This Hong Kong-style dish is very popular at Chinese restaurants and comprises one big crispy noodle cake topped with chicken or seafood. I decided to make noodles nests that are ideal for serving kids and can be easily divided among diners. If you can’t find...
Okay okay, if you grew up in Singapore like me, Hainanese chicken rice is not technically a new year dish. It's more of an eat-it-whenever-you-want dish. However, a whole chicken, is also served at new year to symbolize family, unity and togetherness. White Cut Chicken...
Commonly known as Buddha’s Delight, this vegetarian dish is usually eaten on the first day of the Chinese New Year. I’ve turned it into an everyday dish using some of my favorite vegetables with miso paste added for a truly delicious sauce! For new year, the...
Sticky rice stuffing is a staple for many Chinese American families at Thanksgiving. It is a riff on “naw mai fun” or “lo mai gai,” two very traditional Chinese recipes. My friend Wing gave me his grandmother’s recipe to include in my very first cookbook—The...
Nothing beats a warm, comforting bowl of congee (or arroz caldo, or bubur, or whatchamacallit) made by grandma, especially when you’re sick. Not many of us still have that luxury. In fact, we’re probably the ones doing the cooking. Making congee is definitely a labor...
When I first came to the U.S. as a college student, one of the foods I missed most from Singapore was bak kwa. It's kind of like jerky, but made with pork and with Chinese flavors. Beef jerky didn’t cut it—not even teriyaki-flavored—and even though salmon...
Oof, I’ve just finished the last of my turnips! Yay! For the last two to three months, it’s been raining turnips at my house. Every Saturday, I’d pray that the CSA Gods would be kind to me and replace the turnips with something more versatile, say...
Mothers should be celebrated every day, not just once a year, for all they have do for their children, even long after they’ve left home. That being said, we should all take advantage of Mother’s Day to show our mothers in an extra special way...
Taiwanese cuisine has languished under the culinary radar in the U.S. for far too long. To be honest, even I was unsure how Taiwanese food distinguishes from mainstream Chinese. Fortunately, I came across The Food of Taiwan—Recipes from the Beautiful Island (Houghton Mifflin Harcourt, 2015) by...
If I were a much less patient person, I’d have unfriended Spring as if she were a FaceBook acquaintance gone rogue at the first sign of petulance. For the last few weeks, the days have snapped back and forth from cold to warm, and back to...
