- Log in to post comments
More like this
(Note: I've changed the transliteration of the name of the dish since the original version of the post. I think it's now the correct pinyin transliteration. Please correct me in the comments if you know, and it's still wrong.)
Today you get the recipe for one of my very favorite dishes. Since I…
Lo Mein is one of the staples of Chinese restaurants in the US. In general, it's not bad,
but it's a bit greasy, and a bit bland. This version of it is closer to authentic, and has
a really nice kick.
The heat comes from a sauce called Sambal. Sambal is the vietnamese name, but Chinese make
it…
Well, with a little pork.
My mother used to make haluski, which is basically chopped cabbage fried in butter and served over boiled noodles. In the old days, the bubbas made their own noodles, but we used store-bought packaged. As I kid, I was not fond of haluski, but as my palate became more…
Today is Orthodox Easter. Most everyone here will have lamb for lunch today. We did something different....
First, for breakfast I had snenokle (here is a recipe from a delightful Balkans food blog Palachinka) and I ground some chocolate on top of them:
Then, we had eggs. Not just painted on…
Ramen