Asian Food

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  • Moo Goo Gai Pan Recipe

    Authentic Chinese Food Recipes Blog
    Amy & Yan
    5 Jan 2015 | 6:50 pm
    Moo Goo Gai Pan Recipe   Moo Goo Gai Pan is a traditional Chinese food introduced by Cantonese. Moo Goo is a Cantonese pronunciation for mushroom (pinyin: mo gu). This Moo Goo Gai Pan recipe is very simple. Starch will make sauce a little bit thick, and the seasoning process will make chicken soft and tasty. I […]Moo Goo Gai Pan Recipe is a post from: Yzenith.comBe a contributor|Link to Yzenith
  • Giveaway: Cavaliere-Euro SV218D Wall Mount Range Hood

    Steamy Kitchen: recipes and cooking
    steamykitchen
    25 Feb 2015 | 10:47 am
    Are giveaways running or loading slowly for you? Some users have reported success with clearing their browser cache and reloading the pages. ABOUT THE CAVALIERE SV218D WALL MOUNT RANGE HOOD: What makes the kitchen range hood so important? The range hood is essential for ventilating byproducts of cooking in an enclosed space. Otherwise, the kitchen and the cabinetry surrounding the cooking surface fills with grease, smoke, heat and odors during cooking. Also, the grease can build up and make the kitchen harder to clean. This can also damage cabinetry! To avoid this, be sure to turn on the…
  • An Avocado & Grapefruit Salad

    Market Manila
    Marketman
    2 Mar 2015 | 11:02 pm
    I saw a similar recipe to this in a vegetable cookbook a while back and kept it in the back of my mind until I had the ingredients readily available.
  • Fried fish steaks with pesto served with tomato and salted eggs

    CASA Veneracion
    Connie Veneracion
    2 Mar 2015 | 10:45 pm
    That day I cooked fried tanigue (Spanish mackerel) with wasabi mayo, I made a second dish that I forgot to write about. This is it. The objective was to make plain fried fish exciting. So, after the fish steaks were fried, I arranged them on a dish with sliced tomatoes and salted eggs. I smothered […]
  • Garlic Shrimp Tortellini

    Rasa Malaysia
    Rasa Malaysia
    2 Mar 2015 | 2:47 pm
    Garlic Shrimp Tortellini - AMAZING tortellini with garlic shrimp. Super easy recipe, takes 20 minutes, so delicious and better than restaurant's. The post Garlic Shrimp Tortellini appeared first on Rasa Malaysia.
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    Steamy Kitchen: recipes and cooking

  • Giveaway: Cavaliere-Euro SV218D Wall Mount Range Hood

    steamykitchen
    25 Feb 2015 | 10:47 am
    Are giveaways running or loading slowly for you? Some users have reported success with clearing their browser cache and reloading the pages. ABOUT THE CAVALIERE SV218D WALL MOUNT RANGE HOOD: What makes the kitchen range hood so important? The range hood is essential for ventilating byproducts of cooking in an enclosed space. Otherwise, the kitchen and the cabinetry surrounding the cooking surface fills with grease, smoke, heat and odors during cooking. Also, the grease can build up and make the kitchen harder to clean. This can also damage cabinetry! To avoid this, be sure to turn on the…
  • Giveaway: Adobe Creative Cloud Photography Plan Membership

    steamykitchen
    24 Feb 2015 | 4:25 am
    Are giveaways running or loading slowly for you? Some users have reported success with clearing their browser cache and reloading the pages.Two of the most important tools in my business is Adobe Lightroom and Photoshop. We’ve done a tutorial on how we use Lightroom in our everyday workflow. While there are free tools out there to accomplish photo editing, we would not be able to manage the nearly 100,000 photos in our hard drives without Lightroom! Photoshop used to be a tool for professional photographers and creatives, but in the digital age, it’s popularity has evolved into…
  • Giveaway: Oregon Scientific Grill-Right Bluetooth® BBQ Thermometer

    steamykitchen
    24 Feb 2015 | 3:52 am
    Are giveaways running or loading slowly for you? Some users have reported success with clearing their browser cache and reloading the pages. No need to wait by the grill to find out when dinner is ready – this wireless Bluetooth® barbecue thermometer alerts you when the your meal has reached the perfect temperature. Program your choice of eight entrees and choose the desired doneness – and you’re good to grill. We’re often overcooking our grilled foods, especially chicken breast. This very simple to use Oregon Scientific bluetooth-ready thermometer was tested this…
  • Chinese Stir Fried Pea Shoots

    Jaden
    20 Feb 2015 | 9:18 am
    What you’ll learn in this Pea Shoots Recipe: 15 minute recipe with step by step photos how to stir fry pea shoots, Chinese style How to infuse the garlic flavor into the cooking oil How to grow your own healthy pea shoots! What are Pea Shoots? Pea shoots are the baby plants of peas! We grow them like our microgreens, which are so very easy to grow. Here is a post, with step by step photos on how you can grow your own pea shoots at home, even on your windowsill or on your sunny patio. It only takes 2 weeks from seed to lush pea shoots, ready for stir fry. Why do we grow our own…
  • How to Grow Pea Shoots

    Jaden
    20 Feb 2015 | 9:18 am
    What you’ll learn: Step by step, how to grow pea shoots What you MUST do to prevent dangerous contamination Why coconut coir, seedlings pads do not work for pea shoots Recipe for simple pea shoots stir fry We love growing microgreens! They are not only highly nutritious, but also so simple to grow. No garden required. Just a sunny spot anywhere in your house. Of all the microgreens we grow, my favorite has to be pea shoots. I love the delicate, pea-flavored shoots to add to salads, sandwiches, tacos, as a topping for soups — basically anytime I want an extra boost of nutrients.
 
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    Market Manila

  • An Avocado & Grapefruit Salad

    Marketman
    2 Mar 2015 | 11:02 pm
    I saw a similar recipe to this in a vegetable cookbook a while back and kept it in the back of my mind until I had the ingredients readily available.
  • Dinner for the French President…

    Marketman
    2 Mar 2015 | 4:20 pm
    Weren't invited to the state dinner for the French President recently at Malacañan Palace?
  • Sexy Yellows…

    Marketman
    22 Feb 2015 | 3:27 pm
    I was at the Centris market in Quezon City at dawn yesterday and picked up seven stems of "sexy yellows" for just PHP200.
  • Kilawin on Jessica Soho tonight at 745pm!

    Marketman
    22 Feb 2015 | 12:18 am
    Watch Jessica Soho this evening and look out for the segment on kinilaw or kilawin (a story in reaction to the dish demonstrated by Gaita Fores and Myrna Segismundo at Madrid Fusion a few weeks back) -- we helped with a couple of different versions that were shot in Cebu by the seashore and in the restaurant! :)
  • Potato & Chard Curry a la Marketman

    Marketman
    20 Feb 2015 | 5:20 pm
    It was twenty minutes before the roast chicken was supposed to emerge from the oven.
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    CASA Veneracion

  • Fried fish steaks with pesto served with tomato and salted eggs

    Connie Veneracion
    2 Mar 2015 | 10:45 pm
    That day I cooked fried tanigue (Spanish mackerel) with wasabi mayo, I made a second dish that I forgot to write about. This is it. The objective was to make plain fried fish exciting. So, after the fish steaks were fried, I arranged them on a dish with sliced tomatoes and salted eggs. I smothered […]
  • Resveratrol: good, bad or just plain hype?

