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WELCOME TO RED COOK
Raspberry, Mango and Summer – Perfect Together. Just south of Prospect Park in Brooklyn bounded by Church Avenue to the north, Coney Island Avenue to the west, Beverly Road to the south and the Q line subway track to the east is an oasis of Victorian residences.RECIPES | RED COOK
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵) Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐) Cold Braised Carp (五香酥魚) Sichuan Flavored Lobster Rolls (麻醬龍蝦飽) Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞) Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)RECIPES BY REGION
Steamed Crab with Ginger Vinegar (清蒸螃蟹) Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞) Sesame Coated Pumpkin Pancakes (芝麻南瓜餅) Fried Eggs with Soy Sauce (荷包蛋) Red Cooked Pork II (紅燒肉) Savory Pork Mooncake (鮮肉月餅) General Tso’s Chicken (左宗棠雞) Five-Spice Cured Bacon (五香臘肉) CHINESE COOKING STARTER KIT Chinese Cooking Starter Kit. Oil and sauces clockwise from top left: oyster sauce, corn oil, dark soy sauce, light soy sauce and sesame oil. A few of my friends from downtown visited me in my kitchen on a Saturday night a few weeks ago. It was a rather unusual gathering. I was sharing with them some basic Chinese cooking techniques by way of THAT’S ALKALINE ZONGZI YOU’RE SMELLING Instructions. Soak the glutinous rice in three cups of water over night. Drain the rice thoroughly after soaking then add the salt and alkaline water. Mix well and set aside. Boil 2 quarts of water in a wok and rehydrate the dried bamboo leaves. Cut BEGGAR'S CHICKEN, CLAY, GRILL! Tie the wrapped chicken tightly with butcher’s twine. Cover the entire package with a layer of clay about 1/4 inch thick. Bake in pre-heated 400 Degree F oven or in covered grill for about two hours. When ready to serve crack the clay and unwrap the lotus leaves. Remove the stuffing and place in a WHAT’S THIS FRIED MILK CUSTARD? Combine the flour and baking powder together in a medium mixing bowl and mix well. Add the egg and water to the flour and mix well. Remove the cooled custard from the loaf pan. It should slip off the loaf pan easily. Cut the custard into large sticks of about two inches long and3/4 inch thick.
MAKING FISH PASTE AT HOME 1/2 teaspoon white pepper. Cut up the fish into 1/2-inch cubes. Put all the ingredients except for the ice cubes in a food processor and blend for about two minutes or until smooth. Then add the ice cubes and continue to blend for another three minutes or IT’S NOT TOO LATE TO PICKLE CELTUCE Process the jars by placing them in a pot of hot water enough to submerge the jars for up to 2 inches in depth. Cover the pot and bring the water to a boil and heat the jars for about 10 minutes. Turn off the heat and let the jars cool slowly. Remove from the pot and store the pickle on the shelf for up a LILY BULBS: WESTERNERS PLANT THEM, THE CHINESE EAT THEM Cover the wok and cook for about 2 minutes. If the liquid evaporates too quickly then add 1/4 cup of water to the wok. Add the lily bulbs, salt, white pepper and the optional red chili if desired. Stir-fry for another minute then thicken the sauce with theWELCOME TO RED COOK
Raspberry, Mango and Summer – Perfect Together. Just south of Prospect Park in Brooklyn bounded by Church Avenue to the north, Coney Island Avenue to the west, Beverly Road to the south and the Q line subway track to the east is an oasis of Victorian residences.RECIPES | RED COOK
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵) Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐) Cold Braised Carp (五香酥魚) Sichuan Flavored Lobster Rolls (麻醬龍蝦飽) Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞) Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)RECIPES BY REGION
Steamed Crab with Ginger Vinegar (清蒸螃蟹) Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞) Sesame Coated Pumpkin Pancakes (芝麻南瓜餅) Fried Eggs with Soy Sauce (荷包蛋) Red Cooked Pork II (紅燒肉) Savory Pork Mooncake (鮮肉月餅) General Tso’s Chicken (左宗棠雞) Five-Spice Cured Bacon (五香臘肉) CHINESE COOKING STARTER KIT Chinese Cooking Starter Kit. Oil and sauces clockwise from top left: oyster sauce, corn oil, dark soy sauce, light soy sauce and sesame oil. A few of my friends from downtown visited me in my kitchen on a Saturday night a few weeks ago. It was a rather unusual gathering. I was sharing with them some basic Chinese cooking techniques by way of THAT’S ALKALINE ZONGZI YOU’RE SMELLING Instructions. Soak the glutinous rice in three cups of water over night. Drain the rice thoroughly after soaking then add the salt and alkaline water. Mix well and set aside. Boil 2 quarts of water in a wok and rehydrate the dried bamboo leaves. Cut BEGGAR'S CHICKEN, CLAY, GRILL! Tie the wrapped chicken tightly with butcher’s twine. Cover the entire package with a layer of clay about 1/4 inch thick. Bake in pre-heated 400 Degree F oven or in covered grill for about two hours. When ready to serve crack the clay and unwrap the lotus leaves. Remove the stuffing and place in a WHAT’S THIS FRIED MILK CUSTARD? Combine the flour and baking powder together in a medium mixing bowl and mix well. Add the egg and water to the flour and mix well. Remove the cooled custard from the loaf pan. It should slip off the loaf pan easily. Cut the custard into large sticks of about two inches long and3/4 inch thick.
