Before I talk about this deliciously spicy coleslaw from Momofuku I would like to introduce you to a new product (for me anyways) called Chili Crunch or Chili Crisp. According to the New York Times “This chili crisp has a Momofuku pedigree.” The original idea came from Lao Gan Ma’s Chili Crisp Sauce which is … Continue reading
I mentioned in a previous post that I am reading some cookbooks I haven’t used in awhile. This recipe caught my eye as I still had some Kimchi in the refrigerator. I have always loved sauerkraut and use to make my own back when I had a 40×120 foot garden. I was a lot younger … Continue reading
This is another recipe from “The Honeysuckle Cookbook” by Dzung Lewis. I had the opportunity to watch her make another dish on a zoom meeting with cherrybombe.com back in November of 2020. That recipe was Kimchi Macaroni and Cheese. I have taken a liking to Kimchi and I am finding all kinds of recipes using … Continue reading
Awhile ago I posted a recipe using a coleslaw mix in a stir-fry. Now, I would like to share with you another mix that makes stir-fries easier as well, but is still quite tasty. Broccoli slaw has 3 ingredients: broccoli, carrots and red cabbage – wonderful combination added to a meat of your choice and … Continue reading
I just started to learn a new picture editing source so I will be posting some recipes from last year that I have not added to my blog until I learn this new way to edit my pictures. Sometimes I hate changes especially when it comes to technology. What a great recipe using a couple … Continue reading
Have you ever seen ginger that was grayish-blue? While preparing my stir-fry tonight I started to peel the ginger and noticed the unusual color. I don’t know that I have ever seen this before. So, I google “blue ginger” and sure enough Cooks Illustrated had a short article about it. Apparently, if it is stored … Continue reading
Finally, I tried cooking with kimchi and it was successful. I have always enjoyed German sauerkraut and even grew my own cabbage when I had a big garden and made homemade sauerkraut. My hubby and Dad both loved it and they were special men in my life and their opinion was always appreciated. It was … Continue reading
Sweet and sour use to be a favorite choice when making Asian stir-fries. Often I used chicken, pork or shrimp dipped in cornstarch and fried in hot oil. Then I would serve it with cooked green pepper pieces, onion wedges, carrot coins and pineapple pieces in a sweet and sour sauce, usually over a bed … Continue reading
Like the rest of the country Michigan is in a heat wave. Temps have been in the 90’s and the same is predicted for this week. I’ve been craving Chinese food and since I don’t even do take out or delivery I decided to make a new recipe to satisfy my desire for spicy food. … Continue reading
Broccoli is a vegetable I don’t seem to cook very much as I do like it. In China super-charged wok burners deliver searing heat that encircles the bottom and sides of the wok. The results are rendering raw vegetables tender on the inside and nicely browned on the outside. Food emerges in a whoosh of … Continue reading