Asian Food

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• Manly men knit, right?!

  Steamy Kitchen: recipes and cooking

  SteamyKitchen

  15 May 2012 | 1:11 pm

  Earlier this week, I had mentioned in my email newsletter that Nathan was embarrassed to let his friends know that he knits. Well, I got so many email responses from wonderful, supportive readers that I thought it would be great to post this on Steamy Kitchen and let Nathan read all the responses. Last Thursday, we had a neurological check up for his epilepsy (which is now under control, thankfully) and he had to draw blood for routine analysis. Nathan is terrified of the needles (as am I) – we were in the waiting room for a good 20 minutes while he cringed in the corner. Every time the…

• A Flavorful Pairing - Daikon and Sausage

  About.com Chinese Food

  14 May 2012 | 7:00 am

  Looking for different ways to use Chinese sausage? Shelley, a subscriber to the Chinese Food newsletter, writes: "Our exchange student from Hong Kong made us dinner one night. She cooked the Chinese Sausage (sliced into bite-sized pieces), with diced up Daikon Radish (peeled and diced in bite-sized pieces). The Daikon was simmered in chicken stock until it was almost tender, and then the sausage was added for the remaining time. The combination is so tasty that we make it for ourselves at least twice a month." Thanks for sharing!...Read Full Post

• Roasted Young Lamb Ribs a la Marketman

  Market Manila

  Marketman

  15 May 2012 | 5:59 pm

  Dining out on Mother's Day is usually not a good idea if you can cook a decent meal at home.

• Ant Egg Season

  Stickyrice

  stickyrice

  24 Apr 2012 | 10:47 am

  I like the idea of things in nature - be they fauna or flora, edible or not - that have short seasons. Like the succulent plant in my little courtyard garden that picks its moment to shoot flowers when Hanoi's murky grey spring is breaking into days when the sun is out for a few hours, when real warmth is returning, before the summer oven goes on for the next five months. An intricate hanging white thing, it is perfect for a few days. Then decay sets in and now it's as if it never existed. All within a week. That's just one example of this short…

• Avocado, tomato and onion salad

  CASA Veneracion

  Connie Veneracion

  16 May 2012 | 10:16 am

  The avocado was supposed to go into sushi but I cooked all the Japanese rice we had to make oyakudon. Sam looked at the lonely avocado ruefully, suggested that we make a salad with it then she... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

• 

  Steamy Kitchen: recipes and cooking

• Manly men knit, right?!

  SteamyKitchen

  15 May 2012 | 1:11 pm

  Earlier this week, I had mentioned in my email newsletter that Nathan was embarrassed to let his friends know that he knits. Well, I got so many email responses from wonderful, supportive readers that I thought it would be great to post this on Steamy Kitchen and let Nathan read all the responses. Last Thursday, we had a neurological check up for his epilepsy (which is now under control, thankfully) and he had to draw blood for routine analysis. Nathan is terrified of the needles (as am I) – we were in the waiting room for a good 20 minutes while he cringed in the corner. Every time the…

• Zucchini Frittata Recipe

  SteamyKitchen

  14 May 2012 | 11:22 am

  I’ve known Giuliano, Lael and the girls since their early days of the blog. The Hazan’s live in Sarasota, Florida, just a few minutes hop down the interstate from us. If you’re not familiar with Giuliano, I’m sure you’ve heard of his mother, Italian cooking doyenne, Marcella Hazan, whom I was lucky enough to spend time with a couple of years ago. Giuliano, Lael and I have crossed paths many times, though usually it’s is a quick “hi!” at the IACP conferences or other blogging conferences. We’ve dined at their house and they at ours –…

• $100 Startup

  SteamyKitchen

  8 May 2012 | 2:05 pm

  I’ve had a keen mind for business for as long as I can remember – when I was a little girl, I used to ask myself, “how can I make this more fun?” – a question that got me and my inquisitive mind in trouble quite a bit. I think I spent more time in the time out corner holding both earlobes than in my own room. [Sidenote - Whenever my brother or I got in deep doodoo, we used to have to hold our ear lobes (can't let go!) and face the corner.....is that a Chinese thing?] Toys would never last too long for me, I was always disassembling, modifying, beautifying. When…

• Miso Salmon with Orange and Fennel Recipe

  SteamyKitchen

  8 May 2012 | 12:51 pm

  When we first moved into our house, I had carved out a small patch of land for the herb garden. Since the irrigation was a little messed up, the gardenette was close to a hose and small enough to be manageable daily. Once the main garden was built last October, I had transferred all my energy, plants and herbs into raised beds and sort of neglected the temporary gardenette. Most everything had died (that patch is still without automatic irrigation) except for the weeds and the fennel plants, which had miraculously thrived with no attention and no water. I have no idea what super-strain of…

• Cod with Hazelnut Browned Butter

  SteamyKitchen

  4 May 2012 | 10:53 am

  A few months ago, I thought it would be fun to make hazelnut milk. Yes, fun to make, fun to sip, but the concoction was so rich that sipping was all we could do….that is….until we discovered that adding a shot of Bailey’s Irish Cream to it made it fantastically addictive. We haven’t made hazelnut milk since – but with a giant bag of happy round hazelnuts still in my refrigerator (hey, is is weird that I keep nuts in the refrigerator?) I came up with several recipes to use them up. Even though this dish looks fancy, even restaurant-worthy, the elements of this…

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  About.com Chinese Food

• A Flavorful Pairing - Daikon and Sausage

  14 May 2012 | 7:00 am

  Looking for different ways to use Chinese sausage? Shelley, a subscriber to the Chinese Food newsletter, writes: "Our exchange student from Hong Kong made us dinner one night. She cooked the Chinese Sausage (sliced into bite-sized pieces), with diced up Daikon Radish (peeled and diced in bite-sized pieces). The Daikon was simmered in chicken stock until it was almost tender, and then the sausage was added for the remaining time. The combination is so tasty that we make it for ourselves at least twice a month." Thanks for sharing!...Read Full Post

• Award Winning Soy-Glazed Salmon Burger Recipe

  13 May 2012 | 4:00 am

  In this salmon burger recipe the salmon burgers are made with a ginger-lime aioli and brushed with a flavorful soy glaze during grilling. No wonder that in 2001 it was the grand prize winner in the "Build a Better Burger" contest held by Sutter Home Winery!...Read Full Post

• Perfect Picnic Food - Soy Sauce Chicken

  10 May 2012 | 12:00 pm

  I usually think of Soy Sauce Chicken (also called Red-Cooked chicken) as a winter dish, but a reader points out it's a great idea for a picnic. This recipe is a variation on traditional Soy Sauce Chicken, using marinated chicken thighs instead of a whole chicken, and with a quicker cooking time. It would go very nicely with a simple green salad and a good crusty bread....Read Full Post

• Easy Chinese Chicken Salad

  9 May 2012 | 7:00 am

  Chinese chicken salad is a great recipe when you want to serve something that is quick and easy to make. The only thing that takes any time is baking and shredding the chicken breast, and you can do that earlier in the day. Mandarin oranges make a nice contrast in texture and color to the salad greens and chow mein noodles. The salad is topped with a flavorful rice vinegar dressing....Read Full Post

• Weekend Cooking - Salt and Pepper Shrimp

  6 May 2012 | 6:40 am

  Spicy salt and pepper shrimp makes an excellent appetizer or main meal. The deep-fried shrimp shells turn a wonderful orange color, and have a crunchy texture, while the spicy seasoning adds extra flavor. Leaving the shells on protects the shrimp meat inside, so that it tastes very tender. But don't worry - eating the shells is strictly optional! More Stir-fried Salt and Pepper Shrimp - a lighter, stir-fry version, with a nutritional breakdown...Read Full Post

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  Market Manila

• Roasted Young Lamb Ribs a la Marketman

  Marketman

  15 May 2012 | 5:59 pm

  Dining out on Mother's Day is usually not a good idea if you can cook a decent meal at home.

• What are your Top 5 Restaurants in Metro Manila?

  Marketman

  13 May 2012 | 9:30 pm

  I am helping some friends come up with a list of "good" restaurants in Metro Manila. I had some input, but did so with the caveat that I don't actually eat out that often, or at least when compared to some folks who love dining out. The idea is not to list out just the most fancy, expensive restaurants, but rather a mixture of reliable, delicious, good value, interesting places all over the city. This list will eventually be published, and restaurants are NOT ranked. But I wanted to ask for marketmanila.com reader input on what each of you consider your top 5 "go-to" places in the city...

• Ginisang Bagoong a la Marketman

  Marketman

  13 May 2012 | 6:00 pm

  I left the bottle of "experimental" bagoong alamang in the back of the fridge in our Cebu office for 2.5 weeks before taking it back out again, with more than a bit of trepidation.

• Bagoong Alamang a la Marketman

  Marketman

  13 May 2012 | 12:28 am

  When was the last time you made bagoong alamang from scratch?

• Do Your Bananas Get Hard In The Fridge? :)

  Marketman

  9 May 2012 | 3:47 pm

  Minatamis na saging (or saba/plantain bananas simmered in brown sugar syrup) is often served simply chilled or with some crushed ice and perhaps some milk or cream on the side.

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  Stickyrice

• Ant Egg Season

  stickyrice

  24 Apr 2012 | 10:47 am

  I like the idea of things in nature - be they fauna or flora, edible or not - that have short seasons. Like the succulent plant in my little courtyard garden that picks its moment to shoot flowers when Hanoi's murky grey spring is breaking into days when the sun is out for a few hours, when real warmth is returning, before the summer oven goes on for the next five months. An intricate hanging white thing, it is perfect for a few days. Then decay sets in and now it's as if it never existed. All within a week. That's just one example of this short…

• Rangoon Market Shot: Goats Heads

  stickyrice

  4 Apr 2012 | 10:12 am

  This photograph does not horrify me. When I encountered this scene in a Rangoon market, I did not recoil nor turn my head. I did not feel sorry for the goats. For I've been away from the developed world for some time. Seen harsh things. Become a bit hard myself. Had a change of world view, in some respects. In my local market in Hanoi, I'm amused when I see the pork vendor removing the porcine hair from a pig's belly with a man's razor blade. It makes me think of myself that very morning. When the duck's neck is slit and blood is squirting, then trickling into a basin, I…

• Book Review: Vietnamese Street Food

  stickyrice

  29 Mar 2012 | 10:20 am

  If a cookbook only has pretty pictures and recipes, that's okay. I might oo and ah while I flick through it, sticky-note some of the pages with recipes that match my food pangs and get it out again from time to time. It may not be of much further interest, even accounting for the ardent appreciation I have for nearly all things food. I guess what I'm saying is that these kinds of recipe books are a dime a dozen. But what if the recipe book truly captured the essence of the cuisine's physical place? If it piqued something either nostalgic or yearning in you, in its depiction of…

• Rangoon: Up and Down

  stickyrice

  18 Mar 2012 | 3:58 am

  In Rangoon, I looked up a lot. And I looked down a lot, too. Up at buildings and down at food. I don't profess to know much about buildings but I know what I like. I particularly like old. I also tend to like buildings that progress hates. Ones that are crumbling and faded. With timber window frames perishing and cracked. I like buildings where humans are visibly present; their linen drying, their mattress airing or indeed they themselves leaning over the balcony, smoking. I like buildings with rusted pipes, weeds growing out of the spouting, birds nesting in the eaves and on the ledges.

