Tag Archives: food

my pre-summer vacation

Back in mid-May, I went on a 3-week vacation with O to Vietnam and Japan. It was his first time in Vietnam, my first time meeting his dad AND our first long international trip alone together. No pressure, right? :) Nah, we had such a blast (despite a few mishaps here and there). It was definitely a food trip for us. We (well, mainly me) made a list of all the food and/or places we wanted to eat in each location we stayed at. And needless to say, we almost hit 10 out of 10 spots. The weather was great most of the time (we caught the beginning of the raining season), and we got to enjoy some beautiful beaches in both countries. It’s been over a month since we came back and I’m STILL craving/missing the food we ate, especially in Japan.

Below are some photos I took (I decided not to bring my DLSR this time and took everything on my iPhone 4s). For the rest of the photos from the trip, click here. You will see that 90% of my photos were of the food we ate. Can’t you tell that I want to become a foodie? :-)

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my pinterest

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#latergram


{Images via Instagram}

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picture cook


Super cute cookbook (designed and illustrated by Katie Shelly) in the form of drawings…! ^_^
{Image & video via Katie Shelly: Picture Cook}

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end of november

Thanksgiving weekend was so nice and long, and I wish it never has to end.
There’s only one more month until the end of year 2013, and the beginning of another year of life.
Happy December, everyone.







{Thanksgiving 2013}

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happy thanks day

Have a wonderful Thanksgiving day/weekend, everyone. Despite all those mishaps, mistakes, misdoubts, misunderstandings or missteps in life, I hope you will still take the time to be a little more mindful, feel a little more blessed, be a little more caring and most importantly, be more thankful for everything in your life than you normally would be.

After almost 3 years since the last Thanksgiving–shortly before my dad passed away, finally did I feel less bitter, less dissatisfied, less hate, less regret, less stagnant, less unhappiness.

It’s a slow progress that will continue to tread on, but I am glad to admit that I’ve never been happier or more thankful for everything good that I have (and still have) in my life since then: plenty of food to eat, a good shelter with my family, rock solid friends I can always count on, a stable job, a healthy body (well, somewhat), good people I meet along the way…and last but not least, a best friend and partner to share all kinds of adventures with. Your contagiously loving, optimistic, good and charismatic self is inducing a [better] change in me, O.

Thank you. <3


{Image circa Thanksgiving 2010}

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color and food


{Image via Griottes}

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crush

Last night’s dinner at Crush was a tasting menu that consisted 10-courses. My favorites were the salmon tartare w/ oyster, scallops and potato gnocchi w/ mushrooms. Absolutely divine.

See more photos here.



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vietnam 2012

My two weeks trip to Vietnam was relaxing, satisfying and a whole lot better this time around. I was filled with great food, the beach, cheap massages, hot weather and good company. But, boy do I hate flying!

See more photos.

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disparity project

Disparity, by Christopher Boffoli

I just had to smile, ooh/aah-ed and be entertained when I saw the work of Christopher Boffoli with his Disparity Project {via Awesome Robo}. Miniatures are always so fun to see, and these photographs are not ones to go without noticing.

What’s your favorite?

Oh, and his other photography works/projects are also impressive and worth taking a second look (I also love his Tilt Shift photos). See more here.

Thanks N. for showing this to me!

{All images from Christopher Boffoli}

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cod teriyaki w/ ginger scallion noodles


{Image from Pick Yin}

Here’s another great noodles recipe for you this week {from Life is Great}.

Instead of re-posting the steps on my blog (like before), I’ve decided to let you check out the original recipe {and view more photos of this dish} for yourself.

Be prepared to drool. :-)

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issian {a food review}


{1. shiitake mushrooms 2. HUGE tuna collar 3. duck no robatayaki = BEST duck dish I’ve ever had}

When I was asking around for their favorite sushi/japanese place in Seattle, my friend Stacy recommended Issian {one of her all-time favorite places to eat}. So N. and I decided to go there for my birthday on Friday.

Well, I was not disappointed (except for the octopus w/ wasabi salad). And my absolute favorites are their sashimi and duck robatayaki. I’m definitely going back to try more things on their menu (plus more duck)!

In a nutshell?

