Hi, It's me, Kayiu.

Hello, my friends! It's been ages since I've written a blog post. And after months of pacing back and forth, I've finally bit the bullet and this new website is born!

Some of you might have known me as the blogger behind Saucy Spatula where I blogged about recipes and other food related topics. But in the recent year, I've cut down my activity drastically on food blogging because of a few reasons... I used to run the blog like a side hustle with an intense editorial calendar that kept me cooking in my tiny Brooklyn kitchen almost every weekend. However, as life moves forward, I decided that I need to shift focus. I wanted more time to work on other projects beside food. This new website will allow me to embrace all the things that I'm passionate about, and it also allows me to showcase my design portfolio. It's a house that I can comfortably sit in and create anything. I believe everyone should always be learning and evolving. And more importantly, everyone should find their motivation and what drives them forward everyday. I have some new ideas that I'd like to try out and this new website would be the perfect vehicle for me to take those ideas on the road and show them to the world. (So I guess it's both a house and a vehicle.. it's like an RV!)

Definitely more to come. Stay tuned. Stay hungry. Be kind to others. Until then... welcome to my new shiny RV, my friends! 
 

 

Chinese-inspired Jambalaya

A few months ago, I joined a Facebook group called Food Bloggers Central founded by the amazing Nagi of RecipeTin Eats and Megan of Culinary Hill. I was blown away by how supportive the bloggers are to one another. Food blogging is often a one-man team and having someone (or a group of like-minded people) who will have your back, when you're trying to figure out how to do the million things that's usually required to maintain a food blog, just helps a ton.

I had already befriended Nagi a while back before joining the group (I interviewed her just last year for my blog series Meet My Inspiration) So when she approached me about being a member of Food Bloggers Central, I immediately said yes.

Fast forward to last month, Nagi had initiated this project called Food Blog Hop. The idea is that each blogger who's interested in the project would be matched with two other bloggers, and we would basically cook each other's recipe.

Then maybe a week later, Nagi being her awesome ambitious self posted a spreedsheet of the big list of bloggers, and who each blogger was matched with. What a task! Bravo, Nagi! I quickly went down the list, and found my name next to Neli of Delicious Meets Healthy. I didn't know Neli before so I starting poking around her blog and spotted something I've been wanting to try - Jambalaya.

If you've been following my posts, you probably have noticed my growing love for Southern cuisine ever since I watched the first episode of A Chef's Life. I mean, I did go after Vivian's chicken and rice, and cooked it back to back for two weekends. Would I take a trip down to North Carolina and eat at Vivian Howard's restaurant, Chef & the Farmer? HECK YEAH, in a heartbeat I would. Did you know that A Chef's Life was just nominated for multiple James Beard Awards? I just love what Vivian is doing and the awesome stories that she's been sharing. It's so inspirational to me. My desire to learn about food and culture has been growing faster than I can keep up, and then when I saw Neli's jambalaya, my light bulb bursted into a shower of meat, vegetables, and rice (insert imagination).

Jambalaya reminds me a lot of Hong Kong style clay pot rice. Clay pot rice is such an iconic Hong Kong winter dish. When I was in the Kong 2 weeks ago, I was thrilled when Emily (who I met on Instagram and spent the day hiking the Dragon's Back with) suggested that we'd get clay pot rice for dinner in Yau Ma Tei.

And it was amazing.

Hong Kong style clay pot rice

I love the similarities between Jambalaya and clay pot rice. Both have meat and vegetables cooked in one pot, and it's so rich and savory, it will just shoot you to the moon and back.

So without having much knowledge about this iconic Southern dish, I went off to find out all kinds of things about the Jambalaya.

Jambalaya is a Louisianan dish that has a lot of French and Spanish influences, and it's made differently depending on the region you're in. Many debate over rather the jambalaya was evolved from the Spanish paella or French Jamalaia, or perhaps both given the region's cultural history with Spanish and French settlers in the 18th Century.

Jambalaya is a lovely and rich stew that has four main ingredients: meats, vegetables, stock, and rice. The most common version is probably the red jambalaya, also known as the Creole jambalaya which is referred to as "city food". Creole jambalaya is more popular near New Orleans, on the Eastern part of Louisiana. The other kind of jambalaya is the brown jambalaya, also known as Cajun jambalaya which is referred to as "country food". And Cajun jambalaya is commonly found in Western and Central Louisiana.

So how the heck do you tell between a Creole and a Cajun jambalaya? The main difference is the use of tomatoes in the Creole jambalaya. And Cajun jambalaya is known as brown jambalaya because of the natural camelization of sugar in meats and veggies in the browning process, and it later gets incorporated into the stock.

After giving both styles some thoughts, I chose to do a Cajun jambalaya over the Creole jambalaya. The Cajun culture and their history reminds me a lot of my Hakka roots. Cajun food is rustic country food that is generally very well seasoned which shares a lot of common ground with Hakka cuisine. Based on the typical Cajun jambalaya recipes, I switched out some things like onion and smoked sausage with Chinese turnip (lor bak) and Chinese sausage (lap Cheong). I also added five-spiced pork belly, fresh ginger, hoisin sauce, garlic chili sauce, and scallion to kick this Chinese-inspired jambalaya into high gear.

I was ecstatic with this Chinese-inspired Jambalaya that's totally comforting with a touch of my Chinese heritage.

Chinese-inspired Jambalaya

Prep time: 35 mins  Cook time: 35 mins  Total time: 1 hour 10 mins Serves: 5-6

Ingredients

  • 1/2 lb skinless and boneless chicken thighs
  • 1 tsp soy sauce
  • 1/8 tsp white pepper powder
  • 1/2 lb pork belly, skinless
  • 1/4 tsp five spice powder
  • 2oz Chinese sausage (lap cheong)
  • 1 tbsp minced garlic
  • 1 tsp minced ginger
  • 1 cup diced Chinese turnip (lor bak), about 1/2" dices
  • 1 cup diced bell peppers
  • 1 1/2 cups long grain white rice
  • 1 tbsp hoisin sauce
  • 2 tsp garlic chili sauce
  • 1 tsp dried thyme
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 3 bay leaves
  • 3 cups chicken stock
  • 1/2 lb medium or large shrimp, shelled and deveined
  • 3 stalks chopped scallion
  • 2 tbsp lemon juice
  • 2 tbsp soy sauce

Instructions

  1. Slice pork belly diagonally into 1/4" thick slices. Marinate with five spice powder for 30 minutes.
  2. Cut chicken into 1/2" cubes. Marinate with soy sauce and white pepper powder.
  3. Slice Chinese sausage into 1/8" slices. Set aside.
  4. Mince garlic and ginger, and dice turnip into 1/2" cubes. And dice bell peppers.
  5. Place a Dutch oven over medium-high heat, drizzle about 2 tablespoons of oil, and twirl the pan a couple times to spread oil evenly. Add pork belly, stir several times until meat is browned and caramelized, about 3 minutes. Remove from pan. Add chicken, and cook until it's no longer pink on the outside, about 2. Remove from pan. Add Chinese sausage and let it cook for 2 minutes. Remove from pan.
  6. Turn the heat down to medium, stir in garlic and ginger, cook for 30 seconds. Add turnip and bell peppers, and let it cook for 3 minutes, stir frequently.
  7. Stir pork belly, chicken, and Chinese sausage back into the pot. Add rice and stir. Add hoisin sauce, garlic chili sauce, thyme, oregano, and garlic powder, and stir one more time until everything is mixed well together. Throw in the bay leaves, then add chicken stock. Give it a quick stir, and turn the heat up. Once it boils, return the heat to low, cover and let it cook for 15 minutes.
  8. Sprinkle chopped scallion, and lay the shrimp on top, then drizzle with the lemon juice. Cover and let it cook for another 5 minutes, until shrimp has turn completely pink.
  9. Drizzle 1 to 2 tablespoons of soy sauce, then serve hot.

Malaysian Steamed Cake - Mah Lai Goh (馬拉糕)

Here we go! I've been dying to make this post happen! Attempt after attempt, I've finally made a batch of Mah Lai Goh (馬拉糕) that I'm absolutely thrilled with (after gaining 5 pounds from eating all the failed cakes!) This dim sum classic is soft, light, spongy, and a tad sweet. I still can't believe it took me this long to try making it, and I'm just stoked that it turned out better than I anticipated.

Mah Lai Goh (馬拉糕) is also called Malay cake or Malaysian steamed cake. However, the cake wasn't originate in Malaysia. It's a Cantonese steamed cake that's often seen on the dim sum table. It's pretty much every kid's favorite at dim sum growing up because it's... cake. No child can turn down cake for breakfast on a Sunday morning when your whole family goes yum cha. So how did it get its name? I can't seem to find the absolute answer. Legend has it that Singaporeans with Malay descent are the ones who created Mah Lai Goh in the first place, then the cake was introduced to Canton (now known as Guangdong) and Hong Kong. This super moist cake get its tenderness from steaming instead of baking which uses dry heat. It's made with light brown sugar for its sweetness, and very little dairy as in only 4 tablespoons of butter. FOUR!

I swear pictures can't do this Mah Lai Goh justice of how amazingly tender this brown sugar cake is. When it's fresh out of the steamer, it smells incredible and the cake will just melt in your mouth. Part of what makes Mah Lai Goh so distinct from other cakes is the airiness and the texture (the little holes you see all over the cake).

Doesn't this look just like what you get at dim sum?!

Steaming

Now, let's go over steaming, and a little bit of "MacGyvering" when you don't have the proper equipment like a good size wok with a dome lid. It's totally possible but you just have to be a little bit creative. When you're steaming, you want to make sure the kitchenware you're using is big enough so that there's enough steam to go around inside the pot. And that there's enough space between the boiling water and the cake that's being steamed. You never want your cake touching the water because that'll just be boiling, not steaming. Think of double boiling, in a way. Also make sure there's enough water for the entire duration of the steaming process. If you see that it's running low, simply add more hot water to the pot or wok (never add cold water because that'll make a sudden change of cooking temperature).

