Asian Food

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  • Giveaway: Tiger JAJ-A55U Rice Cooker

    Steamy Kitchen: recipes and cooking
    steamykitchen
    18 Dec 2014 | 4:55 am
    Are giveaways running or loading slowly for you? Some users have reported success with clearing their browser cache and reloading the pages. I do love a great rice meal! And if you’re anything like me, I’m pretty sure you’re going to just love our next giveaway! Yes, you guessed it right! …Or not because it does not look like a rice cooker at all (because no rice cooker has ever looked that cute!) but there, I said it, one lucky winner would win the cutest rice cooker ever by joining our next online giveaway! Click here to buy Tiger JAJ-A55U Rice Cooker and Warmer with…
  • When Your Bark is Better Than Your Bite…

    Market Manila
    Marketman
    19 Dec 2014 | 12:56 am
    With a nice selection of dried fruit and nuts in stock in our home before Christmas, we decided a third use (besides the previous two posts on salted and herbed nuts and nutty brittle) would be to make some easy but delicious chocolate bark.
  • The Stuff in the Market

    Stickyrice
    stickyrice
    10 Dec 2014 | 11:53 pm
    The wet markets in South East Asia are shrines to food culture. Food is built up into displays, towers and installations to admire, catch the eye and tempt. It's colourful. Limes, chilies, dragon fruits, persimmons and hibiscus flowers project a prism of riches almost vulgar. It gives olfactory pleasure, too. Inhaling over Vietnam's herb basket gives a rush of zingy green crack. In this part of the world, we can feel food without being compelled to buy. Rub pearly grains of rice in your fingertips. Prod pork. There is a kind of worship or fanaticism going on. Ritual most definitely.
  • Egg-topped sweet potatoes braised in tomato sauce

    CASA Veneracion
    Connie Veneracion
    20 Dec 2014 | 6:18 am
    Sam found the inspiration for this dish on Pinterest. The original recipe is a baked dish. Our oven is large and pre-heating it takes forever so I decided to make a stovetop version. The sweet potatoes were cooked in chunky tomato sauce and, when they were done, I cracked two eggs on top, covered the pan and […]
  • Hand Made Baking Giveaway

    Rasa Malaysia
    Rasa Malaysia
    20 Dec 2014 | 11:04 am
    Hand Made Baking: Recipes to Warm the Heart Giveaway. MSRP US$29.95. US Only. Enter to win! The post Hand Made Baking Giveaway appeared first on Rasa Malaysia.
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    Steamy Kitchen: recipes and cooking

  • Giveaway: Tiger JAJ-A55U Rice Cooker

    steamykitchen
    18 Dec 2014 | 4:55 am
    Are giveaways running or loading slowly for you? Some users have reported success with clearing their browser cache and reloading the pages. I do love a great rice meal! And if you’re anything like me, I’m pretty sure you’re going to just love our next giveaway! Yes, you guessed it right! …Or not because it does not look like a rice cooker at all (because no rice cooker has ever looked that cute!) but there, I said it, one lucky winner would win the cutest rice cooker ever by joining our next online giveaway! Click here to buy Tiger JAJ-A55U Rice Cooker and Warmer with…
  • Giveaway: ChicWrap Plastic Wrap

    steamykitchen
    17 Dec 2014 | 3:30 am
    Are giveaways running or loading slowly for you? Some users have reported success with clearing their browser cache and reloading the pages. If you spend as much time as me in the kitchen, then I’m pretty certain that you’ve felt the urge to hurl a box of plastic wrap across the room for not doing it’s job properly, at least once in your life. Whether it’s because the plastic has stuck together, or the fact that I’m pretty sure they had our hands and fingers in mind when they designed the blade that’s supposed to cut through the plastic… Let’s…
  • Giveaway: CitriStar Juicer

    steamykitchen
    15 Dec 2014 | 2:33 am
    Are giveaways running or loading slowly for you? Some users have reported success with clearing their browser cache and reloading the pages. Quiet powerful juicer This compact juicer is hands down, the best that I have ever used. It does everything that you’d expect a juicer to do without the added noise that most juicers produce and the extra effort that is usually put into the cleaning part that comes after the juicing. Unlike most other juicers that I have used in the past, the CitriStar literally (and I mean LITERALLY!) gets every last drop of juice since the motor doesn’t…
  • Giveaway: Lobel’s USDA Prime Dry-Aged Rib Roast

    steamykitchen
    10 Dec 2014 | 6:47 am
    Are giveaways running or loading slowly for you? Some users have reported success with clearing their browser cache and reloading the pages.  USDA Dry Aged Prime Rib Roast The most desirable of all beef roasts happens to be Lobel´s signature roast. A traditional choice for festive occasions, these well-aged roasts are impressive in presentation and a delight on the palate—exquisitely flavorful and tender. Can’t decide between the convenience of a boneless rib roast and the added flavor of a bone-in roast? Now you can have the best of both worlds by ordering our boned and tied rib…
  • 1-Step, Fail Proof Prime Rib Roast Recipe on the Rotisserie

    Jaden
    10 Dec 2014 | 6:40 am
    Have you ever tried to make a Prime Rib Roast at home? The normal process involves multiple steps and kitchen acrobatics: I would fire up my large cast-iron pan, heat it up to near-smoking, and then wrangle the prime rib roast onto the pan, searing each side. If the roast is extra large and heavy, I’d have to use 2 tongs to lift, rotate and hold the roast. Then transfer the burning-hot seared hunk into a roasting pan (without dropping it) to slow-roast in the oven. While the recipe produces my perfect, steakhouse-quality Prime Rib Roast, it is a multi-step process. But I now rely on…
 
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    Market Manila

  • When Your Bark is Better Than Your Bite…

    Marketman
    19 Dec 2014 | 12:56 am
    With a nice selection of dried fruit and nuts in stock in our home before Christmas, we decided a third use (besides the previous two posts on salted and herbed nuts and nutty brittle) would be to make some easy but delicious chocolate bark.
  • Sweet & Salty Nut & Seed Brittle

    Marketman
    17 Dec 2014 | 8:29 pm
    This was an easy slam-dunk!
  • Are You Nuts?!?

