Browsing Category : Entrée

Conchiglie


Pronunciation: con-KEEL-yay. That’s the new word I learned last weekend flipping though an Italian menu. Shelter-in-place has been stressful. Working from home blurs the start and end of a work day. Many days, we work round the clock ‘zooming’ with co-workers in different time zones. Everyone in our household work from home, so figuring out what to put on the Read More

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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

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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

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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

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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

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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

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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

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Nasi Goreng (Indonesian Fried Rice)


First published November 17th 2014 Nasi Goreng (Fried Rice), Krupuk (Deep fried prawn crackers), and ‘Fried’ Chicken Wings, its Indonesian for this weekend’s dinner … Updated June 7th 2020 Hanna said she has never tried Nasi Goreng. The first time I posted the receipe for Nasi Goreng was Nov 2014. Now that I jog my memory, all the girls were Read More

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Seasons Oven Roasted Chicken


For years, my go-to method for cooking whole chicken is to boil the chicken with garlic, ginger, and green onions; see my favorite Chicken Rice recipe. I decided to try oven roasted chicken this weekend with the help of Seasons spicy bake mix. I roasted the chicken in the oven with my good old Sur La Table porcelain baker. Basting Read More

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Nasi Lemak (Coconut Rice)


First Published Sep 18th 2015 I have been on a sambal mission lately. The main reason: I have these precious bottles of home-made crispy ikan bilis and peanuts couriered from Singapore. Now that I have the sambal chilli handy, it is time to whip up the Nasi Lemak. The cast: coconut rice, crispy ikan bilis and peanuts, Sambal Telur (Eggs), Read More

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