Asian Food

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  • Grow: Aquaponic Strawberry Runners

    Steamy Kitchen: recipes and cooking
    Scott
    24 Jul 2014 | 12:47 pm
    This is just a quick fun little “how to” post on how we are propagating strawberry runners in our aquaponics garden. This method will also work well in a hydroponic system as well. Surprisingly simple, effective and inexpensive method makes quick work of expanding your strawberry patch or replacing older plants. we obviously need to expand the number of strawberry plants we have because not one Strawberry made it in to the Steamy Kitchen this year. Seems our youngest was always snacking on them straight from the plant. Traditionally runners are started by placing the new runner…
  • A Pause for the Departed Souls on MH017…

    Market Manila
    Marketman
    24 Jul 2014 | 8:52 am
    I have been crazed for three days, but I have managed to get 30 minutes of CNN every night before I pass out.
  • Seoul Dining 3: Kalguksu Noodles

    Stickyrice
    stickyrice
    29 Jun 2014 | 9:41 am
    On our travels, we can meekly sit down at an uncrowded table and eat mediocre food. In fact, to us it might register as good food. How would we know? One principle that we espouse on our street food tours of Hanoi - when navigating unfamiliar food terrain on one's own, seek out places where the locals are shoulder to shoulder - served us well during our week in Seoul earlier this year. We've become quite adept at observing the prevailing culture around a busy eatery, mimicking local behaviour and confidently smiling our way into a queue or onto a bench. The "I'll have what…
  • Curried deviled eggs

    CASA Veneracion
    Connie Veneracion
    24 Jul 2014 | 3:07 am
    About two years ago, I was among the 20 or so foodies from around the world who formed the international taste panel for the World’s Best Curry Powder project spearheaded by Danish chef Alex Toft Nielsen. I was sent three samples of curry powder each containing a different blend of spices and levels of heat. I […]
  • Tom Yum Noodles

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

  • Grow: Aquaponic Strawberry Runners

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

    Scott
    23 Jul 2014 | 12:38 pm
    Continuing our tech week of giveaways we are adding our favorite giveaway – iPad mini.   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! Thank you Steamy Kitchen visitors! The last iPad Mini was won by Barbara Hickey! Congrats Barbara! Here’s the entire list of winners from all the giveaways we’ve had. Good luck to you! ~Jaden Enter the iPad Mini Giveaway Just fill out the entry form below! ©Steamy Kitchen Recipes,…
  • Giveaway: KoolPuck Wireless Charger

    Scott
    22 Jul 2014 | 11:04 am
    We are giving away the iPhone iQi charger set in another giveaway, but I wanted to give everyone the chance to win the KoolPuck charger for any other compatible device you might have. For my Galaxy phone I had to purchase the wireless receiver picture below for about $10. Some tablets like the Nexus have built in QI charging already. Check with your device if it is QI charging compatible.   Qi-compatible, works with most devices including Google Nexus & Samsung phones (with receivers), iPhone (with receivers) Unique Low Temperature Charging Technology. Only 69.5mm diameter which is…
  • Giveaway: iQi iPhone charger and KoolPuck

    Scott
    22 Jul 2014 | 10:52 am
      With all the iPhones, tablets and other things that require charging around our house it’s finally nice to find a solution that allows different devices to charge in one spot. For Jaden’s iPhone we are using a iQi Mobile charging card that slips easily between the back of your iPhone and your favorite case. Then all she needs to do is set the phone on the KoolPuck Qi charging base and the phone charges without using wires. Super Cool!   Qi-compatible, works with most devices including Google Nexus & Samsung phones (with receivers), iPhone (with receivers) Unique…
  • Mom’s Chinese Chicken Soup

    Andrew Hair
    22 Jul 2014 | 7:40 am
    Hi! I’m Andrew Hair, the older brother. I just turned 11 years old last week and my Mom asked me to pick a recipe to make for you. I chose Mom’s Chinese Chicken Soup. Actually, to tell you the truth, it’s Po-Po’s (grandma) Chinese Chicken Soup. I don’t know why my Mom took credit for it. HAHA. I like this soup because it tastes yummy, it’s clear, there’s no vegetables and it reminds me of Po-Po. The difference between Po-Po’s version and Mom’s version is that Po-Po likes to use chopped, itsy-bitsy green onion to garnish. Mom likes to use…
 
