Three Cup Chicken

Three Cup Chicken Three cup chicken is one of the most classic Taiwanese recipes, one that I never miss out whenever I eat out at Taiwanese restaurants. I love Taiwanese food unpretentious, humble,...

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Steamed Mussels with Fennel and Tomato

Steamed Mussels with Fennel and Tomato Cooking with liqueurs brings unique flavors and flair to dishes. Adding Pernod, the famed 200-year-old Italian liqueur flavored with star anise and herbs,...

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Cardamom Honey Chicken

Cardamom Honey Chicken On a trip to U.S, my hosts sent me home with a wonderful cookbook from Bees Online, a local café and honey factory right outside Auckland. The Cardamom and Honey-Glazed...

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Dakgangjeong

Dakgangjeong Many of you probably know that I posted it once already, years ago, but the version I’m showing you today is a little easier than the last one, and will be faster to make: I don’t mix...

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Beef Kebabs

Beef Kebabs A few tips that will help ensure your kebabs turn out well. Marinate the meat, the longer the better. Use double skewers to make them easier to turn. Use bamboo or wooden skewers so...

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Satay And Peas Curry

Satay And Peas Curry Sate (Satay old spelling) is a type of food that is pierced with skewers. In particular, the satay is made from pieces of meat on a skewer inserted / bamboo and burned using...

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African Chicken Peanut Stew

African Chicken Peanut Stew  Chicken, sweet potatoes and peanuts are one of those magical flavor combinations that make me feel all warm and happy, especially because I never would have...

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