6 things about the blog

1. The recipes here are for dishes cooked in our own kitchen — dishes we found satisfying enough to want to share with the world. (My daughters and I do the cooking, take the photos and do the occasional video. My husband loads all the soiled pots, pans, cooking utensils and dinnerware into the dishwasher then turns it on. Oh, he also unloads and puts everything in its proper place the next day.)
2. The recipes are an eclectic mix of Asian and non-Asian — (a) food we share in common with Asian neighbors, (b) food and cooking techniques acquired from our centuries-long interaction with Chinese traders and Indian migrants, and (c) dishes adapted from the cuisines of Spain and the United States, our former colonizers.
3. Except for Asian noodles, the recipes are not categorized into “cuisines” because authenticity is difficult to define. Read “Is there such a thing as pure cuisine?” if you’re curious. However, in the individual recipe boxes, cuisines are specified. That’s just to comply with current Google standards.
4. I do all the writing for the blog. That said, you won’t find recipe titles here such as “crustless quiche” (call it what it is, a frittata or a torta, because a quiche either comes with a crust or it is not a quiche at all), “noodleless pho” (just say it’s a soup because that’s what it is) or “chocolate lasagna” (a layered dessert with a name embraced by people who apparently do not know that lasagna is a noodle).
5. Guest posts and sponsored posts are NOT welcome here.
6. Commenting is OFF because I have a long-standing and extremely infuriating experience with trolls.