Dragon Lady Kitchen

Dragon Lady Kitchen

Family Chinese recipes, cooked the way my mother taught me.

My mother learned to cook from her own family, relying on memory, instinct, and taste rather than written recipes. Like many home cooks, she never measured — she just knew.

When I started cooking these dishes myself, I realized how easy it would be for them to disappear. Dragon Lady Kitchen began as a way for me to write them down, test them, and make sure they could be cooked again — by me, and by anyone else who grew up with similar food.

These are not restaurant versions. They’re home cooking. Some dishes are simple, some take time, and many use techniques that aren’t always explained elsewhere. I cook them the way my family always did.

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DRAGON LADY MARTINI


Prior to starting my blog, I tested this lychee martini out on some of my good friends from college.  I was a little nervous because there is a very successful restaurateur in the group.  His scrutinizing palate coupled with his ever present frat-boy sarcasm could be a lethal combo.  However, soon after our party, a lychee martini appeared on his restaurant bar menus.  I'd say that calls for a round of Dragon Lady Martinis.  Cheers!


Serves 2 
4 whole lychees (from the can, found in the Asian section of most supermarkets)
1 cup ice cubes
3 oz. Soho® lychee liquer
3 oz. vodka
1 TB lychee syrup juice (from the can of lychees)

Garnish two chilled martini glasses with two lychees on cocktail skewers.  Fill shaker with ice cubes.  Add the lychee liquer, vodka and lychee syrup juice.  Shake vigorously for 10 seconds.  Pour into martini glasses.

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