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Soy, Rice, Fire
Inspiration from classic Chinese recipes and techniques
Soups and stews
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[Simmering]
Job’s tears and winter melon soup with pork ribs (薏米冬瓜排骨汤)
Soybeans and tofu
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[Stir-frying]
Eight-treasure tofu, Tianjin style (天津八珍豆腐)
Vegetables
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[Stir-frying]
Dry-fried fioretto cauliflower with Chinese sausage
Fish and shelfish
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[Pan-frying]
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[Simmering]
Fish with aromatic vegetables
Meat
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[Steaming]
Hakka steamed pork with mui choy (客家梅菜蒸肉)
Cold dishes and salads
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[Boiling/Poaching]
Salad of black and white wood ear mushrooms with cucumber
Rice, noodles, and grains
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[Simmering]
Yunnan rice with potatoes (云南洋芋焖饭)
Fish and shelfish
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[Deep-frying/Shallow-frying]
Fried smelt with chilies
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