Taiwanese-style Clams (台式炒蛤蜊)

Taiwanese-style Clams
Taiwanese-style Clams pictures (1 of 3)

I haven’t been traveling for a while, well, not since my trips to China and Malaysia last June and Hawaii in last August. I miss traveling a lot, mostly, I miss eating local foods and exploring local cooking styles. It’s amazing to me that even with the same ingredients, different places have their own signature ways of preparing the ingredients.

Even though Taiwan is not a huge tourist destination to most people, I love the place. I had been to Taipei a few times, and one of the things that I love most about the city is the many “百元小炒” Chinese food establishments. 百元小炒 means NT$100 (about US$3.20) stir-fries, which basically are popular and very affordable dishes served at Chinese restaurants. The restaurants that offer such specials are usually very humble in the appearance and set up—a shop house with a cashier counter, round tables and chairs, and a hot stir-fry kitchen (some visible and some don’t). 百元小炒 is a popular food culture in Taipei and the dishes are great for sharing with friends, late-night supper, and especially great with cold beer…(get Taiwanese-style clams recipe after the jump)

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Mango and Coconut Crème Caramel

Mango and Coconut Crème Caramel

It’s Friday and let’s serve up something sweet for the weekend. I am not particularly strong in the desserts department, so I have Jacqueline Pham of PhamFatale sharing her mango and coconut creme caramel recipe with us. Creme caramel with a tropical and Asian twist, what’s not to like? PhamFatale is food blog with many interesting and delicious recipes, thanks…

Braised Pork Belly in Soy Sauce (Tau Yew Bak)

Braised Pork Belly in Soy Sauce (Tau Yew Bak)

Since my second sister came into town, we have been cooking up a storm. (Previously, we have made pineapple fried rice and salted fish bones curry.) We have also been reminiscing our fond memories of our late parents—sharing the stories of our times with them and those days when we were growing up. Naturally, we talked about the delicious foods…

Crispy Fried Chicken (Martin Yan’s-Style)

Crispy Fried Chicken (Martin Yan’s-Style)

Martin Yan. The mere mention of the name Martin Yan conjures up visual pictures of my childhood days in Penang, Malaysia.
I am a fan of Martin Yan, since I was little. I remember my family and I would crowd in front of the TV watching “Yan Can Cook.” Back then, I didn’t understand English completely but I loved the entertaining…

My Article on Saveur 100 (Lingham’s Hot Sauce)

My Article on Saveur 100 (Lingham’s Hot Sauce)

Thank you Saveur, for featuring my article as item 93 on this year’s Saveur 100 list. A special thanks to Hunter L., you rock. My friend Tastespotting scores number 11 on the list. Congrats Sarah!
This is my first *published* article on print, a huge encouragement as I am currently working on my first cookbook (details to follow soon!). Also, thanks…

Pancit Bihon Recipe (Filipino Fried Rice Noodles)

Pancit Bihon Recipe (Filipino Fried Rice Noodles)

I have been so busy as of late. My sister and nephew are in town since before Christmas and every day has been fun since they got here—eating out, shopping, sightseeing, and showing them around. I haven’t had much time to get online and cook, other than cooking and shooting for my cookbook (details to follow soon!). Anyway, today, I…

Bean Sprouts with Tofu Puff

Bean Sprouts with Tofu Puff

Happy New Year! I hope everyone has had a fun and festive celebration and I wish you all a great 2010.
Following my Teochew porridge post on preserved turnip eggs (菜圃蛋), I would like to share with you yet another simple dish that goes well with porridge—bean sprouts with tofu puff. My father loved bean sprouts with bean curd (tofu) but…

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