Fried Wontons For You » Asian

Beat the Heat – Spicy Cold Udon Noodle with Sichuan Sausage, Pickled Mustard Steam, & Kimchi

Shao — Thu, 01 Jul 2010 19:40:53 +0000

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...

RECIPE:

Spicy Cold Udon Noodle with Sichuan Sausage, Pickled Mustard Steam, & Kimchi

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Mountain Trout Summer Rolls

Shao — Mon, 14 Jun 2010 00:32:30 +0000

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...

RECIPE:

Mountain Trout Summer Rolls
Spicy & Sweet Chili Dipping Sauce
Vietnamese Dipping Sauce

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Mrs. Taing’s Family Pho

Shao — Sun, 21 Mar 2010 17:47:46 +0000

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

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Year of the Tiger

Shao — Tue, 16 Feb 2010 19:44:37 +0000

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...

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Cremini & Shiitake Mushroom Ravioli with Mentaiko Sauce

Shao — Sat, 06 Feb 2010 09:55:03 +0000

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

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Fresh Tuna Bibimbap

Shao — Mon, 16 Nov 2009 19:16:27 +0000

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

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Shrimp Dumplings (Har Gow) – My guest post on Rasa Malaysia!

Shao — Thu, 12 Nov 2009 04:00:31 +0000

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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Braised Beef with Beets

Shao — Thu, 05 Nov 2009 15:59:44 +0000

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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