    Connie Veneracion
    28 Feb 2015 | 11:35 pm
    An article that says ingesting resveratrol may be the equivalent of working out in the gym has gained some 1.8 million shares on various social networks. “A glass of red wine is the equivalent to an hour at the gym, says new study” published on January 15, 2015 in My Daily cites a Science Daily article dated […]
  • Pork and tofu in sweet-salty lemongrass and ginger sauce

    Connie Veneracion
    26 Feb 2015 | 11:18 pm
    It wouldn’t be accurate to classify this dish as a stir fry. There are three methods involved in cooking this pork and tofu in sweet-salty lemongrass and ginger sauce excluding the marinating which technically falls under preparation rather than cooking. But all three cooking methods doesn’t mean it is difficult to cook this dish. On […]
 
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    Rasa Malaysia

  • Garlic Shrimp Tortellini

    Rasa Malaysia
    2 Mar 2015 | 2:47 pm
    Garlic Shrimp Tortellini - AMAZING tortellini with garlic shrimp. Super easy recipe, takes 20 minutes, so delicious and better than restaurant's. The post Garlic Shrimp Tortellini appeared first on Rasa Malaysia.
  • Honey Butter Roasted Carrots

    Rasa Malaysia
    1 Mar 2015 | 6:24 pm
    Honey Butter Roasted Carrots - the most delicious and tender roasted carrots, with honey, butter and garlic. So easy and takes 10 mins to prep. The post Honey Butter Roasted Carrots appeared first on Rasa Malaysia.
  • Chicken with Sauteed Mushroom

    Rasa Malaysia
    26 Feb 2015 | 6:02 pm
    Chicken with Sauteed Mushroom - one-pan chicken with mushroom, all cooked in a pan with wine and chicken broth. So easy, delicious, and budget friendly. The post Chicken with Sauteed Mushroom appeared first on Rasa Malaysia.
  • Baked Coconut Shrimp

    Rasa Malaysia
    24 Feb 2015 | 4:53 pm
    Baked Coconut Shrimp - EASIEST & BEST coconut shrimp with no deep-frying, no oil, no mess!! Bake in oven for 20 mins, delicious, healthy & budget-friendly!! The post Baked Coconut Shrimp appeared first on Rasa Malaysia.
  • Lemon-Garlic Braised Chicken and Potatoes

    Rasa Malaysia
    23 Feb 2015 | 12:28 am
    Lemon-Garlic Chicken and Potatoes - one pot braised chicken with lemon-garlic and potatoes. Serve the whole family but so easy and only one pot to clean!! The post Lemon-Garlic Braised Chicken and Potatoes appeared first on Rasa Malaysia.
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    EatingAsia

  • Please Don't Call It 'Turkish Pizza'

    Robyn
    28 Feb 2015 | 8:15 pm
            At the end of January, on our last day in Istanbul before flying to the USA, we lunched at Kadikoy institution Halil, producer of a quite spectacular lahmacun. Lahmacun, if you don't know it, is basically a wood oven-cooked flatbread with a thin shmear of spicy meat paste.     'Turkish pizza', some call it -- but why? Yes, lahmacun and pizza share a composition of dough with  topping. They are both baked. There the similarity ends.     I understand the desire to make familiar…
  • Happy Year of the Goat

    Robyn
    19 Feb 2015 | 9:28 am
      A bad hair day in Rize, on Turkey's Black Sea coast      Best wishes for a prosperous, happy and healthy Year of the Goat (or Sheep)!     We were not here much during the Year of the Horse -- I count something like 10 posts for 2014. It's not as if we don't have an excuse -- we've spent five of the last 11 months in Turkey collecting recipes, stories and photographs for our forthcoming cookbook. When we've not been in Turkey I've been immersed in recipe development and writing, leaving little time or energy…
  • Fourty-Four Hands. Twelve Hundred Udders.

    Robyn
    1 Dec 2014 | 2:14 am
        We heard it before we saw it, a high-pitched whine originating from somewhere a mile or so up the road. On a cloudless evening Dave and I were driving back to Van after a day exploring back roads to the south of the lake. It was mid-June, the start of yayla season, when villagers take their sheep and goats -- or send them with hired shepherds -- to high pasture. Earlier, descending from a craggy peak where we'd hiked through new grass and skirted clumps of leftover snow we saw signs of a shepherd's camp: upturned milk pails left to dry on the banks of a…
 
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    A Fish Out of Water

  • Moving on

    Amy
    12 Feb 2015 | 5:26 pm
    https://stillafishoutofwater.wordpress.com/
  • Good-bye Summer

    Amy
    16 Sep 2014 | 7:48 pm
    We had an extra-long summer this year, starting in Canada and finishing in Japan. Where I'm from it's considered summer if you can comfortably wear a t-shirt, whereas in Japan summer doesn't really start until the rainy season ends in mid-July. Right when we got back to Japan! Still, it feels like it's gone by too fast and we didn't get to do enough. We spent a lot of time at the splash pool across the street and I ended up getting him some water guns, after vowing to never buy him any kind of gun-like toy. He was chasing around all the other kids though and trying to take…
  • Fifteen Years

    Amy
    14 Sep 2014 | 10:46 pm
    So as of September 3rd we've been married for 15 years. FIFTEEN YEARS! I just cannot look at these pictures and believe it's been that long. It doesn't even seem possible. I've never done a post about our wedding, partly because the pictures are all packed away (yes, they are actual pictures printed on paper, this was 1999 remember). And also because every time I dig them out I end up crying. Back on our 11th anniversary, just a few weeks before Shuma was born, I wanted to post about our wedding so I photographed a bunch of the pictures (we didn't have a scanner at the time) and put them in…
  • Mom

    Amy
    6 Sep 2014 | 1:57 am
    I mentioned in the Canada post back in April that I was feeling sad from an attack of nostalgia, and if you happened to have read that you probably thought as little of it as I did. I often feel sad thinking about the life I left behind to come to Japan, and homesick for my home and family in Canada. On the morning of April 12 it was about as bad as it gets, but after more than 16 years in Japan I am pretty much used to it and didn't place much importance on it. The only reason I managed to write a post at all that morning (I never have both the time and the patience to blog these days)…
  • First Day of School

    Amy
    31 Aug 2014 | 7:07 pm
    Here's Shuma this morning, before his first day of school! Well not really his first day, but it kind of feels like it. He had his first real day way back in April, and attended one week of half days, but then we went to Canada for three months so he missed the rest of the first term. Why we went back to Canada (and why I've been absent for months) is the post I should be writing, but I'm not quite ready for it yet so I'll do a kindergarten post instead. So a little background: the Japanese school year starts in April and runs until March, with vacations during the summer, new…
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    About.com Chinese Food: What's Hot Now

  • Bamboo Shoots

    chinesefood.guide@about.com
    3 Mar 2015 | 3:06 am
    Bamboo Shoots are frequently used in Chinese cooking. Here is a photo of winter bamboo shoots.
  • Chinese Dried Mushrooms

    chinesefood.guide@about.com
    3 Mar 2015 | 3:06 am
    Dried Mushroom image – Chinese dried mushrooms add an earthy flavor to recipes. Page 6.
  • Bitter Melon

    chinesefood.guide@about.com
    3 Mar 2015 | 3:06 am
    Bitter Melon Photo - this popular Chinese vegetable resembles a cucumber with a pockmarked sin. Page 2.
  • Snow Pea Shoots

    chinesefood.guide@about.com
    3 Mar 2015 | 3:06 am
    A photo of snow pea shoots, a popular vegetable in Chinese cooking. Page 18.
  • Chinese Regional Cooking Styles

    chinesefood.guide@about.com
    3 Mar 2015 | 3:06 am
    China has several distinct regional cooking styles. Learn more about China's regional schools of cooking, from spicy Sichuan food to Cantonese dim sum
 
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    ZenKimchi

  • 11 Years… and…

    ZenKimchi
    6 Feb 2015 | 6:12 am
    I woke up at four this morning. TV show. The date “February 6, 2015″ popped up. “I know this is significant for some reason.” It took me a while. Then I realized this was my Koreaversary. 11 years in Korea today. If you’re not an expat, it’s hard to comprehend. Go back to high school lit classes and Huck Finn jumping into the Mississippi. It’s a significant baptismal moment. To any long-term expat, the day one lands in his new country is the day of his rebirth. Emotionally it’s a big deal. How did I spend it this time? I’ve stumbled upon…
  • Promoting Korean Food, Chapter 3: Common Myths About Foreigners

    ZenKimchi
    31 Jan 2015 | 7:21 pm
    A few years ago I was asked to write a small book on promoting Korean food. I finished the manuscript, but it never got published. The publisher ended up going out of business. Here is the old manuscript for your enjoyment, posted in segments. Keep in mind that this was written in late 2010, but some parts are still relevant today. Introduction Chapter 1: Know Your Market Chapter 2: A Clash of Media Cultures Chapter 3: Common Myths About Foreigners Promoting Korean Food Chapter 3 Common Myths About Foreigners An ad appeared on CNN to promote Korea internationally. It was talked about but not…
  • Promoting Korean Food, Chapter 2: A Clash of Media Cultures

