Wednesday, December 28, 2011

Colourful Chickpea Curry

A nutritious protein-licious entree! Did I mention it's RIDICULOUSLY EASY?!

See the Rainbow...TASTE the Rainbow...okay, so we're missing purple, but Tai doesn't eat eggplants, and I can't think of anything else that would be purple. Except for berries *u* but no-one wants berries in their savoury curry...

Read More......

Sunday, December 25, 2011

Steamer Recipe: String/Green Beans and Carrots!

This is so easy it's embarrassing. It's also healthy :D Use fresh veggies for the best flavour. Our carrots and onions were SUPER-sweet, which made the beans sweet too!

1. Put green beans, chopped onions, and carrots in a bowl. Drizzle with soy paste.

2. Add 3/4 - 1 cup water to outer pot. Hit steam.

Read More......

Wednesday, December 21, 2011

Nutritious Rice with Mung Beans

Keep things interesting -- and NUTRITIOUS -- by making rice with BEANS!!! The procedure is pretty much the same as for regular rice, just add some beans to the mix and let it soak.

Beans to rice ratio 1:1 or 1:2, depending on your taste.

For brown rice, let the beans soak with the brown rice.

Add the same amount of water as you would for normal brown rice, hit steam, and let 'er rip!

For white rice, steam the beans for a half-hour first, then add the white rice, stir to incorporate, add your water as usual, and steam. Or, soak the beans overnight, drain, and throw them in like they're rice.

Fluff the rice afterwards to evenly distribute the beans.

You can also use azuki beans, naked mung beans, job's tear/pearl barley, or small chickpeas. Larger beans could work too, but they would interfere with the texture of the rice.

If you do use larger beans, make sure to cook them first. If using kidney or related beans, boil at least 10 minutes to deactivate the toxins before using :)

FYI: The lazy way also works with normal non-Tatung rice cooker/steamers, such as Zojirushi fuzzy logic rice cooker. Read More......

Sunday, December 18, 2011

Stoveless: DELICIOUS Green Beans and Enoki with Soy Paste

Made this one on the induction cooker :) Super-easy, delicious and nutritious to boot!

Read More......

Wednesday, December 14, 2011

Oatmeal Cookie Dough Dip/Snack

As if vegan cookie dough dip made with garbanzo beans weren't healthy enough~ I love eating this as a pre-workout snack 'cause it's packed with protein and CHOCOLATE BITS. This encourages me to love exercising by associating working out with positive experiences :)
The original cookie dough dip, spread atop a Bailey's brownie cupcake as frosting. DELICIOUS.

Actually, I just added oatmeal so the dip would last longer *u* Make sure to use instant oatmeal, since you're not actually baking this into cookies. While it's fine to eat raw oatmeal, it might be a bit too rough for dip. Actually, once you add the oatmeal it's too thick to dip. Just eat it out of a spoon.
Read More......

Sunday, December 11, 2011

Creamy Taro Dessert or Cake Filling

I LOVE TARO. 'nough said. This is a dessert that packs as much taro as humanely possible into a smooth and creamy dish. Taro is a great source of fiber (7 g. per cup!) as well as manganese, and vitamins B6 and E.

There are tonnes of variations on this: serve it warm out of the steamer for winter, or freeze into pops for summer. You can also freeze and scrape into a rich sorbet. Alternatively, make it very creamy and use it to fill cakes. It doesn't do so well as a frosting because of the chunkies, but if you've got a blender to take care of that there's another option for you :)

Read More......

Saturday, December 10, 2011

Snack time~ Roasty Peanut and Small Fish Snack

This snack is very common in Asia. I don't know how common it is in America since my mom would just make it so I don't know if it is sold in stores :P

WARNING WARNING VERY DANGER! This snack is addicting! High in protein and probably quite high in fat (hello, peanuts!) and possibly sodium, depending on how much soy sauce you add. This shouldn't be something that you eat enormous quantities of. Sort of like chocolate. Shouldn't eat too much, but we all do anyway.