MAKING FISH PASTE AT HOME 1/2 teaspoon white pepper. Cut up the fish into 1/2-inch cubes. Put all the ingredients except for the ice cubes in a food processor and blend for about two minutes or until smooth. Then add the ice cubes and continue to blend for another three minutes or IT’S NOT TOO LATE TO PICKLE CELTUCE Process the jars by placing them in a pot of hot water enough to submerge the jars for up to 2 inches in depth. Cover the pot and bring the water to a boil and heat the jars for about 10 minutes. Turn off the heat and let the jars cool slowly. Remove from the pot and store the pickle on the shelf for up a LILY BULBS: WESTERNERS PLANT THEM, THE CHINESE EAT THEM Cover the wok and cook for about 2 minutes. If the liquid evaporates too quickly then add 1/4 cup of water to the wok. Add the lily bulbs, salt, white pepper and the optional red chili if desired. Stir-fry for another minute then thicken the sauce with theRECIPES | RED COOK
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵) Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐) Cold Braised Carp (五香酥魚) Sichuan Flavored Lobster Rolls (麻醬龍蝦飽) Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞) Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)RECIPES BY REGION
Steamed Crab with Ginger Vinegar (清蒸螃蟹) Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞) Sesame Coated Pumpkin Pancakes (芝麻南瓜餅) Fried Eggs with Soy Sauce (荷包蛋) Red Cooked Pork II (紅燒肉) Savory Pork Mooncake (鮮肉月餅) General Tso’s Chicken (左宗棠雞) Five-Spice Cured Bacon (五香臘肉)RECIPES BY CATEGORY
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯) Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲) Vegetarian Stir-Fried Garlic Scape (素炒蒜薹) Smiling Sesame Balls (笑口棗) Dan Dan Noodles (擔擔麵) Mango Coconut Tapioca Pudding (椰奶芒果西米露) Fujian Spring Roll (福建潤 EGG DUMPLINGS, COMFORTING FOOD Mix all the filling ingredients together in a small (1 cup) bowl and set aside. Beat the eggs in a medium (1.5 quart) bowl for about one minute. In a separate small (1 cup) bowl mix the water and the tapioca starch into a thin slurry. Then add the slurry and salt into the beaten egg. Continue to beat the egg mixture until evenly combined, or A LOVE AFFAIR WITH PAN-FRIED NOODLES Over medium setting heat 2 tablespoons of vegetable oil in a large frying pan until hot, about one minute. Spread the noodles evenly in the frying pan. Pan-fry the noodles on both sides until golden brown, or about 8 to 10 minutes on each side. Heat a SCIENCE EXPERIMENT YOU CAN EAT: SALTED DUCK EGGS Instructions. Chop the salted egg yolks into roughly 1/8 inch pieces and set aside. Chop the cilantro and slice the scallion. Set both aside. Chop the garlic and fresh ginger and add all of the other dressing ingredients together and mix well to make the dressing. CURIOUSLY DELICIOUS BRAN DOUGH Boil the peanuts in about 1/2 cup of water for about 10 minutes. Drain well and set aside. Cut the bamboo shoots into 1/16 inch thick slices and tear the bran dough into chunks of about 3/4 inch wide. Drain the wood ear mushrooms and lily flower buds, and reserve the liquid. ANATOMY OF A CHINESE BANQUET MENU Steamed Sea Bass. 香腸蛋炒飯. Chinese Sausage Fried Rice. 高力豆沙球. Deep Fried Red Bean Paste in Meringue. One of the most important considerations in my menu design was the inclusion of traditional dishes for Chinese New Year. Although there are huge variations regionally, the fish course unquestionably is a must. OLD CUCUMBERS NEVER DIE Drain the pork bones and rinse thoroughly. Place the pork bones, mature cucumber, corn, carrot, tangerine peel and ginger in a four-quart clay pot. Add three quarts or water to the clay pot. Put the clay pot on the stovetop and bring the water to a boil. Immediately reduce the heat so JELLYFISH: TO EAT OR NOT TO EAT Bring the water to a boil and turn the heat off. Let the water cool for about two minutes or until the temperature reaches about 190 degree F. Put the jellyfish noodles in a spider skimmer and submerge the jellyfish in the hot water. Use a pair of chopsticks or large spoon to stir the jellyfish until completely blanched or about 30seconds.
