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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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We tried this recipe: https://www.geniuskitchen.com/recipe/lemon-dill-rice-250959 We used 1 cup jasmine rice, rinsed and drained to remove excess starch. We used juice from ½ a lemon but zest from the whole lemon. We added fresh dill (about ¼ cup chopped from the freezer), plus an additional 1 Tbsp for garnish. We also added ½ of the lemon zest to the uncooked rice, then garnished with the remaining ½ of the zest. The directions were vague as to cooking time, so we covered and simmered for 15 mins on low heat, then turned off the heat lightly fluffed the rice, covered, and let sit for another 5-10 mins. We liked the flavor of this recipe but found it too moist at first; by leaving the covered pan on the turned-off burner, the rice dried to a good texture. (Feb. 2019)
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We had leftover tortilla chips and Guajillo chile salsa from our neighborhood restaurant. We tried a vegetarian version of this recipe: https://www.foodandwine.com/recipes/chipotle-chilaquiles Our modifications: first, we halved the recipe, so we used 13.5 oz canned whole tomatoes and ¾ cup unsalted chicken stock. Second, instead of using chipotle-in-adobo peppers plus tomato liquid (from the canned whole tomatoes), we used Guajillo salsa leftover from one of our favorite Mexican restaurants. (Because we halved the recipe, we used ¼ cup Guajillo salsa – which was smooth and liquidy – in lieu of 1 chipotle pepper plus ¼ cup canned tomato liquid. We then pureed that salsa with drained whole canned tomatoes (because we halved the recipe, we used 13.5 oz of the latter). Third, we used a small shallot and 2 garlic cloves. Fourth, we skipped the chicken and made scrambled eggs in a separate pan. Finally, based on our pantry, we skipped many garnishes including queso fresco, avocado, and raw onion. (Feb. 2019)
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We tried this recipe: https://www.chinasichuanfood.com/ants-climbing-a-tree/. Our modifications: first, based on our pantry, we used Korean sweet potato cellophane noodles (dang myun). Because they are thicker than bean thread noodles, we parboiled the cellophane noodle for 4 mins, drained, rinsed in cold water, and then set aside. Second, we used ½ lb minced pork. Also, to make this healthier, we reduced the doubanjiang (pixian sauce) and the soy sauce from 1 Tbsp (3 tsp) to 2 tsp. Third, when we added the parboiled cellophane noodle and then boiled it until al dente (about 2 mins). We also tossed in about 1 oz each fresh enoki and bonapi mushrooms at the time we added the noodles. Finally, we tossed in about ½ tsp toasted crushed Sichuan peppercorn. We liked this a lot but found the cellophane noodles difficult to serve; we will try with the thinner bean thread noodles next time. (Jan. 2019)
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This is my husband’s favorite restaurant dish, so we tried it at home. We followed this recipe: https://omnivorescookbook.com/recipes/beef-chow-fun-with-chinese-broccoli We used a small bundle of Chinese broccoli, which we split into individual stems (about 3 per stalk) and then parboiled for 1 min. For the noodle, we couldn’t find chow fun noodles, so we used ½ lb (about 425 g) Asian Best brand rice stick (XL size), which we soaked in lukewarm water for 30 mins, per package instructions. Contrary to the recipe, we stirfried this on medium-high to high heat in a large wok. This was tasty but involved too many steps of preparation. (Jan. 2019)
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We tried this recipe: https://omnivorescookbook.com/szechuan-dry-fried-green-beans/ We made minimal modifications: first, we used Chinese long beans (trimmed and cut into string bean length). Second, we reduced the pickled radish to 1 Tbsp, which we rinsed and drained. Third, we used a large nonstick wok. Finally, we reduced the Sichuan peppercorns to ½ tsp, and then at the end of cooking, we crushed and sprinkled ¼ tsp over the finished dish. (Jan. 2019)
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We devised this recipe for shelled raw peanuts as follows: first, place 2 cups raw shelled red-skinned peanuts in the bottom of a small (8-quart) pressure cooker, add 4 cups water, 1 small cinnamon stick, 1 whole star anise, ¼ tsp fennel seeds, 1/8 tsp Sichuan peppercorns, 1/16 tsp cloves (we used ground cloves), and 1/8 tsp salt. We locked the pressure cooker lid and heated to high pressure. We cooked on high pressure for 15 mins, then removed from the burner and let the pressure cooker cool on natural release. We then drained the peanuts in a colander and rinsed with cold water. We removed the aromatics and seasoned with salt to taste (about 1/8 tsp). (Jan. 2019)
Note: We loosely followed these pressure cooker video instructions for shelled peanuts: https://m.youtube.com/watch?v=L6eTqx_xASE We also based the five-spice ingredients based on this: https://www.feastingathome.com/chinese-five-spice/
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To recreate an appetizer we tried at a Montreal dumpling house, we tried this Andrea Nguyen recipe as our base: https://www.vietworldkitchen.com/blog/2012/07/celery-and-carrot-tossed-with-sesame-recipe.html We used 4 large celery stalks and 2 medium carrots (orange and purple). We increased the sesame oil to 2 tsp. We then added ½ cup drained, Chinese five-spice boiled peanuts (http://piglettedc.tumblr.com/post/182349694281/chinese-five-spice-peanuts-pressure-cooker-style), tossed with ½ tsp sesame oil and 1/8 tsp salt, and then served as a light snack. (Jan. 2019)
Source: Andrea Nguyen, author and teacher, Vietworldkitchen.com.
