How to make tofu taste delicious #3
I’ve never actually eaten this dish in China, for some reason – perhaps its rather odd name, “pot collapse tofu” (锅塌豆腐 guō tā dòufu) has stopped me from ordering it […]
Author Archives: Joanna James
How to order Chinese food
Ordering Chinese food can be a nerve-wracking experience, particularly if you don’t speak or read Chinese. Get it wrong, and your fears of being served platefuls of unmentionable animal parts […]
Momos! (Cheese & Potato Dumplings)
Momos are a serious business in the Himalayas. These little dumplings are served in steaming piles for breakfast and lunch across the length and breadth of the mountain range, from […]
Himalayan Hot Sauce
When a pizza is delivered in Bhutan’s tiny capital, Thimphu, it comes with a side of eazay – a traditional Bhutanese hot sauce. While momos (dumplings) are the traditional thing […]
Simple Mushroom Noodles
When you buy vegetables in a Hong Kong wet market, a handful of spring onions is often thrown in for free. The onion greens are sprinkled over all sorts of […]
Golden Stir-Fried Pumpkin 黄金南瓜
I’m mildly addicted to salty duck eggs (xián dàn 咸蛋), which is good because they’re on the menu pretty frequently here in Hong Kong. Salting gives the yolks a wonderful […]
Fresh Coriander & Coconut Chutney
A few nights ago, as I spooned huge quantities of this very moreish chutney into a bowl of soup, I was reminded of my first Indian meal. Even at the […]
Oodles of Noodles: A User’s Guide
Pinched into “cats’ ears” or hand-pulled; made from wheat, rice, buckwheat, or beans; served in soup or fried; fresh, dried or instant – the world of noodles is a varied […]
A Burmese Breakfast
Last year I spent six weeks travelling through southern Burma, working my way from Yangon to Kawthoung as I researched a new guidebook. Sitting at the southern end of Burma’s […]
Mango Ice Cream Mochi: Part 2
I have mixed feelings about part 2 of this recipe. It involves a lot of hot, sticky, floury mess and fussing about with clingfilm and baking parchment, which when combined […]
