Ginger Pork – Pork Shogayaki (豚の生姜焼き)

by Mike Hsu // 10/11/2015 // 6 Comments

In Japan, there are a lot of restaurants that cater to single diners – not to say everyone was single but because of various work schedules, it’s hard for families to actually have a meal together. When I was working... Continue reading →

Mike vs Jeff – Pork Ribs with black beans sauce

by Jeff Kang // 10/06/2015 // 1 Comment

Even though I’m making pork ribs with black beans sauce, one of the key here is, of course, my new toy Sous Vide cooker! Honestly, I am very new to this Sous Vide cooker. I only got this equipment for... Continue reading →

Mike vs Jeff – Sous Vide Challenge – Hainan Chicken Rice

by Mike Hsu // 10/05/2015 // 9 Comments

In recent years, with the successful kickstarter campaign from Anova, sous vide devices have now become affordable for the every day consumer. Both Jeff and I got an Anova Precision Cooker in this past year so we thought for our... Continue reading →

Pineapple fried rice (鳳梨炒飯)

by Jeff Kang // 09/30/2015 // No Comments

Pineapple fried rice is one of my favorite dish growing up as kids. My brother and I are easy to feed. Anything that comes with a little bit of sweetness and we love it. That’s why pineapple fried rice is... Continue reading →

Chinese tea eggs (茶葉蛋)

by Jeff Kang // 09/25/2015 // 1 Comment

Chinese Tea Eggs are one of the cheapest snacks you can buy in Taiwan. Almost all the convenience stores sell tea eggs. It’s as cheap as 25 cents per egg and it’s super delicious. In my childhood memory, I would... Continue reading →

Sichuan Spicy Beef Tendons (涼拌牛筋)

by Mike Hsu // 09/20/2015 // 2 Comments

Thanks to El Niño, we are experiencing continuous hot and humid weather in Southern California but not much rain yet. As the summer heat wears on, here is another refreshing cold appetizer that has a spicy kick. The best thing... Continue reading →

How to make sushi rolls

by Jeff Kang // 09/17/2015 // 1 Comment

Japanese cuisine has a really special place in my heart. I’m always amazed that how much effort Japanese put into one simple task. I saw one of the Gordon Ramsay clips where he went to a Japanese restaurant to learn... Continue reading →

Salted Pork Belly – Hakka Style (客家鹹豬肉)

by Mike Hsu // 09/14/2015 // 4 Comments

It’s quite unfortunate that in America, it’s nearly impossible to find fresh pork belly. Most of the pork belly has been sold to be made into bacon for the American breakfast or burger. So to get my pork belly fix,... Continue reading →

Mike vs. Jeff – Curry Challenge – Feed a family of 4 for less than $12!

by Jeff Kang // 09/12/2015 // No Comments

What can you do with $12? You can watch an early bird movie for $12. You can get a cheap man’s haircut for $12. You can get a meal at Denny’s for $12. Well, if you got a party of... Continue reading →

Pork Belly with Garlic Sauce (蒜泥白肉)

by Jeff Kang // 09/11/2015 // 1 Comment

I want to start my introduction to this dish by making some confession: I love bacon, religiously. Many times when all hope was lost, or when I was in the lowest valley in my life, I fry one bacon, I... Continue reading →

Braised Beef Shank Appetizer (滷牛腱)

by Mike Hsu // 09/07/2015 // 3 Comments

Growing up in Taiwan, one of my favorite snacks is this thinly sliced braised beef shank. Coming home from school, I just grab a few slices from the fridge and much on them as I do my homework. (Ok, not... Continue reading →

Walnut shrimp 核桃蝦

by Jeff Kang // 09/03/2015 // 2 Comments

There are several way to make walnut shrimp. In Chinese it translated as “Walnut Shrimp Ball”. It is because the shrimps will curl up to be in beautiful ball shape when you fry it. Walnut shrimp is more popular here... Continue reading →

How to Velvet Chicken

by Mike Hsu // 08/30/2015 // 1 Comment

Ever wonder why your stir fry chicken breast is always dry and hard, unlike the Chinese restaurant’s silky smooth and tender chicken? Even if we first marinate our chicken in a cornstarch slurry, it often clumps up in the stir... Continue reading →

Baked egg with Prawns (蝦仁烘蛋)

by Jeff Kang // 08/26/2015 // No Comments

Baked egg with prawns is one of my favorite dishes. Although it got the name baked, it’s actually deep fried, the reason why it’s called baked egg is that it buffs up when it’s fried, like a baked bread. Like... Continue reading →

Sichuan Celery Salad (涼拌芹菜)

by Mike Hsu // 08/23/2015 // No Comments

Even though a lot of Sichuan food is numbingly spicy, there are a handful of dishes that helps combat the spiciness. Introducing the Sichuan Celery Salad. The salad is not referring to a garden salad or a caesar salad but... Continue reading →

It's My Dish

Asian