Spicy

Spicy Chinese Long Beans (涼拌豆角)

by Yi May 12, 2012

Happy Mother’s Day! As the food blogosphere is filled with Mother’s day meal ideas, I’d pay a tribute to my brilliant paternal grandmother could always turn the common ingredients into a great meal. I was [...]

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Sichuan Spicy Hot Pot (麻辣火鍋)

by Yi February 26, 2012

In Part I of this Hot Pot Series, I talked about the origin and culture of this traditional Chinese communal meal. Today, I’d like to introduce you to my favorite type of hot pot: the [...]

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Spicy Beef Noodle Soup Recipe (四川紅燒牛肉麵)

by Yi February 6, 2012

It’s amazing how so many Chinese dishes can be reuse and reinvented to create another dish. Case in point: the various Chinese stews were mainly served as a main course until somebody thought it’d be [...]

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Chinese Hot Pot Part I (火鍋) – An Introduction

by Yi December 18, 2011

“OK, just use the chopsticks,” explained by my parents, “and bring it in and out of the boiling broth like this for 9 times.” I quietly nodded as they demonstrated how to cook beef tripe [...]

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Stir Fried Soybean Sprouts (炒黃豆芽)

by Yi October 29, 2011

I don’t deny the fact that, to certain degree, the Sichuan food can get a bit of grease than other regional Chinese cuisines. Especially when it comes to dishes that are drenched in a pot [...]

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Sichuan Spicy Beef Stew (紅燒牛肉)

by Yi September 27, 2011

Just like mac n’ cheese in the States, bratwürste in Germany, or Bibimbab in Korean cuisine (you get the drift), the Sichuan spicy beef stew is a true comfort food in Sichuan and across China. It is so popular that spicy beet stew has become a standard artificial flavor for instant noodles and frozen microwave meals.

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Cucumber Salad in Chinese Garlic Dressing (蒜泥黃瓜)

by Yi July 13, 2011

My love for garlic has been well documented on this site. Just take a look at previous posts and you’ll be amazed by how many times that garlic has appeared in my recipes.

Garlic and I share this love-hate relationship. I love to have it in my food as it really adds a lot of aroma to it; at the same time the penetrating garlic breath can become extremely annoying.

Just in case you are crazy bout garlic like me or just can’t simply avoid it, here are some tricks that can help you avoid a few casualties

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Overcome The Fear – Home Style Tofu (家常豆腐)

by Yi March 28, 2011

Over the years I have been getting all kinds of different reactions and expressions when the word “tofu” is ever mentioned. Sometimes I’d hear positive remarks such as “healthy vegetarian”, “superfood”, and etc. More often [...]

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Sichuan Spicy Cold Noodle (四川麻辣涼面)

by Yi March 3, 2011

To give myself a break from this winter diet (which mainly includes stews, soups, and stuff that’s generally hot and saucy) that I‘ve been having, I decided to make some comfort food , something tastes [...]

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Spice Up Your Winter – Hot Chili Oil (辣椒油)

by Yi February 24, 2011

Hot chili oil is compound oil that’s widely used in many Chinese dishes across all regions. This chili infused oil is usually used as cooking ingredient or a dressing. In regions such as Sichuan, Hunan, [...]

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From the Editor

The long awaited buffet style Creamy Coconut Shrimp recipe is finally here!! The bonus video recipe has also been posted on the video page. If coconut shrimp is your thing then you'll probably also want to check out this original coconut shrimp recipe.