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
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
Eggplant is nice crispy fried or stewed with a hearty sauce. Steamed eggplant, however is probably great if you’re looking after the calories or trying to eat healthier unless…….its got a kick ass sauce to pour over the top. Let me tell you, I got a kick ass sauce ! Placing the portioned eggplants into … Continue reading
No trip to Hong Kong is complete without a trip to one of HK’s iconic restaurants – The Red Pepper. Open since 1970, the Red Pepper has a large following among the city’s expatriates, many of whom seem to come so often that they know everyone in the place. It’s a very relaxing, small restaurant, … Continue reading
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