Vegetable Oyako-don (Chicken-Egg-Don) 鮮蔬野菇親子丼

This is such an easy and nutritious dinner. In one bowl, you get everything you need for a meal with meat, vegetables, egg, and rice. And it only takes about 30-40 minutes from preparation to finish. Isn’t it perfect for working wives or moms?

Continue reading Vegetable Oyako-don (Chicken-Egg-Don) 鮮蔬野菇親子丼

Stir-fried tomato and scrambled eggs 家常蕃茄炒蛋

Tomatoes are in season!!!

It’s one of my favorite ingredients to all kinds of dishes. No matter Asian dishes like beef stew, Mexican dish such as salsa, or pasta, burger, or sandwiches, I always love lots of tomatoes. I prefer cooked tomatoes over fresh tomatoes. The cooked tomatoes taste sweeter and the flavor is much more enhanced. Also, cooked tomatoes contain rich lycopene and antioxidant which is really good for health.

Continue reading Stir-fried tomato and scrambled eggs 家常蕃茄炒蛋

Thai Style Spicy Chicken 泰式椒麻雞

I always love Thai style cuisines especially in the summer time. The sweet, sour, and spicy taste makes you feel refreshing and triggers the appetite. Also, the various colors from all kinds of vegetables and ingredients on the plate is an eye candy.

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Super Easy Miso Glazed Salmon 超簡單味噌烤鮭魚

This is a super easy 30 mins dish. It fits perfectly for a working mom’s dinner schedule. While it is in the oven, you can have time to prep other dishes. Also, it taste sooooo good!!! You got to try!!

Continue reading Super Easy Miso Glazed Salmon 超簡單味噌烤鮭魚

Black Bean Soymilk 黑豆漿

I always have the impression of making own soymilk is so troublesome. The traditional ways to make it needs overnight soaks, grind the beans, filter the milk and then carefully boil it but not to burn it. So many steps….

After I got the Vitamix, lots of friends told me they use it to blend soymilk and it turns out really simple and tastes great. The best part is, you can blend the serving for the day each time. Since the natural soymilk spoils really fast, the traditional method which makes a big pod of soymilk bothers small family size like mine. With this method, I can just freeze the beans and took out whatever portion you are planning on making. Very convenient and simple

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Super easy braised chicken thigh 超簡單滷雞腿

I recently got a great deal on whole chicken legs. This is such an easy but savory traditional Chinese cuisine that pretty much all Chinese families cook very often. All you need to do is put all ingredients in one big pot and let it simmer for about 1 to 1.5 hours or until the meat is tender. The sauce is great with rice or noodles. Try it and you will love it!!

Continue reading Super easy braised chicken thigh 超簡單滷雞腿

Wu-Shi Spareribs Recipe 無錫排骨

The slowly cooked spare ribs are really tender that you can easily pull the meat from the bone with chopsticks. The sweet and salty sauce taste great with rice. It’s so easy to make and taste savory.

Continue reading Wu-Shi Spareribs Recipe 無錫排骨

Ma-Po Tofu (麻婆豆腐) Sichuan Peppercorn spicy sauce tofu, another rice killer

I love the scent of Sichuan peppercorn in stir fries. However, the restaurants normally use the whole peppercorns which irritate and numb your tongue when you bit one accidently. Some restaurants would strain the Sichuan peppercorns and just leave the oil after frying them, but with this way you lose lots of flavor.

Continue reading Ma-Po Tofu (麻婆豆腐) Sichuan Peppercorn spicy sauce tofu, another rice killer

Taiwanese Breakfast Burrito 古早味培根起士蛋餅

This is a really common Taiwanese breakfast. You can easily find it in most of breakfast shops called “Dan`(egg)-Bin(pancake).” It’s basically a wrapped omelette with all kinds of ingredients as your choice. The basic traditional Dan-Bin is just pan fried whisked eggs wrapped in pancakes with oyster sauce or hot sauce. However, the variety-loving Taiwanese makes the manu with so much choices and combinations with all kinds of add-ons that you can think of: tuna, cheese, ham, bacon, grilled chicken, sausages, or vegetables… One of my favorite flavor is the bacon and cheese wrap. Yum Yum!! Continue reading Taiwanese Breakfast Burrito 古早味培根起士蛋餅

Thai Spicy and Sour Fish Salad 泰式酸辣魚片沙拉

As the weather become warmer, this citrusy, refreshing appetizer would be the best as a starter for dinner. It’s really easy to prepare and so healthy. Completely zero fat and low carbs. The sweet, sour, and spicy sauce could match all kinds of meat and salad. Especially seafoods.

