Asian Food

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  • Grow: Foolproof Hydroponic Gardening in a Tub

    Steamy Kitchen: recipes and cooking
    Scott
    16 Apr 2014 | 4:44 am
    If you think hydroponic gardening is difficult or expensive – you’re wrong! A simple tub (or even a milk jug) and a handful of easy-to-find (and cheap) products and you can hack yourself a hydroponics garden. I wanted to title this post “The Easiest Hydroponics Ever” or “Set It and Forget It Method” or “No Excuses Growing Method”. But Tub Hydroponics seems to be the most accurate name for it. Basically we are going to show you how to turn this collection of things: into these fabulous looking leafy vegetables. Anyone who knows me well,…
  • Moo Shu Chicken Wraps

    About.com Chinese Food
    14 Apr 2014 | 4:15 am
    Tortilla wraps, coleslaw mix and chicken take the place of pork and pancakes in this quick and easy variation on traditional Mu Shu Pork. It's a good choice for busy weeknights or when you're planning a picnic or other gathering and want a meal that's easy to transport. Leftovers taste great for lunch the next day. Moo Shu Chicken Wraps Recipe. More Chicken Recipes...Read Full Post
  • Dulong Spread

    Market Manila
    Marketman
    16 Apr 2014 | 6:11 pm
    This was a surprisingly easy and delicious appetizer to prepare.
  • Perfume River, Silken Tofu

    Stickyrice
    stickyrice
    23 Mar 2014 | 9:36 pm
    A week or so ago, I was eating in Hue, Vietnam's ancient capital on the central coast. In a two-day, three-night research (eating!) trip, brandishing lists with addresses and maps with 'dropped pins', the footpaths flashed beneath as the god and I sampled from this different Vietnamese 'table'. To regenerate the palate, travel can be the best antidote, and Hue provides a powerful itinerary of dishes and snacks to give a shot to the tastebuds. So, zig-zagging across the terrain we went. Between a third breakfast of ốp la (fried eggs done Vietnamese style with herbs,…
  • Carrot and cucumber salad with mango-kalamansi-ginger dressing

    Home cooking rocks!
    Connie Veneracion
    15 Apr 2014 | 9:02 am
    Last week when I was down with some kind of flu, there were two days when I really couldn’t get up to do the cooking, and we lived on pizza (from Domino’s) and tacos (from Army Navy). I’m sure they were good but to a sick person, everything has that generic cardboard taste. So, the […]
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    Steamy Kitchen: recipes and cooking

  • Grow: Foolproof Hydroponic Gardening in a Tub

    Scott
    16 Apr 2014 | 4:44 am
    If you think hydroponic gardening is difficult or expensive – you’re wrong! A simple tub (or even a milk jug) and a handful of easy-to-find (and cheap) products and you can hack yourself a hydroponics garden. I wanted to title this post “The Easiest Hydroponics Ever” or “Set It and Forget It Method” or “No Excuses Growing Method”. But Tub Hydroponics seems to be the most accurate name for it. Basically we are going to show you how to turn this collection of things: into these fabulous looking leafy vegetables. Anyone who knows me well,…
  • Thai Firecracker Shrimp

    SteamyKitchen
    14 Apr 2014 | 11:58 am
    Yesterday, I bribed Nathan to help me do a cooking demo at the Florida Wine Fest in Sarasota. All it cost me was a $12.99 Nerf gun. I say GOOD DEAL! Right before our demo were chefs from Sarasota Bay Club cooking pork belly and seared giant sea scallops. This was the day that Nathan discovered pork belly. He would not leave the chef’s side and soon the chef recruited him to help serve the customers little samples. Every time the chef turned around, Nathan would sneak a little plate to devour. One for you….one for me….Smart kid. When it was our turn, we rocked it! We…
  • Grow: Hydroponics and Aquaponics Update

    Scott
    4 Apr 2014 | 7:40 am
    Hello everyone! I’ve been “sustainable gardening” for over a year now — with the aquaponics, hydroponics and microgreens. Some of our experiments are GREAT…. and some….well….let me just show you: Things That Worked Hydroponic Sweet Potatoes (in a barrel) From our Potatoes in A Barrel Experiment - the sweet potatoes are growing like crazy! I have added more media into the container 3 times and they are showing no signs of slowing down. I have resisted digging down in the media looking for sweet potatoes for fear of introducing mold or air that may…
  • Are You Throwing Away the Most Tender Part of Broccoli?

    SteamyKitchen
    1 Apr 2014 | 7:54 am
    Ahhh….the sad and lonely stump that gets thrown away after the prized crown is chopped off. BUT IT’S THE BEST PART OF THE BROCCOLI! Underneath that tough, fibrous outer layer of the stalk is the most TENDER part of the broccoli. It’s so tender, delicate and sweet that most of the time, I just eat it raw. Right there at the cutting board. I don’t even share. All it takes is 1 minute of your time to remove the outer layer.   Video: How to unveil the most tender part of broccoli What do you do with the broccoli stalk??? ©Steamy Kitchen Recipes, 2014. | Permalink |…
  • Giveaway: Underground Cellar Wine Trip for 4 to Sonoma Valley

    SteamyKitchen
    31 Mar 2014 | 9:28 am
    My friends at Underground Cellar are giving away: Stay at the luxurious Villa Terra Nova located in the heart of Sonoma wine country Behind-the-scenes private tour of Iron Horse Vineyards, by winemaker David Munskgard VIP chef’s dinner at award-winning “the girl and the fig” restaurant Roundtrip airfare, luxury transportation, and many other surprises! ==> Click here to enter the giveaway at Underground Cellar <==       (Steamy Kitchen is not hosting this giveaway – head over to Underground Cellar to enter!) ©Steamy Kitchen Recipes, 2014. |…
 
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    About.com Chinese Food

  • Moo Shu Chicken Wraps

    14 Apr 2014 | 4:15 am
    Tortilla wraps, coleslaw mix and chicken take the place of pork and pancakes in this quick and easy variation on traditional Mu Shu Pork. It's a good choice for busy weeknights or when you're planning a picnic or other gathering and want a meal that's easy to transport. Leftovers taste great for lunch the next day. Moo Shu Chicken Wraps Recipe. More Chicken Recipes...Read Full Post
  • Singapore Noodles

    12 Apr 2014 | 5:09 am
    Despite its name, this popular, easy to make dish with stir-fried vermicelli noodles seasoned with curry powder probably originated in Hong Kong. Singapore Noodles Recipe
  • Chinese Curry Shrimp for Two

    10 Apr 2014 | 8:00 am
    When preparing this simple but tasty dish I try to vary the vegetables each time, depending on what is at hand. Sometimes I add carrots; other times I add strips of green, red and orange bell peppers (shown in the photo) for extra color. Serve Curry Shrimp with plain hot cooked rice or steamed scented rice for a complete meal for two....Read Full Post
  • Shrimp With Spicy Chinese Greens

    9 Apr 2014 | 5:00 am
    The Chinese greens are bok choy, the most popular vegetable in Chinese cooking. Like other dark green leafy vegetables, bok choy has numerous nutritional benefits: in addition to being a good source of calcium and iron it is high in Vitamins A and C. Better still, it is low in carbs, fat and calories. Serve Shrimp With Spicy Chinese Greens over cooked rice for a complete meal....Read Full Post
  • Cashew Chicken

    8 Apr 2014 | 4:00 am
      Hoisin sauce adds its own special flavor to this easy recipe for Cashew Chicken, rated by readers at five out of five stars. Feel free to load up on the cashews if desired!...Read Full Post
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    Market Manila

  • Dulong Spread

    Marketman
    16 Apr 2014 | 6:11 pm
    This was a surprisingly easy and delicious appetizer to prepare.
  • Sinaing (Pinangat) na Tulingan a la Marketman (Version 1)

    Marketman
    15 Apr 2014 | 4:16 am
    I had never cooked sinaing or pinangat na tulingan before this attempt.
  • Cab-Cab or Cassava Crackers

    Marketman
    13 Apr 2014 | 3:45 pm
    Cab-Cab or Kab-Kab are a Boholano (and Leyte and Camiguin island) delicacy made from mashed cassava pulp that is dried into thin wafers.
  • Bago Leaves

    Marketman
    12 Apr 2014 | 5:23 am
    A late visit to the "tabo" or market day at the large central Dao market in Tagbilaran at noon meant I had missed most of the produce sold earlier in the day.
  • Instant Flavor Packet…

    Marketman
    11 Apr 2014 | 5:48 pm
    Now that's a "short-cut flavor packet" I love!
 
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    Stickyrice

  • Perfume River, Silken Tofu

    stickyrice
    23 Mar 2014 | 9:36 pm
    A week or so ago, I was eating in Hue, Vietnam's ancient capital on the central coast. In a two-day, three-night research (eating!) trip, brandishing lists with addresses and maps with 'dropped pins', the footpaths flashed beneath as the god and I sampled from this different Vietnamese 'table'. To regenerate the palate, travel can be the best antidote, and Hue provides a powerful itinerary of dishes and snacks to give a shot to the tastebuds. So, zig-zagging across the terrain we went. Between a third breakfast of ốp la (fried eggs done Vietnamese style with herbs,…
  • The Year of the Horse, Hanoi and Me

    stickyrice
    23 Feb 2014 | 12:32 am
    It's the Year of the Horse, my second in Vietnam, marking a full Chinese/Vietnamese zodiac cycle spent in Hanoi. Twelve years! Twelve transformative years, in many ways. My toil in these pages here has enabled me to reinvent myself in ways I never planned when I first penned a post back in 2005. That post was about a dish and vendor I'm still patronising regularly today, a pauper's lunch of fried tofu with noodles and herbs in an alley in the Old Quarter that now has traces of my shoe leather. This blog, which started out as a creative outlet combining my interests in food and…
  • On Phở, in a Colder Climate

    stickyrice
    6 Dec 2013 | 12:46 am
    I've strayed from phở in these pages for three years. I'm not sure, however, if it would be possible to stray from it for that long in the streets of Hanoi. Pho's everywhere, still. And I'm still eating it. In the soaking sweat of mid-summer, phở makes me feel cool...once I've stopped eating it. That moment when I down the chopsticks, swipe the flimsy serviette across my perspiring brow and catch the draught of wind from the rotation of the fan; that moment is often the coolest moment of a hot Hanoi summer day, a sensation difficult to communicate. But it is true…
  • Ms Quy's Tofu Plot

    stickyrice
    28 Nov 2013 | 6:55 am
    Ms Quý fries tofu and spring rolls on the street. Sharp-witted, even a little crude, she has established a large customer following as much for her bawdy banter as for her fried treats; her eighteen successful years of purple language, quips about prostitutes and crisp golden-brown food are likely to continue for many more. It took her a while to get her street food mojo on, though. False starts selling nộm bò khô (dried beef salad) and cháo đậu xanh (mung bean porridge) followed a stint as a street-side tailor, before she finally got the confluence of dish and location right.
  • A Saigon Noodle: Bún Mắm

    stickyrice
    19 Nov 2013 | 10:54 pm
    Down in Saigon three weeks ago, I was loitering about the Ben Thanh market while my Mum was seeking souvenirs to take back to Australia. It's really not my scene. The whole "wanna-buy-a-watch" atmosphere gives me instant fatigue these days. She was looking for a mahjong set specifically but there were lots of shiny, oriental bits and pieces catching her eye...and granchildren to think of. I was acquiescing, big time! I don't get to sample from the southern Vietnamese street food smorgasboard that often so was conscious of the shopping frittering away my eating time. There…
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    Home cooking rocks!

