My husband spent a year in Korea a few years back through his career in the Army. He would always tell me stories about the food that he tasted while over there. One of the most famous food Korea is known for is kimchi. They have all sorts of kimichi dishes there in Korea. Kimchi are not just eaten as side dishes. Sometimes people would incorporate kimchi into meat items to create a dish out of it.
One in particular is the pork and kimchi combination. I did my own version of it and wished for the best. I was …read more

One of the dishes I made for an Asian theme birthday dinner is this chicken with tofu, zucchini and yellow squash stir-fry. It was actually a last minute addition that I just whip up together as another veggie & meat stir-fry along with the beef and broccoli stir-fry. This chicken stir-fry didn’t use soy sauce though for flavoring. I just used salt plus other flavors to make it different for the beef and broccoli stir-fry.
INGREDIENTS:
* 1 pack of firm tofu, cubed
* vegetable oil for sauteing
* 1 small …read more

We are currently in the process of moving so boxes after boxes are every corner of this house. I’ve also packed most of my kitchen stuff except for a few items to use for our food for 2 days. We’re not into the take out yet but most probably on Thursday, we’ll be having pizza, . For now, I’ve planned simple dishes I could whip up in 30 minutes or so. Like this Buttered-Garlic Shrimp & Broccoli.
INGREDIENTS :
1 pack of shrimp, thawed and shelled
5 cloves of garlic, chopped finely
3 spoonfuls of butter
broccoli florets
salt and pepper
red pepper flakes (optional)
2 …read more

We love tofu and asparagus. I wanted to make stir-fry without using broccoli so I decided to use the bunch of asparagus instead. After thawing 3 pieces of boneless chicken breasts, I was ready to start building my stir-fry.
INGREDIENTS :
* 1 pack of firm tofu (organic or otherwise), cubed
* vegetable oil for sautéing
* half of medium onion, finely chopped
* 3 cloves of garlic, finely chopped
* 3 boneless chicken breasts, slices in strips
* bunch of asparagus …read more

I recently purchased my first wok. Up until now I’ve been making stir frys with a regular fry pan, but when I got my tax return I thought I’d splurge and treat myself to the real thing. I love it! 
If you’ve thought about getting a wok, but aren’t sure what is out there, take a look at this quick list I’ve put together with cookware from Kohls.

Everybody Loves 7-piece Wok Set
$49.99
The perfect starter kit for the beginner. It includes pan, lid, strainer, bamboo tongs, spoon, chopstick, and turner. The wok itself measures 14 inches in diameter.
Carbon Steel Wok
$29.99
A classic …read more

Here’s another divine recipe I tried that I’m sure you’ll like: (especially all you vegans out there!)
Ingredients:
250g bean sprouts
10 dried mushrooms
4 green shallots
2 tbsps oil
1 clove garlic, crushed
1 tbsp oyster sauce
2 tsps light soy sauce
2 tsps dry sherry
2 tsps cornflour
1/4 cup water
Procedure:
Soak mushrooms in boiling water for 20 minutes; drain. Remove and discard stems, chop caps finely. Wash and drain bean sprouts, slice shallots diagonally. Heat oil in wok, add garlic, mushrooms and shallots, stir-fry 1 minute. Add bean sprouts, toss through, add sauces, sherry and blended cornflour and water. Stir-fry until mixture boils and thickens.
Happy cooking!

This is a simple recipe from Irene Kuo’s classic The Key to Chinese Cooking. It’s a procedure I’ve adapted to many types of veggies. You can do one type of green veggie or a mix of two or more different kinds. They key;-) is to cut the veggies so they cook in only a couple of minutes. Each veggie is stir-fried independently depending on the speed of cooking, for instance, if you had green beans and carrots cut to cook at the same time, you can stir-fry them together.
To make this, you need
1 pound …read more

Okay, I promise this will be my LAST fried rice post for a LOOOONG while. I just couldn’t resist, we had people over 2 weekends ago and to make the rice more interesting, I made this. Of course it’s really not my own invention, in the Philippines you go to parties and there’s always one version of this or another. I’ve also seen different recipes for “rainbow” fried rice in Thai, Chinese and Vietnamese cookbooks. I’m sure there are others. The point simply is to make the fried rice as colorful as you possibly can. …read more

This is a Hakka-style recipe from Martin Yan’s Asia: Favorite Recipes from Hong Kong, Singapore, Malaysia, the Philippines, and Japan.

Sauce:
2 tablespoons oyster sauce
1/4 cup chicken broth
1/2 teaspoon chili garlic sauce
1/2 teaspoon sesame oil
Combine sauce ingredients in a bowl.

Eggplants and Garnish:
1/4 cup lightly packed mint leaves
3/4 pound Asian eggplants or 1 large eggplant, cut into 1-inch chunks
Oil for deep-frying
6 cloves garlic, peeled
Heat oil to 375°F. Deep fry eggplants and garlic until golden brown, about 2 minutes. Lift out with slotted spoon and drain on paper towels. Deep-fry mint leaves until crisp, about 30 seconds. Lift out …read more