Oh Yeah, Perfect Prime Rib

Guys, this is THE post to get you excited for the day of sweat pants and food. You know, Thanksgiving! Let’s be honest. Pulling on your comfy pants to eat a magnitude of 5 meals in one evening is one of the best holidays of the year.

Being Asian means it’s also a blend of cultures, mixing Chinese food with American food to overfill your belly with yumminess. Next to the large turkey is roasted duck. Next to the green bean casserole, there’s the bok choy. Rice goes along with everything. And Chinese people, you know that fruit/veggie salad mixed in Mayo. Am I the only one that loves to eat it but also finds the ingredients strangely disgusting? It really is good though!

Okay, I do have something to admit. Sometimes we don’t even eat turkey. When I celebrate with my family or MG’s family, it’s too much food to cook an entire bird. Instead we cook a huge slab of prime rib and call it Thanksgiving! It may not be the traditional American meal, but it satisfies everyone and we leave with happy bellies. Isn’t that what the holiday is really about anyway – being grateful and enjoying the day with your family?

So today’s post features my infamous prime rib roast. Oh yeahhh!

Prime cover

Ribeye steak is one of the most flavorful, if not the most flavorful, cut of meat. It’s marbled (in other words fatty, yum), and juicy. If you love bone-in ribeye, then you’ll love the standing rib roast. Standing rib roast is the same cut as a ribeye, but not cut into sections, with the bone still intact. A rib roast is without the bone; still the same cut of meat. All delicious.

Prime Rib Roast Recipe

Ingredients:

  • Rib roast (~14 pounds)
  • 12 cloves of garlic
  • 6 sprigs of fresh thyme
  • 1 large onion
  • Emeril’s Creole Seasoning Essence (see below)

Emeril’s Creole Seasoning Essence – mix all the ingredients together

  • 2.5 tablespoons of paprika
  • 2 tablespoons of salt
  • 2 tablespoons of garlic powder
  • 1 tablespoon of black pepper
  • 1 tablespoon of onion powder
  • 1 tablespoon of cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Directions:

  1. Pre-heat the oven to 450°F.
  2. Blend the garlic, thyme, and onion together (I usually use a Magic Bullet).
  3. Pull the fat cap back and rub the roast with the essence seasoning. Now rub the blended mix onto the roast, and slather it onto the roast generously.
  4. Lay the fat cap back on and secure the cap by tying the two together with twine.
  5. Place the roast with the rib side down on a wire rack, into the center of the oven. Place a drip pan to collect drippings.
  6. Roast for 15 minutes at 450°F. Then lower the temperature to 325°F. Estimate 17-20 minutes per pound. A meat thermometer is recommended as you’ll get the best results. Make sure you push the thermometer into the middle of the roast, making sure the tip is not touching fat or bone. You want the internal temperature at 130°F for medium rare or 140°F for medium.
  7. When finished roasting, take the roast out and let it sit for 15-20 minutes. This is important so that the juices gets absorbed back into the meat.
  8. Cut off the twine, carve, and serve with drippings and horseradish on the side.

We’ve made this recipe multiple times now, and it never fails. As I type up this post, my stomach is rumbling with hunger.

Seasonings

This essence is great with all cuts of beef! I store it in an air-tight container and place it into my spice cabinet.

Cap

Mmmm fat cap!

Seasoned

Season generously!

Ready

Ready for roasting!

Roast

Hardest part – let the meat sit after roasting.

Done

Posting this picture again, because isn’t it mouth watering? It’s the best when you’re named as carver. You get to snack on the little chunky pieces while cutting!

Okay, I have something else to admit (apparently this post is all about being honest). I’ve never actually roasted a turkey before. One day, I’ll muster up the courage to make one for the family. And perhaps you’ll see the recipe on here. But for now, I’ll have prime rib for Thanksgiving, and I’m perfectly happy with that!

What kinds of foods do you have for Thanksgiving that isn’t based on the “traditional” foods? Will prime rib be a part of that this year?

Noms away!
Jay

Emeril’s Essence Creole Seasoning Recipe

  

Cheddar Garlic Biscuits

Today in the Bay Area, it finally feels like Fall. Gloomy weather, a little bit of rain, and colder temperatures. It’s one of those days where it’s hard to get out of bed.

