Japanese Beef and Rice Bowl (Gyudon)

This Japanese Beef and Rice Bowl that I first made two years ago in San Francisco continues to be a standby weeknight dish. It’s a very simple recipe with a delicious sauce using sake, mirin, sesame oil, and soy sauce. In this updated recipe, the sauce has been improved, with a better consistency and deeper sesame flavor. And the leftovers taste just as good, if not better!

Excuse me for a second, while I rhapsodize about fast food in Asia.

As frequent travelers know, the #1 cardinal sin when visiting a new place is eating at fast food chains (unless you are in a developing country and just need a clean public restroom.) I have had bad luck when breaking this rule. Food poisoning from a Beijing KFC, for example. I have also had good luck. On one of those painfully humid summer mornings in Shanghai, I escaped into an air-conditioned McDonald’s and discovered the joys of Sichuan-spiced chicken sandwiches.

Then there is my relationship with Yoshinoya. I can’t speak for the quality of Yoshinoya’s chains in the US (one in NYC, the rest mainly in around LA). But while living in Beijing and Shanghai, every couple of weeks I would succumb to my immense craving for their beef bowl, or gyudon. Even if it meant eating in a dingy mall basement with ambient arcade noises, alongside mega hoards of teens.

While Yoshinoya China’s beef bowl paled in comparison to anything in Japan, it was my guilty pleasure. The succulent paper-thin fatty beef and onions doused in in a soy sauce-mirin mixture, with all the flavor dripping down to coat the rice, was hard to resist. And it was less than $2.

Honestly, I really should have made this more at home and enjoyed my surroundings more. Gyudon’s incredibly easy, as long as you’re able to find fatty cuts of beef and slice it very thinly against the grain (or have the butcher do it for you). Tender cuts with a lot of marbling are ideal. The sauce is just soy sauce, mirin, and sake. Some cooks will replace the sake with water. I like to add a few teaspoons of sesame oil for a deeper flavor.

And while Yoshinoya is the most ubiquitous purveyor of gyudon, my favorite chain version actually comes from Mos Burger, which has outlets around Japan and SE Asia. Their “Yakiniku Rice Burger” is basically gyudon deconstructed and reassembled, with the rice acting as buns. It’s tiny, exactly 3 mouths of beefy bliss.

But replicating rice burgers at home is a bit harder.

______________________

Japanese Beef and Rice Bowl – Gyudon

Serves 4

1 tablespoon vegetable oil1 large onion, thinly sliced1 pound marbled beef such as skirt steak, thinly sliced against the grain2 tablespoons mirin2 tablespoons sake1/3 cup soy sauce3 teaspoons sesame oil1 teaspoon white sesame seedsPrepare the rice as you normally would in a rice cooker or pot while you prepare the beef.In a large sauté pan, heat the vegetable oil over medium heat. Sauté the onions until soft, about 3 minutes. Push the onions to the side of the pan and add the beef to the middle. Sauté the beef for 1 to 2 minutes, until the red is mostly gone.Add the mirin and sake and stir for 1 or 2 minutes while the alcohol lifts up the nice brown bits from the pan. Add the soy sauce and sesame oil and let simmer until sauce is reduced by half, about 5 minutes.Serve hot over the rice and sprinkle sesame seeds on top.

_____________________________

More delicious beef recipes to try:

Tagged as: Beef, Japanese, Recipes

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Hok Kee Phochana/ฮกก่ีโภชนา

I may not have the most sophisticated palette or possess the most extensive knowledge about food, but I’m pretty sure that I’ve been blessed with powerful restaurant sense. I can usually pass by a place and at a glance, get a relatively accurate feel for whether or not the food’s going to be interesting. I’ve been burned a few times, but would attribute these lapses to the existence of some kryptonite-like element (perhaps those deep-fried hot dogs that are ubiquitous on Bangkok’s streets?), and in general, my track record is pretty solid.

This was confirmed yet again at Hok Kee Phochana, a longstanding Chinese-Thai restaurant in an obscure corner of Bangkok. I’d passed by this desolate stretch of Thanon Banthat Thong a few times and noticed an intersection with a glut of restaurants selling haan phalo (?????????), goose braised with five-spice powder. Curious, I recently returned to the area on foot for a closer inspection and was drawn to the old-school interior of one of the restaurants, Hok Kee Phochana. In fact — and providing the ultimate challenge for my senses — Hok kee has three interiors: the un-air-conditioned crusty one, an adjacent simple but air-conditioned dining hall, and rather brash modern restaurant.

