Herbs


PTITIM CASSEROLE WITH CHICKEN AND VEGETABLES
I add this ptitim casserole with chicken and vegetables to the “feed my baby/toddler” category because Fiorina (now a 14-month old toddler) loves this dish. I’m always excited if I fixed something that she likes. She ate more than her usual portion. I guess she must have really liked the […]

PTITIM CASSEROLE WITH CHICKEN AND VEGETABLES


BAKED LAMB PATTIES IN TAHINI SAUCE
Tahini is used widely in Middle Eastern cuisine. Tahini is a thick paste made from crushed sesame seeds. High in protein and other nutrients, it is a flavorful base for cooking. It is a basic ingredient in various hummus dishes, as a sauce for meat, fish, vegetables and dessert. In […]

BAKED LAMB PATTIES IN TAHINI SAUCE


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



TURKEY MEATBALL STROGANOFF
I made this turkey meatball stroganoff specifically for Fiorina to try. Well, we ate them too This was another recipe I tried from Start Fresh cookbook by Tyler Florence. It’s really delicious and it’s not just to feed your baby or toddler, you can feed the entire family. Fiorina ate […]

TURKEY MEATBALL STROGANOFF


feed my baby & toddler 3
I had almost decided that my at-that-time-10-month-old daughter was a picky eater. She rejected almost anything I was trying to feed her for a certain period of time. Even things that she used to enjoy like avocado, bananas, rice, etc, she spitted them out. It’s like she’s screening through everything […]

GOLDFISH CHOWDER


TUNA TATAKI SALAD
I think tuna tataki was pretty much how far I would go in terms of preparing 98% raw fish. It always makes me a bit nervous, preparing a raw fish at home. Tataki is Japanese method of cooking tuna and beef that involves searing the outside, leaving the inside rare. […]

TUNA TATAKI SALAD



TOFU WITH CRUNCHY TOPPINGS 2
So after WOW-ing my husband with the tofu steak dish, I decided to surprise him again with this tofu with crunchy toppings. Loaded him up with tofu I now have even better reason to welcome tofu back in the fridge in a very consistent basis 😉 My 14-month old enjoys […]

TOFU WITH CRUNCHY TOPPINGS


JAPANESE TSUKUNE WITH TERIYAKI SAUCE
Tsukune is Japanese mini hamburger patty that is normally made with ground meat (with a mixture of beef and pork). The meat patty can be served with teriyaki sauce or miso dressing or simply with salt and pepper. I found this a very easy and tasty recipe, especially with the […]

JAPANESE TSUKUNE WITH TERIYAKI SAUCE


CAPUNS/ SWISS CHARD ROLLS WITH SAUSAGE IN CREAM SAUCE
Capuns is a traditional Swiss dish from Graubunden canton in Switzerland. As described in the title it is pretty much a meat incorporated in a spatzli batter (type of soft egg noodles found in Switzerland and other parts of Europe) wrapped in Swiss chard leaves and then cooked in butter […]

CAPUNS/ SWISS CHARD ROLLS WITH SAUSAGE IN CREAM SAUCE



BANH MI/ VIETNAMESE SANDWICH
In their Hot, Sour, Salty, Sweet cookbook, Jeffrey Alford and Naomi Duguid shared that Banh Mi or also often referred to as Mekong subs are standard street fare from Ho Chi Minh City (Saigon) to Phnom Penh to Vientiane. The French introduced bakery-produced baguettes to their Southeast Asian colonies (Vietname, […]

BANH MI/ MEKONG SUBS


JAEW BONG/ LAO SALSA
Jaew Bong is a popular dip from Laos that I made to accompany Luang Prabang pork stew with bitter greens. This recipe I got from Hot, Sour, Salty, Sweet cookbook is an adaption of the classic salsa from Luang Prabang, the old royal capital of Laos. It is often eaten […]

JAEW BONG/ LAO SALSA


LUANG PRABANG PORK STEW WITH BITTER GREENS/ OAW' MOO SAI PAKKAT
Laos is another Southeast Asian country that is bordered by Vietnam, China, Burma, Thailand and Cambodia. Its cooking has lots of influence from Thailand and Cambodia. Luang Prabang is one of the large cities in Laos. Jeffrey Alford and Naomi Duguid shared that there’s a certain acid-bitter aroma and taste […]

LUANG PRABANG PORK STEW WITH BITTER GREENS/ OAW’ MOO SAI ...



