Asian Food

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• Favorite Chinese New Year Dishes

  Appetite for China

  Diana

  20 Jan 2012 | 2:50 pm

  [Clockwise from top left: Lucky Nectarines (not a recipe, just a fun find), Pea and Shiitake Dumplings, Scallion Pancakes, Braised Chicken with Chestnuts] Monday, January 23 marks the beginning of Chinese New Year. Which means celebrations start this weekend, including traditional New Year’s Eve feasts on Sunday night. As for me, I’ll be cooking up a 4-course meal Saturday night at Ted and Amy Supper Club, complete with wine and gin cocktails (not traditional, but nonetheless festive!) If you’re looking for recipe ideas, take a peek at the round-up below of favorite dishes…

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  Austin Bush Photography

  admin

  25 Jan 2012 | 10:21 pm

  Only I would be stupid enough to go to a relatively remote Chinese restaurant… on Chinese New Year. Closed.

• Bringing New Year Dumplings to Busy Families

  Viet World Kitchen

  Andrea Nguyen

  27 Jan 2012 | 12:23 am

  This is Henry. He’s about 3 1/2 years old and experiencing his first Asian dumpling. Many of my friends started families not long ago and consequently, it’s been difficult for us to schedule normal adult activities. For this Year of the Dragon, I decided to bring the ‘adult’ activity of making and eating dumplings to a couple of friends and their kids. I made a big batch of filling, some of which I used on Monday and Tuesday. There was plenty leftover by Wednesday, when we had a 5pm cocktail hour date with Diane and John (Henry’s parents). We typically bring over a bottle of wine…

• Flowers Trump Food in Bali

  Stickyrice

  stickyrice

  12 Jan 2012 | 10:11 am

  There is food in this post. Something will be eaten. But first, admire the floral world of Bali. It deserves attention, for flowers seem to consume time here much like the preparation of a meal. They command market space almost equal to that taken up by the produce we put in our mouths. They are handled with a care verging on sanctity. Wandering the boxes, crates and baskets of the Ubud Central Market one early morning, the evidence is clear. Flowers and petals are traded equally as routinely as rice or mangoes, or peanuts, or salt. One gets the sense that the floral transaction at a Bali…

• Fun Finds

  Steamy Kitchen: recipes and cooking

  administrator

  27 Jan 2012 | 7:00 am

  Tiny Bubbles! Send clouds of tiny bubbles skyward with this quick trick from Family Fun Green Apple Compost Crock from Lake Land (Price is in Pounds, Amazon sells a similar apple compost crock in red) Microwave Sea Salt Caramels from The Yummy Life Rubber Boot Tray from Ballard Designs Breakfast Galette from Cafe Fernado Buttermilk Cream Tart with Apple Roses from Martha Stewart The Year of the Dragon Commemorative Plates from Villeroy & Boch LYSOL No-TouchTM Kitchen System Wean Green Snack Cubes  – I’m giving these to my friend Isabelle and her 11 month old baby. Ditch the…

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  Steamy Kitchen: recipes and cooking

• Fun Finds

  administrator

  27 Jan 2012 | 7:00 am

  Tiny Bubbles! Send clouds of tiny bubbles skyward with this quick trick from Family Fun Green Apple Compost Crock from Lake Land (Price is in Pounds, Amazon sells a similar apple compost crock in red) Microwave Sea Salt Caramels from The Yummy Life Rubber Boot Tray from Ballard Designs Breakfast Galette from Cafe Fernado Buttermilk Cream Tart with Apple Roses from Martha Stewart The Year of the Dragon Commemorative Plates from Villeroy & Boch LYSOL No-TouchTM Kitchen System Wean Green Snack Cubes  – I’m giving these to my friend Isabelle and her 11 month old baby. Ditch the…

• Miso Ginger Asparagus

  SteamyKitchen

  26 Jan 2012 | 8:23 am

  A reader asked me what miso paste tastes like, while she has enjoyed miso soup at Japanese restaurants, she couldn’t quite imagine what cooking with miso paste would be like. So what flavor dimension does miso paste add to a dish? If I had to just choose one single word, I’d say “umami” which is just a fancy foodie term that writers and chefs use. This is a tough one…..but okay, if I couldn’t use that word, I’d say, “tasty.” Even just a teaspoon of miso paste added to a dish (whether it’s a sauce for the asparagus, salad dressing,…

• Crepes with Salted Lemon Butter Caramel

  SteamyKitchen

  23 Jan 2012 | 12:47 pm

  I’ve been pretty quiet on the cookbook development front – other than announcing that I scored a cookbook deal with a publisher that produces some of my very favorite books, Ten Speed Press, I haven’t shared much. I think most authors will agree, the process of writing a book isn’t terribly exciting, it takes a lot of discipline (which I lack), focus, (uh, that neither) and nimble fingers (I’ve got chronic tendonitis)….though I’ve found that I’m extremely deft in hitting the delete button with my ring finger. Sometimes, I’ll be typing a…

• Fierce

  SteamyKitchen

  19 Jan 2012 | 10:02 am

  Coco *loves* the hens….she considers them, “things to chase around” — the hens don’t like Coco much and normally squawk, freak out and run away. Lately, Fireflapper, our golden sex link hen, created a new strategy.  “Aha! a chicken to chase!” Chase! Chase! Instead of flapping wings and running to the coop, Fireflapper steps aside, stays put, right where she is and lets Coco, who thinks Fireflapper is going to run, pass on by. “Uh oh. where’d she go?” Right behind ya, Coco! Fireflapper chases Coco, pecks her in the butt. “Hi…

• Salt Cod (Bacalao) with Potatoes over Rice

  SteamyKitchen

  17 Jan 2012 | 9:43 am

  Bacalao, pronounced [bah-kah-LAH-oh] is Portuguese dried, salted cod fish. Before refrigeration, fish was dried and preserved in salt to keep in the cellar. There are hundreds of variations of bacalao recipes, but my favorite has always been Bacalao con Patatas (bacalao with potatoes) – however I don’t make it much at home because traditional recipes require too many steps and forethought for my bad habits (impatience and spontaneity). After spying a bag of bacalao at my local market, I decided to create a recipe that that would cut out a major tedious step. Unfortunately, I…

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  The Fortune Cookie Chronicles

• Chinese Takeout Boxes are All-American

  Jennifer 8. Lee

  18 Jan 2012 | 4:12 pm

  The New York Times Magazine has a piece by Hilary Greenbaum and Dana Rubenstein on how Chinese takeout boxes are uniquely American (Chinese takeout boxes are all but unknown in China) My favorite fact that they dug up: On Nov. 13, 1894, in Chicago, the inventor Frederick Weeks Wilcox patented a version of what he called a “paper pail,” which was a single piece of paper, creased into segments and folded into a (more or less) leakproof container secured with a dainty wire handle on top. Impressed that they dug that up. In my research, I did not stumble across that fun, fun fact.

• My research is now part of the Smithsonian’s permanent collection.

  Jennifer 8. Lee

  26 Oct 2011 | 2:58 pm

  I stopped by the American history museum of the Smithsonian and was superexcited to see three objects that I have encountered in my research were now on exhibit and part of the museum’s permanent collection The kata grills from Gary Ono, which were used to make superearly fortune cookies in the Japanese Tea Garden in the San Francisco Golden Gate Park. What could be the oldest American fortune cookies still in existence (50 years old!), an unopened can of “fortune tea cakes” from Hong Kong Noodle in Los Angeles, donated by Merlin Lowe, and a hat to go with it. Here is the…

• Spoke at the National Archives on Oct. 26

  Jennifer 8. Lee

  26 Oct 2011 | 10:31 am

  I spoke at the National Archives today. That’s right, the same building as Constitution, Bill of Rights, Declaration of Independence! It was part of the “What’s Cooking? Uncle Sam” exhibit, which examines the federal government’s impact on the American diet. The building: And the little sign for the talk. Update: The chief of research offered to pull up the Chinese Exclusion Act next time I’m in town. How cool is that?

• Speaking at the National Archives on October 26

  Jennifer 8. Lee

  1 Oct 2011 | 8:23 pm

  I’m speaking at the National Archives on October 26 in the William G. McGowan Theater as part of their ongoing series looking at food.

• General Tso’s Nachos

  Jennifer 8. Lee

  2 Aug 2011 | 12:03 pm

  This is amazing. General Tso’s nachos. He’s gone south of the border.

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  About.com Chinese Food

• P.F. Chang's Zodiac Noodles

  27 Jan 2012 | 2:18 am

  Day 5 of the Chinese Spring Festival Celebrations: From P.F. Chang's China Bistro, Zodiac Noodles combines noodles with pork loin, ham, cabbage and shiitake mushrooms in a spicy Kung Pao-style sauce. The recipe calls for rice vermicelli noodles - thin noodles made with rice flour - but you can substitute spaghetti if desired. This tasty noodle dish is a great way to celebrate the Year of the Dragon!...Read Full Post

• Gung Haggis Fat Choy

  25 Jan 2012 | 7:50 am

  Today is the anniversary of the birth of the man widely renowned as Scotland's national poet. Tonight in Scotland and around the world, people will celebrate Robbie Burns Day by feasting on traditional Scottish dishes such as Cock-a-leekie Soup and Haggis....Read Full Post

• Easy Moo Shu Pork

  24 Jan 2012 | 8:50 am

  Colorful Mu Shu Pork is another popular dish during the Chinese New Year season. Classic Mu Shu Pork (pictured in the photo) combines thin strips of pork with exotic cloud ears, dried lily buds and Chinese dried mushrooms. In this recipe for Easy Moo Shu Pork, Gretchen Siegchrist uses easier to find Chinese vegetables such as bok choy and mung bean sprouts. You can enjoy the Moo Shu Pork as is, or serve it in the traditional style on Mandarin pancakes that have been brushed with hoisin sauce....Read Full Post

• Buddha's Delight (Jai) For New Year's Day

  23 Jan 2012 | 6:25 am

  Day 1 of the Chinese Spring Festival Celebrations This vegetarian dish is traditionally served on the first day of the Chinese New Year, both to cleanse out the body and to honor a Buddhist tradition that nothing living should be killed on the first day of the New Year. Traditionally, Buddha's Delight is made with eighteen ingredients, as the Chinese believe eighteen is a lucky number. This recipe is simpler, but you'll still want to head over to a Chinese/Asian market for the dried lily buds, Chinese mushrooms and a few other special ingredients. This recipe has been reader-rated at 5 out of…

• Quick and Easy Chinese New Year Menu

  23 Jan 2012 | 2:53 am

  Happy Chinese New Year! Whether you're planning to whip up a celebratory dinner tonight, or are waiting until the weekend, these easy to make recipes will help you ring in the Lunar New Year....Read Full Post

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  Market Manila

• If your Spouse is the Queen but you aren’t the King… :)

  Marketman

  27 Jan 2012 | 10:34 pm

  Hello?! Are they serious? :)

• Barbecued Kobe Beef Ribs Stew :)

  Marketman

  26 Jan 2012 | 5:20 pm

  I found 4 large barbecued beef ribs in the deep freeze, leftovers from a beach meal 3+ weeks ago, and they looked pretty grim once defrosted.

• Clinton Palanca’s Review of Champetre

  Marketman

  26 Jan 2012 | 5:18 pm

  We only get one local paper at home, the Philippine Daily Inquirer. That's down from several a few years ago. It's just to make sure we aren't completely cut out of local print news in case something serious takes place. So I was flipping through yesterday's newspaper and came across this restaurant review of Champetre (formerly Je Suis Gourmand) by Clinton Palanca. I read the whole article and smiled... well done. I crave good, informative, personal, descriptive, objective restaurant reviews like this one. I haven't even tried the restaurant for myself but I am inclined to do so because of…

• Christmas Eve Dinner 2011

  Marketman

  26 Jan 2012 | 12:15 am

  Luxurious but not stuffy.

• Christmas Eve Setting…

  Marketman

  25 Jan 2012 | 4:13 pm

  Most of our holiday entertaining with family and friends occurs in the run up to Christmas, for 2-3 crazy, busy weeks where we have dinners, lunches, staff parties, etc.

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  Stickyrice

• Flowers Trump Food in Bali

  stickyrice

  12 Jan 2012 | 10:11 am

  There is food in this post. Something will be eaten. But first, admire the floral world of Bali. It deserves attention, for flowers seem to consume time here much like the preparation of a meal. They command market space almost equal to that taken up by the produce we put in our mouths. They are handled with a care verging on sanctity. Wandering the boxes, crates and baskets of the Ubud Central Market one early morning, the evidence is clear. Flowers and petals are traded equally as routinely as rice or mangoes, or peanuts, or salt. One gets the sense that the floral transaction at a Bali…

• Coastal Noodle Cart, Bali

  stickyrice

  4 Dec 2011 | 9:05 am

  Bali is not Vietnam when it comes to street food. It has other things to recommend it. Like the smiling faces of the locals. Not just those who can say "G'day mate" like an Aussie and shunt a beer lodged in a stubbie holder down the bar or those who can speak strine better than the bogans who taught them. It's also the locals driving the noodle carts on Bali's notorious south-west coast, those not regularly trading their threads in English, but instead in a sequence of shy gestures and broad smiles. And me, I'm pointing and smiling, too.

