total posts: 22
Rau Muong Xao Toi (Stir-fried water spinach with garlic).
An interview with Wolfgang Puck at Sam's Club.
Pan-Grilled Pork Chops with Spicy Kumquat Chutney
Spicy Kumquat Chutney
Easy Truffles make beautiful gifts. A recipe from Kraft Foods.
Make creamy Chinese rice porridge (congee or jook) in a crock pot.
Making guava butter is an easy way to use up the last of the season's guavas.
Vietnamese steamed stuffed cabbage rolls covered with a spicy sauce. (Bap Cai Nhoi Thit)
Bamboo shoots with ground pork, the Japanese way.
Che Thai (A Vietnamese Dessert of Tropical Fruit, Agar, and Tapioca Covered Water Chestnuts in Coconut Milk)
Seaweed (Kelp) and Bean Sprout Salad.
Normally a summer dish, Japanese chilled tofu can be eaten any time of the year.
Thai Fish Cakes (Tod Mun Pla) with Cucumber Sauce provide a nice spice kick.
Fall is the time for soups. Try Vietnamese Sour Soup with Fish.
Beech mushrooms with Oyster Sauce and Fruit Vinegar.
Use freaky persimmons (or normal ones) in a salad with grilled, marinated wild Alaskan salmon.
Jujube Pudding with Cinnamon and Honey.
Chinese long beans stir-fried with ground beef and bell peppers in a Thai sauce.
Fruits from the little known Fullerton Arboretum.
Make some wintermelon soup with mushrooms and tofu skin.
Make a refreshing smoothie with a banana and a few pink guavas.
Grandma's Fish Cake Rolls (Cha Ca)