Turkey Rice (火雞肉飯)

by Jeff Kang // 12/09/2015 // 2 Comments

Turkey rice is one of the most traditional snack food in Taiwan. In order for me to talk about Turkey rice, we have to tell you a little bit about Taiwanese Stewed Pork Rice (ló͘-bah-pn̄g), or also called Lu-Rou-Fan. Taiwanese... Continue reading →

Chinese Tea Smoked Turkey (茶香熏雞)

by Mike Hsu // 12/06/2015 // No Comments

For this month’s Mike vs Jeff challenge – we decided to take turkey and turn it into an Asian dish. Since turkey is on sale for Thanksgiving, we decided this is the perfect challenge for us. Growing up, I’ve never... Continue reading →

Taiwanese hot pot (台式火鍋)

by Jeff Kang // 12/02/2015 // 2 Comments

Now that the weather has cooled down, it’s finally the time of the year again for hot pot! One thing I love about winter is reuniting with friends and family. Regardless in Taiwan or in US, winter is the season... Continue reading →

Zha Jiang Mien (炸醬麵)

by Jeff Kang // 11/29/2015 // No Comments

Zha Jiang Mian literally means “fried sauce noodles”. It is also known as “dry noodles with minced pork and cucumber”, “dry noodles with meat sauce”, etc. This is my favorite kind of dry noodles and I always ask my mom... Continue reading →

Sukiyaki

by Jeff Kang // 11/25/2015 // 4 Comments

The literal meaning of Sukiyaki is “hot pot on a shovel”. The story goes like this: long long time ago, while the Japanese Emperor is hunting and he became hungry, they then found a peasant place and ask them to... Continue reading →

Mapo Tofu (麻婆豆腐)

by Jeff Kang // 11/23/2015 // No Comments

Mapo tofu is one of the most popular Chinese dish in US, but do you know what “Mapo” means? “Mapo” means “old lady with a pock-marked face”. This dish was invented by a lady in Sichuan who really know how... Continue reading →

Kalbi (Korean BBQ Short Ribs)

by Mike Hsu // 11/17/2015 // No Comments

Kalbi or Korean style BBQ short ribs is the most popular dish at a Korean BBQ restaurant and it’s no wonder because the short rib has a good amount of marbling and intense flavor – whether you prefer them marinated... Continue reading →

Korean Pickled Radish (치킨무)

by Mike Hsu // 11/15/2015 // 51 Comments

Korean pickled radish is one of my favorite type of pickles. Not only is it delicious with the salty, sweet, and sour flavor, it also has an awesome crunch. This is a perfect compliment to any spicy dish, especially the... Continue reading →

hot and sour soup (酸辣湯)

by Jeff Kang // 11/11/2015 // No Comments

Time for our monthly Mike vs Jeff challenge again! What are we competing on this time? Hint: Winter is coming 🙂 it’s a soup challenge. I’m going to challenge Mike’s chicken and mushroom soup with my hot sour soup! Although... Continue reading →

Chicken and Mushroom Soup (香菇雞湯) – Mike vs Jeff

by Mike Hsu // 11/08/2015 // 5 Comments

As the weather is finally turning into a crisp autumn, it’s the perfect time for Mike vs Jeff – Soup Challenge. Jeff will be making a hot and sour soup while Mike is serving his favorite chicken and mushroom soup.... Continue reading →

Pad Thai

by Jeff Kang // 11/04/2015 // No Comments

When I was in college. There is a food court that is few block down the road called “Asian Ghetto” which have several Asian restaurants. There is one Thai restaurant that I love very much and I always order their... Continue reading →

Korean Seafood Pancake

by Jeff Kang // 10/26/2015 // No Comments

I love seafood pancake. Although I can’t possibly make up any connection between me and this dish, this is one great dish that is easy to make and tasty at the same time. It’s also a great dish to improvise.... Continue reading →

Taiwanese Pan-Fried Pork Chop Rice

by Mike Hsu // 10/20/2015 // 1 Comment

Our previous Taiwanese Pork Chop recipe requires a lot of prep work to bread the chops and frying which can be a deterrent for many people. Well here is the original home style Taiwanese Pork Chop recipe that requires no... Continue reading →

Shanghai Red Braised Pork (上海紅燒肉)

by Mike Hsu // 10/18/2015 // 2 Comments

There are as many styles of red braised pork belly as there are meat loaf. What makes this Shanghai Red Braised Pork Belly recipe stand out is that the is NO SOY sauce used at all. My nephew is allergic... Continue reading →

Kung Pao Chicken (宮保雞丁)

by Jeff Kang // 10/14/2015 // 1 Comment

Kung Pao chicken got its name from the dried hot pepper. Kung Pao is the governmental title of Ding Baozhen, the person who invented the dried hot pepper. Too bad we didn’t have people with a higher title to invent... Continue reading →