Whenever we go up to Portland to visit James, we have to go to our favorite Szechuan restaurant: the Szechuan Chef. There we always get the same dish; their Szechuan Boiled Fish, which is deliciously hot and satisfying. I have been attempting to recreate it at home and now I am pretty close. I would … Continue reading Szechuan Boiled Fish (Shui Zhu Yu)

Sorry folks, we have been busy traveling and hosting guests for the past few weeks. We went up to visit James in Portland for his birthday and my niece Robyn came down by train from Vancouver B.C. to join us for a few days. Once we returned to Medford, we were joined by John and … Continue reading Tom Yum Goong Soup

As the weather gets cooler we find the idea of soup more and more appealing. This soup especially has that flavor, sourness, sweetness and heat that is quite comforting and opens up the nasal passages. The recipe is forgiving but you will need some special ingredients to do it right. You must use fresh lemongrass … Continue reading Tom Yum Soup

A couple of days ago Jim and I were desperate for good Indian food. Good Indian food here in Medford, Oregon is naan-existent😊. However, we did find the Saag Paneer at India's Kitchen very acceptable. OK so here's the plan, Jim decided to make Chicken Tikka Masala and he decided that Naan couldn't be that … Continue reading NAAN – Homemade: why not, it’s easy

When we lived in Santa Barbara, we loved to go to The Flavor of India restaurant for their lunch buffet. They unquestionably had the best Indian food in town and always won the Best of Santa Barbara. Now that we are in Medford, we are having trouble finding a really good Indian restaurant. I think … Continue reading Chicken Tikka Masala

I made this the other night to accompany the Mapo Tofu. It was a nice addition as it added a needed crunch factor to the soft tofu. It would be great just served alone with white rice or even as a topping for a sandwich. I left off the raw garlic as both Laura and … Continue reading Kongnamool (Korean Bean Sprouts)

This is a recipe by Maangchi. If you want to have some fun look her up on the internet and watch some of her excellent videos. She is fun, sweet, and an excellent Korean cook. We had some left-over tofu from making hot and sour soup and tofu does not last very long so we … Continue reading Mapo Tofu

We made this last night and Laura really liked it. It has the holy trinity of heat, sweet and salt that makes Asian dishes so good. It comes together quickly after you get everything prepped. Served it with rice and stir-fried boc choy with oyster sauce. Be sure to let the boc choy dry out … Continue reading Vietnamese Pork

We subscribe to Cooks Illustrated magazine. They usually have great recipes, which they research the optimal techniques for producing the best flavors. This one caught our eye and was one we thought we could make with the limited access to ingredients we have up here in northern Wisconsin. We did not think we could find … Continue reading Shaking Beef (Bo Luc Lac)

I saw this recipe in Food Network Magazine and we had a pork tenderloin in the freezer that I was trying to use up, so I thought I would give this a try. Laura loves bean sprouts and with the cabbage and carrots, I thought it would be nice and healthy, with some extra texture … Continue reading Pork and Wonton Rice Bowl