  • Carrot and cucumber salad with mango-kalamansi-ginger dressing

    Connie Veneracion
    15 Apr 2014 | 9:02 am
    Last week when I was down with some kind of flu, there were two days when I really couldn’t get up to do the cooking, and we lived on pizza (from Domino’s) and tacos (from Army Navy). I’m sure they were good but to a sick person, everything has that generic cardboard taste. So, the […]
  • Lechon kawali and potatoes with white gravy

    Connie Veneracion
    13 Apr 2014 | 11:05 pm
    Lechon kawali does not really reheat well because the rind does not go back to that crackling-like crispness that it has right after cooking. How to serve it? Don’t capitalize on the rind. Capitalize on the fact that you have a very tasty cooked pork that you can mix with just about anything to make […]
  • Cream cheese and mango jam breakfast sandwich

    Connie Veneracion
    10 Apr 2014 | 9:48 pm
    It is a sandwich. The fillings are cream cheese frosting and mango jam. But I took a photo of it like this so that anyone looking at it can see what the fillings are exactly. Had I spread the cream cheese frosting and mango jam on a slice of bread and topped it with another […]
 
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    Appon's Thai Food Recipes

  • Please support democracy in Thailand

    26 Mar 2014 | 3:59 pm
    Please support democracy in Thailand. No more unelected leaders! Posting will be suspended for a while.
  • Yellow Chicken Curry and Roti

    22 Mar 2014 | 1:07 pm
    What roti meal would be complete without the traditional southern Thai curry that accompanies it! I covered roti making earlier (link), while your roti is resting you have a few hours spare to prepare the curry. There's enough curry here for the 16 rotis in the roti recipe. Since it's a southern curry, and since there's more Muslims in the south, it's naturally a chicken curry rather than pork, but you can also use pork. An optional but traditional side dish is the cucumber and onion relish. This is a nice thing to have, the sweet sour onion relish adds an extra dimension to the curry dish,…
  • Roti Plain, Egg or Sweet

    22 Mar 2014 | 11:54 am
    I've been visiting a local annual festival here in Phuket, and being in the South of Thailand, Roti is a staple of the food here. A roti is a cross between a pancake and flat bread, thin like a pancake but with a worked dough like a flat bread. When plain or with garlic it's good for dipping in curries, but it can be eaten sweet as a dessert or savory with egg and other fillings on a picnic. I'm making three variations, plain, with egg and the sweet version. All done in the style of a roti chef I've met, who taught me the roti style they use down here in the south!
  • Quails Eggs, Perfect Carny Food

    18 Mar 2014 | 10:28 am
    It's festival time in Talang, Phuket, and it's often so easy to overlook one of the simplest and yet tasty festival foods... fried quails eggs garnished with Maggie sauce and a dash of white pepper. You don't have to wait for carnivals to eat these, beer nights in front of the television are the perfect time for this snack too!
  • Sweet Banana Rice Parcels ( Kao Tum Pad )

    11 Mar 2014 | 5:24 am
    These parcels are a delicious and slightly sweet combination of sticky rice and bananas. If you can, use red bananas, a sweeter type of banana that makes an interesting contrast colour, although you can use yellow bananas as I've done for this photograph. For presentation it is better to wrap these in banana leaves, but you can also use tinfoil.
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    Rasa Malaysia

  • BBQ Dragon Fire Starter Giveaway

    Rasa Malaysia
    16 Apr 2014 | 12:32 am
    I am partnering with BBQ Dragon to give away a BBQ Dragon Fire Starter. There will be one (1) winner whom will receive one (1) BBQ Dragon Fire Starter. The suggested retail price of the BBQ Dragon Fire Starter is US$49.99. World’s first charcoal accelerator points a steady stream of fire-fueling oxygen directly onto your BBQ to get it ready to grill in under 10 minutes! The BBQ Dragon is a fire-starting tool that starts charcoal faster than a chimney without using lighter fluid, controls the heat of grills and smokers, revives smoldering fires, and scares cats off of counters. It works by…
  • Nutella Croissants

    Rasa Malaysia
    10 Apr 2014 | 7:55 pm
    Weekend is coming up and I thought I would share a recipe from a cookbook “The 30 Best Recipes of Nutella.” I know many fans and readers here love Nutella (click the link to check out my Nutella recipes). It’s great timing that the PR company of this amazing cookbook “The 30 Best Recipes of Nutella“ got in touch with me. After browsing through the 30 amazing recipes, I chose two recipes from the cookbook: Nutella Croissants and Nutella Truffles. Both are amazing and if you love the hazelnut chocolate spread, then you will love the recipes in this cookbook.
  • Mini Blueberry Cake

    Rasa Malaysia
    9 Apr 2014 | 6:41 am
    I am not sure about you, but Spring means berries to me, lots of berries. I love berries of all sorts but my favorite has got to be blueberries. I am not sure why but there is just something about those little, cute, dark blue color berries. I love blueberries, and everyone in my family loves them. Another plus, blueberries are always available in a smaller package, which means that I don’t have any chance of wasting them because we would always finish them in no time. Spring also means baking to me. The idea of baking in springtime, with lots of berries seems like such a great idea.
  • Nigella’s Chocolate Chocolate Chip Muffins

    Rasa Malaysia
    6 Apr 2014 | 8:42 pm
    When a muffin carries the name “Nigella’s chocolate chocolate chip muffin,” I think you pretty much know that you want to eat them all and that the recipe is a keeper. These muffins are not regular chocolate chip muffins, they are chocolate chocolate chip muffins. Not only that, this is Nigella Lawson’s recipe…how can we resist them? In the past year or so, my picky eater 3-year old son has certainly acquired a liking for all things chocolate, for examples: no-bake chocolate cake, regular chocolate cake, chocolate cupcakes, chocolate chip cookies. Whenever I am…
  • Tefal Infiny Press Revolution ZC500 Juicer Giveaway (Malaysia only)

    Rasa Malaysia
    5 Apr 2014 | 1:39 am
    I am partnering with my friends at Tefal to give away an Infiny Press Revolution ZC500 Juicer. There will be one (1) winner whom will receive one (1) Tefal Infiny Press Revolution ZC500 Juicer. The suggested retail price of the TefalInfiny Press Revolution ZC500 Juicer is RM1,499. Tefal, the world’s leading cookware and small home appliances maker introduces a simple and ingenious juicy solution with the Tefal Infiny Press Revolution ZC500 juicer. This new generation slow juicer revolutionises the juicer market. It allows consumers to prepare smooth and fresh juices effortlessly, while…
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    EatingAsia

  • Fırın

    Robyn Eckhardt
    4 Apr 2014 | 1:50 pm
          Fırın (wood-oven bakeries), I learned today, are a relatively new phenomenon, at least in the southeastern Turkish city of Şanlıurfa (Urfa for short). "When I was a child almost every family had a small oven in their courtyard, or neighbors shared a single oven. At my house we had hot bread every single morning," an Urfali in his late forties told me.      Nowadays few Turks living in cities like Urfa make their own bread. Most neighborhoods boast at least one -- and often several…
  • In Antep, a Meal Worth the Wait

    Robyn Eckhardt
    2 Apr 2014 | 1:43 pm
           I've been waiting a year for this meal.      Last March Dave left me in Istanbul and took off for Gaziantep, in Turkey's southeast, to work alongside writer Ansel Mullins (of Istanbul Eats and Culinary Backstreets) on a story about the city's kebab culture.(That story appeared in the June 2013 issue of Saveur, which was devoted to grilling around the world). Look -- I know that there are worse places to be left than Istanbul. But the food photos that Dave emailed to me while he was away left me feeling…
  • Market Lunch in Mexico City

    Robyn Eckhardt
    9 Mar 2014 | 12:12 am
              Some years ago we had an idea for a book, something to do with markets. I wrote part of a proposal and sent it out. My timing could have been better --- it was September 2008, right after western economies tanked. Still, I think we just might do that book, one day. (I certainly hope we have more than one in us!) Because markets are something that Dave and I keep circling back to, no matter where we are.     I've written many paens to markets: as goldmines of street food and failsafe places to explore local…
 
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    A Fish Out of Water

  • Canada

    Amy
    11 Apr 2014 | 10:58 pm
    So here are the rest of the pictures from our trip to Canada this winter. The biggest event (besides Christmas, which I covered here) was the ice storm, which left everything encased in ice for well over a week. Not to mention thousands of people left without elecricity for several days over Christmas. We were lucky and kept our power, but two of our trees were damaged. This is the elm in our front yard, and what looks like bushes beneath it is a pile of branches that snapped off. This tree will be fine, but it produced a surprising about of debris. The corkscrew willow in our backyard…
  • Christmas in Canada

    Amy
    9 Jan 2014 | 6:56 pm
    We celebrated Christmas with my family in Canada last year, a first for Shuma and the first in 15 years for me. Christmas Eve began with our traditional lasagne dinner, then Shuma checked out the tree and all the Christmas loot (we'd been home for almost a week and it had been a daily battle to stop him from opening them all, but he showed restraint on Christmas Eve). Then Baboo, my dad, started a fire. And Shuma and I opened our Christmas Eve boxes and changed into our new Christmas jammies, then after a reading of A Visit From St Nicholas we hung up our stockings. One stocking for each…
  • Happy New Year!

