Adventures in Mika's Kitchen
(Original Post Date: October 24, 2010) Zongzi (Chimaki in Japanese) are steamed bamboo leaf packets filled with glutinous rice and various flavorings. They can be sweet or savory – and the leaves used can also vary. If you cannot find bamboo leaves, you can use dried banana leaves from the Asian Market instead. So far, [...]
(Original Post Date: October 2, 2010) According to my Taiwanese/Chinese husband, there are two versions of this famous beef soup in Taiwan: a slightly sweet mild version, and a really spicy/more savory version. After trying out a bunch of different recipes for a “David approved” beef noodle soup, I finally perfected the recipe into this [...]
(Original Post Date: March 31, 2010) Whether we are talking about American Southern fried chicken, Japanese Chicken Katsu, Austrian Chicken Schnitzel, Italian Chicken Milanese (to name a few)… pretty much every country has a national recipe for “fried chicken”. Taiwanese style fried chicken may not be as familiar to most people as Schnitzel or Katsu – but it is [...]
(Original Post Date: Feb 27, 2010) Who needs Chinese take-out when you can make it yourself at home? Of course, not being Chinese, there are a bunch of typical Chinese or Taiwanese ingredients that I just don’t have in my kitchen. But I have the next best thing… Japanese ingredients that are somewhat similar, and [...]
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