Recipe Index (by Ingredients)

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Recipes that include mushroom (shitake)

Triple Mushroom, Lotus Root, and Soybean Skin

Friday, April 5, 2013

I kind of really fell off the planet for almost two years. Becoming a first time mom is tough, at least it really kicked me in the butt. It took me a long time to get back in the game (I hope you’ve noticed the new regularity in posting!) and then I realized: things had really changed since my “maternity leave”. What are all these new social media platforms? Panic! It was really daunting at first, especially because there was so many. I stalled several times yet once I did it, it quickly became habitual to take pictures of Caya on Instagram and plan out future home reno projects on Pinterest. And, thanks to the encouragement of Jackie and Blanca, I’m on Google+ now too. (I’m still a little lost on G+ but Chef Dennis Littley has a very helpful Community Education Series). So follow me on Instagram and Pinterest, and circle me on Google+. I’m back from the dead!

New social media platforms can seem scary to approach at first and so can unfamiliar ingredients. This beautifully earthy dish has some not-so-standard ingredients. Don’t fret; I’m here to walk you through.

title picture: mushrooms, lotus root, soybean skin

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posted by jessica at 08:39 PM 5 Comments » Add a Comment

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Taiwanese Ro Gung

Friday, November 30, 2012

This Taiwanese specialty called Ro Gung seems to be a lesser known dish as I couldn’t find anything in my google search. (Does anyone know if this is known by another name?) The gist of this soup is that it’s a cornstarch thickened soup with soft pork and fish paste dumplings… ok blobs. That probably doesn’t sound enticing to those that don’t already know it (though I can hear my Taiwanese peeps cheering). On top of that, it’s not an attractive dish. (That cilantro garnish was my only hope for color.)  What it is, is delicious! Seriously, one of my favorite foods! And for food geeks, it is a flavor profile that is unique to Taiwanese food.

Taiwanese Ro Gung with Title

 

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posted by jessica at 04:33 PM 9 Comments » Add a Comment

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Sticky Rice with Chinese Sausage, Shitakes, and Dried Shrimp

Friday, September 17, 2010

Did you hear about the ridiculous storm we had in NYC yesterday? It’s still unclear whether it was technically a tornado or just a fierce storm but the damage is horrifying. Large trees were uprooted and many streets are still completely blocked in my parents neighborhood (where we’re staying). I drove by crushed cars and houses with wrecked walls and windows.

Lon and I were in the car yesterday on Queens Boulevard when the storm hit and the rain poured on the windshield in a blinding layer and we had to stop-and-go on this major roadway. It really only lasted a few minutes but I was petrified by the sounds of I-don’t-know-what hitting the car and the fear of hitting large objects that had blown into the road. I didn’t know until later on how lucky we were. All we had to really endure was driving to my parent’s house at a snail’s crawl and not getting to watch TV since the storm killed their satellite.

Sticky Rice 6


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posted by jessica at 01:16 PM 14 Comments » Add a Comment

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Mushroom Lo Mein

Friday, September 10, 2010

With Labor Day and Rosh Hashana this week, our kitchen renovation has been on hold, although deliveries did come in. I received all of our appliances on Wednesday. I wanted to do a little dance around my 6 burner stove and 12″ grill. The exhaust is massive, like a bathtub! The fridge didn’t fit through our door so the refrigerator doors had to be removed and put back on. Today, all of our cabinetry will be delivered. We’re close to the finish line!

Until then, we’re still at my parent’s house where mom is dutifully making dishes for me. I decided on a noodle dish and my mom suggested Mushroom Lo Mein, a simple and light dish she often throws together for lunch when she’s by herself. It’s vegetarian, full of mushroom flavor, and a variety of textures. My mom used celery this time but sometimes uses napa cabbage, whichever one she has on hand. The flavor is different but equally delicious.