    Amy
    1 Jan 2014 | 6:05 am
    Here is this year's nengajo (new year postcard). For the first time ever it doesn't feature this year's zodiac animal (which is the horse), because Shuma doesn't pose well (I did buy a stuffed horse but he wouldn't sit still with it for pictures) and there is a law in Japan that says once you have children you must include a picture of them on your nengajo. So it's just him. He's looking at an airplane by the way, a tiny one way up high that nobody but a little kid would notice. Anyway, wishing a very Happy New Year to all of my readers!
  • Jamaica

    Amy
    17 Dec 2013 | 3:53 am
    Way back in February, while Shuma and I were visiting my family in Canada, we took a trip to Jamaica. We went with my parents, who go to Negril every year year, and were joined by various family members and friends, but mostly in these pictures you'll see Shuma. And it's mostly just pictures, I have to hurry up and finally get this posted because in a few days I'll be back in Canada. "You're going back again? You just went!" is what almost every Japanese person says when I tell them. Well, 9 months is actually not that recent but yes, I'm very luck to be going…
  • Hoikuen

    Amy
    17 Oct 2013 | 7:49 pm
    Look, look! This is Shuma's bento (lunch box) containing my very first attempt at hosomaki (thin sushi rolls). I've never felt the need to make sushi before, because living in Japan there is decent sushi everywhere (duh). But in July Shuma started going to hoikuen (daycare) and I had to make a bento for him, and he lost his appetite during the adjustment period and wouldn't eat his lunch. Didn't matter what I put in it, he wouldn't eat it. He's a bit picky- he doesn't have any foods that he absolutely never ever will eat, but his tastes change frequently and…
 
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    ZenKimchi

  • Dos Mas

    ZenKimchi
    10 Apr 2014 | 12:44 am
    Location: Chain Cuisine: Mexican Price: $ Reservations: No Suggested Items: Burrito This little Mexican joint lets you build your own burrito. Choose your set, meat, level of spice, and extras. They assemble it and grill it. I ordered a mixed meat one, spicy, jumbo size with added beans. It looked great when it came out. First bite, though, and I found it was very Koreanized–not in a Kogi Taco Truck way but in a Lotte Department Store kebab way. My mouth was full of shredded cabbage, rice, and what I swear was Thousand Island dressing. Eventually some meat poked through. The most…
  • Protected: Lex’s Final Night

    ZenKimchi
    6 Apr 2014 | 12:58 am
    This content is password protected. To view it please enter your password below: Password:
  • The Rise of the Sandwich… and Ghosts?

    ZenKimchi
    4 Apr 2014 | 12:17 am
    The cover story in the April issue of Groove is about the rise of sandwiches in Seoul (p. 36). Any expat here has experienced that odd creature that is the Korean sandwich. It’s where sandwich art goes to die. Ham, cheese, and strawberries. BLT with tartar sauce. Today, I saw at Paris Croissant a new fish sandwich that had a fried fish fillet, lettuce, tartar sauce, and… sweet bulgogi sauce. It’s like Korean sandwich makers get 60-80% of the sandwich just right and think, “Now, how can I totally fuck this up?” We even have a Facebook group called Sandwich Lovers…
  • Wine Down Wednesday. April 23rd. Mario’s Kitchen in Garosu-gil.

    ZenKimchi
    1 Apr 2014 | 11:17 pm
    Toast spring with the Most Interesting Crowd in Seoul™! This month we head on over to swanky Garosu-gil in south Seoul to wine and dine at Mario’s Kitchen, an American-style barbecue grill joint. As always, there will be unlimited wines and raffle prizes. Raffle prizes include: Dress Shirt (women & men) gift certificate from Well Dressed Picnic Pack of Sausages and French Delights from France Gourmet Bottle of Premium Liqueur from Big Shot Imports Tickets for the Dark Side of Seoul Tour And MORE! 532-2 Sinsa-dong Gangnam-gu, Seoul Pre-pay W45,000 ($45) At the door W60,000 Group…
  • Avengers Cancels Seoul Shoot. Moves to Japan.

    ZenKimchi
    31 Mar 2014 | 2:01 pm
    This was our April Fool’s joke for 2014 It’s over, so don’t take it seriously. After local complaints that letting “The Avengers: Age of Ultron” film in Seoul did not entitle citizens to find out plot spoilers, and after finding a dead body floating under the bridge where they were filming, director Joss Whedon has decided to pack up and move the production to Japan. “Um, this wasn’t quite what we expected,” said a slightly sheepish but annoyed Whedon, “But we look forward to working with the Japanese government in making up the funds we…
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    Austin Bush Photography

  • Phrae, March 23, 2014

    admin
    13 Apr 2014 | 11:01 pm
    Backstage at a Chinese opera, Phrae, Thailand
  • Khanom Sen Paa Net/ขนมเส้นป้าเนตร (เก๋ากึ๊ก)

    admin
    3 Apr 2014 | 8:25 pm
    Most Thais are familiar with khanom jeen nam ngiaw (ขนมจีนน้ำเงี้ยว) the northern Thai staple of a pork- and tomato-based broth served over thin, fresh rice noodles. Yet few are aware of the variations the dish can take across the region. In Chiang Mai, nam ngiaw is often rich and oily, and is supplemented with the dried flowers of the cotton tree; in Chiang Rai the dish is hearty and meaty, and there’s even a variant made with beef; and in Mae Hong Son, khao sen, as it’s known there, tends to be thin and tart with very little meat. Even Phrae, a…
  • Better than Bangkok

    admin
    16 Mar 2014 | 9:37 pm
    I had always avoided Bangkok/central Thai-style food up in Chiang Mai. The few dishes I’d had weren’t exactly great, and anyway, how could I not take advantage of all the wonderful local stuff? But it appears that all I needed was a bit of pointing in the right direction, and recently I encountered two restaurants that do dishes traditionally associated with Bangkok, but, well, better. Phat kaphrao, minced meat fried with chili, garlic and the eponymous holy basil, is available on just about every street corner in Bangkok. It’s always cheap, salty and spicy, but almost never…
  • Tao huay & chao kuay

    admin
    14 Mar 2014 | 6:32 pm
    It’s heating up in Bangkok, and when this happens Thais have traditionally reached out to two very different sweet snacks of Chinese origin in an effort to cool down. Tao huay (เต้าฮวยน้ำขิง), pictured above, is a unique combination of thin slices of a type of very soft bean curd pudding and a hot, spicy, ginger broth. The dish is garnished with crispy deep-fried bits of dough and a dash of raw cane sugar (น้ำตาลทรายแดง). Hot, spicy broth may seem a counter-intuitive snack choice in sweltering weather, but Chinese belief entails that…
  • Khao Soi Chiang Mai/ข้าวซอยเชียงใหม่ (สุภาพเจ้าเก่า)

    admin
    3 Mar 2014 | 9:46 pm
    Good northern Thai-style food is hard enough to find in Bangkok. Yet a decent bowl of khao soi, the curry noodle soup that’s quite possibly the region’s most famous dish, is probably the most elusive thing of all. There are a few places in town that serve passable versions of khao soi. But most of Bangkok’s bowls are creamy, bland approximations of the stuff up north. Those that do the best versions tend to have a direct link with Chiang Mai, which is the case with Khao Soi Chiang Mai. The original owner is a native of eponymous city, who, more than 40 years ago, started…
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    The Asian Grandmothers Cookbook

  • 3-Ingredient Challenge: Gluten-Free Almond Cookies

    Pat Tanumihardja
    10 Apr 2014 | 5:53 pm
    For this month’s Let’s Lunch challenge, we were tasked with making three-ingredient recipes. Now I’ve seen and attempted five-ingredient recipes but three ingredients? That’s a tough one. As often happens in life, things organically fell into place. Last month, I wrote a story on building a gluten-free pantry and I was intrigued by all the […]
  • Happy Bento “Box-ing”

    Pat Tanumihardja
    2 Apr 2014 | 9:02 am
    A few weeks ago, my food writer friend Debra Samuels (co-author of The Korean Table and author of My Japanese Table, both by Tuttle Publishing) came to Washington D.C. to do a bento box demonstration with the Smithsonian Associates. Deb and I have only communicated via email and social media, but when I heard she was coming to town, […]
  • Easy Kaya (Coconut Egg Jam) à la Martha Stewart

    Pat Tanumihardja
    25 Mar 2014 | 12:32 pm
    I’ve been thinking about kaya a lot lately—that creamy, unctuous coconut egg jam that was the foundation of many a childhood breakfast. I ate kaya at home between toasted sandwich slices (Gardenia, of course). I ate the holy trinity of Singapore breakfasts–kaya toast, soft-boiled egg, and iced Milo–at the neighborhood kopitiam (coffee shop). And I […]
  • How to Cook Rice–3 Ways

    Pat Tanumihardja
    6 Feb 2014 | 6:11 pm
    People who cook rice at home often belong to one of two camps: those who cook their rice in a rice cooker, and those who cook it on the stove top. When I was in the beginning stages of researching my cookbook, I met a woman who was adamant that I should include a recipe […]
  • Celebrating Lunar New Year with Foods From Different Cultures

    Pat Tanumihardja
    29 Jan 2014 | 6:33 pm
    Every year, Lunar New Year is celebrated around the globe with great fanfare: lion dances, red packets stuffed with money, and of course, 10-course banquets comprising dishes made with exquisite ingredients and brimming with symbolism–foods that are homonyms or look-alikes for gold bars, prosperity, family unity, fertility, good fortune, etc. This year, Lunar New Year […]
 
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    Japanese Snack Reviews

  • Random Picture #209

    16 Apr 2014 | 8:00 am
    I have a love/hate relationship with Sonton and their peanut spreads. One is a bit of an abomination. The other is a dollop of heaven. The question about these "peanuts cookies" is which end of the spectrum that they represent or if they occupy a unique space between. These are the result of a pairing between Mr. Ito and Sonton. Mr. Ito is a maker of some of the less refined shelf-stable
  • Glico Pocky Snoopy Package and Cart (product information)

    15 Apr 2014 | 8:00 am
    One of the quaint things about riding the Shinkansen is that people sometimes come by pushing a cart with food. I haven't ridden trains in the U.S., so it's possible that it happens here as well. The whole custom of doing so reminds me of old-style rail travel (especially in Europe/the U.K.) in which people used to eat food served in a similar style. One thing which is not so
  • Careme Delicia Strawberry Fromage Chocolate/Cookie

