Asian Food

  • Most Topular Stories

  • Five Refreshing Vietnamese Salads

    Viet World Kitchen
    Andrea Nguyen
    31 May 2013 | 1:00 pm
    We are having a wonderful warm spell in Northern California. It's flip-flops and t-shirt sans jacket weather. People are firing up their grills in the neighborhood. Whenever we’re out for a walk to the grocery store, we sniff the cooking food smells and try to identify what people are making. Steak? Salmon? Burgers? Or some long-smoked meats? The live fire cooking stirs my senses and I conjure up imaginary menus. What would I serve with what they’re cooking? I always plan meals to include the various food groups, but with a healthy emphasis on vegetables. And with all the grilling going…

  • How to Wrap up a Vietnamese Spring Roll for...

    About.com Southeast Asian Food: What's Hot Now
    southeastasianfood.guide@about.com
    17 Jun 2013 | 4:11 am
    Wrapping Vietnamese Spring Rolls for Frying- Cha Gio Wrapping Recipes

  • Japanese Cooking 101: Final thoughts, or what was the point?

    Just Hungry - Japanese food! Authentic, mostly healthy Japanese recipes for everyone
    maki
    23 May 2013 | 12:48 pm
    I’m still getting reactions to the recently completed Japanese Cooking 101 course (if you missed it, here’s the complete list of lessons.) While the reactions have been overwhelming positive, I’ve gotten a couple of negative comments too. One I wanted to address in particular is the accusation, if you will, that the lessons do not represent that way most people cook in Japan anymore. read more

  • Wasabi Shrimp with Avocado on Rice Cracker

    Steamy Kitchen: recipes and cooking
    SteamyKitchen
    11 Jun 2013 | 7:37 am
    If you’re not familiar with Gaby from What’s Gaby Cooking, let me give you a little introduction. Gaby LOVES avocado (we were in Mexico a couple of times together and she snarfed an entire bowl of guacamole the size of a soccer ball in one sitting!), is the only woman I know who can look totally glamorous in 95F Austin heat at an outdoor bbq and Gaby is FUN. Loads of fun. You can’t help but be goofy around her! Left to right, that’s me (dork), Elise & Guy of Simply Recipes, Gaby and Catherine of Weelicious. Gaby’s brand new book, Absolutely Avocadoes just…

  • In Tire, Pit Roast Lamb for Breakfast

    EatingAsia
    Robyn Eckhardt
    17 May 2013 | 4:55 am
    I'd be the first to argue against a common misconception regarding the Turkish diet: that it revolves around lamb. While it's true that many Turks eat lamb, it's also true that many avoid it. Turkish cuisine is about so much more than lamb. It encompasses the dairy-heavy dishes of northeasterners, the fish dishes of those on the Black Sea, the meals rich in vegetables and leafy greens of Turkish people on the Aegean and the beef-centric specialties of those in south central Anatolia. But dang, when Turkish folks do do lamb they sure do it right. And at Babaoğlu Kuyu Kebabi in…
  • add this feed to my.Alltop

    Steamy Kitchen: recipes and cooking

  • Food Blog Forum Orlando

    SteamyKitchen
    14 Jun 2013 | 12:18 pm
    Every year, we keep out-doing ourselves when creating Food Blog Forum events. It’s a great thing (I’m not complaining), but one of these days, there will be no way to “wow” food bloggers unless we host the event on a cruise ship to the Caribbean. Hmmm…..maybe…one day. What Todd, Diane, Scott and I love most about FBF is that the entire family is always invited. We try to make our events at fun locations and affordable enough so that you could bring your entire clan. Which is why we were thrilled that our gracious host for 2nd year in a row was Walt Disney…

  • Wasabi Shrimp with Avocado on Rice Cracker

    SteamyKitchen
    11 Jun 2013 | 7:37 am
    If you’re not familiar with Gaby from What’s Gaby Cooking, let me give you a little introduction. Gaby LOVES avocado (we were in Mexico a couple of times together and she snarfed an entire bowl of guacamole the size of a soccer ball in one sitting!), is the only woman I know who can look totally glamorous in 95F Austin heat at an outdoor bbq and Gaby is FUN. Loads of fun. You can’t help but be goofy around her! Left to right, that’s me (dork), Elise & Guy of Simply Recipes, Gaby and Catherine of Weelicious. Gaby’s brand new book, Absolutely Avocadoes just…

  • How to Make Curly Green Onion Garnish

    SteamyKitchen
    8 Jun 2013 | 11:20 am
    How many times have you just pushed aside that little sprig of herb garnish the chef throws on? The garnish provides a little flair and color to a dish (and if I’m paying $24 for an entree, it better have flair). Thrifty Asians know better than to just flick off the garnish, we eat it! Carrot cut with Japanese vegetable cutters, radishes carved into chrysanthemums or daikon artfully chiseled into a swan are all eaten. The exception would be the fake green grass that separates your wasabi from your sushi (ewww). One of the most popular Asian garnish is green onion – which adds…

  • Korean Kalbi Baby Back Ribs

    SteamyKitchen
    4 Jun 2013 | 1:12 pm
      *I recently posted this recipe with the LG Oven Giveaway (hey, I’m giving away an oven!!!) and updated this recipe to include a video on how to make these yummy ribs. ~Jaden The nearest good Korean BBQ restaurant is over an hour drive away, simply too far when the best accompaniment to Korean BBQ is several super-cold OB beer alternating with sips of chilled soju (Korean rice alcohol, like Japanese sake). That’s why we love making Korean food at home, but it also means that I have to modify ingredients and cooking methods a bit. You might be more familiar with Bulgogi, a…

  • Giveaway: iPad Mini

    SteamyKitchen
    4 Jun 2013 | 10:15 am
      This giveaway is sponsored by me Steamy Kitchen – see all those lovely ads to the right? That’s what pays for the iPads that I give away, so I’m happy to do it. Thank you advertisers! The last iPad Mini was won by Mr. Glenn Kawatachi from Hawaii! Congrats Glenn. Here’s entire list of winners from all the giveaways we’ve had. Good luck to you! ~Jaden   Enter the iPad Mini Giveaway Just enter below. For a bonus entry, subscribe to my YouTube channel, where I publish short recipe videos, mostly easy Asian recipes! ©Steamy Kitchen Recipes, 2013. |…
 
  • add this feed to my.Alltop

    About.com Chinese Food

  • Get Out the Grill For Father's Day

    14 Jun 2013 | 8:30 am
    Father's Day and grilling go hand in hand. Here is a collection of grilling recipes and side dishes to help Dad celebrate his special day....Read Full Post

  • Tomato Egg Fried Rice

    14 Jun 2013 | 6:19 am
    You'll want to use ripe, but not over-ripe, tomatoes for this nutritious side dish that pairs leftover rice with tomatoes. Tomato Egg Fried Rice Recipe

  • Easy Vegetable Stir-fry

    12 Jun 2013 | 9:45 am
    Sweet baby corn, red bell pepper, and crisp broccoli are paired with an oyster-flavored sauce in this easy recipe. If you like, you can replace the broccoli in this vegetable stir-fry with bok choy....Read Full Post

  • Barbecued Spareribs

    8 Jun 2013 | 5:00 am
    Spareribs are marinated overnight in a sweet and spicy mixture including red wine vinegar and brown sugar, before being roasted. This Barbecued Spareribs recipe has been reader-rated at 5 out of 5 stars....Read Full Post

  • Braised Eggplant in Garlic Sauce

    7 Jun 2013 | 6:55 am
    This spicy side dish is a popular feature at Chinese restaurants, particularly those featuring Szechuan regional cuisine. In Braised Eggplant in Garlic Sauce, eggplant and bits of ground pork are combined with seasonings and simmered in a flavorful sauce. It's made with Chinese eggplant, a purple eggplant with a white streak that is thinner and longer than the egg-shaped eggplant commonly available in local supermarkets. Its heat comes from chili garlic sauce. (Both Chinese eggplant and chili garlic sauce are available at Asian/Chinese markets)....Read Full Post
  • add this feed to my.Alltop

    Market Manila

  • Lechon Condoms Next… ?!? :)

    Marketman
    16 Jun 2013 | 9:32 pm
    Sorry, I have been just swamped with work since my return from holidays. So you get these little outrageous blog bites instead.

  • Thank You for the Pine Nuts!

    Marketman
    13 Jun 2013 | 1:26 am
    A huge and somewhat delayed thank you to P from Saudi Arabia who very kindly dropped off a bounty of pine nuts for Marketman at one of the Zubuchon restaurants. Thank you very much. I seem to have misplaced your email address and can't find it in my address book so I thought at the very least I could do this quick post. I will go pesto crazy and add the toasted pine nuts to salads as well. Totally unexpected, totally unnecessary, but greatly appreciated. Salamat!

  • Don’t You Just Love Filipino Notices/Signs?!? :)

    Marketman
    11 Jun 2013 | 1:28 am
    I just spotted this notice on a wall while driving by it in Cebu a few minutes ago. You just gotta laugh.

  • Protected: Congratulations to the Class of 2013!!!

    Marketman
    4 Jun 2013 | 3:32 am
    There is no excerpt because this is a protected post.

