Category: Chinese

Braised Honeycomb Tripe in Master Stock 卤水牛肚

From Humble to Gourmet Some ingredients get the spotlight without even trying — lobster, caviar, truffles. And then there’s honeycomb tripe: humble, unassuming, often dismissed before it even reaches the plate. But here’s the magic — with a slow braise in a rich Chinese master stock, that modest cut turns into something extraordinary. The texture…
Cozy 3-Ingredient Instant Pot Congee 温暖的粥

A Bowl of Comfort Some days call for champagne. Other days call for congee. And if I’m being honest, most of my days lean toward the latter. I grew up knowing congee as more than just “rice porridge.” It was a morning staple when the weather was damp, the cure-all when someone in the house…
Creamy Custard Magic 炖蛋

Today, we’re taking the Krabby Kitchen spin through the history of custard, how the science works its creamy magic, the nutritional perks, and a recipe so simple you’ll want to make it weekly. Plus, we’re pairing it with tea and wine if you’re feeling extra. Let’s go. 📜 A Sweet Walk Through Custard’s History Custard…

Braised Honeycomb Tripe in Master Stock 卤水牛肚