WELCOME TO RED COOK
Raspberry, Mango and Summer – Perfect Together. Just south of Prospect Park in Brooklyn bounded by Church Avenue to the north, Coney Island Avenue to the west, Beverly Road to the south and the Q line subway track to the east is an oasis of Victorian residences.RECIPES | RED COOK
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵) Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐) Cold Braised Carp (五香酥魚) Sichuan Flavored Lobster Rolls (麻醬龍蝦飽) Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞) Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁) HOME | RED COOK BOOKS IACP Julia Child First Book Award. What happened in Los Angeles on Sunday, April 3, 2016, would have been unimaginable in 2007 when I started my Chinese cooking blog, Red Cook. And equally unthinkable in 2011, when after only in existence for about three years, it was nominated for the James Beard Award. Although for years I had already CHINESE COOKING STARTER KIT Chinese Cooking Starter Kit. Oil and sauces clockwise from top left: oyster sauce, corn oil, dark soy sauce, light soy sauce and sesame oil. A few of my friends from downtown visited me in my kitchen on a Saturday night a few weeks ago. It was a rather unusual gathering. I was sharing with them some basic Chinese cooking techniques by way of THAT’S ALKALINE ZONGZI YOU’RE SMELLING Instructions. Soak the glutinous rice in three cups of water over night. Drain the rice thoroughly after soaking then add the salt and alkaline water. Mix well and set aside. Boil 2 quarts of water in a wok and rehydrate the dried bamboo leaves. Cut BEGGAR'S CHICKEN, CLAY, GRILL! Tie the wrapped chicken tightly with butcher’s twine. Cover the entire package with a layer of clay about 1/4 inch thick. Bake in pre-heated 400 Degree F oven or in covered grill for about two hours. When ready to serve crack the clay and unwrap the lotus leaves. Remove the stuffing and place in a IT’S NOT TOO LATE TO PICKLE CELTUCE Process the jars by placing them in a pot of hot water enough to submerge the jars for up to 2 inches in depth. Cover the pot and bring the water to a boil and heat the jars for about 10 minutes. Turn off the heat and let the jars cool slowly. Remove from the pot and store the pickle on the shelf for up a WHAT’S THIS FRIED MILK CUSTARD? Combine the flour and baking powder together in a medium mixing bowl and mix well. Add the egg and water to the flour and mix well. Remove the cooled custard from the loaf pan. It should slip off the loaf pan easily. Cut the custard into large sticks of about two inches long and3/4 inch thick.
