Category Archives: Chinese

Karl’s Forbidden Rice Pudding

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.

Karl’s Forbidden Rice Pudding

Karl’s Forbidden Rice Pudding

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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?”

Karl’s Asian Cabbage Rolls

Karl’s Asian Cabbage Rolls

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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.

Karl’s Chinese Broccoli with Mushroom Sauce II

Karl’s Chinese Broccoli with Mushroom Sauce II

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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.

Karl’s Asian Salad for a Crowd

Karl’s Asian Salad for a Crowd

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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.

Karl’s Hot And Sour Soup

Karl’s Hot And Sour Soup

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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.

Karl’s California Fusion Baozi (包子)

Karl’s California Fusion Baozi (包子)

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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.

Karl’s Leek and Bell Pepper with Dark Soy

Karl’s Leek and Bell Pepper with Dark Soy

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Filed under California Fusion, Chinese, Green Vegetables, Side Dishes, Stir-fry, Vegan, Vegetables, Vegetarian

Karl’s Char Siu Flavored Barbecued Pork Loin (Adkins Friendly)

My son-in-law is on the Adkins 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.”

Karl’s Char Siu Flavored Barbecued Pork Loin (Adkins Friendly)

Karl’s Char Siu Flavored Barbecued Pork Loin
(Adkins Friendly)

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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 Adkins 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.

Karl’s Steamed Bok Choy with Mushroom Sauce

Karl’s Steamed Bok Choy with Mushroom Sauce

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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.

Karl’s “Southern” Chinese Green Beans

        Karl’s “Southern” Chinese Green Beans

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Filed under California Fusion, Chinese-American, Green Vegetables, Side Dishes, Vegan, Vegetables, Vegetarian