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The jar of crab paste caught my attention right away at HMart, and I HAD TO bring it home. 6 months later, the jar is still sealed.. I also bought a box of soft / silken tofu by mistake. Accidentally coming across the quick and simple recipe of the Crab Paste Tofu, I finally laid my fingers on the tofu and the crab paste!
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Not only is this a traditional dish in Korean shows, but also an actual popular favorite by eaters across in real life! I have tried making this since I was in college (not saying I made it often, just saying I made multiple attempts), but I never got close to the crispy texture I had in a few very good korean restaurants in the Bay or in Korea. Even in restaurants, seafood pancake could still be a hit or miss as some places don’t make it as crispy as I personally preferred.
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As someone who watch Kdrama, K-variety shows, of course I came across this dish in both K-drama when the actors ate at food booth by the road in cold winter, drinking soju to accompany the spice from this dish, stress from work, broken heart from dramatic love stories down the throat, and in variety show when guests consider this a traditional, easy-to-cook homemade dish.
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I have done pizza experiment with self-rising flour vs AP flour, rising condition (in fridge overnight vs room temp overnight) before, and recently made super quick pizza again via team’s virtual offsite, a pizza cook-off event. Surprisingly, even pizza dough only rests for 10mins before rolling out, the crust still tastes VERY DELICIOUS. BTW, if you plan on making pizza a few times, pizza stone and paddle is a great investment.
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Finally bought lamb racks and got my hands on this recipe that caught my attention from friend’s instagram. I never had it in restaurant so am unaware the “authentic” taste. Will leave that judgements to my guests 😉 But this is indeed a very juicy, fragrant recipe! Slightly different from the more strongly-flavored cooking style with cumin and pepper powder.
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My family never made Cantonese Turnip Cake at home, we always go out to buy it from store; every Chinese New Year. An auntie with a small plastic, transparent box at the back of her bike would show up near the market, bus station. Whenever her customer shows up, order for turnip cake, red bean cake, taro cake, water chestnut cake, she will open up the magical, Pandora box, cut cakes inside, and bring out to the customer. Even we only met once a year, she always remember us or her customers. Going to get cakes from her becomes a routine of Chinese New Year and I missed the neighborhood vibe we had back home, missed the conversation with her, missed the variety of cakes available, missed the taste of home.
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When I travelled to Xinjiang with mom, her friends and their kids, 5 moms + 4 daughters, 1 son back in the late 2000s, we had such a blast. Fighting for simple dish like stir-fry tomato with eggs, running uphill for 10 lamb bbq skewers for only 5RMB back then while becoming breathless at such high altitude, walking out of hotel lobby to see the stars, which are so bright that we do not need to walk far from hotel’s strong light source. The people, the culture, the foods, all linger in my head and sparks occasionally when reminiscent. Xinjiang lamb pilaf, as representative and symbolic as it gets, of course is the top dish I want to make when I get my hands on lamb. Googling and asking around for its recipe, I was surprised to find out it is very simple!
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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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像之前白切鷄菜譜說的，沒有一隻鷄能活著離開廣東，我們總是用千萬種方法可以烹飪鮮美的雞. 即使是鹽焗鷄，蒸的，煎的，烤的，風味各不相同~ 廣州人的傲嬌和對雞料理的執著和自信 😀
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I have never had Japanese salmon rice before, the first time I saw it is when I was watching a YouTube video summarizing a food-related Japanese drama. In this drama’s first episode, the main character made the Japanese salmon rice as a quick and easy dinner after a long day of work. I can resonate the need to cook quickly and also the desire for delicious foods, and the recipe struck me right away. Hence, I am just following the quick 10-15 sec snip of video to make this dish. It tastes really good and fresh, special thanks to the Japanese market across from me providing fresh materials!!
