Like Spag Bol For Asia: Black Pepper Tofu and Saucy Buckwheat Noodles
Technically, this blog is (or was) all about my desire to attempt to recreate homey favourites in a tiny, basic kitchen in Shanghai, using only what I could find around me. That was about six years ago and, honestly, a…
Pumpkin Spice Toaster Oven Scones and Wok Parathas
Given that it’s already, oh, mid April and the skies are light and fluffy and sometimes blue, and temperatures have already soared into the high 20s and it’s definitely shirtsleeve weather, I fear that the title of this one…
Made in Jiānádà: Homestyle porky Eggplant (家常茄子)
Eggplant (茄子 or qiézi) was one of the first words I learned in Mandarin back in early 2009, partly because we ordered it so often that it inevitably had to stick in my head, and partly because it sounded like a…
Made in Jiānádà: Pork and Green Beans, China-Style
I’m not actually anywhere near my kitchen right now. In fact, I’m out in the wilds of Vancouver Island with my family, camping outside the gates of the Island Music Fest. My laptop is being powered by one of my…
Made in Jiānádà: Garlic Shoots and Smoky Bacon
Welcome to Part 2 in my series of as yet undetermined length on cooking Chinese food in Canada! Part 1 is here. We’re still on safe, neutral territory here- no bear paw, no jellyfish, no shark fin soup in my…
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…
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…
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…
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…
