January 28, 2009
This is my quick and easy version of char siu, “home edition!” This won’t be like your typical roasted pork from the Chinese supermarkets – but more of a pork “simmer.” It does however have the same great char siu taste! It also tastes healthier, less fatty, and it doesn’t take a long time to make – woohoo to a fast, yummy dinner.
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January 19, 2009
Haha I really like the word “tartare.” I think when I present this dish as a hamachi tartare, I sound like I know what I’m doing…but yet at the same time you have absolutely no idea what this actually tastes like. All it really means is: “a preparation of finely chopped raw meat or fish optionally with seasonings and sauces.” Talk about a vague definition. The seasoning and sauces are optional? Without seasoning and sauce, isn’t raw mean and fish just carpaccio and sashimi? Haha just a great word overall.
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January 14, 2009
WOW. It has been quite a long time since I updated this blog. I guess it makes sense with the crazy amount of stuff going on with me right now, but I’m glad to say I get a huge breather now – and a lot of free time! 
Just because I haven’t updated, doesn’t mean I haven’t been experimenting with food just as much! I have a huge back-log of recipes and pictures to upload.
I’ll start with the TURBACONDUCKEN. Made this in early December. After a famous link about it started circulating on the internet, I couldn’t wait to give it a go. This post is going to be primarily pictures – cuz I took a crazy bunch of them. To all the vegetarians out there, probably don’t want to check this post out. But for all others, this was definitely a once-in-a-lifetime type of meal.
Click “more” to start the adventure!
November 11, 2008
The great thing about the rice-cooker is that it doesn’t just cook rice, porridge, brown rice, sushi rice, etc. – it functions as the most simple steamer ever! While I tend to pan-fry or bake with much more frequency, there is the rare occassion I want to throw something in the rice-cooker and have it ready without me having to look over it. Here’s one of the recipes I’ve adapted from something my mom used to make.
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September 22, 2008
You read that right! There’s nothing more enticing than a well-presented AND tasty dish and this is one of the easiest ways to get just that. Reducing balsamic vinegar is pretty common: you hear it on cooking shows, you see it in restaurants, or maybe you use it yourself all the time. However, for a few of you (and me until a month ago), I’m sure you’ve never actually tried using it. It’s time for that to change!
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September 6, 2008
Whooo! A first attempt at cooking scallops! I never attempted scallops before, thinking that it would be very time consuming and difficult. To my surprise, it was actually fast, easy, and delicious. I tried both small and large scallops and I’d recommend getting the large scallops because the small ones are easy to overcook. This will definitely make a elegant dinner for two
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September 3, 2008
It didn’t feel right having my last post as a “failed attempt,” so I figured I would go ahead and post something else I made recently. I finally decide to cross into some dangerous lands – by making a dish that people would have no qualms ordering at a restaurant (Thai?) but couldn’t possibly imagine making in their own kitchen. Well guess what? Start making! Because I just brought a little Thai flavor into my own kitchen and enjoyed quite a nice meal.
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August 20, 2008
mMmmM cheese! Right after my last post where I mention I don’t want to use too much cheese and cream, look what I post! Haha! One of the best things I like about Chicken Parmesan is that there are so many variable factors. You can alter the types of cheese you use, how much cheese you use, the type of tomato sauce, how much tomato sauce, breaded or unbreaded chicken…etc! Here’s the one I like to make.
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August 14, 2008
Are you noticing a trend here? I love seafood! After all those salmon recipes, I thought it’d be a nice change to try clams instead and this delicious and flavorful soup definitely hit the spot. What else is great about it? It requires very little ingredients and time. If you plan on eating other courses, this will make a great appetizer.
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August 8, 2008
This is the final piece of that salmon I bought from Costco! I didn’t know what to put on it so I took a peek into my refrigerator for inspiration. I highly suggest that you do the same when you’re lacking ideas! 
I’m sure you can infer from the title, but the only things that stood out were a container of fresh-tomato salsa and canned corn. Well this isn’t going to be the “recipe-of-the-century” salmon, but it wasn’t too shabby either.
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