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    Stickyrice

  • Seoul Dining 3: Kalguksu Noodles

    stickyrice
    29 Jun 2014 | 9:41 am
    On our travels, we can meekly sit down at an uncrowded table and eat mediocre food. In fact, to us it might register as good food. How would we know? One principle that we espouse on our street food tours of Hanoi - when navigating unfamiliar food terrain on one's own, seek out places where the locals are shoulder to shoulder - served us well during our week in Seoul earlier this year. We've become quite adept at observing the prevailing culture around a busy eatery, mimicking local behaviour and confidently smiling our way into a queue or onto a bench. The "I'll have what…
  • Hue Egg Breakfast

    stickyrice
    16 Jun 2014 | 2:37 am
    When I came to Vietnam, I overcame my aversion to breakfast. These days there would be a dietary intolerance or a term to describe the kind of antipathy I felt when I was younger. All those tedious mornings as a child, dwelling over milk, cereal and toast followed by the teenage rebellion of bypassing breakfast for more shut-eye meant that - except for special weekend brunches of cooked morning fare - I was rarely eating anything substantial before noon. Today I leap out of bed to noodles and rice in renditions too numerous to name. Taken street-side, the siblings and parents of my younger…
  • Seoul Dining 2: Mung Bean Cake

    stickyrice
    3 Jun 2014 | 2:39 am
    At one convergence of halls at Seoul's Kwang Jang Market, there is jostling over mung beans. Not the raw ingredient but an enormous crisp pancake made of them. Called 'bindaetteok' or 'nokdujeon', it is reminiscent of Japan's 'okonomiyaki' in terms of size and capacity to satisfy, though is less rich and heavy. This market, on a busy intersection in Seoul's Jongno district, houses a dozen or so stalls specialising in this snack and that's what all the jostling is about - deciding on one's vendor, identifying seated customers about to take their last…
  • Seoul Dining

    stickyrice
    29 May 2014 | 12:57 am
    Twenty-two years ago, while living in Sapporo, Japan, I nearly made it to Seoul. There was a week where it looked as if a visa run was necessary but in the end the trip never eventuated. In the ensuing years, I've barely given the place a thought. That's not entirely true; I thought about it twice - once, just before I started blogging here, my old mate in Saigon mentioned another blog, the now defunct Fat Man Seoul. The other time, more recently, was when I was reading Barbara Demick's depressing re-telling of the lives of North Koreans in 'Nothing to Envy', many of whom…
  • Hue Dazzler

    stickyrice
    20 May 2014 | 4:17 am
    I would be concerned if travellers to Vietnam omitted Huế from their itinerary. While much of the historical architecture is listed under UNESCO's World Heritage Convention and is described as "an exceptional specimen of late feudal urban planning", the frail decline of Vietnam's old capital is also very 'walk-on-able', so tangible that I can run my fingers along its cracks. There is an obvious majesty to the four citadels and the tombs of the Nguyen Emperors that deserves a place on postcards and package tours. But the aesthetic of universal dilapidation - of…
 
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    CASA Veneracion

  • Curried deviled eggs

    Connie Veneracion
    24 Jul 2014 | 3:07 am
    About two years ago, I was among the 20 or so foodies from around the world who formed the international taste panel for the World’s Best Curry Powder project spearheaded by Danish chef Alex Toft Nielsen. I was sent three samples of curry powder each containing a different blend of spices and levels of heat. I […]
  • Chicken and baked beans in tomato sauce

    Connie Veneracion
    21 Jul 2014 | 5:06 am
    It started out as a vegetarian dish. I was dicing vegetables to make a stir fry for Sam but she wasn’t in the mood for a stir fry so I took a can of baked beans in tomato sauce from the kitchen shelf and told her I’d make a bean stew instead. And I did. […]
  • Braised balsamic chicken

    Connie Veneracion
    20 Jul 2014 | 12:35 am
    The weather news say that Typhoon Henry will not make landfall in the Philippines but it may enhance the southwest monsoon and bring rains. That doesn’t sound so ominous. I don’t hear warning bells that we will again be plunged in blackout, suffer from lack of water and all the other disasters that strong typhoons […]
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    Appon's Thai Food Recipes