NOTE: We don't measure anything. There is no need to measure anything. The measurements given are approximations. I am horrible at approximations.

1.5 cups of whole peanuts
1 cup of small, dried, silver fish
red peppers to taste
1T of sugar
3T of soy sauce
Olive Oil for toasting

Read More......

Wednesday, December 7, 2011

Stoveless Recipe: Chunky Winter/Fall Soup

This recipe is seriously easy; chop, add water, steam, season. The end. You could also make this in a slow cooker or boil it on a stovetop or induction cooker if you want :)

It makes a hearty entree soup perfect for chilly weather. The combination of corn and beans provides a complete protein profile for CHEAP!

Read More......

Sunday, December 4, 2011

Mung Bean Curry

An easy, cheap, protein-packed meal-in-a-bowl.

Sometimes I think that maybe I shouldn't post pictures because it might put some people off. I mean, seriously. This looks disgusting, but it tastes GREAT.

Read More......

Wednesday, November 30, 2011

Steamed Apple Pie Filling

I made you a picture and then I eated it. All gone.
Read More......

Sunday, November 27, 2011

Vegan Microwave Muffin with Oatmeal

Inspired by my success with Blogilates' Microwave Minute Muffin, I tried another microwave mug, this time by Chocolate-Covered Katie. This one happens to be vegan, which is nice, because I don't always have milk and eggs in the house :) It makes a lighter cake-like muffin (the original recipe is actually for cupcake ;P ), which is nice (the Blogilates one is super-filling) but it's a tiny bit grainy, probably due to the lack of egg as an emulsifier. I think I'll add more oatmeal next time, and maybe top with muesli.
The dark bits are black/purple rice flakes from the Chinese Quaker's oats I bought :D They don't taste any different from the rest of the oatmeal, but it adds some colour and vitamin B, which is awesome!

Read More......

Wednesday, November 23, 2011

How to Make Mung Beans in a Tatung Indirect Heat Steamer/Rice Cooker

Mung beans, and actually beans in general, are super-easy to cook in a Tatung steamer. Just soak overnight, drain, fill with water, and steam.

Just kidding, you don't have to soak the mung beans. But most other beans you do.

This is what the cooked beans look like

Step by step below the cut!
Read More......

Saturday, November 19, 2011

Sacha Tofu-Woodear-Enoki

I got fresh fried tofu skin and woodear at the market! With a bit of boiling water and some sacha sauce sprinkled with salt, it became a delicious accompaniment to noodles :)

I know this picture looks disgusting and am very sorry -- that's what happens when you use flash. But it was REALLY DELICIOUS.
Read More......

Wednesday, November 16, 2011

Stoveless Sacha Noodles with Sweet Onion

We made this on our convection cooker :D

Read More......

Sunday, November 13, 2011

Asian Egg Salad

Okay, this isn't actually what Asian egg salad looks like. Asian egg salad is just like American egg salad: chopped boiled eggs and veggies smothered in mayonnaise and maybe a dash of vinegar. The only difference is Asian mayonnaise, which is sweeter and thicker and generally more tasty than its Western ancestor (personal opinion).

But no. This is egg salad I tried to make and then found out my mayonnaise had gone off. D: So I improvised using the ingredient I had, which also happen to be Asian. That's why it's Asian egg salad.
Lots of veggies and a hard-boiled egg. Nummy!

Read More......

Wednesday, November 9, 2011

Stoveless Recipe: Mushrooms & Fried Tofu with Satay Sauce

This dish is pretty much IMPOSSIBLE to fuck up. No, seriously. You canNOT boil mushrooms or tofu for too long. CAN NOT. Unless you boil the thing dry, in which case maybe you shouldn't be in the kitchen making food with heat. You should be in detox.

Sacha sauce, sometimes labelled (extremely confusingly) as 'barbecue sauce' (esp. the bullhead brand (the name of which makes it even more confusing when you get the vegetarian version and you're wondering if it's got cow in it 'cause it says bullhead on it and you don't read Chinese.) The kanji you're looking for is 素 (vegetarian) 沙茶醬(sacha sauce).

