Asian Food

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  • Moo Goo Gai Pan Recipe

    Authentic Chinese Food Recipes Blog
    Amy & Yan
    5 Jan 2015 | 6:50 pm
    Moo Goo Gai Pan Recipe is a post from: Yzenith Chinese food Recipes Moo Goo Gai Pan Recipe   Moo Goo Gai Pan is a traditional Chinese food introduced by Cantonese. Moo Goo is a Cantonese pronunciation for mushroom (pinyin: mo gu). This Moo Goo Gai Pan recipe is very simple. Starch will make sauce a little bit thick, and the seasoning process will make chicken soft and tasty. I do recommend using Chinese soy sauce for this Moo Goo Gai Pan. Yzenith Chinese food Blog is dedicated to post most popular Chinese food recipes and help you discover the secrets to authentic Chinese cooking.
  • Giveaway: Puracy Housewarming Bundle

    Steamy Kitchen: recipes and cooking
    steamykitchen
    27 Jan 2015 | 11:45 am
    Are giveaways running or loading slowly for you? Some users have reported success with clearing their browser cache and reloading the pages. It’s easy to assume that the cleaning products that we use at home eeryday are safe. When we go to the supermarket to pick up, say, a bottle of dishwashing soap we expect one thing from it: TO CLEAN! Well, surprise, suprise! Did you know that a good lot of them are actually frighteningly toxic to your family’s health? In fact, in 2000, cleaning products were responsible for nearly 10% of all toxic exposures reported to U.S. Poison Control…
  • Fig “Salami”

    Market Manila
    Marketman
    25 Jan 2015 | 1:45 pm
    I was clearing out and sorting through old magazines and chanced upon a seven-year-old magazine called "Dish" from New Zealand that had an interesting recipe for a fig "salami"...
  • Red velvet cheesecake

    CASA Veneracion
    Connie Veneracion
    27 Jan 2015 | 5:34 pm
    Baked at Sam’s request. It took a day and a half to make this because the cheesecake layer had to be frozen overnight in order to assemble the layers. Other than the waiting time, this isn’t a complicated project. Bake the crustless cheesecake, cool and freeze; bake the red velvet cakes, cool; assemble; and, finally, […]
  • Khanonkrok Done in a Classic Pot

    Appon's Thai Food Recipes
    8 Jan 2015 | 5:12 am
    Khanon Krok is a Thai classic, and since I visited a floating market in Bangkok and found a genuine old fashioned clay khanon-krok pot, it would be a perfect time to revisit the recipe trying out my new pot. It was an experience, and if appreciating the values of non-stick pans is a good thing, then it was a good experience! This pot is charcoal fired, so the first step is to get it lit and hot. Since this is clay it's going to take a lot of seasoning with oil, and sure enough as I try to season it, it soaks the oil in like a sponge. Khanon Krok is two layers, a starchy layer that forms the…
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    Steamy Kitchen: recipes and cooking

  • Giveaway: Puracy Housewarming Bundle

    steamykitchen
    27 Jan 2015 | 11:45 am
    Are giveaways running or loading slowly for you? Some users have reported success with clearing their browser cache and reloading the pages. It’s easy to assume that the cleaning products that we use at home eeryday are safe. When we go to the supermarket to pick up, say, a bottle of dishwashing soap we expect one thing from it: TO CLEAN! Well, surprise, suprise! Did you know that a good lot of them are actually frighteningly toxic to your family’s health? In fact, in 2000, cleaning products were responsible for nearly 10% of all toxic exposures reported to U.S. Poison Control…
  • Giveaway: The Air Dock 2.0

    steamykitchen
    21 Jan 2015 | 5:00 am
    Are giveaways running or loading slowly for you? Some users have reported success with clearing their browser cache and reloading the pages.The most convenient way to charge your mobile device in your car. The Air Dock is a wireless charging station for your mobile device. Simply place your device onto the Air Dock to wirelessly charge! How does it work? The Air Dock is a wireless car charger and dock for smartphones and tablets that are equipped with Qi inductive charging technology, which creates an electromagnetic field to transfer energy between two objects, such as your device and The…
  • Giveaway: Crisp™ Cooking Tools

    steamykitchen
    20 Jan 2015 | 1:58 am
    Are giveaways running or loading slowly for you? Some users have reported success with clearing their browser cache and reloading the pages.I’m not 100% certain when I say this but I think only people who have been cooking for a long time know the difference between great cooking tools and not-so-great ones. Say, a peeler or a knife, for example. To most people, a peeler is just a peeler. You go to the store and pick up the first one that you see, not giving it a second thought and you go home feeling accomplished. Well, I’m sorry to have to be the one to tell y’all this…
  • Giveaway: Baking Chez Moi Cookbook by Dorie Greenspan

    Jaden
    14 Jan 2015 | 6:24 am
    Are giveaways running or loading slowly for you? Some users have reported success with clearing their browser cache and reloading the pages. We love this book from Dorie Greenspan! Book description from Amazon.com: “A “culinary guru” and author of the award-winning Around My French Table and Baking: From My Home to Yours returns with an exciting collection of simple desserts from French home cooks and chefs With her groundbreaking bestseller Around My French Table, Dorie Greenspan changed the way we view French food. Now, in Baking Chez Moi, she explores the fascinating world of…
  • Chocolate Chip Hazelnut Cookie Recipe

    Jaden
    14 Jan 2015 | 6:23 am
    This chocolate chip cookie recipe features: This recipe is from Dorie Greenspan, a James Beard Award winner and New York Times Bestselling author of Baking with Julia and Around My French Table. The hazelnut or almond flour gives the cookie a extraordinary richy, nutty flavor throughout the cookie, without having chunks of nuts interrupting the smooth, gooey, velvety chocolate chip cookie experience. Big chocolate chunks throughout cookie, crisp and browned on bottoms, soft and tender in the center. I first met Dorie Greenspan in a middle of bland lunch buffet at a food conference.
 