But one thing that does help is heating up the oven to warm up the house and making some freshly baked goods. I purchased buttermilk to make cake last week, but since then, I’ve just had buttermilk sitting in the fridge. I hate when things go to waste, so I decided to make some delicious buttermilk biscuits! To make it even yummier, I added garlic flavoring and freshly grated cheddar.

Biscuits Cover

I’ve been told they taste like the ones from Red Lobster (I have to admit, I’ve only been there once, a long time ago, so I don’t actually know!). But I know people love the biscuits there, so I take it as a compliment! I’ve even been asked from a few people for the recipe so here it is!

Ingredients:
12 biscuits

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon garlic salt
  • 6 tablespoons of cold, unsalted butter, cubed
  • 6 ounces of freshly grated sharp cheddar cheese
  • 3/4 cup of buttermilk, cold (can be substituted with whole milk)
  • 3 tablespoons of melted butter (for brushing on)
  • Dried parsley (for sprinkling)

Directions:

  1. Preheat the oven to 450°F. Line the baking sheet with parchment paper.
  2. In a bowl, mix together flour, baking powder, garlic salt. Using your hands, mix the cubed butter the flour mixture until flour is able to form crumbs. Mix in the cheese. Add the buttermilk. Combine thoroughly.
  3. Drop the dough into 1/4 cup portions and bake for 16-18 minutes, until golden brown.
  4. Take the biscuits out of the oven, brush on the melted butter, and sprinkle the parsley. Serve these little delights warm.

Final

These treats take less than 30 minutes to whip up. Your home will smell deliciously of biscuits! Your belly will be filled with warm garlicky goodness! Promise you won’t be able to eat just one. Flakey. Crisp on the outside. Fluffy in on the inside.

If you’re lucky enough to have leftovers, put them in the fridge and heat them up for 10 seconds in the microwave. It’s just as tasty!

What do you think? Is this something you can make?

Noms away!
Jay
—–
Recipe adapted from Handle the Heat

  

Progressive Dinner Activity

Remember that Progressive Dinner Activity I mentioned in my previous post (if not, here it is)? It’s a fun activity for a group of people 10+.

I’m in a fellowship group for my church. There are at least 5 groups in the East Bay, some with catered to families with kids. Occasionally, we’ll meet with other groups to get to know them a bit better, but it’s always hard to find an activity that we all enjoy (usually our activity will consist of food). This past Friday, we hosted something called a Progressive Dinner.

Progressive Dinner

Here is how it works – You have homes host an appetizer, a main course, and a dessert. The host will cook the meals (preferably prior so they can join in on the fun), and the other groups will travel from home to home for each course. 3 Locations for 3 different courses, and everyone gets to travel to visit homes and enjoy food.

Our dinner was a bit more complicated since we had over 30+ people. Our variation was the 3 homes hosted all three courses, while the travelers would go from home to home. Different groups of people so that we could get to know everyone a bit better.

My group got fancy – we made menus for the table so that people could see what courses we were making. We also gave little goodie bags to everyone who came over (yup, overachievers!).

Our appetizer – Fresh crab cakes on a toasted Hawaiian bun with a dressed arugula salad

Crab cakes
^^^ Mounds and mounds of crab cakes!

Appetizer

Main course – Miso salmon on a bed of wasabi infused mashed potatoes and a side of seasoned green beans

Miso
^^^ Look at that glaze!

Main Course

Dessert – Cast iron s’mores (so easy and so fun)

Dessert

Smores

Smores Done
^^^ Mmm… Mmm… Mmm… Those crispy tops!

Then we gave out these cutie little goodie bags

Take Home

Goodie Bag

These treats were simple to put together – 1 graham cracker broken in half, half a Hershey’s bar, and 2 marshmallows, put together in a sandwich bag, and tied with twine and a tag. Want to recreate this? Just download and print my tag here!

What do you think about this activity? Is this something you can do? What are some other fun activities that big groups can partake in? Please give me some ideas because we need some fresh thinking!

With Love,
Jay
—–
Find my crab cake recipe here

  

Happy One Year!