  • Tom Yum Noodles

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

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

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

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

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

  • Kimchi Dumplings

    Rasa Malaysia
    24 Jul 2014 | 12:46 am
    I love all sorts of dumplings: boiled, steamed, and pot stickers. Just about any dumplings would make my stomach happy. Last week, I was craving for some dumplings and decided to make some kimchi dumplings, using the leftover kimchi in my fridge. Oh boy, what a great combination by combining the traditional filling (I used ground pork and some chopped shrimp) with kimchi. The dumplings were delicious as always, but with a tint of spiciness from the kimchi…so scrumptious, addictive and I couldn’t stop eating them. For the dumplings, I made them pot stickers style. First, I make…
  • M&M Oreo Cookie Bars

    Rasa Malaysia
    21 Jul 2014 | 6:06 pm
    I have a great news to share: Rasa Malaysia has a new baking and desserts contributor, Joanna from Baked by Joanna. Joanna has been a reader and supported of Rasa Malaysia for many years, she was one of the recipe testers for my Easy Chinese Recipes cookbook. A couple of weeks ago, I posted a message on Rasa Malaysia Facebook as I was looking for a virtual assistant and Joanna reached out to me. One thing leads to another…I am so happy to announce that Joanna is now part of the Rasa Malaysia team, together with my other amazing contributor CP Choong. Joanna is super talented and her…
  • Char Siu (BBQ Pork Belly)

    Rasa Malaysia
    19 Jul 2014 | 10:44 am
    Char Siu, or Chinese BBQ pork is one of the most popular pork dishes in Chinese/Cantonese cuisine. If you have been to Chinatown, I am sure you have seen BBQ meats (roasted pork belly, duck, chicken, etc.) hanging in front of the Chinese BBQ restaurants. To many Chinese, the mere mention of char siu would conjure up a mental picture of juicy, tender, savory, fatty BBQ pork belly dripping in a savory, sticky, and uber delicious sauce, sliced into thin pieces and served with steaming white rice. Char siu is the epitome of the Cantonese BBQ dishes, if roast pork belly (Siu Yuk) is the king, then…
  • Waring Professional Snow Cone Maker Giveaway

    Rasa Malaysia
    19 Jul 2014 | 9:35 am
    I am partnering with my friends at Waring Professional to give away a Waring Professional Snow Cone Maker (model no. SCM100MR). There will be one (1) winner whom will receive one (1) Waring Professional Snow Cone Maker. The suggested retail price of Waring Professional Snow Cone Maker is US$69.95. The Waring Professional 80 watt Snow Cone Maker can shave enough ice for four to five cones in less than a minute using stainless steel cutting blades. It includes two fold-down cone holders for easy storage and comes with four BPA-free reusable cones and 12 paper cones. Waring Professional Snow…
  • Summer Seafood Stew

    Rasa Malaysia
    16 Jul 2014 | 4:53 pm
    I love to make seafood dishes during summer. I don’t know what it is, but I guess the big blue sky, the warmth of the sun, the shimmering azure sea remind me of the bounty from the sea, and I just wanted to cook and eat seafood, lots of seafood. Of course, being a big-time seafood lover, summer is just another convenient excuse to indulge in my favorite food in the whole world. Every summer, I would make various seafood dishes, be it on the grill, in a pot, or a stew, for example: peel and eat shrimp, beer steamed mussels, baked oysters, grilled shrimp, bacon-wrapped scallops, coconut…
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    EatingAsia

  • Samosa Love in Chennai

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

    Robyn Eckhardt
    13 Jul 2014 | 3:00 am
    Koay teow th'ng, you get too little love. Rice noodles in chicken, duck or pork broth with meat, (sometimes) offal, meat and/or fish balls and perhaps a wonton or a stem or few of choi sum, depending on the vendor, koay teow th'ng is unloved not by Penang-ites -- who rate it over most any other street food (judging by the number of koay teow th'ng stalls in George Town alone) as a breakfast dish -- but by non-Asian visitors for whom white noodles in pale broth just can't compete with the flash of a sambal-dolloped mound of coconut rice (nasi lemak), the sizzle of rice…
  • Döner Redeemed: Erzurum's Cağ Kebabı

    Robyn Eckhardt
    28 Jun 2014 | 5:15 am
         The doner is one of Turkey's most abused dishes. If you've been to Istanbul you've undoubtedly seen it: a column consisting of layers of meat of indeterminable quality stacked vertically on a spit, turning from red to  unappetizing grayish-brown as it sluggishly rotates beside an electric grill. Thin shavings of limpid meat laid on a mound of greasy pilav or a butterflied fluffy loaf with a few sad slices of tomato -- every write-up of Turkey's "must eat dishes" includes this monstrosity, the majority of versions of which are post…
 
