GREEN BEAN SALAD WITH PEANUTS
This green bean salad can’t be easier to make. The seasonings and toppings I used here are very similar to the Tomato and Spinach Salad I made in my last post. The key...
Read More →
HOW TO MAKE FRIED SHALLOTS CRISP
Shallots are important ingredients in Southeast Asia kitchen. They are called for in almost majority of Indonesian recipes if I can put it that way. They are used for stir-fry, stew, deep-fried as...
Read More →
MEXICAN WEDDING COOKIES
Recently my 2-year old daughter has also learned about the simple pleasure of having cookies (yes, blame the mama!). It’s a once-in-a-while treat for her. I’d rather be the one who introduce her...
Read More →
EGGS WITH SAMBAL / SAMBAL TELUR
Eggs with sambal or what we call “sambal telur” in Indonesia is one of the classic I really like. Anything that is called “sambal” in Southeast Asia, pretty much involved some red chili...
Read More →
CHICKEN AND POTATO STEW
This chicken and potato stew is one of my favorite dishes to fix. Pretty simple and amazingly flavorful. A little chopping involved, but really, you won’t be spending too much time in the...
Read More →
TOMATO AND SPINACH SALAD
As much as I like to stir-fry vegetables, it can get old some days. Spinach is always in our refrigerator and I just need some new idea to make it refreshing and yet...
Read More →
THREE CUPS CHICKEN
If you are familiar with Taiwanese food, you probably heard of or ate three cups chicken before. It is so called “three’cup” or san bei qi (三杯鸡) because the sauce that is used...
Read More →
SPAGHETTI WITH SHRIMP AND WATERCRESS
Watercress has gained lots of popularity lately for its antioxidants properties. We grew up eating lots of watercress. My mom often made soup with watercress, tomatoes, garlic, and some pork bones. The soup...
Read More →
WHITE BEAN CHILI
I’m not usually a “chili” eater. Before I even continues, let me clarify that the chili I refer to over here is the American-style chili usually made of bean and some ground meat...
Read More →
