Happy book birthday to me! HOT POT MURDER is out today! I've already gotten a few lovely reviews I'd like to share: “Great characters and a delightful mystery filled with luscious descriptions of food.”—Kirkus Reviews“The second installment of Chow’s cozy mystery series set at a California market, Hot Pot Murder is as charming and delightful as the first…Spending time with these characters is a treat, but—full warning—this book will make you hungry.”—Parade ABOUT THE BOOK Trouble is … [Read more...]
Foodie Friday: Bò né
February 3, 2023 Leave a Comment
I'm a breakfast gal. Sometimes I'll even swap another meal with breakfast. I mean, there's brunch...and then there's brinner, right? I like a good fan tuan rice roll for breakfast, but recently I also tried Vietnamese Bò né. I didn't know what the dish was, but it sounded cool. Apparently, it's steak and eggs done Vietnamese-style. Bò né means "dodging beef" because the steak comes out on a piping hot skillet--and you'd need to dodge the butter or oil. Of course, it's been tastily … [Read more...]
Foodie Friday: Chowdah
August 19, 2022 Leave a Comment
One of my favorite soups is clam chowder. Maybe because it reminds of the sea because I loved the ocean but grew up in landlocked Central California. Or perhaps since I liked those cute oyster crackers. I have fond memories of going to San Francisco and enjoying chowder in a sourdough bread bowl. Once, I even wrote down a recipe from a cooking show to create homemade chowder. It was very tasty but took a long time to make. After that experience, I opted to get gourmet versions from … [Read more...]
Authors Make Me Hungry
February 19, 2021 Leave a Comment
Who's making me hungry? That's right--authors! Check out my newest post on Chicks on the Case: https://chicksonthecase.com/2021/02/19/your-book-is-making-me-hungry/ … [Read more...]
Foodie Friday: Earl Grey Brioche
February 22, 2019 2 Comments
Earl Grey brioche: bread flavored with Earl Grey tea A lot of Asian bakeries like to infuse tea into their pastries. Usually, there's a splash of matcha in a few items. This time around, though, I wanted to check out the Earl Grey offerings. I found the Earl Grey brioche. The bread was soft and thick. However, it wasn't the same fluffy texture of a classic brioche pastry. I really enjoyed the black striations of tea mixed in. There's something rich about the taste and scent of … [Read more...]
Foodie Friday: Taiwanese Sausage
June 28, 2013 Leave a Comment
Taiwanese sausage: a plump and tender sausageUnlike the dried and harder Cantonese version, Taiwanese sausages are juicier (probably because they use fatty pork). They hold a sweet flavor and may be called "fragrant" sausages. Fresh pork is used, and in Taiwan, local butchers will sell them. They can also be made directly at home. Taiwanese night markets also boast a special variety, known as the double sausage. This is a "small sausage wrapped in a big sausage," which consists of a smaller pork … [Read more...]
Foodie Friday: Dried Squid
June 21, 2013 2 Comments
Dried squid: shredded and seasoned squid, typically served as a snack This is a common packaged snack, which features chewy but tender squid. It provides an addictive sweet and salty taste combination. In tea houses, the squid can be stir-fried and served hot to accompany your beverage of choice. Pick up a bag at the local Asian store to satisfy your munchies. … [Read more...]
Foodie Friday: Asian Cake
June 14, 2013 2 Comments
Asian cake: a lighter version of an American cake, often topped with a variety of fresh fruitI think I made up the term, "Asian cake," but there is a difference between a cake found at an Asian bakery versus an American one. Asian cakes tend to be lighter and fluffier, with their frosting having more of a whipped cream texture. They also incorporate a lot of fresh fruit, on top and inside the cake. The above cake for an early Father's Day celebration has taro inside it. Indeed, my wedding cake … [Read more...]
Foodie Friday: Mochi
June 7, 2013 1 Comment
Mochi: a glutinous rice dessert with sweet filling Mochi skin has a certain chewy texture that exudes tenderness and firmness at the same time. It was an acquired taste for me to bite into something that had two opposing characteristics. The Japanese version of this treat offers different varieties, including some with a more pastry-like exterior. The ones I tried in Little Tokyo are also very elegantly decorated, with a sprinkling of sesame seeds or a colorful flower. By contrast, the … [Read more...]
Foodie Friday: Hainanese Chicken Rice
May 24, 2013 1 Comment
Hainanese chicken rice: chicken simmered in broth and served with flavorful riceHainanese chicken rice originates from Hainan, a province in China. However, it's very popular in Malaysia and Singapore. The dish boasts chicken with silky skin, accomplished by steeping a whole chicken in bone-based broth at sub-boiling temperatures and dowsing it in ice water at the end. The chicken meat inside remains soft and smooth. (Sometimes younger birds are selected for the dish for an even tenderer … [Read more...]
