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Weekly Recipe
Chinese Kung Pao Chicken (Gong Bao chicken, 宫保雞丁)
by Ozzie
on December 30, 2011
After having this favorite dish so many times at various restaurants, I decided to make my own and have honed
Newest Recipes
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Cyn's Lo Mein
by Cynthia on May 18, 2013
This lo mein is simple and delicious. The flavors all meld together but still all stay separate ... um, I don't know, it's just good.
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Raita (Indian yogurt sauce)
by Shila V. on March 25, 2013
This is a cool yogurt sauce to compliment your spicy Indian dishes. I love it with Chettinad chicken and biryani. And it really does only take 5 minutes!
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Spiced Edamame (Green Soy Bean)
by Shila V. on March 25, 2013
These are my father's take on Japanese edamame. He makes these with Indian spices and it's really tasty.
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Lamb Biryani (Indian)
by Shila V. on March 25, 2013
This is my dad's lamb biryani recipe, perfected over 15 years. I haven't tasted biryani better than this. His version is well-cooked, fragrant and full of flavor.
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Chicken Chettinad (South Indian)
by Shila V. on March 25, 2013
I adapted this recipe from my father, who taught me this dish years ago. It's a spicy, wonderfully fragrant dish. The trick is to use freshly ground spices. The sauce is so good, it can be eaten with only rice or roti.
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The Best Banh Xeo (Vietnamese Pancakes)
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My mom used to make us banh xeo whenever it rained. I've continued this tradition with my family, and my kids love it. This is really fast and easy to make, and you can change the filling to suit different tastes.
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A simplified take on the Thai restaurant favorite that can be assembled with a few Thai pantry staples.
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This is a traditional Vietnamese cake made with tapioca starch. For this recipe, do NOT use double-acting baking powder, only single-acting works. For more photos and recipes, please visit my blog at Danang Cuisine.
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Beef Chow Fun (Restaurant Style)
by Ozzie on December 31, 2011
A classic, staple Cantonese dish. The essence of this recipe is the broad rice noodles, which should ideally be purchased fresh from an Asian market and used the same day. I prefer making this dish at home since the ones served in most restaurants can be on the greasy side. You can also add other vegetables like broccoli or green peppers. I adapted this recipe from Stir-Frying to the Sky's Edge by Grace Young. It has a lot of great, standard recipes for Chinese staples.
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Steamed Rice Cake (Bánh bò)
by Annie on May 18, 2012
This is a delicious Vietnamese dessert called steamed rice cakes also known as banh bo. When I was little, my grandma used to make this for me (minus the coconut milk). There is a Chinese version to this cake that doesn't use coconut milk.