GOI CUON/ VIETNAMESE SPRING ROLL
I am happy to say that there are lots of great Vietnamese restaurants here in the U.S. When we go to Vietnamese restaurants, there are only two things that we eat most of the time. Pho noodles and the Vietnamese spring rolls. I told my hubby if it didn’t seem […]

GOI CUON/ VIETNAMESE SPRING/SUMMER ROLL


SAMLA' METCHOU PENG PA/KHMER FISH STEW WITH LEMONGRASS
In Southeast Asia, most dishes are prepared to accompany the rice. Whether it is sticky rice/glutinous rice or jasmine rice. In most cases, it is the jasmine rice. Though I must say noodles are also the other important ingredients used widely in Southeast Asian cooking. This is also the case […]

SAMLA’ METCHOU PENG PA/KHMER FISH STEW WITH LEMONGRASS


KHAO SOI/ CHIANG MAI CURRY NOODLES
I really enjoyed cooking with Jeffrey Alford and Naomi Duguid’s two cookbooks so far, Beyond The Great Wall and now, Hot, Sour, Salty, Sweet cookbook. This is in fact the 15th recipes from their cookbooks. Wow! record-breaking perhaps lol! Their cookbook always accompany by story behind the recipe and the […]

KHAO SOI/ CHIANG MAI CURRY NOODLES



PHO GA/ GINGER CHICKEN NOODLE SOUP
A while ago I made Pho bo or often called Vietnamese Pho Noodle soup. Pho bo is usually served with beef. We always like pho noodles. So, I tried to make pho ga, which uses chicken instead of beef. Just like preparing Pho bo, the main work is pretty much […]

PHO GA/ GINGER CHICKEN NOODLE SOUP


DAI CHILE-FISH SOUP WITH FLAVORED OIL
Dai is a village in southern Yunnan, China. The villagers often have small ponds at the back of their house to raise fishes. They often use these fresh fishes to prepare fish dishes. Can’t be any fresher than that, can it ? This Dai chile-fish soup with flavored oil is […]

DAI CHILE-FISH SOUP WITH FLAVORED OIL


CHICKEN KIEV
Happy Thanksgiving to all who celebrate. We are forever grateful for everything we have. No turkey in the oven or stove-top this year. I remember last year my mom was the one who was busy with all the cooking. This year I got a day off (from cooking). But I […]

CHICKEN KIEV



PIROZHKI
Pirozhki is a generic word for individual-sized baked or fried buns stuffed with a variety of fillings. Homemade pirozhki are great favorites of old and young alike. A common variety of pirozhki are baked stuffed buns made from yeast dough and often glazed with egg to produce the common golden […]

PIROZHKI


BIGOS
When a country proclaims a certain dish as a national dish, you just have to know that there gotta be reasons why they do so. Bigos is Poland’s national dish (as well as Ukranian’s). It is a traditional meat stew with typical ingredients may include sauerkraut, pork, sausage, venison, veal, […]

BIGOS


SALMON KULEBYAKA
As a seafood lover, I can tell you that I don’t really care much for a cooked salmon. I like to eat my salmon raw. I’m surprised that my hubby actually feels the same way (another sashimi-maniac). I hardly cooked salmon (besides for Fiorina). You can probably find just few […]

SALMON KULEBYAKA



KOREAN LEEKS PANCAKES/BUCHU BUCHINGAE
What I like about eating at Korean restaurant is that they will literally bombard you with so many side dishes to go with your meal. The side dishes come in little dish and there were probably 7-10 different items presented. It’s like you go to an Italian restaurant, they bring […]

