https://www.scmp.com/rss/501840/feed en https://assets.i-scmp.com/static/img/icons/scmp-meta-1200x630.png https://www.scmp.com The citrus fruit calamansi, which is also called calamondin, hails from the Philippines. It is small – only about 2cm in diameter – but it’s intense and tart. The fruit is usually harvested when the rind is still green but, even when underripe, the flesh is bright orange. It makes a fantastic drink – stir it into tonic water, adding a shot (or two) of rum if you want an alcoholic hit. It is also delicious in this tart. Calamansi and crème fraîche tart with toasted macadamia crust and... https://www.scmp.com/magazines/post-magazine/food-drink/article/3178191/how-make-calamansi-and-creme-fraiche-tart?utm_source=rss_feed https://www.scmp.com/magazines/post-magazine/food-drink/article/3178191/how-make-calamansi-and-creme-fraiche-tart?utm_source=rss_feed Thu, 19 May 2022 03:15:10 +0000 I love tarragon, the delicate, green herb with an elusive, complex, anise-y flavour. It goes well with seafood and chicken and is an essential ingredient in Béarnaise sauce, which is often served with steak. Many recipes will tell you that tarragon should be used in small quantities, or it will be overwhelming. I’ve found, though, that it depends on the tarragon: some varieties have a lot more flavour than others. Taste a few leaves before you use it, and adjust accordingly. Tarragon chicken... https://www.scmp.com/magazines/post-magazine/food-drink/article/3177486/how-make-tarragon-chicken-fingerling-potatoes?utm_source=rss_feed https://www.scmp.com/magazines/post-magazine/food-drink/article/3177486/how-make-tarragon-chicken-fingerling-potatoes?utm_source=rss_feed Thu, 12 May 2022 21:15:22 +0000 Sweetbreads are one of the most versatile of organ meats. They are tender, moist and rich, but probably not very good for you if you suffer from high cholesterol. The flavour is quite neutral, so they should be served with an assertive sauce. Pan-fried sweetbreads with mushrooms and polenta It is easiest if you start preparing the sweetbreads the day before you want to serve them because they need to be soaked in water for several hours to leech out the blood. The next day, the sweetbreads are... https://www.scmp.com/magazines/post-magazine/food-drink/article/3176626/how-make-pan-fried-sweetbreads-mushrooms-and?utm_source=rss_feed https://www.scmp.com/magazines/post-magazine/food-drink/article/3176626/how-make-pan-fried-sweetbreads-mushrooms-and?utm_source=rss_feed Thu, 05 May 2022 20:15:11 +0000 I love this salad – it’s hearty but not heavy. It makes great picnic or barbecue fare (although you’ll need to increase the quantity); just pack the elements (hummus, quinoa salad, arugula/rocket and squid) separately and place on plates when it’s time to eat. Quinoa salad with seared squid, arugula and hummus Whenever I prepare chickpeas, I start by cooking them in a pressure cooker because it takes much less time than simmering them the conventional way. But with this method, it’s difficult to... https://www.scmp.com/magazines/post-magazine/food-drink/article/3175832/how-make-quinoa-salad-seared-squid-arugula-and?utm_source=rss_feed https://www.scmp.com/magazines/post-magazine/food-drink/article/3175832/how-make-quinoa-salad-seared-squid-arugula-and?utm_source=rss_feed Thu, 28 Apr 2022 20:15:19 +0000 I love veal shanks because the bones are filled with rich marrow and, when cooked low and slow, the meat has a silky texture. In this dish, the veal is cooked with porcini mushrooms, anchovy fillets and other umami-rich ingredients. At the end, the flavours are brightened with a citrusy gremolata sauce. Braised veal shanks with porcini and gremolata You will need a wide skillet to hold the meat in one layer; if you don’t have one large enough, divide the ingredients between two pans. I cook this... https://www.scmp.com/magazines/post-magazine/food-drink/article/3171683/how-make-braised-veal-shanks-porcini-and?utm_source=rss_feed