See this at: dashidashi.com| Added on 01/04/10

It always surprises me to meet people who hate mushrooms. It's like not liking bread. Or kittens. At least mushrooms don't scratch and make you wheeze. As a kid, my favourite mushrooms were straw mushrooms, which (for some unfathomable reason) my... See more

It always surprises me to meet people who hate mushrooms. It's like not liking bread. Or kittens. At least mushrooms don't scratch and make you wheeze. As a kid, my favourite mushrooms were straw mushrooms, which (for some unfathomable reason) my mother nicknamed 'Great Wall of China' mushrooms. Presumably the longer name was intended to tongue-tie us before we could demand third, fourth, and fifth helpings. It didn't work. I've yet to see fresh straw mushrooms being sold in London, but enokitake mushrooms seem to be all the rage -- at least, in upmarket joints like Waitrose and Borough Market. Which suits me, as these long pale noodle-ly specimens (aptly called 'golden needles' in Chinese) long ago usurped the lowly straw mushroom as my all-time favourite fungus. It was therefore a no-brainer when my cookery bible flopped open at Tsuji's Foil-Cooked Enokitake Mushrooms. Simple, yet exquisite (hopefully) -- and a combined prep and cooking time of less than 10 minutes. All in favour of... See less

See this at: lifesambrosia.com| Added on 12/30/09

Here we are a few days after Christmas and I feel like I want to eat vegetables for the next month. I never thought I would say this but I think I had

Here we are a few days after Christmas and I feel like I want to eat vegetables for the next month. I never thought I would say this but I think I had See less

See this at: allrecipes.com| Added on 12/25/09

Terrific salad dressing for all salads - especially great for use on cabbage salads. Everyone who has had the dressing wants the recipe.

See this at: lafujimama.com| Added on 12/23/09

In May of 2007 we visited Beijing, China. After visiting the Great Wall we stopped at a vendor and bought some green onion pancakes that reminded me a lot of crepes. The vendor made them on a big griddle and then topped them with spicy red chili... See more

In May of 2007 we visited Beijing, China. After visiting the Great Wall we stopped at a vendor and bought some green onion pancakes that reminded me a lot of crepes. The vendor made them on a big griddle and then topped them with spicy red chili sauce and a fried egg, and then folded them up for us to eat. This was probably one of the cheapest meals I’ve ever eaten, yet I count it as one of the best I’ve ever had. These pancakes were so good. When we returned home I searched for a recipe to no avail. The only recipes for green onion pancakes that I found were for something quite a bit different. One of my close friends from my time living in Japan, K.E., is half Chinese. She shared her family’s recipe for green onion pancakes with me, and although they are different from what I ate in Beijing, they are so incredibly yummy that they help to get rid of the cravings I still get for those pancakes. After getting out of the hospital a few weeks ago after the littlest Fuji was born and I was... See less

See this at: whiteonricecouple.co...| Added on 12/22/09

Parmesan Herb Popovers Recipe This recipe calls for the use of a standard 12-cup muffin pan. Of course, using a popover pan is perfect. We used these little tins and they worked well too! adapted from The Art and Soul of Baking by Cindy Mushet * 1... See more

Parmesan Herb Popovers Recipe This recipe calls for the use of a standard 12-cup muffin pan. Of course, using a popover pan is perfect. We used these little tins and they worked well too! adapted from The Art and Soul of Baking by Cindy Mushet * 1 cup (8 oz) whole milk * 2 large eggs * 2 tablespoons (1 ounce) unsalted butter, melted * 1 cup (5 ounces) unbleached, all purpose flour * 1/4 teaspoon salt * 1/2 cup freshly grated parmesan cheese * 2 teaspoons finely chopped herbs: rosemary, thyme or sage (preferably fresh, but dried will also work) 1. Preheat oven to 450ºF and position an oven rack in the center. Lightly coat the muffin pan with melted butter or high-heat canola-oil spray. Once the oven is fully heated, heat the prepared muffin pan in the oven for about 7 minutes. 2. In medium bowl, whisk together the eggs, milk, melted butter, flour and salt until well blended. Then add the herbs and cheese, blend well. 3. Using a spatula, scrape the batter into a measuring cup. Remove the... See less

See this at: thekitchn.com| Added on 08/25/09

bmorre: you can blend your own garam masala in a combo you like. The ones I've had have no chile and aren't spicy at all. I would include at least...

