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

Fountain of Youth – The Reishi or Lingzhi mushroom

This week we made some Reishi / Lingzhi mushroom (Ganoderma lucidum)  tea.  While the thought of mushroom tea might not conjure the most tasty image, it actually tasted pretty good.  It has an earthy, mellow and slightly sweet taste – just the right flavor for earthlychow. Reishi / Linghzi mushroom is considered a powerful anti-aging … Read more

Yellow Root Tea – Not for the faint of heart !

This week we made some yellow root tea.  Yellow root has been used as a dyeing agent and folk medicine by Native Americans and early settlers.  Even today, it is still used in rural areas of the Southern US as a home remedy for many ailments.  I bought some of this root at a local … Read more

Delicious Indonesian Coconut Pudding – Tepung Hunkwee Puhun Tjemara

This week we made some delicious Indonesian Coconut Pudding.  I picked up this package (with Super Quality!) at the local Asian store for around 50 cents and had no idea what it was.  After a little searching on the Internet, I was able to determine that this was Indonesian coconut pudding. Yummy!  Luckily, I had … Read more

Chinese Herbal Soup – A Tonic for General Good Health – Uses 10 of the most important Herbs in Chinese Medicine

Traditional Chinese Medicine (TCM) is an intricate and complex medical system used in China.  Practitioners undergo many years of formal and informal eduction to perfect the graft.  There are, however, various herbs and concoctions that are used by the Chinese general population.  Chinese Chicken Herbal Soup is one of those.  Just as chicken soup is … Read more

Trying out Indian Ready to Eat Meals for 99 cents – Dal Makhani – Navratan Korma – Paneer Makhani

During my my last trip to the local Indian market, I picked up several ready to eat Indian meals for 99 cents each.  A quick look at the ingredients list, showed that there was little to any chemicals or preservatives in these (everything was pretty natural), in addition to a good dose of fiber; although … Read more

There is a world of difference between white turmeric and yellow turmeric

Although I’d been using turmeric for a few years now, I had only been using the standard yellow turmeric.  Recently, I picked up some white turmeric to experiment with in some new culinary dishes.  As with anything, fresh is always better than dried.  For the longest time, I had only been using dried turmeric, but … Read more