ChiliCult

Strong Aromas, Better Life

Category: Cooking with ChiliCult

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…

Fried Peas, Hunan-Style

One of the classical Hunanese pea recipes; and as so often with Chinese everyday cooking with simple ingredients, one can…

Di San Xian (Aubergine, Potato, Chilli)

Thinking of chilli, thoughts turn to pungency. Or maybe, for someone who knows of the botanical relation, to bell pepper….

Jian HuangGua – Fried Cucumber, Hunan Style

In a previous post, I already talked about the ability of Chinese cooking to tease out wonderful flavors, to work…

KuGua and the Acquisition of Better/Bitter Taste

We just experienced a taste that transported us right back to China, and from ingredients that were mainly home-grown: two…

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