Asian Food

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  • Giveaway: ErgoChef 3 Piece Duo Tongs Set

    Steamy Kitchen: recipes and cooking
    steamykitchen
    14 Apr 2015 | 8:42 am
    Review: We use several different types of pans for cooking:  cast iron, nonstick and hard anodized. Oh, and also our outdoor grill! To make sure we don’t scratch our nonstick cookware, we have been using silicon or plastic tipped tongs. The problem with this is that I’ve had several melt in the cast iron pans and on the BBQ grill. I’ve also ruined 2 pairs while cutting with a sharp chef’s knife too. To further explain – after grilling the chicken breast, I’ll use the tongs to bring them to the cutting board. The chicken is too hot to handle with my bare…
  • Protected: Nice Photo… :)

    Market Manila
    Marketman
    12 Apr 2015 | 10:39 pm
    There is no excerpt because this is a protected post.
  • Chinese steamed chicken and mushrooms

    CASA Veneracion
    Connie Veneracion
    18 Apr 2015 | 4:41 am
    After so many attempts, I have finally found the right way to cook steamed chicken and mushrooms. It’s not how much seasonings you add, it seems,...
  • 2-Qt. Le Creuset Moroccan Tagine Giveaway

    Rasa Malaysia
    Rasa Malaysia
    17 Apr 2015 | 2:30 pm
    I am partnering with my friends at Le Creuset to giveaway a 2 Qt. Le The post 2-Qt. Le Creuset Moroccan Tagine Giveaway appeared first on Rasa Malaysia.
  • Chinese Salads: Nutritious Dishes Packed with...

    About.com Chinese Food: What's Hot Now
    chinesefood.guide@about.com
    17 Apr 2015 | 4:05 am
    What sets a Chinese salad apart? Learn more and try recipes for various Chinese salads, including chicken, noodle and fruit, plus a vinaigrette.
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    Steamy Kitchen: recipes and cooking

  • Giveaway: ErgoChef 3 Piece Duo Tongs Set

    steamykitchen
    14 Apr 2015 | 8:42 am
    Review: We use several different types of pans for cooking:  cast iron, nonstick and hard anodized. Oh, and also our outdoor grill! To make sure we don’t scratch our nonstick cookware, we have been using silicon or plastic tipped tongs. The problem with this is that I’ve had several melt in the cast iron pans and on the BBQ grill. I’ve also ruined 2 pairs while cutting with a sharp chef’s knife too. To further explain – after grilling the chicken breast, I’ll use the tongs to bring them to the cutting board. The chicken is too hot to handle with my bare…
  • Lemon, Cinnamon and Curry Leaf Basmati Rice

    steamykitchen
    13 Apr 2015 | 10:03 am
    In this Lemon, Cinnamon and Curry Leaf Basmati Rice recipe: Flavoring plain basmati rice with fragrant cinnamon, curry leaf and lemon Stunning presentation, rice baked in a pan Customize with your own spice and herb combination Recipe from award-winning chef, Yotam Ottolenghi This past week, my parents came to visit for a few days, to see the family, relax from the bustle of Las Vegas, where they reside, and to cook for their daughter (me!) My Mom is a cookbook collector of all cuisines, with an entire room in the house dedicated to her glorious collection. During this visit, I let my Mom…
  • Food Blog Forum 2015 | Walt Disney World

    Jaden
    8 Apr 2015 | 11:54 am
    Wow. I can’t believe this has been our 8th Food Blog Forum event! Add that to the additional 6 overseas food blogging events in Ixtapa, Dominican Republic, Bahamas and Cancun that I’ve organized — that makes me a professional event coordinator! What is Food Blog Forum? A not-for-profit company that Scott, myself, Todd and Diane of White on Rice Couple created to host events for food bloggers – to teach things like photography, food styling, business of blogging and social media. Our intention has always been to give back to the food community, encourage & mentor…
  • Harley Pasternak Power Blender Review

    steamykitchen
    7 Apr 2015 | 10:32 am
    Diet and Fitness Expert, New York Times bestselling author and the man behind Hollywood’s best bodies, Harley Pasternak knows all about staying in shape. If you don’t believe me, just go ask Katy Perry, Kim Kardashian, Megan Fox and Rihanna (to name a few) about it. After all, Harley is the man to whom these celebs need to express their gratitudes to when it comes to their unbelievably amazing bodies. And just in case you’re still not convinced what an awesome human being Harley is, he teamed up with Salton to come up with something that would surely help all…
  • Robert Irvine 1300-Watt Halogen Oven Review

    steamykitchen
    7 Apr 2015 | 10:31 am
    One of the very first cooking appliances my Mom gave me years ago was a portable oven just like this one. She instructed me to use it when I needed to cook a turkey, chicken, ham, roast — basically any type of meat that you’d normally roast or bake. I used it faithfully, until the dreadful day that it broke, from overuse. What I love about the oven is that it freed up my big wall-oven to do other things AND it didn’t use as much energy. Robert Irvine and company sent me this amazing Halogen Oven to try out a few weeks ago. We’ve used it four times already to…
 
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    Market Manila

  • Protected: Nice Photo… :)

    Marketman
    12 Apr 2015 | 10:39 pm
    There is no excerpt because this is a protected post.
  • Win Some of MM’s Cookbooks… :)

    Marketman
    12 Apr 2015 | 7:57 pm
    Over the past couple of months I have been clearing out and sorting the nearly 700 cookbooks on our shelves in the city and the beach, and realized I had a few duplicates.
  • Charcoal “Steamed” Lapu-Lapu a la Marketman

    Marketman
    12 Apr 2015 | 10:35 am
    Lapu-lapu grilled en papillote sounded like an equally dopey name for this dish as well.
  • You Gotta Love It…

    Marketman
    11 Apr 2015 | 10:09 pm
    You gotta love Filipino ingenuity...
  • Believe in Horoscopes?

