Recipe Index (by Ingredients)

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Recipes that include cucumber

Taiwanese Cucumber Salad

Friday, July 16, 2010

This is turning out to be a record hot summer, when even mornings and evenings may not bring about a cool breeze. My long morning walks with Ice have been cut really short, and I dread riding the subway in fear of the 5 minutes on the platform. It started out as a great excuse for extra ice cream, but then I turned to lemonade, watermelon, grass jelly, anything for relief.

I called my mom, complaining about the heat, and leave it to mom for some more great ideas. She says, come over, I’ll make you my cucumber salad. We’ll have it with some cold noodles with peanut sauce, and we’ll go buy Do Fu Hwa for you to take home. Then it occurred to me. I never shared my mom’s Taiwanese Cucumber Salad, a summer staple at our house. How could I have let this go un-published for so long?

Taiwanese cucumber salad title

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Pineapple Salsa

Friday, April 23, 2010

Finally! We moved, but it’s not all smooth sailing yet. We’re living out of boxes and we don’t have a kitchen yet. While our perfect kitchen is being built (which we will be talking about soon), I’m going to have to get crafty. I do have many plug-in appliances (rice cooker, toaster oven, panini press, waffle maker, microwave, etc.) so we’re still going to have a ball here. I think we’re going to be pleasantly surprised with how much I (or you) can do without a kitchen. (Gulp) Determined to eat well every single day without exceptions, here goes…

One of the questions I often get is, “How do you eat so much and not get super fat?” I don’t know if I have all of the answers but I believe it has to do with 2 main things. One is that I try to stay away from processed foods. I’m pretty sure that something about all those chemicals messes with your body and screws up your metabolism, but I’m not a scientist so take my opinion as is. The second is that I stay very active. I started out as a figure skater and gymnast, and I’ve gone through fazes of yoga, marathon/triathlon training, hip-hop and break-dancing, or just basic gym-going. I also love walking in nice weather. (Sorry, this is starting to sound like a personals ad. I assure you, I am happily married.)

Pineapple Salsa with tortilla chips 11

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Vegetarian Za Jiang Mein

Friday, March 12, 2010

Since I posted my mom’s recipe for Za Jiang Mein (a Chinese staple I could not live without), I’ve promised to post my mom’s vegetarian version. I know it took forever (four months), but all good things come to those that wait, right? Well, this is a good thing, a very good thing. Plus, you will not get this anywhere else. Though every Chinese family has a recipe for Za Jiang Mein (always made with pork), this Vegetarian Za Jiang Mein is my mom’s own recipe that she developed herself. I guess the apple doesn’t fall from the tree.  She’s often creating new dishes or figuring out a restaurant dish. She doesn’t write her own blog though, so this is the only place you’ll get a Kelly Lee recipe.

Vegetarian Za Jiang Mein

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Chicken or Turkey Pasta Salad

Friday, November 27, 2009

One of my go-to recipes is a Chicken & Cucumber Pasta Salad that I posted way-way back. I’ve tweaked it and played with it many times, and you can too, though the reason I thought to post it now, is because it’s a great way to use up left-over Thanksgiving Turkey. The Asian flavors make it so drastically different, you won’t even recognize that ceremonial bird.

Chicken and Cucumber Pasta Salad

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Za Jiang Mein

Wednesday, November 18, 2009

Most American kids cannot imagine growing up without Spaghetti and Meat Sauce or Bolognese. For Chinese kids, it’s Za Jian Mein, Noodles with Pork Bean Sauce. It’s sweet and salty, with a chunky thick sauce that coats noodles so well, irresistible for kids, and a heaven sent for mom’s because it’s just too easy to make. It’s no wonder we ate this a gazillion times. We’d ask and before you know it, a piping hot bowl of noodles would be on the table.

Za Jiang Mein title pic

*above photo was added on 7/23/13

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Cold Noodles with Peanut Sauce

Monday, August 24, 2009

Cold Noodles with Peanut Sauce in bowl 2

Cold Noodles in Peanut Sauce is an extended family favorite. And by “extended family”, I mean all our cousins, second cousins, all the kids in the neighborhood I grew up with, and basically anyone who’s met my mother. Everyone just loves this dish. My mom has been making it for every barbecue as far back as I can remember, and for all the birthday parties that ever graced our backyard. I remember times when she had to keep on making more as the party was going because it kept getting devoured. But, it’s so easy that you can just whip it up in no time, while a screaming load of kids run around.

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Magic Masala Chips with Quick Blender Raita

Saturday, August 15, 2009

dipped chip

Manasi, over at Kiss the Cook, wrote a post about Magic Masala potato chips, which are made by Lays but distributed in India. She just recently found it in NJ and then she sent me some. Is that the sweetest thing ever? Well, the least I could do is have her as this week’s Weekend Shout Out, but that’s really not enough to repay her. I’ll have to think of something better.

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Chinese Warm Toss Salad

Saturday, June 6, 2009

When I was a little kid, we had this dish at Peking Duck House and we loved it, so my mom started making it at home. I’ve still never seen it anywhere else, and it’s definitely one of my favorite dishes on Earth! (BTW, this dish and the Peking Duck are the only good dishes at Peking Duck House. Do not get anything else.) I looked it up on their website, and they call the dish, Assorted Meat w. Vegetable w. Tiensin Mung Bean Sheets. That’s kind of long and I don’t like the sound of it. My mom has been calling it Luke-Warm Toss (in Chinese) for years because it’s a dish served at that temperature so I’ll go with something like that.

Chinese Warm Toss Salad 2

*above photo added 7/23/13

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Shrimp Ceviche of No Origin

Monday, February 2, 2009

Whenever I hear about ceviches, people are always talking about the ceviches of their homeland, Argentina, Peru, Chile. Everyone will proudly back-up theirs as the best. With the ingredients I had, like lime, cilantro, red onion, etc, I naturally thought of ceviche, but I also had some pomelo, and I just desperately wanted to include it. Since Pomelo is native to South East Asia, this is kind of a fusion dish.

Shrimp Ceviche of No Origin

  • 12 shrimp (size: 26-30 count)
  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup small diced seedless cucumber
  • 2 tablespoons paper thin slices or red onion
  • 1 teaspoon chopped cilantro
  • 1/8 teaspoon hot sauce
  • 3/4 cup pieces of peeled pomelo, divided
  • salt and pepper to taste

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Hummus, Quinoa Tabbouleh, and Eggplant Caperberry Salad

Monday, September 1, 2008

As I mentioned in my previous post, I served Moroccan Spiced Chops with Pluot Sauce to Angie and Scott. You don’t think that’s all I served, do you? Of course not! Meals at our place are always feasts! With that we had Tzatziki (I’ve posted this recipe before), Hummus, Quinoa Tabbouleh, Eggplant Caperberry Salad, and fresh Pita. Here are the recipes to make your feast!

I can’t believe I’ve never posted a hummus recipe. If you have a food processor, it is so easy to make, you’ll never pay for store bought versions again. Take this recipe as a guideline, adjusting to your taste. My tahini (which we brought home from Greece) is super dark so here I use 1 tablespoon but you might need more. Keep in mind that the quality of your ingredients will make a big difference here, especially what olive oil you use.

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