Here's my setup since I do not own a wok (I know, why don't I have a wok? How do I not have one? I'm honest don't even know).

I used a stockpot, a big one. I added a Chinese steaming rack on the very bottom, filled about 2" of water in the pot (fully covering the steaming rack), and set my bamboo steamers on top of that (that's two, 8-inch steamers stacked on top of each other).

Don't have either a steaming rack or bamboo steamers, then you can try using a heat-resistant bowl (place it upside down inside the stockpot) and a standard cake pan. Again, you want to make sure that the cake pan isn't touching the boiling water. Look around your kitchen and see if there's anything else that you think might work and give it a try.

Steaming cake might sound a little weird but it really is unbelievably scrumptious.

Try it!

Malaysian Steamed Cake - Mah Lai Goh (馬拉糕)

Prep time: 10 mins  Cook time: 30 mins  Total time: 40 mins  

Serves: 1, 8-inch cake

You'll need:

  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 3 large eggs
  • 3/4 cup brown sugar
  • 7 tbsp coconut milk
  • 1/4 cup butter, melted
  • 1 tsp vanilla extract

Approach:

  1. Prepare your steamer by setting up the wok/stockpot filled with water, and get it boiling on high heat.
  2. Mix together flour, baking soda, and baking powder. Set aside.
  3. Line your bamboo steamer or cake pan with parchment paper.
  4. While the water is still reaching for the boiling point, beat eggs and brown sugar together in a stand mixer on low for 2 minutes (setting 4 on a KitchenAid).
  5. Add coconut milk, melted butter, and vanilla extract. Mix on low for another 1 minute.
  6. Add the dry ingredients to the wet, parts at a time. Mix on low until batter is well-combined, about 1-2 minutes.
  7. Pour the batter into the lined bamboo steamer or cake pan. Then carefully place inside the wok or stockpot. Turn the heat down to medium and steam for 30 minutes.
  8. Remove bamboo steamer or cake pan, and let it cool for at least 5 minutes before slicing.
  9. Serve warm.

Notes:

The cake can be refrigerated and re-steamed the next day, and it will stay fresh for up to 4 days.

Recipe adapted from Cake on the Brain.

Chicken and Rice Soup with Choy Sum (菜心雞湯飯)

Guys. I'm obsessed. I don't use that word often but for today's post, I just think it's appropriate. Two things that I'm obsessed with for the past three months: A Chef's Life, and chicken and rice.

The PBS show A Chef's Life reminds me a ton of how I grew up in the countryside of Hong Kong. It also reminds me of how my mom used to run our family restaurant back when I was younger as I watched and helped her prep in the kitchen. By learning about the South from an agriculture and lifestyle perspective, I came to realize that the way of life of the Hakkas and people from the South share a lot of things in common. If you remember reading my Hakka heritage post a while back, I talked about the fact that many Hakka families, like mine, were raised around farming and the countryside. I think the South is beautiful and Southerners truly know how to appreciate food because they understand the work that goes into each grain of rice and each slice of meat.

The Hakka cuisine is also very similar to Southern cuisine with lots of fresh, seasonal, hearty, rustic, and flavorful meals. And it is, too, very regional. I've never lived in the South or know all that much about Southern cuisine other than what I've learned on A Chef's Life and Mind of a Chef with Sean Brock so I can't say that the typical ingredients found in Southern cooking are the ingredients used in Hakka cooking but basics are there. I was delighted to learn that many Southern dishes also celebrate pork as much as the Hakka cuisine does.

Lately, I've been taking Vivian's mom Scarlett's chicken and rice recipe and adapting it into a tong faan (湯飯), which means rice soup in Cantonese. When I used to live with my mom, we would have tong faan often because it's just so damn simple and it's so comforting on those cold winter nights. She would save the pot liquid from boiling choy sum (a leafy green in the mustard family), and we'd fill our bowls with rice then pour the hot vegetable broth into the bowls. It's really that simple. And, of course, dinner would be served with a few other dishes as usual. Tong faan isn't something you'd actually get at a restaurant but it's a comfort food that you'd enjoy at home. And don't mistake the Tong faan with congee or rice porridge (jook) which is much thicker and creamier and often eaten as breakfast in many Asian cultures.

Chicken and Rice Soup with Choy Sum (菜心雞湯飯)

Prep time: 30 mins  Cook time: 1 hour 30 mins  Total time: 2 hours

You'll need:

  • 1 organic whole chicken, about 4lbs
  • 3 sprigs thyme
  • 3 bay leaf
  • 2 tbsp salt
  • 1 1/2 tsp white pepper powder
  • 1/2 bulk garlic, peeled and smashed
  • 1 1/2 cups chopped yellow onion
  • 1 1/2 cups white rice
  • 1/2 lb chopped [i]Choy Sum[/i]
  • 3 stalks chopped scallion

Approach:

  1. In a large stock pot, put in the chicken, bay leaf, thyme, salt, and white pepper. Fill water up to one inch above the top of the bird. Cook on medium heat for about 1 hour or until the meat has started to fall off the bone. Turn off the heat and let the bird sit in the broth for another 30 minutes. Remove the whole chicken, and discard bay leaf and thyme.
  2. Debone the chicken and tear the meat into small pieces.
  3. Bring the broth back on medium heat, and add the chopped onion and rice. Let it cook for 8 minutes then add the chicken back in the pot along with the chopped choy sum and scallion. Let it all cook for 5 more minutes until the rice has cooked through but not broken. Stir and check the rice frequently.
  4. Serve immediately.

Notes:

Resist rinsing of the rice as the starch will make the soup richer.

Adapted from Scarlett's Chicken and Rice.

Meet My Inspiration: Friedwontons4u

Guys, this post makes #11 of the Meet My Inspiration series. As I mentioned earlier, I'll be slowing down the series after this one. I cannot thank the bloggers, who have participated, enough for contributing. Your support really means a lot to me so THANK YOU! It was so much fun getting to know other bloggers, learn about their background and their way of blogging. I'm winding down the series not because I don't have other bloggers that I find inspiriting (trust me, there's plenty of them on my spreadsheet!) I decided to slow down MMI because I just really want to get back to cooking. You know, since I don't blog full time and there's only 24 hours in a day, I can only do so much during the week and on the weekends (fellow bloggers, you know exactly how that feels!) BUT that doesn't mean that MMI is gone forever! To be honest, I haven't planned out exactly what the next step is. I'm leaning towards doing MMI maybe only once a month instead of once a week. And of course, that would also depends on if other bloggers that I reach out to would be interested in participating as well. So we shall see.

For the last post of the series before we take a break. I'd like you guys to meet a Serious Eats contributor who also blogs over at FriedWontons4u. I first stumbled upon Shao's work on Serious Eats probably some time last year. I was hooked onto the content that Shao was producing because it was so close to home. She did these mini series, like Dim Sum Classics, Chinese Greens 101, and Chinese Noodles 101, which were all great reads and thorough in research. Bravo, Shao!

I was so honored to be featured in Mochi Magazine's Favorite Blogs article last fall along with Shao. I was thrilled to be lined up against some of the most amazing bloggers who I look up to everyday. A little recognition of your work goes a long way and I'm sure many bloggers would agree.

I chatted with Shao about her passion for food, the Asian food scene in Philly, how she got involved with working with Serious Eats, and her next move on food.

So read up on the last post of the series before it goes on break!

1. What or who inspired you to start a food blog?
I've always loved food, cooking, and photography, so when my friend told me to check out this site called Tastespotting, I was hooked! That was when I was first exposed to food blogs. I had no idea people combined three of my favorite interests all in one. I thought why not start my own and this would also be a great way to encourage myself to write down my recipes, which I always seem to forget to do.

2. What was the first post/recipe that you published on FriedWontons4u? (Try not to peek!)
Oh boy! No peeking too! If I had to guess, it was probably a recipe for Chinese steamed spare ribs.

3. When and how did you first get involved with contributing to Serious Eats? Do you have a formal background in food and cooking that we should know about?
Nope, I do not have a formal background in food and cooking. I have always just loved to cook since I was young. Being an only child, it was a way to entertain myself and one of the few things I can do by myself. My mom was not too happy to come home with a sink full of dishes though! I started contributing to Serious Eats around late 2013, around the Thanksgiving holiday I believe. A few months earlier before that, Kenji at Serious Eats tweeted that SE was looking for contributors. I got in touch with him and that's how it all started.

4. You were raised in Philadelphia. Is there where you reside now? What is the Asian food scene like down in Philly?
Yes, Philly is where I currently reside. I grew up around the Chinatown neighborhood and still live around there today. Compare to New York, San Francisco, and all the other big city Chinatowns, Philly's Chinatown is pretty small. I like to think that it's small but packed with good food. Besides Chinatown, there is a strong Asian food scene in South Philly, especially for Vietnamese cuisine. Other than that, Asian restaurants are pretty spread out throughout Philly. There used to be a few blocks in the northeast section of Philly dub as Koreantown, but many Korean restaurants and business have left that area in the last twenty years.

5. I, too, grew up in a Cantonese household. What are some of your favorite home cooked meals?
I have so many! I love my mom's Chicken Congee with chopped pieces of bone-in chicken. Any type of soup noodle or lo mein noodles cooked by my dad, especially his simple ginger scallion egg noodle lo mein. There's also Steamed Spare Ribs with Fermented Black Beans, Steam Egg with Salted Egg Yolk and Ground Pork, Braised Abalone with Black Moss, Black Chicken soup...I think I can go on and on. :)

6. The content that you produced for Serious Eats is absolutely amazing. It has so much depth to it, and I can tell that a lot of research goes into each subject. Is there something you've published on there that you're particular proud of or something that is more memorable than others?
Thank you so much! One of my favorite post on SE is the one about the different kinds of egg noodles in Chinese cuisine. I loved working on that post because I'm totally in love with noodles! I'm pretty sure I don't go a week without having noodles at least once. Not only did I get to share my passion for my favorite food for that post, but I also learned a alot about the different noodles during my research.

