Our trip to Kashgar in Northwestern China, near the border of Tajikistan and Kyrgyzstan, was the first that was deliberately ”not spice specific.” Our daughter Marika was living in The People’s Republic and, after completing a particularly arduous season in Montreal, we decided that rest, recreation —no spice hunting— and a strong dose of our […]
A classic Cantonese dish that’s always a hit.
A great, easy to make condiment for any meal, asian or not.
Green tea is the most widely consumed tea in Asia, and is getting more and more popular in the West. It’s certainly the most talked about- particularly for its antioxidant properties, which have driven its global growth. Its health benefits are often reputed to be the secret to Chinese and Japanese longevity. But green tea […]
This salt is often served with fried dishes like squid and shrimp. It’s also a great finishing salt.
This sweet, spicy sauced pork was famously Chairman Mao’s favourite dish. The unique melting of sugar into oil makes for an exceptionally smooth sauce that seems to melt in the mouth. Feel free to play around with the spices, the only spice it truly requires is star anise.
A fun, simple side dish to a Chinese or South Asian meal. Quick deep frying in high heat scalds the peppers’ skin, creating an interesting texture while bringing out the sweetness of the peppers.
This is a very simple recipe inspired by Mrs. Li’s sausages. If you have the appropriate machine, making your own sausages should not be difficult. However, the sausage patties we propose are equally good and require a shorter cooking time.
Spices are our main concern at Épices de Cru, but the truth is spices often present their flavour best in combination with the many sauces, pastes, and other ingredients developed by the world’s great cuisines. So we present our series on pantries of the world- important ingredients to have on hand before delving into any […]
One of Sichuan’s proudest dishes, whose pungent hot, savoury sauce covers thin slices of meat for a classic banquet center piece. Boiling the pork ahead of time makes it easy to slice thin- be sure to allow enough for some of the fat to melt in the wok when initially frying the slices.
A classic example of the complex flavour balancing that goes into Sichuan food. Salty, sweet, sour, and hot cover the soft, silken eggplant for a delectable experience- especially over rice. The sauce, which contains no fish, hearkens to an era when home cooks elevated vegetables in the absence of readily available meat.
The Sichuan street food classic. It was once served from two baskets hanging on a pole, one with the noodles and one with the sauce and garnish. Keep this in mind when preparing them- the sauce and topping can be made ahead of time and tossed on the hot noodles for a quick lunch or […]