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.

  • I love masala dosa, and this weekend I had a craving for sambhar (the soup that accompanies the crispy dosa). We used MTR sambhar mix as a shortcut, but this recipe ended up still being quite involved and multistep. https://www.indianhealthyrecipes.com/andhra-sambar-recipe-how-to-make-south-indian-sambar/

    Our modifications: First, we made the mistake of buying tamarind concentrate and tamarind powder instead of whole dried tamarind pods. Neither the concentrate nor the powder provided the requisite tangy zip of actual tamarind. We ended up supplementing with about 1 Tbsp Filipino tamarind soup powder (Mama Sita sinigang sa sampalok) and juice from 1/2 of a lemon. Second, as much as I craved dosas, I was too drained from making the sambhar to try making dosas at home. So we enjoyed this sambhar with frozen idli that we heated in the microwave. (June 2023)

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  • This is one of my favorite dishes from Nirvana, a local vegetarian Indian restaurant that closed many years ago. At Nirvana, they called it bisi bele huli ana. After consulting a few online recipes, we tried this recipe: https://hebbarskitchen.com/bisi-bele-bath-recipe-bisibelabath-rice/

    Our modifications: first, based on tips from https://www.indianhealthyrecipes.com/bisi-bele-bath/, as a shortcut we used MTR brand bisibele bhath [sic] masala instead of making our own masala. Second, we used 2 tsp tamarind concentrate (a dark brown viscous liquid), 2 tsp tamarind powder, and 1 tsp Filipino tamarind soup (Mama Sita sinigang sa sampalok) in lieu of 1/2 cup soaking liquid from dried tamarind pods. Third, we learned from https://eatingexpired.com/what-are-two-whistles-instant-pot/ that two whistles equals approximately 6 mins at high pressure on the stovetop or instant pot.

    Finally, we found the recipe slightly frustrating in that the final result seemed less viscous than expected – it was a little watery even when we reduced the final portion of water to 1.5 cups (instead of 2 cups), which also made the spices more concentrated than intended. At the end of cooking, we folded in about 2 cups fresh baby spinach to thicken. We also balanced out the flavors with 1/2 tsp white sugar and juice in from half a lemon. For the hot oil topping, we doubled the amount of whole cashews (for a total of 1/4 cup cashews), used 1 Tbsp ghee, and added 1/4 tsp kashmiri chili powder for color. (June 2023)

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  • We love Padma Lakshmi, and we will miss seeing her as host of Top Chef. We decided to try her dal recipe: https://www.padmalakshmi.com/dal-recipe It was delicious and comforting.

    In her video demonstration of this recipe on Instagram, she mentioned adding amchoor (green mango) powder for tartness at the end. We substituted with about 1 tsp (or more) tamarind powder (Mama Sita sinigang sa sampalok), and it completed the dish. (June 2023)

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  • We made this simple recipe: https://www.koreanbapsang.com/korean-radish-soup-mu-gukmoo-guk/

    For our ingredients, we used 8 oz beef flank, which we thinly sliced and cut into bite-sized pieces. For the radish, we used daikon. At the end of cooking, we found the soup underseasoned (based on 2 Tbsp soup soy sauce and 2 tsp minced garlic), so we supplemented with more garlic (about 2 more cloves garlic), 1.5 tsp fish sauce, 1.5 tsp yondu (Korean vegetarian soup sauce), about 2 tsp kosher salt, and 1/2 tsp sugar. (June 2023)

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  • We had boneless chicken thighs on hand and tried out Andrea Nguyen’s 30 min, one pot recipe: https://www.latimes.com/recipe/chicken-and-ginger-in-caramel-sauce-ga-kho

    In case the link leads to a paywall, the ingredients are: 1:5 lb boneless chicken thighs (trimmed of fat and cut into 1″ chunks), 3 Tbsp bittersweet caramel sauce, 2 Tbsp fish sauce, 2 Tbsp water, a 2-inch piece of ginger (sliced into coins and lightlu smashed), and 1/4 tsp salt. You place all ingredients in one pot (we used a large All-Clad nonstick Dutch oven), cover and cook on medium for 10 mins (stirring occasionally), then remove cover and cook until sauce has reduced (about 5 mins). Leave on burner but cover pot and let sit for 5 additional mins. Garnish with chopped scallion greens and serve with rice. We found this dish a bit flat and too ginger-forward. (May 2023)

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  • It’s been a while since we made this dish: https://www.splendidtable.org/recipes/caramelized-catfish-sand-pot

    Our modifications: first, we used 1.25 lb salmon filet, skin removed and sliced into 2×1″ pieces. Second, instead of a clay pot, we used a large All-clad nonstick Dutch oven (which enabled us to spread the salmon in a single layer). Third, we sauteed 1″ wide center cut bacon, cut into matchsticks. Once we rendered the bacon, we added 2 scallions (including whites and greens), 1 shallot, and 2 large garlic cloves (sliced).

