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Madame Huang's Kitchen 黃媽媽的食談

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Madame Huang's Kitchen 黃媽媽的食談 | carolynjphillips.blogspot.com Reviews
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Posted every Monday at 9:00 am PST, or more often if I get around to it...
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1 fry
2 em up
3 yacai
4 so good
5 dry fried string beans
6 gānbiān sìj
7 乾煸四季豆
8 sichuan
9 serves 4
10 around 1
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fry ,em up,yacai,so good,dry fried string beans,gānbiān sìj,乾煸四季豆,sichuan,serves 4,around 1,readying the sauce,no comments,email this,blogthis,share to twitter,share to facebook,share to pinterest,papyrus,sichuan cuisine,vegan option,vegetarian option
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Madame Huang's Kitchen 黃媽媽的食談 | carolynjphillips.blogspot.com Reviews

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Posted every Monday at 9:00 am PST, or more often if I get around to it...

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Madame Huang's Kitchen 黃媽媽的食談: A refreshing and crunchy appetizer from Beijing

http://carolynjphillips.blogspot.com/2015/05/a-refreshing-and-crunchy-appetizer-from.html

Madame Huang's Kitchen 黃媽媽的食談. Posted every Monday at 9:00 am PST, or more often if I get around to it. Monday, May 18, 2015. A refreshing and crunchy appetizer from Beijing. As the weather heats up around here, it's time for me to start thinking about cool and refreshing meals, because if you're anything like me, your appetite lags in direct proportion to the rise in mercury. One way to make food more appealing is to offer a spread of what the Chinese call "stomach openers," or kaiweicai. Of Shanxi....

2

Madame Huang's Kitchen 黃媽媽的食談: Chinese candied kumquats

http://carolynjphillips.blogspot.com/2011/04/chinese-candied-kumquats.html

Madame Huang's Kitchen 黃媽媽的食談. Posted every Monday at 9:00 am PST, or more often if I get around to it. Monday, April 25, 2011. One of the highlights of Chinese New Year has always been the possibility that I will finally have my fill of Chinese candied kumquats. My appetite for these tasty little jewels has still not been sated, and it is not for lack of trying. Hot undercurrents due to ginger, and the nose-tingling evidence of warm spices like cinnamon and anise and fennel, but the most dramatic flavor...

3

Madame Huang's Kitchen 黃媽媽的食談: The satay sauce of Chaozhou

http://carolynjphillips.blogspot.com/2015/05/the-satay-sauce-of-chaozhou.html

Madame Huang's Kitchen 黃媽媽的食談. Posted every Monday at 9:00 am PST, or more often if I get around to it. Sunday, May 3, 2015. The satay sauce of Chaozhou. Chaozhou is considered by most Chinese culinary experts to be one of Guangdong's three main cuisines, in addition to the dishes of the. As Chinese food writer Tang Zhenchang wrote in his Yongsun ji. Breakfast and supper journal), " Chaozhou cooking. L to R: Veggie, original, and numbing-spicy. Or satay sauce. And although it bears the same name as t...

4

Madame Huang's Kitchen 黃媽媽的食談: The ambrosial pickled garlic and vinegar of Shanxi

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Madame Huang's Kitchen 黃媽媽的食談. Posted every Monday at 9:00 am PST, or more often if I get around to it. Friday, February 4, 2011. The ambrosial pickled garlic and vinegar of Shanxi. I like my garlic exotically dark, so I use very dark brown sugar and a tasty but cheap balsamic vinegar, which also lends a lovely tang to the little cloves. But the real prize in this recipe is the vinegar that emerges from this process! Pickled garlic with braised beef shank. When I had that luncheon for Diana Kennedy back ...

5

Madame Huang's Kitchen 黃媽媽的食談: Homemade fermented rice

http://carolynjphillips.blogspot.com/2011/05/homemade-fermented-rice.html

Madame Huang's Kitchen 黃媽媽的食談. Posted every Monday at 9:00 am PST, or more often if I get around to it. Saturday, May 21, 2011. The first time that I heard about Chinese fermented rice, it was from a fellow American student in Taipei. She told me with singular excitement that she had just seen people there eating rice wine soup for breakfast. And that she had tried a bowl. And that it was really, really good. That became nothing short of heavenly when fermented rice was used instead of rice wine. Already...

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Sumptuous Flavours: Believe It Or Not

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Believe It Or Not. Believe It Or Not. Believe It Or Not. This category is my personal archive of real-life experiences of strange encounters and unexplained happenings truly experienced by me, my family members and our friends over the years. I have compiled them into stories but nevertheless they are true events without embellishment. It is up to you to believe it or not! X-Files : Harbinger Of Death. X-Files : KYS Sightings 1 - The One-Legged Man. X-Files : The Thing In Manchu Costume. X-Files : The Te...

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Sumptuous Flavours: Bamboo Leaf Vegetarian Dumpling 素粽子

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Believe It Or Not. Thursday, 9 July 2015. Bamboo Leaf Vegetarian Dumpling 素粽子. Bamboo Leaf Vegetarian Dumpling 素粽子. Recipe source : Doris Choo @ Sumptuous Flavours. We had just celebrated the Dragon Boat Festival few weeks back. As usual, I made Bak Chang. Or savoury bamboo leaf dumplings with meat and an assortment of ingredients. Sometimes I make alkaline dumplings with red bean paste. Fillings. My family likes the spicy dumplings with dried shrimps sambal. Ingredients for Glutinous Rice. 3 Pan-fry the...

