Showing posts with label China. Show all posts
Showing posts with label China. Show all posts
Monday, April 15, 2024

Leche Lombard, a medieval date roll, with a Chinese-style bonus!

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Leche Lombard is a medieval English recipe on page 133 in A Taste of History  by Maggie Black.  I made this dish once before, years ago, and...
Wednesday, September 1, 2021

Sugar Smoking, revisited and revised -- From a Guest Cook!

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My friend, CT, told me of his love of grilling, so I had him look at a post I made in 2016:  Sugar Smoking--A Technique from Hong Kong/Kowlo...
Monday, May 16, 2016

Sugar Smoking -- A Technique from Hong Kong/Kowloon

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My mom is at the age where she really doesn't want to cook much any more.  I don't blame her -- she has spent a lot of her life cook...
Saturday, January 4, 2014

Jing Char Siu Bau -- Steamed Pork Buns (Part 4 of 4)

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And Now for the Finale!  Jing Char Siu Bau This is it -- the part you have been waiting for:  assembling the bau, steaming them, and enjoy...
Friday, January 3, 2014

Jing Char Siu Bau -- Steamed Pork Buns (Part 3 of 4)

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Welcome to Part 3:  The Dough This stage of the preparation has fewer ingredients and is really quite simple to do.  The main planning par...
Thursday, January 2, 2014

Jing Char Siu Bau -- Steamed Pork Buns (Part 2 of 4)

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Welcome to Part 2, The Filling. Again we have a recipe with a lot of ingredients but easy preparation.  Once the Char Siu is cooked and co...
Wednesday, January 1, 2014

Jing Char Siu Bau -- Steamed Pork Buns (Part 1 of 4)

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Happy New Year, 2014! This is the beginning of my third year of blogging and I'm pleased to report that in the first two years I have ...
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