sichuan potato stir-fry
potatoes are such a versatile ingredient. it makes a great canvas for delivering flavor and taste. 醋溜土豆絲 is a simple sichuan dish. it plays on the typical sichuan flavors of […]
potatoes are such a versatile ingredient. it makes a great canvas for delivering flavor and taste. 醋溜土豆絲 is a simple sichuan dish. it plays on the typical sichuan flavors of […]
some of you have noticed that we’ve been inactive lately, and there’s a good reason for that. we received an amazing once-in-a-lifetime opportunity to run our own restaurant, called amuse, […]
summer is drawing to a close. that means we gotta work on some new recipes for the change in season. but before that, we wanna share one more refreshing summer […]
this one time, we made a lot of shanghai wontons, more than a hundred! we obviously could not finish them all in one night. so we saved the leftover ones and […]
it’s amazing what you can do with a little creativity and some leftover ingredients. we scrapped together the unused items of other dishes we were making for dinner. the potato […]
there’s nothing like spicy food to fire up a fiesta. and that’s why sichuan food is a perfect fit for a fiesta friday. not only is it spicy, but it’s […]
these wings are unbelievably popular in hong kong. i tried them the first time in a chain rice noodle shop. i loved them, and so do millions of people in […]
it’s friday! and making tapas certainly counts for a fiesta. this is our first time cooking octopus. it definitely looks daunting since we’ve never handled such whole creatures before. but […]
wood ear fungus is exactly not the most attractive ingredient to use. but for some reason, it’s a very popular cold appetizer dish in china. we like it because of […]
this cold seaweed appetizer, 涼拌海帶, is a perfect balance between cool and heat. The chilled seaweed is refreshing to taste, while the chili adds a bit of a kick. we […]
i (priscilla) love mushrooms – any kind, any ways. among all, portobello mushroom is definitely one of my favourite. when i was young, every time we go barbecue, i would […]
i (jun) still remember my first taste of deep fried brussel sprouts. it was about 4 years ago in san francisco, at this restaurant called spqr, down in the lower […]
this ugly-looking celery root may not win world’s prettiest vegetable, but let us not judge a book by its cover. much like the parsnip, this root veggie can be turned […]
we always order creamed spinach every time we visit our local prime rib restaurant. it looks simple enough to make, so we decided to whip it up on our own, […]
most meatballs are made with some kind of bread or bread crumbs. we made ours a slightly lighter version by reducing the amount of starch in the balls. also, these […]