Tags » Asian Flavor

Braised Duck & Vegetarian Lettuce Cups

One of Peter’s patients gave him two wild game birds as a present.  I couldn’t tell what type of birds they were.  They were a little smaller than a chicken, but from the slightly iridescent feathers that were deliberately left on the wings they looked more like ducks than chickens.  696 more words


Lotus Root Salad with Soy Sesame ginger Dressing

After pigging out for the past two days, I decided to eat light today.  Light, but very satisfying.  Our chef Duyen gave me a bag of fresh water chestnuts and a few packs of fresh baby corn so I could prepare the lotus root salad exactly the way she made it for me at lunch the other day — lotus root with snap sweet peas, baby corn and water chestnuts.  331 more words


Lotus Root Salad

A couple of days ago, Chef Duyen from our Marco Polo kitchen made me a crunchy and refreshing lotus root salad for lunch.   It was so delicious that I had to try and make my own version of it. 310 more words


Vegetable Stir-fry with Tempeh

Since both Angela and Audrey are vegetarians, I am always seeking out good sources of vegetable protein, and tempeh is one of the most nutritious choices I have discovered.  495 more words


Fish Maw Soup for the Octogenarians

I don’t know exactly when and how it started, but my parents and their old medical school classmates have been holding a monthly reunion in Shanghai.  680 more words


Braised Fish Maw & Some Other Musings

Many of you might never have heard of it, but fish maw is considered a delicacy in China — one of the four treasures of the sea. 883 more words


Mango Avocado Prawn Salad & No-Bake Healthy Mango Cheesecake

My mangos and avocados finally ripened to perfection.   I made a mango, avocado shrimp salad and a no-bake mango cheesecake with them.  The zesty salad was simple to make, and it was very refreshing and delicious. 485 more words