    Marketman
    17 Dec 2014 | 4:24 pm
    I have been foraging and cooking since Saturday for Christmas Dinners this Friday and Saturday and beyond.
  • Pine Wreath 2014 a la Marketman

    Marketman
    16 Dec 2014 | 2:21 am
    A simple and perhaps more classic use of the pine wreaths -- the ribbon just emphasizes how nice the basic wreath is to begin with.
  • A Wreath Centerpiece with Fruits and Nuts a la Marketman

    Marketman
    15 Dec 2014 | 10:03 pm
    One of the fresh evergreen wreaths we brought back from the Borough market is used as a centerpiece on our coffee table.
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    Stickyrice

  • The Stuff in the Market

    stickyrice
    10 Dec 2014 | 11:53 pm
    The wet markets in South East Asia are shrines to food culture. Food is built up into displays, towers and installations to admire, catch the eye and tempt. It's colourful. Limes, chilies, dragon fruits, persimmons and hibiscus flowers project a prism of riches almost vulgar. It gives olfactory pleasure, too. Inhaling over Vietnam's herb basket gives a rush of zingy green crack. In this part of the world, we can feel food without being compelled to buy. Rub pearly grains of rice in your fingertips. Prod pork. There is a kind of worship or fanaticism going on. Ritual most definitely.
  • Bowl of Funk: A Little Memoir on Texture

    stickyrice
    2 Dec 2014 | 12:00 am
      The range of foods I can process has widened after so long in Vietnam. As a child, I had fairly typical aversions to certain vegetables, none of which have continued into my adult life. For no apparent reason that I can recall, cauliflower, green beans and brussel sprouts engendered the strongest ill-feeling. I vividly remember once lining my gums with a few remaining beans I simply could not get down, excusing myself from the table and spitting them into the toilet. Yes, I grew up in one of those households where you sat at the table until every last morsel was in you. Animal,…
  • Danang Seafood Barn

    stickyrice
    13 Aug 2014 | 2:57 am
    I like Danang. Whoever is in charge down there is making a nice city. Compared to Hanoi or Saigon it's a tad sterile, lacking that street-level frenzy and coating of old-world grime. But the traffic flows uncongested for the most part. Roads are wide, lines are clean, city planning seems to have foresight. Buildings gleam, the marble statues by the Han River are polished and the river water itself is actually almost blue. Good air quality is assured by Danang's breezy seaside location. It makes a nice change. As does what is on the table. Like the local holiday-makers from Hanoi and…
  • Seoul Dining 3: Kalguksu Noodles

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

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

  • Egg-topped sweet potatoes braised in tomato sauce

    Connie Veneracion
    20 Dec 2014 | 6:18 am
    Sam found the inspiration for this dish on Pinterest. The original recipe is a baked dish. Our oven is large and pre-heating it takes forever so I decided to make a stovetop version. The sweet potatoes were cooked in chunky tomato sauce and, when they were done, I cracked two eggs on top, covered the pan and […]
  • Bacon, asparagus and cottage cheese breakfast muffins

    Connie Veneracion
    16 Dec 2014 | 2:46 am
    In my ideal world, breakfast consists of freshly baked bread or freshly baked savory muffins, or both. There is herbed butter that, when smeared on the still-warm bread, transforms into a glistening creamy liquid that the bread soaks up with cheerful readiness. Beside the tub of butter, a bowl of homemade jam. The steaming coffee […]
  • Hot choco hazelnut and dulce de leche drink

    Connie Veneracion
    15 Dec 2014 | 3:14 am
    When it comes to hot chocolate… Imagine a straight line. On one end of the line are the ultra traditionalists who swear that you can’t make proper hot chocolate drink without using a batirol. I’m often tempted to tell the batirol people that their beloved tool was useful during the pre-wire whisk generation but a […]
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    Rasa Malaysia

  • Hand Made Baking Giveaway

    Rasa Malaysia
    20 Dec 2014 | 11:04 am
    Hand Made Baking: Recipes to Warm the Heart Giveaway. MSRP US$29.95. US Only. Enter to win! The post Hand Made Baking Giveaway appeared first on Rasa Malaysia.
  • Cranberry and Pistachio Biscotti

    Rasa Malaysia
    19 Dec 2014 | 3:43 pm
    Cranberry and Pistachio Biscotti - crunchy and amazing biscotti loaded with cranberry and pistachio. Easy recipe that you can make at home this holiday. The post Cranberry and Pistachio Biscotti appeared first on Rasa Malaysia.
  • No Bake Chilled Cheesecake

    Rasa Malaysia
    17 Dec 2014 | 12:00 am
    No bake chilled cheesecake - super easy chilled cheesecake made with cream cheese and whipping cream. Super creamy and sinfully delicious. The post No Bake Chilled Cheesecake appeared first on Rasa Malaysia.
  • Red Velvet Cake

    Rasa Malaysia
    13 Dec 2014 | 10:03 am
    Delicious cake loaded with cream cheese frosting, perfect for anytime of the year but especially festive for the holidays season. Get the easy recipe. Delicious cake loaded with cream cheese frosting, perfect for anytime of the year but especially festive for the holidays season. Get the easy recipe. The post Red Velvet Cake appeared first on Rasa Malaysia.
  • Bambeco Olive Wood Cheese Lover Gift Set Giveaway

    Rasa Malaysia
    12 Dec 2014 | 3:12 pm
    Bambeco Olive Wood Cheese Lover Gift Set Giveaway. MSRP US$90. US Only. Enter to win! The post Bambeco Olive Wood Cheese Lover Gift Set Giveaway appeared first on Rasa Malaysia.
 
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    EatingAsia

  • Fourty-Four Hands. Twelve Hundred Udders.

    Robyn
    1 Dec 2014 | 2:14 am
        We heard it before we saw it, a high-pitched whine originating from somewhere a mile or so up the road. On a cloudless evening Dave and I were driving back to Van after a day exploring back roads to the south of the lake. It was mid-June, the start of yayla season, when villagers take their sheep and goats -- or send them with hired shepherds -- to high pasture. Earlier, descending from a craggy peak where we'd hiked through new grass and skirted clumps of leftover snow we saw signs of a shepherd's camp: upturned milk pails left to dry on the banks of a…
  • India is Snacklandia

    Robyn
    10 Aug 2014 | 9:49 pm
    Murukku underway in Tamil Nadu     Some places do snacks really well. Thailand is one, Sumatra another. And then there is India, a country in a Snack Class all its own. In Tamil Nadu we found the snacks so copious, so varied, so readily available that we could have foregone proper meals and subsisted on snacks alone for days.     For me, food is "snack" if it's portable and can be eaten with one hand. My ideal snack is also liquor friendly; extra points if it's crispy. Unsauced samosa and vadai, bhajii and bonda qualify as snacks. So do…
  • Where to Eat, Caffeinate and Stay in George Town, Penang: An Opinionated List

    Robyn
    30 Jul 2014 | 3:51 am
              My experience of George Town is somewhat unique; I've been fortunate to know the city as a tourist, a food/travel writer on assignment and now, as a resident. I know what I like as someone who lives right in the heart of the city right now. But I also remember what struck me as an observer keen on finding a story, and what I wanted from and liked best about the city as a traveler without a mission.     Every week I receive emails asking for recommendations -- for restaurants and hawker stalls,…
 
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    ZenKimchi

  • How to Serve Macadamia Nuts (the Korean Air Way)

    ZenKimchi
    12 Dec 2014 | 2:15 am
  • Leaks, Cracks, Sinkholes, Falling Metal…

    ZenKimchi
    12 Dec 2014 | 1:30 am
    Lotte Jamsil Tower. Neverending stories. Lotte cover-up scares visitors (The Korea Times)    
  • Three kinds of bulgogi

    ZenKimchi
    26 Nov 2014 | 6:44 pm
    Over at Sorae Bulgogi in Soraemaul we tried three types of VERY traditional bulgogi. The Eonyang Bulgogi comes from the southeast near Ulsan. It’s thin slices of been mixed with garlic and sesame oil and pounded like hell. It’s squeezed and massaged and eventually pressed by hand into a ball. At the grill it’s basically shredded with tongs and comes out tender and beefy. The Gwangyang Bulgogi is mixed with onions and apples. The thin strips of ribeye are grilled over charcoal very quickly, flipping constantly. It’s kinda like chadolbagi brisket at other Korean…
  • Gangnam’s Food Cart Thugs are At It Again!

