Pressure Cooker Oxtail Bourguignon 壓力鍋紅酒燉牛尾

I recently got a box of oxtail on sale. However, I have never maken oxtail before. It seems to be tough and takes a long time to cook. After I tried making this Oxtail Bourguignon with my pressure cooker, I found out it’s super easy and I just love the savory sauce.

Continue reading Pressure Cooker Oxtail Bourguignon 壓力鍋紅酒燉牛尾

Bacon Frittata Cups, Have a nice cute brunch 小巧可愛的迷你義式培根烘蛋

Isn’t it sweet to wake up early in a weekend morning to take your time and enjoy cooking for your families? Let this indulgence smell of bacon frittata wake your significant other up to join a perfect holiday brunch with you is the best way to spend a relaxing weekend morning.  Continue reading Bacon Frittata Cups, Have a nice cute brunch 小巧可愛的迷你義式培根烘蛋

Super Easy Baked Italian Meatballs 偷吃步義式烤肉丸子

This is a super easy/ cheating recipe. 😛 Instead of the ground beef or pork and all kinds of seasonings, I just simply use the stuffing of Italian sausages which already have plenty of flavors or even a little salty. Adding the vegetables, an egg, and all other ingredients can not only add more layers of flavors into the meatballs, but also can mild the saltiness.  Continue reading Super Easy Baked Italian Meatballs 偷吃步義式烤肉丸子

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.

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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

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