Tutti-frutti Spa-ghetti – a tasty salad with an unusual combination of spaghetti squash, kiwi fruit, pomegranate, walnuts, and shaved parmesan cheese.
This Labu Lodeh is based on the popular Indonesian sayur lodeh with the addition of cubed pumpkin to the mix of vegetables simmered in coconut milk.
Moist and fragrant Spiced Pumpkin Bread flavored with warm spices. The addition of toasted pumpkin seeds provides crunch and texture.
This warm and delicious Curried Corn Chowder is a twist on the classic with the addition of curry powder and ginger to give it a slightly spicy flavor.
Where did the week go? It’s Friday again! Seems like the days just flew by. Nevertheless, I am so glad the weekend is here. Now that school is in session again, weekends are precious. It’s a time to slow down, chill out, and recharge.
Woohoo! Another Fun Friday and it’s time for grilled peppers. We were out on a long drive last weekend to take advantage of the great weather. On our way home we stopped by some farm stands selling gorgeous, fresh produce. There were lots of corn, new potatoes, cucumbers, zucchinis, a variety of peppers, sweet onions,…
This spicy tangy Shrimp and Eggplant Curry is delicious served with steamed rice and papadums. Can be prepared in 30 minutes.
Simple and tasty Stir Fry Spicy Water Spinach (kangkung/convolvulus) flavored with fermented soybean curds and garlic chili sauce.
This crunchy Stuffed Oi Kimchi (Cucumber Kimchi) is a wonderful condiment during the warm summer months when small Kirby cucumbers are easily available.
Easy and tasty Pan Fried Summer Squash and Sausages with Rosemary using the freshest ingredients from the farmer’s market.
This cool tasty Cucumber, Tomato, and Boondi Raita is delicious with curries or grilled meats. The boondi (gram flour puffs) provide a nice crunch.
Spicy Okra Salad with a garlic chili sauce and dried shrimps dressing. Very appetizing and best served with a bowl of steamed rice.
Soybean Sprouts and Dried Tofu Stir-fry – a tasty vegan dish with a meaty texture using convenient reconstituted dried tofu. Takes only minutes to prepare.
This Warm Jicama and Cabbage Salad is an adapted version of the Jiu Hu Char using shrimps instead of pork belly and dried cuttle fish strips.
This Spring Greens, Strawberry, and Feta Salad with balsamic vinaigrette has a sweet salty combination that is sure to tease the taste buds.
A Vegetable Moussaka of pan fried eggplants and zucchinis layered with a tomato based sauce. It is then topped with cheese and baked.
Silky smooth Steamed Eggplants dressed with soy sauce, mirin, and garlic infused oil. It is simple, healthy, and delicious served with rice.
Kkakdugi (Radish Kimchi) is a variety of kimchi made with Korean radish. It is a deliciously spicy and crunchy condiment eaten with steamed rice.
Yee Sang, the raw fish salad from yesterday’s post was the highlight of our Chinese New Year Eve’s feast. Our guests really enjoyed the light, tangy taste of the salad and the experience of doing the tossing. It was a lot of work to prepare the dish, but it was well worth the effort. Later…
Yee Sang is a raw fish salad that originated in Singapore and is popular in both Singapore and Malaysia. It is a symbol of prosperity and abundance, and is normally served as an appetizer during a Chinese New Year Feast. The dish is served with raw fish, shredded daikon, jicama, carrots, pickled ginger, pomelo, fried…
Quick and easy Beans and Vegetable Curry with long beans, chickpeas, tempeh, eggplant, and cabbage. Serve over rice for a delicious vegetarian meal.