“A steaming bowl of conpoy and mustard-green congee revived my senses. Pungent cilantro leaves and golden-fried minced garlic accented the surface of the rice porridge. I dipped my wide ceramic spoon into it and tested the consistency. The rice grains had popped enough to form a silky, creamy texture. The hint of white pepper created a perfectly balanced song on my tongue.” SeafoodSeasoningsAsian FoodRice Porridge Book:Celestial Banquet Source: Celestial Banquet
“The plate features seared sea serpent with poached meadow flower breams." The acidic bath method had worked. The flesh of the sea serpent had transformed yet again and changed to a very iron-rich deep red. The taste was reminiscent of fatty tuna, with a stronger metallic edge. I'd set the filets in shallow clay bowls and bathed them in a marinade made of coriander, minced ginger, chilies, kalamansi, and my signature soy sauce. I'd toasted black sesame seeds and combined them with crushed pink peppercorns as a rub--- the crust to create a contrast for the tender, almost jellied meat underneath. On the side, I added the poached filets of meadow flower breams in a rich golden sauce with singing carp caviar.” SeafoodSeasoningsAsian FoodSea Serpent Book:Celestial Banquet Source: Celestial Banquet
“After charring the thousand dragon's tea to ash, I steeped it with a silkie chicken, dried cloud's ear mushrooms, scallions, and cured, salted fish. Making a few adjustments, I added in some pungent star anise, purple scallions, scorpion chilis, and black garlic. As if I were a witch, I concocted the most powerful brew--- a potent broth to steam the rice, a punch to the tongue and teeth.” CookingSeasoningsAsian Food Book:Celestial Banquet Source: Celestial Banquet
“The foil packet sighed as I pulled it open, hissing as it yielded its bounty. Clouds of steam puffed upward, releasing the tantalizing aroma into the air. The fish's reddish skin had a beautiful overlapping pattern that looked as if it had been painted by some wayward mermaid. My sharp scissors snipped the stitches in its belly, spilling the filling onto the plate. I scooped us both two helpings of the garlic fried rice and portioned the desirable parts of the fish, the head and the belly, for Celia, while I took the tail. The piece of fish on my fork bore the sign of perfect execution: moist, milky translucence, and a silky texture that sprang to the touch. Infused with the fragrant stuffing, the tender fish melted in my mouth, dissolving in a mélange of delicious flavors- the trio of boldness from the coriander, garlic, and red onion tempered by the sweet tanginess of the tomatoes. Success.” FlavorsFishFilipinoSeasoningsFillingsSnapper Book:Natalie Tan's Book of Luck & Fortune Source: Natalie Tan's Book of Luck & Fortune
“I began the process of transforming the slab of pork belly in the fridge into my version of a Shanghai-style dish. I chopped the lean meat into bite-size pieces, and then blanched and browned them in demerara sugar and sesame oil. The sizzle and occasional pop accompanied the incomparable, savory aroma of rendering fat. As the meat stewed in its juices, I created a sauce comprising pink peppercorns, star anise, cloves, sweet soy sauce, and Chinese rice wine in the hot wok. I braised the pork belly, checking in at intervals to ensure the tenderness of the meat.” SpicesPorkSeasoningsChinese Cooking Book:Natalie Tan's Book of Luck & Fortune Source: Natalie Tan's Book of Luck & Fortune