Move over kale – brussel sprouts are the new black. These days I can’t seem to frequent any restaurant, from fast casual to five star, without espying these delectable little buds on the menu. I’m so glad the brussel sprout has rebranded itself from childhood horror to gourmet underdog. Here’s my super simple Asian take on the vegetable … Continue Reading
I used to resent the concept of crab rangoon. There’s almost no dairy in traditional Asian cuisine so to put cream cheese in a wonton – what nerve! To put it frankly, we Asians don’t milk our cows, we eat them. However, after mistaking these deep fried cheesy dumplings for regular ones at an $8.95 … Continue Reading
Despite being incredibly satisfying in every way, chicken and waffles often gets a bad rep for being cheap, late night drunk food. Though I’d be lying if I said I haven’t had it in that context once or twice or twenty times in my life, here’s my take on classing up this American staple with an … Continue Reading
Plantain Chips (Serves 3-5) • 4 green plantains • sugar • salt • paprika Food Advertising by 1. Chop ends off plantains. Slice plantain in half and peel off the skin. The skin is quite thick so I recommend using a peeler instead of your hands to take off the skin. 2. Using a mandoline, … Continue Reading
