Posts Tagged ‘vegetables and mushrooms’

Cabbage, Mushrooms, Tofu Stew 香菇豆腐烩白菜

Wednesday, December 17th, 2014

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

Both braising and stewing are moist-heat, slow-cooking methods that develop flavors over time. Most often, meat such as beef or lamb are braised or stewed as moist-heat over time tenderizes the meat by breaking down the muscle fibers and connective tissues. Then what is the difference between braisi (Read more...)

Easy Turmeric-Spiced Vegetables Rice 黄姜菜饭

Friday, December 12th, 2014

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

Pepper up your turmeric-based curries! If you have heard, the alkaloid in black pepper - piperine, significantly enhances turmeric's curcumin bio-availability by as much as 1000% or even more (Source: HealwithFood). The next time you make any turmeric-spiced dish, make sure to give it a few good das (Read more...)

Hot (Spicy) Sour Soup 酸辣汤

Tuesday, December 9th, 2014

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

Mild and harmless-looking, this is not your usual noodle soup. The kick of Thai red chili and Chinese black vinegar can just wake up your senses anytime of the day. So never judge a book by its cover.


Not the Szechuan hot (spicy) and sour soup that you may order off the menu of a Chinese restaurant; (Read more...)

Udon Noodles in Meat Sauce 肉酱乌冬面

Wednesday, November 12th, 2014

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

I recalled my first likeable and impressionable encounter with udon noodles in a Chinese restaurant. You have heard me right - a Chinese eatery, not Japanese. That Stir-Fry Udon Noodles in Black Pepper Sauce was absolutely delicious.


This is not Stir-Fry Udon Noodles in Black Pepper Sauce. However, (Read more...)

Brussel Sprouts, Broccoli, Cabbage Pasta Soup 甘蓝,西兰花,高丽菜汤

Tuesday, November 4th, 2014

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

This bowl of soup is all part of the Brassica oleracea family which includes cabbage, brussel sprouts and broccoli (broccolini to be exact).

If there is only one essential tip to share for making this soup a success, it is to not over-cook the brussel sprouts and baby broccoli when they are added int (Read more...)

Cabbage with Fresh Shiitake Mushrooms 高丽菜炒鲜香菇

Wednesday, October 29th, 2014

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

Similar to carrots, cabbage is available year-round. However, in the cooler fall/autumn months, the cabbage harvest is a much sweeter batch with the light frost concentrating the sugars in this vegetable.

This is yet another easy and quick stir-fry for stir-fry lovers. Visualize and imagine this dish (Read more...)

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...)