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Sunday, June 24, 2018

[Korean Recipes] Radish Soup (Muguk)

I am leaving home for a short business trip later today. My husband will be home alone, so yesterday I made two kinds of basic Korean soup for him to eat while I am gone. You guessed it. He does not cook. Thankfully, he does the dishes and keeps the kitchen organized since I am not really good at it. The first soup I made was a soybean sprout soup (kongnamul guk,콩나물국). The other one is this radish soup (mu guk or muguk, 무국) made with a beef broth. 

[Vietnamese Recipes] Crock Pot Chicken Pho

I will repeat: Crock Pot Chicken Pho. I know. And you’re welcome.  Ok, I’m in no way saying that this phở is anywhere near the phở that the tiny little Vietnamese woman at Toast N’Phở makes (my favorite pho in Portland), but it’s close. Damn close. Mainly because we made it ourselves.  In our Crock Pot.  While we were at work.  WIN.

[Japanese Recipes] Mitarashi Dango

Mitarashi Dango is a delicious Japanese sweet made from only two ingredients: silken tofu and glutenous rice flour! It is very easy to make and takes less than 15 minutes to be done!

[Korean Recipes] Miyeok Guk (Beef Seaweed Soup)

If I had to name my favorite soup, it would be miyeok guk. I make it 2 to 3 times a month, eat it for a couple of meals and then freeze the rest to eat again later. Miyeok guk is made with dried miyeok (aka wakame), which is a sea vegetable (edible seaweed). I love the briny flavor of  miyeok and its slightly chewy, slippery texture. 
As I explained in my previous miyeok guk post, this staple soup also is the soup that new moms eat for the first few weeks after giving birth because of the nutrients contained in miyeok that help with recovery and the production of breast milk. In Korea, this soup is part of the hospital diet for new moms. If you’re in America, your Korean mother (or mother-in-law) probably brought a big insulated jar of it to the hospital to feed you after your childbirth. Because of this soup’s association with childbirth, it’s also a Korean tradition to eat miyeok guk on birthdays.

Friday, June 22, 2018

[Thailand Recipes] Easy Chicken Pot Pie

A super easy Chicken Pot Pie made with Rotisserie Chicken and refrigerated pie crusts. This recipe is perfect for a weeknight meal.

[Chinese Recipes] Grass Jelly (cincau)

Iced grass jelly has been one of my favorite summer desserts as it helps to keep the body cool during hot days. 

[Vietnamese Recipes] Iced Coffee Cake

Here's a little secret about me: I am not a serious coffee drinker.

I'm embarrassed to say that, especially given that I come from one of the most serious coffee drinking regions of the country. There's also this weird perception that people who don't drink coffee are weak or mild-mannered or unsophisticated; I like to think I'm neither of those things, but maybe not? I really don't know.

But the truth is, I don't need coffee to survive. I love the taste of it, sure, but I function perfectly well without it. Caffeine affects me too much for it to be a daily thing — I want to be able to come home from a hard day's work and crash completely without laying awake in bed from any residual caffeine in my system. Even now, I only drink coffee socially with friends, when I'm fighting jet lag, or putting in long hours at an event or press trip situation like the one I'm currently on (CheeseCation with Vermont Creamery!!!). 

[Korean Recipes] Dak Gomtang - Chicken Soup

Based on the lunar calendar, Koreans mark the hottest summer period with 3 distinct days – chobok (beginning), jungbok (middle) and malbok (end). On these days,Koreans traditionally eat samgyetangginseng chicken soup, which is believed to be an energy-boosting dish.

Wednesday, June 20, 2018

[Japanese Recipes] Spicy Miso Ramen - Express

I set out to take the first post of 2014 easy… I did.  I thought perhaps a harmless little breakfast pancake can be nice, glistening syrup under the hopeful morning light that symbolizes a new start within me…  Or, perhaps, a statement-recipe like a creme brûlée and ham french toasts-sandwich that’s simple, but flaunting and strange enough to revitalize this blog’s otherwise-subtle individuality in the year to come…  Or better yet, perhaps a complete slacker-post on a summary of everything that could and has gone wrong in my kitchen in 2013… kinda hey~ here’s a finecollection of things you probably don’t wanna eat but don’t I sound really cute talking about it?
But instead, this came out…  And believe me, although it may not look remotely that way, this is taking-it-easy, well… as far as Japanese ramen goes. 

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