  • “Lechon-Smoked” Chorizos a la Marketman

    Marketman
    28 May 2013 | 6:42 am
    I have been meaning to experiment more with our chorizos.
 
  • add this feed to my.Alltop

    Stickyrice

  • (Market) Beauty is in the Eye of the Beholder

    stickyrice
    17 Jun 2013 | 2:57 am
    A stainless steel weighing pan, three chicken legs and a torn scrap of notepaper caught my eye during a recent trip to Phnom Penh's main markets. As did other things. Food markets, wherever their location, have a magnetic pull over me. I seek them out and I stumble across them by fluke. Not entering is not an option. I forsake museums and temples for markets often. I suffer more regret for what I might miss at the market than I would by not seeing the Mona Lisa, Ho Chi Minh lying in state or, indeed in this case, the Royal Palace in Phnom Penh. I did see it from a distance, though, while…

  • Aunty Lan's Bun Oc

    stickyrice
    8 Jun 2013 | 3:18 am
    Thirty-four years is a long time in the snail noodle soup business. And given the obscure location of Aunty Lan's bún ốc, it's no wonder it's taken me 11 years to find it; nestled away in Hanoi's labyrinthine alleys in the southern suburbs and just out of the shadow of the high rise developments of the main arterial roads there. The route - a puzzling series of right-angled turns and straights, all of which have to be remembered in reverse if one is to ever see the light of day again - takes me past that generic Hanoi mixed business lane-scape of one-chair hairdressers, tea…

  • Phnom Penh Barbeque

    stickyrice
    28 May 2013 | 9:37 am
    To walk out of our hotel in Phnom Penh recently and be greeted with a dining setting all-too-familiar was on one level disconcerting. Hadn't I just a few hours earlier at breakfast hoisted myself up from little formica furniture at the phở shop in Hanoi? Wasn't the whole purpose of travelling to another country, albeit close by, to experience a different sensibility, to sharpen one's dulled perceptions, to sit at a new table? Would there be a peculiar waft on the air from the kitchen? Or did the decor suggest just another bowl of comfort noodles? On another level, I felt…

  • 'Discarded Chicken Bone Salad'

    stickyrice
    21 May 2013 | 2:32 am
    In my recent post on sticky rice with chicken, I discussed the differences in customer proclivities as they relate to the consumption of animals. While clearly generalising about what western and Asian eaters prefer when they're grappling with cooked bits of previously living things, I believe I  - as a representative of western culinary culture and eating habits (albeit with a better than average understanding of how food is 'done' in Asia) can strongly claim that a westerner would not be privy to the above menu item. In the chicken rice shack in Hội An, in what is more…

  • Take a Bow, Hanoi Street Food Vendors

    stickyrice
    6 May 2013 | 9:30 am
    Last week I attended an event in London, the inaugural Chowzter Awards for the World's Seven Tastiest Fast Feasts. Chowzter CEO, Jeffrey Merrihue, took an office argument about pizza, mulled it over with some friends and came up with the ludicrous idea of finding the world's best snacks. Not fast food, not fine dining but food made with integrity...from the heart. Then he recruited some of the world's premier food bloggers to help him. And he travelled (and ate) a lot! In December last year, he rolled into Hanoi. The god and I showed him around, you might say. He was on a mission…
  • add this feed to my.Alltop

    Feast Asia» Filipino Recipes

  • Independence Day lunch: fried fish, poqui-poqui and bulalo soup

    Connie Veneracion
    12 Jun 2013 | 3:59 am
    I’m not big on occasions unless you’re talking birthdays. Birthdays are special. But Independence Day, I have ambivalent feelings about. Unlike other people who make plans to go out and watch Independence Day activities, we stayed home and slept in late. Very late. And when I got out of bed, the first thing I wished...Continue reading Independence Day lunch: fried fish, poqui-poqui and bulalo soup »»Quality-only Ad Network. Simple!Powered by InfluAds

  • How to cook: Poqui-poqui, an Ilocano egg and eggplant dish

    Connie Veneracion
    27 May 2013 | 8:41 am
    I have a second version for cooking poqui-poqui. We loved the first version (on page two of this post) but this one is really so much tastier. What’s the difference between the first and second versions? First, the addition of a bit of pesto and mayonnaise to the beaten eggs. Okay, that makes this second...Continue reading How to cook: Poqui-poqui, an Ilocano egg and eggplant dish »»

  • Tinolang manok (ginger-flavored chicken soup with green papaya and chili leaves)

    Connie Veneracion
    19 Apr 2013 | 5:40 am
    There must be some truth to the belief that even hot soup can refresh the body on summer days. I cooked and published the recipe for this pot of chicken tinola exactly five years ago on a day which, in the tradition of Philippine summers, must have been as terribly hot as it was today....Continue reading Tinolang manok (ginger-flavored chicken soup with green papaya and chili leaves) »»

  • How to cook: Filipino escabeche (fish with pickled vegetables)

    Connie Veneracion
    15 Mar 2013 | 6:31 am
    Per Speedy’s request, dinner tonight was escabeche. I did as requested and cooked escabeche with a twist — I added slices of mango. Not soft and ripe mango but mango at that almost infinitesimal stage between unripe and ripe when it is still quite firm, subtly sweet and faintly tangy. The escabeche was so delicious,...Continue reading How to cook: Filipino escabeche (fish with pickled vegetables) »»

  • Filipino comfort food: lugaw at tokwa’t baboy (congee with pork and tofu side dish)

    Connie Veneracion
    31 Jan 2013 | 10:46 am
    It’s breakfast. It’s snack. If it’s a large serving, it can be lunch or dinner. Lugaw (congee) may be Chinese in origin but when served with a side dish of tokwa’t baboy (diced pork and fried tofu) doused with soy-vinegar sauce, it is definitely Filipino. There are many ways to cook congee and different varieties...Continue reading Filipino comfort food: lugaw at tokwa’t baboy (congee with pork and tofu side dish) »»
 
  • add this feed to my.Alltop

    Appon's Thai Food Recipes

  • Red Pork & Noodle Dumpling ( Griew Hur Bami Mu Dang )

    28 May 2013 | 5:19 am
    These red pork pyramid shaped parcels are yet another steamed snack, served as a starter. The red layer is made from seasoned pork, the inner layer filled with noodle. You'll need Teriyaki powder for this, it's easy enough to find in any Asian grocers.

  • Red Rice Cakes ( Kao Nhiew Dang )

    28 May 2013 | 5:04 am
    Not so much red as brown! These sticky rice sweet cakes are made into paper cups and eaten as a dessert. If you can't get hold of the coconut sugar you can substitute extra brown sugar, but it's not as good.

  • Shrimp Bamboo Dumplings ( Ka Noom Guy Chai Nor Mai )

    28 May 2013 | 4:02 am
    Plenty of texture in these dumplings, the main flavours are prawns and the main texture chopped bamboo.

  • Japanese Pancake Pizza ( Pizza Yei Pun )

    28 May 2013 | 1:05 am
    This is a filled pancake that was popular in the Japanese restaurant that I worked in. It is a filled cheese pancake with beansprouts, mushrooms and flavourings, the cheese melts as the pancake is cooked and glues the edges of the pancake together!

  • Coconut Yoghurt

    8 May 2013 | 6:58 am
    Yoghurt is a western thing, and I've included this recipe, not because it's Thai, but because it contains a common Thai ingredient: coconut milk. You see, yoghurt doesn't need to be made from milk, it can be made from coconut milk too, and if you use the coconut milk powder you can make a much thicker concentrated and creamier yoghurt by using less water than the powder was designed for. Once you've made it, it's not healthy! Coconut milk is rich at the best of times, and a concentrated coconut yoghurt is best used sparingly as a topping for fruit, or a sauce on a desert! The main things…
  • add this feed to my.Alltop

    Rasa Malaysia

  • MOLECULE-R Cuisine R-EVOLUTION Kit Giveaway

    Rasa Malaysia
    17 Jun 2013 | 2:35 pm
    I am partnering with my friends at MOLECULE-R to give away a Cuisine R-EVOLUTION kit. There will be one (1) winner whom will receive one (1) Cuisine R-EVOLUTION kit. The value of the Cuisine R-EVOLUTION kit is $58.95. At least once, while growing up you heard the proverbial – don’t play with your food. MOLECULE-R is breaking the rules and allowing you to experiment with food in the comfort of your own home. With MOLECULE-R’s Cuisine, Cocktail, and Siphon R-EVOLUTION kits, any dish or cocktail can be deconstructed into a 5 star restaurant recipe with these all-encompassing D-I-Y…

  • Sicilian Orange Cake

    Rasa Malaysia
    13 Jun 2013 | 11:28 pm
    It’s the Father’s Day weekend and I am sure many of you will be celebrating the special day. I always think that Father’s Day is way underrated compared to Mother’s Day. I personally think that fathers give as much as mothers, if not more. They are out working, making a living to support the family, and when they come home, they have to play with the kids and help out with the chores. I have the world’s best father at home (Mr. Rasa Malaysia), and my son is very lucky that he has a wonderful father. I am blessed that I have someone whom I can “unload”…