MAKING FISH PASTE AT HOME 1/2 teaspoon white pepper. Cut up the fish into 1/2-inch cubes. Put all the ingredients except for the ice cubes in a food processor and blend for about two minutes or until smooth. Then add the ice cubes and continue to blend for another three minutes or LILY BULBS: WESTERNERS PLANT THEM, THE CHINESE EAT THEM Cover the wok and cook for about 2 minutes. If the liquid evaporates too quickly then add 1/4 cup of water to the wok. Add the lily bulbs, salt, white pepper and the optional red chili if desired. Stir-fry for another minute then thicken the sauce with theWELCOME TO RED COOK
Raspberry, Mango and Summer – Perfect Together. Just south of Prospect Park in Brooklyn bounded by Church Avenue to the north, Coney Island Avenue to the west, Beverly Road to the south and the Q line subway track to the east is an oasis of Victorian residences.RECIPES | RED COOK
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵) Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐) Cold Braised Carp (五香酥魚) Sichuan Flavored Lobster Rolls (麻醬龍蝦飽) Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞) Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁) HOME | RED COOK BOOKS IACP Julia Child First Book Award. What happened in Los Angeles on Sunday, April 3, 2016, would have been unimaginable in 2007 when I started my Chinese cooking blog, Red Cook. And equally unthinkable in 2011, when after only in existence for about three years, it was nominated for the James Beard Award. Although for years I had already CHINESE COOKING STARTER KIT Chinese Cooking Starter Kit. Oil and sauces clockwise from top left: oyster sauce, corn oil, dark soy sauce, light soy sauce and sesame oil. A few of my friends from downtown visited me in my kitchen on a Saturday night a few weeks ago. It was a rather unusual gathering. I was sharing with them some basic Chinese cooking techniques by way of THAT’S ALKALINE ZONGZI YOU’RE SMELLING Instructions. Soak the glutinous rice in three cups of water over night. Drain the rice thoroughly after soaking then add the salt and alkaline water. Mix well and set aside. Boil 2 quarts of water in a wok and rehydrate the dried bamboo leaves. Cut BEGGAR'S CHICKEN, CLAY, GRILL! Tie the wrapped chicken tightly with butcher’s twine. Cover the entire package with a layer of clay about 1/4 inch thick. Bake in pre-heated 400 Degree F oven or in covered grill for about two hours. When ready to serve crack the clay and unwrap the lotus leaves. Remove the stuffing and place in a IT’S NOT TOO LATE TO PICKLE CELTUCE Process the jars by placing them in a pot of hot water enough to submerge the jars for up to 2 inches in depth. Cover the pot and bring the water to a boil and heat the jars for about 10 minutes. Turn off the heat and let the jars cool slowly. Remove from the pot and store the pickle on the shelf for up a WHAT’S THIS FRIED MILK CUSTARD? Combine the flour and baking powder together in a medium mixing bowl and mix well. Add the egg and water to the flour and mix well. Remove the cooled custard from the loaf pan. It should slip off the loaf pan easily. Cut the custard into large sticks of about two inches long and3/4 inch thick.
MAKING FISH PASTE AT HOME 1/2 teaspoon white pepper. Cut up the fish into 1/2-inch cubes. Put all the ingredients except for the ice cubes in a food processor and blend for about two minutes or until smooth. Then add the ice cubes and continue to blend for another three minutes or LILY BULBS: WESTERNERS PLANT THEM, THE CHINESE EAT THEM Cover the wok and cook for about 2 minutes. If the liquid evaporates too quickly then add 1/4 cup of water to the wok. Add the lily bulbs, salt, white pepper and the optional red chili if desired. Stir-fry for another minute then thicken the sauce with theRECIPES BY REGION
Steamed Crab with Ginger Vinegar (清蒸螃蟹) Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞) Sesame Coated Pumpkin Pancakes (芝麻南瓜餅) Fried Eggs with Soy Sauce (荷包蛋) Red Cooked Pork II (紅燒肉) Savory Pork Mooncake (鮮肉月餅) General Tso’s Chicken (左宗棠雞) Five-Spice Cured Bacon (五香臘肉)RECIPES BY CATEGORY
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯) Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲) Vegetarian Stir-Fried Garlic Scape (素炒蒜薹) Smiling Sesame Balls (笑口棗) Dan Dan Noodles (擔擔麵) Mango Coconut Tapioca Pudding (椰奶芒果西米露) Fujian Spring Roll (福建潤ABOUT | RED COOK
