I sometimes forget that not everyone grew up eating this kind of yummy food. For the record, “Lung Kow” is not a brand name. This term, like “vermicelli,” describes this type of fine, yet resilient, noodle. Bean thread noodles, lung kow noodles, cellophane noodles, glass noodles, and vermicelli are often used interchangeably when describing this… Continue reading Ingredient Spotlight: Pagoda Bean Thread Noodles
Hippo Flatbread, my contribution to the world’s repertoire of flatbread, is rich and buttery in flavor, even if it is gluten-free and free of dairy, egg, sesame, peanuts, and all tree-nuts except for coconut. The texture is satisfying: soft and warm on the inside with a bottom and edges that are crisped just so. Eat this flatbread with dal, stews, curries, and grilled meats and veggies. Or, spread on Sunbutter and allergen-free jam for a gluten- and allergen-free pb&j sandwich. Personally, I like it best eaten plain.
This was my son’s birthday cake this year. I was so happy he loved it!!! 🙂 An old-fashioned term, “spider” refers to a cast iron skillet, which I use to make this cake; spiders are not an ingredient. 🙂 Pineapple Upside Down Cake is probably one of the best known spider cakes baked today. The… Continue reading Chocolate Craze Spider Cake
Every gluten-free cook has his or her signature bread recipe. This is mine. A derivation of Neat Bread, Hippo Bread is superior in terms of texture, taste, and appearance thanks to its key ingredient, plain, homemade soy milk. Homemade soy milk acts as a binder, tenderizes the loaf’s crumb, adds a creaminess to the flavor, and imparts… Continue reading Hippo Bread
Soy milk is a kitchen basic in our household. It’s good for drinking, but it’s also indispensable in the kitchen as an ingredient in many recipes. Soy milk is an excellent dairy substitute in cooking. It’s also a great egg substitute in recipes requiring the binding (though not rising) properties of eggs. My family enjoys… Continue reading Soy Milk
Whenever a recipe calls for sake, sherry, or shao hsing wine, I reach for Takara Sho Chiku Bai Classic Sake. Takara is a company with deep Japanese roots and has offices and a sake museum/tasting center in Berkeley, CA. My Takara sake is brewed in Northern California using the pristine mountain water there, according to… Continue reading Ingredient Spotlight:Takara Sho Chiku Bai Classic Sake
I vividly remember the first time I had hash browns. My Aunt Rose had taken my mom, my brothers, and her daughter, my cousin Sabrina, to Hobo Joe’s, a chain eatery that no longer exists in Los Angeles. Aunt Rose ordered hash browns, and my, they were dee-lightful! The texture was light, ever so slightly… Continue reading Hobo Joe Hash Browns
FYI: I’m in the middle of updating this recipe. I’ve had too many disasters, so consider this recipe problematic prone for now. Will post again as soon as I can get it right and duplicate good results reliably. Thanks! This dish relies on annatto seeds, not tomato, for its distinctive orange-redness and smoky, earthy… Continue reading Chamorro Red Rice
The evolution, which is still ongoing, of this recipe travels the globe. It started out as a Kenyan recipe for a sweetened, yeast-risen rice pancake tinged with cardamom. We were enjoying that for a while. Then one day, I ran out of rice flour and threw in a bunch of glutinous rice flour. Chewier and… Continue reading Bao de Bing, Bao de Beng!
This rustic loaf offers a thin, chewy, golden crust full of a rye/wheat-like taste, which is neat considering it’s gluten-free. The interior is moist, soft, and dotted with flaxseed — a nice contrast with the thin, chewy, rustic crust. And it smells wonderful in a heady, bread-y kind of way. 🙂