ChiliCult

Strong Aromas, Better Life

Category: Eat

Misunderstanding Chilli: The Case of Jamie Oliver’s Jerk

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,…

Cooking with ChiliCult: Chinese Tomato-Egg (Drop) Soup (Xihongshi Jidan Tang)

Learning something from China about tomatoes seems a strange proposition, but xihongshi jidan tang, the Chinese tomato-egg(drop) soup offers an…

Purple Raspberry-Charapita-Sauce

Preserving fruits, certainly in Austria, tends to mean making marmalade. If you don’t want to eat sweet breads, hardly ever…

Cooking with ChiliCult: Hong Shao Rou, Mao-Style

Hong Shao Rou, Red-Braised Pork. It is often presented as a Shanghai dish. For someone from Hunan, however, it is…

Not “How Hot Is It?,” but: How Is the Heat?!

One of the things that made me get deeper into “chilli cuisine” is that there is something special to it….

Fried Chicken with Green Chilli and Chun

Egg is the most popular ingredient to combine with chun (see recipe here), but the roast onion-aroma of those “vegetable…

Fried Egg with Chun (Chinese Toon)

Chun, Chinese toon, with its interesting roasted onion-aroma is most commonly combined with scrambled eggs. The recipe for that, no…

The Issue with – or Really, Advantage of – Strong Flavors…

In traditionally (since the late 17th century, anyways) bland cuisines, we are seeing an increasing popularity of stronger aromas and…

Seeking Spice in Japan 4: Ippudo Ramen

Having fled a typhoon’s rain and looked around the Instant Ramen Museum, it was time to go for real ramen….

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