Wine


BRAISED NOODLES WITH SEAFOOD
Let me share with you one of my favorite noodles recipes. Braising is a pretty common cooking method in the Asian kitchen. The noodles are braised in the sauce so they absorb the sauce. I love the combo of ginger, cooking wine, and sesame oil in a braising sauce. It’s […]

BRAISED NOODLES WITH SEAFOOD


ZHA JIANG MIAN/ SWEET AND SPICY BEEF NOODLES
Talking about zha jiang mian, I’m taken back to my almost-once-a-week-date with my sister at the Crystal Jade Restaurant in Singapore. Zha jiang mian was always what we ordered. I really like the zha jiang mian noodle there. Zha jiang mian is originated from northern China. Zha jiang means bean […]

ZHA JIANG MIAN/ SWEET AND SPICY BEEF NOODLES


STIR-FRIED CHICKEN WITH GREEN TEA 2
This stir-fried chicken with green tea is inspired by a Taiwanese dish. Taiwan is a place flooded with creative energy when. Food is one of them. I only went to Taiwan once and that was also on a business trip many years ago. Though it was a short trip but […]

STIR-FRIED CHICKEN WITH GREEN TEA



Chinese steamed chicken
Steamed chicken is one of our favorites. Not only it’s easy, but it’s tasty (regardless of the pale-looking color). It’s my to-go recipe when I need to fix a meal quickly and always popular with out two kids too. The meat is always soft and tender. Our other favorite steamed […]

STEAMED CHICKEN WITH GINGER AND SCALLION


LION'S HEAD MEATBALLS
The Chinese often has unique way in naming the dishes. Lion’s head meatballs is one of the example. The shape of the meatballs resemble the head of the lion. There are lots of varieties out there for lion’s head meatballs recipes. You will see some were cooked with napa cabbage […]

LION’S HEAD MEATBALLS


GARLICKY BAKED CHICKEN
I know when you read the recipe and you see that there’s 4 heads of garlic in this recipe, you gonna think I’m a nutcase !! I’m a garlic lover !! and yes…too much garlic can really stink your breath and perhaps turn the dish into yucky instead of yummy. […]

GARLICKY BAKED CHICKEN



STIR-FRIED SHREDDED PORK WITH SWEET BEAN PASTE
I have to admit that it does get a little hot to cook at the kitchen lately. I consider Minnesota’s summer as a “mild” one compare to that in Oklahoma, but still, the temperature inside the house rises quickly as soon as I do some cooking. But, I still need […]

STIR-FRIED SHREDDED PORK WITH SWEET BEAN PASTE


SWEET AND SOUR CHICKEN LIVERS
I can’t even remember when I start to enjoy eating offal meats (or known as organ meats). Offal meats are not entirely alien in Asian cooking actually. Well, I’m not saying all Asians like to eat offal, but maybe majority of us do. I know it’s a turn-off to most […]

SWEET AND SOUR CHICKEN LIVERS


DRUNKEN CHICKEN SOUP
Sesame oil, ginger, and cooking wine are three important ingredients in confinement recipes. If you are wondering what confinement is, you can read about it here. This drunken chicken soup or sometimes people like to call it “ke ciu” or loosely translated as chicken with wine is one of the […]

DRUNKEN CHICKEN SOUP



OX TAIL IN WINE SAUCE
I can’t remember when I started to enjoy eating ox tail. I never grew up eating one and it was never in the menu when my mom cooked. There are famous Indonesian dish that featured ox tail, and it is Javanese ox tail soup or known as sop buntut (my […]

OX TAIL IN WINE SAUCE


KHAU YUK / TWICE-COOKED PORK BELLY
This is another sinful affair that I had when I was home. Mom whipped up this wonderful twice-cooked pork belly or in one of the chinese dialects, called Khau Yuk. The meat is deep-fried and then double-boiled to fork tender. We will have this every year for Chinese new year […]

KHAU YUK / TWICE-COOKED PORK BELLY


POT-ROASTED CORNISH GAME HEN
The idea of cooking a whole chicken can be intimidating to some people. Well, I was one of those people (at the beginning of my journey into the kitchen). I still kinda get overwhelmed sometimes when it comes to handling a big bird like that. Cornish game hen or known […]

POT-ROASTED CORNISH GAME HEN



STIR-FRIED CHICKEN WITH LEMONGRASS
Stir-fried chicken with lemongrass is a quick and delicious Vietnamese-inspired dish you can whip up at your very own kitchen for sure. With several recipes I’ve posted using lemongrass, I think you can see how versatile this herb actually is and never be afraid to cook with it anymore (if […]

