Easy BBQ Beef Rice Bowl

Rice bowls, grain bowls, salad bowls – these beautiful bowls topped with an assortment of meat and vegetables are all the rage right now.  The thought of putting one together at home can seem time consuming, but all you really need for this recipe is your rice cooker, a darn good marinade, egg, hot sauce,…

Shanghai Edition Part One: Garlic Shrimp

I spent the last week and a half in Shanghai, eating to my heart’s content and jotting down recipes and tips from my grandma and uncles. My great grandpa on my mother’s side was a legit cook, whipping up banquet styled meals to feed his eight children. All of his children learned to cook traditional…

Lemongrass Soy Sauce Pork Chops

I bought a jar of fragrant ground lemongrass powder from a spice shop in Bali and I have been dying to try it out.  Luckily I had some lovely fresh bone-in pork chops in the fridge so I decided to create a marinade. After marinating the pork for two days, I cooked them in a…

Cooking on Jetlag: Instant Ramen and Turkey Daikon Soup

Getting back after two weeks in Southeast Asia (read about my Bali trip here) has turned my circadian rhythm upside down. My body wants to sleep at noon, but eat at 2am without the usual appetite that accompanies hunger. I landed back in Seattle around 6:30pm and got home closer 8pm. The boys hadn’t eaten yet…

Making Thanksgiving Simpler: It’s Okay Not to Cook Everything

Growing up, Thanksgiving dinner at my parents’ house was comprised of a mixture of classic American and Chinese dishes. My mother would make Chinese side dishes like hot and sour soup and sautéed vegetables while I would make the American main courses such as turkey, green bean casserole, and sweet potato casserole topped with marshmallows….

Japanese Fried Chicken (Katsu)

In almost every cuisine you will find some version of fried chicken. In Japanese cuisine, fried chicken is referred to as katsu and it is often served with rice and curry.  You may have also seen a similar word, tonkatsu, on menus which is similar to katsu, but made with pork instead. The recipe below…

Hawaiian Egg Fried Rice

Repeat after me: Never use fresh rice to make fried rice. My rice has about a 5-day life span. 1st day = Fluffy 2nd day = Fluffy 3rd day = Slightly fluffy 4rd day = Medium firm with parts of the bottom getting hard (Best time for fried rice) 5th day = Eat at the…