Shallot, is a variety of onions which has different outer layer color from golden brown to rose-red, and the inner flesh is pulpy white, with some green coloring. Shallots are particularly rich in minerals, vitamins and trace elements. They also contain phosphorus, potassium, magnesium, manganese, iron and copper. They are rich in vitamin B6 (pyridoxine), which plays an important role in […]
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Haha, this probably the most extravagant dish/recipe that ever appeared in my blog! I’ve mentioned several times that I have been getting my frozen seafood, meat and even dry goods from one of the FB live platform more than half year ago. Their pickup location is near my mom’s house and normally I’ll buy one big batch and keep at […]
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When dine in was still allowed……. MCO, NPR Phase 1, EMCO, NPR Phase 1 again, it seems like a never ending cycle…. 凸-_-凸 Menya Hanabi, I’ve heard about this ramen restaurant from my friends and watched videos of the Youtuber that I’m following, regarding its specialty Mazesoba, a type of soupless Ramen that originated in Nagoya, Aichi Prefecture. It doesn’t ignite […]
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Fried rice is a quick and delicious way to transform leftovers into something delicious! It is a very popular staple food in any Chinese eateries and the primary reason for the continued popularity and ubiquity of this dish comes down to two things: its adaptability and the fact that people almost always cook too much rice. *nodding in agreement Though […]
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Today’s recipe can be categorized as some of the best side dishes to go with porridge like THIS and THIS that I shared before in my blog. Pickled Mustard, Zha Cai (榨菜), is a type of pickled mustard plant stem originating from Sichuan, China, thus they are commonly known as Sichuan Zha Cai. The stem is first salted, pressed, and dried before being rubbed with hot red chili paste and […]
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