November 18, 2012 In All recipes, Meat, Vegatables

My-Dog’s-No-Shepherd’s Pie

(??)???) It bothers me that my own blog being called "lady and pups" and all - while the presence of an opinionated "lady" is regretfully prominent - very little was mentioned about the "pups" except briefly right here. So when the other day the perfect moment came for me to host my imperfect pups' belated debut, I took it. Given I had briefly illustrated how the tail of summer can seamlessly disappear around the corner here, I thought I'd mention slightly on how Fall comes to pass as well. There are generally 2 weeks time in between the seasons when the temperature's just right, thus the generally un-breathable air could seem miraculously tolerable (No AC or heater = No burning coals). The leaves have started to yellow but cling persistently onto their mothership until one day, departed by a ferocious gust of wind that blows them off into the openness, and they'd dance like twirling little pedals on the grass. That was the day. The day when the grass was still green, the sky was blue and the only day out of the entire year that Beijing looked remotely picturesque, before all of which quickly

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November 14, 2012 In All recipes, Noodle/Pasta/Rice, Quick Meals, Seafood

Cured Roe aka Botargo

(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. So please apply a grain of tolerance for me at the fact that when she asked me out of POLITENESS (knowing that I cook and all

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October 25, 2012 In All recipes, Condiments

Sichuan Chili Oil

UPDATES AVAILABLE: (sources for ingredients) I love and use so much chili oil (such as here) that I decided to forge my own.  It is the basis of all things sichuan which - IF were also your thing and it better be -  is totally worth it to make your own because it tastes so much BETTER than store-bought (which I often find very lacking in flavors).  The preparation and cooking itself practically takes no time at all, and it keep FOREVER in your fridge.  I promise that it will deliver the kick you've been looking for and guarantee to scorch and numb your face right off.  You are welcome. It goes without saying that HIGH QUALITY ingredients is the key to flavors for this oil.  Korean grocery stores usually carry pretty good chili flakes.  Sichuan peppercorn (fresh for dried) can be a bit tricky to locate since, I heard, that it was banned for awhile in New York for its alleged "narcotic quality".   When in doubt, I would check the Chinese medicine shops in China town. UPDATES 2013/2/20: sources for ingredients are added Another version of sichuan chili oil that I adore. Ingredients: 5 cups of canola, vegetable, or peanut oil First step: 1/2 large scallion or 2 small ones,

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October 17, 2012 In All recipes, Got Nothing But Time, Meat, Noodle/Pasta/Rice, Soup

Bok Choy and Pork Ravioli

(简体)（繁體) Is it getting cold over there?  Wherever you are. I woke up this morning today, and even in my post-dormancy haze I could sense the greyish tone seeping in from behind the curtains.  I stumbled into my bathroom to finish morning my wake-up routine, went on to open my bedroom door and was embraced by a slight breeze of cold air.  I let out a few sneezes, put on a pair of cozy pajama pants (and a sweater on my 12-year-old Maltese whose name is

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