I don’t know if I should feel lucky or left out because unlike many of my American friends, I never had any altercations with boiled Brussels sprouts when I was a child. (Big score for my Asian upbringing!) Since my first Brussels Sprouts experience as an...
I like to pickle all year long and this past summer, I was in quite a pickle frenzy. At one point, I had 5 different pickles sitting in my fridge (I'm lazy and refuse to can). My husband was a little peeved about having his...
Three years ago this August, I gave up caffeinated coffee. I still drink decaf coffee and I still drink tea, both black and green. However, I feel like a disgrace to my Seattle-bred espresso habit every time I order a decaf, soy milk caffe latte. Yes,...
It’s been sweltering here in the metro D.C. area. In fact, temps surged to 115 degrees F with the heat index several Mondays ago. It’s been so hot and muggy, all I want to do is hole myself up indoors and exert as little energy as...
Roti John could be considered the bánh mì, aka the ubiquitous Vietnamese sandwich, of Singapore (or Malaysia, or Brunei). Its components are similar—bread, protein--and is a blend of East and West and just as delicious. Basically, roti John is a savory French toast—baguette slices soaked with...
In Asian cuisine, the bowl is ubiquitous as a receptacle for food. In Japanese tradition, donburi refers to both the dish and the oversized bowl that contains the rice topped with various ingredients. Korean bibimbap comprises a bowl of rice topped with an assortment of kimchi, seasoned...
My mom doesn’t waste food. She never has, doesn’t now, and never will. A friend joked that there’s a term for that: CCW—cheap Chinese woman. Jokes aside, I was well aware as a little girl that Mom was very conscious of stretching the ingredients she bought...
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...
