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After taco de lengua and carnitas, I’m taking on birria—one of Charles and Rick’s favorites from Tacos El Patron in SF—in preparation for another upcoming taco fiesta. Rich, flavorful, and deeply satisfying, this dish is slow-cooked perfection wrapped in crispy, cheesy tortillas.
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Of all the tacos I’ve tried, my heart keeps going back to three classics: lengua, cabeza, and tripa. So when I spotted peeled beef tongue at Costco, I knew it was finally time to recreate my favorite taco — and truthfully, make tacos at home for the first time! Surprisingly, beef tongue tacos are quite straightforward to make and the process made me realize I lack most of the essential sauces and toppings in my well-stocked kitchen with Asian pantry lol Let’s try this juicy beef tongue nestled in a warm corn or flour tortilla, topped with zingy onions, cilantro, a hit of lime and salsa of your choice!
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Enoki mushrooms and fatty beef have always been a favorite from my parents’ home-cooked menu. It’s a simple dish, but the bold black pepper sauce enhances the delicate enoki, while the glossy, starchy coating locks in the beef’s rich flavor. Charles may think the photo doesn’t do it justice, but I’m sharing it anyway—for easy home cooking and my own future cravings!
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Word on the street is that my partner and friends actually prefer this puffy beef pancake over my layered beef pancake (link here)?! Personally, I love the soft, bready texture of a good scallion pancake, so when I stumbled upon this recipe for a fluffier beef-pancake version, I knew I had to try it. Who knows—maybe one day, I’ll even adapt it into a scallion pancake!
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This is Charles’ favorite dish from House of Pancake, but I’ve only made it once—back during the pandemic—when I tested both Xiaogaojie and Laofangu’s recipes (as recorded here). Now, with some ground beef waiting in my overstuffed freezer and a childhood friend visiting, it’s the perfect time to refine the recipe and finally add it to my home-restaurant’s menu!
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Similar to always ordering croissant at new bakery, ordering egg tarts at new dim sum restaurants, I always order beef pho at new vietnamese restaurant. It is always the first dish I want to try and see how good the restaurant is. Its sweet and warm broth from various beef parts, and even richer fragrance, flavor with the thai basil, jalapeno garnish, is always healing a long day of work or social events!
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My partner’s favorite Taiwanese dish is Spicy Beef Noodle Soup, and it’s no surprise—it’s a beloved comfort food among many of my Taiwanese friends as well. What makes it stand out is its rich, complex flavor: a hint of sweetness from carrots and rock sugar, a subtle tang from tomatoes, and just the right touch of spice. Paired with pickles, it creates a perfect balance of flavors
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Teochew beef meatball is one of the million famous, representative foods in the area; quick, home-cooking Teochew dish, especially in such cold winter always includes this radish meat ball soup. The slight hint of spicy taste from ginger, the soft radish and the chewy meatball are all in perfect combination that warms up both the body and heart in winter. The richness umami flavor from such simple ingredients and process surprised me!! I am proud to be a Teochew daughter!
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Rou Jia Mo, Chinese burger, originated in Shanxi Province in China. That is the province where Terracotta Army stands! Different cities in Shanxi Province eat Rou Jia Mo also differently; warm meat vs hot meat, braised pork belly vs lamb, beef, different ways to make, cook doughs, etc. I have tried this three times so far, the previous two failure results from either dough too soft, or cook at high temperature or cook too long. Understanding the expected texture and how it is formed definitely make this process much easier!
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Craving for Korean BBQ after not having it for more than 1 year in pandemic and celebrating a friend receiving multiple offers, we decided to have KBBQ AT HOME!! One must-have ingredient besides pork belly, bulgogi is beef short ribs (LA Galbi)!! Its slight sweetness is the key of sauce, following Maangchi’s recipe, I was able to replicate the sweetness, softness of LA Galbi!!
