With all the rumors about the origins of this dish, the savory, sour. sweet, salty and spicy components completely distract you. Not only is it delicious on it's own, but Chef Jet Tila is paring it with a Chinese chili garlic sauce!
At home, Claire Thomas braises beef shanks and makes Chinese pancakes for her own version of the Taiwanese beef roll served at Pine and Crane in Los Angeles.
Reinvent leftover fried rice, turning it into crunchy, golden brown nuggets similar to Italian arancini -- fried balls made from arborio rice. Dip them in duck sauce or hot mustard.
Using cheddar in shumai is rare, but we're here for it! Chef Ronnie Woo shows us how to make our own take-out at home, with simple ingredients you can find anywhere nearby.
Small chunks of lamb are soaked in a cumin marinade, then threaded on wooden skewers and grilled until tender and smoky. A dusting of spice at the end adds a fragrant finish and a final layer of flavor.
Chef Mei Lin shares all the delicious recipes her friends created for a celebratory Lunar New Year menu, including nian gao, steamed fish, dumplings, kuy teav and almond cookies.