    ZenKimchi
    19 Nov 2014 | 6:58 pm
    Chris Kwon Lewis took photos of what happened last night. Yes, the local Gangnam government has again hired thugs to violently flip over street food carts parked illegally. In the past they have used the excuse that it’s for public safety. Like when they did it in this video. Soak in that logic for a moment. Using violent gangster-thugs to trash an area for public safety. Why don’t you get the Hell’s Angels to act as security for a rock festival while you’re at it? This. Is. Embarrassing. It shows that despite all its wealth the Gangnam elite are still hardly a…
  • Linus’ Bama Style BBQ 라이너스 바베큐

    ZenKimchi
    18 Nov 2014 | 7:47 pm
    Location: Itaewon Cuisine: American BBQ Reservations: Taken Suggested Items: Pork, Brisket, Ribs, Fried Mac & Cheese Balls, Skinny Fries… EVERYTHING Birmingham, Alabama, native Linus Kim started making his mark in Seoul by holding BBQ pop-up restaurants for a few years. He then went to America to learn from the best. He returned and opened this permanent location. Since he started his popular pop-ups, an American BBQ trend has taken root in Seoul. But most of the copycats take shortcuts, like boiling their ribs or cooking their brisket at too high of heat. Linus cooks his meat…
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    Tess's Japanese Kitchen

  • Sweet Potato Rolls with Dried Cherries and Cardamom

    Tess
    23 Nov 2014 | 5:15 am
    http://1tess.wordpress.com This is a treasured recipe for dinner rolls, especially during this long fall and winter holiday season in the U.S. when sharing food means memories and love. It was lost, though the Thanksgivings we ate it are remembered fondly. It is now found So I'm happy to share the recipe. Do give it a try! The cardamom is a flavor from childhood so means my mummu, mum, and daughter are there sharing with me. Friends loved the rolls, and so will you!
  • Jean’s Cincinnati Chili

    Tess
    3 Mar 2014 | 2:08 pm
    http://1tess.wordpress.com "Next to music there is nothing that lifts the spirits and strengthens the soul more than a good bowl of chili." Harry James (1916-1983) band leader and trumpeter My mum used to serve a Midwestern-style chili made with hamburger, tomatoes, oregano, garlic powder, and kidney beans on macaroni elbows. It was a way of stretching a pound of ground beef to satisfy a family of six inexpensively. I recall we even added grated Cheddar cheese to top it so very very elegantly. It wasn't until I started this project to learn Japanese cooking, that I first heard of this…
  • Tofu Daisy Dumplings

    Tess
    1 Mar 2014 | 1:49 pm
    http://1tess.wordpress.com Fanciful daisy dumplings are fun for appetizers or a light meal. They are sure to delight guests, but are easier to prepare than wontons, gyoza, or shui mai. These flower-like savories bring to mind an early summer bouquet—perfect for relieving the vision of dirty grey snow mountains and the numbing cold we are currently enduring. Simple ingredients (tofu, chicken, wonton skins, and pantry staples) are transformed so the whole is different from its parts. This recipe is poetry—a longing for one thing to be a substitute for another. A bit of magic. An illusion……
  • Mabo / Mapo Tofu

    Tess
    22 Feb 2014 | 5:11 pm
    http://1tess.wordpress.com Winter is chili season: hot, spicy, and comforting food makes spirits warm in spite of the bleak weather! Mapo tofu is a Chinese dish well loved in Japan, both in Chinese restaurants and at home. It's easy to prepare with common ingredients: tofu, pork, toban jiang, and green onions. Mapo tofu is a dish from China adapted by the Japanese to their own tastes. It is the texture of this dish which is interesting in the mouth: the tofu is soft and the pork is chewy. It's an odd combination that: pork and tofu, neither vegetarian nor meat centered. In this variation of…
  • Avocado and Bacon Rice Bowl

    Tess
    10 Feb 2014 | 9:23 am
    http://1tess.wordpress.com The salty crispiness of bacon, the fresh crunch of lettuce, and the sweet juiciness of tomatoes, make BLT sandwiches a favorite lunch. Bacon, avocados, and tomatoes are a lesser known trio which provides a similar delight to the tongue, especially in summer when garden tomatoes are at their most flavorful.This winter has been unusually harsh: very cold and snowy here in the Midwest of the U.S. For me one escape is to eat what I want the weather to be, instead of what the climate is! This recipe from Hiroko Shimbo satisfies cravings for such a meal.
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    Wandering Chopsticks: Vietnamese Food, Recipes, and More

  • General Tso's Chicken

    1 Dec 2014 | 11:36 pm
    In May, while waiting for an oil change, I offered my seat to the little old Asian lady coming towards me with a walker. She opted to sit next to me instead. She remarked about the weather (98 degrees that day, 100+ for the next three days) and mentioned that she'd take the heat over the tornadoes she had growing up in the Midwest. Which led to fascinating stories about her father opening a
  • Wynotts Wands - Salem - Massachusetts

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

    22 Oct 2014 | 11:57 pm
    After grabbing a quick breakfast at Red Line Cafe - Salem - Massachusetts, second-oldest nephew and his friend and I headed to the waterfront. After a spin around the House of the Seven Gables and the house in which Nathaniel Hawthorne was born, we headed across the street to Ye Olde Pepper Companie, which opened in 1806 and is America's oldest candy company. A chance to get some edible
  • Red Line Cafe - Salem - Massachusetts

    21 Oct 2014 | 11:56 pm
    Why are you waking me up at 6 a.m.? I groaned to second-oldest nephew when he asked what time I wanted to get up. Still operating on West Coast time, he had plugged the meter for the car when I had promptly turned off my alarm and continued sleeping. By the time I finally got up, the breakfast restaurants that I had bookmarked had lines out the door. It's high season in Salem! Tons of people
  • "Bewitched" Statue - Salem - Massachusetts

    20 Oct 2014 | 11:52 pm
    As second-oldest nephew and I walked back from Lobster Shanty - Salem - Massachusetts, we passed by the "Bewitched" statue of Elizabeth Montgomery. There had been a steady line of people all evening, waiting to take pictures with the TV witch, but at this bewitching hour, no one was around. A statue of a fictional witch in a town known for executing real-life "witches"? Tacky and insensitive
 
