Apple Empanadas with Almond Pastry Cream

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. In a large saute pan, melt the butter over medium heat. Add the apples and saute until slightly softened, about 5 minutes. Add the brown sugar, cinnamon and salt and toss. Continue cooking the apples, stirring occasionally, until the apples break down easily when pressed with a fork, an additional 10 minutes… Read More Apple Empanadas with Almond Pastry Cream

Grilled Oysters with Parsley and Garlic Butter

Not surprisingly, one traditional French topping for grilled oysters involves a creamy bechamel sauce with cheese. The dish–called Oysters a la Mornay–is delicious but a bit heavy. I prefer a lighter, though just as rich (and French), topping for my grilled oysters. Inspired by Escargots a la Bourguignonne, these oysters are drowned in the sinful, garlicky butter normally used for snails. Don’t forget the bread! Read More Grilled Oysters with Parsley and Garlic Butter

Prawn curry in a hurry

Drizzle some oil from the curry paste jar into a wok or large frying pan, gently heat, then add the onion. Sizzle over a low heat for 4 mins until the onion softens, then stir in the paste and cook for a few mins longer. Stir in the prawns and tomatoes, then bring to a simmer. If using raw prawns, simmer until they have changed colour and are cooked through. Season, if you like, then add the coriander just before serving with boiled rice and naan bread. Read More Prawn curry in a hurry

This recipe turns a lesser-used cut of meat into a thing of beauty. First they get seared in batches to form a nice crust, and then the beef is braised in a mixture of red wine, stock, and other ingredients and comes out rich and extremely tender. This would be perfectly paired with a nice bowl of mashed potatoes.

Read More BRAISED BEEF NECK BONES

TARO CAKE

Taro cake is a Chinese dish made from the vegetable taro. While it is denser in texture than radish cakes, both these savory cakes made in a similar ways, with rice flour as the main ingredient. When served in dim sum cuisine, it is cut into square-shaped slices and pan-fried before serving. It is found in Hong Kong, China, and overseas Chinatowns restaurants. Other ingredients often include pork and Chinese black mushroom, or even Chinese sausages.[1] It is usually topped with chopped scallions.

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LOBSTER STICKY FRIED RICE

This dish is a classic Cantonese staple for special occasions. I’ve been chowing down on this for years – making special day trips to Imperial Palace in Flushing, Queens just to have it. There are two dishes: one with Dungeness crab and the other with lobster. The preparation methods are identical with a simple steaming of ingredients to let everything melt together into a perfect sticky treat. Read More LOBSTER STICKY FRIED RICE

Spicy Cauliflower Stir-Fry

They are the kind of recipes that I feel comfortable cooking, even on weekdays, because they’re simple, great in flavor, and super healthy. Although my blog mainly focuses on Chinese and Asian food, personally I try to keep a nutrition-balanced diet and eat as healthily as possible. So I enjoy reading and cooking these delicious recipes from Michelle’s site.

Today, I will introduce a quick and easy vegan stir fried cauliflower dish that creates a great texture, just like oven-roasted. It uses a pungent, savory, and slightly sweet sauce to bring out the greatness of the cauliflower. Hop over to Vitamin Sunshine to learn the Chinese cooking technique known as dry-frying!

Read More Spicy Cauliflower Stir-Fry