    14 Apr 2014 | 8:00 am
    Stand-up comedian Jerry Seinfeld once did a bit about how cars were named to bring to mind certain words, but to not actually use them. One of his examples as "The Integra", which was meant to evoke thoughts of "integrity". This candy/cookie combination obviously took a page from the book being referenced by such car makers. It's not "delicious", it's "Delicia". This is another in a line of
  • Reko Pizzelle (Vanilla, Anise, and Lemon)

    11 Apr 2014 | 8:00 am
    The idea that a food is better in another country than its country of origin is not an alien one, though I do believe it's something which would be hotly debated. The idea that "Authentic" cuisine using the ingredients of the country in which the dish was developed is superior to any adaptations in other countries tends to be debated. In fact, at the moment, I'm hard-pressed to come up with
  • Mini Stop One-Handed Okonomiyaki (product information)

    10 Apr 2014 | 8:00 am
    For those who don't know what okonomiyaki is, it's what is often referred to as a "savory pancake", though I've often seen it as more akin to a floury omelette. This is a very poor translation as it tends to be a much messier and complicated mess than a pancake. The idea that a convenience store can craft a version that you can eat with one hand is not so much revolutionary or evolutionary as
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    Just Bento - a healthy meal in a box: great bento recipes, tips, and more

  • Just Bento Cookbook event at Kyoto LOFT, April 22 - May 11 (2014)

    maki
    7 Apr 2014 | 11:38 pm
    A Just Bento Cookbook event in Kyoto! read more
  • "Back to School" bento for kids article in the Japan Times

    maki
    19 Mar 2014 | 9:21 am
    About a bento article in The Japan Times, plus a wave to show I’m still here! read more
  • A short update....

    maki
    23 Oct 2013 | 10:20 pm
    This just a short update on what is going on with my health and things. The good news is that I am feeling a bit better on an everyday basis. The really bad, painful infection I had has finally (mostly) cleared up, so I’m not reliant on heavy duty painkillers anymore. The bad news is that, my actual health condition is a bit worse than the infection. Which means that I’m going to have to start a course of radiation therapy again. But not to worry anyone too much…since I am now getting regular checkups (unlike the last time when you know, I stupidly tried to tough it out…
  • Back-to-school Giveaway at Bento USA

    maki
    22 Jul 2013 | 10:19 am
    A Back To School giveaway! Back to school? Already? read more
  • I really hate posting stuff like this...

    maki
    7 Jun 2013 | 3:46 am
    …because let’s face it, it’s lame! But the reconstruction of the site is taking a lot longer than planned. But, it will be back as soon as possible - hopefully much improved! In the meantime, I hope you enjoy the archives, such as the Keeping Your Bento Safe and Summer Bento Safety articles now that the weather is warmer in the northern hemisphere. In particular, please be careful about the safety of your proteins - not just meat, but vegetarian protains too like tofu. Be safe and healthy! And wish me luck to finally get this site reconstruction done… -_- read more
 
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    Hong Kong Food Blog

  • Poon Choi - Plate Version

    Anna
    30 Mar 2014 | 12:45 am
    A friend of mine send me this photo after her recent Guangzhou tour.  I find it really interesting and would like to share it here.I remember some years back I had an article about Poon Choi in Hong Kong.  This has become one of the most popular posts in this blog.  While many of you are interested in this traditional Hong Kong Cantonese cuisine, I'm sure you would find this Guangzhou Cantonese plate version of Poon Choi attractive.While Poon Choi has everything served in a giant bowl, this plate version has everything served in a giant plate.  How giant?  My friend…
  • Yat Tung Heen Dim Sum

    Anna
    22 Mar 2014 | 12:15 am
    I earn some interest lately, time to enjoy a relatively luxury dim sum lunch.  Yat Tung Heen is a member of the Eaton Hotel and it has a restaurant at Great Eagle Centre in Wanchai. So I took my sister there today for a lunch.  The place was reasonably nice, not too crowded or noisy like many other dim sum restaurants in Wanchai.  However the price is quite expensive.  There are many things in life that quality not associated with money.  Today's lunch is an example.  I can't say it's bad, but there are rooms for improvement in relation to the money they are…
  • Hotel Chinese Dinner for Single

    Anna
    25 Feb 2014 | 7:22 am
    If you are travelling solo and want to enjoy Chinese food, this post may be interested.I need to clear some of my holiday quota but tied of travelling, so I decided to be a domestic traveller.  I picked a low season date, not only enjoy low room rate and at the same time upgraded to a junior suite, only at HK$986 nett, including free wi fi and breakfast.The hotel Chinese restaurant offers 30% discount for dinner, so I give it a try.  I was thinking the food choices for single diner is quite limited.  In fact it's true to some extent, but I still manage to look for something…
  • Family Annual Dinner 2014

    Anna
    22 Jan 2014 | 1:35 am
    Year of the Horse is approaching.  Year end family dinner is an important tradition of Chinese.  However due to the busy lives of Hong Kong people, the new year eve family dinner had to compromise with the available dates of the family members.  This year Chinese New Years falls on January 31, but for some reason, we picked the 19th to have our family annual dinner.As it is an important family gathering, we don't mind to pay a little more to hire a private room and pay the minimum charge.  In fact, we went way beyond the minimum because we want to include as many seafood…
  • Hong Kong Dim Sum Video

    Anna
    29 Dec 2013 | 8:11 pm
    I have recently assembled a video about the most popular Hong Kong Dim Sums for my other website.  I would like to share it here.  See if you have tasted any or all of them.  The background song is called Cha Sha Bao 义燒包 by Zhuang Xue Zhong.  Cha Sha Bao is one of the most classic Cantonese dim sums in Hong Kong.  We love it so much, hence there is a song about it.  The song is over half a century old and the one by Zhuang is a new version.'Sit down, enjoy a cup of tea and eat a bao' is a very sought after life style of Hong Kong Cantonese.   In fact…
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    Viet World Kitchen

  • Sichuan Cold Noodles Recipe

    Andrea Nguyen
    17 Apr 2014 | 6:43 am
    After reading the dan dan noodle recipe post, Jay emailed earlier this week asking for assistance with a noodle dish that he was trying to replicate from a Bay Area restaurant called Crouching Tiger (where’s the Hidden Dragon?). He shared his sauce recipe for with me and asked me to help him tweak it. I looked up the restaurant’s menu and the characters for the noodle dish that Jay was interested in -- “Sichuan Cold Noodles.” Then I checked out recipes for it online and in my cookbook collection. Turns out that Jay was looking for an authentic version of Chinese peanut noodles, a dish…
  • Sourcing Allergen-Free Wheat Starch and Rice Paper

    Andrea Nguyen
    15 Apr 2014 | 6:22 am
    Here are two staples that I use for making dumplings and Vietnamese food: wheat starch and rice paper. I employ the former for dim sum such as har gow and the latter for hand rolls or fried cha gio imperial rolls. I suffer allergies but not many food-related ones so I've not thought much about cross-contamination issues in the manufacturing process. Back in February, Mikhaela prompted me to think a little harder about them. I didn't have answers to her questions until today. Even so, I don’t have totally solid answers. Maybe you can help fill in the holes? Here’s her email and what…
  • Vegetarian Dan Dan Noodles Recipe

    Andrea Nguyen
    10 Apr 2014 | 6:50 am
    Meatless Mondays is a great idea but I don’t do it. I’m a mostly meatless lunch person. On the days when my husband is at work, I often make myself a vegetarian mid-day snack. A fried egg with leftover rice and some Viet pickles is among my personal favorites. So is banh mi with tofu or egg. This week while rummaging through the hinterlands of my pantry (a deep hallway closet), I found a five-pound box of Quon Yick dried Chinese noodles. I went to the factory years ago to discuss dumpling wrappers with the owner because the company is one of the oldest of its kind in the Los Angeles area.
  • Future Vietnamese Foods: Artisanal Pho Pizza and Big Mac Banh Mi?

    Andrea Nguyen
    8 Apr 2014 | 6:39 am
    You and I may be interested in iconic Vietnamese foods like pho and banh mi but many people in Vietnam are interested in trying something new. Something exotic. Something western. Over the weekend, Simon and Jeff alerted me to a New York Times story about Pizza 4P’s, a farm-to-table pizza restaurant in Saigon (aka Ho Chi Minh City). The pizza restaurant is owned by a young Japanese couple that decided to chuck a corporate financial life for culinary entrepreneurship in Saigon. Pizza isn’t new to Vietnam as there are Pizza Huts and Dominos there. I remember seeing a California Pizza…
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    Appetite for China

  • On Food & Wine!

    Diana Kuan
    9 Apr 2014 | 6:50 pm
    Thanks so much to Food & Wine for featuring Appetite for China today as their Blog of the Week and also for giving a shout out to Plate & Pencil! I had fun discussing various things close to my heart, including Chinese food around the world, dumplings, and of course, interesting cheese discoveries. Head over to Food & Wine for the full interview!
  • Spicy Wok-Fried Chicken with Chilis (Chongqing Chicken)

    Diana Kuan
    13 Mar 2014 | 4:19 pm
    I had been meaning to update this recipe for a while. Whenever I teach Intro to Sichuan cooking classes, we focus on simple and easy-to-love stir-fry dishes such as Kung Pao Chicken, Mapo Tofu, and Dan Dan Noodles. But anyone who has spent enough time in good Sichuan restaurants is bound to eventually try a dish listed as Chongqing chicken, Sichuan chicken with chilis, wok-fried chicken, or a number of similar names. (Lazi jiding is the name in Mandarin.) And inevitably in every class, when I go around the room during the intro ice-breaker and have students list their favorite Sichuan dish of…
  • Chinese Pork Ribs with Plum Preserves + Giveaway

    Diana Kuan
    4 Mar 2014 | 6:06 pm
    This winter has been super busy here at my Brooklyn studio. Since launching Plate & Pencil, and being busy teaching a ton of post-holiday classes, I've been pretty much sticking to simple nightly cooking routines. Roast chicken and salads. Spaghetti. Takeout. A Sunday of dumpling-making followed by 5 days of dumplings for dinner. I kept meaning to get back into the kitchen to develop a new recipe. And luckily, a few weeks ago, I got asked by Bonne Maman, one of my favorite jam companies, to develop a recipe with the National Pork Board to use one of their delicious jams and preserves with…
  • Chinese Shrimp with Black Bean Sauce

    Diana Kuan
    6 Feb 2014 | 3:01 pm
    I just came back from a long weekend of Chinese New Year celebrations in Boston, where I basically gorged on good seafood the whole time. It's the double threat of being in a New England city known for its abundance of seafood, and being in the midst of the New Year celebrations where lobster, steamed fish, seafood nests, and shrimp and scallop stir-fries are de rigueur. So naturally, when I came back to New York earlier this week, I was still on a seafood high. And wanted to continue cooking it both for weekday meals and for sharing with you all on this here blog. Fermented black beans,…
  • Chinese New Year Dumplings & Wontons Class - Feb. 5th

    Diana Kuan
    3 Feb 2014 | 8:10 pm
    This doesn't happen very often, but my next Dumplings & Wontons class in Brooklyn falls right in the middle of Chinese New Year! OnFeb 5th, come join us at West Elm Market in DUMBO to celebrate the New Year,dumpling-style. You'll learn a variety of ways to fold both dumplings and wontons as well as sure-fire methods of cooking them perfectly. Plus, there will be plenty of eating at the end.Also, readers of Appetite for China can get $10 off with the discount code NEWYEAR.  Sign up and join us!
 