7. I think the way you treat and handle Chinese cooking is brilliant. You always seem to be able to stick to the traditional side of things while keeping it fresh and unexpected. What's in the pipeline for you in terms of cooking and writing about food? In other words, should we know about other projects that you're working on?
Currently I'm working on revamping my blog and trying to focus on how I can turn my love for cooking and writing about food into something more professional. One thing I've discovered throughout the years of having a blog, is that I really enjoy working on it. So I'm crossing my fingers, that I can turn this passion into something much bigger.

8. What's the most challenging thing about being a food blogger/writer?
Writer's block! Some people think that writing about food and recipes is pretty straightforward, but sometimes the words just don't appear. Especially with recipes, you want to be as detail as possible but without sounding robotic.

9. This is an easy one... favorite dim sum? Go!
Phoenix claws! People either love it or hate it! I just love, love, love, it.

10. We'll end with some food blogging love. Any blogs or bloggers who you look up to?
One of the best thing that has happened from blogging is meeting so many great people who are super talented and passionated about food. Big shout outs to FoodiePrints, Rasa Malaysia, The Sophisticated Gourmet, and i am a food blog!

Photo Credit: Friedwontons4u – Shrimp and Kale Wontons with Spicy Kale Pesto Sauce

Ketchup Sriracha Shrimp

I love shrimp. And I love shell-on shrimp even more! Seafood is extremely easy to find in Hong Kong as it is surrounded by water. Did you know that there're actually 260 outlaying islands in Hong Kong? Islands like Cheung Chau, Peng Chau, Lamma Island, and Lantau Island are the most populated amongst them all. There're tons of fishing villages and historic sites that tourists often miss out on when they visit the Kong. The four major outlaying islands are pretty easy to get to by ferry which you can board from Central on Hong Kong Island. Plus, there are ferries that would take you from island to island. Sometimes I feel like even locals themselves don't realize just how amazing these outlaying islands are! Going to the islands is always an adventure for people who don't actually live there. After all, Hong Kong is not always about the hustle and bustle, especially when outdoor adventures are easily accessible within an hour or less. I'm talking about hiking, swimming, surfing, going to the beach, taking boat trips, eating fresh seafood, visiting fishing villages and old temples, etc. I can really go on and on about all the fun outdoorsy stuff in the Kong (as lately I'm doing some homework and begin to think about what kind of day trips I'd like to go on when I head back to Hong Kong NEXT MONTH!)

So, what brings me to this Ketchup Sriracha Shrimp? I think it's just the fact that it's another dish that reminds me of my mom's cooking. Her version, however, does not involve any sriracha or spiciness, just plain simple ketchup shrimp. But when I was putting this recipe together, adding sriracha just makes sense!

And you don't need a whole lot of sriracha either, 1/2 tablespoon is all you need to highlight the taste.

What else do you need other than ketchup to make this Ketchup Sriracha Shrimp? A tiny bit of rice vinegar, garlic, scallion, salt, and white pepper powder. My mom would often make her ketchup shrimp with whole shrimp, meaning with the heads and all. Fresh seafood, though, isn't always so easy find and widely available. I totally would have gone with fresh shrimp if it was easier and cheaper to get here! This time, I just settled on some good ol' frozen shrimp. Can you make this dish with shelled shrimp you may ask? You could... but I don't recommend it because it just won't give you the same flavor. Plus, how could you eat a Cantonese shellfish dish without the shells? It's like eating buffalo wings without bones. You just gotta stick with what's good here!

Tangy and sweet with a spicy kick. I just can't get enough of it!

Ketchup Sriracha Shrimp

Prep time: 10 mins  Cook time: 5 mins  Total time: 15 mins

Serves: 2

You'll need:

  • 1 lb frozen medium shrimp, shell-on and deveined
  • 2 stalks of scallion

Sauce:

  • 3 tbsp ketchup
  • 1/2 tbsp sriracha
  • 1 tsp rice vinegar
  • 1/4 tsp white pepper powder
  • 1 tsp salt
  • 1 tbsp minced garlic

Approach:

  1. Thaw frozen shrimp by running it under tap water for 5 minutes, in a colander. Give it a toss half way through to make sure it's getting thawed thoroughly. Then pat dry with paper towels.
  2. Chop scallion into 2" stalks, discard the white end parts. Then mix sauce ingredients together and set aside.
  3. Set a frying pan or skillet over medium-high heat, When the pan is hot, add some oil and twirl the pan to spread. Add shrimp to the pan. The shrimp should sizzle when it first come in contact with the pan. Saute the shrimp until it starts to turn pink on both sides. Cook until almost all the grey bits on the shrimp is gone but not totally, then add the sauce and scallion. Let it cook for another 20-30 seconds until the sauce has incorporated and shrimp has turn pink completely. It should take no more than 5 minutes to cook.
  4. Turn off the heat, plate, and serve hot.

Meet My Inspiration: Sweet and Savory by Shinee

For the new year, I decided that I'd start a new habit. It's not really a New Year's resolution but more of a long-term goal (well, and also because I just turned 30 and i think it's time to beat myself with a stick of trying to maintain a healthier lifestyle.) I've been telling myself that I need to work out more regularly for the past couple of years. And now that I live so darn close to Prospect Park, it'd be a real shame not to take advantage of it so I started running. And it's going okay so far! Living in New York is rewarding but it's also challenging (by that I mean a lot of hustle). When I go for a run, I try to put the daily things behind and focus on myself. I love New York. And I love Brooklyn. But that doesn't mean that I wouldn't like living or falling in love with another place.

Anyway, this week for Meet My Inspiration, I want to introduce you to a blogger who lives far, far away from New York City (or any city). She lives in a place where I really don't know much about but I think it's quite extraordinary. Say hello to Shinee (Shin-eh) and her blog Sweet and Savory by Shinee based out of North Dakota. Her blog first got my attention because of its uniqueness. It's not everyday that you'll come across a food blog that mainly focuses on finger/party/mini foods and Shinee has been doing a fine job whipping out these tasty little bites!

What also captured my attention was the fact that Shinee is actually from Mongolia and had moved to N.D. 8 years ago. Do you know anyone from Mongolia? Her background intrigued me and I wanted to find out more about her and her passion. I think her recipes are diverse, and her love for sweet things is sprinkled everywhere on her blog. And gosh, just look at this recipe index. Impressive, eh? Her work is totally professional and she's pretty much the jack of all trades!

Guys, I don't want to spoil the fun so why don't I shut up and let you listen to what she had to say?!

OOHHH but before I say goodbye, I just want to mention or remind you again that the Meet My Inspiration blog series will be winding down... so read this one while it's hot off the press, and I'll fill you guys in more later!

Have a great weekend, and see ya next week!

1. What inspired you to start a food blog that focuses on party food and drink? (I think it's simply brilliant!)
Thank you, Kayiu. Originally, my blog wasn’t really focused on party food. However, last May as I got more serious about blogging, I decided to narrow down my focus on finger food, bite-size desserts, cakes and cocktails, in short party food. I love mini food. They’re much more fun to make and enjoy!

2. What was the first post/recipe that you published on Sweet and Savory by Shinee? (Try not to peek!)
Oh, I’ll always remember my first post. It was Martha Stewart’s candy stripe cookie sticks. They’re absolutely adorable!

3. If you have to pick 3 words to describe your blog, what would they be?
Fun, exquisite, diverse.

4. What's your regular cooking day routine like? Food shopping in the morning? Cooking and shooting dishes at a certain time before the sun goes down?
Since I’m a full-time blogger, every day of the week is different. If it’s recipe testing day, then I only focus on creating new recipes and testing it. When the recipes are perfected, I devote the morning to cooking, and in the afternoon I work on styling and shooting the dishes. And yes, I definitely try to complete the shooting during the daylight.

5. I have to be honest, I think your background is fascinating. What was it like growing up in Mongolia?
How is the food culture different in Mongolia compared to the United States? The food culture is quite different. In Mongolia, we mostly eat unprocessed food, prepared from scratch. Our Mongolian food is pretty simple, mainly consists of lots of dairy, meat (beef, mutton) and potato. Nothing similar to Mongolian BBQ that we see here in the U.S.

6. How's North Dakota been treating ya? Is that where you think you'll be living for a long time? Or is there somewhere else in the States you think you might be living in the near future?
Nope, I’m pretty much settled here for good. My husband is 3rd generation cattle rancher, and we have no plans to change that. I love it here in ND, despite the weather and all.

7. Looking at your large collection of recipes, which category do you enjoy making the most? Appetizer or dessert?
Desserts for sure. I’ve got serious sweet tooth, and my family enjoys them too.

8. I adore your photography! And I'm always interested to see what bloggers use in terms of camera and lenses. Can you tell us what you got in your photography toolbox?
Thank you. My photography’s come a long way since I started my blog. For the longest time, I’ve used my Canon 60D with 50mm f/1.8 II. But I recently invested in 100mm f/2.8L Macro, and it’s my go-to lens now.

9. What's the most challenging thing about being a food blogger?
Maintaining a healthy weight. Just kidding, but not really. Anyhow, in all seriousness though, a lot of things in my job is challenging, from food styling to photography, to social media marketing, to website maintenance. We, food bloggers, wear many different hats and learn many different skills to share our delicious recipes.

10. We'll end with some food blogging love. Any blogs or bloggers who you look up to?
Ah, there are so many talented bloggers out there. I’m an avid blog reader myself, and follow many bloggers. I can’t even count them on both of my hands. Just to name a few that I truly look up to… How Sweet It Is is a beautiful blog with creative and unique recipes, and I love Jessica’s writing. I also love Pinch of Yum for not only their healthy and delicious recipes, but also for their incredibly helpful food blogging resources. Another one of my favorites is Sally’s Baking Addiction, where Sally shares her best of the best recipes with gorgeous photos. Gimme Some Oven is also a lovely blog with stunning bright and clear photos. I honestly can go on and on, but I better stop here.