    ZenKimchi
    30 Jan 2015 | 8:27 pm
    A few years ago I was asked to write a small book on promoting Korean food. I finished the manuscript, but it never got published. The publisher ended up going out of business. Here is the old manuscript for your enjoyment, posted in segments. Keep in mind that this was written in late 2010, but some parts are still relevant today. Introduction Chapter 1: Know Your Market Chapter 2: A Clash of Media Cultures Chapter 3: Common Myths About Foreigners   Promoting Korean Food Chapter 2 A Clash of Media Cultures “Getting it right is doing it the right way—global standards, not local short…
  • Promoting Korean Food, Chapter 1: Know Your Market

    ZenKimchi
    29 Jan 2015 | 6:45 pm
    A few years ago I was asked to write a small book on promoting Korean food. I finished the manuscript, but it never got published. The publisher ended up going out of business. Here is the old manuscript for your enjoyment, posted in segments. Keep in mind that this was written in late 2010, but some parts are still relevant today. Introduction Chapter 1: Know Your Market Chapter 2: A Clash of Media Cultures Chapter 3: Common Myths About Foreigners       Promoting Korean Food Chapter 1 Know Your Market A few years ago I was brought in as a consultant for a new restaurant…
  • Promoting Korean Food, Intro: I’m Your Market

    ZenKimchi
    28 Jan 2015 | 10:08 pm
    A few years ago I was asked to write a small book on promoting Korean food. I finished the manuscript, but it never got published. The publisher ended up going out of business. Here is the old manuscript for your enjoyment, posted in segments. Keep in mind that this was written in late 2010, but some parts are still relevant today. Introduction Chapter 1: Know Your Market Chapter 2: A Clash of Media Cultures Chapter 3: Common Myths About Foreigners     Promoting Korean Food Introduction I’m Your Market Journalists sometimes call me an expert on Korean food. It’s embarrassing…
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    Austin Bush Photography

  • Ancient Roots and Culinary Crossroads

    admin
    27 Feb 2015 | 4:11 am
    Being generally food-obsessed, and in the course of travelling to new places, I’ve often wished for one thing: to encounter some sort of introduction to the local cuisine, something that goes beyond the cursory descriptions found in your average guidebook or Wikipedia entry. Ideally something with pretty photos and perhaps a bit of interactivity. Something that puts the cuisine in context, touches on the culture and history, and highlights a few must-eat dishes. With the kind support of Chiang Mai’s Tamarind Village, I’ve been lucky enough put together my fantasy…
  • A birthday in Mae Hong Son

    admin
    19 Jan 2015 | 9:02 pm
    “We don’t know what day she was born — they didn’t keep track of that stuff back then.” This about Khun Yay — “Grandma” — the mother of my landlord in Mae Hong Son. What is known is that “back then” was 90 years ago, so at some point, somebody chose December 31st, New Year’s Eve, to be Khun Yay’s birthday. An excellent choice, as come this time of year in Mae Hong Son, the sky is inevitably blue and the weather is cool: perfect conditions for a celebration. I’ve mentioned Khun Yay before. Born in Ayuthaya, she…
  • Lim Yuu Hong/ลิ้มหยูฮง

    admin
    3 Nov 2014 | 5:23 pm
    It’s no secret that the Thais love noodles. Noodles are some of the most ubiquitous dishes in the country, available on nearly every street corner and in just about every restaurant. And it’s easy to understand why people love them: they’re cheap, satisfying, customisable, and come in a huge variety of shapes and forms, and from a variety of culinary and cultural influences. Yet despite all this, I have to admit that I’ve never been crazy about Thai noodles. I’m a rice man. I’ll almost always opt for a plate over a bowl. And being a fan of savoury, salty,…
  • Friday prayer at Haroon Mosque

    admin
    12 Sep 2014 | 1:18 am
    The area surrounding Bangkok’s Haroon Mosque is one of the city’s largest and most traditional Muslim enclaves. The original mosque, a wooden structure, was built back in 1828, but was subsequently torn down, with some of the original wood used in the construction of the current building: Over the decades, a neighbourhood grew around the mosque, one that today is almost exclusively Muslim, densely populated and relatively poor. It’s a pretty sleepy place until Friday prayer, an event that draws local and international Muslims, beggars taking advantage of mosque-goers’…
  • Jiw/จิ๋ว

    admin
    6 Sep 2014 | 9:43 pm
    For Muslim food in Bangkok, one of the best areas is lower Th Charoen Krung. Formerly Bangkok’s foreign enclave, today the European-run shipping offices and the Portuguese Catholic community that used to border the Chao Phraya River are long gone. But much of the area’s Muslim community remains, including — thankfully for us — its food. Other parts of Bangkok may have a higher volume of restaurants serving Thai-Muslim dishes, but none can claim this much history. Some restaurants along this stretch of Th Charoen Krung (formerly known as “New Road”), such as…
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    The Asian Grandmothers Cookbook

  • Korean Stir-Fried Glass Noodles (Japchae)

    Pat
    13 Feb 2015 | 6:41 am
    I heart noodles. Ramen. Chow mein. Pancit. And especially my mom’s mie goreng (Indonesian fried noodles). But today, I’d like to give a shout-out to a lesser known noodle dish—japchae. A classic Korean dish, you’ll find japchae on the menu at just about any Korean restaurant in the U.S. If you’re lucky enough to be invited […]
  • Recipe Round-Up

    Pat
    6 Jan 2015 | 6:39 am
    Happy New Year dear readers! May you have a happy and prosperous 2015! For those who haven’t already visited my new blog at the Smithsonian Asian Pacific American Center’s Web site, here are some highlights: 1. Lucky New Year Black-Eyed Peas in Sweet Shoyu   2. Matcha Green Tea Cookies   3. How to Host a Kimchi Making Party […]
  • Piña Colada Kulfi Pops

    Pat
    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
    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
    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 […]
 
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    Lily's Wai Sek Hong

  • GONG XI FA CAI/HAPPY CHINESE NEW YEAR

    18 Feb 2015 | 7:27 am
    GONG XI FA CAI/HAPPY CHINESE NEW
  • Homemade Mushroom Powder

    17 Jan 2015 | 3:00 pm
    I am always learning new things and if i discover an ingredient or technique which is inexpensive, i would try is out. If it is a good thing, i will certainly share it with all my readers. It has been a rage in the food world a while ago and still is, an important item in the pantry.......To read further and to know how, click HERE
  • Homemade Pickled Mustard Greens aka Kiam Chye/Hum Choy

    27 Oct 2014 | 6:11 pm
    i have been pickling my own kiam chai/hum choy and it has been very satifying as the taste can be adjusted to your own liking.  I am sharing my experience and hope that all who are far away from home and good freshly pickled kiam chai/hum choy is not available............. To continue to read and find out how to make these click HERE
  • PRIVACY POLICY

    24 Oct 2014 | 5:47 pm
    This Privacy Policy governs the manner in which lily's wai sek hong collects, uses, maintains and discloses information collected from users (each, a "User") of the http://lilyng2000.blogspot.com/ website ("Site"). This privacy policy applies to the Site and all products and services offered by lily's wai sek hong.Personal identification informationWe may collect personal identification information from Users in a variety of ways in connection with activities, services, features or resources we make available on our Site.. Users may visit our Site anonymously. We will collect personal…
  • Nutella Flower Bread

    13 Sep 2014 | 9:33 am
    There are several Youtube videos making this bread and all of them are pretty good but i find that Steve's Kitchen is clear and his instruction is easy to follow. I have changed the bread recipe and used a bread machine to make the dough.  The result is a lovely googy sweet bread which is too pretty to break up and devout, but who can resist, the fragrance perfumed the whole house.For instructions on how to, click HERE
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    Hong Kong Food Blog

  • Family Annual Dinner 2015

    Anna
    11 Feb 2015 | 6:02 am
    Chinese New Year is approaching. Year-end Family gathering dinner is a big event to Chinese. I made some money in the stock market recently, so I decided to treat my family a nice dinner. Although we all love seafood, but our menu is kind of a semi seafood one.  The restaurant offers set menu for 12, but we had 20 people, so we decided to order for two tables of 10.  Restaurant then agreed to shrink the dishes down to fit 10 persons and cut the price accordingly. Unlike the usual starter of a roast pig, we had five mini dishes to kick start the dinner - roast pork,…
  • Dim Sum Lunch Set Special

