Of course I have soy sauce and sesame oil, amongst other go-to Asian ingredients, such as ginger and garlic, but when I’m feeling lazy, I rely on only 3 ingredients to whip up a quick and tasty stir-fry:

Oyster sauce: is this thick, sweet and salty sauce that doesn’t taste like oysters or seafood, in my opinion. It just tastes like someone whipped up a delicious medley of soy sauce, sugar, garlic and tastiness together, in one syrupy dark sauce. In other words, it adds most of the flavor you desire, just from one bottle.
[...]

keep reading »

Isn’t the grass ALWAYS greener on the other side? Normally, I prefer the Fall and Winter time, mainly because I adore Thanksgiving and Christmas, apple-picking, hot cocoa, snow, and wearing layers with fuzzy Uggs. Likewise, I tend to dread the Summer because of the intense, sweltering heat & humidity. I still have nightmares of going to work when I lived in NYC, after walking several blocks to the subway through thick humidity, waiting in the suffocating heat underground, drenched in sweat, and then hopping into a crowded car only to realize that you chose THE ONE car with the AC not working {{shudder}}! [...]

keep reading »

Every culture has their style of comfort food. More often than not, that comfort food is also considered to be “peasant food,” because it was either formed by the working class, war-torn times or during a famine of some sort. Now, I’d have to say that “dwenjang jigae” or fermented soybean paste stew really captures that concept. It’s as humble as you can get, but a sure-fire way to get a protein-packed meal with little to no meat. [...]

keep reading »