December 27, 2017 In All recipes, Poultry

THE INCREDIBLE CHICKEN TOFU – FROM THE MIND OF A CHEF

[ezcol_1half] TENDER EDIBLE CLOUDS MADE WITH CHICKEN BREASTS?!!  WHAT IS THIS WIZARDRY, DANNY?! [/ezcol_1half] [ezcol_1half_end] 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. [/ezcol_1half_end] [ezcol_1third][/ezcol_1third] [ezcol_1third][/ezcol_1third] [ezcol_1third_end][/ezcol_1third_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] [ezcol_1half][/ezcol_1half] [ezcol_1half_end][/ezcol_1half_end] [ezcol_1half][/ezcol_1half] [ezcol_1half_end][/ezcol_1half_end] [amd-zlrecipe-recipe:163]

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September 13, 2017 In All recipes, Poultry, updated recipe

WORLD PEACE CURRY, AND HAPPENS TO BE GLORIOUSLY DELICIOUS

SOUTHEAST ASIAN AROMATICS, KOREAN CHILI PASTE, INDIAN SPICES, GREEK YOGURT, ITALIAN SUN-DRIED TOMATOES, CHINESE ANISES, AND IN THE END, A LITTLE PUSH OF ALL AMERICAN CHEESE.  AN OTHER-WORLDLY CURRY THAT TASTES LIKE THE PINNACLE OF HUMANITY [ezcol_1third] I'd like to introduce you to world peace curry.   Why?  Because curries are better than humans.  Curries know how to coexist in unity.  Even though at a glance it feels like an impossibility, a chaos without logics, a discord of competing self-interests and cultural clashes, but curries always find a way to be the most delicious repeal of our disbelief.    Don't believe me?  I put it to the test.  An unlikely coalition of southeast Asian aromatics, Korean chili paste, Indian spices, Greek yogurt, Italian sun-dried tomatoes, Chinese anise seeds, and in the end, an intrusion of American cheese?!   It should end in war but instead, it rejoices slowly and bubblingly in a lusciously rich, creamy, intensely aromatic, complex yet beautifully balanced alliance of flavors, savoriness and tang.  It tastes like the pinnacle of humanity, our best hope for world peace even against our cynical judgements.  And also, perhaps most importantly, the best you'll ever put in your mouth. [/ezcol_1third] [ezcol_1third][/ezcol_1third] [ezcol_1third_end][/ezcol_1third_end] [ezcol_1third][/ezcol_1third] [ezcol_1third][/ezcol_1third] [ezcol_1third_end][/ezcol_1third_end] [ezcol_1fifth]  [/ezcol_1fifth] [ezcol_3fifth] [/ezcol_3fifth] [ezcol_1fifth_end]

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April 11, 2017 In All recipes, Poultry

BUFFALO WINGS SOUP DUMPLING W/ SKIN CRACKLING

[ezcol_1half] YOU'RE TRYING TO TELL ME THAT YOU DON'T WANT THIS? [/ezcol_1half] [ezcol_1half_end] You're probably looking at this and asking yourself three questions. A).  Isn't dim sum month over? B).  Why do we need a soup dumpling that tastes just like buffalo wings? C).  Are we making soup dumplings at home now?  Is that what it's come to? Look, all very legit questions, deserving very responsible and adult-like responses.  But I'm afraid that in the absence of an adult in this room, I will have to assume the task of answering them myself.  In my best effort to be thorough to Question A), I guess, I lied.  OK, next question. Why do we need a soup dumpling that tastes like buffalo wings?  Okay, who's being the baby now?  Grow up.  Adulthood is not about needing things.  It's all about wanting things.  And you're trying to tell me that you don't want a delicate pouch of dumpling filled with melty minced chicken and a sudden explosion of red-hot and tangy stream of sticky juice and spicy, garlicky butter?  Where everything is so carefully contained within a subtly yeasty wrapper so thin that one could almost see through its sinister intent, resting on top of a shard of chicken skin cracker that shatters into intense

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March 28, 2017 In All recipes, Seafood, Slider Sticky, Snacks

FISH WONTON W/ ANCHOVY, GARLIC , TABASCO

[ezcol_1fifth]  [/ezcol_1fifth] [ezcol_3fifth] HOW DARE YOU.  I'M SUPPOSED TO HAVE TASTE-BUDS OF HIGH CALIBER As we are preparing for our Tuscany vacation that is fast approaching this Saturday, I'm going to quickly leave you with an even faster recipe. I threw this together in less than an hour today, in a frantic effort to clean out the freezer (duh, to make way for the incoming fleet of smuggled imported Italian goods), and they turned out to be little drops of afternoon delights.  So why fish wonton?  Why fish?  See, I don't know about you, but when other people stock up their freezer with prime rib-eye steaks from Cosco, I do mine with frozen catfish fillets.  I don't know why.  Cheapness, possibly.  Don't make me admit that I like frozen catfish.  I'm supposed to have taste-buds of high caliber.  How dare you.  No, the point is, I was saying

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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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October 12, 2015 In All recipes, mobile slider, Noodle/Pasta/Rice, Poultry

MAMA’S BRAISED CHICKEN LEGS ON RICE W/ FRIED CHILI CAPERS

[ezcol_1third] IT IS, DILEMMA. FORTUNATELY, ONE THAT COULD BE TACKLED WITH A BIT OF REVERSE-ENGINEERING. [/ezcol_1third] [ezcol_2third_end] We don't, most times for good reasons, screw with heirloom recipes.  Recipes that are passed down for generations.  Recipes that our grandmother learnt from her grandmother, so on and so forth, are generally deemed as the sum of all collected wisdoms in a pot, sacred, untouchable.  Recipes that should and will be followed, obeyed even, without any desecrating thought of adding an extra tbsp of mustard here or a dash of unholy spices there, otherwise somewhere inside the dusty family album, grandma's tearing up.  Because this is how it has always been done, as far as recipes go, is an unarguable instruction. But should they be?  My family, for one, doesn't have an "heirloom recipe".  Not really.  My mom is a fantastic cook, which probably isn't a credit to both of my grandparents whom, from what I've heard, were either too short-lived or too much of a diva to teach her anything in the kitchen.  And as far as paying-it-forward goes, she never writes anything down.  So all in all, a single generation and one big approximation, I think, is probably not an heirloom recipe makes.  But, if I were to pass down anything

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