Tag Archives: Sichuan

Recipe: Chinese Coleslaw

Posted on February 4, 2021 by Burnt My Fingers

Chinese Coleslaw is adapted from the Omnivore’s Cookbook. It’s a good side dish with Chinese and Thai mains which contain similar ingredients like Chinkiang vinegar, cilantro and sesame oil. It contains very little salt so it doesn’t cure over time … Continue reading →

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Taste test: Hot Crispy Oil

Posted on August 4, 2020 by Burnt My Fingers

Hot Crispy Oil is having a moment. A local version is taking the upstate NY culinary scene by storm, the original “grumpy housewife” is back at the helm of her factory in China, and food god Kenji Lopez-Alt somehow came … Continue reading →

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Recipe: Sichuan Cucumber Salad

Posted on July 2, 2020 by Burnt My Fingers

If you have a well-stocked Sichuan pantry you already have the two key ingredients for Sichuan Cucumber Salad: sichuan peppercorns and mild dried red chilis. Even though it earns the sobriquet “Mala” which means “hot and numbing” in Mandarin, this … Continue reading →

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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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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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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: Blackened Green Beans

Posted on March 26, 2019 by Burnt My Fingers

Blackened green beans make a very versatile dish. In the Sichuan original, they are mixed with ground pork which has been sautéed with wine and soy sauce and preserved salty vegetable. At Ric Orlando’s New World Bistro in Albany, they … Continue reading →

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Recipe: Chili Crisp Ice Cream

Posted on January 6, 2019 by Burnt My Fingers

Spicy Chili Crisp is the Sichuan condiment that’s taking the world by storm (our world anyway). It’s crunchy and flavorful without being overly hot, and has a bonus picture of a grumpy housewife on the label. What could be better? … Continue reading →

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Last minute kitchen gifts

Posted on December 20, 2018 by Burnt My Fingers

If you have Amazon Prime, there’s still time to order some last minute kitchen gifts for the chef or gourmand who, like you and me, has become obsessed with Fuchsia Dunlop’s Land of Plenty and all things Sichuan: Lao Gan … Continue reading →

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