Other than a simple stir fry, I’ve never attempted to make Chinese food. That’s odd considering how often I get take out. I found myself reading through the book in the store and wondering what kind of grocery trip this would require. I keep a well stocked pantry but it’s stocked with pasta and olive oil, not soba noodles and fish oils. At first glance at least, the recipes use common American kitchen ingredients for the most part, although the vinegars and rice wines needed will require a trip to the Chinese market and my jar of five spice has got to be stale at this point. There are a few recipes that might require a wok but I think I’ll borrow one before I make an investment.
Cantonese-style roast duck and cucumber, sweet and sour Wuxi ribs, roast pork brioche buns with caramelized red onion, and steamed sea bass in spinach sauce. This is going to be a good month. The rules are simple: Pick a cookbook and make ten things in it before the beginning of the next month. It keeps you in the kitchen trying and learning new things. I’ll record the successes and/or failures, the latter of which will all be blamed on the book without allowing for the slightest possibility of human error.
The dumplings in this book better be good. I’m used to the ones our friend Xin makes. I ate over ten of them New Year’s Eve.