    Marketman
    11 Apr 2015 | 4:39 am
    This is my horoscope in today's papers (Philippine Daily Inquirer): "LEO - Your work routine will be interrupted today, perhaps because of computer crashes, canceled meetings or staff shortages. Allow extra time so that you can cope with the unexpected."
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    CASA Veneracion

  • Chinese steamed chicken and mushrooms

    Connie Veneracion
    18 Apr 2015 | 4:41 am
    After so many attempts, I have finally found the right way to cook steamed chicken and mushrooms. It’s not how much seasonings you add, it seems,...
  • A cooking demo at Lotus Pod farm

    Connie Veneracion
    16 Apr 2015 | 3:56 am
    Almost a year ago, I went to Laguna for the Lotus Pod Agri Tour. I’m going back. This time, not to join to tour but to...
  • Ah, Pinterest, what will we do without you?

    Connie Veneracion
    15 Apr 2015 | 11:39 pm
    Sam, the vegetarian, has an amusing habit. My home office is adjacent to the kitchen and, when I am cooking and the iMac is on (which...
 
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    Rasa Malaysia

  • 2-Qt. Le Creuset Moroccan Tagine Giveaway

    Rasa Malaysia
    17 Apr 2015 | 2:30 pm
    I am partnering with my friends at Le Creuset to giveaway a 2 Qt. Le The post 2-Qt. Le Creuset Moroccan Tagine Giveaway appeared first on Rasa Malaysia.
  • Garlic-Herb Butter Roasted Corn

    Rasa Malaysia
    15 Apr 2015 | 6:54 pm
    Garlic-Herb Butter Roasted Corn - corn with garlic herb butter and roasted on grill pan. The corn takes 15 mins to make and SO good!! The post Garlic-Herb Butter Roasted Corn appeared first on Rasa Malaysia.
  • Sweet and Sour Meatballs

    Rasa Malaysia
    13 Apr 2015 | 7:04 pm
    Sweet and Sour Meatballs - the best meatballs ever with sweet and sour sauce. These meatballs are so good you'll want them everyday! The post Sweet and Sour Meatballs appeared first on Rasa Malaysia.
  • Baked Hoisin Chicken

    Rasa Malaysia
    10 Apr 2015 | 6:33 pm
    Baked Hoisin Chicken - moist, juicy and delicious chicken marinated with Hoisin sauce. Easy recipe that anyone can make at home The post Baked Hoisin Chicken appeared first on Rasa Malaysia.
  • Parmesan Roasted Broccoli

    Rasa Malaysia
    8 Apr 2015 | 5:03 pm
    Parmesan Roasted Broccoli - easy delicious roasted broccoli recipe, with Parmesan cheese. 5 mins prep and 20 mins to dinner table. The post Parmesan Roasted Broccoli appeared first on Rasa Malaysia.
 
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    ZenKimchi

  • How I Learned to Eat Like a Porn Star

    ZenKimchi
    14 Apr 2015 | 6:29 pm
    WARNING: This post is not for underage readers or anyone offended by mature and immature discussion of sex and pornography. This is all tongue-in… cheek. Links are also NSFW. Extreme close up! “More emotion!” The director gets behind the camera guy and cues me again. I perform. I roll my eyes in pleasure. I moan deeply. I bang my hands on the table. For a few months I had this TV gig talking about food in Korea. But the reason I got the gig was for my eating performance. Koreans truly enjoy watching people eat with gusto. Consider the meokbang phenomenon, where people watch…
  • Let’s Have One More Push

    ZenKimchi
    5 Apr 2015 | 7:31 pm
    It’s been a year since we lost Lex Boutelier, an individual with a promising future and darling young family. We have been holding a fundraiser on GoFundMe for a year to support his family finding their grounding again. They are progressing well and are about to make a big push towards the next chapter in their lives. With Lex as the sole breadwinner of the family it’s been a tough struggle. Every bit helps. We’re going to hold the fundraiser for a bit longer. It pains me to see so much money being raised for an anti-gay pizza shop while people who truly need help get…
  • Korea is the First Episode of Anthony Bourdain Parts Unknown

    ZenKimchi
    23 Mar 2015 | 8:12 pm
    Good audio and text interview with Anthony Bourdain on the Peabody Awards site. He talks about the process of making the show and his feelings about certain landmark episodes. Squeezed in there is a mention that the Korea episode (which Sue and I worked on with a possible cameo by Dan) will likely be the first on the list for season five. It also sounds like it’s going to go in reverse order, starting with Bourdain drunk and moving to when he was in a more sober state. Already getting war flashbacks of the production. Very intense experience. Glad we did it. It’s going to be a…
  • Video: Spiders and Country Bulgogi

