from PM’s CC Vol II. Another pork belly recipe, but this time with taro. Five spice powder gives the dish a very aromatic flavor. The pork is soft and chewy and the taro melts in the mouth. 荔甫 li4fu3 — no idea what this means. 荔 is lychee; 甫 is, according to my research, just [...]
Posts Tagged ‘steaming’
Cantonese molded pork 荔甫扣肉
Posted in oink, tagged five spice, pork belly, steaming, taro on August 2, 2009 | Leave a Comment »
Stuffed tomatoes with brown sauce 釀番茄
Posted in vegetarian-ish, tagged fresh shrimp, ground pork, steaming, tomatoes on August 2, 2009 | Leave a Comment »
from PM’s CC Vol II. I’m usually not the hugest fan of cooked tomatoes, preferring them raw. PM’s stuffed tomatoes are pretty delicious, I must say: they’re filled with a meaty, shrimpy stuffing where a flickering of water chestnut adds a hint of crunch. 釀 niang4 — brew 番茄 fan1qie2 — tomato PM’s recipe calls [...]
Steamed duck in Yunnan casserole 汽鍋鴨塊
Posted in quack, tagged ginger, ham, soupy, steaming on May 17, 2009 | 2 Comments »
from PM’s CC Vol II. A whole duck is pretty large, but I was lucky enough to spy a quarter duck for sale at the local Chinese grocery. This recipe looked pretty simple, and the ingredient list is pretty much pantry items. At the end of the day I’ve ended up with some tasty duck, [...]
Cantonese style steamed fish 廣式清蒸魚
Posted in fishy, tagged ginger, steaming, whole fish on March 29, 2009 | 2 Comments »
from PM’s HC. I love steamed fish. Not only is it breathtakingly easy to prepare, but the simple flavors in this recipe go perfectly with the tender fish flesh. 廣式 guang3shi4 — Guangzhou (Cantonese) style 清蒸魚 qing1zheng1yü — clear-flavored steamed fish. Ingredients: fresh whole fish such as sea bass or snapper, 1-2 lbs 1/3 ts [...]
Steamed pastry with vegetables 菜包子
Posted in dim sum, vegetarian, tagged baby bok choy, dried mushrooms, steaming, street food on March 23, 2009 | 1 Comment »
from PM’s CC Vol II. Baozi are everywhere, misting up the air around vast bamboo steamers. They’re great for a grab-n-go, a quick snack, or even for breakfast. Pork is a very common filling; here I present PM’s vegetarian version. In terms of complicated-looking dim sum, baozi are relatively easy to fold and pretty forgiving: [...]