Birthday
Tassel garland DIY here

It’s been one year since my very first post. I can’t believe I kept up with posting on this blog for a full year, posting 3 times a week, scheduling posts to go live at midnight. I first started this blog when I was still a housewife, beginning to find new hobbies. This was one of them, and this one actually stuck. Sometimes posting was a pain. I would remember that I needed to write a new post around 11:45pm with only 25 minutes to go live. Those were some of the nights I had to stay up late in order have posts for readers the following day. It was more about my own self-discipline and trying to keep myself on a tight schedule. I knew if I was too lenient, I would continue to let myself slip. But I stuck with it! I’m really proud.

Today deserves a celebration. Happy one year to my little blog!

In lieu of today, I’m featuring some of my proudest posts. I love to look back and see what kinds of projects I’ve completed, recipes I’ve created, and reminisce at trips that I took. I hope you enjoy this walk down memory lane!

My favorite DIY projects:

1. The $10 Dresser Revamp (By far my favorite project so far)

Complete

2. The Ultimate Wire Holder (so useful)

Displayed

3. The Reupholstered Bench (seriously, talk about drab to fab!)

DSC01785

Here are my favorite recipes. These are staples at home!

1. The Legendary Steak (people rave about MG’s famous steak. I kid you not!)

Baking

2. Yummy Fruit Tart Recipe (This recipe has been pinned over 500+ times!)

Glazed

3. Light & Creamy Pasta Recipe (I just made this dish the other day; it never gets old)

Light and Creamy Pasta

And then there’s the many, many different trips I took this past year. Each and every one of them were so memorable. If you’re going to any of these places, check out my posts for ideas of what to do and eat!

After our trip to Europe, the travel bug bit me! MG and I just booked a trip to Japan and Hong Kong in October. We can’t wait to travel abroad again!

Thank you to all of you who read my blog. The support and love you’ve given me continues to spur my creativity. Keep coming back for more!!!

With all my heart,
Jay

  

Jay’s Baked Ribs Recipe

I’m a Texas girl at heart. I love meat, and I love BBQs. That’s how you can win me over. Easy!

Now that I’m in the Bay Area, I reminisce those days I ate at Rudy’s, and Salt Lick, and Franklin’s. I definitely took it for granted when I lived in Austin because BBQ was so easy to come by. It’s just not the same here.

But when I crave those things, I usually make something at home to satisfy. For instance, this week, I’m having a dinner party for friends, and I know the perfect thing to cook. Ribs! Who doesn’t love lip-smacking, juicy, fall off the bone, BBQ ribs?

Close up of ribs

At Costco, you can purchase 3 racks of ribs for about $25 dollars. Perfect for a dinner part of 6-8 people! With a few sides, like a salad, cornbread, potatoes, and corn, that’s the perfect Southern meal.

Here’s my easy peasy rib recipe. I’m not lying when I say simple.

Jay’s Baked Rib Recipe (3 ingredients only)

Ingredients:

  • Dry pork rub (Find one at the grocery store. It need not be expensive)
  • Pork ribs
  • Your favorite BBQ sauce

Directions:

1. Preheat your oven to 300° F.
2. Peel off the membrane that covers the boney side of the ribs. The hardest part is finding an edge to start peeling, but once you do that, it should come off fairly easily. Look at corners for a piece to grip and peel. Otherwise, I like to cut the membrane with a knife between two bones and start to peel from the middle.
3. Now apply the rub on the front and back of the ribs. Be generous with the rub and coat evenly.
4. Lay the ribs on foil, meaty side down, and shiny foil out. Add another layer of foil on top and bottom and crimp the edges together.
5. Place the ribs onto a baking sheet and bake for 2-2.5 hours.
6. Remove from the oven, and put oven on broiler on high.
7. Cut ribs into serving sizes and brush on the BBQ sauce on every side of the ribs. Be super generous!
8. Place the ribs into the broiler, meaty side up and broil for 5 minutes, or until the ribs are charred to your liking.
9. Enjoy! And lick those fingers clean!

Membrane

Broiled

Done

Seriously so delicious! It really falls right off the bone.

Another option for this recipe is to grill the ribs instead of broiling. Gives it that yummy grilled taste. To keep things simple, because after smelling cooking ribs for 2.5 hours, I just use the broiler so it can get into my mouth quicker!

Craving ribs now? What are some of your favorite BBQ places to eat? Any recommendations for BBQ in the Bay Area?

I want my baby back, baby back…
Jay

  

Hearty Spezzatino

You can’t go wrong with a hearty bowl of soup. A warm and full belly after a perfect bowl of soup is one of my happy places!

