Category Archives: Food

Participating in Appetite for China’s Chinese New Year Virtual Potluck – Chinese Marbled Tea Eggs


For my third entry in the virtual potluck over at Appetite for China , I know I don’t want another meat dish. The Chinese Tea Eggs recipe appealed to me because the marbled effect looks so much prettier that the convenience store tea eggs I’m used to growing up in China. If I hadn’t read Diana’s post I would’ve never guessed how easy it was to create the “spiderweb” look for these healthy and delicious eggs!


Chinese Marbled Tea Eggs

recipe clipped directly from ; my notes/changes are marked in red below)

  • 6 to 8 eggs, any size
  • 2 tea bags of black tea (I used organic black tea leaves)
  • 1/2 cup soy sauce or tamari
  • 1 tablespoon light brown sugar
  • 2 pieces star anise
  • 1 cinnamon stick
  • 1 teaspoon cracked black peppercorn (optional) (I didn’t have any, so I used Sichuan pepper instead)
  • 2 to 3 strips dried mandarin peel (optional) (I omitted)
  1. Add enough water to a medium pot to cover the eggs. Bring the water to a boil, then lower the heat to simmer for 10 minutes, until the eggs are hard-boiled.
  2. Remove the eggs with a strainer and run under cold water until they are cool enough to handle. Tap the eggs with the back of a butter knife to crack them evenly all around, being careful not to peel off the shells. Return the eggs to the pot.
  3. In the same pot, add the tea bags, soy sauce, brown sugar, star anise, cinnamon, black peppercorns, and orange peel (if using). Add enough water to cover the eggs by an inch. Bring the liquid to a boil, then lower the heat to a bare simmer. Allow the eggs to simmer for 1 to 2 hours, longer for a more intense flavor and color.
  4. Remove from the heat and drain the eggs, saving a little of the liquid to serve with the eggs if you choose. You can either peel and serve the eggs immediately or store them in the fridge for up to 4 days in a tightly covered container. Serve as a snack as-is or as an addition to rice or noodles.

Updated February 19, 2013. Original recipe posted May 8, 2008 (the update is for the video instructions, wish I would’ve seen this before making them, but oh well, I know I’ll make this over and over again!)

My thoughts on this recipe:

  • It sure was a lot of fun to tap and crack the hard boiled eggs before simmering them and just watch the beautiful marble effect create itself after a couple of hours. Who would’ve thought!
  • The idea of adding a cinnamon stick was strange to me at first, because in the past, I’d think the only acceptable ingredient would be Luo Han Guo, which would add a nice sweet touch to the liquid. But I’m sold as soon as the liquid reached a boil and it smelled so good I almost helped myself to it! I bet if I had dried mandarin peel on hand it would be even more wonderful. Next time I eat mandarin oranges guess what I’ll be saving!
  • I followed the steps religiously and turned off the heat at the 2 hour mark but left the eggs submerged in the liquid for another 2 hours. Next time I’ll probably let it simmer for much longer as the eggs didn’t taste as salty as I expected them to be.
  • Maybe if I didn’t drain the liquid, but I got another use out of it: I blanched some Kombu and used the remaining liquid to cook it, that was my veggies for last night! After that though, I couldn’t possibly reuse the liquid because it’d turned slimey.

I love recipes where ingredients can be reused. I’m already planning for the next dish before the deadline of the virtual potluck. I’ve been having such a blast and I encourage anybody to participate! Don’t forget to check out Diana’s book “The Chinese Takeout Cookbook” on Amazon where this recipe can also be found.

Participating in Appetite for China’s Chinese New Year Virtual Potluck – Chinese Barbecued Pork (Char Siu)


Since I had so much fun making the Dan Dan Noodles for the virtual potluck over at Appetite for China during the week, I thought I’d give another recipe a shot over the weekend.  The Chinese Barbecued Pork (Char Siu) jumped out because, well, we are meat lovers! And I loved the idea of being able to tell my mom, see, you really don’t need to buy those Lee Kum Kee Char Siu sauce to make Chinese BBQ Pork, all can be made from scratch:


Chinese Roast Pork / Chinese Barbecued Pork

(recipe clipped directly from ; Don’t forget to check out Diana’s book “The Chinese Takeout Cookbook” on Amazon where this recipe can also be found.)

