Sausage and Kimchi Bao

Yup. Sausage and kimchi because that’s what’s in it, not Char Siu (or Cha Siu, or Char Siew, or however you want to spell it). I got the idea off a food mag years ago, but I forgot where, and I’ve forgotten the details, so we kinda winged it. Dough...

Hot and Sour Soup

2 medium pork chops, or 2 chicken thighs, partially frozen (to facilitate slicing), de-boned and cut into slivers – divided use 1 tablespoon soy sauce (or tamari, if you need to be wheat-free) (see note) 1 teaspoon cornstarch Bring 5 cups water to a boil in a...

Braised Fresh Ham, Szechwan Style

Feeds a family of 7, easy. For at least 2 meals. Perhaps more if you accompany with rice or steamed bread and LOTS of vegetables. In the Philippines we have a somewhat similar dish called Pata Tim, though that one’s made with pork knuckles or trotters or hocks....

Chop Suey, a repost

A recipe I originally posted in 2005 at b5media’s Noodles and Rice (now Blisstree). Chop Suey has long been rumored to be an American creation rather than a Chinese one. A search around the ‘net will show you just how much this story has spread. From tales of an...

Cambodian Eggplant and Pork Stir-Fry (Cha Traop Dot)

For 4-6 servings 1 pound eggplants 2 tablespoons canola oil 3 tablespoons minced garlic 1 pound ground pork 1 pound shrimp, shelled, deveined and minced 1/4 cup fish sauce 1 1/2 tablespoons sugar 1/2 teaspoon freshly ground black pepper 3 green onions, sliced thin...