Red Bean Paste in Two Ways (Hong Dou Sha, 红豆沙) - Red House Spice
An essential filling for Chinese pastries and desserts, red bean paste tastes amazing when made at home. This recipe includes two classic versions.| Red House Spice
An essential filling for Chinese pastries and desserts, red bean paste tastes amazing when made at home. This recipe includes two classic versions.| Red House Spice
A comprehensive guide to lye water (Kansui), a food-grade alkaline solution used in many dishes. Recipe for an easy homemade version is included.| Red House Spice
A versatile spice mix unique to Chinese cuisine, five spice powder adds great flavour to many classic dishes. It’s very easy to make at home.| Red House Spice
Shaoxing rice wine is commonly used in Chinese cuisine. It's essential for preparing meat or fish, either in stir-fry or in braising dishes.| Red House Spice
Praised for their rich aroma, earthy taste and meaty texture, Shiitake mushrooms are among the most popular mushrooms in Chinese/Asian cuisines. Learn their usage, buying tips, soaking methods & more.| Red House Spice
There are mainly two types of soy sauce commonly used in Chinese kitchens: light soy sauce (生抽) and dark soy sauce (老抽).| Red House Spice
This stir-fried Chinese sticky rice (Lo Mai Fan) produces the perfect texture and is bursting with aroma, making for a wonderful one-pan meal.| Red House Spice
