chinese Archives - Food Blog Life

Quarantine dinner #46 Spam fried rice

By Tommy Gunn|2020-12-13T20:00:39+00:00May 6th, 2020|

You got mail! I started using a computer in 1986 back then the world was beginning to change but no one knew it yet… I used to communicate using a modem at very low speeds 300 baud to be exact. I used to run a bbs which is a bulletin board service where people could post messages and files for each other. Depending on how many lines you had, sometimes you had to wait and try back when the line was free to log in. There was also ARPANET which I started using which was the real internet the

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Quarantine dinner #43 Hand pulled noodles

By Tommy Gunn|2020-12-09T16:37:49+00:00May 3rd, 2020|

If you don’t succeed… I remember the first time I and Jesse saw someone in a window on bayard st making hand-pulled noodles. We watch the man twist and pulled noodles until they multiplied into a bowl full of noodles. I went inside and spoke to the manager I asked if it would possible for the master to teach Jesse who was 11 at the time. They look at him and were about to say no till I showed them the dishes he made they smiled and showed the master the pictures They said yes. I said

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Quarantine dinner #41 Egg foo young

By Tommy Gunn|2020-12-18T16:28:00+00:00May 1st, 2020|

Hong Kong gardens... Growing up in Chinatown I ate all kinds of eggs fried, hard-boiled, soft boiled, water eggs, steamed egg custard, and omelet even the thousand year old egg 🥚 😲... When I was a kid we never had egg foo young as most people know it a deep-fried dark omelet filled with vegetables and some protein in almost a flying saucer shape then topped with some ubiquitous brown sauce. Egg foo young We ate a soft omelet with maybe 2 3 ingredients max. Topped with just a drizzle of oyster sauce and soy sauce. Egg

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Quarantine dinner #34 Bao

By Tommy Gunn|2020-11-14T23:57:32+00:00April 24th, 2020|

Getting steamy... If you never tried a Chinese pork bun or Bao, Baozi in Chinatown. You should try one they are two types baked and stream and are filled with diced char siu which is Chinese roast pork mixed with a thick .sauce and onions. The bake ones are sweeter and are a golden color with a glaze on top. The steamed ones are white and the bread part is denser in texture. but there are other options if you don’t eat pork or meat. The Bao has been around for a long time probably since the 13 century

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Quarantine dinner #29 Lo back go

By Tommy Gunn|2020-12-22T17:31:09+00:00April 19th, 2020|

5:15 am How does my mind work? It’s funny how I start writing… I just write the title and I just let the misspell words and bad grammar flow! It’s almost like an unconscious stream I really don’t know what the next sentence is... until I write it. (I had no idea I was going to write that.) kinda like every time when you pass the refrigerator in the kitchen and you just open the refrigerator door out of habit just to see what’s in there because you not sure if you are hungry or not So you do

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Quarantine dinner #27 Chicken curry

By Tommy Gunn|2020-11-15T01:45:02+00:00April 17th, 2020|

Curry in a hurry Curry is not what you think it is…. You probably think yes I do! It a yellow power they got it in the supermarket and sometimes is says Jamaican curry Jamaican Curry powder Before we get in to that lets talk about where does it come from? First the original name was not Curry it was Kuri which means sauce or relish for rice. Kuri originated from East Asia and dates back to 2500bc but it was only known to us much much later down the timeline around 1510 where Portuguese traders started

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Quarantine dinner #23 Peas with beef

By Tommy Gunn|2020-11-16T04:21:44+00:00April 13th, 2020|

Green peas with beef over rice. When I was kid grown up this was one of my favorite dishes. it was about 1.50 for this this.. back in the day. It was ether ground beef or slice beef and sometimes served with a fried egg on top. The sauce is oyster sauce based with some minced onion. This is a comfort food anyone who knows this dish knows what I mean.

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Quarantine dinner #20 Crispy pork

By Tommy Gunn|2020-11-15T01:55:55+00:00April 9th, 2020|

Siu Yuk Plating was not my concern with this dish. I was experimenting with a piece of pork belly and trying a different way to get the skin crispy crunchy but not in a way that is a hard bite type. I wanted to be able to bite with my front teeth not and not my side teeth. I wanted that tender skin crunch with sticks to your lips fatty underlining then the meat perfumed with 5 spice and other fragrant flavors. It involved hundred of tiny pin hole in the skin blanching, more holes, vinegar, salt crust and

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Quarantine dinner #15 Kung Pow chicken

By Tommy Gunn|2020-11-15T01:59:05+00:00April 2nd, 2020|

Missing take out? I made Kung Pow chicken pretty simple easy fast dish to make. I was planing on making something else but had to switch up at the last minute. Jesse was busy with homework to do anything but eat. it seem like he has more home now than before.

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