Like everyone else during this pandemic, I’ve been baking bread. After months of it, I’m becoming pretty confident in my bread baking and that’s a plus I’ll always take away with me. I’ve been tweaking recipes a lot and thinking about them more which made me realize how robotic I was at times, pre-pandemic. Everything […]
Articles posted in ‘Recipes’
Chinese Cucumber Salad (with any type of cucumber)
Wednesday, August 26, 2020
I posted a Taiwanese Cucumber Salad recipe 10 years ago! It is one of my most loved dishes, meaning my kids love it, Lon loves it, all my guests love it. It’s such a great side dish that I use it very, very often and I get requests for the recipe every time.
During the […]
Quick – Pickled Broccoli Stems
Wednesday, January 11, 2017
So, I heard that some people throw out the broccoli stems. What? You only want the florets so you just chuck the whole stem? Promise me you’ll never do that again! Broccoli stems are delicious and crunchy and so amazing pickled! My kids love Quick-Pickled Broccoli Stems!
Red Cooked Fish
Monday, November 24, 2014
At the risk of making this sound like a joke, Chinese people will “red cook” anything. The thing is I’m serious. Whether it’s pork, beef, squid, tofu, or eggs, we can red cook it. On a basic level, that means cooking in a mix of soy sauce and a sweetener (sugar, rock candy, or honey). […]
Dairy-Free Mexican Street Corn (Elotes)
Monday, August 18, 2014
While I went to culinary school and have worked in restaurants, Lon is self-taught. For the most part, it’s the one thing he looks to me for guidance with. Lon is a great home cook though and loves to do it when he has the time, which is not often these days between two kids […]
Squid with Ramps in Black Bean Sauce
Thursday, May 22, 2014
Ramps are in season and though they are not traditionally found in Chinese food, they make perfect sense in Chinese food. I think of ramps as sweeter, fatter, less pungent Chinese chives. I would bet you could successfully substitute ramps for any recipe that called for Chinese chives. Next, I want to do some dumplings […]
Chinese Pork Stock (Stove and Slow Cooker Methods)
Wednesday, March 5, 2014
Hello! I’m back from my self-granted maternity leave and I’ve missed you! Hopefully we’ve been keeping in touch on Facebook, Twitter, and Instagram. As I ease my way back into food life again, I thought that this Chinese Pork Bone Stock would be the most suitable post. After all, I have drank a lot of […]
Chinese Borscht
Sunday, November 10, 2013
Fusion food sometimes sounds new and modern, like a fanciful restaurant theme. We forget that borders between countries and cultures have existed since far back in history, where ingredients, flavors, and recipes have been shared.
My late grandma Olia (on the right, below) grew up near the border of China and Russia, where she ate lots […]