https://www.scmp.com/magazines/post-magazine/food-drink/article/3171683/how-make-braised-veal-shanks-porcini-and?utm_source=rss_feed Thu, 24 Mar 2022 20:15:13 +0000 Use this recipe as a guideline, then adapt it to suit your own tastes: use honey or molasses instead of maple syrup (or leave out the sweeteners altogether); change the type of sugar; or add different seasonings (but the sugar and salt are essential). You must be vigilant about sanitation, keeping the meat cool, cooking it sufficiently and storing it properly. Buy a nice, well-layered piece of pork belly that’s as evenly thick as possible. Have the butcher remove the skin. When making bacon, you... https://www.scmp.com/magazines/post-magazine/food-drink/article/3170768/how-home-cure-bacon-start-slab-pork-belly-and?utm_source=rss_feed https://www.scmp.com/magazines/post-magazine/food-drink/article/3170768/how-home-cure-bacon-start-slab-pork-belly-and?utm_source=rss_feed Fri, 18 Mar 2022 20:15:22 +0000 I’m not one of those people who think everything tastes better with bacon. I believe there are exceptions – most desserts, for instance. But I do love bacon, be it pancetta, the super-intense Chinese dried meat called lap yuk, lean back bacon or the very fatty type made from pork belly, and usually have at least three types in my freezer. Tartiflette This recipe is adapted from one in Anthony Bourdain’s Les Halles Cookbook (2004). I keep the skin on the potatoes but you can peel them if you... https://www.scmp.com/magazines/post-magazine/food-drink/article/3170760/bacon-recipes-tartiflette-anthony-bourdains-help?utm_source=rss_feed https://www.scmp.com/magazines/post-magazine/food-drink/article/3170760/bacon-recipes-tartiflette-anthony-bourdains-help?utm_source=rss_feed Thu, 17 Mar 2022 20:15:10 +0000 Lamb doesn’t feature much in Cantonese cuisine, because people think the flavour is too strong. It is eaten in other parts of China, though, where often it is cooked with distinctive flavours to balance the taste. Young lamb has a much milder taste than older lamb, so choose smaller chops for this recipe. Lamb chops with black beans, cumin, chillies, Sichuan peppercorns and vegetables You don’t absolutely need to “French” the chops – trim the meat from the top part of the bone – but it looks... https://www.scmp.com/magazines/post-magazine/food-drink/article/3167393/how-make-lamb-chops-black-beans-cumin-chillies?utm_source=rss_feed https://www.scmp.com/magazines/post-magazine/food-drink/article/3167393/how-make-lamb-chops-black-beans-cumin-chillies?utm_source=rss_feed Thu, 17 Feb 2022 20:15:22 +0000 One of my favourite Thai “salads” (although it’s a bit short on vegetables) is kung chae nampla – raw shrimp (or prawns) served with a fiery dressing. The dressing should be on the far edge of your spice tolerance, because, as with every good Thai dish, the “hot” element is balanced by the sour, salty and sweet flavours. To make each mouthful even more delicious and complex, there’s bitterness provided by bitter melon, which also serves to cool the palate. Thai raw prawn salad (Kung chae... https://www.scmp.com/magazines/post-magazine/food-drink/article/3166509/how-make-thai-raw-prawn-salad-sweet-shrimps?utm_source=rss_feed https://www.scmp.com/magazines/post-magazine/food-drink/article/3166509/how-make-thai-raw-prawn-salad-sweet-shrimps?utm_source=rss_feed Thu, 10 Feb 2022 20:15:13 +0000 The Filipino dish of lumpia Shanghai shows the influence of Chinese settlers on the Southeast Asian country’s cuisine. I’ve eaten them many times at restaurants and parties – because no Filipino celebration seems complete without a big pile of lumpia on the buffet table – and no two versions were the same. The only things they had in common were that they were deep-fried, and the filling consisted of lots of vegetables and some pork. Lumpia Shanghai This recipe makes a lot of lumpia, but