The other day, just as I was about to cook up some Teriyaki chicken, I thought of using the chicken thigh fillets to try out a dish off my new, neat cookbook. After minutes of browsing, I came across a Vietnamese dish that ticked all the ingredients I have in the pantry (well, except for the green chili and mint). It was such a hit, a definite must-share:

Stir-fried Chicken with Lemon Grass, Ginger and Chili
Preparation time: 30 minutes
Total cooking time: 20 minutes
Serves 4
Ingredients:
2 tbsps oil
2 medium brown onions, roughly chopped
4 cloves garlic, finely chopped
5-cm (2-inch) piece fresh ginger, finely grated
3 …read more

var iamInit = function() {try{initIamServingHandler(320,212,275770,”http://cdn.pis.picapp.com/IamProd/Resources/Css/css2.css”)}catch(ex){}}()
In three days time, our folks in the U.S. will be celebrating Thanksgiving day and traditionally, families and/or friends gather and serve up carved turkey, pumpkin pie, corn and the like. If I were to host a Thanksgiving dinner myself, I would definitely give the roast turkey a distinct Asian twist. Here’s how, according to fabulousfoods.com:
Ingredients:
1 whole turkey
6 tablespoons soy sauce
3 tablespoons honey
2 tablespoons oyster sauce
2 teaspoons Chinese five spice powder
6 cloves garlic, minced
6 chopped green onions
1/2 cup loosely packed cilantro
1 -2 tablespoons sesame oil
kosher salt
coarsely ground black pepper
Instructions:
Remove giblets and neck from turkey, reserve for …read more

This is the soup that I mentioned back here. Snow has finally fallen on Cincinnati, and with these temperatures you can be sure the sniffles and flu are once more in frenzied action. We are trying to ward it off by having lots of antioxidants (that chocolate is never far away, but you can only have so much) and bowls upon bowls of this aromatic broth. For those already afflicted by colds and cough, it is soothing and calming, and very nice to sip for even breakfast, or right before bedtime, somewhat like chamomile tea. You …read more

From VideoJug:
VideoJug: How To Make Peking Duck
Thought I’d post this as I haven’t had the chance to post about making Peking Duck at home. It’s not exactly what you’ll get at the restaurant, but it’s pretty darn close. My recipe’s a bit more involved, so this should make you guys looking to make things easier happy!

1 pound ground pork or turkey
4 tablespoons dark soy sauce
4 tablespoons Chinese rice wine
2 teaspoons sugar
1 16-oz tofu block, diced
3 tablespoons garlic
1 tablespoon ginger
1/2 to 1 teaspoon hot pepper flakes in oil
1/2 to 1 teaspoon hot broad bean paste
1/3 cup dried tree ears, soaked in hot water, then rinsed, drained and chopped finely
2 tablespoons rice wine vinegar
1/2 cup chopped scallions / green onions
1/4 cup water
1 teaspoon + 1 tablespoon sesame oil
1 teaspoon toasted and ground Szechwan peppercorns
1 tablespoon dark soy sauce
2 teaspoons sugar
1/2 teaspoon salt