March, which also happens to be National Noodle Month is drawing to a close and I have just the noodle dish to end the celebration with a bang – Cold Sesame Noodles. This noodle dish of Sichuan origin is perfect for springtime and summertime, especially when it starts to get hot working in the kitchen. It is also a refreshing…
As I have mentioned in my Beef Panang post, I have saved a couple of juicy pieces of top sirloin sponsored by my friends at TX Bar Organics for an upcoming recipe, which is this one. Top sirloin is a very versatile cut of beef that can be enjoyed as a nice juicy piece of steak, sliced up for a…
When I requested my friends at TX Bar Organics, North Cal for their most suitable cuts of organic grass fed beef to showcase my Thai beef Panang curry post, they instantly delivered several choices, all beautifully vacuumed-packed in an ice box, and distinctively labeled. After careful deliberation, I decided on chuck roast (click on the picture gallery above), which by…
The wonton has to be one of the most versatile food ever to be created. First of all, the stuffing, which is traditionally seasoned minced pork, can also be a combination of shrimp and pork, ala Cantonese style shrimp wontons. Or have leeks added, which is a popular Northern Chinese style. Then there is the cooking method. The traditional way…
For as long as I can remember, I have always been an avid admirer of Indian cooking, especially the amalgamation of spices involved in developing each unique curry. Procuring these spices from the local Indian grocery store always bring back fond memories of the “spice trips” mom and I used to take to the Little India in my hometown of…
It has become a long standing Chinese tradition to serve a variety of foods that symbolize good luck and prosperity during the New Year’s Eve Reunion Dinner to usher in the Lunar New Year. One example is steamed fish because the Chinese word for fish 鱼(yú) sounds similar to the word 余, which means surplus or abundance. Another is whole…
I am so thrilled that I am featured on Design Sponge, the mega home design website that everyone loves. Since Lunar New Year is around the corner, I decided to make pan-fried pork, shrimp, and cabbage dumplings. I had a lot of fun creating and devouring the dainty and delicious pan-fried dumplings. This recipe will be excellent for Lunar New…
I love all sorts of Japanese-style salads, from the simple seaweed salad to the more complex salads such as seared ahi tuna salad. Whenever I eat out at Japanese restaurants, I almost never miss out on my favorite ahi tuna salad. It’s almost like having sashimi, except that it is healthier—a few slices of lightly seared ahi tuna on top…
I know many of you must be wondering why I haven’t posted new recipes for a while. Well, I had a careless kitchen accident a couple of months ago and I’ve been taking things slow, especially in the kitchen department. The truth is I’ve been working so hard on this blog, my cookbook (have you bought a copy yet?), being…
This pumpkin noodles with minced pork is one of my favorite noodle recipes. I love to order this at my favorite Taiwanese noodle house. The pumpkin rice noodles oozes the sweet taste of pumpkin which adds a nice texture and color to the dish. This is a quite and easy recipe that is both tasty and filling. With Halloween just…
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