See this at: playinghouseblog.com| Added on 12/10/09

It's Thursday, which means it's time for Craving Ellie in my Belly! This week's Ellie Krieger recipe is Broccoli & Cheddar Potato Skins with Avocado Cream, chosen by Anne at Rainforest Recipes. I rarely make potatoes. I like them, but if I'm going to... See more

It's Thursday, which means it's time for Craving Ellie in my Belly! This week's Ellie Krieger recipe is Broccoli & Cheddar Potato Skins with Avocado Cream, chosen by Anne at Rainforest Recipes. I rarely make potatoes. I like them, but if I'm going to have something starchy, I infinitely prefer rice, bread, or pasta. So I was glad to have the opportunity to try something new and potato-y, knowing that I was guaranteed to love it since everything else about the recipe sounded great. The avocado cream blew me away. It's my new go-to guacamole alternative. Now I just need to decide what to make with the leftover potato guts. Besides the obvious mashed, I'd love to hear your suggestions! As always, I left out the cilantro (Ellie sure does love her cilantro). I also used turkey bacon instead of Canadian. I left the strips whole, cooked them well, and then diced them instead of cutting before cooking. Broccoli & Cheddar Potato Skins with Avocado Cream Adapted from Ellie Krieger Printable... See less

See this at: lottieanddoof.com| Added on 12/12/09

* 1 28-ounce can whole San Marzano tomatoes, drained with liquid reserved * 1 small red onion, roughly chopped * 3 garlic cloves, crushed * 1 serano chile * 1 jalepeno chile * juice of 1 lime * 1 tablespoon chipotle powder * pinch of sugar * fresh... See more

* 1 28-ounce can whole San Marzano tomatoes, drained with liquid reserved * 1 small red onion, roughly chopped * 3 garlic cloves, crushed * 1 serano chile * 1 jalepeno chile * juice of 1 lime * 1 tablespoon chipotle powder * pinch of sugar * fresh cilantro, to taste * 1/4 cup extra virgin olive oil Combine all of the ingredients in a food processor and pulse until well combined. Season with salt and pepper, and taste for flavor, adjust as needed. You can use the reserved tomato juice to adjust the consistency. *** You can adjust the heat in this salsa by removing some, or all of the seeds of the chiles. Or by omitting the serano chile entirely. *** I use all of the liquid from the tomatoes, but if you like a thicker salsa you can omit some. See less

See this at: lottieanddoof.com| Added on 12/12/09

* 4 russet potatoes, peeled and sliced about 1/8-1/4-inch thick * 1 garlic clove, crushed * 1 tablespoon unsalted butter, at room temperature * Kosher salt and freshly ground white pepper * 1/4 cup freshly grated Comté cheese (or substitute Gruyère)... See more

* 4 russet potatoes, peeled and sliced about 1/8-1/4-inch thick * 1 garlic clove, crushed * 1 tablespoon unsalted butter, at room temperature * Kosher salt and freshly ground white pepper * 1/4 cup freshly grated Comté cheese (or substitute Gruyère) * 1/4 cup freshly grated Parmigiano-Reggiano * 1 1/2 cups heavy cream Preheat the oven to 350° F. Put the potato slices in a bowl of water to cover so they don’t discolor while you prepare the dish. Firmly rub the garlic clove all over the bottom and sides of a 10-inch gratin dish to coat the interior with its juices. Allow to dry for a few minutes, and then rub the bottom with butter. Arrange a layer of potatoes, drained and patted dry, in a slightly overlapping fashion, like a splayed deck of cards, in the bottom of the gratin dish. Season with a good dash of salt and white pepper and a little of each of the two cheeses. Continue layering the potatoes and cheese in this fashion, seasoning each layer and finishing with the cheese (you... See less

See this at: lottieanddoof.com| Added on 12/12/09

Before the Miracle Fruit came dinner. My #1 rule for entertaining is that things need to be made in advance. I want to be able to enjoy my friends and spend time with them. I gravitate towards dishes that can be prepared in advance and assembled or... See more

Before the Miracle Fruit came dinner. My #1 rule for entertaining is that things need to be made in advance. I want to be able to enjoy my friends and spend time with them. I gravitate towards dishes that can be prepared in advance and assembled or cooked when guests arrive. Salad ingredients are washed and chopped, salad dressing is made, a pitcher of ice water is set out and the rest is ready to be popped in the oven and heated and I am ready to relax and enjoy my friends and our time together. These three crostini toppings, artichoke-olive dip, ricotta cheese, and roasted cherry tomatoes, have become a favorite of mine for dinner parties. This combination of starters allows guests to assemble their own snacks and the three toppings work well in any combination. I originally discovered the artichoke dip a couple of years ago on Smitten Kitchen—I’ve been making it ever since. It is so delicious and leftovers make an excellent sandwich spread. I know not everyone loves olives, so I... See less