    ZenKimchi
    13 Mar 2015 | 7:48 am
    Namyangju, east of Seoul. Picked some strawberries, visited a spider museum, had some amazing bulgogi and not-so-amazing sweet potato spoon pizza. This package took egregiously long to film–around 15 hours. I was a bit miffed. I liked the country restaurant. Took a nap while the DP was taking his sweet time.
  • Video: Peaceful Spot in the City

    ZenKimchi
    13 Mar 2015 | 7:35 am
    I’ve discovered that my little pieces for Arirang’s “Korea Today” are on YouTube. I’ll go ahead and post them. This is the most recent one. We went to the neighborhood of Guro in southern Seoul. It’s a gritty neighborhood that surprisingly has a few oases. Honestly, the sashimi I eat in the clip is sekkoshi, which I really don’t like. It’s the bones and cartilage of the fish, which I consider the scraps. But Koreans like those textures. I still haven’t found anyone who can explain to me why sekkoshi is enjoyable. The mandu was great,…
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    Austin Bush Photography

  • Ancient Roots and Culinary Crossroads

    admin
    24 Mar 2015 | 12:55 am
    Are you in Chiang Mai? Want to learn about northern Thai food? Or perhaps even buy an original print such as the one above? Then be sure to stop by my exhibition, Ancient Roots and Culinary Crossroads, on display at Tamarind Village until until May 31.
  • Yay Khrueang/ยายเครื่อง

    admin
    9 Mar 2015 | 12:37 am
    There’s nothing more fun than discovering a new noodle dish. That is, unless that noodle dish has a funny name. Ban Na Ton Jan, located in the far north of Sukhothai Province, is a beautiful village that’s home to an award-winning homestay programme. But more importantly, it’s also home to khao poep (ข้าวเปิ๊บ), a unique noodle dish, the name of which is pronounced a lot like “cow burp”. To make the dish, rice flour and water are combined and left to ferment for three days. The batter is then poured on a taut cloth elevated over simmering water:…
  • Ancient Roots and Culinary Crossroads

    admin
    27 Feb 2015 | 4:11 am
    Being generally food-obsessed, and in the course of travelling to new places, I’ve often wished for one thing: to encounter some sort of introduction to the local cuisine, something that goes beyond the cursory descriptions found in your average guidebook or Wikipedia entry. Ideally something with pretty photos and perhaps a bit of interactivity. Something that puts the cuisine in context, touches on the culture and history, and highlights a few must-eat dishes. With the kind support of Chiang Mai’s Tamarind Village, I’ve been lucky enough put together my fantasy…
  • A birthday in Mae Hong Son

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

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

  • Slice-and-Bake Matcha Cookies

    Pat
    21 Mar 2015 | 11:23 am
    To celebrate Let’sLuncher Grace Hwang Lynch’s (HapaMama.com) soon-to-be-completed house remodel, this month’s #LetsLunch theme is “housewarming.” And I’m baking Grace some matcha (green tea) cookies to help her settle in! Slice-and-Bake Matcha Cookies with White Chocolate Chips Matcha powder is available at specialty tea shops and Asian markets. Buy a good-quality Japanese matcha powder, and not green tea […]
  • Korean Stir-Fried Glass Noodles (Japchae)

    Pat
    13 Feb 2015 | 6:41 am
    I heart noodles. Ramen. Chow mein. Pancit. And especially my mom’s mie goreng (Indonesian fried noodles). But today, I’d like to give a shout-out to a lesser known noodle dish—japchae. A classic Korean dish, you’ll find japchae on the menu at just about any Korean restaurant in the U.S. If you’re lucky enough to be invited […]
  • Recipe Round-Up

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

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

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

  • Kaya - Rich Egg Custard Improved

    14 Apr 2015 | 11:44 am
    Kaya is a food spread/curd  or custard made from coconut milk,eggs,and sugar. It is wildly popular in Malaysia and in the malay language the word kaya means rich, hence represents the texture. To acquire perfect texture, requires patience and slow cooking under low heat is the way to go.  Knowing me, the most impatient side of me, must find ways and means to achieve with the least amount of effort.............To continue reading and for recipe click HERE
  • GONG XI FA CAI/HAPPY CHINESE NEW YEAR

    18 Feb 2015 | 7:27 am
    GONG XI FA CAI/HAPPY CHINESE NEW
  • Homemade Mushroom Powder

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

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

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

  • How to Refresh Dim Sum Leftovers and Takeout

    Andrea Nguyen
    16 Apr 2015 | 5:40 pm
    When a magazine hands you an assignment to write about dim sum, you better be prepared to eat a lot of it. San Francisco magazine asked me to write an informative A to Z guide to dim sum as well as a short list of the best dim sum and dumpling spots in the city. In order to be authoritative, correct, and on top of things, I set out to eat. My dumpling adventure spanned two separate days. On day one, I ate at three (3) dim sum restaurants and bought takeout dim sum from a fourth. On day two, I went to three (3) takeout dim sum shops, a bakery, and five (5) dumpling joints. I dined by myself.
  • Cooking Vietnamese Food in 1970s America: Things We Were Grateful For

