tag:blogger.com,1999:blog-21019175921902149992026-10-18T15:03:49.873-07:00Mary Foster's culinary journey…from mom's wok to your tableMary Fosterhttp://www.blogger.com/profile/04382919433507278262noreply@blogger.comBlogger41125tag:blogger.com,1999:blog-2101917592190214999.post-19851349989204252652014-09-15T17:05:00.000-07:002014-09-15T19:46:49.765-07:00

My family is very competitive.  Over anything.  Sports.  Games.  Planking.  Even at the dinner table.  Over hot sauce.  A typical point of contention at a Sunday dinner at my parent’s house would be over who could handle the most hot sauce.  For some reason, a tolerance for spiciness has been equated with level of machoism.  Even my husband has been

Mary Fosterhttp://www.blogger.com/profile/04382919433507278262noreply@blogger.com0tag:blogger.com,1999:blog-2101917592190214999.post-23595052336907480212014-09-15T16:59:00.000-07:002026-02-09T20:52:38.561-08:00

Serrano peppers are sold by the package at my local Chinese grocery for just $1.99.  About 2 cups of whole peppers will reduce to about 1 1/3 cup when finely chopped. Caution: Pepper seeds will start popping everywhere, but refrain from touching them with your bare fingers (or wear gloves).  Tip: (assuming you’re right-handed):  while holding the stem of the pepper steady

Mary Fosterhttp://www.blogger.com/profile/04382919433507278262noreply@blogger.com0tag:blogger.com,1999:blog-2101917592190214999.post-14584636957634596622013-01-25T17:37:00.000-08:002026-02-06T09:31:10.375-08:00

This soup starts out just a little bit spicy.  Pass around the white pepper so each person can turn up the heat with just a flick of a wrist. When I was growing up, my mom would make us a huge pot of hot and sour soup only on special occasions, like for a big dinner party.  Yummm – I would get so excited because this didn’t happen often.  I think it’s because each

Mary Fosterhttp://www.blogger.com/profile/04382919433507278262noreply@blogger.com2tag:blogger.com,1999:blog-2101917592190214999.post-46632298828148332222011-05-23T20:27:00.000-07:002026-02-09T20:43:59.281-08:00

What do “The Real Housewives of New York” and Top Ramen have in common?  They’re both on my list of guilty pleasures --- neither is any good for you, but once you get a little taste, you just keep wanting more.  I could probably eat a bowl of Top Ramen every single day, if it wasn’t for that wicked packet of magical msg flavoring that makes it taste “oh so good”, but is “oh so bad for

Mary Fosterhttp://www.blogger.com/profile/04382919433507278262noreply@blogger.com0tag:blogger.com,1999:blog-2101917592190214999.post-92163123515971782322011-05-23T20:20:00.000-07:002026-02-14T14:10:29.103-08:00

Two pots are better than one:  Cook up your soup and beef in one pot; then boil your noodles in another.  Store any leftover beef soup separately from the cooked noodles.  They’ll keep better that way, and will make a quick meal in seconds!  Simply prepare a single portion in a bowl and zap in the microwave Whole star anise plays a key role in slow-cooked Chinese dishes. The

Mary Fosterhttp://www.blogger.com/profile/04382919433507278262noreply@blogger.com4tag:blogger.com,1999:blog-2101917592190214999.post-75101405618480381032011-03-14T00:00:00.000-07:002026-02-19T21:32:21.626-08:00

Saucy curry chicken with big chunks of potatoes, over rice.  So comforting on a rainy Seattle day.  Even though the calendar says “goodbye winter”, the Seattle weather forecast for spring always says “lots of curry chicken days ahead”!  A Chinese recipe with potatoes?  There aren’t many.  But here’s one that fulfills my occasional need for some meat and potatoes comfort

Mary Fosterhttp://www.blogger.com/profile/04382919433507278262noreply@blogger.com0tag:blogger.com,1999:blog-2101917592190214999.post-2541156090863498932011-03-13T23:56:00.000-07:002026-02-09T20:54:28.183-08:00

The Golden Ticket:  “S&B Golden Curry Sauce Mix”.  As you can see, it’s not really a “mix”, but looks like chocolate squares.  Each 8.4 ounce box has 8 pre-portioned squares with “break lines” that just need to be cut through.  This recipe calls for half the box, which is the section you see here.  Simply cut down the ridges on a cutting board with your kitchen knife.

