Restaurant-Style Salsa

2 1/2 pounds tomatoes (any medium to large ripe tomato) oil (any neutral oil with a relatively high smoke point) 1-2 jalapeño peppers 1-2 serrano peppers 1/2 medium Spanish onion (or 1 small yellow onion) 3 cloves garlic 1/4 cup fresh cilantro (roughly chopped) 1/4 cup white vinegar 2 teaspoons salt 1 teaspoon liquid mesquite… Continue reading Restaurant-Style Salsa

Sour Spicy Cold Noodles

12 ounces dried spaghetti (or wheat noodles) 3 1/2 tablespoons light soy sauce 3 1/2 tablespoons Shanghai rice vinegar (or seasoned/regular rice vinegar) 1 tablespoon chili oil (75% oil, 25% flakes, or to taste) 1 tablespoon sugar 1/2 to 1 teaspoon Sichuan peppercorn powder 3/4 teaspoon sesame oil 1/2 teaspoon dark soy sauce 1/4 teaspoon… Continue reading Sour Spicy Cold Noodles

Scallion Rice

5 cups cooked jasmine rice (from 1? cups/300g uncooked) 12 large scallions (rinsed clean and wiped dry) 3 tablespoons neutral oil (ideally, Chinese cai zi you) 1 slice ginger (1/8-inch thick, 1-2 inches/3-5 cm long) 3 cloves garlic (roughly chopped) 1-3 teaspoons green Sichuan peppercorn infused oil (to taste) 1 teaspoon sea salt (to taste,… Continue reading Scallion Rice

Pan-fried Chicken Breast

1 – 1 1/4 pounds boneless skinless chicken breast (about 2 chicken breasts) 2 teaspoons light soy sauce 2 teaspoons oyster sauce 1 tablespoon Shaoxing wine 1/4 teaspoon ground black pepper (or white pepper) 1 tablespoon garlic (finely minced; or substitute 1/2 teaspoon garlic powder) 2-3 tablespoon water 2 teaspoons cornstarch 2 tablespoons oil (any… Continue reading Pan-fried Chicken Breast

Beef and Pepper Stir Fry

For the beef and marinade: 12 oz. flank steak (sliced into thin strips) 1/4 teaspoon baking soda (optional tenderizer) 2 teaspoons soy sauce ½ teaspoon sesame oil 1 tablespoon cornstarch 1 teaspoon vegetable oil For the rest of the dish: 2 tablespoons oil 3 cloves garlic (sliced) 8 long hot green peppers (de-seeded and julienned… Continue reading Beef and Pepper Stir Fry

Vietnamese-Style Banh Mi Burgers

2 carrots (julienned or spiralized) 1 small bunch radishes (thinly sliced) 1 jalapeño (thinly sliced, optional) 1/4 cup rice wine vinegar 2 tablespoons sugar 1/4 cup mayonnaise 1 clove garlic 2 tablespoons Sriracha or sambal 1 tablespoon fresh lime juice salt and pepper 1 1/2 pounds ground beef (680g, preferably 80% lean) 1 tablespoon canola… Continue reading Vietnamese-Style Banh Mi Burgers

Lemongrass Chicken Banh Mi

For the carrot & daikon salad: 2 carrots (julienned) 1 cup daikon radish (julienned) 2 tablespoons sugar 1/2 teaspoon salt 3 tablespoons rice wine vinegar 2 teaspoons sesame oil For the chicken & marinade: 4 tablespoons vegetable oil (divided) 2 tablespoons fish sauce 1 tablespoon oyster sauce 1/2 teaspoon red pepper flakes 2 teaspoons sugar… Continue reading Lemongrass Chicken Banh Mi

Meatball Banh Mi

Carrot Daikon Salad: 2 medium carrots (julienned) 1 cup daikon radish (julienned) 2 tablespoons sugar ½ teaspoon salt 3 tablespoons rice wine vinegar 2 teaspoons sesame oil Meatballs: 1 pound ground pork (450g) 2 tablespoons chopped cilantro or basil 1 scallion (chopped) 3 cloves garlic (minced) 1 tablespoon fish sauce 1 tablespoon Sriracha 2 teaspoons… Continue reading Meatball Banh Mi

Poor Man’s Thai Noodles

12 ounces fresh wide rice noodles (340g) 1 tablespoon brown sugar 1 tablespoon hot water 1 teaspoon fish sauce (or vegan fish sauce) 1 1/2 teaspoons Thai thin soy sauce (or Chinese light soy sauce) 1 tablespoon Thai black soy sauce (or 1 1/2 teaspoons Chinese dark soy) 2 tablespoons canola oil 4 scallions (cut… Continue reading Poor Man’s Thai Noodles

Malaysian Hokkien Mee (KL Style)

12 ounces skin-on lean pork belly (divided) 1/2 teaspoon salt 8 ounces shrimp (16 to 21 size, peeled and deveined) 2 tablespoons oyster sauce 1/2 teaspoon sesame oil 1/4 teaspoon ground white pepper 2 tablespoons Thai sweet soy sauce 3 tablespoons Thai black soy sauce 1 tablespoon Thai thin soy sauce 2/3 cup low sodium… Continue reading Malaysian Hokkien Mee (KL Style)

