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Entries tagged with 'Michael Tong'

Cook the Book: Lobster Cantonese

Serious Eats Lucy Baker 1 comment

In the 1940s and 50s, many Chinese restaurants in America served a dish known as Lobster Cantonese. Composed of a deep-fried lobster drowning in goopy sauce, it was hardly authentic. In the 1980s, Michel Tong reintroduced Lobster Cantonese at his... More

Cook the Book: Red-Cooked Beef Short Ribs

Serious Eats Lucy Baker 2 comments

The Chinese technique known as "red cooking" involves braising meat in a mixture of soy sauce, sherry, sugar, and spices until it is incredibly tender. Inspired by Daniel Boulud's famed short ribs braised in red wine, Shun Lee chef Michael... More

Cook the Book: Soft-Shelled Crabs with Ginger and Scallions

Serious Eats Lucy Baker 5 comments

In this recipe for soft-shelled crabs with ginger and scallions, excerpted from The Shun Lee Cookbook, the crabs are fried for three short intervals instead of one long one. While that may seem like a lot of unnecessary work, the... More

Sichuan Eggplant

Serious Eats Robyn Lee 1 comment

The following recipe is from the August 13th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! This week's recipe, excerpted from The Shun Lee Cookbook by Michael Tong, is for Sichuan eggplant.... More

Cook the Book: Sausage, Shrimp, and Chicken Fried Rice

Serious Eats Lucy Baker Post a comment

Later in the week we'll be excerpting some complex, innovative Chinese recipes for more accomplished home cooks. But for today, here is a light, simple version of sausage, shrimp, and chicken fried rice, excerpted from this week's Cook the Book... More

Cook the Book: Beijing Lamb Stew

Serious Eats Lucy Baker Post a comment

Lamb might not be the first meat that comes to mind when considering Chinese food, but this red-cooked Beijing Lamb Stew, excerpted from The Shun Lee Cookbook, is wholly authentic. Lamb breast yields the best results, but it can be... More

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