they... https://www.scmp.com/magazines/post-magazine/food-drink/article/3153140/how-make-lumpia-shanghai-filipino-spring-rolls?utm_source=rss_feed https://www.scmp.com/magazines/post-magazine/food-drink/article/3153140/how-make-lumpia-shanghai-filipino-spring-rolls?utm_source=rss_feed Thu, 21 Oct 2021 18:30:21 +0000 Gaston Lenôtre came a long way from the little farm in Normandy where he was born, in 1920. By the time the French pastry chef died, in 2009, he had a cooking school, and an empire of shops, not just in France, but also in countries such as Japan, Germany and Kuwait. In the preface to Lenôtre’s Ice Creams and Candies (1979), Lenôtre wrote: “This book is for people who like parties and who like to make special things for others. Every meal can be festive when your own home-made ice creams are in... https://www.scmp.com/magazines/post-magazine/food-drink/article/3146657/mentor-pierre-herme-and-michel-richard-pastry?utm_source=rss_feed https://www.scmp.com/magazines/post-magazine/food-drink/article/3146657/mentor-pierre-herme-and-michel-richard-pastry?utm_source=rss_feed Sun, 29 Aug 2021 18:30:24 +0000 The cuisine of Nice, on the French Riviera, in southeast France, sounds simple, healthy and light – highly appealing if you are a wealthy holiday-maker sunning yourself in a skimpy swimsuit on your superyacht. To Jacques Maximin, who was raised in Pas-de-Calais, in the country’s far north, and trained at top restaurants such as Le Pré Catelan, in Paris, and Le Moulin de Mougins, the food must have seemed monotonous after he moved there in 1978 as chef of Le Chantecler. In the preface to his book... https://www.scmp.com/magazines/post-magazine/food-drink/article/3136977/hot-chocolate-souffle-lamb-roulade-pigeon?utm_source=rss_feed https://www.scmp.com/magazines/post-magazine/food-drink/article/3136977/hot-chocolate-souffle-lamb-roulade-pigeon?utm_source=rss_feed Tue, 15 Jun 2021 05:45:00 +0000 Larb, also spelled larp, laap, lahb or laab, can be made from all different types of protein. I’ve had it with fish, mushrooms, chicken, duck and, of course, pork. In Luang Prabang, Laos, I had a version made from minced water buffalo meat with small cubes of water buffalo blood. Larb originated in Laos, but has spread across the border to Thailand and other neighbouring countries. Larb moo (pork larb) A shop specialising in larb will (or should) vary the seasonings according to the type of... https://www.scmp.com/magazines/post-magazine/food-drink/article/3136593/how-make-larb-moo-warm-meat-salad-indochina?utm_source=rss_feed https://www.scmp.com/magazines/post-magazine/food-drink/article/3136593/how-make-larb-moo-warm-meat-salad-indochina?utm_source=rss_feed Thu, 10 Jun 2021 06:45:00 +0000 Sri Owen has led a fascinating life. She was born in West Sumatra, Indonesia, in 1935, four years before the start of World War II, to a wealthy family that was forced to move around because of the Dutch and Japanese occupations. She took a degree in English literature and worked as a librarian, a junior lecturer and an interpreter, before meeting and marrying a British university lecturer, who was in Indonesia on a three-year contract. They moved to London, where Owen worked for the BBC’s... https://www.scmp.com/magazines/post-magazine/food-drink/article/3135907/chicken-soup-gado-gado-beef-rendang-and-more?utm_source=rss_feed https://www.scmp.com/magazines/post-magazine/food-drink/article/3135907/chicken-soup-gado-gado-beef-rendang-and-more?utm_source=rss_feed Mon, 07 Jun 2021 20:15:08 +0000 I first tasted goose fat fried rice at a small restaurant in North Point, a working-class Hong Kong neighbourhood. I’m sure they created this delicious dish as a way to deal with the trimmings from the goose they serve – the small scraps they cut off before serving the half or quarter goose. When buying roast goose, serve the meat for one meal, and save the leftovers to make goose fat fried rice. Be sure to simmer any leftover goose