Soy milk is a kitchen basic in our household. It’s good for drinking, but it’s also indispensable in the kitchen as an ingredient in many recipes. Soy milk is an excellent dairy substitute in cooking. It’s also a great egg substitute in recipes requiring the binding (though not rising) properties of eggs. My family enjoys… Continue reading Soy Milk
Tasty, easy, and fast, “Catfish” Tofu — which contains no catfish — is my primary go-to dish on nights when I’m too tired to do anything but am having one of those gotta-get-dinner-on-the-table-NOW-or-else-hungry-toddler-is-gonna-have-a-meltdown nights.
Whenever a recipe calls for sake, sherry, or shao hsing wine, I reach for Takara Sho Chiku Bai Classic Sake. Takara is a company with deep Japanese roots and has offices and a sake museum/tasting center in Berkeley, CA. My Takara sake is brewed in Northern California using the pristine mountain water there, according to… Continue reading Ingredient Spotlight:Takara Sho Chiku Bai Classic Sake
If you’ve been to a dim sum restaurant, you’ve probably had har gow (a.k.a. ha gow, crystal shrimp dumplings). When done right, har gow can be a revelation: shrimp, paired with bamboo and/or water chestnut/jicama, enveloped in a thin, chewy, yet luscious, translucent wrapper that teases and leaves a person craving more.
I vividly remember the first time I had hash browns. My Aunt Rose had taken my mom, my brothers, and her daughter, my cousin Sabrina, to Hobo Joe’s, a chain eatery that no longer exists in Los Angeles. Aunt Rose ordered hash browns, and my, they were dee-lightful! The texture was light, ever so slightly… Continue reading Hobo Joe Hash Browns
A popular dim sum dish, hom sui gok’s savory interior is enveloped in a wrapper that is at once chewy and luscious on the inside, yet every so slightly crisped on the outside. Hom sui gok’s paradoxical texture owes itself to glutinous rice flour. When fried, glutinous rice flour does not react the way most… Continue reading Hom Sui Gok
I’m going to take a break from talking about cooking tasty, allergen-free food and focus on a related issue: finding allergen-free personal care and household products. Finding personal care and household cleaning products that don’t have allergenic ingredients can be a challenge. Furthermore, since hugs, kisses, and general horsing around is common in our household,… Continue reading Allergen-Free Personal Care and Household Products
I love this sausage recipe, which comes from Jeff Smith’s wonderful cookbook, The Frugal Gourmet, a companion to his PBS cooking show, which I grew up watching. I use this sausage primarily as a pizza topping, but it would be great over rice, in a red sauce — whatever strikes your fancy. The above is… Continue reading Italian Sausage
FYI: I’m in the middle of updating this recipe. I’ve had too many disasters, so consider this recipe problematic prone for now. Will post again as soon as I can get it right and duplicate good results reliably. Thanks! This dish relies on annatto seeds, not tomato, for its distinctive orange-redness and smoky, earthy… Continue reading Chamorro Red Rice
Kelaguen can be made with other protein sources, but chicken seems to be the favorite at the various fiestas, barbecues, and parties I’ve attended. Traditionally, the chicken is barbecued first, but to save time, I boil the chicken and then brown it in a dry skillet to achieve a similar effect. I picked up this… Continue reading Chicken Kelaguen