See this at: lottieanddoof.com| Added on 12/11/09

Today we are hosting our very first Thanksgiving in our new place. I’m not a traditionalist when it comes to this meal. Turkey never impresses me and since I am now in charge— I declared it a turkey-free Thanksgiving! Although this declaration was... See more

Today we are hosting our very first Thanksgiving in our new place. I’m not a traditionalist when it comes to this meal. Turkey never impresses me and since I am now in charge— I declared it a turkey-free Thanksgiving! Although this declaration was met with resistance (mostly from Bryan) I am confident that I will be able to convince everyone that we can still give thanks without killing a turkey (instead we will kill a cow). We’ll still have a really lovely meal, just minus the bird. I’ll tell you a little more about the feast once I have cooked it, but for now I wanted to share these delicious little cheese straws that will accompany cocktails and wine at the start of the meal. This recipe is from the incomparable Edna Lewis and really is such a great recipe to have in your cooking repertoire. Cheese straws are a popular appetizer in the south and I have always wondered why they didn’t make their way north. The best thing about these cheese straws is that they are actually better made... See less

See this at: veryculinary.com| Added on 12/11/09

Peas are definitely a vegetable that I did not enjoy until my adult years. Late adult years. Really late adult years. But now I love them; their small delicate size, their wonderful bright color, their sweetness. I find myself altering a lot of... See more

Peas are definitely a vegetable that I did not enjoy until my adult years. Late adult years. Really late adult years. But now I love them; their small delicate size, their wonderful bright color, their sweetness. I find myself altering a lot of dishes, just by adding some peas. Then there’s bacon. Good lordy, bacon. Just the smell can make me weak in the knees. Combine those two ingredients with some cream, shallot, and pasta, and you’ve got my attention! Spotted this dish from Everyday Food and adapted it just slightly. The flavor is fantastic, with depth and texture…and it’s on your table in less than 30 minutes. Easy+quick+yummy = to be repeated. Print this recipe. I am submitting this to Presto Pasta Nights which is being hosted this week by the fabulous Kevin at Closet Cooking. See less

See this at: yoursdeliciously.blo...| Added on 12/11/09

8. Add Rice Vermicelli and add mixture. Mix well, sprinkle sugar. 9. Add Fresh Bean Spourts and mix. (Adding this last retains the crunchiness of the bean sprouts giving added texture to the noodles). 10. Garnish with Scallions and some Pepper, to... See more

8. Add Rice Vermicelli and add mixture. Mix well, sprinkle sugar. 9. Add Fresh Bean Spourts and mix. (Adding this last retains the crunchiness of the bean sprouts giving added texture to the noodles). 10. Garnish with Scallions and some Pepper, to taste. See less

See this at: pieceofcakeblog.blog...| Added on 12/10/09

Now really, people, how many baked goods can you honestly think of that can't be improved upon by adding chocolate? Let's do this. If the jaunty name alone doesn't get you fitting your stand mixer with the whip attachment right this second, then... See more

Now really, people, how many baked goods can you honestly think of that can't be improved upon by adding chocolate? Let's do this. If the jaunty name alone doesn't get you fitting your stand mixer with the whip attachment right this second, then surely the mere concept of something called Chocolate Tweed Angel Food Cake will get you on board. A heavenly, tender angel food cake taken to the next level with miniscule shards of unsweetened chocolate is sheer brilliance, I tell you. Although, to be totally honest, I didn't get the use of unsweetened chocolate at first. Why not bitterweet?, I mused aloud, as nearly all my musings are lately, often with unnecessary animated hand gestures, because I spend all my days with a tiny person clinging to my jeans. At first, I was doubtful of this unsweetened chocolate thing. Reeeeaaalll doubtful. You should know that few things are etched in my memory like the time I was knee-high to a cricket and excitedly came across a huge bar of chocolate in a... See less

See this at: dinnerwithjulie.com| Added on 12/10/09

Aloo (potatoes) gobi (cauliflower) is a potato-cauliflower curry; this version, inspired by Bal Arneson’s beautiful new cookbook, Everyday Indian, uses sweet potatoes for a flavour and nutritional boost. (Use the larger, darker-fleshed sweet potatoes... See more