I always keep raw chicken breast in my freezer. It’s such a universal meat that you can eat with just about anything, sandwiches, pasta, soup, grilled, stuffed, stir-fry; choices are endless!

This is one of those recipes that calls for chicken. It’s also one of those recipes that’s perfect for when you need to clean out the fridge. Lots of veggies leftover that are going back, just throw them into the soup.

By the way, this recipe gets better. It’s a one pot dinner, made in prepared and cooked in under 30 minutes. Best. Decision. Ever.

Pot

When I’m making this recipe for dinner, it gives me motivation to get through the day, something to look forward to when I get home. No judgement. You know you do the same thing. When there’s a tasty meal at home, you’re ready to finish work and get on home! Food is my motivation!

I dedicate this dear recipe to my friend, Judy Lu. She made this yummy dish for dinner, and I emailed her the day after for the recipe. Honestly, so delicious!

Serve

Hearty Spezzatino

Ingredients:

  • 4 pieces of bacon
  • 2 pieces of skinless chicken breast, cubed into bit size pieces
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 onion, diced
  • 3 cloves of garlic, minced
  • 12 oz. frozen artichoke
  • 2 cans of chicken stock
  • 2 tablespoons of tomato paste
  • 1/2 packed cup of fresh, chopped basil leaves (or 2 tablespoons of dried basil)
  • 2 teaspoons of dried thyme
  • 2 dried bay leaves
  • 1.5 cup of elbow macaroni
  • Olive oil for cooking
  • Salt & pepper for seasoning

Directions:

1. Cook the bacon until crispy. Set bacon aside to cool and then break into small pieces. This will be used to garnish.
2. Add some olive oil to the bacon grease, and then add the veggies (onions, garlic, carrots and celery) and 1 teaspoon of salt and 1 teaspoon of pepper. This is where you can add your extra, leftover veggies while you’re at it. Cook until the onions are translucent.
3. Add the chicken stock, basil, thyme, bay leaves, and tomato paste. Stir until combined.
4. Add the cubed chicken pieces and make sure it’s submerged into the stock. Let it boil, and then reduce to medium heat.
5. Add the frozen artichokes and the elbow macaroni. Simmer for 20 minutes until pasta is the way you like it. Be sure to check that the chicken stock does not completely evaporate. Add more stock if needed.
6. Season with salt and pepper. Ladle the spezzatino into bowls and garnish with pieces of bacon.

Done


Yumm
^^^ I threw in some zucchini too! 

I love that dinner can be this easy. Getting home at 6:30 and dinner on the table by 7:30pm. It doesn’t get easier unless you buy Panda, right?

What do you think? What are some of your favorite on pot recipes?

Enjoy dinner!
Jay

  

Chorizo Mussels Recipe

Guess what everyone? I’m starting a freelancing job! It will be at an ad agency in the city, and I’ll be working part time, 3 days a week for now. It’s been a year and one month since I quit my last job (oh how time flies). Thankfully my time off hasn’t been wasted because I started this blog! If you’ve been following along, you know that I’ve been working on a bunch of house projects.

I am ready to go back to work though to stimulate my brain again! So grateful that it’s part time for now so I can slowly ease myself back to work. Excited for the opportunity! And don’t worry, I’ll still be posting on Mondays, Wednesdays, and Fridays.

As promised, today’s post will be my chorizo mussels recipe. Remember that osso buco recipe? The leftover broth becomes so flavorful, and it’s perfect for this meal.

It takes less than 15 minutes to prep and 10 minutes to cook.

Chorizo Mussels

Ingredients:

  • 5-6 pounds of mussels (Costco to the rescue)
  • 2 packs of chorizo (10 ounce packages)
  • Bread for serving

Directions:

1. Clean mussels by running through cold water and debeard (pull out the little fuzzies/stringy bits that are stuck on the shell). Throw away any mussels that have open/broken shells.
2. Boil the osso buco leftover broth, then add the chorizo into the pot and boil for 5 minutes. Once you’re ready to eat, put the mussels unto the pot and cook until shells open (about 5-8 minutes).
3. Serve with bread and enjoy! 

Mussels

Pretty awesome that you can make two meals with one pot! Plus, this meal basically is prepped and cooked in less than 30 minutes. Can’t ask for an easier dinner!

