Asian Food

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  • Giveaway: $100 Amazon Gift Card

    Steamy Kitchen: recipes and cooking
    Scott
    30 Jul 2014 | 10:42 pm
    Over 350 Steamy Kitchen Giveaways to date! Can you believe it? We have had over 350 giveaways here at Steamy Kitchen so we thought it would be a great time to celebrate! So we are giving away a $100 gift card from Amazon.com so you can buy yourself a nice gift! See how nice we are. Things you could get on amazon for $100 Cheers: The Complete Series Keurig K130/B130 Brewing System FoodSaver V3240 Vacuum Sealing System Calphalon Unison Nonstick 8-Inch and 10-Inch Omelette Pan Set DEWALT DC970K-2 18-Volt Drill/Driver Kit Sodastream Dynamo LX Home Soda Maker Deluxe Mega Pack and so many more!
  • A Crew Trip to Hong Kong

    Market Manila
    Marketman
    29 Jul 2014 | 5:29 am
    If there's one thing I really enjoy facilitating or enabling, it is to take folks who have never/rarely every been abroad on their first trip that requires a passport.
  • Corn salad with lemon-butter dressing

    CASA Veneracion
    Connie Veneracion
    31 Jul 2014 | 1:24 am
    Fresh sweet corn cut off the cob would be perfect for this salad but, unfortunately, there was none at the grocery so canned corn was substituted. The rest of the ingredients — red onion, bell pepper, cucumber, tomatoes and cilantro — are all fresh. Is this a side salad? Not exactly. It can be but […]
  • Tom Yum Noodles

    Appon's Thai Food Recipes
    8 Jul 2014 | 4:35 am
    There's been a coup at Khiewchanta.com! Chef Appon was removed at spatula point, and in is Chef Win! Chef Win is an actual Chef, and long time contributor to this blog. He's back from work in Singapore and will be making videos to fill the time till the situation in Thailand improves and he opens his own noodle shop. Today's recipe with video is Tom Yum Pork Noodles, a rich sour Tom Yum soup base, noodles for the carbs and bulk of the dish, pork and fish balls and meat for the protein, beansprouts for vegetables, and fried garlic and other garnishes to make it interesting! Noodle dishes can…
  • Green Tea Rice with Oi Ocha Shincha

    Rasa Malaysia
    Rasa Malaysia
    29 Jul 2014 | 5:11 pm
    The weather has been scorching hot recently; temperature has climbed to the 90′s this past week or so. These past two days as I was driving around town, the dashboard of my car was showing a temperature of 102F. Now, that’s hot! When the weather is so hot and dry, it strips me off my appetite, especially during lunch time. Going out to eat is probably my last option as I don’t want to get toasted in the car, or being out in the sun. Home-cooked lunch is a better option, something light, healthy, and simple that is not greasy or heavy…then I thought of green tea…
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    Steamy Kitchen: recipes and cooking

  • Giveaway: $100 Amazon Gift Card

    Scott
    30 Jul 2014 | 10:42 pm
    Over 350 Steamy Kitchen Giveaways to date! Can you believe it? We have had over 350 giveaways here at Steamy Kitchen so we thought it would be a great time to celebrate! So we are giving away a $100 gift card from Amazon.com so you can buy yourself a nice gift! See how nice we are. Things you could get on amazon for $100 Cheers: The Complete Series Keurig K130/B130 Brewing System FoodSaver V3240 Vacuum Sealing System Calphalon Unison Nonstick 8-Inch and 10-Inch Omelette Pan Set DEWALT DC970K-2 18-Volt Drill/Driver Kit Sodastream Dynamo LX Home Soda Maker Deluxe Mega Pack and so many more!
  • Giveaway: Great American Flask from Jacob Bromwell

    Scott
    29 Jul 2014 | 10:10 pm
    This giveaway is one after my own heart! I love whiskey, especially bourbon and Scotch Wiskey. When The Bromwell Company suggested we offer their best seller as a giveaway, I was extremely excited! This flask is like carrying a piece of history in your pocket. Amazing hand craftmanship and true copper construction make it a unique gift and conversation piece. Secretly I wish they had sent me one to try it out before giving one away, so whoever wins this one – enjoy it! – Scott Great American Flask AMERICA’S ORIGINAL AND MOST BEAUTIFUL FLASK “Southern men love their…
  • Giveaway: WiseDecor Wall Decal

    Scott
    29 Jul 2014 | 10:01 am
    Steamy Kitchen is partnering with WiseDecor to giveaway one free custom wall quote. These decal are an amazingly simple way to add a most meaningful touch to any space in your home or office. I placed the one pictured below over the archway into my office. It sits just high enough above my computer screen so I can see it everyday. They have so many wonderful choices to choose from, hundreds if not thousands! You can evan have them make a customized decal with your personal quote or recipe. Check out their page for inspirational wall decals. The installation is as simple as 1-2-3 and they…
  • Biggest Fans

    SteamyKitchen
    28 Jul 2014 | 9:48 am
    Meet my biggest fans. My parents and their Cantonese Karaoke Group….all wearing my Steamy Kitchen “Keep Calm and Wok On” shirt. My parents live in Las Vegas, which for them is an ideal place to retire. Cheap buffets, lots of shows and concerts and a thriving Chinese retirement community. I think it took a couple of years before my parents really understood what I do on Steamy Kitchen. It wasn’t until Mom and Dad actually saw, with their own eyes, on their own television screen, me cooking on the Today Show, that they got it. Previously, all my press and television…
  • Grow: Aquaponic Strawberry Runners

    Scott
    24 Jul 2014 | 12:47 pm
    This is just a quick fun little “how to” post on how we are propagating strawberry runners in our aquaponics garden. This method will also work well in a hydroponic system as well. Surprisingly simple, effective and inexpensive method makes quick work of expanding your strawberry patch or replacing older plants. we obviously need to expand the number of strawberry plants we have because not one Strawberry made it in to the Steamy Kitchen this year. Seems our youngest was always snacking on them straight from the plant. Traditionally runners are started by placing the new runner…
 
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    Market Manila

  • A Crew Trip to Hong Kong

    Marketman
    29 Jul 2014 | 5:29 am
    If there's one thing I really enjoy facilitating or enabling, it is to take folks who have never/rarely every been abroad on their first trip that requires a passport.
  • Linarang na Isda / Sour & Spicy Fish Soup

    Marketman
    28 Jul 2014 | 3:09 am
    I think most people in Cebu would associate the soup "linarang" with a a soup from stalls near the Pasil seafood market in the wee hours of the morning that is made with large or small eel and or other fish.
  • Zubuchon/Zubudagat at Marina Mall is NOW OPEN!!!

