While I love making kimchi, I can’t imagine making it in a traditional kimchi fermentation crock--called onggi—and then burying it in the ground. Although if you’d like to try it, you can buy one stateside from this guy. Just so you know, fermenting in general doesn’t...
Time: 10 minutes, plus 2 hours chilling time Makes: 6 servings As odd as the combination of ingredients in this dish may sound, they actually play very well together. And it's a wonderful, not-so-ordinary, way to use up the bushels of fruit that show up in summer. After...
My friend Lani makes the most amazing salads. They’re always a Technicolor delight with colors spanning the rainbow—green, purple, orange, red. A dish pleasing to the eye always entices eating, that's what I say. Sweet, sour, salty, crispy, crunchy--they have all the required elements to ignite...
This week, I found this beautiful specimen in my vegetable and fruit box, vaguely listed as “Asian lettuce mix.” Dirt still clinging to its roots, the bunch showed off a surprising array of appendages--frills, jagged edges, flat ovals, all in shades of green transfiguring into...
When my husband was deployed for one year last year, he was entitled to a two-week R&R (rest and relaxation) trip which meant the military would fly him anywhere in the world. Many choose to go home but we decided to entrust Isaac to the...
Help! I’ve turned into my mother! As much as I love my mum, I’ve lived in fear that our bloodlines run so deep I was bound to inherit some of her “quirky” (yes, that’s a diplomatic term) traits sooner or later. While I’ve managed to dodge Ma's...
Coronation chicken isn’t so well known in these parts (i.e. the U.S.) but in the U.K., this dish has a fabled history. A humble dish with a regal name, coronation chicken was invented by Rosemary Hume, the founder of Le Cordon Bleu, joining the ranks of...
I’m a peanut sauce convert. There I said it. It’s true, I never liked peanut sauce. It probably has to do with the fact that my mom always served peanut sauce with boiled vegetables, i.e. the popular Indonesian dish gado- gado. C’mon, do boiled vegetables sound appetizing...
Last Sunday, I conducted my very first cooking class/workshop in San Francisco. It was organized by Slow Food SF and held at La Cocina, an incubator kitchen for low income minority women. The series was aptly titled “Grandmother Workshops” and the goal was to teach people...
