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.

  • Details here: https://www.foodandwine.com/recipes/cucumber-salad We used one small shallot (thinly sliced crosswise) in lieu of the onion. (June 2019)

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  • Method for steaming uncooked soondae links from a soondae shop. (Soondae is a traditional Korean blood sausage similar to boudin noir and haggis.) Tightly wrap the uncut sausage link (about 12 inches long) in saran wrap, place in a gallon storage bag, and refrigerate (do not freeze). Bring water to boil in a large Chinese steamer. Remove the saran wrap from the link. Shape the link into a loose circle and place in a wide and low-rimmed glass bowl, and then place the bowl in the steamer. Cover and steam (on medium-high heat) for 15 mins. The link should feel springy to the touch, and it may have developed some air bubbles. Let cool for a few mins (to avoid the casing curling back), then slice on a ¼” diagonal. (Feb. 2019)

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  • Recipe from Quintessential Filipino Cooking by Liza Agbanlog, although we modified by cooking the noodles separately. First, using a medium bowl, mix 1 lb minced pork with 1 large egg, then fold in 3 Tbsp flour and 1.5 finely chopped scallions (whites and half the green of 2 scallions). Form into 1-inch meatballs and place on a large plate or cookie sheet (you’ll get about 22-25 meatballs). Second, heat 1 Tbsp neutral vegetable oil in a Dutch oven, then saute 1 chopped medium onion. When fragrant, add 2-3 minced garlic cloves and cook for another minute. Add 8 cups chicken broth (we use 4 cups unsalted and 4 cups hot water mixed with 1 Tbsp Better Than Bouillon chicken). Add 1 Tbsp fish sauce and season with salt and black pepper to taste. Bring to a boil, then gently drop in the pork meatballs. Cover and cook on low-medium for 10-15 mins. Third, separately boil 2 oz thin rice noodles (we used Japanese somen noodles) for 2-3 mins, making sure not to overcook, and then rinse with cold water and drain. To serve, place a serving of the noodles in a bowl, pour over meatballs and broth, and then garnish with green scallions. (June 2019)

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  • We tried this recipe: https://www.eatingbirdfood.com/healthy-fingerling-potato-salad/ Our modifications: we boiled 1.5 skin-on fingerlings for 25 mins (larger potatoes) and 15 mins (smaller potatoes), drained, cooled under cold water, and then halved lengthwise. We skipped the salad ingredients (sundried tomatoes, spinach, etc.) and made the vinaigrette. For the vinaigrette, we used 2 Tbsp minced shallot. We tossed the halved potatoes and vinaigrette together, and then garnished with 2 Tbsp minced parsley. (May 2019)

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  • Details here: https://rasamalaysia.com/cardamom-chicken-masala-murgh/ We modified slightly by reducing the cayenne from ¾ tsp to ½ tsp. We also found the quartered tomato hard to mash with merely a fork; we finally resorted to using a potato masher. This recipe took us almost an hour to make, from prep to finished dish. (May 2019)

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  • We tried this recipe, which has piccata-like flavors: https://cooking.nytimes.com/recipes/1013926-caramelized-turnips-with-capers-lemon-and-parsley We sauteed the turnips in a large wok instead of a cast-iron pan. (May 2019)

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  • We tried this recipe: https://www.bonappetit.com/recipe/vinegar-braised-chicken-legs Our modifications: first, to cut down cooking time, we used a large (10 qt) pressure cooker. Second, based on our pantry, we used 10 skin-on drumsticks (about 2.5 lb) instead of 4 drumsticks and 4 thighs. We also substituted 6 dried apricots for 1/3 golden raisins and 2 small dried Korean red chili peppers instead of 1 “red chile,” which we assumed was a fresh hot red pepper. For the shallots, we used 2 shallots and 2 small onions, quartered. Third, because we used a pressure cooker, we followed the first two steps in terms of browning the chicken pieces, then sautéing the aromatics, and then adding the liquid and sweet components. Then, as the sauce simmered, we added the chicken back in, covered and locked the pressure cooker, and cooked on medium-high until it reached maximum pressure. Once it reached max pressure, we slightly lowered heat to keep the pressure steady and cooked at max pressure for 12 mins. We then did a quick release, placed the chicken on a foil-lined rimmed baking sheet 4 inches from the flame and broiled on high until browned (2-3 mins). In the mean time, using the unlidded pressure cooker bottom, we cooked the sauce on medium-high until it slightly reduced (3-4 mins). We served the braised chicken with jasmine rice. (May 2019)

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  • Details here: https://www.bonappetit.com/recipe/roasted-carrots We peeled and then cut medium carrots into quarters lengthwise. We found 20 mins at 450 more than sufficient, and we were surprised by how quickly the carrots charred. (May 2019)

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  • Details here: https://www.reluctantgourmet.com/bacon-wrapped-dried-apricots-sage-recipe/ We didn’t have enough sage, so we cut the sage leaves into 2 pieces and then placed one piece of sage on each apricot before wrapping it in 1/3 piece of bacon. We found 375 too low to crisp up the bacon, so we increased to 400. (May 2019)

    Note: While making this recipe in bulk (40 pieces), we used three baking racks and found the baking time took over 30 mins, even after we increased the temperature from 400 to 425 midway. We waited until one side had browned before turning the piece over. (Sept. 2019)

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  • Details here: https://cooking.nytimes.com/recipes/1018484-pasta-and-bean-soup Our minor modifications: first, rather than leaving the potatoes whole, we peeled and cut them into 1.5 inch dice, and we later used a manual potato masher to roughly break up the cooked potato chunks. Second, we used 5 cups unsalted chicken broth and 3 cups water (totaling 8 cups liquid) and reduced the Parmesan to 2 Tbsp. Third, instead of ditalini, we used tiny star-shaped pasta (stelle). Finally, we added a splash (1 tsp) of red wine vinegar for brightness at the end. (May 2019)

    Note: The one downside to this soup is the pasta absorbs the liquid, which ends up thickening any leftover soup. One workaround would be to cook the pasta separately, in a pot of water, drain it and leave it to the side. Then individually scoop some pasta into each serving, pouring the soup overtop. (May 2019)

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