Browsing Category : Entrée

Sambal Egg Plant


Oven roasted vegetables is my preferred method of cooking non-leafy vegetables. Especially for eggplants, they soak up much less oil and preserves the taste and texture beautifully. Most of the sambal eggplant recipes I find online involve deep frying or stir frying the eggplants. Let’s make mine the first Oven Roasted Sambal Eggplant recipe and it’s super easy! Ingredients 3 Read More

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Vegan Shepherds Pie


I was overjoyed when Kathleen commented on my post on Crispy Cauliflower! We knew each other through work since 1998, and after many assignment changes, we have lost touch over the years. I reached out and suggested we meet on a video conference. The wonders of technology has collapsed the years of time and distance apart like magic, and I Read More

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Copycat Postino Crispy Cauliflower


One of the new dishes I learned after moving to Scottsdale is Crispy Cauliflower at Postino. It was always an item that we pass on when we look at the menu as no one in the family like cauliflower. During one visit, I heard a server mention that it comes with a to-die-for romesco sauce. That piqued my interest, and Read More

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Truffle Mushroom Quinotto


We tried mushroom quinotto at one of the Los Angeles restaurants over the New Year holiday. I liked the taste of the browned mushrooms, the texture of the quinoa, and the flavor of truffle permeating the grains. It has quite a long list of ingredients for an all-in-one dish, but if you have home-made chicken broth and the fresh herbs Read More

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Baked Penne with Chicken and Mushrooms


The theme for the 57th Gourmet Club meet was Martha Stewart Christmas. Our esteem club member Lee Lee brought baked penne based on Martha’s recipe. Lee Lee advised that she adjusted Martha’s recipe quite a bit and added spicy sausage and fresh herbs. It was so good and I had to try it again at home. Here’s the modified recipe. Read More

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Bibimbap


This is another of those yummy dishes that I tried at Genwa in Los Angeles. I spent the whole morning preparing the banchan (side dishes) and bulgogi. The rest is just an assembly cexercise. It took much longer than I wanted, but I really enjoyed this colorful and healthy meal. Ingredients Beef bulgogi 200g spinach 3/4 lb soy bean sprouts Read More

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Beef Bulgogi


The first time I tried Korean food was at Genwa in Los Angeles while visiting Hillary in UCLA. I was blown away by the bulgogi and a table full of Banchan. Since then, I have yet to find a Korean restaurant in the bay area that is as good as Genwa. We no longer make the trips to LA since Read More

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Linguini with Chicken in Creamy Mustard Sauce


I was watching Food Network and saw an episode of Barefoot Contessa where Ina Garten was introducing good ingredients. One of them was mustard. I’ve rarely used mustard in cooking, but upon trying this recipe, I realized I can now introduce another flavor of pasta in my recipe bank! This creamy pasta sauce tastes really good! Ingredients 4 boneless skin-on Read More

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Rancheros Eggs


I learned about Rancheros Eggs at a cooking class in Cabo San Lucas. All that I received in the form of a recipe is a list of ingredients. That is quite a challenge to recreate the dish at home?! Thankfully, I was half paying attention at the class and kind of remembered the proportions of ingredients. Anyway, the chef kept Read More

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Enoki, Trumpet, and Shimeji Mushrooms Stir-fry


I found this very simple and delightful recipe in the Simple Thai Food cook book that Hanna bought for my birthday. In so many things we do, the simplest are the best. If you substitute the chicken stock with vegetable stock and use vegetarian oyster sauce instead of standard oyster sauce, you get a vegan dish out of this simple Read More

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