ChiliCult

Strong Aromas, Better Life

Category: Cooking with ChiliCult

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,…

Cooking with ChiliCult: Soybeans (Maodou)

Soybeans are well-known… and often not highly regarded, as problematic health food, raw material for tofu, animal feed. Their use…

Cooking with ChiliCult: Green Chile Bitter Melon (Qingjiao Chao Kugua)

Where the ‘beginner’s recipe’ of Fried Egg and Bitter Melon makes it easy on the eater of bitter melon not…

Cooking with ChiliCult: Farmer’s Style Fried Pork (Nongjia Chaorou)

You can’t really have Chinese cooking (and especially Hunan cuisine) without pork. Add green chile peppers, and you have the…

Cooking with ChiliCult: Fried Egg with Bitter Melon (Kugua Chaodan)

Bitter melon or bitter gourd (Momordica charantia, gyoja) is one of those vegetables that are extremely healthy, apparently – and…

Pork Pea Soup

Peas don’t necessarily have to be fried, of course, they are just as good in soup – but this recipe…

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