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MAENAM BY ANGUS AN | COOKBOOK REVIEW

MAENAM BY ANGUS AN | COOKBOOK REVIEW

Maenam – a fresh approach to Thai cooking totally has me rethinking about Thai food! With countless recipes, techniques, pairings and modern substitutes, cooking your favourite Thai dish couldn’t be easier! Angus has so many mouth-watering recipes and vibrant photographs that even just flipping thru the…

Bibimbap Rice Bowl and Spicy Sesame Sauce with Hello Fresh

Bibimbap Rice Bowl and Spicy Sesame Sauce with Hello Fresh

This post is sponsored by Hello Fresh and I have been compensated monetarily. All views and opinions are my own. Thank you for supporting the brands that keep Nomss in the kitchen!. We often turn to Hello Fresh to deliver us fresh, seasonal ready to cook meals…

GARLIC BUTTER CANNED TUNA PASTA | 15 MINS PANTRY MEAL

GARLIC BUTTER CANNED TUNA PASTA | 15 MINS PANTRY MEAL

This satisfying 15 minutes canned tuna pasta recipe is quick, easy and delicious when you’re in a pinch for time or have forgotten to go grocery shopping! It makes one hella good midnight snack too!

Worried that you don’t have enough ingredients to make a delicious meal without making a trip to the grocery store? Perhaps you’ve worked over-time, had to drop the kids to volleyball or piano practice and now there’s no time? Or maybe you’ve forgotten to take the meat out of the freezer to defrost? No need to order take out when you can just cook up some pantry staples!

Canned tuna is an excellent pantry staple to have readily available. Tuna is a super versatile source of protein. You can add tuna to pasta, kimchi fried rice, salads, sandwiches, etc.

This healthy tuna pasta recipe is as simple as you like or as fancy as you please.

Sometimes I would chop up celery leaves or cilantro – depending on what I have at home. If I have capers, I’d definitely add some into my pasta. I love the pickled savoury vinegar and lemon-like taste! I would finish this dish with some freshly grated Pecorino Romano or parmesan cheese just before serving the tuna spaghetti pasta.

A little lemon zest and a squeeze of lemon juice completes, brightens and balances the creamy garlic butter sauce also!

But most of the time, I simply just saute some shallots, minced garlic and melt the butter together. When I’m in a rush, I’ve made this pasta recipe with just canned tuna, garlic and olive oil – and that works too!

Pro Tip: Remember, if you want to cook pasta perfectly, it is always good to use a large pot that gives the pasta plenty of space to move around in like this one. Add at least a tablespoon of salt for every 6 quarts of water when cooking pasta. Salty water is essential because it boosts the pasta’s flavour!

Worried that you don’t have enough ingredients to make a delicious meal without making a trip to the grocery store? Perhaps you’ve worked over-time, had to drop the kids to volleyball or piano practice and now there’s no time? Or maybe you’ve forgotten to take the meat out of the freezer to defrost? No need to order take out when you can just cook up some pantry staples!

Canned tuna is an excellent pantry staple to have readily available. Tuna is super versatile source of protein. You can add tuna to pasta, kimchi fried rice, salads, sandwiches, etc.

This healthy tuna pasta recipe is be as simple as you like or as fancy as you please.

Sometimes I would chop up celery leaves, cilantros or parsley – depending what I have at home. If I have capers, I’d definitely add some into my pasta. I love the pickled savoury vinegar and lemon-like taste! I would finish this dish with some grated fresh Pecorino Romano or parmesan cheese just before serving the tuna spaghetti.

A little lemon zest and a squeeze of lemon juice completes, brightens and balances the creamy garlic butter sauce also!

But most of the time, I simply just saute some shallots, minced garlic and melt the butter together. When I’m in a rush, I’ve made this pasta recipe with just canned tuna, garlic and olive oil – and that works too!

Pro Tip: Remember, if you want to cook pasta perfectly, it is always good to use a large pot that gives the pasta plenty of space to move around like this one. Add at least a tablespoon of salt for every 6 quarts of water when cooking pasta. Salty water is essential because it boosts the pasta’s flavour!

DID YOU MAKE THIS RECIPE? I’D LOVE SEE HOW YOU WENT WITH MY RECIPES! LEAVE A COMMENT BELOW OR TAG ME ON INSTAGRAM @INSTANOMSS #INSTANOMSS

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canned tuna pasta spaghetti

GARLIC BUTTER CANNED TUNA PASTA | 15 MINS PANTRY MEAL

  • Author: Nancy Wu
  • Prep Time: 12
  • Cook Time: 3
  • Total Time: 15 minutes
  • Yield: 2 person 1x
  • Category: Pasta, Main Dish, Pantry Meal
  • Method: Stove Top
  • Cuisine: Italian

Description

This satisfying 15 minute canned tuna pasta recipe is quick, easy and delicious when you’re in a pinch for time or have forgotten to go grocery shopping! It makes one hella good midnight snack too!


