Beef Bulgogi

We have eaten beef bulgogi from different restaurants and almost always love it. I was so excited to find a recipe that was easy…and delicious! I definitely want to make it again soon because you can easily prepare a bunch of it and cook batches of it. It also reheats well for leftovers.

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Tips-y Tuesdays: Leftover Char Siu

We often have leftover char siu because I like to make large batches and freeze it. Sometimes we just eat the leftovers sliced warmed in a wok with a bit of sauce. We also eat it with spinach stir fried in. One of the more recent favorites has been eating the leftovers with pineapple!

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Wayback Wednesdays: Fried Rice

Especially during the pandemic when it comes to meal-planning, I can tell you that we have fried rice at least once every 2 weeks. Basically, we accumulate enough extra rice during that time to make another batch. And then usually that batch becomes leftovers that are turned into a second meal by adding a bit more accumulated rice. So, if you have some fried rice, you can easily make more fried rice with it. Additionally, the leftover fried rice is the BEST. It gets even more crunchy and delicious when re-fried.

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Shanghai Green Onion Bing

I first heard of bread like this from a fitness person online. Her mom would make many of them each day, and they would eat them almost like pita bread with toppings/spreads. It sounded interesting, but I didn’t get around to it. Then I saw this recipe and realized it was the same idea but made more savory. I love scallion pancakes in theory, but they often are too greasy for my liking. This bread ends up being a cross between a scallion pancake and naan (in my family’s opinion).

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Pineapple Buns (first and second attempts)

Today I am not sharing a recipe just because I am trying to find my best version. When K and I were dating and first started to go to NYC to visit some of his family, I started to learn that pineapple buns are one of the best breads. They have a nice fluffy texture, but also a fun sweet and slightly savory topping. I also like the ones with fillings, but I haven’t tried that yet.

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Easy Chicken and Bell Pepper Stir Fry

Today I am not sharing a fully detailed recipe but an idea to make that is easy. If you need recipes, I will give you some links to previous posts on here.

Stir fries are an easy meal that is mostly prepped ahead of time. The night before you want to make it, cut the chicken and marinate it. Then, when it is time to make the stir fry, you can prepare your vegetable of choice, as well as your rice or noodles. Normally we eat stir fries with rice, but this time I made some fried noodles to go with it. Because we were eating noodles, I made the stir fry less saucy. If you make it with rice, I would recommend adding a bit more water at that step.

So, what to do? Marinate the chicken following this method I shared before. When it is time to cook, dice some bell pepper (I used red but you can use any color). You have two options. You can either brown the chicken and cook it first, then remove it before cooking the bell pepper. Or, you can cook the bell pepper, set it aside, and then cook the chicken. Either way, once both are cooked, you will stir fry them together to combine their flavors. At this point, add a bit of cornstarch dissolved in water. If you want it more saucy, add more water. If you want a drier stir fry, then just add a few tablespoons of water.

When you cook the bell pepper, use a bit of oil, and add some seasoning. I usually add pepper, salt, garlic powder, and onion powder.

For making the noodles, you can use this recipe, but just make the noodle part and skip the meatball part.

In case you’re wondering, yes, sometimes I am getting recipe fatigue and want something really easy. Sometimes I want to be fancier and try new things. It all depends on my mood. So, if you have been having some cooking fatigue as well, I hope these easy recipe ideas recently have been helpful!

Mixed-Bag Mondays: On the Good Side

This week I am starting off with recipes I liked in general but am not likely to repeat…and with reasons why.

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