Welcome

  • 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.

  • Recipe from Bobby Flay here: http://www.foodnetwork.com/recipes/bobby-flay/miso-ginger-marinated-grilled-salmon-recipe.html. We also heated the remaining marinade with a splash of sake and served the strained sauce on the side. (June 2015)

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  • Slice tomatoes (any type will do), drizzle with Marukan seasoned rice vinegar or balsamic vinegar (here, pomegranate and quince-infused white balsamic) and olive oil, then sprinkle with salt and black pepper. Garnish with sliced, seeded jalapeños, if desired. Recipe inspired by my friend Amy. (Nov. 2014)

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  • Recipe here:
    http://simmerandboil.cookinglight.com/2015/03/07/bell-pepper-egg-in-a-hole/ (June 2015)

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  • Trim the top and ends off of 2 Japanese eggplant and cut in half lengthwise (here, ½ large eggplant, cut into half lengthwise and then into ½ inch slices). Separately, combine 4 minced garlic cloves, 1 chopped scallion, 3-4 red chilies (I used 1, cut on a diagonal), and 2 Tbsp soy sauce, and set aside. Bring a steamer to a boil, then place the eggplant slices in a heatproof bowl (here, I used a cake pan) and steam until tender (b/w 10 and 20 mins). Place cooked eggplant slices in a serving dish, topping each slice with the sauce. Recipe from The Food of Taiwan by Cathy Erway. (June 2015)

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  • Rinse 1 Tbsp Chinese fermented black beans a few times, drain, and set aside. Heat 2 Tbsp neutral oil in a high walled skillet, then add 2 minced garlic cloves and 2 red chilies (sliced on a diagonal) until fragrant. Add ½ lb okra (cleaned and trimmed, but left whole) with a dash of salt and sauté until the okra color deepens (about 30 seconds). Add the black beans and ¾ cup water, bring to a boil, then cover and cook until okra is tender. Recipe from The Food of Taiwan by Cathy Erway. (June 2015)

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  • Boil shelled edamame (fresh or frozen) until tender (about 3 mins), drain, and set aside. Separately, heat 2 Tbsp neutral oil in a large wok, then add 2 minced garlic cloves and 1 tsp microplaned ginger. When fragrant, add ½ lb dry tofu (tofu-gan) cut into ½ inch cubes. Sauté until lightly browned, then add drained edamame, 2 tsp soy sauce, 1 tsp chili bean sauce (here, I substituted with ¼ tsp chili in soya sauce, 1 tsp sha cha sauce, and 1 tsp soy bean in sauce) and sauté until coated evenly. This recipe is vegetarian, but the sa-cha sauce that I added contains seafood. Recipe from The Food of Taiwan by Cathy Erway. (June 2015)

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  • This soup tastes creamy, but it actually is dairy-free. This recipe is courtesy of my friend Karen. Clean and trim 1 bunch asparagus, then cut into 2 inch pieces and set aside. Heat 2 Tbsp olive oil in a wide-bottomed pot (I like a 6 quart Dutch oven), then add 2 chopped leeks (whites only) and about 5-6 sprigs chopped parsley. Sauté until fragrant, then add 1 quart chicken broth (or vegetable broth, if making vegetarian). Bring to a boil, then add the asparagus. Season with salt and black pepper. Cover and reduce to a light boil/summer, cooking until asparagus is tender (about 5 mins). Purée with an immersion blender, then season to taste if necessary. Serve hot or cold. (June 2015)

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  • I simplified this recipe from Maangchi: http://www.maangchi.com/recipe/dotorimukmuchim. I used store-bought acorn jelly, cut it into bite sized pieces, and then tossed with 2 Tbsp soy sauce, 1 Tbsp toasted sesame oil, ½ tsp sugar, a few minced garlic cloves, and 1 tsp sesame seeds. Garnished with 1 tsp chopped scallion greens. (June 2015)

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  • Place in a large Dutch oven:  8 large dried anchovies (heads and guts removed), 6 cups water, 1 onion (sliced), 4 minced garlic cloves, and ¼ cup Korean soybean paste (doenjang).  Cover and cook over medium-high heat for 40 mins.  Add 4 scallions (cut into 1 ½ inch straws), 1-2 Korean green chili peppers (cut into diagonal penny slices), and ¼ cup perilla seed powder (deulkkae-garu), then cook for another 10 mins.  Discard anchovies, if desired, then serve.  Recipe from Maangchi’s Real Korean Cooking cookbook. (June 2015)

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  • Recipe from Maangchi’s Real Korean Cooking cookbook. Nearly identical recipe on Maangchi’s blog: http://www.maangchi.com/recipe/dwaejigogibokkeum. We used thinly sliced pork loin and white sugar instead of brown. (June 2015)

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