bones in water, to make a flavourful stock. Goose Fat Fried... https://www.scmp.com/magazines/post-magazine/food-drink/article/3134159/how-make-goose-fat-fried-rice-indulgent-dish?utm_source=rss_feed https://www.scmp.com/magazines/post-magazine/food-drink/article/3134159/how-make-goose-fat-fried-rice-indulgent-dish?utm_source=rss_feed Thu, 20 May 2021 17:15:10 +0000 Tamagoyaki translates as “grilled egg”, although most of the time it’s prepared in a special rectangular pan, instead of on a griddle. The omelette has different shapes, flavours and textures, depending on where you’re eating it. In inexpensive sushi restaurants, it’s usually served as a topping for vinegared rice and is often far too sweet (for my tastes, anyway). At expensive sushiyas, it usually looks like a thick slab of pale yellow cake, and is complexly and subtly flavoured with... https://www.scmp.com/magazines/post-magazine/food-drink/article/3122845/how-make-tamagoyaki-japanese-omelette-mentaiko?utm_source=rss_feed https://www.scmp.com/magazines/post-magazine/food-drink/article/3122845/how-make-tamagoyaki-japanese-omelette-mentaiko?utm_source=rss_feed Wed, 24 Feb 2021 22:15:05 +0000 Tangyuan, a dessert made with glutinous rice flour, is a traditional part of Chinese New Year festivities. The rice balls are typically eaten during the Lantern Festival, which falls on the 15th day of the new year. Their round shape is said to symbolize family unity. In this video, we had our video producer Hanley team up with baby Isaac to make tangyuan for Chinese New Year. They made a version with red bean filling, though they can be filled with other sweet pastes as well. If you’d like to... https://www.scmp.com/food/how-make-tangyuan-chinese-new-year-dessert/article/3120165?utm_source=rss_feed https://www.scmp.com/food/how-make-tangyuan-chinese-new-year-dessert/article/3120165?utm_source=rss_feed Tue, 16 Feb 2021 07:02:19 +0000 In northern China, dumplings are a traditional part of the new year’s table. Families will typically gather on the night before Chinese New Year to wrap and cook dumplings. Their shape is said to resemble a gold ingot, symbolizing wealth and prosperity for the new year. In this video, we had our video producer Hanley team up with baby Isaac to make dumplings for Chinese New Year. If you’d like to follow along, we have the recipe here: Recipe For the dough: 200 grams of all-purpose flour 110... https://www.scmp.com/food/how-make-chinese-new-year-dumplings/article/3120162?utm_source=rss_feed https://www.scmp.com/food/how-make-chinese-new-year-dumplings/article/3120162?utm_source=rss_feed Fri, 05 Feb 2021 00:05:08 +0000 Poaching chicken is a delicate art. Overdo it, and you’ll get a rubbery mess. Undercook it, and you’ll get raw pink spots. But time it just right, and you’ll get a wonderful, buttery cut of poultry that can be seasoned with nearly anything and still taste great. In China’s Sichuan Province, cold poached chicken is seasoned with a spicy vinegar sauce. The dish is called saliva chicken, or koushuiji 口水鸡, and the name is a sort of compliment—it’s good that it can make anyone drool. We gave our... https://www.scmp.com/food/koushuiji-saliva-chicken-sichuan-recipe/article/3119635?utm_source=rss_feed https://www.scmp.com/food/koushuiji-saliva-chicken-sichuan-recipe/article/3119635?utm_source=rss_feed Fri, 29 Jan 2021 00:05:14 +0000 Lion’s head meatballs are a variation of meatball from Jiangsu Province in eastern China. Usually made with ground pork, the meatballs are deep-fried and then steamed or braised in a mix of soy sauce, oyster sauce, and Shaoxing wine. The sauce carries the sweet-salty flavors characteristic of eastern Chinese cuisine. The meatballs are commonly served with a bit of napa cabbage, or in a claypot with vermicelli and miscellaneous greens nestled on the bottom. The dish’s name comes from the way the... https://www.scmp.com/food/how-make-chinese-lions-head-meatballs/article/3104865?utm_source=rss_feed