Monthly Archives: June 2016

Writing my cookbook- Progress report June 2016

Since I  decided to write my cookbook two months ago, I have tested many recipes from my archive and developing the new one. I do this because I want to gather all the necessary content I need for my cookbook as soon as possible. I plan to complete the first draft of my cookbook by…

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Braised pork belly recipe – Chinese style (Dong Po Rou)

Braised pork belly or Dong Po Rou (东坡肉) is an iconic traditional Chinese braised pork belly recipe of Hangzhou (杭州), created by Su Dong Po, a famous scholar, writer, poet, calligrapher, gastronome, and court official of the Song dynasty. Over the centuries, this dish has become very popular, and once you taste it, you’ll know…

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Three Cups Chicken- Easy Taiwanese Recipe

Three cups chicken (San Bei Ji) is so attractive because of its simplicity to prepare and concentrated flavor. It is one famous Chinese dish that does not involve stir-frying– the principle cooking method used in many Chinese dishes. Traditionally it is served bubbling hot in an earthenware pot with steamed rice or rice congee. Three…

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Chicken Karaage- Japanese fried chicken

Chicken karaage is the Japanese version of fried chicken that is insanely delicious- light, crisp, full of flavor and moist. It has a universal flavor which is not too exotic, yet is very different from fried chicken in the US, China, and Indonesia. It is great as a main dish, or as an appetizer with…

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