You can't even tell what this is supposed to be. But it's delicious, and that's all you need to know.

You can make this un-fried tofu too, but I've been eating plain tofu for DAYS.
Read More......

Sunday, November 6, 2011

Easy Chili with Black-Eyed Peas

A thick, rich, protein-rich entree filled with veggie goodness! Serve with crusty bread for a filling meal.

Easy Chili with Black-eyed Peas, shown with crumbled laver soda crackers.

Read More......

Wednesday, November 2, 2011

Blanched Mystery Greens

I have no idea what these greens are, but they're DELICIOUS.Edit/ they're 龍鬚菜 (lit. dragon's whisker greens), or chayote greens. Chayote is a squash. Who knew! Also, they're called ハヤトウリ in Japanese. O.o I don't know why.

Read More......

Sunday, October 30, 2011

Super-Easy Sacha Noodles & Greens

Sacha sauce makes ALL VEGETABLES delicious. This is especially true of greens. This dish uses some mediocre greens (no, I don't know what they're called -- but they were fresh so I bought them) I picked up from the trad. market for NT$10 a bag.

You can probably figure out how this recipe is going to go based soley on this picture.

Add some protein to make this meal complete. After blowing up an egg in the microwave (pro-tip: NEVER MICROWAVE EGGS PLAIN, EVEN IF YOU POKE HOLES IN IT OR WHATEVER, IT WILL EXPLODE ON YOUR SHIT) and undercooking a boiled egg trying to achieve this, I had dried tofu cubes :) It is way yummier than it sounds.
Read More......

Friday, October 28, 2011

Trick or Treat? That is a Risk You Must Take!

Halloween is just around the corner! It's time to eat everything and anything Pumpkin flavored, dress up, and say "Trick or Treat?" to everybody! Of course, we always receive treats so the saying of "trick or treat" isn't really a choice now, is it? Well, I say it is high time WE CHANGE THAT!

I got a bit of a crazy idea fueled by my fantastic childhood ~

When I was in grade school we got these National Geography-like "magazines" which were usually around 4 pages long. There was always a small section of "fun facts" like how fast a sneeze travels or how much blood our hearts pump. One of the facts that stuck with me was that "Apples, Onions, and Potatoes all taste the same. It is the smell that makes them taste different to us!"

OH REALLY? I have yet to test this theory (plus, I'm sure the textures would give them away) but this gave me a little idea called "Trick or Treat Apples"

Read More......

Thursday, October 27, 2011

FOOD FAIL: Black-Eyed Peas ≠ Chickpeas/White Beans

Chickpeas are hard to find in Taiwanland. So are Great Northern beans and White beans and pretty much any bean that isn't soy, azuki, mung, kidney, or, for some reason, black-eyed peas. O.o I don't know. But I figured they were similar enough to white beans to try making CCK's snickerdoodle dip. WRONG.

Black-eyed peas are NOTHING like chickpeas OR white beans. They have a very distinctive flavour that does not take well to cinnamon and sugar. Luckily the addition of oatmeal (my new favourite thing to add to anything even remotely dessert-like) saved it from being a complete and total inedible disaster by diluting the black-eyed pea flavour.
You can't tell from this picture, but this dessert is not very tasty.

Next time, I will try it with hulled mung beans, which have a much milder flavour that takes well to sugar. And hopefully cinnamon. Read More......

Wednesday, October 26, 2011

Steamer Recipe: Potatoes & Carrots

A super-easy stoveless recipe! I made this dish in a Tatung electric steamer, but you can make it on a stovetop using a metal or bamboo steamer (or rig one up with a covered wok, some water, and heat-proof dish suspended on wooden chopsticks).

Leave the skins on the potatoes and carrots for more nutrients!

An unattractive picture of a SUPER-yummy dish.

Read More......

Sunday, October 23, 2011

Blogilates' Microwave Minute Muffin!