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    CASA Veneracion

  • Red velvet cheesecake

    Connie Veneracion
    27 Jan 2015 | 5:34 pm
    Baked at Sam’s request. It took a day and a half to make this because the cheesecake layer had to be frozen overnight in order to assemble the layers. Other than the waiting time, this isn’t a complicated project. Bake the crustless cheesecake, cool and freeze; bake the red velvet cakes, cool; assemble; and, finally, […]
  • Spinach, scallions, cheddar and pepper Jack breakfast muffins

    Connie Veneracion
    25 Jan 2015 | 11:42 pm
    The muffins are made with with a combination of all-purpose flour and whole wheat flour. The greens are spinach and scallions. I used two kinds of cheese — cheddar for sharpness and pepper Jack for bite. You can always change the ratio of the two flours, you can use other green leafy vegetables and other […]
  • Speedy’s version of Laura Calder’s gingered watercress

    Connie Veneracion
    22 Jan 2015 | 11:37 pm
    Speedy watches more food and cooking shows these days than I do. And the two hosts he doesn’t like to miss are Nigella Lawson and Laura Calder. I used to watch Nigella a lot too but I have gotten tired of her over-the-top descriptions. Laura Calder, I still watch when I chance upon her show. […]
 
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    Appon's Thai Food Recipes

  • Khanonkrok Done in a Classic Pot

    8 Jan 2015 | 5:12 am
    Khanon Krok is a Thai classic, and since I visited a floating market in Bangkok and found a genuine old fashioned clay khanon-krok pot, it would be a perfect time to revisit the recipe trying out my new pot. It was an experience, and if appreciating the values of non-stick pans is a good thing, then it was a good experience! This pot is charcoal fired, so the first step is to get it lit and hot. Since this is clay it's going to take a lot of seasoning with oil, and sure enough as I try to season it, it soaks the oil in like a sponge. Khanon Krok is two layers, a starchy layer that forms the…
  • Over on my Travel Site

    4 Jan 2015 | 5:09 am
    Over on my travel site, I'm covering the floating market at Wat Prayasuren. I always wanted to know how to make that flaky candy filled with nuts, and now I know. Basically you need a big big mallet. On my life site, I'm covering Flying Chicken's December giveaway. The chefs of the world are exploring tastes, textures, smells, colors, temperatures. What they're completely missing is ballistics and aerodynamics! Flying Chicken are in a way, pioneers of this aspect of food! Happy new year.
  • 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.
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    Rasa Malaysia

  • Crock Pot Chicken Adobo

    Rasa Malaysia
    27 Jan 2015 | 12:22 pm
    Crock Pot Chicken Adobo - the best and easiest chicken adobo in a crock pot. Just add the chicken, garlic and seasonings and dinner will be ready. The post Crock Pot Chicken Adobo appeared first on Rasa Malaysia.
  • Scallion Oil Noodles

    Rasa Malaysia
    25 Jan 2015 | 5:29 pm
    Scallion Oil Noodles - 3-ingredient noodles with aromatic scallion oil. So easy, delicious and takes only 15 mins | rasamalaysia.com The post Scallion Oil Noodles appeared first on Rasa Malaysia.
  • Crock Pot Asian Beef Stew

    Rasa Malaysia
    24 Jan 2015 | 11:17 am
    Crock Pot Asian Beef Stew - easy Asian beef stew in a crock pot. Quick and delicious one pot meal that you can make for the entire family. The post Crock Pot Asian Beef Stew appeared first on Rasa Malaysia.
  • KitchenAid Classic Series Tilt-Head Stand Mixer Giveaway

    Rasa Malaysia
    23 Jan 2015 | 2:23 pm
    KitchenAid Classic Series Tilt-Head Stand Mixer Giveaway. MSRP US$229.99. US Only. Enter to win! The post KitchenAid Classic Series Tilt-Head Stand Mixer Giveaway appeared first on Rasa Malaysia.
  • Nutella Cheesecake Mousse

    Rasa Malaysia
    22 Jan 2015 | 5:45 pm
    Nutella Cheesecake Mousse – light, fluffy Nutella cheesecake mousse in a glass, with hazelnuts. Super easy dessert recipe for special occasions. The post Nutella Cheesecake Mousse appeared first on Rasa Malaysia.
 
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    Kyoto Foodie: Where and what to eat in Kyoto

  • Kyoto Restaurant Recommendation: Shiawase Gohan (Happy Meal)

    Kyoto Foodie
    31 Dec 2014 | 7:01 am
    This is a guest post from one of my clients: Takaokaya. Takaokaya has been making beautifully handcrafted bedding and cushions in Kyoto since 1919.  Third generation proprietor, Koichi Takaoka is going to tell us about one of his favorite Kyoto restaurants: Shiawase Gohan. Takaoka-san says: Shiawase Gohan (幸せごはん) means happy meal, or happy food. Shiawase Gohan opened about three years ago and owner chef, Nakamura-san, I have known for about 15 years. He was chef at a restaurant a friend introduced me to. I went there for many years and then when he moved onto a new restaurant I…
  • Donabe Genmai Shake Gohan with Ikura and Butter

    Kyoto Foodie
    7 Dec 2013 | 8:39 am
    Well, well, well. If it isn’t a new KyotoFoodie article! And what have I cooked up for you foodies? Donabe Genmai Shake Gohan: grilled salmon cooked with rice, in Kyoto-style dashi broth, of course, in a special clay nabe pot made especially for cooking rice. The rice is served ‘donburi’ style — in a big bowl, garnished with fresh green shiso leaves, heaps of ikura salmon roe and a slab of butter. This dish is lip-smackingly delicious and, very importantly, is something you can probably obtain the necessary ingredients for even if you are not in Japan. Donabe Genmai Shake Gohan…
  • Snacking on the Nakasendo

    Lucinda
    4 Dec 2013 | 11:41 pm
    The Nakasendo (literally “The Way through the Mountains”) is an ancient highway that linked the cities of Kyoto and Tokyo. Dating back to the 7th century, the route was used at its peak during the Edo Period (1600-1868), as one of the Five Highways (“Gokaido”) designated by the Tokugawa shogunate. The advent of modernization in Japan starting with the Meiji Restoration meant that this ancient route became disused, with parts purposefully removed — including some of the honjin inns where the feudal lords stayed — as vestiges of a backward, draconian regime. Walk Japan, however,…
  • Kyoto Restaurant ‘Hatakaku’ – Botan Nabe (Wild Boar Hotpot)