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chris-eathealthy: Pork Snout Poached in Chinese Marinade

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Hong Kong-Style Milk Tea. Fruits, Plants and Fungi. Saturday, February 1, 2014. Pork Snout Poached in Chinese Marinade. On the last day of the lunar year my friend Christina gave me the idea of making braised pork knuckle. Tongues in Chinese marinade (called. Louh’-sui’) for diner. I thought it was an exciting dish to make to celebrate the arrival of the year of the horse so off I went to buy the ingredients. I arrived at the wet market - at about 2pm - my pork butcher was about to close down his stall.

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chris-eathealthy: January 2014

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Hong Kong-Style Milk Tea. Fruits, Plants and Fungi. Wednesday, January 29, 2014. Pork Cheeks in Red Wine Sauce. Pigs have only 2 cheeks each and I wonder how much a catty (or 600gr) of cheeks would cost if this low cut meat was more popular.  . So far I have tasted beef, pork and fish cheeks.  . The head of steamed groupers (or garoupas – 石斑魚. Are indeed a delicacy (but this could be developed in another post).  . If you have never tried it I recommend that you do. Posted by christine cheung. Franco visi...

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chris-eathealthy: Crème de Marrons - Sweetened Chestnuts Purée

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Hong Kong-Style Milk Tea. Fruits, Plants and Fungi. Sunday, December 15, 2013. Crème de Marrons - Sweetened Chestnuts Purée. I have planned to add my auntie’s recipe on this blog for almost 2 months now and finally here it is! Tatan Suzanne's recipe of Sweetened Chestnuts Purée. 1kg boiled chestnuts (need more raw chestnuts as shells add weight). 4x 500g glass jar. Peel chestnuts (removed shells). In a large pot, put chestnuts in cold water and bring to a boil. Simmer for 5 minutes. Travel season is upon...

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bagus lah and sedap too! | The Gastronomic Journeys and Musings of a Singapore Girl | Page 2

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Bagus lah and sedap too! The Gastronomic Journeys and Musings of a Singapore Girl. Newer posts →. Lunch at Ralph’s. November 12, 2011. I was invited to lunch at Ralph’s on Thursday,. It was really Erica J’s idea and she organised a ladies luncheon for a bevy of 9 beauties in the courtyard of. Le restaurant Ralph Lauren. Rather, it was really a bevy of 10 beauties, if I count little Sara J who was fast asleep in her. So her mama could eat. Now, that is a well trained baby! It came to a point when. At this...

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FOODISTAN: mai 2015

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Paris . Istanbul . Téhéran. Une introduction à la Cuisine Iranienne : Gheymeh / Ragoût de Boeuf, Pois Cassés et Citron. Sil fallait ne choisir quun ou deux plats de la cuisine iranienne, à lexception du riz, pour la faire découvrir à un novice, quels seraient-ils? Inscription à : Articles (Atom). Mais au fait, pourquoi ce blog? Paris, Istanbul et Téhéran, mais cela aurait pu être Pékin, Bamako et New-York, et pourquoi pas Athènes ou Berlin ou même Rome ou Canton. Rechercher dans ce blog.

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FOODISTAN: mai 2014

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Paris . Istanbul . Téhéran. Des vertes et des pas mûres, voyage à Londres : Chouri-Torchi-yé Tchârâlé-Bâdoum and Gowdgé-Sabz. Pardon pour la poussière et les lumières éteintes, cest que.  je nai pas bien eu le temps. Asseyez-vous, je vous en prie. Après des kilomètres de papier noirci par des lignes de caractères infernaux, de la grammaire à haute dose avalée à chaque repas et même en dehors et de désespérants tons cuisinés à toutes les sauces, Foodistan est de retour. Humour anglais. huhuhu! Poser mes g...

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chris-eathealthy: Local Vegetables

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Hong Kong-Style Milk Tea. Fruits, Plants and Fungi. Swatow mustard greens / Daaih-gaai-choi / 大芥菜. Bamboo mustard greens / Jûk. Kohlrabi / Gaai-làahn-tàuh / 芥藍頭. 65279; . Chinese kale / Gaai-làahn / 芥藍. A-choy / (Yaùh) mahk-choi. Baby Chinese white cabbage / Baahk-choi-jái. Spring onion / Chûng. Chinese white cabbage / Baahk-choi / 白菜. Bitter melon / Fú-gwâa. Oriental green radish / Chêng-lòh-baahk. French bean or Snap bean or. Sei-gwai-dauh (four season bean) or Bín-dauh (flat bean). Yam bean / Sâ-got.

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Madame Huang's Kitchen 黃媽媽的食談

Madame Huang's Kitchen 黃媽媽的食談. Posted every Monday at 9:00 am PST, or more often if I get around to it. Monday, March 19, 2018. Dry-fried string beans a Mother's Day card. I know, St. Patrick's Day has barely come and gone, but you know what? Mother's Day will be here soon. And if you love your mom as much as you love dim sum (and you know you do), then have I got a suggestion for you! Papyrus commissioned me to make them a Mother's Day card with a dim sum theme, and how could I resist? The beans are was...

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