• apattin on May 14, 2021

  The blog has moved to madamehuang.com

Notes about Recipes in this site

• Crispy silk gourd crepes (Cuizha sigua jian / 脆炸絲瓜煎)

  • chawkins on October 09, 2015

    First thanks to the person who is indexing the Madame Huang's kitchen blog for bring this recipe to my attention. I'm always on the look out for new silk gourd recipes, just like zucchini and bitter melon, they are prolific if they grow in the garden. This is a very interesting recipe, quite time consuming in preparation but a juxtaposition of texture and taste: the sweetness of the silk gourd and sugar against the saltiness of the salted turnip and the fish sauce, the softness of the silk gourd versus the crunch of the turnip and the peanuts and the crispness of the sweet potato flour and it used up most of my stash of silk gourd. It also provided quite a work out for the jaw as you chewed on the peanuts and the salted turnips.

• Three cup chicken (Sanbei ji / 三杯雞)

  • chawkins on October 03, 2016

    This is so much better than my go-to NYT 3-cup chicken recipe. Unlike most other recipes, instead of the soy sauce, Carolyn Philips used oyster sauce which added a new dimension to the dish. And the sauce also thickened nicely and clinged to the chicken pieces better. I used boneless, skinless chicken thigh and Thai basil. Instead of red jalapeno, I used dried red chilies.

• Cantonese sausage and cabbage stir-fry (Guangshi lachang chao baoxincai / 廣式臘腸炒包心菜)

  • chawkins on March 28, 2020

    Perfect dish for these strange days. Simple dish with pantry ingredients and long-lasting vegetable. I just used regular green cabbage.

• Caramelized eggplant Shanghai style (Hongshao qiezi / 紅燒茄子)

  • Rinshin on December 10, 2016

    Perfect instructions and execution. Who knew Chinese restaurants pre fried eggplants ahead of time to keep so it's quick to stir fry when orders came in. Makes perfect sense. These were great without any cloying sweetness often found in some Asian style eggplant dishes. No spice or hotness whatsoever which was refreshing in this day and age. Makes sense since it's from Shanghai.

• White cut chicken (Báiqiējī / 白切雞)

  • PinchOfSalt on July 30, 2023

    I omitted the Chinese white liquor and still had marvelous results. The chicken (free range from a local farm, very slow growing Sasso breed FWIW) was succulent. Dead simple to cook and especially well-suited for preparing and dining during a heat wave. Note, also, there is essentially the same recipe in Carolyn Phillips book, All Under Heaven. The EYB recipe listing is here: www.eatyourbooks.com/library/recipes/1679387/white-cut-chicken-baigie-ji The only significant difference that I can see is she uses a much larger chicken. Cooking times and method remain the same despite that change.

• Manchurian Russian soup (Luósòng tang / 羅宋湯)

  • runoutofshelves on November 12, 2016

    I loved this soup, which turned out a bit more of a stew, but was unctious and warm, with a subtle flavour provided by the ginger, which was unusually sweet and nutty after its time in the pressure cooker. The recipe reminded me of food I ate at a uyghur restaurant in Sydney.

• Wood ears braised with green onions (Cōngshāo qīumù’ér / 蔥燒秋木兒)

  • Avocet on March 06, 2020

    Made this with green onions. We really liked it a lot. Very quick and easy, and surprisingly tasty for such a simple recipe. Nice side dish with a tofu stir-fry.

• Sweet pickled garlic cloves (Táng suàn / 糖蒜)

  • Rinshin on July 31, 2017

    Carolyn recommends at least 3 months pickling and although mine are only 2 weeks old, the vinegar is already out of this world. I can't wait to see how this evolves. I want to be able to use the vinegar for dumplings and cold vegetable dishes. I would also think these garlic when ready will be great in sauces and stirfries. This is somewhat similar to Japanese pickled rakkyo onion bulbs which I also enjoy making in summer months when the bulbs are in season. Like this recipe, rakkyo are also soaked in salt water for a day and pickled. Many variations with them but unlike this recipe, bulbs are skinless.

• Crispy beef tomato chow mein ( Fānqié níuròu jiānmiàn / 蕃茄牛肉煎麵)

  • chawkins on September 09, 2021

    Crispiest noodle I have ever made, but you have to drain and blot it real well or it would be greasy. I doubled the sauce and the beef and there was just enough sauce for the noodles. Eta: instead of doubling the sauce, adding half a cup of water also helped and using the noodle frying method in Breath of a Wok to simplify the process with similar result.

• Roasted garlic chicken chez Huang (Huángjiā suànzi kăojī / 黃家蒜子烤雞)

  • chawkins on December 19, 2017

    This was okay, not garlicky enough for my taste, even though I used 20 cloves of garlic for a 7 lb bird. It is quite simple and easy, especially if you do not make your own sweet soy sauce, I used Kecap Manis.

• Strange flavor peanuts (Guàiwèi huāshēng / 怪味花生)

  • sosayi on November 27, 2018

    This took a bit of tweaking to make work, but tasted great in the end. The instructions are a little too vague on when to initially stop cooking the sugar syrup before adding the nuts.

• Shishito pepper and pork Hunan style (Xiāngshì shīzĭlàjiāo chăo ròusī / 湘式獅子辣椒炒肉絲)

  • chawkins on August 09, 2020

    Love shishito pepper, however it is prepared. This is no exception, the ginger, garlic and fermented black bean gave the dish a powerful punch.

  • lorloff on September 23, 2023

    We love this dish. I velvet the sliced pork in egg white the soy and the wine with white pepper and then follow the dish as written. The slowly cooked shishitos make the dish. I use Szechwan fermented black beans that come in a red box v=from Mala Market. This time I made it I sauteed some green beans in the oil and removed them from the pan before sautéing thr ginger garlic black bean mixture and it worked great.

• Braised pork omelet rolls (Qīngdùn dànjuăn / 清燉蛋捲)

  • MollyB on February 08, 2019

    These were pretty good, but not really worth the amount of work.

• Mango pudding chez Huang (Huángjiā māngguŏ bùdīng / 黃家芒果布丁)

  • apattin on May 31, 2020

    Too much rum (dark rum used) and perhaps too much gelatin as it became very stiff. Will try again.