That’s not the case in China or other Asian countries. Soyfoods in myriad shapes and forms are embraced by all walks of life, including hardcore carnivores. Their versatility means they can be […]
My blog has shown recipes using soy products in various shapes and forms, and today I’m adding one more, featuring tofu skin.
After a series of holiday parties and family gatherings in November and December, it’s not uncommon for most people to feel overstuffed. That means January is a great time to adjust your diet to “detox”.
My go-to “detox” and feel-good dishes are usually tofu stews with vegetables. In fact, I make them […]
Under the power of steam, the ribs turned juicy with a perfectly balanced soft and chewy texture. The fermented black soybeans give the dish its signature aroma and a boost of umami. With only […]
There are so many ways to cook these beautiful swimmers. For example, you can follow the tradition in Louisiana by boiling them with Zatarain’s spice mix, garlic, and onions. Or, steam them with a heavy dusting of Old Bay Seasoning, Maryland […]
Unlike its name suggests, water spinach is not related to spinach at all. As a member of the Morning Glory family, it’s a close kin to high-climbing vines that decorate fences and walls, as well […]
Pig’s feet, also known as trotters, are adored in many cuisines, including Southern cooking in the US. It’s easy to understand why: after a long simmer, they release gelatin to the cooking liquid, which adds richness to make a great stew or soup, or enhance the body of a quality stock.
When asparagus is grown without sunlight exposure, the absence of photosynthesis results in a process called “etiolation”, which creates not only a pale color in the spear, but also a more delicate flavor. The result, white asparagus, is considered an “aristocrat” by its admirers.
Likewise, when you use the same method to […]
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