Turnip cake (蘿蔔糕)

by Jeff Kang // 06/18/2015 // No Comments

Turnip cake is one of my favorite dim sum dish. Even though it might seem a little challenging, if you follow my step, I promise it won’t be any harder than making fried rice! I highly recommend you to buy... Continue reading →

shrimp lettuce wraps (生菜蝦鬆)

by Jeff Kang // 06/11/2015 // No Comments

Still remember when I ate shrimp lettuce wraps for the first time and I totally loved it! The crispy crushed fried bread sticks mixed with crunchy water chestnut and savory shrimps, all wrapped with fresh crisp lettuce. That is one... Continue reading →

Taiwanese Sticky Rice ( 油飯)

by Mike Hsu // 06/08/2015 // 33 Comments

Whenever I think of sticky “oil” rice (there is no good translation) or youfan (油飯), I am reminded of joyful and festive occasions. Youfan is a dish that is traditionally served as a celebration when there is a newborn in... Continue reading →

Egg Roll (春捲)

by Jeff Kang // 06/02/2015 // 1 Comment

If you have ever gone to a Chinese restaurant or Chinese market or even Costco, you must have seen this very well known appetizer – egg rolls! Why should we spend extra money on those pre-made egg rolls that comes... Continue reading →

Five Spice Pressed Tofu (五香豆干)

by Mike Hsu // 06/01/2015 // 8 Comments

Five Spice Pressed Tofu (also known as dried tofu) is a very versatile ingredient for a variety of recipes. It can act as a meat substitute for many dishes as well as complement a meat dish. It can be eaten... Continue reading →

Make Your Own Pressed Tofu (自製豆干)

by Mike Hsu // 05/25/2015 // 4 Comments

Tofu has been a dietary staple in China for over two thousand years and has permeated the rest of Asia for about a thousand years. In the recent years, tofu has gained popularity in western culture. Tofu is basically made... Continue reading →

Three Cup Chicken (三杯雞)

by Mike Hsu // 05/18/2015 // 1 Comment

Three-cup chicken originated in the Jianxi province of southern China but became popular in Taiwan. When a restaurant claims to be Taiwanese, they better have good three-cup-chicken. The name is derived from three cups of sauce used to cook the... Continue reading →

Potstickers with pork and cabbage (煎餃)

by Jeff Kang // 05/11/2015 // No Comments

I would like to start our blog post with this very meaningful dish to me – potstickers or also known as pan fried dumplings. Potstickers are either called “煎餃” or “鍋貼” in Chinese. During the Chinese New Year, my grandma will... Continue reading →

It's My Dish

Asian