    Kyoto Foodie
    24 Feb 2013 | 6:33 am
    Botan Nabe, or wild boar nabe ‘hotpot’, is a dish commonly found in cold, rural, mountainous regions of Japan today. It may surprise you to learn, however, that it was in fact invented in Kyoto by the founder of Hatakaku, a restaurant founded nearly 100 years ago, located just north of the Imperial Palace. Botan Nabe I have been meaning to introduce this restaurant and this special dish to winter visitors to Kyoto for some time, but was lacking the photographs to do this beautiful and delicious cuisine justice. The other day, however, Kyoto photographer, Kosuke Okuda and I went to…
  • Diamond Lil: My Italian Grandmother and My First Taste of Food with Heart and Soul

    Kyoto Foodie
    7 Jan 2013 | 4:57 am
    Lillian Minerva, aged 95. My Italian American Grandmother. I don’t think that Lil was known on Facebook or in the blogosphere, so I want to mention her here today. (Her occupation was that of a typist, she worked long before word processors and computers became commonplace in the office.) Lil was my maternal grandmother and she died suddenly this morning at the ripe old age of 95. The last time I saw her, in the middle of the cold Minnesota winter, she was still going for a walk everyday. Wow, now that is healthy! Delmonico's Italian Foods She must be one of the last Italian Americans…
 
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    ZenKimchi

  • Another Copycat, This Time in L.A.

    ZenKimchi
    20 Jan 2015 | 4:20 am
    Soon after Vatos Urban Tacos opened and became a hit, people from rival restaurants showed up, vigorously taking pictures of each detail for “research” and “benchmarking,” business Konglish for “straight up ripping off and copying.” A few months later, dishes that never existed on Korea’s shores until Vatos made them magically appeared in other restaurants around Seoul. That’s to be expected in the industry with a successful restaurant, especially in Korea, where copying can sometimes be considered a cunning skill rather than shameful theft.
  • I Love You, Bae 배 사랑해요

    ZenKimchi
    8 Jan 2015 | 5:02 pm
  • Groovy Find: Spicy Lamb Bulgogi at Home Plus

    ZenKimchi
    7 Jan 2015 | 5:35 pm
    Yes! I found this at Home Plus.  Even though I found proof somewhere that Koreans used to eat lamb, it’s not common today. Lamb can be found only in foreign supermarkets. Until recently. I saw this at Home Plus. Mr. Beaks Premium Chili Paste Lamb Bulgogi. Out of the package, it’s straight up bulgogi. Just thinly sliced meat and marinade. No vegetables. I coulda added some onions and carrots, but… NAH… It was easy to fry up, but I didn’t need to add oil to the pan. This was much greasier than its beef and pork counterparts. I had to drain the pan twice. Too bad…
  • Video: Eating Contest Between Three Itaewon Restaurant Owners

    ZenKimchi
    7 Jan 2015 | 5:20 pm
    The owners of three iconic Itaewon restaurants recently held an eat off. Linus (Linus Bama BBQ), Sid (Vatos Urban Tacos), and Chris (Lobster Bar) competed in the EATaewon Games. The Challenge? Consume two Sid Burgers, which are pretty massive. The first person to finish wins.
  • New Menu at Craftworks Euljiro–PLUS Free Beer for YOU!

    ZenKimchi
    6 Jan 2015 | 4:07 pm
    We all know Craftworks. But have you been to the Euljiro location in north Seoul? It’s in the basement of the Pine Avenue Building outside Euljiro 3-ga Station, exit  12 (map at the bottom of the post). I was invited by them to check out this new menu that only this location is experimenting with. They also had the Pumpkin Spice IPA available, so I indulged myself with that as well. Having worked in a brewpub before, the secret to success, other than good beer, is to have food that matches the beer. It shouldn’t be too pretentious. It should honestly have a certain level of…
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    Austin Bush Photography

  • A birthday in Mae Hong Son

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

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

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

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

    admin
    18 Aug 2014 | 6:08 pm
    Several communities in the Inle Lake region play host to a revolving market. Once every five days, a particular town’s market will swell to several times its normal size, practically bursting with vendors, shoppers and exotic (and not so exotic) produce. Some of these markets are found at remote locations only generally accessible by foot or boat, while others take place in already established markets in bustling market towns. Nyaungshwe, the town Myanmar’s Shan State that essentially functions as the gateway to Inle Lake, is an example of the latter. It has an already large,…
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    The Asian Grandmothers Cookbook

  • Recipe Round-Up

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

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

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

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

    Pat
    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 […]
 
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    Lily's Wai Sek Hong

  • Homemade Mushroom Powder

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

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

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

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

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

  • Tiramisu with Japanese Matcha Green Tea

    24 Jan 2015 | 11:44 pm
    Updated pictures and recipe from the archives on January 24, 2015: While hanging out with one of my former students at Love to Go - San Gabriel, she mentioned wanting to learn how to cook. We were eying the tiramisu in the display case, when I said that it was easy to do and that I had been meaning to re-make my Tiramisu with Japanese Matcha Green Tea for the blog. Backtrack a little before
  • Bun Thit Heo Nuong, Tom, Cha Gio (Vietnamese Rice Vermicelli Noodles with Grilled Pork, Shrimp, and Egg Rolls)

    23 Jan 2015 | 7:56 pm
    Updated pictures and recipe from the archives on January 23, 2015: After experimenting with a bunch of food lately, I've been craving Vietnamese comfort foods. Which is great because it gave me a chance to update photos of some of my more popular recipes. One of my favorites is Bun Thit Heo Nuong, Tom, Cha Gio (Vietnamese Rice Vermicelli Noodles with Grilled Pork, Shrimp, and Egg Rolls).
  • Taiwanese Minced Pork Rice

    2 Dec 2014 | 11:13 pm
    On days when I'm too lazy to cook much, but I want something comforting, I often turn to a quick rice bowl for dinner. I almost always have ground pork in the freezer for just such instances. Whenever I go to the Asian grocery store, I buy a pound of ground pork, and if I don't have any plans to cook with it immediately, just stick it in the freezer. Ground pork is a staple in my kitchen
  • Easiest Moist Turkey Crispy Skin Recipe - Salt Rub and Baking Powder Turkey

