Chinese food Archives - thedancingcucumber.com thedancingcucumber.com Thu, 01 Aug 2024 14:24:49 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 Sweet And Saucy Orange Chicken To Spice Up Your Weeknights https://thedancingcucumber.com/sweet-and-saucy-orange-chicken-to-spice-up-your-weeknights/ Sun, 04 Aug 2024 16:14:00 +0000 https://thedancingcucumber.com/?p=9227 Wherever you go in the United States, orange chicken has become a staple at Chinese-American restaurants. Given its sweet, tangy, and all-around saucy flavor, it’s not hard to see why. Here is how you can recreate your favorite orange chicken flavor in your own kitchen, shaking up your weeknight meals in the process. Coat The […]

The post Sweet And Saucy Orange Chicken To Spice Up Your Weeknights appeared first on thedancingcucumber.com.

]]> Wherever you go in the United States, orange chicken has become a staple at Chinese-American restaurants. Given its sweet, tangy, and all-around saucy flavor, it’s not hard to see why. Here is how you can recreate your favorite orange chicken flavor in your own kitchen, shaking up your weeknight meals in the process.

Coat The Chicken

Start by beating eggs in a shallow bowl before mixing cornstarch and flour in another bowl. Coat the chicken in the egg mixture before putting the chicken into the other mixture. Then, pour oil into a skillet and boil. Once simmering, place the chicken inside, and fry until golden brown and crispy.

Prepare The Orange Sauce

In a saucepan over medium heat, place one teaspoon of oil followed by garlic, ginger, and red peppers. Stir for two minutes before adding orange juice, hoisin sauce, soy sauce, chili sauce, vinegar, brown sugar, and lemon juice. Continue cooking until the mixture starts to simmer.

Time To Serve

Whisk a teaspoon of cornstarch with two teaspoons of water in a small bowl. Whisk the sauce for about five minutes so that it is syrupy. Add sauce the to chicken and get ready to serve.

The post Sweet And Saucy Orange Chicken To Spice Up Your Weeknights appeared first on thedancingcucumber.com.

]]> Hetty McKinnon Returns to Her Roots with Her Recent Cookbook https://thedancingcucumber.com/hetty-mckinnon-returns-to-her-roots-with-her-recent-cookbook/ Mon, 02 Nov 2020 10:15:00 +0000 https://thedancingcucumber.com/?p=6313 Hetty Lui McKinnon is a cook and food writer known for her passion for vegetables. A vegetarian for over twenty years, her plant-based recipes will delight every person who enjoys a flavor-packed, vegetable-heavy dish (no labels required). Born in Australia, McKinnon established in 2011 a local salad-delivery business, which was run out of her home […]

The post Hetty McKinnon Returns to Her Roots with Her Recent Cookbook appeared first on thedancingcucumber.com.

]]> Hetty Lui McKinnon is a cook and food writer known for her passion for vegetables. A vegetarian for over twenty years, her plant-based recipes will delight every person who enjoys a flavor-packed, vegetable-heavy dish (no labels required).

Born in Australia, McKinnon established in 2011 a local salad-delivery business, which was run out of her home in Surry Hills, Sydney. Now based in Brooklyn, New York City, her most recent book, To Asia, With Love, is a homage to her roots—a joyous return to the flavors and meals of her childhood as a Chinese girl born in Australia.

Recipes range from the traditional—salt and pepper eggplant, red curry laksa, pea and ginger fried rice—to uniquely modern interpretations—such as buttery miso vegemite noodles, stir-fried salt and vinegar potatoes, cacio e pepe udon noodles, and grilled wombok caesar salad with wonton crackers. All share an emphasis on seasonal vegetables and creating irresistible Asian(ish) flavors using pantry staples.

“Since moving to the US, I have felt more connected with my cultural heritage than ever before,” McKinnon admitted in a candid interview with SBS. “Honestly, I have never felt more ‘Asian’ and proud of my cultural identity. And this story of self-discovery through food is one that I think will resonate with many children of immigrants who grew up in a Western world.

“The Chinese recipes in this book are all, in one way or another, inspired by my mother’s food,” she stressed.

