Category Archives: Cooking

Mei Mei’s Double Awesome

Rumor has it that a little shop in Boston called Mei Mei’s serves this delicious breakfast sandwich made of two poached/fried eggs on a scallion pancake with pesto sauce and cheese. It’s called the “Double Awesome.” 

Making it called for learning how to make pesto and scallion pancakes, which wasn’t so bad. 

Mei Mei’s Double Awesome

  • Prepare a scallion pancake. Make 2 onsen tamago (or poached eggs). Make pesto.
  • Fry one side of the scallion pancake. Flip.
  • Sprinkle half with 1/4 cup shredded cheddar cheese to let melt.
  • Lightly fry the eggs cracked directly into a pan.
  • When pancake and eggs are both fried, place eggs over cheese. Spread pesto over other half. Fold pancake into sandwich. Cut into half.

Continue reading Mei Mei’s Double Awesome


After making cha siu and a Taiwanese-style pork roast, I was looking for other regional preparations of pork butt/shoulder (apparently butts and shoulders are interchangeable in pigs). I thought carnitas would be overly ambitious, but of course Kenji pulls through with a non-slow cooker non-pork lard soaked recipe.


  • Cut 3 lbs boneless pork butt with rind removed into 2-inch cubes. Season with 1 tbsp salt. Arrange in 9×13 baking dish with no spaces.
  • Quarter 1 medium orange. Squeeze over juices. Add orange pieces, 2 quarters of a medium onion, 4 cloves garlic halved, 2 bay leaves, 1 cinnamon stick broken up. Pour over 1/4 cup oil.
  • Bake tightly covered with foil at 275 F for 3.5 hours, until fork-tender.
  • Remove other solids. Strain out liquids, which should result in 1/2 cup liquid and 1/2 cup fat. Shred pork with forks. Season with more salt. Optionally add some fat back to pork.
  • Roast under broiler for 6 minutes to develop crispy edges. Rearrange and roast again for 6 minutes.
  • Serve with salsa, 1 onion finely diced, 1/2 cup cilantro chopped, limes, crumbled cheese, on corn tortillas.

Breakfast Frittata

You can make a frittata with a huge variety of ingredients. I happened to have fairly standard ingredients on hand from making a boatload of French omelettes last week, so I went with that. Recipe and tips from epicurious and bonappetit.

Other ingredients to consider: potatoes, sausages, ham, roasted red bell peppers, tomatoes, zucchini, crumbled bacon, and herbs like parsley, dill, basil. 

Breakfast Frittata

  • In an 10-inch cast-iron skillet, saute 1 onion diced in oil for a few minutes.
  • Add 8 oz crimini mushrooms sliced. Saute, trying to evaporate all liquid.
  • Whisk 10-12 eggs, 1/2 cup milk, 1/2 cup shredded cheese (fontina, gruyere, cheddar, pecorino romano), 1 tsp kosher salt, generous pepper.
  • Spread handful (~1 oz) quickly blanched then wrung dry baby spinach.
  • Pour in egg mixture. Use chopsticks to lift up filling a little. Cook without stirring 5 minutes, until edges start to set. Sprinkle top with 1/4 cup cheese.
  • Bake at 350 F for 22-27 minutes, until golden brown and set. Don’t overbake.


This Japanese beef bowl is street fast food (from a place called Yoshinoya?). I use Chinese hot pot meat. I may retake this photo once I get the proper toppings. Recipe from justonecookbook.


Gyudon (Japanese beef rice bowl)

  • In small pan, boil 1/2 cup dashi (1/4 tsp hondashi in boiling water), 1 tbsp mirin, (1 tsp sake), 1 tbsp soy sauce, 1/2 tbsp sugar.
  • Add 1/2 small onion thinly sliced in single layer. Simmer covered on medium for 5 minutes.
  • Add 1/2 lb beef ribeye thinly sliced. Cook uncovered until no longer pink and sauce mostly reduced.
  • Serve on bowl of rice topped with scallion sliced and pickled red ginger, togarashi (seven spice). Optionally top with 1 onsen tamago.