Mary Fosterhttp://www.blogger.com/profile/04382919433507278262noreply@blogger.com0tag:blogger.com,1999:blog-2101917592190214999.post-55701069632673136482011-01-15T18:22:00.000-08:002026-02-09T20:54:51.230-08:00

Dragon Lady Lo-Mein made with fresh noodles.  The dried noodle recipe is good, but the fresh noodle version is great -- a little lighter, and more flavorful. Happy new year!  Thank you for all your nice comments and emails on the Dragon Lady Lo-Mein.  So glad you like it!  Now that you have the basic recipe down, I have one more secret to divulge.  To make this dish

Mary Fosterhttp://www.blogger.com/profile/04382919433507278262noreply@blogger.com0tag:blogger.com,1999:blog-2101917592190214999.post-22618968688889261532011-01-15T18:18:00.000-08:002026-02-13T17:11:40.350-08:00

*NOTE:  This recipe is slightly different from the original Lo-Mein recipe, which calls for 1 pound of dried Chinese noodles.  Since the fresh noodles come in 2 pound packages, I adjusted the recipe accordingly.  Also, since the fresh noodles are thinner, softer and therefore absorb more flavor, they don’t need as potent of a sauce mixture.  Cooking instructions for the

Mary Fosterhttp://www.blogger.com/profile/04382919433507278262noreply@blogger.com2tag:blogger.com,1999:blog-2101917592190214999.post-76783288641121290342010-11-29T20:13:00.000-08:002026-02-09T20:55:23.037-08:00

Hands down, my mom’s most universally appealing signature dish is her lo-mein noodles.  If there’s a big, extended-family potluck, by popular demand, mom always brings her noodles.  For family holidays, even if we have a traditional Easter brunch with egg casseroles and cinnamon rolls, we must have a pan of mom’s noodles.  And best of all, when my siblings or I host big parties

Mary Fosterhttp://www.blogger.com/profile/04382919433507278262noreply@blogger.com3tag:blogger.com,1999:blog-2101917592190214999.post-45138795534888162372010-11-29T20:10:00.000-08:002026-02-19T21:22:41.818-08:00

Dragon Lady Lo-Mein, aka the ultimate party noodles:  double (or triple) the recipe, make ahead, then cover with aluminum foil and re-heat in the oven at 325 degrees for 15-20 minutes.  Also very buffet-friendly because it also tastes great at room temperature.  Offer plenty of hot sauce on the side!  Serves 41 lb. boneless, skinless chicken thighs2 teaspoons corn

Mary Fosterhttp://www.blogger.com/profile/04382919433507278262noreply@blogger.com1tag:blogger.com,1999:blog-2101917592190214999.post-21598667487250926802010-10-27T20:26:00.000-07:002026-02-09T20:55:55.544-08:00

Get ready to say “hands off” when you make this one!  My oldest sister whipped up these ribs for my dad’s birthday celebration last weekend, and they barely made it to the dining table.  While the glistening racks of baby backs were resting on the cutting board, my other “not-so-helpful” sister (what a surprise) snuck in and hacked off a rib to sample.  After that, the flood gates

Mary Fosterhttp://www.blogger.com/profile/04382919433507278262noreply@blogger.com1tag:blogger.com,1999:blog-2101917592190214999.post-23406818631119941942010-09-29T20:32:00.000-07:002026-02-19T21:22:17.819-08:00