Bian Dou Men Mian (Steamed Noodles and Green Beans)

For marinating the pork: 1/2 pound pork (225g, thinly sliced; we used pork belly, but feel free to substitute another cut of pork or chicken) 2 teaspoons light soy sauce 1 teaspoon cornstarch 1 tablespoon Shaoxing rice wine 1/4 teaspoon ground white pepper For the rest of the dish: 1 pound fresh white noodles (450g)… Continue reading Bian Dou Men Mian (Steamed Noodles and Green Beans)

Mapo Eggplant

For the ground pork: 6 ounces ground pork 2 teaspoons water 1 teaspoon Shaoxing wine 3/4 teaspoon cornstarch 1/8 teaspoon baking soda 1/8 teaspoon white pepper For the rest of the dish: 1 pound Japanese or Chinese eggplant (1 pound = about 2 to 3 Chinese/Japanese eggplants; or substitute 1 large regular globe eggplant) 5… Continue reading Mapo Eggplant

Spicy Black Bean Twice Cooked Potatoes

4-5 medium Yukon gold potatoes (scrubbed and cut into bite-sized chunks) salt 1/8 teaspoon white pepper 1/8 teaspoon five-spice powder oil 4 cloves garlic (smashed and coarsely chopped) 1-6 dried red chilies (chopped and de-seeded; depending on your tolerance for heat) 2 tablespoons black beans 1 tablespoon Shaoxing wine 1 teaspoon light soy sauce 1… Continue reading Spicy Black Bean Twice Cooked Potatoes

Chinese-Style Edamame

1 pound fresh or frozen edamame (450g, in the husks) 3-4 cups water (enough to cover the edamame in the pot) 1-1 1/2 tablespoons salt (to taste) 3 star anise 1 tablespoon light soy sauce 1 teaspoon whole peppercorns 3 cloves garlic Prepare the edamame by trimming away both ends with kitchen shears or a… Continue reading Chinese-Style Edamame

Sichuan Dry Fried Green Beans with Pork

1 pound green beans (450g) 1/2 teaspoon salt 2 tablespoons oil 1/4 cup ground pork 2 garlic (smashed and coarsely diced) 2 dried red hot peppers (de-seeded and diced) 2 tablespoon sui mi ya cai (????, store bought) 1 teaspoon shaoxing wine 1 1/2 teaspoons soy sauce 1/8 teaspoon sugar 1 teaspoon sesame oil Heat… Continue reading Sichuan Dry Fried Green Beans with Pork

Chinese Red Cabbage Salad with Crispy Spring Onions and Potato Sticks

For the salad: 5 cups red cabbage (shredded) 1 medium carrot (cut into matchsticks) 1 potato (cut into matchsticks) 1 scallion (cut into thin strips) 1 tablespoon sesame seeds (toasted) 2 tablespoons cilantro (chopped; optional) For the dressing: 1/2 tablespoon honey 1/2 teaspoon sesame oil 1 tablespoon oil 1 1/2 tablespoon rice wine vinegar 1/4… Continue reading Chinese Red Cabbage Salad with Crispy Spring Onions and Potato Sticks

Asian Pickled Cabbage Restaurant Appetizer

2 pounds cabbage (900g, hand-pulled into large pieces) 2 carrots (about 6 ounces/170g, cut into bite-sized pieces) 1/4 cup (plus 1/2 teaspoon salt, divided) 2 cups water 1 cup sugar 1 cup white vinegar (5% acidity) 3 cloves garlic (smashed) 2-3 fresh chili peppers (optional) Bay leaves (optional) Sichuan peppercorns (optional) In a large mixing… Continue reading Asian Pickled Cabbage Restaurant Appetizer

Overnight Chinese Pickled Cucumbers

3 English/hothouse cucumbers (best to use seedless cucumber for this) 3 teaspoons sugar (divided) 1 1/2 teaspoons salt (divided) 1 tablespoon Chinese black vinegar 2 tablespoons light soy sauce 1/4 teaspoon dark soy sauce 2 bay leaves 4 cloves garlic (smashed) 3 dried chili peppers (de-seeded, optional) Rinse off the cucumbers and wipe them dry.… Continue reading Overnight Chinese Pickled Cucumbers

Sichuan Napa Cabbage Stir-fry (Suan La Bai Cai)

For the sauce: 4 teaspoons light soy sauce 1 tablespoon Chinese black vinegar 2 teaspoons sugar 1 tablespoon oyster sauce For the rest of the dish: 1/2 tablespoon cornstarch 1 tablespoon water 2 tablespoons canola oil (or vegetable oil) 4 cloves garlic (smashed and chopped) 3-6 dried red chilies (deseeded and chopped) 1 scallion (chopped)… Continue reading Sichuan Napa Cabbage Stir-fry (Suan La Bai Cai)