chinese cooking demystifiedTag Archive

With help from Steph and Chris from Chinese Cooking Demystified, we visited Huay Khwang, a neighborhood in North Bangkok that’s a Mandarin-speaking, baijiu-pounding, incredible-food-eating enclave of immigrants from China. Despite the hype around Yarowat, better known as “Chinatown”, it’s actually here that- for the first time since leaving- brought me… Continue Reading Huay Khwang, and Chinese-Thai Food Past, Present, and Future with @ChineseCookingDemystified

This dish uses purely meat! Just fair warning to the vegetarians out there 🙂 Sichuan Chicken Tofu’s a nice dish that, I think, stands a lot of assumptions many Westerners have about tofu on their head. This dish uses chicken breast to mimic the texture of tofu by combining it… Continue Reading Using Chicken to Make 'Tofu' – Sichuan Jidouhua (鸡豆花)

Stir-fried clams can be found throughout China, and we’ve done a Cantonese variety with garlic and douchi (fermented black soybeans). Now we also wanted to show you guys a different sort of variety, so as I was saying in the video, check out sarcasmo57’s spicy Hubei version here: Detailed, written… Continue Reading Stir Fried Clams – Cantonese-style with Garlic and Fermented Black Soybeans (豉汁炒花蛤)