Red Cook is about Chinese home style cooking. It is about sharing the joy and frustration of cooking Chinese food at home. It is also about making authentic Chinese food in America using local and imported ingredients. I have been cooking Chinese food in America for more than two decades and have learned to adapt. HOME | RED COOK BOOKS IACP Julia Child First Book Award. What happened in Los Angeles on Sunday, April 3, 2016, would have been unimaginable in 2007 when I started my Chinese cooking blog, Red Cook. And equally unthinkable in 2011, when after only in existence for about three years, it was nominated for the James Beard Award. Although for years I had already MAKING FISH PASTE AT HOME 1/2 teaspoon white pepper. Cut up the fish into 1/2-inch cubes. Put all the ingredients except for the ice cubes in a food processor and blend for about two minutes or until smooth. Then add the ice cubes and continue to blend for another three minutes or GENERAL TSO'S CHICKEN Add the dried chilis and garlic to the wok and stir-fry until just fragrant, about 20 seconds. Pour in the sauce mixture and stir until thickened, about 1 to 2 minutes. Return the chicken to the wok and stir well to coat with sauce. Transfer the chicken to a serving dish. EXPLORING MY ROOTS IN CHINA’S FUJIAN PROVINCE Cut up the Blue Point oysters into about 1/4-inch square pieces. Mix the sweet potato starch, water, garlic, ginger, salt and ground white pepper together until completely blended. Add the oysters and mix well. Heat a frying pan over medium heat. Add MY FATHER’S ISLAND PARADISE Across a very narrow strait from the downtown waterfront of Xiamen (廈門) sits the island of Gulangyu (鼓浪嶼), a hilly outcrop smaller than Central Park in New York City and dotted with colonial-era European style buildings. Warren and I took the short five-minute ferry ride to this island last month while we were in Xiamen. Gulangyu occupies a very special place in my heart because my ANATOMY OF A CHINESE BANQUET MENU Steamed Sea Bass. 香腸蛋炒飯. Chinese Sausage Fried Rice. 高力豆沙球. Deep Fried Red Bean Paste in Meringue. One of the most important considerations in my menu design was the inclusion of traditional dishes for Chinese New Year. Although there are huge variations regionally, the fish course unquestionably is a must. JELLYFISH: TO EAT OR NOT TO EAT Bring the water to a boil and turn the heat off. Let the water cool for about two minutes or until the temperature reaches about 190 degree F. Put the jellyfish noodles in a spider skimmer and submerge the jellyfish in the hot water. Use a pair of chopsticks or large spoon to stir the jellyfish until completely blanched or about 30seconds.
WELCOME TO RED COOK
Raspberry, Mango and Summer – Perfect Together. Just south of Prospect Park in Brooklyn bounded by Church Avenue to the north, Coney Island Avenue to the west, Beverly Road to the south and the Q line subway track to the east is an oasis of Victorian residences.RECIPES | RED COOK
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵) Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐) Cold Braised Carp (五香酥魚) Sichuan Flavored Lobster Rolls (麻醬龍蝦飽) Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞) Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)RECIPES BY CATEGORY
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯) Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲) Vegetarian Stir-Fried Garlic Scape (素炒蒜薹) Smiling Sesame Balls (笑口棗) Dan Dan Noodles (擔擔麵) Mango Coconut Tapioca Pudding (椰奶芒果西米露) Fujian Spring Roll (福建潤RECIPES BY REGION
Steamed Crab with Ginger Vinegar (清蒸螃蟹) Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞) Sesame Coated Pumpkin Pancakes (芝麻南瓜餅) Fried Eggs with Soy Sauce (荷包蛋) Red Cooked Pork II (紅燒肉) Savory Pork Mooncake (鮮肉月餅) General Tso’s Chicken (左宗棠雞) Five-Spice Cured Bacon (五香臘肉) THAT’S ALKALINE ZONGZI YOU’RE SMELLING Instructions. Soak the glutinous rice in three cups of water over night. Drain the rice thoroughly after soaking then add the salt and alkaline water. Mix well and set aside. Boil 2 quarts of water in a wok and rehydrate the dried bamboo leaves. Cut CHINESE COOKING STARTER KIT Chinese Cooking Starter Kit. Oil and sauces clockwise from top left: oyster sauce, corn oil, dark soy sauce, light soy sauce and sesame oil. A few of my friends from downtown visited me in my kitchen on a Saturday night a few weeks ago. It was a rather unusual gathering. I was sharing with them some basic Chinese cooking techniques by way of MAKING FISH PASTE AT HOME 1/2 teaspoon white pepper. Cut up the fish into 1/2-inch cubes. Put all the ingredients except for the ice cubes in a food processor and blend for about two minutes or until smooth. Then add the ice cubes and continue to blend for another three minutes or WHAT’S THIS FRIED MILK CUSTARD? Combine the flour and baking powder together in a medium mixing bowl and mix well. Add the egg and water to the flour and mix well. Remove the cooled custard from the loaf pan. It should slip off the loaf pan easily. Cut the custard into large sticks of about two inches long and3/4 inch thick.
