Do spicy foods taste better when the temperature outside matches the heat of the food? Someone once told me that was true and at first I found it hard to believe. Sweating both on the outside and on the inside doesn’t sound like a good way to cool off from the summer heat. If there was ever a perfect time to test out this theory, any days from last week was it. With temperatures over 90 degrees here in Philly, the last thing I wanted to eat was anything warm and steamy. So to cool things off, this is my take on Chef David Chang’s Chilled Spicy Noodles with Sichuan spiced sausage served at Momofuku Noodle Bar …CONTINUE READING
A few months ago I received an email from Kim and Hong of Ravenous Couple on joining June’s Delicious Vietnam #2 posting. The purpose of this round up of posts “is to celebrate the awesomeness and diversity of Vietnamese cuisine.” Since I already posted a pho recipe a while back, Mrs. Taing’s Family Pho, for my submission I wanted to make my second favorite Vietnamese dish, summer rolls.
Wrapped in thin rice paper with fresh vegetables, pork, and shrimp, summer rolls are the perfect summer time finger food. They are easy to make, refreshing to eat, and the best part is they involve minimum cooking. My favorite summer rolls usually have a combo of pork and shrimp, but you can add any type of protein you like. I’ve seen and eaten rolls filled with chicken, beef, and soft shell crabs …CONTINUE READING
June 9th, 2010 
 Meat & Poultry
I’m a sucker for things that are pint-sized. Mini personal watermelons, baby vegetables, Lego, and I especially go gaga for baby booties. They are so tiny that you can wear them on your fingers! So when I spotted kumquats in the market a few weeks ago, I impulsively grabbed a handful of them. I didn’t know what to do or how to cook them. It sat in my fridge for a week. Every time I opened the door it was just there reminding me not to forget about it.
I found many drink recipes that uses kumquats, but my mini bar at home is far from being well stocked. A few chutneys and dessert recipes sounded interesting, but what finally caught my attention was a Kumquat, Green Peppercorn, and Garlic Paste recipe from Food & Wine …CONTINUE READING
 Growing up my parents mostly cooked only Cantonese cuisine, so a majority of my pho experience came from various Vietnamese restaurants around Chinatown and South Philly. Served in a gigantic bowl and usually costing less than $8 (if you are paying more than $10 for a bowl of pho something is very wrong), pho is and has become the everyday comfort food for many people. So when Eleanor Hoh at Wok Star…
RECIPE:
Mrs. Taing’s Family Pho
[ READ THE FULL POST ]
 I never sleep alone. One side of my bed is always occupied with cookbooks, magazines, and notebooks. The drawback of this, besides occasionally waking up with a pen under my back, is reading food articles and looking at glossy big photos of pasta can and has lead to late night snack attacks. Two of my favorite sleeping companions for the past few months are Thomas Keller’s Ad Hoc at Home and…
RECIPE:
Roasted Pork Tenderloin Sandwich with Apple & Pickled Carrot Slaw
Caramelized Onion Mustard
[ READ THE FULL POST ]
February 16th, 2010
Asian | Holidays For me, Thanksgiving is my once a year cooking marathon. The one day when it feels like I’m cooking from sunrise to sundown. For my mom, the Lunar New Year is her epic cooking day. Grating 13lbs of turnips and turning them into 10 batches of turnip cake (lo bak go) is nothing more than a routine for the holiday. Braising pig’s feet with dried oysters, steaming two chickens, mixing up a big bowl of ginger…
[ READ THE FULL POST ]
 I am very suspicious of people who tell me they hate mushrooms. I just don’t think that is possible. The only time I don’t like mushroom is when it’s served raw in a salad, but other than that my favorite pizza topping is mushroom, 80% of the time I always add mushrooms on my burger, I love mushroom omelettes, sautéed mushrooms and onions goes great on everything,.….I just love mushrooms! When I found out…
RECIPE:
Cremini & Shiitake Mushroom Ravioli with Mentaiko Sauce
[ READ THE FULL POST ]
February 1st, 2010
Meat & Poultry My tiny kitchen cabinets are not bursting at the seams, it has already exploded. As I started to cook more throughout the years I’ve accumulated a large collection of print out recipes, subscribed to a handful of food magazines, a mountain of baking trays, pans, seasonal molds and cookie cutters I regretfully bought, and boxes of neglected kitchen gadgets that includes a juicer, an ice cream sandwich…
RECIPE:
Armando Pasetti’s Braised Rabbit
[ READ THE FULL POST ]
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Wishing everyone a Happy 4th of July this weekend. I'll be visiting the lovely city of Montreal in Canada over the holiday. Can't wait to report back!
- Shao
July 1st
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On September 5th my friend Kong will be running in the Rock 'n' Roll Virginia Beach Half Marathon. His goal for the race is to cross the finish line and raise money for
The Leukemia and Lymphoma Society.
CLICK HERE for more info on this fundraising and please DONATE and help spread the word. Thank You!
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