Monthly Archives: March 2015

Cantonese clay pot rice

Rice cooked in earthenware pots is a specialty in various places throughout China, but the dish is particularly well known in Hong Kong and broader Guangdong, by the name baozai fan 煲仔飯 (also written 堡仔飯, and pronounced bozei faan in … Continue reading

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Uyghur meat pies cooked under the broiler

This weekend I made an exciting discovery. I found that I can use my gas oven’s broiler to replicate tonur-style Uyghur meat pies (a.k.a. samsa سامسا). Uyghur samsa are delicious. The filling is simply fatty mutton, finely-chopped onions, salt, cumin, … Continue reading

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Four unique Asian dried chile peppers

Chile peppers have only been in Asia for several hundred years now, but they have gone a long, long way to become standard and staple ingredients in many of Asia’s great food cultures. Southeast Asia is of course full of … Continue reading

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Heng Fa Food Market in Chinatown

If you haven’t been to Chinatown in a few weeks, Heng Fa market has opened at a new location. This is the market that had purple signs “King Market” that was previously split across 10th St. just north of this … Continue reading

Posted in - Featured Food Discoveries, Chinese food | 8 Comments