Serves 4 to 6 as part of a multi-course meal

  • 1 pound pork belly, unsliced with skin trimmed off (we left the skin on since it’s my boyfriend’s favorite!)
  • 2 tablespoons Chinese rice wine or dry sherry
  • 2 tablespoons dark soy sauce, or substitute regular soy sauce
  • 2 tablespoons white granulated sugar
  • 2 cloves garlic, minced
  • ½ tablespoon hoisin sauce
  • ½ teaspoon five-spice powder
  • 2 tablespoons honey
  1. In a large bowl, mix together the rice wine, dark soy sauce, sugar, garlic, hoisin sauce, and five-spice powder. Rub the pork belly with the marinade mixture and marinate for 2 to 3 hours in the refrigerator.
  2. Preheat the oven to 325°F. Rub the excess marinade off the pork belly (but don’t rub it all off!) and place in a roasting pan. Brush the top with the honey. Roast the pork for 40 to 45 minutes, flipping the pork belly over half-way through and brushing honey on the other side. The pork is done when the outsides begin to crisp and blacken, and the center of the pork belly strip feels firm.
  3. Remove the pork from oven and let it cool for a 5 to 10 minutes. Transfer to a cutting board and cut into thin slices. Arrange the slices on a plate and serve, either plain as part of a multi-course meal, or with rice or noodles.

I used every listed ingredients and left the meat in the marinade for about 8 hours. The pork belly in my freezer was already sliced. Next time though, I’ll probably go for a much leaner cut. As roasting the pork belly really makes the fat parts chewy, not like braising would make it soft. Our entire kitchen was filled with authentic Chinese BBQ aroma and it was so hard to wait for the Char Siu to cool off before digging in. The Chinese five spice powder was a killer touch! Thanks to Diana. It reminds me of the meat in Cantonese style Zongzi (rice dumplings or Chinese tamale).

We ate about half of it in one sitting! The next day, I sliced the leftover very thin (much easier to slice now that they’ve been in the fridge and had time to harden up), added a little bit of red food coloring to make it look more like Char Siu in a BBQ-joint, and made a delicious stirfry with asparagus and fermented black beans. Now that’s something we could eat all week long!


Participating in Appetite for China’s Chinese New Year Virtual Potluck – Dan Dan Noodles


I am so excited about this virtual potluck over at Appetite for China! What a wonderful idea! Before this, I’d already clipped tons of recipes from the ingenious Diana, this event pushed me to finally make a few of them. My boyfriend and I are definitely noodles people, and we happened to have some ground pork on hand, naturally, we went for the Dan Dan Noodles.


Dan Dan Noodles

(recipe clipped directly from ; I’m glad small adjustments are allowed, I’ve marked them in red below)

Serves 4 as part of a multi-course meal, or 2 to 3 as a single dish

  • 6 ounces ground pork or beef
  • 1 tablespoon peanut oil
  • 2 teaspoons minced garlic (about 2 cloves)
  • 1 teaspoon minced ginger
  • 2 scallions, white and green parts chopped used 2 tablespoons minced onions instead
  • 2 tablespoons chopped Sichuan preserved vegetable (optional) used finedly minced Taiwanese preserved cucumbers instead, one of his dad’s secret ingredients!
  • 1 tablespoon Chinese rice wine or dry sherry
  • 1/2 teaspoon salt, or salt to taste
  • 8 ounces dried Chinese egg noodles
  • 1 handful dry-roasted peanuts, finely chopped (skipped because of allergy)
  • 1 small chunk of rock sugar (another one of his dad’s secret ingredients, it makes a world’s difference!)


  • 1/4 cup chicken stock or water
  • 2 tablespoons soy sauce
  • 1/2 tablespoon Chinese sesame paste or tahini
  • 1 tablespoon Chinese black rice vinegar, or substitute good quality balsamic vinegar
  • 3 tablespoons chili oil (adjust according to your tolerance of spiciness)
  • 2 teaspoons sesame oil
  • 1 teaspoon sugar
  • 1/2 teaspoon ground Sichuan pepper didn’t have this, used a mixture of ground black and white pepper instead
  1. Bring a large pot of water to boil and cook the noodles according to package instructions. Drain the noodles, rinse under cold water, and drain again. Transfer the noodles to a serving dish.
  2. Prepare the sauce: In a medium bowl, whisk together the chicken stock, soy sauce, sesame paste, vinegar, chili oil, sesame oil, sugar, and Sichuan pepper. Pour the sauce over the noodles and toss so the sauce is evenly distributed. Set aside.
  3. Heat a large wok or skillet over medium-high heat. Add the oil and swirl to coat the base and sides. Add the garlic, ginger, white parts of the scallions, and optional Sichuan preserved vegetable and cook until fragrant, about 30 seconds. Add the meat and stir-fry until the meat is a little crispy on the outside and no longer pink. Add rice wine to deglaze the pan. Season with salt to taste.
  4. Spoon the cooked meat mixture over the noodles, sprinkle the chopped scallions greens and chopped peanuts on top, and serve.