I was super-stoked to try this recipe from the super-awesome Blogilates and I AM SO EXCITED IT TURNED OUT!!! It's the perfect combination of breakfast foods: oatmeal, egg, milk, and berries. All you need is a microwave! And a mug. A stirring thingy helps too -- I used chopsticks.
It looks kinda funky, but tastes pretty awesome.

BONUS: It pops right out of the mug no problem! I was afraid it would stick or overflow or something, but it turned out perfectly.

I think I'll try making it in a steamer next time, just to see if it works, 'cause I know some people *cougcoughGRACIEcough* don't believe in microwaves.
Read More......

Saturday, October 22, 2011

New Commenting System!

I have installed Intense Debate commenting system on this blog!

Now you can choose to receive email updates for replies to your comments rather than needing to come and check back to see if anybody replied (a big reason why I don't comment on other blogs). You can also choose to be updated for ALL NEW COMMENTS to the entry, or choose not to receive an email for anything at all~

I hope this improves the communication and commenting for everybody :) In order to see the comment form, you will need to click into the post you wish to comment on (click on the "Keep Reading~" jump to read the rest of a long or photo-heavy entry, or click the post title) and the old comment form will no longer show up on new posts. All old comments are still available, however!

Let me know if there are any troubles or glitches!

Thanks to all readers and followers, and happy cooking! Read More......

Pumpkin Omelette or OmuRaisu

Wow it has been a long time since I posted! That's because I haven't eaten anything since I last posted. Just kidding. I just haven't cooked anything. Actually, that is also a lie. The real reason is because I haven't made anything interesting :P But yesterday I made another "Mad Chef" invention (AKA made it up as I went) and it turned out quite tasty!

After making my own batch of pumpkin puree, I didn't know what to do with it other than eat it with rice O_Q

So I decided to mix it with a bunch of things I found in the fridge!

*Pumpkin Puree
*2 Eggs
*Cooked Rice
~I used purple rice
~I used onion, tomato, mushroom, and carrot

Read More......

Wednesday, October 19, 2011

Soft-Boiled Eggs

Since moving to Nangang I've been having a soft-boiled egg for breakfast everyday in lieu of my usual fried egg. Mostly because we don't have a gas stove or electric griddle, and I'm iffy on those portable gas stoves with the can of compressed fuel because they are explosive. O.o

This is probably healthier for me anyway, since there is no butter involved :D And less clean-up (if the egg doesn't break) 'cause all you have to do is throw out the water. And by throw out I mean use it to wash other dishes (if it's hot) or water plants (if you let it cool down.)

Soft-boiled egg, peeled. Shown with pickled cucumbers, fried gluten w/ peanuts (both from a can) and 稀飯 rice porridge :)


1. Bring water to boil.
2. Place egg in water in a single layer (if you're making more than one).
4. Simmer egg for 4 minutes.
5. Crack egg and throw back in the water for a minute or two.
6. Peel egg.
7. OM NOM NOM. Read More......

Sunday, October 16, 2011

Accidental Pumpkin Soup in a Steamer

Time for some harvest-y goodness!!! I was just trying to steam chunks of pumpkin in my Tatung indirect heat rice cooker, but I added too much water and the whole thing steamed up so tender it fell apart pretty much on its own. With a pat of butter and a touch of salt it turned into the most delicious pumpkin puree/soup thingy.


It tastes great on its own or mixed with rice or beans for a more substantial soup. Use it in place of spaghetti sauce for heavenly autumnal pasta!

Read More......

Saturday, October 15, 2011

Steamed Blueberry Cake/Pudding

A super-easy cake/pudding made in a steamer! According to the original recipes it's a steamed pudding. I think it tastes like cake. Tai says it tastes kind of like pancakes. In any case it's delicious.

You have no idea how happy I am to be able to make cake at my own house. CAKE.

Read More......

Wednesday, October 12, 2011

Grilled Peaches and Marshmallow Dessert Toast

It's like a healthier version of S'mores! A heads up to the veggie-heads, marshmallows usually contain gelatin. By usually I mean all the time, unless you are fancy enough to get your hands on some vegan marshmallows (try Sweet & Sara, or Dandies) or hardcore enough to make your own (more marshmallow-making goodness here).