    Anna
    31 Dec 2014 | 1:10 am
    This menu is designed for those who want to eat a wider selection of foods however don't have many people eating together.  The good thing about this menu is all inclusive.  This means the money you pay includes tea and service charge.  It's good for budget control but you need to have a minimum of 2 people eating together.Snacks - choose one among 4Dim sum - choose three among 12 (I think)Vegetable - choose one between 2Fried noodle/rice - choose one among 4 (I think)So we have a total of 6 dishes, consisting of a little of everything.Here are our choices of today.Snack:…
  • Set Lunch at Coyote Bar and Grill

    Anna
    29 Dec 2014 | 1:21 am
    The bars and bristols situated harmoniously in Wanchai among the residential and commercial buildings.  I live in this area and today I have a day off, so I decided to hop into one of these bars for a lunch.  In fact these bars are full of people at night time for football shows but in day time, they are just like any other ordinary restaurant offering set lunches for the white collars.As far as I notice, their menus rotate almost everyday.  Yesterday I saw Cotoye had a paella set which I wanted to try, but today they switch to another menu.  Anyway, with the money I pay,…
  • Huaiyang Cuisine in Hong Kong

    Anna
    18 Sep 2014 | 5:46 am
    Just found a brand new Huaiyang restaurant in Hong and tried it out. It was a combination of delicacy and yummy food.Dinner at Empire City HuaiyangIf you're not too hungry, but have a lot of time and money to spend, this is an ideal place.  Dishes were delicately presented, in relatively small portion however extremely long delivery time.  Going through their menu, the dishes are quite mild, I mean not too spicy, very close to the taste of Hong Kong Cantonese.Sliced Mushroom (HK$75) 蔬衣麻菇 These two starters took only 5 minutes to get onto our table.  But…
  • Mid Autumn Festival - Hong Kong 2014

    Anna
    9 Sep 2014 | 4:56 am
    I have a day off today as it is the day after Mid Autumn Festival. In tradition, Chinese celebrate the festival in three phases - Welcoming the Moon (August 14th), Admiring the Moon (August 15th) and Chasing the Moon (August 16th).We used to have holiday on the Festival day, ie. 15th, but somehow the former colonial government said people admire the moon at night, they can still work in the day.  However people sleep late after admiring the moon, the following day became a holiday. And this has been practicing after the handover through now.The Mid Autumn Festival is all about the moon,…
 
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    Viet World Kitchen

  • Tea-Smoked Chicken Recipe

    Andrea Nguyen
    2 Mar 2015 | 8:42 pm
    I have patience for many kinds of elaborate cooking but smoking meats on a grill for hours is not one of them. I enjoy the Chinese approach of tea smoking because it’s easy, fun and fast. I've tea-smoked pressed tofu (see Asian Tofu for my recipe) and most recently, I tea-smoked a chicken for a Lunar New Year dinner with friends. You can spread the process out over the course of days and impress guests. In fact, my friends Mike and Jennifer thought that I’d done it all outside in our grill. Nope, I just used a wok and the smoking took about 30 minutes. Such brilliant Chinese cooking.
  • Gluten-free Soy Sauce and Tamari Tasting

    Andrea Nguyen
    26 Feb 2015 | 6:38 am
    A number of years ago, I asked my friend and legendary Japanese food expert Elizabeth Andoh about tamari. Is it gluten-free? She looked at me and in a thoughtful, slow manner said, “Not necessarily. It could be but not always is.” In her book, Washoku, Elizabeth explains that tamari is the super dark and intense soy sauce that’s often accumulated at the bottom of large vats of soy sauce. It’s typically used for sashimi. In America, what’s often labeled as tamari often contains little or no wheat but that is not what defines tamari. So, that explains why when you go to market to buy…
  • Panfried Banh Chung Vietnamese Tet Rice Cake (Banh Chung Chien) Recipe

    Andrea Nguyen
    22 Feb 2015 | 4:28 pm
    One of the great benefits of celebrating the Lunar New Year is all the food that’s around the house. I made six banh chung, Vietnamese Tet sticky rice cakes last week. Several went into the freezer. One was gifted to my friend Mike who made the wooden banh chung mold for me. My husband and I ate the others over the span of a week. When banh chung is firm from refrigeration, I reboil it to a soft warmth – just like when it came out of the pot and was allowed to cool for a couple of hours. Before eating, I the banh chung with string into wedges, the shape that allows each portion to have a…
  • Chinese New Year Dumpling Party Tips

    Andrea Nguyen
    18 Feb 2015 | 6:35 am
    Get ready for the Year of the Goat! It starts tomorrow, Thursday, February 19 – the first day of the Lunar New Year. For Asian people who celebrate it, it’s like all the major western holidays rolled into one. People get giddy, nostalgic, sentimental. It’s also when people actually get to take time off from work. You don’t have to be of Asian ancestry to celebrate Lunar New Year. Just get into the spirit of renewal, relaxation and rebooting. Get a few friends together for a Chinese dumpling-centric celebration. Here’s a quick low-down and some tips to help take the edge off. When:…
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    Appetite for China

  • Eating Chinese New Year Desserts with The Sporkful

    Diana Kuan
    18 Feb 2015 | 11:05 pm
    Happy Chinese New Year! Unlike years past when I've gone home to Boston, I'll be ringing in the Year of the Sheep (or is it ram, or goat?) here in New York. For most of next couple weeks I will be teaching and catering dinner parties and fitting in a dim sum outing here and there. But last week, I started the eating part a bit early at the WNYC offices in Tribeca with Dan Pashman, host of The Sporkful, in a mini-collaboration project. For this week's episode (which includes some great soundbites from Eddie Huang about Fresh off the Boat) and the Notorious MSG) Dan also tries a…
  • Chinese Barbecue Spareribs

    Diana Kuan
    25 Nov 2014 | 5:45 pm
    Happy Thanksgiving week!It's been a while since I've posted, I know. Growing a design business and teaching on the side have both consumed most of my time this year, and unfortunately lately blogging has fallen by the wayside. My resolution for 2015 will be to blog more regularly again, but until then, I will try my best to update at least once in a while with more recipes and other content. Today I want to share with you an oldie but goodie, a recipe from my cookbook that has also been one of the most popular at The Brooklyn Kitchen, one of the cooking schools in NY where I…
  • 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…
 
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    House of Annie

  • Happy Chinese New Year 2015

    Nate
    21 Feb 2015 | 11:58 pm
    Gong Xi Fa Cai! Happy Chinese New Year!Two years since moving back to the US, we are back in Malaysia to visit during Chinese New Year. It is good to be back!We have soooo been looking forward to this trip! We have missed all our family and friends here. In addition, we have missed all the great food that Malaysia has to offer.The first thing we ate at our reunion dinner? Yee Sang.Yee Sang Ready to Toss What is Yee Sang?Yee Sang, written 鱼生 in Chinese, literally means “raw fish”. It was a dish traditionally eaten by Cantonese fishermen on the 7th day of the Lunar New Year. The…
  • Merry Christmas 2014

    Nate
    24 Dec 2014 | 11:59 pm
    The true light that gives light to everyone was coming into the world. He was in the world, and though the world was made through him, the world did not recognize him. He came to that which was his own, but his own did not receive him. Yet to all who did receive him, to those who believed in his name, he gave the right to become children of God— children born not of natural descent, nor of human decision or a husband’s will, but born of God.The Word became flesh and made his dwelling among us. We have seen his glory, the glory of the one and only Son, who came from the Father, full…
  • Hawaiian-Style Chex Mix

    Annie
    18 Dec 2014 | 11:56 pm
    Hawaiian-Style Chex MixOne of the first Christmases I spent in Hawaii, I remember my pastor’s wife, Aunty Terumi, giving me a bag of Hawaiian-style Chex Mix in a Ziploc bag. I thought it was just some cereal mixed together and didn’t really understand why it would be a special treat. But I was told I was very fortunate to be a recipient of Aunty Terumi’s Chex mix. She was renowned for her party Chex mix. As soon as I took a bite, I understood the fuss.It was spectacular.The combination of Chex cereal, honeycomb cereal, pretzels, nuts and Japanese rice crackers (arare) tossed with…
  • U-Pick Cherries at Nunn Better Farms in Brentwood

    Nate
    23 May 2014 | 10:53 pm
    We take a short trip out of town to go pick our own cherries at Nunn Better Farms in Brentwood. Here’s what we found:Cherries Waiting to Be PickedMum’s visit with us is almost over, and we were thinking of taking her out of town for a short family trip. She didn’t want to go too far, so Disneyland was out of the question. Then, Esther suggested going cherry picking because her teacher was talking about it in school.We love to eat fresh cherries, but cherry season in California is pretty short. It seems like as soon as you see them start showing up in the farmer’s market in early May,…
  • 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…
 
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    Joy's Thai Food Recipe Blog and Training for Beginners

  • Spider Web Sandwich!