We followed Diana’s directions pretty closely. Since the meat sauce is very similar to a Taiwanese minced pork dish, I asked my boyfriend’s dad for advice. And he strongly recommended using onions (since it’ll blend “right in” to the meat sauce) and said a little bit of rock sugar and some finely minced Taiwanese preserved cumcumbers (photos follow) would create a wonderful contrast to the meat. He was right on!

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These Dan Dan Noodles are a real treat! If you walked right into our dining room at dinner time you’d have to excuse us because we were slurping so loudly on the noodles! We had some more meat sauce left so the next day for lunch, I poured it over white rice, it was just as yummy and hearty! Now that lead me to think it might work on other grains such as couscous and quinoa. I know I’d be making this over and over, it’s definitly a recipe worth keeping! Don’t forget to check out Diana’s book “The Chinese Takeout Cookbook” on Amazon where this recipe can also be found.

Recent musings





出书以前他在自己的网站 上就post过很多照片;有在外面买的sandwich,但更多是自制的。书里较为详细地介绍了作者选出来的人为具代表性的三明治的来历,名称,和成分,材料等的变化。虽称不上妙语连珠,读起来还是很风趣的。而且见识长了不少哦!比如英国除了下午茶时间的tea sandwich,原来还有一款俏皮的三明治叫Butty:

*Scanwiches Book Sneak Peak! Chip Butty: Hot Chips, Ketchup, on White Bread. 

Chip Butty: Hot Chips, Ketchup, on White Bread. (photo taken from



最让我心动的是Sandwich Loaf。Google翻译为夹心面包,看它的样子我认为叫“蛋糕面包”更确切吧:

据说这款用面包代替蛋糕,Cream Cheese代替奶油,中间随你加什么咸的沙拉(青豆啊,午餐肉啊,蘑菇啊,蛋,鱼等)都可以的party food很难在外面买到,只能自己在家做了。可要很有技巧才能把它“化妆”成跟个蛋糕一样吧:




"Bacon and Egg" Candies

看起来很像荷包蛋对不对?呵呵,博文的题目是”Bacon and Egg” Candies,是模仿西方经典早餐“培根鸡蛋”的糖果。蛋白部分是化掉的白巧克力,蛋黄则是黄色的M&M糖衣巧克力。培根部分博主用了两根Pretzel Sticks(椒盐脆饼条),个人认为其实可以用真的培根,撕成小碎片就好了。当下不是很流行把培根混到甜食里吃吗?听到到处都在卖培根圣代,培根纸杯蛋糕,培根味甜甜圈等等,虽然我一样都还没试过…




Mon Jan 16 2012



早上7点的牙医预约害我们空着肚子,搞定后我有一个大胆的想法:Golden在Lakewood的西北方,不如我们怀着兜风的心情,享受清晨阳光,驶到位于Lakewood东南位置的Greenwood Village里的The Original Pancake House去吃早餐!一直想再回到这个我觉得又远,又很一般的早餐点就是想尝尝传说中的Dutch Baby(荷兰宝贝甜煎饼;这里有对这家店和这道早餐的描写)。





心心念念想吃的Dutch Baby果然没叫我失望,看起来就像枕头一样软。跟平常的松饼不一样的地方是煮法。面糊的材料应该大同小异,普通的Pancake用煎的就可以,Dutch Baby是放在平底锅里现热两下然后再放进烤箱里烘烤,以至于两边会蓬松上涨,看起来让人更有胃口。这家店只提供原味的,可以搭配白绵糖和柠檬一起吃:


Dutch Baby


试过了就知道怎么一回事,其实电脑里存了很多不同Dutch Baby的配方,像是有香橙味的;回头买个可以放入烤箱的平底锅,自己动手弄!我点了个甜的,怎么也得给大头点个咸点。米国人的早餐最兴吃蛋啊,马铃薯之类的。Special菜单上有个Green Chile Eggs Benedict (墨西哥口味的火腿蛋鬆餅)。两个英式松饼,两个荷包蛋,外加牛油果泥,番茄碎,熔掉的芝士和带辣的酱,配烤马铃薯块儿: Green Chile Egg Benedict





My Yelp Review on the Original Pancake House:

