Category Archives: Recipes

Delicious Guilt Free Oysters

Crisp Fried Oyster

Browse through the aquariums at the seafood markets in Lei Yu Mun in Hong Kong, or at seafood restaurants in Guangzhou and Qingdao, you will find a plethora of shellfish display. There are abalones from Dalian, geoduck from Canada, scallops from Japan and oysters from America. All to satisfy the growing appetite for fresh seafood in China as the population becomes more affluent. Fortunately shellfish farming is one industry that is sustainable. Some shellfish farming, like oyster farming can even restore the environment. For this reason I’ve decided to highlight oysters for my rather late post in support of Jacqueline Church’s 4th Annual Teach a Man to Fish Sustainable Seafood Event.

Also posted in Seafood | Tagged | 3 Responses

Qingdao Delicacy: Sea Intestine

Stir-Fried Sea Intestine with Celery and Pork

I first encountered sea intestine (海腸) last January while dining at the M & T Restaurant in Flushing, a section of Queens in New York. The owner, James Tang, a native of Qingdao, was not able to articulate exactly what sea intestine is. I’d simply assumed it to be some sort of sea animal and thought it best to leave it at that. Little did I know it was to be such an integral part of modern Qingdao cooking.

Also posted in Dry Wok Stir-fry (煸炒), Seafood, Techniques | Tagged | 12 Responses

Not All Mooncakes are Sweet

Savory Pork Mooncake

A few years ago I happened to be in Shanghai during the Mid-Autumn Moon Festival. Normally during this time of year families come together for reunion dinners. But a few of my expatriate friends from Singapore and Malaysia, and I were posted in Shanghai without our families. So we gathered up a group and celebrated the festival at a Shanghainese restaurant. As we ordered our meal the waitress suggested we try some pork mooncakes. That was the first time I tasted a savory mooncake.

Also posted in Mid-Autumn Moon Festival, Pastries, Pork | Tagged , | 7 Responses

Exotic Vegetables at Asian Feastival

Stir-Fried Sweet Potato Greens

Think of sweet potatoes and you probably think of starchy roots candied or French-fried as side dishes. Or may be a dessert such as sweet potato pie to end a hearty meal. For many Chinese, however, sweet potato greens would also come to mind. These leaves are commonly used as a vegetable in Chinese home cooking. Sweet potato greens are just one out of multitude of Asian produce you can get in many Asian markets throughout New York City. On Labor Day (September 6th) you can learn how to identify and to cook this and other Asian vegetables at the first Asian Feastival in Flushing.

Also posted in Plain Stir-fry (清炒), Techniques, Vegetables | 10 Responses

Cape Cod Shore Dinner with Asian Flair

Lobster and Corn Chowder with Coconut Milk

Every summer when the weather gets sultry my partner, Warren, who is a “Swamp Yankee” with family directly descended from the Mayflower Pilgrims, gets nostalgic and yearns to get in touch with his roots. This year is no exception and last week we spent an extended weekend in Provincetown to indulge in his nostalgia. Throughout our stay we drove around Southern New England and ate wonderful shore dinners and other scrumptious meals at restaurants all over Cape Cod. We gorged ourselves on fish and chips, lobster rolls, clam cakes, stuffed quahogs and fresh sweet corns. By Sunday I was lusting after the fresh seafood and local farm produce, and decided to make a shore dinner but gave each course an Asian twist.

Also posted in Seafood, Soup | Tagged , , | 6 Responses

Banning Shark Fins from Shark Fin Soup

Vegetarian Shark Fin Soup

Today (July 1st, 2010) a law prohibiting the possession, sale and distribution of shark fins goes into effect in the state of Hawaii. Hailed as a victory, albeit a small one, by conservationists, this law nevertheless is a major step in recognizing the need for government action to help save the shark. Sought after by the Chinese for millenniums, shark fins were a delicacy reserved for the elite, and served at important celebrations and banquets. With the recent rise of the middle class in China the demand for shark fins has skyrocketed. This Chinese fondness for shark fins is threatening the survival of the sharks. Although laws banning consumption of shark fins is a positive step in limiting shark fins trade we, as consumers, must also consciously make a choice not to eat shark fins if we were to succeed in preventing the shark’s extinction.

Also posted in Soup, Vegetarian | Tagged | 12 Responses

Raspberry, Mango and Summer – Perfect Together

Mango Coconut Tapioca Pudding

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 turn of the 20th century for discriminating New Yorkers looking for a suburban lifestyle. Our friends Lauren and Maureen fell in love with one of these houses when they were hunting for a home about a decade ago. It was a huge rambling grey house in need of repair with an overgrown garden in the back. Although they knew there was incredible potential for the house, it wasn’t until they started clearing the garden that they discovered the real treasure: raspberry brambles.

Also posted in Sweet Dishes, Vegetarian | Tagged , | 2 Responses

Garlic Scape, An Off-Menu Treat

Vegetarian Stir-Fried Garlic Scapes

Two weeks ago I went to a Dongbei (or Northeastern China) restaurant in Flushing for lunch with a group of Chinese food enthusiasts. I glanced through the menu, but like many seasoned Chinese diners I asked the owner if they had any special seasonal dishes from the kitchen. As it turned out they had young tender garlic scapes, which are the stalks of garlic blossom, and she suggested we ordered them stir-fried with pork slices. I was thrilled to know they’re still available during this late in the season.

Also posted in Dry Wok Stir-fry (煸炒), Vegetarian | Tagged | 13 Responses

Moo Goo Gai Pan by Definition

Moo Goo Gai Pan

Arriving in America in the 1970’s I was introduced to a few American Chinese restaurants that still served chop suey and chow mein. I remembered that one particular item on the menu aroused my curiosity. It was Moo Goo Gai Pan. Expecting a dish with mushrooms and chicken I ordered it. Imagine my horror when the dish arrived displaying a rainbow array of vegetables with pork slices. There was no Moo Goo. There was no Gai Pan.

Also posted in Chicken, Moist Stir-fry (滑炒) | 18 Responses

Communal Dumplings for the Family

Chinese Pot Stickers

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 the family’s own struggle between generations over changing values and aspirations. Ba Jin was a great observer and narrator of a China struggling within and without while falling into chaos at the beginning of the twentieth century. Among all the confusions and upheaval, there is one single constant and that is the communal family meal.

Also posted in Dumplings, Pork | Tagged | 12 Responses