How to make wontons
Ready to make wontons? Start with a great filling. I have a delicious option in The Hakka Cookbook, page 148. Ground pork is flecked with dried orange peel (use fresh, if you don’t have dried). Tianjin...
View ArticleNeed a Chinese cooking teacher?
A few months ago I was asked by Grokker.com to be one of their experts on their website which features cooking and fitness videos. It seemed a perfect fit for me since I love food and yoga. We spent...
View ArticleSalt-baked shrimp
Last month a beautiful magazine arrived in the mail from Malaysia. A bookmark stuck between the pages of Flavours, a lifestyle magazine published in Kuala Lumpur, marked “The Hakka’s traveling...
View ArticleCooking classes at home
Interested in watching cooking, yoga, and fitness classes at home on demand from your computer or other device? I cook Chinese dishes (including some Hakka recipes) on a subscription food and fitness...
View ArticleLearn the secret to moist chicken breasts
Last week my friend Lorraine Witte at The Chinese Lady posted a youtube video of the two of us cooking together. We cooked Steeped Chicken Breasts (page 22) with Fresh Ginger-Onion Sauce (page 66) from...
View ArticleEasy Chinese steamed fish dinner
Need a quick, no-fuss, healthy dinner? Steamed fish, rice, and green vegetables is my go-to meal that cooks in one versatile pan—a Chinese multi-layer steamer. With relatively little effort, I am...
View ArticleAsian steamers, a gift for the cook
Looking for ideas for holiday gifts? Consider giving an Asian steamer as a gift for the cook on your list. The steamer works for any cuisine, but assumes a major role in Asian cooking because it is so...
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