+ fresh sashimi
+ good kushiyaki
+ cheap prices
+ great service

{Photos from my Flickr}

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green tea soba w/ wild mushrooms

So you might have noticed my tiny obsession with soba noodles. It’s okay, right? Soba is so healthy + delicious…how can I not be? Well, since I’ve been wanting to try green tea soba noodles, I found this simple {another 5 easy steps!} recipe.

Green Tea Soba Noodles w/ Wild Mushrooms

1-7 oz pack of green tea soba noodles (cha soba)
1 small bunch of chives, chopped
4 oz mixed wild mushrooms, sliced
1 shallot, finely chopped
¼ cup fresh lemon juice
2 tbsp soy sauce
1 tsp garlic, grated
1 tsp sriracha
½ tsp sea salt

1. Cook the noodles in boiling salted water, drain and run under cold water, then set aside.

2. In a small bowl, mix a little bit of extra virgin olive oil, lemon juice, soy, garlic, sriracha and salt, then set aside.

3. Heat a large pan or wok to medium heat, then add a bit of oil and shallots and cook for 1 minute.

4. Increase the heat to high, add the mushrooms and cook for 2-3 minutes or until browned and tender.

5. Add the noodles and vinaigrette, remove from the heat, toss to combine and top with the chives.

Serve warm or at room temperature. Enjoy!

{Image and recipe from Snails View}

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art of cooking

Happy Friday, and cheers to the end of a very rainy April in Seattle!

There’s no noodles recipe this week, but I have something food-related you might enjoy watching..

I’m currently loving these two video clips from IKEA’s “Art of Cooking” — directed by Carl Kleiner. Aren’t they cute??

{Via iGNANT}

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udon noodle soup

Happy Friday!

If you live in Seattle (or somewhere else in the world) and the weather is still soooo cold in Spring–especially in the morning, here’s a hot and comforting noodle soup recipe for you to try this weekend (serves 1):

Udon Noodle Soup w/ Shrimp & Mushrooms

a few shiitake mushrooms
a few bunashimeji mushrooms
3-5 pieces of raw shrimp, peeled
2 nappa (the leaves)
1/4 onion, sliced
cilantro, chopped
green onion, sliced
a few sprigs of shingiku (garland chrysanthemum)
1 pack of udon noodles
dashi (one 4 grams package of dashi flavors 4 cups of water for stock)
4 cups of water
1 egg, beaten (optional)
ichimi pepper flakes

1. To make the stock, add about 1 tablespoon shoyu (adds saltiness) and mirin (adds sweetness) to the water.

Note: adjust the seasoning when you’re almost done, because the vegetables will add a lot to your stock. If you like the soup stronger, use a little less water. Or a little more dashi.

2. Add the mushrooms, onions, noodles, nappa and then the shrimps to the stock.

3. When the noodles boil, you can add a beaten egg. Let the egg sit in the pot for 20 to 30 seconds before giving it a light stir.

4. Add your quick cooking greens and stir gently.

5. Taste and adjust the seasoning, then turn off the heat.

***If you want miso flavoring or a miso broth, add the miso after turning off the heat.

Miso: mix about a tablespoon of miso with a little water to make it easier to mix into the broth.

Serve in a bowl and sprinkle some ichimi pepper. Enjoy!

{Image and recipe from FOODjimoto}

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scallion & ginger noodles

Happy Friday, everyone.

If you don’t know already…I’m not much of a cook. So I ALWAYS shy away from complicated recipes/dishes with a lot of ingredients. Maybe once I move back in with my mom, she can teach me her amazing cooking skills.

If you’re looking for something to make this weekend, try this really simple recipe in 5 easy steps:

Scallion & Ginger Noodles

15 oz dried yellow noodles (cooked from package instructions)
2 tbsp ginger, finely chopped
2 cloves garlic, finely chopped
1 bunch scallions, thinly sliced
3 tbsp soy sauce
½ tsp sea salt
6–8 tbsp peanut oil

1. Heat the oil in a large pan or wok until smoking and remove from the heat.
2. Add in the ginger, garlic and scallions.
3. Give the mixture a quick stir and toss in the noodles.
4. Season the noodles with soy sauce and sea salt.
5. Serve warm (with your choice of toppings–in this case, a sunny-side up egg).*

*Serves 4

{Image and recipe from Angie of seasaltwithfood}

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By the way, today is the last day to make your purchase in my shop and have 30% of the sales go towards AmeriCares to help the Japanese earthquake and tsunami victims!

