A few weeks back, Foodbuzz put out a call for proposals for another one of their "24, 24, 24" meals. Since the date would be very close to Chinese New Year this year, Annie and I submitted a proposal, focusing on a Chinese New Year theme. We were surprised and honored to have been chosen as one of the food blogs featured this month.
Continue reading Foodbuzz 24, 24, 24: Chinese New Year Cioppino Hot Pot
While I was flipping through my Malaysian cookbooks, this recipe jumped out at me. The actual title of the recipe was "Sweet Potato and Spinach in Coconut Milk". Right at the end of the recipe, there was a footnote that stated that pumpkin could be used instead of sweet potatoes. I jumped at the chance as I had a kabocha squash that I was wondering what to do with.
Continue reading Kabocha Squash with Spinach in Coconut Milk
A while back I posted a recipe for Baked Red Bean buns. I’ve been wanting to follow that up with this post because I use the same dough recipe to make the buns but the filling can be changed up.
There is a lot you can with that basic sweet dough recipe. As you know, besides the red bean buns, I’ve also just rolled them up and wrapped them around hot dogs to make hot dog buns. And I’ve even gotten some pork soong (pork floss) and stuffed that in the dough.
Sweet and sour dishes are probably some of the most popular dishes in Chinese American restaurants. Sweet sour pork especially seem to have become very much a staple of any Chinese restaurant here. My mom used to make sweet sour dishes at home a lot too. And the color is nothing like anything I’ve seen at the Chinese restaurants here.
Here, most sweet sour dishes are BRIGHT RED and the sauce tends to run more sweet than it does sour. I have never quite got used to that red coloring when I eat sweet sour dishes at restaurants here.