Lemon French Macarons Sweet and Savory by Shinee

Photo Credit: Sweet and Savory by Shinee – Lemon French Macarons

Soy-glazed Black Pepper Chicken

THIS. This chicken dish will knock your socks off! It's Hakka recipe #2 I'm sharing with you this year and you're gonna LOVE it. You should already know by now that I adoreThe Hakka Cookbook by Linda Lau Anusasananan. This soy-glazed black pepper chicken recipe is what I'll be keeping for the rest of my life, and I'm not kidding here. It's one of the simplest chicken dishes you'll ever cook and it's got a big punch of flavors.

Linda had learned this chicken dish from a man named Ying Hsien who's father is a Hakka. Ying Hsien grew up in Northern India, and had moved to Toronto after the Sino-Indian war in the 60's because jobs became harder to find for the Chinese living in India. This soy-glazed black pepper chicken is what Ying Hsien learned from his mother in India, and I simply just can't believe that all it takes are four ingredients to produce such a distinct taste.

Don't let the color fool you! The chicken might look really really dark but it's not because the chicken is burnt. It's dark because of the use of dark soy sauce. I added water to the original recipe but if you're looking for a thicker, stickier sauce, adding less water to the pot will do the trick. The sauce will thicken up and reduce a bit as it cooks. I also deviated from the original cooking instructions and decided to sear the meat before braising which in my option makes a more tender bite. Searing will also change the overall texture by reducing fat from the chicken skin. And if you want to master this dish, use freshly cracked black pepper. It'll take you a few extra minutes of cranking on a black pepper mill but it'll enhance the spiciness of the dish by a mile.

Another tip when making this dish? Use a non-stick frying or saute pan. I love my Calphalon Contemporary Nonstick, and I don't think I can live without it. I've tried using my Lodge Dutch oven and another pan that wasn't non-stick, and the whole thing became a mess once the chicken and sauce started getting stuck to the bottom. It was not pretty and the sauce wasn't able to stick to the chicken as well as it could because it was mostly stuck on the pan. So I highly recommend using a non-stick!

And what's better to go with a super flavorful hunk of meat? WHITE RICE!

JUST LOOK AT THIS.

The outside is incredibly savory and aromatic while the inside is moist and tender. This is a dish I can devour everyday, hands down!

Soy-glazed Black Pepper Chicken

Prep time: 5 mins  Cook time: 50 mins  Total time: 55 mins

Serves: 2-3

You'll need:

  • 2 lbs bone-in chicken thighs with skin, about 6 pieces
  • 1 tbsp freshly cracked black pepper
  • 1/4 cup dark soy sauce
  • 3 tbsp water
  • chopped cilantro leaves, for garnish
  • white rice, optional

Approach:

  1. Trim excess fat off the chicken.
  2. Set a deep frying pan or dutch oven over medium-high heat. When the pan is hot, add oil and twirl the pan to spread. Sear each side of the chicken tights for 5 minutes. Remove most of the oil/fat except 1-2 tablespoons. Add freshly cracked black pepper, dark soy sauce, and water. Twirl the pan a few times to incorporate all the ingredients together. Once the sauce starts to boil, turn down the heat to medium-low. Let chicken to cook for 20 minutes, then flip them and cook the other side for an additional 20 minutes.
  3. Remove chicken from the pan or dutch oven, serve hot over white rice, garnish with cilantro.

Notes:

Adapted from The Hakka Cookbook by Linda Lau Anusasananan.

Chinese Long Beans with Ground Pork (豆角炒肉碎)

Remember when I wrote that post a while ago about my Hakka heritage? Well, I kinda promise myself that I'd cook more Hakka dishes for the blog this year, and this Chinese long beans with ground pork is one of them. It's a stir-fry so it's really easy to prep, and you can have dinner on the table in a jiffy!

In Cantonese, we call Chinese long beans "dau gok" (豆角), and they are also known as Yardlong beans (but they're really not a whole yard long, more like half a yard). You can find them at most Asian grocery stores or markets. I've been eating dau gok since I was a kid, and can tell you that Chinese long beans are a little "chewier" and has a stronger green bean taste than regular green beans, they're usually skinnier in thickness, darker in color (although there are a handful of variety and I know there's even purple ones!).

There are a few ingredients that make this Chinese Long Beans with Ground Pork a Hakka dish. The use of pork, soy sauce, and fermented black soybeans called "dau si" (豆豉) in Cantonese. Fermented black soybeans are usually sold dried but sometimes you can also see them being sold in jars which the beans are soaked in liquid/oil. I'm used to the dried kind, and you'd just soak them in water for a few minutes then drain.

Fermented black soybeans are used in a lot of Hakka dishes as they carry a robust flavor that can be added to many hearty Hakka cooking. And if you grew up in a Cantonese household, you would know that a can of "dau si leng yu" (豆豉鯪魚), dace fish and fermented black soybeans, can go a long way with just a bowl of warm rice on those cold winter nights!

This Chinese long beans with ground pork dish, though, it's one of many Hakka dishes that my mom would serve on any given day. It just reminds me of her cooking and sitting at dinner with my family!

Chinese Long Beans with Ground Pork (豆角炒肉碎)

Prep time: 15 mins  Cook time: 15 mins  Total time: 30 mins

Serves: 2-3

You'll need:

  • 1/2 lb ground pork
  • 1 tsp soy sauce
  • dash of white pepper powder
  • 1/2 lb Chinese long beans
  • 1/2 cup chopped onion
  • 1 tbsp minced garlic
  • 1 tbsp dried fermented black soybeans
  • Sauce:
  • 1/4 water
  • 1 tbsp Chinese Shaoxing wine
  • 1 tbsp soy sauce
  • 1/2 tsp sugar
  • 1/2 tsp cornstarch

Approach:

  1. Season the ground pork with soy sauce and white pepper powder. Set aside and let it marinate while you continue prepping.
  2. Rinse, and cut Chinese long beans into 1 1/2" long.
  3. Soak the dried fermented black soybeans in 1/4 cup of water for 5 minutes, then drain.
  4. Mix the sauce ingredients together.
  5. Set a wok or pan over medium-high heat. When the pan is hot, add oil and twirl the pan to spread.
  6. Add garlic and cook until fragrant, about 15 seconds. Then add chopped onion, and cook for 1 minute. Add the ground pork and cook for 3 minutes, then add the fermented black soybeans. Add Chinese long beans and sauce, cover, and let it cook/steam for 3 minutes. Uncover, and cook for another 5 minutes.

Notes:

Adapted from The Hakka Cookbook by Linda Lau Anusasananan.

Meet My Inspiration: The Little Epicurean

Happy 2015, my friends! :) Hey, has anyone been watching Friends non-stop since EVERY SINGLE EPISODE is now on Netflix? (It's on my TV now as I'm typing away!)

You know, I'm really having so much fun doing this Meet My Inspiration blog series. When I first sent out e-mails to bloggers asking them if they'd be interested to participate, I really didn't know what to expect. After so many had said yes, I just felt really great that they're all very supportive. I've been meeting bloggers, making friends, getting to know the people who I look up to everyday. And most importantly, I'm so glad I'm able to share their stories with you! I have a few more bloggers that I've lined up for the next few weeks, then I'll be slowing down the project and going back to focus on doing more cooking. But we'll talk more of that later on when we're almost there.

Today, I'm ecstatic to be featuring someone who has inspired me to pay more attention to food photography. If you haven't been to her blog The Little Epicurean, you really have been missing out! Being from California, I really do see Maryanne's "sunshine" attitude through her food. Her photography style is bright and crisp, and it just lightens up my mood whenever I look at them. What I think Maryanne and I have in common is that we are both a "feeder" (as she described on her about page) as we both really love to make food and feed the people around us! Maryanne is formally trained in baking and pastry arts at the Culinary Institute of America at Greystone in St. Helena, CA, as well as The French Pastry School in Chicago, IL. Impressive, eh? She's been turning out amazing breads, cakes, cookies, muffins, tarts, cocktails, and other savory things out of her kitchen, and you should most definitely go feast your eyes! By the way, did I mention that she's one of Better Homes and Gardens Top Ten Baking Blogs along with Joy the Baker, Bake at 350, and Top With Cinnamon? YEA. Beat that!

So thank you, Maryanne, for being such an inspiration! You rock!

Here's my "sit down" with The Little Epicurean! Enjoy :)

1. What or who inspired you to start a food blog?
From an early age I enjoyed baking. Whether it was box-mix muffins or brownies made from scratch, I loved making desserts to share with others. My family is really big on food. We start thinking about what’s for dinner as soon as lunch is over. As I got older, I started experimenting in the kitchen. Eventually friends and family would ask for my recipes. After reading other people’s food blogs, I was inspired to start my own so I could share my recipes and stories with others.

2. What was the first post/recipe that you published on The Little Epicurean? (Try not to peek!)
I clearly remember the my first post on The Little Epicurean. I made banana chocolate chip muffins. At the time, I had no idea what I was doing. I barely knew how upload and resize my photos. Clearly, I was lost because I didn’t even include a recipe for the muffins! That post is still on my blog. I look at it every once in a while for a good laugh, but also to see how far I’ve come.

3. If you have to pick 3 words to describe your blog, what would they be?
Sweet, boozy, and sentimental.

4. Your blog and photography is absolutely stunning! I understand that you're a self-taught photographer, care to share some tips with us? Or equipment that you use on a daily basis?
Thank you so much! Asides from what I learned in photography workshop I took with Diane Cu and Todd Porter in 2013, most of my photography knowledge came from trial and error.

