Chinese Tag

Final Cookbook Preview – Freezer dumpling ravioli

These things don’t involve a lot of thinking and rationalizing; they aren’t even bothered by common decency or responsibilities. I eat them free of my own judgment

This will be the last, but not least, recipe preview from our cookbook – The Art of Escapism Cooking that is coming out on Oct 15th!

It is one of the seven recipes in a little chapter I call, The Shit I Eat When I’m By Myself, a continuation of course, of our recipe category here under the same title in this blog. I felt the need to create this category because it answers both the questions of why I cook, and why I eat. As the chapter intro in the book sums it up:

“I don’t cook for myself. Or at least, not the way it looks on my blog or in the rest of this book outside this section. I don’t know how it reflects on me as someone who’s selling recipes, but in my view, cooking and eating are two very different, entirely separate areas of investigation. Cooking, to me, is about curiosity, the insatiable need to know beyond necessity, the compulsion in the process of unwrapping a question, rephrasing it again, moving on to the next, the hunt. Eating is about comfort. I rarely find enthusiasm in repeating the same recipes, answering the same questions. But I can eat the same things over and over again. These things don’t involve a lot of thinking and rationalizing; they aren’t even bothered by common decency or responsibilities. I eat them free of my own judgment.”

I also want to thank Sam Sifton from New York Times for mentioning this recipe in his newsletter. And please remember to pre-order our cookbook! Now here’s how to make it:

October 4, 2019

In All recipes, Seafood, Snacks

Cookbook Preview – Shrimp wontons w/ spicy coconut shrimp oil

FYI, There is an entire chapter in our cookbook with delicious little morsels recipes just like this. Preorder your copy now!

Here is another recipe preview from our cookbook – The Art of Escapism Cooking that is coming out on Oct 15th!

This recipe has many components – slippery, bouncy, rich, tangy, spicy, creamy – working collectively and in balance to support what is ultimately a perfect shrimp wonton. The idea was born out of my desire to eat a bowl of shrimp wontons where the shrimp-ness is celebrated in more ways than one, and to reminisce the time when I was little when I would always try to gather the dark orange oil from my mother’s pan-fried shrimps and spoon it over my rice while sucking on the shrimp heads till my brain hurt. No other person in the family did that. And this is my way of doubling-down on their loss.

As previous recipe preview, I will include the entire intro and instructions exactly as it will appear in the book. Reading back, this one in particular was undoubtedly written on a day of great angst and bitterness (insert lol emoji). Thing is, the way I approached writing a recipe is very different from how it’s done on the blog, mood-swung and uncensored, not all but sometimes landing itself as short outbursts of emotional rhapsodies. Varied from the first cookbook recipe preview, you’ll get a good sampling of the book’s state of mind.

Cheers.

August 29, 2019

In All recipes, Meat, Vegatables

COOKBOOK PRE-ORDER AND PREVIEW: MAPO TOFUMMUS

“IN 2012, IN A FORM OF SELF-ABANDONMENT, I STARTED THIS FOOD BLOG. SEVEN YEARS LATER, I AM ABOUT TO PUBLISH A BOOK ABOUT THIS JOURNEY.”

I sat here for hours struggling with how to begin the sentence. Stranger things have happened in this world I’m sure, I mean I could swear I saw a sea creature that looks like a glowing condom on the internet, but from where I stand, it doesn’t get more inexplicable than what I’m feeling right now.

It began in 2012. It was just about two years into our miserable six years-long residence in Beijing. In a form of self-abandonment almost, I started this food blog.

With no enthusiasm or objectives, setting out more to be a concession than a declaration, I did what I thought was throwing the white flag to all my other grander ambitions in life, that I was going to be that person, “a blogger”, a non-job made up by people whom I judged, past tense, to be minimally interesting that they had to put themselves on speaker. It wasn’t brave. It wasn’t inspired. It was never expected to arrive anywhere. I was standing on the edge of a cliff. And I took the extra step.

The least of what I saw coming was that seven years later, I am to publish a book about this journey.

So yes, a Lady And Pups Cookbook. The Art of Escapism Cooking – A Survival Story.

This book is about my time in Beijing, what started it all. If you are kind of new here, then yeah, no, I didn’t enjoy that. This book is an self-reflective examination of how I retreated to my kitchen as a place to evade from my unpleasant realities. What was wrong, what wasn’t, and answers that I am still unsure of today. It’s honest but also contradictory, opinionated but nonetheless a personal truth. An internal monologue, despicably self-serving and personal, almost to a fault. Because for me this is more than a cookbook. It’s therapy. It’s closure. It’s my attempt to draw a conclusion to what was a very difficult time of my life, to put the unsettlement to rest. You may find it funny. You may find it bitter. You may even find it obnoxious at times. But it was what I had to say in the way that I had to say it, screaming and kicking, uncensored, crude, to boil my emotions down to something better than the ingredients of its making, a consommé of the nasty bits of my experience. If you find that it resonates, I’m glad that you know you are not alone. But if you don’t, then there are 80+ really fucking good recipes with it.

