So how about pairing the kale and mushrooms with spiced quinoa, topped with a fried egg?
Would you fancy a rice plate like this?
In some Chinese restaurants in the US, you find rice plate combinations in the menu. We have heard before that the Chinese themselves will not order rice plate items (usually rice combined with roast/BBQ meat) from the menu as we know how to order the each indivi
When I see cucumbers and peanut sauce, there is usually one dish I think of. Satay! Spice-marinated chicken on skewers barbequed over charcoal fire! Grilling over charcoal fire is a dream, at least for now, until I get a charcoal grill.
I do not have the patience for the "S"-actions:
Soak the bamboo skewers;
Start up the outdoor grill;
Slice the meat;
Skewer the meat.
But THIS "S"-ac
This is a typical all-vegetable-and-mushroom noodle that I cook at least once every week, and double-portioned to make sure there is enough for an additional meal in the same week.
I have since refused to order any vegetable noodles take-out that is always improperly balanced on the vegetables, noodles (always more noodles with few strands of vegetables) and high on the GREASE and SODIUM!!
How does this bowl of rice look?
Basic? Simple? Strange? Unfamiliar? Well...
Fragrant, delicious, homey, easy to prepare and cook. LOVEeeee!
Krill (Dried Shrimps) Cabbage Rice ??/????
Aromatize the dried krill and dried baby shrimps in hot oil, then dash(es) of ground black pepper, then add cabbage, fry and mix well. Set aside. Get the rice (already gently rinsed) ready in
This is another way to flavor up a steamed salmon dish by using a lot of ginger and cilantro. Of course, steaming the salmon with asparagus and tomatoes adds natural-tasting flavors too!
Which is the star ingredient? They all are!
The ginger and cilantro combination was inspired by Little Corner of Mine blog; however, I have done it without pan-frying the salmon. It may lack the pan-f
It was no where near puttanesca but a very robust and delicious sauce that can be easily prepared - in the oven. Heavenly sauce made in the oven. Who could resist the easy route to explosive flavors?
The Angel Hair pasta topped with "puttanesca" sauce - intensely savory.
and topped with roasted corn and bell peppers - bringing in a balance of sweet notes.
Then add freshness of spr
Couscous does resemble quinoa when cooked, but it is a form of pasta, not a seed like quinoa and taste less earthy than quinoa. Best of all, couscous cooks instantly! I love the "instant" part of it. Really.
These days when the weather gets too hot making me lose my appetite, such quick and light one-dish salads are easy to turn to.
Couscous derives from the whole grains of durum flour w
February is what I remember when I batter-coat something. Not the month so to speak but FEB as in the sequence of batter coating: first F (flour); then E (egg). last B (batter).
Today, however, it is another batter or bread-like coating for this fish fillets with the use of soda crackers/biscuits. Soda cracker is a thin, usually square cracker made from white flo
The first time I tried Burdock Root or Gobo (??) was a salad in a Japanese restaurant in Taiwan. The Gobo was sliced so razor-thin and fine (thinner than matchsticks!) and the salad was really refreshing good as appetizer.
Though I usually see Burdock Root/Gobo in the Asian supermarkets here in California, I never have the urge to buy and cook it.
Until I saw the Burdock Root Soup from Lit
The smell and taste of raw pungent onions are not alluring to me but I absolutely love onions that have been caramelized or "overcooked" to sweetness. Here's the deal. I recently learn a trick about onions, or rather, cooking onions. It can make magic delicious sauce and gravy even for Asian-inspired dishes.
If you are not into too much "bottled seasoning" cooking e.g. you look at some Asian-
Kimchi noodles is supposed to be noodle soup in my understanding. I may be wrong, so you tell me. But in a way, does it really matter? The dry-version can be really interesting as well. Imagine. It is like having bibimbap but replacing the rice with cooked noodles, then the noodles tossed in a kimchi-based vegetable combo (of seaweed, daikon, mushrooms, and kimchi of course). It can be very refres
That's our dinner!
What's for your dinner today?
Previously, I have shared a typical weekly meal routine with you. Today is not the day for one-dish noodle stir-fry. Rather, a day for side dishes with steamed plain rice or porridge. It begins with my old-time favorite - greens with mushrooms; specifically Kale with Oyster Mushrooms Stir-Fry.