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    Viet World Kitchen

  • How to Make First-Class Spam Banh Mi

    Andrea Nguyen
    18 Dec 2014 | 4:48 pm
    I went to the supermarket to buy a can of Spam. The canned meat section was pretty tidy except for where the Spam was. It was unruly and about half empty. I was flummoxed, not so much by the run on Spam, but by the variety of it. The last time I used Spam was in the mid-1990s, as a joke appetizer for a Spam-loving friend’s birthday: I made Spam turnovers and he and his Beverly Hills hairdresser pals loved them. Since then I’d missed out on all the changes in the world of Spam. It is nowadays super varied to smartly target different diets (low sodium or low-cal), ethnic interests…
  • Potato and Tofu Pancakes (Tofu Latkes) Recipe

    Andrea Nguyen
    16 Dec 2014 | 6:07 pm
    You can sort of blame this recipe for tasty tofu latkes on Patricia L. She’d taken a couple of my cooking classes in the past and we ran into each other yesterday at the health food store. After we caught up and I told her about the classes for next year, she asked me about making latkes with potato and daikon for Hanukkah, which starts tonight. What did I think? Should she use rice flour? In the past week both the New York Times and Wall Street Journal ran stories about people switching things up for Hanukkah. Latkes were getting tweaked to create okonomi-latke (by Japanese-Jewish couple)…
  • 5 Steps to DIY Chinese Roast Duck

    Andrea Nguyen
    12 Dec 2014 | 8:34 am
    In the middle of all the stuff that went on this week, I decided to roast a duck. (Btw, thanks for supporting the cooking class venture because one sold out in less than 36 hours and the other is a third full!) Back to the duck. If you’ve been hanging out with me on VWK long enough, you may know that I have a thing for Chinese duck. I buy it at Asian markets and make it at home. Peking, Sichuan, Cantonese duck, I’ve prepared them. For years I assumed that you could only get great whole ducks at Asian markets but lately, they’ve been sad, scrawny specimens crammed into the butcher case…
  • 2015 New Cooking Classes

    Andrea Nguyen
    10 Dec 2014 | 6:08 pm
    Do you ever have days or weeks when it seems like an amazing wealth of good things happen to you but at the same time, you can’t seem to check things off your list? That’s me since Monday. I’ve been trying to plan and my cooking class schedule for early next year and squaring things away has taken much longer than anticipated! I also had a little slip over the weekend on a dark, wet sidewalk and was moving slower than normal. Today is the first day that I woke up totally normal (look Ma, I can stand with no pain!). With early morning speed and agility, I participated in an online chat…
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    Appetite for China

  • Chinese Barbecue Spareribs

    Diana Kuan
    25 Nov 2014 | 5:45 pm
    Happy Thanksgiving week!It's been a while since I've posted, I know. Growing a design business and teaching on the side have both consumed most of my time this year, and unfortunately lately blogging has fallen by the wayside. My resolution for 2015 will be to blog more regularly again, but until then, I will try my best to update at least once in a while with more recipes and other content. Today I want to share with you an oldie but goodie, a recipe from my cookbook that has also been one of the most popular at The Brooklyn Kitchen, one of the cooking schools in NY where I…
  • Mango Pudding

    Diana Kuan
    24 Jul 2014 | 2:11 pm
    Cold food. That's pretty much all that has been on my mind this past week. While July is a great time of the year in the Northeast for buying and eating fresh fruit, trying to turn those fruits into any sort of baked goods is another story. Really, just the mere thought of turning on the stove or oven makes me break out into a sweat.(Like many New Yorkers, I don't have central AC and my one wonky unit is only able to cool down the apartment after sundown, i.e. after 8:30pm.) So for my meals lately, I've had to been creative with cooking things that don't actually involve cooking, if you…
  • Kung Pao Sweet Potatoes

    Diana Kuan
    6 Jun 2014 | 9:46 pm
    Hi again!I know, I know. It's been a while since I've posted a new recipe. Between running Plate & Pencil, teaching, and putting on Tangra Spring, I've been a little short on time, to put it mildly. Sadly, things like creating new recipes can sometimes go on the back burner.Also, this winter sure was long, wasn't it? I think the lack of sunshine, the frigid April that felt like March, and rainy May that felt like April made most of us feel a little less than inspired in the kitchen. Sometimes all I wanted was soup, spaghetti, pizza, soup, spaghetti, pizza, rinse, repeat. Anything that…
  • Tangra Spring! Chinese-Indian Pop-Up Dinner Returns May 22nd

    Diana Kuan
    13 May 2014 | 7:29 pm
    If you've been following this blog for a while you may have heard about Tangra, the seasonal Indian-Chinese supper club I formed with Chitra Agrawal of The ABCDs of Cooking. Well, after a long winter, we're finally doing a spring dinner on Thursday, May 22nd.Tangra was started last summer as a celebration of Indian-Chinese cooking. The names comes from a neighborhood in Calcutta where a Indian-Chinese hybrid cuisine first originated, but for this seasonal dinner series we've pulled out all the creative punches to create a spectacular, unique multi-course menu using…
  • On Food & Wine!

    Diana Kuan
    9 Apr 2014 | 6:50 pm
    Thanks so much to Food & Wine for featuring Appetite for China today as their Blog of the Week and also for giving a shout out to Plate & Pencil! I had fun discussing various things close to my heart, including Chinese food around the world, dumplings, and of course, interesting cheese discoveries. Head over to Food & Wine for the full interview!
 
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    House of Annie

  • Hawaiian-Style Chex Mix

    Annie
    18 Dec 2014 | 11:56 pm
    Hawaiian-Style Chex MixOne of the first Christmases I spent in Hawaii, I remember my pastor’s wife, Aunty Terumi, giving me a bag of Hawaiian-style Chex Mix in a Ziploc bag. I thought it was just some cereal mixed together and didn’t really understand why it would be a special treat. But I was told I was very fortunate to be a recipient of Aunty Terumi’s Chex mix. She was renowned for her party Chex mix. As soon as I took a bite, I understood the fuss.It was spectacular.The combination of Chex cereal, honeycomb cereal, pretzels, nuts and Japanese rice crackers (arare) tossed with…
  • U-Pick Cherries at Nunn Better Farms in Brentwood

    Nate
    23 May 2014 | 10:53 pm
    We take a short trip out of town to go pick our own cherries at Nunn Better Farms in Brentwood. Here’s what we found:Cherries Waiting to Be PickedMum’s visit with us is almost over, and we were thinking of taking her out of town for a short family trip. She didn’t want to go too far, so Disneyland was out of the question. Then, Esther suggested going cherry picking because her teacher was talking about it in school.We love to eat fresh cherries, but cherry season in California is pretty short. It seems like as soon as you see them start showing up in the farmer’s market in early May,…
  • Kacang Pool (Foul Medammas) Recipe

