Wild_Yeast

Nice! I'm sowing my own icicle radishes at the end of summer. So I can add an "organic" line to my products. Does the color stain all the radishes?

Family dinner at my home again, pasta aglio e olio, baked pesto salmon, pesto chicken for husband(hates fish), and kale salad with cranberries, roasted pep it's and creamy poppy seed dressing.

Hubby, visiting houseguest and I just got back from the bars and got peckish. I guess you can consider this dinner again lol. Pork and cabbage dumplings(above), Chiuchow style dumplings, pork, peanuts, mushroom and Chinese celery.

I'm keepin it simple tonight, no pots and pans were harmed in tonight's dinner lol. A little antipasti, mixed olives and honeycrisp apples wrapped in prosciutto and the fragrance of a bruised sprig of rosemary to complete the assault on all 5 senses.

I'm jealous of everyone not living in a full blown desert region. Such bountiful harvests! I grew up in tropical Asia, I can confidently survive in the jungle foraging wild edibles and hunting wild game including reptiles and amphibs. Then fast forward 16 years I'm here in Las Vegas, all I can forage for are Stone Pine pinenuts. The surrounding open dessert are protected habitats so you can't just go in and help yourself to cactus fruits. There's no foliage to hide you from the Rangers patrolling all over lol

Sister and Sis-in-law was over, Hokkien-style longevity noodles/Cha Mee Sua and Chicken and vegetable stir fry. And snowy moon cake (quite disappointing) from Maxims HK with Tie Kwan Yin Oolong for dessert.

I get one cheat day a week, went to a Korean BBQ for dinner, had a decent amount of protein and salad, still skipped the rice. I didn't stuff my face like I used to Lol, went home and had dessert, normally on non-cheat days it's a fruit, but today I traded it for Tangyuen, its Mochi filled with ground black sesame seeds and sugar, boiled in a tangerine peel infusion slightly sweetened with rock sugar. Totally hit the spot for my sweet cravings.

Welcome Lisa!

It's messy business making these at home so normally we walk out to the street hawker and let him deal with the cleanin up lol

Those look like regular sweet potato with white flesh. In the Philippines we have a snack called Kamote-Q, we use that type of sweet potato, peeled, sliced an inch thick then skewered in bbq sticks. They're deep fried, and when they're halfway cooked you sprinkle brown sugar all over it and back into the deep fryer it goes till it's fully cooked and the sugar is melted and is coating the sweet potato in a thin brown sugar shell.

Thank huiray, I've made it both ways. The strips of pork loin was the original recipe, but the lack of fat in the loin sometimes makes it seem dry. So I've tweaked it using lean pork shoulder butt that I've chopped into small cubes while semi frozen and ground fatty pork with a ratio of 2:1 respectively. My customers prefer this over the original recipe, since then I've stuck to this recipe. I pack them in rolls of 6, but there's always extra, so that becomes a quick dinner.

5 spice pork medallions, minced pork scented with Chinese five spice then wrapped in beancurd skin, steamed and then fried. Also called Ngo Hiong or Kikiam in SE Asia depending on which country you're at lol. Traditionally accompanied by sweet chili dipping sauce and pickled radish and carrots.

The green mangoes are showing up at the markets here too, must be a harvest somewhere recently. Good luck on the pickled mangoes @kayb ! I just tested mine today, it's only day 6, and it's not ready yet, I can tell its gonna be 3-4 more days, because of my house temperature.

Hiyayakko and yakisoba tonight. Only the Hiyayakko made the pics. It was hot and muggy today, the cold tofu was refreshing, the dressing is tamari, mirin, sugar and sesame oil. I dabbed just a little bit of my homemade chili garlic oil (dimsum chili garlic oil) for an extra kick.

This is one of the reasons I make my own kimchi, you don't know how old the kimchi is. By the time you buy it at the store, all you see is best/sell by date. There's a certain crunch that only a young kimchi, no older than a week, can offer.