The book will be officially published in October but pre-order is available now. Here is a recipe preview, of page 288 if you want to be precise. I formulated the recipe list when I was still living in Beijing, but most of the book and recipes were written and shot after I left. It is spoken in retrospect, a memoir if you will, where I am better equipped to find humor in past tense. I know I have been away from this blog for quite awhile, but from now on I will be posting more regularly again and continue to share sneak peeks.

I know I should be beating the drums right now. But really, I just want to say Thank you. You’ve made a very strange thing possible in my life. Now go buy it, too.

–

June 5, 2019

In All recipes, Meat, Snacks

JALAPENO POPPER DUMPLINGS W/ PICKLING JUICE DIPPING SAUCE

ONE DOES NOT TELL YOU THAT WHEN PICKLED JALAPENO AND CHEDDAR CHEESE ARE IN THE COMPANY OF GROUND PORK, DELIVERED IN CAPSULE-FORM, THEN FURTHER DIPPED INTO A REDUCTION OF ITS OWN PICKLING JUICE, THE COMBO CAN BE BORN ANEW.

My speculation into a jalapeño popper dumpling began many years ago. It was first brought into light by a specimen from my brother-in-law, who gave us two dozens of online-ordered frozen dumplings which, I was told, had become somewhat of a local internet sensation at the time. The entire makeup of the dumpling was very well-balanced, a perfect ratio between silky and chewy wrapper, not too thin, not too thick, and a fully-housed filling of pork, chopped Taiwanese-style peeled and pickled chili, cilantro, plus some other secret stuffs that I couldn’t quite put my finger on. It was unexpected, well-flavored, totally legit.

I have since then, for a handful of times, attempted to replicate that particular dumpling outside of Taiwan where Taiwanese-style peeled and pickled chili aren’t always a common item, and had found such task to be extremely impractical at best. First of all, Taiwanese-style peeled and pickled chilis are, even when available, highly inconsistent in quality between various brands, ranging from awesomely crunchy and peppery with a tinge of sweetness, to barbarically over-sweetened, flaccid and tasteless. Then what complicated the matter even further was that every attempts to replace it with another type of pickled chilis, had resulted in a flavor profile that was completely unrecognizable. In some work, documentary for example, there are certain values in writing recipes involving ingredients that are highly specific and exclusive, necessary even. This, I decided, isn’t one of’em.

I decided that the idea of a dumpling involving a delicious pickled chili, one that is available and reliable nonetheless, could only be realized from a perspective ungoverned by its original inspiration. Which brings us to, jalapeño popper dumpling.

I made a jadeite-green wrappers colored by green scallion puree, sturdy yet soft, smooth yet chewy, a proper capsule for a filling that is fully specked with spicy and peppery chopped pickled jalapeño and cubes of sharp cheddar cheese, each occupying tiny gooey pockets throughout a fatty pork filling that is brightened with fresh cilantro. The compatibility between pickled jalapeño and cheddar cheese requires no dispute, but one does not tell you that when they’re in the company of ground pork, delivered in capsule-form, then further dipped into a spicy, briny and tangy reduction of its own pickling juice, this classic combo can be born anew.

Sometimes the destination isn’t where the starting point had intended. And often times that pisses me off. In this case, I am not.

June 28, 2018

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

HOMEMADE INSTANT NOODLE MIX SERIES: INSTANT DANDAN NOODLE MIX

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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 more soupy and negotiated its way towards the peanut-y route back when I gave more shit about my sesame intolerance (it’s like lactose intolerance but only more niche). Now, this version, aside from the difference that it is meticulously designed as an all-in-one sauce mix, is actually more authentic to the flavors that I often found myself slobbering over when I was still living in China, more sesame-based, assembled together more as a sauce than a soup, filled with savory beef-bits that are freckled with ground Sichuan peppercorns, and it doesn’t call for doubanjiang (broad bean chili paste).

Well, authentic, up until the pickled jalapeño comes in.

Now, why American pickled jalapeño as opposed to Chinese pickled mustard greens as authenticity would’ve commanded? Well, A) I don’t care about authenticity. And B) Even in Asia, Chinese pickled mustard greens tend to vary greatly in quality, saltiness and taste, making it a very unfriendly ingredient in recipe-development. Then last and certainly not least C) I happen to decide that, in this particular instance, pickled jalapeño actually works more marvelously than its traditional counterpart, more acidic than salty, more ready-to-use, and more fragrant in terms of the much desired peppery-ness that beautifully integrates and aids the layering of flavors in this beloved Sichuan dish. Each seasoning functions as an distinct entity, accurately marking their highs and lows, sharp and creamy, spicy and numbing on the tempo of their own choosing, but ultimately all comes together as a harmonic yet active, single organism.

Is this the best dandan noodle you’ll ever have? I dare not say that myself. But you just might.