    Annie
    30 Mar 2014 | 9:53 pm
    Kacang Pool / Malaysian Foul MedammasI was introduced to kacang pool only very recently, near the end of our stay in Kuching. My friends, who grew up in West Malaysia, and who knew this dish well, wanted to introduce this dish to us. My friend JY told us that kacang pool (as it is called in Malaysia) was derived from the Middle Eastern dish known as foul medammas, which was made from fava beans.It was served with a sunny side egg and a side of buttered toast. All of that was great to sop up the runny egg and sauce of this dish. That day, as I was eating it, I thought it reminded me very much…
  • Fattoush Salad Recipe

    Annie
    24 Mar 2014 | 12:02 am
    Fattoush Salad I have always wanted to make a Fattoush salad ever since I was introduced to it many, many years ago in Michigan by a friend. The salad looked so simple and yet the tangy blend of spices caused my flavor receptors to just burst out singing. The basic Fattoush salad recipe starts with leftover pita bread that has been baked till they are crunchy, tossed with lettuce and other ingredients in a citrusy dressing. The a key ingredient in the tangy Fattoush salad dressing is a Middle Eastern spice called Sumac. Recently, when I went looking at the International Food Bazaar for…
  • Mum Came from Malaysia, and All She Brought Was…

    Nate
    15 Mar 2014 | 3:25 pm
    After over a year of being back in the States, Annie’s Mum has come over for a visit! Here’s some of the stuff she brought with her:Mortar and PestleOur beloved stone mortar and pestle, which we used to prepare ingredients for lots of dishes in Sarawak (like our Stir Fried Pork with Long Beans). We had to leave it in KL with Mum because it was just too heavy to bring with us. But now we have it again – YAY! What else was in her luggage?Dried Shrimp, Scallops and AnchoviesMum brought packages of dried shrimp, dried scallops, and dried anchovies. With it, we can make dishes like Daikon in…
 
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    About.com Korean Food: What's Hot Now

  • How to Make Ginseng Tea (Insam Cha)

    koreanfood.guide@about.com
    20 Dec 2014 | 3:14 am
    Koreans love ginseng because of the strong connection between food and medicine. Ginseng is a restorative and gives a boost to health and vitality. This ginseng tea is zesty, aromatic and warms you from the inside.
  • Korean Cold Noodles (Mul Naengmyun) Recipe

    koreanfood.guide@about.com
    20 Dec 2014 | 3:14 am
    Naeng myun (or naengmyoen) is a Korean cold noodle dish made of buckwheat noodles topped with egg, meat, vegetables, and a savory, vinegary ice-cold broth. It is healthy, refreshing in hot weather, and is a one-bowl meal that requires very little time at the stove.
  • Superfood Soba Noodle Salad with Green Beans...

    koreanfood.guide@about.com
    20 Dec 2014 | 3:14 am
    This fresh soba noodle salad recipe features snappy green beans, soba, mixed greens of your choice, and a sweet and tangy miso dressing.
  • 15 Essential Korean Ingredients

    koreanfood.guide@about.com
    20 Dec 2014 | 3:14 am
    This is a short list of the 15 most important things you need in a well-stocked Korean pantry. You can make a huge variety of Korean dishes using these ingredients, and having most or all of these things on hand in your kitchen will make cooking and meal planning easier.
  • Holiday Gift Guide: Top Ten Korean Food Gifts

    koreanfood.guide@about.com
    20 Dec 2014 | 3:14 am
    This is the holiday gift list for the Korean food lover in your life, and has something for those that grew up with Korean food and for others who just plain love it. If you are traveling to Korea or visiting a Korean household and looking for a gift, then numbers 1, 2, and 7 will fit for almost every occasion.
 
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    About.com Korean Food: Most Popular Articles

  • Korean Cocktails, Teas, and Drinks

    20 Dec 2014 | 4:42 am
    A list of restorative, refreshing, and delicious Korean drinks to enjoy and make. Some of these are traditional Korean teas and others are contemporary cocktails and new takes on old classics. Cheers!
  • Korean Picnic Food

    20 Dec 2014 | 4:42 am
    Portable food for Korean lunchboxes or picnics.
  • If You Love Sushi, Try These Korean Kimbap...

    20 Dec 2014 | 4:42 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.
  • How to Make an Amazing Bibimbap Burger

    20 Dec 2014 | 4:42 am
    These bibimbap burgers are a Korean take on the American favorite, and the recipe is easy to adapt to foods like grilled chicken and grilled cheese.
  • How to Make Stir Fried Korean Noodles

    20 Dec 2014 | 4:42 am
    Japchae (or chapchae) is one of the most popular noodle dishes in Korea, and also seems to be the one that Westerners like best. The foundation of the dish is the mixture of the noodles, soy sauce, garlic, and sesame oil. Because sweet potato noodles absorb tons of flavor, you can mix and match the vegetables or meat to your liking.
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    KeropokMan: Singapura Makan

  • Surfing Food Blogs with the Linksys WRT1900AC

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

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

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

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

    Keropok Man
    31 Oct 2014 | 1:35 am
    Are you a 'fan' of the Mandarin Oriental?Once you have stayed in one of their properties, you somehow get addicted to their impeccable service and quality of their rooms and restaurants. My wife and I were converts when we had our wedding at Mandarin Oriental Singapore and saw what they could provide to our guests during the dinner. We were also impressed with the rooms and restaurants we dined during our stay. Since then, we have stayed in a few other MO properties. We wished we could stay in more, but it really is beyond our budget at this junction of life, we need to save up. Are you a fan…
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    Ramen Adventures

  • あじ庵食堂 (Asian Shokudo in Kitakata, Fukushima)

    Brian
    18 Dec 2014 | 7:00 pm
    It has been a while since we'd all eaten in the same place at the same time. Abram and I had spoken about a trip to Hiroshi's hometown for years. Kitakata is a mecca for ramen lovers.  I've been to a few shops on my own over the past few years, always as some sort of side mission on a motorcycle trip. In no particular order:Bannai HontenItoShanghai ShokudoMakotoGenraikenTime to add six more to that list. Kitakata, according to local officials, has 122 different shops serving ramen. Yes, this town probably has the largest shop per person ratio in the country.Kitakata is known for…
  • 無極 (Mukyoku in Nogata)

    Brian
    15 Dec 2014 | 7:00 am
    Muteppo in Nogata (about 15 minutes from Shinjuku) is by far one of the best intensely thick bowls of ramen in Japan. The soup, 100% pork bones, is cooked for a day at high heat, resulting in a sludge that is pure pork heaven.I finally made it to their tsukemen shop, located just a couple blocks away. Same deal, more-or-less, but this time the noodles are thicker.Like the original, good stuff."Hey ladies! The collagen from pork bones is super healthy for you!"Though Mukyoku is good, the original ramen shop is far above it. One reason is that the soup is all made over at the ramen shop.
  • くじら食堂 (Kujira Shokudo in Higashi-Koganei)

