From the category archives:
I have blogged about this here and here before, but xiao long xia/小龙虾 or crawfish is something I’ve never missed out whenever I visit China. I usually get my fix of crawfish in Beijing, but I have to say that these spicy and aromatic crawfish (香辣小龙虾) I had in Shanghai–cooked without huajiao/花椒 or Sichuan peppercorns–are no less incendiary and addictive compared with their Beijing’s version.
One kilogram of these babies cost RMB24 or US$3.00+…(more picture after the jump)
{ 16 comments }
(Chinese recipes, prepare authentic Chinese food now!)
As a Chinese, I’ve never had to think hard when it comes to buying noodles at the market. Noodles are a staple in Chinese cuisine; the varieties of noodles available are just like pastas to the Italians–they come in different sizes, shapes, colors, texture, and forms. There are rice vermicelli, yellow noodles, green (spinach) noodles, egg noodles, steamed chow mein, pan-fried chow mein, lo mein, crispy noodles, Shanghai noodles, fresh noodles, glass noodles, udon-like “laifen,” flat rice noodles, Taiwanese noodles, etc. And then, there are dried packaged noodles from all over Asia and the lists and brands go forever on.
Despite the many offerings in the marketplace, picking out the right noodles for that perfect fried noodles dish is our natural ability. However, the experience could be overwhelming for others, a fact that I have just come to realize. For many non-Chinese/Asians and Asian food beginners, buying noodles is a somewhat daunting–not to mention confusing and frustrating–task. There are just too many different noodles to choose from–especially if you shop in Asian supermarkets. For example: how do you tell the difference between “steamed chow mein” and “pan-fried chow mein?” They look almost identical; the only difference is the texture of the noodles. So, how do you select the perfect noodles for a homemade fried noodle dish? I thought I would provide a simple example/recipe that is sure to please most people…
{ 35 comments }
Fried whitebait consumed at a tapas bar in Madrid, Spain.
I just love fried fish, little fish, to be precise. The best ones were my family’s specialty–small fish lightly marinated with turmeric powder, deep-fried to crispy goodness, with a vinegar-soy dipping sauce loaded with chopped bird’s eye chilies.
Heavenly!
{ 19 comments }
The slimy but savory reason why I love Paris. For the sweet reason, please click here.
Escargot (AKA edible snails) is a popular French gourmet food–an appetizer that I never miss whenever I dine at French restaurants or in France. I just love them with parsley butter or prepared A La Bourguignonne… (more picture after the [...]
{ 17 comments }
There are probably a thousand reasons why I love Paris, but here is the sweet one…(more picture after the jump)
{ 22 comments }
(Click the above to view the bigger picture)
The best Spaghetti alle Vongole I have ever tasted in my life!
Spaghetti alle Vongole is a very popular pasta dish in Italy and can be found in most restaurants serving Italian or Mediterranean fares.
Savored at the L’Incontro Bar and Restaurant in Hotel Savoy–one of the best and most [...]
{ 12 comments }
I fell in love with the street food of India.
Despite multiple warnings from many people that I shouldn’t be eating outside of my hotels, I ventured onto the streets of Mumbai and Bangalore searching for street food and local taste and was rewarded handsomely.
This is Dahi Aloo Puri, a type of “chat” (sometimes spelled as [...]
{ 23 comments }
This is part 2 of my 5-hour layover in Kuala Lumpur International Airport. You can read all about Part 1 here.
This is Portuguese baked fish (plus squid and clams), found at the obscure corner of Petaling Street/Chinatown in KL. In my opinion, this is the best baked fish/seafood that I have ever tasted. (I can’t [...]
{ 23 comments }
Your advertisement here
