My Hawaii: Huli-Huli Chicken Inspired

Huli Style Cornish hen

During my visits, I prefer eating food that is unique to the islands. Typically, I concentrate on seafood and tropical fruit. Four years ago, I saw Huli-Huli chicken on Maku’u Farmers Market and decided I have to try it next time. Since it is a signature dish for Hawaii, I assumed it should be served on every corner on the Big Island. I was wrong. During my recent hunt for Huli-Huli chicken, I found only two highly recommended businesses and both of them were open for a few hours one or two days a week. Unfortunately, I didn’t have a chance being at the right place at the right time to taste their food. Oh well, I had to make my Huli-style chicken at home in Texas then!

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Beggar’s Chicken

Beggar's Chicken

In Hangzhou, I visited Qinghefang Ancient Street food market a few times. I saw Beggar’s chicken during the first visit and decided it’s a must to try! The next day, four of us brave enough to eat street food came there for lunch. We enjoyed every bite! The funniest part of that experience was that the same day, after a few hours of walking around the West Lake when it was time to join the rest of the group for dinner, all four of us unanimously decided to come back and eat Beggar’s chicken instead!

I suppose only people who tasted Beggar’s chicken at least once and crave for it since then, would cook it at home. This recipe is for those who would like to recreate their experience without traveling to China.

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Lazy Rabbit

Lazy Rabbit

…I closed my French cookbook and made a lazy version, the one that requires the least amount of work and time in the kitchen. It was served with a glass of good brut only (lazy!), but of course, there are many choices for side dishes including spaetzle, pasta, vegetables, etc.

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Dumplings: Potstickers With Lacy Wings

Dumplings: Pot Stickers with Lacy Wings

This recipe is part of DIM SUM Steamed and Fried Dumplings cooking class.

First, there was a picture in Dim Sum cookbook (by Janice Wong, Photography © Kevin Koh, Lighedpixels). Actually, I bought the book because of that picture, and the recipe with crunchy lace was the first one I tried in my kitchen. It didn’t work. Many times. Online search showed nothing in English with proven and attractive results exists either. I’ve got all kinds of starches in MT Asian Supermarket, rolled my sleeves, and started experimenting — spent a lot of time and wasted a lot of ingredients mastering this recipe!

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Basting Sauce for Japanese Grill

Pseudo Tare for Yakitori

Tare (垂れ?, “tar-eh”) is a general term in Japanese cuisine for basting sauces used for grilling. Mannen Tare (10,000 year old sauce) is and old school tare created by continuous use in traditional yakitori joints, where skewers are partially grilled, dipped into the tare, and then grilled to doneness. Every dipped skewer brings some drippings of dissolved proteins and fats into the sauce, which makes its flavor more complex and concentrated. At home, we can make a pseudo version of tare adjusted to our taste.

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A Girl With Morels: Risotto

Opening the box is one of my favorite moments. First, I stick my nose inside and smell morels’ concentrated fragrance. Then, I admire the variety of their shapes and shades and let their aroma to slowly fill my kitchen. “Into the woods — It’s time, and so I must begin my journey!”

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Cauliflower and Almonds Soup

Cauliflower and Almonds Soup

Do you know that almonds is a very important ingredient in British cuisine since Early Middle Ages? That almonds appear in almost every third recipe in Shakespeare’s time? That British loved to thicken soups with different nuts?
This soup features delightful sweet halftones of caramelized cauliflower and toasted almond slices. Creamy base, juicy fried florets, and crunchy nuts let you experience a variety of textures in every spoon.

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