Fish & Seafood

A light and flavorful tofu dish that I concocted by combining elements from Weichuan's 1994 cookbook Tofu! Tofu! Tofu! and Andrea Nguyen's Asian Tofu . I like to use soft tofu for this recipe because its silky texture pairs well with the light sauce.

This recipe is my take on a very common Dim Sum dish, consisting of fresh shrimp wrapped in rice noodle rolls, which are then steamed and served with a light, sweetish soy sauce. You can make the rice noodle rolls yourself if you like, but it's a tricky proposition and time consuming if you're a novice, so I just buy the rolls premade from the 99 Ranch Market (most Asian markets will stock this in the same section where they have their other rice noodle products). Just make s

Jellyfish salad, a refreshingly light dish tossed with fresh cucumber, carrots, daikon radish, red chilies, and a dressing of rice wine vinegar, soy sauce, sugar, sesame oil and garlic, was a staple in my childhood in Taiwan. Oddly enough, I never knew I was actually eating "jellyfish" (yup, not a euphemism for some mysterious marine plant, a la seaweed, but the real deal) until I was an adult and living in LA. As kids, my sister and I were both stung by these suckers while t

Wontons are not hard to make but are slightly labor intensive because they are on the small side and you have to make so many of them (2 lbs. of filling will yield 50-60 wontons, which is about the number of wrappers you'll get in a typical package of wonton wrappers). If you have an hour or more to spare though, it's totally worth the effort. Come to think of it, that's probably why my mom decided to have kids. I have 'fond' memories of my sis and I back in the day having oo

For years I've been obsessed with the idea of cooking up and hosting a grand Chinese New Year banquet in the tradition of those 10+ course feasts that my grandparents used to make for the occasion back in Taiwan. Both my grandpa (Ah-Kung) and grandma (Ah-Ma) were fabulous home cooks, so emulating their dishes has always been a totally daunting task. Their main courses always included steamed whole fish with scallions, ginger and garlic, sautéed jumbo prawns in a sweet and sou