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 […]
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 […]
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 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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]