My best camera tip- love the camera you have. Learn everything there is to know about that camera and it will be good to you. I believe that the best camera is the one you have. My first dslr was a Canon Rebel T1i. During the four years I had it, I learned every feature on that camera. I recently upgraded to a Canon 5D mark iii, but I still love my Rebel. I take it with me whenever I travel.

Second tip- learn to shoot in manual mode. I have the hardest time reading textbooks about photography. I learn by doing so I take picture everyday (even if it’s just on phone) to understand more about lighting, shutter speed, aperture, etc. If you have shaky hands become best friend with a tripod. Tripods make photos super clean and crisp.

5. Being trained in the culinary arts that focuses on baking and pastry, what are some of your favorite sweet things to make?
I can’t just choose one! I love making everything! Croissants, eclairs, ice cream, cakes, everything with chocolate! One thing I HATE making- anything that requires use of a water bath in the oven.

6. How's LA been treating ya? Have you always lived there or did moved there from somewhere else?
I’ve been born and raised in Southern California! I grew up in the suburbs and moved to LA for college. Asides from brief stints in Napa and Chicago, Los Angeles will always be my home.

7. I LOVE seeing all kinds of stuff that turned out from your kitchen just by looking at your recipe index! Any style of cooking you enjoy the most other than baking?
I am fascinated with cocktails and mixed drinks. The science behind trying to balance all the different flavors in a well composed cocktail makes my brain tingle. I love the challenge of taking a flavor (like vodka) that is usually offensive on its own and adding other components to make it delicious and alluring.

8. Let's talk about your Portfolio. It's SUPER IMPRESSIVE. Have you done any professional work as a food photographer? (If so, what kind of work were they? If not, there's no way!)
Thank you! I really appreciate it! Yes, I’ve done some professional food photography work for magazines in Europe. It’s a dream job being able to style and photograph food. I’m crossing my fingers that 2015 will be the year my photographs make their way to American print and magazines!

9. What's the most challenging thing about being a food blogger?
Where should I start?! It’s really difficult having to explain to non-bloggers the amount of time and dedication it takes to maintaining a food blog. Asides from testing recipes, photographing during daylight hours, and writing posts, it takes a lot of work to stay active in the blogging community. As much as TLE seems like a personal endeavor, food blogging is all about building and supporting a network of other food bloggers. TLE would be nothing without the promotion and encouragement of my other fellow food bloggers.

10. We'll end with some food blogging love. Any blogs or bloggers who you admire yourself?
Every day I fall in love with new blogs. I love that the blogging community continues to grow and expand - it’s a never-ending source of inspiration. I could go on and on about all the bloggers I admire. My favorite food blogger is Joy the Baker. I love her recipes and I can’t get enough of her stories! She makes me smile, laugh, and hungry all at the same time. Three other bloggers off the top of my head: Sarah of Snixy Kitchen, Elizabeth of Sugar Hero, and Ellen of In My Red Kitchen. Sarah has beautiful photographs and delicious gluten-free recipes that inspire me to keep learning and bettering my blog. Elizabeth is one of the most creative dessert bloggers ever! I’m always in awe of the crazy things she makes with sugar. Ellen runs two separate food blogs - one in English and another in Dutch. I love reading about her experiences in California since moving from the Netherlands. She shares recipes from all over the world on her blog.

(Photo Credit: The Little Epicurean – Mini Peanut Butter Pretzel Cheesecake)

Holiday cookie towers + a quick 2014 recap

WARNING! You're about to enter a forest of photos and hear me reflect on the year of 2014! Guys, the last day of the year has come. Today is December 31 of 2014! Are you ready for starting a brand new year? Got your party hat (and pants) on for the countdown? But seriously, how does everyone usually celebrate this day? You got any secret traditions that we should know about?!

This post is all about celebrating the holidays with hundreds of cookies, being creative, being generous, and a tiny dab of reflection (man, that sounds kinda cheesy, doesn't it?) But hey, at least I got you reading this! GOT CHA!

You know I don't kid around when it comes to holiday baking. I make a massive batch of goodies every year. I love the process of digging out ideas (meaning spending way too many hours on Pinterest), and the best part is designing the packaging which I always try to do something different than the previous years. These holiday cookie towers were inspired by a collection of ideas, and I really liked the way they turned out.

Before I hand you a champagne glass full of photos and words, I just want to thank you for being such a good sport and hear me yap from time to time. I know most of the food I make and share here on Saucy Spatula isn't mainstream American cooking so they might not always be everyone's cup of tea. And I understand that the majority of the food blogging world here in the States are not gonna look at Hakka Stuffed Tofu (釀豆腐) or Curry Beef Brisket (咖哩牛腩) like the way I look at Hakka Stuffed Tofu and Curry Beef Brisket, and that's okay. As long as I'm able to inspire someone with my cooking, spark someone's childhood memories (especially those who has a similar background as me), I feel like I've made myself (and my mom) proud. I really am looking forward to learn more about my Chinese/Hakka/Cantonese/Hong Kongese background, and the food I grew up eating.

2014 really went by quick for me. I got a new job (well, that was at the end of '13), a new apartment, good health, a wonderful family (including my almost 3-year-old dog Chip), amazing friends to share my weekends and holidays with, a new blog design here on Saucy and another new design for my travel blog, gave my friend Petra's photography site a facelift, celebrated our friends Matt and Alex's engagement with a South African ‎braai party at Prospect Park‬, continued my support for Hong Kong's fight for genuine democracy, cooked up a storm for Thanksgiving when the family was in town, watched and became obsessed with Vivian Howard's PBS series A Chef's Life which reminds me a whole lot of the pork-eating Hakka farmer culture that I grew up in, gained some new Saucy Spatula followings, launched the Meet My Inspiration blog series, got accepted for a bunch of Food Gawker submissions, and this amazing article mention on Mochi Magazine. I think I can say that 2014 has been good to me! And in a handful of days, I'll also be saying goodbye to my 20's (OHH. MAHH. GAHHH!!) I think that is freaking me out WAY more than the starting of a brand new year (sigh.) But I guess 30's are the new 20's? (I try not to think about all the adult stuff that people in their 30's are supposed to think about) And don't you worry, I'm not gonna borrow your shoulder or your tissues here. But you got any ideas for a 30th birthday? :D

Welp. THIS IS IT, my friends! Dust off that party hat and get ready to toast because 2015 is coming for you rather you like it or not!

Goodbye for now :) See you on the other side! (Cue Auld Lang Syne + Fireworks)

Bye bye!

Cookie recipes are from 5 different sources:
Two-bite Nutella Chocolate Cookies - The Kitchn
Chai Spice Snickerdoodles - Jelly Toast
Lemon Lime Basil Shortbread Cookies - Bon Appetit
Raspberry Almond Shortbread Cookies - Parent Pretty
Jamie's Old-Fashioned Ginger Crinkles - Food Network

Clear boxes are 3x3x4", purchased from Clear Bags.

Gold and white shredded paper, purchased from Paper Source.

Meet My Inspiration: The Hungary Buddha

Hope you guys are having a wonderful holiday being around family and friends! I'm so jealous for those of you who's getting 2 weeks off of work because of this year's funky calendar! Yes, I'm at work this week up 'til New Year's Eve because I'm saving up vacation days for 2015! Can you guess where I'll be off to in February?? Heheee... Now, who's ready for a brand new year?! Got an idea of what you'll be doing on NYE or who you'll be spending the last minutes of 2014 with?!

Before we jump into 2015, I want to feature one more food blogger in the Meet My Inspiration series. This is a blogger who has inspired me to focus on the bigger picture of food, and explore new tastes and flavors. Born in a Hungarian/Czech/Burmese/Indian family who also grew up and spent her childhood with her Italian cousins in Miami, Chrissy of The Hungary Buddha truly has been been eating the world since Day 1. Now living in Chicago, Chrissy continues her food adventure in the Windy City as well as her addiction to world-traveling!

I can talk about her all day so why don't I just let you get to know her through the Q&A, eh?

Wait, wait, wait... but before I really do let you go, I want you to make sure you stop by THIS LIST on her site. It's an recipe index by country! Whhhhhaaattt! I don't know another person who is as ambitious about food as Chrissy is. If you look at that amazing list, you'd understand exactly why I just love the passion inside this girl!

Now, here's the behind the scenes chat with Chrissy of The HungaryBuddha!

1. What inspired you to start a food blog?
I love to travel and one of the best parts of traveling is eating! This blog started because I had just come back from Ireland, where the food is amazing (despite what you've heard) and I was eating boring cottage cheese at my desk. At that moment I realized that just because I was at home didn't mean that I couldn't enjoy the tastes of the world. Plus, I was getting really tired of eating eggs for dinner three nights a week. The rest is history!

2. I know that you came from a very diverse family. Can you give us a teaser for those who hasn't been to your about page?
My blog monikor is a nod to both my parents. My mom is Hungarian and my dad...can you guess? Anyway, my mom was whipping up fusion cuisine before it was cool.

3. What was the first post/recipe that you published on The Hungary Buddha? (try not to peek!)
I know this off the top of my head since I just hit two years and looked back for a rewind! My first dish was a meatloaf and roasted brussel sprouts. Looking at it now, I had no idea what I was doing!

4. Your blog truly eats the world! I mean, come on! Recipes by country? That is just AMAZING. Can you tell us how you pick what to cook that week?
I literally bought a big map, started in Chicago, and drew one big red line around the world. It has it's drawbacks (8 months of Asian food may have been one of them...). but it was the best way for me to embrace regions rather than specific countries.

5. And what's your favorite cooking style?
I started my kitchen exploits as a baker, and that's where my heart lies. It's very hard for me to not only post pictures of cakes and cookies! Translating that into real food, I love roasted anything, and baking allows for a "stick it in the oven and let it do it's thing" sort of meal.

