Learnings from making lunches

This past winter, I made an effort to make and bring lunches to work because I was tracking my macros and wanted to eat healthier and eat less restaurant food, which I was often opting for lunch and dinner (and occasionally store-bought breakfast). Living in Tokyo with almost unavoidable convenience to dine out in high quality at…

Uni, xiaolongbao, and beef sushi rotary

Fresh post! Furusato/Hometown Festival has been held from January 10th up to today at Tokyo Dome (where it is the home ground for the Tokyo Giants), and it made my Sunday activity. The indoor dome placed performances and food stands all over; the entire baseball field was filled with people that looked like ants (or…

Asian fusion night

With all these eat-out entries, I’m going to add my asian fusion night for variety. My friend, Megan, is currently in Shanghai and re-exploring the country after our study abroad times together. She’s visiting many cities, and a foodie and an amazing cook herself, is of course blogging many food entries. Knowing Megan’s travel, I…

Xiao long bao

Xiaolongbao, or sometimes known as steamed soup dumpling, is popular in Shanghai, China. It is often found in bamboo baskets that is delivered to your table at a dim sum restaurant or in Chinese restaurants. The unique basket is not only used for serving but also used as part of the cooking method, and xiaolongbao…

Myers + Chang

I had the privilege to dine at Myers + Chang, an Asian fusion restaurant, or what they say, “very personal interpretation of Chinese, Taiwanese, Thai, and Vietnamese specialties,” located in the South End of Boston. It was one of my dream restaurants to go to, and my experience there was vibrant. It was one of the restaurants on my…

Asian-style Braised Pork

This is last night’s creation. I had to start really from step zero, though, because I had the pork pieces frozen, thus had to defrost before the cooking began. I first didn’t know what to do with it, but I went through recipes and photos online and decided to go freestyle, which I do most…

Oyster Sauce Chicken Breast

“Investment,” read the title on my mom’s email. It was an suggestion of oyster sauce investment for me to buy for the daily cooking that I do lately. She said oyster sauce easily brings out a lot of Asian flavors and suggested that I combine it with fish sauce to make more exotic flavors. Of…

Mapo Doufu

Had to eat it, that day. I wanted mapo doufu so badly the other day, I quickly took myself to Trader Joe’s to buy the ingredients. I was in too much of a rush that I didn’t check the ingredients for my favorite recipe but instead made a list in my head and zipped to…

Fanqie Chaodan – Eggs and Tomato

Refer to this for step by step instructions. This time, I added sliced ginger, minced garlic, and green onions for more flavoring. I hadn’t made it in a while and forgot to put sugar in it! But cheated and put it in later.

Japanese and Chinese

These are my mom’s creations… the question is, will I be able to make them, too? They look so delicious! Chinese: green bell peppers with beef, sesame on top Eggplant and bacon stir fry. Soy sauce flavor, I think. Matsutake with special sauce, which I cannot recall lol

Lobster at Gourmet Dumpling House

Round two to Gourmet Dumpling House in Boston Chinatown for dinner tonight, but with special guests: Jeff’s parents! They brought the warm weather to Boston. It’s finally above freezing temperature and is in a livable condition. As always, there was a wait outside but the not-too-cold temperature didn’t make my nose red this time. Combining…

Chicken Feet

Yes – I think it is a very Chinese thing. Got the chicken feet from a Chinese grocery store, obviously, and marinated with many ingredients including: black bean garlic sauce, pepper, vinegar, chili pepper, dried chili pepper, cilantro, onion, mushroom, cabbage… so many things! in the rice cooker. looking… feet-y. Looks better, I think, lol…