I’ve been here twice but I don’t think it’s speical enough for me to travel all the way from Denver to here. The first visit was a few years back so I don’t remember too much (if it was THAT special then I would). The recent second visit was because I really wanted to try a Dutch Baby and OPH is one of the few breakfast joints that serve that. I enjoyed it a lot but I was hoping there were more choices to pick from, like different toppings and even savory kinds. (There, that’d be a reason to come back if ever). My boyfriend got the Green Chile Egg Benedict from the Specials menu, average is all I can say about it. Our server that day, I want to say his name was Jerry, was such a nice kid, always had a smile on his face and very patient with us, even though they were super busy (by the time we left, there were lines inside and outside of the doors!) Their turn around time is quick, they have to, ’cause they only open till 2 every day. Could that be why the place is popular? I can’t think of something from Village Inn that wasn’t as good as OPH. And there are plenty of VIs that open 24 hours~






天气预报说今天会下雪,果然,下午时分开始转凉,天上本来离我们很远的乌云也正在飘过来。但我们还是决定不管三七二十一,去The Melting Pot大唰一顿久违了的瑞士火锅,反正天越冷越适合打火锅!


Melting Pot这个店名是个双关语。大家都知道美国被称为a melting pot(大熔炉,意指什么样的外来人都有,是个十分多元化的国家)。瑞士火锅的特点呢就是采用易溶的材料,比如芝士啊,巧克力什么的。








在这吃饭预算好花个两小时吧。首先上来的是芝士锅,有4,5种不同选择。这次我们挑的是大头的最爱,类似于Spinach Artichoke Dip(菠菜朝鲜蓟车打芝士),配面包,青苹果,生红萝卜,西兰花和椰菜花(下方四格图左上)。其实呀,两个人吃完这么一锅Cheese,什么都饱了吧。这时候会上沙拉,让你“调节消化”一下:






作为广东人,平常在家“打边炉”,我只要蘸姜葱就可以。看到Melting Pot里的各式蘸酱我也挺兴奋的,是不是很像调色板啊?服务生有告诉我们哪个酱配哪样东西,可我懒得遵从,每样一点放到盘子上最后搞混了一起吃更爽!(下方四格图右上)


一轮照啊吃啊我们可没闲着。最后按照习惯我问服务生拿了个碗和勺子想喝汤(他非常惊讶,难道老外打火锅都不喝汤么?)才抿了一口就知道怎么回事了,那汤咸得!完全无鲜味可言。还是比不上中国人呐!这也刚好让我更期待甜品 — 巧克力锅!也有4,5种选择,以前我尝过一个“黑白巧克力鸳鸯锅”,好看到差点没舍得吃:








My Yelp review on The Melting Pot:

I love the melting pot! The ambience of the restaurant, from its old library facade to old wooden floors and walls and stairs fusioned with modern art pieces make it great for special occasions! It’s one of the very few times where I actually enjoy the low light, despite the fact that it ruins my pictures… Needless to say it’s probably better suited for Valentine’s Day and Anniversaries than group get togethers and birthdays, because, well, the place is dim and quiet!

I’ve never had Swiss Fondue anywhere else so I don’t know how Melting Pot’s fondues stack up with other places’, but I just love the idea of the slow, 4-course meal dining style. You will spend about 2 hours here but you’ll keep having more to look forward to. It’s fun cooking your own food and if you’re lucky and get a good waiter, he might even play some tricks with ya! Any of the cheese and choclate fondues I’ve had have been wonderful, salads are good too. As for the main course, I highly recommend paying the extra bucks and getting the lobster tail, it’s totally worth it! If I have to pick one thing to be my most favorite, it’s the sauces. They bring them out like a painter’s palette, each and every one of them is delicious. My tip? Mixed them all together as one big dip and be pleasantly surprised! I wish they let you pack left overs in to go boxes because sometimes you can wear the most loose pants but still be super full in the middle of the 3rd course….




Junz, Parker CO



Wed Jan 4 2012

My Yelp Review:

My cousin works here so I might be slightly influenced, but Junz is a pretty interesting fusion (Japanese & French!?!) restaurant and according to him, a lot of hot chicks dine here at night (lol). We met the owner that night and he seemed really breezy, gave us free drinks and appetizers.

My cousin still ordered a lot though; the boys enjoyed the “Japanese Style Chicken Wings with Ginger Soy Marinade” a lot, us girls thought they were just OK. We didn’t like large wings, prefer them smaller. Then there was this Tuna salad app on mashed avocados, with some artichokes, the tuna was definitely raw. Not my cup of tea but it had a very nice presentation. Fried Calamari and Fried Shrimps were both tasty but not that different from each other. I made sure I got my Yellowtail Collar, as always, such a dish never disappoints! The chef also whipped up some so-called “New Style Salmon Sashimi” for our table, so it’s not just sliced raw fish, more like a fish version of Beef Tataki. But it still failed to turn me into a sashimi lover.

