I was shopping in Chinatown the other day and spotted some banana flowers (unusual find!). I’ve never had them before, as they are not a common ingredient in Shanghainese cuisine at all (I’m from shanghai!). So I knew that I had to get them. I got home and the question became: how do I eat this? They look, although very stunning, completely “inedible” and remind me of an artichoke. I did some research and thanks to this YouTube video, I was able to process it successfully to reveal its edible parts. Note that soaking it in lime water to get...
VEGAN | GLUTEN-FREE | NUT-FREE I was craving for Brussels sprouts recently and I saw it on the menu of three restaurants, all of which made them fried with honey and chili. Brussel sprouts is already a warming ingredient and this kind of cooking adds more heat to the dish and more importantly I can’t deal with chili.... so here’s my sweet-savory-nutty version with sesame oil and seeds. Brussels sprouts are warming, sweet, and aromatic in the perspective of TCM nutrition. It regulates Qi and disperse Cold. It is also an excellent ingredient for liver, as part of the cruciferous vegetable family. It’s full...