Sweet juicy peaches, soft melty marshmallow and toasty bread, sprinkled with a bit of pomelo for Moon Day -- the perfect ending to a barbecue!
Read More......

Wednesday, October 5, 2011

Janky Homemade Honey Toast

''Honey Toast is a popular dessert invented at Dazzling Cafe where the line can stretch for up to 4 hours long! It is so popular that many other cafes are making their own versions of Honey Toast. It is quite tasty! ''

Gracie and I recently got some BREAD, so we decided to make it into Honey Toast. The recipe itself is pretty easy, just sort of time-consuming. The tricky part is getting the right bread if you're not in Taiwan/Japan/the Asian-y part of California. East-Asian toasting bread tends to be soft, light, and come in smaller loaves than their Western counterparts. They are also more or less perfect parallelograms that yield 2 cubes when bisected, this is important. You can try it with small artisan loaves if they are sufficiently fluffy.

Also, it helps to have a toaster. We don't have one, hence, the jankiness. We also don't have a serrated knife, a pastry brush, butter, or whipped cream. But it still tasted good, and that's what matters :D

Imperfection adds character to this hand-crafted treat. Or something.

Read More......

Sunday, October 2, 2011

Grilled Eggplant 全素

An awesome savoury dish for the grilling season!

This is the summary Read More......

Wednesday, September 28, 2011

Crunchy Cucumber Side

An easy and refreshing dish, perfect for summer, though it's great any time of the year. It's also nifty to make it ahead of time; it stays tasty for about 3 days and keeps for like a week. Make sure to use the freshest cucumber and parsley you can find for optimum deliciousness! If you're scared of spiciness, use flaky Korean peppers; they add almost no heat while retaining that red colour -- the dish looks weird without it.

Read More......

Wednesday, September 21, 2011

Cool Yam Leaves with Garlicky Soy Paste

Super-easy side dish great for summertime :) Yam leaves are also AWESOME for you! They're packed with nutrients such as Vitamins A & E, niacin and phosphorus, as well as dietary fiber. (Source)

Read More......

Wednesday, September 14, 2011

Scrambled Eggs with Onions

A tastier-than-it-looks dish filled with protein.

Read More......

Wednesday, September 7, 2011

Breaded Fish Fillet

A delicately coated fish fry. It's pretty much awesome delicious. And really easy. You can make it with just about any white fish you fancy, so long as it is as fresh as possible.

Walleye Fillets from Tai's Dad, breaded and pan-fried. Delicious!
Read More......

Wednesday, August 31, 2011

Childhood Lunch Sandwich

This is the sandwich that inspired this crazy onigiri I posted a while back. I have no idea where it came from or who invented it so as far as you or I or anyone else is concerned, my mom made it up. Since it's associated with my school lunchtime, I called it childhood lunch sandwich.

This horrific image is an insult to the deliciousness of this sandwich, but it's the best I got ^^;

It can be made with just about any kind of not-sweet bread; I remember mostly whole-wheat, but it's been made with white, as well as ciabatta rolls and whatever else we had on hand.
Read More......

Sunday, August 28, 2011

Egg in a Basket

A.K.A. chicken in a/the basket; toad/frog/egg in a/the hole; moon eggs; sunshine toast, etc.

It's basically a piece of toast with a hole in the middle in which an egg is fried. Variation replace the toast with bagel or other bread and/or add sausage or other ingredients. This dish delivers a fuel-filled combination of protein and carbs with a hint of fat -- perfect for breakfast! Balance it out with a glass of OJ or some orange juice.

SO DELICIOUS! Kudos to anyone that's noticed the background has changed from the usual turquoise formica to this curious floral check. This is because I am now living in Taiwan! New banner art to reflect this forthcoming. Read More......

Wednesday, August 24, 2011

Zucchini & Tomato Dish

This versatile simmered dish is equally good as a side or on pasta as a main entree! Fresh basil is the key flavouring ingredient, but if you haven't got a basil plant on hand, dry will do the trick, just add it straightaway.

