Wontons can be found all over China, with different names and fillings. In Sichuan they are known as chao shou which means “folded hands”, in Cantonese speaking areas yun tun as “swallowing clouds”, in Shanghai hun dun meaning “primordial and central chaos”. I make small wontons and big wontons. Small wontons are made from a tiny pinch of minced pork that goes well with side of noodles while big wontons of the following recipe are stuffed with pork, shrimps, mushrooms, and chives.
Spicy, savory, fragrant manila clams. They are tender and quick to cook. They belong to the littleneck species, only harvested at an earlier stage. Find them in Asian supermarkets or any fresh seafood markets.
Asian eggplants are absolutely delicious. Their texture is buttery soft. Garlic, chilies and scallions enhance the taste of eggplants. Sprinkle them all over the eggplants with drizzles of soy sauce for a very attractive and delightful dish.
A family favorite. It’s rich, flavorful, and tender. It’s one dish we can’t get enough of. The pork belly are cut into big chunks and braised, with its fat simmered to gelatinous layers in between meat all stained with soy sauced based broth. The pork belly will turn into a delicious red due to the sugar caramelizing.
Can be eaten for breakfast, lunch, or dinner. This is a great dish to make when you are low on ingredients at home yet still want a nutritious meal. I only used three ingredients: bok choy (or any chopped greens), leftover Mushrooms, and leftover rice porridge. Measurements below don’t have to be exact but just remember to add enough water or stock so the rice doesn’t stick to the bottom of the pot.
Shiitake mushrooms naturally have a wonderful woody taste. The secret of this appetizer recipe magnify their deliciousness. The mushrooms are simmered in Pork Stock and then coated with sesame oil so they are packed with flavor. Give this recipe a try and surprise your family, friends or guests. Any left over can be sliced up and added to congee, a rice porridge.
These pickles are savory and sweet. This is a side dish that goes well with congee, a rice porridge that is eaten for breakfast. For best results, look for cucumbers with crisp and nearly seedless interiors.
This soup stock can be used for noodle soups as well as for other dishes. I used pork shoulder bones which can be found in Chinese butcher shops but if you don’t live close to one. You can use chicken or beef stock version by using chicken bones or beef bones, instead.