Wherever you eat it, the highlight here is the braised goose. We ordered the mixed version (illustrated above), which in addition to tender goose breast, also includes intestines, wing, blood, liver, heart and other hard-to-identify giblets. In particular, the blood here is almost impossibly soft and tender — one of the best versions of the stuff I’ve encountered. The thin layer of braising broth just might be the most satisfying bit, and unlike elsewhere, is not overtly sugary, instead relying “sweet” spices such as star anise and cinnamon, which are countered by a salty, slightly peppery flavour. The goose is consumed with a tart/spicy dipping sauce that combines, vinegar, garlic and fresh chili.

On my second visit, I tried a couple other dishes, including deer fried with Chinese celery:

The deer meat was very tender and pleasantly singed, and any gaminess (there really wasn’t any) was countered by slivers of ginger, the fragrant Chinese celery and chili. The dish included salted black beans, a rarity here, even in Thai-Chinese cuisine. Excellent.

There was also fish head hotpot:

something that’s quickly becoming one of my favourite Chinese-Thai dishes. The fish head is served in a broth made tart with the addition of salted plum, and is served with a dipping sauce of fermented soybeans and garlic. Fish head doesn’t generally mean a lot of meat, and that which is found requires some effort to extract, but it really is some of the tenderest most flavourful part of the fish, and also has the benefit of adding a level of meaty depth to the broth.

Other recommended dishes at Hok Kee include or suan, a type of oyster omelet, and abalone fried with kai lan.

View Thai Eats in a larger map

Hok Kee Phochana
Soi Chula 34, Bangkok
02 214 2439
9am-10pm

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Mai Tais & Thoughts on Turning 30

I turn 30 tomorrow. It feels funny to say this. For the past month or so, I’ve been trying to shrug it off whenever someone mentions what a milestone birthday it’s going to be. “Oh, um, it’s just a number…” I say. “I’m sure it’s not going to feel much different than 29.” And it’s partly true. I’m pretty certain I’m not going to wake up tomorrow with a head of gray hair, 25 extra pounds, and a sudden urge to shake my fist at all the young’uns playing music loudly in my neighborhood.

But I’m actually kind of excited to be exiting my 20s. Sure, there’s always that feeling of “well, there goes another year…”, compounded with “well, there goes another decade” for this particular birthday. But the later part of my 20s were pretty challenging, particularly the last year, and I’m happy to have moved beyond that.

I have quite a bit to be excited for. My book comes out this December. I have a new blog I’m eager to work more on. I’m collaborating with good friends on an exciting food-related venture. I have a brand new passport with blank pages just waiting to be stamped, as well as two old passports with reminders of all the places I’ve been.

More reasons your 30s might be better than your 20s:

You have a better idea of what you want out of life and how to get it.You have an apartment you’re actually proud of.You don’t have to apologize for being tired at 10pm and wanting hit the hay.You’ve learned to not sweat the small stuff.You’re older, wiser, and thus naturally more interesting to talk to.You can pull off a dinner party with grace (more or less).Your clothes from high school and college are now vintage.You can remember the awkward years and laugh about them.You’ve been there and lived to tell the tale.

I starting making mai tais at home while researching tiki culture for my cookbook. You see, tiki culture and Chinese food have quite a history together. In the 1940s and 1950s, restaurants like Trader Vic’s and Don the Beachcomber brought Chinese food to a bigger, mainstream dining audience by serving it with tiki drinks in a fun, festive environment. You could have eggrolls, spareribs, chow mein, and more with your mai tais, Singapore Slings, Scorpions, and other tropical-themed cocktails. And so I had an excuse to recipe-test mai tais again and again for tiki parties.

The original Mai Tai was actually a simple and well-balanced cocktail, in contrast to all the overly sugary and unnaturally colored drinks you see today. Victor Bergeron, the founder of Trader Vic’s, is widely acknowledged as the drink’s creator. As the story goes, he whipped up the drink one evening at his bar for friends visiting from Tahiti, one of whom praised it as “Maita’i roa a’e!”, Tahitian for “Very Good!”, which is how the drink got its name.

The Mai Tai I make for parties was inspired by the Trader’s recipe. As far as tiki drinks go, it has few ingredients, perfect for making a well-balanced tropical cocktail without spending a lot to stock your home bar. Orgeat, an almond syrup with a little rose water or orange flower water, may be a little tricky to find, but is available in many gourmet grocery stores and shops specializing in Italian-American groceries. You can also substitute regular almond syrup.