Mom's best friend, my "Aunt Suzanne" (she's not really my aunt, but in our Chinese world, every close family friend is called "Aunt-something" or "Uncle-something") taught her how to make this dish.  And then my mom taught me.  This recipe is a family favorite in both our Chinese households.  Aunt Suzanne's son (who I guess is my "cousin", but not really), makes it at least once a

Mary Fosterhttp://www.blogger.com/profile/04382919433507278262noreply@blogger.com0tag:blogger.com,1999:blog-2101917592190214999.post-16749839753947370592010-07-13T22:43:00.000-07:002026-02-19T21:20:17.245-08:00

“Oh…hurry!”  That’s what my friend Kristy said when I told her about the plans for my next posting: Rice Paper Spring Rolls with Shrimp.  It’s another light, healthy favorite that makes for a unique finger food any time of year, but is really just the ultimate dish for summer! In my Rice 101 posting, I told you all about my dad’s obsession with rice.  Well the apple doesn’t fall

Mary Fosterhttp://www.blogger.com/profile/04382919433507278262noreply@blogger.com0tag:blogger.com,1999:blog-2101917592190214999.post-4606986098983485892010-06-03T12:58:00.000-07:002026-02-19T21:19:32.330-08:00

Thanks for sticking around while the Dragon Lady has been on hiatus for the last three weeks.  My “day job” as a producer took me to a project in London, followed by three days of fun in Los Angeles!  So I’m sorry to have left you hungry, but I do have a delicious braised pork recipe for you to sink your teeth into.  Literally. However, the meat in this recipe becomes so

Mary Fosterhttp://www.blogger.com/profile/04382919433507278262noreply@blogger.com2tag:blogger.com,1999:blog-2101917592190214999.post-74528656708119806262010-05-03T07:56:00.000-07:002026-02-06T09:35:36.664-08:00

Cool as a cucumber.  English Cucumbers are usually sold wrapped in plastic to reduce water loss.  Therefore, they are not waxed so they generally don't need to be peeled. The time:  August, 1974.  The place:  Seattle, Washington.  The temp:  hot!  When I think of the peak of summer back then, I picture two things:  a 30” light turquoise

Mary Fosterhttp://www.blogger.com/profile/04382919433507278262noreply@blogger.com1tag:blogger.com,1999:blog-2101917592190214999.post-12538470878473202332010-05-03T07:53:00.000-07:002010-05-03T08:15:36.981-07:00

Serves 4-6 1 large English cucumber (approximately 1 pound) 4 tablespoons soy sauce2 tablespoons sesame oil2 tablespoons rice wine vinegar Cut cucumber into ¼ inch slices.  Place in a wide, shallow dish.  In a small bowl, combine soy sauce, sesame oil and rice wine vinegar; pour over cucumber slices.  Toss to coat evenly.  Refrigerate for 1 hour, tossing 2-3 times. 

Mary Fosterhttp://www.blogger.com/profile/04382919433507278262noreply@blogger.com1tag:blogger.com,1999:blog-2101917592190214999.post-33793727671875388652010-04-19T21:16:00.000-07:002026-02-09T20:56:51.172-08:00

When spring comes around, I get really excited.  Not just for the warmer weather, but also because my husband will step up to the barbecue several nights a week.  All I have to do is throw together a salad and a simple side dish, and dinner is d-o-n-e!  This Sesame Noodle recipe is one of those super-easy, yummy dishes you will make over and over again.  It's so easy,

Mary Fosterhttp://www.blogger.com/profile/04382919433507278262noreply@blogger.com4tag:blogger.com,1999:blog-2101917592190214999.post-70523049212357360182010-04-03T16:01:00.000-07:002026-02-06T09:35:08.188-08:00

