August 30, 2022

Asian Chicken Salad with a Tasty Twist

In my version of Chinese chicken salad, I use mangoes instead of Mandarin oranges. The base of the dressing is a bottled sweet chili sauce. The crispy noodles, though not very healthy, are fun in moderation. Chicken is a great source of lean protein, which helps keep your appetite in check and maintain muscle mass. Cabbage contains indoles and isothiocyanates (sulfur compounds), both of which have anticancer potential. Vitamins C and A in mangoes fight inflammation and support immune function.. Serves 4 Ingredients 1 cup peanuts (raw or roasted), separated into halves ¼ cup olive oil 2 cups shredded Napa […]
January 19, 2022

Stay Well with These Super Flu-Fighting Foods

This winter we need to be particularly careful to avoid colds and flu. I am just too busy to get sick, so I pay special attention to what I eat. My father was a doctor in Southeast Asia and he always said that if you are in general good health, get plenty of sleep, drink lots of water and wash your hands frequently, you’re doing a lot to prevent a nasty case of the flu. Now, as we fight a pandemic, we need to wear masks in public to protect ourselves and others. Here are some immune-boosting foods that are […]
May 27, 2019

One-Dish Meals: The Beauty of Bowls

‘Bowls’ are having a culinary moment. They’re not exactly salads, not exactly soups. They can be enjoyed at breakfast, lunch or dinner. Today’s bowls are defined as one-dish meals. They are typically packed with a lot of nutritious ingredients. They’re easy to make and are perfect for our busy lives. Asian cuisines have traditions of one-dish meals like ramen (Japan), pho (Vietnam) and bibimbap (Korea) — all characterized as bowls of fragrant broth, noodles or rice, some sort of protein and fresh vegetables. But the world of bowls has gone global and there is every reason to explore bowls inspired […]
April 25, 2016

A Fusion of Flavors Accent Shrimp & Quinoa Recipe

This week, I have a fistful of flavor to bring to a new quinoa dish from my latest cookbook, The AGE BEAUFITULLY Cookbook. In Southeast Asia, where I grew up, the cuisine has been influenced by many countries: China, Japan, Spain, France, America, and to some extent the Middle East and Northern Africa. So I’ve been practicing fusion cooking my whole life. My mother ran a cooking school and my family operated multiple restaurants. My recipe for shrimp on sugar-cane skewers is a perfect example of Asian fusion food. It became very popular in our restaurants and then spread all over […]