STIR-FRIED CHICKEN WITH LEMONGRASS


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


BRAISED MEATBALLS
Braising is also one of my favorite cooking methods besides steaming and stir-frying. Braising is also pretty common in the Chinese kitchen, especially when it comes to meat and vegetable dishes. Like in typical braising, these meatballs are browned by pan-fried and then braising sauce is poured in to let […]

BRAISED MEATBALLS



STEAMED FISH AND TOFU STACKS
Tofu is one of the common dishes you will see on the table during meal time. It is definitely also one of my favorite ingredients to cook with. Not too much messing around with tofu because it is so delicate (especially if you are working the soft tofu), but combining […]

STEAMED FISH AND TOFU STACKS


STEAMED BEEF BRISKET WITH WINE SAUCE
I wasn’t so much of a beef-eater when I still lived in Asia. Beef was never on the menu in our house mainly because of the belief that cows are sacred animals and shouldn’t be consumed. Beef are also more expensive compare to pork, chicken, and some seafood where I […]

STEAMED BEEF BRISKET WITH WINE SAUCE


BEEF WITH ARTICHOKE HEARTS
After preparing chicken with artichokes a while ago, I no longer put artichoke on my “not-to-eat list” 😀 (durian still on the list and I’m pretty sure will be there for as long as I live). The beef with artichoke hearts is another absolutely delicious and hearty dish I prepared […]

BEEF WITH ARTICHOKE HEARTS



FARMHOUSE STIR-FRIED PORK WITH GREEN PEPPERS/ 農 家 炒 肉
This delicious stir-fried pork with green peppers are very easy to make and you can definitely pull this off in no time. The bell peppers are very flavorful when you stir-fry them, just like when you roast or grill them. It’s a good complement to meat dishes I think. I […]

STIR-FRIED PORK WITH GREEN PEPPERS


FISHERMAN'S SHRIMP WITH CHIVES/ 漁 家 炒 蝦 球
When I’m looking for an easy and tasty recipe, I somehow always resort to stir-fry type of dish. Stir-frying is not only a type of cooking method done on vegetables. In Asian cooking, stir-frying can be done on meat, seafood, rice, noodles, pretty much anything if you ask me. You […]

STIR-FRIED SHRIMP WITH CHIVES


SEAFOOD FRICASSEE
The second recipe I tried after a success of making sous vide chicken by Korean celebrity chef Edward Kwon, was this seafood fricassee. Fricassee is a French term for stew. The popular fricassee is usually made with chicken, however, it’s not limited to just that. The meat and the sauce […]

SEAFOOD FRICASSEE



STIR-FRIED MONGOLIAN STEAK WITH CHILI-CHIVE CREPES
I often heard about the Mongolian steak, especially here in North America, however, honestly speaking, never had one before. So, I decided to give it a try when I flipped through A Taste of Hawaii cookbook by Jean-Marie Josselin. After cooking with several of his recipes now, I know by […]

STIR-FRIED MONGOLIAN STEAK WITH CHILI-CHIVE CREPES


MOLOKAI LAMB LOIN WITH CABERNET-GARLIC SAUCE
Molokai is one of the islands of Hawaii that I’ve never been to myself. From what I know, majority of tourists normally will hit Oahu, Kauai, Maui and Hawaii for vacation. So far, we’ve only visited Oahu and Kauai and now I know I have 6 more islands that I […]

MOLOKAI LAMB LOIN WITH CABERNET-GARLIC SAUCE


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



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


CHICKEN MARSALA WITH SAGE
Chicken Marsala is a classic Italian dish that is made with chicken cutlets, Marsala wine and often you will see mushrooms in the dish. The chicken is lightly coated with flour and pan-fried. The Marsala sauce is made by reducing the mixture of shallots, herb (in this case, sage), chicken […]

CHICKEN MARSALA WITH SAGE


OSTEND-STYLE FISH GRATIN
It is delightful to see many fish recipes in the Dutch and Belgian Food and Cooking by Janny De Moor and Suzanne Vandyck. The cookbook did mention that Ostend, a coastal town in the Flemish province of West Flanders, Belgium, is renowned for the quality of its fish and shellfish. […]

OSTEND-STYLE FISH GRATIN



BRAISED PORK WITH YAM
The first time I had this braised pork with yam was at a restaurant serving authentic Asian food and I loved it. Then I found the recipe at Relishing A Taste of Home by Pang Nyuk Yoon and decided I gotta absolutely made it and thank God I did. It […]

BRAISED PORK WITH YAM


BRAISED BLACK HOKKIAN NOODLES
I’ll be cooking several Singaporean comfort food this week if you ever wonder. My mom told me that many many moons ago when she traveled to Singapore with my dad, she didn’t remember the culinary excitement Singapore had to offer at that time. I didn’t remember it being this exciting […]