    Joy B
    22 Feb 2015 | 12:11 am
    No! it is not made of spider webs or my husband’s white hair!!!! (Dear Vern, my beloved husband, I am just kidding here) hehe. It is my midnight meal tonight and the sandwich filling is dried shredded pork. I really love writing about Thai food. There’s so many cultural related thing, like this sandwich. I […] The post Spider Web Sandwich! appeared first on Joy's Thai Food Recipe Blog and Training for Beginners.
  • Grandma Surprises Us with Spicy Thai Red Ant Egg Soup!

    Joy B
    14 Feb 2015 | 2:14 am
    It was an amazing dinner two nights ago. We thought we were going out to eat because grandma didn’t give us forewarning, but, she had secretly made one of our Thai favorites – Spicy Red Ant Egg Soup! We sat all sat down, and with the exception of our little girl, Mali, dove in and […] The post Grandma Surprises Us with Spicy Thai Red Ant Egg Soup! appeared first on Joy's Thai Food Recipe Blog and Training for Beginners.
  • Thai Fruit – Dragonfruit!

    Joy B
    13 Feb 2015 | 11:21 pm
    In my family we eat a lot of Thai fruit. One of our favorite is the dragon fruit, also called pitaya. The exact name is, Hylocereus polyrhizus. My husband Vern eats the most of any of us. If we go to the store and find some good ones that are ripe, he will buy two […] The post Thai Fruit – Dragonfruit! appeared first on Joy's Thai Food Recipe Blog and Training for Beginners.
  • Authentic Thai Cuisine – What Is It?

    Joy B
    13 Feb 2015 | 2:06 am
    Does Joy Cook Authentic Thai Cuisine? There has been a debate raging about what authentic Thai cuisine is, for years. Apparently it’s a big topic that most people that blog outside Thailand get all worked up about. I just read an article by SheSimmers about this and thought I would weigh in. Joy grew up […] The post Authentic Thai Cuisine – What Is It? appeared first on Joy's Thai Food Recipe Blog and Training for Beginners.
  • Our Daughter Sees Grandma for the First Time – Video

    Joy B
    12 Feb 2015 | 1:58 am
    This video makes me cry so much every time I see it. Our daughter was 4 years old when she first saw Grandma – my husband’s mom from the USA. She loved her so much already because we told her so much about her grandma! She came to see Mali at our home in Thailand. […] The post Our Daughter Sees Grandma for the First Time – Video appeared first on Joy's Thai Food Recipe Blog and Training for Beginners.
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    About.com Korean Food: What's Hot Now

  • Korean Stuffed Cucumber Kimchi (Oi Sobaegi)

    koreanfood.guide@about.com
    3 Mar 2015 | 3:14 am
    It's hard to keep this stuffed cucumber kimchi (or kimchee) on the table or in the fridge, because it's so popular with Koreans of all ages. Full of snap, crackle, and layers of flavor, oi sobaegi can also be eaten the day you make it.
  • How to Make Soy Milk

    koreanfood.guide@about.com
    3 Mar 2015 | 3:14 am
    An easy way to make soy milk at home, where you can control the texture and sweetness.
  • Korean Pickled Garlic (Manul Changachi) Recipe

    koreanfood.guide@about.com
    3 Mar 2015 | 3:14 am
    Manul Changachi (Korean pickled garlic) is crunchy, salty, and a little bit spicy. It's not the flashiest banchan (side dish), but it can get addictive. I like garlic in almost any form, but if you are new to popping whole cloves of garlic in your mouth, then it's best to start with the youngest garlic cloves for pickling.
  • Korean Stuffed Chicken Soup with Ginseng (Sam...

    koreanfood.guide@about.com
    3 Mar 2015 | 3:14 am
    Korean Stuffed Chicken Soup with ginseng (Sam Gae Tang) is a delicious, fragrant soup that is surprisingly easy to make. Small whole chickens or Cornish hens are stuffed with sticky rice, garlic and chestnuts and then simmered with ginseng, ginger, and garlic.
  • Korean Short Rib Soup with Glass Noodles (Galbi...

    koreanfood.guide@about.com
    3 Mar 2015 | 3:14 am
    Galbitang is a rich but delicate soup made from short ribs, Korean radish, and glass noodles. Some people like to add some chili seasoning after cooking to give it a little kick, but I prefer it plain with rice and banchan.
 
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    About.com Korean Food: Most Popular Articles

  • Korean Anchovy Stock Recipe

    3 Mar 2015 | 4:40 am
    This fish-based broth is the traditional base for Korean soups and stews. Although meat broth has become more popular in recent years, this anchovy soup stock is still a staple in Korean cooking. It doesn't have a strong fish odor, but adds a deep and savory element when used in cooking Korean soups and stews.
  • Broiled Mackerel (Godenguh Gui)

    3 Mar 2015 | 4:40 am
    Koreans love broiled fish that is either cooked whole or sliced in half and cooked until the skin is crisp and sizzling. Broiling is an easy and mess-free way to make almost any type of fish, and a side dish portion is easily done in the toaster oven on the broil setting. I usually ask the people at the fish counter to remove the spine, head, and tail so that I'm left with two halves of the mackerel with the skin on.
  • How to Make a Savory Korean Scallion Pancake...

    3 Mar 2015 | 4:40 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.
  • Korean Food in Kuala Lumpur, Malaysia

    3 Mar 2015 | 4:40 am
    Kuala Lumpur is a food-lover's paradise, and this is especially true for Asian food. Because of its geographic location, busy international airport and diverse Asian population, you can find a huge variety of cuisine options in the city. You can find Korean eateries in most mall food courts, and there is a “Little Korea” in the Ampang area of the city. There are over 20,000 Koreans living in Malaysia and about 3,000 Korean expats live in the Ampang neighborhood. KL's Little Korea is full of Korean restaurants, cafes, stores, supermarkets and businesses.
  • How to Make Stir Fried Korean Noodles

    3 Mar 2015 | 4:40 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.
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    KeropokMan: Singapura Makan

  • Chinese New Year Festive Offerings @ 6 Fine Dining Chinese Restaurants in Singapore

    Keropok Man
    12 Feb 2015 | 6:37 pm
    The Chinese New Year Festive Dining has already started and many places are already serving Yusheng and Pen Cai. There's no way I can have an exhaustive list, but these 6 places are where I had the privilege to taste their festive offerings. Some places might still have slots available for booking for the Chinese New Year's Eve. Some popular ones have already been booked months ahead. That's what I heard of the very popular Li Bai. There are so many days in the Chinese New Year period to dine, so there will be slots available for you. Just see which one you fancy and call them up. 1) St Regis…
  • The Entertainer App 2015 - where you can save money with the Buy One Get One Free deals.

    Keropok Man
    11 Feb 2015 | 9:11 am
    Oh where have you seen this mascot before? He looks a familiar doesn't he?It will be if you have The Entertainer App on your mobile phone.I was recently at the launch party for The Entertainer Singapore and got to meet a few of the companies that are offering the Buy One Get One Free deals.One thing about The Entertainer is that the Buy One Get One Free deals are available for use 3 times. So if you really like the place that you have dined, you can go back again to use the deal again. Time really flies! It's already February 2015 and there is slightly more than 10 months to go before the end…
  • Shelter In The Woods @ Greenwood Avenue

    Keropok Man
    11 Feb 2015 | 7:42 am
    Shelter in the woods. What an interesting name. I wonder how it got its name.If you have been here before the recent renovation, you would have remembered it to be dark place. It's as if you have been lost in the forest and it's nearly sunset. Not that I was there before, I was told it was like that. Then the owners decided to brighten things up. With its reopening in November 2014, the owners want to make you feel as if you have entered into an inn in the middle of a forest. It might be dark outside but when enter, it's bright, heart warming, homely, welcoming and mesmerizing. You see rustic…
  • The Perfect DIY Steamboat for Chinese New Year by Chef Li Kwok Kwong @ ToTT Hands-on Session Cooking Class