    Marketman
    26 Jul 2014 | 6:08 pm
    Finally, we are open to serve meals at our Marina Mall location in Mactan, Cebu!
  • A Pause for the Departed Souls on MH017…

    Marketman
    24 Jul 2014 | 8:52 am
    I have been crazed for three days, but I have managed to get 30 minutes of CNN every night before I pass out.
  • Before and (Almost) After…

    Marketman
    22 Jul 2014 | 7:11 am
    Things have been a bit slow on the blog over the past two weeks... if you only knew why... :)
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    CASA Veneracion

  • Corn salad with lemon-butter dressing

    Connie Veneracion
    31 Jul 2014 | 1:24 am
    Fresh sweet corn cut off the cob would be perfect for this salad but, unfortunately, there was none at the grocery so canned corn was substituted. The rest of the ingredients — red onion, bell pepper, cucumber, tomatoes and cilantro — are all fresh. Is this a side salad? Not exactly. It can be but […]
  • 15-minute stir fried pork, peas and cashew nuts

    Connie Veneracion
    30 Jul 2014 | 2:33 am
    Salty and sweet with lots of crunch. Thinly sliced pork is tossed with starch and fried until a crisp crust forms. Then, the meat is stir fried with vegetables and lightly salted cashew nuts. By the time the dish is done, every ingredient gives off a unique dimension of crispiness. And that is what makes […]
  • Sweet potato and walnut salad

    Connie Veneracion
    29 Jul 2014 | 1:19 am
    Potato salad is great; sweet potato salad is just as good. Sweet potato is sweeter and creamier, and some varieties have a more attractive color too. If all those plusses are not enough, sweet potato is a lot less cheaper expensive than potato. Price is a huge factor during the monsoon season here in the tropics […]
 
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    Appon's Thai Food Recipes

  • Tom Yum Noodles

    8 Jul 2014 | 4:35 am
    There's been a coup at Khiewchanta.com! Chef Appon was removed at spatula point, and in is Chef Win! Chef Win is an actual Chef, and long time contributor to this blog. He's back from work in Singapore and will be making videos to fill the time till the situation in Thailand improves and he opens his own noodle shop. Today's recipe with video is Tom Yum Pork Noodles, a rich sour Tom Yum soup base, noodles for the carbs and bulk of the dish, pork and fish balls and meat for the protein, beansprouts for vegetables, and fried garlic and other garnishes to make it interesting! Noodle dishes can…
  • Frizzy Pork Hair Sandwich ( Sandwich Mu Yong )

    26 Jun 2014 | 6:49 am
    This is one of the uses for frizzy pork hair. We eat it as breakfast food with coffee. The pork hair (really dried pork meat rubbed into fine strands) has a very salty savoury taste and rough texture and the condensed milk is very sweet and has a sticky texture and the two together balance each other out. This is probably one of the simplest Thai dishes to make.
  • Fried Pork Garlic Sandwiches ( Kanom-Pan Na Mu Tod )

    23 Jun 2014 | 11:06 am
    These deep fried pork sandwiches are also great as an appetizer or snack, the only downside is the amount of fat in this dish. Not suprisingly the bread soaks up some of the cooking oil and so its best to only eat these as a treat or as a small part of a larger meal.
  • Spicy Prawn Salad Sandwich ( Sandwich Yum Gung )

    23 Jun 2014 | 5:19 am
    This is a mixture of Thai spicy prawn salad and falang bread, to make a picnic sandwich with Thai flavours. For the photograph I let some of the filling spill out of the bread at the front for this photograph, so that you can see it clearly.
  • Fried Prawn Sandwiches ( Sandwich Murn )

    23 Jun 2014 | 5:17 am
    These fried prawn sandwiches are rolled up for extra presentation. When I made them for the photograph, I used wholemeal bread, but that didn't really work, it is better to use soft white bread, because it is easier to roll.
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    Rasa Malaysia

  • Green Tea Rice with Oi Ocha Shincha

    Rasa Malaysia
    29 Jul 2014 | 5:11 pm
    The weather has been scorching hot recently; temperature has climbed to the 90′s this past week or so. These past two days as I was driving around town, the dashboard of my car was showing a temperature of 102F. Now, that’s hot! When the weather is so hot and dry, it strips me off my appetite, especially during lunch time. Going out to eat is probably my last option as I don’t want to get toasted in the car, or being out in the sun. Home-cooked lunch is a better option, something light, healthy, and simple that is not greasy or heavy…then I thought of green tea…
  • Sweet and Sour Pork

    Rasa Malaysia
    28 Jul 2014 | 9:33 pm
    (Popular and All-Time Favorite Chinese recipes: Broccoli Beef, Chow Mein, Egg Drop Soup, Kung Pao Chicken, Cashew Chicken, Fried Rice, Orange Chicken, Mongolian Beef, and more.) Sweet and Sour Pork, the ubiquitous and arguably the most well-known Chinese recipe in the world, is a classic Cantonese dish. Called “咕嚕肉” or “goo lou yok” in Cantonese dialect, sweet and sour pork is very pleasing to the palate because of the flavorsome sweet and sour sauce–the sweetness from sugar plus the tangy ketchup and sharp rice vinegar–with the crispy fried pork…
  • Cashew Chicken

    Rasa Malaysia
    28 Jul 2014 | 12:00 pm
    (Popular and All-Time Favorite Chinese recipes: Broccoli Beef, Sweet and Sour Pork, Egg Drop Soup, Kung Pao Chicken, Chow Mein, Fried Rice, Orange Chicken, Mongolian Beef, and more.) To celebrate the Beijing Olympics, I am going to share some of the most popular Chinese recipes with you in the next two weeks. While Chinese recipes are often featured here on Rasa Malaysia, I mostly share my favorite Chinese dishes—meaning those that I enjoy eating—with my readers. A simple Google search of the most popular Chinese food in the United States returns the following results: Broccoli Beef…
  • Cream Cheese Banana Bread

    Rasa Malaysia
    28 Jul 2014 | 10:43 am
    When I chanced upon this super yummy cream cheese-filled banana bread on Pinterest, I know that I have to ask Joanne at Baked by Joanna (my new baking and dessert contributor) to make this and share the recipe with everyone here. I love cream cheese, who doesn’t? I love cream cheese in cheesecake, and I love cream cheese as a filling in my sweet buns. So, the idea of cream cheese-filled banana bread just completely blows my mind…imagine warm slices of banana bread, with its sweet smell of mashed bananas, butter, eggs, and then every bite is the rich cream cheese, ahhhh, heavenly.
  • Iceberg Latte

    Rasa Malaysia
    27 Jul 2014 | 11:55 pm
    Recently, my friends at Nespresso sent me their newest machine called Nespresso VertuoLine, which is currently my favorite new toy in the kitchen. The new VertuoLine system, which produces freshly brewed Coffee and authentic Espresso with a rich, generous crema, is making me and Mr. Rasa Malaysia very happy with the really good coffee. Anyway, I tried out making the Iceberg Latte recipe that came with my package using the coffee kit provided and it was absolutely amazing. I had never thought of making coffee with coconut water but oh boy, I was glad I tried out the recipe. The coconut water…
 
