To kick off the “Mizkan, Bringing Flavor to Life” campaign, I am sharing with you a very popular and scrumptious Japanese recipe—Salmon Teriyaki. Teriyaki is a noted Japanese cooking style, especially outside of Japan. The mere mention of teriyaki often conjures up visual pictures of perfectly grilled protein—chicken, beef, or seafood such as salmon—glazed with the savory and sweet “teri”…
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…
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…
Vietnamese BBQ Shrimp Vermicelli or Bun Tom Heo Nuong is one of my favorite Vietnamese bun dishes. If you have tried Vietnamese food, I am sure you are familiar with bun, or dry rice vermicelli in nuoc cham (fish sauce) and topped with either grilled pork (thit), BBQ shrimp, sugarcane shrimp (chao tom), cha gio, tau hu ky, or a…
Recently, I am trying to incorporate iron-rich foods into my diet. This beef teriyaki is one of the simple beef dishes that I’ve made. There is really no need to introduce teriyaki as this is probably one of the most well-known imports from Japanese cuisine, other than sushi and tempura. (Previously, My Cooking Hut shared her chicken teriyaki recipe on…
Everyone loves panko, or Japanese bread crumb that gives fried foods an airy, light, and super crispy coating, for example: tonkatsu (Japanese fried pork cutlet). I am no exception. In fact, every time I eat out at a Japanese restaurant or izakaya, I would always order a dish of fried appetizer and my favorite is deep-fried oysters or panko-crusted oysters….
Recently, I received a new Japanese cookbook from my publisher Tuttle/Periplus—”A Cook’s Journey to Japan” by Sarah Marx Feldner. After reading through the beautiful cookbook, I had a sudden urge of making agedashi tofu or fried tofu in sweet fish stock, one my of favorite Japanese dishes that I always order at izakaya or Japanese restaurants. And the timing just…
One of my favorite things to do on the weekends is having dinner with good friends at a Japanese izakaya or yakitori restaurant. The casual gastro-pub settings and the scrumptious fares offered at these establishments have had me hooked since my first trip to Tokyo many years ago. My favorite items at izakaya are none other than the mouthwatering, hot-off-the-grill…
Recently, my good friend S has been tempting me with the best rad na in her neighborhood. All the rad na talks had me craving for it that I had to get my fix. Unfortunately, I haven’t yet found a remotely worthy Thai restaurants in Orange County, which is very sad and I have pretty much given up dining out…
Everyone loves Korean BBQ, especially those juicy, tender, and flavorful kalbi or Korean BBQ beef short ribs. Today, Diana of Dianasaur Dishes is sharing her kalbi recipe with us. Diana lived in Korea as a young child, then lived in Hawaii for 15 years during which she traveled all over Asia including Malaysia and Singapore as a volunteer disaster relief…
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