Category Archives: Authentic Asian

Pumpkin Night

Carving pumpkin with plastic knife??? I am suspicious….

But Getting a pumkin  carving set in the kid’s aisle? I definitely feel growing younger!!

Alright, based on my zero pumpkin carving skill, this is a big difficult…

So I end up with this two ghost…

Not bad for a first timer, yeah?

🙂 as for the pumpkin / halloween night, I also cook up some weriodo~

Beer Quail Eggs!

Ok. They are basically small eggs, has all the necessary nutritions from the regular egg, while not blow your cholesterol away. Plus, they are really cute.

Ingredients :

Beer (of course), soy sauce , boiled quail eggs, and an air-tight lock&lock container (we are going to marinate this in the container for 2 days, so have to avoid all possible bacteria growing)

It taste very good after 2 days. Makes a perfect appetizer!

Have you tried something ‘weird’ on halloween?! :))



Filed under Authentic Asian

My Little Basil !!!

Finally….I settled down in my new apt . It was a lot of work! The best thing ever happened to me , as a chef, is that I now have  a balcony! (maybe most of you have a large back or front yard 🙂 ) To fully exploit my little balcony :
I grow some sweet basil , jalapeno pepper, banana pepper, Arugula , and green onion! can you believe it only take 4 weeks for the basil to grow this big?! It makes me feel I am an expert ! haha:)

can’t wait to enjoy it !

With tomatoes, mozzarella cheese, grapeseed oil, pinch salt and pepper.

M’mmmmmm, freshness that I can smell!

and, save the rest of the basil leaves in this air-tight container from Lock&Lock:


and….if it is not too late ~ Happy Mid-Autumn Festival to all my dear blog friends!!!  this time, with real moon cake !

With salty egg yolk, and lotus seeds puree:) sweet and salty – just like the one I remembered!


Filed under "Local" Cuisine, Authentic Asian

Miso Soup ….M’mmmm Yummm!

Do you like Miso Soup?

It is “traditional Japanese soup consisting of a stock called “dashi” into which is mixed softened miso paste”.  Although high in sodium (over 400% DV), one cup (275 g) of miso paste is an excellent source of dietary fiber (59%) and protein (64% DV), as well as a good source of minerals . Miso paste is also high in amino acids, the basic building blocks of protein. An excellent source of vitamin K and a decent source of riboflavin (38% DV), miso also provides small amounts of other vitamins. One major benefit of miso is its extremely high omega-3 and omega-6 fatty acid content. (source)

I like miso soup because of its delicate flavor, and they are so easy to make! All you need is miso paste, seaweed, and tofu:

Do you know the ‘correct way’ to make the miso soup? A trick of the tray to avoid lump in your miso soup:  we should dissolve miso paste in a smaller cup of hot soup separately, and pour it back to the pot 🙂

It is ready within 10 minutes, and with this colorful pot from Lock&Lock, I can place it directly on my table!

It goes well with almost any dish: I just quickly sauteed some pearl onion and edamame.

And finish the meal with a cup cake :

Enjoy ! Hope you have a cool summer !



Filed under Authentic Asian

Good Chef Needs A Good Frying Pan

Not the one that gets sticky all the time!!!

I ruined my stainless steel pan 2 months ago by caramelize onions for 20minutes. It became BLACK. Literally, changing from this:

to THIS:

I am not joking. I would be much happier if “black” in my stainless steel pan means “non-stick”. Unfortunately, it STICKS all the time.

So you can imaging how excited I was when I open the Lock&Lock supporter package last week!!!!

It is an awesome, fancy, hip, ceramic (and I assume it means non-stick), flower patterned frying pan!!!!!!!!!

Sorry I keep on bombing you with the pan :-p, but this is where the food comes from!!! I can not wait to try:

With just a little bit oil, I sauteed some pork . It is totally Non-stick !!! according to manual, the flowering pattern at the bottom of the pan prevent the food from sticking, and the pan is made with Non-toxic, eco-friendly coating materials. Well, I have to say, the color is an awesome addition to  my kitchen too!

