I love soups of all sorts, especially Chinese soups. To the Chinese, soups are highly nourishing as each ingredient in the soup delivers a certain health (and beauty) benefit and promotes overall strengths to the body. Drinking soup is a huge part of the Chinese food culture, soup is often considered as “tonic” (補品). There are endless variations of soups…
I love Thai food. Come to think about it, a lot of Thai recipes that I like are basically Chinese in origin, with local influences, which add an exciting layer of taste structure to the originals. There are many examples: Rad Na, Pad See Ew, and in this case, chicken with cashew nuts. In Chinese cuisine, these dishes are prepared…
This past couple of weeks, I have been so busy working with my recipe testers, testing all the recipes on my cookbook. I am just so thankful that so many readers and fans are so keen to help me. I would like to take this opportunity to thank you all for your dedication and support. I truly appreciate it. For…
I have been so busy recently I can hardly find any time to have a breather. If you’ve been following my blog and Twitter, you will know that working on my cookbook has pretty much consumed all my time. As a result, I have been eating out more, and cook only when time permits. In the past, I would always attempt…
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)…
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…
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 blues…I am a tropical…
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 (buna shimeji mushrooms) are…
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 ideas, don’t know what to cook,…
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 teaching a cooking class!). We…
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