The older I get, the more pride I get in my beautiful country and its beautiful cuisine. Born and raised in Vietnam, I must say …
Chinese Bakeries are a staple of Chinatowns across the world. What will you order?
In the first-ever Dish it Out segment, Emilie and Zach discuss their favorite foods from their cultures growing up. For Emilie, she shares a delicious description of Filipino Lumpia. Check out her recipe for Lumpiang Shanghai here. Zach shares his favorite, Char Siu Bao, or Chinese roasted BBQ pork buns. Check out the recipe for Char Siu Bao on our website here.
Hi! Welcome back to the SituAsian Room! On this episode, Emilie and Zach begin with bringing some new dishes to the “Dish It Out” table, and then meet with special guest, Dr. Calvin D. Sun, to discuss the topic, “Our Lives & The Coronavirus” for part 1 of the 2 part interview.
How does no-churn ice cream work? Don’t you have to aerate it? These questions swarmed my head as I thought about making it. After working at a Dairy Queen for almost four years, I was so accustomed to soft-serve ice cream and the humming noise of an ice cream machine churning the mix (liquid ice cream mixture before being frozen). Churning allows the mix to aerate, which is what most conventional ice cream machines do to your mix with a simple plastic blade. Instead of churning, no-churn ice cream aerates the mix with a baking mixer instead.
Lumpiang Shanghai, or “lumpia” for short – the crunchy, savory, bite-sized appetizer that’s always the crowd-pleaser. When it comes to this Filipino-style egg roll, this …
My boys were growing weary of our meals at home and missed buying baos every Sunday in Chinatown. Char Siu Bao is one of those things which I am just nostalgic for. As often as we can when we go back out to NY, we hit up spots like Mei Lei Wah and Hop Shing for dim sum and at least a dozen of their baos to take home. It is a taste of my childhood. The baos are fluffy and sweet and the meat to filling ratio is just right with the crunch of sautéd onions. That being said I like recreating flavors. The char siu is a recipe passed down to me from my mom, I’ve picked up other recipes and techniques from chefs and home cooks alike. Nothing beats mom’s. It’s a tried and true dish in our household.