GOW CHOI GAU – SHRIMP & CHIVES DUMPLINGS by Linda Tay Esposito

Gow Choi - Chinese chives are stronger in flavor -- more garlicy taste than regular chives -- than regular chives. The flat-leaf, foot-long green is used as a vegetable rather than used as a herb. In this classic dim sum dish, the chives are mixed with shrimp and stuffed in a a dumpling. The crystal dumpling skin is made from…

Cilantro Shrimp by Nancy Miyasaki

This is a simple and absolutely delicious stir-fry shrimp dish. I've been looking for something easy and tasty like this. I have a new staple! I used a red chile sauce that we had on hand instead of the sambal oelek, and I added it selectively after stir frying to my husbands and my plates, but not to the kids plates. It was…

FRIED SHRIMP DONBURI (Ebi Fry Don buri) by John Spottiswood

You can make this dish with any type of Japanese fried meat (tonkatsu-fried pork, chicken-katsu, shrimp-katsu, etc.) Katsu is easy to make in large batches. So if you end up with leftover fried meat, you can use it the next day to make this delicious Donburi. Of course, this is good with freshly made katsu too. When I lived in…

Korean Nakji Bokkeum (Spicy Octopus Stir Fry) by jason kim

We finally got to enjoy a spicy seafood dish when we found some frozen octopus at the local Asian market. Instead of using our usual Korean store, which is handicapped with bad produce, limited ingredients, and overpricing, we have been finding more and more Korean items like this for our dishes.....full story and recipe at…

Shrimp and Tofu with Black Bean Sauce by John Spottiswood

We're on a mission to create the ultimate black bean sauce. This recipe is getting pretty close I think. I took bits from a traditional Chinese recipe and combined those with another few bits that I got from a Martin Yan recipe. The result was not as sweet as Martin Yan's, but with just enough sweetness to fill out the flavor of…

Vegetable Ramen Noodles w Seafood Medley by jason kim

As most Koreans will attest to, ramyun/ramen/rameon or more easily known as instant noodles can be a savior when in need of something quick and fast to eat. And though it may be labeled as fast or instant, it really is not ....full story and recipe at http://www.oliviajasonkim.com

Shirmp with Broccoli Stir Fry by John Spottiswood

This is a bit of a make-shift stir fry that came out great. I mixed some of the ingredients from my favorite chinese and thai dishes here, and the combination came out delicious.

Baby Abalone with Bok Choy + Vegetable Flowers Tips! by Blackswan

Trust me, this is a no-brainer recipe so you do not need to be a professional cook to dish out a 5-star restaurant recipe! So let's get started, shall we?

Miso Sake Glazed Scallops by Karista

A subtly decadent combination of miso, sake and fresh ginger that creates a beautifully delicious glaze for scallops or even black cod.

Haemul Pajeon (Korean Seafood Pancake) by jason kim

It's been a while since we had pajeon (literally translated pa=green onion/scallions and jeon=pancake, thus green onion pancake) since our California days with unlimited makgeolli (fermented rice wine). But for the sake of adding to our recipe list, we decided to make haemul pajeon (seafood pancake) for tonight while the kids spend…

Curry Cream Mussels by Nancy Miyasaki

Succulent Pan-Seared Hokkaido Scallops Salad by Blackswan

This simple and colourful refreshing salad features plumpy seared scallops on a bed of greens with cherry tomatoes, chopped eggs and grated Parmesan cheese. Definitely a teaser to the palate!

CRABMEAT AND CHIVES POTSTICKERS by Linda Tay Esposito

Potstickers are real easy to make. Part pan fried, part steamed, the dumplings have a crisp base and a soft top. In this recipe, we have filled the dumplings with crabmeat and chives, but you can also fill the dumplings with pork or chicken, or just a mushroom medley. The aromatic dipping sauce (adapted from Fuchsia Dunlop's "Land…

Sweet Red Shrimp Sashimi by Yu

If you find fresh, live sweet red shrimp, this is the best way to enjoy its sweetness.