Back in college days when I was strapped for time to cook and the grocery stores sorely lacked dedicated Asian food ingredients, this was my go to soup. Luckily, bok choy, tofu, and fish balls were quite easy to be had, and if bok choy was not in season, I could usually count on substituting […]
Garlic ginger chili sauce is one of the easiest chili sauce to make and is the perfect accompaniment for a lot of Chinese dishes, and is especially suited for Hainanese chicken rice and steamed chicken. Note that you can remove the seeds from the Thai chilies since they can be very hot 🙂 If you […]
Easy to prepare, cook, and always a crowd pleaser. I find that steaming is a more reliable method to get succulent chicken, plus the resulting broth is so flavorful that I somehow suspect that the broth is more the star than the chicken in this dish. Serve this dish with a bowl of steaming white […]
Snow fungus (Chinese: 白木耳) is commonly used in Chinese dishes and prized for its gelatinous texture once cooked. This fungus is rich in antioxidant and supposed to help the skin to stay youthful 🙂 Whether the last part is proven or not, I do love the texture of the cooked fungus, especially in soup, be […]
Me and my little brothers used to stay with our Grandma when we were little. I remember us being extremely picky about our food, which must have caused her endless headache. But whenever she cooked this dish, we would all be asking for seconds. It remains as one of my favorite dish as I am […]
Another take on the ever present perkedel in Indonesia, this time with tofu as the main ingredient.
A ubiquitous everyday side dish in Indonesian popular for lunch or dinner. The humble perkedel is tasty and filling, and is easily found everywhere, from street hawkers, little family restaurants, all the way to fancy formal banquet. Interestingly, the name is derived from “frikandel”, a Dutch term for deep fried mince meat patties. It becomes […]