6. Exactly how many places have you travelled to? Any places on the queue to pay a visit soon?
I'm lucky to say SO many. I have two tried and true travel buddies and at the drop of a hat, we're off somewhere. Let's just say I had to get more pages added to my last passport. My favorite trip of them all was biking through the Bavarian Alps in Germany, ending at Oktoberfest. The most trying was this past May hiking the Annapurna Sanctuary in Nepal with food poisoning. Up next is Iceland this spring, hopefully tacking on some biking through Dutch tulip fields. I'm already excited!

7. Being brought up in a multi-cultural family, what was your favorite thing to eat growing up? Any traditional Hungarian dish that you loved particularly?
My childhood favorites actually play to both my parents' tastes. My favorite Hungarian dish is veal paprikash, hands down and my other "dad" favorite is this coconut chicken curry soup. They're both so easy and I surely don't make either of them enough, but maybe that's because mom makes it best!

8. Chicago. Big town, good food. What do you like most about this city from a food perspective?
To be honest, I'm not a huge fan of many of the Chicago favorites: the Chicago dog, deep dish, Italian beef...but what I DO love about the Chicago food scene is that it's evolved to so much more than those staples. New restaurants pop up all the time and each has something new and exciting to offer, whether it's classics cooked to perfection or crazy experiments in molecular gastronomy. Also, compared to other cities that I've visited, and surely other big cities, good food is affordable, whether it be restaurants or raw ingredients. Finally, we have our little ethnic niches that can sort of force you out of your comfort zone if you are up for it.

9. What's the most challenging thing about food blogging?
I live alone and cook only for myself. The challenge for me is not having people to eat all that I want to cook! I had originally set out to make one breakfast, two entrees and a dessert every week, but I'm finding that I just don't go through food that fast, depending on the amount of leftovers that a dish yields. The other challenge for me is food styling. I'm proud to say I've come a long way since that meatloaf, but I still have a lot to learn about it.

10. We'll end with some food blogging love. Any blogs or bloggers who you admire yourself?
It's funny because I never read a food blog until I had one of my own, but now my bloglovin' feed is full! Every blog has its own unique style and voice and I love combing through them all. However, the blogs that are my go-tos are Smitten Kitchen, Brown Eyed Baker, Global Table Adventure, Ambitious Kitchen and Edible Perspective.

(Photo Credit: The Hungary Buddha – Machaca con Huevos)

Meet My Inspiration: Miss HangryPants

Guys, there're 9 days 'til Christmas! And 16 days 'til 2015! What's everyone doing this holiday season? Any family tradition? Well, mine is to go to the movies with Mr. Saucy Spatula (omg, did I just say that? Scratch that. Let's not be weird and call him by his real name, Adam :)) on Christmas Day if we're spending it without the fam. I might possibly end up cooking up something delicious but I don't feel like planning it out since my brain is still kinda fried from Thanksgiving!

So this week for Meet My Inspiration, I want you ALL to meet this cool chick. Her name is Mabel and she runs the blog Miss HangryPants. See that featured photo? Yea, she's pretty much the queen of macaroons. Birthday cake macaroons, Matcha macaroons, Boston cream pie macaroons, etc. Don't you just want them all?? She definitely has a thing for baked goods! I also adore her Bulgogi Nachos - PURE GENIUS!

I was drawn to her blog because her photos are just gorgeous. I love her approach to food styling which, to me, is totally natural and candid - great lighting can really make the food pop! As I looked closer and found out that she had spent most of her childhood in Hong Kong, I immediately jumped in line to be her blogger friend! Her recipes for Hong Kong style hot dog buns and Hong Kong style egg tarts made me drool like a 2-year-old.

If you're looking for someone to follow on Instagram, be one of her 918 followers!

Here's the behind the scenes chat with Mabel of Miss HangryPants!

1. What inspired you to start a food blog?
I started reading food blogs after I graduated college. I think mostly to put aside filling out job applications and to stay in bed reading for as long as I could (clearly an adult). I was so amazed by the pictures though, and I still am! I really only started 2 years after college, when I was in a master's program and my diet literally consisted of hot Cheetos and carrot sticks. I met my boyfriend there, and he was appalled about my eating habits and also because I was orange from all the beta-karotene (true story). So we started cooking and that is how the blogging began.

2. What was the first post/recipe that you published on Miss Hangrypants? (Try not to peek!)
Oh, I definitely know this one. My first post and recipe was bulgogi kimchi fried rice. I don't make this often, because I can't find good kimchi in Richmond. My mum packs me frozen individual servings of bulgogi and all kinds of Korean dishes to keep in my freezer, so I don't resort to eating Hot Cheetos. She is the bomb!

3. If you have to pick 5 words to describe your blog, what would they be?Macarons, whine-y (haha :/), cheeky, sugary and a whole lot of silly

4. What's your cooking day routine like? Food shopping in the morning? Cooking and shooting dishes at a certain time before the sun goes down?
Sometimes I will plan a recipe for days and then suddenly change my mind and make something completely different. It really depends on my mood and what ingredients I have on hand. I usually cook on the weekends, because I stay in school to study until the wee hours of the morning. Usually, I will never feel like cooking when I come back home. There are times though, when I've started baking at 2am and slept with cake crumbs all over my bed. I'm always "procrasti-baking" and blowing off studying, but no worries, I'm doing well in school ;). I just have this tendency/urge to do something else other than studying, and baking is my stress outlet.

And yes, shooting dishes and baked goodies always happens in the morning or late afternoon, when the light isn't too harsh. I keep my roommates and friends very well fed :)

5. Being raised in a Chinese & Korean household, what are some of your favorite things to eat growing up? Any dishes your mom is just a master of?
My mum is probably the best cook ever. No bias! She's even the best cook on my Chinese side of the family, because she's very versatile. My favorite things to eat would have to be kimbap and hot rice cakes (ddukbokkgee). My summers would be spent in Korea and after Korean lessons, I would eat this at the food stalls. My mum is a kimbap making machine. I've had all kinds of variations like kimchi and perilla leaves or spicy fried anchovies with cucumbers. She can whip out 20 rolls in the morning and have everyone's lunches ready and packed. Needless to say, I always had the best bento box at school.

6. What was your experience like living in the vibrant Hong Kong? Anything you just couldn't eat enough of (egg tarts? french toast? char siu? street food?)
I love Hong Kong! It's so bustling with energy, so much good food that's cheap, so many colors and so much diversity. If I feel like eating anything from any culture, I'll be sure to find it just around the corner. You have the knitty gritty but-oh-so delicious street food or dai pai dongs to world-class fine dining. Whenever I visit, I must have bubble egg waffles, curry fish balls and rice noodles with an assortment of meats/meatballs. I used to do a lot of after school activities like orchestra, tutoring, piano lessons, like any good Asian and I was given pocket money to buy food. Hnngggghh, I miss it so much!

7. You're on the BlogHer Network (bravo!) What's your experience like with them? Care to spill some tips to fellow food bloggers?
Honestly, I have no idea how I got accepted to the network. I applied sometime earlier last year and was rejected, which I expected because I hadn't had my blog up for long. I didn't think about it until I got an email saying that I was accepted! Before blogher, I was using foodieblogroll, which was decent. I don't really make much or at all, even if I moved to Blogher. Let's say, I can maybe buy an expensive Starbucks drink PER month. Haha. I mostly gain audience from submitting blogposts to tastespotting, foodgawker and tasteologie. I'm a huge fan of instagram (find me there!) and I was recently accepted to the Blogher social media influence program, so I'll see how that goes.

8. I love to geek out on photography stuff. Your pics are always gorgeous and I love that the styling is just simple and natural. What kind of camera and lenses do you use?
Why thank you! Let's say food photography really didn't come naturally to me. I used a simple point and shoot first, and shot in the dark. I did have a canon rebel dslr, but I never liked it because of how big and bulky it was. So all my pictures on my blog are taken by an interchangeable lens micro 3/4 camera (Sony nex 6) with a 30mm f/3.5 macro lens. I always shoot when the sun is out or I just wait until the next day (although I avoid this, because food tends to look blah the next day, or I've eaten it all already :P). I still have so so so much to learn and so much kitchen props I want to buy (guilty buying addiction)

9. What would you eat as a treat to lighten up a rough day?
Lately, I've been eating a lot of froyo. Just that tangy and refreshing taste to clear my boggy mind. Otherwise, it's the frosty from Wendy's at the hospital after I've hit a brick wall with studying. The best vanilla malt soft serve (with fries). Being lactose intolerant doesn't stop me!

10. We'll end with some food blogging love. Any blogs or bloggers who you admire yourself?
Top with cinnamon - Izy is a teen with incredible powers. My name is Yeh - Molly's writing is so cute and her photos are amazing I am a Food Blog - I've followed Stephanie since her momofukufor2 days. Always comes up with stuff I want to eat. Hungry Rabbit - I have never seen such beautiful cakes and desserts in my life. Period. Tiny Urban Kitchen - Once I have enough money (maybe 20 years from now when I have no teeth), I will have to visit all the restaurants Jen has visited Eat the love - Great recipes and amazing photography

(Photo Credit: Miss HangryPants – Chocolate Macarons with Chestnut Cream)

Beef and Shredded Lettuce Fried Rice (生菜牛肉炒飯)

Hello! I know it's been a while since I've shared a recipe but I've just been super busy this holiday season! I'm currently sweating over my 2014 holiday project (check out what I did for the last three years!) Every year, I look forward to December to work on something special like this and I can't wait to share with you all the final product! So today I thought I'd share with you a quick recipe since everyone is spending most of their time prepping for the holidays, and would probably want to stir up dinner quickly! This dish is one of my favorites when it comes to Hong Kong style classics - the Beef and Shredded Lettuce Fried Rice (生菜牛肉炒飯).

Fried rice is one of my comfort foods. And I'm not taking about fried rice from your neighborhood Dragon Palace or Szechuan Garden. I wouldn't eat fried rice from those places even if it's free. It's not them. It's me. (well, it is kinda them a little.) I can't picture people visiting from Italy would want to eat at Olive Garden so forgive me if I'm picky about my fried rice!

