I. LOVE. KIMCHI. I love it on rice, in tacos (and just for the record, I did this before Kogi even!), I love it with seaweed, rice and spam (okay, don’t roll your eyes….it’s GOOD!), in soups (Kimchi Jigae) and to spice up midnight instant noodles....
Last week, on a surprise visit to see family, Mom made a couple of dishes that I normally don’t cook myself. One of them is this Chinese Fried Sticky Rice Cake Noodle dish (long name!) In Chinese, it’s called 炒年糕 Chǎo Nián Gāo. The recipe is from my...
To me, cabbage, beans and potatoes are the best Western comfort food ever (just in case you’re curious, at the top of the list of my Asian comfort food are: white rice and ramen). And to have cabbage, beans and potatoes all in one dish that only takes 15 minutes...
I hope you’re enjoying recipes from some wonderful and talented food bloggers from around the world featured here on Steamy Kitchen! Today, I’d like to introduce to you Shulie of Food Wanderings, who is of Indian Jewish ancestry, born and raised in Israel,...
What you’ll learn: How to properly pleat potsticker dumplings How to fry potstickers in batches How to squeeze out water from cabbage (if you’d like to include them in your recipe) so you wouldn’t have soggy dumplings In college, my friends and I...