    Brian
    11 Dec 2014 | 7:00 pm
    Kujira Shokudo has been open about a year now, and I finally made the trek. Not much of a trek, Higashi-Koganei is only about 20 minutes from Shinjuku, but a trek none-the-less.In the year since opening, Kujira has been lauded by everyone. The recently released 2014 version of TRY (Tokyo Ramen of the Year) magazine puts them at the #2 overall best new shop. Not a bad way to start your shop's career.The master, Shimomura-san, trained at one of my favorite shops, Shichisai, and serves up a very similar bowl. He even does a little 手もみ, hand massaging the noodles before cooking to give them…
  • 吉田製麺店 (Yoshida in Yokohama)

    Brian
    8 Dec 2014 | 7:00 am
    Yoshida is another highly ranked shop about 20 minutes south of Yokohama. Most people on this train line are headed to the Misaki port town for some of the best tuna in Japan. If you are heading there for their famous maguro ramen, do yourself a favor and have a bowl at Yoshida instead.The chef offered two kinds of soup; a pork one and a chicken one. The recommended chicken came out as a milky white paitan style that was both intense and soothing. Very nice, this one is like drinking a rich, salty, meaty cream.Oh, and they forgo the usual chashu for a couple pieces of motsu…
  • うめや (Umeya in Yokohama)

    Brian
    4 Dec 2014 | 7:00 pm
    On the express Keikyu line running south of Yokohama, at Kanazawa-Bunko Station, you'll find some great ramen. Who knew!Umeya is the highest ranked of the bunch, a deserving distinction. As always, the upper left on the ticket machine is the way to go. 特製うめやそば。Thick pork and fish soup, topped with sweeter-than-normal Chinese style chashu pork. The soup is a heavy pork, fish, and soy blend. I'm hoping I get sent here for work again soon.Very close to the Yokosuka military base for my readers in the armed forces.神奈川県横浜市金沢区釜利谷東2-16-13Kanagawa-ken,…
 
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    the ramen blog & other goodies! » the ramen blog & other goodies! | the ramen blog & other goodies!

  • gyoza gyoza gyoza!

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

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

    edjusted
    2 Oct 2014 | 8:06 pm
    Post by Redneck Repairs.Thanks “Hoof”! Tags: ramen tidbits
  • oh noes! nissin raises instant ramen prices!

    edjusted
    1 Oct 2014 | 7:01 pm
    Nissin Japan has announced their first price increase in 7 years. This will start on Jan 1 2015 and applies to their instant noodle products in Japan.Ok…honestly, I’m more surprised that Nissin hasn’t raised their prices for so long. Tags: ramen news
  • special edition Kei Nishikori Cup Noodle

    edjusted
    20 Sep 2014 | 12:01 pm
    What does it take to get your face on a Cup Noodle? Sign a sponsorship deal with Nissin and be the first Asian man to make it to the U.S. Open!via USA Today Tags: ramen news
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    Filipino Recipes Portal

  • Victorias Luncheon Meat Macaroni Salad Recipe

    Ed Joven
    16 Dec 2014 | 10:25 pm
    How to make Luncheon Meat Macaroni Salad Luncheon Meat Macaroni Salad Recipe is a flavorful macaroni salad, plus with the addition of Victorias Luncheon Meat adds a delicious meaty taste, I can say now that this is one of my salad favorites! Basic... [ This is a content summary only. Visit http://www.pinoyrecipe.net for full links, other content, and more! ]
  • Inutak Recipe

    Ed Joven
    12 Dec 2014 | 8:19 pm
    How to make Inutak Inutak Recipe, we first saw this Filipino Kakanin dish while watching Saksi, a TV news program in the Philippines. We were curious because the host and those interviewed describe this dish as one of the best Filipino Dessert. We... [ This is a content summary only. Visit http://www.pinoyrecipe.net for full links, other content, and more! ]
  • Yema Frosting Recipe

    Ed Joven
    8 Dec 2014 | 8:46 pm
    How to make Yema Frosting Yema Cake is a very popular Filipino cake and most requested among the cake recipes on our inbox.  We decided to experiment with this cake recipe since this is the season where many recipe hunters are also experimenting... [ This is a content summary only. Visit http://www.pinoyrecipe.net for full links, other content, and more! ]
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    Monsoon Spice

  • Harive Soppu Bendi Recipe | How to Make Vegan Amaranth-Coconut Curry

    17 Dec 2014 | 10:09 pm
    Learn how to make Vegan Harive Soppu Bendi /Amaranth-Coconut Curry ~ Vegan green amaranth cooked in mild coconut gravy Life in India is like living in food heaven for someone who loves fresh and local farm produce. One of the best things about living in India is availability of local and seasonal vegetables and greens in abundance without the need to travel for hundred of miles to Asian
  • Paneer Stuffed Mirchi Bajji/Pakoda Recipe ~ How to Make Stuffed Mirchi Pakoda

    4 Dec 2014 | 7:27 am
    Learn how to make Paneer Stuffed Mirchi Bajji/Pakoda ~ Spicy mashed potato and paneer/Indian cottage cheese stuffed chillies coated in spicy gram flour batter and deep fried till crisp Coming here after months is deja vu all over again! The feeling is same as unlocking the house that has been locked for months. My feet makes an imprint on the thin coat of dust on the floor as I gingerly
  • Quick and Easy Diwali Snack Recipes | Simple and Easy to Make Snack Recipes for Deepavali

    16 Oct 2014 | 4:50 am
    Chattambade (Spicy Chana Dal Vada) It is almost that time of the year in India when winter begins. It is almost that time of the year when the dawn is lightly caressed by the frost. It is almost that time of the year when the golden rays of morning sun passes through the dew drops on the grass making them look like a precious diamonds sewn on the lush green carpets. It is almost that time
  • Quick and Easy Diwali Sweet Recipes | Deepavali Sweet Recipes

    14 Oct 2014 | 9:15 am
    15 minutes Doodh Peda/Milk Peda There is always something warm and bright about this time of the year, when everything has a special glow! There is always something special about this time of the year when all our hearts are full of cheer! Yes, the festival of lights is here… Diwali or Deepavali is the occasion which brings lots of love and laughter to fill our days with cheer and hope
  • Spicy Dhania/Coriander Chutney Recipe | Simple and Easy Coriander Chutney Recipe

    4 Sep 2014 | 1:34 am
    Learn how to make Spicy Dhania Chutney ~ Simple and easy spicy coriander chutney with aromatic spices I have neglected this blog for a long time now. For some reason or the other, the joy of sharing recipes and need to document tidbits of my life have abandoned me. I have withdrawn into my thick, secretive shell, and the urge to remain there is keeping me away from the space which is an
 
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    Stir Fried Recipes And Techniques

