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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Stories

Lychees: from Jell-O to martinis

I am always pleasantly surprised when I ask my Caucasian friends if they like lychees.  I think this tropical fruit has a very distinct flavor and texture that you either love or hate.  But almost everyone I have asked has said, “Oh, I love lychees!”  Shame on me for underestimating the worldliness of my friends’ palates.

One of my most distinct childhood associations with lychees was when I was about seven years old.  My Uncle Mike was a bachelor in his mid 20s and had invited my family over to
dinner at the tiny apartment he had just rented.  Even then, I was very impressed that this single guy attempted to cook for his older sister’s family of six.  I only remember two things from this meal:  oven-baked pork chops coated with Shake’n Bake.  And a pan of red Jell-O filled with lychees.  It kind of looked like a sea of eyeballs suspended in red goo.  I’m not sure how he came up with that idea, but it was good.  And I still love lychees.  But now I prefer them in martinis, rather than Jell-O.  (Sorry, Uncle Mike!)

Comments

  1. Uncle Mike's daughterJanuary 1, 2010 at 12:56 PM

    I'm still surprised to hear he made Shake 'n Bake and lychee Jell-O. I thought all he could make was instant ramen. Great story!

    ReplyDelete

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