    Keropok Man
    10 Feb 2015 | 5:13 am
    The Lunar New Year is coming soon and we know families celebrate it differently depending on their 'tradition'. Our family's 'tradition' is to have mum and aunties cook different dishes that is meant to last the first few days of the New Year. So many dishes and so much work. Mum said that maybe having steamboat on alternate years will make all the ladies life easier. Some people will say, let's just eat outside. That's if restaurants are open! If you are able to book a place to eat, you will be faced with fixed time slots to dine. The popular places have 3 sessions a night where you can sit…
  • Gadget Review: The Philips Noodle Maker

    Keropok Man
    19 Jan 2015 | 2:08 am
    In November 2014, I was introduced to this machine called the Philips Noodle Maker. Since then I have been playing around with it quite a bit. I also happen to be making more noodles last night. So it's time for a round up of the experience I have with the Philips Noodle Maker so far.Many people are asking, should I buy it? The other questions that everyone asks is, is it easy to clean? Let me answer the questions in this post.Getting the first feel of the Philips Noodle Maker:Like a kid getting a new toy, this was pretty amusing. This was not even at home yet. It was in an office and I was…
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    Ramen Adventures

  • 庄の (Menya Shono in Ichigaya)

    Brian
    2 Mar 2015 | 8:13 pm
    I've written about the excellent ramen shop Shono before, but I'd like to revisit their classic bowl, a special tonkotsu gyokai ramen.Shono is now branded as MENSHO TOKYO, and their five Tokyo-based shops are all excellent. The highlight are the homemade noodles, and soups and toppings that come together in a perfect balance. Soon, he will open in San Francisco, adding a sixth great shop to the mix.Menya Shono is the first, and has been operating for 10 years. I'm drawn again and again to the gentei bowls; limited ramen available only for a month at a time. Since opening, they have…
  • ストライク軒 (Strike-ken in Osaka)

    Brian
    2 Mar 2015 | 7:00 am
    I had four, count em, four days to work in Osaka. And though the work schedule was tough, our hotel was right in the center of town, and this town is ripe with great-looking ramen shops. Time to get to work.When I rolled into Strike-ken, I silently slipped off my jacket, and just happened to be wearing their uniform. I picked one up when the shop was out at the 2014 Grand Tsukemen Fest. Go Raiders? Go Ramens!Strike offers two kinds of bowls, the ストレート and the シンカー. The straight is a straight-up old school bowl. I went, this time, with the sinker, a creamy chicken…
  • ラーメン総選挙 - 2015 Ippudo Ramen Championship

    Brian
    26 Feb 2015 | 7:00 pm
    Global ramen force Ippudo recently held their third annual ramen competition. That's founder Kawahara-san (河原) above. Out of 176 entries, only 14 were invited to present their bowl to a jury of ramen professionals. I was honored to be invited as a judge, and though I approach ramen in general as fun food, I took this seriously. The winner would get 3,000,000 yen, about $30,000. Amazing.The theme this year was dashi. I think this follows the current trend of thinking in Tokyo's ramen scene; focus on something simple, while doing everything you can to extract as much umami flavors from…
  • 國松 (Kunimatsu in Hiroshima)

    Brian
    23 Feb 2015 | 7:00 am
    Kunimatsu came recommended by the chef at Musashibo, another local 汁なし担担麺 place. When the master at your favorite new shop says to go, you go. This is another one of Hiroshima's soupless tantanmen shops. The recent boom of this style remains a mystery. Clever marketing or something more?ZIP! Hey, I did that show before, I think. Maybe not.Pretty decent one here. As always, a small serving of noodles sitting in a spicy oil sauce. Moderate amounts of sansho pepper gave this one a little kick, and it went really well with a beer.Mix it up. Part of the Hiroshima shirunashi…
  • きさく (Kisaku in Hiroshima)

    Brian
    19 Feb 2015 | 7:00 pm
    Kisaku was the soupless tantanmen that every random person I spoke with recommended.A bit out of the way, though easy to get to on Hiroshima's local streetcar.It barely fits on the official Hiroshima shirunashi tantanmen map.The menu, like that of any specialty shop, is small. Hot or cold. That's pretty much it. You can get different sizes, and I was the only person who didn't go with the double size bowl.As always, mix it up. Dry noodles, a little spicy sauce, and some sparse toppings.To be honest, I wasn't feeling this one. It was cheap and tasty, but I don't think I can recommend…
 
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    the ramen blog & other goodies! » the ramen blog & other goodies! | the ramen blog & other goodies!

  • RIP Leonard Nimoy

    edjusted
    27 Feb 2015 | 6:13 pm
    Nothing to do with ramen, folks. I just saw this picture (without the bowl of ramen) and wanted to pay tribute in my own little way.No idea if Mr. Nimoy ever ate a bowl of (vegetarian) ramen in his life, but…RIP Leonard Nimoy.A life is like a garden. Perfect moments can be had, but not preserved, except in memory. LLAP Leonard Nimoy No tag for this post.
  • pie dog – fullerton, ca

    edjusted
    27 Feb 2015 | 10:58 am
    Waitasec…this isn’t ramen…what th–Ok, let me take a moment to shill for my buddies’ new restaurant, Pie Dog. They’re doing a soft opening this Friday and Saturday (2/27 & 2/28), AND you get 25% off from 6 to 10pm! Time to eat and drink up! (If you miss the soft opening, they’ll be back for reals starting Friday 3/6.)Pie Dog has burgers and sausages and lots o’ craft beers. The menu is simple and tasty, and they’ve got a mellow casual vibe with friendly people. If you run into Donny, Grace, or Leonard, tell ‘em “that ramen…
  • ramen. pot. pie.

    edjusted
    24 Feb 2015 | 9:22 pm
    …And I just happened to have a beef pot pie for dinner tonight. It’s a sign!Head on over to Foodbeast for the full recipe! Tags: recipes
  • *someone* has to plow the snow…

    edjusted
    9 Jan 2015 | 8:49 pm
    I love this pic.via Nothing To Do With Arbroath Tags: ramen tidbits
  • start the new year right, with ramen!

    edjusted
    30 Dec 2014 | 9:06 pm
    Itching to buy stuff with your Holiday money? Yeah, us too!Fake Food Hatanaka has some really interesting and cool food jewelry and accessories, including various ramen straps and even…naruto patches?!?Or maybe you’d rather have a ramen ring or keychain?How about a great cookbook by Ivan Orkin of Ivan Ramen fame (it’s actually also an autobiography of sorts. I highly recommend it!)And finally, what kitchen would be complete without an automated noodle maker?via Boing Boing, Popsugar & Akihabara News Tags: ramen news
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    Wokking On The Run

  • All About The (Chicken) Baste

    16 Feb 2015 | 1:15 pm
    Perhaps as far back as anyone can determine, and maybe as old as the Chinese culture itself, there are reports about the use of chickens. However, the earliest usage has nothing to do with eating... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • Easy Wok Fun

    6 Feb 2015 | 12:07 pm
    Some of the most fun I have while cooking is in a busy kitchen at dinner time.  That pales in comparison to what I have experienced in the restaurant industry.  One of the most active... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • Wok Solid Education

    28 Jan 2015 | 12:35 pm
    As I was preparing myself to cook for some of my good friends, I could not help but to think back on last April, when I cooked a Chinese food lunch for 85 church friends.  It was a menu of... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • Chopsticks, Demystified.

    24 Jan 2015 | 12:06 pm
    In my preparations for hosting dinner for some amazing friends, I was looking through the kitchen cabinets for serving dishes when a thought came to me, "What will we eat with?" Safest would, of... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • Tasty Satay!!

