Chinese Banquets Set Standards
There are banquets, and there are banquets. We were at a Chinese banquet over the weekend and I thought maybe I should blog about it. It’s wonderful that everywhere…
Browsing Author mk
Gado Gado
Hey Alex, this is for you! Alex asked for something “spicy, vegetarian and nutty.” So here it is. Gado Gado. Alex D’Agostino is a friend of my son Russell. He…
Tempeh
Tempeh is pressed soybeans that comes in the form of rectangular slab. It has a firm and slightly chewy bite to it and because the soybean is fermented, it has…
Summer Rolls: “There is no recipe”
Here’s the best quote heard recently: “There is no recipe.” This was Prasanthi’s apologetic response when I asked her how she made her summer rolls for our gym breakfast party…
Rice Vermicelli
Rice Vermicelli, mifen, beehoon, mifun or mai fun, is made with rice flour. White when cooked, mifen comes in very fine strands, finer than angel’s hair, which is the…
Rice Paper
Made of rice flour, rice paper is most commonly used as wrapper for Vietnamese summer rolls. But it is also very popular for wrapping a variety of grilled meat, chicken,…
Delicata Squash: Proceed With Caution
Call me shallow, I decided to cook this squash because it’s so beautiful. And guess what, it’s delicious. The label on the squash just said wash and cut. Peel stays…