Do you like mussels? How do you like them prepared? Is this something you can cook at home?

Have a great weekend,
Jay

  

Beef Osso Buco (Jay’s Way)

A friend came over once and made me osso buco. It was an amazing meal (though my kitchen was a disaster afterwards. Boys leave such crazy messes in the kitchen)! I couldn’t stop thinking about how yummy and tender the meat was, how creamy the polenta tasted, and how the amazing sauce tied it all together. Even better, the leftover pot of broth! I made chorizo mussels with it for dinner the next day. Two meals from one pot? Hell yes.

Both meals in one dinner? Double hell yes. I had a dinner party for 8 during Christmas time and this was the perfect meal! Get this, I had salad for the first course, osso buco for the second, mussels with bread for the third, and then dessert.

Osso buco is an Italian dish of braised veal shanks. Perhaps I’m in an Italian state of mind since I’ll be going to Italy in 2 weeks!

I’ll post my osso buco recipe today. On friday, come back for how to make chorizo mussels in the same broth!

This recipe is how I cook it, but others may prepare on a stove and then oven.

Done

Ingredients:

  • 4 – 6 pieces of veal shanks (about 3 pounds)
  • 1/2 cup diced carrot
  • 1 medium onion, diced
  • 4 cloves of garlic, chopped
  • 3-4 sprigs fresh thyme
  • 1 cup dry white wine
  • 1-2 cups beef stock
  • 1 (14.5 oz) can of diced tomatoes
  • Flour
  • Butter
  • Salt and pepper for tasting

Essential Cooking Tool: Pressure Cooker

Invest in a pressure cooker and I bet you’ll never use your crock pot again!

Directions:
1. Dust the veal shanks lightly with flour. Heat up butter in your pressure cooker until melted, and brown the veal shanks on medium/medium-high heat. Set veal shanks aside.
2. Add chopped garlic, carrots, and onion to the pressure cooker, and stir until onion is tender. Add the wine and scrap up all the browned bits in the cooker. Simmer for 15 minutes.
3. Pour in the tomatoes and beef stock, and add thyme. Season with salt and pepper. Then add the veal back into the pressure cooker.
4. Cook the veal in the pressure cooker for 45 minutes (according to your manual’s instructions).
5. Once cooked, serve with mashed potatoes or polenta.

Polenta directions: Bring 6 cups of water to a boil, add 2 teaspoons of salt, and whisk in 1 and 3/4 cups of cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender. Stir often. Turn off the heat, and add 3 tablespoons of butter until combined and melted.

Dusting

Broth

Dinner

It’s a great meal to make when you have guests since you can easily make a huge pot of food. It’s also a fancy meal that will leave your guests impressed.

Have you ever had osso buco before? Where and did you like it? Is this a recipe you can recreate?

Remember to come back on Friday for my chorizo mussels using leftover broth from the osso buco.

Love,
Jay

  

Chinese Steamed Ground Pork

Yay! It’s Friday!

and Yay! It’s a continuation of my Chinese dishes. There were many challenges growing up as a Chinese girl in Texas. I wanted the blond hair and blue eyes. I wanted to look like the dolls that I played with. As I grew older, I had to juggle Chinese traditions with American traditions. Try explaining why Chinese New Year isn’t the same as January 1 (I still can’t really tell you how that works, haha). But I’m so proud of my background now, and I wouldn’t change it for anything. I love being able to say I’m Chinese, I love having the inside knowledge of Chinese food, and I love that I have American and Chinese traditions all intermingled together.

For the longest time after I moved to the Bay Area, I missed my mom’s homecookin, specifically Chinese foods. I frequently called her for recipes so that I could satisfy some of my Chinese food cravings. One of the dishes we often had at home was this steamed pork recipe (now I know why because it’s so easy to make!). It’s also full of flavor because there are bits of seafood. Yummyyy!

The egg dish from Wednesday was a comfort food in many Chinese homes. This steamed pork recipe is same in that it’s another comfort food! It’s rare that my family and I would order it at the restaurants, but it’s definitely one of those things when you see on the menu, you want it. Another plus, it’s delicious with rice, which means it’s a dangerous dish. Eat with caution because when something pairs well with rice, I always overeat until my belly is bloated and screaming at me. My friends and I call this “miserably angry” because you’ve eaten to the point you’re feeling unwell… maybe it happens a lot and we needed a term for the feeling of a full belly but an angry digestive system!

