February 16th, 2010  
 Asian, Holidays
For me, Thanksgiving is my once a year cooking marathon. The one day where 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 scallion sauce, and cleaning and decorating the house with bright red and pink flowers are just five out of the hundreds of things to check off on her to do list. Watching the pace she works at while self examining mine, I shake my head in shame.
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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 January’s Beet ‘n Squash YOU! vegetable was mushroom the problem wasn’t trying to figure out what to cook but I needed help narrowing down my list.
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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 fares of pizza, greasy Chinese food, and whatever expensive crap they were trying to sell kids who got stuck buying a meal plan for the semester. It was not the most amazing Korean food I ever had, but it did jump start my interest in the cuisine.
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November 12th, 2009
Asian, Fish & Seafood
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!
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November 5th, 2009
Asian, Meat & Poultry
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.
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Last Thursday was one of those days where the rain never seem to end and I didn’t mind one bit of it. It was the perfect lazy stay at home weather, order a pizza from Papa John’s, watch some past seasons of Curb Your Enthusiasm on DVD, and call it a night. Instead, I only had one thing on my mind. Sukiyaki. I don’t remember the first time I had sukiyaki, but I do remember where. It was at Sagami in New Jersey. [Continue Reading]
February 20th, 2009
Asian, Fish & Seafood
Last week, I felt like I had one of those weeks where it was great one minute but next it turned into crap. It’s times like these when I find the most comfort in cooking. It clears my head and forces me to focus on something else. This week more than ever I just needed to cook. What to make though to lighten my spirits? Althought this wasn’t the first thing that popped in my mind, but when it did it brought a smile on my face. It must be something sweet right? Nope. Maybe it’s a rich and meaty dish I’m craving? Nope. The key to my happiness is salmon! [Continue Reading]
Gung Hay Fat Choy! Happy Year of the Ox! It’s Chinese New Year time! The one time of the year when my mom is running on some sort of cooking adrenaline and is baking and cooking left and right. I would always see tons of round aluminum foil pans of Lo Bak Go (Chinese Radish Cake), Ma Tai Go (Chinese Water Chestnut Cake), Nian Go (Red Bean New Year Cake), and a whole bunch of Steam Mini Cakes (I swear I have the name at the tip of my tongue but can’t seem to remember what it’s called). They were all neatly wrapped; some even had red envelopes taped on top of the covers, and were ready to be passed out to friends and family. [Continue Reading]
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