    12 Jan 2015 | 9:31 am
    I am having some of my good friends over for dinner in a few weeks and I’ve been pondering over the menu.  I am not going to do the “standard Chinese fare,” meaning no broccoli beef, no... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
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    Filipino Recipes Portal

  • Egg Lettuce Salad with Garlic Herb Croutons Recipe

    Ed Joven
    3 Mar 2015 | 11:16 am
    How to make Egg and Lettuce Salad with Garlic Herb Croutons Egg Lettuce Salad with Garlic Herb Croutons Recipe is super tasty and incredibly satisfying meal.  This healthy salad can be varied to use whatever fresh vegetables are available. ... [ This is a content summary only. Visit http://www.pinoyrecipe.net for full links, other content, and more! ]
  • Avocado Sorbetes Recipe

    Ed Joven
    2 Mar 2015 | 1:00 am
    How to make Avocado Sorbetes (Filipino Ice Cream) Avocado Sorbetes Recipe is the Filipino version of Ice Cream and the easiest ice cream ever, no need for ice cream machine and you can make it in minutes. We used our local avocados in this recipe,... [ This is a content summary only. Visit http://www.pinoyrecipe.net for full links, other content, and more! ]
  • Top 10 Health Benefits of Broccoli

    Ed Joven
    28 Feb 2015 | 1:00 am
    Top Benefits of Eating Broccoli Fancy a bowl of sautéed broccoli? How about steamed? Boiled perhaps? Whatever sort of way you want it served, be sure to have a healthy proportion of this veggie every day to invest on your health and well being. Did... [ This is a content summary only. Visit http://www.pinoyrecipe.net for full links, other content, and more! ]
 
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    Monsoon Spice

  • Restaurant Style Paneer Jalfrezi Recipe | How to Make Paneer Jalfrezi

    19 Feb 2015 | 3:45 am
    Learn how to make Restaurant Style Paneer Jalfrezi ~ A quick stir fry of paneer, bell peppers, onion and tomato in a spicy tomato paste India is the largest producer of milk and it is no surprise that we Indians love milk and milk produce. Starting our day with strong milky coffee or tea, we integrate milk and milk products in various recipes. And our meal is incomplete without a glass of
  • Bimbli Mosaru Gujju Recipe | Simple and Easy Bimbli Recipe

    27 Jan 2015 | 9:28 pm
    Learn how to make sweet and sour Bimbli Mosaru Gojju ~ Bimbli in sweet and spicy yogurt sauce Year 2014 came and went by in the blink of an eye. A lot of things happened in 2014; many exciting things, many stressful events, and a whole new beginning. 2014 was the year where many life changing events happened in our lives. We uprooted our lives from a place that had become our home and moved
  • Harive Soppu Bendi Recipe | How to Make Vegan Amaranth-Coconut Curry

    17 Dec 2014 | 10:09 pm
    Learn how to make Vegan Harive Soppu Bendi /Amaranth-Coconut Curry ~ Vegan green amaranth cooked in mild coconut gravy Life in India is like living in food heaven for someone who loves fresh and local farm produce. One of the best things about living in India is availability of local and seasonal vegetables and greens in abundance without the need to travel for hundred of miles to Asian
  • Paneer Stuffed Mirchi Bajji/Pakoda Recipe ~ How to Make Stuffed Mirchi Pakoda

    4 Dec 2014 | 7:27 am
    Learn how to make Paneer Stuffed Mirchi Bajji/Pakoda ~ Spicy mashed potato and paneer/Indian cottage cheese stuffed chillies coated in spicy gram flour batter and deep fried till crisp Coming here after months is deja vu all over again! The feeling is same as unlocking the house that has been locked for months. My feet makes an imprint on the thin coat of dust on the floor as I gingerly
  • Quick and Easy Diwali Snack Recipes | Simple and Easy to Make Snack Recipes for Deepavali

    16 Oct 2014 | 4:50 am
    Chattambade (Spicy Chana Dal Vada) It is almost that time of the year in India when winter begins. It is almost that time of the year when the dawn is lightly caressed by the frost. It is almost that time of the year when the golden rays of morning sun passes through the dew drops on the grass making them look like a precious diamonds sewn on the lush green carpets. It is almost that time
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    Yummy O Yummy

  • Mango Chutney – Andhra Style

    Maya Akhil
    2 Mar 2015 | 10:28 pm
    Here’s a yummy raw mango chutney that’s really easy to make and goes well with rice, idli and dosa. A big thanks to Sushma Yechuri for the recipe. Raw Mango Chutney – Andhra Style Ingredients(Serves 4) 1.  Raw Green Mango / pacha manga – 1 cup, peeled and cut into small cubes (Use sour mango for this recipe. I used 1 cup frozen mango pieces, deep brand and I didn’t peel them )      Ginger – 1/4 inch piece or to taste, roughly chopped      Kashmiri chilly powder – Around 1 – 1.5 tsp or to taste      Mustard…
  • Cajun Blackened Salmon

    Maya Akhil
    1 Mar 2015 | 10:53 pm
    Ingredients 1. Salmon – 1 medium fillet, sliced into three equal-sized pieces (Around 300 – 350 gm) 2. Oil / butter – 2 – 3 tbsp or as required (I used extra-light olive oil) Cajun spice mix 3. Pepper powder – 1/2 tsp     Chilly powder – 1/2 tsp     Paprika – 1/2 tsp     Cumin powder – 1/4 tsp     Garlic powder – 1/2 tsp     Onion powder – 1/4 tsp     Dried oregano – 1/2 tsp     Dried thyme – 1/2 tsp     Salt – A little less than 1/2 tsp Mix all…
  • Mixed Vegetable Rice – Kids’ Lunch Idea 6

    Maya Akhil
    26 Feb 2015 | 7:04 pm
    Ingredients (Serves 3) 1. Ghee – 1 tbsp 2. Whole spices – Cardamom – 3, cloves – 4, cinnamon stick – 1/2 inch, bay leaf – 1 3. Onion – 1/2 cup, thinly sliced 4. Basmati rice – 1 cup 5. Hot water – 1.5 cup 6. Salt – To taste 7. Coconut oil / ghee – 1.5 – 2 tbsp 8. Potato – 1 small, cut into thin pieces     Green beans – 1/4 cup, cut into 1 inch pieces     Carrot – 1 medium, cut into thin pieces     Green and red bell pepper – 1/4 cup each, thinly sliced     Fresh green peas – 1/4 cup…
  • Dhingri Malai Matar / Mushroom Malai Matar

    Maya Akhil
    25 Feb 2015 | 11:15 pm
    Here’s a super-yummy side-dish for pulao/chapathis. I’m sure you will love it..do give this a try! Ingredients Recipe courtesy – 660 Curries by Raghavan Iyer 1. Vegetable oil – 2 tbsp 2. Cashews – 1/4 cup     Green chilies – 4 – 5     Garlic – 5 medium-small cloves 3. Red onion – 1 cup, finely chopped 4. Mushroom (button or brown cremini) – 225 gm, thinly sliced 5. Methi leaves – 1 cup, chopped (Use frozen methi leaves or 1/4 cup dried methi leaves soaked in water for 15 minutes and then drained)     Fresh green peas / matar…
  • Onion pepper chicken curry with coconut milk

    Maya Akhil
    25 Feb 2015 | 8:25 pm
    Hello friends… As you might have noticed, this blog has been dormant for the  past few days..We had been on a vacation to Cancun, Mexico for a short trip and got back today morning. We had a totally relaxing vacation and we had the pleasure of tasting some amazing dishes during our trip. I will be trying to recreate some of those in the coming days and if they turn out good I will be sure to post the recipes here. Today I have a simple yet yummy chicken curry shared by my friend Vini’s mom. It goes extremely well with appam, kallappam, chapathi or even pulav. Hope you’ll enjoy…
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    MINAL'S SPICE WORLD

  • Kalakand

    minal sharma
    3 Mar 2015 | 9:10 am
    Sweets are essential for any festival in India.  My husband is very fond of sweets and that motivates me to make lots of sweets at home. Indian desserts are very tempting and mouth watering. Be it a scorching summer or a bone clattering winter indian mithai is always too difficult to resist. A sumptuous meal is always incomplete without sweet dish like gulab jamun, kulfi, kalakand or gajar ka halwa . Kalakand is very simple sweet made with paneer or cottage cheese This Kalakand recipe is very simple, Just few ingredients and your sweet is ready within minutes with very less…
  • Carrot kanji an Indian probiotic fermented drink

    minal sharma
    3 Mar 2015 | 9:06 am
           Carrot kanji An Indian probiotic fermented drink Gajar kanji or carrot kanji is a traditional punjabi fermented drink that is made in the winters. black carrots appear in the winters in north india and these give the kanji its characteristic purple color. During the fall and winter seasons, my mom use to make Kanji, a salty and sour probiotic drink that grew on me as I grew older.This drink is traditionally used to help aid digestion (and it works, so drink in moderation).My mom makes Kanji using black (dark purple) carrots. If these carrots were unavailable, she would add…
  • How to enjoy holi full blast..