    The wider pot enabled us to cook the salmon more evenly and to accurately assess how it was doing at each stage. Because we used filet instead of salmon steaks, we found that the 30 min cooking could be reduced to 15 mins. (May 2023)

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  • We have made Andrea Nguyen’s iconic bittersweet caramel sauce since the publication of her first cookbook, Into the Vietnamese Kitchen. We always store our homemade sauce in a beloved plum jelly jar.

    This time, we tried her latest version, which she recorded in a video: https://www.vietworldkitchen.com/blog/2020/04/vietnamese-caramel-sauce-recipe-video.html The method is similar. This version includes a touch of vinegar, We used 1/8 tsp distilled apple cider vinegar. (May 2023)

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  • We were hungry and didn’t want a fussy meal, so we tried this recipe based on Shanghai sesame noodles: https://thewoksoflife.com/sesame-noodles/

    Our modifications: first, we doubled the recipe as follows: 8 oz wheat noodles (we used dried Wang udon kuk-soo noodles, which are thinner than other brands of udon); for the sauce: 1 Tbsp sesame paste (we used tahini, which is made from raw sesame seeds), 2 Tbsp peanut butter, 2 Tbsp light soy sauce, 1 Tbsp rice vinegar (we used Marukan green label), 2 Tbsp vegetable oil, 1 tsp sugar, 10 Tbsp (5/8 cup) hot water (we used Better Than Bouillon chicken broth), and 1 tsp chili oil (including chili flakes). To mimic the depth of flavor for Chinese sesame paste (which uses roasted sesame), we added 1 tsp roasted sesame oil to the sauce, and we lightly whisked the sauce until it was smooth. Second, after mixing the cooked, drained udon to the sauce, we added 1 Tbsp chopped scallion greens and 4 oz julienned red cabbage. This was a tasty and quick, albeit very filling, meal. (May 2023)

    Note: When we added the 5/8 cup hot water (hot chicken broth) to the sauce, it looked too runny. But once it mixed with the hot noodles, the sauce got absorbed and thickened to the right texture.

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  • This was an ad hoc recipe that we tossed together based on our pantry:

    1. Preheat oven to 425. Line two quarter sheetpans with foil, then spray foil surface lightly with neutral veg oil (e.g., canola). On the side, prepare the spice blend in a small prep bowl: 3/4 tsp smoked paprika, 1/8 (or less) tsp cayenne pepper, 1/8 tsp allspice, 1/4 tsp salt, and 1/4 tsp black pepper.

    2. Dice 1.5 cups each eggplant (about 1/3 of a large one) and peeled sweet potato, placing in separate mixing bowls (we used 3/4 inch dice). Slice one large shallot vertically in 1/4 inch slices, then place half in each bowl. For the eggplant bowl, add about 2 tsp canola oil plus 1/2 the seasoning blend. Toss until eggplant/shallot is coated, then place in a single layer on one of the foil-lined sheetpans. Repeat the same method for the sweet potato/shallot. Place both sheet pans in the oven and roast until eggplant and sweet potato are fully cooked and nicely browned (about 20 mins for eggplant, 23-25 mins for sweet potato, tossing midway).

    3. Towards the end of the vegetable roasting, scramble three eggs (we added about 1 Tbsp milk plus a dash of Chilula sauce to the raw egg mixture before cooking). In a separate large nonstick pan, heat two large tortillas (no oil).

    4. Assemble the burrito: distribute 1/2 of the roasted eggplant/shallot, 1/2 the roasted sweet potato/shallot, and 1/2 of the cooked scrambled egg along the midline of each tortilla, leaving about 1.5 inches from the edge empty so that you can properly wrap the burrito. (May 2023)

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  • We had simmered an 8″ piece of kombu for soup base, so we repurposed the kombu for this simple salad: https://thejapanstore.us/kombu/kombu-salad-recipe/ We modified slightly to reduce the toasted sesame seeds to 1 tsp and also added 1 tsp Korean red pepper flakes. (Apr. 2023)

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