EAST ASIA


CRAB WONTON SOUP
I know lots of people think of wontons when they think of Chinese food. Of course Chinese food is beyond just wontons. But, I can’t agree more that wontons are very commonly made as part of home-style meal and the varieties of wontons are limitless too. They are not difficult […]

CRAB WONTON SOUP


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 in the dish is made of sesame oil, dark soy sauce, and wine. All the three ingredients […]

THREE CUPS CHICKEN


STEAMED PIPA SHRIMPS
…and you wonder what in the world is pipa shrimps ? Well, the shrimps are definitely regular kinds, but because the dish itself resembles the shape of a pi pa, a musical instrument from China, and hence the name. The shrimps are shelled, cleaned and butterflied and laid on top […]

STEAMED PIPA SHRIMPS



BEEF WITH BLACK BEAN SAUCE
Black bean sauce is quite a popular ingredient in the Chinese kitchen. The black bean sauce is made by fermenting the black bean in salt and spices. When you taste it, it is quite salty and which is why it is often used in stir-fry meat dishes. You will find […]

BEEF WITH BLACK BEAN SAUCE


SHRIMP ROLLS
If you google the word “shrimp rolls”, you will get over 5 millions images of shrimp rolls. Speaking of variety! These shrimp rolls are not wrapped in spring roll wrappers, wonton wrappers, rice, seaweed, or any other common wrappers. The shrimp rolls are wrapped using roasted bell peppers. I love […]

SHRIMP ROLLS


CHICKEN TERIYAKI ROLLS 1
The fun part about making sushi is you can pretty much roll in (or roll out) whatever you wish. These chicken teriyaki rolls are just one of the example. I also rolled in some avocados and spinach leaves. These rolls can be a complete meal on its own. These will […]

CHICKEN TERIYAKI ROLLS



INARI SUSHI
Inari sushi is one of my favorite sushi that is very simple to make. Inari sushi is typically made of a deep-fried tofu skin pouch, called aburaage in Japanese, stuffed with seasoned sushi rice. Aburaage are skins made by lifting the skin off soy milk and drying it. The aburaage […]

INARI SUSHI


SCALLOP, MAYONNAISE, POTATO AND SESAME ROLLS
After trying the shrimp, spinach, and wasabi mash rolls using mashed potatoes to replace sushi rice and they turned fabulous, I gave another different rolls using mashed potatoes a try. This time using scallop and mayonnaise. I gotta tell you these are really good too. I’ve always enjoyed eating scallops […]

SCALLOP, MAYONNAISE, POTATO AND SESAME ROLLS


TONKATSU INSIDE-OUT ROLLS
The other fun part about making sushi is you can pretty much roll them with whatever ingredient you like. Sushi doesn’t always have to come with fishes, at least not to me. The typical sushi roll is made with the seaweed expose to the outside. With the inside-out rolls, the […]

INSIDE-OUT TONKATSU ROLLS



LEMON PEPPER CRAB SUSHI BOATS
Before I say anything else, this lemon pepper crab sushi boats has definitely become one of my favorites. The first bite into the sushi and I think the nerves on my tongue immediately sent signals to my brain and I my respond was like “WOW! The sweetness of the crab […]

LEMON PEPPER CRAB SUSHI BOATS


GREEN BEAN SUSHI BOATS
Sushi is absolutely beyond just raw fish. The thing you can make into sushi is really limited to your own creativity. You will see as I do more sushi posts (please bear with me). I’m not a chef. Just a mother who likes to experiment at kitchen and if I […]

GREEN BEAN SUSHI BOATS


SAN LAU HOR FUN / CANTONESE-STYLE FLAT RICE NOODLES WITH FISH AND BEAN SPROUTS
I know it can be confusing if you are not familiar with all the different names a type of noodle can be called for the same thing in different languages. Hor fun is one of the example. Hor fun is the Cantonese name for the flat rice noodles that we […]

SAN LAU HOR FUN / CANTONESE-STYLE FLAT RICE NOODLES WITH ...