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    EatingAsia

  • Where to Eat, Caffeinate and Stay in George Town, Penang: An Opinionated List

    Robyn Eckhardt
    30 Jul 2014 | 3:51 am
            My experience of George Town is somewhat unique; I've been fortunate to know the city as a tourist, a food/travel writer on assignment and now, as a resident. I know what I like as someone who lives right in the heart of the city right now. But I also remember what struck me as an observer keen on finding a story, and what I wanted from and liked best about the city as a traveler without a mission.     Every week I receive emails asking for recommendations -- for restaurants and hawker stalls, for…
  • A Helva to Beat All, in Diyarbakir

    Robyn Eckhardt
    25 Jul 2014 | 3:40 am
        I didn't eat helva until I was in graduate school. Dave and I lived in Boston's south end around the corner from a tiny Lebabanese restaurant, where at the end of every meal (chunks of ice-cold cucumber napped with minty thick yogurt got us through a long hot summer) diners were presented with a thin slice of helva. Its airy-foamy texture and nutty flavor reminded me of the innards of a Butterfinger bar. I liked it, but not enough to pursue helva elsewhere.     A decade later we were in Istanbul, where helva is everywhere. At first I didn't…
  • Samosa Love in Chennai

    Robyn Eckhardt
    16 Jul 2014 | 3:46 am
         Late last year we spent a whirlwind nine days in Tamil Nadu. I haven't written about it much here ... there were details and photographs to save for a feature story in SBS Feast (it ran in the April issue) and columns about about street coffee, dosa and "risky" eating in Wall Street Journal Asia. Tamil Nadu was one of our most delicious trips of recent years, but it happened not long after we'd returned from Turkey and shortly before Christmas. Discoveries and revelations were lost to the holidays and preparation for travel in early 2014.
 
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    ZenKimchi

  • Moved In

    ZenKimchi
    28 Jul 2014 | 3:24 pm
    It’s early morning in Gimpo. I’m first struck by how amazingly quiet it is. I’m equally struck by how noisy our old place was. True, we now have the occasional jet flying overhead. Someone in another building, maybe another apartment complex, is practicing violin–and practicing it well. Other than that, it’s just the rhythmic pulses of crickets and birds. As predicted, I got a little teary the last time we saw the old place. EJ did too. But after everything was moved out, I was blown back by how small our place really was. And dirty. What got me wistful was…
  • Time to Move On

    ZenKimchi
    27 Jul 2014 | 6:57 am
    I sit here in my bedroom on a cool summer night. The mountain breeze gently flows through the screen. Sometimes I hear the sounds of one of the four Buddhist temples nearby. The stream is still rushing from the recent rains. I’m going to miss this. We are moving tomorrow. Not only to a different apartment. We’re moving to a different city–Gimpo. It’s a much better apartment, twice the size of our current place. It’s so new that parts are still under construction. It’s super high tech. And it has great facilities and perks, like multiple well-made…
  • Paris Baguette and the Soft Bigotry of Exoticism

    ZenKimchi
    24 Jul 2014 | 11:54 pm
    Credit: Anokarina on Flickr (cc) You may have heard the news. Korean bakery Paris Baguette has opened in Paris. This was quite the ballsy move. Immediately those who know Paris Baguette inside its home territory predicted its inevitable doom. Yet I’m going to go against the odds and predict that it may actually succeed. Even though it has greatly improved over the years, Paris Baguette has historically been one of the largest aggressors of food crimes in Korea. It would take on a western food and, rather than improve upon it, would screw it up in the name of “local taste”…
  • Final Wine Down Wednesday of the Season

    ZenKimchi
    24 Jul 2014 | 12:55 am
    Hey folks! This is our FINAL Wine Down Wednesday of the 2013-2014 season. But don’t worry! We will start our new season in September. Let’s enjoy the nice evening on a lush patio in Cheongdam at The Class. As the name suggests, it’s a classy place near swanky Rodeo Street in Apgujeong. They rarely take clients like us, so this is a special treat. LOCATION: Gangnam-gu Chungdam-dong 82-4 Here’s what we’ll have that evening. Unlimited wine and beer Buffet (served at 8 p.m.) Fried chicken wings Pasta with cream sauce Green salad Risotto Raffle Prizes Nespresso…
  • The Secret to Great Kimbap

    ZenKimchi
    14 Jul 2014 | 2:52 am
      Put tasty grilled sausage in there. EJ threw some li’l smokies in these. Ni-i-i-ice.
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    Austin Bush Photography

  • Laap Kao Cham Chaa/ลาบเก๊าฉำฉา

    admin
    24 Jul 2014 | 10:47 pm
    Northern Thai food can be frustratingly elusive. Even in Chiang Mai, the region’s largest city and cultural and culinary capital, there aren’t many places serving local dishes. And the restaurants that do exist tend to sell similar repertoires of meaty dishes for a predominately male clientele, or are targeted at tourists (of all genders) and tend to lack real northern flavours and ingredients. Truth is, if you’re in Chiang Mai and want to try good local food, the best option is to make a local friend and try to score a home-cooked meal, or to buy take-away food from one of…
  • Jin Sot/จิ้นสด

    admin
    27 May 2014 | 3:08 am
    Phrae, a little-visited town in northern Thailand, is probably the region’s most famous place for laap and other meaty, northern Thai-style dishes. Yet the glowing rep has meant that many of the town’s cooks have opened shop elsewhere in northern Thailand, and today most restaurants with the name Laap Phrae are found far outside the tiny town’s city limits. Yet one guy who chose to stay in his hometown is Wiwat Kanka, the chef/owner at Jin Sot: Jin Sot is northern Thai for fresh meat, an apt name for this open-air restaurant that serves an entire repertoire of northern…
  • 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…
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    The Asian Grandmothers Cookbook

  • Piña Colada Kulfi Pops

    Pat Tanumihardja
    11 Jul 2014 | 6:53 pm
    When we lived in Central California, we often weekend-tripped to San Francisco to visit friends. We had a standard list of must-do’s: cable car rides, City Lights Books, dim sum, Burma Superstar restaurant, the California Academy of Sciences, etc… And Bombay Ice Cream. A tiny, blink-and-you’ll-miss-it storefront, this was where I fell in love with […]
  • Asian BBQ Sauce and Pulled Pork Sandwiches

    Pat Tanumihardja
    3 Jul 2014 | 9:46 am
    At the start of the summer grilling season, I never fail to recall childhood backyard barbecues when the adults swilled cold beer and we children devoured sweet, fresh watermelon, juice dripping down our chins. Instead of the ribs and hamburgers that were de rigueur in 1980s America (and perhaps even now), my mom (I call […]
  • 42-Minute Poached Chicken

    Pat Tanumihardja
    28 Jun 2014 | 6:36 pm
    The annual Smithsonian Folklife Festival has kicked off and runs from June 25 to 29, July 2 to 6 on the National Mall in Washington D.C. The spotlight this year is on China (and Kenya). Every year, the festival’s highlights include food booths and cooking demos (at least for a food-lover like me!). While the food concessions are […]
  • C’mon Over to My New Blog!