IT’S NOT TOO LATE TO PICKLE CELTUCE Process the jars by placing them in a pot of hot water enough to submerge the jars for up to 2 inches in depth. Cover the pot and bring the water to a boil and heat the jars for about 10 minutes. Turn off the heat and let the jars cool slowly. Remove from the pot and store the pickle on the shelf for up a LILY BULBS: WESTERNERS PLANT THEM, THE CHINESE EAT THEM Cover the wok and cook for about 2 minutes. If the liquid evaporates too quickly then add 1/4 cup of water to the wok. Add the lily bulbs, salt, white pepper and the optional red chili if desired. Stir-fry for another minute then thicken the sauce with theWELCOME TO RED COOK
Raspberry, Mango and Summer – Perfect Together. Just south of Prospect Park in Brooklyn bounded by Church Avenue to the north, Coney Island Avenue to the west, Beverly Road to the south and the Q line subway track to the east is an oasis of Victorian residences.RECIPES | RED COOK
Hong Kong Pan-Fried Noodles with Chicken (港式雞肉炒麵) Cold Tofu with Salted Duck Egg Yolk Topping (鹹蛋黃拌豆腐) Cold Braised Carp (五香酥魚) Sichuan Flavored Lobster Rolls (麻醬龍蝦飽) Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞) Stir-fry Shrimp and Bitter Melon (豆豉苦瓜炒蝦仁)RECIPES BY CATEGORY
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯) Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲) Vegetarian Stir-Fried Garlic Scape (素炒蒜薹) Smiling Sesame Balls (笑口棗) Dan Dan Noodles (擔擔麵) Mango Coconut Tapioca Pudding (椰奶芒果西米露) Fujian Spring Roll (福建潤RECIPES BY REGION
Steamed Crab with Ginger Vinegar (清蒸螃蟹) Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞) Sesame Coated Pumpkin Pancakes (芝麻南瓜餅) Fried Eggs with Soy Sauce (荷包蛋) Red Cooked Pork II (紅燒肉) Savory Pork Mooncake (鮮肉月餅) General Tso’s Chicken (左宗棠雞) Five-Spice Cured Bacon (五香臘肉) THAT’S ALKALINE ZONGZI YOU’RE SMELLING Instructions. Soak the glutinous rice in three cups of water over night. Drain the rice thoroughly after soaking then add the salt and alkaline water. Mix well and set aside. Boil 2 quarts of water in a wok and rehydrate the dried bamboo leaves. Cut CHINESE COOKING STARTER KIT Chinese Cooking Starter Kit. Oil and sauces clockwise from top left: oyster sauce, corn oil, dark soy sauce, light soy sauce and sesame oil. A few of my friends from downtown visited me in my kitchen on a Saturday night a few weeks ago. It was a rather unusual gathering. I was sharing with them some basic Chinese cooking techniques by way of MAKING FISH PASTE AT HOME 1/2 teaspoon white pepper. Cut up the fish into 1/2-inch cubes. Put all the ingredients except for the ice cubes in a food processor and blend for about two minutes or until smooth. Then add the ice cubes and continue to blend for another three minutes or WHAT’S THIS FRIED MILK CUSTARD? Combine the flour and baking powder together in a medium mixing bowl and mix well. Add the egg and water to the flour and mix well. Remove the cooled custard from the loaf pan. It should slip off the loaf pan easily. Cut the custard into large sticks of about two inches long and3/4 inch thick.