BRAISED BLACK HOKKIAN NOODLES


SWEET VINEGAR PORK RIBS 4
Sweet vinegar pork ribs is one of my favorite home-style dish. Something that I would eat every now and then. Honestly, it’s not the healthiest thing ever, but I like to splurge every once in a while. I love the tangy and sweet taste of the sauce coating the deep-fried […]

SWEET VINEGAR PORK RIBS



HAKKA RED VINASSE PRAWN
This is another one of the recipe that uses the red yeast rice/red fermented rice/ red vinasse (many ways to call it but they all means the same). The usage of red yeast rice is commonly seen in the Hakka community. So, as soon as my hubby saw the photo […]

HAKKA RED PRAWN


RED FERMENTED RICE CHICKEN
The first time I had a dish cooked with red yeast rice/red fermented rice/red vinasse was the time when I had my “confinement period” after giving birth to my baby girl. I have liked it ever since. The red yeast rice itself doesn’t have any taste, in fact, they are […]

RED FERMENTED RICE CHICKEN/ RED VINASSE CHICKEN


STIR-FRIED CHINESE VEGETABLE/ CHOY SUM
Choy sum or often called chai sim in Hokkian language or chai xin (literally means “vegetable heart”) is a very common vegetables cooked in Southeast Asians’ kitchen. This vegetable is almost similar to bok choy, but the stems are much thinner and greener. I like stir frying choy sum on […]

STIR-FRIED CHINESE VEGETABLE/ CHOY SUM



BRAISED FISH WITH PRESERVED VEGETABLES
It is a tradition in our family that we have a whole-fish dish during new year. Why fish ? The Chinese have this saying “Nian Nian You Yu (年年有余)”. Nian nian means year by year, you means have, yu means abundance/prosperity. The word fish 魚 in Chinese has the same […]

BRAISED FISH WITH PRESERVED VEGETABLES


ZURCHER GESHNETZELTES BELLEVOIR/ MINCED VEAL BELLEVOIR
Minced veal bellevoir is one of the national dishes of Switzerland. This particular recipe is from the famous Bellevoir hotel school in Zurich. As shared in The Swiss Cookbook by Nika Standen Hazelton, the Swiss butchers sell the veal for this dish already minced; they do the mincing in special […]

ZURCHER GESHNETZELTES BELLEVOIR/ MINCED VEAL BELLEVOIR


DONG CHICKEN HOT POT
Dong chicken hot pot gets its name from the Dong village of Zhaoxing, in eastern Guizhou, China. As shared in the Beyond The Great Wall cookbook by Jeffrey Alford and Naomi Duguid, it is taken for granted that every evening meal includes a soup or stew. That’s pretty much how […]

DONG CHICKEN HOT POT



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


VEAL SCALOPPINI WITH SAFFRON CREAM SAUCE
I actually made this dish to join Giada’s Let’s Get Cooking photo contest. There were 50 recipes to choose from Giada’s list and veal scaloppini with saffron cream sauce was one of the recipes that called my name when I saw it. I love veal and had been cooking several […]

VEAL SCALOPPINI WITH SAFFRON CREAM SAUCE


TWICE-COOKED QUAILS
I think I have convinced hubby about our visit to Taiwan in the future with this twice-cooked quail. The quails are marinated with soy sauce and pan-fried until golden brown. They were then steamed with chicken stock, ginger and wine. I personally quite surprised by how good this dish turn […]

TWICE-COOKED QUAILS



GRANDMA'S CHICKEN IN RICE COOKER
I’m back with Martin Yan’s cookbook. A different one this time – Martin Yan’s Asian Favorites. When I saw this chicken in rice cooker, I knew immediately that I gotta try this. I used rice cooker almost everyday for rice. Huh…actually you know what, rice was the only thing I […]

GRANDMA’S CHICKEN IN RICE COOKER


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


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



PIGS' KNUCKLES WITH SAUERKRAUT/ SCHWEINKNOCHEL MIT SAUERKRAUT
Wow…this is my 365th recipe posted at what to cook today.com. So, pretty much I have one recipe for each day of the year huh? lol. Anyway, when I was young I used to think that Asians eat so many different parts of animals from the inside out (not talking […]

PIGS’ KNUCKLES WITH SAUERKRAUT/ SCHWEINKNOCHEL MIT SAUERKRAUT


PORK CHOPS AND SAUERKRAUT/ SCHWEINEKOTELETTE UND SAUERKRAUT
When someone mentions Sauerkraut, I immediately think of European cooking, especially German or Polish. Sauerkraut is a sour cabbage. It has a long shelf-life and a distinctive sour flavor, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage. It is […]

PORK CHOPS AND SAUERKRAUT/ SCHWEINEKOTELETTE UND SAUERKRAUT


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