May 14, 2013

Beef & Asparagus Stir-Fry

Trying to cut back on take-out food. Yes, I know how silly┬áthat sounds. I have to admit: I don’t always make the healthiest of choices when I’m ravenous, strapped for time and ordering something online. Anything with melted cheese and 2500 calories is fair game then. Also, it’s pretty expensive—especially in the Netherlands. So I’ve been working on creating several quick dinner ideas. Those are the best, really, good food…

May 2, 2013

Gnocchi & Tomato Bake

I’ve never been a gnocchi fan. There. I’ve said it. In all honesty: I think it’s the most boring food in the world. But my son, well, the kid loves all things even remotely related to Italian food. If it as much as looks Italian, he’ll eat it. Gnocchi isn’t something I’d want to make myself. Granted, home-made does taste somewhat better, but I still find it boring. So now…

Apr 22, 2013

Selada Ayam Bami

Now and then I run into unique books. Books that leave an impression and are so much more than just plain cook books. This is one of them. The book is called Boekoe Bangsa, which means ‘Book of the family‘, and really, it’s the perfect name for it. It’s a book filled with beautiful, heartwarming and inspiring stories from Indonesian, Indonesian-Chinese and Moluccan families. In Dutch, though. It’s a book…

Apr 7, 2013

Tjap Tjoy

This is a great example of a Chinese dish that goes by several names, depending on your geographic location. Chinese restaurants in the Netherlands call this Tjap Tjoy, but it’s comparable to the American Chop Suey, even though my version doesn’t call for soy sauce. I’ve always been intrigued by Chinese dishes that have little to do with authentic Chinese food. These recipes are about as Americanized and Dutchified as…

Mar 26, 2013

Honey, Lime & Ginger Chicken

After velveting all these chicken strips trying to figure out what technique works best for me, I was finally able to turn them into a recipe. Mother nature apparently lost her calendar (or her mind!), because we’re still stuck with snow and frost. Where’s my darn sun? I craved a promise of spring—anything to get me out of this winter funk. This light, citrusy and fresh chicken recipe definitely is…

Mar 21, 2013

Velveting Chicken II

Here’s the frying technique I promised you earlier this week, when posting the water technique. I thought it silly to reshoot the recipe—it’s the same marinade after all—so I borrowed some photos from my earlier posting. I’m leaning towards the water technique. It’s easy because you can marinate and poach the chicken in the morning, store it in the fridge and add it to your stir-fry at night! Chicken poached…