Continue reading Thai Spicy and Sour Fish Salad 泰式酸辣魚片沙拉

Korean Spicy Stir-Fried Chicken 韓式辣炒雞

This is a super easy “rice killer” dish. 🙂 Little bit of sweet, little bit of spicy, little bit of savory. The best part is that it’s another one-pan dish. All you need to do is to put all ingredients into one pan and done!! My favorite ways to cook.

Continue reading Korean Spicy Stir-Fried Chicken 韓式辣炒雞

Home made Shabu Shabu and Sichuan pepper hot pot 溫暖麻辣鴛鴦鍋

One of the best thing in winter is to stay at home having hot pot Shabu Shabu with families and friends. I got this new two-sided hot pot and a portable gas stove from the Asian super market. Can’t wait to try it out at home. 🙂

In Taiwan, having a hot pot is so common and is really popular during winter time. The base soup can have many varieties. One of the most popular is the Sichuan pepper hot pot and the basic plain stock. Not only the base, you can also boil all kinds of different ingredients into the pot from meat, seafood, vegetables, mushrooms, tofu, or all kinds of fish or meat balls.

Continue reading Home made Shabu Shabu and Sichuan pepper hot pot 溫暖麻辣鴛鴦鍋

Japanese Mackerel Meal Set and Basic Miso Soup 薄鹽鯖魚定食與基礎日式味噌湯

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As the weather become warmer, J and I started to plan getting rid of the couple pounds we still carry since our holiday and winter fest. However, I would never sacrifice the taste and enjoyable meal experience to fight with my weight. Here is one completely healthy Japanese pan fried Mackerel meal set with Japanese style salad, sesame sauce okra and eggplants. miso soup, and rice. Not only the whole meal contains minimum amount of oil, but it is very tasty and filling. Not to mention good looking when you place them all on table.

Continue reading Japanese Mackerel Meal Set and Basic Miso Soup 薄鹽鯖魚定食與基礎日式味噌湯

Pressure Cooker Red Bean Dessert Soup with Sesame Sweet Rice Balls 紫米芝麻湯圓紅豆湯

The red bean dessert soup is one of the common traditional street vender desserts in Taiwan during the winter time. The warm, sweet, creamy red bean soup can warm up your stomach and makes me feel happy. It can be the base to other dessert ingredients made from sweet potatoes or sticky rice balls.

The ingredients for the red bean soup is really simple: Red beans, water, and sugar (preferably raw or brown sugar.) Most of the people have the impression of beans being really hard to cook through or it requires a very long time to cook. However, with my pressure cooker, it only took me 20 mins (about 30 mins total) to cook and all of the beans are soft and creamy.  Continue reading Pressure Cooker Red Bean Dessert Soup with Sesame Sweet Rice Balls 紫米芝麻湯圓紅豆湯

Pressure Cooker- Vietnamese Pho 100% MSG Free 壓力鍋越南河粉,不用高湯粉也有更健康的好味道

After trying so many Pho restaurants, I found the broth all tastes kind of similar and they definitely all have MSG or similar artificial flavor products in the soup. It starts bothering me after a while that they all taste similar because these broth noodle soups should taste slightly different between different recipes or restaurants such as Japanese ramen or beef noodle soups. Even when I made my own beef noodle soups, it would taste a little different each time based on the ingredients or ratio difference. The more I tried and thought about it, the more concerns I had for these Pho being “fake” soup.

Since then, I started to try making my own Pho broth. Before I bought the pressure cooker, I tried once to slow cook the broth on regular stove for more than 4 hours. However, I used beef neck bones and didn’t add any meat into the soup so the broth tasted a little bland. So for this time, I used beef leg bones which contains more fat and marrow plus the beef flank chunks. I cooked the stock in my pressure cooker for about 1.5 hour. It turns out really rich and flavorful. There will be lots of fat on top of the broth once you finished cooking. No worries, just scoop out the fat as much as you want. It would be much easier if you cool the broth in the fridge overnight and just pick up the solid fat the next day.

I love my pressure cooker!! It saves so much time and energy in the kitchen and so simple to use.
Continue reading Pressure Cooker- Vietnamese Pho 100% MSG Free 壓力鍋越南河粉,不用高湯粉也有更健康的好味道