Chicken Galbi Cheesy Ramen

chicken-galbi-ramen
I’ve had my eye on Lady and Pups’ Chicken Galbi Ramen recipe since she posted it. What is not to love about spicy chicken, tossed with instant ramen, and covered with cheese! While cheese and ramen seems to make inroads into the western consciousness only a year or two ago (if Youtube is any indication), one of my favorite dishes is a Hong Kong style pork chops and rice, which my mom always makes with a lot of shredded cheese. So, if you like one, you’re very likely to like the other. Continue reading

Oopsy! Shrimp Udon Stir Fry

udon stir fry

When I opened the fridge the other morning, I discovered a horrible mistake. Instead of putting my frozen shrimp in the freezer the night before, it was completely defrosted in the fridge! This goes to show that past-bedtime shrimp and egg scrambles can be a dangerous thing! But that was okay, I immediately began to fantasize about shrimp scampi in cream sauce. Continue reading

Guest Post: Dr T’s Nian Gao 年糕

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I’m very pleased to my sister Dr T on as my first guest ever! Dr T is currently a PhD candidate and writes about her life as a graduate student. You can hop onto her blog here.
Happy Lunar New Year!
2015 is the year of the Ram! Chinese New Year’s is a holiday centered on food, fortune, and metaphors. The traditional foods that are eaten in celebration of the New Year’s are meant to bring prosperity and fortune to all. Chinese is a rather poetic language, replete with homophones and many of the dishes are a play on words. My favorite thing to eat and make at New Year’s is niangao, which translates as year cake. This dish is meant to represent the coming of an auspicious year; the two words figuratively translate as “high year”. I love making red bean niangao, but this year I was adventurous and made my own savory niangao too. Continue reading

Freezer Tofu Spaghetti with Kimchi

kimchi spaghetti
Every family has its own dialect. As a Chinese-American, I grew up speaking Chinglish and I remember that odd moment, when I realized not all the words I was using were really words. They were not English or Chinese or even malapropisms, but some remnant of baby talk and repeated mishearing. So it is with some trepidation when I introduce the concept of “freezer tofu.” You see, I’m not sure if it’s a real thing. Continue reading

Vegetable Thai Soup

thai soupDespite it’s imprecise measurements (what precisely is a good knob of ginger and a small job of vegetable stock?), I hold the BBC recipe for Simple Thai Noodle Soup, near and dear to my heart. My friend Tracy gave me a genuine Thai soup recipe that she learned in Thailand — she lived there for two years — and I prefer my Anglicized version. I just don’t have Tracy’s magic touch!

I have made a few changes to the recipe over the years. You can read more about it here, but the chief difference is that I pinned down some of the measurements and I strain out the herbs and spices before the addition of the protein, vegetables, and coconut milk. Continue reading

Red Braised Pork and Eggs (Hong Shao Rou)

hongshaorou
紅燒肉(hong shao rou) was one of my childhood staples. About once a week, my mom would make a wok full of soy sauce braised pork belly, hard boiled eggs, and squares of bean curd. Like most braised and stewed foods, the flavor gets better the second or third day. So when my mom made it last weekend, I took avid notes. Like many home cooks, she doesn’t measure and she eyeballs everything, adjusting seasonings by taste.
Continue reading

Yummy Mentaiko

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Months ago, I went to Japan and part of my self-prep was to learn about Japanese culture. I came across this video of Japanese foods and I became obsessed with a bagged pasta sauce made of spicy pollock roe or karashi mentaiko. Although it would be far more expensive, I finally decided to try my own version.

Funny Story: when I first began my search for the best mentaiko spaghetti recipe, I kept coming across cartoons of well-muscled and scantily clad young men. Eventually, I discovered Continue reading

Steamed Chicken

ADAPTED from my mom (she should start her own blog)

INGREDIENTS: 1 small fresh chicken (3-4lbs), salt

DIRECTIONS: Rinse and pat dry chicken. Rub skin and body cavity with a few teaspoons of salt. Set on a plate and steam in a double boiler for twenty minutes. This means that you put the chicken in the double boiler when the water is still cold so not to burn your face and hands. Start the time once you see steam.

Break down the chicken and serve with soy sauce.

NOTES: Don’t know how to break down a chicken? Watch this.

Want to play the finger dance? Try to beat this guy’s 18 second record.