    27 Nov 2014 | 11:49 pm
    This year, with both siblings out of town, I only had eight guests so I decided to splurge and bought a freshly slaughtered turkey from Chinese American Live Poultry - Rosemead, where my family buys fresh chickens for Hainanese chicken rice. The shop ordered 350 turkeys this year, which came in the Monday before Thanksgiving. By the time I made it to the store on Tuesday afternoon, nearly
  • Wynotts Wands - Salem - Massachusetts

    23 Oct 2014 | 11:27 pm
    While on our loop around Salem, second-oldest nephew pointed out Wynotts Wands, makers of fine wands since 1692 (not really). After all, if Salem is capitalizing on its notoriety for witchcraft, stands to reason that someone would cash in on wizardry and Harry Potter. Butter beer anyone? Actually, it's Flying Cauldron Butterscotch Beer, neither it, nor Wynotts Wands, is affiliated with Harry
 
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    Hong Kong Food Blog

  • Dim Sum Lunch Set Special

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

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

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

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

    Anna
    10 Aug 2014 | 6:35 am
    This 8-course seafood dinner is very attractive in terms of food and price. Only HK$288 (US$36.9) per person.  It's very delicate, well present and of course very yummy.  Now let see how universal it is.Chilled South Africa Abalone Cantonese believe the best way to eat abalone is to eat it as a whole.  6-head is kind of size reference.  I think it means 6 abalones per catty.  Rarely people eat it chilled, but this one is very well done, al dente and delicious.Italian Balsamic JellyfishJellyfish served with black fungi and cucumber, good combination.  Very…
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    Viet World Kitchen

  • Vote for VWK in Craftsy Blogger Awards!

    Andrea Nguyen
    27 Jan 2015 | 2:03 pm
    Man, I have been swamped with so many deadlines that I failed to notice until this afternoon that Viet World Kitchen is a finalist for a Craftsy Blogger Award. Yahoo. I have two online classes at Craftsy with over 6,000 people enrolled in both of them! I guess they must think the classes and this site are pretty helpful to nominate me. Here's the deal: Voting ends tomorrow (1/28/15) at noon mountain time. Do me a huge favor and cast your vote for VWK. Scroll down to "Vote Now! Best Craftsy Cooking Instructor's Blog" at this Craftsy blogger awards page. You don't have to register…
  • How to Make Gluten-Free Potstickers

    Andrea Nguyen
    22 Jan 2015 | 3:03 pm
    There are many gluten-free and near gluten-free dumplings in the Asian repertory but most people gravitate toward potstickers. I regularly field inquiries about GF dumplings via email and in my Craftsy online Asian dumpling class. I don’t blame people. Who wants to miss out on dumplings? Plus, Chinese pan-fried dumplings are seriously good, with a contrast of crisp bottoms, tender-chewy skins and juicy filling. The filling is easy to make gluten-free (basically, just replace regular soy sauce with one that is wheat-free). The trick is the dough. Potstickers are traditionally made with a…
  • Banh Mi Baking, Making and Travel Tips

    Andrea Nguyen
    20 Jan 2015 | 6:40 am
    I’m always thrilled when people make recipes from my books or this blog and report their progress. It’s incredibly rewarding when they volunteer tips and insight for me to share! Since late last year, I’ve been keeping a stash of interesting tips. There have naturally been a number of banh mi tips so I’m unleashing them today! Jo in Seattle has been going to town with making banh mi. We got to meet at my Book Larder event last September. For the selfie contest last year, Jo baked the bread and made the Maggi steak on page 101 of the handbook; her impressive entry is above. I encourage…
  • David Tran on How Huy Fong Sriracha Sauce is Made

    Andrea Nguyen
    15 Jan 2015 | 7:24 am
    America continues its lovefest with Sriracha chile sauce. Every few months, I hear about a new rendition. I've made my own, done tastings, and tried the original Sriracha sauce. Frank Ball and I started an email conversation long about the popularity of Sriracha chile sauce. He’d read VWK posts about the chile sauce and one day, sent along the above photo from a Bed Bath and Beyond in White Plains, New York. Frank is a former movie maker and author of a terrific book on professional kitchen tips for home cooks. We’ve kept in touch since and this week, he emailed an interesting video made…
 
 
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    About.com Korean Food: What's Hot Now

  • Do Koreans Really Eat Dog?

    koreanfood.guide@about.com
    27 Jan 2015 | 3:14 am
    Questions about Koreans and dog meat, answered by your Korean food guide on about.com. I've received some questions about how dog meat is cooked and served in Korea, and I've tried to give researched and even-handed responses.
  • A Classic Korean Birthday Meal

    koreanfood.guide@about.com
    27 Jan 2015 | 3:14 am
    A classic, traditional Korean birthday meal.
  • Classic Spicy Sweet Korean Rice Wrap Sauce...

    koreanfood.guide@about.com
    27 Jan 2015 | 3:14 am
    Ssam bap is most commonly eaten as some sort of protein (beef, chicken, pork) wrapped with rice and ssam jang (wrap sauce) in red or green lettuce leaves.
  • Wine Pairings for Korean Food

    koreanfood.guide@about.com
    27 Jan 2015 | 3:14 am
    Korean food is notoriously hard to pair with wines, since there are so many different types of flavors in your average Korean meal. And since many of these flavors are intense and the scents aggressive, it can be hard to find a suitable wine for a Korean dinner. The trick is to make your wine decision based on the main dishes of the meal rather than the banchan (side dishes), since the latter will almost always include spicy, sweet, or salty flavors.
  • This Korean Spicy Noodle Soup Recipe Will Help...

    koreanfood.guide@about.com
    27 Jan 2015 | 3:14 am
    This spicy soup is a forgiving recipe that I make it when I need a quick soup and only have a few ingredients in the fridge. It can take a variety of different vegetables, noodles, and proteins and will still taste good. This recipe calls for Tofu Shirataki noodles, which are low-carb and low calorie Japanese noodles. But if you are not on a low cal diet or lifestyle, you can use other Asian noodles; I like to use Japanese udon or Korean sweet potato noodles.
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    About.com Korean Food: Most Popular Articles

  • Broiled Mackerel (Godenguh Gui)

    27 Jan 2015 | 4:39 am
    Koreans love broiled fish that is either cooked whole or sliced in half and cooked until the skin is crisp and sizzling. Broiling is an easy and mess-free way to make almost any type of fish, and a side dish portion is easily done in the toaster oven on the broil setting. I usually ask the people at the fish counter to remove the spine, head, and tail so that I'm left with two halves of the mackerel with the skin on.
  • Secret Korean Tips for Cooking with Garlic

    27 Jan 2015 | 4:39 am
    Secret Korean Tips for Cooking with Garlic
  • How to Make Stir Fried Korean Noodles

    27 Jan 2015 | 4:39 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.
  • Korean Cinnamon and Persimmon Punch (Soo Jung...

