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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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Peel one chayote, then cut into large matchsticks. Season lightly with salt and black pepper, then saute until lightly browned in some olive oil. Pour lightly mixed eggs (here, 3 whole eggs and 2 egg
whites) over top, letting egg mixture set and brown on edges. Flip (here, I used a second saute pan) and let brown on the other side. (June 2014) -
Inspired by my cousin Nam’s photo of a snack she recently enjoyed, I tried my hand at making joo muk bap (literally, fist rice because it is made by hand) with
ingredients I had in my pantry. Spread 2 cups cooked short-grain rice in a wide plate (I used an 8×8 baking dish), then season lightly with salt, Japanese seasoning rice vinegar, and toasted sesame oil
(use oil sparingly or else the rice will not bind). Separately, soak about 5 dried wood ear mushrooms in hot water; when reconstituted, drain and julienne. Heat a little toasted sesame oil in a small frying pan,
then add the drained mushrooms and a dash of soy sauce. Stir until fragrant, then turn off heat. Add the sauteed mushrooms along with a few shakes of Japanese furukake (rice seasoning – I used bonito flavor)
to the rice, then fold together gently with a rice paddle. Sprinkle with some sesame seeds (I used a combination of toasted and black). My rice was too loose to mold by hand, so I used a Hawaiian musubi mold and filled the middle with a little Chinese chili-marinated bamboo shoots, and then garnished with some Korean roasted laver (ggim). This recipe is loosely based on Korean Rice Triangles, available at kimchimari.com/2011/04/07/joomukbap. Thank you to Nam for the inspiration! (June 2014) -
Peel one jicama. Cut in half, and then set one half aside. Cut half the jicama into wide, thin ribbons. Season lightly with salt and black pepper, then saute until browned in some olive oil. Pour lightly mixed eggs (here, 3 whole eggs and 2 egg whites) over top, letting egg mixture set and brown on edges. Flip (here, I used a plate rather than flipping) and let brown on the other side. (June 2014)
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This is one of my husband’s favorite pudding flavors. Whisk together 2 Tbsp cornstarch, ½ cup light brown sugar, and a dash of salt in a small pot. Add 1 cup each milk and half and half, then cook over medium heat, stirring frequently until mixture thickens. When thickened, remove from heat and stir in 1 Tbsp butter and 2 tsp vanilla extract. Then stir in ½ tsp cinnamon and a dash of cayenne pepper. This recipe is by Melissa D’Arabian and available on Food Network’s website, http://www.foodnetwork.com/recipes/melissa-darabian/spicy-butterscotch-pudding-recipe.html (June 2014)
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Soak 1 ½ cups dried yellow peas for a few hours, then wash and drain. In a stock pot, sauté 1 finely minced onion in a little oil. When translucent, add 10 peeled, cleaned prawns (I used jumbo shrimp) and saute until slightly pink. Add yellow peas, ½ inch microplaned ginger (about 1 Tbsp), 5 minced garlic cloves, 1 ½ tsp turmeric, and 8 Thai chili peppers. Then add water to almost cover the mixture and 3 large bay leaves. Bring to a boil, and let simmer until peas are fully integrated into soup (about 30 mins). Season with 2 Tbsp fish sauce, salt, and pepper. Note: I think you can add the shrimp after the peas have cooked a bit; this may avoid overcooking the shrimp. This recipe is loosely based on Flavors
of Burma by Susan Chan combined with some advice from Aye T. Win and her mother, Aunty Cho. (June 2014) -
I finally tried this recipe from Briana, and it was tasty. Mix 2 ripe bananas with 2 eggs, then add a dash each cinnamon and nutmeg. Using a nonstick pan, heat a little almond oil, then ladle out one pancake’s worth of batter. Cook until browned on each side, and continue until you use up the batter. Note: Because there is no flour to bind the batter, it is extremely hard to flip intact. Serve with maple syrup if desired. (June 2014)
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Place a whole chicken (skin on, about 4 lb) in a large Dutch oven, pour in enough water to just cover the chicken, and add a sliced onion, 8 whole garlic cloves, 2 large knobs ginger (bruised with skin on), 15 whole black peppercorns, 1 Tbsp soy sauce, 2 Tbsp sesame oil, and 1 Tbsp Maggi seasoning. Bring to a boil, then reduce to a simmer. Let cook uncovered for 40 minutes. Then turn off heat and let poach
on stovetop, covered, for another 15 minutes. Remove chicken from pot and set aside, keeping warm. Season poaching liquid to taste (I added a bit of salt, pepper, and another 1 Tbsp of Maggi seasoning). In a separate, smaller pot, add cleaned and rinsed long grain rice and poaching liquid; let cook for 15 minutes. Separately, make the dipping sauce by combining 8 chopped Thai chili peppers, 3 Tbsp rice vinegar, 1 Tbsp seasoning rice vinegar, 2 Tbsp dark soy sauce (which is thicker than standard soy sauce), 2 tsp chopped garlic, 2 tsp microplaned ginger, and a dash of sugar. Serve the poached chicken with the dipping sauce, a bowl of poaching broth, the chicken rice, and some cucumber and tomato slices. This is from The Food and Cooking of South China by Terry Tan, with modifications (doubled all aromatics in poaching liquid, added Maggi seasoning to poaching liquid, and added sugar to dipping
sauce). (June 2014) -
This recipe is loosely based on a recipe from Zuppa by Anne Bianchi. Saute 2 chopped onions, 6 cloves minced garlic, and ½ lb chopped baby carrots. When wilted, add 3 Roma tomatoes (chopped into large chunks), several sprigs fresh thyme (leaves only), 1 sprig rosemary, a few sprigs sage, several sprigs chopped fennel fronds, and 1 cup chopped fresh parsley. Add 2 quarts fish broth, then gently
add large chunks of skinless fish filets (here, halibut, sole, and two types of salmon). While on a gentle boil, add 2 bay leaves, 4 Tbsp tomato paste, ½ cup white wine, and some hot pepper flakes (here, ½
tsp each marash and crushed red pepper). Let simmer gently until fish is cooked (if you are not eating right away, cut off heat and leave covered). This recipe was pretty good, but not until we added the
ingredients following the gentle boil, which we pulled from recipes for cioppino. The next time, we may add some celery or fennel bulb. (July 2014). -
This vacation inspired a semi-homemade cooking moment for me. Preheat oven to 400. Peel 3 parsnips and cut into wedges. Trim fennel bulb and cut into thick slices. Spray a baking pan with cooking oil, then spread the parsnips and fennel in a single layer, if possible. Season lightly with salt, black pepper, and another spray of oil. Let roast for 30 mins, stirring occasionally. Place rotisserie chicken on top, then
continue to roast for about 25 mins. The fennel and parsnips should be slightly caramelized, and the chicken heated through. (July 2014) -
Preheat oven to 425. Peel and cut 2 rutagabas into largedice (here, I also added 1 small fennel bulb, chopped). Spray with olive oil, lightly season with salt and black pepper, and then roast for 40 minutes. Toss lightly with 1 tsp apple cider vinegar, or add to soup (we’re doing half and half this evening). This recipe is by Food Network Kitchen. (July 2014)
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