Char Siu Sauce Recipe: How to Chinese Barbecue Everything

Nothing beats traditionally made char siu—barbecued pork with a crimson sweet-and-savory glaze. Every bite is packed with meat and flavor and, surprisingly, it’s not that hard to make. Char siu is just like other barbecues; that is it’s made with a sauce that doubles as a marinade. If we can’t go to China (or… a… Continue reading Char Siu Sauce Recipe: How to Chinese Barbecue Everything

Char Siu Ribs Recipe: Fall-off-the-Bone Baby Back Ribs

A few years ago, we mimicked the flavors of char siu in tofu. And while the sentiment of vegetarianism remains—we love ourselves a good vegetable (or meat-free alternative) recipe; this time, we’re indulging our carnivorous selves. We still love char siu with a fiery passion, so we’re using that flavor in this char siu ribs… Continue reading Char Siu Ribs Recipe: Fall-off-the-Bone Baby Back Ribs

Ginger Scallion Sauce Recipe: Not Just for Poached Chicken

Ginger scallion sauce is one of the most underrated condiments out there. It’s bright, funky, and a teensy bit tangy, and it brightens up whatever dish you use it with. You’ll usually find the sauce used on poached chicken (it’s a non-negotiable for Hainanese chicken rice!). But it works with practically anything: meat, seafood, noodles,… Continue reading Ginger Scallion Sauce Recipe: Not Just for Poached Chicken

One-Pot Hainanese Chicken Rice Recipe: A Non-Traditional Take on the Classic Asian Dish

Making authentic Hainanese chicken rice is not something you can casually do on a weeknight. The dish looks deceptively simple—just poached chicken atop a bed of shiny rice. But, as you can tell from the explosion of flavor each bite brings, it takes a lot of toiling in the kitchen to get it right. This… Continue reading One-Pot Hainanese Chicken Rice Recipe: A Non-Traditional Take on the Classic Asian Dish