• The 25c Sandwich

  stickyrice

  4 Mar 2012 | 6:58 am

  Not so long ago the American food media were in a spin about a sandwich from Vietnam. Two New York City food writers contacted me in 2008 wanting to get a local perspective on the phenomenon. The bánh mỳ (or mì) had become de rigueur in burger-land and there was a need to write about its origins, about whether what was being clamped between the wheat in the US was authentic or bastardised. I didn't know whether they wanted to write about here or there. I suspected there. So I pretended to be a novice on the subject. I said my location in Hanoi was a disadvantage as the northern…

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  CASA Veneracion

• Avocado, tomato and onion salad

  Connie Veneracion

  16 May 2012 | 10:16 am

  The avocado was supposed to go into sushi but I cooked all the Japanese rice we had to make oyakudon. Sam looked at the lonely avocado ruefully, suggested that we make a salad with it then she... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

• Lobster balls and long beans stir fry

  Connie Veneracion

  16 May 2012 | 7:16 am

  Sam likes buying those frozen seafood balls in the grocery — fish balls, squid balls, shrimp balls, prawn balls, crab balls, lobster balls… I always ask her to choose fish balls over the... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

• Mango cheese pie: something between a cheesecake and a custard

  Connie Veneracion

  15 May 2012 | 10:25 am

  It has a graham cracker crust and it is baked but at a lower temperature and without the baine marie. It has all the traditional ingredients for a cheesecake — cream cheese, cream, sugar and... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

• “The rise of the armchair cook”

  Connie Veneracion

  14 May 2012 | 3:44 pm

  Commenting on the deteriorating interest in home cooking, the program mix on The Food Network and the Cooking Channel, and the general dumbing down of the public, Seattle Times nutrition columnist... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

• Melon cocktail with grape syrup

  Connie Veneracion

  14 May 2012 | 11:28 am

  If you Google “melon cocktail”, you’ll find that there are two categories. The first is an alcoholic drink; the second is a dessert. This falls under the second category. But while... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

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  Appon's Thai Food Recipes

• Fish with Roe in Breadcrumbs

  12 May 2012 | 1:18 am

  These fish with the fish roe inside, are called Capelin in English, at least that's what I think they're called. They are a sardine sized fish that come close to shore to spawn and fishermen catch them in the shallows when they're full of eggs. The yellow eggs, or roe, are left inside after gutting the fish. You can buy them at the supermarkets of Thailand, if you ask for 'blah-khai' (literally fish-egg), the fish monger will know what you're asking for, or print out the photo after the break to show him. I was at the opening of Mega Bangna shopping mall, and at an all-you-can-eat buffer…

• Sweet Cheese Bread Fingers ( Ka Noom Pang Cheesestick )

  6 May 2012 | 8:17 am

  Although it's not what you expect when you make cheese bread, these are sweet and covered in bakers mayonnaise. It's rare to find bread that isn't sweet in Thailand and good cheese is often expensive, so it's common to find cheaper cheese dishes like this with added sugar to add an extra layer of flavour to them. I'd like to be enthusiastic about the sweet Thai versions of western foods. But I think they're a tragedy, all high calorie and high sugar and soft texture. Bakers mayonnaise is just a sweeter mayonnaise, and Pacto 3 is a flour improver, if you don't use it, the texture will be…

• Bitter Ribs ( Gang Khee Lage Gar Doog Mu )

  3 May 2012 | 7:22 am

  My grandmother loved this recipe, but if you don't boil and rinse the Bi Khee Lage (the plant in the sauce) enough it is too bitter. A quick shortcut is to use the canned, which you can buy in Asian grocers.

• Fruit Carving Knives

  19 Apr 2012 | 9:33 am

  Have you ever seen those detailed fruit carvings you commonly see in Thai restaurants? Making those carvings is a skill. I've embedded a video showing how it's done below. A large part is the special narrow pointy knife needed to do the delicate carvings. You do need the right tool for the job. I've managed to find a trade supplier for those knives at the BIG+BIH trade show. They've promised to email me a list of retailers who sell the knives to the public, for the moment their website is here: Kom Kom Products (Website), in Bangkok .

• Salted Pineapple

  17 Apr 2012 | 4:52 am

  Over on my Thai life blog, I'm covering Songkran, the Thai New Year, in Chonburi. Although I don't have time to make a lot of recipes at the moment, I'd like to point this out to you. In Thailand its common to salt fruit like pineapple, or orange juice with a little salt. Why not try it?

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  Rasa Malaysia

• Microplane Garlic Mincer Giveaway

  Rasa Malaysia

  16 May 2012 | 11:18 am

  I am partnering with my friends at Microplane to giveaway a Microplane Garlic Mincer. There will be three (3) winners whom will each receive one (1) Microplane Garlic Mincer. The suggested retail value of the Microplane Garlic Mincer is US$24.95. Microplane’s Garlic Mincer transforms cloves of peeled garlic into tiny, uniform cubes that retain all their natural oils – key...

• Indian Chicken Curry

  Rasa Malaysia

  14 May 2012 | 2:32 pm

  I meet a lot of interesting friends from my blog, especially my friends who live in Irvine, Orange County. Recently, I connected with Reem of Simply Reem.  After many email exchanges, I finally met her in person. Reem is so sweet; she came to support my cooking demo at Macy’s and bought me a nice bouquet of flower. Simply Reem...

• Easy Thai Cooking Cookbook Giveaway

  Rasa Malaysia

  13 May 2012 | 11:55 am

  I am partnering with my friends at Tuttle Publishing to giveaway Easy Thai Cooking: 75 Family-style Dishes You can Prepare in Minutes by Robert Danhi. There will be five (5) winners whom will each receive one (1) copy of Easy Thai Cooking: 75 Family-style Dishes You can Prepare in Minutes. The suggested retail value of the Easy Thai Cooking: 75...

• Thai Shrimp Cake

  Rasa Malaysia

  11 May 2012 | 12:48 am

  My friend Chef Robert Danhi and I share a lot of things in common, so it’s no surprise that we hit it off as soon as we connected on Twitter a few years ago. Describing himself as a “hard-boiled egg”—white on the outside but yellow inside—Robert embraces everything Asian when it comes to cooking, eating, and traveling. Every year, Robert...

• Chinese Honey Chicken

  Rasa Malaysia

  9 May 2012 | 11:28 am

  It is undeniable that Chinese Honey Chicken and the American chicken nuggets with honey dipping sauce have one thing in common. It is popular, makes a great finger food and can easily please everyone of all ages, even the most picky eaters, like kids. So, how do you like yours? A drive-thru, buying them frozen from the store, visit your...

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  EatingAsia

• In Kota Bharu, A Friendly Hello and a Killer Soup

  Robyn Eckhardt

  16 May 2012 | 2:14 am

  It rained buckets our first evening in Kota Bharu. We sat in our room sipping vodka we'd brought from Penang, watching the sky turn from mud to black and waiting for the rain to stop. It didn't. So around half past seven we grabbed umbrellas and went in search of dinner. Big mistake. Kota Bharu goes to bed at sunset. The streets were empty, the sidewalks rolled up. We splashed our way past Pasar Siti Kadijah to the night market and found it a shadow of its 2005 self. There were no crowds, no buzz. Nor was there anything tempting on offer at the few stalls weathering the storm to stay…

• Chiang Mai: Gat Luang Markets for Feast Magazine

  Robyn Eckhardt

  9 May 2012 | 4:28 am

  The best ruammit ever, in Gat Luang's Don Lam Yai Market In addition to our cross-country American travels in March and April, for the last few months we've been in the thick of a time-consuming project (more of which we'll speak/write later). At any rate -- that's our excuse, or one of them, for the shortage of new content here. I (Robyn) hope to have my life back, and to return to the blog with something worth waiting for, next week. In the meantime, here is our feature story on the markets of our beloved Gat Luang neighborhood, in Chiang Mai, for the April 2012 issue of SBS…

• Americana II: The Americans are Alright

  Robyn Eckhardt

  24 Apr 2012 | 2:57 am

  The view from LIC's old freight yards, now a park Four weeks ago we sat in an airline lounge in Singapore bitching about Americans. The source of our ire was a fellow American, a businessman wrapping up a several-week work trip around the region. He sat halfway to the other end of the lounge, but we could hear his every word, a roll-your-eyes exposition on where he'd been, what he'd done, who he knew. "Ugh, Americans. Are we really that obnoxious?" we asked each other. Then we flew to America. It was our first trip back in 2 1/2 years. Maybe Dave I have become more…

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  A Fish Out of Water

• Rain, rain

  Amy

  2 May 2012 | 2:57 am

  Rain, rain, don't go away. Little Shuma wants to play! Yup, the kid loves rain, and who am I to keep him out of it? Thankfully his grandma sent him a raincoat a few months back, so he can keep dry in style. She sent some adorable rainboots too, but they're still too big so I got him a pair with froggies on them. He loves them and has been wearing them around the house, so was very glad to get to use them for their intended purpose. Just one problem: he very quickly found a puddle that was deeper than his boots. Mom, you're going to have to send some thigh-high waders next!  

• Dinosaur Suit

  Amy

  29 Apr 2012 | 11:17 pm

  Grandma sent this stripey number from Canada, and even though it's meant for the summer Shuma's already wearing it. A long-sleeved onsie and skinny pants add warmth without distracting from the friendly T-Rex. Here's a closer look. I didn't think I'd get Shuma to stand still, but then he learned how to blow bubbles and all he wanted to do was stand around doing bubbles. I'm really proud of him, but it's kind of boring- when I was blowing bubbles for him at least I had something to do. He's cute to watch though, especially when he takes a break from blowing to…

• Thailand Day Two

  Amy

  21 Apr 2012 | 9:08 pm

  Our second day was pretty uneventful, so I'll take this opportunity to show our hotel. We stayed in Kalim, a tiny bay just north of Patong, at Kalim Resort, and as I said in the last post the "resort" is a misnomer, but it was nice enough. When planning the trip it seemed to be the nicest hotel of all the affordable packages I saw, and it turned out to be clean, with spacious rooms, friendly staff (who totally doted on Shuma), a basic but nice pool, and decent breakfast. The other guests mostly seemed to be on package tours as well, so I guess that's how they get most of…

• Thailand Day One

  Amy

  18 Apr 2012 | 9:40 pm

  Yes, that's right, day one of a vacation we took a month and a half ago. I'm going to make you slog through several posts about the trip, because I took hundreds of pictures and if I post them all at once then your scrolling finger will get all tired out. So anyway, we went to Thailand last month. This trip was a long time coming, in a few ways. First of all, we've never had a proper family vacation. I don't just mean with Shuma, I mean Hideaki and I. We've been married 12 years, and have done some travelling together, but no real vacation with just the two of us, as…

• I love dirt

  Amy

  17 Apr 2012 | 5:36 pm

  Here's a t-shirt Grandma sent from Canada with a very gender-stereotyped message. It is also true, and also very colourful so I'm not complaining. You could find many similar things in Japan only they'd be navy or brown or some other drab colour and the English would be wrong or just weird. It would probably say "HAPPY TIME WITH DUST EXCITE!!!" with a few additional phrases to fill up any blank spaces ("BOYS JOY LIFE", "GREAT PLAY", "GO GO VEHICLE!!"). So I like this shirt. Paired with pants sent last fall (they still fit!), a navy onesie…

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  Kyoto Foodie: Where and what to eat in Kyoto

• Shiozakura Dashi Taki Soba Gohan Kumiage Yuba Donburi

  Kyoto Foodie

  29 Apr 2012 | 1:55 am

  Ohisashiburi Foodies! Shiozakura Dashi Taki Soba Gohan Kumiage Yuba Donburi: Now that is a mouthful! So, what exactly is it? In short, it is a rice dish topped with condensed soy milk and finished with soy sauce and wasabi. This dish is healthy and creamy yummy, it can easily be made vegan. Shiozakura and Soba Gohan - Ready to Cook Soba Gohan: Japanese short grain rice with fresh buckwheat soba kernels. I love how Japanese add a little of another grain to their white and, or brown rice to make it more nutritious and flavorful. Perhaps the most popular is mugi gohan, ‘mugi’ is oats that…

• Japanese New Year’s Breakfast Uni Ikura Donburi and Champagne

  Kyoto Foodie

  1 Jan 2011 | 6:11 am

  A happy 2011 to all you foodies out there! 2010 was probably the best year of my life, therefore there were very few KF articles this year, sorry!! KF does still get lots of access, encouraging comments, links and mentions. Thank you! To ring in the new year, to hope for a year of happiness and contentment, people like to have good food and drink. Here is some inspiration, KyotoFoodie style! Uni Ikura Donburi and Champagne Uni Ikura Donburi - detail Even before I was the KyotoFoodie, I dreamt up this breakfast for Japanese ’Oshogatsu’ New Year’s Day. Japanese have osechi on New Year’s…

• Kyoto Ice Cream: Gion Kinana – Kinako Ice Cream

  Kyoto Foodie

  10 Nov 2010 | 2:11 am

  Gion Kinana’s fresh-made kinako ice cream, more cream than ice, is the best Japanese ice cream that I have had. Their parfaits are completely amazing too. Kinana is located in Gion, just off of Hanamikoji Street, one of Kyoto’s most scenic and historic neighborhoods. I liked Kinana so much I went back for ice cream and parfaits like 10 times before I wrote this article! This one is at the top of on my Do Not Miss list. Kinana - Kinako Ice Cream Kinana - Autumn Chestnut Parfait Kinana ‘Dekitate’ Ice Cream and Kodawari Kinana makes six flavors of ice cream; kinako (roast soybean flour),…

• Coppa Broth Ramen – Guest Cheffing at Mamezen

  Kyoto Foodie

  30 Oct 2010 | 5:44 am

  Wunderkid Chef Dylan Brawn and I guest cheffed at Mamezen last night (Oct 30, 2010). Mamezen does a gentle and sublime ramen made with Kyoto-style dashi and soy milk which is called Mamezen Soba. We wanted to turn Mamezen Soba on its head and took inspiration from Momofuku’s bacon dashi ramen. We made our broth with homemade coppa and saucisson sausage. We also did yuba donburi. The rice is cooked with an insane amount of sake and dashi. We serve (self-serve so you can get as much as you like) freshly grated wasabi and my own homemade ‘momo-joyu’ summer peaches steeped in…

• Mamezen Soba: Kyoto-style Dashi Soymilk Ramen

  Kyoto Foodie

  12 Oct 2010 | 3:48 am

  Mamezen is another Kyoto culinary treasure and if you are into noodles and, or soymilk dishes, you should definitely put Mamezen on your list of places to ‘foodie’ when you visit Kyoto. Mamezen serves ramen in a unique soymilk broth: Mamezen Soba. I like the ‘omakase set’ which is soymilk ramen and yuba donburi ricebowl. Mamezen Soba: Soymilk Ramen Mamezen is the creation of a young Kyoto chef named Minoru Yonegawa. His family owns a very nice yudofu (simmered tofu hotpot) restaurant in Kyoto called Toka. Toka make their yudofu in a soymilk-based broth, which is very…

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  About.com Chinese Food: What's Hot Now

• Tofu Smoothie

  chinesefood.guide@about.com

  16 May 2012 | 6:01 am

  Blueberry Tofu smoothie - Nothing refreshes during the hot summer days like a fruit smoothie. This healthy recipe for a blueberry tofu smoothie uses frozen blueberries, tofu and protein-rich soy milk.

