Mushroom & Spinach Spaghetti with Butter Shoyu Sauce

  Fusion cooking can be tricky. Growing up in two different cultures, I have tasted both good and bad examples of fusion. A good fusion dish can not be created without a good understanding of ingredients and right techniques to balance and blend flavors. The great thing about this Asian pasta is the magical flavors brought by … More Mushroom & Spinach Spaghetti with Butter Shoyu Sauce

Korean Potato Pancakes & Napa Cabbage Pancakes – Kam Ja Jeon & Bea Chu Jeon (감자전 & 배추전)

Today, I’m making two things at once: Kam Ja Jeon and Bea Chu Jeon. Anyone who is familiar with Korean food would know the things ending with “Jeon” on the menu of a Korean restaurant mean Korean style pancakes, including the most popular Pa Jeon – Korean style scallion pancakes. Kam Ja Jeon, the Potato pancakes, and … More Korean Potato Pancakes & Napa Cabbage Pancakes – Kam Ja Jeon & Bea Chu Jeon (감자전 & 배추전)

Soboro-Don(そぼろ丼): Ground Chicken Rice Bowl

There are some things that take time and efforts to make and taste / look great; and  others that are easy to make but still taste / look great. Soboro-Don – the Japanese rice bowl made with eggs, ground chicken and green vegetables is the latter. This recipe is definitely idiot-proof: simple ingredients, and simple instructions. … More Soboro-Don(そぼろ丼): Ground Chicken Rice Bowl

Kou Shui Ji(口水鸡): Mouthwatering Sichuan Chicken

Kou Shui Ji(口水鸡) is one of the signature Sichuan dishes. The word in Chinese means mouthwatering chicken. It is a cold appetizer made from boiled chicken and chili oil. It’s a very creative dish with a great attention to the texture and flavor balance of different ingredients. The chicken is soaked in ice water after … More Kou Shui Ji(口水鸡): Mouthwatering Sichuan Chicken