Recipe from justonecookbook

Onsen Tamago (hot spring egg)

  • In small pot, boil 4.25 cups (1000 ml) water. Take off heat, add ~3/4 cup (200 ml) cold tap water. (65-68 C)
  • Place in 4 large eggs from refrigerator. Cover and leave for 17 minutes. Take out eggs and set aside for 5 minutes. Garnish with scallions.
  • Or serve in 1/4 cup dashi, 1/2 tbsp mirin, 1.5 tbsp soy sauce, 3g katsuobushi

Caramelized Onions

Simple to make, but a pain. Really, for one hour. Caramelize while cooking other things.

Caramelized Onions

  • In nonstick skillet, heat 2-5 onions over very low heat with ~1/2 tbsp butter per onion, stirring occasionally to prevent burning, for 1 hour, until dark brown and reduced.

Chicken Ragu

I feel like this is the one of the only non-dessert non-Asian dishes I’ve done. Recipe based off this.

Chicken Ragu

  • In 2 tbsp olive oil, brown 6 chicken thighs. Reserve chicken.
  • In drippings, saute 1 onion chopped, 2 celery stalks chopped, 4 carrots chopped until soft. Add 5 cloves garlic minced.
  • Chop up chicken, then return to skillet.
  • Add 1 cup dry white or red wine. Deglaze pan. Cook on medium until half has evaporated.
  • Add 28-oz can chopped tomatoes, 1 tsp dried oregano, 1/4 cup chopped parsley, salt and pepper, pinch of red pepper flakes.
  • Simmer covered for 1.5-2 hours. Reduce uncovered until thickened.
  • Serve on pasta.

Pad Thai

The signature taste of pad thai’s pan-fried rice noodles is the tamarind. I got it from the Asian supermarket as this big block that expires in two years. It tasted fine?

Recipe kind of from and

Pad Thai

  • Fry 1/3 cup extra firm tofu cut into matchsticks. Set aside.
  • Cut 1 lb chicken breast into thin strips. Julienne 1 carrot, 1/2 red bell pepper.
  • Prepare 8 oz Thai rice noodles: soak in lukewarm water until flexible but not expanded, about 10 minutes. When in doubt, undersoak.
  • Saute 1 shallot minced, 3 cloves garlic minced, white part of 2 scallions minced until fragrant. Mix in 1 tbsp fish sauce, 2 tbsp tamarind paste, 2 tbsp dark brown sugar, 1 tbsp soy sauce, juice of half lime.
  • Saute chicken until almost done. Add carrot and bell pepper. Add 2 cups bean sprouts, (1 cup chinese chives).
  • Crack 2 eggs into center of wok. When almost set, scramble in noodles, and chicken.
  • Serve topped with tofu, green part of 2 scallions sliced, 1/3 cup cilantro chopped, 2 tbsp crushed toasted peanuts, lime wedges.




Here are some pork recipes.

I was looking for a stable recipe that I could cook basically anytime without worrying about fresh herbs and spices. This worked well. 

Chinese-style Braised Pork

  • Brown 3-lb pork shoulder. Transfer to baking dish.
  • Saute 4 cloves garlic sliced, 2” ginger sliced, 3 small chilis sliced.
  • Mix 1 tsp five spice, 2 tbsp brown sugar, 2 tbsp rice vinegar, 3 tbsp soy sauce, 1/2 cup water. Pour over.
  • Bake covered at 300 F for 1.5-2 hours until very tender. Turn once. Serve with juices.

As written back in February: I saw a pork loin roast for $3.99/lb at TJ’s and thought it’d be a good idea to buy it. Then, when attempting to cook it, I realized I needed spices, so I went back to TJ’s for some fresh rosemary.

Pork Loin Roast

  • Combine 3 cloves garlic crushed, 1 tbsp (dried) rosemary, a good amount of salt, some pepper. Mix in 2 tbsp olive oil.
  • Take a 2.5-lb pork loin, poke holes with a knife. Brush with marinade.
  • Roast at 350 F for about an hour in 1/2 cup white wine. Start fat side down, occasionally basting in juices, Add some water, and flip.
  • Served sliced, with juices poured over.


See carnitas post.

 Cha Siu

See cha siu post.