    Andrea Nguyen
    14 Apr 2015 | 11:33 am
    As soon as my family arrived at the Camp Pendleton refugee resettlement camp on April 24, 1975, my dad was itching to leave. He’d wanted to live in America since he was young but didn’t have the opportunity to until he was 45 years old. The circumstances were not ideal. He’d left behind his home, career and status to start anew with his wife and five kids. Dad had the names and phone numbers of two Americans that he’d befriended in Vietnam. It was a coincidence that one of the men, Robert Beals, lived 20 minutes north of Camp Pendleton. Mr. Beals agreed to sponsor us out of the camp…
  • Chicken Back and Celery Rice Recipe (com ga)

    Andrea Nguyen
    9 Apr 2015 | 3:26 pm
    A chicken in Vietnam is a high-value asset. Keep it laying eggs for you as long as possible. When guests come over or when you want a special meal, serve a whole chicken. That was my mom’s attitude toward keeping and serving poultry to our family. We tried to raise a little flock in our Saigon home long ago. Mom brought home a bunch of baby chicks but unfortunately, our housekeeper stepped on one and all us kids freaked out. Vietnam in the 1970s were already stressful. My parents didn’t need a bunch of squealing, squeamish kids, let alone a flock of squawking chickens in the house. The…
  • Revisiting the Fall of Saigon 40 Years Later

    Andrea Nguyen
    7 Apr 2015 | 6:11 pm
    People often ask me what I remember from the events of April 1975, when Saigon and South Vietnam fell to North Vietnam’s communist forces. For decades my standard response was that I had photo-like recollections. My memories were akin to frozen still shots of the pandemonium. My family fled Vietnam via a first-class route: We managed to obtain paperwork to get ourselves into Tan Son Nhut airport and flew out on a US Army cargo plane to Guam, Hawaii, and then California. We were the lucky ones. In recent years, as my Vietnamese-American friends and I began trading stories about how we came…
 
 
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    About.com Korean Food: What's Hot Now

  • Korean Salad Dressing Recipe

    koreanfood.guide@about.com
    17 Apr 2015 | 4:13 am
    A staple Korean salad dressing with a hint of spice that is good on green salads, cold seafood salads, and raw and steamed vegetables.
  • Spicy Korean-Chinese Seafood and Egg Noodle...

    koreanfood.guide@about.com
    17 Apr 2015 | 4:13 am
    Champong (or Jjampong) is one of the most popular Chinese-Korean dishes made and enjoyed all over Korea. Chinese restaurants in Korea (and in Koreatowns all over the world) don't have lo mein or kung pao chicken; the most popular choices are usually jajangmyun (black bean noodles) or jjampong.
  • All About The Korean Pear (Bae), AKA Apple Pear...

    koreanfood.guide@about.com
    17 Apr 2015 | 4:13 am
    All About The Korean Pear (Bae), AKA the Apple Pear and Asian Pear
  • 3 Great Places to Buy Your Korean Ingredients...

    koreanfood.guide@about.com
    17 Apr 2015 | 4:13 am
    A list of the three best places to buy Korean spices, food, cooking tools, and other items online.
  • 15 Essential Korean Ingredients

    koreanfood.guide@about.com
    17 Apr 2015 | 4:13 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.
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    About.com Korean Food: Most Popular Articles

  • Korean Sweet Black Beans (Kongjaban) Recipe

    17 Apr 2015 | 5:40 am
    A sweet and nutty side dish, these seasoned black beans are a delicious and protein-filled complement to any Korean meal.
  • Mixed Rice with Fish Eggs Recipe (Al Bap)

    17 Apr 2015 | 5:40 am
    Al Bap is a delicious type of bibimbap (Korean mixed rice dish) that includes vegetables and fish eggs. In a restaurant, al bap is often made and served in the traditional Korean stoneware bowls so that the rice becomes crisp, roasted and hot. But this mixed rice with caviar dish is also delicious made at home in regular bowls.
  • The Easiest Korean Steamed Egg (Microwaves...

    17 Apr 2015 | 5:40 am
    This quick and easy steamed egg dish (gaeran jim) can be made in the microwave or on the stove. Koreans eat eggs at any meal of the day, so this steamed egg recipe is an easy side dish for morning, noon, and night.
  • Simply Delicious Korean Tofu (Dubu) Recipes

    17 Apr 2015 | 5:40 am
    Tofu (or Dubu, Tubu, Dooboo in Korean) is made by curdling soymilk. It's similar in process to the way cheese is made from cow or goat's milk. The coagulated soymilk is pressed into blocks known as soymilk. Dubu is high in protein and calcium and is low in fat and carbohydrates. It is also delicious and easy to prepare in a number of ways as it absorbs the flavor of the seasonings and foods it is cooked with.
  • How to Make Stir Fried Korean Noodles

    17 Apr 2015 | 5:40 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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    Ramen Adventures

  • セロリの花 (Celery No Hana in Kichijoji)

