My sister and I went to browse the Ferry Building in SF. We were addicted to the olive oil tasting at Stonehouse California Olive Oil. And ended up buying a spice blend so that we could make our own little bread and olive oil board at home. I think it needs to be replicated.
I finally got the chance to visit Sugarfina, which I mentioned awhile ago in a previous Wallflower Weekly Faves post.
They have soo much candy. Over 100 different types and imported from all over the world. This was only a small selection that I took a photo of.
Those Champagne Bears. My new favorite candy. If only they didn’t cost a fortune.
You can even add individual boxes to a larger gift box as a present.
Lightly fried crispy shrimp seasoned with salt and pepper and garnished with chopped cilantro. This Salt and Pepper Shrimp is one of the classic dishes found in Chinese restaurants.
I seem to be on an Asian kick lately. Recipe wise, which means you’ll be seeing more Asian recipes in the very near future. I hope you won’t mind.
This recipe, oh my gosh, this recipe is one of my favorites. Right behind Honey Walnut (Pecan) Shrimp. Unfortunately, nothing beats Honey Walnut Shrimp in my eyes.
Whenever my family goes out for dinner, these are the two dishes that we always order. It’s just not the same without them.
It’s seems so simple, right? How can something so simple be soo delicious and addictive? It just is.
I love that this dish is spicy, savory, succulent, and it’s perfect with that slightly crispy outer layer. Each bite is just so satisfying.
Rice cakes cooked with assorted vegetables and fish cake in a sweet and spicy sauce. These Korean rice cakes are delicious, easy to prepare, and taste like those found in Korean restaurants.
It’s been awhile since I had Korean food so I figured it’s time to make my own.
There’s something about Korean cuisine that’s so addictive. It must be all those spicy dishes. I really can’t resist them. As you can probably tell with some of the recipes I’ve posted previously. Like this one and this one.
Whenever I’m having dinner with a friend at a Korean restaurant, I usually order bibimbap, tofu soup, spicy pork, or Korean rice cakes. It makes life so much easier when I have a list of my usuals. I’m really indecisive and having to decide on the spot what I want for dinner can be a long process. To save time, I like to go online, find the menu to the restaurant I’m going to eat at, narrow down my choices, go to the restaurant, and then decide what I want to eat based on the few I preselected. Um… Yeah. Does anyone else do this? Or is it just me?
This shop has been compensated by #CollectiveBias and its advertiser Tai Pei® Asian Food. All opinions are mine alone. #NewYearFortune
Celebrate Chinese New Year with hot and sour soup filled with soft tofu, lily flowers, mushrooms, bamboo shoots, and cloud ear fungus. This soup is delicious and easy to make, great for a cold winter day.
My family loves soup, and this particular one shows up at our dinner table pretty often, especially during the holidays. And what better way to celebrate Chinese New Year and welcome in the Year of the Sheep than with our favorite dishes? For me, that means soup, eggrolls, and noodles. Oh, and sweets!
I’ve also mentioned before that I’m a major snacker. I prefer to eat many little dishes over one big dish. In other words, I love my soups and appetizers. Soup plus eggrolls? I’m set.
I had all these recipe ideas I wanted to make these last few days, take photos of, and then share with you, but none of them worked out as I’d hoped.
I’m soo sick right now, I don’t think anything I make will turn out well. Sorry!
So instead, I’m sharing with you what I did right before I came down with whatever this is that I have.
I think I’ve mentioned this before. I was born and raised in San Francisco. You would think that meant I know San Francisco very well. But really I don’t.
I avoid tourist attractions. Which means all those places that San Francisco is known for? You’ll never find me there. Or at least, almost never.
Chinatown, Fisherman’s Wharf, Golden Gate Bridge… All those places are always too crowded for me.
But, a few days ago, I decided to brave those crowds.
My friend Emily (from Emily’s Daily) and I decided to have lunch at the San Francisco Ferry Building. We were going to be tourists in our own city for the day.
Soba noodles tossed with edamame, sliced mushrooms, sautéed onions, and baby spinach leaves. Drizzled with a lemon soy sauce dressing and topped with red chili peppers for an optional spicy kick, this edamame soba noodle salad is delicious and a great selection for any meal.
I think I’ve just discovered my new favorite dish. Not that I’m lacking in favorite dishes. I apparently have tons. But there’s always room for one more, right? =)
Tangy with lemon juice, spicy with the red chili peppers, and savory with the flavor of soy sauce, this soba noodle salad is addictive and guilt free. This dish is also gluten-free, vegan, and dairy free, so it’s perfect for just about everyone!
What I love about this edamame soba noodle salad is that it’s soo simple to prepare and make, something I wouldn’t mind making after a long day at work. I mean, who wants to come home exhausted and then realize that they have to spend hours in the kitchen to get dinner ready? Definitely not me.
Because what’s the point of spending all that time making dinner only to fall asleep with my face planted in my food? I reserve time-consuming meals for my days off.
I wanted something fresh, something simple, something easy to make.
Ta da!
Edamame soba noodle salad requires several fresh ingredients and takes about 20 minutes to cook and prepare. You don’t have to make my recipe exactly either. Use your favorite fresh ingredients, and you can still make this salad.
Spring rolls filled with succulent shrimp, lettuce, shredded carrots, thinly sliced cucumbers, and fresh basil leaves. Served with a creamy Greek yogurt based sweet and spicy sauce, these spring rolls are healthy and delicious.
I thought with all the holiday goodies we’re baking in our ovens, we should have something healthy to balance out all that sugary goodness.
So today, I wanted to share with you a recipe for shrimp spring rolls. This isn’t the first time I’ve made spring rolls on the blog. Several months ago, I shared a Roasted Asparagus Spring Rolls, which is vegan if you prefer that option. These are simple to make, involve very little cooking, and they’re healthy. Filled with shrimp and tons of vegetables, these spring rolls are delicious as appetizers or as a meal.
Succulent shrimp cooked in spicy chili sauce with mushrooms, bean sprouts, cabbage, carrots, and cucumber wrapped in warm tortilla. Spicy and savory, these Asian fusion tacos are perfect for those street food cravings.
Okay, I think it’s safe to say that I’m a huge fan of food trucks and street food. I know for some people there’s no appeal in standing while you eat, or sitting on upside down buckets at makeshift tables. But I absolutely love it. It’s an experience you can’t get anywhere else.
A few posts ago, I mentioned that I love buffets because you get to eat a little of everything, even if you don’t have an appetite big enough to devour all that food to make it worth your money. Well, the same concept applies to food trucks. I love that I can visit each truck and order something completely different. If I want Indian food, I can wander to that truck at the far end. If I want clam chowder, or pizza, I can walk over to the food truck next to the Vietnamese street food. If I want cupcakes, I can wait in line over here. So many options =)
If you haven’t had a chance to try Korean food from a food truck, you might think this is a weird combination. Korean food stuffed in tortillas? What the heck? But it is seriously amaaazing with different flavors and texture. I know, I’m harping again about the texture. But don’t you love it when every bite that you take is different?
Slightly spicy with the tangy taste of lime, these easy to make shrimp are succulent and flavorful. They make a light delicious meal when served over a bed of pasta with refreshing pesto.
