Chinese Archives - Page 2 of 8

Savory Rice Porridge with Pork and Shrimp (Kao Tom Moo)

29 Feb, by Smithsonian Asian Pacific American Center in Boiling, Breakfast, Chinese, Comfort food, Filipino, Grains, Indonesian, One-wok meal, Pork, Seafood, Singaporean, Taiwanese, Thai, Vietnamese

Although Lady Spring teased us with her glorious appearance this past weekend, the upcoming snow in the forecast reminds us that it's still winter. And there's nothing better than a steamy bowl of rice porridge when you're in need of something warm and comforting for both your soul...

A Dumpling for Every Friend: #3–The Meat Lover (Spiced Beef Momos)

30 Jan, by Smithsonian Asian Pacific American Center in Appetizers/Sides, Celebrations, Chinese, Comfort food, Food traditions, Meat, Sauces, Steaming, Taiwanese

You may be married to one. Your best friend may be one. You may even unknowingly be nurturing one at home. My point is: I’m sure everyone knows at least one meat-loving carnivore, someone who frowns at a meal sans meat and/or shuns anything remotely...

A Dumpling for Every Friend: #2–The Fried Food Fiend (Fried Pork Wontons)

22 Jan, by Smithsonian Asian Pacific American Center in Appetizers, Appetizers/Sides, Celebrations, Chinese, Comfort food, Deep-frying, Indonesian, Kid-friendly, Pork, Snacks

As promised, today’s blog post focuses on a dumpling to please your fried-food fiend of a friend (try saying that 10 times fast!). These dumplings are of course, fried wontons. To be fair, I don’t think fried food lovers should be pigeon-holed. Because honestly, who...

A Dumpling For Every Friend: #1–The Vegan (Tofu, Spinach, and Fennel Wontons)

16 Jan, by Smithsonian Asian Pacific American Center in Appetizers/Sides, Celebrations, Chinese, Comfort food, Sides, Steaming, Tofu, Vegan, Vegetable

This year, Lunar New Year falls on February 8th. To welcome the Year of the Monkey, why not have a dumpling party? If you've thrown a dinner party, you know how complex it can be to feed an eclectic mix of guests in this day and...

A Q+A on Authentic Chinese Cooking with Kian Lam Kho and a “Phoenix Claws and Jade Trees” Giveaway!

02 Dec, by Smithsonian Asian Pacific American Center in Chinese, Tips and techniques

The poetic title, Phoenix Claws and Jade Trees (metonyms for chicken feet and Chinese broccoli respectively), reflects the book's depth and detail. Those who are familiar with author Kian Lam Kho's blog, RedCook.net, will not be disappointed with the book's meticulous and comprehensive content, all enhanced by Jody...

A Steamed Thanksgiving Bird

20 Nov, by Smithsonian Asian Pacific American Center in Celebrations, Chinese, Entrees, Food traditions, Poultry, Roasting, Steaming, Tips and techniques

When I was researching my first book, The Asian Grandmothers Cookbook, several Chinese Americans I spoke to told me that their parents prepared steamed chicken or duck instead of roast turkey for Thanksgiving. I wasn't surprised because steaming is more traditional than roasting in many Asian...

Stir-fried Eggs with Heirloom Tomatoes (西红柿炒鸡蛋)

16 Oct, by Smithsonian Asian Pacific American Center in Chinese, Comfort food, Entrees, Kid-friendly, Recipes, Stir-frying, Vegetable

Ask anyone of Chinese descent and they’ll most likely tell you stir-fried eggs and tomatoes was a staple dish on their when-I-was-growing-up table. Just like lola’s pancit or obachan’s niku jaga, each family has their own rendition of this homestyle, comforting dish. Yes to Shaoxing Chinese...

Glutinous Rice Dumplings and the Dragon Boat Festival

19 Jun, by Smithsonian Asian Pacific American Center in Boiling, Celebrations, Chinese, Comfort food, Cook books, Food traditions, Indonesian, One-wok meal, Snacks, Stir-frying, Taiwanese

I have vivid memories of the annual dragon boat festival, also called Duan Wu Jie (端午节) or Double Fifth Festival (because it occurs on the 5th day of the 5th month of the traditional lunar calendar). Most of the time, we watched the dragon boat races (the...

Tips on Growing Asian Vegetables

01 May, by Smithsonian Asian Pacific American Center in Boiling, Chinese, Sides, Vegetable

Even though I come from good stock—my dad has the greenest of thumbs--I’m not much of a gardener myself. My attempts at growing tomatoes and mesclun last year were not well rewarded. I blame it on the intense sun beating down on our back patio practically...

Remembering a Great Leader and Oyster Omelet for One

27 Mar, by Smithsonian Asian Pacific American Center in Chinese, One-wok meal, Pan-frying, Snacks

Early Monday morning, March 23, 2015, Singapore’s former prime minster, Lee Kuan Yew, passed away. You may not recognize his name but know this: Singapore wouldn’t be the affluent metropolis and economic heavyweight it is today without this great man. Under Mr. Lee's 31-year leadership, this island...

Pickles and Tea Chinese