English home-cooking recipes

Cold-Style Spicy Rabbit (Leng Chi Tu)

This is a classic Sichuan Ziguang 'Yanbang' (Salt School) dish. It is spicy, numbing, dry, and aromatic. The texture of the rabbit meat is firm and chewy; it tastes spicy first, then fresh, with a lingering aftertaste. Rabbit meat is high in protein, low in fat, rich in lecithin and various amino acids, making it nutritious and easy to digest. This process requires handling many spices and strictly controlling the heat, making it a challenge for beginners. From prep to cooking completion takes about 1.5 hours, but the flavor is superior after sitting overnight, so preparation ahead of time is worth it.

Tajine de Poulet aux Carottes et Patates Douces (Chicken and Sweet Potato Tagine

Lemongrass beef stew with noodles

Prawn & noodle salad with crispy shallots

Postre Chajá

Jamaican Rice and Peas

Chicken in Orange Sauce Recipe (Pollo a la Naranja)

咸肉菜饭

This is a homestyle staple with the flavor of Shanghai alleys. The savory aroma of cured meat and the sweetness of greens blend into every grain of rice under the influence of lard, offering a mix of crispy rice crust (kogaba) and crisp stems. It features distinct layers. The greens are rich in vitamins and dietary fiber, while the cured meat provides protein and energy, creating a balanced meal. The technique isn't complicated but requires the small trick of adding the leaves in batches, which can be a slight challenge for beginners. From prep to serving, it takes about 1 hour.

Cheese Borek

Steamed Sea Bass (Qingzheng Luyu)

Frikadeller - Danish Meatballs

Pisto con huevos