  • Lobster and Mushroom Somen

    Rasa Malaysia
    11 Jun 2013 | 4:19 pm
    A few days ago, my good friend Alice at Eat A Duck I Must texted me that I ought to try out their lobster somen recipe, citing that it takes only 15 minutes to prepare and it’s their ultimate go-to summer lunch dish. She even sent me a picture of the dish. At the sight of their gorgeous photo, I knew that I had to make it. It’s also a great coincidence that lobsters are on sale at $6.95 per pound in my Asian store. The timing couldn’t be better. Somen, a type of Japanese noodles, is popular especially during summertime in Japan. Somen is usually served cold in a…

  • Magimix Vision Toaster Giveaway

    Rasa Malaysia
    9 Jun 2013 | 5:33 pm
    To celebrate the upcoming Father’s Day, I am partnering with my friends at Magimix to give away a Vision Toaster. There will be one (1) winner whom will receive one (1) Magimix by Robot-Coupe Vision Toaster in black color. The suggested retail price of the Vision Toaster is $199.95. A decade in development, the Magimix by Robot-Coupe Vision Toaster has made its debut as the world’s first see-through toaster. Now available in three new shades of ivory, red, and jet black, it’s the ultimate kitchen gadget for those who love technology and design. With double borosilicate insulating…

  • Mango Sticky Rice

    Rasa Malaysia
    6 Jun 2013 | 10:35 am
    I just came back from Vietnam a few days ago, on a fish sauce immersion trip with Red Boat Fish Sauce, which produces the best fish sauce in the market now. I had so much great foods in Vietnam and the journey was truly amazing…stay tuned for my complete report soon, here on Rasa Malaysia. Anyway, the fertile land in Vietnam produces some of the best, juiciest, and sweetest tropical fruits. I had a variety of fruits there, including ripe, succulent, beautiful mangoes. Sticky rice is also widely available in the markets there, or sold by many street food vendors. The toppings could be…
  • add this feed to my.Alltop

    Asian Recipes Blog

  • How to Select and Buy a Chinese Cleaver

    22 May 2013 | 11:55 am
    Before Buying a Chinese Cleaver When it comes to cutting utensil meant for all purposes, the Chinese cleaver is of no match and none could compare or beat it. Practically, all parts of the knife can be put to great use in one way or another. The edge with the sharp blade is for cutting while the other blunter side is useful for pounding and tenderizing meat. Turning the cleaver on its side and it will be a great smashing tool for ginger and garlic. Besides, it can even be used to transfer ingredients that have been cut from the cutting board to the wok for cooking. The cleaver also comes with…

  • Great kitchen gadgets that do more than just cooking

    20 May 2013 | 10:41 pm
    Home cooked meals are always the best when it comes to eating right and having healthy foods. Preparing and cooking your own foods can be quite an empowering experience by itself. You could make smarter choices with all the fresh ingredients, controlling the amount of oil and fats that goes into your food, as well as the ability to select leaner cuts of meat. With these, it will assist you in gearing towards a healthier lifestyle and better diet. Never shy away from your own kitchen as cooking a simple pasta dish or making a salad do not require rocket science. And if you need more help to…

  • How to select shellfish

    8 Oct 2012 | 12:12 pm
    What are the ways to select shellfish? Abalone. Abalone is expensive because the supply is limited. These large mollusks are found mostly in the waters off California and northern Mexico. Unlike the other mollusks discussed, abalone have only one shell. Most of the animal consists of a massive, muscular foot. Only abalone with meat weighing at least 1/4. pound may be legally harvested; some extremely large abalone yield as much as 3 pounds. The strict regulations governing the harvesting of wild abalone have led to farm-raised abalone, which are largely harvested in California and Hawaii.

  • Okra Health Benefits

    15 Sep 2012 | 9:33 am
    Okra health benefits have gained a consumers worldwide recognition as a healthy food. This vegetable aids in promoting a stronger and denser bones as it contains calcium besides being rather low in calorie. It also contains zinc which could speed up the process of healing of any injuries in our body. Okra has a wide varieties of essential minerals and vitamins that are beneficial to our body and health. Some of the more notable vitamins found within the okra health benefits are vitamin K which is essential for a healthy clotting of blood, vitamin C to strengthens the immune system which…

  • How to Sharpen Your Cooking Skills And Satisfy Your Taste Buds

    24 Jul 2012 | 11:17 am
    Everyone can learn how to cook. Can you shop and follow directions? Is your kitchen stocked with the basic cooking utensils necessary? If you have the ability to follow the steps listed, you too can cook. These tips are here to help you improve your cooking skills and prepare great dishes. Be open-minded about how you cook and serve your oysters. Oysters can be prepared in multiple ways even though they are typically eaten on the half shell with a tad of lemon juice. Take opened oysters in shells and place them on broiler pans; cover them with a bit of cream. Add some cheese and pepper on…
 
  • add this feed to my.Alltop

    EatingAsia

  • George Town: The State of the (Our) Stomach(s)

    Robyn Eckhardt
    7 Jun 2013 | 1:57 am
        Chicken curry mee (yellow noodles), up the street from "famous" Teochew cendol (which is meh). The slivered torch ginger flower and fresh mint say "Penang".      We had plans to be in Turkey right now. But two weeks ago we decided to give ourselves more time to settle into our new home and pushed our departure back. Lucky, I guess. Or not. Turkey has become a big part of our lives over the last three years and a big part of me wishes that I was there this week. Not to make some half-baked attempt at "reporting" on the…

  • Road Tripping in Turkey, or How to Self-Drive and Survive

    Robyn Eckhardt
    28 May 2013 | 2:42 am
    Somewhere west of Inebolu last autumn     I cannot overstate how much we love road-tripping in Turkey. As far as we're concerned, if you've got the time and can swing it financially, driving yourself is the only way to travel in what could easily be one of the world's most road-trippable countries.     "Why would I want to self-drive in Turkey?" you ask. Well, for us it's mostly about food. We love Turkey's open roads, the people and places they've led us to and the food that…

  • In Tire, Pit Roast Lamb for Breakfast

    Robyn Eckhardt
    17 May 2013 | 4:55 am
    I'd be the first to argue against a common misconception regarding the Turkish diet: that it revolves around lamb. While it's true that many Turks eat lamb, it's also true that many avoid it. Turkish cuisine is about so much more than lamb. It encompasses the dairy-heavy dishes of northeasterners, the fish dishes of those on the Black Sea, the meals rich in vegetables and leafy greens of Turkish people on the Aegean and the beef-centric specialties of those in south central Anatolia. But dang, when Turkish folks do do lamb they sure do it right. And at Babaoğlu Kuyu Kebabi in…
 
  • add this feed to my.Alltop

    ZenKimchi Korean Food Journal

  • Daejon: Three lessons from a hotel breakfast

    Tammy
    16 Jun 2013 | 9:55 pm
    My first destination on a mid-May 10-day tour of Korea was the city of 대전 Daejeon, more than two hours south of the Incheon airport by express bus. View of downtown Daejeon as we entered near dusk on the express bus from Incheon airport. (credit: Jeff Quackenbush) I had never been to Daejon before, so I did a little research about this city’s reputation. Many of my Korean friends and acquaintances gave me literal and virtual blank stares when I asked about Daejeon’s culinary commendations. My local Korean grocer thought for a long time before answering, “Acorn…

  • Can Jian Eat a Patbingsu Bigger than Her Head?

    ZenKimchi
    16 Jun 2013 | 9:44 pm
    It’s summer! Patbingsu season has arrived. It looks like we’re again seeing more fruity variations on the shaved ice treat. Still, the English translations are not using the obvious “shaved ice” moniker and are going for the awkward misleading names of “ice flakes” and “sherbert.” Maybe it’s just me, but the prices seem to have relaxed a bit compared to last year’s glut of W9,000 to W13,000 bingsu. The ones at Paris Baguette and Tous les Jours run from W6,500 to W8,000. The one in the shot was from Tous les Jours and ran, I think,…

  • TRENDWATCH: Sugar Cane Juice

    ZenKimchi
    16 Jun 2013 | 9:34 pm
    You can tell when a vendor has had some success at one of the many food expos during the year. It looks like sugar cane juicers hit it big. There are three major areas where I check for street food trends, Insa-dong, Myeong-dong, and Hongdae. I first saw this in Hongdae last month, and I saw it again last weekend in Myeong-dong. Last year it looked to be fresh squeezed lemonade and, to a smaller extent, coconuts with straws stuck in them. Now we have vendors with stainless steel machines squeezing the juice out of sugar canes. When dunked in ice, they are surprisingly refreshing. Though I…

  • TRENDWATCH: Schneeballen

    ZenKimchi
    16 Jun 2013 | 9:20 pm
    These have been popping up in various places around Seoul. They originate from Rothenberg, Germany, one of my favorite places in Europe, but I had not seen them when I lived in Germany. It does look like they do have some copycats jumping on the trend, though. They come in different sweet and savory flavors. I got one that was coconut and banana, and it was a good choice. So, what the freak are they? The best I can describe it is sugar ice cream cones coated in flavorings then layered like jawbreakers into balls. You buy what you want then go to the Cracking Zone. This one cafe next to the…

