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In All recipes, Condiments

Sichuan Chili Oil

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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.

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October 25, 2012
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In All recipes, Meat, Vegatables

Do Right By Stuffed Peppers

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If you’ve had Spanish stuffed pepper or Mediterranean stuffed pepper or God-forbid-American stuffed pepper or whatever-other-western-culture-style who together shares the innate calling to fill a vegetable with a hollow center, and you think – stuffed pepper is the champion (wait for it…) of the good-in-theory-but-COMPLETELY-FORGETTABLE-in-reality category – I’m totally with you.  In all the culinary-ideas out there that the world all seems to agree on and share, the west unmistakably dominates on a few things…I’ll give’em that.  They do better with a-lot-of-things-fermented like cheese, bread, cured meats and basically all-things-alcoholic.  Great.  I won’t argue with that.

But leave stuffed peppers alone.

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October 20, 2012
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In All recipes, Noodle/Pasta/Rice, Seafood

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.

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August 30, 2012
16
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