October 18th, 2008 | by Athena | published in Eastern Sweets, Hong Kong
Well, it’s been ages since the last post, and of course tons of eating has been done.
As an extention of procrastination, I suddenly remembered the little Chinese version of pancakes/waffles, affectionately known as Gai Dan Zai, and translated to Chicken Eggs, which really doesn’t say much. It’s a batter that is poured into molds like [...]
July 6th, 2008 | by suihi | published in Eastern Savory
Chinese steamed bread, or mantou, is one of the staple carbohydrates in Chinese cuisine.
The process of making steamed bread is very similar to baked bread. Make a dough from white flour, yeast, a little salt and sugar, and water (although some people prefer milk for a more “wholesome” taste). The ones you see in restaurants [...]
June 27th, 2008 | by Athena | published in East, Eastern Savory, Vancouver, Vegetarian & Vegan
« previous | next »
Spring is the season for many things: asparagus for the West, bamboo for the East, and Vancouver’s China town today had an amazingly fresh (and cheap!) wave of asparagus. The bunches were inconsistently pencil thin to trunk-like sticks, but the bottoms were all vividly green and moist - fresher than the [...]