  • Why Naver is the Worst Food Blogging Platform

    ZenKimchi
    16 Jun 2013 | 8:44 pm
    Outside of Korea, you may not have heard of Naver. Inside Korea, it dominates the internet. Seventy percent of it. It’s like Google–but evil. A recent article came out on how Naver’s business model is not to acquire innovative start-ups but to blatantly copy their innovations. Also, unlike Google, in order to get higher in search results you need to pay money. I know that Korean language bloggers usually don’t read this blog, but a few do. I personally read a ton of Korean language food blogs daily. My subway commute is long. But I’ve grown so frustrated with…
  • add this feed to my.Alltop

    Austin Bush Photography

  • Soft and crispy

    admin
    7 Jun 2013 | 1:01 am
    Quite possibly my singlemost favourite Bangkok street dish is actually four different but nearly identical dishes using seemingly similar, but actually rather disparate ingredients, combined in ways that run a diverse spectrum from gooey to crispy. Let me explain… Or suan (อ่อสวน) is made by frying a batter made from paeng man (แป้งมัน), tapioca flour, along with egg and oysters. The batter made from this particular type of starch tends to remain soft, sticky and stretchy — essentially the point of this dish, which takes the form of a sort of gloopy…

  • Laap Sanaam Keelaa/ลาบสนามกีฬา

    admin
    21 May 2013 | 6:09 am
    “It’s the place with all the cars out front.” That’s how people in Chiang Rai kept describing Laap Sanaam Keelaa to me. They were right; it’s indeed popular and the parking lot was full every time I stopped by. But for whatever reason, nobody mentioned how absolutely delicious the food was. Perhaps this was because for the people of Chiang Rai, Laap Sanaam Keelaa is really nothing special. On the surface, it’s your typical northern Thai-style laap shack: open-air, tin roof, dirt floor, an almost unanimously meaty menu, and on one visit, a mischievous goat…

  • Northern Exposure

    admin
    19 May 2013 | 6:41 pm
    Don’t know your sai ua from your khaep muu? Right this wrong by reading my crash course in northern Thai-style dining from the April issue of Travel + Leisure Southeast Asia – click on the image above for the PDF version  [transliteration typos and Bangkok restaurant recommendation not mine].

  • A snack in Wan Puen

    admin
    17 May 2013 | 6:41 am
      Whenever we visited somebody’s home in Shan State, we were inevitably offered green tea or water and a bite to eat. Often the snack was fruit, such as a few bananas or the watermelon shown above. Sometimes it was something a bit more substantial such as nor khom, a type of bamboo, steamed and eaten with a simple but utterly delicious dip made from ground salt, dried chili and makhwaen (prickly ash). I really enjoyed these simple meals, which usually also involved conversation in Tai — a language I understand very little of, but love to try to figure out — as well as…

  • Masters of Rice

    admin
    9 May 2013 | 11:50 pm
    The places where predominately ethnic Tai people live — southern China, eastern Myanmar and northern Thailand — are also some of the earliest known areas of rice cultivation. The Tai may not have been the first people to grow and consume rice, but it’s safe to say that they’ve been doing it for a while now. Yet aside from simply boiling or steaming the grains and eating them with other food, they have also come up with a variety of creative ways of preparing rice. This became clear to me in Kengtung, in Myanmar’s Shan State, a place were many of the dishes…
  • add this feed to my.Alltop

    The Asian Grandmothers Cookbook

  • Mango-Banana Bread–A Perfect Post-Nap Treat

    Pat
    14 Jun 2013 | 2:28 pm
    My parents aren’t natural storytellers (perhaps I should ask more often?) but every once in awhile a gem from their childhood pops up. Like this one story my mum recently told me: Ma remembers always waking up from her afternoon naps to the intoxicating aroma of freshly-baked-or-cooked something wafting in from the kitchen. To get […]

  • Too Hot To Cook: An Almost No-Cook Rice Recipe

    Pat
    7 Jun 2013 | 9:17 am
    Help! I’ve turned into my mother! As much as I love my mum, I’ve lived in fear that our bloodlines run so deep I was bound to inherit some of her “quirky” (yes, that’s a diplomatic term) traits sooner or later. While I’ve managed to dodge Ma’s penchant for sucking in her breath every time […]

  • Thrifty Tip: How to Make Your Own Breadcrumbs

    Pat
    28 Feb 2013 | 10:26 am
    When I bake banana bread, I’m so eager to slice the end off and chomp down that barely five minutes passes from oven to mouth. And I have my red, sore fingers to prove it. Sweet and chewy on one side, and thick and crusty on the other, the ends are definitely prime real estate on […]

  • Black Sesame Ice Cream and a Cookbook Giveaway

    Pat
    22 Feb 2013 | 4:19 pm
    Have you ever been struck by an incessant food craving that just won’t go away? (No, this has nothing to do with pregnancy.) It’s kinda like an earworm (click here for more info about this wonderful new word I just learned about on NPR), a song that lodges in your head and plays over and […]

  • Egg Rolls and Gold Bars

    Pat
    14 Feb 2013 | 4:37 pm
    The Lunar New Year celebration lasts 15 days so there’s still plenty of time to eat your fill of lucky and auspicious foods for a prosperous year ahead. Egg rolls (also called fried spring rolls) are a favorite all year round but they’re considered an auspicious food during the new year because they resemble gold […]
 
  • add this feed to my.Alltop

    Lily's Wai Sek Hong

  • Chung/Rice Dumpling Special

    6 Jun 2013 | 12:12 pm
    his year the chung/rice dumpling festival falls on June 12th and this recipe has to be shared before it is too late.  I am noted to be late as the chinese saying goes 'Kor How Chui Peng'.  If this recipe is not shared now, we will be chasing the solders after the war(Rice Dumpling Festival).  So, as i promised to continue with the Square Ball Soup recipe  i guess i would have to put that on hold until the next posting.....Continue to read and for recipe click HERE

  • Siew Cheong a.k.a. Roasted Sausages

    28 May 2013 | 9:03 am
     Ah posting!!!!!, I am sure that you all realsied that my postings are crawling, I know, you know.  I need to feel passionate about what I post but i am in a bit of a slump.   It is easy to post a slumpy one but who wants to read it.  Well slumpy or not, this posting might not be worth the reading but the recipes that follow have been in my mind to share for the longest ever. ..................Continue to read and for recipe click HERE

  • Shark Fin Soup With Crab Meat

    20 May 2013 | 12:35 pm
      According to Wiki, Shark fin soup dates back to Ming Dynasty, China and is considered by Chinese as one of the eight treasured foods from the sea.  This delicacy was coveted by emperors because it was rare, delicious, and required elaborate preparation - i can relate to this cos i just had the chore of preparing a box of dried Shark Fins which costed $134,00 usd. Holding both culinary and symbolic significance, this dish is a staple of gourmet Chinese cuisine which symbolizes wealth, power, prestige and honor..............Continue to read and for…

  • Deco Roll

    14 May 2013 | 9:59 am
    My apologies to all my readers who keep on coming and visiting my blogs and finding no new postings - sorry!!!!!  no excuses.  Year 2013 has been busy, spring is over and summer is upon us, yard work is not done.  So much eating but did not share anything interesting.  I hope you all will find this Deco Roll interesting as it is so appealing and so fun to bake.............To continue reading and for recipe click HERE

  • Pineapple Pork

    5 Mar 2013 | 8:38 am
    Pineapple is a remarkable delicious tropical fruit,  it is not only sweet, it also offers many benefits to our health.  It may be one of the most healthful foods available today, valuable for easing indigestion, arthritis or sinustis.  One of the juiciest fruits that is absolutely a delight to eat and the best part is that it is loaded with nutrients and beneficial enzymes, which ensures that you not only have a healthy body but also a glowing complexion...................Continue to read and for recipe click HERE
  • add this feed to my.Alltop

    Japanese Snack Reviews

  • Morinaga Kinako Mochi Choco Ball

    17 Jun 2013 | 8:00 am
    Candy makers speak in a sort of code. As children, we come to understand this code, but, as an adult, I had completely forgotten about the spycraft of sweets marketed toward the short set. For instance, "hot" in candy code often means, "strong cinnamon". It does not mean that chili is infused into the mix. That is only the case for candy designed for adult buyers and candy snobs who think

  • Frutabella Bananada Cremosa

    14 Jun 2013 | 8:00 am
    When I hear a word with "cream" or even "creme" as part of the name, I expect, well, rich, fatty, white goodness. What I don't expect is a brown turd-like object which clearly has nothing to do with skimming the fat off of fresh milk. Life is just full of surprises. They're not necessarily happy ones that inspire giddy, girlish glee, but they are technically "surprises" in that they find you

  • KitKat Salty Caramel Big Little Bites (product information)

    13 Jun 2013 | 8:00 am
    Image from Nestle Japan Somewhere in the scattered contents of my memory, which as of late is being filled up with information about psychotropic drugs, how to diagnose mental health disorders, and grammar and punctuation points, I recall some sort of salted caramel KitKat offering from Nestle Japan. A search on Google yielded confirmation of this fact, from this very blog. You know you've

