About Author: Roger

Roger

Posts by Roger

  • <!-- AddThis Sharing Buttons above -->  Fa gu (literally “flower mushroom”) is a premium-grade dried shiitake mushroom with a cracking pattern on the top surface of the cap. This thick, luscious mushroom, ideal for absorbing […]<!-- AddThis Sharing Buttons below --> <div> <a class="addthis_button" href="//addthis.com/bookmark.php?v=300" addthis:url='https://www.momschinesekitchen.com/cantonese-chicken-stew-with-mushrooms/' addthis:title='Cantonese Chicken Stew with Mushrooms'> <img src="//cache.addthis.com/cachefly/static/btn/v2/lg-share-en.gif" width="125" height="16" alt="Bookmark and Share" style="border:0"/> </a> </div>

    Cantonese Chicken Stew with Mushrooms

    Posted on June 20, 2011 | 6 Comments
      Fa gu (literally “flower mushroom”) is a premium-grade dried shiitake mushroom with a cracking pattern on the top surface of the cap. This thick, luscious mushroom, ideal for absorbing […]

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  • <!-- AddThis Sharing Buttons above -->Salted eggs are raw eggs that have been brined. After brining, the yolks become firm, have a salty taste, and turn a bright red-orange color. The eggs can be added […]<!-- AddThis Sharing Buttons below --> <div> <a class="addthis_button" href="//addthis.com/bookmark.php?v=300" addthis:url='https://www.momschinesekitchen.com/salted-eggs/' addthis:title='Salted Eggs'> <img src="//cache.addthis.com/cachefly/static/btn/v2/lg-share-en.gif" width="125" height="16" alt="Bookmark and Share" style="border:0"/> </a> </div>

    Salted Eggs

    Posted on June 14, 2011 | 4 Comments
    Salted eggs are raw eggs that have been brined. After brining, the yolks become firm, have a salty taste, and turn a bright red-orange color. The eggs can be added […]

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  • <!-- AddThis Sharing Buttons above -->The smell of sweet, glutinous rice cooked in bamboo leaves has been implanted in my memory since childhood. This smell permeates Chinese households in the spring, during the Dragon Boat […]<!-- AddThis Sharing Buttons below --> <div> <a class="addthis_button" href="//addthis.com/bookmark.php?v=300" addthis:url='https://www.momschinesekitchen.com/joong/' addthis:title='Joong (Zongzi)'> <img src="//cache.addthis.com/cachefly/static/btn/v2/lg-share-en.gif" width="125" height="16" alt="Bookmark and Share" style="border:0"/> </a> </div>

    Joong (Zongzi)

    Posted on June 14, 2011 | 6 Comments
    The smell of sweet, glutinous rice cooked in bamboo leaves has been implanted in my memory since childhood. This smell permeates Chinese households in the spring, during the Dragon Boat […]

    Continue Reading...

  • <!-- AddThis Sharing Buttons above -->The house where I grew up had a sunny back porch with wall-to-wall windows on two sides. Hanging from a clothesline strung up in one corner of the room were […]<!-- AddThis Sharing Buttons below --> <div> <a class="addthis_button" href="//addthis.com/bookmark.php?v=300" addthis:url='https://www.momschinesekitchen.com/spareribs-in-black-bean-sauce/' addthis:title='Spareribs in Black Bean Sauce'> <img src="//cache.addthis.com/cachefly/static/btn/v2/lg-share-en.gif" width="125" height="16" alt="Bookmark and Share" style="border:0"/> </a> </div>

    Spareribs in Black Bean Sauce

    Posted on June 12, 2011 | No Comments
    The house where I grew up had a sunny back porch with wall-to-wall windows on two sides. Hanging from a clothesline strung up in one corner of the room were […]

    Continue Reading...