    Brian
    16 Apr 2015 | 7:00 pm
    麺Dining セロリの花 吉祥寺店I'm not sure why, but this Kichijoji shop was on my list. I keep a rough note of places that are recommended by other ramen nerds, or maybe I saw it on TV, or it was in a magazine and looked tasty. All I had written was Kichijoji, celery, and tomato. Not very descriptive.The shop is extremely generic and clean. Counter seating for eight and tables for 12. As I was told to do by the menu, I went with the mozzarella tomato ramen.It was quite forgettable. Who is this shop for? The ramen wasn't good enough for it to be a popular ramen destination. And the…
  • すぎ本 (Sugimoto in Nakano)

    Brian
    13 Apr 2015 | 7:00 am
    I have a list of shops to visit, sitting at 29 at the time of writing. It was 30, but I finally made it to Sugimoto. This one was for a TV shoot, and they insisted on visiting somewhere I hadn't been. This is a risky move, as I refuse to lie on TV if bad ramen is put in front of me. Luckily, Sugimoto was recommended by one of Tokyo's top ramen chefs, Miyazaki-san over at Soranoiro, and his stamp of approval is powerful.Special shio ramen. This one promised to be topped with extra chashu pork, an egg, and some of the shops homemade wontons.Yep, a simple, yet perfect bowl. This is the…
  • Praise for Ivan Ramen: Love, Obsession, and Recipes

    Brian
    9 Apr 2015 | 7:00 pm
    Ivan Ramen: Love, Obsession, and RecipesGood advice for most ramen shop chefs, and equally good advice for authors, is to avoid reading reviews on the internet. That said, the minute I picked up Ivan's new cookbook and memoir, I went straight to the 1-star reviews. Of course, when you see that there are only a handful, you realize that they are moot. Yes, this isn't a typical cookbook. Typical in the sense of hundreds and hundreds of recipes. But as far as ramen (in ramen shops) goes, any ramen shop with a massive menu covering the entire spread of the ramen world is gonna be a bad time.Ivan…
  • ラーメン女子博 (Ramen Girls Festival in Yokohama)

    Brian
    6 Apr 2015 | 7:00 am
    Ramen and the ladies have a rough history together. In the past, ramen was considered strictly dude-food, and to see a girl in a ramen shop was quite rare. While Tokyo's 3rd wave cafes and Italian bistros became welcoming spots for any gender, ramen shops got dirtier, stinkier, and very male-centric.But girls want to eat ramen, just as much as the guys. Maybe, in general, they want more healthy styles, but they want to slurp nonetheless.Enter Morimoto-san. A ramen otakuess with a plan. She created the ramen joshikai - ramen girl's club - a few years back, and suddenly girls had…
  • 鬼金棒 (Kikanbo in Ikebukuro)

    Brian
    2 Apr 2015 | 7:00 pm
    One potential issue with Ramen Adventures is that I don't re-post about shops I have already been to. So while a shop like Kikanbo is probably in my Top 5 list, the Kikanbo pages are a bit dated. You can see them here and here. I revisit these shops constantly, but in the interests of keeping things fresh, don't post.But when they open a new shop across town, now that's another story!Ikebukuro has the image of a rough part of town. This is, of course, rough by Japanese standards. The shopping is a bit more gaudy, most people walking around are from Saitama, the much less cool prefecture to…
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    ramen! ramen! ramen!

  • chicken ramen soup

    edjusted
    9 Apr 2015 | 8:47 pm
    It’s not exactly an easy recipe, but if you’re curious about what goes into making a ramen soup from scratch, here’s ramen chef Keizo Shimamoto’s take on a chicken-based ramen broth. Actual ingredients and step by step recipe here! Tags: recipes
  • ramen ice cream!

    edjusted
    6 Apr 2015 | 9:52 pm
    We’ve reported on ice cream ramen before, so it’s probably not surprising that now there’s ramen ice cream.Almost 60 years ago, the world’s first instant ramen, Chikin Ramen (yes, it’s spelled correctly), sprung into existence, and now there’s Chiken Ramen ice cream!The Chiki-House souvenir store, located in the Shin-Osaka train station, sells all things Chikin Ramen related, including the aforementioned soft serve ice cream, and a delicious-looking bento (boxed lunch).So instant ramen and ice cream…a winning combination? Check out the deets at…
  • hakata ikkousha ramen – costa mesa, ca

    edjusted
    28 Mar 2015 | 11:13 pm
    Popular Japanese ramen chains have been slowly breaking into the American market and recently Hakata Ikkousha has joined in with with the soft-opening of their award-winning hakata ramen. They offer 5 types of tonkotsu ramen…a standard tonkotsu, shio (salt) tonkotsu, black tonkotsu (with fried garlic), miso tonkotsu, and the fearsome-sounding “god fire” with 4 levels of spiciness. Similar to Shinsengumi, Ikkousha starts you off with an order form that lets you customize your ramen by broth flavor, noodle hardness and choice of toppings.The friendly waiter insisted that the…
  • makeover madness

    edjusted
    28 Mar 2015 | 6:50 pm
    Whew…we’ve been at this for over 10 years and the ol’ web site’s looking a bit dated. Time for a new look!We’ve been working on making our web site faster and cleaner and we’ve also made our layout more mobile-friendly. Now if you access ramen! ramen! ramen! from a tablet or phone, the layout will automatically change to make it smaller-screen-friendly. If you’re on a computer, you can play with this by making your browser window smaller. See how the layout changes to fit the size of the window? Ah…technology!If you’re reading this via…
  • ramen yokocho @ santa anita this weekend!

