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

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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

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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

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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

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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

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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

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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

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