Water Spinach with Fermented Bean Curd

20Sep09

豆腐乳炒空心菜
In Cantonese cuisine, there aren’t many spicy dishes. And when they do use chili peppers, it’s not added to an extreme amount like in Sichuan cuisine; the spiciness is just for some flavor. This recipe is just a simple stir-fry but it’s so good!!!

Ingredients:

2 pieces of fermented bean curd
Water spinach
4 cloves garlic (sliced)
5 dried chili [...]

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Tags: bean curd, cwST originals, dried red chilis, fermented bean curd, vegetarian, water spinach

Green Onion Pancakes

30Jan09

葱油饼
I’ve been eating green onion pancakes since I was born. I don’t like how restaurants make them so oily and burnt. I like the way my mother makes them. You can also buy them pre-made (frozen) in Chinese supermarkets but they are very thin and do not taste very good.

[100% organic]
Ingredients:

3.75 cups flour, sifted
2 tsp [...]

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Tags: all purpose flour, appetizers, family recipes, green onions, sesame oil, vegetarian

Stuffed Conchiglione

18Oct08

When Mo and I were at Whole Foods today, we decided to have a cooking night! I made stuffed conchiglione and Mo made pork tenderloin. I stuffed the conchiglione with butternut squash, potatoes, and ricotta cheese, topped it with tomato sauce and Parmesan Reggiano cheese.

[100% organic]
*Adapted from Jane Price’s pasta recipes.
Ingredients:

2 lbs winter squash, cut [...]

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Tags: basil, conchiglione, parmesan reggiano, pasta, potatoes, ricotta cheese, salad, tomato sauce, vegetarian, white wine, winter squash