Country-style ribs or spare ribs, cut into individual ribs or riblets
1/2 cup soy sauce
1/4 cup honey
1/2 teaspoon five-spice powder
juice of 1 lime
several grindings of black pepper
1/2 teaspoon salt, or to taste
toasted sesame seeds for topping
Cook ribs in the rest of the ingredients, in a large saucepan, over medium heat, until mixture is bubbly. Lower […]
Tom’s post on Japanese Festival Food had me drooling, so I made some okonomiyaki which I haven’t made in a while! My family prefers the Filipino ukoy which is similar — like an egg fu yung, only crunchier and more like a fritter than an omelet.
1/4 small cabbage, shredded finely
2 eggs
enough water to make […]
2 10-oz bags frozen sweet corn, or use fresh corn kernels, scraped from the cob
2 umeboshi plums, de-seeded if necessary and mashed into a paste
1 fennel bulb, trimmed and chopped finely
1/3 cup miso, or to taste
8 cups water
1 small onion, finely chopped
Combine everything in a large saucepan. Bring to a boil over high heat, […]
This recipe was inspired by one in
Though not specifically Asian per se, it does use two of my favorite Asian ingredients — tamari and edamame.
2 tablespoons olive oil
1 1/2 cups finely chopped onion
2 tablespoons minced garlic
2 teaspoons dried tarragon
Freshly ground black pepper to taste
8 cups water
4 medium-sized beets (I used goldens), pre-roasted, then peeled […]
I am assuming that these tasty little guys are called Dora because that is what the Hiragana says on the package. They also could be called Ogawa because that is also printed but I think that must be the brand name. Either way I call them pikelettes filled with “An” paste.
That is simply what they […]
This week I launched a brand new website and if you will forgive me I will indulge in a bit of shameless self promotion before I get back to writing about Japanese food.
The new site is called LifeGoalAction.com and to kick it off, I wrote an article about Independent Thinking and gave it to a top […]
Foodies are invited to a cooking demonstration offered by Chef Henry Cheung of The Good Earth Oriental Cuisine and Bar on Friday, July 27.
Get a load of your succulent Chinese favorites — pork, beef, chicken or even noodle recipes and be among the first to uncover the delicious secret to preparing Oriental dishes. […]
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