Aloo (potatoes) gobi (cauliflower) is a potato-cauliflower curry; this version, inspired by Bal Arneson’s beautiful new cookbook, Everyday Indian, uses sweet potatoes for a flavour and nutritional boost. (Use the larger, darker-fleshed sweet potatoes rather than those that are longer, thinner and paler-fleshed.) The tomatoes melt around the sweet potatoes and cauliflower, mingling with the spices and creating a sticky-sweet, smoky almost-sauce. generous drizzle of canola or olive oil 1 medium head cauliflower, separated into florets 1 onion, finely chopped 1 Tbsp. grated fresh ginger 1 Tbsp. garam masala 2 tsp. ground cumin or 1 Tbsp. cumin seeds 2 tsp. chili powder 1/2 tsp. salt 2-3 medium-large tomatoes, chopped 1 large sweet potato, peeled and diced Preheat the oven to 425°F. Drizzle a rimmed baking sheet with oil and spread the cauliflower out in a single layer; drizzle with a little more oil and toss the cauliflower around with your hands to coat the pieces. Roast for 10-15... See less

See this at: dinnerwithjulie.com| Added on 12/10/09

It’s occurring to me now that not only is anyone reading this blog getting the inside scoop on our dinner habits, but a pretty good peek at my social life as well. My Mom is having a party tonight to welcome the new curator of the Glenbow museum. She... See more

It’s occurring to me now that not only is anyone reading this blog getting the inside scoop on our dinner habits, but a pretty good peek at my social life as well. My Mom is having a party tonight to welcome the new curator of the Glenbow museum. She has a far more exciting social life than I do, and always has great parties full of artists, architects and all sorts of interesting people. I’m helping with the food, and I’ll be there too, so between cooking and partying will be in her kitchen from dinnertime on. Mike and W are on their own; they’ll figure it out. A few things on the menu: See less

See this at: dinnerwithjulie.com| Added on 12/10/09

So much for my well-laid surplus rice game plan; a babysitting mix-up left my sister with no one to take the kids after school and this evening during her school’s Christmas concert (she teaches grade 6) and so at around 4 I went to retrieve them,... See more

So much for my well-laid surplus rice game plan; a babysitting mix-up left my sister with no one to take the kids after school and this evening during her school’s Christmas concert (she teaches grade 6) and so at around 4 I went to retrieve them, got stuck in particularly slow rush-hour traffic, took E to soccer and brought the boys back to her house to make dinner before going to pick her up again. I confess that the chaos of those few hours, compounded with a foreign kitchen and a broken dishwasher (meaning the counter space was nonexistent until I did some dishes – hey, it’s Christmas and she’s a single mum of 3 and more than full time teacher) drove B & W to grab a bag of whole wheat hot dog buns and devour almost the whole thing while playing motorcycles. Between us we ate Christmas oranges, frozen meatballs (I did cook them, but they wouldn’t touch the weird-shaped noodles that went with), granola bars and cheese. Before I left my house I mopped up some leftover daal dip I had... See less

See this at: recipegirl.com| Added on 12/10/09

1/2 cup sliced almonds 1/2 cup sundried tomatoes in oil, drained and oil reserved separately 1/4 tsp. red pepper flakes 1 tsp. minced fresh garlic 1 tsp. very finely minced orange zest extra virgin olive oil, if needed 3/4 cup coarsely chopped... See more

1/2 cup sliced almonds 1/2 cup sundried tomatoes in oil, drained and oil reserved separately 1/4 tsp. red pepper flakes 1 tsp. minced fresh garlic 1 tsp. very finely minced orange zest extra virgin olive oil, if needed 3/4 cup coarsely chopped roasted red peppers 1 Tbsp. red wine vinegar 2 Tbsp. fresh orange juice 1/4 tsp. salt 1. Preheat oven to 375 degrees F. 2. Spread almonds on rimmed baking sheet, and bake for about 4 minutes or until golden and lightly toasted. Let cool. 3. In a food processor, combine drained tomatoes, pepper flakes, garlic, orange zest, and cooled almonds. Process until smooth, about 1 minute. 4. Meanwhile measure oil drained from tomatoes, and add olive oil as needed to make 1/4 cup total. Add to the processor along with the roasted peppers, vinegar, orange juice, and salt, and continue processing until smooth. 5. The spread can be made up to 4 days in advance, covered, and refrigerated until needed. Let come to room temperature before serving. See less