It’s a fairly sophisticated drink, or as sophisticated as a cocktail sometimes served in coconuts and tiki mugs can be. I like to think if you can still enjoy a mai tai in your 30s, you’re doing perfectly fine. And that your next decade is going to be a good one.

___________________________

Mai Tai

Makes 1 drink

1 ounce dark rum (or 1 ounce dark rum and 1 ounce gold rum)1 ounce lime juice½ ounce Orange Curaçao½ ounce orgeat, or substitute regular almond syrup½ ounce simple syrupPineapple wedge or paper umbrella for garnish (I like to snack while I sip this, so I throw a few extra wedges in the glass)Fill a shaker with ice. Add the rum, lime juice, Orange Curaçao, orgeat, and simple syrup. Shake well and strain into a glass over ice. Garnish with a pineapple wedge(s) or umbrella.More cocktails for celebrating:Tagged as: Cocktails, Drinks

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Korin Charcoal Barbecue Grill Giveaway

I am partnering with my client Mizkan to giveaway a Korin Small Charcoal Barbecue Grill and a set of Mizkan products. There will be one (1) winner whom will receive one (1) Korin Small Charcoal Barbecue Grill (US$169 suggested retail value) and (1) Set of Mizkan products (US$30 suggested retail price). Total value of the prizes is approximately US$200.

Nothing tastes quite like charcoal grilled chicken skewers or yakitori. Now you can make delicious yakitori and other grilled dishes on your patio tabletop with this convenient Japanese style charcoal grill. Japanese charcoal (sumi or binchotan) tends to burn cleaner and hotter than the usual briquettes and can be used at the table, so no one misses the party or picnic tending to the grill. Makes food taste great!

Korin Small Charcoal Barbecue Grill Features

Dimensions: 12.25?L x 9?W x 7.9?HIncludes cooking netFor 2-4 persons

Caution! Please do not burn charcoal indoors. All types burning charcoal will produce Carbon Monoxide. Carbon monoxide poisoning through this oderless gas is hazardous to one’s health.

Mizkan Set Includes:

Mizkan (Bonito Flavored) Soup BaseMizkan HONTERI® Mirin SeasoningMizkan Sesame DressingMizkan Yuzu Citrus DressingMizkan Miso and Mustard DressingMizkan Ginger DressingMizkan Mustard and Soy Sauce Dressing

Eligibility: United States only. Closing Date: August 12, 2012, 11:59 pm PST. Winner will be randomly selected and contacted via email on August 13, 2012. The prize is proudly sponsored by Mizkan. To enter, please follow the steps below.

Eligibility: United States only.

Step 1
Like Rasa Malaysia on Facebook. (Click on the Like button below. If you don’t have Facebook, skip this step.)

Step 2
Follow Rasa Malaysia on Twitter. (Click on the Follow @rasamalaysia button below. If you don’t have Twitter, skip this step.)

Step 3
Follow Rasa Malaysia Mizkan Board on Pinterest. (If you don’t have Pinterest, skip this step.)

Step 4

Share this giveaway on Facebook. Submit 1 extra entry using the form below (one time only)

Step 5

Fill in the form below. You can enter to win using this form every day.

You will be redirected to the “Thank You” page if your entry is successfully submitted.

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Homemade Tofu

Homemade Tofu - Burnt Lumpia: Filipino Food | Filipino Recipes | Culinary Hijinkswindow.fbAsyncInit = function() { FB.init( { apiKey: 'a279adbe87e2b3c505e777af99a5260d', xfbml: true } );};( function() { var e = document.createElement( 'script' ); e.async = true; e.src = document.location.protocol + '//connect.facebook.net/en_US/all.js'; document.getElementById( 'fb-root' ).appendChild( e );} )();Burnt Lumpia: Filipino Food | Filipino Recipes | Culinary HijinksLumpia FillingAbout Burnt LumpiaFilipino Food Recipe ArchiveLinks Get My FeedWelcomeRecent PostsHomemade TofuHomemade Limoncello w/ Calamansi Limes (Calamancello)Pork and Rhubarb SinigangChicken Adobo and 40 Cloves of GarlicCookbook Update: Manuscript & Photos DoneHome-Cured Corned BeefA Journey with LinamnamCookbook Recipe Testers Wanted!Turkey, Sweet Potato, and Cranberry EmpanadasPapaitan: Offal & Bile SoupCategoriesAdobo RecipesBeefBeer, Liquor, & WineBL OriginalsBL Restaurant ReviewsBooksCookbooksDessertsFruits and VeggiesGiveawaysHolidaysHow to Make LumpiaKalamansiKinilawLasang PinoyMy Cookbook!On The GrillOtherPancit (Filipino Noodles)PorkPoultryRiceSeafoodThe BL FamThe Manila MachineTravelUbe RecipesVinegar (Suka) « Homemade Limoncello w/ Calamansi Limes (Calamancello) |Main

