Posts Tagged ‘vegetables and mushrooms’

Noodles Soup with Cheese 乳酪/芝士汤面

Friday, October 24th, 2014

This post is a reprint of a post by tigerfish that originally appeared at Teczcape-An Escape to Food.

Another advantage of cooking for one is - getting to play around and be bold in mixing and matching ingredients. With some leftover cheese from making pizza, in the cheese goes into the noodles!

Adding a slice of cheese (I prefer Swiss or Cheddar Cheese) into spicy ramen noodles e.g Kimchi Noodles, i (Read more...)

Roasted Cauliflower with Basil 烤花椰菜

Tuesday, October 21st, 2014

This post is a reprint of a post by tigerfish that originally appeared at Teczcape-An Escape to Food.

My goal in the kitchen has always been consistent - to simplify cooking as much as possible, yet the kind of quick and easy cooking that yields the best possible flavors.


This year, our small-space garden has transformed from a previously "vegetable-centric" garden to one predominant with herbs and (Read more...)

Roasted Organic Rainbow Carrots 香烤彩虹萝卜

Wednesday, October 15th, 2014

This post is a reprint of a post by tigerfish that originally appeared at Teczcape-An Escape to Food.

These organic rainbow carrots are so attractive and I was instantly drawn to them. Though carrots are available all-year round, fall/autumn is supposedly, or officially, carrots season.

Before roasting

Other than the regular orange carrotwe all know, there are also purple and yellow carrots in this or (Read more...)

"No-cook" Tomato Sauce 蕃茄拌面/蕃茄意大利面

Monday, October 13th, 2014

This post is a reprint of a post by tigerfish that originally appeared at Teczcape-An Escape to Food.

If heirloom tomatoes were always in their peak, I may just buy them every time, forever. They are naturally plump, juicy and sweet, putting all "industrially-grown" tomatoes to shame. Though we are already into October and seeing less heirloom tomatoes, I am not going to give the last batch of heirl (Read more...)

Fuzzy Hairy Melon with Chicken & Mushrooms 金针菇鸡肉虾皮毛瓜

Friday, October 10th, 2014

This post is a reprint of a post by tigerfish that originally appeared at Teczcape-An Escape to Food.

Similar to chayote and the other melons and gourds, Hairy Gourd (a.k.a Jointed Gourd 节瓜) - most often used in Asian/Chinese cooking - is an ingredient that is often consumed in summer, with benefits of alleviating inner body heat and detoxification.

Unlike winter melon 冬瓜 which is considered "cooli (Read more...)

Vegetarian "Hakka" Stir-Fry 蔬菜小炒

Tuesday, October 7th, 2014

This post is a reprint of a post by tigerfish that originally appeared at Teczcape-An Escape to Food.

Remember the health-specific five colors (black, white, green, red, yellow) of bibimbap? Now the five colors can be found in this stir-fry. Unlike a leafy vegetable stir-fry or braise that tends to be tender-soft, this stir-fry is crisp with exciting crunch and bite from the celery, bell peppers, wo (Read more...)

Kale, Tomatoes, Mushrooms Soup 羽衣甘蓝蕃茄蘑菇清汤

Friday, October 3rd, 2014

This post is a reprint of a post by tigerfish that originally appeared at Teczcape-An Escape to Food.

Of the variety of kale available - do you have a favorite? I don't. I like using baby kale in a super-easy-and-quick stir-fry, red kale in a fruit and vegetable salad, green (curly) or lacinato (dino kale) in soups or stir-fries. Besides kale stir-fries, I am also constantly thinking of new ways to (Read more...)

Slow-Cooked/ Caramelized Onions 慢煮洋葱

Saturday, August 30th, 2014

This post is a reprint of a post by tigerfish that originally appeared at Teczcape-An Escape to Food.

Unlike raw onions that are often pungent and sharp, slowly-cooked (or caramelized) onions are mellow and subtly sweet. There are two essential ingredients to caramelized onions - one being onion and the other, T-I-M-E.


It will take more than 15 minutes (or more than 30 minutes for perfect caramelizat (Read more...)

Asian-Style Rice Vermicelli Bolognese 肉酱米粉

Thursday, August 28th, 2014

This post is a reprint of a post by tigerfish that originally appeared at Teczcape-An Escape to Food.

This dish is unconventional and that thick rice vermicelli stands out as being THE unconventional "pasta" alternative. So this is bolognese with an Asian twist!

Bunashimeji (beech) mushrooms and green onions (instead of herbs) - that's not very authentic bolognese either. Awww...


Whatever. As long as (Read more...)

Vegetarian Stewed/ Braised Meat-Sauce 素肉燥

Tuesday, August 19th, 2014

This post is a reprint of a post by tigerfish that originally appeared at Teczcape-An Escape to Food.

One of the famous street-food in Taiwan is Stewed Meat Rice 肉燥饭 (usually made from ground pork) or Braised Meat Rice 卤肉饭 (made with slightly bigger chunks of pork, or pork belly).

The ideal stewed/braised meat is perfectly balanced in savory and sweet flavors, and at some point, the gravy/s (Read more...)