Made in Jiānádà: Lanzhou Lāmiàn (noodles!)
This is Part 1 in a series on Lanzhou noodles. Part 2 (the broth) is here. This one has been a long time coming. Seriously. This dish is quite possibly the one thing we have eaten the most of in…
Caldo Xochitl Tom Ka Gai (the Chicken Soup Remix)
This one started out as just a sauce, intended to use up the tin of coconut milk that had been hanging out in our cupboard for at least the past six months. The recipe had promised me a multitude of…
Tandoori Chicken Wraps (plutôt à la chinoise)
Spring has sprung! Shanghai is currently alternating between gorgeous, sunny, warm days and, well, the usual grim and drizzly murkiness that seems to be its default mood. I, however, have been feeling remarkably sane (highly unusual) and have been quite…
The Infamous Hangzhou Hotel Apple Crisp
Things are afoot. Now that spring has suddenly sprung here in Shanghai, many of the winter worries that had been taxing my brain are starting to resolve themselves. I won’t go into them in great detail here- that’s what my…
Wok Fajitas! Fajitas in the Wok! Fajitas con Wok!
I bet you all think I live on tortillas and cookies, yearning for cheese and chocolate and fearfully snubbing the culinary options that surround me here in Shanghai. I mean, that’s pretty much what this blog indicates in its persistent…
2 Sino-Hibernian Breads for St. Patrick’s Day
I’m a day early, I know. And possibly two days early depending on time zones. However, today was the last free day I have for the next seven days (oh, damn this freelancing- I work more than usual, in such…
Icebox Haw Cookies Saved for a Rainy/Crappy Day
I’m not, as Bill Medley and Jennifer Warnes once insisted, having the time of my life. Aside from the absence of Patrick Swayze, things here are a bit topsy turvy. We just got word that our landlord will be selling…
Adventures With Sauerkraut in Shanghai
You know what we have a lot of in Shanghai in mid-winter (aside from rain, rain, zero visibility, unheated buildings and, er, rain)? Cabbages. We have a lot of cabbages. All sorts of cabbages. Aside from the usual assortment of…
The Lazy Laowai’s Guide to Toaster Oven Focaccia
As you’ve probably noticed by now, I have a thing for unleavened bread, especially unleavened bread made in the wok using a highly unlikely Uyghur noodle dough recipe. I’ve turned that into chapatis, tortillas, pierogies, spaghetti, medieval dumplings and ravioli.…
Soft Cheese; Hard Wok: Experimenting with Fromage
I’ve made cheese here before. You may recall my happy forays into mascarpone and ricotta a few months back. As well, over on my other blog, the non-foodie one, I delved briefly into goat milk paneer when I went home last…