Scale

Ingredients

  • 1 can (170g) tuna, drained (I like using chunk light tuna)
  • 100g spaghetti (you can use whatever pasta you like; make it gluten-free with gluten free pasta)
  • 5 large cloves garlic, minced
  • 1 good squeeze of lemon juice
  • half lemon, zest
  • 1 tbsp butter (you can substitute with olive oil)
  • 2 tbsp olive oil
  • 2 tbsp capers
  • 1 tbsp cilantro, rough chop
  • salt and pepper to taste

 


Instructions

  1. In a large pot, boil salted water and cook your pasta ex. spaghetti al dente according to the package instructions. Approximately 12 mins. Save the pasta water for later.
  2. While the pasta is cooking, prepare the other ingredients.
  3. When the pasta is almost ready, heat the olive oil in a non-stick pan on medium heat. Once the oil is hot, add shallots and garlic and simmer for a minute or until softened.
  4. Stir in butter.
  5. Add in tuna, lemon juice, capers and cilantro and let cook thru. Mix well.
  6. Add a dash of salt and pepper to taste
  7. If the pasta gets too dry, add a couple tablespoons of pasta water to the sauce the toss the pasta with the sauce.
  8. Serve with lemon zest and freshly grated Pecorino Romano or Parmesan cheese if desired.

 



Notes

Add at least a tablespoon of salt for every 6 quarts of water when cooking pasta. Salty water is essential because it boosts the pasta’s flavour!

We like using Ocean’s Chunk Light Tuna or Rio Mare Tuna in olive oil

Make it fancy, add red pepper flakes, green onions, diced baby tomatoes, olives, etc.

Make this a gluten-free meal with gluten free pasta

Keywords: Canned Tuna Pasta, Main Dish, Pantry Meal, Garlic Butter Tuna Pasta, 15 minute dinner, quick and easy dinner recipes, canned tuna recipes,

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MORE VEGAN RECIPES: 

KIMCHI CAULIFLOWER FRIED RICE

ANTI-INFLAMMATORY VEGAN SOUP

ACTIFRY BRUSSEL SPROUTS WITH GARLIC CHILI 

BLUEBERRY LEMON ZEST COCONUT MILK ICE CREAM

KETO FRIENDLY BLUEBERRY SMOOTHIE

HOMEMADE POPPYSEED DRESSING

CRANBERRY FRISEE SALAD

HOJICHA OAT MILK ICE CREAM (NO CHURN, EGG FREE, DAIRY FREE)

NO MAYO APPLE VINEGAR COLESLAW

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VEGAN-ISH OKONOMIYAKI CAULIFLOWER BITES

VEGAN-ISH OKONOMIYAKI CAULIFLOWER BITES

Take this crispy breaded cauliflower bites and turn it into a well loved Japanese street food snack: Vegan-ish Okonomiyaki Cauliflower bites. It’s 100% plant based and SO delicious! It is almost vegan! Maybe Meatless Mondays is a trend, but we try to eat less meat…

Creamy and Rich Vegan Cashew Mayonnaise

Creamy and Rich Vegan Cashew Mayonnaise

A healthier vegan alternative to traditional mayonnaise. This easy recipe will change your life! It is rich, creamy, tangy, egg-free and low fat. Best of all it is super easy to make and delicious! You won’t miss mayo! How to Make Creamy and Rich Cashew…

Seafood Cobb Salad

Seafood Cobb Salad

Here’s a fresh take on the made on the fly by Hollywood restaurateur Bob Cobb back in 1937. Crispy bacon, hard-boiled eggs, tomatoes, large shrimp and seared sea scallops – all the original appeal and an extra special presentation!

How To Make the Best Classic Cobb Salad

What makes a great Cobb salad? The classic Cobb salad is very simple to make. All you need is a few fresh ingredients and a kickass vinaigrette! You can make a kitchen sink version with leftover meal prep or you can make a lavish one with awesome layers – like seafood! It’s all about the layers!

How to Cook Scallops:

Scallops are easy to prepare. Simply defrost scallops before cooking. Heat 1 tablespoon of oil in a non-stick pan over medium heat. Season the scallops with salt and pepper and cook them for 2 minutes or until golden brown. Remove from heat and allow scallops to rest in the pan for 1 minute.

Layering Your Cobb Salad

I love Cobb salads because of the abundance of fresh ingredients and a variety of veggies! Hearts of romaine, avocados, tomatoes, cucumbers, iceberg lettuce, basically anything you fancy could work in this chopped salad.