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    House of Annie

  • Kacang Pool (Foul Medammas) Recipe

    Annie
    30 Mar 2014 | 9:53 pm
    Kacang Pool / Malaysian Foul MedammasI was introduced to kacang pool only very recently, near the end of our stay in Kuching. My friends, who grew up in West Malaysia, and who knew this dish well, wanted to introduce this dish to us. My friend JY told us that kacang pool (as it is called in Malaysia) was derived from the Middle Eastern dish known as foul medammas, which was made from fava beans.It was served with a sunny side egg and a side of buttered toast. All of that was great to sop up the runny egg and sauce of this dish. That day, as I was eating it, I thought it reminded me very much…
  • Fattoush Salad Recipe

    Annie
    24 Mar 2014 | 12:02 am
    Fattoush Salad I have always wanted to make a Fattoush salad ever since I was introduced to it many, many years ago in Michigan by a friend. The salad looked so simple and yet the tangy blend of spices caused my flavor receptors to just burst out singing. The basic Fattoush salad recipe starts with leftover pita bread that has been baked till they are crunchy, tossed with lettuce and other ingredients in a citrusy dressing. The a key ingredient in the tangy Fattoush salad dressing is a Middle Eastern spice called Sumac. Recently, when I went looking at the International Food Bazaar for…
  • Mum Came from Malaysia, and All She Brought Was…

    Nate
    15 Mar 2014 | 3:25 pm
    After over a year of being back in the States, Annie’s Mum has come over for a visit! Here’s some of the stuff she brought with her:Mortar and PestleOur beloved stone mortar and pestle, which we used to prepare ingredients for lots of dishes in Sarawak (like our Stir Fried Pork with Long Beans). We had to leave it in KL with Mum because it was just too heavy to bring with us. But now we have it again – YAY! What else was in her luggage?Dried Shrimp, Scallops and AnchoviesMum brought packages of dried shrimp, dried scallops, and dried anchovies. With it, we can make dishes like Daikon in…
  • Blessed Christmas 2013

    Nate
    24 Dec 2013 | 11:38 pm
    So it was, when the angels had gone away from them into heaven, that the shepherds said to one another, “Let us now go to Bethlehem and see this thing that has come to pass, which the Lord has made known to us.” And they came with haste and found Mary and Joseph, and the Babe lying in a manger. Now when they had seen Him they made widely known the saying which was told them concerning this Child. And all those who heard it marveled at those things which were told them by the shepherds. – Luke 2:15-18 (New King James Version)"Go and Tell" – from our church’s…
  • Pandan Custard Snowskin Mooncake

    Annie
    14 Sep 2013 | 9:50 pm
    It’s that time of year again and mooncakes are everywhere in the Asian grocery stores here in San Jose. It makes me a little wistful for Malaysia, as I was making them myself last year when I could easily get my hands on ready-made mooncake fillings. Thankfully, a friend from Singapore visited me just about a week back and brought me some mooncake filling so I will at least get to make some this year. Last year, besides making traditional baked mooncakes, piggy mooncakes and spiral mooncakes, I decided I was going to give snowskin mooncakes another try to get them more perfect (we weren’t…
 
 
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    About.com Korean Food

  • Stews for Spring

    15 Apr 2014 | 6:02 am
    You don't usually think of stews when springtime arrives, but it's still pretty nippy in most parts of the States. So enjoy these essential Korean stew recipes while it's a little bit drizzly and gray outside....Read Full Post
  • Kimchi, Kimchee, Gimchi, Everywhere

    31 Mar 2014 | 3:56 pm
    There are too many amazing types of kimchi that I need to make and document. There are actually hundreds of varieties, and I don't think I've ever met a kimchi that I don't like. This cucumber kimchi (oi sobaegi) is one of my favorites,  but there are dozens of others that I always greet as long-lost friends if I haven't seen (or eaten) them in awhile....Read Full Post
  • Korean Dumpling Salad

    31 Mar 2014 | 2:21 pm
    Someone recently made me a Korean dumpling and (mandoo, mandu) salad, and I thought it was a very good idea. Instead of using chicken or steak or beans as the protein for your salad, you use dumplings. It's delicious and a bit different. Try this quick recipe from My Korean Kitchen here or this colorful version as well.
  • Korean Sides, Aka Banchan

    19 Mar 2014 | 4:57 pm
    One of the best thing about eating at Korean restaurants is the side dishes, or banchan. Some of my favorites: Five Radish Side Dishes Seasoned Eggplant Sauteed Broccoli Rabe Cabbage with Black Bean Sauce
  • Make These Korean Sesame Candies

    10 Mar 2014 | 5:36 pm
    I love these little bars/candies/snacks called kang jung, and they are very simple to make at home.
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    About.com Korean Food: What's Hot Now

  • Korean Sesame Candies (Kang Jung)

    koreanfood.guide@about.com
    17 Apr 2014 | 4:09 am
    I used to love these Korean sesame candies (or cookies) growing up, but I never realized how easy they were to do until I tried to make them for a gluten-free friend.
  • Korean Cinnamon and Persimmon Punch (Soo Jung...

    koreanfood.guide@about.com
    17 Apr 2014 | 4:09 am
    A refreshing, slightly spicy Korean drink that is good both hot and cold, Soo Jung Gwa can also be served as a dessert drink.
  • Shaved Ice Dessert with Sweet Beans Recipe...

    koreanfood.guide@about.com
    17 Apr 2014 | 4:09 am
    This icy, cool summer dessert is perfect for those hot and humid summer nights. Now Korean cafes create complex shaved ice concoctions, but start with this basic patbingsu (or patbingsoo) recipe and add on at home.
  • Korean Table Manners

    koreanfood.guide@about.com
    17 Apr 2014 | 4:09 am
    A list of the most basic rules of Korean dining etiquette. Table manners are important in Korean culture and politeness and respect for elders is paramount.
  • Recipe for Korean BBQ Shortribs (Galbi) Marinade

    koreanfood.guide@about.com
    17 Apr 2014 | 4:09 am
    Korean marinade for grilled or broiled short ribs that gives the meat an amazing flavor and tenderness.
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    About.com Korean Food: Most Popular Articles

  • A short history of Spam in Korea.

    17 Apr 2014 | 5:04 am
    Koreans, normally so health-conscious, love to eat Spam. Find out why.
  • Sauteed Cabbage with Black Bean Sauce

    17 Apr 2014 | 5:04 am
    This simple, super delicious recipe for stir fried cabbage with black bean sauce is ready in 15 minutes. Throw in some protein for a full meal, or add some cubed tofu for a vegan meal.
  • Korean Scallion Pancake (Pa Jun)

    17 Apr 2014 | 5:04 am
    This Korean scallion pancake recipe (pa jun) is easy to make and is always a big crowd-pleaser. It works as a hearty snack, an appetizer, or a side dish to a Korean or Asian meal. As with most Korean recipes and dishes, you can tweak it to your own tastes.
  • Korean "Feast" Chicken Noodle Soup (Janchi...

    17 Apr 2014 | 5:04 am
    This Korean chicken noodle soup is most often served at large feasts like wedding celebrations or banquet dinners. Because noodles represent long life in Korea, this delicious noodle soup is symbolic for marriages and honored guests.
  • Korean Stir Fried Korean Noodles (Chapchae)...

    17 Apr 2014 | 5:04 am
    Chapchae is one of the most popular noodle dishes in Korea, and also seems to be the one that Westerners like best. The foundation of the dish is the mixture of the noodles, soy sauce, garlic, and sesame oil. Because sweet potato noodles absorb tons of flavor, you can mix and match the vegetables or meat to your liking.
 
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    KeropokMan: Singapura Makan

  • Philips AirFryer is 3 years old! + AirFryer Giveaway!

    Keropok Man
    7 Apr 2014 | 11:27 pm
    I am a bit bias when there's a product with my name on it. Yes, my name is Philip and I get excited when I see new kitchen or household gadgets with my name on it. My toothbrush is a Philips, my shaver is a Philips, my vacuum cleaner is a Philips. LED lights at home are Philips. Electric kettle is Philips. Rice Cooker is Philips. Yes even my pressure cooker at home is Philips (yes, there's electric pressure cooker and we bought it last year). Juicer is a Philips. Food processor also a Philips. The list goes on...Anyway....It's Philips Airfryer's 3rd Birthday and there are now 3 different…
  • Free Cone Day.