Then our jaws almost dropped when we saw two big plates of sushi, can’t even recall what they were but we thought we were getting full with the appetizers already. Anyway, sushi was good, but a lot of them were spicy, guess that’s what customers prefer nowadays…

Ready for the main course? Cuz ordered both steak dishes (Rib-Eye Steak and Filet Mignon), they were just OK. The boys again seemed to enjoy the crab mashed potatoes, but I thought they were on the watery side. For us girls, he picked Chilean Sea Bass (on Risotto) and Sword Fish (on Lobster Cream Fettuccini), both were very very good. One thing we all unanimously loved was the mushroom sauce on top of our steaks and fish, it really transformed the meat. My Sea Bass was a thick cut that’s golden fried yet very juicy inside, you just can’t get enough of it! Cousin told me the secret, orang-y sauce was a reduction of boiling a lot of fish bones, and to the owner, it’s like little drops of gold, so precious (and so delicious) that he doesn’t usually grant second helpings. The sauce definitely peaked the taste of the fish. I was surprised how well the fish paired with Risotto.

Would love to come back and try more dishes on the account that Cuz doesn’t order too much food, just enough so we could savor it all!

老表今天休假,邀大头和我去他现在打工的餐厅试鲜。 好久没去Aurora,都不知道要开哪条路。千挑万选结果上了要收费的470公路。不过那一路可真叫顺畅啊!先到了表哥家和胖小子侄子玩了一会儿。小家伙越来越结实了,幸好看到我们没哭。把他放到Tracy妈妈家之后我们又开了20多分钟才到餐厅。沿路那个叫空旷啊,怎么说米国地大物博呐。Aurora算是正在开发的新区,房子多商场也多,到处都是生机啊。
















Lots went on today…

I took a day off today to help mom straighten out her Social Security issues at the Downtown office. For some reason I didn’t think it was going to be a good day. Well, we got a ticket numbered T209 but the officers started and kept on calling number S’s and Q’s, until 30 minutes later someone finally called T201. So the wait was surely delayed. What was even worse was at T208, the fire alarm went off!!! I bet anything that somebody smoked inside the building and thus set off the alarm. So we all got rushed out of the building and the fire trucks came down so quickly, I thought it was fun to take a picture of that:

Finally, we got business taken care of and it was almost noon. I had a Johnny Carino’s coupon with me so we went there for the “2 can dine for $19.99” special for lunch. This is the restaurant:

The “2 can dine for $19.99” special included unlimited bread, salad, and soup:

By the time we finished all that, we were pretty much full already! So we ended up taking a lot of the entree items home:

Chicken Fettucine

Skilletini (with shrimp and chicken)

Both are my dad’s favorite so he gets all the leftovers! And, this is still not the end of it. Dessert was also included; we shared a tiramisu:

The woman at the next table couldn’t help but exclaim how good the tiramisu looked. Well, I didn’t think it looked all that good but it sure tasted great!

I had wanted to call it a day so so much, but I couldn’t because in the afternoon, I had an appointment with my mentor Michelle Jeske at the downtown Denver Public Library. So there I was, back in downtown again!

We had tea at the library’s coffee shop and chatted about each other’s life. It was very nice. I’ve always liked talking with Michelle.

Before dinner, I went to a little gift shop and bought me something really cute:

Haha, I loved the oversize boxing glove!!! I’m gonna have to think of a way to tie it around my cell phone~

A couple of doors over was Lao Wang Noodle House and that’s where we had dinner:

Yeah, I know from the outside, the place doesn’t look fancy at all. But inside is actually pretty cozy, and the couple who run the restaurant make really good authentic, original, northern Chinese food such as noodles, pancakes, pasta, dumplings, etc. etc.

The place is small, nice, and clean, and cute!

Haha, playing goofy with my little boxing glove:

Appetizer and a cold plate: Kombu with homemade hot sauce (凉拌海带):

Woo hoo (*fanning myself*), it was SUPER hot! I had a feeling my lips grew so big because of the spicy! haha!

Mmmmm, Lao Wang’s delicious Beef Noodle Soup (红烧牛肉面)! He makes the noodle out of scratch:

… and, what’s this mysterious steamer?

Surprise! It’s Little Soup Dumplings (小笼包)! Oy, it was the best thing! I’m really glad Lao Wang knows how to make it!

Nothing comes between me and my 小笼包! LOL~~~

What a day!