  • Enjoying Quality Asian Food

    kwankapang
    14 Dec 2014 | 2:43 am
    Enjoying Quality Asian Food When it comes to enjoying quality Asian food, fresh and unique Asian ingredients make a huge difference between the excellence and the mediocre. There are several ingredients that are very common when it comes to a lot of the cultures found in both the Eastern and Southeastern regions in Asia. These ingredients are rice, soy, ginger, onion, chilies, sesame seeds, tofu and more. When it comes to the cooking methods, most of the Asian food dishes will include steaming, stir frying or even deep frying to bring out the best flavors of all of the food selections that…
  • Stir-fried cooking – restaurant versus home kitchen

    kwankapang
    9 Dec 2014 | 10:23 am
    How To Cook Excellent Stir-fried Asian Food (like restaurant) At Home Sometimes ago I wrote a short post about how I stir-fried in my small home kitchen and my larger kitchen in my restaurant. One of the most common question I encounter is: Why is my home cooked dishes is not as good as what I can get in an Asian restaurant, even though I follow exactly the instructions in the recipe? One has to understand how an Asian restaurant is functioned, and you will get a hint of what happened. The kitchen of my stir-fried restaurant Stir-frying in a restaurant kitchen is very much different from…
  • Wok Hei – The Essence Of Stir-frying

    kwankapang
    16 Nov 2014 | 2:43 am
    How To Prepare High Standard Asian Cuisine With Wok-hei Wok hei – the essence of stir-frying Wok-hei (or wok chi) 镬气 is perhaps the most important aspect in stir-fried cooking. The two Chinese character literally means 镬 = wok and 气 = heat, or metaphorically, the ‘breath of the wok’. This is the heart and soul of stir-frying as if any dish does not have enough, then it is deemed to be an inferior dish. Wok hei is a term in Cantonese Chinese referring to the flavor, tastes, and “essence” imparted by a hot wok on the food. The word hei is sometimes rendered as wok chi in…
  • Chinese wok – The most important kitchen utensil for Asian cooking

    kwankapang
    30 Oct 2014 | 12:24 am
    Chinese Wok – The Basic Cooking Utensils For Chinese And Asian Cooking Chinese woks are generally synonymous with Asian cooking since the introduction of Chinese cuisine to the western countries. In fact, woks have been put to use for some 3000 years in China for various cooking methods, including stir-frying, boiling, and steaming. A wok is a large, thin-walled, round-bottomed, metal cooking pan in the shape of a shallow bowl with handles. Chinese wok is a very important cooking vessel to create some great Chinese and other Asian cuisine. Food hat is cooked in any pan has plenty of…
  • Palm Oil’s Health Benefits And Its Potential Risks

    kwankapang
    9 Dec 2013 | 4:45 am
    Is Palm Oil A Healthy Oil For Cooking? There has been many discussions among the medical community about the palm oil’s health benefits and its potential risks, notably due to the content of saturated fats in palm oil. I have done some desk research and identify one of the main reasons is due to the ‘high’ content of saturated fat in palm oil. Saturated fat has long been linked to heart diseases, as it will boots the level of LDL, the bad cholesterol and triglycerides. Palm oil widely used edible fats in Asia as it is abundantly available. It is extracted from the flesh of the…
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    Yummy O Yummy

  • Potato Thoran

    Maya Akhil
    17 Dec 2014 | 10:52 pm
    Potato thoran recipe Ingredients (Serves 4 – 5) 1. Potato – 2 large or 4 – 6 small 2. Oil – 1.5 tbsp 3. Mustard seeds – 1/2 tsp      Dried red chilies- 2, broken      Curry leaves – A few 4. Grated coconut – 1 cup     Turmeric powder – 1/4 tsp     Curry leaves – A few     Garlic – 2 – 3 cloves     Green chilies  -  2 -  3 5. Salt – To taste Method 1. Cut the potatoes into thin strips, as shown in the pictures below. Put them in a vessel filled with water,…
  • Easy Chicken Curry

    Maya Akhil
    16 Dec 2014 | 10:46 pm
        Today’s post is dedicated specially to  bachelors and newbies to cooking. I experimented this recipe long back right after I tried the Andhra chicken roast. The pictures weren’t good enough, so i didn’t want to post it. Recently I saw a very similar recipe in a cookery channel, which pushed me into making the easy chicken curry again. So last week, I made this curry and took pictures . Unfortunately, this time also I am not very happy with the pics. The weather isn’t very supportive..it’s too cloudy here!     Anyways, I am…
  • Pavakka Achar / Bitter gourd Pickle

    Maya Akhil
    15 Dec 2014 | 10:15 pm
    Here’s an easy and tasty pickle for all the bitter gourd lovers.. Pavakka Achar / Bitter Gourd Pickle Ingredients 1. Pavakka / bitter gourd – 2 medium-large, thinly sliced 2. Turmeric powder – 1/4 tsp     Green chilies – 2 – 3, slit     Salt – To taste 3. Oil – To deep-fry (You can use vegetable/ coconut or sesame oil for deep-frying) 4. Sesame oil/ nallenna / gingelly oil – 2 – 3 tbsp 5. Mustard seeds – 1/2 tsp 6. Ginger – 1 tbsp, thinly sliced     Garlic – 10 – 12 small cloves (Halve the large cloves)…
  • Whole Wheat Couscous Salad

    Maya Akhil
    11 Dec 2014 | 12:11 am
    Couscous Salad Ingredients (Serves 2 – 3) 1. Whole wheat couscous – 1 cup     Boiling water – 1 cup     Butter / olive oil – 2 – 3 tsp     Salt – 1/2 tsp Boil 1 cup of water in a  sauce pan adding butter and salt. Switch off. Add couscous. Mix well and cover with a lid for 5 minutes. Remove with a lid and fluff with a fork. Set aside to cool.  Other ingredients 2. Cherry tomatoes – 10 – 15, halved     Olives – 5 – 6, sliced     Cucumber – 1/4 cup, cut into thin pieces…
  • Jeeraka Kanji

    Maya Akhil
    9 Dec 2014 | 9:19 am
        Comfort food, anyone?  Jeeraka kanji aka cumin flavored rice porridge is a totally awesome comfort food. This is a Ramadan special dish. I am not a big fan of our usual kanji, but this special dish is just fantastic. You can pair this along with cherupayar ularthu, pickles, any mezhukkupuratti, mulaku vattal or pappad. But honestly, you don’t actually need a side dish for this as it tastes great on its own. It’s simple and delicious! Please do give this a try.. Ingredients (Serves 3) 1. Broken rice / Podiyari – 1/2 cup (You can use basmati rice/kaima/…
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    AppleWasabi Cooking Blog

  • Poached Pear

    Del Cook
    17 Dec 2014 | 9:20 pm
    Poached Pear Poached Pear Dessert by Del Cook La France Pear Named after the man who discovered it in 1877.  There it is less likely to be... AppleWasabi Cooking Blog
  • Best Blender for Green Smoothies

    Del Cook
    13 Oct 2014 | 9:08 am
    Best Blender for Green Smoothies Power Blending Your Health Green Smoothies are currently the most popular smoothie to make.  Health oriented TV shows and blogs are shouting its merits and... AppleWasabi Cooking Blog
  • Apple Caramel Jam Recipe

    Del Cook
    12 Oct 2014 | 8:25 pm
    Apple Caramel Jam Recipe   First appearing in farm markets in mid september Apples represent all that is good about fall.  As warm summer days become shortened by cooling... AppleWasabi Cooking Blog
  • Raspberry Jam Recipe

    Del Cook
    9 Oct 2014 | 8:39 am
    Raspberry Jam Recipe   Recipe by Del Cook  Raspberries occupy a special place in my memories of early childhood.  Just the scent of fresh picked raspberries sends images... AppleWasabi Cooking Blog
  • How to Make Vegetable Soup

    Del Cook
    7 Oct 2014 | 8:49 pm
    How to Make Vegetable Soup Building a Great Tasting Soup Great soups start with great ingredients.  Today I would like to show how to make vegetable soup .  If you buy... AppleWasabi Cooking Blog
 
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    Lazy To Cook......Loves To Eat !!!