BEEF CHOW FUN / CANTONESE-STYLE STIR-FRIED RICE NOODLES WITH BEEF 2
I got hooked with beef chow fun the first time hubby ordered it at this Chinese restaurant and the first bite into this beef chow fun was simply unforgettable. Beef chow fun is a popular Cantonese dish. I would say this is the Cantonese style of “char kwe tiau/ stir-fried […]

BEEF CHOW FUN / CANTONESE-STYLE STIR-FRIED RICE NOODLES WITH BEEF


FISH-FRAGRANT AUBERGINE
So after making the fish-fragrant pork, I decided to also make another one of Szechuan popular fish-fragrant dish, the fish-fragrant aubergine/eggplants. Again, there is no fish in the dish if you ever wonder. The term fish-fragrant comes from the popular way of the Szechuanese using ingredients that are usually used […]

FISH-FRAGRANT AUBERGINE


FISH-FRAGRANT PORK
I’ve seen this “fish-fragrant” description on the Szechuan restaurant’s menu we often go to and never knew what the whole dish was all about. So, we decided to give it a try and really liked it. After a success in trying to “mimic” the Szechuan Piao Xiang Chili Fish fillet […]

FISH-FRAGRANT PORK / 魚 香 肉 絲



TWICE-COOKED PORK / 回鍋肉
We love Szechuan food so much and it didn’t make sense if I didn’t make this very popular Szechuan dish – twice-cooked pork. I personally always find the red-looking dishes very addictive. The utilization of dried chilis and Sichuan peppercorns set Sichuanese food different with other Chinese food. I always […]

TWICE-COOKED PORK


CHINESE DUMPLINGS / JIAO ZI
After cooking for a while now, I realize that dumplings are so widely found around the globe. Each country has its own version of dumplings. When I said dumplings, of course it’s a very broad term. When something is wrapped with a flour dough, it’s pretty much a dumpling. The […]

CHINESE DUMPLINGS / JIAO ZI


FRIED EGGS WITH TOMATOES
If you never have fried eggs with tomatoes before, well, maybe you should give it a try. I never knew about this dish until oh..let’s see, not too long ago (maybe 13-14 years ago) my ex-housemate, who is also my best friend, made this dish. We lived in an apartment […]

STIR-FRIED EGGS WITH TOMATOES



YANG ZHOU FRIED RICE / 揚 洲 炒 飯
Oh geez..another fried rice ha ha! I just have to post this Yang Zhou fried rice because it was something that I learned about when I was still in middle school. Yang Zhou fried rice or often called Yang Zhou chao fan is said to be originated in China…dated all […]

YANG ZHOU FRIED RICE / 揚 洲 炒 飯


TEA-FLAVORED EGGS
Eggs are my most favorite ingredients exist on this earth. I mean, the incredible edible eggs are so versatile. Boil it, fry it, bake it, steam it, stir-fry it…geez..did I miss anything else ? They can also be an appetizers, main course, desserts, drinks and btw, when I had large […]

TEA-FLAVORED EGGS / 茶 葉 蛋


BARBECUED LAMB CHOPS/ 燒 烤羊 排
One of my most fond memories from childhood was the late supper we often had. Some food stalls started their business at late hour around 9:00 pm or later. These are the late night street food and I’m always thrilled whenever my dad rode his scooter to somewhere nearby and […]

BARBECUED LAMB CHOPS/ 燒 烤羊 排



GENERAL TSO'S CHICKEN
General Tso’s chicken is the most famous Hunanese dish in the world. I was all curious because I knew nothing about it. Even during my recent visit to costco, the lady was cooking some “The General’s Chicken” and handing them out as samples. I tasted it and it was really […]

GENERAL TSO’S CHICKEN


ROASTED PEPPERS WITH PRESERVED DUCK EGGS/ 烤 辣椒皮蛋
In her Revolutionary Chinese Cookbook, Fuschia Dunlop shared that in Hunan, you will find peppers being charred over a charcoal burner and then served with preserved duck eggs or known as “pi dan”/ 皮 蛋. This is the Chinese version of the Italian antipasto made with charred peppers, capers, and […]

