Recipes
-
Amazing! This Is Now Less Bitter Than Before.
—
by
When I was a child, I often ate bitter melon stir-fried with beef and black bean sauce at home. Because of the bitter flavor, I didn’t like the melon. Surprisingly, when I tried cooking this gourd differently last month, it was actually decent! Below are some links to more details, including photos: My Story When…
-
Had Much Better Results in My Second Attempt
—
by
During my childhood, I regularly ate stir-fried bok choy with garlic. Aside from the garlic, I didn’t taste much flavor from the vegetable. Regardless of my experience, I still decided to try a similar recipe, first using baby bok choy and later with Shanghai baby bok choy. What I preferred was definitely the latter! Below…
-
Great Flavors, but Challenging to Make Them Extra Tender
I made some ribs earlier this month that reminded me of sweet and salty pork jerky. Delicious! Unfortunately, they were a bit chewy, so I have to improve the process. Below are some links to more details, including photos: My Story Normally, I buy fresh ribs when I cook them, but since we had some…
-
Here Is the Advice: Roast Longer or Don’t Roast
—
by
Previously, the only way I cooked opo squash (aka Chinese long squash) was to throw it in a soup. However, I decided to look for a recipe recently and found one for roasting. After trying this new method twice, I think opo squash would taste better when most of the liquid is extracted from it…
-
Enough of the New Cabbage With Vinegar And Ginger
—
by
I really wanted to add this new vegetable to my rotation, but cooking it with a combination of rice vinegar and ginger didn’t lead to a flavor that I was crazy about. Maybe I’ll find another recipe. Below are some links to more details, including photos: My Story At a local supermarket, I saw Taiwanese…
-
Light Color and Flavor in a Simple New Vegetable
—
by
Most of the time, I prefer my vegetables to be simply cooked, so their essence shines through. With a recipe for a new type of cauliflower, I was able to achieve this. All I had to do was tweak the cooking time a little. Below are some links to more details, including photos: My Story…
-
Love the Spectacular Tendon in the Bone-in Beef Shank
—
by
Though I still need to perfect my method of preparing bone-in beef shank so that the meat is flavorful and melts in my mouth, I’ll enjoy the gelatinous part for now. Below are some links to more details, including photos: My Story After making pork belly adobo, I was curious to see what other kinds…
-
Does Everything Taste Better When You Add Oyster Sauce?
—
by
Yes, it does! This time, I added oyster sauce to fried rice and the last time, to stir-fried eggplant with ground pork. On both occasions, it was a hit with the family! I’m beginning to see a pattern… Below are some links to more details, including photos: My Story I had some recipes for ground…
-
A Way to Easily Gather the Most Peppery Sauce
—
by
What is a good way to clean up all the peppery beef sauce? With some spaghetti! Below are some links to more details, including photos: My Story A few months ago, I was looking for a recipe for ground beef and ended up locating four to try. A few weeks ago, I had to use…