• Chocolate Fondue

  chinesefood.guide@about.com

  16 May 2012 | 6:01 am

  Chocolate fondue - this recipe for chocolate fondue makes a great romantic dessert for two.

• Top Shanghai Recipes

  chinesefood.guide@about.com

  16 May 2012 | 6:01 am

  Shanghai recipes - a selection of the most popular recipes from the Eastern Chinese school of cooking, often referred to as Shanghai cuisine.

• Sticky Rice Recipes

  chinesefood.guide@about.com

  16 May 2012 | 6:01 am

  Sticky Rice Recipes – Throughout Asia, sticky rice (glutinous rice, sweet rice) is used in dumplings, desserts and more. Here is a collection of sticky rice recipes, including desserts, dumplings and more.

• Chinese Broccoli Stir-fry

  chinesefood.guide@about.com

  16 May 2012 | 6:01 am

  Chinese broccoli - an easy recipe for Chinese Broccoli with oyster sauce. Can't find Chinese broccoli? Feel free to use regular broccoli instead.

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  About.com Chinese Food: Most Popular Articles

• Season a Carbon Steel Wok

  16 May 2012 | 6:13 am

  Instructions on how to season a carbon steel wok.

• Basic Beef Stir-fry Recipe

  16 May 2012 | 6:13 am

  Beef stir-fry - made with frozen stir-fry vegetables and storebought stir-fry sauce, this basic beef stir-fry recipe is very easy to make.

• Chinese Panfried Noodles

  16 May 2012 | 6:13 am

  Asian Noodles- A basic recipe for making panfried noodles.

• Sweet and Sour Chicken

  16 May 2012 | 6:13 am

  This recipe for sweet and sour chicken uses black rice vinegar in the sauce

• Chinese New Year Food

  16 May 2012 | 6:13 am

  New year food photos – photos of food enjoyed during the Chinese new year season, with several recipes.

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  ZenKimchi Korean Food Journal

• Pop-up Diary

  ZenKimchi

  28 Apr 2012 | 9:31 pm

  This is a quick behind-the-scenes diary of setting up ZenKimchi and Seoul in the City’s pop-up restaurant, Back Kitchen Seoul. Read Seoul in the City’s account, too. For reviews on how... Read more at ZenKimchi Korean Food Journal

• Recipe: Kimchi Okonomiyaki

  Tammy

  23 Apr 2012 | 12:10 am

  Since I have a large half-used bag of 부침 buchim pancake mix begging to be brought onto the front lines of my kitchen, I decided to make kimchi okonomiyaki. I’m always in such a hurry — 빨리 빨리... Read more at ZenKimchi Korean Food Journal

• Video: Roy Choi of Kogi Taco Truck

  ZenKimchi

  19 Apr 2012 | 6:06 pm

  Filmmaker Fridolin Schoepper created a video about Roy Choi, the much celebrated chef who started the whole Korean taco and food truck craze. Chef Choi will be part of The Avant/Garde Diaries, a show... Read more at ZenKimchi Korean Food Journal

• Survival Guide to Korean Coffee Part IV: For the Haters

  Steve

  15 Apr 2012 | 11:08 pm

  Although Korea’s coffee market has matured in recent years, there are many places capitalizing on the trend but cutting all the corners they can. This is the third post in a four-part series by... Read more at ZenKimchi Korean Food Journal

• Survival Guide to Korean Coffee Part III: On Roasts

  Steve

  11 Apr 2012 | 9:05 am

  Although Korea’s coffee market has matured in recent years, there are many places capitalizing on the trend but cutting all the corners they can. This is the third post in a four-part series by... Read more at ZenKimchi Korean Food Journal

• 

  Austin Bush Photography

• Muda Coffee Shop

  admin

  16 May 2012 | 5:09 am

  “Today fish head bigger,” said the boy as he slapped down the aluminum tray that contained a steaming fish head. He was aware of this discrepancy because on the previous night, I’d eaten this very dish at this very restaurant. When doing research for Lonely Planet guides, I don’t generally get the chance to eat at the same place twice — there are simply too many places to investigate. And steamed fish head is an unlikely candidate to draw anyone, even me, back to a restaurant on two consecutive nights. But the dish was easily one of the most delicious things I…

• Instagram

  admin

  23 Apr 2012 | 9:13 am

  Pretty darn tasty Chinese: ร้านก๋วยเต๋ียวน้ำเงี้ยว, ห้วยขวาง.

• Derby King

  admin

  22 Apr 2012 | 8:18 pm

  Patpong, Bangkok’s famous red-light district, is not the most likely destination for good Thai food. Sanitation issues aside, many of the strip’s restaurants, with names like Madrid and Mizu’s Kitchen, are holdouts from the Vietnam War era, and offer an interesting glimpse into the Bangkok of the 1960s and ’70s: but continue to serve the same quasi-Western food menus they have for decades. Yet there are exceptions. Specifically, every Thursday at lunch, the longstanding restaurant Derby King serves bowls of khao soi, the famous northern Thai curry noodle soup (thanks,…

• Ruea Lae Le/เรือแลเล

  admin

  19 Apr 2012 | 3:57 am

  Lots of people come to Thailand with visions of extravagant seafood meals. And the country’s seafood dishes are generally pretty tasty and satisfying. But having eaten a lot of these meals over the last decade, I have to admit that I’ve grown increasingly disillusioned. The low point probably came last summer, after I got back from my first visit to Barcelona, a place where I can honestly say that I really tasted seafood for the first time. After that trip, I finally began to realise what was wrong with much of the seafood in Thailand, specifically, the fact that it never tastes…

• No-name khao phat pu; ข้าวผัดปูร้านไม่มีชื่อ

  admin

  16 Apr 2012 | 4:46 am

  I’ve been on the road a lot lately — Malaysia, Australia and Malaysia again — and although the eating’s been great, there are moments when I have missed Thai food. Luckily, during these brief stints at home I’ve come across a couple new places (new to me, at least) that have tided me over, and are worth sharing. Khao phat pu (ข้าวผัดปู; fried rice with crab) and kraphoh plaa (กระเพาะปลา; a soup of fish bladder) are two dishes that are usually associated with touristy seafood palaces or flashy restaurants in Bangkok’s…

• 

  The Asian Grandmothers Cookbook

• Of Fusion Cuisine and Fusion Babies

  Pat

  4 May 2012 | 12:02 pm

  The online Merriam Webster dictionary defines fusion cuisine as: “food prepared by using the techniques and ingredients of two or more ethnic or regional cuisines” Going by this definition, just about everything we cook or eat is fusion cuisine. Noodles came from China (yes, they did!), so technically, spaghetti is a fusion dish. The Seattle [...]

• Hello? Seattle?

  Pat

  26 Apr 2012 | 5:34 pm

  I’ve been in a pseudo state of déjà-vu since we returned to Seattle two months ago. Considering how long I’ve lived here (albeit off and on), I expected to ease into Seattle life as effortlessly as shimmying into a favorite pair of well-worn jeans. Everything I love about this city still exists. The crisp, cool [...]

• Sweet and Savory Stuffed Lychees

  Pat

  27 Feb 2012 | 7:18 pm

  My friend Yuki recoils at the mere mention of meat and fruit in tandem. I can still remember the times her face scrunched up into an origami of disgust at everything from sweet and sour pork to Hawaiian pizza. As for me, give me pork stewed with prunes or mango chicken any day. So it’s [...]

• Coronation Chicken–A Sandwich Fixing Fit for a Queen

  Pat

  17 Feb 2012 | 9:19 pm

  Coronation chicken isn’t so well known in these parts (i.e. the U.S.) but in the U.K., this dish has a fabled history. A humble dish with a regal name, coronation chicken was invented by Rosemary Hume, the founder of Le Cordon Bleu, joining the ranks of its Anglo-Indian brethren, chicken tikka masala and mulligatawny soup. [...]

• Operation Cook Down My Kitchen (CDMK) Kicks Off With Dan Dan Mian … and a Giveaway

  Pat

  10 Feb 2012 | 1:00 pm

  We’re doing it again. Moving that is. This is the second time in less than a year, the fifth since we married in 2002. And, I’m not counting the periods in-between living out of a suitcase in a hotel or someone’s guest room for weeks at a time. Five times in nine years isn’t bad [...]

• 

  Tess's Japanese Kitchen

• Skewered Scallops

  Tess

  6 May 2012 | 1:28 pm

  http://1tess.wordpress.com Scallops are fast food! These sweet, succulent, toothsome tidbits smelling of the ocean are too delicious to eat only on special occasions. Scallops are fast food. If you cook them too long they will become rubbery and inedible. Bay scallops must be very fast. Smaller bay scallops are usually quickly cooked in a fast stir-fry, or in a sauce for pasta, or in a soup. This recipe is unusual in that the little scallops are skewered, sauced, and broiled. The scallops are fine served at room temperature so would make a nice appetizer or snack with drinks.

• A Plantain Dessert

  Tess

  7 Apr 2012 | 8:42 am

  http://1tess.wordpress.com When I was 12, I read an article in one of my mother's "women's magazines" about grilled bananas. We lived in a big old house with two fireplaces where we would often toast marshmallows over the glowing embers. Roasted bananas appealed to my desire for the exotic beyond the isolated UP. My mom was skeptical while I was persistent. She finally agreed to the experiment if the bananas were wrapped in greased tinfoil and placed in the embers. She wisely prevented me from poking a banana on a marshmallow stick—the result was a gooey mash of burnt banana and…

• Corn & Cabbage Buttered Miso Soup

  Tess

  30 Mar 2012 | 11:08 am

  http://1tess.wordpress.com The Japanese love corn: on pizza, pasta, at McDonald's, in gyoza, in soup, …so why not add it to miso soup? As for cabbage in Japan, it is used in one of their most famous dishes: okonomiyaki, the cabbage-stuffed "as you like it" pizza. Cabbage is also popular in soups, pickles, and as a side dish for deep-fried foods. So why not enjoy it in miso soup? Add a pat of butter, and you'll experience sweetness and richness if only in a meal.

• Japanese Panko Baked Chicken

  Tess

  24 Mar 2012 | 2:12 pm

  http://1tess.wordpress.com Itadakimasu! (ee-tah-dah-kee-mahss) I humbly receive / Gochisousama deshita! (Goch-sou-sah-mah-desh-tah) thank you for the meal. I love fried chicken, but deep frying is scary. I was inspired by a Japanese recipe which makes a nice crisp crunchy baked chicken. In the original recipe, bite-sized chunks of chicken breast are dredged in potato starch (katakuriko), and allowed to rest so the starch adheres. Then the chicken is dipped in egg white, then coated with black sesame seeds or crushed peanuts. Nuts get snacked on so they are not a pantry staple, but breadcrumbs…

• Sweet Miso Soup with Udon

  Tess

  19 Mar 2012 | 10:51 pm

  http://1tess.wordpress.com Miso soup is simple, a blank palette, which can be transformed with the addition of extra ingredients. When choosing the gu for your miso, think about contrasting colors, whether ingredients float or sink, strong flavors and bland; think about seasonal ingredients; most important: please your palate!

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  Blazing Hot Wok

• Fast and Easy No-Knead Pizza Dough

  dp

  13 May 2012 | 12:05 am

  Oh, hello there. Yes, I know it's been 6+ months since I last posted. What can I say? Things were hectic. There was a new job for Hubby that required the sale of our house, the purging and packing of said house, and an interstate move. It was long. It was drawn out.  But we're all finally here in San Francisco and settling into our new environs quite nicely.  Life is good again.After being away from blogging for so long, you'd think I'd come back with something a little more spectacular than a pizza dough. I know Jim Lahey's no-knead pizza dough has already been well covered.

