asian

A Healthier Crab Rangoon Recipe

August 20, 2015 // Posted in Appetizers, Food I Made, Gallery, Photo Journal, Recipes

August 20, 2015 | Posted in [post_category]

TiffanyBee.com | Baked Crab Rangoon Recipe

A few months ago during work, I couldn’t stop thinking about how my next meal would consist of crab rangoon & some other noodle-y dish. When I walked across the street to a Thai restaurant that I knew served crab rangoon, I was so excited to dip these deep fried stuffed wonton apps in some delicious sweet & sour sauce. As I walked out of the restaurant, I opened the take-out bag to pop one of these pyramidal pockets of goodness in my mouth, but to my great disappointment, they were more melted cream cheese than imitation crab. I continued to crave these for weeks until I decided I would just make them myself after my second disappointment, which was from my new go-to Thai delivery joint. What is with Boston’s inability to make some half-way decent crab rangoon?! Well, I take that back, there is one restaurant that is mediocre Asian food at its finest *cough* Teriyaki House *cough* & they make a pretty solid serving of crab rangoon.

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Shrimp Wontons & a Colombian Wedding

April 10, 2015 // Posted in Appetizers, Drinks I Drank, Food I Ate, Food I Made, Gallery, Photo Journal, Recipes, Travel

April 10, 2015 | Posted in [post_category]

Shrimp Wontons with Coconut Tom Yum Sauce

This January, I dedicated a post to a fallen foodie friend in which I mentioned I still dream about her. Last weekend while I sat reclined in my bed against my fluffy pillows, I found satisfaction in knowing I finally finished posting a new recipe for Shrimp Wontons with Coconut Tom Yum Sauce. My former LA roommate, fellow Bruin, & friend Gabriela sat next to me in her pajamas, looking through New York’s live SnapChats. It was Gaby’s first time in Boston & we were planning our next foodie destinations. Without a story to write, I decided to put off writing a blog to accompany the recipe, hit the lights, & went to bed. I dreamt that Gaby & I were riding the MBTA throughout Boston except the T was an outdoors roller coaster. When we got off at our destination, we were greeted by Kim, my friend who passed away more than a year ago. It took me a moment to register that she’s no longer with us, which meant I was dreaming so I quickly hugged her & we were off on some adventures at what seemed like a strange amusement park. I awoke to a foggy recollection of the warmth of her embrace, the smoothness of her skin, & the echo of her laughter in my head.

These shrimp wontons are special because they were inspired by 7 Seas Restaurant, which hosted one of Kim’s memorials. I ate a lot of things that day I can’t remember, but those wontons were unforgettable & it made me wish Kim could still be around to taste it. Josh, Vy, & I inhaled this place of delicious shrimp wontons, but I was determined to remake the recipe. 7 Seas is now closed, but if I can revive one thing about that place, it’s those wontons. This recipe is also dedicated to Annie Kim Pham, who loved her shellfish, wontons, & cheese. It’s funny that even after her passing, we still find ourselves meeting at places with good food. Although she couldn’t be there physically with us, we were there because of her. I wish the circumstances of trying these wontons for the first time were different though.

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Tea Time Thursdays: National Hot Tea Month

January 29, 2015 // Posted in Food I Made, Photo Journal, Recipes, Soups, Tea Time Thursdays

January 29, 2015 | Posted in [post_category]