    edjusted
    27 Mar 2015 | 4:03 pm
    The next Ramen Yokocho Ramen Championship is taking place this weekend at Santa Anita Park. What’re you waiting for? Check out the offerings from challengers from LA, SF, Hawaii, Las Vegas and Japan and vote for your favorite. There’s a $5 admission charge and the ramen’s $8.50 a bowl. Try one or try them all, if you can!The event is tomorrow Saturday 3/28 and Sunday 3/29 from 11am to 6pm. Past Ramen Yokocho events have been extremely crowded so get there early.There’s free parking at the Gate 6 parking lot, and be prepared: the event’s cash only.Santa Anita Park…
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    Filipino Recipes Portal

  • Ube Ice Candy Recipe

    Ed Joven
    11 Apr 2015 | 10:01 pm
    How to make Ube Ice Candy Do you want to give your kiddos a summer tropical delight? Then this Ube Ice Candy Recipe is perfect to compliment the heat of summer days in the Philippines. Also, this cooler will satisfy their cravings for sweet tooth... [ This is a content summary only. Visit http://www.pinoyrecipe.net for full links, other content, and more! ]
  • Join our Kogan 12mp HD Video Camcorder Giveaway

    Ed Joven
    8 Apr 2015 | 11:56 am
    Join our Kogan 12mp HD Video Camcorder Giveaway This giveaway is hosted by Filipino Recipes Portal It’s April and it is summer time in the Philippines, most families are going to the beach or mountain resorts to beat the summer heat. ... [ This is a content summary only. Visit http://www.pinoyrecipe.net for full links, other content, and more! ]
  • Ube Ice Cream Recipe

    Ed Joven
    4 Apr 2015 | 10:01 pm
    How to make Homemade Ube Ice Cream Summer is here and the weather is really hot, you need to cool down your body by drinking more water and eat something cold like these famous Filipino cold treats, such as Buko Ice Candy, Ube Cheese Icebox Cake,... [ This is a content summary only. Visit http://www.pinoyrecipe.net for full links, other content, and more! ]
 
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    Diet delights!

  • EMPOWER: How organizations can foster an environment of empowering women as employees?

    dietdelights
    14 Apr 2015 | 1:21 am
    Across geographies and demographics, it’s neither the product nor the process but the people who put forth organizations on the road to success. I have worked for a while now, spanning sectors like hospitality, aviation and real-estate, as a woman employee I’ve had this realization that unlike the posters on notice boards or the pink coasters, Empowering women in work-place isn’t only about recruiting, developing and retaining the female force but about that relentless strive to create supportive and motivating workplaces where talent can flourish irrespective of the gender. One of the…
  • Skyscanner – an app that the travel agents don’t want you to use!

    dietdelights
    10 Mar 2014 | 9:51 am
    Wanderlust! Having worked for an airline, I understand the cost constraint that scoffs many a trips before they materialize. Wishes whiffed against the ever rising ticket prices. Just do a random search for booking tickets to any destination of your choice and you would be overwhelmed with a string of results across multiple sites. From travel agents to tour operators every middle man vying for his pie of your wallet. So how does one travel smart in a world of choices and information overload? Enter Skyscanner.  It was through a friend who works for Dell that I first came across…
  • Seven billion people in the world and sometimes all you need is a dog

    dietdelights
    11 Dec 2013 | 7:30 am
    Originally posted on Dog with the blog!: “One of life’s quiet excitements is to stand somewhat apart from yourself and watch yourself softly becoming the author of something beautiful even if it is only a floating ash.” ― Norman Maclean, A River Runs Through It: And Other Stories Connect with Dog with Blog on Facebook Twitter  G+  View original
  • Happy B’day Blue Bird!

    dietdelights
    2 Dec 2013 | 10:00 am
    Originally posted on Dog with the blog!: Far from the froth of Bollywood bandwagon, a frenetic film reel on the loose, Seema Rahmani essays roles by living them. In portrayals that ridicule both rhyme and reason of commercial cinema, Seema’s Rose-Marie (Sins) sways with an essence of longing to be rescued whilst her Moira (Good night Good Morning) effuses warmth and poise that promises to save many a lost lads on the brink of heartbreak. A dog lover to the core, Seema brought genuine warmth to NDTV Good Times Heavy Petting, leaving in her wake a void, only she can refill. It’s easy to…
  • ‘Til Death Do us Part

    dietdelights
    28 Nov 2013 | 9:26 am
    The Graves of a Catholic woman and her Protestant husband, Holland, 1888   Source: Atlas Obscura
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    Yummy O Yummy

  • Thalassery Chicken Biriyani

    Maya Akhil
    17 Apr 2015 | 4:18 pm
    Ingredients (Serves 6 – 8) 1. Chicken – 1 kg, cut into medium pieces 2. Turmeric powder – 1/2 tsp     Salt – As required 3. Coconut oil – 2.5 tbsp and ghee – 2.5 tbsp 4. Ginger – 1.5 inch, roughly chopped     Garlic – 7 – 8 medium-large cloves, roughly chopped     Green chilies – 10, roughly chopped 5. Onion – 1 large, thinly sliced (Makes about 4 – 5 cups) 6. Turmeric powder – 1/2 tsp      Tomato – 3 – 4 small      Pepper powder – 1/2 tsp 7. Biriyani masala powder –1.5 – 2…
  • Kerala Sadya Vibhavangal – Happy Vishu

