I’ve tried making ceviche with raw shrimp and lime juice multiple times without success. Perhaps psychologically, I just believe they are not cooked through without heat. This time I tried a new approach and poached the shrimp instead. It turned out great! Simple, easy, and safe! Ingredients 1/2 lb shrimps, shell on and deveined Mango Salsa 1/4 cup mango 1/4 Read More
Something is nagging at me the last few nights since I made those Rustic Almond and Fruit Galettes. I really wanted to feature those beautiful fresh fruits more prominently than having them hidden under the ‘rustic’ crust. This weekend, I made another batch of flaky tart dough from my favorite Tartine cookbook and set off to give these fresh fruits Read More
Peaches, nectarines and figs are in season! It will be a shame not to feature them in some dessert recipes. I found a galette recipe from William Sonoma for Rustic Nectarine and Almond galette. I borrowed the almond filling recipe and used Tartine’s galette recipe for the dough instead. Galettes are supposed to be rustic, they don’t have to fit Read More
Hanna made these paleo cookies for the elderly neighbors when she was back in the bay area a few weeks ago. Unfortunately, when she delivered them, she found that Pat has passed on. Pat used to make chocolate chip cookies on Fridays; we know she likes them! It was very nice of Hanna to look up a paleo recipe to Read More
We were invited to Kampung Lam for dinner a few weeks back. Since then, I’ve been thinking of the very yummy mushroom galette that Chef Chao served. The girls and I have a soft spot for mushrooms, couple that with a flaky and buttery crust, it is a match made in heaven. I asked Elaine for the recipe the next Read More
Updated: August 8th, 2021 Added new pictures and fine-tuned additional ingredients. First Published: September 28th, 2015 No one will argue Singapore Satay is one of Singapore’s signature dish. Whenever we do BBQ in the summer, it is a must-have item on the menu. Thanks to Prima Taste, we can easily enjoy authentic Singapore Satay thousands of miles away from home. Read More
Updated: June 26th, 2021 Updated pictures and added green mango to the ingredients. Tastes delicious as always as long as you have Chinese crullers as the anchor. With all these bright and juicy fruits in the mix, the cucumbers are tasting a little flat. Next time, I will consider adding fresh lychee and guava. First Published: September 7th, 2015 My Read More
Updated: June 21st 2021 How time flies! I have cooked this dish many times since it was first published in 2015. It was always at the request of EK or the children. It is one of the most requested dish these days when the girls visit. I cooked it again this weekend and managed to capture the key steps with Read More
Ashley was home last weekend. Now that she is working in Seattle, I can only see her a couple of times a year. I decided that I should cook a meal and also send her home with some frozen home-cooked food. We were worried that the food would be confiscated at the airport. Thankfully, she reported that she arrived in Read More
My memory of gado gado sauce is sweet, salty, tangy, and full of flavors from peanuts, garlic and shallots. This is my second attempt at make-from-scratch gado gado sauce, after much adjustments, I got the sauce to the right consistency to my liking. This is a time consuming recipe if you were to prepare this salad from scratch. Picking the Read More