https://www.scmp.com/food/how-make-chinese-lions-head-meatballs/article/3104865?utm_source=rss_feed Fri, 09 Oct 2020 08:42:14 +0000 Tea cocktails seem to be everywhere these days. Some bars do tea infusions, while others use brewed tea in their recipes to lace their concoctions with the drink’s delicate fragrance. But with bars around the world closed because of the coronavirus pandemic, it might be hard to go out and try these cocktails. So why not make some at home? Some bars, such as Tell Camellia in Hong Kong, make their own tea-infused spirits by brewing the leaves in alcohol and then distilling them with a... https://www.scmp.com/food/2-easy-recipes-tea-infused-gin/article/3098351?utm_source=rss_feed https://www.scmp.com/food/2-easy-recipes-tea-infused-gin/article/3098351?utm_source=rss_feed Fri, 21 Aug 2020 10:04:41 +0000 Scallion pancakes, or congyoubing 葱油饼 in Chinese, are a popular snack in China. Usually eaten for breakfast, they’re usually found in small hole-in-the-wall shops and small street stalls. But they’re also easy to make at home. Here is a foolproof recipe that even a toddler can follow. (In fact, we had one of our producer’s children follow along. Watch the video above.) Recipe   Makes 6   For the dough 3 cups (400 grams) of flour 1 teaspoon (4 grams) of salt 1 teaspoon (5 milliliters) of oil 1... https://www.scmp.com/food/scallion-pancake-recipe-even-kid-can-follow/article/3094056?utm_source=rss_feed https://www.scmp.com/food/scallion-pancake-recipe-even-kid-can-follow/article/3094056?utm_source=rss_feed Tue, 21 Jul 2020 08:17:00 +0000 Stir-fried tomato with scrambled eggs is a quintessential Chinese dish—and a challenge to make. Nearly every cafeteria in China serves it, and almost every family has their own recipe. It’s really just two ingredients—tomato and eggs—but timing makes all the difference between a dry tomato omelet and a creamy, juicy stir-fry. Ideally, the tomatoes lend their flavor as they cook. It’s important to get ripe, juicy tomatoes or else the dish will taste bland. If the tomatoes aren’t saucy enough,... https://www.scmp.com/food/how-make-chinese-tomato-and-egg-stir-fry/article/3092672?utm_source=rss_feed https://www.scmp.com/food/how-make-chinese-tomato-and-egg-stir-fry/article/3092672?utm_source=rss_feed Fri, 10 Jul 2020 14:30:07 +0000 In China, steam powers a lot of cooking. Some of the tastiest dishes are made by simply firing up a pot of water. Huajuan 花卷, literally named “flower rolls” for their shape, are a popular steam-powered staple. (Read more: What counts as a bao? An illustrated guide to all the different types of Chinese buns) A variation of the cruder mantou 馒头, huajuan are made by simply steaming white dough. The difference between a mantou and a huajuan is that the latter is made by twisting several layers of... https://www.scmp.com/food/huajuan-chinese-scallion-flower-roll/article/3085486?utm_source=rss_feed https://www.scmp.com/food/huajuan-chinese-scallion-flower-roll/article/3085486?utm_source=rss_feed Thu, 21 May 2020 23:05:15 +0000 Coca-Cola is everywhere nowadays, but there was a time in China when it was considered a luxury—and when people got hold of it, they used it to cook, rather than drink. When the beverage first entered Hong Kong in the 1960s—and then the mainland Chinese market in the late ’70s—people saw it as a foreign novelty and modified the drink to their tastes. In Hong Kong, it’s still common to find diners serving boiled cola with ginger, a bittersweet drink similar in taste to traditional Chinese tea.... https://www.scmp.com/food/foolproof-recipe-coca-cola-chicken-wings/article/3084034?utm_source=rss_feed https://www.scmp.com/food/foolproof-recipe-coca-cola-chicken-wings/article/3084034?utm_source=rss_feed Tue, 12 May 2020 10:27:33 +0000 Pork buns can be found everywhere in China. They’re a mainstay of Chinese cuisine, made in varieties such as delicate soup