Read More......

Saturday, August 20, 2011

How to Make Aiyu Jelly

Aiyu jelly is made from the seeds of the aiyu fruit, which exude a gelling substance when immersed in water. It is a popular summertime item at the night markets in Taiwan, where it is served with honey and lime as a refreshing drink.

Most of the time the only way you can get aiyu stateside is pre-made in cans, which, while still delicious, contains none of the nuanced flavour of fresh jelly. If you are ever fortunate enough to get some seeds, you can easily make your own jelly with just water and a cotton sack, usually provided with the seeds.
Read More......

Wednesday, August 17, 2011

Vegetarian Panna Cotta

Read More......

Wednesday, August 10, 2011

Easy French Toast

French toast is really delicious and requires only 3 ingredients -- eggs and bread (or toast), and a bit of butter! The trick is the get a suitably firm bread so it does not get soggy when you dip it in the egg. I like cinnamon strudel bread from a local grocer :)

Cinnamon French Toast with fresh Raspberries, Scrambled Eggs, and toasted leftover Breakfast Potatoes from Perkins!
Read More......

Sunday, August 7, 2011


Sometimes the most delicious foods are the easiest to prepare. Just wash, peel/cut if applicable, and eat! Having prepared fruit sitting out really encourages me to eat more of them :)

These are some cherries Evan brought over from his yard. They were so little! And YUMMY!!!

This post is a sham whose only purpose is too allow me to post pictures of tiny brightly coloured cherries in my tiny brightly coloured colander.
Real post forthcoming...PROMISE!
Read More......

Wednesday, August 3, 2011

Raspberry Mousse

This is my mother's recipe for mousse, adapted to be vegetarian! It does contain raw egg whites, though, so the usual warning about raw eggs applies. Read More......

Sunday, July 31, 2011

Chocolate Chip Cookies

Depending on your mood, this recipe will either yield soft chewy cookies with a crisp crust, or thin crispy cookies. Whenever I make them it is the former, and whenever Laurie makes them it is the latter. We use the exact same recipe and the exact same oven and everything. IT MAKES NO SENSE. In either case, these are really delicious.

Read More......

Wednesday, July 27, 2011

Nectarine/Peach Breakfast Bake

Summer is time for peaches and nectarines! They taste great neat, but what do you do when you've got a not-so-tasty batch? Convert them into this delicious breakfast bake, that's what! All you need to cinnamon bread and a bit of sugar to transform those lackluster fruits into a comforting dish.

Read More......

Sunday, July 24, 2011

Seafood Spaghetti: Vegetarian Version!

I followed the directions on a pack of Yamamotoyama mominori (sukiyaki flavour!) and made this SUPER-EASY delicately flavoured spaghetti! You can also make this with other pasta like bows or elbow macaroni :)

This is not a very flattering picture ^^;
Read More......

Wednesday, July 20, 2011

Vegetarian Beef Noodle Soup

Beef Noodle Soup is a traditional Taiwanese dish. The tricky part of this recipe is getting the right beef substitute. I use the stuff from vegefarm, which is REALLY DELICIOUS.

Read More......

Sunday, July 17, 2011

Easy DIY "Ice Cream"

In the high heat of summer, there is nothing quite as satisfying as cooling down with a scoop or two of delicious ice cream. Unfortunately, regular ice cream tends to be high in fat and calories and/or filled with preservatives or artificial chemicals. Today I will show you how to make a healthy and delicious "ice cream" with only one ingredient!

Ice cream??

1-2 bananas


1)Peel and cut the banana into slices

POINT! The riper the banana, the sweeter it is. Slightly overripe bananas will make the ice cream sweet enough without the need for extra sugar, which is healthier!

2)Freeze the banana slices.

3)When you want to eat ice cream, take out the frozen banana and blend it with a food processor or a hand held blender.

4)Scoop it out and enjoy!

POINT! Try different types of fruit for different flavors! Try mangoes, dragonfruit, etc.
Read More......