If I have to pick one green vegetable that I have to stick with rest of my life time (I know it sounds very extreme),
if just one…,
it would be spinach. No need to think twice!
I am sure there are quite a number of people in this world who hates spinach. But for me and my house? We serve the spinach.
Spinach is very versatile vegetable. You can eat raw in the salad or boil in the soup. You can stir-fry or even grind up to make healthy smoothies.
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I am a fish lover.
I grew up with them and adore them.
However, I married to a guy who grew up in the valley of Rocky mountain, and whose memory of good seafood as child was one of those frozen fish sticks which he seldom got. I think he freaked out when he saw me eating the tiny whole anchovies (including head and tail) when we were dating. No wonder he hesitated kissing me at the beginning of our relationship…, LOL!!!
Well, seafood is not his thing. Therefore I don’t get to cook that often, especially the whole fish.
But I saw some fresh red snappers at the store and I knew I had to make something with it. I am making Broiled Red Snapper with Korean Chili Sauce (Domi Goowi, 양념 도미구이).
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I’ve never imagined I would post a Pakistani recipe on my blog, but here it is.
Living in overseas as an expat offers me many wonderful cultural experiences. I live in Malaysia; one of the beautiful SE Asian countries where so many cultures intertwine. My family got to know a Pakistani family here and learned a lot about their culture and “the Food”.
Fouzia, a Pakistani mother of three young handsome boys and an amazing cook, showed me how to make chicken biryani, butter chicken, chapati, and this simple and delicious Pakisatni Potato Cakes. Her biryani was especially delicious but it was quite of work if you make from scratch. She also taught me how to make chapati. Chapati is quite fun to make (mine never came out as round as hers). It is so hearty and healthy compare to Naan. Now I prefer eating my curries with chapati.
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Do you think it is possible to make a batch of cabbage kimchi within 30 minutes from start to finish?
Around this time of the year, I often have a craving of freshly made kimchi. After the winter season of having many dishes made with deeply fermented kimchi, I feel like it is about the time to embrace the spring cabbage and make a batch of fresh kimchi.
Yes, it is possible to make kimchi within 30 minutes all from scratch. I will call it 30 Minute Kimchi.
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