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a frog legs weekend

I hope everyone had a lovely weekend, probably with more sun and warmth than us folks in Seattle!

Ever since I came back from Vietnam, I feel like my weekends have been more and more unproductive {but very relaxing}. Maybe I’m just preparing myself for ANOTHER move at the end of May, which basically means there’s going to be another big change in mine and N’s lifestyle.

So I didn’t get as much done as I thought/hoped I would. I did watch a very sweet and touching Italian movie Life is Beautiful, though. The main character really moved me, and watching him brought back memories of my dad {again}. But what doesn’t nowadays? Anyway, I highly recommend this movie for everyone. :-)

I also tried cooking with frog legs (albeit the recipe I found online turned out to be a not-so-great one) over the weekend. I wanted to fry the frozen frog legs I bought from the local Asian supermarket. Unfortunately, they only come frozen around here, so that was probably the first sign telling me it wasn’t going to be as good (also considering how tricky frog {legs} meat can be).


Marinade: flour, beaten eggs, chopped green onions + garlic, salt, pepper (sit for 1 hour)


Cooking: fried in oil until brown (in this case, I should have deep-fried the legs instead so the batter is evenly coated)


Results: the meat was a little tough and the batter marinade + frying method added no flavor or crispness to the legs.

I will have to try a different recipe next time! I still love frog legs, though. And I’ll always remember the best frog legs salad I’ve ever had in Vietnam several years ago.

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parsley & pesto soba noodles

Parsley & Pesto Soba Noodles

12 oz dried soba noodles
¾ cup italian parsley, roughly chopped
2 tbsp pine nuts, toasted (optional)
2 cloves garlic
1 tbsp fresh lemon juice
½ tbsp sesame oil
1 ½ tbsp soy sauce
3 tbsp grape seed oil, or other neutral tasting oil

Heat a large pot of water to a boil. Add soba noodles, stir as they soften, and bring water back up to a simmer (not a boil). Simmer for 6-7 minutes or according to package directions. Noodles should still have a slight firmness, and not be mushy. Strain soba and rinse well using the correct water temperature. If serving warm, rinse under hot water, if serving soba at room temperature, rinse under cold water.

While soba cooks, make parsley sauce. Combine parsley, pine nuts, garlic, lemon juice, sesame oil, soy sauce, and grape seed oil in a food processor and blend ingredients together until smooth. Toss noodles with sauce and serve.*

*Serves approx. 4

NOTE: The sauce would also be great for dressing chicken, fish, or on salads. If you have raw pine nuts, to toast, heat a dry pan over medium heat, add pine nuts and toast until golden, shaking the pan frequently to help pine nuts toast evenly. Can be served at warm or at room temperature, depending on your preference. If serving warm, make sauce first.

{Image and recipe from Todd and Diane of White On Rice Couple}

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And please don’t forget to continue praying for Japan!

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rice noodle rolls w/ pork & mushrooms

If you like exploring new {noodles} recipes, try making this Vietnamese homemade rice noodle rolls. I’ve never made them because my aunt just makes them for us instead. =) And they’re so good! You can also substitute the pork filling with (minced) shrimp or other types of meat/mushrooms. My aunt usually makes the rolls with fried shallots topped with Vietnamese ham called cha lua, along with fresh herbs. Very simple, but very tasty.

This recipe comes from Luke Nguyen, an acclaimed Vietnamese-Australian chef and owner of Red Lantern in Sydney. I enjoy watching his cooking show, Luke Nguyen’s Vietnam, where he travels across the country to explore and cook local Vietnamese cuisine. He is also the co-founder of Little Lantern Foundation, a non-proft organization that helps disadvantaged and under-educated youths in central Vietnam improve their lives through vocational training programs in the restaurant, hospitality and tourism industry.

Rice Noodle Rolls Filled w/ Pork & Wood Ear Mushrooms

4 dried wood ear mushrooms
1 tsp fish sauce
1/2 lb rice flour
1/4 tapioca flour
1/2 tsp salt
1/2 cup vegetable oil
4 cloves garlic, minced
4 red asian shallots, diced
1/2 lb minced pork
1/2 tsp sugar
1 lb pork terrine, finely sliced
2 lebanese (short) cucumbers, sliced into batons
1 bunch fresh vietnamese mint, leaves plucked
1 bunch fresh mint, leaves plucked
1/2 lb mung bean sprouts
2 tbsp fried red asian shallots
1 cup fish sauce
2 bird’s eye chili, sliced

Put the mushrooms in a bowl, cover with water and soak for 20 minutes, then drain and slice thinly.