    Pat Tanumihardja
    11 Jun 2014 | 7:48 am
    Hello friends, Haven’t seen you in awhile! Come on over to my new blog on the Smithsonian Asian Pacific American Center’s revamped Web site: Pickles and Tea!   Here are some posts you might have missed: Vegetable Incognito and Miso-Mustard Dressing   Homemade Pad Thai Sauce in Bulk What’s Authentic? Probably Not Peanut Butter Sesame Noodles […]
  • New blog: Smithsonianapa.org/picklesandtea/

    Pat Tanumihardja
    15 May 2014 | 10:10 am
    Dear friends, I have moved my blog over to SmithsonianAPA.org/PicklesandTea, produced in tandem with the Smithsonian Asian Pacific American Center. The Asian Grandmothers Cookbook blog will remain up but I won’t be posting here regularly. We’re migrating followers and the email list over to the new site but if you don’t want to miss a […]
 
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    Lily's Wai Sek Hong

  • Japanese Style Spinach

    24 Jul 2014 | 2:23 pm
    This Japanese specialty is know as O-hitashi and is a simple to prepare side dish for chicken or fish, such as salmon or tuna. What i made might not be called O-histashi as i have changed the dressing to my taste. Well, whatever, not only is this recipe simple to prepare, it only needed everyday ingredients, plus water and two very simple, quick cooking techniques - blanching and dry-toasting.  Some easy plating tricks, will at the end, result to something that is visually quite stunning, delicious and healthy too. For recipe and how to click HERE
  • Puff Pastry Topping Pork Floss Roll

    25 Jun 2014 | 11:15 am
    I have tried so many sweet bread recipes for rolls and buns and non has failed. When i want to make sweet bread but am lazy to look for the complicated recipes, meaning recipes using different methods..............Continue to read and for the new recipe click HERE
  • Mothers Day Butterfly Cake

    11 May 2014 | 9:09 am
    HAPPY MOTHER'S DAYThe ultimate tender, moist cake is really perfect for any special occasions as suggested at Baking Banter, King Arthur Flour Blog.  It is high rising with a moist, tender crumb and uses the paste method, so no need to cream the butter and sugar. Although a stand mixer is recommended for this cake, or a sturdy hand mixer, i used the food processor............To read further and for recipe click HERE
  • St Patrick's Day Corned Beef Dinner

    17 Mar 2014 | 11:15 am
    Happy St Patrick's Day to all who is celebrating.  We celebrated with our friends who is of irish decent with a corned beef, potatoes and cabbage dinner.  How else?  this is how this chinese lady celebrate any festival or events, no fuss no muss, just eat.  This chinese lady nearly did not get dinner ready in time,  i had misread the cooking instructions on the bag of corned beef,  i saw 1 hour and did not read the rest, so, i thought i just cook the slab of corned beef one and a half hour before dinner.  But, before i started cooking, i re-read and oh my,…
  • Tofu Fah II/Douhua 豆花

    11 Mar 2014 | 11:23 am
    If you are asian you should be familiar with soya bean products.  Products made from soya beans are a staple or a must have in any asian pantry.  Recipes using these products are limitless.  I don't think i need to introduce these products and i am sure all you readers already know what they are.   I am a soya bean fan and my brothers have mentioned that i will and can survive if i am to be put in tofu land.  Soybeans are considered to be a source of complete protein.  A complete protein is one that contains significant amounts of all the essential amino…
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    Japanese Snack Reviews

  • Glico Cafe Au Lait Collon

    30 Jul 2014 | 2:04 pm
    My brain works super fast. In fact, it makes lightning leaps over stepping stones that often see me starting in one place and ending up in a completely different one such that I can greatly confuse my husband with my leaps from one topic to another. This cafe au lait collon set off just such a sequence of thoughts. I will ask you to bear with me as I insanely hopscotch from point to point.
  • KitKat "Starter Kit" (promotional information)

    27 Jul 2014 | 7:22 pm
    Nestle Japan started a KitKat cafe some time ago at which you can get your chocolate and wafer fix. They're looking to expand the menu with a little help from their friends. It would actually be more accurate to say they're hoping to do it with help from their customers who run restaurants or cafes. The whole baked KitKat business is one that they're investing more in as time goes by and they
  • A-sha Prince Katsu Snack Noodles

    23 Jul 2014 | 11:36 am
    A long time ago, in an island nation not too terribly far away by galactic standards, I sampled a ramen snack. That snack tasted a lot like regular ramen, only without all of the messy watery part and the need to actually cook. One of the things which I actually am not a fan of is noodles in watery broth and I only had a noodle dish in a restaurant in Japan once, and that wasn't even Japanese
  • Kanro Penguin Candy (product information)

    17 Jul 2014 | 12:20 pm
    Kanro is selling a hard candy which is supposed to appeal to people who are starting to droop that they can pep up a bit by having their candy. Apparently, one is supposed to identify with the image of the penguin as illustrated. Usually, companies choose to show an aspirational image - what you want to look like - rather than what you already look like. This seems like it would have been a
  • Burger King Garlic Meat Beast and Garlic Quatro Cheese (product information)

    9 Jul 2014 | 3:41 pm
    Click this image to load a bigger one. Sometimes, I'd see a funky shirt in Japan and I'd think the person who wrote the Engrish on it just had to know that it was on the pervy side. Can someone name anything "meat beast" and not know what it sounds like? I don't like burgers and I don't eat fast food, but I'd have my husband buy this burger and try it (as he likes both garlic and meat) for
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    Wandering Chopsticks: Vietnamese Food, Recipes, and More

  • Fried Rice with Hot Dogs, Eggs, and Ketchup

    17 Jul 2014 | 8:21 am
    Updated from the archives, July 26, 2014: C'mon admit it, I know someone out there must have used hot dogs in their fried rice a time or two. :) Heck, I've even used bologna when I didn't have any other ready meats on hand. But hey, when free bounty lands on my front porch, I heartily accept. Recently I was contacted by Britt McColl, who does public relations for Hoffy Extra Lean Beef
  • AltaMed's 8th Annual East LA Meets Napa & Beyond (Union Station) - Los Angeles

    4 Jul 2014 | 11:52 pm
    It's that time of year again for my favorite food and wine event, AltaMed's 8th Annual East LA Meets Napa & Beyond. The "Beyond" is a new addition to the title since the event now encompasses more than just East LA and Napa, but the focus has always been on Latino food and wineries. I wasn't able to make the previous year's event, but did attend the media preview for AltaMed's 7th Annual East
  • Red, White, and Blue Sangria

    4 Jul 2014 | 11:05 pm
    With temperatures hovering above 90 degrees for most of the week, I really wasn't in the mood for cooking, much less baking. I debated whether to make something to bring to Johannes' third birthday party, and while blogging the Red (Lingonberry), White (Brie), and Blue(berry) Puff Pastry Mini Tarts I made the previous year, got me thinking about what else I could with patriotic colors. I'd
  • Chinese Bok Choy Char Siu (Barbecued Pork) Wonton Noodle Soup

