The Food Pursuit
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Craving for honey garlic chicken wings, I decided to make some for dinner one night only to find no honey in the cupboard. So I improvised. Next thing you know, I added maple syrup to the sauce bowl. The wings turned out to be great so I thought I’d share what I did with you.
It’s starting to get chilly in Toronto and as much as I enjoyed the awesome weather this summer, I think it’s time I finally welcome fall by putting away my summer clothes. The more time I spend snuggling up at home, the more time I spend in the kitchen. So I decided to whip up something to eat for when I have rendezvous with my book and coffee on my reading chair. I looked at what was available and decided I had everything I need to make banana walnut bread.
‘Tis the season to eat blueberries! They’re inexpensive, sweet, and most importantly packs delectable amounts of antioxidants for preventing cancer or other diseases. I had way too many boxes on hand so I decided to do something with them. It just so happens that my calendar for August features a recipe for an apple and blueberry cobbler. So here’s how it all went down.
Onigiri is a typical treat found in convenience stores all across Japan. It’s essentially a rice ball filled with a variety of ingredients and wrapped with nori. Perhaps the on-the-go nature of this item makes it popular among busy school students or white-collars looking for a quick meal. Another attractive feature is its versatility. Today I show how to make dried shredded pork onigiri.
I’m a big fan of Shanghai stir-fried nian gao because I love its glutinous texture and versatility. Normally it’s made with cabbage, carrot, beef or pork and stir-fried with green onion. But it’s also very customizable as you can add your favorite veggies and/or meat. Korean nian gao has much of the same texture and taste, but has a slighty thinner circumference and is usually kept in a rod-shape within Korean dishes. Today, I attempt to slice up Korean nian gao and stir-fry my own variation for lunch.
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