• Pumpkin Bagels

  dp

  11 Nov 2011 | 2:30 pm

  It's that pumpkin time of year again!Not that we can't get canned pumpkin any time of year.   It just  feels weird to eat pumpkin during the heat of summer.  It's a psychological thing. Of course, if you're trying to eat with the seasons or  enjoy making your own pumpkin puree this is really the only time of year to do it.Pumpkin is pretty much hit or miss in our household. I usually like it, pumpkin pie being the exception.  Sonny will gladly eat pumpkin ice cream or pie, but otherwise turns up his nose to it. Hubby doesn't really care for it at all. So I was pretty…

• It's a Wrap!

  dp

  2 Oct 2011 | 9:32 pm

  According to my neighbor, I've been spending a crazy amount of time canning lately.  I suppose in today's fast paced world, a two to three-hour canning session seems like a lot of time. Multiplying that by 2, sometimes 3 times a week, and yeah, I guess I have been spending an a lot of time canning. There might be another session to make some hot sauce (got tons of Thai peppers left to deal with)  or maybe a little more applesauce, but I think that's it. My canning season is pretty much done. How sad!When I first got the notion to start canning, I bought myself an enamel water-bath…

• Canning Harissa

  dp

  18 Aug 2011 | 8:22 pm

  I will remember this summer as the summer I got serious about canning and preserving my own foods. (It will also be remembered as the summer we finally went camping. Like at a real campsite,  and not in our back yard, but that's a story for another post.)  I've been preserving small batches of jams and chutneys for a few years now, but it's time to diversify. So far, I've put up 3 different berry syrups and jams, pickled snap peas, BBQ sauce,  taco sauce, roasted tomato and chipotle salsa and harissa.  I recently purchased a pressure canner and I expect it will get a lot…

• Pickled Sugar Snap Peas

  dp

  11 Jul 2011 | 2:30 am

  Until about a week ago, if you told me to do anything with a snap pea besides eat it raw, I would have scoffed. The whole reason I started vegetable gardening was because I wanted fresh snap peas (and tomatoes) and didn't want to pay the astronomical prices they were charging at the grocery store for the subpar selection. Snap peas are best enjoyed right off the vines. And I mean that literally. Our habit is to pick them, tear off the strings, and put them in our mouths. This makes snack time so easy.This year I planted twice as many seeds as I normally do but it seems we ended up with more…

• 

  Lily's Wai Sek Hong

• Fruit Rojak

  11 May 2012 | 10:53 am

  It is not so much fun eating this fruit rojak without the CRISPY.  I have been searching for this CRISPY recipe for a long long time but no one is sharing.  So have to put on my thinking cap and try to cook some CRISPIES that go so well with this fruit rojak, they are a perfect match.  This is one of the favorite snack of all snacks, especially to Sandra and if it is so to you too  please 'like' it on my facebook page, if not, do tell me what is your favorite snack??????.........Continue to read for the recipe on how to make theCrispies is HERE

• Smacked Cucumber Salad

  3 May 2012 | 10:38 am

  Cucumbers have not received as much press as other vegetables in terms of health benefits, but this widely-cultivated food provides us with a unique combination of nutrients and are a valuable source of conventional antioxidant nutrients While there are literally hundreds of different varieties, virtually all can be divided into two basic types: slicing and pickling. Two common questions about cucumbers involve consumption of their skin and their seeds. There are several facts you need to know before making your decision about consumption of cucumber skins and…

• Smile Pau/Bao Improved Final

  19 Apr 2012 | 10:27 am

  What a surprise!!!  I have finally managed to get into Blogger after some mind blogging tasks, so early in the morning, brain is still in the sleeping mode.  I am staring at the new format and my brain is trying to get accustomed it.  I tried loading pictures as i have promised to show before steaming and after steaming the paus/baos and i am delighted to find out that i am now able to select several pictures at one time, just like it used to be, a long time ago.  Thank you Blogger, for bringing back this feature.  Below, i have numbered every pau/bao that i have…

• Smile Pau/Bao Improved Continuation

  18 Apr 2012 | 6:46 pm

  As promised, i am sharing how to finish making the pau/bao. In my next post i will share pictures of the pleated paus/bao before steaming and after steaming..........To view how to finish making the pau/bao, click HERE

• Smile Pau/Bao Improved

  17 Apr 2012 | 2:29 pm

  I have just finished making another batch of char siew pau/bao and this time with a starter that i have left to ferment for more than 48 hrs - it was give and take 55 hours. The starter dough did not look any different and did not smell sour or yeasty............Continue reading and see what are the improvements HERE

• 

  In the Kitchen with a Southern Sushi Chef

• Albacore Tuna Crudo – “Italian style Sashimi”

  admin

  4 May 2012 | 11:13 am

  A Western Style Sashimi Preparation Having a bite of Hawaiian albacore (tombo) may change the way you feel about yellowfin tuna. While still mild, tombo has more depth. It is rich, silky, and absolutely divine. And, when purchased from the proper sources, is highly sustainable. What’s not to like about that? Substitute tombo where you would normally incorporate yellowfin tuna. It makes an excellent sashimi, nigiri, and spicy tuna. Here’s a fun sashimi like preparation to try that uses olive oil, Parmesan cheese and a zip of lemon juice. This is a loose method that leaves room for…

• Green Tea Creme Brulee

  admin

  4 May 2012 | 10:10 am

  Green Tea Creme Brulee I am particularly fond of the earthy flavor of matcha, Japanese green tea powder. Maybe I go on a little green tea kick here and there – inserting it into condiments and especially desserts. But I won’t apologize for that. It is delicious and when you’re not in the mood for drinking it, why not eat it? Going beyond green tea ice cream, here’s an easy recipe for an elegant green tea creme brulee. To ensure success with this recipe, you should: 1. Use the best quality green tea powder you have access to. Yes, it is expensive. Thankfully, a little…

• TedxSF – Casson Trenor

  admin

  3 May 2012 | 9:28 am

  Feel like being inspired? Or just need a kick in the old “motivational butt”? Watch Author and Activist Casson Trenor’s TedxSF talk on activism. His enthusiasm is extremely contagious. TedxSF- Casson Trenor More from Casson Trenor The book: Sustainable Sushi- A Guide to Saving the Oceans One Bite at a Time The Website: SustainableSushi.net

• How to Eat Spicy Tuna Safely

  admin

  17 Apr 2012 | 1:37 pm

  Unless you’ve been hiding under a rock, you’ve probably heard about the spicy tuna debacle. But just in case, here’s a quick summary: A major 19+ state Salmonella Bareilly outbreak has diners and health experts concerned about the safety of one of America’s most popular sushi items. And for good reason. This current salmonella outbreak can cause symptoms of diarrhea, fever and abdominal cramps within 12 to 72 hours of infection and may endure for 4 to 7 days. A major supplier of frozen Nakaochi Scrape has recalled some 58,000 pounds of a frozen yellowfin tuna. And the…

• Creative Conservation: Can Inventive American Sushi Save Bluefin Tuna?

  admin

  22 Feb 2012 | 10:00 am

  Salmon Skin Sushi Roll Do you prefer your sushi traditional or more on the creative side? When talking with sushi lovers, the subject of creative license versus “stick to the basics” is polarizing and often a topic of great debate. If you tend to fall on the “stick to the basics” end, then you may become quite disappointed with sushi over the next few years as global seafood sustainability issues become more of a concern. The sushi industry is a major contributor to issues of seafood sustainability. Environmentalists warn that sushi lovers may soon live to see the extinction of the…

• 

  Japanese Snack Reviews

• Random Picture #113

  16 May 2012 | 10:00 am

  As is the case in all countries, there are various categories of snacks. I tried to sample from a variety of types including otsumami (snacks to be consumed with beverages, especially alcoholic ones), kid's snacks, grandma's snacks, cheap snacks, traditional snacks (bean cakes, sembei), and modern snacks that riff on Western things. Because of that wide range of things, it was impossible for

• Kamome No Tamago

  14 May 2012 | 10:00 am

  Since leaving Japan and becoming a woman of leisure (i.e., unemployed), I've been taking advantage of the time to do things which I lacked the free hours to do in Tokyo. One of those things is putting my hand to various types of food preparation which is time-consuming, yet the sort of thing which is either a basic skill I never learned, or a creative endeavor I never engaged in. For instance

• Louck's Sesame Snaps

  11 May 2012 | 10:00 am

  When I was shopping in Tokyo, I never looked carefully at the origin of a product before I bought it. In fact, most of the time, I didn't pay attention after purchasing unless there was a reason. This carelessness about attending to the origin of products is something I intend to continue since I'm really just too damn lazy to bother to investigate where something was made. This is my

• Random Picture #112

  9 May 2012 | 10:00 am

  Image pinched from Domino's Japan's web site.  I used to teach a lesson about holidays to my student during which I taught them the term "Hallmark Holiday". The awesome thing for Japanese companies is that they not only had their own versions of these types of holidays, but also were continuously folding in more Western holidays. The potential for profit would bring a tear to the eye of a

• Yawataya Mini KitKat

  7 May 2012 | 10:00 am

  When I was given wasabi KitKats, I remember having a discussion about chocolate with one of my students in which I mentioned that putting chili in chocolate was fairly common in America. She was shocked, and grossed out, at the idea of this combination. Of course, she thought that including wasabi was also pretty weird, but accepted it as something reasonable as a regional variation for

• 

  Just Hungry: Japanese home cooking and more!

• House renovation and kitchen planning, an ongoing saga

  maki

  9 May 2012 | 4:42 am

  My cancer treatments are over for now, and since my body is no longer being bombarded by gamma rays and such, I am feeling quite a bit better. So now it’s time to get back to the huge task of renovating the old house we got more than two years ago. Renovations have been stalled for months due to all the other crap going on in my life. One of the first things we are tackling is the kitchen. Folks, I am supposed to be a food blogger/writer. I’ve written a cookbook and everything. And right now, I have no kitchen. This is seriously cramping my style, to put it mildly, and accounts…

• Sashimi, raw eggs and more in The Japan Times, plus raw proteins elsewhere

  maki

  27 Apr 2012 | 3:43 am

  My Japan Times Food article this month is about all the raw proteins Japanese people like to eat. You probably know that Japanese people like raw fish (in the form of sashimi, and as a topping for sushi), and raw eggs (on rice or noodles) - but did you know that we also eat raw horsemeat, beef liver, and even chicken? Read more about it here. The accompanying recipe is a how-to for making a great plate of sashimi. A couple of photos that didn’t make it into the article: Here is a plate of katsuo or bonito sashimi. Lean katsuo is in season in Japan right now, and it’s one of my…

• My sister Meg's amazing pastry skills

  maki

  20 Apr 2012 | 11:08 am

  It’s been a bit too serious around here, so here’s some fun. I think I’m pretty good at savory cooking, but when it comes to pastry I definitely need more practice. However, my little sister Meg is an amazing pastry chef. She graduated from the French Culinary Institute and used to work at Toraya in New York, and has also done a stint as a speciality cookie designer. She decided some years ago to stop being a fulltime chef, but she still does some catering. She recently catered the wedding of her friends Bennie and Tyneia in Florida. These are the party favors - all…

• Sketch diary: Cancer, the ladyparts version

  maki

  18 Apr 2012 | 9:58 am

  Today I started a 3-week course of brachytherapy. Unlike the 6-week course of external beam radiation therapy that ended on Friday, which definitely made me feel pretty horrible, brachytherapy is not supposed to cause any adverse side effects. We shall see. I know that many of you want me to get back the regular programming of recipes, food fun and Japanese things, but I thought I’d take this opportunity to describe the treatments I’ve been getting, and how they’ve affected me. I see a lot of information about what breast cancer treatment involves, but very little about…

• Sketch diary: At a low point

  maki

  5 Apr 2012 | 7:29 am

  Following up on the last entry from my sketch diary: Just one more week to go with the radiation therapy, and it’s really tough. I was in a lot more physical pain just after surgery (or before surgery last year when I had a bad infection), but mentally, I am struggling. I do have a lot of pain. From the constant diarrhea mainly, and its side effects. And other things. And then there is the debilitating fatigue, which makes me incredibly cranky and hard to live with. I love food, probably way more than most people. Why else would I write about food? At the moment though, my relationship…

• 

  Hiroko's Kitchen | Blog

• 16 May 2012 | 10:26 am

  admin

  16 May 2012 | 10:26 am

  Thank you for joining me at Spring flavor in Kaiseki meal. The rules and philosophy which you have learned – five elements – during the demo. can be applied to your menu creation in any kitchen, including American, French, Italian, Asian,…but not limited to Japanese. By creating menu employing the rules and philosophy of five elements – color, taste, cooking methods – you can create the meals for your customers and family which nourished our body and mental well-being. Come back to the second part of the demonstration (I will plan it in the fall) to learn more!

