Asian Home Cooking with CiCi Li - CiCiLi.tv - A Gateway to Culture Through Food

Shakshuka dates back to the beginning of the 16th century and is still popular to this day. You’ll find it served in virtually every restaurant and home across Israel.
Read More...

Fermented Chinese pickled cabbage aren’t just delicious, but it's also a great source of vitamins and probiotics. Chinese Fermented Pickled Cabbage Recipe 1/2 (1 pound) Taiwanese flat cabbage, halved, sliced into 1 inch strips 1…
Read More...

Kung Pao Chicken is a classic Sichuan dish. It’s named after Ding Baozhen, an Qing Dynasty official. It used to be his favorite dish. And it’s about to become yours too. Kung Pao Chicken Recipe Serves 2 Prep time: 20 minutes Cook…
Read More...

Tips for Mooncake Success: The ratio of filling to dough is usually between 2:1 and 3:1. The mooncake mold I used is for 4.4-ounce mooncakes, so I measure out 2.6 ounces of filling and 1.8 ounces of dough for each mooncake. You can…
Read More...

Garlic is a quintessential ingredient for Chinese cooking. Today let’s take a look at how we can store garlic for weeks, months, and even a whole year. 1. Store whole garlic blubs at room temperature. When you purchase garlic, pick…
Read More...

Roast Salted Pork Belly Recipe Serves: 4 Prep Time: 1-3 days, and 30 minutes Cook Time: 1 hour and 20 minutes Pork and marinade: 2 pounds pork belly, boneless, skin on 6 cloves garlic, finely minced 1 tablespoon salt 2…
Read More...