IT’S NOT TOO LATE TO PICKLE CELTUCE Process the jars by placing them in a pot of hot water enough to submerge the jars for up to 2 inches in depth. Cover the pot and bring the water to a boil and heat the jars for about 10 minutes. Turn off the heat and let the jars cool slowly. Remove from the pot and store the pickle on the shelf for up a LILY BULBS: WESTERNERS PLANT THEM, THE CHINESE EAT THEM Cover the wok and cook for about 2 minutes. If the liquid evaporates too quickly then add 1/4 cup of water to the wok. Add the lily bulbs, salt, white pepper and the optional red chili if desired. Stir-fry for another minute then thicken the sauce with theRECIPES BY CATEGORY
Lobster and Corn Chowder with Coconut Milk (椰香龍蝦玉米湯) Stir-Fried Turkey with Celery and Garlic Chives (小炒火雞絲) Vegetarian Stir-Fried Garlic Scape (素炒蒜薹) Smiling Sesame Balls (笑口棗) Dan Dan Noodles (擔擔麵) Mango Coconut Tapioca Pudding (椰奶芒果西米露) Fujian Spring Roll (福建潤RECIPES BY REGION
Steamed Crab with Ginger Vinegar (清蒸螃蟹) Five Spice Roast Turkey with Sticky Rice Dressing (五香烤火雞) Sesame Coated Pumpkin Pancakes (芝麻南瓜餅) Fried Eggs with Soy Sauce (荷包蛋) Red Cooked Pork II (紅燒肉) Savory Pork Mooncake (鮮肉月餅) General Tso’s Chicken (左宗棠雞) Five-Spice Cured Bacon (五香臘肉)ABOUT | RED COOK
Red Cook is about Chinese home style cooking. It is about sharing the joy and frustration of cooking Chinese food at home. It is also about making authentic Chinese food in America using local and imported ingredients. I have been cooking Chinese food in America for more than two decades and have learned to adapt.BLOG | RED COOK
On the second day of spring New York City was hit by the fourth Nor’easter of the month. March is a fickle month. It often warms up as a portent of spring, yet sometimes the Canadian Arctic air swooshes down and reminds us that mother nature can be ruthless. This year, although Match has not been particularly cold, we’ve had three Nor’easters in a row with heavy wet snow and strong winds HOME | RED COOK BOOKS IACP Julia Child First Book Award. What happened in Los Angeles on Sunday, April 3, 2016, would have been unimaginable in 2007 when I started my Chinese cooking blog, Red Cook. And equally unthinkable in 2011, when after only in existence for about three years, it was nominated for the James Beard Award. Although for years I had already CHINESE COOKING STARTER KIT Chinese Cooking Starter Kit. Oil and sauces clockwise from top left: oyster sauce, corn oil, dark soy sauce, light soy sauce and sesame oil. A few of my friends from downtown visited me in my kitchen on a Saturday night a few weeks ago. It was a rather unusual gathering. I was sharing with them some basic Chinese cooking techniques by way of EGG DUMPLINGS, COMFORTING FOOD Mix all the filling ingredients together in a small (1 cup) bowl and set aside. Beat the eggs in a medium (1.5 quart) bowl for about one minute. In a separate small (1 cup) bowl mix the water and the tapioca starch into a thin slurry. Then add the slurry and salt into the beaten egg. Continue to beat the egg mixture until evenly combined, or A LOVE AFFAIR WITH PAN-FRIED NOODLES Over medium setting heat 2 tablespoons of vegetable oil in a large frying pan until hot, about one minute. Spread the noodles evenly in the frying pan. Pan-fry the noodles on both sides until golden brown, or about 8 to 10 minutes on each side. Heat a HAW: SWEET AND SOUR TREATS, FOOD AND MEDICINE Parboil the ribs in a five-quart stockpot with about four cups of water, or enough to cover all the meat. Cook the ribs for about five minutes and continuously skim off the scum that forms on top of the liquid. Drain the ribs and discard the liquid. Then add the rest of the ingredients into the pot and cook the soup over low heat. CURIOUSLY DELICIOUS BRAN DOUGH Boil the peanuts in about 1/2 cup of water for about 10 minutes. Drain well and set aside. Cut the bamboo shoots into 1/16 inch thick slices and tear the bran dough into chunks of about 3/4 inch wide. Drain the wood ear mushrooms and lily flower buds, and reserve the liquid.Skip to content
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Phoenix Claws and Jade Trees Essential Techniques of Authentic Chinese Cooking Winner of the IACP Julia Child First Book Award Order now at Amazon.com*
Three Cup Chicken
Recipe can be found in the new cookbook - _Phoenix Claws and JadeTrees_
Order now from Amazon.com*
Dan Dan Noodles
A classic Sichaun street food<>
LUOSONG SOUP: TOO CHINESE TO BE BORSCHT? Kian Lam Kho·March 22, 2018·5 comments On the second day of spring New York City was hit by the fourth Nor’easter of the month. March is a fickle month. It often warms up as a portent of spring, yet sometimes the Canadian Arctic air swooshes down and reminds us that mother nature can be ruthless. This year, although Match has not…Continue reading
