total posts: 152
Forget wheatgrass! Pennywort has been credited with helping a Chinese tai chi master live to 256 and a Sri Lankan king satisfy his harem of 50 women. My recipe for nuoc rau ma (Vietnamese pennywort juice).
Bac ha, essential to Vietnamese canh chua (sour soup), resembles the elephant ear plant. But make sure it's the alocasia odora variety or else you'll have a very allergic reaction.
Durian, the king of fruits. While I can't bear its stench or butter-like consistency when fresh or frozen, I love eating it as ice cream.
Caramelizing sugar is what gives Vietnamese braised pork its deep color and slightly molasses flavor.
Trieu Chau/Chiu Chow, the eastern part of Guang Dong province, features a more delicate touch to Cantonese food.
"Harsmar" was all over the menu. So I ordered it... And found out I ate rehydrated fallopian tubes of the Asiatic grass frog!!!
One of my favorite fusion recipes - Sriracha buffalo wings.
Just in time for the holidays. Peruvian green chili sauce.
Monkey head or lion's mane mushrooms have been used in traditional Chinese medicine for hundreds of years, but I made them into cream of four mushroom soup.
No family? No friends? My rankings of frozen turkey dinners if you're by your lonesome on Thanksgiving Day.
Preserving duck eggs with a mixture of clay, ash, salt, and lime leaves the albumen translucent and gelatinous, and the yolk takes on a creamy, almost cheese-like quality.
Fessenjan (Persian walnut pomegranate glaze with Cornish game hens) looks even more colorful on a bed of saffron rice and dusted with fresh pomegranate seeds.
I know most people wait 3 days to a week for kimchee to ferment before eating, but a fresh batch of kimchee is tasty too.
Baked figs stuffed with walnuts, wrapped in prosciutto, and drizzled with honey.
Ravioli with basil, squash blossoms, and ricotta using wonton wrappers.
The ultimate in fusion cusine - filet mignon pho for only $6.
Sinh to dam (Vietnamese aloe vera shake).
How to properly season a wok so it remains non-stick and rust-free for life.
The appearance of the bright fuchsia dragonfruit with its bright green scales, trailing from vines is just so arresting.
Lavender biscuits slathered with homemade butter and honey.
Chicken pot pie with cilantro biscuits.
Have you eaten yellow watermelon before?
I'm no Persephone because I could never stop at just 3 measly pomegranate seeds.
I only bought the lychee drink for the marble inside.
Lychees, freshly picked from the tree, are so vibrant in color and taste.
My youngest uncle gave me tons of squash blossoms from his garden. I prepared them in three different ways starting with deep-fried squash blossoms stuffed with minced shrimp.
The latest SoCal food trend of Vietnamese-owned Cajun crawfish restaurants are slowly expanding beyond Orange County.
Can you tell which one is the beef and which one is the deer jerky?
Ramen with panda and puppy faces.
Move over pomegranate. Mangosteens, with its antioxidant-rich fruit and rind, are the latest fruit drink trend.
Peas fresh from my garden. Grown along the side of the house on a strip of dirt 3 inches wide.
Tortilla de patatas (Spanish potato omelet) gets a twist with fresh baby leeks from my garden.
A video demonstration on how to make and flip crepes.
These beets inspired a dinner of baked chicken with citrus marinade and roasted beets and potatoes.