Seafood

tummy yumyum tomato soup

tom-yum-tomato-soup-featured-header-2

Who here shares a rooted enthusiasm for heads raise their hands (… what?).  To an undiscriminating extend on varieties, I love all types of heads (… what did I say?…), duck, fish, chicken, whatever.  Not that there’d be a fight but I seize it from the table at every encounter, nose-up thinking I am the only person in the party who knows what.  I’m a head-snob.  And on behave of myself, I’m filing a complaint towards America where under-informed citizens don’t appreciate heads, or serve enough of them (I think I hear agreement of some sort…).  I go quietly fury especially when I see shrimps heads being discarded on their plates, thinking they must be CRAZY passing that intense creamy foie-gras of-the-sea that’s just one loud sucking away.  Tsk tsk tsk… unworthy of a good head.

tom-yum-tomato-soup tom-yum-tomato-soup3READ MORE

Continue Reading

poorman’s lobster roll

shrimp-roll-featured-header

Right.  I apologize for my “rare” unprofessionalism last time.  Can we start over?  I promise I’ll keep it together this time because oh boy this faux-lobster roll is too delicious to miss out on.  But it’s strange to compose this post because the day I cooked it, my doggy-Armageddon-day had not been realized, and staring back on the make-funny-“when life gives you shrimp, make lobster roll”-line that I drew up then to mock my general cheap-ass style, it now seems to actually speak to me on a philosophical level…  My words-in-past is making contact with my present inner-self.  Wooh~ (believe it or not this is me keeping it together).

shrimp-roll2shrimp-roll4READ MORE

Continue Reading

izu 伊豆

izu-featured-header-2

I am chasing a mountain.  A legend.  A symbol…  The Fuji hovers like a myth behind a veil of mist and cloud.  Alive while dormant, assertive and yet faint, revealing itself then dissipating into the background as the sun runs its course.    Never have I seen a landscape as transformative as this, and never has a landscape so closely mirror the culture that inhabits it.  If you were never here, it does look like this, feel like this and taste like this.  A black pine.  A bowl.  A state of mind.  Everything.  Unmistakably Japan.  But this isn’t Tokyo. Only two hours away and arguably more, this is the Izu Peninsula.

izu7READ MORE

Continue Reading

Cured Roe aka Botargo

botargo spaghetti featured header

(简体)(繁體)

My fabulous friend Sharon recently opened a fabulous wine bar in Taipei called Whinos, and I had the pleasure of visiting her awesome little space the last time I was around and needless to say, it was FABULOUS!  It is chic but warm, cool but inviting, intimate and private but bubbling with mingling chatters.  It was everything I look for in a little-spot-to-call-your-own that’s tucked in a city corner, and I’m totally envious happy for her.  You know how sometimes you hold a little dream but not-you, instead a friend who obviously has more guts and awesomeness to pull it off before you did, and you couldn’t help but feeling overwhelmed with envy best wishes for them?  That’s how I feel.  My utter jealousy happiness for her total fabulous-ness.

READ MORE

Continue Reading

Curry Laksa

(简体)(繁體)

If you haven’t heard of “Nyonya”, chances are you have eaten it instead.  Yeah.  It may not have been as justly popularized as Thai or Vietnamese, but its low-key awesomeness is in every Southeast Asian restaurant.  The word itself means the union between Chinese and Malays, and the fushion cuisine thus born which is PURE MAGIC.  So then… why am I struggling to finish this post after writing then tearing (…symbolically) and rewriting again?  Because I JUST can’t escape the thought that people would come, and see, and “huh??” and just FADE OUT.  And I’m exhausting all my aren’t-really-there writing skills in an attempt to make this sound like a Rachel Ray’s which has let me to a desperate conclusion to say that… it isn’t.  Yes, it is complicated and consists of a blinding array of exotic ingredients.  And chances are if you weren’t those who have true affection for a bowl of spicy noodles, I’ve lost you somewhere along the second sentence.  BUT if you are those like me, it would be worth the while.

READ MORE

Continue Reading

Octopus 8/2

octopus featured header

(简体)(繁體)

HuuuuuGE~!  And, no.  I couldn’t help it.  I know I’m supposed to be nurturing baby tartlets, or summer fruitcakes, or at least an icy cocktail because that’s just the kind of things people like to lust over this time of the year.  Not some giant 8-legged sea monster that they rather watch strangling the Empire State Building, than laying dead in their kitchen sink.  But, no.  I.  Just.  COULDN’T.  Help it.  Have you ever tasted a great octopus?  If pure culinary bliss doesn’t do the trick, let me appeal to sentiments.  This beauty instantly brings me back to my fond memories of that wonderful and sunny day in Nice, when Jason found a specialty food shop that gave us the most succulent marinated octopus to snack with on the way strolling back to the hotel.  And I thought to myself, “Nevermind craving this back home because I would NEVER find a quality, freshly octopus… ”  Well… hello there~.

READ MORE

Continue Reading

Best Thing Out of a Can

sardine pasta featured header

(简体)(繁體)

I’m back from my 11 days trip to Hong Kong and Taiwan and find myself dealing with something that I assume everyone’s familiar with. The fridge is and should be vacant or otherwise nurturing some… organic, furry things.  Oooonly-a-few-days-expired dairies usually get tossed in the trash after reason finally overthrows desperation (hopefully).  Remaining options hover between the 24hr McHot-line or Mr. Cup Noodles.  Don’t get me wrong.  They are both great contributions to mankind and deserve a standing ovation, but guilt is calling for something homemade.

Boy do I have a solution for this.  One of my absolutely favorite pasta and it makes in no time.

READ MORE

Continue Reading