    Keropok Man
    7 Apr 2014 | 9:56 am
    Get your free cone today!At Vivocity, Dempsey, Great World City and the Singapore Zoo.There's Free Cone Day on Wheels too! Find out where here.
  • The Singapore Hawker Masters @ Town Restaurant, The Fullerton Hotel

    Keropok Man
    7 Apr 2014 | 7:36 am
    Many people don't read the newspaper, but some still do. I am one that love holding a physical copy of ST.  If you read the ST and ZB, you would have seen the annual Singapore Hawker Masters Awards. The hawkers are selected through public nomination, then voting by ST and ZB readers and a taste test by a panel of food critics.From 4 to 13 April 2014, you can taste the food from these 11 featured Hawkers Masters in addition to the international buffet items at Town Restaurant at The Fullerton Hotel. Here are some of hawkers whom I got a glance, holding proudly their masterpieces.The 11…
  • BOSCH New Master Gourmet Range with Recipes from Chef Stephan Zoisl (My Private Chef)

    Keropok Man
    5 Apr 2014 | 12:00 am
    I have an obsession for gadgets, IT gadgets, household gadgets and also kitchen gadgets. When there was an invitation for a demo and hands on, I sheepishly said yes. This is a new Master Gourmet Range available in Singapore from 1 April 2014. This is an upgrade from the Bosch MUM5 series that we have at home. If you are already looking for the MUM8 range recently, this new MaxxiMUM range also has the 5.4 litre stainless steel bowl. It also has a ThermoSafe glass blender (1.75 liters capacity). A nice upgrade for the MUM8. This machine compared to the MUM5 we have, has a full metal body and…
  • Seafood Dinner & Watching the Sunset @ Kelong off Pulau Ubin

    Keropok Man
    1 Apr 2014 | 8:33 am
    One of our friend was leaving Singapore to work in another country. He was offered the regional job quite suddenly and he accepted it. He drew up a list of things that he wanted to do in Singapore, he decided to do it all within 2 months. One of it is to have dinner on a Kelong. To enjoy a kelong dinner,  you must have enough people to go so that you can order more food and also to share out the transport (boat) cost. So he gathered up the 7 of us. It's only a kelong and not a restaurant, so they can only host 3 or 4 tables each time. One of the person serving us the food also said,…
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    Ramen Adventures

  • 炭家 (Sumiya in Nakano)

    Brian
    14 Apr 2014 | 7:00 am
    I have heard that there are around 9000 places to eat ramen in Tokyo. This is, of course, counting everywhere ramen is served. Chain ramen shops, family restaurants (i.e. Denny's), Chinese dives, and in this case, Korean barbecue. Usually these outlying ramen shops don't make it to Ramen Adventures, because, well, they tend to suck.Sumiya, a nondescript Korean barbecue place a few stops out of Shinjuku, proved me wrong.The word 〆 (shime) can be added to the front of a menu item to indicate that it is something to be eaten after the rest of the food. In this case, the shimenoramen in…
  • ソラノイロ Salt & Mushroom (Soranoiro Salt and Mushroom in Kojimachi)

    Brian
    10 Apr 2014 | 7:00 pm
    ソラノイロ Salt and MushroomThe 2nd official shop of long-time favorite Soranoiro continues along the same lines as the original. A few solid standards and some unique bowls as well.Mushrooms are a theme, both in the decor and the bowls.The chef's station is chock full of bits and pieces. To be specific, the regular menu offers a niboshi shoyu, a shio, a mushroom veggie soba, and a niku soba. That is just the regular menu. Expect limited bowls to be a normal thing.The bowl of standard shio was, without a doubt, great. I'm, in general, not a huge shio fan, so I'm sure the rest of the menu…
  • アジアン麺 (Asian Noodle in Nishi-Shinjuku)

    Brian
    7 Apr 2014 | 7:00 am
    I pass by this shop every time I go to the supermarket. Asian Noodle isn't really ramen, per se. More of a thai noodle place.But with an eclectic mix of Thai and Japanese (harumaki rolls along side fried chicken along side a goya-potato salad) this shop gets a spot on the site.Awful.There was a mix of thin rice noodles and thick wheat noodles in my bowl. Not a combination you want to be slurping. And it only got worse, as the noodles dissolved into various states of sogginess.One and done!東京都渋谷区本町3-41-12Tokyo, Shibuya-ku, Honmachi 3-41-12Closest station:…
  • 俺の空 (Ore no Sora in Shinjuku)

    Brian
    3 Apr 2014 | 7:00 pm
    I wanted to hate this bowl. You see, Ore no Sora (My Sky!) had a bit of a media outbreak a few years back. Instantly, their porky bowl was the latest trend, fueled by TV talents who are paid to love everything. Most of the local ramen nerds, though, weren't impressed. Universally, they agreed that it lacked substance, and overrated was an understatement.But I totally dug this one. Gone are the hour long lines, and I was slurping away mere minutes after arriving at their Nishi-Shinjuku branch.I think I would have been unimpressed if I had just waited in a long line. But I didn't, so I…
  • ロサンゼルスのつじ田 (東京も) Tsujita LA (and Tokyo)

    Brian
    31 Mar 2014 | 7:00 am
    Tsujita is the Los Angeles shop that finally brought a solid bowl to Southern California. At least that is what my California ramen otaku friends all say. Here is a quick side-by-side comparison of the branch in LA and the branch in Kojimachi.Can you tell which is which?Very different tastes. Expect heavier dried fish flavors in Tokyo, while the LA version was doing more with the pork.The line in LA can be much longer, though that might just be a cultural thing. The 99% salaryman crowd in Kojimachi didn't linger with their bowls. The hip, LA crowd sat around for a while, ate half a bowl, and…
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    Filipino Recipes Portal

  • Maja Kalabasa Recipe

    Ed Joven
    15 Apr 2014 | 5:41 am
    How to cook Maja Kalabasa Maja Kalabasa Recipe is the healthier version the famous dessert, which is known and much loved by every Filipino as Maja Blanca or Coconut Cake. Unlike the traditional maja blanca that is usually white in color, this Maja... [ This is a content summary only. Visit http://www.pinoyrecipe.net for full links, other content, and more! ]
  • Victorias Chorizo Patties Recipe with Mango Chutney

    Ed Joven
    11 Apr 2014 | 3:10 am
    How to cook Victorias Chorizo Patties Chorizo is originally from Spain and a highly flavored sausage that’s been adapted and very popular in the Philippines.  The chefs at Bacolod Academy for Culinary Arts (BACA) developed a dish from... [ This is a content summary only. Visit http://www.pinoyrecipe.net for full links, other content, and more! ]
  • Mais con Yelo Recipe

    Ed Joven
    9 Apr 2014 | 1:50 am
    How to prepare Mais con Yelo Coolers Mais con Yelo Recipe is another excellent refreshment that is so popular during the summer season here in the Philippines. Apart from the famous ‘Halo-Halo’ this is one of the variations of Filipino... [ This is a content summary only. Visit http://www.pinoyrecipe.net for full links, other content, and more! ]
 
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    Monsoon Spice

  • Spicy Dill Chutney/Pickle Recipe | Andhra Style Sabbasige Soppu Chutney

    10 Apr 2014 | 6:34 am
    Learn how to make Spicy Dill Chutney/Pickle ~ Andhra styled spicy sabbasige soppu /shepu chutney with aromatic spices and jaggary My fingers hover over the laptop’s keyboard. It’s been little over 15... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • Gobi Manchurian with Gravy Recipe | Indo-Chinese Gobi Manchurian Recipe

    2 Apr 2014 | 7:05 am
    Learn how to make Gobi Manchurian with Gravy ~ Indo-Chinese recipe of deep fried cauliflower fritters in sweet and spicy vegetable gravy Did you know that there are food trends, quite similar to... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • Gujje Podi Recipe | Vegan Tender Jackfruit Pakoda/Fritter Recipe

    18 Mar 2014 | 8:31 am
    Learn how to make Gujje Podi/Tender Jackfruit Pakoda/Fritter ~ Vegan and Gluten-Free Tender Jackfruit Pakoda/Podi When I was a kid, the everyday meal cooked using the ingredients grown in your own... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • For Tea and Coffee Lovers ~ KT and Rimjhim Coffee at Lakshmi Nivas, Kalladka | Photo Essay

    7 Mar 2014 | 4:06 am
    Rimjhim Coffee at Lakshmi Nivas Hotel, Kalladka On National Highway 75 which connects Bangalore and Mangalore, probably the road I have travelled most in my lifetime, there is a small town called... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • Nimbu Ka Achaar | Simple Spicy Indian Lemon Pickle Recipe

    28 Feb 2014 | 7:17 am
    Learn how to make Nimbu Ka Achaar or Spicy Indian Lemon Pickle ~ Spicy lemon pickle with garlic and aromatic pickling spices To Indians ‘Pickle’ is not just a word, it is a sacred word that injects... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
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    everydaynoodle

  • Daily noodle:noodles with pork and preserved radish

    Sister Laoban
    11 Apr 2014 | 12:02 am
    I prepared a complex Chinese style pork broth.BrothI simmered pork rib bones with a piece of ginger, scallions, leek, carrot, white pepper corns, bay leave, shiitake, rou dou kou (Chinese nutmeg), star anise, cassia, fennel seeds, cumin seeds, Shaoxing rice wine, kelp and light soy sauce.ToppingThe pork broth is served with plain straight noodles and shredded pork meat (coming from the pork rib bones) topped with a mixture of very finely chopped ginger, garlic, shiitake and preserved radish. Finely, Chinese cabbage and scallions were added to the soup.Just before serving I added a dash of…
  • Daily noodle: ramen with soft bean curd and chicken

    Sister Laoban
    5 Apr 2014 | 10:55 pm
    I made this special ramen with Chinese influences, characterized by the combination of pickled mustard greens and soft bean curd.NoodlesNoodles are broth, curly noodles with a firm bite prepared from strong wheat flour, kitchen salt and alkaline salts.Broth Noodles are served in a rich chicken broth prepared from vegetables such as leeks, different type of mushrooms, onions, carrots etc. Spices used are cloves, bay leave, ginger, pinch of nutmeg, pinch of powdered star anise, ground coriander seeds, green cardemom, tiny bit of cinnamon, very small amount of garam massala, black long…
  • Daily ramen: onion ramen

    Sister Laoban
    4 Apr 2014 | 11:25 pm
    Onion ramenLately I bought a lot of white onions, maybe a little too much. Yesterday I decided to use them for a ramen dish. And that's what I did: I prepared onion ramen.It is a ramen dish with a pork bone soup base. Important contributors to the taste are the pork bones, chicken bones, konbu, sardines and smoked mackerel, mirin and of course the added vegetables (leeks, scallions, carrot and dried yam) and spices (ginger, bay leave, clove). I simmered this soup for 10 hours. Thereafter I removed the ingredients.Onion ramenOnion ramenI heated a pan with a copious amount of butter and…
  • Daily noodle: Chinese style chicken ramen

    Sister Laoban
    3 Apr 2014 | 10:37 pm
    You know Chinese duck or chicken with that tasty crispy skin? Of course there are different rather complex techniques to prepare the real Peking style duck. But there are also a whole lot of home cooking recipes to prepare duck or chicken with a nice crispy skin.Basically the chicken has to be marinated for hours and then fried in hot boiling oil.Chicken preparationAs a fan of chicken with a crispy skin I decided to prepare a ramen dish with pieces of chicken with a crispy skin. I marinated a chicken leg in mirin, dark soy sauce, sake and five-spice-powder (Chinese spice mix obtainable in…
  • Daily noodles: green tea noodles with salmon and wakame (recipe)