    Maya Akhil
    13 Apr 2015 | 11:31 am
    WISHING YOU ALL A VERY HAPPY AND PROSPEROUS  VISHU!!     This post is hugely dedicated to the beginners, who want to please their family and friends’ taste buds with a traditional Sadya. I am planning to give a detailed guideline as to how to prepare and present the Sadya on a banana leaf (up to my limited knowledge)! If there is no leaf, not to worry, big plates will do! Come on people, give it a try! Compliments await you!    The main specialty of Vishu is Kerala Sadya which is served on a banana leaf with more than 10 items. Please bear in mind that this is…
  • Varutha Erisseri

    Maya Akhil
    12 Apr 2015 | 6:38 pm
    Varutha Erisseri Recipe Ingredients (Serves 8 – 10) 1. Raw banana – 1.5 large, cubed     Yam / chena – 2 cups, cubed     Green chilies – 2 – 3, slit     Curry leaves – A few     Turmeric powder – 1/2 tsp     Chilly powder – 3/4 tsp     Water – 2 – 2.5 cups 2. Grated coconut – 1 – 1.5 cup     Cumin seeds – 1/2 tsp     Whole pepper corns – 10- 15     Garlic – 3 cloves (optional) 3. Cooked van payar / red cow peas/ red chori…
  • Mango Vanilla Pannacotta

    Maya Akhil
    9 Apr 2015 | 6:33 pm
        There are sooooo many desserts that makes use of mangoes. But I know most of you must be looking for easy yummy recipes Now, if you feel you had enough of sliced mangoes or fresh mango smoothies then it’s time to give this a try! Since mangoes are in season, we have been buying loads of them from Costco. Mango Pannacotta is one easy peasy dessert, which is an absolute pleasure to eat! Impress your guests with this colorful dessert… and do make plenty. People will go for second or third helpings for sure Ingredients for Vanilla pannacotta 1. Whipping cream – 2…
  • Ethapazham Pachadi

    Maya Akhil
    8 Apr 2015 | 12:32 am
    Ingredients (Serves 5) 1. Ethapazham / nenthrapazham / ripe plantain – 1 large     Green chilies – 2, slit     Turmeric powder – 1/2 tsp     Salt – To taste     Water – 3/4 – 1 cup or as required 2. Grated coconut – 3/4 cup     Cumin seeds – 1/4 tsp     Mustard seeds – 1 pinch 3. Yoghurt – 1/2 – 3/4 cup or as required to taste To season 4. Coconut oil – 2 – 3 tsp     Mustard seeds – 1/2 tsp     Dried red chilies – 2, broken…
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    MINAL'S SPICE WORLD

  • Mecroni casserole

    minal sharma
    16 Apr 2015 | 10:31 pm
    Macaroni has long been regarded a kid-favorite, this recipe bring this pasta to a family level. Indian style cooked macaroni topped with mashed potatoes recipe for a quick and easy dinner tonight.Macaroni casserole topped with mashed potatoes For first layer ... Macaroni layer Ingredients:Macaroni Pasta – 2 cupsCarrots – 1/2 cup, finely choppedLemon Juice – 2 tspRed Chilli Powder – 1 tblspSalt as per tasteOil – 4 to 5 tspTomato Sauce – 2 to 3 tblspOptional (add more vegetables if preferred):Onions – 1/4 cup, choppedCapsicum – 1/4 cup, choppedMushroom - 1/4 cup,…
  • potato basket topped with saucy mushroom corn

    minal sharma
    16 Apr 2015 | 9:04 pm
    Crispy crunchy potato baskets !!! We often use these baskets for chaat in India for that we fry parboiled potatoes and use strainer to give them a shape of basket although I make potato baskets very often but always feel guilty while serving because I know how much calorie I am serving to my family. Last year I tried to bake these in muffin tray and was amazed to see the result, they came out as crisp as fried ones.The potatoes to be used for making these baskets or nests have to be super starchy.Russet (starchy) This is the potato most people have fixed in their minds as the classic…
  • Gur ke chawal (jaggery rice)

    minal sharma
    15 Apr 2015 | 9:14 pm
    I had never heard about Gur Ke Chawal till I got married, at my in-laws' place they all were very fond of this sweet delicacy......I learned this recipe from my Mom in law, she used to make these rice to pamper me while I was pregnant. I always remember her whenever I make Gur Ke Chawal, but she was a supper cook I will never be able to match her level of cooking. This recipe is totally dedicated to her...Gur ke chawal or jaggery rice are basically originated from Pakistan, but very popular in Punjab also and even in Kashmir. Long grain Basmati rice cooked in jaggery syrup and flavored with…
  • Vegetarian Galouti kebab I Rajma galouti kebabs

