Pan Seared Mushroom
This is perfect over hamburgers, hotdogs or in a vegetarian sandwich. Also over steak, fried vegetables, or tofu. When mushroom is not fried correctly, it will continue to exude its…
Browsing Author mk
Caramelized Onions With A Blush of Soy Sauce
This fried onion is a great accompaniment for hot dogs, hamburgers and steak. In Australia, they cook the onion, right over their barbie (Ozzie for barbecue). My version has soy…
Bring Home the Bones: Peking Duck Soup
At Peking Duck banquets in Asia servers will ask if diners want to eat the meal yi ya san chi, meaning one duck with three ways of eating it. That…
Yau Choy – Blanched Chinese Vegetable
Yau Choy is vegetable that is blanched and drained and served with oil, soy sauce, and oyster sauce dribbled over it. The name in this Cantonese dish means, plainly, “oiled…
Slow Cooker Ribs in Black Bean Sauce
Cantonese-style Ribs in Black Bean Sauce is traditionally braised for up to two hours so that the ribs are tender, almost sliding off the bone. But here is my short…
Adding one bowl of rice concept of entertaining
Come, come, join us for dinner! It’s no trouble, we’ll just pull in another chair. Add another bowl of rice. Just something simple, eat with us. Aiyah! It’s no…
Granola my way
My version of granola is crispy and I sprinkle it over homemade yogurt. Full disclosure, I learned to make this delicious granola from America’s Test Kitchen. Do I dare…