Then, you’ve got your hard-boil eggs, crispy bacon and the dressing! Yes, the classic Cobb Salad calls for a red wine vinaigrette, however, it doesn’t quite go with seafood so I made a dill vinaigrette. It brightens and highlights all the flavours together!

Usually, a Cobb salad calls for cooked chicken, but in this case, we are using large shrimp and sea scallops! I ordered my wild-caught Canadian sea scallops from shop.clearwater.ca and they are super fresh and huge! Use my promo code “INSTANOMSS” for 10% off your purchase!

USE MY DISCOUNT CODE “INSTANOMSS” FOR 10% OFF YOUR SHOP.CLEARWATER.CA PURCHASE!

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Seafood Cobb Salad

Seafood Cobb Salad

  • Author: Nancy
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25 minutes
  • Yield: 4 person 1x
  • Category: Salad
  • Method: Grilling
  • Cuisine: American

Description

What Makes This the Best Cobb Salad? Here’s a fresh take on the made on the fly by Hollywood restaurateur Bob Cobb back in 1937. Crispy bacon, hard boiled eggs, tomatoes, and seafood! Large shrimp and seared sea scallops – all the original appeal and an extra special presentation!


Scale

Ingredients

Dill Vinaigrette:

  • 1/2 cup extra virgin olive oil
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon dill
  • 1 egg yolk
  • 2 garlic clove, smashed
  • 1/2 teaspoon freshly ground black pepper
  • dash of salt to taste

 

Seafood Cobb Salad

  • 10 Sea Scallops, cooked and seared (Use my discount code “INSTANOMSS” for 10% off your shop.clearwater.ca purchase)
  • 10 Large shrimp, cooked
  • 3 large heads of Romaine lettuce hearts, chopped
  • 4 ounces cherry tomatoes, halved
  • 6 slices bacon, cooked until crispy and chopped
  • 4 large eggs, hard boiled, peeled and quartered
  • 1 large avocado, diced (optional)
  • 1 medium cucumber, thinly sliced (optional)
  • 75 grams of blue cheese crumble (optional)

 

 

 

 

 

 


Instructions

  1. Make the dill vinaigrette by whisking all the ingredients together in a bowl. Set aside.
  2. Wash the romaine lettuce hearts and dry well. A salad spinner dries very well.
  3. Add romaine lettuce hearts to a large salad bowl.
  4. Add remaining ingredients (large shrimp, sea scallops, cucumber, avocado, tomatoes, bacon, blue cheese crumble) on top of the romaine lettuce hearts.
  5. Toss the salad with kitchen tongs
  6. Drizzle dill vinaigrette on top of the salad to your desired taste. Taste and add more dressing as needed.


Notes

  • Dill vinaigrette can be made in advance and kept refrigerated. Re-whisk before use.
  • The undressed salad can be made more than 1 day in advance without the avocado. Add avocado, cooked large shrimp and sea scallops just before serving.
  • You can arrange your salad in a pattern or pile the ingredients on top of each other, just remember the salad should be tossed before serving!

 

Keywords: seafood salad, seafood cobb salad, classic cobb salad, how to make the best cobb salad, what makes a good cobb salad, seared scallops, large shrimp, how to cook scallops

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MORE SEAFOOD RECIPES: 

Lobster Stock

Seafood Cioppino Soup

Best Clam Chowder

Haddock Scallops Seafood Fennel Soup

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Seafood Cioppino Soup

Seafood Cioppino Soup

This post is sponsored by Clearwater.ca and I have been compensated monetarily. All views and opinions are my own. Thank you for supporting the brands that keep Nomss in the kitchen! This rustic tomato stew is brimming with delicious fresh seafood in a tomato and wine broth…

How To Make Lobster Stock

How To Make Lobster Stock

Don’t throw away the the lobster shell when you make anything lobster! Instead make Lobster Stock – lobster shells are great to make delicious stock that can be used in other seafood soups, stews, sauce or lobster bisque! Simply extract the meat and roast the shells!…

Portuguese Chicken Wings 葡國雞翅 簡易港式食譜

Portuguese Chicken Wings 葡國雞翅 簡易港式食譜

Quick and easy one pot dinner bursting with flavour. Super juicy succulent chicken wings. Bet you can’t eat just one bowl!

The influence of Portuguese cuisine is strong in the classic Baked Macao Portuguese Chicken Rice dish. As an alternative to chicken thighs we opt for succulent juicy chicken wings. Turmeric is an indispensable seasoning in Portuguese cuisine. It is cooked together with curry, and the flavor is extremely fragrant and irresistible. This is another great served with plain white jasmine rice or baked together with rice!

