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Posts tagged “szechuan cuisine

蒜泥白肉 Szechuan Pork Belly with Spicy Garlic Sauce

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Mondays are usually “reserved” for unwinding after the weekend kueh making frenzy. Some “me time” to do some gardening, whip up some of my favorite dishes (I am a creature of comfort) while some keyboard music like Bach’s Goldberg variations or 古琴 tunes like 潇湘水云 or 渔樵问答 play in the background. Yesterday was Cho Seong Jin’s Debussy “Suite Bergamasque” (yes where the famous “Claire de Lune” came from) while I dig in some 蒜泥白肉, 番茄滑蛋 and homegrown sweet potato leaves and sambal udang kering stir fry. Eclectic yet sublime…

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鱼香茄子 Szechuan Style Spicy Brinjal

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鱼香茄子 Szechuan Style Spicy Brinjal is a classic dish from one of the 8 main cooking styles representative of Szechuan cuisine, which also include 麻辣,宫保 etc. There are several sources to how the name came about. One mentions the use of a range of ingredients like spicy soya bean paste, garlic, chilies, ginger and spring onion etc to create the sauce which was used traditionally for braising fish. In those days, fish was not a common dish on the daily dining table and only available during important festive occasions when the family pay their respects to the deities or ancestors was when fish was offered and the family got to eat. For everyday meals, cheaper vegetable alternatives often grown in their own fields like brinjal wer used instead…

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老张牛肉麵店 Lao Tzang Beef Noodles @ Taipei

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There are many iconic foods in Taiwan which one has to try. From aboriginal cuisine to classic Hakka dishes, the small island nation has much to offer. One of the food which I always make it a point to try whenever we are in Taiwan is their beef noodles, sampling different joints whenever possible, so here we are at 老张牛肉麵店 Lao Tzang Beef Noodles at Yongkang Street area.
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