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 Whenever I think about Korean food, I can’t help but be transported back to my college years of standing in line in front of a white Korean lunch truck outside Temple University’s SAC building and just waiting, waiting, and more waiting. If you wanted to grab something fast to eat between your classes, this was not the place to order. What it was though, was a good change of pace from the usual college… RECIPE:
Fresh Tuna Bibimbap
 I was completely surprised and thrilled when Bee from Rasa Malaysia asked if I would be interested in guest blogging on her blog. Of course I said YES! Rasa Malaysia is one of my favorite food blogs on the web. Bee always has the most drool worthy photos and recipes. Most importantly to me, many of the Chinese recipes, such as Lobster Yee Mein (Lobster Noodles) and Three Cups Chicken, she post on her site are dishes I grew up eating and always wanted to make. So please be sure to check out my guest post, Shrimp Dumplings (Har Gow/虾饺), over at Rasa Malaysia!  I always knew I will return to my birth city, but I never expected it to be this year. While this was my third time back to China, my first visit was in 1991, this would be the first time I ever traveled north of the country to Beijing. My trip begins in Guangzhou, and I spent the majority of my time in the city and traveling outside to its nearby districts Shunde and Dinghu. Hong Kong and Macau was also on my itinerary and finally my last stop was in Beijing.  It was time to reintroduce my taste bugs to beets. I cut and boiled a few pieces and found it tasted similar to a radish, but much sweeter. Many different types of dishes came into my mind. Dessert was the first idea. Maybe a beet and persimmon tart? But I was worried how well the texture of the beets would go with the persimmons. My second idea was a beet sorbet, but I decided that would be my plan B idea instead. As my fingers turned redder and a few more bites later, I couldn’t stop thinking how much it tasted like a radish to me. I decided I would use it as a substitute for radish in one of my favorite Chinese dishes, braised beef. |
I apologize for the quiet month July had been on the blog. Since my trip from Montreal, I've been dealing w/ some personal issues. Look out for new posts soon.
- Shao
August 7th
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