Then branching from my Spiced Cabbage Stir-F
Organic bunashimeji mushrooms is a frequent visitor in my kitchen. They are relatively inexpensive($1.50 for 4oz-pack) and with a mild earthy flavor, these beech mushrooms are also very easy to incorporate in a lot of dishes, be it soups or stir-fries.
With asparagus in season, this is a dish that combines seasonal and all-year-round-available ingredients. This Stir-Fry Asparagus with Organi
Who can resist paper-thin fresh rice rolls? Shrimp-filled or Char-Siew (BBQ pork), sometimes even filled with fried dough sticks (??)! Steamed rice rolls can be one of the most popular dim-sum item when you visit a Chinese dim-sum restaurant. Even the plainest fresh steamed rice rolls can be so delicious, when simply drizzled with a soy-based sauce.
How about those pre-packaged rice rolls t
It has been months since I last cooked quinoa. I ran out of it and never had a chance to replenish it until I visited Costco where I would usually get a 3-4lb bag (truRoots Organic Quinoa) for less than $10.
Today, this quinoa dish is inspired by biryani, with the use of spices:
Other ingredients in this Biryani-In
This Tuscan Bean Soup recipe is adapted from Saveur.com and I enjoyed every part of it. I have actually cooked it many times, more frequently in the winter months of December, January and February when such a hearty and wholesome soup is called for. That said, it is suitable anytime if you are a "soup" person, like me.
Oh, beans and my "Smart" hand blender surely thickens up this soup w
Organic king oyster mushrooms are easily available in the Asian (be it Chinese, Korean, Japanese) supermarkets around the Bay Area, and I am lucky to have all these Asian supermarkets within close proximity.
Such a stir-fry of green vegetables and mushrooms is a regular at the dinner table, as it combines lots of vegetables and mushrooms (the protein) on a plate.
Stir-fry is a technique no
Once or twice during the weekdays, I cook extras so there are leftovers for weekend dinners, sparing myself some time during the weekends - to rest.
If you cook extras as leftovers, how often do you do that? I am amazed by those who cook their meals fresh every day, three meals per day, seven days a week!
In some cases, I also prepare extras of a base sauce - store as leftovers so that when
Ask me if using fresh fish is better than frozen in this steamed fish dish, and without hesitation, I would say FRESH! However, frozen salmon was all I had on that day, so I settled for "second best". I could have gone with en papillote (parchment-baked salmon) as I always do but the mind, heart and tummy was for a brothy soupy fish dish on this day.
This Steamed Ginger-Scallion Salmon Fille
Pineapple is a good source of Vitamin C and aids digestion. We consume them as fruits most of the time.
In Chinese food therapy,
pineapples are considered "cooling" for the body. When consumed, they
can alleviate inner body heat and reduce dehydration. With that, we can almost say that pineapples should be consumed in hot summer months and avoided in the cold winter days/nights. However, r
As a fan of sardines, I have wanted to try anchovy fillets for a long time. Different fish; however both considered "small" fishes and belong to the champs of Omega-3s along with salmon, and smelt.
Roasting tomatoes with anchovies, garlic, olive oil, ground black peppers and green onions (the bottom white parts) could not be easier. This is pasta sauce/dressing cooked in the oven solely by sl
I have seen it many times especially in the health grocery stores, but it never made its way into my grocery cart until today.
Noodles! Huh? That's ordinary!
Well, not your ordinary wheat, rice or egg noodles but these tofu-based shirataki-style noodles.
Traditionally, shirataki noodles are made from the root of a plant, typically potato or yam. However, tofu-based shirataki noodles are
With cucumber, turnip, pineapples, bean sprouts - think Asian-style salad and Rojak comes to mind. With long beans, cabbage, tofu - think Asian-style salad and Gado Gado it is. Both are similarly salads yet distinctive in their own dressings: Rojak in a shrimp-paste-based dressing while Gado Gado in a peanut-based dressing
I have not made Gado Gado for a long long, long long time (you can check
This is skillet noodles with served-by-the-sides pan-grilled shrimps, steamed/blanched Bok Choy, par-boiled eggs and stir-fried kale. So now, where do I get this idea? True that I often cook one-dish meal; however, I don't think I have had one with the combination of egg, shrimps, meat and vegetables.