Tea Time Thursdays: National Hot Tea Month

Did you know that this year, January is National Hot Tea Month? Pretty spiffy, 2015, I like you already. I ended 2014 with a deliciously spicy, but totally not winter appropriate, noodle recipe & begun the year with a completely appropriate winter soup recipe. Since this month is extraordinary as it’s National Hot Tea Month, I thought what better way to combine the tail end of last year’s last recipe with this year’s first recipe? Well, what better way? I’ll tell you: put a bird on it! Couldn’t resist a Portlandia reference – let’s try this again: pour some tea on it! Using tea as soup broth is not some new invention, but it’s underrated & not trendy…yet. Depending on the quality of tea you’re using, green tea is packed with antixoxidants, light caffeine, & so darn healthy for you (lowers cholesterol!). Slurp it up with some noodles & you’ve got one great healthy meal recipe! No need to go on some strange Beyoncé lemonade detox! Drink more liquids (*cough* tea *cough*), eat fresh, seasonal whole foods, & avoid fast food! Boom, detox. & you thought shedding that holiday weight would be hard, pffffffpfpfpfpfpft. Now hit that “continue reading” button to get ahold of my new recipe celebrating National Hot Tea Month!

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A Commemoration of a Beloved Foodie

January 19, 2015 // Posted in Entrées, Noodles & Pasta, Photo Journal, Recipes, Soups

January 19, 2015 | Posted in [post_category]

Today I’m dedicating this post to a beloved foodie, whom I met during the first week of my freshman year in the high school cafeteria. This was where a large group of friends from various junior highs gathered on plastic & wooden tables, eating terrible public school lunches. I was the only one in the group that came from a private school who knew absolutely no one in my grade, yet I was welcomed to sit with them. While the group was very large, we had pockets of mini cliques. One of those cliques was a group of four: Kim, Viviane, Vy, & me. We had similar schedules, so we walked over to Vy’s house after school, waiting to get picked up by our parents. While we waited, we often made instant noodles & gushed over our attractive schoolmates, The OC, & celebrity gossip. We formed our own little girls clubhouse on Clubhouse Lane, bonding, laughing, & slurping complex carbohydrates. We called ourselves The Fatty 4 & dubbed our after school dates Noodle Parties.

As we got older, one by one, we obtained licenses to drive, which meant branching out beyond the realm of instant noodles. We ate sushi, shabu, Thai, Mexican, seafood, everything – we just ate everything. We almost always gathered at a restaurant to catch up & feed our bellies. We had a lot in common, but were also vastly different. We shared an ethnic heritage, an understanding of Vietnamese immigrant culture, but above all, we shared voracious appetites. We were foils of one another: Vy & I were more adept at planning while Kim & Viviane were much more spontaneous. Vy & I knew we wanted marriage & kids way down the road, while Kim & Viviane debated whether they could handle the commitment. Kim & Viviane were more likely to be the life of the party, while Vy & I approached others with caution. While we had many differences, ups & downs, we always reveled over great food & company. We had an appetite for adventure & ate & tried new food all the time. While I couldn’t tell you what Kim’s ultimate favorite food was, I can tell you that she certainly loved noodles, seafood, meat, & her vegetables…so pretty much everything.

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Breakfast of Champions: Tofu Oyakodon

January 16, 2015 // Posted in Breakfast, Food I Made, Photo Journal, Recipes

January 16, 2015 | Posted in [post_category]

After publishing over 50 recipes on TB, you’d think that as a breakfast lover, I’d have a bundle of breakfast recipes, but I don’t. Breakfast should be on the no-fuss side of things, especially when you’re on the go in the morning, but I think you weekend breakfasters will appreciate this dish. Many of you may be familiar with donburi, a Japanese rice bowl dish topped with meat of your choice. Oyakodon is a type of donburi in that it is characterized by its usage of egg, making it perfect for breakfast or brunch. My Tofu Oyakodon recipe is a medium fuss breakfast/brunch recipe, perfect for kitchen beginners. It’s easy, efficient, cheap, & delicious that it works as a great base recipe. Since you have to bake the tofu & you’ve got some dishes to wash, it’s kind of a medium fuss type of meal, but well worth it, I promise! Modify it to your own personal preferences because if you’ve never eaten oyakodon before, it’ll change your breakfast game. So what else is the fuss with this recipe? Chopping up onions & mixing an egg. You can handle that, right? Right? No one needs a doctorate to chop up some onions, so be more proactive & less lazy, GET CHOPPIN’!