At the end of July, we spent a long weekend exploring Philadelphia, Pennsylvania. Today I will be covering our visit to the Please Touch Museum, Chinatown, and Franklin Square along with a recipe inspired by our travels, Cheung Fun (Steamed Rice Noodle Rolls). Here are my previous posts covering our stay at The Logan Hotel and…
Bolo Bao (Hong Kong Pineapple Buns)
Bolo Bao (菠蘿包/bor lor bao/bo lo baau/bo luo bao) are Pineapple Buns from Hong Kong generally served during breakfast or alongside tea. The bun doesn’t actually contain any pineapple. The name comes from the cookie-like crust that covers the bun and is decorated into a pattern that resembles the outside of a pineapple. This crumbly, golden…
Easy Chinese Recipes Cookbook Review and Sweet Peanut Nuggets
Easy Chinese Recipes: Family Favorites from Dim Sum to Kung Pao, written by Bee Yinn Low, features a collection of favorite Chinese dishes perfect for beginners and those short on time. Notable recipes include Crispy Fried Wontons, Simple Egg Drop Soup, Baked BBQ Pork Puffs (Cha Shao Su), Beef with Broccoli (Xi Lan Hua Niu…
China: The Cookbook Review and Chicken with Cashew Nuts
China: The Cookbook, written by Kei Lum Chan and Diora Fong Chan, features over 650 recipes that represent a cross-section of the many cuisines of China in 720 pages. Well-known favorites such Bang Bang Chicken, Deep-Fried Wontons, Hot and Sour Soup, General Tso’s Chicken, Sweet and Sour Shrimp, Lion’s Head Meatballs, Tomatoes with Scrambled Eggs, and…
Hong Shao Rou (Chinese Red-Braised Pork)
Hong Shao Rou (红烧肉) is a red-braised pork dish popular in China, particularly in Shanghai and Hunan. Tender cubes of pork belly are lightly stir-fried, then simmered in a spiced and sweetened soy sauce until covered in a thickened, concentrated sticky caramel-like coating with a reddish tint. It is quite the comfort food and was a particular favorite with…
Katie Chin’s Everyday Chinese Cookbook Review and Baby Bok Choy with Ginger and Garlic
Katie Chin’s Everyday Chinese Cookbook: 101 Delicious Recipes from My Mother’s Kitchen features family-style Chinese-American dishes adapted for the home cook. Katie’s mother, Leeann Chin, passed away in 2010. To help preserve her mother’s memory, Katie created this book to share both family favorites and recipes she developed using her mother as inspiration. You will find classics (Kung Pao…
Culinaria China Cookbook Review and Coconut Pudding
Culinaria China: A Celebration of Food and Tradition, written by Katrin Schlotter and Elke Spielmanns-Rome, features the vast regional cuisine of China with a collection of some of the most unique and delicious recipes the country has to offer in 379 pages. Well-known favorites such as Hot and Sour Soup, Red-Cooked Pork Belly, Lionhead Meatballs, Beggar’s Chicken,…
Chinese Golden and Silver Mantou with Condensed Milk
Mantou are Chinese steamed buns generally made with flour, yeast, and water. There are many variations, particularly with the additions of milk, whole wheat, or even sweet potato. The buns are fairly plain in taste on their own, so they are usually served with accompaniments, fillings, or dipping sauces. During the Lunar New Year, a few…
Cantonese Roast Chicken
Serving a whole chicken during the Lunar New Year symbolizes prosperity and togetherness. For even more luck, use a chicken that still has the head and feet. There are plenty of popular preparations such as steaming or boiling, but this particular recipe uses the Cantonese BBQ method. The chicken is marinated overnight in a spiced soy…
Phoenix Claws and Jade Trees Cookbook Review and Sugar-Coated Cashew Nuts
Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking, written by Kian Lam Kho, is a detailed guide for the home cook into the fundamental techniques surrounding Chinese cuisine with 158 recipes. The title is named after the metonyms- phoenix claws for chicken feet and jade trees for gailan (Chinese broccoli). While you won’t…