    31 May 2014 | 11:41 pm
    Since I used the leftover Char Siu/Xa Xiu (Chinese/Vietnamese Barbequed Pork) to make Chinese Char Siu (Barbecued Pork) Bok Choy Chow Fun (Rice Noodle) Stir-Fry, I needed another batch for this Chinese wonton noodle soup with barbecued pork and bok choy. Considering it's one of my favorite noodle soups, I was reminded that I hadn't blogged a recipe until a Wandering Chopsticks reader (Thanks
  • Canh Ga Xa Xiu (Vietnamese / Chinese Char Siu-Style Barbecued Chicken Wings)

    30 May 2014 | 11:39 pm
    Lazy post. Lazy recipe. :) Unless you specifically want to make Chinese barbecue-styled chicken wings, the easiest thing to do is to toss in a few pounds of wings in the same pan that you're making Xa Xiu/Char Siu (Vietnamese Chinese Barbecued Pork). I mean seriously, why make more work for yourself than necessary? But just for you, I've included the recipe for the marinade below in case
 
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    Viet World Kitchen

  • Banh Mi Handbook Recipe Photos

    Andrea Nguyen
    29 Jul 2014 | 4:09 pm
    William Daley of the Chicago Tribune called yesterday to talk about the book. He’s been a tremendous supporter of my work since Into the Vietnamese Kitchen came out in 2006, describing me as the Julia Child of Vietnamese cooking. I should have had that tattooed somewhere but I’m a chicken for pain. One of the things that Bill commented on was the gorgeous banh mi photography. When I got the first copy of The Banh Mi Handbook, the images seemed nearly 3-dimensional, to leap from the page. I recalled photographer Paige Green telling me how happy she was to get the gift of beautiful food to…
  • Cherry Almond Clafoutis Cake Recipe

    Andrea Nguyen
    25 Jul 2014 | 10:33 am
    It may seem like banh mi fills my kitchen but it doesn’t. I do cook other food! In fact, this was my near dessert disaster on July 4. I had a bunch of cherries in the fridge and wanted to make a quick sweet treat to conclude our dinner. Something not too sweet but that employed a decent amount of cherries since they were sort of on the brink of going bad. Looking through my bookshelves, I pulled out the Fruits volume of Time Life’s Good Cook series published in the early 1980s. It was one of my favorites to check out of the library when I was young, and last year, I bought an entire set…
  • Hunting for Good Banh Mi with SF Chronicle

    Andrea Nguyen
    21 Jul 2014 | 5:35 pm
    A couple weeks before the book launch, one of my favorite writers called and asked if I wanted to go on a banh mi expedition to address these questions: What makes good banh mi? Why is it beloved? Of course! I’ve long admired Jonathan Kauffman’s elegant and thoughful food reporting and was happy to learn that he’d recently joined the San Francisco Chronicle as a staff writer. We’d chatted about tofu culture and a bunch of other things so the thought of hunting down delicious banh mi was not work. It was my kind of dectective work. We spent most of the Monday before the book released…
  • Banh Mi Crostini Recipe

    Andrea Nguyen
    17 Jul 2014 | 6:52 am
    My one and only restaurant cooking job was at City Restaurant in Los Angeles. I was a line cook assigned to the pantry station. It was 1992 and I’d never worked in a restaurant before but Mary Sue Milliken and Susan Feniger hired me. My parents were scratching their heads, asking why I wanted to work for $6 an hour after earning a bachelor’s degree in finance and going to school in Hong Kong on a fellowship. Well, after about 3 months at the restaurant working 8-hour evening shifts, I realized that it was the most physical and unglamorous work. I loved it but preferred researching,…
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    Appetite for China

  • Mango Pudding

    Diana Kuan
    24 Jul 2014 | 2:11 pm
    Cold food. That's pretty much all that has been on my mind this past week. While July is a great time of the year in the Northeast for buying and eating fresh fruit, trying to turn those fruits into any sort of baked goods is another story. Really, just the mere thought of turning on the stove or oven makes me break out into a sweat.(Like many New Yorkers, I don't have central AC and my one wonky unit is only able to cool down the apartment after sundown, i.e. after 8:30pm.) So for my meals lately, I've had to been creative with cooking things that don't actually involve cooking, if you…
  • Kung Pao Sweet Potatoes

    Diana Kuan
    6 Jun 2014 | 9:46 pm
    Hi again!I know, I know. It's been a while since I've posted a new recipe. Between running Plate & Pencil, teaching, and putting on Tangra Spring, I've been a little short on time, to put it mildly. Sadly, things like creating new recipes can sometimes go on the back burner.Also, this winter sure was long, wasn't it? I think the lack of sunshine, the frigid April that felt like March, and rainy May that felt like April made most of us feel a little less than inspired in the kitchen. Sometimes all I wanted was soup, spaghetti, pizza, soup, spaghetti, pizza, rinse, repeat. Anything that…
  • Tangra Spring! Chinese-Indian Pop-Up Dinner Returns May 22nd

    Diana Kuan
    13 May 2014 | 7:29 pm
    If you've been following this blog for a while you may have heard about Tangra, the seasonal Indian-Chinese supper club I formed with Chitra Agrawal of The ABCDs of Cooking. Well, after a long winter, we're finally doing a spring dinner on Thursday, May 22nd.Tangra was started last summer as a celebration of Indian-Chinese cooking. The names comes from a neighborhood in Calcutta where a Indian-Chinese hybrid cuisine first originated, but for this seasonal dinner series we've pulled out all the creative punches to create a spectacular, unique multi-course menu using…
  • 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…
 
 
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    About.com Korean Food: What's Hot Now

  • Sriracha Kimchi!

    koreanfood.guide@about.com
    30 Jul 2014 | 4:10 am
    This is a great idea adapted from the Sriracha cookbook. By using the chili from the Sriracha, you omit some work from the traditional baechu kimchi.
  • Easy Korean Yuja Tea from Yuzu Citron and Honey

    koreanfood.guide@about.com
    30 Jul 2014 | 4:10 am
    Korean Yuja Cha (Yuzu Tea) is deliciously sweet and tart and full of Vitamin C. Very popular in the winter and as a cold and flu remedy, it is very easy to make at home if you can find fresh citron. If you cannot find fresh yuja, then many Asian groceries and almost all Korean markets will sell the Yuja Chung (Citron Tea Marmalade).
  • How to Make Stir Fried Korean Noodles

    koreanfood.guide@about.com
    30 Jul 2014 | 4:10 am
    Japchae (or 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.
  • 7 Popular Korean Side Dishes

    koreanfood.guide@about.com
    30 Jul 2014 | 4:10 am
    Every Korean meal includes anywhere from 2 to 12 side dishes (banchan). The most important and well-known is kimchi, of which there are 100+ varieties, but there are also hundreds of other types of side dishes from stewed crab to egg custard.
  • 15 Essential Korean Ingredients

    koreanfood.guide@about.com
    30 Jul 2014 | 4:10 am
    This is a short list of the 15 most important things you need in a well-stocked Korean pantry. You can make a huge variety of Korean dishes using these ingredients, and having most or all of these things on hand in your kitchen will make cooking and meal planning easier.
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    About.com Korean Food: Most Popular Articles

  • The Best Korean Savory Soups

    30 Jul 2014 | 5:14 am
    Soup is an integral part of Korean cuisine and can be served and eaten at every meal of the day. They can enjoyed as the main course, a side dish, a post-barbecue tummy soother, or even a snack. If I could choose my last meal on earth, it would definitely include a Korean soup or a stew.
  • Recipe for Korean Kaenip Kimchi - Seasoned...

