Does your cookbook and magazine shelf look like this?
Our Cookbook and Magazine Shelf with Tabs for Saved Recipes
Continue reading Stir-fried Cumin Chicken (Ayam Goreng Berjintan)
Category Archives: By Ingredient
Evolution of Dessert: Sake-Poached Asian Pears with Ume and Li Hing Sauce
What was I thinking?!
Sake-Poached Asian Pears with Ume and Li Hing Sauce
It all started when one of my friends emailed me the link to the Pear Recipe Challenge at Santana Row. Basically, people enter a recipe using pears, and 5 of them would be chosen to present their recipes before a panel of judges (one of the judges is going to be FoodGal, Carolyn Jung) at the Pear Festival at Santana Row on October 19. The winner would get a cookbook, a restaurant gift card, a shopping spree, and their name in lights, (well, okay, their name on the SR website…close enough). It got me thinking because I recalled seeing this amazing picture of a poached pear in "Working the Plate" by Christopher Styler and wanting to do a poached pear myself.
Continue reading Evolution of Dessert: Sake-Poached Asian Pears with Ume and Li Hing Sauce
Baked Red Bean Buns
If you’ve ever visited an Asian bakery, you’d have noticed that the tables are predominantly covered with bread-y pastries.
Baked Red Bean Buns
Some are savory and others sweet. Most of the fillings are very common to Asians, like red bean paste, lotus paste, and custard for sweet buns or charsiew, curry chicken, pork/meat floss, and sausage for savory buns. I especially enjoy things that have red bean filling in it.
Barley with Fuchok and Gingko Nuts
Have a cough? How about a fever? Sore throat? No problem – drink some barley tea!
Pearl Barley