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    ZenKimchi

  • Final Wine Down Wednesday of the Season

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

    ZenKimchi
    14 Jul 2014 | 2:52 am
      Put tasty grilled sausage in there. EJ threw some li’l smokies in these. Ni-i-i-ice.
  • Review: Pizza Hut Kitchen

    ZenKimchi
    10 Jul 2014 | 11:56 pm
    Location: Jongno Cuisine: Pizza Price: $ Reservations: No Suggested Items: Lunch special Oh, the things I do for you. There’s been a lot of talk about pizza lately, so I’ve been looking for a lunch-affordable pizza place near my office. This new concept from Pizza Hut Korea, “Pizza Hut Kitchen,” tries to make the red roof a little more upscale. I don’t know what’s so upscale about ordering at a counter and picking up your tray after your buzzer goes off–but it’s supposedly so. It attracted me because they advertised a lunch special at W7,900.
  • Must Watch: “Choose Your World”

    ZenKimchi
    2 Jul 2014 | 1:44 am
    There are many reasons why I like this video. It’s entertaining. It’s for a good cause. But most of all, it’s local. Yes. Can you believe this was made right here in Seoul? If you look closely you’ll catch a glimpse of legendary expat Nevada Rhodes (the blonde guy on the scooter) and the ravishing Jyoung-ah Kim (pulling some cart in the background). That’s your first hint. This was also made by a small team of expats doing what is very difficult to do in Seoul–own and run a business as an expat. So you may see I feel a kindred spirit towards them.
  • Another Hilarious Bibimbap Ad

    ZenKimchi
    27 Jun 2014 | 2:43 am
    CORRECTIONS AND UPDATES: The Bibimbap Backpackers contacted us and informed us that they have been working separately from Seo Kyung Duk since 2012. Even though it wasn’t mentioned in the post, they also want to verify that they get no government support. They regret the ad they posted and will try harder to contemplate their promotions before posting. From the Bibimbap Backpackers, who are a subsidiary of Seo Kyung Duk’s ForTheNextGeneration–you know, the guy behind the cheesy New York Times ads. There is SOOOO much that is wrong with this ad, which they briefly posted on…
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    The Asian Grandmothers Cookbook

  • Piña Colada Kulfi Pops

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

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

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

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

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

  • A-sha Prince Katsu Snack Noodles

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

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

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

    7 Jul 2014 | 10:46 am
    There's an episode of the Simpsons in which Ralph Wiggum says, "Sleep, that's where I'm a Viking!" In this spirit, Sanko Seika would like you to consider yourself a samurai at sembei (rice crackers). Both of these notions inflame my inner cynic. We seem to be gravitating toward a world that both rewards people for trying (but not necessarily succeeding) at difficult tasks and allows them to
  • Random Picture #219

    4 Jul 2014 | 4:56 pm
    I used to get irritated when I was in Japan and the Japanese perception of American food and culture was limited to hamburgers, steak, fries, and bread. It was as if they couldn't accept that Americans ate a broader range of foods than those available on the McDonald's menu. Now, I get to turn my irritation toward Americans who think that Japanese food is focused on daily consumption of
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    Wandering Chopsticks: Vietnamese Food, Recipes, and More

  • AltaMed's 8th Annual East LA Meets Napa & Beyond (Union Station) - Los Angeles

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

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

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

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

    27 May 2014 | 11:37 pm
    At my mom's request, while she was in town recently, I made some Char Siu/Xa Xiu (Chinese/Vietnamese Barbecued Pork) for dinner and had about a quarter pound's worth of leftovers. I had a good amount of sauce leftover too. I was debating whether to buy some more pork and bake it in the sauce, when I decided that it would make the perfect stir-fry sauce. Just add some fresh rice noodles and
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    Viet World Kitchen

  • Hunting for Good Banh Mi with SF Chronicle

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

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

    Andrea Nguyen
    15 Jul 2014 | 6:23 pm
    When cookbook authors do book talks, we can’t just read from our works. (You really don’t want me to read my recipes aloud unless I take on a truly sarcastic tone.) There’s usually food involved, a light nibble to allow people to sample the contents of the cookbook. For last night’s banh mi launch party at Omnivore Books, we threw a party. We expected around 75 people and a crowd of about 100 people showed up. I’m not restaurant chef with a staff who can make sandwiches on the spot. Banh mi don’t taste good if they’ve been sitting around for too long. Given that, my strategy for…
  • Banh Mi Handbook Initial Questions and Reviews

