Bean Sprouts with Tofu Puff pictures (1 of 4)
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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 I actually prefer my bean sprouts stir-fried with tofu puff. I just love the idea of tofu puff because of its spongy texture, and that it tends to soak up the flavor of the other ingredients…(get bean sprouts and tofu puff recipe after the jump)
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Bean sprouts,
Tofu Puffs
Thai Pineapple Fried Rice pictures (1 of 4)
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Chinese invented fried rice but I think it’s the genius of the Thais that make fried rice sinfully delicious—they concocted pineapple fried rice. With the addition of fresh pineapple, flavored with shrimp paste, fish sauce, and comes in a hollowed out pineapple, pineapple fried rice is the only fried rice I really wanted to eat. Not only does it look visually appealing, the taste is simply mouthwatering and utterly appetizing. My gallery above speaks for itself.
This pineapple fried rice was prepared by my second sister, who is currently in town. We had some leftover pineapple from our Nyonya salted fish curry and she suggested pineapple fried rice for lunch. She carved out the pineapple flesh and cut them into small pieces. Then, she fired up the wok and fried up a batch of pineapple fried rice. The tempting good smell set my stomach rumbling; needless to say, lunch was absolutely delightful…(get pineapple fried rice recipe after the jump)
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Pineapple,
Rice
Teochew Porridge Series (潮州粥): Preserved Turnip with Eggs (菜圃蛋)
It’s hard to believe but this time of year, it does get rather cold even here in sunny Southern California. When it’s chilly, I love foods that keep me warm—hot pots, soups, or clay pot dishes. I need the extra warmth to get me through the winter [...]
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Eggs
In my Asian market, there are always abundant choices when it comes to mushrooms—shiitake, enoki, button, portobello, buna shimeji, chicken drumstick/king oyster mushrooms, etc. I love mushrooms as they are one of the healthiest foods to eat, plus they are low in calories and are often organically grown.
This week, both white and brown beech mushrooms [...]
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Mushrooms
As much as I love cooking, I don’t—and can’t—cook every day. If you are a home cook, I am sure you understand what I mean. Some days, you wake up, open the refrigerator, look at the ingredients you have, and your mind just goes blank. You either feel like you run out of cooking [...]
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Chicken,
Mushroom
Two years ago, about this time, Jaden was in Los Angeles. It was the second time we met in person, and she had just gotten an offer to write a cookbook from Tuttle Publishing. She was teaching a cooking class in LA and I was there to help (and also to learn from her about [...]
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Noodles,
Shrimp
Inspired by my recent trip to Hawaii, I made garlic shrimp today. It’s not quite the shrimp scampi I had, but it’s a close cousin done in Chinese style and without too much grease.
Garlic and shrimp are two of my favorite ingredients and I love pairing them together whenever I feel like having a shrimp [...]
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Garlic,
Shrimp
Easy seared scallops recipe with a cream sauce infused with Tahitian vanilla and whiskey. Simple, delicious, and almost restaurant-worthy.
The recipe is adapted from I Heart Vanilla, who kindly posted me the fabulous Tahitian vanilla beans. I never thought that vanilla pairs so well with savory dishes; seared scallops with vanilla, is a perfect marriage of [...]
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Scallops
