Yolko Ono

On our way down from Seattle, we stayed one night Portland to break up the long drive back to the bay area. Our first stop was the Columnbia River Gorge. Wow! Awe inspiring is how I can describe the scenery in front of us.  We drove along the Columbia River Scenic highway hoping to make a few scenic stops during Read More

Arroz con Marisco

After months of shelter-in-place, finally San Mateo County  is opened up for outdoor dining! We lost no time in making a reservation at one of our favorite haunts: LV Mar in Redwood City. I had my fix for margarita and a very flavorful seafood dish of Arroz con Marisco. What stood out to me is the usedm of black rice Read More

Steamed Mussels

Part of my Arroz con Marisco recipe calls for 3 cups of seafood stock and steamed mussels. This method of preparing the mussels gave me a cup of rich and flavorful base to start the seafood stock. Bonus: yummy mussels for my Arroz con Marisco. Note: While doing research on how to clean and steam mussels, I learned that when Read More

Pollo Asada

I really wanted to cook Arroz con Marisco this weekend. Arroz is rice in Spanish. Marisco means seafood! While I have Hanna to enjoy seafood indulgence with me, I have to serve a chicken dish for EK the non-seafood eater 🤔. Pollo Asada is the mexican chicken dish this weekend. All I have to do is to marinade the chicken Read More

Mexican Corn on the cob

I have never been a fan of corn on the cob until I tried grilled sweet corn at Sol Cocina in Scottsdale. The corn came nicely charred and carved tableside. The corn kernels are crisp, sweet and juicy. I like to stir a good dollop of chipotle/mexican crema and lime juice to make it a liitle creamy, smoky and tangy. Read More

Fried Sweet Plantains

I had Arroz con Marisco at LV Mar several weeks ago. I love the dish so much that I made a special effort to recreate it in my kitchen. This copy-cat recipe wouldn’t be complete without the sweet plantains. These crispy and sweet plantains complements the flavors of the seafood and black rice perfectly. Choose plantains that are very ripe, Read More

Hanna’s Handmade Hazelnut Pesto Pasta

My sous-chef took over the kitchen last Sunday. Wow! I am so impressed with the chewy al dente handmade pasta, crunchy breadcrumb topping, and creamy pesto sauce; all made from scratch! A very hearty and satisfying dinner indeed. Here’s the much cherished guest post from Hanna. One of the things that I learned since working from home with my parents Read More

Char Siu n Crispy Pork Belly Rice (叉烧烧肉饭)

We had to shelve our yearly SG trip in May due to Covid-19. That also mean that my entire list of must-try hawker food is also shelved. One of those item on the list is 叉烧烧肉饭 (Char Siu and Crispy Pork Belly Rice). Whenever I order Char Siu rice, I like to look for the ones that are glistening with Read More

Pan-fried Tofu Bar (锅塌豆腐)

I learned to cook this pan fried tofu dish from my first Chinese cook book. It was given to me by EK to cook his favorite dishes. I have to say when it comes to food, we couldn’t be more opposite on the spectrum of what we like. He eats mostly chicken, tofu, egg, and vegetsbles, and frowns upon anything Read More

The Purple Ang Gu Kueh again

I have been obsessed with making Ang Gu Kueh lately, especially the purple ones 🙂 I am also convinced that there is no substitute for freshly grated coconut. Since I bought the coconut grater 3 weeks ago, this is the 2nd time I am making a freshly grated coconut snack. Its delicious. Ingredients Fresh Grated Coconut 1 fresh coconut. In Read More

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