Making kimchi

28Aug09

Kimchi is Korea’s national dish: fermented Chinese cabbage preserved in a spicy chili mixture. It tastes zingy, spicy and fresh at the same time and goes really well with all kinds of dishes, also with fried rice. In Korea, they have it with about every meal and the Koreans believe strongly in its healthy properties. […]

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Chinese fried eggplant

16Aug09

You know it by now, I love watching Chinese cooking videos – for example on YouTube- and getting new inspiration. The older Chinese cookbooks are to blame- they hardly have any photos, nor mouthwatering pictures, only boring pages with only characters, so you have to be super dedicated to really read it all without a […]

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Tiger salad (laohu cai 老虎菜)

25May09

Of course the attractive thing of this salad is, first of all, its name.Laohu cai 老虎菜, ‘tiger vegetable’ or ‘tiger salad’ is an intriguing sounding dish which came into vogue in China in the past five years or so.I actually can’t tell you when exactly it came on the scene, since I have no recollection […]

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Orzo with zuccini

28Jun08

Quick and elegant, that’s how I would describe this dish. Perfect as a pasta course, with just some grilled pork chop or lamb chop on the side, or a nice grilled fish or chicken. Or just a plain salad with goat’s cheese and bacon strips. Orzo looks like flecks of rice, but it is a […]

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Tags: barbara kingsolver, courgette, orzo, pasta, vegetables, vegetarian, zucchini

Pickled cucumber (黄瓜皮)

19Jun08

These cucumber strips might look too plain and simple to blog about. But in this miniseries on Chinese starters, you really can’t miss out on this one. It is actually the starter I order immediately with no second thoughts when see it on the menu – and in China that is almost always the case. […]

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1000-year old eggs with ginger

14Jun08

This Chinese starter scores high on the scary-looking exotic foods list. Although your guests can tell these blackish things probably won’t be monkey brains, they will not easily pick up their chopsticks to take a bite, until you tell them these are a must-try. These duck eggs, with their black translucent outside and gooey greenish-grey […]

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Smashin’ radishes

09Jun08

With this second post, I am on my first steps in getting together a series of Chinese cold starters for hot days. Making a Chinese meal is difficult enough with all the prep work you have to do. It can be tough: cutting and shredding ingredients for hours on end, not even able to finish […]

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