June 7, 2018

In All recipes, Noodle/Pasta/Rice, Sweets

SINGAPORE HAWKER MARATHON: CRYSTAL DUMPLING (ZONGZI) MADE WITH SAGO PEARLS

WHAT: Beautiful, jewel-like, crystal dumplings called zongzi made purely with sago pearls, which I didn’t actually eat in Singapore.

WHY: Although, as far as I know, this is technically not a “Singaporean thing”, but there’s no reason why it shouldn’t. Its glossily translucent and elegantly geometric body is made entirely with tapioca sago pearls, making it enthusiastically bouncy, springy, chewy, the most texturally cheerful dumpling out there served cold with coconut dark brown sugar syrup.

HOW: By soaking and various natural coloring agents, we are turning plain sago pearls into colorful mushy fillings that, through baptism of boiling water, transforms into these gem-like, glassy and slick dumplings that are wonderfully chewy, cooling and simply euphoric to look at. It’s a texture thing, very much like the addictive quality of tapioca pearls inside boba teas. The single source of fragrance and flavor that is fused into these dumplings (except the green ones that are made with pandan leaf) depends solely on these spear-shaped leaves, often times called zongye (dumpling leaf), mostly harvested from a particular type of East Asian evergreen bamboos. It’s hard to describe it to those who haven’t personally experienced it, as it is a truly unique fragrance. In my best ability, but probably inadequate, I would say it’s a combination of very intense corn husks and grassy tea leaves.

If you feel wary of this unfamiliar ingredient, trust me, once I was too. But after getting over my illogical fear – one that wasn’t even inconvenient because you can buy these leaves with only a few clicks on your computer – I am now so in love of it that I want to use the leftover, incredibly aromatic cooking water as a base for soups! And once I’ve learnt how fun it is to shape them, I just want to sit by a sunny window and make zongzi all day long.

Staying in line with the Southeast Asian flavors of this series, I’m proposing a serving syrup made with coconut milk, dark brown sugar and sea salt, mimicking the flavor of palm sugar. But any other sweethearts like honey, maple syrup, or date syrup will do, too.

IT’S A TEXTURE THING!

April 26, 2018

In All recipes, Meat, Noodle/Pasta/Rice

ONE-POT SICHUAN SAUSAGE (OR ANY SAUSAGE) RICE W HERBS SALAD

THE ABUNDANT FAT AND JUICES FROM THE SAUSAGE WILL DESCEND GODLY AND SEEP DOWN THROUGH THE RICE BELOW, FLAVORING AND AIDING THE FORMATION OF THE HEAVENLY BOTTOM CRUST

If you follow my Instagram, then you’d know that I’m head-deep in rushing towards the finishing line on my cookbook. Yeah, I’m writing one, and this is probably the first time that I’m mentioning it on the blog, all very anti-dramatic and all. But I promise to talk more about it when the time comes.

For now, let me quickly leave you with a recipe, well more like a technique almost, that I think everyone who struggles with weeknight meals (or writing a book no less) should have in their repertoire. Inspired by claypot rice, here’s how to turn any type of fresh sausages and a few cups of rice into a one-pot, steaming, savory, fluffy and crispy wonder. If you have a few minutes to spare, you can prepare this sichuan-inspired sausage thoroughly studded with fatty guanciale bits (Italian cured pork jowl), burning with toasted chili flakes and tingling wtih sichuan pepercorns. Or, you can use any other types of your favorite, fresh sausages like sweet Italian, spicy Italian, or fresh Mexican chorizo and etc. Either way, the abundant fat and juices from the sausage will descend godly and seep down through the rice below, flavoring and aiding the formation of the caramelized, heavenly bottom crust. Then this steaming and comforting one-pot wonder is complimented by a scallion and tarragon salad cooled by a touch of Greek yogurt. If you’re anything like me, you don’t even need bowls.

February 12, 2018

In All recipes, Poultry

THE INCREDIBLE CHICKEN TOFU – FROM THE MIND OF A CHEF

TENDER EDIBLE CLOUDS MADE WITH CHICKEN BREASTS?!! WHAT IS THIS WIZARDRY, DANNY?!

Holy shit, did you watch Season Six of Mind of a Chef with Danny Bowien from Mission Chinese Food?

Did you see where his mentor Yu Bo, in episode two, turned a puddle of pink chicken-slush into pillows of fluffy-looking curds, something they call, chicken tofu?!

Did you gush outloud, tender edible clouds made with chicken breasts?!! No special curd-forming acid or salt required, virtually fat-free, and answers the prayers of millions of suffering souls of how to triple the volume of two pieces of chicken breasts without adding much more calories, but more importantly, transforming its woodsy nature into custardy, melt-in-your-mouth, weightless pillows of savory delights?!!!

Did you close your eyes and imagine exhaustively of what it’s like to cuddle the impossibly light and quilted bodies in between your tongues, a dream that feels unreal but known to be true?!!

Did you marvel?!

Did you cry?!

Did you say oh please baby Jesus dear Lordy, can someone please tell me how this wizardry is performed?!!

Well, guess what, you’re welcome.

And the spicy version drenched in chili oil, you’re double welcome.

December 27, 2017