• Feeling Wintery

  stickyrice

  1 Nov 2011 | 10:26 am

  The coats are out of mothballs and at the dry-cleaners. Short sleeves on the motorbike are reserved for sunny lunch times only. The drier air is starting to tighten the skin and crack the lips. The autumn buzz on the streets of Hanoi is a sign that the summer hibernation is officially over and Tết (the lunar new year) is closing in. Ten years of existence here and not only are my southern hemisphere bio-rhthyms all arse-up but I'm also book-ending my years with talk of lunar new years rather than Christmases. But...whatever my expat derangement, it's feeling decidedly wintery in…

• Where there is smoke, there is Bún Chả

  stickyrice

  26 Oct 2011 | 10:47 pm

  I'm not sure how much bún chả emissions contribute to the greenhouse effect or if Hanoi's numerous vendors would be subject to participation in future carbon trading schemes. I do care about the environment but not so much that I want to see traditional grilling methods banned, the bún chả experience gentrified or moved off the street into the kitchen. I like the smell of bún chả fumes. And I recently inhaled the smoke that drifted from what I now consider to be Hanoi's best bún chả barbeque. My previous favourite has been usurped. My bún chả landscape has…

• Thrice-wrapped Sticky Rice

  stickyrice

  28 Aug 2011 | 11:20 am

  My breakfast comes wrapped in recycled office paper and a banana leaf. Then, a plastic bag!  I'm eating thrice-wrapped sticky rice, this blog's namesake and a staple of the morning street food scene in Hanoi. The vendor is crouched behind a row of motorbikes parked on the footpath, only really noticeable because of the scrum of customers surrounding her, calling down orders, leaning in to check on portioning. As the street vendor and the customer have what might be called a fractious relationship in Hanoi, there is reproach…

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  CASA Veneracion

• Sam’s sisig stuffed futomaki

  Connie Veneracion

  28 Jan 2012 | 3:31 am

  Each time I posted photos of Sam’s homemade sushi, there would inevitably be requests for the recipes among the comments. I really don’t know how I can give any recipe since Sam rarely follows any but often uses just about whatever she finds in the fridge. She doesn’t follow traditional combinations of ingredients, she’s bold [...]

• Spicy baked pork sandwich

  Connie Veneracion

  27 Jan 2012 | 6:29 am

  The 4th Earl of Sandwich did not invent the sandwich as the practice of placing meat between slices of bread is much, much older than him. In the English language, however, the first time the meat-between-bread food item was mentioned in writing, it was attributed to the 4th Earl of Sandwich who preferred to eat [...]

• Bangus (milkfish) and kinugoshi (silken) tofu with three sauces

  Connie Veneracion

  26 Jan 2012 | 5:55 am

  It has always been my opinion that to become a good cook, one has to be confident about his skills and taste. And by that, I don’t mean professional training. No, not at all. Rather, I mean the ability to think outside the box, to never feel limited by the lack of access to certain [...]

• Deciphering tofu labels: Kinugoshi and Momen

  Connie Veneracion

  26 Jan 2012 | 3:43 am

  For the longest time, Masoya was my preferred brand of tofu. If it wasn’t in stock when I went grocery shopping, I wouldn’t buy tofu at all. Then, Masoya became harder and harder to find in the grocery until, finally, I decided to try another brand. I went through all the available brands and chose [...]

• Soy-orange chicken with walnuts

  Connie Veneracion

  25 Jan 2012 | 7:26 am

  Lemon and pineapple often figure in Asian stir fried dishes. Oranges make a more rare appearance perhaps because orange segments easily disintegrate over high heat and constant stirring. But that can be prevented, or at least minimized, by adding the orange segments at the last minute. The previous post about how to segment an orange [...]

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  desertmodernism

• Free Sim Cards Work In Nearly Every single Mobile Phone

  admin

  9 Jan 2012 | 9:45 pm

  Free Sim Cards Work In Nearly Every single Mobile Phone from desertmodernismAs most mobile phone networks are updated to extra moden technology, it?s alot more and way more typical for people today to call for free sim cards for their phones. A sim card generally stores network facts, making it a necessary accessory in case you wish to make use of your mobile phone on specific networks. In many circumstances, you’ll obtain a free sim card any time you initiate provider on that network, either in the kind of a contract or pay as you go. We?ll be discussing countless distinctive ways to…

• Health Insurance Details You Need To Absolutely Know

  admin

  7 Jan 2012 | 12:39 pm

  Health Insurance Details You Need To Absolutely Know from desertmodernismStudy is posted by to Learn moreA fantastic way to trim expenses on insurance protection is to purchase it on the internet. Brick-and-mortar brokerages and insurance agents rate insurance firms cash to cover their lease, salaries, health improvements, and so forth .. On the internet brokerages are virtual, to enable them to employ a fewer number of people and pay the price a lesser number of expenses, and they spend on the cost savings to you. If you discover the world of health insurance coverage overpowering, obtain…

• Guidelines To Help You Consider The Basics Of Network Marketing

  admin

  4 Jan 2012 | 12:34 am

  Guidelines To Help You Consider The Basics Of Network Marketing from desertmodernismOther useful content everyone can look over : website linkSocial networking has to happen anywhere there’re people to socialize with. If you feel comfy at a trade event speaking about your network marketing business, great never succeed. Get over the crisis and compel your own circumstances to do it! You will be nervous the first few times, then you will find it provides easier from there.Develop what your financial goals are. Should you not know what you are functioning path, a good not discover how to…

• Simple Guide On How Mobile Marketing Works

  admin

  26 Dec 2011 | 11:31 am

  Simple Guide On How Mobile Marketing Works from desertmodernismFree IPads To increase your conversions, choose call-to-actions that are strategically optimized for the mobile experience. Traditional call-to-actions, like driving visitors to web forms and non-optimized pages can be very clunky in a mobile environment. Instead, try utilizing call-to-actions that befit the smaller screen like click-to-call or simply booking an appointment time.Check out the competition. Find out what mobile messaging is like from their perspective. Compare the quality of your messages to theirs and find out if…

• Puzzled By Plumbing Problems? Get Assist Here!

  admin

  22 Dec 2011 | 7:34 am

  Puzzled By Plumbing Problems? Get Assist Here! from desertmodernismIf the deplete pile to ones washer flows over, check snaking it that has a normal pipe reptile. On occasion, lint or some other nominal items from the washing machine can build up within the pipe, generating it to clog or back up. If snaking it doesn’t do what’s necessary, you may want to lead to the pile taller or retrofit it with a broader tube. If you need to turn off your program technique, turning off of the primary control device isn’t adequate. A seeping soak will always be supplied by the lake that…

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  Appon's Thai Food Recipes

• Thai Meat Pickle Platter

  20 Jan 2012 | 2:22 am

  With so many prepared meats in Thailand, it's worth just preparing a simple Thai pickle and meat platter. There's almost no work involved yet the result is every bit as good as a cooked dish, there are sweet meats, savory meats, crunchy meats, spicy meat. If you want to expand the textures, don't forget the hairy meats too. For more unusual pickles, well you could add sweet pickled turnip.

• Rolled Fatty Pork for Noodles

  19 Jan 2012 | 12:00 am

  This rolled, boiled, belly pork forms the centerpiece of noodle dishes, the pork is fatty, but the fat has been cooked down to a delicious melt-in-the-mouth texture. Once it's cooked, it is left cold and sliced as thinly as you can make it, then use it to garnish noodle dishes like the one shown below. Start with three layer pork (pork belly with the fat still attached), the fat is essential, it is what binds the roll together and brings the flavour. Make the roll a day ahead, it needs a long time to boil and to be completely cold before slicing. Be sure to tie this with proper cord string,…

• Strawberry & Sticky Rice Swirl (Kao Niew Moon Storberry)

  12 Jan 2012 | 6:51 am

  The warm sweet sticky rice & coconut adds creaminess, the strawberries add sourness, and in the center, chopped strawberries in syrup add the sweetness. This makes a very delicious dessert.

• Fried Seasoned Wontons

  31 Dec 2011 | 1:32 am

  It's the holiday season and as you can imagine I'm busy. The big thing for Thailand is really the New Year rather than Christmas, and I spend a lot of my time making snacks to serve with drinks over the New Years eve. This one is about the simplest one you can make, yet incredibly tasty. They are wontons skins, (the Chinese pastry used to make dim-sum and similar snacks) dusted with pork seasoning powder and fried. What you get is a salty, savoury, crunchy snack that is absolutely perfect to eat with drinks, and absolutely perfect too because it takes only a few minutes to prepare! Happy New…

• Lap Mu Gyoza

  11 Dec 2011 | 2:20 pm

  Gyoza may be Japanese (or rather the Japanese version of Chinese dumplings), but that doesn't mean they can't benefit from some Thai spices. Here I've made a Lap-Mu filling (a spicy pork dish common to Thailand), the side vegetables served with Lap Mu are cabbage, coriander leaves and spring onions, and these have also been incorporated into these gyoza, and give it a lighter filling than you'd have with meat alone. The pastry part is the same as other gyoza recipes, I've included it below for convenience. For Lap Mu you need to make toasted sticky rice, it's such a common ingredient that you…

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  Rasa Malaysia

• Nespresso Pixie Giveaway

  Rasa Malaysia

  28 Jan 2012 | 4:20 am

  I am partnering with my friends at Nespresso to giveaway a Nespresso Pixie. There will be one (1) winner whom will receive one (1) Nespresso Pixie coffee machine, in Electric Aluminum color. The retail value of the Pixie is $249.00. Pixie, the latest innovation from Nespresso, is smart, fast and intuitive and fits seamlessly into the contemporary lifestyle of perfect...

• Lamb Rendang (Spicy Lamb Curry)

  Rasa Malaysia

  25 Jan 2012 | 12:03 pm

  It has been more than three years since I posted my Beef Rendang recipe. I am pleasantly surprised that to this day I still get the occasional inquiry and request with regards to protein substitution, alternative cooking methods, or the usage of a different spice mix to make the paste. Especially after September of last year, when Rendang topped the...

• Peanut Dumplings (花生汤圆)

  Rasa Malaysia

  22 Jan 2012 | 4:18 am

  I hope you have had a lot of fun following my Lunar New Year series. To close this festive celebration on a sweet note, here is the much-loved and popular peanut dumplings (花生汤圆) recipe, served in a ginger syrup. If you remember, I posted the popular black sesame dumpling recipe a few years ago (which caused quite a big stir...

• Pork Dumpling Soup

  Rasa Malaysia

  20 Jan 2012 | 10:43 pm

  I am so thrilled that I am featured on The Kitchn, a site for people who like to get their hands dirty while they cook. Since Lunar New Year is around the corner, I thought I’d share one of my favorite recipes from my cookbook. A traditional Chinese New Year meal is incomplete without dumplings and a dish of nourishing...

• Peking Pork Chops (京都排骨)

  Rasa Malaysia

  17 Jan 2012 | 11:27 am

  It has become a long standing Chinese tradition to serve a variety of foods that symbolize good luck and prosperity during the New Year’s Eve Reunion Dinner to usher in the Lunar New Year. One example is steamed fish because the Chinese word for fish 鱼(yú) sounds similar to the word 余, which means surplus or abundance. Another is whole...

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  Asian Recipes Blog

• Preservation of Foods

  15 Jan 2012 | 5:52 am

  Food Preservation No food could be preserved forever in their natural form. All natural foods are "alive" and, like all of the other living materials, are susceptible to processes of deterioration and decay. These gradual changes in fresh foods are due partly to chemical alterations in the living protoplasm of the food itself, generally catalyzed by the cell enzymes, and partly to changes brought on by minute organisms that get into the foods from external. Meat, fish as well as eggs go putrid, fats go rancid, milk will go sour, fruits turn moldy or ferment, vegetables wilt and rot, cereals…

• Kaffir Lime Leaves

  26 Dec 2011 | 3:45 am

  Kaffir limes are not true limes. They are from the subspecies of the citrus family and also known as makrut. In South-east Asia, the tree is found easily as they are the native to that part of the world. The rind of the dark green knobbly fruit is sometimes used in Thai cooking while the leaves are the most used. The flesh of the kaffir lime fruit is not edible. Whenever the leaves are torn or shredded, they release out an unmistakable citrus smell. In Thai cooking, the kaffir lime leaves are used very extensively and also a popular flavoring in Indonesia, Malaysia, Burma and Vietnam…

• Cooking with Glutinous Rice

  2 Sep 2011 | 11:59 am

  Glutinous rice is also known as Khao niao in Thai, gao nep in Vietnamese, and mochi in Japanese. This is also known as sweet or sticky rice because of its texture when cooked. The broad, short grains are an opaque milky-white when raw and become translucent after cooking or steaming, just the opposite of other rice. Glutinous rice has to be soaked for at least 8 and up to 24 hours before being steamed. The cooked grains are tender, slightly sweet and chewy, but not gluey. It is the daily rice in Northeast Thailand, Laos, and parts of Vietnam and Cambodia, where it is squeezed into balls with…

• Medium and Short-Grain Rice

  28 Aug 2011 | 10:49 am

  Medium-Grain Rice This is another all-purpose rice. Kernels are shorter and a bit wider than long-grain varieties. This rice type is useful for making rice porridge and cooks up soft with a slightly sticky texture. It is also good as an everyday plain rice. Short-Grain Rice The most popular rice in Korea and Japan, often called sushi rice, is the variety used, mixed with sugar and rice vinegar to make sushi. Kernels are stubby with a plump almost round shape. Short-grain rice is slightly stickier than long-grain, making it easier to eat with chopsticks. When properly cooked it tends to form…