Mushroom Lo Mein 8
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posted by jessica at 09:57 AM 11 Comments » Add a Comment

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Vegetarian Yellow Sparrow

Wednesday, August 11, 2010

Soo Hwang Chue sounds a little better in Chinese than it does translated into Vegetarian Yellow Sparrow, and like the Lion’s Head Casserole, these don’t really look like birds. Naming issues aside, it’s a fabulous dish. It takes a little prep work and a bit of finesse, so it’s one of those dishes that you want to make for your special vegetarian friend to show them that you went the extra bit for them. It’s full of so many nutritious ingredients like shitake mushrooms, black fungus, and lily buds, all considered to have medicinal properties to enrich good health. The edamame, dry bean curd, and  bean curd sheets round-out this dish with an abundant source of protein. In my opinion, this is the perfect vegetarian dish.

Vegetarian Yellow Sparrow

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posted by jessica at 09:54 AM 5 Comments » Add a Comment

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Basic Mei Fun

Sunday, March 28, 2010

Since I don’t have a kitchen, I’ve been spending lots of time in my mom’s kitchen, which explains all the Chinese recipes up recently. Every time we get together to write down one of her recipes, we discuss which one we’ll do next time. As we brainstormed, my mom started thinking we shouldn’t do certain recipes because she felt like my non-Chinese audience might not like it. Things like tripe, pig feet, duck feet, pig ears, or innards might be unappetizing to some. Dishes with fermented flavors or unfamiliar textures might be hard to handle. I thought about it and decided that I want to share as much as I can, and you can decide which recipes you want to make, right?

plate of basic mei fun

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posted by jessica at 11:05 AM 32 Comments » Add a Comment

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Vegetarian Za Jiang Mein

Friday, March 12, 2010

Since I posted my mom’s recipe for Za Jiang Mein (a Chinese staple I could not live without), I’ve promised to post my mom’s vegetarian version. I know it took forever (four months), but all good things come to those that wait, right? Well, this is a good thing, a very good thing. Plus, you will not get this anywhere else. Though every Chinese family has a recipe for Za Jiang Mein (always made with pork), this Vegetarian Za Jiang Mein is my mom’s own recipe that she developed herself. I guess the apple doesn’t fall from the tree.  She’s often creating new dishes or figuring out a restaurant dish. She doesn’t write her own blog though, so this is the only place you’ll get a Kelly Lee recipe.

Vegetarian Za Jiang Mein

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posted by jessica at 09:12 AM 14 Comments » Add a Comment

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Hot & Sour Soup

Wednesday, December 16, 2009

I consider Hot & Sour Soup a stuffy nose remedy. Like wasabi, it instantly opens the flood gates, and for a heavenly 10 minutes after drinking this soup, you can breathe, through both nostrils if you’re lucky.

Hot & Sour Soup 5

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posted by jessica at 12:32 PM 27 Comments » Add a Comment

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Tofu and Mushrooms

Friday, June 26, 2009

You may have noticed a ton of Chinese recipes this week. It’s because my mom taught me a whole bunch on Monday, and normally I would have spread out the posts, but then we got sick, and these are all I have. Without these, the blog wouldn’t have been updated this week, or it would have been about saltines, ginger ale, and the flavors of different cold and flu medicines.

So here’s another great vegetarian recipe, healthy and flavorful. It’s a full meal if you throw it on some rice, or it’s a nice tofu course for a family-style meal. Left-overs can be kept in the fridge, and then it reheats wonderfully in the microwave.

Tofu and Mushrooms 2

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posted by jessica at 09:11 AM 9 Comments » Add a Comment

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Zong Zi – Part 2: Recipe

Wednesday, May 27, 2009

For a little background information on Zong Zi, see part 1.

Like I mentioned, this is the way my mom makes Zong Zi, and it’s just fabulous. I did my best to document her process but she doesn’t have measuring spoons and stuff so a lot of these quantities are estimates. Before you start, realize that this is pretty work intensive and that you’ll need to start planning the night before. You’ll see that it’s worth it though because you can make a lot and it stores well in the refrigerator (or freezer), and heats up in the microwave nicely (just cover with wet paper towel).

*On 6/15/10, I added another Zong Zi recipe to FoodMayhem. It’s a Red Bean Zong Zi, with video to show the hard part, assembly.

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posted by jessica at 04:14 PM 17 Comments » Add a Comment

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