July 09, 2012Homemade Tofu

Whether you eat tofu on the regular or not, chances are that you've never considered actually making the bean curd from scratch. I mean, who the hell makes tofu from scratch, right? And why would you want to make tofu from scratch anyways if you could just buy a block of it at any supermarket?

Well, because fresh homemade tofu is amazing! Amazing, I say! Fresh tofu made from your own hands is unlike any bland block of bean curd you'll find at your local grocery store. Freshly made tofu is incredibly creamy, subtly sweet, and infinitely versatile.

Still not convinced? Well, once upon a time, I didn't think I'd ever make my own sausage, or my own ice cream, or homemade lumpia wrappers from scratch either. But somehow, I did.

It's amazing the things you can crank out in your kitchen when armed with just the right bit of information.

And all the tofu-making information you'll ever need can be found in Andrea Nguyen's latest cookbook, Asian Tofu.

Asian Tofu is not only a wonderful guide to making your own tofu at home, but it also includes a great collection of recipes utilizing all things bean curd. And while there are plenty of vegetarian-friendly recipes, there is also an abundance of dishes that feature both tofu and meat.

And yes, you can use store-bought tofu for use in most of the book's recipes, but what fun is that when you can make your own?

Asian Tofu begins with a great, and very thorough, Homemade Tofu Tutorial in which you first learn to make homemade soymilk, and from that soymilk, you can then make your own tofu--be it silken tofu, or firm block tofu.

A bit of patience and effort is required to make tofu at home, but I wouldn't say it's difficult. Andrea's directions are so clear and easy to follow, it's almost as if she's right there in the kitchen holding your hand every step of the way. All you really need to do is soak some dried soybeans in water, grind the softened beans in a blender, then cook and strain the blended bean mixture to make soymilk.

Cool Beans

For my purposes, I chose to make silken tofu because the only special equipment needed to make it is a square of muslin cloth for straining the soymilk. Because muslin cloth has a tighter weave than cheesecloth, it's best for straining the blended soybean mixture without any soybean solids making it into the final soymilk. The soybean solids that are left in the cloth after straining are called Soy Milk Lees. But don't throw those lees out, as they can actually be used in other recipes down the road as you will see.

Save those Soy Milk Lees

Muslin cloth can be easily found on the cheap at most any fabric store. Whereas for block tofu, you do need to find a tofu mold to press and shape the final product--but you can also easily find tofu molds online and at Asian markets.

I should also mention that in order to tranform the homemade soymilk into tofu, you do need to use a small amount of coagulent such as Nigari (magnesium chloride), gypsum (calcium sulfate), or epsom salts (magnesium sulfate). I used gypsum that I was able to find quite easily at a local homebrew store.

One of my silken tofu versions was a variation suggested in Andrea's book where citrus zest can be mixed into the tofu just before it is cooked and coagulated. In my case, I used Filipino calamansi lime zest to make a lightly perfumed and delicious silken tofu in which you can see, smell, and taste the calamansi.

Calamansi-scented Tofu

Having made silken tofu from Andrea's book three times now (three!!!), I do have the itch to find myself a tofu mold so I can start making firm tofu. And based on how incredible my silken tofu turned out each time, I'm sure the firm tofu is fantastic as well.

So what to do once you've made your own silken tofu? Well, for my own Filipino slant I enjoyed it very simply with a drizzle of soy and calamansi juice:

Tofu and Toyomansi

And I also sliced the tofu and threw it into a steaming bowl of the Filipino sour soup known as Sinigang:

Veggie and Tofu Sinigang

But trust me, Asian Tofu has more than enough of its own recipes to keep you tinkering with your tofu.

Remember those leftover soybean bits that were strained out during the tofu-making process? Those soy milk lees? Well, there are a few recipes in Asian Tofu that actually make use of this tofu byproduct. My favorite of those recipes is a Ginger Chocolate Chip cookie wherein the cookie dough is comprised of the soy milk lees and studded with candied ginger and chocolate chips.