Well, it was supposed to be claypot noodles, inspired by Roti n Rice. When I saw the claypo
There were suggestions about making no-cook sardines when I cooked sardines in this spicy tomato-onion sauce. Thank you so much for the reminder! Absolutely love the no-cook part of it and of course, the spice and flavors that it brings.
These canned tomato sardines mashed with thinly sliced shallots, thinly sliced chili padi (bird's eye chili) and squirts of lime juice, made perfect sandwich f
There ain't any fish bones to make fish stock but that does not stop me from thinking and craving seafood bouillabaisse. Thinking + craving means finding a place (to eat out) that serves the dish, or cooking it. And when you can kill two birds with one stone - make seafood bouillabaisse and make a one-dish seafood bouillabaisse pasta (adapted from Seriouseats.com), why not?
Even if there
The caramelization of onions impart intense sweet flavors to many dishes. Likewise, I also like to caramelize green onions (the bottom white parts of green onions) and this brings great flavors to a very easy and basic recipe.
Sweat the green onions in a pan till the green onions start to brown. Add oyster mushrooms that are already marinated with wine, soy sauce and white pepper. Saut
Have you ever used the coffee maker in your hotel room? Then, have you ever wondered how did this coffee maker made its way to the room? During extended road trips, returning to a hotel/motel room that comes with a basic kitchen can make the guests feel at home.
If you are operating a motel or bed and breakfast business, you might be interested to check out PeachSuite.com which is not only a Hot
Chickpeas is the preferred bean to use for this dish, compared to black beans when the flavors of black beans did not really quite hit the correct spot for curry the other time.
When able to plan ahead, dried chickpeas is recommended for this dish as the texture using cooked dried beans results in firmer bean texxture compared to the the all-mushy and dull texture of canned beans. Even falafe
I am usually delighted when a Korean eatery serves fried yellow croaker in banchan (small dishes served along with cooked rice in Korean cuisine). The fish has delicate flavor and tender-firm flesh. When fried, they can be such delicious...SNACKS!
This USA wild-caught yellow croaker was purchased from the Korean supermarket - Hankook. "Freshness" caught my attention. Then it reminded me of the
Instead of making Three-Cup Chicken, the proteins were switched up with a mixture of Enoki and Oyster mushrooms making this a perfect vegetarian dish.
The Asian/Ethnic (e.g. Chinese, Japanese, Korean) grocery stores in California are well-stocked with a variety of fresh mushrooms such as Enoki, Bunashimeji (Beech), Oyster, Shiitake and sometimes, Maitake.
Other than Enoki* that I seldom go
The last time I cooked silkie black chicken soup was last year around the same time period of Jan/Feb (winter months). This time, dried red dates and dried longan were added for sweet warm notes. The two ingredients together with sweet gojiberries, complement the mild savory flavors of the soup.
This soup is especially nourishing for the colder months.
I am using the Tatung Indirect H
Steel-cut oats (also known as pinhead oats) is considered a new addition to my pantry. It takes relatively longer time to cook compared to regular rolled oats. However, with Country Choice Organic Quick Cook Steel Cut Oats, I find myself enjoying steel-cut oats more than ever as it makes a wholesome breakfast without the hassle of breaking the time-bank. The whole oat kernel is CUT into small piec
Till now, I am puzzled with the term "steamboat" being commonly used in Singapore, for what is prevalently known as hotpot - ??. As the name suggests, hotpot usually consists of a boiling-then-simmering pot of stock centered at the dining table, while fresh ingredients (e.g. thinly sliced meat, vegetables, mushrooms, seafood, fishballs etc.) are cooked right in the pot at the table, and then dishe
It is kinda funny (and strange) whenever I see Dad and Mom squirts chili sauce from the bottle (be it SIN SIN or MAGGI brands) to their rice noodle soup.
One time, we asked -"why spoil the natural light-tasting homemade broth?" Well, of course, if the soup broth was made from homemade stock, avoid the other sauces if possible.
Do you find adding chili sauce to soups a strange act?
Salad is the norm. How about Sushi? Omairashu? "Rice" cakes? And how do you see quinoa playing a part in all of them?
Quinoa is in the house!
