Stuffed Whole Boneless Chicken Yield 6 servings Ayam kodok, which translates as frog chicken, gets its name from how the chicken looks after the bone and meat is taken out. By keeping its skin intact, the result is something that looks remarkably like a frog. The dish is basically a stuffed chicken and we all [ Read More ]
Mom’s Special Noodle Soup I love to prepare this dish for special occasions like birthdays, Christmas, Chinese New Year or whatever red letter day there is marked on the calendar. Since I learned this recipe at a very young age, I can memorize the ingredients by heart and now I am going to share this [ Read More ]
Making your own corned beef is especially satisfying because it’s so easy—and so inexpensive compared to commercial corned beef. What is Corned Beef? Corning beef was a way of pickling or preserving beef in the days before refrigeration. As early as the mid 1600s recipes spoke of pickling or corning beef. Corn was another word [ Read More ]
Sachertorte (pronounced “SOCCER tort”), the year was 1832, and the Austrian minister of foreign affairs, Prince Metternich, ordered his court’s kitchen to create a special dessert for his high-ranking guests. But the head chef of his household was ill that day, so the task fell to his 16-year-old apprentice, Franz Sacher. Fortunately, the delicious chocolate [ Read More ]
Étouffée or etouffee (pronounced: [e.tu.fe] ay-too-fay) is a dish found in both Cajun and creole cuisine typically served with shellfish over rice. It is most popular in New Orleans and in the bayou country of the southernmost half of Louisiana. The word Étouffée translates roughly to smothered , stewed, or braised. The usual staple of an étouffée is seafood such as crawfish, shrimp, or crabmeat. Other meats, such as chicken, or a combination [ Read More ]
