Soy Simmered Sanma

Sanma No Nitsuke – Soy Simmered Pacific Saury with Ginger

I’m not sure why it has taken me so long, but I have begun to compile all the recipes I collected while living in Kesennuma, Japan which is located in Northeast Japan. The Tohoku region which is composed of Aomori, Akita, Fukushima, Iwate, Miyagi, and Yamagata prefectures, is famous for rugged coastlines, picturesque mountains, hot […]

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Kimchi

Quick Nappa Cabbage Kimchi

I have to confess I am a kimchi fanatic. In fact, lately I have been experimenting quite a bit with making different fermented vegetables and fruit after reading The NOMA Guide to Fermentation by Rene Redzepi and the team at the Nordic Food Lab. I hope to begin posting some of my experiments that have been inspired […]

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Vietnamese herb and pomelo salad with roasted salmon belly

One of the things I love about Northern California is the prevalence of farmer’s markets brimming with local produce and seafood. Last weekend one of the vendors had fresh salmon bellies from fish that had been caught off the coast that morning.  Salmon bellies along with the salmon collar are flavorful and melt in your […]

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La Paz Batchoy – Philippines Pork Noodle Soup

Before the Spaniards arrived in the Philippines, Chinese traders frequented the island chain and brought a lot of their culinary influences, including noodle soups, however, this soup is not strictly Chinese and has Spanish influences such as the addition of chicharron or pork cracklings.  I did not have them the day I made this version, […]

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Stir Fried Celtuce

One of my favorite Chinese vegetables is celtuce, sometimes referred to as asparagus lettuce or Chinese lettuce.  Though it is not very common in the United States, it really should be.  It is packed with vitamins and niacin, has a mild nutty asparagus like flavor, and a wonderfully crunchy texture.  It is also remarkably versatile […]

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Green Jackfruit Curry

Sri Lankan Green Jackfruit Curry

Although jackfruit is not that common in North American groceries, it is definitely worth seeking out.  This fruit originally from Southern India is now grown widely throughout Southeast Asia and is the largest tree-borne fruit, reaching up to 80 lbs!   Don’t fear, however, you won’t have to tackle an 80 lb beast to make […]

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Pork Adobo with Coconut Milk

I’m a vinegar fiend.  I put it in everything. Just a touch of acidity makes other flavors pop.  In fact, before reaching for the salt shaker, try adding a drop or two of vinegar or lemon juice.  I think you might be surprised at how it transforms the dish.  Adobo has become my go to […]

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Sichuan Silken Tofu

One of the things I miss about China is the plethora of savory breakfast options from soups to dumplings to this spicy tofu that has the perfect mix of spicy, sour, and sweet flavors.  As if this wasn’t enough, it is also a mix of textures with crunch from fried wonton skins and peanuts, to […]

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