Pinyin: yān sǔn là ròu Salt is one of the necessary ingredients for us to live and has been used in cooking for almost all of human history. Salt is mined or harvested and then refined. Once it is refined a large portion of salt ends up in factories and is used for industrial purposes. [...]
Pinyin: tāi mó zhēn jūn huì dòu huā Tofu has been present in many of the dishes here on Kung Fu Eats and nary a day goes by that I don’t eat at least a little tofu. Tofu can be fresh, fried, frozen, sweetened, pickled, dried, and the list goes on and on. In the end [...]
Pinyin: máng guǒ bù dīng Mangos are just coming into season now and I’ve already had them a few times. Very soon it may be time to go back and have some more mango pudding, a simple concoction of fresh mango pieces and pudding poured into a mold. Pudding can actually be made from eggs, [...]
Pinyin: zāo máo dòu Found throughout east Asia and commonly known in the west by the Japanese name edamame, the unripened soy beans are boiled in the pod with a variety of simple spices. Soy Beans have a long and complex history with humans dating back to at least 5000 years. Great leaders and scientists [...]
Pinyin: sù bā xiān Snow peas have been cultivated for over 12,000 years, originating first in near Thailand and now found worldwide. They are an early spring vegetable that signifies the end of winter. Legumes, snow peas included, release nitrogen into the soil by hosting beneficial bacteria. This excess nitrogen is great for leafy green [...]
Pinyin: XO jiàng cǎo xiā The 1980’s brought us some unfortunate music and interesting hair styles, but also brought us XO sauce. XO sauce was developed in Hong Kong using a mixture of dried seafood and a variety of spices including a supple supply of spicy peppers. Originally it XO sauce was only available at [...]
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