I made this: snow pea with pork:

and I love the color so much , so I just use the frying pan as another plate!

My happy meal : brown rice, egg tomato with black fungus, snow pea with pork!

I am really happy with this frying pan – because I want to be a terrific chef !


Filed under Authentic Asian, Product Review

If you are tired of meatballs…You can try Fishballs!

Hey everyone! How is your spring going ???? now Maryland finally warm up, and my appetite is warmed up too :-P!

So I took out all my weapons in the kitchen and made this fish ball!

So you see all the ingredients here:

Fish Fillet, 1 egg, minced ginger, rice wine, roasted sesame oil, salt, and most important : white pepper

Combine everything together with the help of food processor. You may want to do it around 5 minutes so that the fish ball taste chewy.

now , bring the water to boil, and then simmer (not rapid boil! it will break down the balls!)

Make fish balls with a spoon, slide them into the simmering water, till all of them floating happily ~

It is very tasty (as I always brag about my food). and goes well with any soup! like this “winter melon and seaweed soup”.

How simple is that?  🙂 Hope you like it!


Filed under Authentic Asian

Fermented Rice – Sweet with a touch of Alcohol (Jiu Niang)

Yes, a touch of Alcohol!

Fermented rice is a popular dish in Asia. It contains high concentrations of pro-biotic bacteria. “The enzymes degrade anti-nutritive compounds and thereby make edible, with enhanced flavour and aroma, things that otherwise would be indigestible and/or unpalatable.” (Source).  From a traditional Chinese medicine’s perspective, the fermented rice increases the blood circulation, which is especially beneficial for women.

For me, it is another type of comfort food and makes me a bit nostalgia. Through thousands trials and failures, finally I am able to make this fermented rice exactly the same as I had back home! I can not wait to share with my dear blogger friends this recipe:

what you need:

Sweet rice and Ferment rice starter (or yeast ball, which you can get in Asian supermarket)

An airtight container, such as “lock and lock”. Airtight container is very important: the first half of the fermenting process needs oxygen to generate ‘sweetness’; while the second half, which generates ‘alcohol’ taste, should be absolutely absent of oxygen.  


1. Soak about 2 cup of sweet rice at least 6 hours.

2. Steam the sweet rice for 40 minutes; then, rinse them in the running cold water for 1 minute.

3. in the mean time, grind the yeast ball really well, so that it can be well mixed with the steamed sweet rice.

4. Mix the starter and the sweet rice ; sprinkle the rest of the starters on the top of the steamed rice:

5. Close the lid, put the container in the warm place (about 60 – 70 F will do).

6. Wait, patiently, till you see the ‘rice wine’ comes out of the sweet rice chunk. It may take up to two – three days.  Then , it is time to enjoy!

As I said, it is sweet, a bit creamy, and tinged with a wine aroma.Please please please, don’t have it if you will drive or operate machinery…It DOES make you DRUNK!!!  🙂


Filed under Authentic Asian

My Secrete Weapon for Exams!!!!

I know it is mid-term exam time again! Although I haven’t been bothered by exams for almost 3 years, I keep the tradition : having tomato-egg noodle soup before any big event! It is my Mom’s strategy to calm me down when I was young. Surprisingly, I am still rely on it now!

It is incredibly easy, and can be done within 15 mins! Fits in your midterm crunch very well 😛

Egg, sliced tomato, and egg noodles (or, any kind of noodles you like )


1. Heat oil in a pot, scramble eggs till they get some browny points.

2. Add tomatoes, sautee for about 2 min, till it is a bit softened.

3. In the same pot, add water, and noodles . Wait till the noodle is well done , add salt and white pepper (works really well in this soup) to taste.

EAT, before you go to exams, interviews, or presentations.

If you still feel uneasy, finishing up with a slices of comforting Tiramisu.

Then I am sure YOU ARE READY!!! 🙂


Filed under Authentic Asian