Title

Chinese Steamed Ground Pork

Ingredients:

  • 8 pieces of dry shrimp
  • 2 pieces of dry cuttlefish
  • 8 oz ground pork
  • Soy sauce
  • Sesame oil

Directions:

1. Dice up the dry shrimp into tiny pieces. Peel off the cartilage from the cuttlefish (easier to do under running water), and dice up the cuttle fish.
2. Mix the seafood into the ground pork (I like to use my fingers to mix). Then mix in 1.5 teaspoons of soy sauce and a teaspoon of sesame oil. Combine well.
3. Now flatten the meat evenly onto a steaming plate, and steam for 20 minutes. Serve alongside rice for a delicious meal.

Seafood
You can find these items in any Chinese grocery store. I know, I know… it’s kinda weird but this adds so much flavor!

Diced

Mix
Mix well ^^^

Flattened
On the steaming plate!

Steaming
See how clever I am??? I’m steaming pork and egg, and that’s my meal right there!

Dinner
With a simple veggie side, dinner is served!

Have you had steamed ground pork before? What do you think of it?

What kind of Chinese comfort foods do you love and do you have a request for any simple Chinese recipes?

Have a great weekend,
Jay
—–
You can purchase my steamer from Amazon here

  

Chinese Steamed Egg

You’re in for a treat this week! I’ll be featuring Cantonese-styled Chinese dishes. These recipes are near and dear to me because I grew up eating this stuff. Today’s post will be a recipe for steamed egg, and Friday I’ll post a recipe for steamed pork. These are Chinese comfort foods, cheap to cook, and easy to make. It’s one of those dishes you order at authentic Chinese restaurants. Honestly, only someone that is well-versed in Chinese food would get it.

This dish is a staple steamed egg dish. If you didn’t grow up with it, it’s just egg to you. You don’t necessary think to order it at a restaurant, but when you see it on the menu, you want it! But it’s not just egg. To Chinese families, it’s beyond that. It’s childhood memories. It’s knowing that steamed egg goes great with rice. It’s also a craving. It’s like being able to bake french fries at home, but isn’t it so much better buying it from McDonald’s?

Anyhoo, I got this recipe off a friend who posted their dinner on Facebook. Once I saw his picture of the steamed egg dish, I private messaged him because I had to know how to make it for my husband. Egg is one of his favorite foods, and ice cream…  and steak… and pizza… and Snickers… I digress. Egg!

This recipe is super easy! Let’s do this!

Chinese Dinner

Chinese Steamed Egg Recipe

Ingredients:

  • 4 large eggs (straight from the fridge)
  • Half a can of chicken broth
  • Teaspoon of oil
  • 1/2 teaspoon of soy sauce
  • Chopped green scallions or cilantro for garnish (optional)

Cooking essentials: Steamer, steaming plate, whisk

You can makeshift a steamer by simply adding 1-2 inches of water in a large pan, something to raise your plate (a towel, a metal stand) and then place your steaming plate on top. Basically you do not want water in your steaming plate.

Directions:

1. Beat your eggs thoroughly in your steaming plate and add half the can of chicken broth. Whisk until combined well.
2. Cover the plate with plastic wrap to prevent bubbles from forming due to the condensation.
3. Steam the eggs on medium-high heat for 8-10 minutes, until mixture is not runny.
4. In a pan, heat up oil and soy sauce.
5. Once the eggs are cooked, remove the plastic wrap and sprinkle the chopped green scallions. Finally drizzle the oil and soy sauce onto the eggs.

Pro-status: If you loooove clams with this dish (a-to-the-men for whoever came up with this). Steam the clams first until they are half open. Then pour the chicken broth and egg mixture onto the clams and follow directions 2-5.

Plastic Wrap

Egg

Dinner

My father in law loves this dish. And MG, he is able to eat just this for dinner and he would be happy. It’s not just egg. It’s the joy you get from eating it, a happy belly! It’s the childhood memory of your mom letting you beat the eggs for this dish. It’s about the family dinners where everyone had time to sit around the table to enjoy dinner.

Have you had this dish before? What are your thoughts?

Stay tuned on Friday for my steamed pork recipe,
Jay
—–
Special thanks to Ernest for the recipe
You can purchase my steamer from Amazon here