NOT ALL CHESTNUTS ARE CREATED EQUAL Kian Lam Kho·December 17, 2017·4 comments With the unusually warm autumn this year in New York City, the sudden cold snap and snow rudely reminded us that winter has arrived and Christmas is just around the corner. Which also means that chestnuts are in season and plentiful at the Chinatown curbside vendors. Seduced by one beautiful display, I lightened my wallet…Continue reading
MID-AUTUMN FESTIVAL BLOG FEAST Kian Lam Kho·September 12, 2016·5 comments Amidst the hectic pace and chaos of modern life, we often forget the importance of family. Whether it is the family we are born into or one we build for ourselves, it is love that keeps us together. We must continue to cultivate this relationship if we were to maintain a healthy balance in life….Continue reading
CELEBRATING THE WORLD OF DUMPLINGS Kian Lam Kho·October 5, 2015·0 comments As one of the most beloved food in the world, dumplings are universally enjoyed. Last week I had an opportunity to have great fun by spending an afternoon celebrating their goodness at the 12th Annual Chef One NYC Dumpling Festival. A wide variety of dumplings including Latin empanadas, Polish pierogies, Italian ravioli and Asianofferings…
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IT’S NOT TOO LATE TO PICKLE CELTUCE Kian Lam Kho·September 23, 2015·5 comments Today is the autumnal equinox and that means summer is officially over. But with the unusually warm weather we’ve been enduring lately, it doesn’t feel like autumn at all. (What global warming?) Farmers’ markets throughout the city are still selling tomatoes, and Harlem watermelon vendors are still hawking this summer fruit at theirsidewalk stalls….
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HERE COMES DA DUMPLING JUDGE Kian Lam Kho·September 21, 2015·0 comments How to celebrate the First Annual “National Dumpling Day” was a problem until I was invited to be a guest judge for the 12th Annual Chef One Dumpling Eating Contest, which is one of the highlights of the 2015 Chef One NYC Dumpling Festival . This year’s festival will be heldfrom noon to…
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FAVORITE POSTS
MY FATHER’S ISLAND PARADISE Kian Lam Kho·May 3, 2013·3 comments Across a very narrow strait from the downtown waterfront of Xiamen (廈門) sits the island of Gulangyu (鼓浪嶼), a hilly outcrop
smaller than Central Park in New York City and dotted with colonial-era European style buildings. Warren and I took the short five-minute ferry ride to this island last…Continue reading
A LOVE AFFAIR WITH PAN-FRIED NOODLES Kian Lam Kho·March 18, 2013·20 comments My family is originally from the coastal Chinese province of Fujian. Traditionally our noodles are cooked in soup, boiled unadorned except for seasonings, or stir-fried in a wok with a thin sauce. When I was about ten years old my family went to a Cantonese dim sum house in Singapore, which at that time was…Continue reading
ZHAJIANG MIAN: A MEAT SAUCE TASTE TEST Kian Lam Kho·February 17, 2012·9 comments Go to a Japanese noodle shop or a casual Korean restaurant and you’ll find two noodle dishes with very similar names: Jajangmyeon and Jajamen. Not unlike spaghetti Bolognese they consist of a bed of noodles topped with a brown ground meat sauce often accompanied by julienned cucumbers. Fewpeople though…
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NO BONES ABOUT IT
Kian Lam Kho·November 1, 2011·23 comments “Why don’t they remove the bones before they serve the fish?” is a common question I hear from friends whenever we go to Chinese restaurants. In fact on one occasion after finishing a steamed striped bass at a popular Cantonese seafood restaurant in Chinatown a fellow diner jested that the remains of our dish looked…Continue reading
RASPBERRY, MANGO AND SUMMER – PERFECT TOGETHER Kian Lam Kho·June 24, 2010·6 comments Just south of Prospect Park in Brooklyn bounded by Church Avenue to the north, Coney Island Avenue to the west, Beverly Road to the south and the Q line subway track to the east is an oasis of Victorian residences. Known as Prospect Park South the area was built around the…Continue reading
COMMUNAL DUMPLINGS FOR THE FAMILY Kian Lam Kho·May 20, 2010·11 comments In Ba Jin’s (巴金) epic Chinese literary trilogy: Family, Spring and Autumn (家,春,秋), the author describes the life of a Chinese aristocratic family during the final years of the feudalistic Qing dynasty. It was a tumultuous time in which the family members had to negotiate changing political landscape as dynastic rule disintegrated,as well as…
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