Mui is back from Minneapolis for a visit, she arrived Saturday just in time for Mother’s Day! For the first time in over a year my brother, two out of five kids, Mom, Wes, and I celebrated Mom’s 98th birthday and Mother’s Day in person. Without a doubt, the past year has been hard on …
Yes, on the Mochi treat trail once again. Aside from being delicious, Mochi is pretty darn easy to make thanks to Mochiko Sweet Rice Flour. I have been playing around with recipes that find their roots in Hawaiian Butter Mochi. Sweet Rice flour, butter, eggs, sugar, and different liquids (milk, coconut milk, fruit nectars….) combined …
One of my favorite dishes, when we are out for dim sum, is Hong Kong Style Chow Mein or Soy Sauce Fried Noodles (豉油王炒麵). This is Cantonese soul food. Thin egg noodles fried with onions, scallions, and bean sprouts. It is deceptively simple. How does a dish with so few ingredients, taste so good? It’s …
Originally this post was going to just be about the latest Korean craze, Mayak Eggs (마약계란). Tik Toks, Reels, IG Stories, folks “egging” everyone on to try Mayak Eggs. The eggs are cooked Ramen Style (we’ll get into that later) and soaked in a bath of soy sauce, sweetener, chilis, garlic, and green onions. Yep, …
Skipping across my feed lately have been a series of articles on chefs adapting to life during the pandemic. As we know, the food industry has been hit particularly hard by COVID-19. Restaurants, bakeries, caterers have worked hard to adapt to the harsh reality of the pandemic. It hasn’t been easy and we have lost …
Yes, my romance with mochi muffins continues. Right next door to Shuei-Do, my favorite manju shop in Japantown, San Jose, is a Poke Shop, Aloha Fresh. As much as I like Poke, I love going for their butter mochi. They kick it up a notch by offering different flavors like guava, lilikoi, or a brownie …
I cannot tell a lie. Most of the time, (we are talking 99.99 percent of the time) we use commercially available wrappers when making dumplings. Wrappers can be found in most Asian stores and your larger supermarkets. Asian markets will have a plethora of choices, you will have to sift through the different kinds of …
My go-to scone recipe is an adaptation of Dorie Greenspan’s Cream Scone. I love these and have made countless of variations using dried fruit, fresh fruit, citrus peel. It is my go-to scone recipe. Her scones are buttery, sweet, and tender. I often throw in dried wild blueberries and lemon zest or during the summer, …
I love dumplings, right up there with bowl food, soul food. In my world, Jeopardy has a couple of categories including “Things You Eat with a BOWL and SPOON” and “Dumplings of the World”. It seems every culture has a dumpling that defines comfort, soul food. Ravioli, Momos, Mandu, Gyoza, Pelmeni, Pierogi…the list is endless. …