  • Random Picture #166

    12 Jun 2013 | 8:00 am
    The display above is from a sembei shop in Sugamo, aka, the old ladies Harajuku. That means that the former was the shopping mecca for the retired set just as the latter was that for the pink-mohawk and kilt-wearing crowd that was under 21. These rice crackers feature the likenesses of common cartoon characters in Japan. Two are easily recognizable, even by those who are not animation dorks (

  • Calpis and Misdo Collaboration Donuts and Drinks (product announcement)

    11 Jun 2013 | 8:00 am
    Some matches are made in heaven. Some are made in hell. This one feels like it was made in Albuquerque. This is the marriage no one was waiting for, and it'll finally be here on July 7, 2013. For reasons I'm sure are well understood in Japan, Mister Donut has decided to release Calpis donuts and drinks. In brackets, the Japanese on each of the products above says "Calpis" and anything that
  • add this feed to my.Alltop

    Just Hungry - Japanese food! Authentic, mostly healthy Japanese recipes for everyone

  • Global chicken parts

    maki
    11 Jun 2013 | 2:50 am
    A little musing on chicken. read more

  • Mugicha (barley tea) is the flavor of summer in Japan

    maki
    5 Jun 2013 | 2:14 am
    From the archives: We apparently had the coldest spring on record in this area. It’s finally getting warm again, and today I started my first batch of mugicha this year. Here is a slightly updated article about mugicha, or toasted barley tea, my favorite non-alcoholic summer drink. This was originally published on May 10, 2007, and updated on June 10, 2008. I’ve added another update at the end. When we were growing up, my mother frowned upon most sugary drinks for us kids. So things like sodas were generally not stocked in the house - an ice-filled cup of Coke was a great treat…

  • Japanese Cooking 101: Final thoughts, or what was the point?

    maki
    23 May 2013 | 12:48 pm
    I’m still getting reactions to the recently completed Japanese Cooking 101 course (if you missed it, here’s the complete list of lessons.) While the reactions have been overwhelming positive, I’ve gotten a couple of negative comments too. One I wanted to address in particular is the accusation, if you will, that the lessons do not represent that way most people cook in Japan anymore. read more

  • A scandalous incident on a TV food show. No, not that one.

    maki
    21 May 2013 | 4:30 am
    By now you have probably at least heard about the brouhaha over the owners of a restaurant/bakery that appeared on Gordon Ramsay’s Kitchen Nightmares show (U.S. version). If not, you can read about it here and many, many other places. There was a big to-do surrounding a TV food show here in France too. The show in question: Top Chef. (Yes there’s one of those in France.) read more

  • Food packaging labeling for allergy-causing substances in Japan

    maki
    14 May 2013 | 12:16 pm
    Last year I uploaded a series of printable cards for communicating dietary restrictions in Japan. This is a follow-up of sorts to this, with some information about food package labelling and allergy-causing products. There are seven substances that must, by law, be indicated as being present on packaged foods that contain them in Japan. I’ve listed them below in this order: English: kanji: hiragana or katakana: roma-ji. read more
 
  • add this feed to my.Alltop

    Hiroko's Kitchen | Blog

  • Cooking Vacation- Essentials of Japanese Cuisine at ICC from July 18th through 22nd

    admin
    17 Jun 2013 | 10:13 am
    If you are a lover of Japanese culture and cuisine, Essentials of Japanese Cuisine, an extensive 5 day Japanese cooking course at International Culinary Center (former French Culinary Institute) is for you. You will smell, touch, cook, learn and taste delicious Japanese dishes. Staying in the city while learning new flavors and techniques you can enjoy the out of the school hours for theater, concert and more. Fabulous vacation idea this summer. Please join the Essentials of Japanese Cuisine in New York City this coming July. To register go to www.internationalculinarycenter.com, click All…

  • Nukamiso is Back Forever

    admin
    13 Jun 2013 | 3:20 pm
    I took out the Nukamiso pot, which I keep in my refrigerator during the cold winter time, out of the refrigerator. It is time to pickle bounty summer vegetables in Nukamiso and enjoy them. Nukamiso is a fermented pickling base, which is made of rice bran, salt and water. I have just read an article titled “Some of My Best Friends are Bacteria” by Michael Pollan, and confirmed that my tradition of making Nukamiso-zuke (pickled vegetables in Nukamiso base) and eating them encourage the growth of “good bacteria” in my gut, and keep me health. Nukamiso indeed contains…

  • Greig Farm, Before Big Supermarket and Strawberry

    admin
    10 Jun 2013 | 6:57 am
    On Saturday we picked strawberry at Greig Farm in Red Hook where we harvested asparagus in May. We picked 8 pound of the fruit to make strawberry jam. Picking of the fruits was fun, but my whole legs and part of my back ache even this Monday morning! from continuous squatting and picking the right ripe fruit for 40 minutes. Big appreciation to people who does this for us as a job. Our last week dinner guest Chris M knows Norman Greig, the owner of the farm. Norman told Chris an interesting farm history – how local farms could survive in the past. Before the introduction and expansion of…

  • Texture is a Big Deciding Factor

    admin
    7 Jun 2013 | 7:49 am
    Texture is a big deciding factor when people like or dislike certain food item. Azuki bean is an indispensable ingredient to make varieties of wagashi, Japanese sweets. We cook the beans, add sugar and make it into smooth paste (koshi-an) or chunky form (tsubushi-an). The prepared azuki bean has unique characteristics: flavor is sweet and is noticeably beany; color is dark purple, which reminds people of bitter chocolate. By the way, this is not a good thing, though, because it leads to a disappointment; texture is not creamy or smooth, but comes with slight graininess. It is bean. In the…

  • Correction of The Name of Desserts which I Blogged Last December

    admin
    6 Jun 2013 | 3:33 pm
    In December 2012 I have blogged about mochi ice cream and posted the recipes to make mochi sweet. Now I should correct the name of the mochi sweet which I introduced to you. It is not “mochi” sweet but is “gyuhi” sweets – sweets made from shiratamako flour. To make shiratamako flour glutenous rice is rinsed, soaked, ground and dried. The flour comes in fairly large granules. Here is the another trial of my gyuhi sweet – colored differently and stuffed with sweetened azuki bean paste which has slight flavor difference.
  • add this feed to my.Alltop

    Just Bento - a healthy meal in a box: great bento recipes, tips, and more

  • I really hate posting stuff like this...

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

  • Rakuten Global free shipping offer, and monbento iPad giveaway

    maki
    14 May 2013 | 2:18 pm
    Two quick bits of news: monbento is releasing a mobile app soon, and to commemorate they are giving away an iPad and 100 bento boxes.. No purchase necessary to enter. Rakuten Global, the international part of the Japanese online shopping mall giant Rakuten, is holding a free global shipping campaign until May 17th. If you buy at least 10,000 yen worth of products from a participating merchant, up to 5,000 yen of your international shipping cost will be free (you’d pay for any extra shipping). This doesn’t just apply to bento box sellers of course so if you are a figure collector…

  • A beautiful Mother's Day bento

    maki
    13 May 2013 | 4:23 am
    My mother sent me photos of a gorgeous Mother’s Day bento my stepfather got for her (and for himself too of course!) yesterday. It’s from Hikagejaya, a restaurant in Hayama, a town near Kamakura in Kanagawa prefecture (where Yokohama, where my mom lives, is too). I’ve written about Hikagejaya previously; it’s one of my favorite restaurants in Japan, and their bentos are just wonderful. read more

  • Technical note: The RSS feed and newsletter system has been switched to another service

    maki
    13 May 2013 | 2:23 am
    A little technical note for people who read this site via Google Reader or another RSS reader, or subscribe to post updates via email: I’ve switched over from Feedburner to another service called URI.LV. The reason I switched over is that Feedburner has kind of been neglected by Google (who owns the service) for a while now, and with their announcement that Google Reader is being shut down soon, it’s kind of logical to assume that Feedburner will fade away too. If you are an email subscriber: You shouldn’t see much of a change at all, but there is a chance you may need to…

  • An article about bentos in JAL Skyward magazine

    maki
    10 May 2013 | 2:32 pm
    If you are on a Japan Airlines (JAL) international flight this month, I have a feature article in the May issue of Skyward, their in-flight magazine. It’s called Bento Love and is about the growing popularity of homemade bentos outside of Japan…a subject I have a bit of familiarity with ^_^ They don’t have an online readable version unfortunately, but if you do get to read it I’d love to hear from you. Here’s the link to their table on contents. read more
  • add this feed to my.Alltop

    Viet World Kitchen

  • Grow Your Own: Asian Gardening Tips from My Father

    Andrea Nguyen
    14 Jun 2013 | 11:48 am
    The first house that my parents bought had a sizeable backyard planted with six to eight pine trees. The trees were mature and covered the sloped yard with about a foot of crunchy long brown pine needles. One summer, I decided to ‘clean up’ the needles to see what was underneath. I filled up bags and bags of pine needles and didn’t seem to make much of a dent. It was a 1950s home that we bought in the late 1970s. There may have been a good decade’s worth of pine needles to gather. It was tedious but I discovered that I like goofing off in the yard. It’s kind of mindless but also…