Explore Asian home cooking through her book or follow her on Instagram.

View this post on Instagram

Please meet TO ASIA, WITH LOVE, my new book, out 29 September in Australia (April 2021 Everywhere else). This is my love letter to all the Asian food that I crave everyday; some of the recipes are inspired by the Chinese food I ate growing up, but mostly it is a modern interpretation of my fave Asian flavours. Many of you have already been cooking from this book in the form of my potato + leek momos from my story highlights and the book is full of recipes like that – big Asian flavours made with everyday ingredients, simple techniques geared towards the home cook. There’s noodles, dumplings, things to eat with rice, my fave asian breakfasts, + salads (of course, lots of them too :)). 100% vegetarian, with lots of vegan subs. . This book is my heart, a deeply personal and emotional deep dive into food as a gateway to discovering cultural identity. When I wrote it, I didn’t realise what a hugely topical book it would be at release. The world has changed so much in 2020, it feels like To Asia, With Love is a much needed antidote to the uncertainties of the world around us. . PRE-ORDER now from the link in my profile. Stay tuned for virtual author events which I’ll share over the coming weeks. . Thank you as always to my incredible team at @plumbooks – particularly @mary_small who gives me so much of her trust in allowing me roam free in my book writing, the exemplary @miniaturekiller – and my very talented art director @danielknew who created beautiful graphics for this book. Such a special team to work with. ????

A post shared by Hetty Lui McKinnon (@hettymckinnon) on

The post Hetty McKinnon Returns to Her Roots with Her Recent Cookbook appeared first on thedancingcucumber.com.

]]> Fuchsia Dunlop Will Teach You Everything You Need to Know About Chinese Cuisine https://thedancingcucumber.com/fuchsia-dunlop-will-teach-you-everything-you-need-to-know-about-chinese-cuisine/ Sat, 24 Oct 2020 11:17:00 +0000 https://thedancingcucumber.com/?p=6093 English writer and cook Fuchsia Dunlop is considered the Western world’s most influential writer on regional Chinese, especially that of Sichuan—and for good reason! The author of five books, including the autobiographical Shark’s Fin and Sichuan Pepper (2008), Dunlop was the first westerner to train as a chef at the Sichuan Institute of Higher Cuisine in Chengdu. […]

The post Fuchsia Dunlop Will Teach You Everything You Need to Know About Chinese Cuisine appeared first on thedancingcucumber.com.

]]> English writer and cook Fuchsia Dunlop is considered the Western world’s most influential writer on regional Chinese, especially that of Sichuan—and for good reason! The author of five books, including the autobiographical Shark’s Fin and Sichuan Pepper (2008), Dunlop was the first westerner to train as a chef at the Sichuan Institute of Higher Cuisine in Chengdu.

Over the last two decades, Dunlop explored China and its food, with her articles and recipes appearing in top tier publications—including The Financial Times, The New Yorker, Lucky Peach, Gourmet, Saveur and The Observer.

Her most recent book, Land of Fish and Rice: Recipes from the Culinary Heart of China, is an introduction to the food and flavors of Shanghai and the Lower Yangtze or Jiangnan region, and has won the UK Guild of Food Writers Cookbook of the Year Award and the Andre Simon Food Book Award.

Describing Chinese cuisine as both very ancient and very contemporary, Dunlop explained in an interview with Eater that “China really was the original foodie culture, and people over the centuries have written about food.”

She relayed that “there is a Song dynasty, which is to say 12th or 13th century cookbook by a man called Lin Hong, which I think reads a bit like something that could have been written by René Redzepi of Noma in Copenhagen. It’s very esoteric, lyrically titled dishes, foraged ingredients, an interest in closeness to nature.”

According to Dunlop, Chinese gourmets through the centuries have been very concerned about the providence of their ingredients—with eating things in the right seasons. She adds that Sichuanese chefs and Sichuanese food aficionados will always say it’s not just about heat. “The thing about Sichuanese food is the thrilling variety,” says Dunlop.

Aside from writing, Dunlop leads expert culinary tours of China, which were designated “Tour of a Lifetime” by National Geographic Magazine. You’d want to follow her on Instagram.

