ChiliCult

Strong Aromas, Better Life

Category: Cooking with ChiliCult

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…

Fried Chicken with Green Chilli and Chun

Egg is the most popular ingredient to combine with chun, but the roast onion-aroma of those “vegetable tree” leaves is…

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…

Cooking with ChiliCult: JiaChang Doufu, Often-, Home-Cooked Tofu

This typical Hunan recipe does two things very nicely: First, it turns a firm tofu a bit crispier and therefore…

Cooking with ChiliCult, Seasonally: Asparagus, (Austro)Hunan-Style

Before the asparagus season is over again, let’s go for a recipe in our typical Hunan style. I’m still always…

How to Cook Chicken Wings Hunan-Style, Red of Chilli

Chicken Wings. Just the right combination of meat for eating and bones for flavor. With crisp-fried skin and strong flavor,…

Baking with ChiliCult ;) – Ischler, Experimental: Classical, Devil-Ischler with Chilli, JapanIschler with Matcha

Ischler are double-decker cookies of a size that should not be underestimated, at least when making them like the original,…

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