• Long-grain rice

  26 Aug 2011 | 12:35 pm

  This is by far the most popular rice eaten in China and throughout Southeast Asia. The kernels are about five times as long as they are wide. Long-grain rice is the least starchy of all rice and cooks up dry and fluffy with grains that separate easily. It is the best type for making plain steamed rice, pilaf, and fried rice dishes. There are many brands and varieties to choose from including naturally fragrant jasmine from Thailand called khao hom mali, aged basmati from India, and American labels such as Carolina, Patna, and Louisiana Pecan. Other good Thai jasmine brands are Ba Con Nai with…

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  EatingAsia

• In Istanbul, an Exception to the Brunch Rule

  Robyn Eckhardt

  27 Jan 2012 | 3:13 pm

  Menemen worth suffering a traffic jam for When it comes to Brunch (organized brunch, eating-out brunch and -- especially -- Brunch as Buffet) we have one rule: we don't. Ever, anywhere. It's a tenet we've hewed to for decades and have no expection of straying from. Except in Istanbul. Our Brunch turnaround happened on a sunny Sunday morning last November. It was the last weekend of a wonderful month in Turkey. We were in Istanbul, spending the day with a good friend who suggested starting with breakfast -- which ended up not happening till late in the morning, which technically…

• On Hainanese Cuisine, Or How Chicken Chops Became Comfort Food in Malaysia

  Robyn Eckhardt

  22 Jan 2012 | 12:19 pm

  A classic Hainanese coffeeshop breakfast: coffee and charcoal-grilled toast with butter and kaya,usually accompanied by a soft-boiled egg About eighteen months ago Dave and I were approached by the editor of a new Dutch food magazine called Sabor. Would we be interested in doing a feature story on the topic of our choice for the inaugural issue, he wondered? In fact, for years we'd wanted to write and photograph a story on Malaysia's curious culinary mish-mash known as "Hainanese food". So in late 2010 we spent some time in Kuala Lumpur and on Fraser's Hill researching…

• A Dram in Malacca

  Robyn Eckhardt

  17 Jan 2012 | 3:02 am

  It's only Wednesday and already it's been a long week. The kind of week that makes me wish I had a regular watering hole, a comfortable spot where they know me and I know them, where it's impossible to walk in for a pop without leaving whatever's weighing on me at the door, where a bit of idle conversation over a tipple carries erases the work day and carries me to dinner. If I were in Malacca this is where I'd be this evening: at a beautiful eighty-over year-old timber bar burnished from years of spilled drink and water rings and rubbed smooth from hundreds, probably…

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  A Fish Out of Water

• How my life has changed

  Amy

  25 Jan 2012 | 7:48 am

  I shouldn't have expected much, considering what an awful news site Japan Today is, but I was amazed at how bad an article called "How foreigners’ daily lives change when they live in Japan" was (yes, that's actually the title). Perhaps not totally Japan Today's fault (well, except for that title), as it's a translation of a Japanese article which is itself just a bunch of translated posts from an English-language Japan Reference thread (phew!). They seem to have gone to some trouble to find the least interesting posts and strip them of any humour or insight, and…

• Sushi Day

  Amy

  21 Jan 2012 | 6:18 am

  And after a snowy day comes a sick day, with the exertion of chasing around a toddler out in the cold turning a mild cold into a major one. Or that's what I'm telling myself: somehow sickness makes more sense when you can blame it on something. I've never had so many colds in my life, and of all the things they don't tell you about parenthood this is one of the most annoying. But anyway. Sick days are no-cooking days, so we treated ourselves to some delivery sushi. It's not such a treat, actually, since the kind of sushi we can afford (from a cheap delivery-only chain) is…

• Yay for snow!

  Amy

  20 Jan 2012 | 7:10 am

  Today we woke up to snow! Not much of it, and it took a while to pile up enough to justify venturing out into the cold, but eventually we got out there and enjoyed it. It's not his first time seeing snow, but last year he was too little to do anything more than look at it (or nap on it). This year he's old enough to react, and react he did- starting out with delight at seeing it falling all around him. He was somewhat less delighted to discover how cold it was after holding a snowball for a few seconds, and then spent the rest of the morning going back and forth between laughing and…

• Time of chocolates

  Amy

  10 Jan 2012 | 2:34 am

  Here's a cute little romper adorned with an Engrish phrase and what appear to be Smarties. But it turns out they're not Smarties at all. When Hideaki asked why Shuma's outfit said "Time of chocolates" I said it was because of all the Smarties and he asked "What are Smarties?". Can you imagine? He's never heard of them, and they don't seem to exist here. Even after explaining what they are he wasn't convinced, and thought the candy depicted on the romper must be M&M's. Which is pretty dumb, because then they'd all be stamped with a little…

• In with the new

  Amy

  9 Jan 2012 | 3:25 am

  You've probably noticed things are a little different around here, and I thought I owed a bit of an explanation. I've been wanting to change both the name and the look of my blog for years, and a few days at the beginning of the year presented me with the opportunity. It came in the form of a teething tot, which meant lots of nursing and short naps (but only in my arms), leaving me with endless hours to conduct one-handed computer business. (Ew, that sounds dirty, but surely you know what I mean.) First, the name. "Blue Lotus" doesn't really mean anything at all, I put…

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  About.com Chinese Food: What's Hot Now

• Black Bean Sauce Spareribs

  chinesefood.guide@about.com

  28 Jan 2012 | 5:04 am

  Spareribs with black bean sauce - Prepared black bean sauce takes the work out of rinsing and mashing fermented black beans in this quick and easy spareribs recipe.

• Shrimp and Peas Stir-fry

  chinesefood.guide@about.com

  28 Jan 2012 | 5:04 am

  Shrimp stir-fry with peas - a quick and easy stir-fry for busy weeknights.

• Ginger Scallion Oil

  chinesefood.guide@about.com

  28 Jan 2012 | 5:04 am

  Ginger Scallion Oil - This goes nicely with cold poached chicken or with many types of fish.

• Saucy Shrimp Stir-fry

  chinesefood.guide@about.com

  28 Jan 2012 | 5:04 am

  A spicy shrimp stir-fry that is low in calories.

• Much Ado About Mu Shu

  chinesefood.guide@about.com

  28 Jan 2012 | 5:04 am

  Mu shu pork - Learn more about this popular Chinese dish and try some recipes, including fun variations such as mu shu pork tortillas.

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  About.com Chinese Food: Most Popular Articles

• Mango Pudding

  28 Jan 2012 | 5:22 am

  Mango pudding recipe - Try Stephen Wong's recipe for mango pudding, a popular dessert at dim sum.

• Vegetarian Recipes

  28 Jan 2012 | 5:22 am

  Vegetarian recipes to celebrate Chinese New Year, from appetizers to main dishes.

• Green Tea Health Benefits

  28 Jan 2012 | 5:22 am

  Information and resources pertaining to the health benefits of green tea. How the polyphenols and catechins in green tea can improve your health.

• New Years Cake

  28 Jan 2012 | 5:22 am

  Steamed Fruit Cake - Also known as Sticky Cake, this New Years dish is traditionally fed to the Chinese Kitchen God, so that he will give a favorable report on the family upon his return to heaven.

• Symbolic Chinese New Year Food

  28 Jan 2012 | 5:22 am

  Chinese New Year food and recipes - Find out about the symbolic food eaten during the Chinese New Year or Spring Festival and try some recipes.

• 

  ZenKimchi Korean Food Journal

• Bulgogi Spaghetti Sauce?

  ZenKimchi

  27 Jan 2012 | 1:56 am

  Ottogi’s Fresco, the general jarred spaghetti brand for Korea, recently introduced a Bulgogi flavor. As you can see, it’s “Beef 12%!” I’m not a big fan of jarred spaghetti sauces, especially ones with meat, but I had to try this. Yes, like most meat jarred spaghetti sauces, the actual meat appears as tiny specks. I honestly didn’t taste any unique bulgogi flavor. It was like the usual Meat Fresco. But hey, I bet you some hipster food truck or narrow-tabled restaurant will throw a Bulgogi Pasta on a menu and charge $30 for it.

• Recipe: Korean Fried Chicken Nuggets

  Tammy

  25 Jan 2012 | 1:58 am

  I received a box of Kikkoman Kara-Áge Soy-Ginger Seasoned Coating Mix courtesy of the Foodbuzz Tastemakers Program to review. I didn’t sign up for it the first time around because I couldn’t think of a Korean way to use this classic Japanese cooking technique. By the time the chance came around again, I knew I wanted to experiment with the Kara-Áge coating and find out if it could be a recipe-less way to make basic Korean fried chicken. The box contains two mix pouches, each able to easily coat 11/2 pounds of chicken or fish. Two pouches, so here are two versions.    …

• Tex-Mex Bibimbap

  ZenKimchi

  24 Jan 2012 | 10:40 pm

  Korean food purists walk away. One evening last week I took over dinner prep and thought I’d make some chicken burritos. Got everything ready and then took out the tortillas. They’d grown a bit of mold. Each one. So I was stuck with the ingredients I had put together. Well, why not replace one starch with another? So I got a metal bowl, put in a few scoops of rice, and topped it with fajita chicken and onions, lettuce, shredded Monterey Jack, and salsa. Stirred it up and didn’t expect it to taste any good. It was damn good! The cheese brought it together. Melted a bit in the…

• Sweet Soy Glazed Lotus Roots (Yeongeun Jorim)

  shinshine

  19 Jan 2012 | 6:14 pm

  yeongeun jorim – home style Yeongeun 연근 (lotus root) jorim 조림 (reduced) is one of the basic, everyday banchan 반찬 (side dishes) found at home tables and restaurants.  It is a simple dish of sliced lotus roots boiled then reduced in soy sauce and corn syrup.  That’s also how a Korean mother will describe it to you if you asked about a recipe of this dish. It is true to some extent, that there isn’t much to this side dish.  Aside from the basic ingredients of lotus root, water, soy sauce, and some kind of sweetener such as sugar or corn syrup 물엿…

• Clearing Some Bossam Myths

  ZenKimchi

  18 Jan 2012 | 2:21 am

  Real Korean Bossam | Credit: Pixelgrapher from Flickr (cc) The New York Times has a scrumptious piece showcasing David Chang’s recipe for bo ssam (“The Bo Ssam Miracle”). It’s gorgeous. I’ve heard it tastes great. And I would love to try it myself. I also see why some of my friends hate David Chang. I thought it was that they were just being stubborn Korean food purists, if there is such a thing. The fear, though, is that people will start thinking that David Chang’s interpretations of Korean food are traditional Korean food. It brings to mind when New…

• 

  Austin Bush Photography

• Instagram

  admin

  25 Jan 2012 | 10:21 pm

  Only I would be stupid enough to go to a relatively remote Chinese restaurant… on Chinese New Year. Closed.

• Instagram: Cheapo but not too bad khao man kai, Kin Heng, Th Silom

  admin

  25 Jan 2012 | 10:20 pm

• Instagram: Homemade phat kaphrao w squid

  admin

  20 Jan 2012 | 12:04 am

• Instagram: Just yer typical curry stall, Bangkok

  admin

  19 Jan 2012 | 8:15 pm

• Gedhawa/เกดถะหวา

  admin

  19 Jan 2012 | 4:01 am

  Every January for the last four years, I’ve spent the month up in the northern Thai province of Mae Hong Son. Unfortunately, this year, I’ve just had too much work and was forced to camp out here in Bangkok. As a result, I’m really missing northern Thai food. That’s why I was excited when I stumbled upon a review of Gedhawa, a previously unknown-to-me northern Thai restaurant, in local listings mag BK. Gedhawa is located off Th Sukhumvit, sports a somewhat cheesy Lanna-style interior and appears to be frequented almost exclusively by Japanese customers — all…

• 

  The Asian Grandmothers Cookbook

• New Beginnings Part II: A Chinese New Year Dish Called Yu Sheng (鱼生)

  Pat

  19 Jan 2012 | 8:12 pm

  As I mentioned in New Beginnings Part I, I’m investing all my New Year mojo in yu sheng (Mandarin for “raw fish”), only my version uses tea-cured salmon which is technically still raw. Also called yee sang (in Cantonese), this “salad” is usually eaten in restaurants in Singapore and Malaysia. The dish’s make-up varies from [...]

• New Beginnings Part I: A New Blog and Tea-Cured Salmon

  Pat

  19 Jan 2012 | 8:03 pm

  Chinese New Year is a celebration of new beginnings and many Chinese take the saying “out with the old, in with the new” very seriously. This year, the Year of the Dragon, is drumming up a little more hoo-ha–and will welcome quite a few more babies–than usual. In ancient China, the dragon was a symbol [...]

• Tex-Mex Like You’ve Never Tasted Before–Miso Chili Con Carne y Wasabi Sour Cream

  Pat

  6 Jan 2012 | 4:08 pm

  As un-American as it makes me sound, I never make chili con carne, or chili for short. In fact, I’ve probably eaten only 4 or 5 bowls of it in my lifetime. I know, I’m ashamed to say it. To me, chili refers to the red or green finger-shaped fruits that add spice and heat [...]

• Ingredient Spotlight: Kecap Manis

  Pat

  28 Dec 2011 | 5:00 am

  A very important person once said, “You can’t argue with taste.” This V.I.P. happens to be my dad. He’d make this declaration while pouring kecap manis (Indonesian sweet soy sauce, literally “sweet sauce”) over whatever food was on his plate, be it fried noodles (normal) or spaghetti (not so normal). When it comes to food, [...]

• Lemongrass and Pandan Christmas Sugar Cookies: An Experiment in Asian-Inspired Baking

  Pat

  19 Dec 2011 | 7:22 pm

  Growing up, my family didn’t have a tradition of baking Christmas cookies. My mom would place several orders of Bûche de Noël (Christmas log cake) for our family dinner on Christmas eve and to give away to friends but nary a sugar cookie was in sight. I never realized what I was missing until I moved to [...]

