Hot dog always a capital idea
Sometimes we just need a quick lunch but what more can you ask for when you get a yummy hot dog in a clean place in a neat, small-town food…
Browsing Author mk
Fried clam bellies and strips
So I had my first New England clam bellies and clam strips. Battered and deep fried, these are very popular seafood most commonly found along road-side shacks. I guess the…
Chicken in Lettuce Wrap
Today, you get this dish everywhere, not only in Chinese restaurants but in western restaurants as well. And it’s obvious why. It’s exciting and delicious. The different ingredients–chicken, peas, onion,…
Hoisin Sweet Sauce as Condiment
Hoisin Sauce from the bottle is a thick soy bean paste. When using it as an accompanying sauce, you will have to liquefy it to the viscosity you desire. My…
Roasted Broccoli with Kimchi
Here’s a good idea. Roasted broccoli and Kimchi make an interesting combination and a great, quick veggie side. So easy, Kimchi gives an exotic twist to roasted broccoli and it…
Gochujang – Korean chili paste
A Korean chili paste that is mildly spicy and very sticky. It’s used as a condiment, in marinating and cooking. Gochujang is the sauce that is mixed into Bibimbap,…
Fusion Sichuan beans
Here’s my third post on Sichuan beans. It’s with a different flavor, not the traditional Gan Bian Si Ji Do. This recipe came from my friend Chef Todd Pozinsky, who…