    30 Jul 2014 | 5:14 am
    Kaenip kimchi is one of my favorite summertime side dishes since we always grew kaenip in our garden at home. Kkaenip (kkaennip, Korean perilla leaves) translates from the Korean as “sesame leaf” but it’s actually a misnomer because it is not related to the sesame plant. This kaenip kimchi recipe is easy, ready to eat in a few hours, and perks up any Korean meal.
  • How to Make Stir Fried Korean Noodles

    30 Jul 2014 | 5:14 am
    Japchae (or 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.
  • Roasted Rice Tea Recipe (Sungyung)

    30 Jul 2014 | 5:14 am
    A popular Korean grain. Korean Food.
  • How to Make a Savory Korean Scallion Pancake...

    30 Jul 2014 | 5:14 am
    Want to learn how to make scallion pancakes? This Korean scallion pancake recipe (pa jeon, pa jun) is easy to make and is always a big crowd-pleaser.
 
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    KeropokMan: Singapura Makan

  • Pickat SG - Social Food Recommendation App

    Keropok Man
    29 Jul 2014 | 2:23 am
    I am always asked questions about what to eat, where are the deals, how's the food, etc...I don't have the answer all the time. I have a few apps on my mobile phone that I ask various people to go download and use it. Some apps just don't survive because food places open and close so quickly. Those who keep updating their apps and offerings will survive.Of the various apps, SK Planet's PickatSG is quite unique. It certainly has evolved quite a bit since I first downloaded it. Here's a quick review for the Pickat SG app. It has evolved from the original Korean version and it's proving itself…
  • The Oyster Festival @ Greenwood Fish Market and Bistro

    Keropok Man
    9 Jul 2014 | 8:03 am
    Are you an oyster lover?If you are, you probably have heard of Greenwood Fish Market. It's where you can get the freshest and most variety of oysters and at almost wholesale prices. It's not too late to find out if you don't know about this place. This has been the secret hide out for those who live along Bukit Timah and Dunearn Roads.From 23 June to 27 July 2014, they are having their Oyster Festival. This is their third year organising it and the season is just right because the seas are still cold in the northern hemisphere. Cold water is where you can harvest good oysters. At the same…
  • Café Fest @ The Waterfront Promenade, 6 - 7 September 2014. (Win a pair of Cafe Fest pass too!)

    Keropok Man
    26 Jun 2014 | 8:30 am
    If you are a café hopper and always wished the cafés were all located nearer so that you can save on traveling time.  On 6 and 7 September 2014, you will be able to cafe hop 12 homegrown cafes at the same venue! For these 2 days, you don't need to travel from East to West of Singapore to drink all the caffeine you need!Before I go on and on.. here's the pictorial summary of the whole event, courtesy of the organisers.If you are wondering and want to know what cafes will be there, here's some of it: OZ Specialty Cafe, Jimmy Monkey, I am, Maison Ikkoku, Cake Love, and Toby’s Estate to…
  • 30 cents delicacies for 81 guests at new The Clifford Pier, The Fullerton Bay Hotel.

    Keropok Man
    23 May 2014 | 12:34 am
    This would be rather interesting to some of you who might be working or happen to be at The Fullerton Bay Hotel area on 3 June 2014 (Tuesday).The Clifford Pier, a restaurant that just recently opened at The Fullerton Bay Hotel will be offering a selection of Singaporean delicacies at 30 cents each to the first 81 guests who dine in from 11.30 am to 2.30 pm. (Photo courtesy of The Clifford Pier)It's the 81st anniversary of the Clifford Pier and the restaurant is located at where their pier is. Looking at the photo above, it's totally different from what it used to be in the 1930s! Maybe some…
  • Save $ by using 'Buy One Get One Free' coupons with The Entertainer.

    Keropok Man
    21 May 2014 | 11:48 pm
    It's a big yellow smiley! What's that? That is the logo for The Entertainer app.(I wonder why they choose that as the icon, but it's probably because it will bring a smile to your face too.)This post is here because it's an offer that The Entertainer has offered to Keropokman.com readers. I use it myself, so I think for the majority of readers in Singapore, it's worth considering. You can try it out for $19 (they just reduced it to $15) and see if it's good for you. Details right at the end.The Entertainer was founded in Dubai in 2001 and you probably know them for their Buy One Get One Free…
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    Ramen Adventures

  • 蕾 (Tsubomi in Oimachi)

    Brian
    28 Jul 2014 | 7:00 am
    I work once or twice a month at a beauty college teaching English to first year students. And let me tell you, after four hours of that kind of work, you build up quite an appetite.Luckily, within a 500 meter radius of the campus, there are dozens of ramen shops.Tsubomi (lit. flower bud) has an odd theme going on. Did you spot it in the photo above?There are some random Evangelion themed signs scattered about, but that is about it for the tribute to one of the greatest anime series of all time.I'll admit, I am into quirky atmosphere, and would have really dug a shop that was over the top…
  • はしづめ (Hashizume in Hiroo)

    Brian
    24 Jul 2014 | 7:00 pm
    I recently slammed a horrible ramen place in Hiroo, one of the wealthier parts of Tokyo. Apparently the foodie community took offense, and I was quickly schooled as to where the better noodles in town are.Schooled indeed. Hashizune is what I expected of a noodle shop in the high-rent side of town. Elegant design (you might think it was a nice sushi-ya at first glance), plenty of extras on the menu, and quality drinks. More on those in a minute.Above is the noodle menu for the day. Shark fin, Hong Kong style paikomen, and the simple steamed chicken with negi oil all looked…
  • 満月 (Mangetsu in Sakata, Yamagata)

    Brian
    21 Jul 2014 | 7:00 am
    The roots of Sakata ramen date back to the end of the Taisho era, sometime in the 1920s. It is a simple story; a Chinese guy's ramen was popular, and spawned a slew of related shops. Fun fact, the original Sakata shop was called 三日軒, and most shops in town show their respect by including the character in their name. More (not much more though) history can be seen in Japanese over at official Sakata site.I was thinking of forgoing a second bowl, but the massive line outside Mangetsu was begging to be waited in.Despite about 15 people ahead of me, the line moved fast. Random sight of…
  • 花鳥風月 (Kachofugetsu in Sakata, Yamagata)