  • Favorite Ways to Keep Garden Pests at Bay

    Andrea Nguyen
    10 Jun 2013 | 2:56 pm
    Much has happened since I started planting this year’s garden. The morning after I put the plants in the ground, the bugs arrived. For reasons I don’t fully understand, whiteflies and other bugs love to nibble on Vietnamese balm (kinh gioi). I situated the plant close to some summer savory and Chinese chives – two pungent herbs that I thought would deter the bugs. That didn’t work. Each morning, my husband and I would peek outside our bedroom windows to examine the herb bed for overnight damage. Within about 5 days, I knew that I had to defend my plants. I’d cultivated them for me…

  • Finding Asian Herbs and Vegetables for Your Garden

    Andrea Nguyen
    5 Jun 2013 | 11:55 am
    My father loves to garden and my mother loves to cook. I enjoy both as they pretty much go hand in hand. However, I have to admit that I pretty much neglected my garden for most of last year. We hired a nice man named Ricardo to help us keep things tidy but his construction skills were underutilized by the simple tasks that we asked of him: weeding, trimming, and spreading mulch. He went on vacation, promising to check in with us when he returned. Alas, he never called. We got the message. Ricardo let us go as clients. That said, my husband and I realized that we needed to reclaim our yard…

  • Five Refreshing Vietnamese Salads

    Andrea Nguyen
    31 May 2013 | 1:00 pm
    We are having a wonderful warm spell in Northern California. It's flip-flops and t-shirt sans jacket weather. People are firing up their grills in the neighborhood. Whenever we’re out for a walk to the grocery store, we sniff the cooking food smells and try to identify what people are making. Steak? Salmon? Burgers? Or some long-smoked meats? The live fire cooking stirs my senses and I conjure up imaginary menus. What would I serve with what they’re cooking? I always plan meals to include the various food groups, but with a healthy emphasis on vegetables. And with all the grilling going…
 
  • add this feed to my.Alltop

    Appetite for China

  • Summer Cooking Classes in New York

    Diana
    16 Jun 2013 | 3:11 pm
    Announcing this summer’s cooking classes in New York! Whether you live in the city or are just visiting, here are a few that are coming up: Wednesday, June 19, 2013 – Dumplings and Wontons at West Elm Market, DUMBO Love dumplings and eager to make them at home? Join us in this 2-hour dumpling extravaganza, now at West [...]The post Summer Cooking Classes in New York appeared first on Appetite for China.

  • Malibu Spiced Rum Cocktails + Giveaway

    Diana
    13 Jun 2013 | 7:54 pm
    As a food writer and cooking teacher, I spend a lot of solo time in the kitchen testing recipes and solo time at my desk researching and writing. So recently, when I got asked by BlogHer and Malibu to go out for a night on the town with friends to sample cocktails, I was more than [...]The post Malibu Spiced Rum Cocktails + Giveaway appeared first on Appetite for China.

  • Cooking and Food Blogging on TV

    Diana
    12 Jun 2013 | 7:01 pm
    A couple of weeks ago, I was contacted by reporter Christie Clements from SinoVision, the NY-based TV station promoting Chinese culture in the U.S.  The station wanted to tape a short segment about the day-to-day work life of a food blogger and cookbook author. I been on TV few times before before (most memorable being [...]The post Cooking and Food Blogging on TV appeared first on Appetite for China.

  • Sichuan Dry-Fried Green Beans

    Diana
    10 Jun 2013 | 2:21 pm
    I first attempted making Sichuan dry-fried green beans 5 years ago while living in Beijing. Night after night I would have these delicious crispy green beans at Sichuan restaurants alongside dishes like mapo tofu and kung pao chicken, and finally decided I needed to try making them on my own. The results of my first [...]The post Sichuan Dry-Fried Green Beans appeared first on Appetite for China.

  • Stir-fried Sugar Snap Peas and Radishes

    Diana
    6 Jun 2013 | 12:38 pm
    One of my favorite things about spring is that sugar snap peas are everywhere right now. If I go to a farmer’s market, there will be bins full of sugar snap peas piled high. And inevitably someone offering a sample using the peas, like a salad with a lemony dressing. My favorite way to cook [...]The post Stir-fried Sugar Snap Peas and Radishes appeared first on Appetite for China.
 
  • add this feed to my.Alltop

    All About Asian Food

  • Wake Up and Smell the Coffee We're Selling

    14 Jun 2013 | 12:46 pm
    Japanese culture has long been known for its close relationship with tea but with recent developments, Japanese coffee techniques has been making waves in the US. Third wave, to be exact. That's right, I'm talking about Third Wave Coffee, a movement that has been brewing for the past five years in cafes across America. Cafe owners and baristas had more and more looked to across the Pacific Ocean for the equipment and technique that would revolutionize coffee in America to beyond Starbucks. Third Wave coffee emphasizes coffee farms and the freshness of the beans. Roasters try to get their…

  • Introducing Gourmet Miso Salad Dressings from Nago

    5 Jun 2013 | 4:44 pm
    Recently I've blogged about the elusive fifth taste, umami. If you've ever had salad at a Japanese restaurant, you may gotten a taste of the addictive salad dressing.The secret ingredient (well not so secret, as it is actually a point of emphasis) is miso paste. No longer relegated to soups, miso is a flavor that enhances any food that it touches. And Nago Foods have applies this concept to salad dressings, harnessing the rich umami flavor of miso to produce a unique taste experience. The essence of this line of gourmet salad dressing is miso paste. This revered Japanese ingredient is…

  • Fanime 2013 Wrap-Up

    29 May 2013 | 3:00 pm
    Another Fanime has come and gone, and it was one of our most hectic yet! This year we left the comfortable confines of Dealer's Hall to set up shop in Hall 1, where the swap meet and archery demonstrations took place. We're still reeling from the impressive turnout during the 4-day convention. After a full weekend of technicolor costumes, we are slowly readjusting to normal life, but we are glad to have served the legions of Fanime attendees many boxes of Pocky, bottles of Ramune, and bowls of ramen. This year was a bit chaotic as construction was taking place in the convention center and…

  • Hot Pot/Shabu-Shabu

    16 May 2013 | 3:02 pm
    Some know it as Chinese hot pot. The Japanese call it shabu-shabu. Others still refer to it as Chinese fondue. Whatever you call it, it is an event that celebrates food and communal love. Just like Americans love to get together to barbeque, it is an Asian tradition to gather around a hot pot during the winter. The simple act of boiling food in water brings a sense of warmth and joy to the folk who eat this meal regularly. With its easy preparation and promises of good times, you too should gather some loved ones together for a hot pot. When it comes to hot pot or shabu shabu ingredients, the…

  • Quick Ways to Spruce Up Your Instant Ramen

    10 May 2013 | 11:52 am
    Ahh ramen. The meal of many a bygone day. As much as I'd like to characterize it as a quintessential college staple, truth is I'm still eating instant ramen a few times a month. It is a comfort food, cheap and easy to make, a known quantity. Whether in a packet or in a styrofoam cup, I know what I'm getting with instant ramen. Fueled by frugality, it's easy to develop a taste for this much-maligned institution. But one must not sustain solely on fried noodles and soup base. We know what you're up to. You're having ramen for dinner every night, in between marathon-ing episodes of Ghost in the…
  • add this feed to my.Alltop

    House of Annie

  • A New Addition

    Nate
    16 Jun 2013 | 5:52 pm
    Three and a half months after moving back from Malaysia to the US, we’re feeling a bit more settled now. We have moved into a new house in San Jose, and I have started a new job (praise God) in San Francisco with a great non-profit organization.Since we left almost everything we had in Malaysia except for some clothes and important items, we really need to refurnish our new place with everything – dining set, sofa, TV, beds, desks – to get the House of Annie back in operation.  Fortunately, our friends have been very kind to us by donating a lot of things. But we are still missing…

  • Catching Up at Saratoga Farmer’s Market

    Nate
    28 Feb 2013 | 4:39 pm
    We’ve been back in San Jose for a few days now, and we are slowly getting over the jet lag (not easy when there’s a 16 hour time difference between here and Malaysia). It’s been pretty smooth so far, thanks in large part to our good friends who helped to ease us back in. I got a head cold the first day back, and experienced some troubling heart palpitations as well, but they couldn’t stop me from taking us out to our favorite Saturday morning destination: the farmer’s market at West Valley College in Saratoga, CA.Unexpected FindWe had been regular visitors to the Saratoga Farmer’s…

  • House of Annie is Moving Back

    Nate
    19 Feb 2013 | 5:55 pm
    Many of you who are friends of our Facebook Fan Page may have noticed a distinct change of picture posts. Where they used to be primarily Sarawak-based, they have become West Malaysia-focused. The reason is, after three and a half years in Sarawak, we are moving back to the US.Our Bags are PackedWe have loved our time here, and loved all the people we met. These experiences and relationships have enriched us immensely.Having given up or sold off most of our possessions (twice), we have learned that life is not about the accumulation of stuff, but about the relationships we make.We have been…