dumplings in Shanghai and baked roast pork buns in Hong Kong. (Read more: An illustrated compendium of Chinese baos) But buns—or bao 包 in Chinese—are especially prolific in the north, where they’re eaten every day. The coastal city of Tianjin is said to be the birthplace of bao. Here, there are legacy chains going back generations, and chefs who tout recipes that supposedly... https://www.scmp.com/food/chinese-pork-bun-recipe/article/3079907?utm_source=rss_feed https://www.scmp.com/food/chinese-pork-bun-recipe/article/3079907?utm_source=rss_feed Tue, 14 Apr 2020 14:05:35 +0000 How do you make a hamburger when your only tools are a cleaver and a wood-fired stove? With over 11 million followers, Dianxi Xiaoge is known for her soothing cooking videos all shot in the countryside. Her expertise is in traditional Chinese dishes, and she’ll often go into fields and forests to pick ingredients for her dishes. Normally, she makes local specialties like sweet and spicy noodles, pan-fried rice cakes, and pressed goose. But she was itching for a challenge and decided to tackle... https://www.scmp.com/food/dianxi-xiaoge-hamburger/article/3074947?utm_source=rss_feed https://www.scmp.com/food/dianxi-xiaoge-hamburger/article/3074947?utm_source=rss_feed Thu, 12 Mar 2020 10:56:30 +0000 When it comes to Chinese food, sweet, sour, and deep-fried tends to be associated with Americanized Chinese food, an inauthentic approximation of the original. But sweet and sour fish has long been a staple of Jiangsu Province in China, at least as far back as the 18th century. Located on the eastern seaboard, Jiangsu Province is known for its saccharine food. Many dishes are cloyingly sweet, made with a liberal dose of sugar. In the city of Wuxi, you might find pork ribs dripping in sweet... https://www.scmp.com/food/200-year-old-recipe-chinese-sweet-and-sour-fish/article/3052028?utm_source=rss_feed https://www.scmp.com/food/200-year-old-recipe-chinese-sweet-and-sour-fish/article/3052028?utm_source=rss_feed Mon, 24 Feb 2020 03:20:36 +0000 Whether it’s supermarket spaghetti or instant ramen, most people nowadays buy their noodles dried and premade. But nothing beats making fresh noodles by hand—and it’s not as hard as people think it is. It just takes flour, salt, water and a bit of patience. Handmade noodles are common throughout mainland China, especially in the north, where wheat is dominant. The advantage of making your own noodles—as opposed to buying them from the store—is controlling how thick, salty, and chewy you want... https://www.scmp.com/food/dianxi-xiaoge-chinese-sweet-spicy-noodles-recipe/article/3051496?utm_source=rss_feed https://www.scmp.com/food/dianxi-xiaoge-chinese-sweet-spicy-noodles-recipe/article/3051496?utm_source=rss_feed Thu, 20 Feb 2020 00:56:47 +0000 What happens when you combine sticky rice with yeast? You get a sweet boozy snack called laozao 醪糟, a popular dessert in China. Also called jiuniang 酒酿 (jiu meaning alcohol), the dish is a sweet soup made when steamed sticky rice is packed in a tight jar with yeast. After about a week, the mixture starts to produce a sweet rice wine, which can then be used to flavor a variety of dishes—including steamed buns, pork, and pumpkin—or consumed by itself with the rice and other toppings. The... https://www.scmp.com/food/chinese-sweet-fermented-rice-wine/article/3050492?utm_source=rss_feed https://www.scmp.com/food/chinese-sweet-fermented-rice-wine/article/3050492?utm_source=rss_feed Thu, 13 Feb 2020 10:03:56 +0000 Pickles from Sichuan are divine. If done right, they’re a balanced blend of acidic and fragrant flavors, with quite a bit of crunch. Most importantly, they’re a necessary mellowing agent for Sichuan’s otherwise spicy and oily food. The key to making a good Sichuan pickle is a process called lacto-fermentation, which basically involves submerging vegetables in a solution of salt and water. The salt kills off harmful bacteria, and what’s