See this at: sweetamandine.com| Added on 12/10/09

Dear readers, you are a very kind and patient bunch. Posts have been few and far between over these last few months. If you don’t mind my geeking out on you for a moment, I’d like to tell you what I’ve been up to. (Have faith, friends. This Once Upon... See more

Dear readers, you are a very kind and patient bunch. Posts have been few and far between over these last few months. If you don’t mind my geeking out on you for a moment, I’d like to tell you what I’ve been up to. (Have faith, friends. This Once Upon a Geekish Time ends, happily, in my kitchen.) There comes a day in the life of every graduate student when she must pull out her crystal ball, wave her hands over top, and peer through the mist to see if that blurry, disappearing-reappearing specter in the distance might just be a DISSERTATION TOPIC. In academic circles, this soothsaying is known by another name: the writing of the prospectus. The prospectus is, in laymen’s terms, a project proposal that must be approved by my department before I proceed with the actual writing of the dissertation. In it, I discuss previous scholarship on or related to my subject, and describe what I will argue, and how. I present my sources, and explain why my project will be new (!) and valuable (?!) to... See less

See this at: recipezaar.com| Added on 12/09/09

* 2 1/2 cups uncooked jasmine rice * 1/2 cup finely diced ham or bacon * 1 1/2 cups frozen peas * 2 eggs, scrambled and chopped up * 3-4 diced spring...

See this at: recipezaar.com| Added on 12/09/09

Melt butter in a skillet over medium heat; add in onions and almonds, saute for 6-7 minutes or until the onion are tender and the almonds are golden,...

See this at: seasaltwithfood.com| Added on 12/05/09

One of my readers wrote to me recently, saying she would like to try my Stir-Fry Hong Kong Kai Lan With Rice Wine dish which I posted a long time ago. Thankfully, she pointed out there wasn’t any recipe included in the post then. So, here it is,... See more

One of my readers wrote to me recently, saying she would like to try my Stir-Fry Hong Kong Kai Lan With Rice Wine dish which I posted a long time ago. Thankfully, she pointed out there wasn’t any recipe included in the post then. So, here it is, happy stir frying! :-) Stir-Fry Hong Kong Kai Lan With Rice Wine (Printable Recipe) Ingredients 500 g Hong Kong Kai Lan, trimmed, washed and blanched 3 Cloves Garlic, smashed 3 Slices Ginger 1 Tbsp Peanut Oil Sea Salt to taste Sauce 2 tsp Oyster Sauce 3 Tbsp Shaoxing Rice Wine 100 ml Water (about 7 Tbsp) 1 tsp Corn Flour Method Heat the oil in a large wok and cook the garlic and ginger. When the garlic and ginger are golden in color and fragrant, and then turn the heat on high. Toss in the prepared Kai Lan and give it a quick stir. Then mix in the sauce and bring the mixture to a boil and season with sea salt. Serve immediately. You might also like: See less

See this at: nyonyafood.com| Added on 12/03/09

Before I came to the United States, I'd known okra as lady's fingers. I was in primary school in Malaysia when my English teacher first taught us the

Before I came to the United States, I'd known okra as lady's fingers. I was in primary school in Malaysia when my English teacher first taught us the See less

See this at: seriouseats.com| Added on 12/03/09

After that weekend, we're probably all ready for a break. I could avoid turkey for months without a problem (my last four posts have all involved the bird in one form or another, and I think I might have overdone it). Either way, something as simple... See more

After that weekend, we're probably all ready for a break. I could avoid turkey for months without a problem (my last four posts have all involved the bird in one form or another, and I think I might have overdone it). Either way, something as simple and crunchy and filling as a broccoli salad is certainly welcome at my table. Although this is a bit of a Southern classic, for some reason I went with British chef Jamie Oliver on this one, since a mayonnaise-drenched preparation wasn't what I was after. Still, I couldn't turn down the bacon, which is a natural pairing with broccoli. Oliver takes the hot bacon fat and turns it into a creamy, bright dressing with white wine vinegar. Scattered chives give it all that subtle, sweet onion flavor. What I really liked was the way he cooked the broccoli: Blanched for just more than a minute, it yields its raw texture to a bright, just-barely crunchy state. For some reason, this elevates the dish from side dish to suitable dinner. See less

