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Cooking Out Loud

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Gluten-free, low-carb, chewy all-purpose noodles made of chicken breast

HOW TO USE KITCHEN TOOLS TO MAKE FRESH PASTA

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New exclusive recipe on @food52! Inspired by my n

New exclusive recipe on @food52! Inspired by my nostalgia of a childhood Japanese snack, this is my super crunchy, spicy and garlicky mixed potato twigs. Three types of root vegetables, potato, sweet potato and taro, gives the mixture a different degree of crunchiness and flavors. Each twigs are salty, spicy, and perfumed by the crushed garlic mixed in the end, simply addictive. Despite being fried, these pinches-of-joy are not at all greasy, and stays crunchy in a zip-lock bag for a few days even in HK’s humid climate. Get the recipe now in @food52!

Blending back into old life with muesli inside the

Blending back into old life with muesli inside the coconut bowl we bought in Bali.

New recipe on @food52: Flaming cheetos and cheesy

New recipe on @food52: Flaming cheetos and cheesy jianbing (northern Chinese style egg crepe)! This is a very popular street food I loved during my Beijing days but for awhile I’ve had trouble finding the perfect substitute for “baocui”, a piece of super crunchy fried thingy in the middle that makes the dish. Well, not anymore. Flaming Cheetos not only acts as a spicy tangy crunch, but stays quite crunchy for a longer period of time than other chips I’ve tried. Plus a gochujang sauce, melted cheese and browned kimchi and pork, this snack will surprise you with a symphony of flavors and textures that works well all together. Find the recipe now in @food52!

First time trying #ayambetutu and I love it! Foll

First time trying #ayambetutu and I love it! Follow our story and I will tag the location of the stalls we’re hopping on this trip :)

It’s been almost 14 years since the first time w

It’s been almost 14 years since the first time we had #babiguling (Balinese roast pig) at Dobil Nusa Dua, and it had since then went from a locally known joint to now a social media attraction. It’s still good. But not fully there as we remembered it, evidently from the swelling demand that came with popularity. I guess that’s the dilemma of food blogging. People want to share great food finds, but by doing so, they risk ruining the core of what made them fall in love with the restaurant in the first place. It anyways, Balinese foods is amazing. Can’t wait to discover more. •
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#f52grams #feedfeed #huffposttaste #buzzfeast #eeeeeats #beautifulcuisines #thekitchn #foodandwine #forkyeah #yahoofood #onthetable #buzzfeedfood #vscofood #foodstyling #foodphotography #lifeandthyme #eater #heresmyfood #food52 #gloobyfood #foodgawker #eattheworld #eatfamous #tastingtable #dailyfoodfeed #spoonfeed #foodbeast #hautecuisines #foodblogfeed

Deep fried pigeons, pre-air-dried overnight, coate

Deep fried pigeons, pre-air-dried overnight, coated in cumin chili powder. Couldn’t think of a better finger foods. •
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#f52grams #feedfeed #huffposttaste #buzzfeast #eeeeeats #beautifulcuisines #thekitchn #foodandwine #forkyeah #yahoofood #onthetable #buzzfeedfood #vscofood #foodstyling #foodphotography #lifeandthyme #eater #heresmyfood #food52 #gloobyfood #foodgawker #eattheworld #eatfamous #tastingtable #dailyfoodfeed #spoonfeed #foodbeast #hautecuisines #foodblogfeed #onmytable

For those who were confused about what this monstr

For those who were confused about what this monstrosity was in my story yesterday 😂, it is my copycat version of #tsujihan (a seafood restaurant in Tokyo) seafood bowl. Basically various cubes of sashimi hand-mixed together with a bit of cucumber, cooked potato and diced jumbo scallions until sticky, dusted with lemon zest, topped with sea urchin and simply too much ikura over rice and toasted sesame seeds. Voilà. •
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#f52grams #feedfeed #huffposttaste #buzzfeast #eeeeeats #beautifulcuisines #thekitchn #foodandwine #forkyeah #yahoofood #onthetable #buzzfeedfood #vscofood #foodstyling #foodphotography #lifeandthyme #eater #heresmyfood #food52 #gloobyfood #foodgawker #eattheworld #eatfamous #tastingtable #dailyfoodfeed #spoonfeed #foodbeast #hautecuisines #foodblogfeed

Freezing this moment of things on a table under th

Freezing this moment of things on a table under the 6pm light, before heading out to have dinner in a restaurant for the first time in several months. I can’t believe I managed to stay sane this whole time… or did I?

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ABOUT THE LADY, THE PUPS, AND BEYOND

Hi, I’m Mandy Lee, Taiwan-born, Vancouver-raised, and slow-aged in New York for the better part of my life. Until moving to Beijing where, out of sheer desperation and agony, I started Lady and Pups – an angry food blog in 2012, my misery outlet where it marked the beginning of my pre-midlife crisis. If you don’t know what it’s like to move from NYC to China… anger doesn’t even cut it. This little project is a phoenix rising out of the tormenting flames of living there with all its misery. So come share how I turned a lot of frustration and anger in a lovely meal.

You should know that I excel at giving unsolicited opinions. I love movies. I love traveling. I am a dog person, but only because I’ve never met a people cat. I’m also conflicted about whether pigs should be pets or SPAM, which makes me a hypocrite. I dream of having a…. READ MORE

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