Shui Jiao Step 3: Wrapping and boiling
Once you have rolled out the first batch of skins start wrapping the shui jiao. A perfect jiao zi should be wrapped in such a way that it can sit…
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Pineapple tarts my deal for new year
Embarrassed that I haven’t done anything for Chinese New Year, I decided on a whim to make pineapple tarts. Today, on New Year’s Eve. This buttery cookie is like shortbread…
Enter the Rooster! Happy New Year!
Chinese New Year is round the corner. This Saturday. And yikes, I haven’t done anything yet. New clothes should have been purchased, the house cleaned and sparkling and decorated with…
Finally A Right Mac n Cheese
Just before Christmas I had the tastiest Macaroni and Cheese made by my friend Todd Pozinsky. So when my Recipe Challenge was “cheesy, creamy and crispy” this was my opportunity…
Red eggs for baby’s big day
I decided to do another Chinese grandma thing to celebrate my grandson’s full month. Following tradition I dyed eggs red and brought them to my friends. I thought this would…
Cooking pig feet: Labor of love
I was on a mission to look for pig feet. I’ve seen it at the Korean supermarkets but I think they were chopped up in half and in small pieces.…
Sweetened Black Vinegar
I’m new to this condiment, having used this vinegar only for Pigs Feet With Black Vinegar and Ginger. It is dark and slightly sweet. Since I usually use regular, distilled…