See this at: weight-watchers-poin...| Added on 12/01/09

Contents of this web site and all original works are copyright ©2009 Gina's Weight Watcher Recipes - All rights reserved. The material on this site may not be reproduced, distributed, transmitted or otherwise used, except with the prior written... See more

Contents of this web site and all original works are copyright ©2009 Gina's Weight Watcher Recipes - All rights reserved. The material on this site may not be reproduced, distributed, transmitted or otherwise used, except with the prior written permission of owner. See less

See this at: mykitchenaddiction.c...| Added on 12/01/09

As soon as I got word of Gourmet, Unbound, I began searching on Epicurious for the “perfect” recipe for this December. I was determined to find a good one, since it was the first official month of Gourmet, Unbound. I stumbled across this recipe for... See more

As soon as I got word of Gourmet, Unbound, I began searching on Epicurious for the “perfect” recipe for this December. I was determined to find a good one, since it was the first official month of Gourmet, Unbound. I stumbled across this recipe for Peppermint Patties from the December 2007 issue, and I knew they sounded perfect. I imagined how beautiful they would look drizzled with chocolate and sprinkled with some crushed peppermint candies. I knew they would look beautiful in glass dishes on my table for Thanksgiving… and my guests would love them! Ok, so you probably figured out by the title of my post that my dreams of beautiful homemade peppermint patties did not work out quite as I had intended. I did not give up easily, either… I tried to make them three separate times. Each time, I ended up with a mess of sticky, peppermint goo. Since I was still trying to prepare for Thanksgiving, I was forced to abandon my peppermint dreams. Instead, I found myself searching at the last... See less

See this at: askgeorgie.com| Added on 11/25/09

Got a craving for salty, crunchy snacks? Make a batch of these mildly spiced, addictive garbanzos and you’ll be well-armed for your next snack attack. They travel well, too. A ziploc of these roasted chickpeas can get you through class, Christmas... See more

Got a craving for salty, crunchy snacks? Make a batch of these mildly spiced, addictive garbanzos and you’ll be well-armed for your next snack attack. They travel well, too. A ziploc of these roasted chickpeas can get you through class, Christmas shopping, or help fend off the afternoon vending machine raid. Of course, they’re much healthier than chips or pretzels – and you’ll save some money too, since it costs less than $1 per batch to make. Which also comes in handy around Christmas shopping time…. 1 can chickpeas (15 oz) 1 tsp olive oil ¼ tsp each: salt, garlic powder 1/8 tsp cayenne pepper Preheat oven to 425. Drain chickpeas and rinse well with water. Blot with paper towels to remove as much moisture as possible. Transfer chickpeas to a bowl and add oil and spices, stirring to coat. Spread the chickpeas on a baking sheet and bake for 20 minutes. Stir, then bake for another 5-10 minutes or until crisp but not burnt. (Check frequently after 20 minutes, ovens are different so your... See less

See this at: thelittleteochew.blo...| Added on 11/25/09

This is a public service announcement: Caveat Emptor. If you are thinking of ordering cupcakes from Leonice of Dreamy Cupcakes, THINK THRICE. I urge you to read ovenhaven's post first, over here. - - - - - Not too long ago, The Sunday Times featured... See more

This is a public service announcement: Caveat Emptor. If you are thinking of ordering cupcakes from Leonice of Dreamy Cupcakes, THINK THRICE. I urge you to read ovenhaven's post first, over here. - - - - - Not too long ago, The Sunday Times featured several chef-owners of Singapore's well-known eateries. What made me sit up and pay attention was the fact that the famous recipes of these eateries were published in cold, hard print. I truly applaud these chef-owners for their generosity. I think the wise know that while recipes can be copied, taste is hard to replicate. I can give 10 people the same recipe, and they can all follow it to a 'T' ... but the final result will be 10 different versions of the same dish. Don't you agree? This is Nasi Lemak Sambal Chilli, which I made using Lee Wee & Brothers' recipe. AWESOME, is all I can say to describe the taste! The article which appeared in The Sunday Times on 27 September 2009. I have filed it in my cabinet. :) The recipe (which was split... See less

See this at: 101cookbooks.com| Added on 11/25/09

I did my best to sneak off to Japan for two weeks without you noticing, and let me start by saying, it is still very much winter there. Rain, sleet,...

See this at: herbivoracious.com| Added on 11/20/09

* 1/3 cup lime juice * 4 tablespoons palm sugar or half white sugar, half light brown * 2 teaspoons grated fresh ginger * 1 teaspoon salt * 1...