Testing this delish recipe and did you know that chicken alredo is not Italian?
This experiment has been gearing up in the last few months. First, I was invited to a dive where we would harvest sea urchins in the morning and eat them for lunch. Then I was at the farmer’s market, and saw a woman buying a few of them. I wanted to get one, but she […]
My steamed eggs didn’t turn out like it should coz I used a fork instead of chopsticks…
I was going through somethings and my friend Jackie brought over some dinner for me. It was her leftover chicken cacciatore. I’ve never had it before, and really enjoyed it. So I tried the recipe she made it with. Dinner at the Zoo’s slow cooker chicken cacciatore . It came out well, I had some […]
My friend made me Mexican Pozole for my birthday. This is a Mexican soup that is made on special occasions. It is a salsa of red pepper (not spicy) and garlic, then pork and chicken (or pork or chicken), white hominy (a grain) with tarragon, bay leaves, basil, eaten with tostadas, cabbage, radish, onions, dried […]
Let’s be honest, most of the time, we just need to put food on the table quickly then get on with the rest of our day. So I gather in “Daily Cook,” simple recipes with minimum ingredients that take around 20 to 30 minutes to cook. Just a place to visit when you need an […]
First things first, Agebitashi means “deep fried” in Japanese. So this is actually a Yakimashita Nasu (Baked eggplant) but soaked into the traditional Agebitashi eggplant sauce. I wanted to make a healthier alternative to one of my favorite Japanese dishes by changing the process from deep fried to baked. The baking option stops the oil […]
A few days ago, I put out one recipe and one suggestion that used cherry tomatoes and burratta. This lunchtime I needed to use the leftover ingredients so I made pesto pasta. Mainly you need Fusilli pasta, a bottle of pesto sauce, burratta and cherry tomatoes. Just cook the fusilli, follow the instructions in your […]
Here’s something easy for lunch today. At the supermarket by the Heirloom Tomatoes, they had put out Burrata–a soft Mozzarella– and it made me think of this simple dish: Stirato bread, sliced tomatoes, balsamic vinegar dripped onto olive oil, with a pinch of black pepper. Dip the bread in the oil and vinegar and top […]
This being an LA Blog, one must pay tribute early on to Roy Choi, the man who invented Korean-Mexican food and gourmet food trucks -all at once- with the creation of Kogi. This recipe is one you can make with minimum fuss, although it does take planning. One, you need to go to the Korean Market […]
I’m from Hong Kong originally, and there we have wonderful array of international foods and lots of food obsessed people. We were born foodies before the word existed. Our top pass time is eating out and trying new restaurants. I hope to spend sometime blogging about our foods, my memories and of course our recipes.
This is a shrimp dumpling or a prawn dumpling in the more British parts of the world. Inside the very thin piece of tapioca and what starch wrapping is one or two full shrimp. It’s part of dim sum array of dishes, a kind of Cantonese Cuisine, which we will talk more about. The sauce […]