    Brian
    17 Jul 2014 | 7:00 pm
    Ah, obscure ramen towns across Japan, how you tempt me. One such town is Sakata, north of Tokyo in Yamagata Prefecture.Sakata ramen! Let the adventure begin!I've worked up here before. Usually, my company sends us the day before, but for some reason opted for an 8am train up into Yamagata Perfecture via Niigata. Five hours later, and we would only have a couple minutes of free time. Followed by work. Followed by a taxi to the airport and a quick flight home.So I did what any ramen hunter would do . . . stayed up all night and took the 6am train!Ugh. Plans for blissful slumber on the…
  • Tokyo's Best Ramen According to Weekly Playboy Magazine

    Brian
    14 Jul 2014 | 7:00 am
    We (Abram and I, aka ラーメンアメリカ人) cracked out a ranking for our last week with the magazine*. This is in no way definitive, but I think we came up with a pretty solid list that could keep anyone busy for a few months. The lists are grouped in general categories. Click the shop names to be taken to a page, if I've written about it. Most shops are in Tokyo, a couple are far, far away.TOP5 Salt (塩ラーメン)1. 麺や河野2. 牛骨らぁ麺マタドール本店3. 厚木本丸亭4. 饗くろ㐂5. ぜんや(sorry, I haven't gone)TOP5 Miso (味噌ラーメン)1.
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    the ramen blog & other goodies!the ramen blog & other goodies! | the ramen blog & other goodies!

  • web of…ramen!!??

    edjusted
    27 Jul 2014 | 3:19 pm
    Choosing the best ramen can be difficult without having the best database to search. Watch as two researchers, Roijiro and Endo, discover the “Web of Ramen” — the highest quality database covering all varieties of ramens over the past 100 years.There’ll be 3 episodes of this skit to bring attention to the Web Of Science service. Sigh…From Web of Science. Tags: ramen tidbits
  • “ramen street” coming to SF this weekend!

    edjusted
    17 Jul 2014 | 10:09 am
    Ramen Yokocho, the increasingly popular ramen festival, is coming to San Francisco this weekend, 7/19 (Sat) & 7/20 (Sun) from 11:00am-6:pm. It features popular ramen shops from all over, and everything you need to know is below and on their web site.The admission is free, and each bowl of ramen is $8.Be warned, though. If it’s anything like the one in Torrance, be prepared for long lines.via the Bold Italic Tags: bay area ramen, ramen news
  • ICE cup noodle

    edjusted
    8 Jul 2014 | 8:41 pm
    Nissin’s new “Ice” Cup Noodle is just that complicated that it needs the whole deluxe manga office ladies gone nuts routine to properly explain it. Tags: ramen news
  • world cup samurai

    edjusted
    26 Jun 2014 | 9:09 pm
    …because it’s World Cup…because it’s a Cup Noodle commercial…because it’s got a samurai soccer player…because it’s awesome! Tags: ramen tidbits
  • how to eat ramen

    edjusted
    1 Jun 2014 | 11:36 am
    We’ve discussed the “proper” way to eat ramen before, but this…don’t try this at home, kids!via Gizmodo Tags: ramen tidbits
 
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    Filipino Recipes Portal

  • Top 10 Health Benefits of Banana

    Ed Joven
    30 Jul 2014 | 7:56 pm
    Bananas are elongated crescent-shaped edible fruit with a soft flesh from blossomy plants of the Musa breed. There are lots of banana varieties and the two specific kinds is the “Musa Paradisiacal” known as the banana plantain and the “Musa nana or... [ This is a content summary only. Visit http://www.pinoyrecipe.net for full links, other content, and more! ]
  • Chocolate Meringue Cookies Recipe

    Ed Joven
    28 Jul 2014 | 11:42 pm
    How to cook Chocolate Meringue Cookies Chocolate Meringue Cookies Recipe is an excellent dessert for kids and kids at heart that will surely satisfy the cravings of the sweet tooth in you. These chocolate cookie tastes heavenly which, when you eat... [ This is a content summary only. Visit http://www.pinoyrecipe.net for full links, other content, and more! ]
  • NEO OmniPad A74 7inch Android Tablet Giveaway

    Ed Joven
    26 Jul 2014 | 10:01 pm
    NEO OmniPad A74 7inch Android Tablet Giveaway This giveaway is hosted by PinoyRecipe.net and PingDesserts.com This Giveaway event is OPEN WORLDWIDE and Sponsored by Tech News Philippines   Prize:  1 unit NEO OmniPad A74 7inch Android Tablet or... [ This is a content summary only. Visit http://www.pinoyrecipe.net for full links, other content, and more! ]
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    Monsoon Spice

  • French Macaron Recipe with Salted Caramel and Cardamom Cream Cheese Filling | Guest Post by Nisha of My Kitchen Antics

    16 Jul 2014 | 3:30 am
    Learn how to make French Macarons with Salted Caramel and Cardamom Cream Cheese Filling from Nisha of My Kitchen Antics “There was a mood of magic and frenzy to the room. Crystalline swirls of sugar and flour still lingered in the air like kite tails. And then there was the smell-the smell of hope, the kind of smell that brought people home.” ~ Sarah Addison Allen I am reminded of the
  • And you turned 4!

    4 Jul 2014 | 2:51 am
    Just like that… I blinked my eyes and you turned 4. I ruffled your silky long hair and you turned 4. I kissed the boo-boo on your knees and you turned 4. I gently touched your scraped knees and you turned 4. I wiped the tears rolling down your cheeks and you turned 4. I pressed my nose to your button nose and you turned 4. I tickled your tummy and you turned 4. I smiled at your silly antics
  • Avocado Mint Pesto Recipe | Guest Post by Prerna of Indian Simmer

    12 Jun 2014 | 6:00 am
    Learn how to make Avocado Mint Pesto from Prerna of Indian Simmer “The most talented people are always the nicest.” ― James Caan That really holds true for a very talented and gorgeous Prerna behind equally gorgeous blog Indian Simmer. As her food simmers on a stove, she takes you on a beautiful food journey with stunning food photographs and heart-warming anecdotes. Through her lens she
  • Savory Multi Millet Pancakes with Garlic-Herb Cheese Spread Recipe | Guest Post by Sanjeeta of Lite Bite

    29 May 2014 | 1:23 am
    Learn how to make Savory Multi Millet Pancakes with Garlic-Herb Cheese Spread Recipe from Sanjeeta of Lite Bite Cheerfulness is the best promoter of health and is as friendly to the mind as to the body. ~ Joseph Addison And there is someone who spreads her cheerful personality through her innovative recipes, interesting anecdotes, and beautiful photographs and she is our one woman wonder
  • KaaTu Mavina Hannina Saaru/Gojju Recipe | Wild Mango Soup from Udupi-Mangalore