    Sister Laoban
    2 Apr 2014 | 10:45 pm
    Green tea noodles with salmon and wakameAnother noodle I love is green tea noodles. They are healthy and delicious with a vartiety of ingredients. I served them with slightly sweet grilled salmon and wakame (Japanese seaweed) in a nice sweet and savory stock. You can find the recipe guidelines below.Recipe green tea noodles (2 servings)Homemade green tea noodles160 g strong wheat flour (>13.5% protein)3.2 gram powdered Japanese green tea3.4 gram kitchen salt1.6 gram lye water64 gram water(starch to sprinkle your working table and to fold the dough)Mix the ingredients, knead thoroughly and…
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    Yummy O Yummy

  • Chemmeen thenga masala

    Maya Akhil
    16 Apr 2014 | 12:37 am
    Ingredients (Serves 5) 1. Prawns – 1/2 kg, cleaned (I used large prawns and halved them) 2. Coconut oil – 2 – 3 tbsp 3. Mustard seeds – 1/4 tsp     Fenugreek seeds – 1 pinch     Dried red chilies – 3, broken     Coconut slices / thenga kothu – 3 tbsp     Curry leaves – 1 sprig 4. Onion – 1 cup, thinly sliced     Ginger – 1 – 1.5 tsp, finely chopped     Garlic – 1 – 1.5 tsp, finely chopped     Green chilies – 2, slit 5. Tomato – 2 small, sliced 6. Turmeric…
  • Aval Vilayichathu – Kerala Recipes

    Maya Akhil
    9 Apr 2014 | 10:08 pm
    Ingredients 1. Brown aval/ poha / matta rice flakes – 2 cups 2. Jaggery – 1 cup, grated     Water – 3/4 cup 3. Ghee -  1 – 2 tsp 4. Raisins – 2 tbsp (optional)    Cashews – 2 tbsp (optional)    Pottu kadala / roasted gram – 1 tbsp    Black sesame seeds – 1 tsp 5. Grated coconut – 1.5 cup 6. Cardamom powder – 1/4 tsp, heaped    Dry ginger powder / chukku podi – 1/4 tsp Method 1. Dissolve jaggery in 3/4 cup water on medium heat. Set aside. 2. In a heavy-bottomed pan / uruli at medium heat, add 1 tbsp ghee. Fry…
  • Easy Tomato Pulissery

    Maya Akhil
    8 Apr 2014 | 6:00 pm
    Ingredients (Serves 6 – 8) 1. Yoghurt – 2 – 2.5 cups, beaten 2. Coconut oil – 1 tbsp 3. Mustard seeds – 1/2 tsp     Dried red chilly – 1, broken 4. Onion – 1/2 cup, thinly sliced 5. Turmeric powder – 1/4 tsp 6. Tomato – 2 medium, sliced     Green chilies – 2 – 3, slit     Curry leaves – 1 sprig 7. Salt – To taste Method Heat oil in a cheena chatti / deep pan at medium heat. Splutter mustard seeds and fry dry red chilly. Add sliced onions and saute for about 3 minutes. Next add 1/4 tsp turmeric powder and mix well. Add…
  • Baked Chicken Nuggets

    Maya Akhil
    7 Apr 2014 | 8:53 am
    Ingredients 1. Boneless chicken breasts  – 2 (Around 450 gm. I used 5 chicken tenders), cut into 1.5 inch cubes     Salt – 1/4 – 1/2 tsp or as required     Pepper powder – 1/4 – 1/2 tsp 2. Olive oil – 2 – 3 tbsp 3. Panko bread crumbs – 1/2 – 3/4 cup or as required (You can use plain bread crumbs instead. I used 1/4 cup panko bread crumbs + 1/4 cup plain bread crumbs)    Parmesan cheese – 2 tbsp, grated    Italian seasoning – 1/4 – 1/2 tsp (Omit this if you are using Italian seasoned bread crumbs)…
  • No-Machine Mango Ice cream

    Maya Akhil
    3 Apr 2014 | 7:37 pm
    Ingredients Mango puree – 1 can Sweetened condensed milk – 1 can (14 oz) Cool whip – 1 tub Method In a large bowl, combine mango puree and condensed milk. Add in the whipped cream and mix it gently. Transfer to a freezer-safe container and freeze for 5 – 6 hours. Enjoy! Tips Instead of cool whip, you can use heavy whipping cream (Around 1.5 cup). Whip it until soft peaks form. Gently fold into the combined mango puree and condensed milk. If the mango puree is very sweet, add only 3/4th tin of the condensed milk. Recipe Courtesy – Dolly Padmaraj No-Machine Mango Ice cream is a post…
 
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    Best Wok Buyer's Guide

  • Joyce and Helen Chen Wok Dynasty

    Mike R
    2 Apr 2014 | 5:27 am
    The history of the Joyce and Helen Chen wok dynasty that introduced Chinese food to New England and continues over 60 years later by Best Wok Buyers Guide.The post Joyce and Helen Chen Wok Dynasty appeared first on Best Wok Buyer's Guide.
  • The Best Wok Accessories

    Mike R
    29 Nov 2013 | 5:37 am
    Wok accessories are not only necessary to make wok cooking easier, they are also essential tools to properly care for your wok. Here is a list of options.The post The Best Wok Accessories appeared first on Best Wok Buyer's Guide.
  • Finding the Right Non Stick Wok

    Mike R
    28 Nov 2013 | 4:21 pm
    How to find the right non stick wok including several specific suggestions as to the best wok options and ratings for the woks.The post Finding the Right Non Stick Wok appeared first on Best Wok Buyer's Guide.
  • Mauviel M’Cook Wok with Long Handle

    Mike R
    24 Oct 2013 | 2:20 am
    The exclusive French-made hand-crafted Mauviel M’Cook Wok including a 5-layer construction: magnetic stainless steel interior aluminum aluminum alloy aluminum a magnetic stainless steel exterior and 2.6mm thickness to conduct heat evenly is one of the sturdiest woks available and the lifetime household-use warranty stands behind this. The 12.6 inch round wok size is a great [...]The post Mauviel M’Cook Wok with Long Handle appeared first on Best Wok Buyer's Guide.
  • Mauviel M’Cook Wok with 2 Loop Handles

    Mike R
    21 Oct 2013 | 2:06 am
    The exclusive hand-crafted Mauviel M’Cook Wok, made in France, with a 5-layer construction (1. magnetic stainless steel interior, 2. aluminum, 3. aluminum alloy, 4. aluminum, and 5. a magnetic stainless steel exterior) and 2.6mm thickness to conduct heat evenly is one of the sturdiest woks available and the lifetime warranty backs this up. The 12.6 [...]The post Mauviel M’Cook Wok with 2 Loop Handles appeared first on Best Wok Buyer's Guide.
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    MINAL'S SPICE WORLD

  • Paneer pasanda ( stuffed cottage cheese in creamy buttery gravy )

    minal sharma
    3 Apr 2014 | 9:55 am
    Paneer pasanda !! Another cottage cheese recipe in the series cottage cheese or paneer are all time favorites for all the veggie lovers and for all important meals wether it is a party or an important occasion, this creamy dish is epic.This time I made it for a very special occasion ; my husband's birthday party although I made many other dishes also like malai kofta, achari mix veg, chole and dahi vadas with missi roti and naan along with special paneer jalebi with rabri , you will find most of them in my posts and I will post the rest of them soon as I have already clicked pictures of…
  • Gur chana / jaggery coated roasted chickpeas

    minal sharma
    3 Apr 2014 | 9:36 am
    Very tasty, crunchy yet healthy snack for kids, full of protein . I often make this crunchy delight for munching.  Jaggery Coated roasted chickpeas Ingredients:Read more »
  • Aloo palak bhaji ( spinach and potato dry curry)

    minal sharma
    3 Apr 2014 | 9:30 am
    Healthy green fresh spinach is always welcome in Indian kitchen we include so many type of green vegetables in our daily menu like sarso ka saag, palak ka saag, chane ka saag, Kashmiri haak saag etc. etc and some exotic dishes like palak paneer, shahenshahi aloo palak , vegetables in spinach bed you will find almost all the recipes in my blog, but this particular vegetable is very simple to cook and very healthy to eat .Spinach and potatoes make an excellent combination, my grandma used to say that nutritious value of this vegetable increase when you cook it in iron skillet so I usually try…
  • Gujarati kadhi ( sweet and sour yogurt curry)

    minal sharma
    3 Apr 2014 | 9:16 am
    One more delicacy from Gujarat, Gujarati cuisine is incomplete without special sweet and sour kadhi of Gujarat . One of my favorite kadhi , every region in india has their own way of making kadhis like punjabi kadhi, Rajasthani kadhi , Sindhi kadhi and so on and I shared almost all of them in my posts. Even though i love the punjabi kadhi with pakoras, i also like the gujarati kadhi. Punjabi kadhi is made from sour yogurt and is thick. whereas the gujarati kadhi is thin and sweet as jaggery/sugar is added to it. i love both the versions. GUJARATI KADHI (SWEET AND SOUR YOGURT CURRY)Read more…
  • Kaddu puri ( pumpkin curry with Indian flat bread )

    minal sharma
    26 Mar 2014 | 8:28 am
    Another combination meal from utter pradesh i.e. Khatta meetha kaddu ( pumpkin) aur puri .Any north Indian festival or auspicious  occasion is incomplete without kaddu puriThis khatta meetha ( sweet and sour )delight is my family's favorite. “Khatta Meetha Kaddu” or “Pumpkin Curry”. Pumpkin is gourd like squash in yellow and round shape.  pumpkin curry or Kaddu ki sabzi is very easy and simple to prepare, for this you have to just chop the pumpkin and cook  it  with spices. puri and raita are best accompaniments with this curry. The main meals which are served in every…
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    The Qualitybazaar Blog

  • Kashmiri Pulao – Dry Fruit Delight

    Preeti Sharma
    14 Apr 2014 | 11:36 pm
    Kashmiri pulao is a sweet, mild and aromatic delicacy from the beautiful state of Kashmir. This is extremely easy to make and is a bit on the sweeter side since it is garnished with both fresh and dry fruits. A wide variety of fresh fruits like apple, pomegranate and pineapple can be used for garnishing the pulao. However, before you add any fruit to the pulao consider what will be served along with it, for instance, if you are going for a sweet raita like mango raita or pineapple raita then adding fruit to the pulao will only accentuate the … Continue reading →
  • Badam Pakoda – Almond Snacks

