Pig Heart Soup with Lotus Seeds & Dried Lily
Asian Cooking Mom
by AsianCookingMom
11M ago
It’s definitely true that one person’s trash is another person’s treasure. In this case, pig heart is the subject. Many people have never had pig heart. They either think it’s too weird, too exotic, or too gross. In most cases, they don’t think it’s something they can manage at home. The truth is, pig heart is actually extremely easy to cook once you get past the psychological barrier. Source ..read more
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Salted Fish Eggplant Stew (咸鱼茄子煲)
Asian Cooking Mom
by AsianCookingMom
11M ago
In one of my previous posts, Chinese Salted Fish Meat Patty (咸鱼蒸肉饼), I talked about the acquired taste for Cantonese salted fish and how important it was to older generations of Cantonese. Salted fish these days are becoming more like a delicacy rather than a staple for younger Cantonese people. Today’s post, Salted Fish Eggplants Stew (咸鱼茄子煲) is another popular dish that uses Cantonese salted... Source ..read more
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Stewing Hen Tea Tree Mushroom Soup
Asian Cooking Mom
by AsianCookingMom
1y ago
Stewing hens are great for making soup and they typically cost less than chickens that are raised for meat. Be warned, the meat can be tougher than your traditional meat chicken. But this doesn’t affect the taste of the chicken at all. This Stewing Hen Tea Tree Mushroom Soup (茶树菇老母鸡煲烫) uses an instant pot and is so wonderfully easy to make. It takes a little over an hour but most of that time is... Source ..read more
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Chinese Salted Fish Meat Patty (咸鱼蒸肉饼)
Asian Cooking Mom
by AsianCookingMom
1y ago
Salted fish is definitely an acquired taste. Some people love it; others can’t stand it. Many countries and cultures have their own unique version of salted fish. Before modern food preservation methods, people who lived by the sea developed ways to preserve fish. Salting, pickling, fermenting, or some combination are all ways our smart ancestors developed to preserve fish. Today’s recipe... Source ..read more
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Instant Pot Chinese Chicken Soup & Stock
Asian Cooking Mom
by AsianCookingMom
1y ago
The other day, I was telling my friend how I liked southern-Chinese-style soups. For those of you who are not familiar with this type of soup, southern-Chinese-style soup (煲汤) mostly uses pork bones, beef bones, and/or stewing hen for the base and takes a long time to make (over an hour) from start to finish. My friend grew up in the southern-Chinese province of Fujian. Being a foodie herself... Source ..read more
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Seed to Plate – Growing and Cooking Baby Bok Choy (Time Lapse)
Asian Cooking Mom
by AsianCookingMom
1y ago
Over the cool season, I grew quite a bit of baby bok choy in my backyard garden. As I mentioned recently in my article on how to cook daikon radish leaves, the winter growing season in Texas was very nice and supportive. We had mild temperatures and the rainfall was very consistent. After sowing seeds in the garden, I basically did absolutely nothing. A few weeks later, I had a wonderful crop of... Source ..read more
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Daikon Radish Leaves (Greens) Salad (凉拌白萝卜樱子)
Asian Cooking Mom
by AsianCookingMom
1y ago
I am pretty frugal, and I do not like to waste food. So when I harvested my homegrown daikon radishes a few weeks ago, I made sure the daikon leaves were also put into good use. In most grocery stores, the daikon only include the root part. Rarely do you see daikon with leaves attached. But if you are a part of CSA (Community Supported Agriculture), or you have a grocery subscription service like... Source ..read more
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How to Clean a Fish
Asian Cooking Mom
by AsianCookingMom
1y ago
Cooked whole fish is commonplace in Asian and many European and Latin American cuisines. In the United States, eating a whole fish is not nearly as popular as it is in other parts of the world. Nonetheless, you can still easily find and buy whole fish at grocery stores. I have shared quite a few whole fish recipes on my website. For many Asian families, eating a whole fish used to be reserved for... Source ..read more
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Jiu Cai He Zi (Chinese Chive Pockets)
Asian Cooking Mom
by AsianCookingMom
1y ago
I just realized that I’ve been sharing quite a few recipes involving flour lately. Many of the recipes relate to the festive holidays we just celebrated, like the Chinese New Year/Lunar New Year, the Chinese lantern festival, and the Beginning of Spring. Now that my kids are old enough to start remembering holidays and traditions, I try to make a point to not only celebrate American holidays but... Source ..read more
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Chinese Chive, Pork, and Bean Sprout Stirfry (Filling for Spring Pancakes)
Asian Cooking Mom
by AsianCookingMom
1y ago
I just shared how to make wrappers for Peking duck in the form of paper thin pancakes. The pancakes, however, are great for wrapping other things, like stirfry. This recipe for a Chinese Chive, Pork, and Bean Sprout Stirfry makes a great filling for those paper-thin pancakes to make spring pancakes. But if you don’t want to make the pancakes, don’t worry. This stirfry tastes great on its own as... Source ..read more
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