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  Tess's Japanese Kitchen

• Crabby Eggs and Ham

  Tess

  27 Jan 2012 | 9:44 am

  http://1tess.wordpress.comThe first time I made this Japanese crab meat omelette, Mr. Tess said it tasted just like egg foo young! Wikipedia notes that creative Chinese cooks in the U.S. invented egg foo young in the 1930′s. (see this note.) Eggs are beaten together with minced ham, crab, or chicken, then fried and served with a chicken stock-soy sauce gravy thickened with cornstarch. Since the 1950′s kanitama-don is a popular dish in Chinese restaurants in Japan. It’s a fine example of a well-traveled yoshoku (multi-cultural!) recipe: a recipe sort-of-from China, to the U.S. and then…

• Mushroom Lasagna

  Tess

  20 Jan 2012 | 5:26 am

  http://1tess.wordpress.com Several years ago, I made a special lasagne. I'd just discovered lasagne made with béchemel sauce rather than pounds of gooey cheese. Mushrooms were on sale so I was inspired to create a memorable meal. Over the years, we've said to each other, "Remember that mushroom lasagne!" and smile fondly. But the recipe was misplaced… This is not that recipe, but it is deliciously extravagant with mushroom delight.

• 17 Jan 2012 | 6:39 pm

  Tess

  17 Jan 2012 | 6:39 pm

  Filed under: Japanese Food

• New Year’s Eve Soba: an easy recipe

  Tess

  4 Jan 2012 | 11:02 am

  http://1tess.wordpress.com This year I missed the year crossing toshi koshi noodles and Mr. Tess greeted the new year with the company of his laptop. He did use a very nice chopstick rest! Yes? This is an easy to make recipe for your lucky long-life new year's crossing noodles. Happy 2012!

• Happy New Year!

  Tess

  1 Jan 2012 | 8:44 am

  The world outside is dark; my fire burns low; All's quiet, save the ticking of the clock And rustling of the ruddy coals, that flock Together, hot and red, to gleam and glow. The sad old year is near his overthrow, And all the world is waiting for the shock That frees the new year from his dungeon lock.--- So the tense earth lies waiting in her snow. Old year, I grieve that we should part so soon,--- The coals burn dully in the wavering light; All sounds of joy to me seem out of tune,--- The dying embers creep from red to white, They die. Clocks strike. Up leaps the great, glad moon! Out peal…

• 

  the scent of green bananas

• browned butter popcorn

  12 Jan 2012 | 10:33 am

  happy new year! how was yours? you guys, you have to try this sometime: brown some butter in a saucepan until nutty, add a handful of chopped (lemon) thyme, parsley and a squeeze of lemon, then drizzle it in some freshly popped popcorn. zomg, peeps, so good. so ono. probably not particularly healthy but it was time you broke that resolution this year anyway, right?you can get the recipe right here. see you soon.

• herby quinoa with mango and eggplant.

  30 Oct 2011 | 4:00 am

  hello, nenes! i just got back from manila, i might be able to eke a post outta that trip for you later this week. i just wanted to drop in, say hello (helloooo!) and give you a recipe that is waymazing, oh, you gotta try it. i am perpetually trying to eat healthier foods, so i've been stuffin' myself with lovely leafy greens and wholesome grains. however, one grain i'm sloowwwwwly coming around to is quinoa, which wiki tells me is a pseudocereal rather than a real cereal. which probably explains why i only pseudo-like it as opposed to really like it. it is, says wiki and maybe more…

• old town at aurora resort.

  19 Oct 2011 | 8:13 am

  old town chinese restaurant moved into the space where my childhood favourite, toh-ka-lin, used to be in the old okura hotel (now the aurora resort). the hotel itself is almost completely abandoned, and the semi-hideous, totally ill-conceived renovation makes the place look like “the shining”. oh but anyway. the dim sum limited, but pretty good. maybe the best on island, although not quite up to par with the best of SGV. old town chinese restaurant at aurora resort aurora resort (old okura hotel), at the northern end of pale san vitores 647.8200.

• weekend project: the PBLT.

  30 Sep 2011 | 8:30 am

  i have to admit that since i've come back from werope, i've been a little sluttish with my eating habits, and haven't been eating very healthily. so i thought i would clean out the fridge and freezer, stock up on some beautiful, locally grown hydroponic lettuces, various local and not-so-local organic veg, lots of fruit juices and herbal tisanes, and gain some smug satisfaction that not only had i cleaned out my totally disgusting kitchen, but maybe clean out my totally disgusting body. ...and then i found a ginormous slab of pork belly in the depths of the deep-freeze and i threw out the…

• gimme pancakes!

  28 Sep 2011 | 11:27 am

  roboppy knows. holy mabel syrup, batman! i waaaaaaaaaaaaant todd von bastiaan's pancake floor pillows with matching butter pat accent pillows. supposedly the set is "only" $600, but on unica home's site, it looks like they are $600 *each*. uh. maybe not. didn't need the carbs anyway....(via boing-boing)

• 

  Lily's Wai Sek Hong

• Seaweed Crispies

  21 Jan 2012 | 9:59 am

  GONG XI FA CAIThis is a spin-off from Nori Crisps. These seaweed /nori crispies are so addictive and flavorful that they have to be fried and served for The Chinese New Year. They are so easy, just 3 ingredients and oil for deep frying. This year, instead of rolling them up or plain flat, i have twisted them into ribbons following Sesame Ribbon Crisp but do not double up the prepared pastry. For this recipe i have tweaked and used egg whites instead of the whole egg and found that the crispies remained crispier.HERE is the recipe for Seaweed Crispies

• Kuih Bangkit Gula Melaka Flavored

  18 Jan 2012 | 9:49 am

  Gula melaka a.k.a. Palm Sugar or 'Malacca Sugar'. Why Melaka/Malacca,? I have no idea and hope that you readers can enlighten me. Gula melaka is made by first extracting the sap from the flower bud of a coconut tree. Several slits are cut into the bud and a pot is tied underneath the bud to collect the sap. Then, the sap is boiled until it thickens after which, in the traditional way, it is poured into bamboo tubes between 3-5 inches in length, and left to solidify to form cylindrical cake blocks.....Continue to read and for recipe click HERE

• Wu Har/Taro Balls

  15 Jan 2012 | 12:14 pm

  I remembered that when i was frying this Taro Crunch, i was saying to myself that there must be a better way to hold the taro shreds together while frying them and i thought of the net ladle used for steam boat. Yes, it is very successful and it makes pretty good balls of even sizes, light and crunchy..................Continue to read and for recipe click HERE

• Sesame Ribbon Crisp

  11 Jan 2012 | 1:10 pm

  When i was making the Crispy Crackers for Yee Sang, i decided to make this Sesame Ribbon Crisp as it is the same recipe only it is formed into ribbons. These ribbons do not need any introduction, one bit into one and before you can chew on it, your hand will be reaching out for another. That's how good they are.For recipe click HERE

• Pineapple Tart Filling

  8 Jan 2012 | 12:47 pm

  Ever since i owned a microwave oven in 1986, i have been using it alot to aid my cooking and it is the most used appliance in my kitchen. I would not have made or cooked so often if i have to slave on a stovetop for hours on end. The microwave has allowed me to cook faster without having to attend to the cooking and allowing me time to fulfil other tasks and the best part is that i do not have extra pots and pans for cleaning. This time of the year is always busy, busy, especially when the Chinese New Year is just 2 weeks away and it means that it is time to bake Pineapple Tarts which is a…

• 

  Japanese Snack Reviews

• Lotte Fresh Chocolate Yukimi Daifuku Ice Cream

  27 Jan 2012 | 10:00 am

  Remember on Monday when I said winter is the time for chocolate? That applies to ice cream, too, though I'm guessing that this is not due to a lack of refrigeration in the supply trucks as I speculated about other types of chocolate snacks in the previous post. Maybe chocolate is a winter food because it tends to make you fat if you eat a lot of it and being fatter when it's cold provides much

• Random Picture #97

  25 Jan 2012 | 10:00 am

  There is an unintentional theme to this week and it is winter and chocolate. One of the most awesome ones is Meltykiss. Since these are so, well, melty, they only come out when the temperature gets cool enough for naked snuggling under the covers to induce desirable warmth instead of sticky sweatiness. This bin shows three flavors - chocolate, strawberry, and green tea. Several of my

• Winter Kuchidoke Pocky

  23 Jan 2012 | 10:00 am

  For an interview on Japanese snacks that I did quite some time ago, I was asked about seasonal variations in Japan. At that time, I had a bit less of a handle on it than I do now, but there are certain very predictable offerings based on the time of year. In spring, the cherry flavors come out to play as a way of saying, "cherry blossoms are coming, so please enjoy them with this

• Morinaga Yuzu-cha

  20 Jan 2012 | 10:00 am

  There is a tendency among those who are not native to a culture to take assertions from media as if the natives are taking them at face value. This tea, for instance, is marketed as something which is meant to help conserve energy in these days of nuclear-disaster-induced cutbacks (setsuden). Of course, it seems that winter isn't really a big time of year for setsuden as most trains, shops,

• Shameless (Non-Self) Promotion

  18 Jan 2012 | 9:00 pm

  Most people are familiar with the Rashomon effect either by that particular term or as the old statement about there being three sides to every story, yours, mine, and the truth. In Akira Kurosawa's Rashomon movie, he attempted to illustrate this concept in his own inimitable way. Personally, I think some "truths" are too big to be known or understood by any one person and that such truths are

• 

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

• Setsubun and beans article in the Japan Times and food superstitions

  maki

  27 Jan 2012 | 5:08 am

  This month’s Japan Times article is about the traditions and superstitions surrounding Setsubun or Risshun, the first day of spring, which is coming up on February 3rd. The focus of the article is on the tradition of mamemaki, or the throwing of roasted beans to drive away oni, the fierce evil spirits that embody bad luck. I’ve always wondered myself why beans are thrown - and now, through my research, I know. It’s really fascinating to find out about all the rituals and traditions of yore, and I get to explore them at depth through writing about them. While I did know about…

• Monday photos: This little pig is not a guinea pig

  maki

  23 Jan 2012 | 9:11 am

  It’s a bit late to be posting these photos, but here they are. In Europe, the pig is considered a lucky symbol of the New Year; in Switzerland for instance people give each other little peppermint pigs. Here in our little town in Provence, these were for sale for New Year’s Eve celebrations. It’s a paté in the shape of a cochon (pig). But to me…it reminded me of that Peruvian delicacy, the cuy - a roasted guinea pig. (I won’t post a photo because it’s going to give me the shivers, but, if you want to know, go here.) I wouldn’t have bought it myself,…

• A super-efficient Japanese kitchen

  maki

  17 Jan 2012 | 5:02 am

  Following up on my previous post, here’s more about kitchens - this time about their layout and how they should function. The more time you have to spend in a kitchen, the more important this is. (Have you noticed that people with big, gorgeous, expensive kitchens tend not to actually cook a lot?) It is rare to have the opportunity to start out with a totally blank slate. My dream of dreams is probably to have some big, open loft space to lay out a big, open kitchen precisely the way I want. However, the house we bought is an old stone one, part of it built in the mid 19th century, part…

• What's in your kitchen? What is your kitchen?

  maki

  13 Jan 2012 | 8:03 am

  The subject of ‘kitchens’ has been front and foremost my mind, again. The renovations on the house that I talked about a few months ago haven’t really progressed much beyond what you see there. We temporarily ran out of funds, then I got sick and lost interest for a while, and on and on. But now…I want a kitchen! I have been pinning kitchen ideas almost daily on Pinterest while I wait for the necessary funds to come in. Imagine being a professional food writer, ostensibly, and not even having a kitchen. It’s not easy, folks. I would normally flee to Japan to take…

• Totally off topic: About your small business site or blog, and getting it noticed - what not to do

  maki

  12 Jan 2012 | 6:56 am

  This has nothing at all to do with Japan, or food, or anything else that I normally write about here. But I am putting it on this site in the off chance that it will be read by regular folk. That is, people who just happened to land here, looking for a recipe perhaps. It’s not for web designers or developers or people who built stuff for the web. And it’s certainly not for so-called “SEO experts”. But I just couldn’t take it anymore. (What is SEO, you ask? It’s an acronym for Search Engine Optimization. We’ll get to that later.) Why can I tell you…

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  Hiroko's Kitchen | Blog

• Unique winter delicacy, Shirako

  admin

  23 Jan 2012 | 2:38 pm

  Very unique delicacy, Shirako When I was small our family lived for a short time before moving to Tokyo in Toyama Prefecture, north east of Tokyo, facing the Japan Sea. When freezing winter with much snow comes my father’s patients brought to our house an endless gifts of fresh cod (Pacific cod and Alaska pollock) as a sign of appreciation. So, my mother had to prepare all the time something out of it. Among them she frequently prepared a dish called Tara-chiri. Tara-chiri is a hot pot dish in which cleaned and cut up cod (with skin) pieces are cooked in a large earthenware casserole in…

• Career and Carrier

  admin

  20 Jan 2012 | 8:02 pm

  Sally, thank you very much for commenting on my mis-spelling of “career” in the previous post. I could change the one in the title of the blog, but the one in the second paragraph remains “carrier”. Edit did not do the work. As you mentioned it “career” and “carrier” are far from each other! Thank you very much for correcting me. Great appreciation.

