Another food-obsessed city dweller, happy to connect and break bread with other fellow nutters.

  • Location: Portland, OR
  • Favorite foods: Mum's braised black vinegar pigs' feet, Hokkien prawn mee, gooey Soumaintrain cheese with crusty baguette, a warm steamed char siu pau (or three), Nuvrei's pretzel bagel and sesame croissant.
  • Last bite on earth: A whole roasted suckling pig served with julienned cucumber and spring onions, dabbed with hoisin sauce To start, a dozen Hog Island Sweetwater oysters with a shake of Tabasco, and a simple affogato to finish. Accompanied by good wine of course.

Latest Comments

The Best Way to Mince Garlic

Grate to know (haha)…! Which is to avoid the microplane…I love garlic but only when mellowed out. I subscribe to the knife bash method as it's super efficient - one bash to peel and crush, a couple more to mince. Voila!

Zucchini and Lettuce Soup With Pesto

Stir fried lettuce doesn't seem to be a big thing here but a classic in South East Asia..nothing simpler and tastier. Quick blanch, add oyster sauce and garlic oil. Great with BBQ meats.

The Food Lab: The Science of the Best Yorkshire Puddings

@Kenji, thanks for bringing some classic nostalgia from England. I miss the Sunday roasts and despite not eating beef, I was quite happy with a few Yorkshire puds and the veggies. I'm also a closet Bisto fan - isn't it just vile and delightful at the same time…and what about salad cream…ok, that's another article. Cheers!

How to Make Zucchini Bread by Breaking the Mold

Indeed, most store bought zuke bread seem too oily and nutty for my taste. A prior summer, I made zucchini marmalade and toss some into a quick bread with a touch of fresh rosemary. Not bad at all. The citrus does jazz things up nicely.
Love using veggies in baking. I've tried a spaghetti squash bread (too al dente) and choc beetroot cake (very earthy).

Where to Eat the Best Kouign Amann in NYC

Just like canneles, I don't see the attraction of these overly sweet pastries. Give me a bressane or anything 'briochy' any day. (and a bowl of black coffee, a people-watching perch, my daily crossword…)

The Food Lab Turbo: Grilled Chicken Cutlets (in 5 Minutes or Less!)

My preference is for chicken on the bone. The only way to eat tasteless dry chicken breast is to stuff it with garlic butter, coat in breadcrumbs and fry it to a crisp (and call it Chicken Kiev)…

The Best Desserts in NYC for $3 and Under

I chanced upon Sun Hing Lung on a Chinatown walkabout years ago. Snapped up a quart of the dao hua asap, took me back to my childhood in Malaysia. It's the only sweet I fancy from the list above, and probably the 'healthiest'.
The Triple C looked good until coconut was mentioned…

Staff Picks: Our Favorite No-Shame Snacks for When No One's Looking

I don't see tubs of ice cream being mentioned. Does that mean there's no shame in it at all? Too tame?
I'm also with the savory camp - the sweetest I'll go is into my baking stash and throw down some choc chips (handful of dark, handful of white, repeat)

Dispatches From the Silk Road: The Must-Try Uyghur Food of Kashgar

Thanks for bringing another beautiful corner of the world to light. And you can never have enough lamb.

Staff Picks: Our Favorite No-Shame Snacks for When No One's Looking

Cans of smoked oysters and pork jerky are my snacks of choice. If I can spare a minute, I'll zap some soup, throw in the oysters and add sauerkraut for crunch. Otherwise my homemade bah kuah satisfies.

Hey Chef, What Can I Do With Cauliflower?

Love a good cauli. mash. A good sub for mash potatoes. Back in the day in the UK, enjoyed a hearty cauliflower cheese with crispy bacon bits.

Kenji's Excellent Asian Adventures, Part 5: There's More to Sichuan Than Just the Food

@ Kenji: That picture in the waterfall is priceless! What were you singing?

Firing Up the Grill? Give Your Cocktail a Little Char

How nice to see an Asian fave highlighted here. Neighbors used to drop by with bundles of rambutan from their own trees, and Dad would spend half a day deseeding them for us to eat neat…never thought of it in a cocktail or grilled - brilliant idea!
The 'fresh' ones I've seen in US supermarkets are sad specimens and well passed eating (black and dried out - urggh). Indeed the canned ones work though the syrup can be cloyingly sweet.
Thanks for reminding me to seek them out again.

