Chinese Hamburger, Rou Jia Mo (肉夹馍) means “meat in a bun,” which sort of makes it similar to what we’d think of as a hamburger, or maybe a Chinese sloppy joe. So there’s the meat filling of shredded pork belly with spices and fresh herbs sandwiched between a homemade pan baked bun.
This is an EASY Canh Khoai Mỡ recipe for the creamiest Purple Yam Soup. Gorgeously thick and packed with flavor, our hearty Vietnamese favorite will leave you feeling 100% satisfied!
Rou Jia Mo is one of traditional food in Shannxi. The history can be traced back to the Warring States Period. In January 2016, it was…
Yang means sheep, rou is meat, mo is the unleavened bread and pao is like to steep or soak. This is a delicious soupy noodle/mutton stew wi...
Mochi is a Japanese rice cake traditionally made from... [click to watch]
This Chinese dough-rolling technique creates layers similar to puff pastry, so the end result is a dough that's light and airy.
Mo' Bettah Macaroni Salad brings a taste of Hawaii to your table, and it's a crowd-pleaser at any gathering. Its creamy and slightly sweet dressing combined with the crunch of vegetables makes it a refreshing addition to your menu.
This peanut-tomato-based Jhol Momo Soup recipe is the perfect dip for your hot momo. Easy to make and bursting with flavor, and taste great with hot momo.
Rougamo is a tasty and adaptable dish loved by many. Whether it's savored on the streets of China or made at home, it's all about enjoying deliciously tender pork nestled inside soft buns.
This hearty vegan cream of wheat recipe is a quick and easy twist on the classic breakfast favorite. Made with creamy plant-based milk, warm spices, and a hint of sweetness, it's a wholesome way to start your day!
Love fatayer but don't want to buy them? Make your own lebanese meat pie with this simple homemade fatayer recipe.
A simple pan-baked flatbread stuffed with spiced pork belly, fresh coriander and chilli, Chinese pork burger is tangy, flavourful, moist and extremely comforting.
*Meat lovers included.
A simple pan-baked flatbread stuffed with spiced pork belly, fresh coriander and chilli, Chinese pork burger is tangy, flavourful, moist and extremely comforting.
This hearty vegan cream of wheat recipe is a quick and easy twist on the classic breakfast favorite. Made with creamy plant-based milk, warm spices, and a hint of sweetness, it's a wholesome way to start your day!
Sa ganitong luto talaga ng Adobong Baboy nasisira ang diet ko eh! Bawi na lang next life 😅
Rou Jia Mo or Xi’an Style Pork Sandwiches are filled with juicy and tender braised pork with spicy peppers and earthy spices. The perfect filling in between two squishy buns!
Don't wait until Paczki Day (aka Fat Tuesday or Mardis Gras) to enjoy one of these soft traditional Polish donuts filled with jelly, custard, or other delicious fillings! Paczki are homemade jelly donuts are even better than the ones you can get at your favorite local bakery.
Jhol momo is very famous and much loved steamed Nepali dumplings served with jhol achar (soup). It is an easy find in any restaurants and street hawkers in Kathmandu. The jhol achar is in house spe…
Cashew Chicken Sauce - Springfield MO Style. If you've ever eaten it, you know it's pretty good. Not very traditional, but it's good. This is a sauce recipe that pays tribute to David Leong's 1963 invention that revolutionized the Springfield, MO dining scene.
