Posts Tagged 'Asian'

Chicken with Dill Sauce and Momofuku’s Brussel Sprouts

I think the only food my dad doesn’t like is brussel sprouts. I grew up thinking they were gross, even though I had never tried them. Then one day at NYC’s Sacred Chow, I had a brussel sprout special that changed my life. Tonight I tried Tamarind and Thyme’s (adapted?) Momofuku Brussel Sprouts recipe. So delicious and amazing.

The recipe I’m sharing with you now though is the grilled chicken with dill sauce from my 1988 Southern Living Cookbook. I wanted to grill the chicken, but I haven’t gotten any propane for my grill 😦 So instead I baked the chicken. Still tasty. If I do end up doing this on the grill, I’ll post it again. Also, the dill sauce calls only for sour cream and not Greek yogurt like I used. I just wanted something healthier and thicker. I think it was perfect.

this is my lunch at work! everyone was jealous.

Continue reading ‘Chicken with Dill Sauce and Momofuku’s Brussel Sprouts’

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Vietnamese-style Beef with Lime

I love Vietnamese food, in case you hadn’t already noticed. So when I found this delicious, simple recipe on the Noble Pig blog, I couldn’t resist. But, as usual, i forgot to take a picture of it. Also…I need to use my good camera, instead of the one on my phone when I photograph my food. But I realized I hadn’t updated you on my green beans! I re-planted them in the ground since I started growing them in pots. They’re starting to flower!

green beans! sooo excited!

And I wanted to share this amazing photograph of an amazing box of amazing mangoes. It seems that most people don’t know of Ataulfo and smaller mangoes, instead of the large colorful mangoes. I got it for $8.99 at the Buford Highway Farmers Market. My manfriend was baffled yet not surprised that I got it.

so many mangoes!

Anyway, onto the recipe…

Continue reading ‘Vietnamese-style Beef with Lime’

Shabu Shabu fail

Last week there was a crazy storm in Atlanta, which took out my power for almost 3 days. I wanted to make this beef shabu shabu recipe, but in addition to the fact that I didn’t have all the right ingredients, I couldn’t really make it because I didn’t have internet. I could’ve written it down at work before I came home, but I forgot. I tried to make it from memory (I only read the recipe a couple times), but it just didn’t work. I’ll definitely try it again – hopefully the next time I go to the Buford Highway Farmer’s Market so I can get shabu shabu and thai basil.

This week I’ve decided to try a Two Day Detox again, but this time with a vegetable-based juice. It’s called pH Solution: cucumber, celery, spinach, parsley, lemon, and distilled water. I’m still a bit skeptical, but so many people have been coming to Arden’s Garden asking about the TDD that I feel I should give it another try. Also, I made jook again this week since I had a bunch of leftover stuff from last week. That’s the downside of cooking for yourself: all the yummy meat and produce you buy will go bad if your electricity goes out.

Wish me luck!

Jook: Chinese Porridge

Kudos to my Auntie Mei for helping me with this. I really had no idea how to start. The recipe she sent me was:

1 1/4 cup rice
3qt chicken stock
2 green onions
1-2 slices ginger for taste (isn’t it always for taste?)

Of course, since it’s jook, I can pretty much do whatever I want. so this is what I did…

my jook! it looks like it's smiling at me (kind of retardedly)! so proud of myself.

Continue reading ‘Jook: Chinese Porridge’

Cooking Asian Food is Hard

Let’s be honest: one of the main reasons Asian food tastes so delicious is because they add MSG to it. Another reason is probably because every restaurant has a family recipe or a certain way of making things. That’s how I feel about pho restaurants. Almost every place I’ve been to has had a unique broth, which can make all the difference. And those are the reasons why I didn’t enjoy my own pho. I bought a standard pho buillion, but of course it’s nothing like the restaurants. Sure, it smells the same for the most part, but there was just so much flavor missing from it all.

these are all my pots: tendon, noodles, and broth. insane.

I’m not going to include my recipe because it will vary depending on the ingredients you use. (Plus, the noodles and the buillion came with directions.) The only thing that I really learned was how to cook soft tendon: boil it for 2 hours, then cut it up. Considering how soft and chewy and delicious it is in the soup, it takes a long time for it to get that soft (that’s what she said?).

my lunar new year dinner: custard dumplings, rice and chinese sausage, and thai iced tea with pearls. YUUUUM!

Anyway, instead I’ve decided to share with you the two almond cookie recipes I tried for the Chinese Lunar New Year. I’m also not going to post these recipes because they’re slightly different. Ultimately I’ve learned that, as much as I love Asian food and embrace my Chinese heritage, I will never be able to cook as well as my grandfather did. I wish I had a picture of him to share with you. He was such a big, happy man who was always so excited to cook for me. I have a fuzzy memory of being in his kitchen while he was cooking, and he showed me what he was doing. My dad tells me that, when he knew we were coming to visit, he would cook a ton of food and just wait for us to arrive. Whether or not he actually did, I can completely imagine it being true.

I’d like to think that Grandpa watches me and cooks with me and is proud of me for eating and cooking all that I can.

Pho #1 (Seriously) and Hi, Auntie Mei!

First, I’d like to say hello to my Auntie Mei. She’s always telling me about the awesome food she’s cooking, and I’m excited to get her recipe for jook! Yummm.

Anyway, last week I finally made it out to Buford Highway where there are tons of Asian restaurants and markets! It was really exciting. I almost peed myself when my boyfriend and I walked into Pho #1. I ordered a large bowl of pho with flank steak, eye of round, and soft tendon, and a thai iced tea with tapioca pearls. It was heaven. I was only disappointed in two things. First, the bean sprouts were kind of sad-looking, but I’m guessing it’s not easy to find fresh bean sprouts in Atlanta. Second, I didn’t get as much tendon as I wanted, but that could be for any number of reasons.

so so so so delicious. it's like a bowl of happiness with a side of awesome.

After lunch we went to the Buford Highway Farmer’s Market. I’ve learned that farmer’s markets here are not the same as the ones in California. Why? Because they’re basically big grocery emporiums and not actually markets for local farmers to showcase their products. Regardless, it was an awesome time. And for next week, I bought pho buillion cubes, pho noodles, eye of round, and tendon. That’s right: I will attempt to make pho. Prepare yourself, ladies and gentlemen.

My Farewell Brunch

I’m now back in Northern California with my manfriend/boyfriend/thing (who left Saturday), and I took him to La Victoria, in-N-out Burger, Pan Tao for real Chinese, Lee’s Sandwiches, a couple pho places, the Golden Dragon for dim sum, and Twist cafe. I promise I will tell you about them all at some point, but now I have to tell you all about my farewell brunch and how awesome it was. I made 3 dozen corn muffins, 2 bacon quiches, a 7-egg veggie scramble, and 2 frozen bags of tater tots for 16 people, in addition to fruit, iced coffee, and mimosas. There were 4 corn muffins left at the end, and a couple wounded soldiers of champagne. Needless to say I was a beast in the kitchen.

I’ve already posted my bacon quiche recipe, so I guess I’ll just post a couple pictures. The corn muffin recipe was from the back of the GOYA corn meal package. Really simple, really tasty, as usual. All in all it was a great way to say goodbye to (almost) everyone who had made my NYC experience amazing. I mean, you really can’t go wrong when you offer people free food. OH, that was the other thing: my friends brought me alcohol, fruit, juices, and a pie! So there was that, too.

i made all 3 dozen corn muffins the night before. so cute!

the quiche before i put it in the oven. less appetizing here, but sooo delicious.

nooooms.


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