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Category Archives: Mains
Recipe: Midcentury Chinese Pepper Steak
Elsie Lee says this Chinese Pepper Steak recipe, which appears in her hard-to-find Easy Gourmet Cooking, cannot be improved on. It’s a midcentury classic; if you grew up then you will immediately recognize the taste profile of celery flavored with … Continue reading
Recipe: Chicken Rice from Supermarket Rotisserie Chicken
Chicken rice is a Hainanese recipe in which tender poached chicken is served over rice cooked in a rich chicken and ginger stock. It’s supreme comfort food that has spawned a number of fast takeout places in the Bay Area … Continue reading
Recipe: Ultimate Protein Smoothie
Dr. Ludwig’s smoothie is one of the better things about the Always Hungry Diet. But when you add a ripe banana, you end up with the ultimate protein smoothie. It’s so good and satisfying, you may never eat solid food … Continue reading
Recipe: Quick Kapoon (Lao Chicken and Coconut Soup)
Quick Kapoon is thanks to some member quotes on the Lao and Asian Kitchen Cooking Facebook group; I faithfully followed the House of X Tia recipe but realized I could get almost the same result with some dramatic shortcuts. For … Continue reading
Recipe: Galbi (Korean Short Ribs) with Ssamjang Sauce
This is the Galbi (Korean Short Ribs) prep we used for our Galbi vs Bulgogi Taste Test. Serve it with ssamjang sauce (recipe below) and lettuce leaves for wrapping plus rice and your favorite banchan and you’ve got a luxury … Continue reading
Recipe: Cincinnati Chili
Cincinnati Chili is not actually chili in the way we think of it down south; some versions do not even include chili powder. It’s more like the meat sauces with warm, Greek-inspired spices we slather on our hot dogs in … Continue reading
Recipe: Lao Steak
Here’s the Lao Steak recipe from House of X Tia. The author says the marinade would be good on chicken or pork as well. Serves 4. Ingredients: 2 steaks totaling 24 oz or so. We used New York strip but … Continue reading
Recipe: Easy Gumbo
Easy gumbo because this should not be a fussy (or expensive dish). The most important ingredient is patience. Take your time cooking the roux and then blending in some (high quality) stock. The roux is entirely capable of thickening on … Continue reading
We made a turkey stuffing waffle sandwich!
Leftover thanksgiving turkey sandwiches are the best, but why not a turkey stuffing waffle sandwich? That way you skip the carb overload from bread-on-bread but still get to enjoy your day after turkey treat. We made a “batter” by mixing … Continue reading
Recipe: Pav Bhaji (Mumbai street food)
This is the Pav Bhaji I made in Minita Sanghvi’s cooking class, taking notes frantically because she cooks from instinct, not recipes. The quantities for some spices seem quite small but the dish was not lacking flavor; feel free to … Continue reading