culinary goals tracker
recipes completed: 4
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make 3 dishes from every province of mainland china
regions covered: anhui, beijing, chongqing, fujian, gansu, guangdong, guangxi, guizhou, henan, hubei, hebei, hainan, hong kong, heilongjiang, hunan, jilin, jiangsu, jiangxi, liaoning, macau, inner mongolia, ningxia, qinghai, sichuan, shandong, shanghai, shaanxi, shanxi, tianjin, tibet, xinjiang, yunnan, zhejiang
33 regions. progress: 2/99
shaanxi province
biangbiang noodles
I followed the CCD video here, but it clicked more when I saw Jason Wang make them for Bon Appetit here. because it's tasty (and already vegan), we prefer the chili oil pour method instead of the meat sauce that Jason makes. it's one of the simplest handmade noodles and while it takes a couple hours to proof, the noodles only take about 3 mins to cook. if you can't get the technique down, you can roll it out and tear it instead.
vegan mushroom roujiamo
popular street food consisting of a toasted bun filled with braised pork. I have my own recipe linked here, adapted to use mushrooms instead.
make 3 dishes from every region of south asia
afghanistan (south), andaman & nicobar, andhra pradesh, arunachal pradesh, assam, balochistan, barisal, bhutan, bihar, chhattisgarh, chittagong, delhi, dhaka, gilgit baltistan, goa, haryana, himachal pradesh, jammu & kashmir, jharkand, karnataka, kerala, khulna, khyber pakhtunkhwa, ladakh, lahore, madhya pradesh, maharashtra, manipur, meghalaya, mizoram, mymensingh, nagaland, nepal, odisha, punjab, rajasthan, rajshahi, rangpur, sikkim, sindh, sylhet, tamil nadu, telangana*, tripura, uttar pradesh, uttarakhand, west bengal
48 regions. progress: 0/144
make 50 korean foods
progress: 2/50
sundubu-jjigae
recipe here. I used sliced mushrooms instead of pork and I also added scallions and chinese chives, since I love the flowers. it only uses 1/2 cup of the anchovy-kelp stock, so I used the whole 2 cups since I was cooking for three people. further, leave out the anchovies in the stock and the egg at the end to veganize. it doesn't really need the egg if you use a soft tofu.
yangbaechu-kimchi
recipe here. kimchi made with green cabbage. I opted to use ganjang instead of the saeujeot or fish sauce to keep it fully vegan, but it turned out just okay. something to note is that lacto-ferments like kimchis need to be weighed, as it needs 3% salt by weight, and I didn't have a scale yet when I made this.
make 50 taiwanese foods
ferment 25 distinct, different things
future goals: more in-depth study on the food of nepal and bhutan. fusion cuisines: sino-indian, sino-pakistani, puducherry (french-indian). indonesian, thai, malaysian. afghan regional cuisines.