    minal sharma
    3 Mar 2015 | 8:56 am
    How to enjoy your holi full blast ..Holi - the festival of colors - is undoubtedly the most fun-filled and boisterous of Hindu festival. It's an occasion that brings in unadulterated joy and mirth, fun and play, music and dance, and, of course, lots of bright colors!Holi is festival of colour and love. Organic colours, fancy pichkaris, rain dances and a DJ are the norm for Holi parties these days. But I believe in old traditional way of celebrating this festival......my mom used to make natural colours at home and perpetration used to start a week before.  Holi preparations starts with…
  • Peanut onion capsicum crunch

    minal sharma
    2 Mar 2015 | 12:17 am
    Today my fridge was loaded with garden fresh green capsicum...in my house capsicum is not very popular among children but it has such good health benefits that I try to make it in different ways so that they eat it. And somehow I achieved my goal. Capsicums are beautifully colored fruits that are named differently ....depending on place where it comes from. In Britain, they are called chilli peppers, red or green pepper (by the color) or sweet pepper.In US and Canada, they are called bell peppers. In Australia and Asia, they are known as capsicum; and in some countries they are even called…
  • Vegetable kofta curry

    minal sharma
    13 Feb 2015 | 11:53 pm
    Winter is my favorite season, this is the best for all vege lovers b cause we get ,wonderfully fresh vegetables in this season ....my fridge is overloaded with vegeis....but v all know how the kids just hate repetition of menu  ....today when I was struggling with their demand of no repetition ....just an idea clicked in my mind why not mix all the vegetables and make something different and interesting ....so kofta curry  ....Vegetable Kofta Curry Recipe is a thick curd based curry recipe, in which Crispy Vegetable Pakode are cooked and flavored with Indian Spices and Masala.VEGETABLE…
 
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    Lazy To Cook......Loves To Eat !!!

  • Gajar Halwa | Carrot Halwa

    Pooja S
    24 Feb 2015 | 4:25 am
      Carrot Halwa or Gajar Halwa is traditional Indian dessert ,is made up with grated carrots and milk, dry fruits and nuts. This dessert is very rich having lots of ghee and dry fruits , always served in marriage or Indian festivals.     Diwali — the festival of lights , is very known festival of India, when lots of varieties of desserts are made at every home. It is also perfect time for
  • Batata-Flower Rassa Bhaji

    Pooja S
    23 Feb 2015 | 10:45 pm
        Very spicy and yummy Batata-Flower Rassa Bhaji, it means Potato Cauliflower spicy curry. Rassa is a popular gravy dish from state of Maharashtra. A typical Maharashtrian food, Batata ani Flower cha Rassa enhances the traditional preparation by using cauliflower florets in addition to potato cubes. This curry is slightly watery and have very traditional spices like tomato, dry
  • Sweet Potato Kheer | Ratalyachi Kheer

    Pooja S
    18 Feb 2015 | 2:37 am
      How many times we pick up sweet potato from market when we do grocery..I know very few. Either it is used for baby food or for fasting/upwas/vrat recipes. Same here, I also pick up this high beta carotene vegetable mostly on my upwas days like Mahashivratri.     I make many varieties of ratale / sweet potato like sweet potato upma, ratalyache kap (sweet potato caramelized in Jaggery
  • Mint Coriander Chutney

    Pooja S
    17 Feb 2015 | 3:09 am
    Mint Coriander chutney is very great for sandwich spread. I have used this chutney in my Grilled Bombay sandwich. Eating dhokla, Idli, dosa, samosa or many more chat food items are incomplete without any green chutney. It could be coriander chutney, mint chutney or mint-coriander chutney.   Making of all green chutneys is almost same. But there many more variations to these chutneys like
  • Grilled Bombay Sandwitch

    Pooja S
    15 Feb 2015 | 10:04 am
      Sandwich is always easy and fun recipe to enjoy. Fast and enough for hunger. Many famous and delicious sandwich we can get on roadside café shops, restaurants and many more. Bombay sandwich is one of them. I  was making this type of sandwich from childhood ,but knew this name very recently. I thing it is very easy and fast preparation method made it famous in Bombay. In all college by
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    Authentic Chinese Food Recipes Blog

  • FREE GIVEAWAY TO CELEBRATE CHINESE NEW YEAR

    Amy & Yan
    16 Feb 2015 | 8:02 pm
    “Chinese Feasts & Festivals” Book Review   As an ancient Chinese poem goes, “ A lonely stranger in a strange land I am cast, I miss my family all the more on every festive day”.   This is the first time I am running a free giveaway raffle! The winner will receive a copy of […]FREE GIVEAWAY TO CELEBRATE CHINESE NEW YEAR is a post from: Yzenith.comBe a contributor|Link to Yzenith
  • Chicken Lettuce Wrap

    Amy & Yan
    14 Jan 2015 | 3:15 pm
    Chicken Lettuce Wrap Chicken Lettuce Wrap is a traditional Chinese food, especially popular in Beijing, the Capital of China. People at all ages like it because it is very simple to make, very healthy and unique. It is a very good lunch box option for kids as well. I clearly remembered my mom always made […]Chicken Lettuce Wrap is a post from: Yzenith.comBe a contributor|Link to Yzenith
  • Moo Goo Gai Pan Recipe

    Amy & Yan
    5 Jan 2015 | 6:50 pm
    Moo Goo Gai Pan Recipe   Moo Goo Gai Pan is a traditional Chinese food introduced by Cantonese. Moo Goo is a Cantonese pronunciation for mushroom (pinyin: mo gu). This Moo Goo Gai Pan recipe is very simple. Starch will make sauce a little bit thick, and the seasoning process will make chicken soft and tasty. I […]Moo Goo Gai Pan Recipe is a post from: Yzenith.comBe a contributor|Link to Yzenith
  • Egg Drop Soup Recipe

    Amy & Yan
    4 Jan 2015 | 2:59 pm
    Egg Drop Soup Recipe   Egg drop soup is one of the most common Chinese soup. It is easy to make and very tasty. Almost everyone in China loves egg drop soup. However, most Chinese restaurants in the United States serve this soup without tomatoes. If you like the restaurant-style egg drop soup, you will […]Egg Drop Soup Recipe is a post from: Yzenith.comBe a contributor|Link to Yzenith
  • Kung Pao Chicken Recipe

    Amy & Yan
    2 Jan 2015 | 3:32 pm
    Kung Pao Chicken Recipe   Kung Pao Chicken Recipe is a simply Chinese Food Recipe. The secret is the use of seasoning and ingredients such as peppercorn, dry red pepper, dark soy sauce and starch. Please make sure to prepare the seasoning first, and follow the steps below. It will help you make the most […]Kung Pao Chicken Recipe is a post from: Yzenith.comBe a contributor|Link to Yzenith
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    Pepper Bowl, a Food blog of tasty recipes with step by step pictures.

  • Parotta Stall style Vegetable Kurma

    2 Mar 2015 | 8:57 pm
    Parotta stall style Vegetable Kurma, a simple kurma made with coconut, onion and cashew mixture. The gravy is the replica of kurma, which we had from our near by street side fast food stall. A good dish to be paired up with Roti / Parotta / Idiyappam / Appam. Click here for Recipes
  • Coriander Pepper Chicken / Cilantro Chicken Recipe

    27 Feb 2015 | 5:21 pm
    Is it raining, cloudy, snowy outside your windows? Sure you must try this. Coriander Pepper chicken is not your regular chicken recipe, though it made with all the regular ingredients. This recipe is a bundle of taste with the perfect combo of pepper and coriander made with little different procedure.Click here for Recipes
  • Rajma Masala, Rajma Chawal, Spiced Red Bean Gravy

    24 Feb 2015 | 4:52 pm
    Rajma Masala, Spiced Red Bean Gravy, A complete and a very famous meal across Northern India. A irresistibly tasty gravy but very easy and simple to make, a real treat to everyone. Step by step procedures with pictures, with other alternatives of using ready made ingredients also discussed here.Click here for Recipes
  • Tomato Pappu / Andhra style Lentils with Tomato

    23 Feb 2015 | 5:45 pm
    Andhra style Tomato Dal, Tomato pappu, an universally accepted recipe. Thakkali paruppu is simple dish we make almost alternate days at home. The creamy texture and the enchanting aroma makes everyone loves.Click here for Recipes
  • Spinach Keerai Kootu/ Spinach with Lentils

    20 Feb 2015 | 8:19 am
    Spinach Kootu/ spinach with lentils, nutrients loaded creamy recipe, suitable for all the ages. My son grown up having this most of the time. A simple everyday dish, which I make very often in my kitchen.Click here for Recipes
 
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