We’re back home after a nearly 3 week trip to Malaysia for Chinese New Year. I was so nice to see family and friends again, and of course to eat all the wonderful foods we’ve been missing. We didn’t get to them all, but not for lack of trying! Seriously, some days it felt like we were constantly eating. (If you’re a fan of our Facebook Fan Page, you would have seen some of the things we ate.)
In addition to eating food we can’t get here in America, we also brought back some Malaysian foodstuffs that we can’t find here. Want to see some of what came back in our luggage?
Continue reading We Went to Malaysia and All We Got Was
After over a year of being back in the States, Annie’s Mum has come over for a visit! Here’s some of the stuff she brought with her:
Mortar and Pestle
Our beloved stone mortar and pestle, which we used to prepare ingredients for lots of dishes in Sarawak (like our Stir Fried Pork with Long Beans). We had to leave it in KL with Mum because it was just too heavy to bring with us. But now we have it again – YAY! 🙂
What else was in her luggage?
Continue reading Mum Came from Malaysia, and All She Brought Was…
Personally, this was one of the first dishes that I LOVED in Korean food.
I promised that I would write this recipe down for you last time when I posted on how to make Bulgogi. This recipe calls for a bit more work in terms of prep but the pay-off is really delicious so I think it’s worth it. And if you have spent enough time in the kitchen cutting veggies, then this should not be too hard for you.
Continue reading Korean Jap Chae Recipe
If you’re feeling kinda heavy after all that Christmas holiday eating, here is another great recipe I found in my Fine Cooking magazine. The best thing about it is, it’s got a lot of veggies in it. This recipe is a nice and quick dish, easy enough to make for a weekday meal.
Hoisin Pork with Napa Cabbage
By the way, why is this called a Napa cabbage? This cabbage has almost nothing to do with that valley in Northern California most famous for its wines. What’s up with that?
Continue reading Hoisin Pork with Napa Cabbage