• Kelly Ann’s New Career

  admin

  20 Jan 2012 | 2:08 pm

  It was almost 7 years ago when I first met food-and people-loving Kelly Ann Hargrove. Kelly Ann was the cordinator of popular Cooking School of Central Market in Austin where the nation’s popular chefs, cookbook authors and tv personarities flocked. I taught several classes at the school and always enjoyed receiving her smile and warm hospitality. Life is continuous and unpredictable. To my wonderful surprise Kelly Ann moved to New York City to build her carrier. Today she has established her business as Layer Cake (www.layercake-nyc.com) and offer culinary consulting and private chef…

• Come to join me in my Sushi Class

  admin

  19 Jan 2012 | 8:56 pm

  Please join me in my Sushi Class sponsored by Zojirushi America (www.zojirushi.com). You will learn delicious rolls and the perfect way to make sushi rice. Here is the schedule; January 31: Cook’s Warehouse in Atlanta Georgia. 1. 10-1pm at East Cobb location; 2. 6:30 to 9:30pm at Midtown location. February 1st at Chef Central (240 Rt. 17 North, Paramus, NJ 07652; 6:30 – 9pm

• Bread Heaven

  admin

  18 Jan 2012 | 3:09 pm

  Last Sunday our friend Steve Popple invited me to his bread baking workshop. He took a baking course at King Arthur Flour. Since then, he has been immersed into it. He built a special kitchen with an additional oven, a counter top and a sink dedicated to baking bread in their roomy kitchen so that he does not disturb his wife’s territory. He has been practicing and perfecting no-kneading bread making. There are couple of techniques which Steve showed me and I want to share it with you. First one is how he treats dough without kneading. You need time for this technique but not your…

• 

  Just Bento - all about bento box meals!

• Bento filler: Parsnip kinpira

  maki

  25 Jan 2012 | 7:55 am

  When you don’t live in Japan and you try to recreate Japanese recipes, ingredients can be a bit of a problem. I’m not really talking about the basic staples like soy sauce or mirin and so on; it used to be an issue trying to get a hold of those too, but with the growing popularity of Japanese cuisine in particular and Asian food in general, this has become much less of an issue. (Here, I either mailorder from stores in Paris or London, or stock up when we go to Lyon or Geneva.) But fresh ingredients are another matter. Take for example, the classic kinpira gobo, a terrific…

• Bento filler: Cucumber and Nashi (Asian pear) marinated salad

  maki

  23 Jan 2012 | 9:16 am

  Cucumbers are a perennial staple for me. They are available at any time of the year, even in the depth of winter. Sure they are greenhouse grown, but they are for most of the year anyway. They add a nice refreshing crispy crunch to any meal, including bentos. This is an extremely easy to make-ahead salad or marinade. Make it at least an hour before you want to eat it, or the night before for bentos. It will stay nice and crunchy for a week if you keep it tightly covered in the refrigerator, and the flavors will mellow nicely. This kind of marinated salad or instant pickle is called an…

• Tofu and vegetable piccata

  maki

  16 Jan 2012 | 11:34 am

  From the archives. I got an email over the weekend from someone asking for vegetarian recipes. Well, there are a lot of vegetarian and vegan recipes here actually. Here is one I posted last year, a tasty ovo-vegetarian tofu-and-egg dish inspired by healthy Korean cooking, named after a classic italian dish. And of course, great in bentos! A lot of people shy away from tofu because they think it’s too bland, or just for vegetarians or vegans. This recipe should change your mind on both count. It is still ovo-vegetarian, but omnivores will enjoy it too. It’s derived from an…

• Offbeat: Great bento-related IKEA TV ad

  maki

  14 Jan 2012 | 9:11 am

  A bit of weekend fun! This is actually an IKEA ad from 3 years ago, but I just found it yesterday. It’s part of a ‘Storage Problems’ campaign. In this 15 second ad, they use the metaphor of a neatly arranged and precisely packed bento box to promote the idea of ‘solving storage problems’ - using IKEA items, of course. I just love the metaphor, not to mention that really neatly arranged bento box! [ETA]: A couple of people wanted to know what’s in this bento box. I am just guessing on a couple of things, but here is what I believe is in there. Right side: a…

• Guy Does Bento no. 6: Hot bento with hearty meatball and vegetable soup and sauteed broccoli

  maki

  13 Jan 2012 | 6:20 am

  Yes, The Guy Does Bento is back doing bento! This one is based on the hearty meatball and vegetable soup that I posted yesterday. The soup is a meal unto itself really, but it’s been made even more filling and substantial in this set that uses a thermal bento set. Here’s the whole thing: the soup, about half a cup of rice (got to watch those carbs/calories!) with a little gomashio (sesame salt) sprinkled on top, and sauteed broccoli made from leftover steamed broccoli. I don’t have a recipe for the broccoli but it’s dead easy: just precooked broccoli (you could also…

• 

  Hong Kong Food Blog

• Snake Soup

  5 Jan 2012 | 7:09 am

  In cold winter days, there are some foods exceptional popular among Hong Kong Cantonese. Sticky rice is one, snake soup is another. And these two seems to be perfect partners, as people usually eat them together. The other day my sister treated me with home made sticky rice with preserved meats (lap cheung). I've therefore decided to treat everyone with snake soup.Snake soup shops in Hong Kong are usually small and full of people, so I have decided to go take away. For environmental reason, I brought my own container and the shop owner gave me bonus - all the four bowls were almost…

• Lamma Island Seafood Outing

  11 Dec 2011 | 8:56 am

  I'd always love to have seafood at Lamma Island. I would say Lamma Island has the best eating environment among all the famous live seafood spots in Hong Kong. See I was eating at a seaside restaurant below.November and December has the best weather in Hong Kong - clear sky, sunny but cool - ideal for outing. I've therefore taken a day off and went on an outing along with a seafood lunch with my sister.The tour started at Pier 4 in Central and took about 30 minutes to arrive at Yung Shu Wan. The scenic leisure walk to Suk Ku Wan is about 90 minutes which is easy for people of all age. I even…

• Macau Luxury Dinner

  5 Dec 2011 | 1:42 am

  I had a day off yesterday and visited Macau. Well I would want to include some Macau food info in this blog. Because people visit Hong Kong always visit Macau together. I’m a frequent Macau visitor, and would want to share with you my dining experience there.Jardin De Jade had my favourite dish – smoke duck – on their menu at very attractive price - MOP40/half and MOP68/whole – according to some information at the Macau Pier.First, we were completely happy with the lovely and clean environment along with the friendly waiters.We had some default appetizers (vegetable, ham and pumpkin)…

• Luxury Dinner at Special Price

  16 Nov 2011 | 8:04 am

  In Hong Kong, there are many ways of eating good food at reduced price. One way I do it is by taking the special offers from restaurants. I receive a leaflet in my mail box from U Banquet for their special promotions. All my favourite foods are there. So I decided to take my family members there and enjoy an economic luxury dinner.Chicken Broth with S…k Fin (intended typo)*HK$368 (US$47)Wow, a lot of s…k fin! Depends on the type of s…k fin, it could be very expensive. But I paid HK$368 only which is good for four persons.Chicken broth usually required a lot of cooking time in order to…

• How to Make Green Bean Syrup

  10 Nov 2011 | 7:06 am

  Weather is turning cool and dry in Hong Kong. Per Chinese calendar, winter began Tuesday November 8 in 2011. 立冬, one of the 24 weather festives - time to enjoy some hot and sweet desserts. One of the most traditional and easy-to-make Hong Kong Cantonese desserts is Green Bean Syrup. Every dessert shop would have this on their menu, but home made is cheap and you can tailor to your own taste.Home Made Green Bean Syrup 綠豆沙Home-Made Old Hong Kong Cantonese Dessert –Green Been Syrup with Seaweed and HerbsIngredients:• green beans• seaweeds• herbs (optional) (臭草*)• sugar*…

• 

  Viet World Kitchen

• Bringing New Year Dumplings to Busy Families

  Andrea Nguyen

  27 Jan 2012 | 12:23 am

  This is Henry. He’s about 3 1/2 years old and experiencing his first Asian dumpling. Many of my friends started families not long ago and consequently, it’s been difficult for us to schedule normal adult activities. For this Year of the Dragon, I decided to bring the ‘adult’ activity of making and eating dumplings to a couple of friends and their kids. I made a big batch of filling, some of which I used on Monday and Tuesday. There was plenty leftover by Wednesday, when we had a 5pm cocktail hour date with Diane and John (Henry’s parents). We typically bring over a bottle of wine…

• Asian Souper Bowls (my Wall Street Journal article)

  Andrea Nguyen

  22 Jan 2012 | 11:50 pm

  Last week was kind of a neat media week. Along with the Asian tofu story coming out in Martha Stewart Living magazine, the Wall Street Journal ran a piece I wrote on Asian soups. Why is the Wall Street Journal doing food? It’s been doing it for years. In fact, the Journal regularly published great food stories. Some are reportorial and business-y while others are practical with recipes. I was assigned to write about wintry Asian soups so I came up with a concept built on a master chicken stock recipe and four (4) soup recipes based on that stock. The pan-Asian collection of soups included…

• Meatless Monday Tet Menu

  Andrea Nguyen

  22 Jan 2012 | 10:31 pm

  I am a low meat eater and wouldn't venture to be a complete vegetarian – though the Chinese New Year candy display at See’s (photo above) may convince me. In fact, tonight on the Tet Eve, I am cooking a crab and will use its meat for a cellophane noodle and crab dish tomorrow; the gin and creme de menthe on the rocks (a "Double Dragon") was the meatless part. I’m saying that I’m not going meatless for Tet tomorrow. However, my friend Simon Bao has been contemplating how he and his partner will celebrate the Year of the Dragon without any ingredients from legged or finned…

• 

  Appetite for China

• Thai Basil Chicken Fried Rice

  Diana

  27 Jan 2012 | 8:00 am

  Remember my Thai Basil Sangria post from a couple months ago, in which I became excited by the prospect of being able to grow herbs indoors during the winter? Well, that excitement might have been premature. In early November sun was still streaming in through the windows for 8+ hours a day. It was still warm enough that I was able to crack open the window to let in fresh air. Not anymore, on both accounts. And my window plants, consequently, have been fading, even with religious watering. All my herbs, including the Thai basil plant that was so lively before, are nearing the end. So for…

• Shrimp and Chive Dumplings

  Diana

  23 Jan 2012 | 7:31 am

  Happy Chinese New Year! Over the weekend, I celebrated by guest chef-ing at Ted and Amy Supper Club in Brooklyn. We served a four-course meal for 14 people: shrimp and chive dumplings, watercress and mushroom noodle soup, red-cooked chicken with chestnuts, and for dessert, homemade black sesame ice cream with almond cookie crumble. Even I left in a food coma, and I had spent most of the day running around. (Clockwise from top left: 1) Black sesame ice cream with almond cookie crumble,  2) Kara setting up beforehand, 3) Dinner underway, 4) Four tables long!) It has been a while since…

• Favorite Chinese New Year Dishes

  Diana

  20 Jan 2012 | 2:50 pm

  [Clockwise from top left: Lucky Nectarines (not a recipe, just a fun find), Pea and Shiitake Dumplings, Scallion Pancakes, Braised Chicken with Chestnuts] Monday, January 23 marks the beginning of Chinese New Year. Which means celebrations start this weekend, including traditional New Year’s Eve feasts on Sunday night. As for me, I’ll be cooking up a 4-course meal Saturday night at Ted and Amy Supper Club, complete with wine and gin cocktails (not traditional, but nonetheless festive!) If you’re looking for recipe ideas, take a peek at the round-up below of favorite dishes…

• Earl Grey Shortbread for Gojee Potluck

  Diana

  18 Jan 2012 | 2:21 am

  Sometimes I bake late at night as a way to wind down after a long day of work in front of the computer. Mostly chocolate chip or peanut butter cookies, but sometimes pies, if I’m feeling a bit ambitious. (We’re talking 10:30 or 11pm, after all.) Yes, there are countless nutritionists who’ll tell you that late-night eating is bad for you. But I’ll go out on a limb and claim that smelling freshly baked cookies close to bedtime and even eating one or two has the same soothing effect that a glass of milk before bed does. Lately, though, I’ve been switching gears and…

• Mapo Tofu

  Diana

  12 Jan 2012 | 1:53 pm

  Many of you loved the mapo tofu recipe I first posted in March 2008. Since then, I’ve taught the dish many times in cooking classes, which allowed me to revise it here and streamlined the process. After all these years, it’s still a crowd-pleaser. Make it for one of those nights when you want a quick main dish that’s packed with flavor! And if you’re looking for a similar dish with noodles, try my Mapo Tofu Ramen. (P.S. The original post is still here for posterity’s sake, but I no longer live in China.) If I had to make a list of my top favorite comfort foods of…

• 

  Delicious Asian Food

• Legacy…recipes to pass to our children

  pablopabla

  8 Jan 2012 | 9:21 pm

  Happy New Year! How has everyone been doing? It’s been a long time since Hochiak! Delicious Asian Food was updated and I’ve received many emails wondering what I’ve been up to. Well, I’m doing fine and the cooking hasn’t stopped albeit, very much of the same old recipes recycling every other week. My family has also been blessed with a domestic helper from the Philipines who is very talented in cooking as she has been able to pick up Chinese cooking really fast. So, it’s been good to be having nourishing home-cooked food every evening when we return home…

