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.
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
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
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.
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.
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
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.
This could be the best sunday brunch sandwiches or a great but easy meal for working day dinner.
I really like the Torta bread I bought from Costco. It has a really nice and crispy crust and chewy body texture. The size of each bread is perfect. Not too big nor too small. Just toast the bread with shredded cheese on top till it melts. So yum!!! Continue reading The healthy and yummy Philly Cheesesteak Sandwich 大滿足費城牛肉起士三明治
This Naan bread pizza is super easy to make and taste so good!!
The pizza crust is always one key to have a successful pizza. You want to have the chewy, slightly crisp, and not too thick texture. Naan bread plays a great role in owning these three criteria. Also, it saves a lot of time and effort for mixing the dough, wait for the rising, and roll the dough into a crust.
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
This is the taste of memory…
Another Wu Mom’s signature dish for Chinese New Year: the Chinese meatball stew. I still remember she standing in the kitchen for a whole afternoon or whole evening to chop, mix, knead, smash the meat. The best part was when she started to deep fry the meatballs. The aroma spreaded throughout the house. When you saw these little meatballs mountains, you couldn’t resist but want to immediately try one. Mom would always yelled: back off!! they are not done yet!!! Then she would look for a smaller meatball to fry a little longer till it was thoroughly cooked to let me try one.
After she finished frying these meatballs, she would store them in the freezer. They are good for months. The finished meatballs stew is slow cooked in Chinese cabbage and king mushrooms until the meat sauce and the juice from the vegetable melt into each other. The soft, juicy, and aromatic meatballs with the vegetable sauce tasted sooooo good!!!
This is one of the staple traditional Chinese New Year dishes that my mom always makes every year. I still remember the first couple times J visited Taiwan when he first tasted this dish. He is amazed by the aroma of the meat and the taste of rice powder. Since then, this dish became one of his favorite Chinese dishes.
Mom used sweet potatoes while I twisted a little to switch to yellow potatoes as J requested. 😛 No specific reasons, he just loves yellow potatoes. When all the flavorful meat juice melt in the soft potatoes, that’s also one of my favorite part of the dish. Not to mention how easy it is to make~ Enjoy!! Continue reading Rice powder steamed pork ribs 年菜系列: 超簡單粉蒸排骨
Chinese New Year is around the corner!!!
Since I have memory, Chinese New Year is always one of my favorite festival in Taiwan. All the family reunions, so many good food and traditions, and of course, red envelopes and fireworks. I always remember weeks or even months before the CNY, mom would be super busy making all these traditional Chinese dishes such as Chinese meatballs, braised pork belly, and “eight precious rice puddings.” She would always make so many to share with families and friends. Also, the home made sweet red beans sticky rice cake and radish rice cake from my grandma is the best.
As this will be my very first year away from home after I got married, this time of the year makes me homesick the most. 😥
I tried to make a couple mama’s traditional CNY dishes from the taste of my memory. These delicious food makes me feel so much better. 🙂 Continue reading Pressure Cooker- Braised Pork Belly 年菜系列: 壓力鍋紅燒東坡肉
This is one of typical Taiwanese street vendors food. If you ever visit Taiwan, one place you must not miss out is the “night markets” where there are full of food stands, little shops, and drinks. Shui jian bao is one of the very common food you would see in these street markets.
It is very tasty with freshly made, soft on top but crispy at the bottom skin with juicy stuffing. Be careful, it is really hot!! Add a little bit of hot sauce or hoisin sauce… mmm just taste amazing. Continue reading Pan-fried Stuffed Buns (Shui jian bao) 夜市小吃: 高麗菜水煎包
We recently got a new All-Clad stainless steel sauce pan. I’m so excited to try it out. This copper core pan heat up pretty fast and even. However, I’m still trying to figure out how to turn it into a non-stick pan. For this dish, it still sticks a little onion when I fried, but since it turns into a sauce, all the glaze on the pan cooked into the liquid so it turned out ok this time. I would need more practice and experiments for straight pan fried dishes though. Any suggestions or tips for stainless steel pans? Continue reading Gyūdon 野菇牛丼 簡單食材中奧妙的味道 Sweet and soy mushroom beef bowl