    21 May 2014 | 1:52 am
    Learn how to make KaaTu Mavina Hannina Saaru/Gojju ~ Sweet, spicy and tangy wild mango soup/curry from Udupi-Mangalore A big hello from India! :) It’s been 3 weeks since we landed here and the life has been, well, little chaotic trying to do hundred and one things at once! We have been struggling to come up with the fact that this is not our annual month long holiday with our loved ones and
 
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    Yummy O Yummy

  • Semiya / Vermicelli Pulao

    Maya Akhil
    31 Jul 2014 | 1:07 am
    Ingredients (Serves 2) 1. Vermicelli – 1 cup 2. Ghee – 1 tsp + 1 tbsp 3. Cashews – 2 tbsp     Raisins- 2 tbsp 4. Whole spices – Cardamom – 2, cloves – 4, cinnamon stick-1/2inch, fennel seeds – 1 pinch, cumin seeds – 1 pinch, bay leaf – 1 5. Ginger- 1/2 inch, roughly chopped     Garlic – 3 small cloves, roughly chopped     Green chilies- 2, roughly chopped 6. Onion – 1/2 cup, chopped 7. Turmeric powder – 1/4 tsp     Kashmiri chilly powder – 1/2 tsp     Garam masala powder – 1/4 tsp 8.
  • French Toast

    Maya Akhil
    29 Jul 2014 | 12:25 pm
    Ingredients 1. Day-old bread (challah, brioche etc) – Around 5 slices, 1/2- 3/4 inch thick (Please don’t use fresh bread. You can also use regular whole wheat / white bread but challah, brioche or cinnamon-raisin bread works best for French toast) 2. Eggs – 3     Whole milk – 3/4 cup (You can replace it with heavy cream)     Sugar – 2 -  2.5 tbsp     Vanilla extract – 1/2 – 3/4 tsp     Cinnamon powder – 1/4 – 1/2 tsp     Salt –  tiny pinch 3. Butter – 2 – 3 tbsp 4. Maple syrup, whipped…
  • Gosht ka Salan / Mutton Curry

    Maya Akhil
    27 Jul 2014 | 7:41 pm
    Gosht ka Salan is nothing but mutton curry. I followed my neighbor Zahera’s recipe and exactly duplicated it. I made this few days back for dinner with few friends and we all just loved it. I made Zahera taste-check it and got her approval too!  Its easy to make and goes well with naan/ chapathis/pulav/plain rice etc. The pictures does no justice to the curry, I know. The day lacked sunlight and I was in a hurry. But the curry tastes just like a restaurant made one with all the right flavors in its proper place. Other than the browning of onions, the recipe is not time consuming.
  • Haleem – Ramadan Special

    Maya Akhil
    25 Jul 2014 | 11:12 pm
    Ingredients(Serves 6 – 7) 1. Beef / mutton – 200 gm, cut into very small cubes 2. Oil – 3 tbsp 3. Onion – 1.5 cup, thinly sliced 4. Ginger-garlic paste – 1 tsp heaped      Chilly powder – 1 tsp      Coriander powder – 1.5 tsp     Ground masala powder (Recipe below) 5. Water – Around 6 – 7 cups 6. Cracked wheat – 1/4 cup     Chana dal – 1/4 cup     Masoor dal – 1.5 tbsp     Basmati rice – 1.5 tbsp     Urad dal – 1.5 tbsp 8.Oats – 1/4 cup…
  • Chana Chaat

    Maya Akhil
    24 Jul 2014 | 9:56 pm
    Ingredients (Serves 5 – 6) White chana – 1 cup (Soak white chana in enough water overnight and pressure-cook for 1- 2 whistles or until soft and done. Drain excess water and set aside to cool.) Potato – 1 small, boiled, cooled and cut into very small cubes Onion – 1/2 cup, finely chopped Tomato – 1 medium-small, seeds and pulp removed and finely chopped Roasted chilly and cumin powder – Around 1/2 tsp(Recipe below) Chat masala powder – Around 1/4 – 1/2 tsp or to taste Kala namak / black salt – To taste Cilantro – 1/4 cup, finely chopped Lemon juice – 1 –…
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    Lazy To Cook......Loves To Eat !!!

  • Kobichi Bhaji | Cabbage Vegetable

    Pooja S
    25 Jul 2014 | 3:26 am
    Kobichi Bhaji or Cabbage Vegetable  is very simple recipe and generally meant for lunch box vegetable in school days. One of the simple vegetable to cook and tasty at the same time. When I started to learn cooking, I was making lot of mistakes in Kobichi Bhaji like it used to get burn, cabbage is very old, salt is more in Bhaji and many more. But now , as I am practicing for long time, it is
  • Basic Sponge Cake -With Cherries and Cashew Nuts

    Pooja S
    3 Jul 2014 | 12:44 am
    I have already made Basic sponge cake, But my son keeps asking for more cakes. So I have to be very innovative and make different cakes for his snack and lunch boxes. So, this time I made Basic Sponge Cake with Cherry and Cashew Nuts and it turned out very nice.     My Son usually don't eat cashews and I have to put them in the Rice dish or make cashew powder and put into his porridge. But
  • Kadi Patta Chutney | Curry Leaves Chutney

    Pooja S
    2 Jul 2014 | 11:32 pm
    Curry Leaves are meant for only Tadka or Tempering, this is what I think. But during Surfing on Internet, I came across chutney recipes and I found Curry Leaves chutney. But still I didn't give a thought to make it.     But, next Sunday My Lazy Kitchen didn't have coriander leaves to make chutney with Dosa's. Being very Lazy, we did not go out to buy coriander .We were finding substitute
  • Maharashtrian Masale Bhat

    Pooja S
    16 Jun 2014 | 10:41 pm
    How to Make 'Masale Bhat'?   Masale Bhat is very special Rice Dish in Maharashtra. This Masale Bhat is specially made in Marriages and many of the Marathi functions. This is very special rice dish with lots of masala and peanuts. Peanuts is special ingredient in this recipe.This is very Simple Rice Dish but a very tasty one.     Peanuts is another ingredient ,after coconut, in
  • Mango Lassi

    Pooja S
    11 Jun 2014 | 2:47 am
    How To Make Mango Lassi?    Cold ,chilled and healthy drinks are like treat in hot summer days. Summer days in April-May are very hottest, but these days also give fun in playing watersports , enjoying holidays , going to Granny's place, non-stop playing with friends in park and specially no studies. And what about Afternoons? Yeah, Afternoon are for having some cold drinks. These times
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    Information About China, China Travel tips blog-Yzenith

  • How long did it take to build the Great Wall of China?

    Amy & Yan
    19 Jul 2014 | 9:23 pm
    How long did it take to build the Great Wall of China? The Process The Great Wall of China was built over more than two thousand years. Construction on the…The post How long did it take to build the Great Wall of China? appeared first on Information About China, China Travel tips blog-Yzenith .
  • What is the meaning behind the Chinese Moon Festival?

    Amy & Yan
    13 Jul 2014 | 9:02 pm
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