  • Indian Fish Curry Recipe

    Annie
    4 Nov 2012 | 7:26 am
    I love Indian food and mamak food in particular. We often go to one particular place in Kuching almost weekly for roti and thosai. The thosai comes with dipping sauces of dhal and coconut chutney but we like the fish curry sauce the best.One day I got some pieces of fish to go along with the curry. It was delicious! But then we got the bill and it turned out that the fish pieces were 5 ringgit each! Being the pake person that I am, I decided that I should learn to cook fish curry for myself because then I could buy a whole fish for 20 ringgit and save some money.Armed with just my instincts…

  • Quick Bites @ Publika Solaris Dutamas, KL

    Nate
    16 Oct 2012 | 1:56 am
    KL has an assortment of Vietnamese restaurants serving noodle dishes like pho and bun but I wanted to see if I could find some banh mi instead. Banh mi is a Vietnamese sandwich made with a baguette, spread with mayo and butter then filled with your choice of meats, topped with strips of pickled daikon and carrot then lightly drizzled with a savory sauce. It’s one of those foods (like Mexican) that we dearly miss here in Malaysia.Thanks to some comments off these two blog posts, I found out that yes, there is a legitimate banh mi shop in KL!Vegetarian Banh Mi from Quick Bites, Solaris…
 
  • add this feed to my.Alltop

    About.com Korean Food

  • Cool off with some green tea ice cream

    9 Jun 2013 | 6:23 pm
    Green tea ice cream, music to your mouth, is also deliciously easy to make.      

  • The Big Decision at Chinese-Korean Restaurants

    31 May 2013 | 5:18 am
    When you step inside a Korean-style Chinese restaurant, you won't find any lo mein or General Tso's chicken. I'm usually pondering the neverchanging question: Do I feel like jajangmyung (black bean noodles) or jjampong (spicy seafood noodle soup)?...Read Full Post

  • The Ultimate Korean Backyard BBQ Menu

    30 May 2013 | 7:48 pm
    The Ultimate Korean Outdoor BBQ Menu Plan Have a great weekend, everyone!

  • Summer cookouts, bbqs, and fizzy cocktails

    28 May 2013 | 5:06 pm
    Picnics, barbecues, and cookouts make summertime living easy and fun. Korean Picnic Food Grilled Shortribs (Galbi) Recipe Sparkling Ginger Cocktails Persimmon Champagne Cocktail

  • Good Eggs

    21 May 2013 | 6:14 pm
    "For nutrition, they're hard to beat." WebMD Koreans can eat eggs at every meal: Steamed Eggs Rolled Egg Omelette Chicken and Poached Egg Soup Kimchi Fried Rice
 
  • add this feed to my.Alltop

    About.com Korean Food: What's Hot Now

  • Green Tea Ice Cream Recipe

    koreanfood.guide@about.com
    17 Jun 2013 | 4:08 am
    Green tea ice cream is popular all over Korea and you can also find it in Korean restaurants and grocery stores all over the world. It's an easy and addictive ice cream to make if you have natural green tea powder, which you can find in Asian grocery stores and online.

  • Spicy Braised Chicken and Potatoes (Taktoritang...

    koreanfood.guide@about.com
    17 Jun 2013 | 4:08 am
    This Korean chicken stew is simple and easy to make with very little hands-on time. Simmering makes the chicken incredibly tender and the sauce has a spicy kick. This isn't a dish you'd normally order in a restaurant, but it is Korean home cooking at its best. Serve it over white rice with an extra scoop of sauce for an easy and comforting meal.

  • Scallion Salad (Pa Muchim) Recipe

    koreanfood.guide@about.com
    17 Jun 2013 | 4:08 am
    This fresh Korean scallion side is often served alongside grilled meat and seafood dishes in Korean restaurants. You can add it to your lettuce wraps or just treat it as another side dish or salad.

  • Korean Seasoned Spinach (Sigumchi Namul) Recipe

    koreanfood.guide@about.com
    17 Jun 2013 | 4:08 am
    This sesame seasoned spinach “salad” is a light Korean side dish that can also be used in other Korean main dishes like chapchae (stir fried noodles), kimbap (“sushi” rolls), and bibimbap (rice with mixed vegetables).

  • Roasted Rice Tea Recipe (Sungyung)

    koreanfood.guide@about.com
    17 Jun 2013 | 4:08 am
    A popular Korean grain "tea", Sungyung is just well-roasted rice steeped in hot water. It has a nutty,
  • add this feed to my.Alltop

    About.com Korean Food: Most Popular Articles

  • Korean Spicy Cold Noodles Recipe (Bibim Gooksu)

    17 Jun 2013 | 4:51 am
    Bibim Gooksu is the noodle version of bibimbap. These spicy cold mixed noodles are wonderful in the summer when you don't want to spend a lot of time at the stove and you don't feel like eating hot, heavy dishes. It's easy to make but full of spice, flavor, and texture, so it's still feels like a complete and satisfying meal. I like to make Bibim Gooksu with buckwheat noodles since it's so delicious and healthy, but you can substitute other thin noodles if you don't have any soba at home.

  • Korean Food and Restaurants in London

    17 Jun 2013 | 4:51 am
    Korean Restaurants and Korean Food in London

  • Kimchi Fried Rice (Kimchi Bokumbap) Recipe

    17 Jun 2013 | 4:51 am
    Kimchi Fried Rice is humble food that is mostly enjoyed at home, but you might also see it in some casual Korean eateries. At home, it's a great way to use leftover kimchi that's a bit past its prime. I almost always make it if we have leftover rice and/or kimchi, and usually use Canadian bacon as a protein if I have it. Quick, easy, and cheap to make, kimchi bokumbap is simple Korean homecooking at its best.

  • Profile of Makkoli

    17 Jun 2013 | 4:51 am
    A profile of the oldest Korean alcoholic drink, Makkoli (makgeolli).

  • Korean “Sushi” Rolls (Kimbap) Recipe

    17 Jun 2013 | 4:51 am
    I am calling these Korean rice rolls sushi because at first glance, they do resemble the Japanese rolls that Westerners associate with sushi. But kimbap is not considered fine or fancy fare in Korea, it's actually picnic and snack food that you eat with your hands. Portable and neat, kimbap is the perfect food for on the go or for a packed lunch. Traditional fillings include seasoned vegetables, egg, meat and/or imitation crab, but these days anything goes.
  • add this feed to my.Alltop

    KeropokMan: Singapura Makan

  • Wild Rocket @ Mount Emily

    Keropok Man
    12 Jun 2013 | 5:33 am
    This dinner was to celebrate Dad's birthday earlier in the month. KopiKosongGirl and I have been tempted by photos of food there and thought we shall make a trip "up to the mountain" to try it. Talk about mountains and hills in Singapore, it's probably the only county in the world that has quite a few "mountains" and yet each "mount" is lower than the famous Bukit Timah Hill! The food at Wild Rocket is like a fusion or rojak of all things we locals like to eat 'campur' the European, Japanese, Thai, Filipino etc style of food. Chef calls it 'Modern Singaporean'. All these mixing and campuring…

  • Sushi Tei - Spring and Kagoshima Menu

    Keropok Man
    10 Jun 2013 | 8:12 pm
    If you have not tried it yet, there's a Spring Menu that is going to end soon on 15 June. I have tried it with our family a few times but the food from this post was an invited session by Sushi Tei through their PR folks. Here's some interesting and delicious Spring Specialties available at Sushi Tei: Sayori Sashimi [ $12 (S) / $15 (M) ] This fish looks sleek and bright doesn't it? Sayori is a Spring delicacy. No, it's not the fish (apparently Swordfish) that invaded Singapore according to folk lore. Sayori is a tasty and delicate fish also sometimes known as Japanese halfbeak or needledish.

  • Spicy Thai @ The Line - Shangri-La Singapore

    Keropok Man
    10 Jun 2013 | 3:53 am
    The Line, one of the popular buffet at Shangri-La Singapore, had a Spicy Thai promotion. Shangri-La calls their 'stations' as Theatre Kitchens and all 16 of their Theatre Kitchens was showing off their fruit and vegetable carvings. One Theatre Kitchen was showcasing Thai Cuisine. I had a preview of the buffet thanks to the invitation from The Line. One of resident lady Thai chef from Pichit, Northern Thailand will take charge of the Thai cuisine that will be served. Ms Ratree Khongthong is from the northern provinces so the food will showcase the subtly difference of Chiang Mai and Bangkok…

  • Are Singapore hawkers not Michelin-worthy?