• Hiroko’s Intensive Essentials of Japanese Cuisine in July, 2012

  admin

  10 May 2012 | 9:07 am

  Plan your holiday in New York City this July (19-23) surrouding Hiroko’s Intensive Essentials of Japanese Cuisine course at International Culinary Center. After information packed, fun and delicious class (class starts from 9am and ends 2pm), you can roam about the exciting city and eat at several of the finest restaurants in the world. Two prominent Japanese chefs join Hiroko in teaching. The most celebrated sushi chef, Masato Shimizu of 15East and pupular Izakaya chef, Jiro Iida of Aburiya Kinnosuke. You will have a golden experience of learning the heart and joy ofJapanese cooking.

• Hiroko’s Demo at International Culinary Center

  admin

  9 May 2012 | 9:26 am

  Join me at International Culinary Center (former French Culinary Institute) for 2 hours demonstration on May 15th; free of charge. May 2012 Demonstrations All demonstrations are open to students and alumni and are held from 3:30pm-5:30pm in the International Culinary Theater on the second floor. Schedules are subject to change. View the events calendar on my.internationalculinarycenter.com for the most up-to-the-minute information. Tuesday, May 15: Hiroko Shimbo, Chef and Author, Hiroko’s Kitchen Topic: Seasonal Flavors in Kaiseki Cuisine The Japanese formal dinner, Kaiseki meal,…

• Final bamboo husk related blog

  admin

  6 May 2012 | 9:58 pm

  Once upon a time there was a humble snack in Japan – chopped umemoshi (pickled salty plum), mixed with little sugar and wrapped in a dried bamboo husk. This is the snack which my mother made for us from time to time when I was small. How to enjoy it is to suck the edges of triangle shaped bamboo husk packet and get the super salty, tart and sweet flavor of the inside mixture little by little which seeps through slightly sweet and fragrant bamboo husk. This humble snack, to my surprise, seems to have been surviving in Japan. Please visit; http://www.orihara-kajyuen.jp/wagaya/take.html…

• Bumboo husk – a sustainable material

  admin

  4 May 2012 | 7:50 am

  This is an anago (conger eel) bozushi – hand shaped sushi – prepared by Chef Sono at Kyoya. It is wrapped in a dried bamboo husk. Dried bamboo husk has been an important material used to wrap prepared food items. Dried bamboo husk has anti-bacterial property. At the same time it is porous and allows the air to enter. It keeps the food dry and prevents the growth of mold. A slight fragrance of dried bamboo husk also contributes to the quality of stored food. When I was small on our picnic my mother always packed our onigiri rice balls in bamboo husks. Yes, it is very sustainable.

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  Just Bento - all about bento box meals!

• Guy Does Bento no. 7: Chicken karaage bento

  maki

  24 Apr 2012 | 6:27 am

  The Guy Does Bento is back! This is one he made just for himself on a day I was feeling too sick to eat much of anything. Now that I am slowly getting my appetite back, just looking at it makes my mouth water. The bento features two of our favorite bento items: Chicken Karaage (leftovers - he made them himself the night before) and 1-egg tamagoyaki. The tamagoyaki here turned out a bit on the brown side, but The Guy says it was still very good. He’s filled out the rest of the bento with boiled broccoli and plain rice. He put a a bit of peeled broccoli stalk on top of the rice to add…

• Sweet, sour and salty 'instant' radish pickles

  maki

  19 Apr 2012 | 10:22 am

  [While I’m still getting back up to speed, please enjoy this recipe for ‘instant’ pickled radishes, great in any bento or in a salad. Originally published in May 2009. It’s kind of funny to re-read this post and realize we were still waffling about buying a house in France or not. I guess we did, after all!] While radishes are available year-round, spring seems to be the perfect time to enjoy their crisp, peppery crunchiness. They are also really pretty. I love them just as-is, perhaps with a little salt, or sliced up in salads, but I’ve also been playing around…

• Feeling a bit better ^_^

  maki

  16 Apr 2012 | 6:41 am

  My radiation therapy finally came to an end on Friday. I’m already feeling a bit better and my appetite is coming back gradually. I can’t tell you how relieved I am about that, because for a while there I was afraid that I’d never regain my appetite, that the diarrhea would go on forever, and that writing about food would be too difficult. But anyway, I am gearing up to commence posting here - Just Bento has gotten even more neglected than Just Hungry, I know. I may still be a bit slow, since I am not quite up to cooking yet, but I’m poking The Guy for more bentos and…

• Please bear with me...

  maki

  5 Apr 2012 | 8:16 am

  For anyone who has been wondering about the lack of new posts here, this over on Just Hungry should explain things. I'm really hoping to feel well enough to write with pleasure about food, let alone bentos, soon. In the meantime, especially if you are new to the site, please take a look through the archives - there's a lot here! Thank you for your patience.

• Bento box review: The all-stainless steel LunchBots Quad

  maki

  8 Mar 2012 | 11:56 am

  As I have written here before, I am a big fan of the LunchBots line of all-stainless steel bento boxes. (They actually call them ‘food containers’, but they are a great size for bentos.) Here’s an in-depth look at one of the latest offerings, the LunchBots Quad, as well as some of the pros and cons of the LunchBots boxes in general. Here’s how the LunchBots Quad looks when it comes to you. The lid is available in three tasteful colors: lime green as shown here, sky blue and all-stainless (a shinier stainless than the box itself), all sporting the LunchBots logo. The…

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  Hong Kong Food Blog

• German Buffet in Wanchai

  5 May 2012 | 7:50 am

  I love buffet, but good deals are not easy to find.  Some are too expensive, some are not my favourite taste.  German buffet is not too expensive, however the foods are quite good.  I had it couple of years ago and had one recently.  Don't assume that knuckles and sausages are crown jewels.  On the day of my visit, the dessert and salad bar were doing the best.Here is the crown jewel of the day - Serradura.  I had never tasted such silky soft lovely serrudura even at Macau top notch Portuguese restaurants.My top pick of the day - Serradura.  I would really…

• Easter Macau Food

  22 Apr 2012 | 4:53 am

  Although Hong Kong is such an international city, you do need to go to Macau if you want to taste some authentic Portuguese food.  Don't worry, it's easy.  Macau is only an hour boat ride from Hong Kong.  I used to work there and now I go there for a short holiday break frequently.  Below are some photos I've taken from my recent Easter trip.Although I'm from the food paradise of Hong Kong, I can't resist the temptation of Portuguese food which are so delicious.  Here are some of my favourites.A few dishes from the New Camoes at the Fisherman's Wharf.  As there…

• Japanese Buffet

  6 Apr 2012 | 6:36 am

  Holiday is a time for me to binge.  Today is the first day of Easter holiday, I kick start my crazy eating by a Japanese buffet lunch.  To be accurate, it's eat all you can at a fixed fee.  The restaurant I go serves lunch buffet on weekends and holidays only.  Here is a summary of my Japanese feast.Sashimi - there are over 10 types of fishes for us to chooseBeef and VegetableThe Ox Tongue is my top pick of the day, very delicious.  The teppanyaki beef sheet (top right) simply melt in my mouth, very well done. Grilled Mackerel Fried Rice and…

• Dim Sum Brunch Special

  25 Mar 2012 | 1:45 am

  Inflation in Hong Kong is becoming severe recently.  Food prices rocket and we have been suffering.  However weekend dim sum brunch is one of my strategies to enjoy good food at VERY LOW prices. Most restaurants in Hong Kong are offering special prices for bills being settled before 12.30pm. Here's a summary of my dim sum brunch yesterday.  The dishes were at half price or even lower comparing to peak hours.Shrimp Dumplings HK$16.8 (US$2.15) 蝦餃皇Breakfast Combo 早茶孖寶Congee + dim sum of our choice HK$24.8 (US$3.18)Breakfast Combo皮蛋瘦肉粥 /…

• Bok Choy Soup

  11 Mar 2012 | 6:55 am

  Gold and Silver Bok Choy Soup with MushroomsHome made bok choy soup is delicious and yet very easy to do.  You only need some time for preparation.  But why call it gold and silver?  Look at the ingredients here and you'll know.  The dry version of the bok choy is gold, the fresh version is silver.  This is the the Chinese way of naming our dishes beautifully.  Together with the mushroom, the soup is extremely delicious, low calories, high fiber and zero cholesterol.  You don't even need to add any meat to it, so it is good for vegetarians and…

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  Viet World Kitchen

• Stir-Fried Green Garlic and Chinese Sweet Sausage Recipe

  Andrea Nguyen

  14 May 2012 | 11:28 pm

  This is one of those dishes that has haunted and taunted my palate for a few years. It’s dead simple, just a handful of ingredients are involved. Unfortunately the main ingredient is a fleeting seasonal vegetable -- garlic scapes that are not often sold in the United States. Slender with a mild sweet garlic flavor, the garlic flower stalks are thinly sliced and then stir-fried with bits of Chinese bacon. I first had the preparation in October 2009 at the Din Tai Fung at the World Square Shopping Center in Sydney, Australia. It was a great sidekick to an order of xiao long bao Shanghai soup…

• Rice Paper Gadget Wars: Mr. Spring Roll vs. New Star International

  Andrea Nguyen

  11 May 2012 | 12:58 am

  Vietnamese business people can be hyper-entrepreneurial and competitive. When an idea succeeds, copycats and rivals inevitably appear – springing up practically overnight like mushrooms. That, my friends, is happening with the plastic Vietnamese rice paper dipping bowl that I recently wrote about. Vinh, Mr. Spring Roll’s maker, commented in the post and thanked everyone for supporting his product. He also apologized for the hiccups in distribution. He was working out of his apartment! Not long after that post, a Viet chef friend, Terrence Khuu, pointed me to a rival product, New Star…

• May Asian Celebrations: Explore the food, history, culture and more

  Andrea Nguyen

  8 May 2012 | 1:21 am

  Last Saturday, we had a mini Cinco de Mayo fiesta with a couple of friends, lots of margaritas, and chile rellenos fried up in the wok. I spent most of Sunday weeding in the yard to work off the calories. As I was clearing out the clover to make room for chiles and Viet herbs, I started thinking about Asian Pacific American Heritage Month, which spans this entire month. The official celebration has been around since 1978, when Congress and President Jimmy Carter designated it. What started out as a week-long celebration became a month-long celebration in 1992, under President George H.W.

• Tofu, Kimchi and Bacon Taco Recipe

  Andrea Nguyen

  3 May 2012 | 3:43 pm

  Most of the tofu and kimchi tacos on the food scene are vegetarian but I wanted to turn a classic Korean dish --dubu kimchi (warm tofu with a stir-fry of kimchi and pork belly) -- into a taco filling. The triad of ingredients is wonderful so why not see what it’s like in a corn tortilla? I started thinking about the taco filling idea as I was developing the dubu kimchi recipe for the tofu cookbook. I could have squeezed the tofu taco concept into the book as a recipe “Variation,” but there was an inherent brilliance in the original dish (see page 145 in Asian Tofu). I didn’t want to…

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  Appetite for China

• Announcing the Kung Pao Chicken Recipe Kit!

  Diana

  10 May 2012 | 9:14 am

  In my last post, the update on the kung pao chicken recipe, I had mentioned there would be some exciting related news soon. So I’m excited to announce a collaboration with our friends at GrubKit, which provides kits that include pre-measured, carefully selected ingredients so you can create a fun, stress-free meal at home. (GrubKits [...]

• Kung Pao Chicken

  Diana

  8 May 2012 | 7:08 am

  The last time I wrote about kung pao chicken was almost four years ago, in July  of 2008. I was living in Beijing at the time, and kung pao chicken had been designated the official dish of the 2008 Summer Olympics. It was easy to prepare, more filling than a Clif Bar, and sports venues [...]

• Coconut Chicken Adobo

  Diana

  2 May 2012 | 9:02 am

  My love affair with chicken adobo dates back to 2005. A friend who was born and raised in Guam had made dinner one night and served up a rustic-looking and extremely fragrant chicken dish. I had never eaten or even heard of chicken adobo before. But one bite of the juicy dark meat with all [...]

• Dumplings and Wontons Class – Spring Seasonal Session

  Diana

  26 Apr 2012 | 11:57 pm

  The Dumplings and Wontons class for May is now up! In this 2-hour class on Sunday, May 6th in SoHo, we’ll go over the basics of wrapping dumplings and wontons, then pan-fry the dumplings to crispy perfection and transform the wontons into a spicy Sichuan appetizer. Both meat and vegetarian fillings will be available. Also [...]

• Steamed Mussels with Ginger and Shallots

  Diana

  24 Apr 2012 | 5:33 pm

  I’ve been on quite a shellfish kick lately. In the span of a month, I’ve eaten mussels and clams almost every time I’ve had dinner out, from French-style mussels steamed in white wine at a local hangout to Chinese clams with black bean sauce at dim sum. Maybe it’s because of spring and warmer temps, [...]