The post Fuchsia Dunlop Will Teach You Everything You Need to Know About Chinese Cuisine appeared first on thedancingcucumber.com.

]]> Let Molly Yeh Introduce You to the Chinese-Jewish Kitchen https://thedancingcucumber.com/let-molly-yeh-introduce-you-to-the-chinese-jewish-kitchen/ Sat, 03 Oct 2020 10:39:00 +0000 https://thedancingcucumber.com/?p=5378 You might know Molly Yeh as the host of the Food Network cooking show Girl Meets Farm. The American cookbook author, blogger, and foodie, is adored for her bubbly personality and candid, down-to-earth approach to cooking. But when it comes to her kitchen, she’s also quite the innovator. Drawing from her cultural roots, Yeh, a Chinese and Jewish descendant, often blends the […]

The post Let Molly Yeh Introduce You to the Chinese-Jewish Kitchen appeared first on thedancingcucumber.com.

]]> You might know Molly Yeh as the host of the Food Network cooking show Girl Meets Farm. The American cookbook author, blogger, and foodie, is adored for her bubbly personality and candid, down-to-earth approach to cooking.

But when it comes to her kitchen, she’s also quite the innovator. Drawing from her cultural roots, Yeh, a Chinese and Jewish descendant, often blends the two kitchens together, creating what has come to be known as the Chinese-Jewish cuisine. Her recipes include, for instance, pretzel challah (which actually went viral).

Another staple in her kitchen schnitzel, claiming that “If life gives you lemons, squeeze them on a schnitzel!” And at least judging from her Instagram account, she also very much enjoys her desserts.

“I used to think that the best part about being Jewish and Chinese was that I could breeze through math class like it ain’t no thang,” Yeh told food52, jokingly, “but now I’m pretty sure that the best part is getting away with taking the best foods from each culture, and smashing them together.”

Take a look at some of her appetizing dishes in the gallery below:

The post Let Molly Yeh Introduce You to the Chinese-Jewish Kitchen appeared first on thedancingcucumber.com.

]]> ersion="1.0" encoding="UTF-8"?> Chinese food Archives - thedancingcucumber.com thedancingcucumber.com Thu, 01 Aug 2024 14:24:49 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 Sweet And Saucy Orange Chicken To Spice Up Your Weeknights https://thedancingcucumber.com/sweet-and-saucy-orange-chicken-to-spice-up-your-weeknights/ Sun, 04 Aug 2024 16:14:00 +0000 https://thedancingcucumber.com/?p=9227 Wherever you go in the United States, orange chicken has become a staple at Chinese-American restaurants. Given its sweet, tangy, and all-around saucy flavor, it’s not hard to see why. Here is how you can recreate your favorite orange chicken flavor in your own kitchen, shaking up your weeknight meals in the process. Coat The […]

The post Sweet And Saucy Orange Chicken To Spice Up Your Weeknights appeared first on thedancingcucumber.com.

]]> Wherever you go in the United States, orange chicken has become a staple at Chinese-American restaurants. Given its sweet, tangy, and all-around saucy flavor, it’s not hard to see why. Here is how you can recreate your favorite orange chicken flavor in your own kitchen, shaking up your weeknight meals in the process.

Coat The Chicken

Start by beating eggs in a shallow bowl before mixing cornstarch and flour in another bowl. Coat the chicken in the egg mixture before putting the chicken into the other mixture. Then, pour oil into a skillet and boil. Once simmering, place the chicken inside, and fry until golden brown and crispy.

Prepare The Orange Sauce

In a saucepan over medium heat, place one teaspoon of oil followed by garlic, ginger, and red peppers. Stir for two minutes before adding orange juice, hoisin sauce, soy sauce, chili sauce, vinegar, brown sugar, and lemon juice. Continue cooking until the mixture starts to simmer.

Time To Serve

Whisk a teaspoon of cornstarch with two teaspoons of water in a small bowl. Whisk the sauce for about five minutes so that it is syrupy. Add sauce the to chicken and get ready to serve.

The post Sweet And Saucy Orange Chicken To Spice Up Your Weeknights appeared first on thedancingcucumber.com.

