December 21, 2021
Updated Dec 21st 2021 I was inspired by Elaine’s post on Vegetarian Bee Hoon and decided to look up this old recipe. Wow, it’s been four and a half years since I last attempted this dish at home. I actually tried it twice in a row. The first time I was missing some fixings, not fully satisfied. I decided to Read More
June 16, 2021
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
May 12, 2021
Unlike regular tofu, thousand layer tofu slices have a special texture. Called 百页豆腐 in Chinese, when pan-fried, it is soft and chewy on the inside, and crispy on the outside. It’s texture is what makes this tofu very addictive. They can be found in the frozen section in Asian grocery stores. The whole family loves 百页豆腐, it’s best served vegetarian Read More
June 16, 2020
First Published Nov 29th 2014 My apartment mate in college gave me a box of Chinese recipe cards before we graduated. This dish came from one of the cards and it tastes so good that I have been cooking it regularly since college. Updated Jun 16h 2020 Its been six years since I last published this post. How time flies! Read More
February 18, 2020
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
November 4, 2018
It’s fall and it’s pumpkin and winter squash season! The winter squash looks so good in the store and I really wanted to incorporate it into my cooking this weekend. I decided to try the Delicata squash in Thai Red Curry along with a few other colorful bell peppers and tofu. It took a little more prep time roasting the Read More
October 18, 2017
I prepare some variation of this recipe almost every week. This is my go-to recipe whenever healthy vegetables is requested. You can pick the type of greens, baby Bok Choy, Chinese mustard, Chinese brocolli, or any other leafy greens you can find in the Chinese grocery store. I like the beech mushrooms, you can also substitute with any other type Read More
March 19, 2017
I never liked eggplants until I discovered this Basil Eggplant recipe. Basil adds so much flavor to dishes, it is my favorite herb in the kitchen. Use Chinese eggplants and do not peel the skin; the purple skin is the most nutritious part of eggplants. I added the colored bell peppers, and this turned out to be a very colorful Read More
February 12, 2017
What is another good CNY vegetarian dish to cook besides my favorite Braised Mushrooms with Fatt Choy? 罗汉斋 came to mind but it requires me to assemble 18 different vegetables/vegetarian ingredients! I made a list and was able to find about half of them in the kitchen. After a whirlwind trip to the grocery store, all my ingredients are in Read More
July 14, 2015
The theme of the last gourmet club event was the Great Pretender. I signed up to make Mock Goose, but substituted with Vegan Kong Bak Pau (素扣肉包) last minute; I needed more time to prepare this dish. I finally served this colorful mock goose tonight. My taste tester ate it all in one sitting and left me with two pieces Read More
