Chinese food is delicious.
Miss Fu Pei Mei was a Taiwanese chef, cookbook author, and cooking show personality in the 1950′s-70′s. While her idea of home cooking routinely includes deep-frying sea cucumbers, her more normal recipes are super-tasty. I’m adapting recipes from her biblical 3-volume Pei Mei’s Chinese Cooking for the 21st century, where MSG and lard (two of PM’s staples, along with hot oil) have both fallen out of favor.
My approach to PM’s recipes is a three-pronged attack. Unlike PM, I am (1) poor (2) lazy and (3) not interested in high blood pressure. But I’m still into tasty food, so we’ll see how this experiment turns out.
Update: I’ll be taking down the actual recipes (don’t want to step on copyrighting toes), but will leave a brief summary of the steps involved as well as the photo of ingredients. If you’d like my version of the recipe, leave a comment with your email.
Thank you for your modern approach to the most famous Fu Pei Mei, cooking, I have all volumes of her books and just love your Blog, thank you, delicious in deed
You got a problem with deep-fried sea cucumbers?
Actually, the only sea cucumber I’ve had was appallingly slimy. Deep-frying might be an improvement…but I’m unlikely to try doin’ that myself. Let me know if you come across it.
Thank you for doing this, it’s hard enough finding any of her recipes in print.
I’m also glad I’m not the only one going “1C of lard?!”
Apparently lard is coming back into fashion! Though it’s hard to find unhydrogenated lard, which is better for you than the hydrogenated variety.
Let me know if you have any special requests!
Great blog! I love the idea of a healthier take on Pei’s Mei’s wonderful recipes. Not much activity recently. Please keep these posts. Even more recipes would be great!