• Van Houten Chocolate Cake

  pablopabla

  3 Jul 2010 | 7:55 am

  Van Houten Chocolate cake, anyone? If you are looking for a tried and tested recipe for chocolate cake, you might want to try this out. This chocolate cake recipe is actually modified from the scroll cake recipe. Medium moist, light and buttery, it makes you want to have another piece once you’ve eaten one. Van Houten Cocoa Powder is used in this recipe. If you can’t find it, you might also want to try the Tudor brand. As for butter, we use Golden Churn brand. SCS butter is also a good substitute. To prevent sticking, ensure that the baking pan is well greased with butter followed…

• StirFried Boneless Chicken with Capsicums in Teriyaki Sauce

  pablopabla

  31 May 2010 | 4:50 am

  One of the earliest dishes I tried out at Japanese restaurants was the Chicken Teriyaki. Lightly grilled and basted with the mildly sweet teriyaki sauce, the tender pieces of chicken always go well with steamed rice. Though I’ve seen the teriyaki marinade being sold at the supermarket shelves, I never got around to buying them until a few months ago – now that I have an oven at home. I never knew that it was so easy to prepare a dish of oven-roasted chicken teriyaki to perfection but that would be a recipe for another day to share with you. For today, let me share with you what I…

• Scallop Congee

  pablopabla

  19 Jan 2010 | 9:16 am

  Scallop Congee is one of my most oft cooked congee for weekend lunch. Okay, make it Scallop Porridge for those who are more familiar with the word porridge. Actually, it’s the same. And whichever name you call it, it will still taste as good though I suspect the word “congee” sounds much more sophisticated and refined to be used. For this congee, I use dried scallops which I purchase from the wet market. You can get them from supermarkets and some chinese herbal shops or even, dried sea produce. I use those which are relatively small in size – perhaps about the size of…

• Roasted Boneless Lamb Shoulder Roll

  pablopabla

  23 Dec 2009 | 7:55 am

  Christmas is just around the corner and I finally roasted it! I’ve always wanted to roast a lamb roll, boneless lamb shoulder roll to be exact, and last Sunday was the perfect opportunity for me to try this out. The boneless lamb shoulder roll was lying in the freezer and begging for a change in temperature from the freezing compartment to the oven which was just sitting across the kitchen. It was an easy roast and I complimented the meal with baked potatoes and carrots. On the table were fresh garden salad, 3 varieties of pasta, mushroom pasta sauce and juicy jumbo sausages. Dessert…

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

• Rau Xao

  southeastasianfood.guide@about.com

  28 Jan 2012 | 5:07 am

  A plate of Vietnamese Stir Fried Vegetables (Rau Xao) is a great accompaniment to any Southeast Asian meal, which usually consists of a soup, a main course, some rice and a plate of stir fried vegetables.

• Vietnam Carrot & Radish Pickle

  southeastasianfood.guide@about.com

  28 Jan 2012 | 5:07 am

  Vietnamese Pickles - Recipe for Vietnam Carrot & Radish Pickle - Ca Rot

• A Malaysian Party Menu

  southeastasianfood.guide@about.com

  28 Jan 2012 | 5:07 am

  The following is one of the many combinations of dishes for a successful Malaysian dinner party.

• Basic Kroeung

  southeastasianfood.guide@about.com

  28 Jan 2012 | 5:07 am

  The essence of Cambodian cooking is the kroeung, a marinade paste made from various herbs.

• Basic Asian Ingredients

  southeastasianfood.guide@about.com

  28 Jan 2012 | 5:07 am

  Basic Cooking Ingredients for the Southeast Asian Kitchen

• 

  About.com Southeast Asian Food: Most Popular Articles

• Basic Indonesian Food

  28 Jan 2012 | 5:38 am

  An Introduction to Indonesian Food, Culture and Cooking

• Cut and Open up a Pomelo

  28 Jan 2012 | 5:38 am

  How to Cut and Open up a Pomelo - succulent Southeast Asian fruit

• Nasi Lemak

  28 Jan 2012 | 5:38 am

  Nasi Lemak, iconic Malaysian Coconut Rice with accompaniments

• Vietnamese Spring Rolls

  28 Jan 2012 | 5:38 am

  Vietnamese Spring Rolls Filling - Cha Gio - Recipe for Spring Rolls Filling

• Cambodian Dipping Sauce

  28 Jan 2012 | 5:38 am

  Cambodia dipping sauce which is versatile enough for both as a dipping sauce as well as a marinade.

• 

  All About Asian Food

• Pursuing the Perfect Cup of Tea

  19 Jan 2012 | 12:11 pm

    We at AFG adore everything about tea, from the taste, to the health benefits, to the satisfaction of sitting down to a rewarding cup of our favorite herbal drink. Making standard tea can be easy- you just drop a teabag into a hot cup of water. But making great tea that retains its health benefits and offers the fullest flavors and aromas- that takes time and a little learning. So follow along as we offer up a few guidelines to creating your perfect cup of tea. THE TEA It all begins with the tea leaves, and the only person who can tell you what tea is good or not, is you. So start with…

• Bringing Paper to Life: The Magic of Origami

  3 Dec 2011 | 4:16 am

  Are you feeling creative today? Really really creative? Creative enough to make paper come to life? Well, if you're a fan of origami then you've probably already done that. Origami is the art of turning ordinary paper into 3-dimensional artwork. Some sculpture forms are simple and easy to make, others are extremely difficult creations, and are working pieces of art that move and react to a person's kinetic energy. The rules are you can't cut your paper or use glue, and a lot of the purists say you can't even use tools. The paper is typically square, and can be solid colored or patterned- it…

• Thanksgiving Recipes + Super Deals = Awesome!!

  25 Oct 2011 | 11:52 am

  Week 1 - Main Course Week 2 - Side Dishes Week 3 - Appetizers Week 4 - Beverages / Desserts / Quick Meals Week 1 - Main Course Thanksgiving is right around the corner, and we at AsianFoodGrocer want to help keep you and your dinner guests happy and satisfied. Each week we'll be offering you a new portion of the meal, and over the course of 4 weeks we'll be dishing out recipes for appetizers, side dishes, the main course, desserts and alcoholic beverages. And instead of saving the most important for last, we're going to take care of it first. So here it is, folks: The Main Course. We've…

• The Holiday Sales begin NOW

  12 Oct 2011 | 6:27 pm

  This year we're going to start the Holiday season off with a bang, and we're going to cut straight to the chase. YOU like stuff. WE like selling you stuff. YOU like candy. WE like selling you candy. So let's not waste any more time. This October 14th starts off our first sale of the season, and let me tell you, you NEED to cash in on the deal we're offering with our Japanese candy. Every item in our Japanese Candy category is 10% off, with a $30 or more order. Any candy you want, any flavor, any size, any type- as long as it's in the Japanese Candy Category you can have it for 10% off. To get…

• Shirataki Noodles: Truth behind Glucomannan and Diet Pills

  11 Oct 2011 | 5:57 pm

  Everyone's seen the commercials by now. "Diet pills." "Lose 10 pounds in a week." "Eat anything you want and get skinny." "No need to exercise ever again." There is a huge market for lose-weight-fast products, and for good reason- people want to get healthy. They want to find a real way to manage weight, and to maintain that weight, especially in a time when it's so easy to eat fast food and live a sedentary life style. But because the market is so big, it is riddled with scams, con artists, and untested diet products that have the potential to severely damage your health. But we at…

• 

  House of Annie

• Penang on a Budget (Part 2)

  Annie

  2 Jan 2012 | 6:09 am

  Is it really possible to do Penang on a budget? A Hundred Ringgit and a Map of Georgetown, Penang The Ministry of Tourism Penang Office and Project Penang invited me and 9 other bloggers to Penang to highlight that Georgetown *is* doable on a budget. To show us how affordable it was, we were given only RM100 (about USD 30) to spend over the two days we would be visiting Georgetown. This would cover our food and also our entrance fees to several heritage sites around this city of contrasts. We were also given a bus pass for a week for the local bus (Rapid Penang) which we took advantage of a…

• Penang on a Budget (Part 1)

  Annie

  29 Dec 2011 | 9:11 am

  Old / Modern. Satellite dish on a Penang shophouse Prosperous / Budget. Bustling, noisy, energetic, dirty / Quiet, peaceful, meditative, clean. Late. Frustration / Early. Satisfied. These are all adjectives I would use to describe my time in Penang recently. Penang is such a city of contrasts that sometimes it is hard to put your finger to what makes this city work so well. When I was here this time, I came looking with different eyes. And what I saw gave me a new perspective on this city that I love. A different visit My father’s family is from Penang and I’ve been to Penang countless…

• Joy to the World

  Nate

  23 Dec 2011 | 9:01 am

  Shout for joy to the LORD, all the earth, burst into jubilant song with music; (Lisa Haley photo courtesy Norman Goh) Make music to the LORD with the harp, with the harp and the sound of singing, Blue Canyon Boys With trumpets and the blast of the ram’s horn— shout for joy before the LORD, the King. Peter Orinda / Kenge Kenge Let the sea resound, and everything in it, the world, and all who live in it. Sunset at Santubong, Sarawak Let the rivers clap their hands, let the mountains sing together for joy; Leweton Women’s Water Group Let them sing before the LORD… James Riley / Paddy…

• Alan Wong’s Restaurant, Honolulu Review

  Nate

  7 Dec 2011 | 10:13 am

  Following my sister’s Hawaiian-style wedding reception, Annie and I had an intimate dinner for 2 at the venerable Alan Wong’s Restaurant to celebrate her 40th birthday. Alan Wong’s is one of the most recognised, award-winning fine dining establishments in Honolulu. It was noted as one of the Top 10 best restaurants in the nation by Gourmet Magazine in 2006. Presidents and chiefs of state dine there. Chef Alan Wong himself, credited as one of the founding fathers of Hawaii Regional Cuisine, garnered the James Beard Foundation award for Best American Chef – Northwest in 1996. It has a…

• Hank’s Haute Dogs, Honolulu Review

  Nate

  30 Nov 2011 | 10:05 am

  Authentic Chicago hot dogs, and more, found in the heart of Honolulu. Hank’s Haute Dogs It occurs to me that I haven’t finished blogging about all the places we ate at when we last visited Hawaii for my sister’s wedding back in February. One of those places is Hank’s Haute Dogs, located in the Kaka’ako district of urban Honolulu. Our friend Billy (who introduced us to Pah Ke’s Chinese Restaurant in Kaneohe) arranged to meet us there for lunch. Claims to Fame Hank’s Haute Dogs was opened by Henry (Hank) Adaniya, who has roots in Hawaii but made his fame owning the five-star Trio…

• 

  NYT > Chinese Food

• Pollo Party at Pulqueria

  18 Jan 2012 | 11:00 pm

  Young creative types are drawn to a rotating cast of D.J.’s and Mexican specialty drinks.

• Red Egg, a New Dance Spot in Chinatown — Boîte

  4 Jan 2012 | 11:00 pm

  Red Egg, a dance-party place within a restaurant in Chinatown, approaches quasi-permanence.

• Pulqueria — NYC — Restaurant Review

  13 Dec 2011 | 11:00 pm

  Eating Mexican food in a basement sporting Vietnamese signs on an alleyway in Chinatown is part of the worldly appeal of Pulqueria.

• Dog Meat Festival Is Canceled in China

  29 Sep 2011 | 11:00 pm

  The Jinhua Hutou Dog Meat Festival was abruptly canceled last week after local officials were shamed by an online campaign begun by animal rights advocates.

• China: Recycled Cooking Oil Poses Risk

  15 Sep 2011 | 11:00 pm

  At least two million tons of cooking oil are recycled illegally every year and used by restaurants in China, posing a serious health hazard to diners.

• 

  About.com Japanese Food: What's Hot Now

• Curry Korokke

  japanesefood.guide@about.com

  28 Jan 2012 | 5:09 am

  A recipe to make curry flavored korokke.

• Fortune Sushi Rolls

  japanesefood.guide@about.com

  28 Jan 2012 | 5:09 am

  Introduction to fortune rolls.

• Harusame

  japanesefood.guide@about.com

  28 Jan 2012 | 5:09 am

  Japanese cooking ingredients

• How to Make Apple Rabbits

  japanesefood.guide@about.com

  28 Jan 2012 | 5:09 am

  Step by step instructions on how to make apple rabbits.

• Pan-fried Beef and Onion

  japanesefood.guide@about.com

  28 Jan 2012 | 5:09 am

  A recipe to make pan-fried beef and onion.

• 

  About.com Japanese Food: Most Popular Articles

• Hiyayakko

  28 Jan 2012 | 5:45 am

  A recipe to make hiyayakko.

• Tendon

  28 Jan 2012 | 5:45 am

  A recipe to make tendon rice bowl.

• Tempura Batter

  28 Jan 2012 | 5:45 am

  How to make tempura batter.

• Fried Chicken Tsukune Recipe

  28 Jan 2012 | 5:45 am

  A recipe for pan fried chicken tsukune.

• Teriyaki Chicken Recipe

  28 Jan 2012 | 5:45 am

  A recipe to make teriyaki chicken.

• 

  watashi to tokyo

• New food trend in Japan is stronger taste

  Mari Kanazawa

  27 Jan 2012 | 10:17 pm

  New food trend in Japan is "Strong taste". Morinaga released five new sweets that featured "more" or "stronger taste" like Koi Tsuya Pudding or "Koi rich pudding", they added " stronger version" to even old standard products like Mommy. Kirin has released stronger taste tea with double tea leaves or double milk and also "stronger taste "happoshu"(i don't know how it is strong though). SB has stronger stew rou and they said they are making very good sales. Moreover we have "more cheese" snack, "more miso…

• Aikido

  Mari Kanazawa

  26 Jan 2012 | 6:42 am

  Aikido; Japanese bujutsu to avoid fight. The foreign guys is Nicolas Pettas is Greek-Danish. He has been doing Kyokushin Karate in Japan for long time and fighted at K1 before. You can see another series from youtube link.

