Meat

ANDY WRECKER GREEN CURRY MEATBALLS

green-curry-meatball-featured-header

Let’s all be honest here.  Yes.  Including those of us who say we love to cook, and would ferociously defend the legitimacy of home-making Turkish kofta platter, Taiwanese gua bao, or even Italian duck prosciutto, once in a blue moon at least, let’s not kid ourselves.  In practicality, the song and dance of travelling to exotic and exhilarating corners of the world through a dialogue in our own kitchen is, most of the time, only romantic in theory.  At the end of the day, if you are any lucky, the flaming urge for such adventures mostly gets put out by a take-out menu amidst a stack of its own kind, that quietly settles in a kitchen drawer with can-openers and plumber-contacts.  Authentic, or not authentic.  Good, or no good.  Doesn’t matter.

That’s what normal people do.

green-curry-meatball green-curry-meatball4READ MORE

Continue Reading

THE WEST LAKE HYBRID

west-lake-soup-featured-header

You know… as someone who’s been gutting dead animals… chopping things… hacking and hammering in the kitchen for the past 15 years, I pride myself for the fact that I seldom, and I mean rarely burn or hurt myself inside my ruling domain.  No, it isn’t because I’m more masterful at wielding heavy machineries, but because I have a deeply-rooted, intolerated fear for pain which led to a full spectrum of obsessive precautions before any hazardous conducts in the kitchen.  But… just before I sat down for a chat with you, I though, hey, maybe it was a good idea to first finish slicing those mathafuckin’ fibrous and tough galangals for easy freezing… just to check it off my list…

Well, just like that, there goes my left middle-finger now looking tragically like a tissue paper and tape-wrapped lollipop, summer strawberry flavour.  You see?  You see me waving my middle finger in 360º just so you can see clearly?  Especially at you, galangals.

west-lake-soup west-lake-soup3READ MORE

Continue Reading

THE INCONVENIENT RAGU-TH

ragu-featured-header-2

I almost couldn’t wait to tell you all about this hysterically inconvenient ragu.  I started curating its debut so many weeks ago, impatiently waited for the temperature to drop and the first damn leaf to fall, until everything… every single elements in the atmosphere ready your hearts for the most glorious, madly delicious ragu you have yet to try.  I even prepared a number of high-impact vocabularies to describe its entire four hours of making, two of which involves you standing by the stove remorselessly scraping the bottom of the pot in the name of culinary commitment, because I was gonna tell you that there’s no compromise when it comes to what I call the art of harvesting caramel, and you’re going to eat it all up.

The recipe has been sitting in my cue for a week now and I haven’t been able to lift a finger.  Well… you know what happened.

ragu2 ragu4READ MORE

Continue Reading

PRE-DEPARTURE MICROWAVE MADNESS

micro-mac-featured-header

Despite the level of embarrassment that I’m sure will hit me the moment I get back from Paradise (Tuesday!), I still decided to send this truth out there. The truth that once in a while, on some particular full-moons and/or… the night before a long trip away from home, there’s absolutely no excuse for my primitive behavior. And if that’s the kind of entertainment that delights you, here it goes.

micro-macmicro-mac3

READ MORE

Continue Reading

X’MAS MORNING JERK-SPICED PORCHETTA

jerk-porchetta-featured-header-3

I recently took a class from Harvard called Science and Cooking.  I did it without ever taking an SAT exam or having an IQ above 140, all while wearing my slouchiest PJ and tucked in the comfort of my bed with a can of soda and a tub of gummy bears on the side, and burnt through 5 lectures straight in 1 week…  Oh God bless bootleg DVDS.  I was once again basted in the youthful hunger of my tender college years when hope was alive and the world was shiny…, as well as the exact reason why… I slept through half of it.  Dude, there’s something about the echo? bouncing off the lecture hall?… that’s 10x more potent than sleeping pills on the deepest cellular level and sends me into a baby-state coma.  But relax, I still overheard something in between my wee-wee breaks to share with you all.

jerk-porchetta6 jerk-porchetta7READ MORE

Continue Reading

insights to your shrimp dumplings

shrimp-dumpling-featured-header-3

There are days, you know,  not everyday, but days when I really… hate this.  I mean, what is this anyways?  A self-published “web-blog” about me making dinner.  Talk about being a loving sponge when it comes to self-absorbing not to mention a shameless evasion from unemployment.  Oops, did I not mention that?  As many more dignified others who might do this as a hobby aside, I on my other sorry hand, just do this.  No other self-sustaining professions at day, heck or even a non-profit charity to excuse myself of, it’s a testimony of prolonged immaturity and chronic, explicit laziness, hardly anything to be carved on my tombstone.  So yeah, as this self-absorbing continues, sometimes I really hate this.

shrimp-dumpling4shrimp-dumpling231READ MORE

Continue Reading

pizza alla carbonara

carbonara-pizza-featured-header-4

You’d think that for someone who weeped slightly while watching SATC the-Village-wet-dream in her Vancouver apartment 15 years ago, and now replays movies like You’ve Got Mail the-Upper-West-Side-porn to ease her New-York-home-sickness, if now given the chance to move back to the city, would of course choose Manhattan in a heart beat. Well, almost.

carbonara-pizza9carbonara-pizza8READ MORE

Continue Reading

sichuan peppercorn red braised oxtail

braised-ox-tail-featured-header

I was totally honoured… thrilled actually, when one of my favorite food-site Food52 invited me to share an heirloom (family) recipe for their column.  Oh why, me?!  Get out of here!  No doubt a little much-needed mint-drop in between all the craps that are leaving a bad taste in my mouth lately.  I mean recognition in any shape or form is super awesome but frankly, I can’t help but feeling a bit… like cheating, like the time when I innocently stole an unaware blanket from Cosco (dude, I swear to God it was an aaaaaccident!).  Well just between the two of us, maybe… because I suspect that Food52 probably has no idea… that I actually… Don’t have one.  Uhem, I trust that you can keep a secret.

braised-ox-tail braised-ox-tail4READ MORE

Continue Reading