To make the batter, combine rice flour, tapioca flour and salt with 2 1/2 cup of cold water. Whisk until the flour dissolves and forms a smooth batter.

Heat a nonstick frying pan over medium heat, then add 2 tbsp oil. Fry the garlic and shallots until fragrant, then add the pork, mushrooms, fish sauce, sugar, and pinch of salt and pepper. Stir-fry for 4 minutes, then transfer to a bowl and set aside.

Brush a round tray with oil and place beside the stove. Heat a large nonstick frying pan over medium heat, and add enough oil to coat the base of the pan. Pour a small ladle-size (2 to 3 tbsp) batter into the pan, turning the pan in a circular motion to cover the base with a thin layer of batter. Cover the pan with a lid and cook for 30 seconds.

Remove the lid and slide the thin noodle sheet onto your oiled tray. Scoop 1 tbsp pork mixture onto the noodle sheet, fold 2 sides in, then fold over to form a roll. Transfer to a plate. Repeat this process using the remaining batter and pork mixture, adding oil to the pan as necessary.

Top the rolls with pork terrine, fresh herbs, bean sprouts, fried shallots, and cucumber. Dress with fish sauce and serve with sliced chili.

{Image and recipe from Cooking Channel: Luke Nguyen}

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pad thai + happy friday

Happy friday, everyone!
Don’t forget to check out my shop on Etsy today!

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Yep, one of my favorite Thai dishes is pad thai. Preferably with tofu or shrimp. And 3 or 4 stars spicy–depending on the restaurant. We had some pad thai takeout the other night in Auburn, and it was actually decent + cheap. I feel like making pad thai is kind of tricky because of the noodles you’re working with and the right kind of sauce.

Well, I found a great recipe (below) that seems pretty close to the “right” pad thai you’ll get at authentic Thai restaurants. I think I’ll share this recipe with my mom as she’s been wanting to try making some at home.

Pim’s Pad Thai

vegetable oil (for frying)
12 oz. chicken (2 oz. per serving)
4 cloves (10g) minced garlic (about 1/2+ clove per serving)
sauce (see below) (about 1/4 cup per serving)
1 lb. (500g) rice noodles, soaked in warm water to soften (but not too soft)
6 eggs (1 egg per serving)
1 lb. shrimp, peeled and deveined (4-6 shrimp per serving)
1 cup (155g) ground peanuts (1-2 tbsps per serving)
3-4 cups bean sprouts (1/2 cup per serving)
1/2 cup (75g) pickled turnips, chopped (1+ tbsp per serving)
1 cup garlic chives or green onions, chopped (2 tbsps per serving)
more sprouts (garnish)
fresh limes (garnish)

sauce
1/2 cup (130g) tamarind paste
1/2 cup (120g) fish sauce
1/3 cup (75g) brown sugar
1 tbsp (9g) chili powder (to taste)

Over a low flame, heat the tamarind, fish sauce, and brown sugar together until the sugar is dissolved. Stir in the chili powder a teaspoon at a time to desired spiciness. Bring the sauce to a simmer. Turn off the heat (keep sauce warm).

The key is to cook up 1-2 servings at a time! Heat 2-3 tablespoons of oil in wok or large frying pan over high heat.

Add 2 ounces of chicken and stir-fry until it is half cooked. Add 1-2 tablespoons of sauce, and a pinch of garlic. Stir around and add about 2 cups of loosely packed (for me, a big handful) of rice noodles plus 1/4 cup of sauce to the pan and stir vigorously until the noodles soften. If it dries out, you can add some water. Push the noodles to the side and crack an egg into the pan. Let the egg cook for 10 seconds and then toss the noodles and egg together in the pan.

Drop 4-6 shrimp, a couple of tablespoons of ground peanuts, a heaping tablespoon of turnip, and 1/2 cup of sprouts into the pan. Stir fry until the shrimp are just cooked (very fast – about a minute).

Toss in the green onions or garlic chives and remove from heat. Serve hot with more sprouts, ground peanuts, and lime wedges for garnish.

{Image and recipe above from use real butter}
{Original recipe from chez pim}

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