This is one of my favorite ways to have fish if it has to be done Chinese-style. My mom fried fish this way and my grandmother was the one who taught me how to do it. This is one of the two things my grandmother taught me how to cook, the other being lotus root soup.
I’ve suffered from digestive issues most of my life and recently realized that I might have a coconut intolerance. I usually have “tummy issues” after consuming most things coconut – milk, water, etc. As such, I’ve started to avoid foods with coconut in them (if I can help it) and so far my tummy has been okay.
I was introduced to this recipe by my ex-Indian neighbour. We used to share food with each other and I learned how to make a number of Indian dishes from her. I have to say that though I used the same recipe she passed to me, the results were slightly different. I wasn’t able to recreate the same taste and gravy consistency. I even used the same ingredients! Alas, this curry is delicious with rice but more so with noodles (in my opinion). Boil up some somen noodles, ladle on some curry and chicken and enjoy!
I recently borrowed “The Kitchn” cookbook from the library. Their website has been a regular source of recipes for me and I was excited to comb through their cookbook. There were a number of recipes that stand out and the Wild Mushroom Ragu was one of them.
It’s becoming a tradition that we have lamb for our wedding anniversary each year. Last year we had lamb ribs, this year lamb shanks. However, after realizing that lamb is somewhat affordable (depending on the cut it’s cheaper than beef), we decided we should have lamb more often…once in 2 months maybe?
The hubs was really skeptical and unenthusiastic when I told him I was making turkey meatloaf for dinner. For one thing, I have never bought ground turkey in my life so this was going to be an experiment. But Laura (from Laura in the Kitchen) convinced me that this was worth trying. On a side note, I do not know Laura Vitale personally, I am just one of her 2 million plus subscribers on YouTube. :p
Before I made this recipe, I didn’t have a great impression of borscht. Basically, I only had it one other time and it wasn’t great. But beets were in season and they were cheap at the Farmer’s Market so the hubs and I decided to make some borscht.
This is a variation of the classic 40 cloves of garlic chicken recipe. The hubs had raved about this recipe for a long time but I have no idea what took me so long to make it. When I finally did, I tried many different ways of cooking the dish – adding (lots of) white wine, adding an onion, adding herbs etc. They all turned out pretty yummy.
My mother-in-law introduced me to dried pollock, a type of dried fish used commonly in Korean cooking. She initially told me that I could just cook the fish along with some carrots and onions. I tried doing that but the soup wasn’t as flavorful as she described. I decided to make something the Koreans would make. Bugeoguk is known as a “hangover soup” in Korea.
This is my recipe for homemade chicken stock. I rarely make chicken stock though as I don’t have the time nor the freezer space to store it. Most of the time I use this bullion alternative. However, I do collect chicken bones and freeze them. As such, after the bones start to accumulate and take up a considerable amount of space in my freezer, it’s basically a signal for me to make chicken stock. I have tried many recipes that add ingredients such as carrots, celery, peppercorns etc. However, I wanted to make a stock that uses the least amount of ingredients but still has great flavor. In that way it’s also more budget friendly. I usually use the stock straight after making it so I don’t take up any more freezer space. However, I do freeze extras, if necessary.