I have a handful of favorite Hong Kong style fried rice - the Salted Fish and Chicken Fried Rice (鹹魚雞粒炒飯) is unique, the Yeung Chow Fried Rice (揚州炒飯) is one of the most basics. The Beef and Shredded Lettuce Fried Rice (生菜牛肉炒飯) which is usually made with ground beef but I went with thinly sliced flank steak instead for this recipe.

And I know what you're thinking - cooked lettuce? It's really not as bad as it sounds if you've only been eating raw lettuce all your life. Cooked lettuce with oyster sauce is quite common on the Cantonese dinner table, and one of my go-to veggie as a kid. The trick for cooking lettuce is not to cook it for too long - you want it to be still slightly crispy and definitely not mushy.

I folded in the shredded lettuce into the rice just a few minutes before I turned off the heat. And for the beef, I changed it up by using thinly cut flank steak instead of ground beef. Flank steak is an awesome cut of meat and it's great for marinating. For this recipe, you don't need a whole lot of beef so half of a pound is enough. And like any other fried rice, day-old rice is your best bet. Making fried rice with fresh made rice is sticky business and you don't want to go down that road of eating rice lumps.

So there you have it! An authentic Hong Kong style fried rice made with cooked lettuce which might just surprise ya!

Beef and Shredded Lettuce Fried Rice (生菜牛肉炒飯)

Prep time: 30 mins  Cook time: 15 mins  Total time: 45 mins

Serves: 2

You'll need:

  • 1/2 lb flank steak, cut into paper-thin slices
  • 5 tbsp soy sauce
  • 1 tsp minced garlic
  • 1 tsp brown sugar
  • 1/2 tsp white pepper powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp rice wine
  • 5 tbsp olive oil
  • 4 cups cooked, day-old rice
  • 2 eggs, beaten
  • 1/4 head of lettuce, shredded or sliced into 1/4 inch thick
  • Optional:
  • [url href="http://www.huyfong.com/no_frames/garlic.htm" target="_blank"]Huy Fong chili garlic sauce[/url]

Approach:

  1. Remove day-old rice from the fridge and let it return to room temperature.
  2. Slice flank steak against the grain to paper-thin slices.
  3. Mix the beef with 3 tablespoons of soy sauce, minced garlic, brown sugar, white pepper powder, salt, and black pepper, and rice wine. Let it marinate for at least 20 minutes.
  4. In a heated skillet or wok over high heat, add beef and cook for 5 minutes. Remove beef and set aside.
  5. Add 3 tablespoons of olive oil to the pan, add rice and let it cook for 3-4 minutes. Stir and break apart the bigger lumps. Add the eggs and stir them into the rice. Keep egg pieces small by stirring occasionally. Drizzle more olive oil if needed. Add the beef back into the pan and cook for an additional 3 minutes. Season with more salt and pepper, and 2 tbsp of soy sauce.
  6. Lastly, fold in the shredded lettuce and cook for 2-3 minutes.
  7. Serve hot with chili garlic sauce.

Meet My Inspiration: Cherry on My Sundae

Hellooooo! Hope everyone had a great Thanksgiving and a wonderful feast with your family! I sure was stuffing my face silly and didn't want to pass up on three different kinds of dessert after a massive dinner. It was quite nice to take some time off from blogging to spend some time with the family but now that the eating is done I'm ready to get back into it!

Saucy Spatula Thanksgiving

This week for Meet My Inspiration, I'm delighted to introduce you to Christine Ma behind Cherry on My Sundae! I can't remember exactly when I started following her blog but I've always been a fan. Christine's got a culinary background from the Culinary Institute of America in California. And when she's not blogging on Cherry on My Sundae, she's catering events or teaching classes - how cool is that?! What I found inspiring about Christine is her approach to food blogging. There's something very genuine about the way she shares which I really appreciate. Sometimes she would take existing recipes and adapt them in an interesting way. And on almost every recipe, she would include helpful tips and common mistakes when handling or cooking the dish. That just goes to show how much she cares about the details, and wants you to be comfortable about cooking in your own kitchen.

There's a ton of great dishes on her blog but some of my favorites are Focaccia Bread, Indonesian Pork Tenderloin, Gouda Stuffed Meatball Sub, and these Black Pepper Buttermilk Biscuits!

Before we go into the Q&A, don’t forget to subscribe to my mailing list to get more of this blog series right into your inbox in the coming weeks! (Sign up form is on the sidebar or towards the bottom of the page if you’re on a smaller screen).

Here's the behind-the-scenes chat with Christine of Cherry on My Sundae!

1. What inspired you to start a food blog? And when did that start?
I started my food blog a little over two years ago (April 2012) when I was working as a research and development assistant chef. I thought the job was going to be my dream job but instead, it was not what I expected. I found myself bored on most days, trying to find extra work to fill my time. People always told me to start a food blog so one day I woke up and decided today was the day. A little research and a couple hours later, I was up and running!

2. What was the first post/recipe that you published on Cherry on My Sundae? (try not to peek!)
I still remember it clearly, it was lemon ginger pork skewers.

3. If you have to pick 5 words to describe your blog, what would they be?
diverse, helpful, extensive, universal, fun!

4. You post very frequently - bravo! What does your day look like when you cook for the blog?
I always set one day to prepare all the foods for that week. I usually start in the morning, preparing the dish that takes the longest first. I'll typically make 2-3 dishes a week, depending on how easy the recipes are. I try to go grocery shopping the day before just so I have enough time in the morning. Once all the dishes are prepared, the photos are taken. It's important to take the pictures before 1pm at my house because I want to catch the natural light at the best; this also means everything must be done by than. Once the pictures are taken, it's time to eat!

5. What's your favorite style of cooking?
It's difficult to choose since I cook a wide variety of cuisines. Rather than a specific cuisine, I actually very much enjoy baking bread. It's a long process of mixing, proofing, rolling, but the end result is always worth it.

6. I noticed that you're a member of the Culinary Content Network of The Daily Meal. How did you get into doing that?
I was fortunate in being contacted by someone from the Culinary Content Network. They introduced me to the site and the community and I haven't looked back since. It's a great community of food bloggers that share tips, recipes and help each other out when needed.

7. Have you always lived in Southern California? And is there somewhere else in the world that you'd like to be someday?
I was born in Seoul, Korea, but I came to Los Angeles 3 months after I was born so I'm pretty much a Californian. I went to Boston for college and although the weather can be harsh, I loved the environment. I miss Boston all the time, but New York even more. I think when you grow up in Los Angeles, you dream of going to New York, it's our version of the city on the opposite side of the country. I even took the bus by myself on several occasions from Boston to New York just to walk around the streets for one day. If only I could do that now - I would be going every other weekend!

8. What's the most challenging thing about food blogging?
Finding the time. It's difficult to set aside time especially when you're working and that job requires to cook as well.

9. What would you eat as a treat to lighten up a rough day?
Desserts of course! I have a huge sweet tooth and always crave a little something sweet. It can be pastries or chocolate or ice cream, as long as it's sweet and delicious, sign me up.

10. We'll end with some food blogging love. Any blogs or bloggers who you admire yourself?
There are so many fantastic food bloggers out there, it's hard to choose only a few! The top ones on my list are currently Lady and Pups, Lisa and Anna from Garnish with Lemon and Cook at Home Mom.

(Photo Credit: Cherry on My Sundae – Meyer Lemon Pull Apart Bread)

Meet My Inspiration: Blogging Over Thyme

Thanksgiving is coming our way this week - AAHhhhhh! I'm stoked to cook up a storm and enjoy the day with the fam (and sip on this cranberry thyme gin and tonic all day!) Last night, we ended up putting up our Christmas tree, and it sure made the apartment all cozy! (The painting you see there is by the very talented Adam Carlson, and that is Chip napping away on the couch!)

This week for Meet My Inspiration, I'm so overjoyed to be featuring someone who I've been looking up to since I started blogging 2 years ago. I was ecstatic when she agreed to take some time out of her busy life to answer a few questions!

What can I say about this DC based food blogger? She's the real deal! With her culinary background, you can be sure that her knowledge about food is legit and trustworthy. I don't think there's anything that Laura of Blogging Over Thyme cannot cook or blog about. I mean, come on, She spun sugar! And she can make a luxurious, five-star-hotel breakfast, and whip out a gourmet 30-min dinner! On top of all that, her writing is witty and honest. And I really admire her down-to-earth story-telling ability which makes her voice distinctive from other bloggers. Beside cooking up a storm and constantly putting up original recipes, she also manages to publish interesting posts on the side like the Sunday Thymes, and let her readers into her personal life. I follow her not only for her recipes but I truly think that she's an amazing person, friend, blogger, and cook. Her work ethics and attitude towards blogging and life has inspired me quite tremendously. So THANK YOU, Laura for always setting the bar a notch higher!

Now, I have to warn you. Before you stop over her blog, grab a napkin, because her photography will make you drool like you haven't eaten for days.

And don't forget to subscribe to my mailing list to get more of this blog series right into your inbox in the coming weeks! (Sign up form is on the sidebar or towards the bottom of the page if you’re on a smaller screen).

Now, here's the behind the scenes chat with Laura of Blogging Over Thyme!

1. What inspired you to start a food blog?
During my senior year in college, I started to become aware of and start reading several different food blogs regularly. Since my family and I have always had a huge passion for food (and I had been making my own twists on recipes for years!), it seemed like a natural fit for me! At the time, I thought it would be a great creative outlet and never realized my future career path would evolve out of it.

2. What was the first post/recipe that you published on Blogging Over Thyme? (no peeking!)
Believe it or not, Blogging Over Thyme was not my first blog! I actually toyed with a DC-focused blog with my best friend for about six months. I quickly realized that I only enjoyed creating and writing food-related posts, which is when I created Blogging Over Thyme. I think my first post was a recap on a family trip to Montana! I'm too scared to look!

