Left to right: Asparagus and shiitake mushrooms in oyster sauce; pork salad; scrambled eggs with shredded carrots; pickeled cucumbers. Posted by Picasa


charles said…
i can definitely use some congee now, after a whole week of bland midwestern american food and greasy chinese buffet.

i think i'm going to do congee with light dishes plus fresh fruits for a month when i get to my new apartment in dc.
Adèle said…
I like the homemade dishes in your blog.
Can we exchange some experience about making desserts?
Albertitto said…
Charles: I just bought a book on Chinese cooking, written by Grace Young. This is the first well-organized, well-explained, well-quantified, and detailed Chinese cook book I own. I'm hoping to improve on my native cooking. Congee is also good for another reason -- you can make lots with only half a cup of rice! Very econonmical!

Adele: I'd love to exchange some experiences. I have to say though, my dessert making is still at the follow-a-recipe stage. I haven't had the kind of experience to make up new desserts.

Popular posts from this blog

Steamed cream cheese sponge cakes

Whole wheat sandwich bread (Pullman loaf)

Iceberg Lettuce with Oyster Sauce 蠔油生菜