Fish Maw -A Delicious and Nutritious Dish,

Dear Readers: I have been very behind in blogging,  but I had worked hard these few days, in order to prepare for this delicious and nutritious dish.  It is my pleasure today to introduce to you a special ingredient:  fish maw.  So, what is fish maw? Fish maw is one of the precious traditional Chinese ingredients which are... Continue Reading →

Sybaritica's post has sparked my interest to post these two dishes which I made  with dried scallops.  The main feature of these two dishes is to present the scallops in a "classy" way.  The same principle applies:  steam the dried scallops till they become wet and soft.  Do not mix them up but leave them as... Continue Reading →

Roast Pork: Two Homemade Recipes

My friend JL 's  Roast Pork Recipe: Ingredients: 3 lbs  ( 五花腩)pork ; fattest  portion. Use 四季雞粉 (1 bag) -- A special chicken broth  mixture or powder. Cooking directions Rub the powder to the meat only. Cover with foil except the skin. Put into refrigerator for 3 days Put into the oven, 450 F for half... Continue Reading →

My South America Trip #19 – Chiliean traditional food “The Pastel de Choclo (Corn Pie)”

In my last post on my South America Trip  #18,  I talked about a very popular Chilean dish Caldillo De Congrio. Even Pablo Neruda wrote an ode to this dish.  As we stayed in Chile for only 3 days, and we lived literally in the National Park, we didn't have a lot of opportunities to go... Continue Reading →

Fresh Fish Congee with Dried Scallop — an experimental cooking method…

From Post a Day to Post a Week, and From My Notebook to Food for Thought I have been neglecting my foodblog for a while, because I posted primarily on another blog My Notebook in the past month, usually in response to the weekly photo challenge. I was also trying to post a day, but could... Continue Reading →

Braised Pork and Taro with “Chu Hou” Paste

Braised Pork and Taro with "Chu Hou" Paste This is a very popular dish among family and friends.  I love  to eat taro but dislike the process of cutting its rugged and hairy skin.  Also when peeled, the taro's surface has become very slimy.  Like many people, I am allergic to the slimy surface. In... Continue Reading →

My Favorite Bitter Melon Recipe — Bitter Melon stuffed with Ground Pork, Garlic and Bean Sauce

Bitter Melon stuffed with Ground Pork I had published two bitter melon recipes.  This is the third one and my favorite.  In fact, I did not learn this recipe from my mother, but from a lady who was buying pork in a Chinese grocery market. I just bought some bitter melons, and was waiting to... Continue Reading →

Bitter Melon with Spare Ribs and Garlic and Bean Sauce

Bitter Melon with Spare Ribs and Garlic and Bean Sauce In one of my previous posts, I had posted how to cut and prepare bitter melon.  As many of you have not read that post, I am repeating some of the instructions there to help those of you who are not familiar with cooking bitter... Continue Reading →

Steamed Sea Bass

Q & A 1.   Q: Steamed fish? Hey, it is the easiest. No skills are needed. A: Many people do not even know that you need to employ some strategies in order to make a tasty dish of steamed fish. 2.  Q: Steaming is steaming...what kind of strategies do you mean? A: Well, it is... Continue Reading →

Steamed “Swimming” Shrimps

Steamed "Swimming" Shrimps Your immediate reaction is :  Do you mean fresh shrimps?  Fresh from the freezer?  Of course not, my dear friends.  I mean the shrimps that are still "swimming" in the fish tank in some Chinese grocery markets.   It is not always available.  Just last week, I happened to find these "swimming"... Continue Reading →

Sauteed Bitter Melon with Egg

Sautéed Bitter Melon with Egg This recipe is not my mother's recipe.  I tasted  it for the first time in a Chinese restaurant.  It was so tasty that I tried it out at home. Great results!  I found out later that this sautéed bitter melon with egg is actually originated from Thailand or Vietnam.  ... Continue Reading →

Bitter Melon– People said: Why are you so bitter? I said: You are so sweet!

Bitter melon or bitter gourd or bitter squash, is a widely grown vegetable in Asia.  My whole family, including the young ones, love bitter melon.  If it is bitter, why do we like it so much?  For a long time, I ate bitter melon but would not attempt to cook it, because I thought it is... Continue Reading →

Pan Fried Wild Salmon with Sauteed Tomatoes and Green Onion

Ingredients: One piece of wild salmon steak, about 1.25 lb Tomatoes:  5 Green Onion:  2 stems Chopped fresh ginger:  1 tbsp Crushed garlic:  1 tsp Organic coconut oil:  1 tbsp Organic raw sugar:  2 tbsp Soya sauce:  1 tbsp Water:  half cup Instructions: 1.  Wash the salmon steak and dry with a paper towel. 2,... Continue Reading →

Fried Rice with Mango and Chicken

Ingredients: Rice : 3 cups of cold cooked rice.  Normally white rice is easier to fry.  Recently I also added some brown rice.  If you have not cooked brown rice before, don't use it, because it is important to know the quantity of water to be added to the rice in order to make the... Continue Reading →

Sauteed Shrimps with Eggs

Most people think that eggs are only for breakfast.  I think eggs are very nutritious and should be considered from breakfast to dinner.   If you have kids at home, they would love this dish --sautéed shrimps with eggs. Ingredients: 1 lb of fresh shrimps 5 eggs (use organic eggs, if possible) organic coconut oil,... Continue Reading →

Spare Ribs and Baked Chicken

Spare Ribs and Baked Chicken My sister Sil is a talented cake decorator and wonderful cook.  She is also a caring person with an extremely good heart.  She always holds parties for family and friends.  I am the one who benefits from her gourmet cooking every week.  I have reserved a page in my food... Continue Reading →

Shrimps boiled in 7-up

7-up shrimp sauce  I heard about this recipe recently from my sister's friend, and did some modifications myself.  The result was fantastic!  We used to boil shrimp (with shells on) in boiling water and then use soya sauce and/or hot sauce to eat with the shrimp.  With this 7-up recipe, there is no need to... Continue Reading →

Baby Bok Choy with Shiitake Mushrooms

http://www.closetcooking.com/2009/01/baby-bok-choy-with-shiitake-mushrooms.html Thanks to my friend May, who gave me her friend's recipe for a sesame-ginger dressing who mixed it with baby bok choy with shiitake mushrooms. Here's a recipe that I found on line.  The dish looks very delicious!   By the way, May's recipe includes 1 tablespoon oyster sauce.  Try it out with and... Continue Reading →

Tracie’s Couscous Salad Recipe : Paula Deen : Recipes : Food Network

via Tracie's Couscous Salad Recipe : Paula Deen : Recipes : Food Network. Ingredients 1 box flavored couscous (garlic or Parmesan), cooked 1 can chickpeas 1 red bell pepper, finely chopped 1/2 Vidalia onion, chopped 1 English cucumber, peeled, seeded, and finely chopped 1 tomato, chopped 1/4 cup fresh parsley leaves, chopped 1/2 cup crumbled feta cheese Salt... Continue Reading →

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