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Indian Style Basmati Rice

Prior to this year, my experience cooking Indian food has been limited and oftentimes daunting.  I was unfamiliar with a lot of the spices and I just wasn’t sure how it really was supposed to taste.  Back in Hong Kong, a friend had given me this beautiful traditional Indian spice box but I was embarrassingly terrible at remembering … Continue reading

Thai Chicken Satay (Satay Gai)

    Chicken satay is a classic appetizer of grilled skewered chicken that is marinated in all the savory spices characteristic of Southeast Asian cuisine: turmeric, coriander, lemongrass, garlic and chili powder.  While satay is internationally known as a popular Thai appetizer, the dish actually originated in Indonesia where it is a national dish. Regardless of its origins, chicken satay is … Continue reading

Thai Minced Chicken Salad (Larb Gai)

Thai Minced Chicken Salad (Larb Gai)

Thai cuisine week continues!  As referenced in my previous post, a few of the primary methods of preparation for Thai salad dishes are: Yam (“mix”), Tam (“pounded”), and Larb (“to mince meat”). Larb is probably the most internationally recognized type of Thai salad.  It is most commonly made with minced pork or chicken that is tossed with fresh herbs and a dressing that is … Continue reading

Whole Roasted Artichokes

On one of my trips back to the Bay Area, I was tasked with cooking dinner for my parents and sister.  I planned to make a Simple Roast Chicken and was looking for some vegetables to serve as a side dish.  I picked up a colorful assortment of cherry tomatoes, asparagus, and baby potatoes from Trader Joe’s when I … Continue reading

Fennel-Cumin Butternut Squash

Autumn weather in Hong Kong is firmly upon us and I am reveling in the cooler temperatures… and that I have moved to a country with changing seasons again! Autumn is my favorite season.  The weather is just perfect as the humidity has finally dissipated and there is a briskness about the air that signals … Continue reading

Cauliflower Rice

Caulifower is an extremely versatile vegetable that is low in fat and carbohydrates but high in nutritional density (dietary fiber, vitamin B & C, and carotenoids).  I used to just roast or steam cauliflower but have discovered lately that this vegetable can be a great substitute for a lot of different grains and starch-heavy foods … Continue reading

Balsamic Roasted Carrots

Whenever I move to a new place, one of the biggest elements for me to settle in is getting a handle on all the grocers and local markets.  When I discovered Singapore’s Tiong Bahru wet market over a year ago (and subsequently moved to live right next to it), everything started to click into place.  Now my Hong Kong … Continue reading

Miso Enoki and Cabbage

  This was an accidental recipe that luckily turned out to be a Friday favorite.  As often happens when I have too many meals in mind at the grocery store, I tend to buy only half of the ingredients needed for a number of different recipes.  I had some enoki mushrooms as was intending to make … Continue reading

Cauliflower and Hazelnut Stuffing

Continuing the test kitchen gluten-free stuffing adventures outlined in my previous post Gluten-Free Chicken Sausage and Apple Stuffing… In my search for the ultimate gluten-free Thanksgiving stuffing recipes, I ventured into the breadless varieties.  There are plenty of bread substitutes to use, and I think the key is to find something that is very mild … Continue reading

Gluten-Free Chicken Sausage and Apple Stuffing

Since moving to Hong Kong last month, I have been attempting to improve my nutrition by focusing on healthy cooking and exercising regularly (the latter is a bit harder to maintain).  Compared to my previous abodes in California and New York, the Hong Kong organic health food scene seems to be still in fledging stages; however, it … Continue reading