Kenji's Excellent Asian Adventures, Part 4: The Long, Smelly Road to Chengdu

So that confirms my curiosity about comment limits…:)

@Kenji, indeed how did you find Malaysia, especially since there's unparalleled street food in Penang and amazing crabs in KL.

Pine Nuts, Sumac, and Parsley Are Unlikely but Delicious Partners for Scrambled Eggs

Thanks for the reminder to dig out my sumac and mix up some zaatar too. I used to throw it on everything. Togarashi being my fave at the moment, though I see similarities in the citrus overtones.

Kenji's Excellent Asian Adventures, Part 3: The Best Way to Order Food in China

Yes, I'm also one of those food travelers ie. I'll see the sights if only it's along the 'food trail'. Food tells so much about the local culture.
For the 6 months I travelled North America (not exotic I know), I made it a pact never to set foot in a fast food chain, and I succeeded. There's so many cheap local options, even if it's getting a stale bagel from a shifty looking cafe in Juneau or even better, spending your day's quota on a splendid breakfast at the chateau overlooking Lake Louise.

Kenji's Excellent Asian Adventures, Part 2: Do Indoor Voices Exist in China?

@ Kenji: You describe the Chinese culture to a T…! Or SEA by and large…being from that neck of the woods myself.

A One-Day Food Tour of Jackson Heights and Elmhurst, New York's Most Diverse Dining Destination

That dessert toast looks outrageous! And the homestyle Thai is making me homesick for the mixed plates in Malaysia - a bit of this, a bit of that - whether Hokkien, Indian or Malay curries.

Chicken Salad With Avocado, Corn, and Miso Dressing

Hooray, a chicken salad without mayo! The dressing has all my favourite ingredients. Fab, another use for togarashi, apart from spiking cottage cheese and eggs.

Essential Shanghai Street Food: 14 Must-Eat Dishes

I would love to see a cross section of that rice ball - wow, what a treasure trove. That eel dish has my name on it. Too much wheat/gluten/grease in the rest…I guess that's why it's street food.

Taiwanese Breakfast With the Pancake King

Yum! I see similarities to the robust breakfasts I craved in Malaysia. The You Tiao was best served dipped in sweet strong black coffee (Kopi-O). Then there's Hum Chin Pan (a deep fried bread stuffed with red bean paste), coated in sesame seeds..super greasy but hits all the right notes (slightly savory/sweet).
For a lighter breakfast, warm soy milk pudding doused in gula melaka does the treat. I recall a hole in the wall in NYC's Chinatown that served it.

Win at Brunch With These Savory Halloumi and Chorizo Pancakes

@ Kenji - I think there's a cookbook in the offing here with your Goldilocks friend - pre and post intoxication recipes for the same dishes! I'd like to be involved in the recipe testing, please!

Tips and Tricks for the Best Scrambled Eggs, Your Way

The best scrambled eggs I've had were at Buvette in NYC - cooked/steamed using the espresso steam wand. Light, fluffy and decadent doused with olive oil and anchovies.

Tips and Tricks for the Best Scrambled Eggs, Your Way

I'm in the soft scrambled camp though I cringe at the butter involved. Diners can't do decent scrambled eggs, esp on a flat top - too hot/dry (I know I generalized.).
My mum used to make 'scrambled' eggs in the wok. Mixed with soy sauce, then poured into a super hot wok (oiled). It would set like a thin omelette, then she'd break it up..turns out brown and toasty!
On the other hand, in boarding school in the UK, they were 'boiled' in a large deep pot, and the cook would use a slotted ladle to remove the water when she served! The large curds would sit on anaemic toast which would get soggy asap with the water…only saved by lashings of ketchup and black pepper. Those were the days!

21 Junk Food Recipes We Love

When a craving hits, it has to be instant gratification so I doubt heating up the deep fryer (horrors) and finding said ingredients will be involved. That being said, I guess by the time I prepare the 'food', my craving would've waned…so not a bad thing indeed…:)…otherwise a handful of baking choc chips (mix of white and semi-sweet) does the trick!


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