    minal sharma
    15 Apr 2015 | 9:00 pm
    Kababs are always my favorite, being vegetarian I always miss these Muglai delicacies, till I tried a vegetarian version of recipe by chef Sanjeev kapoor. kebabs are basically a meat preparation. Rajma Galouti Kebab, a delectable vegetarian version of the traditional galouti kebab, where meat has been replaced with rajma. The specialty of a galouti kebab is its ability to completely melt in your mouth and this rajma galouti kebab does just that.After a success of these delectable kebabs I tried almost all kababs with little vegetarian twists will share all of them soon ....shearing Step By…
  • Paneer khurchan

    minal sharma
    6 Apr 2015 | 8:45 am
    Being vegetarian paneer | cottage cheese is a great option for high protein dairy diet, usually we all  consume dairy products as they are rich in calcium and protein and cottage cheese is an all time favorite, there are so many veriaties of paneer dishes popular among foodies like butter paneer masala, tandoori tikka masala, navratan korma, paneer korma etc etc...paneer khurchan is one of them. The term khurchan is usually associated with milk products. It can mean different things but one common usage is that when you reduce milk, the khurchan is the stuff you scrape off from the bottom.
 
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    Lazy 2 Cook , Loves 2 Eat !!!

  • Kesar Pista Kulfi

    Pooja S
    17 Apr 2015 | 10:08 pm
      To beat the summer heat, I made Kesar Pista Kulfi and it is super delicious. This is such a nice and delicious kulfi with lots of goodness of milk and kesar, Pista. Summer is at its peak and Kesar Pista Kulfi can help us to feel cool in this summer season. It is an item which relates to everybody's childhood.  I also love Matka Kulfi, because all these kulfi has childhood memories. In my
  • Maharashtrian Pithale Recipe

    Pooja S
    15 Apr 2015 | 11:05 am
      Pithale, means Besan Curry, is one of the basic dish in Maharashtrian Cuisine. In fact, Maharashtrian food must have Pithale-Bhakari. My family loves Pithale and I must say they are crazy about it. Because when pithale is made at home, they eat it like special dish , just like I am going to restaurant and I see any paneer dish. My uncle , takes extra oil on pithale, this is special way
  • Strawberry Popsicles

    Pooja S
    12 Apr 2015 | 8:27 am
    One more Summer Cool Popsicles from my Lazy Kitchen...Homemade Strawberry Popsicles. I had lots of strawberries and I tried on Strawberry Milkshake, Strawberry Lemonade, Strawberry Smoothies and now Strawberry Popsicles. I got this idea when my son goes to any Amul shop, he wants to buy mango dolly, raspberry and many more flavor from Amul parlor. Sometimes I buy for him and sometimes I
  • Kokum Fizz

    Pooja S
    10 Apr 2015 | 9:53 am
      Garcinia Indica or Kokum is widely used in Konkani Cooking, a coastal region in Maharashtra, India. Kokum is fruit is sundried to make purple colored dried Kokum. This has many medicinal properties. The most popular dish prepared with Kokum is Solkadhi. Thanks to my sister, Sharada for sharing such a nice recipe with me.     In coastal region, kokum is used in Tadka or tempering to
  • Mattha | Spiced Buttermilk

    Pooja S
    5 Apr 2015 | 1:38 am
    'Mattha' is basically Maharashtrian Style Spiced Buttermilk. Buttermilk is very common to drink in summer days and if we have little flavors in it, then it will be too tasty. Generally we know Chhas, in Hindi, and to make it we use Chhas Masala. But Mattha is little different from Chhas and can be found in alternate homes in Maharashtra. This Buttermilk or Taak, in Marathi, used to be
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    Pepper Bowl

  • Raw Mango Chutney, a must recipe on Mango Season

    10 Apr 2015 | 4:32 am
    Raw Mango chutney, a great condiment to be served with any main dishes. Can be served as chutney for Parathas, Idli, dosa. As a dip and condiment for every appetizers. The tanginess of the mangoes makes this recipe unique and distinct.Click here for More Recipes
  • Girelle Pasta with chickpeas and Olives

    6 Apr 2015 | 8:32 pm
    Girelle Pasta tossed with chickpeas and Olives, amazingly tasty and 100% easier to make. This combo is pasta is very healthy, rich in protein. An impressive recipe for the growing children to make them stay in their high energy levels.Click here for More Recipes
  • Homemade Granola, Easy Recipe with simple steps

    30 Mar 2015 | 8:42 pm
    Granola has great potential in solving most of the morning hassles. The super easy oil less, butter less homemade granola recipe is healthier, can be highly customizable to your individual preferences.Click here for More Recipes
  • Instant vermicelli Idli, Super Quick Recipe

    23 Mar 2015 | 5:14 pm
    Instant Semiya/Vermicelli Idlies, is a rescue recipe if your refrigerator runs out of Idli batter. This recipe yeilds very soft and spongy Idlies that can be made with less than 30 minutes from start to finish.Click here for More Recipes
  • Tandoori Paneer Tikka, Baked Cottage Cheese with veggies

    19 Mar 2015 | 7:52 pm
    Tandoori Paneer Tikka recipe is foolproof recipe, perfectly matches to any kind of occasion. It is crowd pleaser dish, where the skewing can be done in advance. Whenever necessary, just transfer the paneer threaded skewers from refrigerators to the oven.Click here for More Recipes
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