Posted by Bel.C
Hey guys! First of all, wishing everyone a Happy 2010 New Year! It’s been a while since my last post here as I had some fun times during the past holiday season with my mom. She flew all the way from Malaysia to visit me in LA for the first time. We had been traveling to places all these while, not far far away but just a couple of lovely places around California.
Since my mum was here, she did most of the cooking when we weren’t traveling. So those days when I reached home after work, the dinner was ready; hot and delicious. It was such a home sweet home feeling by having a comfy meal especially for those like me who are away from home all these years, struggling to manage study, work and life. I wish my mum could have stayed here longer. :P
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Posted by Patrick.C
I have been eating a lot since the holiday season and last week I just wanted to have something simple and light for the next few days. Making a soup would be a great idea since I love soup. Having one big bowl of soup would be satisfying and replacing as my regular meals. Thus, I was able to cut down my appetite.
As usual, slow-cooked soup (老火湯) was what in my mind and this time I’ve prepared the lotus root soup (莲藕湯). Lotus root is the root portion of the lotus plant and it is believed to be rich in dietary fiber and vitamin C. So far, I only know how to use it for soup making and stir-frying.
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Posted by Patrick.C
One of the dishes I love the most was the stir-fry chicken with onion when dining at Dennis’s place 2 weeks ago. I thought it’s really good. He made this dish by using the chicken breast and surprisingly the meats were tender, succulent, and delicious. As we know the chicken breast is always the toughest part of the chicken, yet it is the healthiest.
It is always fun to learn something new and I asked Dennis about his secret of tendering the chicken breast. He told me the trick is in the marination and the cooking technique. Egg white was what he added in the marinade to tenderize the chicken breast and of course he stressed the cooking technique is very important in order to prevent overcooking or undercooking the meat.
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Posted by Eric.N
A friend of mine gave me a big bag of fresh lemons, hand picked from her lemon tree in the backyard two weeks ago. No matter how hard I tried to use them in making myself and roommates honey lemon juice drinks, in cooking, and even as an acid to clean the hot water dispenser, half bag of the lemons still remains.
Today, I walked into my kitchen and opened the fridge. When I was still thinking of what to prepare for my dinner, I saw a piece of chicken breast storing inside the fridge. Bingo! An idea just came across my mind. Since I wanted to finish the lemons before they perish, I asked myself what else I can cook other than making a simple and tasty lemon chicken dish.
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Posted by Eric.N
One of my favor party starters is Chinese egg roll. It is made by wrapping a combination of vegetables and meat in a sheet of dough, and then it is deep fried until golden brown. I love eating it since I was a kiddo. Well, I suppose everyone especially kids like the crispy food. I still remember my family always prepared this dish during the Chinese New Year. My sisters and I would help my mom to wrap the egg rolls, and then my mom would deep fry them. Believe it or not, I could finish up 20 egg rolls continuously in less than 10 minutes.
Since my home isn’t equipped with a fryer, it took me quite sometimes to deep fry all the rolls. For those with a fryer at home, you have advantage of doing this. Anyway, if you never try this recipe before, I personally recommend you to at least try making it once at home even you don’t have the fryer. Trust me, you will enjoy toward the last bite of the last roll!
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