Consider a plate of "Nasi Lemak" look-alike made with quinoa sans the coconut milk. No lemak (coconut cream), no nasi (rice).
Rather, a healthful plate of veggies (roasted broccoli and carrots) with quinoa topped with egg shreds, ikan bilis (dried
This Stir-Fry Rice Rolls ???? is a nice change from our typical weekend breakfast oats.
What is your breakfast routine? Do you ever break the routine and have something different? What is it then?
The store-bought fresh rice rolls were purchased from the Asian grocery store - 99 Ranch. Before stir-frying them, these rolls were sliced to bite-size, then stir-fried with some green onions and
When I saw these live jumping shrimps in the tank, I did not know they had such a strong hardy shell. No wonder RidgeBack Shrimps are sometimes also called Rock Shrimps.
I got about half a pound and on the same day, steam them with ginger, scallions and cooking wine. They taste really delicately sweet!
Ridgeback Shrimps are one of the few cold-water shrimps that we are able to get here. C
On Wednesday, 30 January 2013 at 10.00pm, Resorts World™ Sentosa (RWS) and the Asian Food Channel (AFC) will unveil the winner in The Big Break - a one-hour finale on StarHub, Channel 435.
Only three remain to compete in this final episode - Nico from Singapore, Lawrence from the Philippines and Eli from Malaysia, who will battle for a grand prize of a scholarship at At-Sunrice GlobalChef Acade
With the half potato used in the Black Bean Potato Cakes/Patties, I had another half, plus the remaining few florets of cauliflower left in the fridge - which is how the Cauliflower Potato Cheddar Cheese Soup came about.
Sometimes, it just clicks, and happens. The soup that was unplanned for but was made - thanks to weird quantities of ingredients remaining, sitting around.
The cheese impart
I have said before that I don't cook legumes (beans) often enough and it is still true. More beans and legumes, please.
So today, this Black Bean Potato Cakes/Patties ?????? is vegetarian, with Black Beans replacing the "meat" proteins.
Like other beans, black beans is a good source of protein and fiber but what makes it different from other beans is that black beans has
Though the idea is not exceptionally wild or creative, this is (indeed) my first time having Gai Lan (in) Soup.
And you know what? I will cook this soup again when stir-fried Gai Lan (Chinese broccoli) gets boring once in a while. Truth is: the same stir-fried Gai Lan can't be posted repeatedly in this blog....:O
It is few basic ingredients but the smokiness of toasted ikan bilis and pan-f
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I have been using more and more onions in my everyday cooking. From 2-3 medium-size onions for every week's grocery shopping, to 4-6 onions. With an average of half or more onion used in any single dish, the onions in my pantry can be used up really fast!
Onions contain flavonoids such as quercetin and anthocyanins, with anti-inflammatory benefits. Not only onions offer a range of health benefi
Chicken livers, anyone? Innards? I do not mind, just that I seldom cook it as it is hassle prep. work that involves cleaning and marinating to rid the smell. Certain cuisines calls for soaking chicken liver in milk prior to cooking, then using cooking wine in the cooking process.
In Chinese cuisine, chicken liver is typically marinated in Shaoxing cooking wine, soy sauce and some slices of g
Remember this broccoli dish? I also did the same (vegetarian "shredded chicken") with Gai Lan - Chinese broccoli, with a slightly different execution.
Oyster Mushrooms with Gai Lan (Chinese Broccoli) “??”??
First, stir-fry the Gai Lan with garlic, cooking wine, salt and ground white pepper to taste - dish out on a plate. Then saute/stir fry the mushrooms (already marinated with soy sauce and
Like what Tyler Florence said, "Go Honeycrisp or go home"! Honeycrisp says it all, these apples are sweet and crisp! Even it they are always more expensive than Braeburn, Red Delicious, or Gala apples, they are worth it!
Slice the apples thinly (or further to matchsticks thickness) and use them to fill your sandwich, together with ham, cucumber, avoca
I enjoy adding sweet potatoes to plain porridge/congee and sometimes, roast them as sides (pair with proteins) or load these roasted bites with other veggies to make quinoa salad.
Few months ago, I made Sweet Potato Crisps snack, recipe from Food-4tots
As I do not have a Mandoline Slicer, the sweet potato crisps were not of uniform thickness resulting in some crisps cooking faster (mo
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