Pan-seared chicken thighs with fermented black beans, rice wine, and chilis. This is a richly flavored Asian-inspired dish made with Chinese salted black beans, Shaoxing wine, bird chilis, and ginger marinated chicken. Chinese black beans or douchi are fermented and salted black soybeans. They have a rich, salty flavor with a bit of funk from […]
Pan-seared halibut with long beans, bean thread noodles, and a coconut citrus sauce. This is a light summer dish with a hint of spice and lots of fresh basil. The recipe does call for a couple of specialty ingredients that may be hard to find. I have included information on these ingredients and substitutions below. […]
Oven-baked chicken wings with a cherry ginger soy glaze. These wings are a little sweet, a little spicy, and packed with Asian flavors. They get baked in the oven until crispy, then glazed. No deep frying required! These wings are super easy to make, but they do require a lot of attention. The wings are […]
Pulled duck in spiced duck stock with poached shiitake and soft-cooked eggs. Stocks and soups are a great way to utilize leftover bones. This duck ramen is an excellent example. Not only does it use the bones to make a flavorful broth but, also, the hard to remove meat that remains on the carcass. Asian […]
Thick ribbony biang biang style noodles, with spicy ground pork chili oil. Developing this recipe was my first time making biang biang noodles. I have to say it is not as easy as it looks. The process definitely requires some practice. Don’t be discouraged if you are having trouble with the technique! There is another […]
Scratch-made braised oxtail wontons, in a savory beef broth, with tender bok choy, slivered carrot, and fresh green onion. There is just something about wonton soup. The flavorful broth, tender noodles, and childhood memories! For me, it is total comfort food. For this recipe, the oxtails pull double duty. The liquid from braising the oxtails […]
