Sweet and Sour Fried Fish Recipe

Sweet and Sour Fried Fish

Sweet and sour dishes are probably some of the most popular dishes in Chinese American restaurants. Sweet sour pork especially seem to have become very much a staple of any Chinese restaurant here. My mom used to make sweet sour dishes at home a lot too. And the color is nothing like anything I’ve seen at the Chinese restaurants here.

Here, most sweet sour dishes are BRIGHT RED and the sauce tends to run more sweet than it does sour. I have never quite got used to that red coloring when I eat sweet sour dishes at restaurants here.

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Pork and Daikon Soup with Red Dates and Carrots

 Pork and Daikon Soup with Red Dates and Carrots

Daikon or white radishes are all over the farmer’s markets right now. They looked so good that I couldn’t help myself and bought 5 of them. Not all of them are going into this soup. I used some of them for radish cake (which I will post later). (more…)

Tau Yu Bak (Pork Braised in Soy Sauce)

Growing up, my brothers and I always headed up to Penang during the school holidays. My dad had a really BIG family–with ten siblings, I had tons of aunts, uncles and cousins to play with. And every night, we all gathered around the kitchen table for many Nyonya-styled meals.

My grandmother had a bond-maid who cooked the most amazing foods. (I didn’t realize that she was a bond-maid until much later. I always just assumed she was part of the family) . Tau yu bak was one of the dishes we had often there. I just loved everything about this dish, its simplicity, its fragrance and its flavor. Plus, it’s got a killer sauce.

Tau Yu Bak (Pork Braised in Soy Sauce)

Tau Yu Bak (Pork Braised in Soy Sauce) (more…)

Steamed Shrimp with Ginger and Green Onions

I really, really love shrimp.

Steamed Shrimp with Ginger and Green Onions

Steamed Shrimp with Ginger and Green Onions

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My Photo Annie is mistress of the kitchen while Nate is the master of the grill and smoker. We cook the homestyle Asian and Hawaiian foods of our younger days while also exploring the wider worlds of Western foods.

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