Silkie (Black) Chicken Soup is winter tonic soup for some Chinese who believe in nourishing the "yang" element in our bodies during the cold season.
Whitebait Egg Fritters Omelet, wonderful childhood memories of Whitebait or Shirasu
Spicy Sausage and Kale Pasta, sauce-less pasta can be so flavorful too!
Maitake Mushrooms with Chinese Broccoli, popular 'king of mushrooms' in Japan
Spicy Bratwurst Sausage with Kale & Chard, an alternative to filling up your hot dog!
En Papillote, Parchment Cooking, fuss-free, clean, neat, retaining moisture and flavors
Peppery Arugula and Crisp Cooling Cucumber Pasta Salad, good enough to stand as a main dish
Grilled Salmon Collar, best enjoyed with squeeze of lemon, or use as fish broth base for soups
Kale with Oyster Mushrooms, easily paired with pasta, noodles or rice for a vegetarian one-dish meal.
Red Russian Kale, another variety of kale. Not often seen in the grocery store but you can always grow it in your garden.
Artichoke Lavash Flatbread Pizza. Easy-to-make pizza made possible by frozen artichokes, peas and corn!
Chicken Hot Dog with Bell Peppers, Cucumbers and Sauteed Garlic Kale. Call it the "better" hot dog.
Sesame goodness with a little peanut butter love on these thin pasta (Angel Hair) noodles. Simply delicious!
Other than sashimi-style, steaming is the best way to go with fresh seafood, including this fresh Steamed California Abalone!
Surf & Turf Barbeque, with all other vegetarian dishes (salads & pizzas) to keep the vegetarian guest happy!
Heirloom Tomatoes Baby Kale Pasta made special with fried shallot toppings. Extra tasty!
Asparagus Soup, made using fibrous bottom stems of asparagus
Grill-roasting these Honey Soy-Sauce Chicken Drummettes in the oven is very easy and best of all, they are so nom-nom delicious!
Teochew-Style Flat Rice Noodles in Soup with shrimps, chicken, tofu and baby Bok Choy
Quinoa Plate - spiced quinoa, with kale & mushrooms, topped with a fried egg makes such a healthy one-dish meal!
Satay-Spiced Chicken Chops served with peanut sauce and cucumber
Krill Cabbage Rice. Fragrant, delicious, easy to prepare and cook (in the rice cooker)!
Asparagus & Tomatoes Steamed Salmon with that zingy punch from ginger & cilantro.
Quick-Braised Onion Chicken. Onion is the key to this savory, sweet, delicious magic.
Noodles tossed in a vegetable combination of kimchi, wakame seaweed and daikon. Think bibimbap but rice replaced with noodles.
Dino Kale with Oyster Mushrooms, combine two superfoods to create a nutritious, healthy and delicious dish
Asparagus with Organic Bunashimeji Mushrooms. Mildly earthy, this mushroom is good addition to fresh in-season asparagus.
Tuscan Bean Soup, perfect for the erratic spring weather
Enoki and King Oyster mushrooms, easy vegetarian rendition of the popular Three-Cup Chicken dish
Edible Garland Chrysanthemum, a type of herb-leafy vegetable that is popularly used in hotpots.
Stir-Fry Rice Rolls, with Egg, Toasted Sesame Seeds, squirts of Chili Sauce! twist on traditional breakfast Rice Rolls
Chinese Broccoli Soup, with stock from organic soy beans & toasted ikan bilis - dried anchovies
Chicken Liver & Tomatoes Pasta. In moderation, chicken liver is nutritious - high in Vit. A, Vit. B-group, iron & DHA!
Kale Mushroom Soup with Poached Egg, just what is needed after all the holiday feasting
Freshening up Leftover Noodle Stir-Fry with Kale
Pan-searing tofu prior to this Spicy Tofu Stir-Fry imparts hint of smokiness and gives this otherwise simple dish more depth in flavors!
Ikan Bilis, Toasted Dried Anchovies, with Peanuts - the perfect snack, condiment, garnish, or topping!
Stir-Fry Broccoli with Vegetarian 'Shredded Chicken'
Homemade Prawn Cakes mean bigger bits of prawns!
Garlic Haricot Verts, also known as squeaky beans, non-casserole alternative to your holiday green bean dish
Vegetables Medley Mung Bean Noodle Soup, quick fix with leftover stir fry veggies
Noodle Soup with Chinese Leaf Mustard and Chicken, comfort on a rainy day
Comforting & satisfying to have pan-fried pot-stickers with this Kale Tomato Soba Noodle Soup
Nagaimo (Yam) Mushroom Tofu Soup using soy milk as the broth base, nourishing with an extra depth of flavor