Easy Abalone Recipe – Braised Abalone in Original Sauce

I would like to apologize to my readers that I have neglected this foodblog for a while, primarily because I was on vacation to South America, and have been engaged in posting all my travel photos on my other blog My Notebook. Although the work has not been completed yet, I need to write this post... 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 →

Durian Flaky Pastry, a Cantonese “dim sum”

This durian flaky pastry is a dessert I found in a new Cantonese "dim sum" restaurant yesterday. I never saw this before. I tried it, and wow! It was sooo tasty that I had to finish the whole piece instead of sharing with others. As durian is a fruit with a strong and special smell... 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 →

Ladies and Gentlemen: Do you know how to eat Mango like a Lady or Gentleman?

Summer is here.    Great!   It is Mango's season again!  Yum, yum! My next post is about a mango recipe that I "invented".  Stay tuned to view that one. Before I post that "new invention", I want to guess how many of you know how to eat a mango?  It is not surprising that... Continue Reading →

Nordstrom Champagne Vinaigrette Salad Dressing http://whats4dinnertonite.wordpress.com/2010/02/19/nordstrom-champagne-vinaigrette-salad-dressing/ . This recipes makes 2 cups, so I included the half recipe, too. Nordstrom Champagne Vinaigrette WHOLE RECIPE: 1 tablespoon shallot (can put whole shallot and whole garlic in food processor), chopped 1 tablespoon dijon mustard 2 tablespoons sugar 1 teaspoon garlic, minced 1/2 cup champagne wine vinegar 1 1/2... Continue Reading →

Warm Roasted Chicken and Couscous

 My friend and I tried out this special at the Nordstrom Cafe one time. She loved it so much that the server just gave her the recipe when she asked him many questions.  Let me see if I have got this right. Ingredientscouscous   5ozpulled garlic chicken   3 oz hearts of palm  1 ozzucchini  2 oztuscan... Continue Reading →

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