Recipe: Okra with Garlic, Chilies, and Fermented Black Beans (Dou Chi Chao Qiu Kui, 豆豉炒秋葵)

I’m from the south but would you believe that I don’t like fried okra?  I prefer it in gumbo, or in Indian dishes… I was surprised to see a recipe for whole (untrimmed) okra! I learned recently that when shopping for fresh okra, the best are normally the size of the pinky finger.  Larger than … Continue reading Recipe: Okra with Garlic, Chilies, and Fermented Black Beans (Dou Chi Chao Qiu Kui, 豆豉炒秋葵)

Recipe: Braised Fish with Five-Flavor Sauce (Wu Wei Yu, 五味魚 )

Since Lent I’ve been trying to maintain at least a meatless dinner on Fridays (to keep some penitential aspect to the day).  I’ve been making Caramelized Catfish Vietnamese style nearly every Friday until I ran out of the dark caramel sauce this week. I like simple poachIng or braising recipes for fish – it is … Continue reading Recipe: Braised Fish with Five-Flavor Sauce (Wu Wei Yu, 五味魚 )

 Recipe #1: 魯肉麵 (Lu Ruo)  (Pork Meat Sauce over Noodles)

Low maintenance recipes get me excited.   Recipes that are low maintenance that can also be used for multiple meals are better.  Sounds like spaghetti sauce?  You’re right!  This one is like a Taiwanese ragu!! One of the ingredients is fried shallots. My goodness – anything with fried shallots has to be delish!  Whenever I … Continue reading  Recipe #1: 魯肉麵 (Lu Ruo)  (Pork Meat Sauce over Noodles)