I used the marinade from Woks of Life. It tasted pretty good. I had half a pound of pork shoulder to work with. After an overnight marinate, I baked the meat in a covered Pyrex dish at 250 degrees for 1.5 hours. Then I basted with extra marinade and broiled it for 2 minutes per side. Keep a close eye on it at this stage. There’s a lot of sugar in the recipe so it will burn fast.
From the extensive Cantonese dim sum menu, one dumpling reigns supreme IMHO, that is the Fung Gow or Fun Guo. These are dumplings filled with pork, peanuts, cilantro, mushrooms encased in a starchy translucent dough same as the har gow/ ha gaw/ shrimp dumpling. This is my healthier tweak on my favorite dumpling. The filling is based on this recipe and the wrapper is a wheat starch tapioca dough from this wonderful book.
Prep Time: 2 hours. Cook time: 20 minutesContinue reading “Turkey Peanut Cilantro Dumplings Recipe”
A sweet and sour Thai influenced chicken stirfry. Tamarind makes it tangy but you can also use lime juice if you don’t have that. I got the tamarind concentrate from the Asian store back in 2019. It keeps for a while in the refrigerator. I made it mild but usually it’s also spicy. Waiting for the next grocery haul, I had to dig through my freezer and use some frozen vegetables I had. This is a good way to use random vegetables you have on hand, broccoli, celery, carrots or cabbage.
Prep time: 30 minutes. Cook time: 20 minutes. Serves 3-4 with riceContinue reading “Tamarind Chicken Stir Fry Recipe”
I followed this recipe for the most part. I did swap out 1/2 cup of AP Flour with graham flour which is whole wheat flour pretty much. It turned out pretty good and I got the pockets in the pita! I think it might be tastier following the recipe with 100 % AP flour though less healthy. Again, I did the kneading in the bread machine but in manual mode ie. just stopping the machine at the times the recipe states. Tastes better than store bought, that’s for sure! Freezes well. Heat in toaster by wrapping in foil and heat until just warm. Wrapping traps moisture and keeps the pita soft .
This Asian style cucumber dish features a quick pickle that’s sweet, sour, salty, spicy and cold. It’s basically a refreshing Umami flavor bomb and perfect for July’s hot weather.
Continue reading “Smashed Cucumber Salad/Pickle Recipe”
I had some rotisserie chicken leftover and wanted a recipe where I could use some noodles I bought to make pad Thai but never got around to. So I did a google search: Chicken, rice noodles, and Kecap. This is the recipe that turned up. -> Chicken Kwetiau. I have no idea what kwetiau means but it turned out pretty good. I didn’t have some of the ingredients like candlenut, chillis, or green onion, but was able to substititute some chives. It calls for sweet soy sauce which is a syrupy dark soy and oyster sauce which I had. Next time I wouldn’t use rotisserie chicken as it just disintegrated while sautéing the other stuff.
Cook time 2.5 hours. Serves 2-3Continue reading “Beef Soup with Daikon and Bokchoy”
This is my go to comfort food. When we were kids, my mom would make cheese pimiento sandwiches using rainbow bread. After cutting the crust off, she cut them cute little triangles – the perfect size for little hands to hold. As an adult, though my tastes have certainly changed, I still get cravings cheese pimiento.
Prep time: 20 minutes Fills an 16 oz mason jar.Continue reading “Cheese Pimiento Spread Recipe”
If you want something more tasty than plain ol’ white bread. It’s still soft but chewy. I used my bread machine for the mixing, kneading and then baked the bread in a 9×5 pan in the oven. This recipe is based on Russian Black Bread Recipe by King Arthur Flour.
Prep Time: 25 minutes. Rise: 3 hours. Cook time: 35 minutes. Makes 1 9×5 loafContinue reading “Russian Black Bread – Bread Machine Recipe”