    27 Jan 2015 | 4:39 am
    A refreshing, slightly spicy Korean drink that is good both hot and cold, Soo Jung Gwa can also be served as a dessert drink.
  • The Easiest Korean Steamed Egg (Microwaves...

    27 Jan 2015 | 4:39 am
    This quick and easy steamed egg dish (gaeran jim) can be made in the microwave or on the stove. Koreans eat eggs at any meal of the day, so this steamed egg recipe is an easy side dish for morning, noon, and night.
 
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    KeropokMan: Singapura Makan

  • Gadget Review: The Philips Noodle Maker

    Keropok Man
    19 Jan 2015 | 2:08 am
    In November 2014, I was introduced to this machine called the Philips Noodle Maker. Since then I have been playing around with it quite a bit. I also happen to be making more noodles last night. So it's time for a round up of the experience I have with the Philips Noodle Maker so far.Many people are asking, should I buy it? The other questions that everyone asks is, is it easy to clean? Let me answer the questions in this post.Getting the first feel of the Philips Noodle Maker:Like a kid getting a new toy, this was pretty amusing. This was not even at home yet. It was in an office and I was…
  • Surfing Food Blogs with the Linksys WRT1900AC

    Keropok Man
    1 Dec 2014 | 5:58 am
    My first router I bought was the Linksys WRT54G. That must have been so long ago, I can't remember the year. Shortly after that when I started my blogs. It was the time when ISP used to auto upgrade your bandwidth without you needing to sign a new contract. Soon, my broadband speed was faster than what the WRT54G can transmit, so I changed to other routers.Time passes so quickly. Linksys was acquired and it became Linksys by Cisco. It got acquired again last year and it became Linksys again. For the last few months, I have been testing the Linksys WRT1900AC that was gifted to me. It was the…
  • The Boiler @ Tai Seng Industrial Estate

    Keropok Man
    17 Nov 2014 | 11:36 pm
    Here in Singapore, Louisiana inspired seafood restaurants are popping up and one of the latest opening is The Boiler. If you have grown fond of the various cajun-style preparation of seafood, you can add this place to your place to go.Crab and shrimp boils or a more generic label, "seafood boil" is a Louisiana Cajun tradition and you can find them here. You can prepare these boils yourself at home, or you don't like cooking, just eating or don't like to clean up, just pay them a visit.One difference The Boiler has to other similar restaurants is their location. They are located at the Tai…
  • Ultimate Hawker Fest 2014 - 22 November 2014 @ Suntec City Convention Centre (Plus Giveaway)

    Keropok Man
    16 Nov 2014 | 4:09 pm
    The Ultimate Hawker Fest is back and if you have not planned this coming weekend's brunch, why not consider visiting Suntec City this Saturday for some food and at the same time support the over 32,000 beneficiaries of Touch Community Services. The beneficiaries are from all races and religions. To help navigate what's going on at the Hawker Fest, it will be divided into 3 zones:1) Ultimate Original Recipe - where stalls have been around for multiple generations. Here's the menu:2) Ultimate Pursuit of Happiness - where young folks who have left their cushy jobs in other sectors to come into…
  • A for Arbite, A for Amex's #30liciousAmex deals

    Keropok Man
    11 Nov 2014 | 2:00 am
    If you have not read about the American Express #30liciousAmex deals, you probably have been having a nap for too long. Well, it's not too late to find out.American Express and HungryGoWhere jointly present 30licious - S$30++ culinary treats for 30 days from 3 November to 2 December 2014. It's their little treat for Amex card holders. I have tried the  #30liciousAmex meal at A for Arbite and it's pretty good!(If you don't  have an Amex, you top it up to S$35++)I recently went to A for Arbite with the Amex and HungryGoWhere folks to try out their $30 dinner deals. This is my report…
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    Ramen Adventures

  • ろく月 (Rokutsuki in Asakusa)

    Brian
    26 Jan 2015 | 7:00 am
    Rokutsuki was awarded the coveted tonkotsu rookie of the year award for 2014. Not a bad way to start your shop!East Tokyo has always been in the shadow of the west in terms of ramen, so it is good to see a newcomer making a quality bowl.The ingredients are strictly mukacho, preservative free.This one almost felt more like a toripaitan, a creamy chicken soup ramen, than a tonkotsu, pork soup. The stinky traces of pork bones were non-existent, and the toppings, though uncommon for this kind of ramen, were fresh and tasty. Worthy of their praise.Come in the evening and you can try some of their…
  • rabo in Nishi-Shinjuku

    Brian
    22 Jan 2015 | 7:00 pm
    raboAnaya, a heavy bowl just a few minutes south of my apartment recently opened a spinoff shop a few minutes north of my apartment. Convenient!This bowl of ramen, in a shop down a little alley, will most likely be missed by most due to the location, but shouldn't be. Simple and unassuming, it is a great blend of chicken, pork, and niboshi.A simple review for a simple shop. If you are in the area, pop on in for a slurp.東京都渋谷区本町4-13-10Tokyo, Shibuya-ku, Honmachi 4-13-10Closest station: Nishi-Shinjuku-GochomeOpen 11:30-15:00, 17:30-22:00Closed Sundays
  • うさぎ食堂 (Usagi Shokudo in Naka-Meguro)

    Brian
    19 Jan 2015 | 7:00 am
    Toripaitan, ramen that is made with a creamy chicken soup, is nothing new. But in recent years, a few stand out shops like Kagari and Ushio bring things to a higher level. Mega-rich soup with fresh toppings that put regular ramen to shame.This one was recommended by the barbecue master at Hatos Bar, a nearby smokehouse barbecue spot that meat lovers need to know about. Don't tell anyone, but Sou-san, the master, prefers a good bowl of ramen over perfectly cooked ribs. Food is funny that way.The menu is only a couple items; torishiroramen and bejitanmen. Both use the same soup, but differ…
  • AFURI in Nakameguro

