Snapshots from Asia: Tropical Fruit Feast: Dried Dragon Eyes Kick Raisin Ass
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How to Make Spam Musubi
Made it tonight! It was delicious, I made them with Kewpie and it was great! I did the rice layer, than did kewpie and than a layer of furikake. The Kewpie made it less salty.. especially if you just use regular ol' Spam!
Dinner Tonight: Cold Sesame Noodles with Kimchi
Yum! I love Kimchi.. I might have to try this tonight! Thank you!
Photo of the Day: Portuguese Egg Tarts
Wow! It makes my mouth water looking at those ! I didn't realize that was what they were called. When I was younger we would eat these in Chinatown in Seattle during Dim Sum! Yummy! Oh.. in chinese to english translation.. I knew these as Egg Tarts.
Responses to Comments by fishystixx
How to Make Spam Musubi
Whaaaa? I've never had it with furikake added, seems unnecessary?Soy Sauce and Sugar.. is a kind of teriyaki sauce... hey have you tried making teriyaki with brown sugar instead of white?? I LOVE IT. But hey, Using a press is soooooo cheating. Come on kids, do it by hand like the pros. (could you imagine a sushi chef trying to show off using a press??)
Bigany... you're gonna die earlier than most just from stressing out about what you eat. You don't eat Spam Musubi everyday, you just eat it once in a while. Haven't you ever heard the 80/20 rule? eat healthy stuff 80% of the time, you can at 20% CRAP and still be as healthy. You'll be much happier too!!
Can you really re-crispify nori in a pan???
Funny... i totally made Spam Musubi Fried Rice by accident! I wanted to see if anyone else has done that
Dinner Tonight: Cold Sesame Noodles with Kimchi
hobcat57, would love to have your recipe if you care to share. The couple of times I bought jarred kimchi put a dent in my desire to aimlessly explore commercial offerings. I am psyched, too, by piccola's comments -- never occurred to me to try to find kimchi made fresh locally. Great idea.
Dinner Tonight: Cold Sesame Noodles with Kimchi
Mmmm...kimchi! I like my kimchi and noodles with a fried egg. There's something about the softness of the yolk contrasting with heat of the peppers that comforts me right down to my soul.
Dinner Tonight: Cold Sesame Noodles with Kimchi
we LOVE kimchi and i have recently started making it. i tried 3 different recipes and culled the best of ingredients and prep techniques from each recipe. I can't wait to try this; we usually eat kimchi with grilled fish or chicken- thank you for this recipe!
Photo of the Day: Portuguese Egg Tarts
This looks delicious. I found a few recipes online (thank goodness for frozen puff pastry!) and I will attempt to make them this weekend.
I have to say, SeriousEats.com, you are contributing to my fat-butt problem.
Photo of the Day: Portuguese Egg Tarts
oooh. for some strange reason, my regular dim sum place in provy only bakes 2 dozen of these every weekend. patrons sacrifice their weekend sleep-ins to place their orders (no phone reservations), so imagine how annoyed i was when a friend's snotty girlfriend "wasted" one by taking a bite, making a face, and pronouncing it "too eggy." we've not invited her since. there's nothing worse than seeing someone's sour face as you try to enjoy a yummy weekend brunch!
Photo of the Day: Portuguese Egg Tarts
These are wickedly good! I had something similar at the Asian bakery the other day and had to limit myself to just 3!
Photo of the Day: Portuguese Egg Tarts
The bakery at 99 Ranch in the SF bay area are run by Sogo bakery. They do the Portuguese tarts (but not the HK style). The one at the Milpitas 99 Ranch didn't look very good today. The crust looked undercook.
When I was in Macau last month, it seem every bakery had these tarts, but few had the HK style tarts. In HK, the HK style tarts dominate, a few might have the Portuguese tarts. Apparently KFC in HK makes a good Portugese egg tart, but not being a fan of them (I prefer HK style), I didn't seek them out.
Photo of the Day: Portuguese Egg Tarts
There was a pu-sa dan tat (The nickname for Portugese egg tart in mandarin)/po-taat craze a little while back in Asia.
At the time, a lot of Chinatown bakeries were churning out their own richer, flakier, carmelized versions of the regular egg tart.
They might still make them, but I haven't checked.
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