Cultural appropriation, once again, finds itself in the discussion thanks to Jamie Oliver’s (ready-made, apparently) “Jerk Rice”. R.E.S.P.E.C.T. In England,…
Learning something from China about tomatoes seems a strange proposition, but xihongshi jidan tang, the Chinese tomato-egg(drop) soup offers an…
Preserving fruits, certainly in Austria, tends to mean making marmalade. If you don’t want to eat sweet breads, hardly ever…
Hong Shao Rou, Red-Braised Pork. It is often presented as a Shanghai dish. For someone from Hunan, however, it is…
One of the things that made me get deeper into “chilli cuisine” is that there is something special to it….
Egg is the most popular ingredient to combine with chun (see recipe here), but the roast onion-aroma of those “vegetable…
Chun, Chinese toon, with its interesting roasted onion-aroma is most commonly combined with scrambled eggs. The recipe for that, no…
In traditionally (since the late 17th century, anyways) bland cuisines, we are seeing an increasing popularity of stronger aromas and…
Having fled a typhoon’s rain and looked around the Instant Ramen Museum, it was time to go for real ramen….