    Brian
    15 Jan 2015 | 7:00 pm
    AFURIIt had been years since a visit to famed AFURI. Since the original shop in Ebisu paved the way for more oshare - stylish - ramen shops, AFURI has opened half a dozen more shops in the Tokyo area.Do they still hold up?Unfortunately, I feel that they have lost a lot in the expansion. This shop in Nakameguro, though stylish, lacked deep flavors and had no tasty impact. They were lauded as having the best light tasting ramen in town, but now it is just too light.I should note that I tried their winter limited bowl, a miso with smoked meats and ginko nuts.My friend, the writer of a new…
  • 裏不如帰の台湾極にぼ (Taiwan Niboshi Ramen at Ura Hototogisu in Hatagaya)

    Brian
    12 Jan 2015 | 7:00 am
    Insanely amazing Hototogisu changes gears on Thursdays and becomes Ura-Hototogisu. Hidden-Hototogisu. Niboshi heavy soup one day a week.They also have a limited to 10-a-day Taiwan-niboshi ramen. Spicy nira and an intesne ground pork mix.I still prefer their normal menu on Thursdays, but go for this one if you have already been and are looking to spice things up.Make sure you get there about ten minutes before they open, or be subject to a long line.Another review I did a while back is here.東京都渋谷区幡ヶ谷2-47-12Tokyo, Shibuya-ku, Hatagaya 2-47-12Closest station:…
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    the ramen blog & other goodies! » the ramen blog & other goodies! | the ramen blog & other goodies!

  • *someone* has to plow the snow…

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

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

    edjusted
    9 Dec 2014 | 9:15 pm
    We all love ramen, but how much do you love gyoza? Do you love it enough to plop your cell phone in your gyoza dish?Do you love gyoza enough to put them all over your iPhone?Thanks to Hamee, you can do *both*, with their new gyoza cell phone stand and iPhone case (for iPhone 6 & 6 Plus).Too bad it’s only available in Japan…at least for now…via Akihabara News. Tags: ramen news
  • 3-second fried shrimp

    edjusted
    3 Dec 2014 | 8:26 pm
    Yes, I would love to try this on my ramen, please. I wonder if this would work with chashu?via Tags: ramen tidbits
  • ready for ramen…pizza?

    edjusted
    2 Oct 2014 | 8:06 pm
    Post by Redneck Repairs.Thanks “Hoof”! Tags: ramen tidbits
 
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    Wokking On The Run

  • Chopsticks, Demystified.

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

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

    10 Jan 2015 | 8:26 am
    Lisa and I went to have lunch a couple of days ago, and much to my surprise, she requested Chinese food.  I gladly agreed to meet at Golden House Restaurant, a full service restaurant just a few... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • Wok Like a Chinese Guy

    9 Jan 2013 | 9:55 am
    If the owner or cook is Chinese, and the cuisine is steak and potatoes, is it Chinese food? If the owner is named Pepin or Puck, can the restaurant be Chinoise? If the cook is Latino, can you offer... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
  • For the Beginner - Chinese Food in a Teacup

    7 Jan 2013 | 10:00 am
    China cuisine culture, also called Chinese food culture is an important part of China culture in the aspect of cooking and leisure. Chinese food has a long history. Chinese cuisine was largely... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
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    Filipino Recipes Portal

  • Sinamak Recipe

    Ed Joven
    25 Jan 2015 | 9:01 pm
    How to make Sinamak Filipinos love to have “sawsawan” (dipping sauce) in their grilled dish and Sinamak from the Western Visayas region is one of the most popular.  You can find Sinamak in most native restaurants in the Philippines because it is a great dip for seafood dishes and you can now find it in the supermarkets. Sinamak is a spiced vinegar and very easy to prepare, the basic ingredients are siling labuyo, ginger, peppercorns and garlic, but in Western Visayas it always has langkawas or galangal. Langkawas gives your Sinamak an enticing aroma and appetizing flavor, but if…
  • Stuffed Squid Recipe

    Ed Joven
    23 Jan 2015 | 10:00 pm
    How to cook Stuffed Squid This Stuffed Squid Recipe is a whole squid stuffed with shrimp and crab meat combinations covered with a tomato wine sauce. This seafood dish is a popular Italian dish, we first tried this in a popular Italian restaurant in Bacolod,  we tried to cook at home and the result is awesomely delicious.  If you are a seafood lover then you should try this recipe too. Take note that when cooking this seafood dish the two most important elements for success are: Make sure to buy the freshest seafood. Do not to overcook the seafood, especially the squid. If you can do these…
  • Yema Cake Recipe

    Ed Joven
    21 Jan 2015 | 9:04 pm
    How to cook Yema Cake Yema Cake Recipe is a great treat for everyone and is best served after or in between meals. With this, your family will love it and you can just have it every day. Although the Yema Cake is light in texture, it still has a rich Milky flavor because of the Yema Frosting on top.  If you love this delight, then bake one since it is just so easy.  More so, you make it more flavorful once you add some grated cheddar cheese on top. With this recipe I’m sure a lot of people will love you for it. Yema Cake Ingredients: For the Cake:  Get the Sponge Cake ingredients…
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    Yummy O Yummy

  • Celebration Time and a Giveaway

    Maya Akhil
    27 Jan 2015 | 12:00 pm
    Hello everyone! This post is all about keeping promises To share my happiness in celebrating the 5th birth anniversary of Yummy O Yummy, and as a small token of appreciation, I am giving three of my American readers a humble giveaway! Now, I feel so guilty of giving only American residents a chance to win this, but logistical limitations is preventing me from crossing borders. I assure all other readers that i will make it up to you guys some other day! So let’s get to business… Who can participate – This giveaway is open to all USA residents. If you reside outside USA but…
  • Healthy Chocolate Truffles – Celebrating Five Years of Blogging!

