I put this BBQ Pork Pita Pizza together using leftover bits of this and that rummaged from my fridge. It turned out so good that I have since endeavored to end up with Chinese BBQ pork and pita leftovers whenever possible so that I can whip up this tasty snack. It’s a little spicy and…
Tag: Main
Coffee Braised Pork
When you slow-cook pork in a delicious braising liquid, two awesome things happen – the pork becomes so tender it literally falls apart, and the meat absorbs all the juiciness and flavor of the liquid. When that liquid is coffee… it’s magical. If you dry rub pork with coffee grounds then braise it, you’re basically…
Spicy Sausage & Mushroom Tomato Sauce Pasta
I adored this spicy sausage and mushroom tomato sauce pasta when I was a kid. My mom always made it with spaghetti noodles, and half the fun was watching my brother eat it. He would suck each individual noodle through his lips, and then eat the sausage and mushrooms later. By the end of the…
Red-Braised Ribs
These red-braised ribs are fall-off-the-bone tender and pretty easy to make. The hardest part is cutting the slab into individual ribs – my mom always used a cleaver. The second hardest part is having the patience to wait 90 minutes as the braising slowly breaks down all the connective tissue of the ribs, filling your…
Steamed Chinese Mushroom Chicken
Steamed Chinese Mushroom Chicken was one of my favorite dishes growing up. Steaming the chicken in the sauce keeps it super tender and lets it absorb all the great flavors. The Chinese mushrooms add a great woodiness and bit of chewiness. And the Chinese sausage gives some pop and sweetness. It’s also easy to make,…
Spicy Eggplant with Pork
Spicy Asian eggplant is a pretty common dish at Chinese restaurants. This is my re-creation of it, with pork added, because what’s good without pig is even better with it. This can be done more simply by skipping the salting, cornstarch coating, and frying of the eggplant – just sautéing it with the pork instead….
Japanese Breakfast Bowl
Apparently Japanese Breakfast Bowls are becoming a thing in LA restaurants these days. They’re basically rice, with some fish and some veggies. I love dinner food for breakfast, so I’ve been making something akin to that at home for a long time! My version is super easy because it’s mostly already prepared ingredients from the…
Carrot Coconut Curry Pasta
We were doing a pasta party, and all of the standard sauce bases were covered – tomato, vodka, bolognese. So I wanted to experiment with something different. When I was recovering from knee surgery, my cousin had made me a big batch of carrot coconut curry soup, and I remembered thinking those flavors might be…
Sticky Rice Stuffed Chicken
When I was a kid, my grandma often made sticky rice wrapped in lotus leaves. I loved it, but she lived across the country so when I couldn’t get it from her, it would always be one of the items I ordered at dim sum. There was something kind of magical about peeling open the…
Spicy Peanut Noodles
This was my aunt’s go-to dish for parties. I think it’s an Americanized version of a peanut noodle dish that probably originally called for egg noodles. But she always used spaghetti, which is so convenient because I always keep a package of dry spaghetti around. It’s a simple, make-ahead dish that people will rave about….
Pesto
Pesto is ideal for a Guessipe, because it’s pretty flexible. While pesto is traditionally made with basil, you can substitute with parsley, cilantro, carrot greens, radish greens, beet greens, and probably others! You can also use walnuts, pistachios, hazelnuts, sesame seeds, or pumpkin seeds instead of pine nuts. In this Guessipe I used walnuts and…
Jook
Jook is one of my favorite Thanksgiving family traditions. It is a hearty rice soup, which my family makes using the turkey carcass. We intentionally leave a lot of meat on the bone when carving the turkey, expressly for this purpose. As soon as the turkey is carved, we start the jook cooking, so that…