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Recipes that include rice

Kelly’s Lion’s Head Casserole

Tuesday, June 23, 2009

Lion’s Head Casserole is a traditional pork meatball dish that every Chinese kid is familiar with. It’s definitely Chinese comfort food. There are so many variations of this recipe out there from different regions and just varying family tradition. Most use some sort of filler, bread, breadcrumbs, or tofu, but my mom’s version doesn’t. She said that my brother and I preferred it this way as kids. She also says that if you use tofu, it must be eaten within two days or the meatballs will get a little sour. In any variation, this is a great make-ahead meal. I think it actually tastes better the next day.

Lion's Head Casserole 3


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Fiesta Egg Roll

Sunday, June 21, 2009

For our Reader’s Choice: Egg Roll, you voted and the Black Bean Burrito Roll won. I changed the name but it’s basically the same concept. It has a couple of different components, so feel free to just use parts of this recipe. The Chipotle Rice that Lon made, is a nice side dish with some heat. The Black Bean Corn Salsa is an easy and colorful accompaniment for any barbecue or picnic. If you have time, put it all together, and have a fun Tex-Mex inspired Egg Roll. The Cotija Cheese, which I first heard about at The Duo Dishes, was a perfect match for this dish. It’s crumbly and doesn’t melt, but softens nicely, adding a nice salty milkiness.

Fiesta Egg Roll 4


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Basil Chicken

Wednesday, June 17, 2009

Chinese cooking is all about mise en place. For many dishes, once you have all the prep ready, the cooking part only takes a few minutes. Seriously! This is a perfect example, as the stir-frying part literally takes 3 minutes, assuming you don’t have a weak stove.

snow peas, jalapeno, Chinese basil, garlic


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Oxtails in Chinese Tomato Sauce

Saturday, April 11, 2009

Oxtail with Chinese Tomato Sauce 3

Oxtails in Chinese Tomato Sauce was a regular part of growing up. My brother and I loved this dish; we’re practically made of this stuff. So when I opened my fridge and stared at the oxtails, I knew I had to make it for Lon so I called me mom for instructions. It turns out, it’s ridiculously easy, so if you have kids, this will end up being a regular in your house. I didn’t have a single cousin (in my large family) that could resist this stuff.


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Fried Tofu with Minced Pork in Spicy Garlic Sauce

Tuesday, March 24, 2009

This is a variation on Ma Po Tofu that my mom developed when I was a kid and it instantly became a household favorite. Me, my brother, and our cousins, requested it all the time. Now that I made it for Lon, he’ll be requesting it too.  *photo was updated on 8/23/16

fried tofu with pork

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Chicken and Pork Comfort Over Rice

Monday, March 9, 2009

Sometimes you get home tired and you just want to eat. Nothing fancy, just something easy, filling, and made in one pot. The ingredients in this dish are based on what we had in the fridge and the flavor profile is Chinese because I wanted to use left-over rice. I didn’t expect much from this last minute, thrown-together dish. I didn’t think this would be a recipe to post, but it is. If you’re familiar with Chinese food, it’s a cross between Soy Sauce Chicken and a Taiwanese dish of Minced Pork with Sauce Drizzled on Rice. Two comfort foods combined in one really hit the spot for me so I had to share.

Chicken and Pork Comfort Over Rice 1


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Fast Seafood Rice

Thursday, March 5, 2009

We had a yellow tilefish for dinner the other night and I wanted to extend the seafood theme into a side dish. So I came up with a new seafood rice side dish. I wanted the flavor to be all American, but I didn’t really want it to be southern. This was actually a hard target for me, since most rice recipes I know are foreign or southern. In the end, I think this worked out pretty well and was easy. Especially, since I used frozen seafood, that we had on hand.

Fast Seafood Rice 2


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Ma Po Tofu

Tuesday, March 3, 2009

Ma Po Tofu 2

*above picture was added (old removed) 11/16/13

Ma Po Tofu is actually very easy to make. It’s one of the first recipes I asked my mom to teach me. It’s a little difficult to give you exact measurements for the recipe though. There are so many types of tofu, from silken to firm, all giving off different amounts of water when cooked. All of them taste good. It’s just a matter of preference. The picture above is one made with medium firm tofu, which Lon prefers. The one below is a soft tofu, which I like equally as much as the firmer tofu. This recipe is also quite mild, suitable for most, but if you like things spicy, you can add more chili garlic sauce.


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Squid with Pickled Mustard Greens

Saturday, January 10, 2009

~updated 08/17/2020

You might remember the big jar of Pickled Mustard Greens I made. One of the best reasons to make it, is this dish, Squid with Pickled Mustard Greens. It’s a traditional dish I grew up with and have always loved. You’ll find it on menus as a lunch special over rice, but it might be an acquired taste (Lon did not like it). *One major update is that Lon now loves this dish.



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Sunday, December 14, 2008

Tonkatsu is simply pork cutlets, considered part of a whole genre of food called Yoshoku, Japanese interpretations of Western food. Well here’s my take on it. You’ll notice a little bit of Malaysian curry powder, which adds just a touch of something special and a teeny kick. No one will be able to tell what the secret ingredient is though.


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