    Maya Akhil
    21 Jan 2015 | 6:39 pm
       5 glorious years, Friends! It’s been five amazing years since I took baby steps with Yummy O Yummy. It feels soooo good. I thank you all from the deep bottom of my heart for showering the blog with your love :)  Yes, it’s anniversary time, and that too, the blog has reached a milestone. Time has come for a giveaway I guess! Purely for convenience sake, this giveaway is only for the blog’s American readers. So, stay tuned people! Others, I promise I will make up to you later! Forgive me this one time.   Today’s anniversary treat brings you a yummy healthy sweet.
  • Kozhi Kuzhambu / Chicken Kuzhambu

    Maya Akhil
    19 Jan 2015 | 5:30 pm
    Here’s a yummy Tamil Nadu style chicken kuzhambu recipe. It goes well with idiyppam, idli, dosa, rice and chapathis. Hope you give this a try.. Chicken Kuzhambu Recipe Ingredients 1. Chicken – 1/2 kg ( I used 5 – 6 chicken drumsticks, halved) 2. Turmeric powder – 1/4 tsp     Kashmiri chili powder – 3/4 tsp     Ginger-garlic paste – 3/4 tsp     Salt – As required 3. Oil – 2 tbsp 4. Cloves – 3, Cardamom – 2, Cinnamon stick – 1/2 inch 5. Onion – 1 cup, finely chopped 6. Ginger-garlic paste – 1 tsp     Curry…
  • Greek Yogurt and Nutella Dip

    Maya Akhil
    14 Jan 2015 | 4:19 pm
         Here’s a super-easy, super-quick, creamy and yummy yogurt fruit dip for your child. It hardly takes you 2 – 3 minutes to prepare this yummy delicacy, and it will surely be a hit with your kids. It’s a perfect combo with fresh cut fruits such as apples, strawberries and bananas. Use this as an after-school snack for your kids, and they will be super happy. My kiddo loves bananas and strawberries but  he hates apples. However, when I give him apple slices along with this nutella yogurt dip, the apple slices disappears within minutes.. Do give this…
  • Vendakka Thoran (Okra Thoran)

    Maya Akhil
    11 Jan 2015 | 9:31 pm
       My mother loves variety in vegetarian dishes. When people normally make a vendakka fry, my mom would totally go in for a vendakka thoran, vendakka kichadi or vendakka mappas. When I was a kid, I loved this thoran, which had a wonderful flavor and tasted so good. The aroma of okra with green chilies, coconut, and onion is really something! And, believe me, that is all you need for this thoran. Just four main ingredients! Mom does not use any spice powders in this recipe.    Make sure not to overcook the vendakka pieces, just sauté them until their slime is completely…
 
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    MINAL'S SPICE WORLD

  • Tandoori gobhi tikka masala ( roasted cauliflower in gravy)

    minal sharma
    16 Jan 2015 | 7:52 am
    Tandoori gobi or you can say barbecued cauliflower is an excellent snack or starter recipe. you can use it either way dry or with gravy ..choice is all yours !!! same marination you can use for any vegetable like Tandoori aloo, Tandoori paneer , Tandoori  mushroom etc. etc.. just tickle your taste buds and enjoy ...   Tandoori gobhi tikka masala Ingredients for the marinadeRead more »
  • Kashmiri pulao

    minal sharma
    26 Dec 2014 | 5:52 am
    Combination of spices and dry fruits and delicate flavor of saffron makes this rice delicacy very special. This aromatic pulao will definitely make a special place in your dinner/lunch menus . kashmiri pulao recipeRead more »
  • Haak Saag

    minal sharma
    22 Dec 2014 | 2:28 am
    Another simple recipe of kashmiri cuisine goes well with rice, Haak saag...Indian food is full of magical spices as I mentioned earlier, all spices which we use in Indian food have medicinal value....aroma and flavor of these spices does magic when blended properly. Indian curries are very aromatic and healthy. Today I am sharing a very special kashmiri green dish with you all, named Haak Saag. kashmiri saag is very simple make...this is the way they make it ..Haak Saag1 kg - Spinach (palak) or Kashmir Spinach or kaanyi haak or kohlrabi greens or collard greens, cleaned, thick stem removed…
  • Kashmiri paneer

    minal sharma
    22 Dec 2014 | 2:02 am
     Finally settled in the Capital, shifting and settling down again is really a difficult phase of service life but we have to bear with it as there are so many positive things attached to it.  I have explored so many beautiful places of India and got along with so many beautiful personalities and .....ya my favorite past time to explore different cuisines...that is again possible because of services ...so next in series of kashmiri cuisine is my favorite kashmiri paneer/ cottage cheese. I am sharing an authentic recipe with you from one of my kashmiri friend vandana's dairy....must try…
  • Khubani ka kofta (apricot dumplings in rich muglai gravy)

    minal sharma
    2 Oct 2014 | 11:58 pm
    A very exquisite dish of kashmiri cuisine. Koftas has very nice sweet and tangy taste and special muglai  Gravy add special taste in it . I am sure this dish will make a special space in your exclusive dinner / lunch menu .Kubani ka kofta (Apricot stuffed dumplings in muglai gravy)IngredientsRead more »
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    Lazy To Cook......Loves To Eat !!!

  • Solkadhi | Kokum Curry

    Pooja S
    26 Jan 2015 | 6:19 am
      Solkadhi means Kokum Curry/ Kokum Kadhi , is very refreshing and tasty drink, a specialty of Konkan region in Maharashtra. This Kokum Kadhi or Sol Kadhi is made up from Kokum fruit and Coconut , and these are largely produced in Konkan region.     I have great memories of Pawas, Ratnagiri. It is a very famous place for 'Swami Swaroopananda Ashram' and I have been there a lot of times.
  • Til Wadi | Sesame Brittle Recipe

    Pooja S
    13 Jan 2015 | 10:48 am
      I have made Til wadi / Sesame Brittle along with Sesame Ladoos for this Makar Sankranti. Til has very special importance for this festival. It is said that Til emanates from Vishnu’s body and using Til , wash away all kinds of sins. But as far as I know, Til is very important in cold days and it helps body to prepare for winters.   This Til wadi can be made in sugar syrup , but I
  • Til Gul Ladoo | Sesame Ladoo

    Pooja S
    13 Jan 2015 | 10:42 am
    Makar Sankranti is coming and how can we miss Til Gul ladoo/Sesame Ladoo and Til Wadi. Sesame seeds recipes are special for this occasion. In Maharashtra, we visit to our relatives , neighbor and friends and exchange multicolored sugar and til ladoo. I still remember my childhood memories, when we , me and my friends, meet with each other and family we give these special til wadi or
  • Carrot Juice for kids