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  About.com Southeast Asian Food: What's Hot Now

• Vietnamese Street Food

  southeastasianfood.guide@about.com

  16 May 2012 | 6:02 am

  Vietnamese Street Food

• The Cha Gio Filling

  southeastasianfood.guide@about.com

  16 May 2012 | 6:02 am

  Wrapping Vietnamese Spring Rolls for Frying- Cha Gio wrapping recipes

• Basic Asian Ingredients

  southeastasianfood.guide@about.com

  16 May 2012 | 6:02 am

  Basic Cooking Ingredients for the Southeast Asian Kitchen

• Indonesian Fried Rice

  southeastasianfood.guide@about.com

  16 May 2012 | 6:02 am

  A full meal by itself, this Indonesian fried rice is tasty and satisfying. It is easy and quick to prepare and a great way to use up leftover rice.

• Filipino Home Cooked Meals

  southeastasianfood.guide@about.com

  16 May 2012 | 6:02 am

  A Simple Meal in a Filipino Home.

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  About.com Southeast Asian Food: Most Popular Articles

• Milky Corn Surprise Dessert

  16 May 2012 | 6:20 am

  Milky Corn Surprise Dessert - Maiz Con Hielo

• Malaysian Sambal Sauce

  16 May 2012 | 6:20 am

  Traditional Malaysian Sambal Sauce. Spicy, versatile and keeps well.

• Vietnamese Beef in Lemongrass

  16 May 2012 | 6:20 am

  Vietnamese Braised Beef in Lemongrass - A Hearty Vietnamese Beef Recipe

• Lemongrass Drink

  16 May 2012 | 6:20 am

  Southeast Asian Lemongrass Drink

• Vietnamese Banana Sago Cream

  16 May 2012 | 6:20 am

  Vietnamese Banana Sago Cream - a delicious rich and creamy dessert.

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  House of Annie

• Big Head Prawns of Tebakang

  Nate

  8 May 2012 | 11:05 am

  We finally found the restaurant we were looking for. Jit Hin Restaurant, Tebakang Way back in December of 2009, we drove out to Serian, a small town about 45 minutes’ drive from Kuching, to check out the local fruits they had on sale at the market. Our intention was to drive further out to the village of Tebakang to have lunch at a place highly recommended by our friend. But we couldn’t find the shop we were looking for. The restaurant known as Jit Hin is famous for its huge prawns and wild meats. We always talked about going back with our friends, but it didn’t happen until just…

• Shrimp Scampi with Sun Dried Tomatoes

  Annie

  1 May 2012 | 7:40 am

  A very easy weekday meal that has loads of flavor that everyone will enjoy. Simply Scrumptious Recently, I had a chance to buy a kilo of shrimp from a colleague’s friend who farms shrimp in Mukah, on the central coast of Sarawak. This shrimp had been harvested just the night before and looked temptingly scrumptious. I tossed a few ideas around but then decided that for such fresh shrimp, I would keep it simple, so I went with shrimp scampi. I don’t really have a recipe for shrimp scampi but I know that it’s a very simple, basic dish that calls for butter and garlic and some parsley. I…

• Boiled Breadfruit in Coconut Milk

  Nate

  12 Apr 2012 | 9:54 am

  A taste of home in faraway Borneo. Breadfruit is a fruit in the Artocarpus genus, so it is related to jackfruit and buah tarap but the flesh is very starchy and not at all sweet like its cousins. With origins in Papua New Guinea, it is cultivated and eaten in tropical regions all over the world, from Southeast Asia, to the Indian Ocean, to the Caribbean, to Central America, to the Pacific Islands. In Malaysia breadfruit is called “buah sukun”; in Hawaii it is called “ulu”. I call it “good eats” Fond Memory from Home I have a taste memory going back to my younger days in Hawaii,…

• Homemade Baked Sardine Buns

  Nate

  6 Apr 2012 | 5:08 am

  This delicious baked bun is even easier to prepare than our homemade baked char siew bao recipe, and possibly healthier as well. Homemade Baked Sardine Buns Do you eat sardines? Do you like them? Eat More Sardines Sardines are a good source of Omega-3 fatty acids which are heart-healthy and provide other health benefits (see WebMD article on Omega-3 facts).  The Monterey Bay Aquarium’s Seafood Watch Guide recommends sardines, particularly Pacific sardines, as a Best Choice for sustainable seafood. So whether fresh or canned, in salads or for supper, grilled or baked, let’s all eat…

• Lamb Osso Bucco with Tomatoes and Herbs

  Annie

  3 Apr 2012 | 1:38 am

  I was feeling like having some osso bucco, which is braised shanks of veal. But here in Kuching, certain cuts of beef like veal are more difficult to get. So I decided to prepare osso bucco with lamb instead. It didn’t hurt that I already had some lamb shanks sitting in my freezer that I thought would be perfect to cook this dish with. Even though I’ve said before that I have a go-to lamb shanks recipe, I decided I had to try a new recipe to make this osso bucco. A Gremo-what? So why osso bucco? It’s not that I’ve eaten plenty of them. I just happened to remember having one at a…

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  About.com Japanese Food: What's Hot Now

• Harusame Salad

  japanesefood.guide@about.com

  16 May 2012 | 6:03 am

  A recipe to make harusame noodle salad.

• Ponzu Sauce Recipe

  japanesefood.guide@about.com

  16 May 2012 | 6:03 am

  A recipe to make a quick ponzu sauce.

• Sekihan

  japanesefood.guide@about.com

  16 May 2012 | 6:03 am

  A recipe to make sekihan rice.

• Nyumen

  japanesefood.guide@about.com

  16 May 2012 | 6:03 am

  A recipe to make nyumen.

• Dorayaki

  japanesefood.guide@about.com

  16 May 2012 | 6:03 am

  It's a recipe to make dorayaki cakes.

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  About.com Japanese Food: Most Popular Articles

• Shu Cream

  16 May 2012 | 6:25 am

  A recipe to make shu cream.

• Stir-fried Pork with Vegetables

  16 May 2012 | 6:25 am

  A recipe to make stir-fried pork with vegetables.

• Teriyaki Chicken Recipe

  16 May 2012 | 6:25 am

  A recipe to make teriyaki chicken.

• Miso Nikomi Udon

  16 May 2012 | 6:25 am

  A recipe to make miso nikomi udon.

• Tempura Batter

  16 May 2012 | 6:25 am

  How to make tempura batter.

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  watashi to tokyo

• CLATAS, it's a real robot, you can ride!

  Mari Kanazawa

  16 May 2012 | 7:46 am

  I picked this guy two times "monkey farm". He is a multi creator, he made anything by himself, dome house, fiat tunk, beautiful arts etc,. yes great guy. He made Gundam like robot "Scopedog" before, and it became hot in the internet , actually great job but it was just robot object, it didn't move. Then finally he is making real ROBOT, it has cockpit like Gundam and can move. Here is the video, the robot is named "CLATAS". CLATAS can move in sychronization of pilot's movement. CLATAS has a Lohas launcher, it is named Lohas coz missle never hit a target.

• You can be a virtual pilot of Life-Size Gundam!

  Mari Kanazawa

  11 May 2012 | 8:20 pm

  Yahoo! Japan is currently having an auction for someone to have his image projected from the cockpit section of the life-size Gundam at new amusement park "Gundam Front Tokyo" at Diver City Tokyo in Odaiba. The auction opened on Thursday with a starting bid of 1 yen (US$0.01), currently has a bid of 700,000 yen. We are watching how is going on auction now.

• ZAKU tofu

  Mari Kanazawa

  16 Apr 2012 | 9:21 am

  Tofu company started to sell ZAKU(Gundam) tofu. It is made from Edamame and packec ZAKU head package, here is the official site. We knew this is just cheesy products and the unfomous tofu company want to make topic, but still poor Japanese Gundam fans had to be hooked, now I can see various type of ZAKU head products with using ZAKU head package. ZAKU jelly, ZAKU pudding, ZAKU cakes etc,. Yes we are really Gundam addicted. I like this Char special strawberry pudding.

• Very easy way to cook Chawanmushi.

  Mari Kanazawa

  15 Apr 2012 | 8:46 am

  Do you know Chawanmushi? It's a kind of pudding but not sweet, Japanese love Chawanmushi but it's a little bit troublesome to cook. But I found very easy and interesting way to cook it. What you need it a cup noodle (seafood taste is good) and a egg. Eat cup noodle first in regular way and put a egg into soup, stir and put it in microwave. 3 minutes is fine. visual is not so great but people said taste is fine! Add to your Japanese food recipe!

• Tokyo Okashi Land

  Mari Kanazawa

  15 Apr 2012 | 8:21 am

  I wrote about calbee antenna shop before, it's a nice place for snack lovers but there is more in Tokyo Station! Tokyo Okashi Land is the great place where you can enjoy Japanese big three snack makers Calbee, Grico(pocky), Morinaga( I looooooooove choco frake)'s special and limited snack. Freshly fried potato chips with choco or cheese sauce in Calbee, fresly coocked chocolate almond in Grico etc,. Love this, I need to rush to go.

• 

  About.com Korean Food

• Wine Pairings for Asian food

  15 May 2012 | 5:12 pm

  An interesting recap on Jeannie Cho Lee's talk about pairing Asian foods and wine. Contrary to Western belief, she suggests dry red wines for Korean diners that are accustomed to meals with some spice....Read Full Post

• Korean 'Steak', Three Ways

  9 May 2012 | 5:50 am

  Grilled Steak Skewers Korean Grilled Steak (Deng Shim Gui) Korean Barbecued Beef (Bulgogi)

• Children's Day in Korea

  4 May 2012 | 8:03 am

  May 5th is Children's Day in Korea, a day just for kids with gifts, fun and activities. Celebrate with some homemade green tea ice cream!

• Korean Noodle Dishes

  30 Apr 2012 | 4:15 pm

  Come meet and eat five delicious Korean noodle dishes.

• Korean Plum Wine

  29 Apr 2012 | 9:02 pm

  Korean Plum Liqueur (Maesil Ju) is sweet, tart and refreshing.

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  About.com Korean Food: What's Hot Now

• samgaetang

  koreanfood.guide@about.com

  16 May 2012 | 6:11 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.

• DaejiGalbi

  koreanfood.guide@about.com

  16 May 2012 | 6:11 am

  These Korean Pork Ribs are succulent, sweet, and spicy. They require some advance preparation, but then are easily cooked on the grill or in the broiler.

• Apple Cups

  koreanfood.guide@about.com

  16 May 2012 | 6:11 am

  A hollowed-out apple cup can be used to serve almost anything, from drinks to desserts to savory foods. It's all-natural and healthy and gives the table a little entertaining flair.

• Yogurt Soju

  koreanfood.guide@about.com

  16 May 2012 | 6:11 am

  A yogurt cocktail might sound crazy, but yogurt soju is popular in Korea and all over Asia. Both yogurt and soju go well with the fiery aspects of Korean cuisine, so it makes sense that they'd be mixed by Koreans. But be careful, as the most common complaint about yogurt soju is that it's so easy to drink that you're drunk before you know it.

• Spicy Sauce

  koreanfood.guide@about.com

  16 May 2012 | 6:11 am

  Spicy dipping sauce for dumplings, tempura, and Korean savory pancakes.

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  About.com Korean Food: Most Popular Articles

• Soojunggwa

  16 May 2012 | 7:13 am

  A refreshing, slightly spicy Korean drink that is good both hot and cold, Soo Jung Gwa can also be served as a dessert drink.

• koreaninparis

  16 May 2012 | 7:13 am

  A list of Korean restaurants and grocery stores in Paris, France.

• Scallion Pancake

  16 May 2012 | 7:13 am

  This Korean scallion pancake recipe is easy to make and is always a big crowd-pleaser. It works as a hearty snack, an appetizer, or a side dish to a Korean or Asian meal. As with most Korean recipes and dishes, you can tweak it to your own tastes.

• Bungeoppang

  16 May 2012 | 7:13 am

  These doughy pastries filled with sweet red bean paste are sold in Korea by street vendors. To make the fish shape at home, you need a special appliance similar to a waffle-maker. A healthy and delicious snack or dessert, their chewy, sweet, and slightly crispy texture make them a big crowd pleaser and always a hit with the under-10 crowd. There are also custard cream and ice cream versions; the red bean paste is the traditional filling.

