I keep a wide variety of rice in my pantry—Italian arborio, aged Indian basmati, Spanish Bomba, short grain Japanese rice, Thai Jasmine, Chinese red rice, American wild rice, as well as Californian jasmine and short grain brown rice. Jan has been loving my rice pudding, so when she suggested using Black rice I had it ready to hand. During imperial China, this rice was for the emperor alone.
Category Archives: Chinese
Karl’s Forbidden Rice Pudding
Filed under California Fusion, Chinese-American, Desserts & Treats, Rice, Vegetarian
Karl’s Asian Cabbage Rolls
When my family does not issue me a challenge—a new cuisine, a particular meat, or an untried vegetable to explore—I sometimes struggle to come up with something new for my Sunday dinners. This dish came up in a roundabout way. Jan, my wife, mentioned the other day about how she really liked fresh pea soup. You might ask, “How does pea soup turn into Asian cabbage rolls?”
Filed under California Fusion, Chinese-American, Main Dishes, Pork, Sauces and Spices, Vegetables
Karl’s Chinese Broccoli with Mushroom Sauce II
Asparagus are in season, but Miriam and I have difficulty with it. I decided to make two vegetable dishes for this Sunday’s dinner. I found some young Chinese broccoli (kai-lan) for us and I made it with a sight Macanese twist.
Filed under Chinese, Green Vegetables, Side Dishes, Vegan, Vegetables, Vegetarian
Karl’s Asian Salad for a Crowd
Jan, my wife, is an anthropologist at SJSU. When she can, she arranges for her students to do “real world” projects for their assignments. This semester, she will be and her students will be part of a team, organized by NUMU Los Gatos, interviewing relocated American Indians who live in the South Bay. Having moved to the city—from the reservations in the 1950s, ‘60s, and 70s—their stories will soon be lost to history, if they are not recorded now.
Filed under Chinese-American, Salads, Sauces and Spices, Side Dishes, Vegan, Vegetarian
Karl’s Hot And Sour Soup
Adapted from an Epicurious recipe
I had a bit of leftover pork tenderloin—a bit too thin or uneven to barbecue well—so I thought I would add it to another dish. I already had a main dish and a vegetable dish, so I decided I would make soup. Although it is one of Jan’s favorites, I have never tried to make hot and sour soup.
Filed under Chinese-American, Pork, Side Dishes, Soups
Karl’s California Fusion Baozi (包子)
I love pocket breads. I have recently been experimenting with bierock, the Volga German pocket breads. I have settled on the right proportions of bread to filling and I have decided to start branching out. What other fillings could I put in my “pockets?” Today, the answer is Chinese pork.
Filed under bread, California Fusion, Chinese, Main Dishes, Pork
Karl’s Leek and Bell Pepper with Dark Soy
I needed a vegetable to go with my barbecued Sichuan Turkey. One of the soy sauces I have been experimenting with is Chinese dark soy sauce. It is thicker and has a more complex and less salty flavor than Kikoman’s. A few weeks ago I made a dish with green beans that my family really liked.
Filed under California Fusion, Chinese, Green Vegetables, Side Dishes, Stir-fry, Vegan, Vegetables, Vegetarian
Karl’s Char Siu Flavored Barbecued Pork Loin (Atkins Friendly)
My son-in-law is on the Atkins Diet, which means cooking with little or no starch and sugar—except for artificial things—of which I am rather suspicious. He had requested pork loin and I had been thinking “Italian,” until Miriam said she wanted bok choi, as well. Jumping half a world away, I decided on “Chinese.”
Filed under California Fusion, Chinese, Main Dishes, Pork, Sauces and Spices
Karl’s Steamed Bok Choy with Mushroom Sauce
With the kid’s on the Atkins diet I have to make more vegetable dishes and less dishes that use starch. To go with my char siu pork, I decided that steamed bok choy would be a good Chinese addition. This dish has minimal prep work and a quick sauce.
Filed under Chinese, Green Vegetables, Sauces and Spices, Side Dishes, Steaming, Vegan, Vegetables, Vegetarian
Karl’s “Southern” Chinese Green Beans
In this cast the Southern is Southern US. This recipe is from last Sunday’s dinner and I am just now getting around to posting it. I am doing a California Fusion Char Siu Flavored Pork Loin and I wanted a non-traditional vegetable dish to go with it. I decided to adapt a Cook’s Illustrated recipe to my purposes.
Filed under California Fusion, Chinese-American, Green Vegetables, Side Dishes, Vegan, Vegetables, Vegetarian