Archive for the ‘Chinese’ Category
Beggar’s chicken (chicken out)
Ever since I wrote about lotus leaves on my ingredients blog Tokowijzer, I wanted to make Beggar’s Chicken, the famous Chinese chicken dish where a whole stuffed chicken is wrapped inside a lotus leaf, covered in a layer of mud and baked in a hot oven. I had seen the chefs in Chengdu doing a […]
Filed under: Chinese, meat | 4 Comments
Tags: bedelaarskip, beggar's chicken, chicken, chinese baked chicken, clay chicken, jiaohua ji
Chinese winter solstice
While today is ‘Winter Solstice’, the year’s shortest day, in China, 冬至 dongzhi, the ‘arrival of winter’, is on December 22 this year. The arrival of winter or dongzhi has always been an important day in the Chinese calendar, because it was the day the Emperor went for the most sacred ceremony to the Temple […]
Filed under: Chinese | 2 Comments
Moving on
Time for a new move! I’ve been back for over a month now, and thinking about my trip every day since I came home. I enjoyed my stay at the Chengdu cooking course immensely. Such an incredible routine to study cooking every day! Get up, get dressed, grab one’s cook’s jacket and apron and go […]
Filed under: Chinese, travels | 5 Comments
Dongpo pork [东坡肉]
This braised pork belly dish, Dongpo rou or Dongpo pork, is one of China’s classic dishes. Everyone in China loves pork, and praises the gelatinous and soft layers of pork belly to no end… the ultimate comfort food for cold days. The story is this dish is the invention of the famous poet Su Dongpo, […]
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New vegetable: jiaobai 茭白
Yesterday I was, again, funshopping in the Asian store, choosing a different one then the large supermarket I usually go to. There are four Chinese supermarkets in the center of The Hague, and I visit them in turns, although I seem to skip the one in the Wagenstraat (长江行 Cheung Kong) because it is further […]
Filed under: Chinese, vegetables, vegetarian | Leave a Comment
Tags: chinese, 茭白, jiaobai, shopping, vegetable, water bamboo
Olympic menu
There have been very hilarious moments when I discovered the bulk of photos tagged Chinglish in Flickr. The Chinese, as well as the Japanese, have the most wonderful translations when it comes to English. Menus are notorious for their strange translations. And it hits the customers hardest when they sit down nervously in a non-English-speaking […]
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Chopped salted chiles
Being in a Chinese cooking mood, I decided to try out this staple of the Hunan kitchen: salted chiles (剁辣椒, duo lajiao). These chiles are supposed to go on steamed fish dishes, or accompany noodles and other treats. But buying them from a jar in the Chinese store might not get you the right stuff […]
Filed under: Chinese, pickles and preserves, vegetables, vegetarian | Leave a Comment
Gongxi facai 恭喜发财
Gongxi facai! 恭喜发财 Wishing you luck and many riches! Today is the first day of the Chinese New Year or ‘Spring Festival’ as they call it now. It is the start of a holiday period in China, everyone tries to be home with your family, as this is really a family feast of togetherness. Poor […]
Filed under: Chinese, meat, rolls and wrappers | Leave a Comment
Fresh lily bulb
Roaming through Chinese supermarkets is certainly my idea of a good time. Holding a basket, I can go through all isles as if I have to study it all. I read the packaging for different brands, I hover above their frozen food section, I stare at their collection of vinegars (for example), and I check […]
Filed under: Chinese, tokowijzer, vegetables, vegetarian | 1 Comment
Tags: 鲜百合, lilies, lily bulbs, vegetables
Mapo tofu 麻婆豆腐
This is one of my favorite tofu recipes from China. It is easily the best known one: soft white cubes of tofu floating in an intense red chili oil sauce, with minced meat, spring onions and garlic and ginger. It has quite a funny name: 麻婆 mapo means pockmarked woman, and this woman with her […]
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Tags: chinese, 麻婆豆腐, Mapo tofu, tofu
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