  Infiltrated into every nooks and crannies of the city, there are casual restaurants called "skewer

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April 29, 2014 In All recipes, Condiments, Vegatables

SICHUAN DRESSING & BOUQUET OF FIRE

[ezcol_1third] THIS IS WHAT I CALL, STUFFED ARTICHOKE" [/ezcol_1third][ezcol_2third_end] I've never understood salad. And by "salad", I mean it in the most traditional sense of plant-based lifeforms being tossed in vinegar-based dressings.  I've never understood the idea of it, or the taste of it.  It seems that all salads are ever "dressed" with, are the nonstop BS campaign and PR efforts, the pretence of hippie-wholeness and "feel-good" sentiments designed to talk us into laying down our appetites and picking up that cucumber.  Excluding vegetarianism which is a whole other subject, the only peace I find in salad, is if we could all just admit to the blunt and clear motives of why anybody eats it. We only eat salad because we have to.  Period. We eat salad because we don't want to be fat.  We eat salad because we don't want to die prematurely.  We eat salad because what, you think you have a choice?   Underneath whatever self-hypnosis, there's only strictly medical purposes.  And I think that if everyone could just quit dancing around it and just say that.  People would actually eat more salad, because truth, is the most powerful persuasion. However, after moving back to Asia, that view is slightly, or at least in the progress of, changing. [/ezcol_2third_end][ezcol_1third] [/ezcol_1third][ezcol_1third] [/ezcol_1third][ezcol_1third_end] [/ezcol_1third_end] [ezcol_1third] During my trips to Vietnam, Thailand, Malaysia and

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November 1, 2013 In All recipes, Poultry, Snacks

CHICKEN WINGS ON THE MISSION

Sometime I amaze even myself on how I get inspirations for a post while being locked on top of this self-confined tower.  Well, not to deter you from visiting (especially you who owns a white horse) but it's a tower sitting atop an oppressed world hidden inside a choking cloud of toxic smoke as far as the eyes can see, and guarded by, well not a dragon HA! I wish, but an army of creatures that to say mildly

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