  • Dates and Walnut Cake

    Pooja S
    16 Dec 2014 | 11:04 am
    Another Cake on my eggless list and its a wonderful combination of dates and walnut. When I found this recipe, I was so happy to know the ingredients. This is a good way to put dates and walnuts into my kids snacks without knowing them;-) I made this cake on trial basis for my sister's birthday , and everybody loved it. And this time I made Dates cake to welcome my niece Aaradhana.
  • Mugach varan | Mung dal

    Pooja S
    11 Dec 2014 | 4:06 am
      Mugache varan or Mung dal is very simple but important part of Maharashtrian cuisine. Varan bhat is very famous for rice and dal combination. In Maharashtra, Toor Dal or Mung Dal is used to make varan or dal and mixed with plain rice or steamed rice with ghee, is called as Varan Bhat. Each meal is incomplete without Varan Bhat.     I used to make it thrice in a week. For my kids, its
  • Saturday Snapshot-Series 7- Tomatoes

    Pooja S
    10 Dec 2014 | 11:15 pm
    My late entry to Tomato photo-shoot ;-) Tagging this photo under Saturday Snapshot Series by Siris Food and Merry Tummy
  • Paneer Paratha

    Pooja S
    1 Dec 2014 | 3:34 am
      Parathas is very popular dish for breakfast as well as meal times. Paneer paratha is very healthy, popular and filling paratha dish for you. Paneer is Indian cheese or cottage cheese, very healthy and protein food for vegetarian people.     In our home, we just love paneer and can grab any paneer dish. I generally make this paratha for my kids lunch box, it is very simple and healthy
  • Homemade Veg Pizza

    Pooja S
    24 Nov 2014 | 2:11 am
    I love pizza and there are very rare weekends where I did not go for Pizza. And now my pizza loving habit is picked up by my son and used to remind me in weekdays also to order Domino's pizza ;-)     I am making pizza from last 3 years almost once a week, and tried different pizzas like cheese pizza, veggie pizza, paneer pizza, spinach pizza. But forget to take pictures and post it on my
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    Authentic Chinese Food Recipes Blog

  • Yzenith Lounge selection 001

    Amy & Yan
    18 Dec 2014 | 8:01 pm
    Yzenith Lounge selection 001 is a post from: Chinese Recipes and China FactsYzenith Lounge selection 001 is a post from: Chinese Recipes and China Facts     Amazing Spider-man Real Roller Coaster baby turtle no space at all honest talk (Learn some Chinese) Yzenith Lounge selection 001 will be a series topic. The best preparation for tomorrow is doing your best today.The post Yzenith Lounge selection 001 appeared first on Authentic Chinese Food Recipes Blog.
  • Turnip Pork Tenderloin Stew

    Amy & Yan
    17 Dec 2014 | 8:12 pm
    Turnip Pork Tenderloin Stew is a post from: Chinese Recipes and China FactsTurnip Pork Tenderloin Stew is a post from: Chinese Recipes and China Facts Turnip Pork Tenderloin Stew   Turnip and pork tenderloin is a very unique combination. Te stew process isis an authentic Chinese cooking method. I do suggest you use pressure cooker instead of frying pan for timesaving and better taste. However, you want to […]The post Turnip Pork Tenderloin Stew appeared first on Authentic Chinese Food Recipes Blog.
  • Five Spice Beef Brisket

    Amy & Yan
    16 Dec 2014 | 7:53 pm
    Five Spice Beef Brisket is a post from: Chinese Recipes and China FactsFive Spice Beef Brisket is a post from: Chinese Recipes and China Facts Five Spice Beef Brisket   Five spice beef brisket is an ancient traditional Chinese food. It is one of my favorite dish to go with China liquor. The entire cooking process is time consuming compared to making other Chinese food, but you can certainly use pressure […]The post Five Spice Beef Brisket appeared first on Authentic Chinese Food Recipes Blog.
  • Water Chestnut Pear Soup

    Amy & Yan
    15 Dec 2014 | 6:45 pm
    Water Chestnut Pear Soup is a post from: Chinese Recipes and China FactsWater Chestnut Pear Soup is a post from: Chinese Recipes and China Facts Water Chestnut Pear Soup   water chestnut pear soup is classic Chinese soup, which can reduce the cough, i do drink this soup for few times, this is a very simple soup, rock candy is the must have ingredient, hawthorn is optional. […]The post Water Chestnut Pear Soup appeared first on Authentic Chinese Food Recipes Blog.
  • Steam Black Soybean Spareribs

    Amy & Yan
    14 Dec 2014 | 8:07 pm
    Steam Black Soybean Spareribs is a post from: Chinese Recipes and China FactsSteam Black Soybean Spareribs is a post from: Chinese Recipes and China Facts Steam Black Soybean Spareribs     Steam black soybean spareribs is a classic traditional Chinese food. You can order this in Cantonese dim sum restaurants. The black soybean is the secret to make delicious spareribs. Chinese also make black soybean to soybean sauce(paste), […]The post Steam Black Soybean Spareribs appeared first on Authentic Chinese Food Recipes Blog.
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    Pepper Bowl, a Food blog of tasty recipes with step by step pictures.

  • Quinoa Upma, healthy vegetarian breakfast

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

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

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

    3 Oct 2014 | 7:01 am
    Wish to make Stromboli at home? then it definitely means, you are looking for a recipe to substitute your calorie loaded restaurant's Stromboli. These are the vegetarian version of Stromboli, cuts down cheese and substitutes with lower calorie cottage cheese. The good part is that it does not compromise on the taste as well.Click here for Recipes
  • Chinese Vegetarian Wonton with Tofu(steamed Dumblings)

    15 Sep 2014 | 8:46 am
    "Wonton" belongs to Chinese cuisine! Thanks to globalization as nowadays, these Chinese vegetarian tofu wontons are available every nook and corner of the world by customizing according to their region. This is the vegetarian version of wonton filled with tofu and cabbage. The main ingredient Tofu is responsible for the healthy factor for the recipe whereas cabbage takes care of its excellent texture .Click here for Recipes
 
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