How to make sushi rolls

by Jeff Kang // 09/17/2015 // 1 Comment

Japanese cuisine has a really special place in my heart. I’m always amazed that how much effort Japanese put into one simple task. I saw one of the Gordon Ramsay clips where he went to a Japanese restaurant to learn... Continue reading →

Salted Pork Belly – Hakka Style (客家鹹豬肉)

by Mike Hsu // 09/14/2015 // 4 Comments

It’s quite unfortunate that in America, it’s nearly impossible to find fresh pork belly. Most of the pork belly has been sold to be made into bacon for the American breakfast or burger. So to get my pork belly fix,... Continue reading →

Mike vs. Jeff – Curry Challenge – Feed a family of 4 for less than $12!

by Jeff Kang // 09/12/2015 // No Comments

What can you do with $12? You can watch an early bird movie for $12. You can get a cheap man’s haircut for $12. You can get a meal at Denny’s for $12. Well, if you got a party of... Continue reading →

Pork Belly with Garlic Sauce (蒜泥白肉)

by Jeff Kang // 09/11/2015 // 1 Comment

I want to start my introduction to this dish by making some confession: I love bacon, religiously. Many times when all hope was lost, or when I was in the lowest valley in my life, I fry one bacon, I... Continue reading →

Braised Beef Shank Appetizer (滷牛腱)

by Mike Hsu // 09/07/2015 // 3 Comments

Growing up in Taiwan, one of my favorite snacks is this thinly sliced braised beef shank. Coming home from school, I just grab a few slices from the fridge and much on them as I do my homework. (Ok, not... Continue reading →

Walnut shrimp 核桃蝦

by Jeff Kang // 09/03/2015 // 2 Comments

There are several way to make walnut shrimp. In Chinese it translated as “Walnut Shrimp Ball”. It is because the shrimps will curl up to be in beautiful ball shape when you fry it. Walnut shrimp is more popular here... Continue reading →

How to Velvet Chicken

by Mike Hsu // 08/30/2015 // 1 Comment

Ever wonder why your stir fry chicken breast is always dry and hard, unlike the Chinese restaurant’s silky smooth and tender chicken? Even if we first marinate our chicken in a cornstarch slurry, it often clumps up in the stir... Continue reading →

Baked egg with Prawns (蝦仁烘蛋)

by Jeff Kang // 08/26/2015 // No Comments

Baked egg with prawns is one of my favorite dishes. Although it got the name baked, it’s actually deep fried, the reason why it’s called baked egg is that it buffs up when it’s fried, like a baked bread. Like... Continue reading →

Sichuan Celery Salad (涼拌芹菜)

by Mike Hsu // 08/23/2015 // No Comments

Even though a lot of Sichuan food is numbingly spicy, there are a handful of dishes that helps combat the spiciness. Introducing the Sichuan Celery Salad. The salad is not referring to a garden salad or a caesar salad but... Continue reading →

Omelet Fried Rice 蛋包飯

by Jeff Kang // 08/20/2015 // 1 Comment

There are many things which are considered “happy meal” for Taiwanese children in addition to the well-known McDonald’s version. Those dishes include  corn chowder, pizza, corn dog, tonkatsu curry rice, and last but not least, omelet fried rice. Omelet fried... Continue reading →

No Churn Ice Cream

by Mike Hsu // 08/16/2015 // No Comments

Ice cream is very expensive in Japan and it only comes in mini cup sizes and not many American flavors like cookies and cream, rocky road, or rum raisin. When I was working in Japan, I purchased my first ice... Continue reading →

Mu Shu Pork (木須肉)

by Jeff Kang // 08/12/2015 // No Comments

Although you might already know that Chinese food is not just orange chicken and sweet sour pork, you probably are not familiar with the difference between Northern Chinese cuisine and Southern Chinese cuisine. Northern China is colder which is better... Continue reading →

Baked Fish Dynamite

by Mike Hsu // 08/09/2015 // 6 Comments

Salmon is the most consumed fish in America but how come you never find it in a Chinese restaurant? Because in Chinese cooking, a white fish is preferred for its milder flavor and flakier texture. Traditionally, this white fish is... Continue reading →

Shredded Pork with Sweet-Bean Sauce 京醬肉絲

by Jeff Kang // 08/06/2015 // 2 Comments

When I was living in Taiwan, Shredded Pork with Sweet-Bean Sauce is my favorite dish. Its Chinese name means “Shredded Pork with BeiJing sauce”. This dish is invented by a poor grandpa. His grandson craved to eat Peking Duck, but... Continue reading →

Braised Pork Leg (紅燒元蹄)

by Mike Hsu // 08/02/2015 // 9 Comments

Here in America, when we think of pork leg, we think of the holiday ham. Similar in Taiwan, the leg of pork is served on special occasions like lunar new year. I think the main reason is that it’s an... Continue reading →