NakedSushi

On my never-ending quest to find the Shanghainese restaurant, I ventured into Yu Garden, a newly opened Shanghainese Restaurant on the corner of Valley and Del Mar. Yu Garden is so new, it still has the new car smell. The walls are decorated with faux molding, the menus are still lacking the stickiness of well-worn [...]

Potstickers and dumplings are some of my favorite things to eat. They’re more of a pain to make for a weekday dinner, but if you make a big batch of them, you can freeze them easily.
The filling ingredients:

baby bok choy (I used about 12-20)
3 squares of baked tofu
4 dried shiitake mushrooms that have been reconstituted [...]

To celebrate Chinese New Years week, the BF and I decided to make Chinese food dinners for the whole week.

Braised tofu sheets, bittermelon and scrambled eggs, and stir fried bok choy. I think this is the first time the BF attempted to make 3 dishes for one meal.

The next night, I made vegetarian pot-stickers. [...]

I saw a post by Vegan Dad with a recipe for veggie lunch meat and it didn’t look all that hard. I already had most of the ingredients (other than vital wheat gluten) in my cupboard and vital wheat gluten was easy enough to get at Whole Paycheck. The recipe itself isn’t difficult, but [...]

Veggie World is a restaurant which confuses me in several ways.  First, its name, which in English says “Veggie World,” yet in Chinese characters, says “Vegetarian Fragrance Garden” or 素香园.  I’m not sure why they needed to include the word for “fragrance” in their Chinese name because it doesn’t really make sense. Also, how did [...]

Porridge is so easy to make, I should really do it more often.  This one is even kind of healthy because I used brown rice instead of the usual sweet white rice I use in porridge.  I didn’t think that kabocha and mushrooms would go well together because they’re such strong flavors on their own, [...]

These pictures were from the first time the BF made the fragrant eggplant dish from a recipe he read out of Land of Plenty. Even though anything deep fried tastes good, this was extra good because of the salty black bean paste.

recipe here