Spicy Pineapple Fried Rice
My cousin Rose likes to make this for her family and I finally got around to testing this out. I was surprised that this fried rice did not call for eggs, but taste delicious nonetheless. the crushed red pepper really adds a little kick to the flavor, and the sweetness of the pineapples really go … Continue reading
Congee Village, NYC
Congee Village Cuisine: Cantonese Neighborhood: East Village Price: $30-40 per person including drinks Phone: (212) 941-1818 Address: 100 Allen Street, NY, NY 10002 Congee Village has been on Jen’s wish list for a while, so when a friend from Ohio was visiting and was craving a taste of Chinese good (apparently not many choices beyond … Continue reading
Chinese Chicken Salad
I subscribe to Wine Spectactor’s free email list that occasionally sends out recipes. I haven’t had too much luck with these recipes though as they all tend to be French and quite fancy. Basically, that translates to 10+ ingredients and 10+ steps and I’m too lazy to try most of them. The ones I have … Continue reading
Kung Hei Fat Choy!
Happy Chinese New Year everyone! Happy Year of the Dragon — may it be prosperous for all! Just wanted to compile all my Chinese recipes I’ve posted so far (updating my 2011 Rabbit post actually) … and I realize *still* I have been seriously slacking in that department. I need to get back in touch … Continue reading
Szechuan Braised Rabbit with Tofu and Peanuts
For Chinese New Year, I wanted to prepare a rabbit dish to ring in the Year of the Rabbit. I have never cooked rabbit before, but rabbit meat can typically be prepared in the same manner as chicken. The tastes are actually fairly similar with rabbit being slightly leaner. I first started enjoying rabbit at … Continue reading
Braised Baby Bok Choy
Since I was already in braising mode for making my Chinese New Year / Year of the Rabbit dish: Szechuan Braised Rabbit with Tofu and Peanuts, I decided to braise some baby bok choy as well. Normally, I cook Chinese Stir-Fry Bok Choy as I did to accompany my Chinese-Style Steamed Fish. I typically like … Continue reading
Garlic Soy Chicken Wings
In honor of the BCS Championship (I was rooting for Oregon, if anyone cares), I decided to make some chicken wings to accompany beer and legitimize the game watching. I researched various recipes, trying to minimize the unhealthiness of the dish. I came across this one, which was essentially just baking with spices, and decided … Continue reading
Food Comas: Top 10 in 2010
It’s only been a few months since starting our first ever blog, Food Comas, and the cooking and dining and blogging shenanigans Priscilla, Natalya, and I have gotten into have been quite entertaining thus far! Thanks for everyone’s support in reading our blog and expect more delicious gastronomic adventures in 2011! Just wanted to round … Continue reading
White Boiled Shrimp 白灼虾 and Chinese Broccoli 芥蘭
白灼虾 pronounced bok chur ha which literally translates to “white boiled shrimp”, is a popular Cantonese dish that is very quick to prepare. When served in upscale restaurants, typically they will use very large coral shrimp (very $$$) that they boil live so it is the freshest possible and at the peak of its natural … Continue reading
Char Siu Baby Back Ribs
Char Siu translated to “fork burn/roast,” which is a literal description of the Chinese traditional method of cooking pork: long strips of seasoned pork are skewered with long forks and placed in a covered oven or a fire. The term is typically used to refer to Chinese-flavored barbequed meat, and one can usually see hanging … Continue reading
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