• Ghibli Party!

  Mari Kanazawa

  23 Jan 2012 | 5:03 pm

  How many people you can tell?

• Japan: Before and After the Earthquake and Tsunami

  Mari Kanazawa

  16 Jan 2012 | 5:04 pm

  Japan: Before and After the Earthquake and Tsunami: Pre- and post-disaster imagery in Google Street View.

• Tokyo Jihen break up

  Mari Kanazawa

  15 Jan 2012 | 7:27 am

  Shina Ringo's band Tokyo Jihen break up. We will miss the band. This is my favorite one, Shuyaba

• 

  About.com Korean Food

• Need help finding a Korean restaurant in America?

  26 Jan 2012 | 3:46 am

  Here's a list of some Korean restaurants in New York City. You can also refer to the Korean restaurant guide or the Korean restaurant list to find a Korean restaurant near you. Be sure to check restaurant details and times before heading out though, as restaurant directories are notoriously hard to keep up-to-date.

• A Persimmon Champagne Cocktail

  24 Jan 2012 | 2:53 am

  and probably more information than you ever wanted to know about these delicious fruits that are so popular in Korea.

• Happy Lunar New Year!

  22 Jan 2012 | 11:56 am

  Monday, January 23rd, 2012 is the start of the New Year according to the lunar calendar. Solnal (seollal) is one of the most important holidays in Korea and this will be the start of the Year of the Dragon. The dragon is revered and considered lucky, so this will be a year of good fortune and important changes in the world....Read Full Post

• Crackdown on Kimchi?

  16 Jan 2012 | 11:56 am

  The intersection between traditional methods of making kimchi in NYC and today's health codes: read about it here and here. A related article that also touches on the globalization of Korean food....Read Full Post

• How to Globalize Korean Food

  10 Jan 2012 | 1:05 am

  I've mentioned the South Korean's government plan to make more Korean food more popular around the world here and here. But since people are still interested in the issue and I receive questions about the plan, I've written up some thoughts on how to make Korean food more popular in America. I can't speak on the global plan, but I have been covering the American restaurant industry for over a decade, so I narrowed my focus to domestic concerns.

• 

  About.com Korean Food: What's Hot Now

• bulgogijungol

  koreanfood.guide@about.com

  28 Jan 2012 | 5:16 am

  Bulgogi jungol is a hearty, delicious one-pot meal that is also a good way to use any leftover marinated bulgogi and vegetables from your fridge. I always have marinated meat in the freezer, and bulgogi jungol is one of the easiest ways to use that beef in an easy Korean stew. For an even heartier meal, add noodles to the pot.

• Buchumuchim

  koreanfood.guide@about.com

  28 Jan 2012 | 5:16 am

  This garlic chive salad (buchu muchim) is snappy, spicy, and fresh. It adds pep to any meal, and is an excellent side dish to grilled beef, steamed tofu, and dumpling soup.

• Yujacha

  koreanfood.guide@about.com

  28 Jan 2012 | 5:16 am

  Korean Yuja Cha (Yuzu Tea) is deliciously sweet and tart and full of Vitamin C. Very popular in the winter and as a cold and flu remedy, it is very easy to make at home if you can find fresh citron. If you cannot find fresh yuja, then many Asian groceries and almost all Korean markets will sell the Yuja Chung (Citron Tea Marmalade).

• Soy Honey Glaze

  koreanfood.guide@about.com

  28 Jan 2012 | 5:16 am

  Korean soy honey glaze for broiled fish, grilled poultry, and sautéed vegetables. Wonderful on the Korean table but also good for adding a bit of Asian flavor to any meal.

• Kimbap

  koreanfood.guide@about.com

  28 Jan 2012 | 5:16 am

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

• 

  About.com Korean Food: Most Popular Articles

• Moosaengchae

  28 Jan 2012 | 6:10 am

  Moo Saeng Chae is a fresh Korean radish salad that goes well with savory stews and well-seasoned sauteed dishes.

• Kaenip

  28 Jan 2012 | 6:10 am

  Definition and Description of Korean kaenip- perilla leaves, also used in Japanese (shiso) and Vietnamese cooking.

• Bulgogi

  28 Jan 2012 | 6:10 am

  One of the most popular Korean dishes, this thinly sliced meat has a smoky sweet flavor when broiled or cooked on the grill. It's even delicious stir-fried, and the tender beef can be used in anything from Korean “sushi” rolls (Kimbap) to Stir-fried Noodles (Chapchae). Bulgogi is usually accompanied with lettuce wraps and spicy red pepper paste (Kochujang) for wrapping and spicing up the meat.

• Broiled Salmon with Soy Honey Glaze

  28 Jan 2012 | 6:10 am

  Salmon coated in a soy honey marinade and broiled.

• Scallion Pancake

  28 Jan 2012 | 6:10 am

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

• 

  Korean food

• Mul Naengmyeon

  5 Jan 2012 | 1:31 am

  Mul Naengmyeon or cold soup noodles (Buck wheat noodle in cold beef broth) is famous korean cuisine specially in summer. They added ice in the soup so it's very cool and refreshing in the summer. Here in Jejudo, kogi naengmyeon or cold noodle soup with meat is very famous. So when we went to Seogwipo, we visited a famous Korean restaurant that serves cold soup noodles. The meat made noodle more delicious. Whenever we go to Seogwipo City, we always eat the noodles. It's cheap and yummy. Here's the noodles. Doesn't it look delicious? Even when I had it many times, I'm craving for it again…

• Red Cabbage

  30 Dec 2011 | 9:43 pm

  If I didn't come here in Jeju, I can't know that there are also red cabbages. I was surprised to see red vegetables planted in the farm when I took a walk with my hubby. They look like red big flowers. When I came close to them, I found out that they are cabbages. It is full red even inside. I told my hubby to have a taste of that vegetable so I cooked chicken legs. I just boiled the chicken legs and put some garlic, onion and salt. When the chicken is soft, I put the cabbage and boiled. Opppss.. The soup is red. The color is strange but it taste good. The red cabbage makes the soup sweet. It…

• Noodle Soup with Ham

  28 Dec 2011 | 10:14 pm

  I'm proud that my hubby is getting well at cooking. I think he's getting more interested in learning how to cook. He's so happy when he gets good result on his cooking. Actually, even when it doesn't taste good, I always say that it taste good so he will cook again and again. That's not a problem, I'm sure if he cooks many times, he will do better. Who knows someday cooking will become his hobby and when that time comes, I will be free from cooking! Yahoo!Oh, look what he made. The noodle soup with ham! It looks so cool and taste great! First he makes the ham soup and put some vegetables then…

• Steamed Squash with Meat

  26 Dec 2011 | 10:44 pm

  I saw this steamed squash with meat inside on TV many times but I don't know how to make it so I made my own version of it. First, I sauted some pork. I just cut the meat in bite sizes put a little cooking oil on the frypan, then put the pork, when it is brown, put some minced garlic, next sprinkled some ground pepper and put some salt. Wash the squash gently and cut the top side and remove the seeds. Put the sauted pork inside the squash and steam. Again some cloves of garlic on top then cover it. Steam the squash with meat if you have steamer. If you don't, you can just boil it like what I…

• It's different

  15 Dec 2011 | 10:37 pm

  I know I have lots of readers here who are willing to know more about korean food. But let's change the topic for a while because I have different thing to share this time. I'm sorry to those who are under 18 years old because this one is not for them. Pssst... my post this time is a little bit naughty (whispering). I just hope that you are more than 18 years so you can read and view the links that I have to give you. So, are you ready? Are you over 18 years old? Then this site is for you either if you're single, married, separated, etc. Sometimes, if you feel lonely, it's not bad to view…

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  KeropokMan's Singapura Makan Photo

• Bengawan Solo Chinese New Year Factory Discount @ Woodlands Link

  Keropok Man

  17 Jan 2012 | 11:51 pm

  It's a few days more to Chinese New Year. There are so many things to do, change money for Ang Pows, new clothes, cleaning the house and when friends and family visit, the festive goodies! How is New Year without all the usual New Year goodies?  KopiKosongGirl and I have been buying various stuff to give to both sets of parents and Aunt who has been feeding us the whole year. The wife says, don't buy the same thing every year. It will get boring.  Don't give too much, it will be very difficult to find things to give the next few years. We bought cans of Abalones that we spotted was…

• Kagoshima Fair @ Sky on 57, Marina Bay Sands

  Keropok Man

  16 Jan 2012 | 11:46 am

  If you have been wanting to try out Kagoshima Kuroushi (Black Cattle) Wagyu Beef, Kagoshima Black Berkshire Kurobuta and other Kagoshima Prefecture produce, there's a 4 week Kagoshima Restaurant Fair at Sky on 57, Marina Bay Sands starting from today (17 January 2012). If you are interested and confident in handing the products and produce yourself instead of being prepared by chefs, you can head down to Isetan (till 18 Jan) or selected Cold Storage from 18 - 21 Jan. There would be Kagoshima Kuroushi Wagyu and Kurobuta Pork for sale and sampling. Besides Sky on 57, Chikuyotei at…

• Paul Singapore @ Ngee Ann City

  Keropok Man

  15 Jan 2012 | 11:26 am

  After dinner the other night on the 6 Jan, KopiKosongGirl and I noticed that Paul's finally open! (Some of you already saw these photos on Twitter or Instagram when I tweeted it that day) We thought maybe we will come back another day to try since we are so full after dinner. Somehow our legs brought us there. Yes, we are like curious cats. We saw a lot of people, but realised they were not queuing to go in or to buy things. So we thought we will buy somethings for breakfast the next day. Freshly made chouquettes by presumably the French bakers. Could not resist not buying them to try! They…

• Noya Chinese New Year Goodies by Tai Sun

  Keropok Man

  9 Jan 2012 | 9:40 am

  It's less than 2 weeks to Chinese New Year! One of the things that many people are buying are CNY goodies. There are many brands out there and Tai Sun has sent some samples to try and comment. I have been buying Noya's pineapple tarts for the last few years without knowing they are from Tai Sun until I got these samples. A colleague brought some to the office and I thought they were quite nice and I have been buying them. I remembered their containers were different when I first bought them last time. There are 6 different flavours. I have seen them on sale in both Fairprice and Cold Storage…

• Sunnyhills Pineapple Cakes 凤梨酥 from Taiwan

  Keropok Man

  5 Jan 2012 | 10:52 am

  It's nearly the Lunar New Year and mum has already started baking cookies. Mum has asked us to give some to the in-laws, which have already started to eat them. Samples have also been sent to our home by some companies. Sunnyhills has again sent some to me and I have fed them to my colleagues. I like their brown box packaging. Similar to last year's packaging. This year they have Festive sets that are available in Box of 10 ($25), Box of 15 ($37.50) or Box of 20 ($50). This is how the Box of 20 looks like. When you buy it, it comes with a festive label, sift card as well as a handy Festive…

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  Chinese Vegetarian Recipes

• Water Spinach with Chili Pepper Slices and Fermented Bean Curd

  admin

  28 Jan 2012 | 6:53 am

  Introduction: Today, I am going to introduce another quick fry recipe that is very health and delicious. I love water spinach, especially the fresh one. In Chinese, it is called “Empty-Hearted Vegetable” because the central part of the vegetable is indeed empty, which I totally agree on. Ingredients: Water spinach: 250 g Red fermented bean [...] Related recipes: White Gourd Cubes with Fermented Bean Curd Spinach Recipe with Fried Bean Curd Stir-fried Dried Bean Curd Sticks with Green Chili Peppers

• Quick Stir-fried Leaf Lettuce (Youmaicai) with Minced Garlic

  admin

  27 Jan 2012 | 6:51 pm

  Introduction: Green leaf dishes like this leaf lettuce recipe shall be included in our everyday diets. We should take advantage of them as one of our nutritional makers. Firstly, they can add some green color to our dieting. Green is the representative color of health. Nutritionists tell us that eating five colors everyday is one [...] Related recipes: Iceberg Lettuce Recipes – Stir-fried Iceberge Lettuce with Walnut Stir-fried Garland Chrysanthemum with Minced Garlic Smoked Tofu Stir-fried with Green Garlic

• Stir Fried Cucumber Slices with Bean Curd Sticks

  admin

  27 Jan 2012 | 6:53 am

  Introduction: I fell in love with the bean curd sticks when I cooked another recipe with it. You can see this recipe here. They tastes good, more like vegetarian meat. In today’s recipe, the accompanying vegetable is cucumber slice. Without any ado, let’s get to the recipe itself right away. Ingredients: Dried bean curd sticks: [...] Related recipes: Stir-fried Dried Bean Curd Sticks with Green Chili Peppers Cucumber Soup with Dried Beancurd Sticks Fried Bean Curd – Stir Frying Recipe

• Stir Fried Zucchini Slice Recipe

  admin

  26 Jan 2012 | 6:56 pm

  Introduction to the Stir-fried Zucchini Slice Recipe: The zucchini is an immature summer squash, which is very tender. Even the seeds are so tender that they can be edible. So you don’t have to remove the seeds like when you do the mature ones. Another reason I love zucchini is that it is easy to [...] Related recipes: Stir Fried Zucchini Slices Stir-fried Tomato Slice Recipe Fried Bean Curd – Stir Frying Recipe

• Vegetarian Chicken Stir-fried with Peanut Kernels

  admin

  26 Jan 2012 | 7:07 am

  Introduction: Most of the Chinese vegetarian meat is made of bean curd. This is because of the special properties of Tofu or bean curd. It can be made firm (which is necessary to imitate the quality of meat) and soft. It can be dried, steamed or smoked. It can even be made into various shapes [...] Related recipes: Stir Fried Three Veggie Slices

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  Ramen Adventures

• マタドール (Matador in Kita-Senju)

  Brian

  26 Jan 2012 | 7:48 am

  All the ramen celebrity eaters have been here.And heaps of congratulation letters cover the wall.This is what happens when you land your newly opened shop on the cover of the annual TRY magazine. Tokyo Ramen of the Year. I like this magazine. It's not so great as a guidebook, but it gives a nice insight into which shops are making waves. Matador sits on the podium for both their shoyu and their originality.The 贅沢焼牛らぁ麺 (luxirious roast beef ramen) is as good as it looks. Giant slabs of roast beef, local green onion, extremely high grade shoyu and mirin; I usually feel that 1000…

• イチゴラーメン (Strawberry Ramen at Papapapapine)

  Brian

  24 Jan 2012 | 7:44 am

  イチゴラーメン@パパパパパインHold on a second . . .Why does the shop that serves up pineapple ramen still have such a long line? I admit, it is worth a try, but I am shocked that it has gained such a following. A better question would be, why am I back here? For their monthly special. Yeah, the shop that only does pineapple juice infused soup, with pineapple toppings and pineapple soaked eggs, has an interesting way to get you coming back.No, not the pa-pa-pa-pa-pa-point card, though that's a nice touch.No, not the pineapple beer (which they were out of by the way).It's this.