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We tried this recipe: https://tastingmenu.wordpress.com/2015/04/17/pressure-cooked-galbi-tang/ We followed the Tasting Menu recipe (including the exact additional seasonings) except for these minor modifications: first, we used 3 lb short ribs and 1 lb beef shank (see Note below). We soaked them in a large bowl of cold water for 30 mins before placing them in a large pot of boiling water for 2 mins (and like the recipe, we timed the 2 mins only once the water returned to boiling after it adjusted to the beef being added to the pot). Second, for health reasons, we halved the amount of salt and soup soy sauce to 1 tsp and 1 Tbsp, respectively. Third, for the first 20 mins of boiling (uncovered, without the pressure cooker lid), we added 12 (not 14) cups of water to keep the total volume below the maximum fill line of our pot. Also, while boiling the beef for 20 mins uncovered, we skimmed the scum off the top of the soup. Once we added the vegetables (we used 1 lb daikon and 1 medium purple topped turnip), bouquet garni, additional seasonings, salt, and soy sauce, we set aside ¼ cup of the beef stock to keep the total volume below the maximum fill level. We covered the pressure cooker and turned on the heat. When it hit maximum pressure, we cooked at that max pressure (with all three rings – yellow and two orange – displayed) for the entire 20 mins. Finally, inspired by Maangchi’s version (https://www.maangchi.com/recipe/galbitang), we separately boiled one bundle of sweet potato noodles (dang myun), rinsed, and drained it. We added about ½ cup of the cooked noodle to each large serving bowl. (Jan. 2019)
Note: We learned the hard way that it is important to trim the uncooked short ribs of all visible fat. Otherwise, once it is cooked, the soup is too rich and fatty, with unpleasant globules of fat floating around. If you forget to trim the fat ahead of time, you could refrigerate or freeze the cooked soup and then remove the solidified fat after a few hours. (Dec. 2019)
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We used a pressure cooker to tenderize beef chuck (a tough cut) before adding it to a quick curry in a separate pot. Here is the method we used: first, we trimmed fat off of and cut 1 lb beef chuck into bite-sized pieces. We heated 1 tsp vegetable oil in the bottom of a small (6-quart) pressure cooker, then added the beef pieces and sauteed until browned. We then measured out exactly 1 cup of water and poured it over the beef (the water may not fully cover the beef). We locked the pressure cooker lid and turned on the heat to gradually reach high pressure. We started the timer for 25 mins immediately (we timed this from the start of cooking time, not just high pressure time). At the end of 25 mins, we quick-released the pressure cooker and then opened the lid. Second, while the beef was being pressure-cooked, we used a separate pot (8 quart Dutch oven) to heat 1 Tbsp vegetable oil and then sauteed 1 large potato and 2 medium carrots (each peeled and cut into bite-sized pieces). After the potato and carrot were partially cooked, we added 1 large onion and 3 celery stalks (chopped) and then sauteed until slightly cooked (about 1 mins). Third, we added the beef pieces, including the 1 cup of beef braising liquid, to the vegetable pot. We then broke 8.4 oz S&B Japanese curry into pieces and stirred them with 5 cups (instead of 6 cups) hot water to create a slurry. We subtracted 1 cup of water to account for the 1 cup of beef braising liquid from the pressure cooker. We stirred everything, covered, reduced to low heat, and then simmered for about 15 mins. We found the curry a bit too concentrated, so we diluted it with ¼ cup water. (Jan. 2019)
Note: Our understanding is the 1 cup of water in the pressure cooker would not evaporate: https://www.hippressurecooking.com/five-amazing-pressure-cooker-meat-tips-tricks/ That is why we felt comfortable subtracting 1 cup of water from the curry slurry. The beef braising liquid also added more beef flavor to the curry.
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We had about 14 oz fresh (but too soft) blueberries and a frozen pie crust, so we tried this recipe: https://www.geniuskitchen.com/recipe/blueberry-crumb-pie-34185 Because we used frozen pie crust, we let it come to room temperature for 10 mins, and then poked the bottom of the crust a few times with a fork before scooping in the blueberry filling. For the crumb topping, we found 2 Tbsp softened unsalted butter inadequate (see Note below). So we took 1 Tbsp cold unsalted butter, diced it into 12 pieces (2 slices cut into 6 cubes each) and then scattered the pieces over the blueberry filling. Then we covered the butter/blueberry filling with the crumb topping. We baked the pie at 375 for 45 mins. (Jan. 2019)
Note: We found the filling great in terms of texture and being not too sweet. However, we found the crumb topping too sweet, so we may reduce the brown sugar from ½ cup to 1/3 cup next time. We still will use an extra 1 Tbsp cold butter as described above to ensure no uncooked flour.
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Cooking Adventures 