    Andrea Nguyen
    10 Jul 2014 | 7:22 pm
    The response to the new book has been fabulous, more than I expected actually. Banh mi buzz and fervor, as my friend and cookbook author Elizabeth Andoh emailed, can be felt all the way in Tokyo where she lives! Along with media inquiries, I’ve been fielding reader questions from folks who’d received and perused their pre-ordered copies of The Banh Mi Handbook. They asked terrific questions that I wanted to share with you. Maybe you’re wondering about the same stuff. In some cases below, I expanded on my original answer. @SMTucker asked about pate: “Book arrived today...... LOVE that…
 
 
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    About.com Korean Food: What's Hot Now

  • Avocado Salad with Shrimp, Brown Rice, and...

    koreanfood.guide@about.com
    24 Jul 2014 | 4:10 am
    This one-dish lunch or dinner is easy, healthy, and delicious with avocado, shrimp, brown rice, lemon, and scallions.
  • Korean Breakfast Photo - Egg Toast Sandwich

    koreanfood.guide@about.com
    24 Jul 2014 | 4:10 am
    A photo gallery of some breakfasts served in a Korean household, from a full Korean breakfast to a Western-style breakfast. Page 4.
  • Korean Anchovy Side Dish Recipe (Myulchi Bokum)

    koreanfood.guide@about.com
    24 Jul 2014 | 4:10 am
    This Korean anchovy dish (Myeolchi Bokkeum) is easy, satisfying, and nutritious. Full of crunch and calcium, it looks a lot better than it looks.
  • 7 Popular Korean Side Dishes

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

    koreanfood.guide@about.com
    24 Jul 2014 | 4:10 am
    It only takes five ingredients to make this flavor-soaked ginger chicken, which tastes fantastic whether made on the grill or stir-fried in a pan.
 
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    About.com Korean Food: Most Popular Articles

  • Fresh Salad with Garlic and Yogurt Dressing

    24 Jul 2014 | 5:11 am
    This vegetable salad has a lot of peppery notes and crunch and is perfect topped with a smooth yogurt and garlic dressing.
  • Recipe for Korean Tofu and Meat Patties (Wanja...

    24 Jul 2014 | 5:11 am
    Wanja Jun belong to the Korean group of food called jun-ya, or any vegetables, meat, or seafood that
  • How to Make a Savory Korean Scallion Pancake...

    24 Jul 2014 | 5:11 am
    Want to learn how to make scallion pancakes? This Korean scallion pancake recipe (pa jeon, pa jun) is easy to make and is always a big crowd-pleaser.
  • Korean Soba Salad Recipe (Jaengban Gooksu)

    24 Jul 2014 | 5:11 am
    Jaengban Gooksu, a Korean mixed noodle salad, is good with a variety of vegetables and meat. You can add chicken, beef, or pork for a hearty dish and seasonal vegetables for a fresh and light meal. This soba salad recipe also has a dressing based on chicken broth, so it's very light and healthy.
  • How to Make Stir Fried Korean Noodles

    24 Jul 2014 | 5:11 am
    Japchae (or chapchae) is one of the most popular noodle dishes in Korea, and also seems to be the one that Westerners like best. The foundation of the dish is the mixture of the noodles, soy sauce, garlic, and sesame oil. Because sweet potato noodles absorb tons of flavor, you can mix and match the vegetables or meat to your liking.
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    KeropokMan: Singapura Makan

  • The Oyster Festival @ Greenwood Fish Market and Bistro

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

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

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

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

    Keropok Man
    21 May 2014 | 2:36 am
    It was one of those days that the wife and I happened to take leave on a weekday. We don't have a helper at home, so the day was meant for me to do the household stuff that is more labour intensive. Maybe also this OCD husband needs his taps polished and grout lines in the bathroom to be 'white' and thinks the wife can't do a good job. When the Grohe taps in the bathroom and kitchen had been nicely polished and grout lines visibly clean it was already past 1 pm. (obviously we did not wake up that early just to do housework)The other eye sore that I had to do for the day before the wife gets…
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    Ramen Adventures

  • 満月 (Mangetsu in Sakata, Yamagata)

