My best description/translation of a favorite Chinese pastry, 叉燒酥 (Char Siu Sou) is Chinese bbq pork hand pie. Flaky, tender pastry surrounding a sweet-salty filling of bbq pork, and onions. Char Siu Sou can be found in tea houses serving dim sum and in Chinese bakeries. Surprisingly, there is quite a selection of pastries made …
I have been a big fan of Rose Levy Beranbaum’s books for a very long time. I went to my bookshelf to see just how many of her books I have, I counted six. Of these six, my absolute favorite is Rose’s Christmas Cookies. I can’t recall a Holiday Cookie Tin that has not featured …
You might be wondering why this post is named Muffins de Mochi con Misugaru. WELL, let me tell you why… Apparently, I’m not supposed to use the term Mochi Muffins. It’s been trademarked. How crazy is that? Third Culture Bakery, out of Berkley, has trademarked mochi muffins and has been sending Cease and Desist letters …
I have a total backlog of recipes I want to share with you and this one is top of the list. I have made this as many times as I have made Eric Kim’s Quick Grape Tomato Banchan or Ottolenghi’s Charred Tomato and Cold Yogurt (so good) and that is saying a lot. Do You Banchan? …
From one of my favorite sites, Two Plaid Aprons, a vegetarian version of Unagi Don! Eel grilled with a sweet and savory sauce or “tare” is called unagi. Don is short for donburi, which refers to the bowl and rice that serves as the landing spot for toppings like unagi. Rice bowls, in my humble …
He needs to stop. I would like to dive into Eric Kim’s cookbook, Korean-American but have not been able to and it is all his FAULT. Yep, the blame lies squarely on his shoulders. Eric is on staff at the NYT Cooking. I’m not sure what his obligation is to the venerable paper, a column …
My weekly trip to the farmer’s market starts with lining up at the P&K Strawberry stand 30 minutes before the market even opens. Yep, the strawberries from this family farm in Moss Landing are THAT good. Even though they are freakin’ delicious out of hand, I love trying recipes that highlight the ruby-colored gems. This …
As a kid, I spent a lot of time running the streets of Chinatown in San Francisco. After school, I headed to Chinatown to attend Hip Wo Chinese School, which conveniently was housed in the same church our family attended. I’d love to tell you I was a stellar student and fluent in both Cantonese …
Waat Dan Fan (滑蛋飯) is one of my absolute all-time favorite down-home Cantonese dishes. The literal translation is Slippery Egg Rice. This version includes beef so it’s called Waat Dan Gnow Yuk Fan (滑蛋牛肉飯). Although it comes together quickly, it can be a little tricky to get the texture of the eggs right. Don’t let …