    Pooja S
    7 Jan 2015 | 2:04 am
    Carrot juice is Super Delicious way to get your kids to consume more carrots.Carrots are rich source of Vitamin A, phosphorus, magnesium, calcium, sodium and iron. There are lots of benefits of carrot juice and we can include goodness of carrots into our daily routine.   Put chopped carrots in a juicer. Strain the juice through a sieve. Dilute 1 part juice with 3 parts water. Serve
  • Cauliflower Sabzi | Flowerchi bhaji

    Pooja S
    6 Jan 2015 | 4:16 am
      Today I made very simple and fast vegetable - Cauliflower chi Bhaji, commonly used for lunch box in my school days. Whenever I make this sabzi, I just remember my school days. Now its my kids turn to eat in lunch box ;-)   I know this is not very tempting vegetable , but its easy and fast to do. When we don't have any plan to make special and spicy, just go for vegetables like this.  
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    Authentic Chinese Food Recipes Blog

  • Chicken Lettuce Wrap

    Amy & Yan
    14 Jan 2015 | 3:15 pm
    Chicken Lettuce Wrap is a post from: Yzenith Chinese food Recipes Chicken Lettuce Wrap Chicken Lettuce Wrap is a traditional Chinese food, especially popular in Beijing, the Capital of China. People at all ages like it because it is very simple to make, very healthy and unique. It is a very good lunch box option for kids as well. I clearly remembered my mom always made this Chicken lettuce wrap for me while I was attending high school in China. We had many restaurants serving great Chinese food near my high school, but nothing could beat my Chicken Lettuce Wrap. We were in school for more…
  • Moo Goo Gai Pan Recipe

    Amy & Yan
    5 Jan 2015 | 6:50 pm
    Moo Goo Gai Pan Recipe is a post from: Yzenith Chinese food Recipes Moo Goo Gai Pan Recipe   Moo Goo Gai Pan is a traditional Chinese food introduced by Cantonese. Moo Goo is a Cantonese pronunciation for mushroom (pinyin: mo gu). This Moo Goo Gai Pan recipe is very simple. Starch will make sauce a little bit thick, and the seasoning process will make chicken soft and tasty. I do recommend using Chinese soy sauce for this Moo Goo Gai Pan. Yzenith Chinese food Blog is dedicated to post most popular Chinese food recipes and help you discover the secrets to authentic Chinese cooking.
  • Egg Drop Soup Recipe

    Amy & Yan
    4 Jan 2015 | 2:59 pm
    Egg Drop Soup Recipe is a post from: Yzenith Chinese food Recipes Egg Drop Soup Recipe   Egg drop soup is one of the most common Chinese soup. It is easy to make and very tasty. Almost everyone in China loves egg drop soup. However, most Chinese restaurants in the United States serve this soup without tomatoes. If you like the restaurant-style egg drop soup, you will definitely fall in love with this recipe and even prefer to make it at home (because it does taste much better!!!!). Ketchup, garlic and sesame oil are the three most important ingredients for this recipe. Yzenith is a…
  • Kung Pao Chicken Recipe

    Amy & Yan
    2 Jan 2015 | 3:32 pm
    Kung Pao Chicken Recipe is a post from: Yzenith Chinese food Recipes Kung Pao Chicken Recipe   Kung Pao Chicken Recipe is a simply Chinese Food Recipe. The secret is the use of seasoning and ingredients such as peppercorn, dry red pepper, dark soy sauce and starch. Please make sure to prepare the seasoning first, and follow the steps below. It will help you make the most amazing authentic Kung Pao Chicken. I posted a similar Chicken Nugget Recipe, called Hot and Spicy Chicken Nuggets, which is another authentic Szechuan food. Yzenith is a place for food lovers, where you can find…
  • Bamboo Shoots Spareribs

    Amy & Yan
    22 Dec 2014 | 7:31 pm
    Bamboo Shoots Spareribs is a post from: Yzenith Chinese food Recipes Bamboo Shoots Spareribs   This is Bamboo Shoots Spareribs on the top of my winter recipe list, because it can give you extra energy and warm up your body pretty quickly. This is also a very simple Chinese recipe because you don’t need to much ingredients. It just tastes naturally good! However, you should choose some fresh bamboo shoots. It is the key to the natural taste of this soup. Yzenith is a Chinese food blog with Recipes, where you can find the most ancient traditional Chinese Recipes Ingredients: Bamboo…
 
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    Pepper Bowl, a Food blog of tasty recipes with step by step pictures.

  • Allam Pachadi, Ginger Chutney Andhra Stryle Recipe

    25 Jan 2015 | 3:17 am
    Ginger Chutney, Andhra style allam pachadi recipe is perfect combo of little sweet, little tangy and little hot with beautiful ginger flavor. How to prepare South Indian Ginger chutney- with step by step picutres.Click here for Recipes
  • 5 mins Andhra Pesaratu Dosa, a super instant recipe

    22 Jan 2015 | 9:03 am
    A super instant recipe for making Andhra Pesaratu/Moong dal dosa in less than 5 minutes.This recipe (with step by step pictures) yields soft and crispier pesaratu and tastes excellent with peanut chutney or ginger chutney.Click here for Recipes
  • Quinoa Upma, healthy vegetarian breakfast

    5 Dec 2014 | 7:09 am
    Deciding menu for breakfast is hard time, as it has to be wholesome, healthy, nutrient, flavorful and tasty. Most importantly it has to be liked by everyone, quinoa upma is one such recipe which makes the dish more healthy, fiber rich a perfect for breakfast.Click here for Recipes
  • Oats Upma, a breakfast recipe under 10 minutes

    24 Nov 2014 | 7:22 am
    Researchers asks to go for fiber rich food for the breakfast, which keeps you active throughout the day. This oats upma is one such recipe which gives enough fiber and energy for the remaining day. This recipe is very easier to make, which does not consumes much of your busy morning timings.Oats Upma can be made in any type of oats whether it is quick, ready made oats or old fashioned Click here for Recipes
  • Aloo Paratha | Potato Stuffed Paratha

    5 Nov 2014 | 8:25 am
    Stuffed Aloo Paratha, is not a complicated recipe as you are thinking. This the easiest method for masala coated potato which is stuffed in wheat flat bread. These parathas does not require any side dishes, as they are already loaded with slurping masalas.Click here for Recipes
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