I hate the “L” word:  you know, leftovers.  If I open my fridge and see remnants of last night’s dinner in little Tupperware containers, I cringe:  “Been there, done that…why did I bother saving it?”  However, fried rice is actually a yummy way to use up the excess main course from the previous night (can you tell I’m trying to avoid using the “L” word?).  Barbecued pork,

Mary Fosterhttp://www.blogger.com/profile/04382919433507278262noreply@blogger.com2tag:blogger.com,1999:blog-2101917592190214999.post-57194904617056353952010-03-27T16:44:00.000-07:002026-02-06T09:34:36.244-08:00

Rice cake:  for an elegant presentation of your steamed white rice, wet the inside of a measuring cup with cold water, fill with steamed white rice, and invert onto a plate.  For picture-perfect presentation, garnish with green onions or toasted sesame seeds. In honor of my father, I continue my focus on his favorite four-letter word:  r-i-c-e.  A childhood memory

Mary Fosterhttp://www.blogger.com/profile/04382919433507278262noreply@blogger.com8tag:blogger.com,1999:blog-2101917592190214999.post-62011496702646049632010-03-10T21:00:00.000-08:002026-02-09T20:57:42.345-08:00

If there’s such a thing as a “rice-eating gene”, it definitely runs in my family.  Or perhaps it originated in my family.  For as long as I can remember, my dad has always loved rice.  He wholeheartedly believes that a meal is not complete without it.  All our relatives and family friends are very aware of dad’s rice fixation.  Even when my mom would occasionally stray

Mary Fosterhttp://www.blogger.com/profile/04382919433507278262noreply@blogger.com1tag:blogger.com,1999:blog-2101917592190214999.post-34401389834880190912010-03-10T20:47:00.000-08:002026-02-04T14:10:00.155-08:00

Fresh blocks of tofu are easy to find these days.  I buy Trader Joe’s Organic Tofu, which has a firmer texture and therefore holds up better during stir frying.  However, if you use a regular (non-organic) block of tofu, it could be a bit softer and may not hold its shape as well.  To help avoid this, after you cut your tofu into ½” cubes, add them to a pot of boiling water for 2

Mary Fosterhttp://www.blogger.com/profile/04382919433507278262noreply@blogger.com4tag:blogger.com,1999:blog-2101917592190214999.post-83909648133044124952010-02-24T20:02:00.000-08:002026-02-09T20:58:01.936-08:00

This past football season, my sister asked my brother how much he wanted to be paid for his Husky/LSU football tix.  He didn’t want any money.  Just a big batch of homemade wontons.  That’s how good these are.  If you don’t know how to make them, you can’t even buy them.  You have to barter for them. When I was a kid, as soon as my mom got out her big, turquoise-etched

Mary Fosterhttp://www.blogger.com/profile/04382919433507278262noreply@blogger.com1tag:blogger.com,1999:blog-2101917592190214999.post-2407857012057292092010-02-24T19:57:00.000-08:002026-02-09T20:59:05.275-08:00

This recipe makes approximately 168 wontons, which equates to 3 meals for a family of 4, based on 14 wontons per person.  (Note:  my mom insists on serving an even number of wontons per person, never an odd number.  Must be bad luck!)  So you can have a batch for dinner, and save 2 batches in the freezer.  But if you’re like my family, they won’t last long! PREPARING

Mary Fosterhttp://www.blogger.com/profile/04382919433507278262noreply@blogger.com2tag:blogger.com,1999:blog-2101917592190214999.post-42010758572222287362010-02-14T15:56:00.000-08:002026-02-06T10:06:37.964-08:00

To celebrate the Year of the Tiger, here’s a refreshing drink that my friend Theresa taught me how to make.  They’re so good, whenever she would tell me about the recipe, she’d always end her description with, “I could drink 20 of them!”  After Theresa kept saying this, I thought she might have a little drinking problem.  But when I served them last weekend at a little pre-Chinese

Mary Fosterhttp://www.blogger.com/profile/04382919433507278262noreply@blogger.com0