This take on the Chinese-American Takeout fav, Sesame Orange Chicken, uses my beer batter for the chicken and a secret ingredient to make the perfect sauce! It’s sweet, a little salty and it’s full of umami goodness!
My Asian American influence on two of my favorite foods Wonton (餛飩) and burgers! Served up with an Asian-influenced remoulade and my Asian Cucumber Salad, one will not be enough!
I love, love, love this salad! Cucumbers are wonderfully cooling and even with that touch of spice, this salad is still a welcome snack during the summer heat. I went on a bit of a hiatus eating this salad, I grew up with my dad eating it a lot in the summers and when I was little, cucumbers were not my thing. but recently, I came back to it, want to try it again, and found a new love for it. I introduced it to my husband this year and he loves it so much that he said he wants to grow some cucumbers just so I can make it.
This recipe is for the gluten-free version of my Chinese almond cookies. With the same texture & light nutty, buttery & sweet flavor. No one will know the difference!
This recipe for Chinese almond cookies is buttery and sweet with a light nutty flavor. They’re a must for your Lunar New Year Celebrations! But they’re so good I know you’ll serve them all year long!
Well, I’ve shared two recipes for fried wontons, Fried Pork Wontons and Crab Rangoon (or Cream Cheese Wontons), both of these recipes have these photo explanations on how to fold the fried wontons, but for those of you who just wanted to know how to hold them, I thought I would make it easy for you to find it.
Craving Chinese-American Takeout? How about the “always add to the order”, Crab Rangoons? my recipe is easy to make and remember.
Steamed Bao Buns (Baozi, 包子) are amazing. They are such a fun change-up to your typical US bread/biscuits. For me, they are incredibly nostalgic. I have memories of helping with my dad and my nai nai when we visited Texas in much younger years. It wasn’t a common meal in my house, but I was feeling a little nostalgic one day and decided to attempt the recreation of my nai nai’s version and way of making them (and she did use a scale 🤫).
This recipe is my version based on my dad’s original recipes he taught me when I was younger. I use my family’s technique of cooking the meat first to prevent the fried wrapper from getting soggy.