ROASTED PEPPERS WITH PRESERVED DUCK EGGS/ 烤 辣椒皮蛋


DONG'AN CHICKEN/ 東安子雞
Dong’an is one of the counties in the Hunan province and the Dong’an chicken is one of Hunan’s most famous dishes. The chicken is a delicate concoction of chicken flavored with chili and clear rice vinegar that is said to have originated in Dong’an county. It’s precise history remains unclear, […]

DONG’AN CHICKEN/ 東安子雞



RICE CONES/ ZONG ZI (USING JASMINE RICE)
After making glutinous rice cones or zong zi, I decided to make more using jasmine rice instead of glutinous rice. They are equally delicious for people who do not like to consume glutinous rice. The Chinese believe that glutinous rice is more “heaty” compare to jasmine rice. So older people […]

RICE CONES/ ZONG ZI/ BAK CHANG (USING JASMINE RICE)


GLUTINOUS RICE CONES / ZONG ZI
I’ve never imagined making glutinous rice cones or known as zong zi in Chinese or bak cang in Hokkian dialect, on my own. I mean this was something I took for granted. Either my mom would make them or my aunt would make some or my dad would buy some. […]

GLUTINOUS RICE CONES / ZONG ZI / BAK CANG


SPRING ROLLS WITH THREE SILKEN THREADS/三 絲 春卷
This recipe is the first thing I learned about Hunan Province in China from Fuschia Dunlop’s Revolutionary Chinese Cookbook. As shared in the cookbook, Hunan lies in southern central China. The province has a southern, subtropical climate, four distinct seasons like we do here in the U.S. and fertile earth. […]

SPRING ROLLS WITH THREE SILKEN THREADS/ 三 絲 春卷



CHINESE COLD APPETIZER 2
I’m not exactly sure how to name this dish. This is called 冷 盤 (len phan) at my home town, which literally means cold plate in Chinese. This cold plate appetizer is a popular dish in Asia. Usually serves during wedding banquet or even for celebration like Chinese new year. […]

COLD PLATE APPETIZER


SZECHUAN PIAO XIANG CHILI FISH FILLET 2
I learned about this Szechuan piao xiang chili fish fillet from the Grand Szechuan restaurant. Ever since we were introduced to the piao xiang chili fish fillet, it has become our favorite ever since and still is. For the longest time, I’m trying to make this at home but it […]

SZECHUAN PIAO XIANG CHILI FISH FILLET


SHER PING PANCAKES / PAN-COOKED FILLED PANCAKE
Sher ping pancakes means pan-cooked filled pancake in Mandarin. I discovered this wonderful Chinese-style pancake from Jamie’s America cookbook. As he traveled to New York Chinatown, he discovered sher ping pancakes at Roosevelt Food Court and the lady from Northern China taught him how to make sher ping pancakes. Sher […]

SHER PING PANCAKES / PAN-COOKED FILLED PANCAKE



HIMALAYAN STEAMED DUMPLINGS / MOMOS
Climb the Himalaya mountain I have not, but tasting the Himalayan steamed dumplings I have! Thanks to who else if not Jeffrey Alford and Naomi Duguid in their Home Baking cookbook, I could make this happen Love..love..that cookbook! These dumplings are known as momos in Tibetan language. They are originated […]

HIMALAYAN STEAMED DUMPLINGS / MOMOS


SLOW-COOKED OXTAILS WITH RICE NOODLES
As shared by Takashi Yagihashi in his Takashi’s Noodles cookbook, Oxtail is a favorite ingredient in countries as diverse as Jamaica, France and Korea. When you taste it, it’s not hard to understand why. It is our favorite too in the house. To be able to enjoy the richness and […]

SLOW-COOKED OXTAILS WITH RICE NOODLES


SHRIMP TEMPURA
How can you make tempura without including shrimp ? I’ve eaten them too often that I gotta made them. These tempura shrimps are good as appetizers or the Japanese usually like to serve them with noodles, such as soba noodles. Print SHRIMP TEMPURA (2 servings)   What you will need: […]

SHRIMP TEMPURA



EGG DROP AND CRAB NABEYAKI UDON
Don’t let the title “egg drop and crab nabeyaki udon” fools you thinking that you need to spend the whole day standing at the kitchen fixing this dish. As a matter of fact, it is so easy to make and one of the easiest udon noodle dish I’ve ever fixed. […]