• Chapchae

  16 May 2012 | 7:13 am

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

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  Korean food

• Eye Treatment

  30 Apr 2012 | 6:38 am

  Somebody called to my hubby and he said that he has to go to the police station. He wondered why then he found out that his driver's license needs to be changed. He asked everything what he needed to do and how much money does he need to get a new license. He was told to go to the police station and hospital to find out if he has a physical problem and the most important thing to be checked are his eyes. Of course most Koreans wear glasses and I think most of them have eye problems. My hubby also wears glasses but he hasn't worn them for a long time. Actually, I had a hard time finding them…

• Craving Korean Food

  30 Apr 2012 | 6:22 am

  We traveled for almost a month and we enjoyed the view but not the food. We had much beef in Canada which is so cheap. It's almost 5 times cheaper than in Korea. My hubby loves beef but of course we can't live with beef alone. He misses Korean food so he made a list of food that he wanted to eat. Now, that we are here in Korea, he's enjoying eating Korean food. My mother in law bought Red Combo Chicken from Gyocheon Chicken, my sister in law bought tangsuyug, jjajangmyeon and champeong, we had samgyopsal, raw fish, etc. What he loves the most is the side dishes. He misses eating different…

• Save More

  24 Apr 2012 | 3:33 am

  Whenever I go to the supermarket, I always check the coupons that are posted in front of the entrance door. I always feel upset because the products that I always want to buy don't have any discount coupons. Is it always a coincidence or they always give discount coupons to the products that can't be sold or people that are not interested of. I'm just surprised on what the Expedia coupon code 2012 offered. It's hard to believe that the offered lots of coupons from electronics, garden, flight, hotels, etc. I think it has everything you need. It's the one that I'm looking for. If you are…

• Cham ui (melons)

  22 Apr 2012 | 6:13 pm

  I suddenly miss cham ui or melons in Korea. I can't wait to eat this melons when I go back to Korea. They are also my hubby's favorite fruits. He can eat three or more melons in one sit. I can also eat as much as he does but I'm worried of my diet. The melons are so sweet and juicy that's why you can't stop when you start to eat them unless if you are watching your diet. I don't know when the right time to see them in the store. I think it's during spring if I'm not mistaken. So it's already spring in Korea and I'm sure I can have a taste of them. You know Koreans always eat fruits after…

• Give the best for her

  22 Apr 2012 | 5:09 pm

  When we visited Queen Elizabeth Park yesterday, we saw a group of people and two of them were wearing wedding attire. Yes, the couple are getting married in one of the most beautiful park in Canada. While watching them taking wedding photos, I imagined how the guy proposed to her. Did he kneel down and gave her the Hearts on fire? You know, the one of the most famous diamond online. Did he also prepared lots of balloons and flowers in the same park? Ahhh, I can imagine how romantic the proposal was. It seems that the groom gave his best to win the heart of his bride. When I see people getting…

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  KeropokMan: Singapura Makan

• Taste of Penang @ Sentosa

  Keropok Man

  16 May 2012 | 3:37 am

  [Invited Tasting] If you are looking for some Penang Food buffet, here's one that you might want to try. It's only from 10 - 20 May 2012 at Sentosa. I got to try it last night with KopiKosongGirl. For the Taste of Penang, Sentosa has invited 54 year old Chef Qua Hun Siam from Penang to show case some of his signature dishes. Chef Qua and his wife runs restaurant and catering service in Penang and has cooked for the Chief Minister of Penang. His family heirloom recipes such as Fried Porridge is being served here. The venue for the buffet is on the 2nd floor of Taste of Asia. It's open air, so…

• Canton Paradise @ 112 Katong

  Keropok Man

  15 May 2012 | 1:52 am

  [Invited Tasting]   I was recently invited and tried some very exquisite Cantonese Food at Canton Paradise at 112 Katong Mall. The latest dining concept by the Paradise Group, Canton Paradise offers Cantonese favoutires and also Shunde specialties. If you are wondering where is Shunde, it's the area at the Pearl River Delta at the Guangdong province, known for their delicate cooking styles. Executive Chef Hu Shu Sheng, a native from Guangzhou in China, works closely with Paradise Group Executive Chef Fung Chi Keung and CEO Eldwin Chua to conceptualise Canton Paradise’s menu. …

• Oasia Hotel Singapore - 1st Year Anniversary.

  Keropok Man

  14 May 2012 | 10:10 am

  This was a 1 day staycation invitation by Oasia Hotel Singapore (www.oasiahotel.com) to celebrate her 1st Year Anniversary in Singapore. It's so generous of them to invite some of us for their celebration and a one night stay to try out their rooms too!  Happy Birthday Oasia Hotel. This was their special cake made from so many delicious macarons! The 1st Year Anniversary is also to promote the Club Rooms. If you have not heard about it, the Club Rooms and Suites Guest in Oasia has it's own private-access swimming pool and sky deck. For many other hotels, it's only the private-access food…

• Maifest @ Clarke Quay (4 and 5 May 2012)

  Keropok Man

  3 May 2012 | 1:18 pm

  Heard of Maifest? It's the German Spring Festival and it's the first time it's being celebrated in Singapore on 4th and 5th May 2012 at Clarke Quay Central Fountain Area. Admission is free too! You just pay for the beer and food. The daily event starts at 7pm, and I guess it's only tomorrow left if you want to visit. I was there a bit early as my office hour's a little shorter than other days :-) The world's most popular wheat beer, Erdinger Weißbier and Erdinger Dunkel are sold here. You can get them at $15. The organisers have also specially brought in the Pikantus if you want to try it!

• The Corner Place Korean BBQ @ Marina Square

  Keropok Man

  24 Apr 2012 | 12:37 am

  This was an invited session organised by HungryGoWhere to test out the food at The Corner Place Korean BBQ located at the food court at Level 4 The Gallerie Food Court. It's really located at the corner! It's part of the food court, but it's located at the sides with its own seating area. Turn right when you get up the escalator and you will see it. They are having a promotion right. From now until 15 May 2012, the daily Korean BBQ Buffet is only at $22+. Lunch sets start from $6.95+ and it's inclusive of 6-8 side dishes and rice. Here's my experience with some other food lovers and the…

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  MomGateway: Portal to Easy and Healthy Recipes

• Anytime, Instant Falafel and Falafel chips

  Momgateway

  14 May 2012 | 9:51 pm

  Falafel are deep fried Middle Eastern chickpea patties/balls.  Typically they are served on pita bread and topped with chopped veggies and drizzled with a tahini/sesame seed.  They are great as snacks or even part of a meal.  You can also shape them into large burger patties for a filling, protein rich vegetarian burger. Making falafel takes time.  Chickpeas are first soaked overnight,

• Yeast-free Almond Biscotti

  Momgateway

  2 May 2012 | 5:25 pm

  Can something THIS good be unleavened?  During the 7 Days of Unleavened Bread/ Passover we ate only bread that was free of yeast and other leavening.  This symbolizes putting sin out or being unleavened.  Such a tall order for most Americans who are mainly bread eaters! On the first day, my friend Patricia gave me some of these unleavened Almond Biscotti.  They looked like regular biscotti

• Savory Sesame Brown Rice Crackers

  Momgateway

  19 Apr 2012 | 1:35 pm

  Make your own brown crackers?  Yes, you can.  I just did.Why make your own?Let me give you just one reason:  Did you know that they put talc in rice? TALC!  Talc ingestion is highly correlated with stomach cancer! We’ve been rice eaters for years and we just found this out by accident.Hubby went to the store to buy brown rice.  Our usual brand was not in stock but he found this Korean brand

• Super Tender Passover Brisket and Real Salt Giveaway

  Momgateway

  7 Apr 2012 | 8:32 am

  Is Your Salt Real?   Do you use REAL sea salt - pure, unrefined, untreated with chemicals and no additives? I grew up using coarse sea salt with specks of black and grey. We used to think it was kind of dirty but my mom said that's the color of natural sea salt.  My mom used to get this from the local market. This salt was freshly made -- sea water collected in shallow

• Sweet Potato Swirl Frozen Yogurt Pops

  Momgateway

  30 Mar 2012 | 7:53 pm

  The weather has been weird lately.  We almost did not experience winter except for two snow days early this year. Spring is just starting, but daytime temperatures have been unusually high -- almost like summer and I'm getting sunburned already!  The warm weather leaves me longing for healthy frozen treats. I'm in a celebratory mood too since my latest scans showed that my tumors are becoming

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  Chinese Vegetarian Recipes

• Hot and Spicy Taro Strips

  admin

  16 May 2012 | 7:53 am

  Introduction: The hot and spicy taro strips recipe that I am going to share with you today is using the deep-frying technique that I have discovered. (You will benefit from it without noticing it.) Although I didn’t consider it a complete success, Rachel liked it very much because it looks alright (Some red chili pepper [...] Related recipes: Spicy White Radish Strips Chinese Cabbage Recipes – Hot and Spicy Hot and spicy lotus root slices

• Fish-flavored Eggplant Recipe

  admin

  15 May 2012 | 7:52 pm

  Introduction: Seen from the title or name of this dish, it seems like not vegetarian. However, this is the name that the Chinese people give it, especially in the Sichuan style cooking. You will see that it is vegetarian when you see the recipe details below. As a matter of fact, I don’t know why [...] Related recipes: Eggplant Recipes – Fried Eggplant Seasoned with Caraway Twice Cooked Tofu Recipe Eggplant Recipes – Stir-fried Purple Eggplant with Garlic

• Stir-fried Pea Shoots

  admin

  15 May 2012 | 8:07 am

  Introduction: In another pea shoots recipe that I introduced before, I found out that pea shoots are not my cup of tea because of the fibrous stems. However, I thought there might be something wrong with what I did. So I wanted to try another recipe for this vegetable. This time, I picked strictly on [...] Related recipes: Stir-fried Water Chestnuts with Pea Shoots Stir-fried Bamboo Shoots With Oyster Mushrooms Stir Fried Mizuna with Bamboo Shoots and Shiitake Mushrooms

• Smoked Tofu Stir-fried with Green Garlic

  admin

  14 May 2012 | 7:53 pm

  Introduction: I came up with this smoked tofu and green garlic recipe after the successful experience that I had with the cabbage and smoked bean curd recipe. This recipe was inspired by Rachel who once enjoyed this dish very much. So I just made a little tweak to the previous recipe. It turned out to [...] Related recipes: Stir Fried Smoked Tofu Slices With Garlic Scapes Stir-fried Cabbage with Smoked Tofu Slices Quick Stir-fried Leaf Lettuce (Youmaicai) with Minced Garlic

• White Gourd Cubes with Fermented Bean Curd

  admin

  14 May 2012 | 7:53 am

  Introduction: White gourd is also known as winter melon or ash gourd. Its meat is crystal, which I like it very much for. And when cooked, it tastes like the combination of soft and hard. It can catalyze the starch and sugars in the human body in transmitting into calories other than fats. Thus, it [...] Related recipes: Water Spinach with Chili Pepper Slices and Fermented Bean Curd Fried Bean Curd – Stir Frying Recipe Stir Fried Cucumber Slices with Bean Curd Sticks

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  Ramen Adventures

• ねじ式 (Nejishiki in Hatagaya)

  Brian

  14 May 2012 | 10:00 am

  I was looking for a local bowl while a local coin laundry machine took care of my darks and colors. Actually, I own very few white things. Japan doesn't use hot water to wash clothes - try getting a tonkotsu stain out of a white T!The limited edition Medicom toys in the window of this shop caught my eye. In my past, I spent a lot of money collecting this sort of thing. It's good to have obsessions, though.Nejishiki smelled much better than teen spirit. Choices include a rich shoyu, a paitan, and a miso blend. The regular ramen was recommended by the master.If you like toys and rock music,…

• やぐら亭 (Yaguratei in Hatsudai)

  Brian

  11 May 2012 | 9:53 am

  Back from my month in America, and it's back to business as usual. Except for the business part. April and May tend to be my lightest work months of the year. Such is the life of a freelance teacher in Japan.Taking advantage of the time, I went about exploring my neighborhood. I often take the less traveled road to get west of Shinjuku. Running parallel to the 6 lane Koshukaido (that giant thoroughfare with an expressway above the thing), is a pleasant street with less of the bustle. Just this last week, though, I found a street parallel to that one, aptly named 不動通 (idle street). This…

• Misoya in New York

  Brian

  8 May 2012 | 7:43 pm

  When Nate was still living in Tokyo a few years back, our frequent ramen outings would end not with the standard gochisosama, but with the rhetorical question, "Another bowl?" It isn't something I do much anymore, two bowls of ramen in the span of an hour, but that old spark was still there, and we went for another bowl.You shouldn't have a problem getting a seat at Misoya, the place was practically empty on a Tuesday night.This shop is loosely related to the 麺場 group of shops in Japan, out of Chiba. Though the name 蔵出し味噌, kuradashimiso, is on the sign, Misoya gets the point…

• Momofuku Noodle Bar in New York

  Brian

  5 May 2012 | 7:29 pm

  Many of Ramen Adventure's readers come from America. So many should know about Momofuku and David Chang. The uber-famous Korean-American bad-boy chef that blah blah blah, I'm not into that stuff really. Go to the million other blogs that either worship Momofuku or scream and cry about how overrated he is.I'm here for the noodles. Spoiler alert, they are overrated.But the rest of the menu is fantastic.I ventured in with none other than Ivan of Ivan Ramen and Nate oframenate.comTwo of our group are New York natives. Two of our group have direct connections to Momofuku (Nate wrote an excellent…

• Ippudo in New York

  Brian

  2 May 2012 | 7:10 pm

  After hearing that Ippudo's New York shop was akin to a bustling night club, I knew that I would be going. In Tokyo, expect a 10 minute wait, a good meal for a good price, and then get on with your life. Ippudo in Tokyo is not, in any way, a big deal. Welcome to New York.Fellow ramen nuts Michael and Sarah were eager to join.It's a good thing, this is a social place. Not exactly a night club, but the stereo was definitely just shy of an 8 on the dial.Not VIP enough to avoid the 90 minute wait? Happy hour at Ippudo is surprisingly affordable. Don't worry, the couple dollars you saved will soon…

• 

  the ramen blog & other goodies!the ramen blog & other goodies! | the ramen blog & other goodies!