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

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

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

    Brian
    8 Jul 2014 | 7:00 pm
    Sansanto is considered one of the best tonkotsu shoyu bowls in Tokyo. And tough I am very late to the game on this one, I have to agree; this is one of the best bowls in town.Just a few seconds from Higashi-Jujo, a station that is central enough to be considered convenient, but far enough that there isn't much around. Just a ramen shop and a shopping street that would only appeal to locals.Homemade noodles. Always a good sign.Keep in mind, Sansanto is open from 6pm until around 8:30pm. That is only two and a half hours a day. It boggles the mind that a shop this good wouldn't double their…
  • ばいこうけん (Baikoken in Tokyo)

    Brian
    7 Jul 2014 | 7:00 am
    Hailing from Asahikawa, Baikoken took up residence in the new Kitte Building near Tokyo Station.Kitte means postal stamp, and this building houses Tokyo's head post office.As well as six floors of fancy shops.This area of Tokyo, just west of Tokyo Station, is known as Marunouchi. It is very high-end, and walking down the tree-lined cobblestone streets you might think you aren't in Asia. Until you see the sheer number of zeros at the end of a price tag. I paid 600 yen for a croissant here the other day.Back to Asahikawa, and ramen. Baikoken is on the famous side up in the far north, and their…
 
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    the ramen blog & other goodies!the ramen blog & other goodies! | the ramen blog & other goodies!

  • “ramen street” coming to SF this weekend!

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

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

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

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

    edjusted
    1 Jun 2014 | 10:44 am
    Tired of hearing about ramen burgers? How about a “hamburg(er) ramen”?“Cindy” brought this this to my attention. Nissin has come out with a “demi-hamburg-men”, which is an instant ramen with a hamburg steak (basically salisbury steak). Sounds interesting, and it seems like The Ramen Rater likes it.Has anyone in the U.S. seen it in stores? Tags: ramen news
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    Filipino Recipes Portal

  • Black Rice Pudding Recipe

    Ed Joven
    22 Jul 2014 | 9:35 am
    How to cook Black Rice Pudding Rice Pudding is traditionally prepared with white glutinous rice usually served as breakfast. In this dish, we are going to make Black Rice Pudding Recipe, cooked in brown sugar, coconut milk, vanilla extract, and with... [ This is a content summary only. Visit http://www.pinoyrecipe.net for full links, other content, and more! ]
  • Thai Fresh Spring Rolls Recipe

    Ed Joven
    20 Jul 2014 | 7:34 am
    How to make Thai Fresh Spring Rolls There are many delectable Asian cuisine that are well-loved by most Filipinos and some of our traditional dishes are actually influenced by them. Now here is a popular Asian dish and an all-time favorite food in... [ This is a content summary only. Visit http://www.pinoyrecipe.net for full links, other content, and more! ]
  • Banana Cashew Bread Recipe

    Ed Joven
    14 Jul 2014 | 7:09 am
    How to make Banana Cashew Bread Banana breads are delicious, what more if we add some cashew nuts in it? Indeed, the end product would be great! In this recipe, we are going to make Banana Cashew Bread Recipe; it’s like the usual banana bread that... [ This is a content summary only. Visit http://www.pinoyrecipe.net for full links, other content, and more! ]
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    Monsoon Spice

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

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

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

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

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

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

  • Fish Amok featured in book

    cantiknya
    28 Jun 2014 | 7:09 am
    Our Fish Amok  receipe and pictures will be featured in a book that is currently being published – National Dishes From Around The World   recognitionFiled under: Cambodia, Main Meals, Recipes Tagged: Amok, book, Fish Amok, ingredientmacher, published, recognition
  • Chopped Fermented Fish Paste (ប្រហុកចិញ្ច្រាំឆៅ)

    sokhomkeo
    19 Jan 2014 | 8:57 pm
    (របៀបធ្វើម្ហូបនេះជាភាសាខ្មែរសូមចុច linkនេះ: http://wp.me/p2jnOg-BG) ប្រហុកចិញ្ច្រាំឆៅ - Prahok Chenhchram Chhav  Prahok is a crushed, salted and fermented fish paste  that is used in Cambodian cuisine as a seasoning or a condiment. However, poor people just eat grilled or steamed or chopped prahok with lemongrass and other stuff  with steamed rice. Every houses in the village sure have stored […]
  • ប្រហុកចិញ្ច្រាំឆៅ (Chopped Fermented Fish Paste)

