June 5, 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." [ezcol_1half] 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

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June 7, 2018 In All recipes, Condiments, Noodle/Pasta/Rice, Quick Meals, Slider Sticky

HOMEMADE INSTANT NOODLE MIX SERIES: INSTANT DANDAN NOODLE MIX

[ezcol_1half][/ezcol_1half] [ezcol_1half_end][/ezcol_1half_end] [ezcol_1fifth]-[/ezcol_1fifth] [ezcol_3fifth] 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 soupier and negotiated its way towards the peanut-y route back when I discovered my sesame intolerance (it's like lactose intolerance but only more niche). I didn't even find out about my intolerance until later on in life after having a food intolerance test. I just thought the bloating and fatigue was just part of me but now I know

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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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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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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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