Little Bites

kaak v1

They swing from rods in the rolling street carts, looking like purses except they’re coated with sesame seeds.  Take a closer look and you see that they are ka’ak, a Middle Eastern flatbread, popular in Lebanon, often eaten as breakfast or for a snack.   From the carts, you can get ka’ak filled with za’atar or smeared with cheese or hummus. [click to continue…]

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Chinese Deli Honey Glazed Ribs v2You’ve probably seen these glossy roasted ribs hanging in Chinese delicatessens next to long pieces of char sui, plump soy sauce chickens and dark mahogany roast ducks.  These Honey-Glazed Pork Ribs look a little more “natural” … oh, but the ribs tastes just as good as the ones sold in delis and restaurants.  This is Mom’s family rib recipe, made with just a few common ingredients.   [click to continue…]

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Chicken Shawarma v1Chicken Shawarma slowly turning on a rotisserie fills the air with garlicky and spiced aromas.  You can sense the tender meat is packed with good tastes. [click to continue…]

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White Cut Chicken v1

A good chicken doesn’t need much.

Bok Jom Gai, literally means White Cut Chicken, a simply poached dish that often shows up on the dinner table for celebrations.  To honor guests or for special occasions, Cantonese cooks try get their hands on a fresh, free-range, brown-feathered chicken that’s known for the best flavor.  When they find one, poaching is the cooking method they’d choose 95% of the time.  If the feet and head come attached [click to continue…]

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Sauteed Snow Peas v1

The snow pea plants and my dad are on the same side of the garden in the spring.  Once the ground is warm in late February (this is California) he sows the seeds and coaxes the seedlings to keep growing.  Together they spend weeks fighting off [click to continue…]

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Grand Marnier Scampi v1Shrimp with garlic and butter splashed with a little white wine – what’s not to like about this classic combination?

What if … [click to continue…]

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