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.
The fresh mushroom cream soup has a really creamy, mushroomy flavor, but with a very light, fluffy texture. I can never go back to canned cream mushroom soup after I tried this.
The golden onion and homemade chicken stock also add another layer of taste. All fresh and real ingredients!! No MSG, No preservatives!!
This is a very easy to prep and make Sunday Brunch dishes. I pan fried some crispy bacon first and just use the bacon fat to fry my potatoes. This adds a little more smoky flavor to the dish. You can also substitute the vegetables into any other ingredients as your preference. I just love mushrooms and spinach.
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!!!
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
This “Whole Tomato Rice” dish is recently so popular in Japan and Taiwan. The original recipe is really simple with one whole tomato cook with rice and mix it together. I’ve read some really good reviews and the fact that it’s so simple and tasty makes me eager to try it out!!
I combined this dish with the Japanese style omelette rice. Just simply replace the ketchup fried rice with this whole tomato rice. It turns out tasting so good and much healthier and easier with much less oil contained. Wanna give it a try as well? Let’s get started!! Continue reading Whole Tomato Rice with Omelette 整顆蕃茄蛋包飯 簡單到不可思議!!
Whenever I go to Korean restaurants, I always enjoy this appetizer a lot!! It can be either spicy or non-spicy, served either cold or warm, and the ingredients can be easily adjusted as the vegetables you like. Most of all, it’s very easy to make and really tasty~ Enjoy~ Continue reading Japchae (Korean Stir-Fried Noodles) 韓式辣炒冬粉