November 19, 2013

0 comments


Smoked Salmon Egg Scramble

One of my favorite things to do when I wake up early in the morning is to make eggs for breakfast. Something about the smell of eggs in the morning as you are just waking up, sets a great mood for me the entire day. Breakfast is one of the most important meals of the day and starting the day out with a good, healthy meal can make a difference. So next time when you are up a little bit earlier, try to make some eggs for breakfast. For me, it's a relaxing therapy to wake up and enjoy the morning quietness, with a cup of coffee and some eggs. READ MORE -->

 

 

View full article →
November 08, 2013

0 comments


Oyster Half-shells with Sosu Mignonette Sauce

If there's one thing that I can't live without, it's oysters. READ MORE -->

 

 

 

 

 

 

View full article →
November 04, 2013

0 comments


Bloody Mary

When it comes to cocktails, I prefer savory over sweet. That's why Bloody Mary's are one of my favorite drinks and my go-to drink at brunches on weekends. This is our version of a delicious Bloody Mary. Here we introduced Srirachup as the secret ingredient that gives this bloody mary a spicier kick! You can also use this recipe for making of a Michelada, just add beer!
View full article →
November 03, 2013

0 comments


Spicy Roasted Tomato Soup

The leaves are turning red on the maple trees outside, we turned our clocks back an hour, and on a lazy Sunday afternoon I just want to take naps and stay in bed to keep warm. Those are signs that the chilly weather of fall is upon us. With one more week to go of tomatoes, it's time to make some delicious warm tomato soup to close out the tomato season. READ MORE -->

 

 

 

 

 

View full article →
September 18, 2013

0 comments


Mapo Tofu

Mapo Tofu with Srirachup

Mapo Tofu (麻婆豆腐) is a popular Chinese dish from the Sichuan province known for its heat and “mala” or spicy numbing taste. Mapo means pock-faced grandmother and first originated from a Mapo in Chengdu. This recipe is our spin on the traditional Mapo tofu using Srirachup, balancing both sweetness and heat but without putting you overboard. READ MORE --> 

View full article →