]]> Hetty McKinnon Returns to Her Roots with Her Recent Cookbook https://thedancingcucumber.com/hetty-mckinnon-returns-to-her-roots-with-her-recent-cookbook/ Mon, 02 Nov 2020 10:15:00 +0000 https://thedancingcucumber.com/?p=6313 Hetty Lui McKinnon is a cook and food writer known for her passion for vegetables. A vegetarian for over twenty years, her plant-based recipes will delight every person who enjoys a flavor-packed, vegetable-heavy dish (no labels required). Born in Australia, McKinnon established in 2011 a local salad-delivery business, which was run out of her home […]

The post Hetty McKinnon Returns to Her Roots with Her Recent Cookbook appeared first on thedancingcucumber.com.

]]> Hetty Lui McKinnon is a cook and food writer known for her passion for vegetables. A vegetarian for over twenty years, her plant-based recipes will delight every person who enjoys a flavor-packed, vegetable-heavy dish (no labels required).

Born in Australia, McKinnon established in 2011 a local salad-delivery business, which was run out of her home in Surry Hills, Sydney. Now based in Brooklyn, New York City, her most recent book, To Asia, With Love, is a homage to her roots—a joyous return to the flavors and meals of her childhood as a Chinese girl born in Australia.

Recipes range from the traditional—salt and pepper eggplant, red curry laksa, pea and ginger fried rice—to uniquely modern interpretations—such as buttery miso vegemite noodles, stir-fried salt and vinegar potatoes, cacio e pepe udon noodles, and grilled wombok caesar salad with wonton crackers. All share an emphasis on seasonal vegetables and creating irresistible Asian(ish) flavors using pantry staples.

“Since moving to the US, I have felt more connected with my cultural heritage than ever before,” McKinnon admitted in a candid interview with SBS. “Honestly, I have never felt more ‘Asian’ and proud of my cultural identity. And this story of self-discovery through food is one that I think will resonate with many children of immigrants who grew up in a Western world.

“The Chinese recipes in this book are all, in one way or another, inspired by my mother’s food,” she stressed.

Explore Asian home cooking through her book or follow her on Instagram.

View this post on Instagram

Please meet TO ASIA, WITH LOVE, my new book, out 29 September in Australia (April 2021 Everywhere else). This is my love letter to all the Asian food that I crave everyday; some of the recipes are inspired by the Chinese food I ate growing up, but mostly it is a modern interpretation of my fave Asian flavours. Many of you have already been cooking from this book in the form of my potato + leek momos from my story highlights and the book is full of recipes like that – big Asian flavours made with everyday ingredients, simple techniques geared towards the home cook. There’s noodles, dumplings, things to eat with rice, my fave asian breakfasts, + salads (of course, lots of them too :)). 100% vegetarian, with lots of vegan subs. . This book is my heart, a deeply personal and emotional deep dive into food as a gateway to discovering cultural identity. When I wrote it, I didn’t realise what a hugely topical book it would be at release. The world has changed so much in 2020, it feels like To Asia, With Love is a much needed antidote to the uncertainties of the world around us. . PRE-ORDER now from the link in my profile. Stay tuned for virtual author events which I’ll share over the coming weeks. . Thank you as always to my incredible team at @plumbooks – particularly @mary_small who gives me so much of her trust in allowing me roam free in my book writing, the exemplary @miniaturekiller – and my very talented art director @danielknew who created beautiful graphics for this book. Such a special team to work with. ????

A post shared by Hetty Lui McKinnon (@hettymckinnon) on

The post Hetty McKinnon Returns to Her Roots with Her Recent Cookbook appeared first on thedancingcucumber.com.

]]> Fuchsia Dunlop Will Teach You Everything You Need to Know About Chinese Cuisine https://thedancingcucumber.com/fuchsia-dunlop-will-teach-you-everything-you-need-to-know-about-chinese-cuisine/ Sat, 24 Oct 2020 11:17:00 +0000 https://thedancingcucumber.com/?p=6093 English writer and cook Fuchsia Dunlop is considered the Western world’s most influential writer on regional Chinese, especially that of Sichuan—and for good reason! The author of five books, including the autobiographical Shark’s Fin and Sichuan Pepper (2008), Dunlop was the first westerner to train as a chef at the Sichuan Institute of Higher Cuisine in Chengdu. […]

The post Fuchsia Dunlop Will Teach You Everything You Need to Know About Chinese Cuisine appeared first on thedancingcucumber.com.