If you have never lived in, visited, or traveled through Southwest Missouri then you have no idea what you are missing. If you have never been to a Southwest Missouri oriental restaurant and ordered cashew chicken then you have missed one of the best things on this dear beloved planet. If you go to an oriental restaurant, even in Southwest Missouri, and they have something called Springfield Style Cashew Chicken save yourself...don't order it! Yes, Cashew Chicken is the stuff of legend, the occasional taste bud craving, and seriously it's own food group. Unfortunately, up here in BoMo, since China Pearl closed the availability of 'good' cashew chicken is gone. I've been kinda jones-ing for some here lately but never in Springfield to get the hookup and too lazy to make it. It's super easy to make. Ma and I went out a few weeks ago to a restaurant she thought she'd been to with a friend that had good cashew chicken. We ended up at the wrong restaurant. And their 'Springfield Style Cashew Chicken' wasn't worth the effort or the drive. Everything else was good but oh lort, not the sauce! So, back to her house with our leftover rice and chicken and I whipped up a pot of sauce. Everyone happy! Any time I've been out for oriental, if it says it's Springfield Style I need to learn to walk away. In my experience, if it's advertised that way on the menu - it's not. And so far, it's not been worth eating. So today, today we make the real deal, the good stuff. Cashew Chicken. Prepare your taste buds! If they have to tell you it's Springfield Style, then it's not. Trust me! This isn't Springfield Style this is Springfield Cashew Chicken. Accept no substitutes. Before we talk chicken or even sauce we need to talk rice. If you prefer fried rice, and if you don't I'm not sure I can accept your sanity at face value, you need to know that to get it to turn out right you have to start with cold rice. Again, accept no substitutes. Either make the rice the day before and pop in the refrigerator or cook it and then spread it thin and pop it in the freeze for same day prep. The Rice I sorta messed up here. I thought I had taken a picture of the rice but apparently it was just a thought and not an actual happening. The rice is easy though. Cook according to package directions and chill. Then scrambled an egg, maybe two or three. That depends on how much rice you are making and how much egg to rice ratio you prefer. To the scrambled egg add the cold (yes still cold) rice. Mix it together well, pat into the skillet and let it sit. Yes, let it sit. Don't stir it or scramble it just let it cook. Give it 5 or 10 minutes and flip it. You can mix it up a little at this point but the key is to try and fry it on all sides. You got this! The Chicken Ingredients: boneless chicken cut to bite size pieces egg milk flour cornstarch Directions: Mix the eggs and milk together. Mix 2 parts flour with 1 part cornstarch. Trust me! Use enough to of each to be able to coat all the chicken you are cooking. Let's talk cornstarch. Adding it to the flour helps to create a crispier flakier coating (think tempura like without being tempura) and that just tastes better. Meanwhile heat some oil for frying. I am using a sauce pan but you can also use a deep fryer, just don't try to skillet fry - it doesn't work so great. Dip the chicken in the milk/egg mixture and then coat with the flour/cornstarch mixture. From there to the oil and fry! The Sauce Ingredients: Chicken broth (or water with soup base) Cornstarch Water Soy Sauce Directions: This part is also easy. Bring chicken broth to a boil. Again measurements are going to be based more on how many you are feeding. I am starting with 2 cups just for myself. But then again I love this sauce! Once at a boil slightly lower temperature and in a cup or bowl or any other vessel mix about half a cup of water with cornstarch. Again measurements will depend on how many you are feeding and how thick you like your sauce. I'm using two heaping tablespoons. Slowly mix the cornstarch into the broth and stir constantly unless you like lumpy sauce. Bring to a near boil and then add soy sauce until the flavor and color are right. You want the look of brewed tea. The key is taste. For the love of gravy taste your food people! You'll know when it's right. Enjoy! I prefer to eat from a bowl with rice under chicken and sauce over it all. The kids like to dip their chicken in the sauce. Restaurants will top with cashews and green onion. Me, I'm allergic to nuts and not a fan of onion so there ya have it. You enjoy how you prefer.
My grandparents lived in Joplin, MO (just down the road from Springfield) and this has always been one of my favorite comfort foods. This is very different from the cashew chicken found in Asian restaurants in the rest of the country. It has been westernized almost to the point of not being Asian at all, but has become a regional favorite. This recipe has been adapted from a recipe found on Grouprecipes.com which is said to be the original recipe from Leong's Tea House in Springfield. I'm not sure if that's true, but it's pretty close to what I grew up with. Prep time includes the resting time for the chicken. The original recipe called for 9 tsp bouillon granules, but we thought it was a bit overpowering so we decreased it slightly. It's also possible to substitute the bouillon with 3 cups of reduced sodium chicken broth.