    Preeti Sharma
    9 Apr 2014 | 11:24 pm
    Almonds are known for their numerous health benefits, including cough, respiratory disorders, anaemia, constipation and diabetes. Apart from them, it can also help with hair, dental and skin (psoriasis) care. Almonds are available in two varieties both bitter and sweet. Normally, the sweeter almonds are considered edible whereas the bitter ones are used for making almond oil that is used for adding flavour to the food. Almonds also have great medicinal value. They are considered to be good for both heart and the brain and are proven to be effective for regulating both blood pressure and…
  • Masala Cashews – Mundiri Pakoda – Kaju Pakoda

    Preeti Sharma
    15 Mar 2014 | 9:41 pm
      Like most nuts, cashews or kaju as they are known in Hindi, have several different uses. They are an excellent source of fibre and protein. The fat present in these nuts helps in protecting the heart apart from maintaining healthy levels of good cholesterol. Moreover, they help in controlling high blood pressure, migraines, soreness, muscle spasms and fatigue. They can also be used for preparing many different kinds of snacks. Since they are rich in flavours, they can be eaten on their own, sugared or salted. Furthermore, when they are covered in chocolate, they taste delicious. One…
  • Walnut and Besan Barfi

    Preeti Sharma
    6 Mar 2014 | 9:52 pm
      Delicious sweet candy India offers a wide variety of sweets to people. Among the traditional Indian sweets, Walnut and besan barfi is very famous in the country. The markets are flooded with delicious sweets and candies that can be distributed among friends and family members on special occasions and festivals including Diwali, Holi, Lohri and others. If you are keen on make the barfi just while sitting at home, there are few steps that you would have to follow. The walnut and besan barfi is very easy to make, and it hardly takes 35-40 minutes to prepare it. After making the…
  • Almond Malai Kulfi

    Preeti Sharma
    5 Mar 2014 | 2:42 am
    Almond Malai Kulfi- The best ice cream option Whether it is summer season or winter, everyone loves to eat kulfis, especially because there are varieties of kulfis available in the market these days. Almond malai kulfi is a favorite of everyone as it is not only delicious but also healthy. While almonds add protein to it, malai makes it more tempting. It is a delicious ice cream that can be eaten at any time of the day, and one doesn’t need a special occasion to enjoy it. Even as markets are flooded with so many varieties, almond malai kulfi can be prepared comfortably at home.
 
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    Cooking Asian Food

  • Spaghetti Carbonara

    admin
    31 Mar 2014 | 1:42 am
    Ingredients for Spaghetti Carbonara 1/2 Kg spaghetti 1 onion, chopped 1 ginger, chopped butter 1/4 Kg bacon, chopped 1/4 Kg hotdog, chopped 1 small can of button mushrooms, small cuts 2 small cups of mushroom broth 2 big cans of evaporated milk 1 tsp of white pepper 1 cup of grated cheese salt water How to Cook Spaghetti Carbonara 1. Melt the butter in a pan. 2. Fry the bacon and hotdog. Add the garlic, onion, and ginger. 3. Add the mushroom buttons, mushroom broth, and milk. 4. Stir well and add salt and pepper according to taste. 5. Place the lid and let it boil for 15 minutes until it…
  • Lumpiang Ubod Recipe

    admin
    27 Mar 2014 | 1:15 am
    Ingredients for Lumpiang Ubod 2 cups of ubod (pith of coconut trunk) 1 cup of chicken (cut into strips) 1/2 cup of shrimp 1 onion 1 tbsp of garlic 1 tbsp of pepper Sauce for Lumpiang Ubod 1 cup of sugar 3 tsps of soy sauce 3 cups of water 1 1/2 tsp of salt How to Cook Lumpiang Ubod 1. Saute onion and garlic. Add the chicken. 2. Add the shrimp. 3. Add the ubod and stir until cooked. 4. For the sauce, mix together 1 cup of sugar, 3 tsps of soy sauce, 3 cups of water, 1 1/2 tsp of salt. Bring to a boil while stirring.
  • Mussel Soup (Sabaw ng Tahong) Recipe

    admin
    23 Mar 2014 | 5:50 am
    Ingredients for Mussel Soup (Sabaw ng Tahong) 1Kg mussel (tahong) 1 mediuim sized ginger, cut into strips 1 onion, chopped Leaves of sweet potato plant pepper salt How to Cook Mussel Soup (Sabaw ng Tahong) 1. Put the mussels into a boil in a pot. Don’t remove the shells. 2. Add the ginger and onions. 3. When the shells open, add the leaves of the sweet potato plant. 4. Let it boil for 3 more minutes then add salt and pepper to taste.
  • Camaron Rebosado Recipe

    admin
    20 Mar 2014 | 11:20 am
    Ingredients for Camaron Rebosado 16 pcs of shrimp 3-4 pcs of egg, beaten 3 tbsps of flour 6 tbsps of calamansi oil (for frying) salt (for taste) How to Cook Camaron Rebosado 1. Clean the shrimps and remove its shell. Don’t remove the tail. 2. Add salt to the shrimps and soak on calamansi for a few minutes. 3. Dip the shrimps in flour then fry.
  • Adobo

    admin
    16 Mar 2014 | 9:04 pm
    Ingredients for Adobo 1 1/2Kg of pork, square cuts 1/2 cup of soy sauce 8 bulbs of garlic, crushed 1/2 cup of vinegar 2 tbsps of oyster sauce 1 tsp of pepper How to Cook Adobo 1. Place all ingredients in a pot and let it soak for 20 to 30 minutes. 2. After soaking, cook it in low fire for 45 minutes or until the pork is tender. Stir once in a while.
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    AppleWasabi Cooking Blog

  • Strawberry Vanilla Pudding Recipe

    Del Cook
    27 Mar 2014 | 6:59 am
    Recipe by Del Cook  This strawberry and vanilla pudding is as visually impressive as it is delicious.  Take advantage of strawberries in season and highlight...
  • Strawberry Sorbet Recipe

    Del Cook
    23 Mar 2014 | 8:27 pm
      Recipe by Del Cook  Bright red strawberry sorbet should have delicate, fragrant flavor with a juicy mouth feel that keeps you coming back for...
  • Strawberry Cheesecake Recipe

    Del Cook
    23 Mar 2014 | 6:53 am
    Recipe by Del Cook Strawberry cheesecake combines two popular favorites into one recipe.  The fresh, fragrant appeal of the strawberries is captured in a textured...
  • Strawberry Shortcake Recipe

    Del Cook
    23 Mar 2014 | 6:44 am
        Recipe by Del Cook  Most strawberry shortcake recipes are for large cakes so I wanted give another choice which will impress your guests...
  • Sweet Potato Soup Recipe

    Del Cook
    21 Mar 2014 | 12:10 pm
    Recipe by Del Cook  Great soups start with great ingredients.  If you buy produce from a passionate and dedicated local farmer you are more likely...
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    Filipino Style Recipe

  • ADOBONG GALUNGGONG

    Danilo Frank
    17 Apr 2014 | 5:58 am
    Adobong Galunggong (Fish Adobo)Adobo is the Filipino way of cooking food inadobo style. This means that any meat or vegetable is cooked in soy sauce, vinegar, and garlic. Along with these ingredients are pepper or whole pepper corn, and dried bay leaves. This is considered as the signature dish of the Philippines. Fish Adobo, as the name suggest, is any fish cooked inadobo style.Fish adobo (adobong galunggong) is very easy to prepare. I prefer medium-sized fish for this recipe. It does not take long before the fish is ready to eat and it is best to have this with rice. Don’t worry if…
  • SARCIADONG GALUNGGONG

    Danilo Frank
    17 Apr 2014 | 5:17 am
    Sarciadong GalunggongSarciadong galunggong is another simple and easy Filipino dish. This dish is a way to re-cooked left over galunggong, but you can use also a fresh galunggong in this recipe. It is usually consist of fried fish then cooked in a combination of tomatoes and beaten eggs.Try this recipe and enjoy. Cook, Share and Enjoy. Happy Cooking!Preparation Time: 10-15 MinutesCooking Time: 30 MinutesYields: 3-4 Servings PersonsCooking Tools Needed:Panslotted turner (syanse)Wooden LadleCooking BowlChopping BoardKnifeIngredients:6-8 pieces medium-sized galunggong, cleaned2 pieces eggs,…
  • ADOBONG KANDULI

    Danilo Frank
    17 Apr 2014 | 3:17 am
    Adobong Kanduli w/ GataKanduli is one of the kinds of edible catfish. Compared to “hito”, also called catfish but with black skin, kanduli has shiny silvery gray skin with a big head. This fresh water catfish is abundant on placed near Laguna lake. This recipe is not the usual adobo with soy sauce but instead of soy sauce, coconut milk is used and the coloring comes from kasubha (dilaw), similar to saffron to make the color of the dish a little yellowish.Try this another good recipe and i know you will enjoy it. Happy cooking!Preparation Time: 30 -40 MinutesCooking Time: 40-50…
  • MILKY TILAPIA

    Danilo Frank
    14 Apr 2014 | 4:15 am
    Milky Tilapia (Ginataang Tilapia)Ginataang Tilapia is another variant of the gata dishes orfood cooked in coconut milk (creamy, rich and savory and with a hint of spice from the long chili pepper).Though unusual to other cultures, the fish is not in fillet form while being cooked in coconut milk with bones and all, together with flavor aromatics like ginger, etc. We cook the tilapia whole because most consider the head as a treat that is sucked and enjoyed especially with the creamy sauce. The vegetable that goes with the tilapia depends on one's preference as there is no standard vegetable…
  • CHICKEN EMPANADA

    Danilo Frank
    14 Apr 2014 | 3:57 am
    Chicken EmpanadaThe  Chicken Empanada Filipino recipe is made from chicken, with different vegetables like potatoes, green peas, carrots, and raisins.Preparation Time: 60 minutesCooking Time: 60 minutesCooking Tools Needed:CasserolePanCooking BowlChopping BoardKnifeSpatulaKitchen RollerGas StoveYOUR SHOPPING LIST FOR THIS EMPANADA FILIPINO RECIPE:Chicken BreastCrisco ShorteningPotatoesGreen PeasRaisinsChicken stockIN THE PANTRY:All Purpose FlourVegetable OilSugarGarlicOnionSalt and PepperIngredients:2 pounds Chicken Breast2 medium Potatoes, cut in small cubes and fried1/2 cup Green…
 
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