• jinya ramen opening in costa mesa

  edjusted

  9 May 2012 | 1:36 pm

  Their web site says their Costa Mesa location will be open 5/5. Oh boy oh boy! Oh…wait… Argh. Well, it does look like they’re almost finished…here’s hoping… Tags: OC ramen

• santouka limited edition ramen

  edjusted

  1 Apr 2012 | 11:48 pm

  (Imagine the “adult voices” in Charlie Brown cartoons)…wah wa wa wah Santouka limited edition spicy miso tsukemen, wa wah 20 bowls a day wah wa wah wa wa Torrance Mitsuwa only, Thurs to Sun 4/19-22, and again on 4/26-29 wah wah wa. Enjoy! Tags: L.A. ramen

• softbank ramen commercial

  edjusted

  1 Apr 2012 | 11:09 pm

  dogs in space! and ramen!via io9 Tags: ramen tidbits

• sunday links

  edjusted

  1 Apr 2012 | 11:02 pm

  All you need to know about ramen, in one awesome infographic . via OrenRhianna (yes, that Rhianna) eats ramen too.Cup Noodles meets Dali, apparently.Minneapolis ramen roundup.“Nom” some ramen in Philadelphia.“Girl on fire?” How about ramen on fire in Kyoto.Yay, L.A. gets another ramen shop. Tags: L.A. ramen, Minneapolis ramen, Philadelphia ramen

• ramen rating: ikemen the dip ramen – hollywood, ca

  edjusted

  26 Feb 2012 | 10:40 pm

  One of the first things you’ll notice when you at Ikemen is the posters proclaiming their mantra: “No Ramen, No Life.” Owned by Shigetoshi “Sean” Nakamura, also known as one of the “Four Ramen Devas” in Japan, Ikemen is no run-of-the-mill ramen shop. I’ve been looking forward this for months after rameniac broke the news of its opening.The second thing you’ll notice is the time-warping jazz club vibe. Why are the staff wearing fedoras? What year is this? Where exactly am I? What am I in for?Ikemen specializes in tsukemen, or “dip…

• 

  PinoyRecipe.Net Filipino Recipes Portal

• Filipino Kangkong Fritters Recipe

  pinoychef

  14 May 2012 | 3:20 pm

  How to cook Kangkong Fritters Kangkong Fritters is a very nutritious snack and an ideal appetizer, when cooked the Kangkong become very crispy just like the commercial chips, you’ll forget you are eating Kangkong. This dish is very easy to... [ This is a content summary only. Visit http://www.pinoyrecipe.net for full links, other content, and more! ]

• Apan-apan Recipe, an Ilonggo favorite dish

  pinoychef

  28 Apr 2012 | 9:49 am

  Apan-apan Recipe Apan-apan is an Ilonggo favorite and an authentic dish in the Ilonggo region. It is closest to Adobong kangkong, a famous dish in the Tagalog region. As an Ilonggo I would say that Apan-apan is much more flavorful and mouthwatering... [ This is a content summary only. Visit http://www.pinoyrecipe.net for full links, other content, and more! ]

• Lapu-Lapu Escabeche Recipe or Lapu-Lapu Sweet and Sour

  pinoychef

  25 Apr 2012 | 3:06 am

  Lapu-Lapu Escabeche Recipe Deep fried Lapu-lapu fish topped with Sweet and Sour sauce, this is populaly known as Lapu-lapu Escabeche.  Basically Lapu-lapu Escabeche Recipe is made by deep frying a whole fish of Lapu-lapu or Red grouper fish or any... [ This is a content summary only. Visit http://www.pinoyrecipe.net for full links, other content, and more! ]

• Cassava Suman Recipe

  pinoychef

  5 Apr 2012 | 11:07 am

  Cassava Suman Recipe, another Filipino native “kakanin” that is good for snacks.  It consists of grated coconut and cassava wrapped in banana leaves. It is sweet, chewy and regularly brown in color. It is one of the older Filipino... [ This is a content summary only. Visit http://www.pinoyrecipe.net for full links, other content, and more! ]

• 

  AsianSupper: Recipes

• pajeon with shiitake mushrooms

  oliviajasonkim

  27 Apr 2012 | 7:20 pm

  pajeon, korean pancake When we need something quick and tasty for the kids' afternoon snack, we usually go to our favorite pajeon (literally scallion pancake) recipe and add whatever vegetables and seafood we have available in the fridge.

• Chinese Hot & Sour Soup

  The Spanish Wok

  18 Apr 2012 | 9:50 am

  Homemade Chinese Hot & Sour Soup.

• Kimchi/Kimchee/Gimchi (Fermented Spicy Cabbage)

  oliviajasonkim

  15 Apr 2012 | 6:10 pm

  Kimchi/Kimchee/Gimchi (Fermented Spicy Cabbage) Kimchi/Kimchee/Gimchi (Fermented Spicy Cabbage)

• Baek Kimchi (White Non-Spicy Kimchi)

  oliviajasonkim

  15 Apr 2012 | 4:21 pm

  Baek Kimchi (White Non-Spicy Kimchi) Baek Kimchi (White Non-Spicy Kimchi), Korean, Kimchi, White kimchi

• Goguma Twigim (Fried Sweet Potato)

  oliviajasonkim

  15 Apr 2012 | 4:18 pm

  goguma twigim (fried sweet potatoes) goguma twigim (fried sweet potatoes)

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  Monsoon Spice

• Cauliflower Kurma Recipe | How to Make Simple Vegetable Kurma

  9 May 2012 | 9:27 am

  Cauliflower Kurma  As soon as the early sunrays caressed the chubby cheeks of little girl with pigtails she opened her eyes slowly, rubbing it fast to kick the slumber still clinging to it in a... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

• Simple & Quick Stuffed Baby Eggplants/Brinjal/Aubergine Recipe | Baby Eggplants in Peanut and Coconut Gravy

  1 May 2012 | 5:28 am

  Stuffed Baby Eggplants/Brinjal/Aubergine It was one of those rare days of reflection where I sat in my favourite corner of our home, my small yet cosy reading room, on low divan dressed with a... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

• They Inspire Me!

  29 Apr 2012 | 4:56 pm

  A bunch of blogs/website I love to visit… I found them to be really inspiring and visit them whenever I can… Some for wonderful recipes, some for soul touching narrations, some for good humour and... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

• Semiya Kheer or Semige Payasa Recipe | How to make simple Semiya Kheer/Vermicelli Pudding

  23 Apr 2012 | 7:11 am

  Semige Payasa or Semiya Kheer  I am fond of sleeping. Period.  Long gone are the days when I could sleep when I wished, where I wished and for how ever long I wished! ~sigh~ A sleep which I... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

• Low Fat Oven Roasted Potato Wedges Recipe ~ Roasted Cumin and Sea Salt Flavoued

  20 Apr 2012 | 10:26 am

  Low Fat Oven Roasted Potato Wedges ~ Roasted Cumin Flavoued I had major plans for Easter break! A trip to pet farm for Lil Dumpling followed by a canal side walk to show little duckies following... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

• 

  FINEDININGINDIAN.COM-BEST MODERN FOOD BLOG

• KERALA STYLE BANANA FRITTERS,SEMI JELLY OF GUAVA AND RUM RAISIN ICECREAM

  7 May 2012 | 11:49 am

  PAZHAM PORI / BANANA FRITTERSA very old tea time snack from Kerala the southern most part of India , we had given a creative thinking in how to get the snack fit for a dessert... Visit our Site Finediningindian.com for Detailed News and free e-book Downloads

• WORLDS TOP TEN RESTAURANTS AND CHEFS 2012

  3 May 2012 | 7:15 pm

  1. Noma’s  innovative, inventive and – of course – ground-breaking approach to cooking has created a maelstrom in the culinary world. The restaurant, for example, has taken the tired old... Visit our Site Finediningindian.com for Detailed News and free e-book Downloads

• RE-DESIGNED GOAN PORK VINDALOO

  3 May 2012 | 8:24 am

  The name Vindaloo is derived from the Portuguese dish "Carne de Vinha d' Alhos", which is a dish of meat, usually pork, with wine and garlic.The Portuguese dish was modified by the substitution of... Visit our Site Finediningindian.com for Detailed News and free e-book Downloads

• MODERN TAPAS BAR MENU INDIAN CUISINE INSPIRED FOR NEW AGE CHEFS

  11 Apr 2012 | 9:44 pm

  Tapas tapas are a wide variety of appetizers, or snacks, in Spanish cuisine. They may be cold  or warm . In select bars in Spain, tapas have evolved into an entire, and sometimes sophisticated,... Visit our Site Finediningindian.com for Detailed News and free e-book Downloads

• KERALA SPECIAL COOKING UTENSILS

  17 Mar 2012 | 12:17 pm

  Appa Chatti – concave shaped Pan for making Appam Cheena Chatti - Deep frying pan made of aluminium or cast iron , introduced to kerala by china Dosa Kallu - Cast iron Griddle for making... Visit our Site Finediningindian.com for Detailed News and free e-book Downloads

• 

  Down The Street and Back Again

• Bún ốc Snail Noodle Soup – 153 of 365

  John Russack

  16 May 2012 | 12:04 pm

  Bún ốc Sometimes the best meals are the random discoveries when original plans go awry.   A recent CNN Go article online listed Hanoi’s top ten street food joints, and of course this opened up a whole new side of the city.  My friend Allie wanted to sample the bun cha at placed called Bun Cha 34 (#143) of all things and the urge for these grilled pork gut bombs proved irresistible enough to actually get me on a motorbike.  Yes, we braved Hanoi’s insane traffic lacking any semblance of law and order just to consume exorbitant amounts of fat and calories.   Bun cha is…

• Cơm Gà Hội An Hoi An Chicken and Rice – 152 of 365

  John Russack

  15 May 2012 | 12:04 pm

  Hoi An Chicken and Rice Against my better judgment I decided to try another dose of Vietnamese chicken.  By now you have figured out barnyard bird and I just do not get along in this country.   I yearn for my sanitized all white meat, boneless, skinless strips and breasts so readily available across the Pacific in the US.   The recent vegan chicken strips (#148) were jsut fine but in no way even close to the real deal, so what’s a guy to do when craving meat that used to cluck? Well, KFCs littered throughout Saigon are one alternative I suppose but the food is nothing really…

• So Long Rainy Day Blues

  John Russack

  15 May 2012 | 8:17 am

  Rainy season is upon us in Saigon and the frequent downpours are cooling things down.  This is our “winter” and even in Vietnam comfort foods warm us up.   Here is a link to my latest article for Tuoi Tre newspaper and the text follows: http://www.tuoitrenews.vn/cmlink/tuoitrenews/city-diary/so-long-rainy-day-blues-1.72068 For those of us not lucky enough to hail from southern Vietnam’s year-round tropical climate, summer’s departure is the time of year our lives slow down and turn indoors.  As the nights become longer and the days colder, many of us in the West seek…

• Lunch Lady on Sunday – 151 of 365

  John Russack

  14 May 2012 | 12:04 pm

  Hủ Tiếu Nam Vang Recently I departed the Lunch Lady’s domain with no clue what that delicious Thursday special had been.  This time I arrived armed with paper and pen but turns out I had no need to shove them in the Lunch Lady’s face for her to write down what Sunday brings.  Remember the Phnom Phen noodle soup Helen introduced us to recently?  As luck would have it, the Lunch Lady’s heaving cauldrons and overflowing food cart gives birth to a similar soup on this seventh day of the week. As the saying in these parts goes, this is some “same same but different.” Sunday at the…

• Bòn Bon Bò Beef With Lanzones – 150 of 365

  John Russack

  13 May 2012 | 12:04 pm

  Bòn Bon Fruit One could be easily lulled into thinking my entire food universe is rooted in sidewalk stands and street food joints.   Believe it or not, I cook a fair bit, too.  Wandering through the street market and picking out ingredients I have never before seen has become not only a great hobby but a tasty way to expand my cooking knowledge, too. A strange fruit laying on a sidewalk tarp amongst the usual crowd of rambutan, mangosteen and lychee screamed take me home and launched my latest creation.  You have seen how grapes arrive in the grocery store on a stem.  Take this basic…