    Keropok Man
    3 Jun 2013 | 1:42 am
    HungryGoWhere recently published an article titled: Are Singapore Hawkers not Michelin-worthy? If you have read it, it's literally a 'food for thought' article. What's your thoughts about Hawker food? Here’s my thought: Most of us live near a hawker centre. It might be walking distance or maybe a drive or a bus ride away. On some ‘imagine this and that’ chats with friends, I would compare the folks at the hawker centre as our extended family member cooking for us on demand. Many of us have relatives that in our opinion makes the best food around. For example, Mum will be the one that…

  • Italian Weekend Prosecco Brunch @ LaBrezza, The St Regis Singapore

    Keropok Man
    30 May 2013 | 12:37 am
    Weekends...  Weekend Brunches... Weekend Italian Brunches... My wife loves weekend brunches and for those of you who are always tasked to research about where to eat by your partner, this is another option that you can try for the coming weekends. Tip: I know many people are hotel reward card holders too, if you are a SPG, that's Starwood Preferred Guest member, (not Sarong Party Girl) you can collect points while dining here too! Yes, I am a points collector. If you don't know where LaBrezza is, it's located on Level 2 of The St Regis Singapore. It's facing the swimming pool with yes,…
 
  • add this feed to my.Alltop

    Ramen Adventures

  • はら匠 (Harasho in Kyodo)

    Brian
    16 Jun 2013 | 8:32 am
    Harasho's aburasoba, soup-less ramen, has a bit of a following in this suburb of Tokyo. And like most aburasoba places, a handy guide explains exactly how to enjoy. Inspired steps to deliciousness or a trick to get you to part with another 420 yen after you already bought your bowl? Regardless of your last minute impulse choices, this bowl was sloppy and good. The defining point here is the mound of spicy raw onion that gets mixed in. I have to say that the addition of some of the shop's soup wasn't good at all. Too oily and greasy, in a bowl that was already teetering on the edge of too oily…

  • Basanova Burger . . . in New York?

    Brian
    14 Jun 2013 | 8:40 am
    Big news from Keizo and the Basanova crew. They are coming to New York! I will post the details over on the facebook site when they are nailed down, but it is looking like sometime around the summer, somewhere in central Manhattan. Are you ready? In other Basanova news, keep an eye out for a future episode of Vice: Munchies, featuring the Basanova ramen burger. Two fried noodle patties, a thick piece of chashu, and all the trimmings. Hella tasty! On a bittersweet note, I am very happy for Keizo, but it is tough to have one of my best ramen friends heading out of Tokyo. In a recent interview…

  • 鼎泰豐 (Din Tai Fung in Shinjuku)

    Brian
    12 Jun 2013 | 8:26 am
    Din Tai Fung could possibly be the most famous xiao long bao, soup dumplings, in the world. People swear by the original Taiwan outlet, and this popularity has led to shops across Asia and into America. Is this the gold standard? Definitely awesome food, but I'd rather take a minor cut in the subtle seafood flavors and eat this sort of thing in a dirty Chinese dive. The upper floors of the Takashima department store definitely don't come close to the desired atmosphere. I also want the soup to be scalding. For safety reasons, and to cater to the hoards of wealthy old ladies in line, Din Tai…

  • 勢得 (Seitoku in Setgagaya)

    Brian
    10 Jun 2013 | 12:44 am
    This spot is fairly out of the way, and their hours are for only lunch. Good luck making it here before they run out of soup. And if you do make it, congratulations. Totally worth it. Your prize is some of the best tsukemen in town. At a shop called sei-toku, you go for the toku-sei! A bit sweeter than most tonkotsu-gyokai tsukemen, with plenty of meat in that soup. Good to the last chunky drop. Power food for the group of cyclists who were there for lunch alongside me. View Larger Map 東京都世田谷区桜丘3-24-4 山田ビル102 Tokyo, Setagaya-ku, Sakuragaoka 3-24-4 Closest station:…

  • 味かね (Ajikane in Shimokitazawa)

    Brian
    8 Jun 2013 | 12:36 am
    A new shop across the street from my local go-to espresso shop has ramen on the menu. Must check this out! Whoah, this is just the noodle page. The entire menu is 113 items deep. Yes, we counted. Curry, lunch plates, ethnic food, it is all here. This is usually a bad sign for ramen. The temporary specials page had something new. American reimen. Hunh? The explanation was not so appetizing; a mayo-soy sauce over cold noodles, topped with roast beef and a fried egg. Luckily they were sold out. The tantanmen? Too bad they weren't sold out of that, too. It was pretty poor. This is what happens…
  • add this feed to my.Alltop

    Temple of Thai Food

  • Morning Visit to a Thai Food Market – Part 3, Seafood

    Temple of Thai
    27 May 2013 | 7:09 am
    Join us on a visit to the local Thai Food Market and explore the wide variety of seafood, fish, shellfish, prawns and sun-dried seafood for sale. Check out our latest addition to our Thai recipe collection, Steamed Whole Fish with Chili and Lime Sauce.

  • Morning Visit to a Thai Food Market – Part 2

    Temple of Thai
    18 May 2013 | 10:19 pm
    Herbs and spices, not just chillis to be found! Thais famously like their food spicy (hot), but most often amongst the many dishes laid out for a typical meal, a good proportion won’t be spicy at all. These counter balance the spicy dishes. To see the herbs and spices available from our site click here [...]

  • Morning Visit to a Thai Food Market – Part 1

    Temple of Thai
    18 May 2013 | 10:16 pm
    Come and take a look with me to see what’s on offer at the average Thai food market! Despite shopping at my local market for many years, when armed with a camera and a mission I saw the place anew. I was actually astounded by the wide variety of fresh produce on offer – truly [...]

  • Lok Lok – Penang, Malaysia

    Temple of Thai
    1 May 2013 | 10:18 pm
    On a recent trip to Penang, Malaysia I got to enjoy LOK LOK – a particular delight! Lok Lok consists of colored sticks, with a large variety of foods and food types, from squid to beef, from fish balls to vegetables and many things in between. Most are put into boiling water for a short [...]

  • It’s Thai Mango Season!

    admin
    9 Apr 2013 | 12:58 am
    Although the summer season is incredibly hot in tropical Thailand it also means glorious mangoes are in abundance. Some of the most beloved dishes of Thai cuisine elevate the sweet and sour taste of the ripe and unripe mango, such as Sticky Rice and Mango and tart and spicy Thai Mango Salad. You can find the [...]
  • add this feed to my.Alltop

    Filipino Recipes Portal

  • Vote for FILIPINO RECIPES PORTAL at the Globe TattAwards 2013

    Ed Joven
    16 Jun 2013 | 9:56 am
    FILIPINO RECIPES PORTAL is one of the Finalist at Globe TattAwards 2013 PinoyRecipe.net FILIPINO RECIPES PORTAL has been chosen to be part of the top 5 finalist for BEST TRAVEL OR FOOD BLOG Category for this year’s  Globe TattAwards. Globe TattAwards 2013 recognizes the best of social media in the Philippines and the individuals who share Globe Tattoo’s fiery passion for greatness and  sincere interest to lead by sharing with others. Being chosen as one of the finalist is already an honor and we thank you, our readers and supporters for nominating us. Since we are already here…

  • Ham and Cheese Empanadas Recipe

    Ed Joven
    13 Jun 2013 | 8:13 am
    The Ham and Cheese Empanada Delight Ham and Cheese Empanadas Recipe are a delicious way to use up leftover ham.  If you are having a hard time to assemble your kids, then serving them with tasty and luscious ham and cheese empanada could be the easy strategy that you can come up with. This pastry that resembles the shape of half-moon circles is packed with yummy ham and delectable cheese that threatens to burst out. Ham and Cheese Empanadas is flaky and has an inviting appeal of indulgence. The taste of each ingredient perfectly intertwined with one another. With this, empanada will satisfy…

  • Lose Weight Fast and Safely with Garcinia Cambogia Extract

    Ed Joven
    12 Jun 2013 | 9:09 pm
    Is It Really Possible To Lose Weight Without Crazy Diets Or Exercise? If you have been wanting to lose weight, stubborn belly fat, love handles, or just tone up for the summer, here’s some good news (especially if you like saving money). America’s favorite TV doctor recently did an entire show on the amazing new weight loss supplement Garcinia Cambogia Extract. Garcinia Cambogia can help you substantially decrease overall body fat quickly. Many people see – and feel – a difference in just a week or two. And it can help you drop those pounds without big changes in diet…
 
  • add this feed to my.Alltop

    Monsoon Spice

  • Sprouted Peas Dal Recipe | Kid Friendly Dal Recipes

    11 Jun 2013 | 8:00 am
    Learn how to make Sprouted Peas Dal ~ Sprouted green and yellow peas cooked in sweet and sour split pigeon peas lentil gravy It was a dull day yesterday. What looked a promising week full of... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

  • Sweet and Spicy Peas Curry Recipe | Simple Peas Curry Recipe

    4 Jun 2013 | 8:14 am
    Learn how to make Sweet and Spicy Peas Curry ~ Dried green and yellow peas cooked in sweet, sour and spicy tomato and tamarind gravy It is summer…finally and at last we are getting the much needed... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

  • One Sunny Weekend...

    29 May 2013 | 2:24 am
    Summer afternoon—summer afternoon; to me those have always been the two most beautiful words in the English language. ~ Henry James Full story, recipe & more images » [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

  • Bombay Potatoes or Bombay Bataka Recipe | No Onion-No Garlic Potato Curry Recipe

    22 May 2013 | 5:32 am
    Learn how to make Bombay Potato/Bombay Bataka ~ Potatoes cooked in a hot, sweet and sour tomato and tamarind gravy (No onion-no garlic recipe) So we had another episode of Lil Dumpling falling... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

  • Mango Lassi Recipe | How to Make Punjabi Mango Lassi

    16 May 2013 | 4:41 am
    Learn how to make Mango Lassi ~ Thick, sweet and creamy mango and yogurt drink flavoured with aromatic cardamom, a refreshing Indian summer drink It was hot summer day when the sun scorched every... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
Log in