]]> English writer and cook Fuchsia Dunlop is considered the Western world’s most influential writer on regional Chinese, especially that of Sichuan—and for good reason! The author of five books, including the autobiographical Shark’s Fin and Sichuan Pepper (2008), Dunlop was the first westerner to train as a chef at the Sichuan Institute of Higher Cuisine in Chengdu.

Over the last two decades, Dunlop explored China and its food, with her articles and recipes appearing in top tier publications—including The Financial Times, The New Yorker, Lucky Peach, Gourmet, Saveur and The Observer.

Her most recent book, Land of Fish and Rice: Recipes from the Culinary Heart of China, is an introduction to the food and flavors of Shanghai and the Lower Yangtze or Jiangnan region, and has won the UK Guild of Food Writers Cookbook of the Year Award and the Andre Simon Food Book Award.

Describing Chinese cuisine as both very ancient and very contemporary, Dunlop explained in an interview with Eater that “China really was the original foodie culture, and people over the centuries have written about food.”

She relayed that “there is a Song dynasty, which is to say 12th or 13th century cookbook by a man called Lin Hong, which I think reads a bit like something that could have been written by René Redzepi of Noma in Copenhagen. It’s very esoteric, lyrically titled dishes, foraged ingredients, an interest in closeness to nature.”

According to Dunlop, Chinese gourmets through the centuries have been very concerned about the providence of their ingredients—with eating things in the right seasons. She adds that Sichuanese chefs and Sichuanese food aficionados will always say it’s not just about heat. “The thing about Sichuanese food is the thrilling variety,” says Dunlop.

Aside from writing, Dunlop leads expert culinary tours of China, which were designated “Tour of a Lifetime” by National Geographic Magazine. You’d want to follow her on Instagram.

The post Fuchsia Dunlop Will Teach You Everything You Need to Know About Chinese Cuisine appeared first on thedancingcucumber.com.

]]> Let Molly Yeh Introduce You to the Chinese-Jewish Kitchen https://thedancingcucumber.com/let-molly-yeh-introduce-you-to-the-chinese-jewish-kitchen/ Sat, 03 Oct 2020 10:39:00 +0000 https://thedancingcucumber.com/?p=5378 You might know Molly Yeh as the host of the Food Network cooking show Girl Meets Farm. The American cookbook author, blogger, and foodie, is adored for her bubbly personality and candid, down-to-earth approach to cooking. But when it comes to her kitchen, she’s also quite the innovator. Drawing from her cultural roots, Yeh, a Chinese and Jewish descendant, often blends the […]

The post Let Molly Yeh Introduce You to the Chinese-Jewish Kitchen appeared first on thedancingcucumber.com.

]]> You might know Molly Yeh as the host of the Food Network cooking show Girl Meets Farm. The American cookbook author, blogger, and foodie, is adored for her bubbly personality and candid, down-to-earth approach to cooking.

But when it comes to her kitchen, she’s also quite the innovator. Drawing from her cultural roots, Yeh, a Chinese and Jewish descendant, often blends the two kitchens together, creating what has come to be known as the Chinese-Jewish cuisine. Her recipes include, for instance, pretzel challah (which actually went viral).

Another staple in her kitchen schnitzel, claiming that “If life gives you lemons, squeeze them on a schnitzel!” And at least judging from her Instagram account, she also very much enjoys her desserts.

“I used to think that the best part about being Jewish and Chinese was that I could breeze through math class like it ain’t no thang,” Yeh told food52, jokingly, “but now I’m pretty sure that the best part is getting away with taking the best foods from each culture, and smashing them together.”

Take a look at some of her appetizing dishes in the gallery below:

The post Let Molly Yeh Introduce You to the Chinese-Jewish Kitchen appeared first on thedancingcucumber.com.

]]>