Tag Archives: Chinese

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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Food for Thought: Land of Plenty

Posted on October 23, 2018 by Burnt My Fingers

Land of Plenty by Fuchsia Dunlop has just come back into stock at Amazon after being unavailable for several months and costing as much as $100 on the used market. This is fantastic news and I recommend you grab a … Continue reading →

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Recipe: Sweet and Sour Pork

Posted on October 4, 2018 by Burnt My Fingers

This sweet and sour pork recipe is adapted from Phoenix Claws and Jade Trees, a Chinese cookbook organized by cooking method (in this case, velveting and deep frying). I’ve added some of my favorite ingredients from takeout food to what … Continue reading →

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Food for Thought: Phoenix Claws and Jade Trees

Posted on October 2, 2018 by Burnt My Fingers

I ran across Phoenix Claws and Jade Trees in a Facebook comment by Rob Handel, the chef I interviewed about foraging. Rob is a trained botanist who likes to categorize things, so I can see why he would enjoy this … Continue reading →

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My Royal Feast

Posted on April 13, 2018 by Burnt My Fingers

On a recent visit to the Bay Area I enjoyed as good a meal of its type as I’m ever likely to experience. My Chowhound friend Melanie Wong has been tracking Chef Zhongyi Liu, a Beijing-trained chef who once represented … Continue reading →

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Recipe: Popcorn Chicken with Real Popcorn

Posted on November 3, 2015 by Burnt My Fingers

What to do with leftover movie popcorn? Here’s a mod of my General Tso’s Prawns which uses popcorn instead of (or in addition to) rice as the starch to make popcorn chicken. Serves 4. Ingredients: 3-4 c popped popcorn* 1 … Continue reading →

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The five most popular recipes on Burnt My Fingers (2015 Edition)

Posted on July 30, 2015 by Burnt My Fingers

I usually do this on our anniversary in September, but am feeling summer laziness so it becomes a fill-in post right now in late July. Anyway, with thousands of clicks apiece, these five most popular recipes are so far ahead … Continue reading →

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Recipe: Egg Foo Young

Posted on July 2, 2015 by Burnt My Fingers

I had a surfeit of bean sprouts so decided to experiment with this Chinese-American classic. On the way I investigated a few options which will give you better results than mine on your own batch. Serves 4. Ingredients: 6 eggs … Continue reading →

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A tour of Chinese vinegars

Posted on March 10, 2015 by Burnt My Fingers

I was going to do a post on Chinese vinegars when I ran across this Youtube video. Cooking teacher Eileen Lo takes us on a tour of an oddly non-busy grocery in New York’s Chinatown and tells not only what … Continue reading →

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