I am far too lazy (this is camping cooking, remember?) to grind 4 teaspoons of fresh black pepper, so usually use purchased ground black pepper in this recipe, and I do use four teaspoons. If you opt to grind the black pepper fresh, maybe start with two or three teaspoons, and add more if your […]
Take a quick trip to Bangkok with this main-course salad – perfect for a hot summer evening. I do not remove the seeds from the chili – Thai food is spicy hot! There is no additional salt in this recipe, as fish sauce and soy sauce are very salty. Don’t forget to reserve 1/3 cup […]
This is another easy one-pan Chinese recipe, quick enough to become a week-night staple. You can use a lot of broccoli (Broccoli with Beef?), and add a little red bell pepper or carrot for color if desired. I prefer flank steak in this dish. Have the ingredients prepped before you start cooking, this comes together […]
A simple way to prepare fresh spinach.
A super easy, fast and inexpensive vegan dish. Serve with my fabulous Taiwan Pickle for a great meal.
My cheater version of Pad Thai. You can use tofu, baked tofu, cooked chicken or cooked shrimp. Plan ahead – the noodles will need to soak for about 30 minutes.
Braised in the oven, no messy stir-fry. Week-night easy.
The classic Szechuan dish – to prepare at home (or in the RV).
Another easy one-pan Chinese recipe, quick enough to become a week-night staple.
A popular dish from the Hunan Province of China.
All the savory flavors of a spicy Chinese stir-fry without the mess – perfect for your RV kitchen.
Another make-ahead RV-easy meal – this time a very traditional favorite from The Philippines.
No RV kitchen is complete without a box of zip-lock bags! Make this in the morning and let the chicken marinate all day.
Not only are these Spicy Noodles delicious, easy, filling, inexpensive and fiery – the entire meal can be made in one pot (plus a colander), so it’s very suitable for RV cooking.
A home-made version of a popular dish served in Chinese restaurants throughout America.
Taiwan’s signature dish. Deep, rich flavors.
This is how Kung Pao Chicken is served in Taiwan – no celery or carrots, please!
This Thai dish is very easy, uses only one pan and tastes surprisingly authentic! Very filling also – serve it in individual bowls over a bed of rice, with cold fruit as accompaniment.
This marinade can be used on chicken, beef, tofu, anything. Also great as an appetizer.
The secret to hot sour soup is the ground white pepper. Use a good quality finely-ground white pepper.
Stewing the spices in a crockpot all day really brings out the intense flavors
Inspired by the lovely noodle soup served at the Tea House in the Grand Hotel in Taipei.
It’s cucumber. With Sriracha.
This dish of marinated cucumbers is served at most restaurants in Taipei, usually with a small bowl of peanuts as a snack.
Fill with any type of ground meat. (I use chicken.) This recipe makes about three dozen dumplings and includes step-by-step instructional photos.