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I cook as a hobby, and I maintain this blog primarily to keep track of recipes that my family has enjoyed over the years. I started blogging back in 2015, in response to requests from friends for recipes they had seen me post on Facebook (but that I couldn’t easily catalog). My original blog was on another platform that became less user-friendly over time. I migrated my blog to WordPress earlier this year, and I’ve spent more time than expected reformatting the migrated posts.
This blog is and always will be a work in progress. For example, I currently provide Tags for posts, but I have not coded for Categories. I also generally try to share the recipes themselves in my posts, but in cases where the recipe is not available online, I try to identify the source (e.g., the cookbook title and author) as needed. In some cases, such as where a family has shared their recipe with me but hasn’t authorized me to share it widely, I post a photo of the dish with that proviso.
I recently added a Search widget to this blog. On the desktop version, the Search bar appears prominently on the left hand side. But for some reason, it is hidden on the mobile app. If you’re on your phone, tap on the SHOW tab at the top left of the home page. That will reveal another screen with the Search bar.
I hope you enjoy exploring my blog and find some recipes to try.
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This is a quick stirfry with umami flavor and nice mouthfeel. Recipe from Madhur Jaffrey’s World Vegetarian: More Than 650 Meatless Recipes from Around the World, available at Amazon: https://www.amazon.com/dp/0609809237/ref=cm_sw_r_sms_api_SWotxb52HA55Y (May 2016)
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This dish involves poached, crumbled tofu tossed in a garlicky soy sauce-vinegar dressing (chiang yow tru chiang). Both the tofu salad and dressing recipes are from Madhur Jaffrey’s World Vegetarian: More Than 650 Meatless Recipes from Around the World.
First, prepare the Chinese soy sauce salad dressing (you will need only 3 Tbsp for this dish). Combine the following: 3 Tbsp distilled white vinegar, 7 Tbsp light Chinese light soy sauce (we use Kikkoman Japanese soy sauce with the green low sodium label), 1 Tbsp sugar, 1 garlic clove (peeled and lightly crushed), and 2 tsp toasted sesame oil.
Second, prepare 1 lb tofu (it can be soft, medium, or firm): bring a medium pot of water to a boil. Add the tofu and simmer 2 mins. Drain, and let the tofu cool and little, and then crumble it with your fingers.
Finally, assemble the dish: Add 3 Tbsp Chinese soy sauce salad dressing to the crumbled tofu, and lightly toss. Add salt if needed, and sprinkle on some chopped cilantro and scallions (maybe 2 Tbsp total). Serve at room temperature or cold. (May 2016)
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This is not exactly authentic, but the flavor and texture contrasts were good. Recipe here: http://shewearsmanyhats.com/chicken-cashew-lettuce-wraps/ (May 2016)
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We tried this recipe: http://shewearsmanyhats.com/on-the-dark-side/. To make it a little healthier, we reduced the oil to 3 Tbsp and the honey to a ¼ cup (4 Tbsp). (May 2016)
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The first step involved making a roux from chickpea flour (besan). Recipe from Madhur Jaffrey’s World Vegetarian: More Than 650 Meatless Recipes from Around the World https://www.amazon.com/dp/0609809237/ref=cm_sw_r_sms_api_qGKsxb7PACSFP (May 2016)
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Heat a large wok, then add ¼ cup vegetable oil. Sauté one small thinly sliced onion and 3 cloves sliced garlic until fragrant, then add ½ tsp sweet paprika and ¼ tsp turmeric. Stir, then add 3 ounces shrimp (here, dried medium size shell-on shrimp). Fold in 7 oz washed and drained roselle leaves (here, parboiled, frozen, and then defrosted and drained) and 3 fresh Thai chilis. Sauté until vegetables shrink, then add 3 oz drained, canned bamboo shoots. Season to taste with fish sauce (about 2 tsp) and Burmese dried shrimp relish (balachaung) (about ½ to 1 tsp). Serve with jasmine rice. Recipe based on Susan Chan’s Flavors of Burma: Myanmar : Cuisine and Culture from the Land of Golden Pagodas by … http://www.amazon.com/dp/B00391L84Y/ref=cm_sw_r_sms_udp_api_sS6qxbWWVC9Q4 (May 2016)
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This can be vegetarian if you use mushroom or other vegetable broth in lieu of chicken broth. We use one bunch of greens, 1 Tbsp oil, 4-5 garlic cloves, and ¼ cup chicken broth. Recipe (without measurements) here: http://steamykitchen.com/43-chinese-greens-spinach-yu-choy-stir-fry-recipe.html (May 2016)
Note: You can substitute with one stalk western broccoli. We recommend peeling the stalk before cutting it on a ½” diagonal slices and cutting into individual florets. (Dec. 2020)
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We tried this recipe: http://cookieandkate.com/2014/butternut-squash-frittata-with-fried-sage/. Instead of frying the sage, we added 2/3 of fresh, julienned sage to the frittata mixture before baking and saved the remaining 1/3 for garnish. We served the frittata with a simple salad and bacon strips. (May 2016)
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Cut 12 oz Japanese eggplant (here, we used two) into 2 x ½” wedges and set aside. Heat a wok on high, then add 1 Tbsp oil, 6 oz minced pork and 2 Tbsp minced garlic, breaking up into mince. Sauté the pork until it’s no longer pink, then reduce heat to medium and add the eggplant and 2 dried small hot chiles. Sauté until eggplant begins to brown, then add the following mixture: ¾ cup water, 3 Tbsp Chinese rice wine (shaoxing), 2 Tbsp soy sauce, 1 Tbsp each sugar and black vinegar, and ¼ tsp black pepper. Bring to a boil, then cover, reduce to a simmer, and cook until eggplant is cooked (7-9 mins). Stir in 3 oz enoki mushrooms (cleaned, trimmed, and separated), then turn off heat. Garnish with minced cilantro, then serve with rice. This recipe is from The Hakka Cookbook: Chinese Soul Food from around the World https://www.amazon.com/dp/0520273281/ref=cm_sw_r_sms_api_tPrqxb4SBFS44 (May 2016)
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This is a simple and healthy recipe that uses spearmint-infused simple syrup. Details here: http://www.foodnetwork.com/recipes/food-network-kitchens/watermelon-salad-recipe.html (May 2016)
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