If you have not read or tried our 20-Minute Congee, you’re in for a treat to learn this incredible and unique cooking technique, this time with fish and refreshing greens. For many purists and traditionalists, the idea of a 20-Minute Fish Congee sounds completely impossible. Rather than convince you, this is a recipe you have
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Category Archive: ‘Breakfast & Brunch’
You Dunzi (油墩子) are deep-fried crispy cakes of shredded daikon radish, cilantro and scallions. These fried radish cakes are an everyday breakfast or snack from the streets of Shanghai. Having grown up in and around that city, I’ve known them for as long as I can remember. That said, you dunzi have several different names.
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It figures that after the year we’ve all had, the silver lining out of the kitchen is that we’ve FINALLY discovered our family’s go-to banana bread recipe. This one is courtesy of Joanne Chang of Flour Bakery & Cafe. It has the perfect amount of caramelized sweetness. It’s banana forward without being gummy. And it
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If you have read my write-up on Shanghainese-style breakfasts, you know the breakfast choices in Shanghai range far and wide. This Shanghai Scallion Flatbread (Shànghǎi qiāng bǐng, 上海羌饼) is one of my favorites. What Is Shanghai Scallion Flatbread? While I’m calling this a Shanghai Scallion Flatbread because it’s what I grew up with in the
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This bacon scallion milk bread is reminiscent of the bacon scallion buns you can find at Chinese bakeries. We’ve made it in the style of a pull-apart bread, which makes it great for sharing and fun to make with kids! A Variation On Our Famous Milk Bread Our easy all-in-one milk bread recipe has become
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Coconut buns, or “cocktail buns” are a beloved bakery favorite among locals in Hong Kong and Chinatowns everywhere. It combines the soft, buttery milk bread ubiquitous around Asia, with a sweet, rich coconut filling. Often, the filling ends up baked in a big hunk in the center of the bun. When I eat one, I
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Shanghai Pan-Fried Pork Buns, or shengjian bao (生煎包) / shengjian mantou (生煎馒头) in Chinese, are iconic. Breakfast, brunch, lunch, or snack, people love them as much as the celebrated four Shanghai breakfast warriors. The combination of umami filling dripping with juicy “soup” and the crunchy pan-fried bottoms are simply extraordinary. You really have to try
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According to TCM (Traditional Chinese Medicine), winter is the season for “storing and stashing,” for your body to preserve its strength. What could be better than this multigrain congee? It warms, hydrates, and replenishes the nutrients your body needs. A Healthier, More Flavorful Congee Recipe With the December holidays and Chinese New Year celebrations in
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