October 23, 2014 In All recipes, Meat

CUMIN SPARE RIBS

[ezcol_1half] DON'T GIVE ME THE BULLSHIT, IN THE END, DO I TASTE FREAKING-ABSOLUTELY AWESOME? [/ezcol_1half] [ezcol_1half_end]  [/ezcol_1half_end][ezcol_1half] To be honest, I don't think I have ever truly enjoyed BBQ ribs.  It has always been, to me at least, more enjoyable as an idea - the smile of the pit-master, the black smoker hissing under the Southern sun, the sense of all American lifestyle - than in actuality.  In actuality, I've been waiting my whole life so far, to be impressed, turned, proven wrong, by something that I so desperately would like to grow more fond of.  But in the end, picking at a pile of ribs that are often borderline dry and overly sweet, I always ended up wondering if I have missed something. This isn't to say, the rib's problem.  In fact, any form of scanty meats adhering to a disproportionate amount of bones, that requires bare hands and  sheer fangs to tear down, I'm there.  In fact, the rib-hole that had been ironically left hollow in my long years spent in holy BBQ-land, was immediately filled and nurtured within a month after I moved here, by the most unlikely of all cuisines.  A Northern Chinese creation called, cumin spare ribs.  Typically you wouldn't think the word "mild" is

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October 3, 2014 In All recipes, Poultry

finger-sucking roasted beer duck

[ezcol_2third] [/ezcol_2third] [ezcol_1third_end] IF YOU CAN POUR YOURSELF A HOT SALT BATH, THEN MOVE INTO SAUNA TO SIT STILL, YOU CAN ROAST THIS DUCK TODAY, I'm here to answer the question that has long infected the everyday-home-kitchens, with unending fatigue and boredom.  The underlining puzzle that, as a result, has put the other undeserved, pale and bland poultry, onto the seat of power in the dinner-menu arena for far too long.  The question that we, if we say we love foods at all, should all ask ourselves

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September 29, 2014 In All recipes, Noodle/Pasta/Rice, Quick Meals

5 min scallion-fat noodle

[ezcol_1fifth]  [/ezcol_1fifth] [ezcol_3fifth] WHEN I'M REALLY BUSY. THIS IS WHAT I EAT. [/ezcol_3fifth] [ezcol_1fifth_end]  [/ezcol_1fifth_end] [ezcol_1half][/ezcol_1half] [ezcol_1half_end][/ezcol_1half_end] Serving: 1 Extremely easy and addictively satisfying, this is a beloved comfort-food in Chinese cuisine, with each region having their own twisted interpretations.  The use of bacon is of course, a Western adaption, but you could also use pancetta or salted pork as substitute.  Whatever you use, you will be amazed at how much flavour and depth you can extract with just these simple ingredients, plus the technique of deeply caramelizing/almost charring the scallions in pork-fat.  It transform the fresh scallion flavour into something, intensely aromatic and worlds-away. With Asian recipes, I try to provide the exact brand of condiments I used whenever possible.  But this time, I couldn't find the exact Asian black vinegar I have, so I provided a link to a similar product.  If you already have a favourite brand, or even just regular balsamic vinegar, they should be able to work as good replacement in this particular case. Thin, fresh Asian noodles work best with this recipe, but if unavailable, dried wheat noodles can work, too. [ezcol_1half] Ingredients: 1 serving (7 oz/200 grams) of fresh thin Asian noodle, or equivalent amount of dried noodle 2 strips of fatty bacon, thinly sliced

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September 18, 2014 In All recipes, Vegatables

FIRE-CRUSHED CUCUMBER SALAD

[ezcol_1third] THIS IS A CONVICT YOU'LL WANT TO FORGIVE, AND EMBRACE [/ezcol_1third][ezcol_2third_end] I don't mean to sound self-absorbed and overly theatrical if I mustn't, but officers, I have a stalker. Please, listen to me before you dismiss my report after I tell you that, yes, it's a cucumber salad.  Harmless and gentle it may sound, but believe me when I say that this fella, is spicy

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March 2, 2014 In All recipes, Bakery/Pastry, Sweets

THE PINEAPPLE BUNS/PO LO BAO

"THEY HAUNTED ME LIKE THE SWEETEST NIGHTMARE" I want to begin today by saying, "I'm sorry, Kelly.  I sidetracked." A few weeks ago, a reader sent me an earnest suggestion saying that ever since she lost contact with one of her beloved things to eat, the curry beef buns from Chinese bakeries, that she has missed it dearly, and that it may fit eloquently into this humble blog of mine because from what it seems (and she's right), that I'd love me some curry, too.  Oh yes, Kelly.  Oh you have no idea, curry and me are like this.  We tight.  However

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February 21, 2014 In All recipes, Noodle/Pasta/Rice, Sweets

INSIDE-OUT BLACK SESAME STICKY RICE BALLS

"SO WHAT DOES THE LETTER 'Q' TASTE LIKE?" I.  Love.  This.  Stuff. Everybody, girls especially, who has or shares an Asian background, loves this stuff.  This stuff is so popular it's practically in the freezer section in every respectable Asian grocery stores, big or small.  This stuff is so unstoppable, that although originally meant to be eaten on a single Chinese holiday only, now is enjoyed all year round.  People look for excuses to eat this stuff.  Given that it's warm, soft and sweet, it's a comfort food for the mentally wounded.  But then again, given that it's a circle which symbolizes "wholeness" and "content", it's a must-item in Chinese weddings, too.  Boyfriend dumped you, you eat this stuff.  Getting hitched, you eat this stuff.  You see what I mean? This stuff is called tang-yuan (literally soup-circles), aka sticky rice balls. Why do Asians love sticky rice balls so much?  To add to your confusion, it all comes down the mystery of one single alphabetical letter - "Q". Asians love stuffs that are "Q", and this, this is "very Q". I'm sorry, what the fuck am I talking about?  I mean what does the letter "Q" taste like anyways!  What does any letter taste like?  But

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