I judge restaurants by a couple of key dishes and Murgh Makhani, or butter chicken as we better know it, is one of those benchmarks to judge by. Butter chicken as its name suggests, incorporates an obscene amount of butter into the recipe. Scrimp on the butter and you loose the taste, the whole effect … Continue reading
Mapo tofu is a popular Chinese dish from Sichuan province. Consisting of aromatics and tofu set in a spicy sauce, typically a thin but oily, and bright red sauce based on doubanjiang bean sauce with minced meat. This spicy, pungent, and appetizing dish goes perfectly with steamed rice. Ingredients 4 ounces ground beef meat 4 … Continue reading
For lovers of eggplant, it’s hard to go past this recipe, lightly fried until crispy and smoky, and then finished in a rich savory sticky garlic sauce. This vegan-friendly dish is delish both as a side or a main dish served over rice or noodles. Ingredients 1 large eggplant or a couple of the long … Continue reading
Making chili oil at home might seem like a daunting task at first, but once you understand the key steps, it only takes five minutes to make the best tasting chili oil full of fragrance, nuttiness and smokiness! Ingredints 4 tablespoons crushed chili flakes 2 teaspoons five spice powder 3 tablespoons toasted sesame seeds 1 … Continue reading
OMG how good are Dan Dan noodles ! If you haven’t tried them, then this is a must on your next visit to a Szechuan restaurant. What is Dan Dan noodles, well this is one of the most famous of Sichuan street foods. The freshly boiled egg noodles are served in a savory, spicy broth … Continue reading
