How to make your own Tempeh a.k.a Fungus Growing 101

Tempeh has gotten very popular  in the last few years and most supermarkets will carry it  in their organic or natural food sections.  If you have never tried it, Tempeh is made of soybeans that have been cultured with a fungus (Rhizopus oligosporus) forming white solid cake like ferments with a nutty and earthy flavor.  … Read more

Eureka – Tasting a chocolate pudding fruit (Black Sapote) – all the taste of chocolate without the added sugar

I had been looking for a chocolate pudding fruit for some time.  When I did find it, I picked a firm green one in hopes that it would ripen; it was not meant to be.  The fruit stayed hard and inedible.  If you’ve tried to taste unripe black sapote, skip it, it is very bitter. … Read more

Kumquats – The no-need-to-peel citrus fruit plus bonus how to grow Kumquats from seed

Kumquats (meaning golden tangerine from Cantonese) is one of the hardiest citrus fruits know.  The unique aspect of kumquats is that you can eat the entire fruit, skin and all – no peeling required. As a matter of fact, the peel tends to be the sweetest part with the inside slightly bitter balancing out the … Read more

Miracle Food from Japan – Easy homemade Natto

What is Natto? With the risk of sounding trite.  You either love natto or hate it.  In Japan natto is regularly eaten as a breakfast food.  I still remember a family stay in Japan, where the little three year old daughter chowed down on a humongous plate of natto – every morning. Natto, to me, … Read more

Spice up your tea with some Chinese Licorice

Chinese Licorice (Glycyrrhiza uralensis) is one of the traditional fundamental 50 herbs used in Chinese medicine. In Chinese medicine, licorice is used as an adaptogen helping the body to cope with stress, for respiratory issues and abdominal discomfort. Chinese medicine also cautions against using this herb with heart disease or any other heart issues as … Read more

Tasting the world’s largest tree borne fruit – the ginormous Jackfruit

Every time I walk by the huge Jackfruits at the local Asian market, I can’t help but reminisce about my visit to Vietnam.  In the south of Vietnam, the sight of Jackfruits was a common occurrence. Although I didn’t see any that beat the world’s record of 80 lbs, I am certain that I saw … Read more

The day I bought a $5 cucumber aka Horned Melon, Kiwano, Jelly Melon, Blowfish Fruit, Cucumis metuliferus

I’ve seen these Horned Melons around in the local ethnic markets a few times, but the price of $8-10 per pound was a turnoff.  I finally broke down and bought one.  With a quick visual inspection, I figured this little one was about a quarter pound and around 2 bucks; but, when I got to … Read more

How to eat a fuzzy furry Rambutan

I picked up some Rambutan at the local Asian grocery store for a sweet treat.  Rambutan (Nephelium lappaceum), the name of both the tree and the fruit, tastes similar to lychee, mamoncillos, or grapes and are probably one of the most fun looking fruits out there.  Although native to Malaysia-Indonesia, it is now grown throughout … Read more

The easy foolproof way to make your own probiotic fermented Sauerkraut

Sauerkraut is one of the easiest fermented foods to make at home.  Along with Kefir, Sauerkraut is one of the “gateway drugs” into the wonderful world of fermentations. True fermented, artisanal Sauerkraut can be pricey. A trip to Whole Foods will show that these run upward of $10 for very little in quantity.  The best … Read more

The secret sweetener – Monk Fruit – Arhat Fruit – Luo han guo – Lo han kuo

We’ve been using Monk Fruit (known as Luo han guo or Lo han kuo in Chinese) as an occasional sweetener for around 2 years now.  I say occasional, because we do try to drink things pure (without any sweeteners) but will occasionally, as a special treat, sweeten with homegrown stevia or some monk fruit. I … Read more