    sokhomkeo
    19 Jan 2014 | 8:29 pm
    (English version of this recipe is here :  http://wp.me/p2jnOg-Cr) ប្រហុកចិញ្ច្រាំឆៅ - Prahok Chenhchram Chhav ប្រហុកគឺបានមកពីការយកត្រីទៅប្រឡាក់អំបិលហើយផ្អាប់ទុកហើយគេយកវាទៅ ប្រើនៅពេលចំអិនម្ហូបខ្មែរ។ ម្យ៉ាងទៀតសំរាប់អ្នកអត់លុយពួកគាត់យកប្រហុកទៅអាំង ចំហុយ…
  • សម្លការីមាន់ (Chicken Curry)

    sokhomkeo
    11 Dec 2013 | 7:17 pm
    (English version of this recipe is here : http://wp.me/p2jnOg-3o) សម្លការីមាន់ – Samlor Kari Moin ការីមាន់ភាគច្រើនចំអិនក្នុងឱកាសជួបជុំ​និងពិធីបុណ្យអ្វីមួយព្រោះថាមុខម្ហូបនេះប្រើពេល​ យូរក្នុងការរៀបចំនិងចំអិន។បើនិយាយពីអ្នកជនបទវិញម្ហូបនេះអស់លុយច្រើនមិនងាយ…
  • Chicken Curry (សម្លការីមាន់ )

    cantiknya
    11 Dec 2013 | 10:00 am
    (របៀបធ្វើម្ហូបនេះជាភាសាខ្មែរសូមចុច linkនេះ: http://wp.me/p2jnOg-F2) សម្លការីមាន់ – Samlor Kari Moin Chicken Curry is mostly only prepared during gatherings and ceremonies, as it takes a long time to prepare and cook. It is also considered an expensive dish by village standards. Usually eaten with bread, noodle or rice,  this is a delicious and favorite dish among all Khmer […]
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    Yummy O Yummy

  • Harira / Moroccan Soup – Ramadan Special

    Maya Akhil
    23 Jul 2014 | 10:48 pm
           People, get prepared to drool! We went to our first ever Iftar party last sunday and I would never forget the experience. Didn’t I tell you all about my new friend and neighbor Zahera Ummat? She gave us an amazing Iftar spread and filled our hearts and stomach. It was nothing less than a grand Buffet!  Let me just spell out her menu–For starters, she had  a yummy yogurt and condensed milk lassi garnished with fresh scraped coconut and cherries, dahi vada, palak pakoras, Moroccan harira soup, and chana chaat prepared by her Pakistani…
  • Chicken Alfredo Pasta

    Maya Akhil
    22 Jul 2014 | 9:36 am
       I have been getting many requests for kids recipes lately. This pasta recipe here is sure to appease any kids tummy! I am sure the adults would also like this even though it is a bit on the heavy side with many rich and creamy ingredients. It is ok to cheat your diet at times!    Chicken Alfredo pasta is soooo very tasty that you just won’t be able to stop taste-checking it ! The butter, cheese and cream trio will simply melt in your mouth taking you to another world of pure joy. What else should I say?    My US friends can now stop buying the Alfredo…
  • Aloo Jeera

    Maya Akhil
    20 Jul 2014 | 8:16 pm
    Ingredients (Serves 3 ) 1. Aloo / potato – 2 medium-large, thinly sliced 2. Oil – 2 – 2.5 tbsp 3. Cumin seeds – 3/4 – 1 tsp 4. Turmeric powder – 1/2 tsp     Crushed red chilies – 1/4 tsp     Red chilly powder – 1/2 – 3/4 tsp 5. Salt – To taste 6. Cilantro – 3 tbsp chopped, to garnish Method     Heat the oil in a non-stick pan at medium-high heat. Splutter cumin seeds and add potato slices and salt. Mix well. Next add turmeric powder, crushed chilies and red chilly powder. Again mix well. Bring down the heat to medium-low.
  • Broccoli Poriyal

    Maya Akhil
    18 Jul 2014 | 3:36 pm
    Ingredients (Serves 3 – 4) 1. Broccoli florets –  2 cups, cut into small florets 2. Oil – 1tbsp 3. Mustard seeds – 1/4 tsp     Cumin seeds – 1 pinch     Dry red chilies – 1 – 2, broken     Urad dal – 1/2 tsp 4. Onion – 1/2 cup, chopped     Green chilies – 2, slit 5. Turmeric powder – 1/4 tsp 6. Grated coconut – 3 – 4 tbsp 7. Salt – To taste Method Heat oil in a pan at medium heat. Splutter mustard seeds, cumin seeds and fry dry red chilies. Next add urad dal and fry until golden and then add chopped…
  • Pineapple Rasam

