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Photo by Kristina Cho Prep time 20 minutes Cook time 15 minutes makes 10 Author Notes I called these Pau Pau’s Cupcakes growing up. She only makes them for Chinese New Year, but I look forward to the tall, blossoming cake all year long. Fa gao is also sometimes called “prosperity cake,” because the bigger
Photo by Rodrigo Iglesias Makes about 1 quart Author Notes When we were younger my sister was always more of a city girl and would spend her college summers interning in New York City. When I’d visit, she would indulge me in all of my touristy food stops in Little Italy and Chinatown. One of
Photo by James Ransom Serves 4 Author Notes There’s so much I miss about my old Brooklyn neighborhood, but the fresh air, forests, and snow-filled landscape of my new home nestled in the Catskill mountains have had a very calming and healing effect on my family. Still, my taste buds long for some of my
This recipe is more of a Chinese-American invention than an authentic Mongolian classic. Nonetheless, it’s a fantastic example of America’s love of Chinese food. Here, thinly sliced beef sirloin, scallions, garlic and ginger are stir-fried with a savory brown sauce consisting of soy, oyster sauce and Shaoxing wine, a traditional Chinese wine made from fermented
Photo by bettycrockersdaughter Makes 8 Author Notes These egg rolls are the perfect fusion of Chinese food and Mexican food, two of the most delicious cuisines around. They are crispy and crunchy on the outside and creamy and delicious on the inside.When the avocado egg rolls are dipped into the cilantro lime crema I made
In a medium saucepan, combine the sugar with 1 tablespoon of water. Cook over moderately high heat, swirling the pan, until an amber caramel forms, 4 to 5 minutes. Remove from the heat and immediately add the fish sauce, soy sauce and 2 tablespoons of water. Heat a large skillet over high heat until smoking.
