• Braised,  Chinese/Taiwanese,  Meat,  Noodles

    Chinese Braised Brisket Lo Mein

    It was Mid Autumn Festival [中秋节] yesterday. The harvest moon was high and bright in the sky, and I was craving a homely meal and some lotus paste mooncakes. I don’t live with my parents anymore– and since they are quite a distance away, I have to resort to my own kitchen to satisfy my cravings. Thankfully, I do enjoy cooking :). I figured I would cook one of my dad’s favorite dishes, mun ngao lam (braised beef brisket). I gave him a call after work and asked him in detail of the ingredients and steps to prepare this dish.         Ingredients  2.5 – 3 pound beef drop flank,…

  • Braised,  Chinese/Taiwanese,  Epic Recipes,  Noodles

    Taiwanese Beef Noodle Soup

    Noodle soup is the purest form of cultural expression. Noodle soup is truth. Ok, am I exaggerating a little? Maybe. Noodle soup always tells a story. It is said that during the Tang Dynasty,  Muslims brought beef noodle soup to western China. The Muslim populations influenced Chinese food heavily with beef dishes and unique spices. La mian (hand-pulled noodles) supposedly has Muslim origins as well. Over time, beef noodle soups gained popularity and became a staple in Lanzhou and other regions of China. Beef noodle was then brought to Taiwan during the early 1990’s after World War II. It is now considered the national dish of Taiwan.  Are you ready to…

  • American,  Braised,  Meat

    Pork and Mushroom Ragu with Polenta

    With tomatoes aplenty at the market, I’ve been in this meat-sauce mood lately. It’s hearty and warming; perfect for those cold nights in the middle of summer. Ok well, regardless of whether your summers are cold or not– surely there can’t be an inappropriate time for delicious ragu over a buttery plate of polenta? Those who know me, know I love braising. It’s my preferred way to eat fat-laden cuts of meat. Just imagine moist and tender chunks of pork, soaked in a thick sauce of meat juices and herbs, then ladled over creamy polenta. The lobster mushroom and peak-of-the-season tomatoes impart an umami that marries wonderfully with the rich flavor of the pork shoulder. The recipe is pretty standard.…