3. If you have to pick 5 words to describe your blog, what would they be
Authentic, inspired, comforting, seasonal, ..and a little bit sarcastic!

4. What's your weekend routine like? Food shopping in the morning? Cooking and shooting dishes at a certain time before the sun goes down?
Since leaving my full-time job in August, my weekend routine has changed quite a bit! Before I left my job, my weekends were jam-packed with recipe development, photography, and trying to get ahead as much as I could for the week ahead. Now that I have more time on my hands, I do most of this work during the week and try to reserve at least one weekend day for relaxing, disconnecting, and spending time with friends, family, and my fiance, Connor. No matter what, I always shoot cook and shoot during the day so that my pictures can be taken with natural light! Natural light is key.

5. Your food photography is superb. Mind to share a tip or two? What's in your camera bag?
Oh my gosh, thank you! My food photography has been a work in progress and labor of love! It did not happen overnight (i.e. my blog is over four years old), and I definitely still struggle with it.

My biggest tips are the following:

1) Get to know your camera inside and out. Move your body and practice. Change settings and study the cause and effect in your photos. You can own the fanciest camera and best lenses in the industry, but that is secondary to actually understanding how to use them effectively. Learning how to shoot in Manual mode (and understanding how various settings affect depth of field, exposure, etc.) is key. Invest in photo editing software (my favorite is Adobe Lightroom) and start shooting in RAW.

2) Natural light is key for food photography. Use your ingredients and dishes as inspiration for composition and mood. Often people confuse the value of natural light with too much light--and that can be a very bad thing. Over-exposure can result in lifeless photos and washed out colors. Experiment with diffusing light, bouncing light, and creating shadows with black and white foam boards! Go outside your comfort zone!

As far as my camera bag, I upgraded to a Canon EOS 6D (full-frame) camera body and 100mm f/2.8L macro lens this past September. Before my upgrade, I used a Canon Rebel t1i and 50 mm f/1.8 lens.

6. After reading your Reflections on Culinary School posts, what do you miss the most about being a culinary student or cooking in a commercial kitchen?
I definitely miss the learning environment and camaraderie of culinary school and commercial kitchens! There is no such thing as office politics in a commercial kitchen. It is honest and raw, and I love that. I have so much admiration and respect for anyone that works in the food industry, especially those that work as chefs and line cooks. They are some of the hardest workers out there.

7. And how did having a culinary background shape you as a blogger?
My culinary background has had a huge impact on my blogging style, content, and values. I try to share little tips and pieces of knowledge that I've picked up from my culinary training with almost every post. There are so many recipes out there to choose amongst-- I try to put a creative spin on classics, encourage readers to look at an ingredient in a new way, or simply present something a little bit differently! At the end of the day, good-quality ingredients are key to any successful dish. Less is more!

8. How's DC treating you? Any other places you can see yourself living now or in the future? California? Italy?
I have a lot of affection for my hometown of Washington, DC! I grew up here, moved back here after college, got my first job here, and attended culinary school in the area. My fiancé, Connor, is currently in medical school and applying to residencies, so will be most likely moving this coming summer. As much as we both love it here, we are actually very ready to experience a new city!

As long as we live in a city that is vibrant and has a good food scene, I'll be happy! Right now, my heart is set on San Francisco and heading to the west coast, but I love the idea of living in New York City or Chicago as well!

9. What would you eat as a treat to lighten up a rough day?
As much as I love to make and bake sweet things, my cravings generally revolve around savory foods. Pasta is my ultimate weakness!

10. We'll end with some food blogging love. Any blogs or bloggers who you admire yourself?
This is a very difficult question, because I have a huge amount of admiration for so many fellow food bloggers. The list grows by the day, seriously! Jessica of How Sweet Eats is a wonderful friend, and her work ethic, creativity, and authenticity have inspired me for years!

Right now, my biggest blog crushes include: Sarah of The Sugar Hit, Adrianna of A Cozy Kitchen, Lindsay of Love & Olive Oil, Molly of My Name is Yeh, Alanna of The Bojon Gourmet, and Karen & Todd of Honestly Yum. I love everything they do. But the list goes on and on...

(Photo Credit: Blogging Over Thyme – Roasted Carrots with Green-Tahini Sauce and Pomegranate)

Chicken Meatball Noodle Soup with Watercress

Ahhh. Soup. I seriously cannot live without it in the winter! (Did anyone enjoy this week's arctic blast here in NY?... didn't think so.) Chicken noodle soup is one of my favorite things to eat especially during these cold, dark winter days. I wanted to do something a little different and unexpected so I put a Chinese spin on this classic soup!

You know, growing up, soup was served almost every night along with dinner. Although, Chinese soups tend to be much more brothy and are eaten as health supplement rather than full-on meals so it never seems "heavy". After all, Chinese dinners are all about having a well-balanced diet, and soup completes a meal quite nicely.

This chicken meatball noodle soup with watercress has pretty much everything a healthy meal could offer. And why not get an upgrade from a traditional chicken noodle soup when you can have it all?! Watercress (西洋菜) is a very common ingredient in Chinese soups and it's got some really great health values (apparently it's really good for the flu or cough!). Besides soups though, I really haven't cooked anything else with watercress before. Do you like watercress? What are some of the things that you like to make with it?

To make this soup, you'll learn how to roll/form meatballs with spoons. And trust me, it's not rocket science, just needs a bit of patience and time! Is it technical? Naaah. You've got this - it's actually quite fun! And just to add some more texture, I added egg-drop-soup-style eggs! Now, here's to a complete meal - cheers! (or should I say.. Slurp!)

Chicken Meatball Noodle Soup with Watercress

Prep time: 30 mins  Cook time: 40 mins  Total time: 1 hour 10 mins

Serves: 4

You'll need:

  • 4 cups chicken broth
  • 4 cups water
  • 1-2 cups chopped watercress
  • 2 cups wide egg noodles
  • 2 large eggs
  • 1 tbsp salt
  • Meatballs:
  • 1/2 cup yellow onion, grated
  • 1/2 cup chopped watercress
  • 1 large egg
  • 1 tbsp minced garlic
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp white pepper powder
  • 1 lb ground chicken
  • 1/2 cup breadcrumbs

Approach:

  1. Rinse and drain watercress thoroughly. Chop it by hand or use a food processor.
  2. Bring the chicken broth and water in a stock pot until it starts to boil, then turn the heat to low.
  3. In a bowl, mix the first seven meatball ingredients together. Add chicken then breadcrumbs.
  4. Once the chicken broth is ready, use 2 small tea spoons to form meatballs by first scooping a small lump of the meat with 1 spoon, then passing it back and forth between spoons a few times. Try to make them as round as possible but doesn't need to be perfect. Carefully drop each one into the stock pot until all the meatballs are in. (Meatballs will sink to bottom at first but will raise as they're done being cooked, and will float up top.)
  5. Add the other chopped watercress and salt, and let the soup simmer for 20 minutes.
  6. Beat the 2 eggs, then stream them into the soup slowly while stirring with a ladle.
  7. Add the egg noodles last, about 10 minutes before serving, to make sure they don't get overcooked.
  8. Top with oyster or saltine crackers (optional).

Chinese Broccoli with Chinese Sausage

Kai Lan (Chinese broccoli) is one of my favorite vegetables! It's a little like broccoli, a little like broccolini, a little like kale and mustard greens. If you were to combine all of the veggies above, you'd pretty much get Chinese broccoli. You've probably seen Kai/Gai Lan on the menu at Chinese restaurants or other Southeast Asian cuisine like Thai or Vietnamese. It's a cold-weather vegetable so fall and winter would be the best season to eat Chinese broccoli (although it's not hard to find year-around, it may be limited at the market during off-season). The literal translation of Chinese broccoli, Kai/Gai Lan, means "mustard orchid" so it is definitely in the mustard greens family. The leaves have a similar thickness and characteristic of kale but tougher. And the stem is a lot like the regular broccoli but bitter. How about broccolini? Part of the family? Yep! The broccolini is a hybrid of Kai Lan and broccoli that the Japanese had married together some years ago.

I remember my mom making this Chinese broccoli with Chinese sausage (Lap Cheong) dish often in the winter in my younger days. And as a picky-eater, this was one of the few dishes that I'd just gobble up along with a bowl of freshly made rice. The drizzle of soy sauce is key! This is definitely a dish that reminds me of those cold nights having dinner with my family.

Do you have a dish that reminds you of winter from childhood?

Chinese Broccoli with Chinese Sausage

Prep time: 15 mins  Cook time: 15 mins  Total time: 30 mins

Serves: 2

You'll need:

  • 1-2 Chinese sausage, sliced, about 4 tbsp
  • 1 tsp olive oil
  • 1 tsp sesame oil
  • 3 garlic cloves, sliced
  • 1/2 lb Chinese broccoli (Kai Lan)
  • 3 tbsp chicken broth
  • 1/4 tsp sugar
  • 1/2 tbsp soy sauce
  • salt and pepper, to taste

Approach:

  1. Rinse and drain Chinese broccoli thoroughly. Cut the leaves roughly, about 1/2". And slice the stems thinly on an angle, about 1/8".
  2. Slice the Chinese sausage on an angle, also about 1/8".
  3. Heat a skillet on medium-high and add olive oil. Twirl the pan around to spread the oil somewhat evenly on the pan. Add Chinese sausage and cook for 3 minutes, until it's turned slightly transparent. Remove from pan into a bowl.
  4. On the same skillet, add sesame oil and garlic. Let it cook until fragrant, about 12 seconds. Add Chinese broccoli and chicken broth, and let it cooking for 4 minutes, stir occasionally.
  5. Add Chinese sausage, sugar, and soy sauce and cook for another 4 minutes.
  6. Plate and serve with rice on the side.