miso grilled eggplant with cheese

This has been a favorite of our family since I first made it. I was inspired by a YouTube video I watched about Nikkei cuisine (basically Japanese-influenced Peruvian cuisine) and since I had some eggplant in the fridge and all the other ingredients needed, I made this. The miso sauce was adapted from another recipe, but the cheese on top of the eggplant is “Nikkei-influenced”. You can also make this without the cheese on top and it is also delicious.

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Korean Japchae

korean japchae

I love Korean japchae and always look forward to eating it as one of the “ban chan” dishes served at Korean restaurants. I have tried a few japchae recipes but this one is probably my favorite so far. I added more garlic to the original recipe and combined it with some of the techniques/ingredients from other japchae recipes.

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vinegar pig trotters

vinegar pig trotters

In many ways I’m glad I’m Chinese and grew up with parents who taught us that most animal parts can be eaten. Yes, they also told us some animals shouldn’t really be eaten (like dogs and cats). That being said, in our family we often fought over who would get to eat the fish head, chicken livers and feet and devour the last pig trotter. I developed an appetite for the weird and wild from young.

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BLW: Cheese and Lentil Wedges

This is a recipe I tried from the BLW Cookbook. It is a fairly simple recipe that can be put together in an hour or less. Of all the recipes I have tried so far, E likes these the most. E likes to mush them into smaller crumbly bits and eat each bit. The wedges (or sticks) freeze well and reheat well in the microwave. I also pack them for on-the-go meals. The hubs and I enjoy these as well.

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roasted cauliflower with cumin

roasted cauliflower with cumin

This is one of my (or probably my current) favorite ways to consume cauliflower. There is just something magical about roasting cauliflower – with cumin. The hubs and I can devour a whole head (or two) easily and this recipe is oh so easy to do. You can definitely experiment with other spices (e.g. paprika, herbs etc.) but cumin is my favorite. I especially like scraping up the roasted cumin seeds after baking and eating them, kinda like licking the plate clean!

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japanese potato salad

japanese potato salad

Growing up, I wasn’t a big fan of potato salad simply because there was always too much mayonnaise in it. I wasn’t a fan of mayonnaise as a kid and avoided it like the plague. It wasn’t until the hubs (then bf) introduced his chicken/tuna salad concoction to me that I realized that one need not put so much mayonnaise in their salads to get it to be nice and creamy. During that time I also had an awesome (and unforgettable) Japanese potato salad made by one of mothers of my students. I still dream about it – yes, I dream about food.

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