Tag Archives: Chinese

Recipe: Xinjiang Cumin Lamb

Posted on June 11, 2020 by Burnt My Fingers

Xinjiang Cumin Lamb comes from the Uygur region in northwest China, but in the U.S. it’s found most often in Sichuan restaurants. With my favorite place closed due to COVID-19, I tried to replicate it by tweaking an excellent recipe … Continue reading →

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Let’s make Chinese takeout at home!

Posted on April 14, 2020 by Burnt My Fingers

In upstate New York, almost all Chinese takeout places are currently closed. A local paper surveyed them* and found that most were unable to get standard ingredients, like egg roll wrappers, that are shipped from the NYC area. Hopefully that … Continue reading →

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Recipe: Chinese-Style Pulled Pork

Posted on January 28, 2020 by Burnt My Fingers

Chinese-Style Pulled Pork is a natural for the Instant Pot, cooking to melting tenderness in just an hour. We started with this recipe but added a sweet-and-sour element plus star anise which gives it the funk of a HK noodle … Continue reading →

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Food for Thought: The Food of Sichuan by Fuchsia Dunlop

Posted on December 26, 2019 by Burnt My Fingers

  We received The Food of Sichuan for Christmas and discovered that, rather than an entirely new book, it is “a new updated version of the classic Land of Plenty”.  If you didn’t get the older book on our recommendation, … Continue reading →

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Recipe: Chinese Takeout Sweet and Sour Pork, Hacked

Posted on August 15, 2019 by Burnt My Fingers

Order sweet and sour pork at my local Chinese takeout place, and you’ll get a product that looks like the picture at the bottom of this post: individual pieces of pork battered and fried, with a tub of fluorescent sweet … Continue reading →

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Why we love haiga rice

Posted on July 25, 2019 by Burnt My Fingers

Haiga rice is the equivalent of high-extraction wheat flour: it has the husk (bran) removed while retaining the germ. As a result, it is more nutritious and also (in our opinion) tastier. We’ve started using it as our go-to when … Continue reading →

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Food for Thought: China Sichuan Food

Posted on June 18, 2019 by Burnt My Fingers

I ran across China Sichuan Food for the umpteenth time while researching Hand-Torn Sichuan Cabbage recipes (her recipe is here) and realized it’s an excellent idea starter for your own Sichuan dishes. The blogger, Elaine, is a China native but writes … Continue reading →

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Recipe: Hand-Torn Sichuan Cabbage

Posted on June 13, 2019 by Burnt My Fingers

Hand-Torn Sichuan Cabbage is our approximation of a favorite dish at Albany’s Northeast Chinese II. It has an irresistible sweet/sour/hot flavor with the additional mala of Sichuan peppercorns. Theirs includes slices of steamed pork belly, which you can certainly add … Continue reading →

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Recipe: Clams Rangoon

Posted on December 18, 2018 by Burnt My Fingers

Clams Rangoon is like Crab Rangoon, but not. (And I’m sure Crab Rangoon was never served in Rangoon to begin with.) I ran across this recipe in an old Yan Can Cook cookbook that was probably a PBS giveaway. Martin … Continue reading →

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Recipe: Sichuan Pickled Vegetables

Posted on October 25, 2018 by Burnt My Fingers

Here is a taste of the treats which await in Fuchsia Dunlop’s Land of Plenty. My only modification was to use wine instead of vodka, since I feared too much alcohol might slow the fermentation. (It got just a little … Continue reading →

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