Cooking With Chinese Okra, Spice Sponge

It's a fruit closely related to the cucumber
Oct 2, 2014 9:00 am

Like Jerusalem artichoke, egg cream and head cheese, the name Chinese okra (luffa actangula) is a misnomer. It’s a fruit closely related to the cucumber, and, when fresh and young, it has a texture and flavor somewhere between cucumber and zucchini. When dried, the fruit's fibers can be used as a scrubbing sponge, what we call a loofah. It's pretty easy to cook with, as Laurie Woolever  finds out. 

Guide To Indianized Chinese Food In 6 Dishes

It's full of chilis and salt and totally delicious
Aug 5, 2014 9:00 am
A classic Indian-Chinese spread.

One of the most surprising things about eating around India is how easy it would be to dine on nothing but Chinese food. Pop into any sort of restaurant — from a beach shack in Goa to a halal joint in Karnataka to a French-influenced restaurant in Pondicherry — and you'll frequently find an entire section of the menu dedicated to Chinese specialties. And that doesn't even factor in the countless actual Indian-Chinese restaurants readily found around the country.

Is The Bacon And Shrimp Roll The Doritos Taco Shell Of Dim Sum?

Appearing on a trolley cart near you
Mar 10, 2014 9:00 am

Vegans and followers of kashrut are probably horrified at this thought. But it’s basically the Doritos taco shell of dim sum. It's novel. You want to try it no matter what. There is no shame involved.

Are These Really The Top 100 Restaurants In Hong Kong?

Interest in the Chinese city state is exploding
Mar 4, 2014 12:00 pm

Last week we told you about how Hong Kong is fast become the go-to food/travel destination in all of East Asia. The Chinese city-state is one of the world’s most exciting places to eat and the American media and air carriers have taken notice (ramping up non-stop flights and marketing the food angle pretty hard). And while the 9 restaurants we wrote about are all worth a visit, we sort of knew that it was only scratching the surface. Earlier today, the surface was smashed through with the announcement of Hong Kong's top 100 tables. Do you agree with the picks?

Glazed Pork Tenderloin In Chinese Plum Sauce Recipe

Star anise-infused glaze makes a sticky, meaty meal
Nov 14, 2013 1:00 pm
Photo: Toby Scott

Renowned British chef Emma MacDonald is the founder of The Bay Tree, one of the UK's most beloved producers of pickles, relishes, jams, marinades and chutneys. MacDonald's new cookbook, The Artisan Market, is a collection of modern comfort food recipes we need to memorize. Like this sweet and sticky glazed pork tenderloin.

In Taiwan, It's Take Me Out To The Ballgame, And For A Bowl Of Stinky Tofu

How garlic chicken feet fueled Manny Ramirez
Jul 15, 2013 11:01 am

BuzzFeed recently published an epic long-scroll about the comeback of disgraced major league baseball player Manny Ramirez, who played in Taiwan from March through June on the E-DA Rhinos of the Chinese Professional Baseball League, Taiwan’s top league. But we're most interested in the stadium food.

How Sweet And Sour Pork Can Determine A Chinese Chef's Culinary Mastery

A closer look at the mall food court staple
Jun 27, 2013 10:01 am

Recently, Los Angeles restaurant critic and all-around Asian food nut Jonathan Gold has lunch with a trio of famous Hong Kong chefs. He suggested Rosemead’s Sea Harbour, which he calls one of the top HK-style restaurants in the entire city and “the closest thing in the San Gabriel Valley to a safe bet.” Here's what happens next.

What Is MSG And Is It Bad For You?

Here's the story behind "No MSG" labels
Apr 24, 2013 12:31 pm

You’ve definitely seen the labels, from soy sauce packets at your local Chinese takeout spot to that large sign at the airport Panda Express you hit up just before your red-eye flight (never a good idea). “No MSG,” they proudly proclaim. But what exactly are they talking about and why should we care? What is MSG and is it actually bad for you?


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