Meaning “meat in a bun” while normally made with meat but in this recipe, I used tofu with spices. I made the bun from scratch.
If you’re not familiar with chicken mole (pronounced mo-LAY), don’t be afraid of this versatile Mexican sauce. I love sharing this chicken mole recipe because it’s a great one to experiment with. —Darlene Morris, Franklinton, Louisiana
This hearty vegan cream of wheat recipe is a quick and easy twist on the classic breakfast favorite. Made with creamy plant-based milk, warm spices, and a hint of sweetness, it's a wholesome way to start your day!
Ooey, goey, and oh so chewy. Mochi brownies blend the taste of Japanese mochi with classic brownies giving you the perfect fusion of flavors. Give this easy recipe a try and be sure to please all the chocolate lovers out there.
Every holiday dinner table needs a centerpiece, and our visually stunning and protein-packed mushroom Wellington will please omnivores and vegetarians alike.Mushroom Wellington is a satisfying meatless recipe with rich flavors and a wonderful combination of textures. Its elegant presentation makes it ideal for special occasions like Thanksgiving and Christmas.
Chinese Hamburger, Rou Jia Mo (肉夹馍) means “meat in a bun,” which sort of makes it similar to what we’d think of as a hamburger, or maybe a Chinese sloppy joe. So there’s the meat filling of shredded pork belly with spices and fresh herbs sandwiched between a homemade pan baked bun.
Wandering Chopsticks ...Vietnamese recipes with pictures, restaurants, travels, gardens, crafts, and snippets of life in general.
Squid luau is a Hawaiian dish made of tender cooked squid or octopus stewed in taro leaves and coconut milk. It's a healthy and delicious choice that boasts a creamy complex flavor.
This kutsinta (brown rice cake) recipe is what you will need to create a memorable meryenda for the family. Its consistency is so good that you will keep biting it. Yum!
Inspired by the chocolate birthday bibingka from Maui's Tin Roof, this gluten free brownie alternative is topped with peanut butter frosting and a generous amount of rainbow sprinkles. Yield: 8-in square pan for thick cake, 9x13-inch pan for thin cake
There is a fantastic restaurant in Sikeston, MO where they throw the most delicious rolls at you before, during and after your meal. This is a copy cat recipe of those exact rolls. If you get the chance, visit the restaurant. If not, try these rolls anyway. They are so very good! (The Lambert's restaurant is in Sikeston, MO.) They have subsequently opened one in Ozark, MO and Foley, AL)
I adapted this recipe from a Butter Mochi recipe a friend gave me. Adding the passion fruit was a huge hit! This is so good when it cools for about 10 minutes. As soon as the time was up I had a line of people wanting to have some. I didn’t have a chance to…
Caipirinha (pronounced kai-purr-REEN-yah) is about to become a new favorite cocktail once you try it! The national drink in Brazil, this refreshing cocktail is incredibly simple to make, delicious and unlike any other drink you have had! An authentic Caipirinha recipe from a native Brazilian, this cocktail recipe is as close as you can get to the real deal!
In honor of the too-short Hawaiian mango season, I have made a coconut milk enriched recipe of mochi topped with mango. It is made with sweet rice flour.
This Slow Cooker Tom Kha Soup is a Thai coconut chicken soup that's rich and creamy yet tangy and salty. This fuss-free recipe lets your slow cooker do all the hard work, infusing aromatic Thai flavors like galangal, lemongrass, and kaffir lime leaves into a coconut milk broth, enhanced with tender chicken, mushrooms, and tomatoes. It's perfect for anyone looking for a warm, exotic dish that’s both comforting and invigorating.
Looking for Polish budyń recipe? Check out this easy recipe for Polish pudding that make a perfect dessert for kids and adults!
Famous Missouri Foods include St. Louis pizza, toasted ravioli, butter cake, Kansas City barbecue, concrete ice cream, and cheese curds. These popular recipes will remind you of being in Missouri.