KOREAN LEEK PANCAKES/ BUCHU BUCHINGAE


SHEPHERD'S/COTTAGE PIE WITH RUTABAGA TOPPING
I had always wanted to make my own shepherd’s/cottage pie for a long time but never got around to do that. But I finally did. And a mean one too! 😉 This shepherd’s/cottage pie with rutabaga topping is from Martha Stewart’s Living cookbook. In early cookery books, the dish was […]

SHEPHERD’S/COTTAGE PIE WITH RUTABAGA TOPPING


PHAD THAI
I don’t think I can complete my recipe archive for Thailand without making phad thai. If you ever go to a Thai restaurant, you will for sure see phad thai on the menu. I can guarantee you that. After all, phad thai is Thailand’s national dish. If you ever got […]

PHAD THAI



CHICKEN IN RED CURRY WITH RICE BALLS
Chicken in red curry with rice balls is another great Thai recipe that I will keep. It’s fairly easy to make and delicious, especially served with glutinous/sticky rice balls. The fragrant jasmine rice reign supreme in Southeast Asia and many parts of Thailand too, however, in northern part of Thailand, […]

CHICKEN IN RED CURRY WITH RICE BALLS


THAI-STYLE CHICKEN SANDWICH
Thai-style chicken sandwich is another one of the east-meet-west dish that Martin Yan’s invented in this Martin Yan’s Asian Favorite cookbook. People often say “oh..it’s just another sandwich”. Sandwich is so ubiquitous and people don’t get impressed much by it anymore these days. Well, it doesn’t have to be boring. […]

THAI-STYLE CHICKEN SANDWICH


LOLA FRIES WITH ROSEMARY
It’s hard for me to pass up on fries recipe. Great fries recipe. The ultimate French fries I tried last time is definitely a keeper. Now, this Lola Fries with Rosemary definitely kick it up a notch. I like fries. I like rosemary. I like sea salt. I like fried […]

LOLA FRIES WITH ROSEMARY



MOM'S LASAGNA
Michael Symon’s Mama that is :). He said that every Wednesday at his parent’s house was lasagna night and that was the night that all his friends begged to eat over. Mom’s lasagna cemented his mom, Angel, as best cook on the street. The smell of the baking lasagna traveled […]

MOM’S LASAGNA


PORK CHEEK CHILI
Before I even say anything else, this is hands down the best chili I’ve ever eaten. No kidding! I think the way I look at a bowl of chili is never the same again after I cooked this chili. It is packed with flavor and oh…so good! so good you […]

PORK CHEEK CHILI


POT AU FEU
I decided to give another big classic of French dish a try – Pot Au Feu. According to Anthony Bourdain’s Les Halles cookbook, Pot Au Feu is soul food for socialists. And if you want to make a Frenchman cry ? Make him a nice bowl of Pot Au Feu. […]

POT AU FEU



DUCK CONFIT
What is duck confit ? I heard it all the time. Never tasted it though. However, I know that a plate of one duck confit doesn’t come cheap. So, here’s what I learned about Confit from both Anthony Bourdain’s Les Halles cookbook and Michael Symon’s Live To Cook cookbook. Confit […]

DUCK CONFIT


TOMATO SALAD
Well, seriously, it’s not that I purposely wanted to make tomato salad. I had so much tomatoes in my fridge and I had been using lots of them when I cooked Mexican and Turkish dish. We juice the tomatoes too, but I just want to clean up the fridge and […]

TOMATO SALAD


QUAIL WITH BACON AND HONEY
If you enjoy eating quail, then you must try this recipe. It is simply delicious. I think anything wrapped in bacon will be tasty lol! Honestly, quail on its own is not as flavorful, but you add that bacon, the smokiness and the richness are just so good. You brush […]

QUAIL WITH BACON AND HONEY



vegetables
This is a Mediterannean-inspired dish that is simple and great as appetizer. It has lots of flavor. The eggplant dip is made with garlic, peppers, olives, pine nuts, and capers. I ate it with toasted pita bread I made and it was indeed fabulous. ROASTED EGGPLANT CAPONATA (8 servings) 1 […]

