Posts in: misc

Ad Hoc Chicken Soup with Dumplings Recipe

I’m not a big fan of the dumplings in chicken and dumplings, there’s something about filling-less dumplings that doesn’t sit quite right with me. Then again, it could just be that I haven’t had proper chicken and dumplings. When I have had them, the dumplings are dough-y, thick and strangely flavourless. Generally, they taste like un-cooked balls of dough.

I was hoping that Keller’s recipe for Chicken Soup with Dumplings would change all my biases against filling-less dumplings. All of the Ad Hoc recipes I’ve tried so far have been winners, so it was a good bet that this recipe would be a winner as well. The photo of the soup in the book is gorgeous: succulent chicken, creamy soup and dumplings that look like they’re made out of mashed potatoes.

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Spam Musubi Recipe

The last couple of days around here haven’t been pretty. I’ve come down with a cold, or a mild flu, I’m not too sure which. My taste buds are off and I’m so much more careless in the kitchen when I’m sick, which means I’m going to take a little break from following Chang’s detailed multi-day recipes. Instead, I’m going to post some simple home-style meals Mike and I enjoy.

I’ve never been one of those sick people who like to languish around, dying. Ok, no, I do do that. But I’m certainly not one of those people who don’t want to eat when I’m sick. No, I’m of the belief that if you’re sick, you need to eat to get better!

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Deep-Fry Fridays: Taiwanese Crispy Salty-Peppery Chicken Recipe

If you’ve ever visited Vancouver, you’ll know that the Taiwanese bubble tea houses are as ubiquitous as the sushi joints. The bubble tea houses serve a variety of drinks, desserts, Taiwanese snacks and mini meals into the wee night. Generally, the food at bubble tea places is cheap, fast and filling.Mike’s favourite thing to order is crispy-salty-peppery chicken. They’re deep-fried popcorn chicken nuggets with a thin, non-existent crispy skin tossed in white pepper and Chinese five-spice powder. They’re super delicious and very addictive.

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Miso Butter Risotto with Pan-Roasted Prawns and Peas

The first time I made risotto, I literally stood at the stove for hours, stirring. I thought my arms were going to fall off. I was under the impression if you didn’t stir risotto constantly it would be an epic fail. The risotto that time was an epic fail, but it wasn’t due to my constant stirring, it was the fact that I didn’t heat the broth before adding it to the arborio — the recipe I used didn’t mention this fundamental step.

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Ramen Rice

I used to eat rice plain when I was a kid. Straight-up, white jasmine rice with no salt, no soy, nothing. I was one of those super-picky eaters and plain rice was my dinner most nights, which exasperated my mom to no end. When I was feeling adventererous, I’d pour whatever Chinese soup we were having over the rice and eat soupy rice.

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