by Jay | Nov 14, 2021 | American, Fusion
When I was booking a dinner reservation with a customer at Phoenix, I gave him a few options that I found on OpenTable. He picked “The Stockyards” and said it’s his favorite around that area. It was my first trip to Phoenix, so I had no idea about which restaurant is...
by Jay | Nov 7, 2021 | Asian, Bakery, Chinese, Fusion
This is the other half of the recipe of Chinese Pork Bun. I grew up in a region doesn’t cook much wheat-based foods. I am not familiar with wheat/flour recipes. The bun/flatbreads used in Roujiamo look all the same to me. However, if you do research online, you find...
by Jay | Oct 31, 2021 | Asian, Chinese, Fusion, Pork
I grew up in a region that grows both rice and wheat. Comparing to people from places that only grow wheat, we don’t put as much enthusiasm to wheat-based foods, which have simple ingredients but need more effort and skills. To me, the variation of flour (all-purpose...
by Jay | Oct 24, 2021 | American, Asian, Beef, Japanese
Like Omurice and a lot of other Japanese dishes, this is also a Yoshoku (western-influenced dish). It is called Hamgagu in Japan. I bought this from a local Japanese grocer a few times. I always thought it was a meat ball until I was trying to figure out how to cook...
by Jay | Oct 17, 2021 | American, Bakery, Fusion, Japanese, Uncategorized
I like naans, plain or butter garlic. The soft texture and flour aroma are so amazing. I first got know the word, “naan” from Indian restaurants. It turned out naan is widely consumed by people in Western Asia, Central Asia, Indian subcontinent, Indonesia, Myanmar,...
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