Broiled Red Snapper with Chili Shallot Sauce

broiled red snapper

One thing I incredibly respect about Chinese cuisine and cooking is the full use of the animals. They eat chicken feet, hearts, livers, pig snouts, and hooves, you name it. And yes while I myself do not particularly find all of these animal parts appealing I cannot but have the utmost respect for the creative… 

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Beer Fish

Beer Fish

For my first cooking school of all time I chose Yangshuo Cooking School in Yanghsuo China, where D and I had been volunteering at an English school for a few days. As my first cooking school experience and my first opportunity in over a month to prepare my own meal I was both giddy and nervous. What… 

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Steamed Branzini with Asian Flavors

This is hands down my new favorite recipe. Thanks to my dad’s friend, who was appalled when he found out I don’t watch Marco Pierre White’s cooking demonstrations on youtube in my free time, I discovered this recipe. Truly impressive. And it’s not even that complex or time consuming. Except for the fact that it seems like the only… 

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Salmon Teriyaki

This was on the menu for last night’s dinner delivery. I had tried making teriyaki sauce maybe once or twice before, but I wasn’t too impressed with it. This sauce though, came out entirely different. It was absolutely delicious. And I don’t know what it was, the sauce, the way of preparing the salmon, or… 

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