Gingery Chocolate Chip Cookies

And another great recipe from Asian Tofu is the Silken Tofu and Edamame Soup that features cubes of silken tofu surrounded by a beautiful green soup puree of edamame beans and rice. Andrea was kind enough to share that recipe below.

As you can see, much can be done with a handful of dried soybeans--and what I did in this blog post isn't even close to scratching the surface of what's inside Asian Tofu. To learn how to make your own freshly made tofu at home, I highly recommend the book. It really is eye-opening to experience fresh tofu if all you've ever had are the bland, liquid-suspended blocks sold at supermarkets. I've learned to really enjoy tofu, and the Asian Tofu cookbook has also enabled me to know good tofu from great tofu whenever I'm eating out.

Silken Tofu and Edamame Soup

Photo Courtesy: Maren Caruso © 2012

Reprinted with permission from Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home by Andrea Nguyen, copyright © 2012. Published by Ten Speed Press, a division of Random House, Inc.

1/4 cup packed cooked white rice (short, medium, or ?long grain)

1/4 teaspoon salt

11/2 cups water, filtered or spring preferred

6 ounces (1 rounded cup) frozen edamame, thawed and ?at room temperature

About 11/2 teaspoons white (shiro) miso

About 1 cup Dashi Stock

8 ounces silken tofu or Citrus-Scented Silken Tofu

Japanese ground chile pepper (ichimi togarashi), fresh citrus zest, or 6 edible flower petals, for garnish

1  In a small saucepan, combine the rice, salt, and water. Bring to a simmer over medium heat. Partially cover, and adjust the heat to allow the mixture to gently bubble for 10 to 12 minutes. The rice will enlarge and release its starch into the water, creating a slightly thick opaque mixture similar to a thin gruel. Add the edamame, then turn off the heat. Set aside for 10 minutes.

2  Transfer the rice gruel and edamame to a blender. Add the miso and blend until smooth. Add the dashi stock and continue blending to incorporate the liquid well. Taste and add extra miso or dashi if you want a more savory flavor or thinner soup, respectively. Pour through a mesh strainer positioned over a bowl or saucepan; stir to facilitate straining. Discard the solids. Cover and refrigerate up to a day in advance. You should have about 3 cups.

3  The soup may be served cold, warm, or hot. If you are serving the soup warm or hot, bring the tofu to room temperature or warm it by letting it sit in hot water for about 10 minutes. Regardless, cut the tofu into 4 to 6 blocks (one for each serving); use a crinkle cutter if you want pretty ridged surfaces.

4  Place each block of tofu in a shallow soup bowl, then ladle the soup around it. Top the tofu with the garnish of your choice and serve.

Posted by Burnt Lumpia at 09:50 AM | Permalink

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Comments

I'm so impressed! Super awesome to do this at home. I can almost smell those cookies.

Posted by:Belinda @zomppa |July 09, 2012 at 10:41 AM

I'd love to see your take on taho.

Posted by:Lee |July 09, 2012 at 11:38 AM

That's an unusual and beautifully orange calamansi. Would you know -- is it a different variety from what we have here, or did you just let it ripen before picking it? I realize this question might be very ignorant of me, but I really can't remember seeing anything but green calamansi over here.

Posted by:Katrina |July 10, 2012 at 09:51 PM

That is so cool. I don't believe you made your own tofu.

Posted by:Joy |July 11, 2012 at 08:36 AM

So cool :)

Posted by:S |July 24, 2012 at 01:18 AM

The style is very cool and it is so neat. I'm gonna try this at home.

Posted by:Pinoy Recipes For You |July 25, 2012 at 01:29 AM

Hey Marv, what about homemade tokwa at baboy? Sisig fans will love you :D

Posted by:Krizia |July 25, 2012 at 02:20 PM

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Anolon Supersized Giveaway: 14-inch skillet

I am partnering with my friends Anolon for Anolon Supersized Giveaway on Rasa Malaysia where we will be giving away three (3) Anolon products. Let’s start with an Anolon Advanced 14-inch Open Skillet with Helper Handle. There will be one (1) winner whom will receive one (1) Anolon Advanced 14-inch Open Skillet with Helper Handle (US$100 suggested retail price).

This extra large skillet can handle lots of volume – a pound of bacon, a whole fish, a London broil, or a one pan meal for many. Because it’s also oven-safe, a recipe can be started on the stovetop and then finished in the oven.

