Yi Reservation

Braised

Braised Spicy Pumpkin (肉碎燜南瓜)

by Yi April 15, 2012
Thumbnail image for Braised Spicy Pumpkin (肉碎燜南瓜)

I mentioned in the past that Chinese cuisine puts a big focus on the balance between protein and vegetables. In a given meal it is very common to see a good combination of protein dishes […]

20 comments Read the full article →

Lu Wei (滷味) – Braised Aromatic Goodness

by Yi January 16, 2012
Thumbnail image for Lu Wei (滷味) – Braised Aromatic Goodness

While I consider Chinese as my native language and English as my second language, my opportunities to use Chinese on the daily basis are rather limited. Still, I am very grateful that I can read […]

28 comments Read the full article →

Oxtails Braised in Red Wine

by Yi November 16, 2011
Thumbnail image for Oxtails Braised in Red Wine

If you have been following this site for a while you might have noticed that I have a rather small collection of cookware due to the size of the kitchen in my apartment. I primarily […]

13 comments Read the full article →

Braised Stuffed Bitter Melon (炆釀苦瓜)

by Yi August 1, 2011
Thumbnail image for Braised Stuffed Bitter Melon (炆釀苦瓜)

Recently a reader recommended a book called “The China Study” which I found very interesting. Based on the studies done in rural China, The book draws correlations between long term health benefits and low protein diet.

It’s amazing to see how the causes of many chronic diseases can be linked to heavy animal protein assumption. On the other hand the book also discusses the benefits of moderate meat diet and vegetarian diet, something similar to the Chinese food medicine philosophy.

When talking about Food medicine, the first thing comes to my mind is a super vegetable called Chinese bitter melon.

20 comments Read the full article →

Braised Eggplant in Sweet Bean Sauce (醬燒茄子)

by Yi June 26, 2011
Thumbnail image for Braised Eggplant in Sweet Bean Sauce (醬燒茄子)

Despite my love for eggplant I had always avoided cooking it at home. The reason is simple. In order to achieve that steak-like firm surface and juicy soft interior, the restaurants often deep fry the eggplant (therefore soaks up a large amount of oil) before cooking it. And as you may already know that deep frying is something I try not to do too often at home unless it’s something as tempting as the Chinese Buffet Style Coconut Shrimp.

18 comments Read the full article →

Chicken Braised with Wild Mushroom (茶樹菇粉條燜雞)

by Yi December 16, 2010
Chicken Braised with Wild Mushroom (茶樹菇粉條燜雞)

When it comes to dining out, I am normally the type of person that wants to have total control of what I order. Apparently, a recent experience where I had to give up my ordering […]

6 comments Read the full article →