    Maya Akhil
    16 Jul 2014 | 12:43 pm
         Hello Friends! Did you like the new look of my blog? My brother Mahesh did the whole enhancement. I am lucky that he supports me and my blog in every way possible. Sorry for any inconvenience caused, especially the temporary post notification to the subscribers. We are still working on certain things so please bear with us.      Today’s recipe is Pineapple rasam. Surprised? Well don’t be, it is simply awesome. I tasted pineapple rasam for the first time at my Tamil Brahmin friend, Saraswathy’s home. I liked it so much that I had it like a soup. It has a very…
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    Lazy To Cook......Loves To Eat !!!

  • Basic Sponge Cake -With Cherries and Cashew Nuts

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

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

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

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

    Pooja S
    5 Jun 2014 | 5:09 am
    How To Make Shepuchi bhaji or Dill Leaves Vegetable or Dill Leaves Stir Fry ? Shepuchi Bhaji is my favorite vegetable among all greens. Many people don't like shepuchi bhaji because of its smell ,some don't like its texture ,etc. Even my sister don't prefer to cook shepuchi bhaji. I know the vegetable is not very tempting, but as we need all greens in our diet and we can't eat spinach
 
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    Authentic gluten free low fat Chinese recipes blog

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

    Amy & Yan
    19 Jul 2014 | 9:23 pm
    How long did it take to build the Great Wall of China?The ProcessThe Great Wall of China was built over more than two thousand years. Construction on the first section began between the 7th and 6th century BC, and the last work on the wall was done between the 14th and 17th centuries.After subjugating and uniting China from seven Warring States, the emperor connected and extended four old fortification walls along the north of China that originated about 700 B.C. (over 2500 years ago).The Great Wall of China is not a continuous wall but is a collection of short walls that often follow the…
  • What is the meaning behind the Chinese Moon Festival?

    Amy & Yan
    13 Jul 2014 | 9:02 pm
    What is the meaning behind the Chinese Moon Festival?Is about the Chinese legend about a story when the ten sun all rise together in the day(according to Chinese legend) and all the crop’s and animal the people breed died of hotness.A young Chinese man, name Hou Yi came and shot the sun with his arrow.All the nine sun died and one was left alive because the sun made an agreement, if Hou Yi spare him,he will rise and set as usual.The people then cheer Hou Yi and make him the king of China.After becoming King,he became very arrogance and all his people suffer.Hou Yi even decide to take 2…
  • why do Jews eat Chinese food on Christmas

    Amy & Yan
    12 Jul 2014 | 9:12 pm
    why do Jews eat Chinese food on ChristmasEating Chinese food in the 1920s and the 1930s, when many Jewish people immigrated to the US, was a new and sophisticated thing to do. Over time many Chinese food dishes has become dairy-free. That makes Chinese food kosher-ish. Chinese restaurant owners, unlike some restaurant owners, didn’t discriminate; you could be a space alien and they wouldn’t care. Plus, everything in town was shut for the holiday but Chinese restaurants were open. That would narrow down your choices when you decided to go out for a bite.Chinese restaurants are…
  • What Do Chinese People Eat on Christmas?

    Amy & Yan
    12 Jul 2014 | 12:35 am
    What Do Chinese People Eat on Christmas?Traditionally, Christmas isn’t widely celebrated in Hong Kong or China, but since Christmas has become increasingly commercial, it has become popular and cool to celebrate it. You see more and more eateries offering what they call traditional Christmas fayer but at extortionate prices.Christmas is celebrated on a BIG scale in China, Hong Kong, Taiwan, and millions in Singapore & Malaysian Chinese communities – majority of them are NOT Christians. It’s a holiday season and they love all the trimmings and happenings that come with…
  • Why is dairy not used in chinese cooking?

    Amy & Yan
    9 Jul 2014 | 10:04 pm
    Why is dairy not used in chinese cooking?why we have never seen a Chinese dish that had milk or cheese or anything in it & couldn’t find any information? Milk producing animals have been domesticated for thousands of years. Initially, they were part of the subsistence farming that nomads engaged in. As the community moved about the country, their animals accompanied them. Protecting and feeding the animals were a big part of the symbiotic relationship between the animals and the herders. In the more recent past, people in agricultural societies owned dairy animals that they…
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