This metal utensil safe Anolon® Advanced skillet features a revolutionary ergonomic SureGrip™ handle, a combination of durable stainless steel and silicone rubber, that provides a confident yet soft grip and is oven safe to 400°F. The pan’s heavy gauge, hard-anodized construction ensures efficient, even heat distribution for exceptional gourmet cooking performance. DuPont’s rugged Autograph® 2 nonstick surface inside and out is ideal for both healthy cooking and easy cleanup. Restaurant tested by professional chefs, Autograph® 2 surpasses all other standard nonstick formulas by delivering superior durability that stands up to the rigors of a professional kitchen.

Anolon® Advanced cookware offers a sophisticated professional look that will complement every kitchen.

Anolon Advanced 14-Inch Open French Skillet Features

Restaurant tested by professional chefs, DuPont’s Autograph® 2 surpasses all other standard nonstick formulas by delivering enduring nonstick performance – inside and outside the pan with superior durability.SureGrip™ Handles, a combination of stainless steel and silicone rubber, are durable and ergonomic, providing a soft, confident grip.Extra thick, heavy gauge, hard-anodized aluminum construction for fast, even heating throughout the entire pan.Lifetime Limited Warranty.

Eligibility: United States and Canada only. Closing Date: August 26, 2012, 11:59 pm PST. Winner will be randomly selected and contacted via email on August 27, 2012. The prize is proudly sponsored by Anolon. To enter, please follow the steps below.

Eligibility: United States & Canada only.

Step 1
Like Rasa Malaysia on Facebook. (Click on the Like button below. If you don’t have Facebook, skip this step.)

Step 2
Follow Rasa Malaysia on Twitter. (Click on the Follow @rasamalaysia button below. If you don’t have Twitter, skip this step.)

Step 3
Like Anolon on Facebook. (Click on the Like button below.)

Step 4
Follow Anolon on Twitter. (Click on the Follow @anolon button below. If you don’t have Twitter, skip this step.)

Step 5

Fill in the form below. You can enter to win using this form every day.

You will be redirected to the “Thank You” page if your entry is successfully submitted.

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Spicy Basil Beef Salad

Spicy Basil Beef Salad pictures (1 of 3)

One of my favorite things to do is reading food and travel magazines. I usually go crazy when it’s summer as the newsstands are filled with all sorts of summer-themed magazines. Each with a mouthwatering cover and big bold text that pretty much screams “buy me and eat me.” Other than my regular magazine subscriptions, I usually succumb to these many temptations and stack up my collections.

This year, my favorite summer magazines are Cooking Light and Martha Stewart’s Everyday Food. Each page lures me to try the recipes and this Spicy Basil Beef Salad recipe is just one of the many I have earmarked. I love the combination of three different types of basil, paired with perfectly pan-seared beef. There is no need to fire up the grill.

The dressing is Asian, savory, spicy, with a tart note. The minced lemongrass adds an aromatic nuance and texture to the overall dish. It’s one refreshing, beautiful, and pleasant tasting salad, which I am sure many of you will like.

Do you have a favorite summer salad recipe? Please share.

(Click Page 2 for the Spicy Basil Beef Salad Recipe)

Pages: 1 2

As I have mentioned in my Beef Panang post, I have saved a couple of juicy pieces of top sirloin sponsored by my friends at TX Bar Organics for an upcoming recipe, which is this one. Top sirloin is a very versatile cut of beef that can be enjoyed as a nice juicy piece of steak, sliced up for a…

Summer in the US can be scorching hot, which can potentially strip your healthy appetite even though you’re hungry. In times like this, I like to make refreshing and light salads when I am not in the mood to have something heavy. Thai salads always fit the bill as the signature flavors of tart, spicy, sweet, and salty always set…

I love all sorts of Japanese-style salads, from the simple seaweed salad to the more complex salads such as seared ahi tuna salad. Whenever I eat out at Japanese restaurants, I almost never miss out on my favorite ahi tuna salad. It’s almost like having sashimi, except that it is healthier—a few slices of lightly seared ahi tuna on top…

A fellow Malaysian at Ohio Wagyu sent me some of his farm-raised wagyu beef. He flew the beef overnight to me, and when I received them, they were still ice cold and frozen. My favorite of all was the flank steak, which I used to make the ponzu and miso butter steak, and the leftover, I made them into Chinese…

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