• 風来居 (Furaikyo in Shinjuku)

  Brian

  22 Jan 2012 | 7:38 am

  風来居Happy New Year everyone.2004 is going to be a good one, I can tell. Judging by the recent trends in ramen, advancements in the instant stuff, and a newly opened ramen museum in Yokohama, this humble food is finally going to get popular!Looking at the recommended shops within walking distance of my apartment (circa 2004), Furaikyo looked to be the best that I hadn't slurped yet. It was also the only one I hadn't slurped yet, but that is besides the point. The tonkotsu-shio blend looked positively warming, and the recent temperature in Tokyo required hot food.The spicy version had a…

• 純連 (Junren in Takadanobaba)

  Brian

  20 Jan 2012 | 4:01 am

  Have I been here before? Junren is probably the most famous Sapporo-style ramen shop in Japan. The Tokyo branch in Takadanobaba is definitely popular, so why don't I remember eating here? Even the interior gave off a deja-vu vibe for me.Certainly enough of the ramen elite have been here. The shop has been a mainstay for years, a bit of the north all the way down here in Tokyo.But I just don't remember. And after this bowl at lunch today, I have a feeling that once again, the memory will disappear. The first sip is good, but after that, I struggled with the second one. The little flavors, the…

• 69’N’ ROLL ONE in Machida

  Brian

  18 Jan 2012 | 10:36 am

  ラァメン家 69’N’ ROLL ONEやった! Few shops in Tokyo elicit that response from me at the mere sight of an open sign. Usually the reason for celebration is that I've been here before, multiple times, but never had a bowl. 69 'n' Roll One falls under the category of ramen shops that are so lauded that they can afford to take random days off whenever they please. So it took me 3 separate treks out to Machida, on the border of Tokyo, to actually try this bowl.We gotta explain the name. 69 'n' Roll One? Sound it out in Japanese and it's ro-ku-n-roll-one. Let's roku!The ingredients here…

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

• 2012 ramen papercraft calendar

  edjusted

  9 Jan 2012 | 9:32 pm

  You want this. You need this. Make your own papercraft ramen stand calendar. As a bonus, you get a yakuza figure. What a way to start the year!via Paperkraft.net Tags: ramen tidbits

• ramen rating: ramen yamadaya – costa mesa, ca

  edjusted

  7 Jan 2012 | 9:34 pm

  “The new phone book’s here! The new phone book’s here!” That was my reaction when I found out that Ramen Yamadaya finally opened in Costa Mesa. The renowned ramen shop opened its first store in Torrance almost a year and a half ago and is already on its 4th location, finally, in Orange County.Set in a generic strip mall, Yamadaya specializes in tonkotsu ramen, the pork bone-based ramen that seems to be sprouting up in every new ramen shop. They proudly proclaim “20 hour tonkotsu ramen,” a testament to the amount of time it takes to boil, simmer, and prepare…

• santouka grand opening – irvine, ca

  edjusted

  28 Dec 2011 | 11:16 pm

  Whadya know, Irvine finally has good ramen. Santouka ramen and Mitsuwa supermarkets go hand in hand, and with Mitsuwa’s new Irvine store follows a Santouka in the food court.Be warned, though. The store is tiny, and the food court tinier. Here’s a tip: park in the back and avoid the place during lunchtime. Or maybe this will start a trend of people eating ramen over the hood of their car…Mitsuwa Marketplace 14230 Culver Dr. Irvine, CA 92604 Tags: OC ramen, ramen news

• keep boiling japan

  edjusted

  27 Nov 2011 | 7:40 pm

  Found another video in the Cup Noodle boil Japan campaign. “Keep boiling Japan!” Err…or maybe that should be “Keep boiling, Japan!” See how important a comma can be, boys and girls?via Japan Probe Tags: ramen tidbits

• “boil japan”?!?

  edjusted

  25 Nov 2011 | 10:14 pm

  It’s bad enough that yoda is shilling for Cup Noodle, but “boil japan”? even for broken English, that’s a bit ominous, isn’t it?via stick a fork in it Tags: ramen tidbits

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  Wokking On The Run

• Fung Mei

  1 Jan 2012 | 8:36 pm

  Every once in a while, vendors at work will offer to bring lunch for the office. This past week, our landscapers offered to bring us lunch, joking that he would bring Panda Express. There was a... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

• 2012...Georgia on my mind...

  1 Jan 2012 | 7:29 pm

  Having moved to Georgia, I have discovered that Lawrenceville, little town where I live, is a hotbed of activity for the Asian community!! There are lots of HUGE Asian markets, Asian restaurants and... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

• Colonna's Pizzeria - Covington, Louisiana

  4 Jul 2011 | 11:41 am

  Last month I went on vacation and met up with my best friend and his wife in New Orleans.  I knew that for me, it would be a trip of net positive calories, as I was on a mission to try... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

• Paesano's - a taste of Italy

  7 Apr 2011 | 3:41 pm

  Rated as the best Italian cuisine in San Antonio, who were we to question such acclaim?  We did, however, want proof. It was a good start at Paesano's.  Having never dined there... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

• Mongolian Grills, Texas style.

  2 Apr 2011 | 2:51 pm

  A couple of weeks ago, a couple of good friends wanted to take us out to dinner.  Their suggestion was a Mongolian Grill with a unique name: HuHot.  I had never been there before, but the... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

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  PinoyRecipe.Net Filipino Recipes Portal

• Banana Que Recipe

  pinoychef

  28 Jan 2012 | 7:27 am

  How to cook Banana Que Banana Que also known as ‘Barbekyung Saging’ is a popular Philippine street food, you can always find Banana Que stalls outside school entrance because many Filipino students love this for their meryenda. Banana... [ This is a content summary only. Visit http://www.pinoyrecipe.net for full links, other content, and more! ]

• Beef Kare Kare Recipe

  pinoychef

  19 Jan 2012 | 1:48 am

  How to cook Beef Kare kare Kare-kare  is made from peanut sauce with a variety of vegetables, stewed oxtail, beef, and occasionally offal or tripe.  Meat variants may include goat meat, chicken or rarely fish. It is often eaten with bagoong (shrimp... [ This is a content summary only. Visit http://www.pinoyrecipe.net for full links, other content, and more! ]

• Filipino Media Noche Recipes

  pinoychef

  30 Dec 2011 | 10:52 am

  Many Filipinos celebrate the New Year using  firecrackers in spite of the ban because of blast accidents. The loud noises and sounds of merrymaking are not only meant to celebrate the coming of the New Year but are also cast out malevolent spirits. ... [ This is a content summary only. Visit http://www.pinoyrecipe.net for full links, other content, and more! ]

• Squid Caldereta Recipe

  pinoychef

  26 Dec 2011 | 12:57 am

  How to cook Squid Caldereta Squid Caldereta Recipe. Kaldereta is a favorite Filipino meal served during parties, festivities and other special occasions in the Philippines. In this Caldereta Recipe version we used Squid, this is not common because... [ This is a content summary only. Visit http://www.pinoyrecipe.net for full links, other content, and more! ]

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  AsianSupper: Recipes

• Won Ton Noodle Soup (鮮蝦雲吞湯麵)

  AmyInCA

  27 Jan 2012 | 4:03 am

  Won Ton Noodle Soup (鮮蝦雲吞湯麵) My favorite bowl of noodle soup is the home made Won Ton Noodle Soup (鮮蝦雲吞湯麵). Perfect for winter time, or any season in my opinion. It warms my heart and tummy!

• Chicken & Vegetable Stir-fry with Peanut Sauce

  NJMomCooks

  25 Jan 2012 | 5:52 pm

  Chicken & Vegetable Stir Fry with Spicy Peanut Sauce We love Asian cuisine, but with 4 kids and a busy schedule it's not always easy or affordable to eat out. I created this inexpensive, quick & easy recipe to recreate the flavors that we all love to enjoy at home.

• Asparagus Crab Soup

  tum

  24 Jan 2012 | 4:17 pm

  Sup Mang Tay Cua Simple, fresh-tasting asparagus crab soup that easily comes together. It is essentially an egg drop soup with asparagus and crab.

• Chinese BBQ spare ribs

  The Spanish Wok

  24 Jan 2012 | 7:46 am

  Sticky, juicy and oh so delicious spare ribs.

• Chicken satay with spicy sauce

  The Spanish Wok

  24 Jan 2012 | 7:41 am

  Chinese chicken satay with spicy sauce, would could be better?

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  Monsoon Spice

• Cabbage Akki Rotti Recipe | Gluten Free Spicy Cabbage Flat Bread Recipe

  27 Jan 2012 | 3:20 am

  Cabbage Akki Rotti Recipe | Gluten Free Spicy Cabbage Flat Bread I think I need another vacation to recover from previous one! Well, it almost sums up my recent trip to India-aah!... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

• Monsoon Spice Recipe Index

  26 Jan 2012 | 5:56 am

  Namaste & Hello Readers, Due to many e-mails and comments, I have tried to make recipe search on Monsoon Spice more user friendly. There are four ways you can search your favourite... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

• Pomegranate Rice - A Guest Post by Radhika @ Food for 7 Stages of Life

  19 Jan 2012 | 4:43 am

  Light, Colourful and Packed with Flavours: Pomegranate Rice It’s been more than 2 weeks since I came back from one month of fulfilled trip to India. All I did was eating-dozing, eating-napping and... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

• Sweet & Savoury Seasoned Jowar – A Guest Post by Pavithra @ Dishes from My Kitchen

  5 Jan 2012 | 4:00 am

  Seasoned Jowar - Sweet and Savoury Recently I became acquainted with the multi talented Pavithra of Dishes from My Kitchen on social networking site. I was overjoyed when she readily agreed to guest... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

• Victoria Sandwich or Victoria Sponge Cake Recipe - A Guest Post by Rosa @ Rosa's Yummy Yums

  2 Jan 2012 | 4:00 am

  Victoria Sandwich or Victoria Sponge Cake It’s been just few months since I began participating in Susan’s Black and White Wednesday, a culinary food photography event where we are encouraged to... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

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  The Slurp: Asian Food Blog

• Immunity-Boosting Meal Ideas

  hollis

  22 Jan 2012 | 1:33 pm

  Fend off pesky winter colds by stocking your fridge with these 10 immune boosting foods and mixing them into your favorite Asian recipes Fend off pesky winter colds by stocking your fridge with these 10 immune boosting foods and mixing them into your favorite Asian recipes. read more

• Happy Noodle Year Recipe Contest

  tess

  16 Jan 2012 | 12:23 pm

  Celebrate the Lunar New Year with some tasty noodles. Share a recipe and you could win $100 to Home Depot. Photo credit: Misua noodles via FotoosVanRobin, Flickr   read more

• “Lucky” Recipes for Chinese New Year

  hollis

  11 Jan 2012 | 8:53 pm

  Ring in a healthy, happy 2012 with these Chinese New Year recipes filled with foods that symbolize fortune, prosperity, and good health   All elements of Chinese New Year, especially the cuisine, point to prosperity and luck. Celebrations were born out of a fear of the Nian, a mythical beast that would come to villages on the first day of the new year and eat livestock, crops, and even small children. To distract the beast, villagers would place food outside their doors and hang red lanterns and scrolls on windows and doors, as the bright color was believed to frighten the creature. read…

• In Season: 4 Green Cabbage Recipes

  hollis

  7 Jan 2012 | 11:16 am

  Get your fill of vitamin C by loading up on green cabbage, a low-calorie (and low-cost) leafy green that’s in season during fall and winter months. Here, four Asian-inspired appetizer recipes that call for “Western” cabbage read more

• A Happy Marriage: Australian Wines with Iconic Asian Dishes

  SpinTheBottleNY

  6 Jan 2012 | 9:17 pm

  Learn which Australian wines go best with your favorite Asian dishes, including massaman chicken curry, bulgogi and tonkatsu. Geographically and stylistically, many Australian wines are a perfect match for Asian food. Here are some "classic" pairings featuring a few iconic Asian dishes with wines that represent some of Australia's best known wine styles. read more