  • <!-- AddThis Sharing Buttons above -->Ginkgo nuts are the fruit of the ginkgo biloba tree. The nuts are a key ingredient in the vegetarian dish known as Buddha’s Delight or Lohan’s jaai. They can also […]<!-- AddThis Sharing Buttons below --> <div> <a class="addthis_button" href="//addthis.com/bookmark.php?v=300" addthis:url='https://www.momschinesekitchen.com/ginkgo-nuts/' addthis:title='Ginkgo Nuts'> <img src="//cache.addthis.com/cachefly/static/btn/v2/lg-share-en.gif" width="125" height="16" alt="Bookmark and Share" style="border:0"/> </a> </div>

    Ginkgo Nuts

    Posted on May 20, 2011 | 7 Comments
    Ginkgo nuts are the fruit of the ginkgo biloba tree. The nuts are a key ingredient in the vegetarian dish known as Buddha’s Delight or Lohan’s jaai. They can also […]

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  • <!-- AddThis Sharing Buttons above -->Many cultures recognize the restorative properties of chicken soup. Chinese chicken soups incorporate herbs with a wide range of beneficial attributes. Used in appropriate quantities, the herbs add complexity without […]<!-- AddThis Sharing Buttons below --> <div> <a class="addthis_button" href="//addthis.com/bookmark.php?v=300" addthis:url='https://www.momschinesekitchen.com/chinese-chicken-soup-with-herbs/' addthis:title='Chinese Chicken Soup with Herbs'> <img src="//cache.addthis.com/cachefly/static/btn/v2/lg-share-en.gif" width="125" height="16" alt="Bookmark and Share" style="border:0"/> </a> </div>

    Chinese Chicken Soup with Herbs

    Posted on May 18, 2011 | 11 Comments
    Many cultures recognize the restorative properties of chicken soup. Chinese chicken soups incorporate herbs with a wide range of beneficial attributes. Used in appropriate quantities, the herbs add complexity without […]

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  • <!-- AddThis Sharing Buttons above -->Also known as: Ipomoea aquatica, water spinach, Chinese spinach, Thai: phak bung ผักบุ้ง Ipomoea aquatica is an easy-to-grow, semi-aquatic plant that has found its way into many Asian cuisines. The […]<!-- AddThis Sharing Buttons below --> <div> <a class="addthis_button" href="//addthis.com/bookmark.php?v=300" addthis:url='https://www.momschinesekitchen.com/ong-choy-morning-glory-greens/' addthis:title='Ong Choy (Water Morning Glory)'> <img src="//cache.addthis.com/cachefly/static/btn/v2/lg-share-en.gif" width="125" height="16" alt="Bookmark and Share" style="border:0"/> </a> </div>

    Ong Choy (Water Morning Glory)

    Posted on May 2, 2011 | No Comments
    Also known as: Ipomoea aquatica, water spinach, Chinese spinach, Thai: phak bung ผักบุ้ง Ipomoea aquatica is an easy-to-grow, semi-aquatic plant that has found its way into many Asian cuisines. The […]

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  • <!-- AddThis Sharing Buttons above -->Despite the name, there’s no lobster in this preparation. Cantonese restaurants use this sauce for lobster, but it works beautifully for shrimp. Add asparagus, and you have an excellent single-course […]<!-- AddThis Sharing Buttons below --> <div> <a class="addthis_button" href="//addthis.com/bookmark.php?v=300" addthis:url='https://www.momschinesekitchen.com/asparagus-and-prawns-in-lobster-sauce/' addthis:title='Asparagus and Prawns in Lobster Sauce'> <img src="//cache.addthis.com/cachefly/static/btn/v2/lg-share-en.gif" width="125" height="16" alt="Bookmark and Share" style="border:0"/> </a> </div>

    Asparagus and Prawns in Lobster Sauce

    Posted on May 2, 2011 | 3 Comments
    Despite the name, there’s no lobster in this preparation. Cantonese restaurants use this sauce for lobster, but it works beautifully for shrimp. Add asparagus, and you have an excellent single-course […]

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  • <!-- AddThis Sharing Buttons above -->When I was a Peace Corps volunteer in Thailand, I was delighted to discover that Thais are very fond of this dish, which I enjoyed as a child growing up […]<!-- AddThis Sharing Buttons below --> <div> <a class="addthis_button" href="//addthis.com/bookmark.php?v=300" addthis:url='https://www.momschinesekitchen.com/ong-choy-with-fermented-bean-curd/' addthis:title='Ong Choy in Fermented Bean Curd Sauce'> <img src="//cache.addthis.com/cachefly/static/btn/v2/lg-share-en.gif" width="125" height="16" alt="Bookmark and Share" style="border:0"/> </a> </div>

    Ong Choy in Fermented Bean Curd Sauce

    Posted on May 2, 2011 | No Comments
    When I was a Peace Corps volunteer in Thailand, I was delighted to discover that Thais are very fond of this dish, which I enjoyed as a child growing up […]

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