ROASTED EGGPLANT CAPONATA


GARLIC-ROASTED CAULIFLOWER WITH PINE NUTS
I have a confession to make. I think cauliflower hardly ever made it into my grocery list. Let me think ? probably not more than 5 for the past 2.5 years ? I don’t hate cauliflower, but I’m not crazy about it. It’s not something that pops up in my […]

GARLIC-ROASTED CAULIFLOWER WITH PINE NUTS




DUCK STEWED IN BEER/ ENTE IN BIER
I have always wanted to cook duck at home. I mean, I’ve never touched a raw duck. I was a bit scared to cook duck at home actually. I love eating them though. My mom told me that she’s not a big fan of cooking duck as well, because if […]

DUCK STEWED IN BEER / ENTE IN BIER


SULTAN'S PILAF/SULTAN PILAVI
According to the Sultan’s Kitchen’s cookbook by Ozcan Ozan, rice is used extensively in Turkish cuisine. Pilafs are those exotic rice dishes flavored with spices, nuts, and fruits-others, made with meat, fish, and vegetables, are known as Sultan Pilavi. This Sultan Pilavi was prepared for the Sultans in the kitchen […]

SULTAN’S RICE PILAF/ SULTAN PILAVI


Fillet of Sole wrapped in Swiss Chard
Fillet of sole wrapped in Swiss chard leaves is such a light and fulfilling dish. Like the Mexican dishes that I prepared before, Turkish dishes use LOTS of tomatoes as well. I personally a big fan of sole fillet. The flesh is so tender and melt in your mouth. Fiorina […]

FILLET OF SOLE WRAPPED IN SWISS CHARD/ PAZI YAPRAGINDA DIL ...



CHICKEN STUFFED WITH RICE, PISTACHIOS, AND HERBS/ PILIC SARMASI 2
Chicken stuffed with rice, pistachios, and herbs are absolutely delicious. I really like the flavor from the fresh herbs in the rice. I seriously will make this rice everyday now. I honestly never cooked much with Dill before. It’s not a common herb in Asian cooking. I’ve certainly missed out. […]

CHICKEN STUFFED WITH RICE, PISTACHIOS, AND HERBS/ PILIC SARMASI


SPICED LAMB WITH CREAMY EGGPLANT/ HUNKAR BEGENDI
Off to Turkey we are this week Turkish cuisine ranks as one of the three great world cuisines (along with French and Chinese) and has a long and complex history. It is wonderfully spiced and has complex flavors. There is a saying that when you eat in Turkey, you eat […]

SPICED LAMB WITH CREAMY EGGPLANT/ HUNKAR BEGENDI


Cassava-Stuffed Shrimp
Cassava is one of the most common ingredients you can see being used in West Africa. Cassava is also known as Yucca. This root is native to South America. From what I read from wikipedia is that Cassava is the third-largest source of carbohydrate in the world. I’m not surprised […]

CASSAVA-STUFFED SHRIMP



SHRIMP PIRI PIRI
According to The Soul of A New Cuisine cookbook by Marcus Samuelsson, piri piri or pil pil or pili pili is the Swahili term for hot chili. It is also the name of the national dish of Mozambique, and extremely potent concoction used at tables around the country as a […]

SHRIMP PIRI PIRI


Fish and Rice / Chep Bu Jen
Chep Bu Jen which literally means fish and rice is commonly served in Senegal, a country south of the Senegal River in western Africa. It is usually prepared with inexpensive fish as a humble dish and served with broken jasmine rice. The Chep Bu Jen recipe in The Soul of […]

FISH AND RICE/ CHEP BU JEN


SHREDDED PORK AND BEEF WITH CHIPOTLE AND TOMATES VERDES
Wow…look at that title. Almost make it into a paragraph This dish actually has three different type of meats: Pork, Beef and Chorizo. Chorizo was also something new to me. Well, not exactly new-new. I don’t know if I’ve said it before or not, Food Network is pretty much the […]

SHREDDED PORK AND BEEF WITH CHIPOTLE AND TOMATES VERDES/ TINGA ...