left is a group of bacteria called lactobacillus, which... https://www.scmp.com/food/how-to-make-sichuan-pickles/article/3046503?utm_source=rss_feed https://www.scmp.com/food/how-to-make-sichuan-pickles/article/3046503?utm_source=rss_feed Fri, 17 Jan 2020 06:34:06 +0000 Food from Sichuan in China’s southwest is known for its mala 麻辣, or numbingly spicy, flavor. The numbing sensation comes from Sichuan peppercorns. Three Goldthread producers tried their hand at cooking with Sichuan peppercorns (watch the video above!). The dishes ranged from college-dorm simple (think ramen omelet) to restaurant-worthy gourmet. Here is the winning recipe, for a dish called shuizhurou 水煮肉, or boiled beef. Boiled beef is a classic in Sichuan cuisine. An aromatic mix of spicy bean... https://www.scmp.com/food/sichuan-shuizhu-beef-recipe/article/3041641?utm_source=rss_feed https://www.scmp.com/food/sichuan-shuizhu-beef-recipe/article/3041641?utm_source=rss_feed Wed, 11 Dec 2019 08:51:59 +0000 Steamed rice noodle rolls, or cheung fan, are a staple of the dim sum table. They’re slippery rolls of steamed rice flour, packed tightly with aromatics like scallions and cilantro and your choice of protein: slices of sweet barbecued pork, hefty chunks of shrimp, or ground beef. We were told by an experienced dim sum chef that it’s an “entry-level” dish, but it’s actually quite tricky to make. First, the process calls for a large steamer basket the size of a baking sheet, something... https://www.scmp.com/food/cantonese-rice-noodle-rolls-cheung-fan-recipe/article/3038788?utm_source=rss_feed https://www.scmp.com/food/cantonese-rice-noodle-rolls-cheung-fan-recipe/article/3038788?utm_source=rss_feed Fri, 22 Nov 2019 03:05:10 +0000 Mooncakes are a staple of the Chinese Mid-Autumn Festival. Traditionally, the holiday celebrates the fall harvest and first full moon of autumn. In the Chinese calendar, it falls on the 15th day of the eighth month (this year, that’s Sept. 13). In many parts of Asia, it’s akin to Thanksgiving, a time for families to gather and indulge in sumptuous meals. In China, that means a lot of mooncakes. (Read more: A Hong Kong bakery decides to protest—with mooncakes) Mooncakes are small, round pastries... https://www.scmp.com/food/mid-autumn-festival-how-to-make-mooncakes-suzhou-style/article/3026329?utm_source=rss_feed https://www.scmp.com/food/mid-autumn-festival-how-to-make-mooncakes-suzhou-style/article/3026329?utm_source=rss_feed Mon, 09 Sep 2019 09:56:39 +0000 Guabao has been variably called a Taiwanese hamburger, a Taiwanese sandwich, and a Taiwanese gyro (by at least one person we know). Fatty slices of tender braised pork are sandwiched in a wheat bun shaped like a taco—and then garnished with garlic-crusted chunks of pickled mustard greens, cilantro, and a sprinkle of peanut dust. Originally from Fuzhou, guabao is now commonly associated with Taiwan, where it is heavily consumed during the year-end Weiya Festival, which honors the god of... https://www.scmp.com/food/guabao-taiwanese-pork-belly-sandwich/article/3025549?utm_source=rss_feed https://www.scmp.com/food/guabao-taiwanese-pork-belly-sandwich/article/3025549?utm_source=rss_feed Tue, 03 Sep 2019 11:11:48 +0000 Pineapple cakes in Taiwan are like fruit cakes in the West. They’re both ostentatiously packaged and often given as gifts. You rarely buy them to eat yourself, let alone make them. But we did, at a cafe just outside of Taipei that specializes in a pineapple cake made with a local ingredient called maqaw. Pineapple cake’s Chinese name, 凤梨酥 fenglisu, means “pastry of good fortune and happiness.” But in English, the word “cake” is a misnomer. It’s more like a tart made with a shortcake pastry... https://www.scmp.com/food/how-to-make-taiwan-famous-pineapple-cake/article/3023413?utm_source=rss_feed https://www.scmp.com/food/how-to-make-taiwan-famous-pineapple-cake/article/3023413?utm_source=rss_feed Mon, 19 Aug 2019 08:11:25 +0000