Chinese Stir Fried Beef with Ginger and Scallions

This dish looks and sounds very simple, but it requires a lot of ingredients and a lot of steps. They are worth it though. For this stir fried beef with ginger and scallions I used the recipe from Chinese Cooking … Continue reading Chinese Stir Fried Beef with Ginger and Scallions

Kung Pao Chicken

Kung Pao Chicken is a dish I’ve discovered only recently because it is not on menus of Chinese restaurants or take-out places in the Netherlands. ‘Chinese’ restaurants in this country are in fact Chinese-Indonesian, the chefs are mostly trained in the Netherlands at the same school, and the menus of those restaurants are mostly all the same and have been like that for thirty years. I’ve never been to China and am certainly not a connaisseur of Chinese food, but I do know that this is healthy, very tasty, and quite fast and easy to make. Kung Pao Chicken is a stir-fry dish that originated in Szechuan cuisine, containing chicken, peanuts (or cashews), vegetables, (dried) chile peppers, and Sichuan peppercorns. The latter are not actual peppercorns but the husk around the seeds of a type of prickley ash. Continue reading “Kung Pao Chicken”

Homemade Pancakes for Peking Duck

I haven’t been able to write a new post for almost a week because I was in bed with a pretty bad case of the flu 😦 This has been my longest time without a post since I started blogging. Making your own Peking Duck turned out to be quite simple, and so is making your own pancakes to eat it with! I found this recipe on Christine’s Recipes. Making these pancakes from scratch is easy. A good tip in the recipe is to roll out two pancakes on top of each other, as this makes it easier to make them very thin. … Continue reading Homemade Pancakes for Peking Duck

Simple Peking Duck

I love Peking Duck, but I always thought it was very difficult to make at home. I could hardly believe it when I saw the very simple recipe described by Stéphane on his blog My French Heaven. He just boils the whole duck with some honey and soy sauce, allows it to dry in the refrigerator and then roasts it for 1.5 hours at 250C/480F. I tried this and the result was quite good! Thanks Stéphane! Peking Duck is one of my favorite Chinese dishes. You eat pieces of crispy skin with some cucumber and scallions with a sauce, rolled … Continue reading Simple Peking Duck