EGG DROP AND CRAB NABEYAKI UDON


JALAPENO TEMPURA
After making the vegetable tempura, I continued on with my tempura journey to make jalapeno tempura. I saw them in the fridge and I was like “hum….I wonder how they taste like”. The only regret I had while making this jalapeno tempura was not discovering it early enough. These jalapeno […]

JALAPENO TEMPURA


VEGETABLE TEMPURA
I’m sure every now and then you heard of this word “tempura” or perhaps seen it on the menu at Japanese restaurants. While reading through the history of tempura from Takashi’s noodle cookbook by Takashi Yagihashi, I just found out that the cooking method was introduced by the Portuguese in […]

VEGETABLE TEMPURA



SPICY EGGPLANT JA-JA-MEN UDON 2
A while ago I made Zha jiang mian/ sweet and spicy beef noodles. Zha jiang mian noodle is originated from Northern China. The Japanese version is called Ja-ja-men and I believe the Korean version is call jajangmyeon. The noodle is served with ground beef/pork along cooked with the rich thick […]

SPICY EGGPLANT JA-JA-MEN UDON


GYOZA/ JAPANESE PAN-FRIED DUMPLINGS
Gyoza or also known as Japanese pan-fried dumplings are ground meat and/or vegetable-filled dumplings that are pan-fried and then steamed. Gyoza is very similar to the Chinese’s pot sticker (guo tie). Gyoza is usually served with soy-vinegar dipping sauce. Making gyoza is really not that difficult and it is perfect […]

GYOZA/ JAPANESE PAN-FRIED DUMPLINGS


SHOYU RAMEN/ TOKYO-STYLE RAMEN
Shoyu ramen is another one of my favorite Japanese ramen noodles. Shoyu ramen is Japan’s classic ramen, also known as Tokyo-style ramen. It is the way ramen was originally prepared after it was adopted from Chinese cooking. Shoyu ramen is prepared using the ramen chicken stock and shoyu base, which […]

SHOYU RAMEN/ TOKYO-STYLE RAMEN



BRAISED PORK BELLY FOR RAMEN NOODLES
I have prepared braised pork belly before using my mom’s recipe. That was such a great Chinese-style pork belly recipe and a great treat. It’s always my favorite. This braised pork belly recipe from Takashi’s noodle by Takashi Yagihashi and Harris Salat is a classic topping for shoyu ramen noodles. […]

BRAISED PORK BELLY FOR RAMEN NOODLES


SHIO RAMEN
I didn’t really know much about preparing ramen noodles until recently. Then came the recent trip to Hawaii where we had ramen noodles almost everyday lol! Very authentic ramen too. If you ever visited Honolulu and wondering where’s the great place to have a bowl of authentic ramen that will […]

SHIO RAMEN


RAMEN CHICKEN STOCK
This is the beginning of something good folks! One of the most important things in preparing a wonderful noodle soup dish (IMHO) is getting the soup right. I love Japanese ramen noodles. If you are not familiar with Japanese ramen noodles, I’ll elaborate more on the ramen noodles recipes I’ve […]

RAMEN CHICKEN STOCK



PAN-FRIED CHIVE & SHRIMP BUNS
Almost two years ago I was so obsessed with making steamed buns or often known as “bao”. I was trying hard to get the “pleats” on the buns to show and it finally did. Then along came my own “bun in the oven” (a.k.a – my now almost 16-month old […]

PAN-FRIED CHIVE & SHRIMP BUNS


MUXU PORK, moo shoo pork, mu shu pork recipe
If you go to Asian restaurant here in the U.S., you probably will see the word Moo Shu pork or Mu Shu pork on their menu. Muxu pork is a famous dish originated from Northern China. The name Muxu comes from the scrambled eggs in this dish, which resembles a […]

MUXU PORK


HONG KONG STYLE STEAMED FISH
Chinese food enthusiasts who visit Chinese restaurants would often order steamed live fish to assess the culinary standards of the restaurant. It is common for Chinese restaurants to display their live fish in water tanks for the patrons to select. The fresh fish will then be killed and cooked on […]

HONG KONG STYLE STEAMED FISH