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Archive for January, 2011

In preparation for the Chinese New Year that’s coming up this week on February 4th, 2011, I have decided to make some Taiwanese Niu Row Mein (Taiwanese Beef & Noodles).  This will be our fifth recipe for the International Pressure Cooking theme.

 

I am Chinese.  Born in Taiwan, but raised in the U.S.  And with the new Lunar year starting this week, there’s going to be lots of cooking, eating, cleaning and cooking some more.  Although Beef & Noodles aren’t really considered a traditional New Years dish, it’s still got noodles in it, and noodles signify longevity in the Chinese culture.  Which means, no cutting of the noodles when you eat it, or else it will cut your life short.  Which also means, when you see Chinese people eating noodles, there’s always a lot of noisy slurping.  See, now it all makes sense!  Okay, that’s all just silly superstition anyway.  To learn more about the Chinese New Year and the special foods that are prepared and the history, click here.

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I’ve been a little busy lately and haven’t found a lot of time to cook at home. We’ve been eating out mostly.  Which is bad, bad, bad!!!  Bad for the figure, and bad for the pocket book.

Any who, I finally found a little time to cook something up in the pressure cooker that falls under the International Pressure Cooking theme.  So this will be our fourth recipe for our little adventure.  It’s actually a super duper fast and easy one.

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Sooooo………this post is sort of unrelated to my whole International Pressure Cooking Adventure.  I just got excited and wanted to share and post about it.  So it’s kind of an impromptu post.
I just recently got introduced to Pepper Jelly.  Some of you may be like me and don’t have a clue what Pepper Jelly is.  Well, that’s what Google is for!  Just kidding!  But I’m sure there are lots of people who already know what it is and use it regularly.  So bare with us poor folks who have been deprived for so long.


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This will be our third recipe for the International Pressure Cooking adventure.  And when I say adventure, I really mean it!  I am learning so much about what needs to be done to tweak or fix a recipe when it needs to be adapted to be cooked in a pressure cooker.  So my imagination and my cooking skills have really been coming into play, especially here for this recipe.

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This will be our first recipe of the brand spanking new year!  And the second recipe to our International Pressure Cooking Adventure.  Spanish Paella with Seafood, Chicken and Chorizo.  Happy 2011 everyone!!!

Traditional paella is usually made on the stove-top in a special cooking pan.  But we’re going to give it a try in the good old pressure cooker.  I’m told that usually rice made in the pressure cooker is very soft, almost like a risotto.  And paella is more on the dry side like fried rice, and most commonly known for its “soccorat”, the hard chewy crust at the bottom of the pan.  But we’re going to actually use the browning feature in the pressure cooker to make this crust at the bottom.  For a more in depth description and the history about paella, click here.

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