Xiao Wan's Nearly Post Spring Salad with Crispy Chicken

I made this dish with some leftover Xiao Wan's Crispy Chicken in a bed of mixed greens, roasted asparagus & onion, sliced red bell pepper, and diced tomatoes. For the dressing, I mixed fresh squeezed orange juice(or grapefruit), balsamic vinegar, honey, and fresh ground pepper. Place the chicken on at the very end and sprinkle with grated parmesan cheese. This can be a main course or an appetizer. Bon Apetit!

Xiao Wan's Crispy Chicken

I marinated boneless, skinless, chicken breast with shao xing cooking wine, 1 beaten egg, paprika, chili powder, cajun seasoning, chipotle powder, brown sugar, black & white ground pepper, and salt. I let it sit for at least 5 hours. Then, I coated the chicken, first in flour, then in Panko. Next, I deep fried it until golden brown.

Xiao Wan's Roast Beef Sandwich

Here's today's lunch I made with Xiao Wan's Roast Beef. There's so much you can do with it, including this simple and delightful sandwich.

Ingredients: Rye bread, Xiao Wan's Roast Beef, mayo, fresh tomato, sriracha sauce, dijon mustard, onion, Swiss cheese, fresh mixed greens, and fresh ground pepper.

Serve with pickles and chips. Enjoy :)

Xiao Wan's Roast Beef

My rosemary and sage plants are ready to be harvested and, for whatever reason, it made me think about roast beef and sandwiches. So...

I marinated a rump roast with fresh sage, fresh rosemary (from my garden!), garlic, shallots, shao xing cooking wine, white wine, fresh peppercorns, salt, ground black & white pepper. I let it sit for about an hour and then baked at 200º F for just under 4 hours (time varies for roast size), until it was nice, pink, and juicy throughout. One note: I didn't cover it tightly in tin foil, only draping it over top. I can't wait to slice it up for sandwiches!

Xiao Wan's Zongzi

In honor of the Dragon Boat Festival (Lunar calendar May 5th), Xiao Wan attempted to make the traditional dish-Zongzi for the very firstt ime. Luckily, I was able to decipher Mama Wan's cursory instructions over the phone. Sadly, my broken olfactory senses were inhibiting my sense memories of this dish but I was able to overcome this problem and complete all the complicated steps to successfully conquer this dish! It was sublimely satisfying!

Main ingredients: For the pork belly marinade, Shao Xing cooking wine, soy sauce, dark sesame seed oil, 5 spice powder, star anise powder, dark brown sugar, minced garlic/ginger, finely chopped scallions, black & white pepper, and salt. And, for everything else, vegetable oil, sticky rice, julienned dried black Chinese mushrooms, chopped shallots, chopped scallion, minced garlic, dried baby shrimp, dried fried scallion, soy sauce, brown sugar,sesame oil, cilantro, black & white ground pepper, and salt. Please don't forget bamboo leaf, string, and a film, because it will take you approximately 3 hours plus for the steaming process.
For the sauce, I combined sweet bean sauce, sriracha, dark brown sugar, sweet potato starch, water, and sweet chili garlic sauce, in a small pot and bring it to a light boil.

Xiao Wan's Getaway Brunch # 2

Xiao Wan's Getaway Brunch # 1

Main Ingredients for the omelets : Eggs, baby Portobello mushroom, red bell pepper, leek, white wine, olive oil, broccoli(or spinach), parsley, ground black pepper, salt, and Parmesan/Romano cheese.

Xiao Wan's Getaway Roasted Game Hen!

Xiao Wan's Steamed Pork Belly

This dish is one of ma ma Wan's signatures that was recently passed on to Xiao Wan.

Xiao Wan's Mid-late Spring Salad

This salad is so chock-full of ingredients, that it makes a great main course for any sweltering day, like today. Right now, I'm thinking an ice-cold frosty beer would make a great accompaniment.






Main Ingredients: Roasted Shrimp w/ Chili & Chipotle Seasoning, Watercress, Baby Arugula, Mixed Greens, Blackberries, Strawberries, Orange, Endives, Pear, Carrots, Olive Oil, Balsamic Vinegar, Finely Chopped Scallions (or Chives,) and Freshly Squeezed Orange Juice.

Xiao Wan's Baked Latkes with Tuna/Potato

I have decided to start responsibly/jokingly tagging my posts, that are sometimes recipe free, as "food erotica." Quite often, I find myself spontaneously making dishes, stimulated by who knows what... my mood, the weather, leftovers, fresh ingredients at the market, whimsy, or even a film, sometimes too carried away to conscientiously track my method (it's hard to simultaneously cook and type the recipe with all of my creativity flowing!) I hope the photos look as sinful as the genuine article tastes. :)