Char Siu Baby Back Ribs
Char Siu translated to “fork burn/roast,” which is a literal description of the Chinese traditional method of cooking pork: long strips of seasoned pork are skewered with long forks and placed in a covered oven or a fire. The term is typically used to refer to Chinese-flavored barbequed meat, and one can usually see hanging … Continue reading
Creamy Kabocha Squash Risotto
To get into the autumn mood, Natalya and I decided we should try to cook something involving a pumpkin! I found a recipe from the The San Francisco Chronicle Cookbook Volume II called “Carol Field’s Creamy Pumpkin-Flavored Risotto” and decided to give it a go. When I went to the grocery store, I decided to … Continue reading
Fish Cooked in Paper
This recipe is also inspired by The Essential Mediterranean Cookbook. I was craving fish because I wanted something light after a Sunday night meat marathon at Dinosaur Bar-B-Que. The recipe seemed simple and healthy, so I decided to try it. I tried two different fish — the Wild Pacific Dover and Turbot. The former was … Continue reading
Whole Roasted Chicken
Natalya and I are huge fans of buying whole rotisserie chickens from the grocery store, especially when we are feeling too lazy to cook. Sometimes we will incorporate the rotisserie chicken as part of a full meal, but more often we end up just picking at it as a quick snack. One day, we were … Continue reading
Lemon-Dill Halibut
It was a Sunday evening and Natalya and I were embarking on another complex series of recipes from Kei (Harissa Salsa with Housemade Ricotta bruschetta and preparing the brine for Roasted Chicken). We knew it was probably going to take hours for those recipes and we would still need a main dish for dinner. I … Continue reading
Pollo alla Diavola
I was reading my boss’s Men’s Health magazine at work and came across this recipe which seemed fast, healthy, and tasty. I copied it and decided to try it out during the week, because the preparation and cooking time are not too daunting to necessitate a weekend. Traditional Pollo alla Diavola, or the “devil’s-style chicken,” … Continue reading
Poached Salmon
Jen and I have been on a greasy, MSG-ridden (yet delicious) Asian food binge for a few weeks, so we decided to cook something a little more healthy for lunch this week. Enter… poached salmon. You boil it, so how can it possibly be anything but healthy?! Jen perused poached salmon recipes on Allrecipes.com and … Continue reading
Chicken Chow Mein
Chow Mein 炒面 is a Chinese stir-fried noodle dish that is typically served in two ways: steamed or crispy style. The latter version is also known as Hong Kong style in Western cultures, and it is one of my favorite Chinese dishes. In order to get the perfect crispness of these thin noodles, you must … Continue reading
Mushroom Risotto
Growing up in a Chinese household, I ate steamed white rice by the buckets. When I had first heard of risotto, the idea of essentially soggy, mushy rice did not sound too appealing. It was not until recently that I tried risotto that I realized I had been missing out! I was preparing a meal … Continue reading
Seared Scallops with Corn Velouté
“Seared scallops are very simple to make into a blissful crustacean eat if you follow the rules and don`t over cook it.” Now every time Kei tells me a recipe is “simple,” he proceeds to detail at least 2 pages of instructions that will take 2 hours to prep and 2 hours to cook… his … Continue reading
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