From the category archives:

Regional: Asian

Singaporean Sweet Pork Jerky

Thumbnail image for Singaporean Sweet Pork Jerky

Last week, a friend visiting from Singapore brought us a gift of pork jerky from one of the best jerky stores. I knew nothing of Singapore jerky and wasn’t expecting to be excited by it.

OH MY GOD. It was (i.e.…

Read the full article →

Chinese Green Onion Pancakes

Thumbnail image for Chinese Green Onion Pancakes

A flattened piece of dough stuff with green onions, then rolled into a straw, which is once again rolled into the flower bud shape in the photo above. Sadly, the bud isn’t the final step but it is next rolled…

Read the full article →

EDF Day #6: Oyster & Shitake Mushrooms

I’ve reached day six of the Eating Down the Fridge challenge and I’m happy to report all is going well. No one is starving and our meals are not a crazy combination of disparate goods.

I’m also excited to announce you can…

Read the full article →

EDF Day #4: Bitter Melon & Pork Rib Soup

Day four of the Eating Down the Fridge challenge at A Mighty Appetite and I am behind on posting (but fortunately, eating well). Not only is today’s post a simple and delicious soup, it utilizes a cooking method which I’ve been…

Read the full article →

EDF Day 1: BBQ Pork Fried Rice

Today is Day 1 of Eating Down the Fridge and I welcome the challenge with a simple fried rice. It’s my weekly go-to dish when I need a quick meal or when there are certain leftovers needing to be used up.…

Read the full article →

Chinese Braised Spare Ribs: Sticky Deliciousness

The weather is cold and rainy here in Vancouver which makes me crave fatty, rich foods. I’m trying to cut back on such things and convinced myself that this recipe would be better than some others I was considering. Somehow,…

Read the full article →

Bitter Melon (Fu Gua) With Egg

My new favorite vegetable has got to be the bitter melon. It’s a rather knobby looking green cylinder which is aptly named. It is utterly and truly bitter. I’ve had it in soups but prefer it best when paired with…

Read the full article →

‘Soy-Butt’ Potstickers: Crusty Bottoms Taste Good!

I haven’t met a dumpling that I didn’t like. Well, ok … maybe a filling or two that I wasn’t fond of but when you wrap anything in a thin layer of carbs, it just tastes magical!

I started making my…

Read the full article →

Buckwheat Sesame Noodles

Sesame noodles are one of my favorite quick meals, from beginning to end you can have them on the table in about 15 minutes. Coated in a creamy and sesame-nutty sauce, I’ve reduced the fat, used whole-grain noodles, and boosted…

Read the full article →

Healthy spring rolls with peanut sauce

I always forget how much I enjoy these easy to make spring rolls. The last time we made them was for a party at our house, everyone loved them. I came across a partial package of spring roll wrappers while…

Read the full article →

Banana blossom salad with chicken and asian pears

A couple month’s ago we were out shopping on the weekend and decided to grab a bite before heading home. We opted for a small local chain called Straits Restaurant which offers modern Singaporean cuisine. Although the restaurant is not as…

Read the full article →

Savory green rice makes a perfect meal

This week I’ve been thumbing through another cookbook, formerly lost on my bookshelves. I received it several years ago as a gift and remember reading through it at the time. I’m not sure why it never clicked with me back…

Read the full article →

Creamy congee (jook) is so comforting

One of my favorite comfort foods is a thick and savory rice porridge. It’s often considered a breakfast item but can be eaten for any meal. It is often called congee or jook and comes in a variety of flavors…

Read the full article →

Chewy and sweet red bean mochi

My pantry holds the goods for many recipes I hope to make, some get made while others do not. I bought a box of mochiko (sweet rice flour) and azuki beans (dried red beans) with the intent of making mochi.…

Read the full article →

Chinese tea eggs for Easter

Well, they aren’t exactly the brightly colored Easter eggs that are so common in the US. These ‘tea eggs’ are actually a classic Chinese snack food sold by street vendors and at cafes. Easy to make, the eggs are boiled…

Read the full article →
  • Page 1 of 2
  • 1
  • 2
  • >