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Portuguese Chicken Wings 葡國雞翅 簡易港式食譜

  • Author: Nancy
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 1 hour
  • Yield: 4 persons 1x
  • Category: Main Dish, Chicken
  • Method: Stew, Bake
  • Cuisine: Chinese

Description

The influence of Portuguese cuisine is strong in the classic Baked Macao Portuguese Chicken Rice dish. As an alternative to chicken thighs we opt for succulent juicy chicken wings. Turmeric is an indispensable seasoning in Portuguese cuisine. It is cooked together with curry, and the flavor is extremely fragrant and irresistible. This is another great served with plain white jasmine rice or baked together with rice!

 


Scale

Ingredients

  • 2 lbs chicken wings (wingette)
  • 1 russet potato, rough chopped
  • 4 sticks carrots, rough chopped
  • 1 green pepper (optional), rough chopped
  • 1 medium onion
  • 5 cloves garlic, minced
  • 1 thumb ginger approx 2 inches, minced or grated
  • 1 stalk green onions, rough chopped
  • 50g parmasen cheese, grated
  • 2 teaspoon tumeric powder
  • 1/2 teaspoon cumin powder
  • 1 can coconut milk (400ml)
  • 250ml chicken broth 
  • dash of salt
  • dash of ground white pepper
  • 1.5 teaspoon corn starch 
  • 1 tablespoon vegetable oil
  • 1 tablespoon rice wine

 


Instructions

  1. Wash and pat dry chicken wings.
  2. Marinade for chicken wings with ground pepper, rice wine and a dash of salt for at least 20 mins.
  3. In a heavy bottomed non-stick Wok or Cast Iron, heat oil over medium-high heat and let it simmer.
  4. Sautee garlic and onions for a few minutes until softened.
  5. Add in chicken wings, let brown and flip to other side after 2 mins. Let cook for another 2 minutes.
  6. Add in potato and carrots, stir evenly.
  7. Add in cumin powder and tumeric powder. Stir evenly and turn the heat to medium.
  8. Add in chicken broth, cover wok with lid and let simmer for 10 minutes.
  9. Add in coconut mlik and let simmer for 2 minutes.
  10. In a seperate small bowl, dissolve 1.5 teaspoon of corn starch into cold water and add this mixture into your pot and stir evenly. Add more if you prefer your Portuguese Chicken sauce thicker. 
  11. Simmer until desired consistency.
  12. Serve and enjoy over white jasmine rice or bake on top of fried rice.

 

Optional Steps: Baked Portuguese Chicken Rice

  1. Fried rice (pan fry rice and top with beaten eggs). 
  2. Add fried rice to a ceramic baking dish and top with Portuguese Chicken Wings and sauce.
  3. Add grated parmasen cheese on top.
  4. Bake at 180 degrees F for 5 mintues or until the cheese has melted and changed to a golden brown colour.

 

 

 


Notes

 

 

Keywords: Portuguese Chicken Wings, 葡國雞翅, 簡易港式食譜, chinese recipes, portugues chicken, fried rice, homecook, chicken, one pot dinner, 1 pot dinner

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MORE CHINESE RECIPES: 

NOT SO SPICY VEGAN MAPO TOFU

PIG TROTTER WITH BLACK VINEGAR AND GINGER RECIPE 豬腳薑醋

BRAISED BEEF BRISKET & TENDON RECIPE 柱侯蘿蔔炆牛筋腩

PENH CAMBODIAN FRIED CHICKEN WINGS RECIPE 金邊炸雞翅

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Not So Spicy Vegan Mapo Tofu 麻婆豆腐

Not So Spicy Vegan Mapo Tofu 麻婆豆腐

Comfort food always helps me to feel warmth. It reminds me of home and if gives me a sense of safety and belonging. Cooking this time of year helps to keep my mind off chaos. I love the feeling of manipulating food. I love playing…

ANTI-INFLAMMATORY VEGAN SOUP

ANTI-INFLAMMATORY VEGAN SOUP

Feeling tired and run down? Dealing with a cold or the flu? Try this easy to make delicious Anti-Inflammatory Vegan Soup to help you avoid getting sick and make you feel better faster! While chicken soup and vitamin C are staple remedies, adding an anti-inflammatory…

Nourishing Squab Soup 桂圆枸杞蓮子淮山炖乳鸽汤

Nourishing Squab Soup 桂圆枸杞蓮子淮山炖乳鸽汤

Squab is one of my favourite nourishing ingredients during the autumn and winter months. It not only rich in nutrition but also helps to improve your overall health. A bowl of rich suckling pigeon tastes sweet and has the effects of nourishing liver, kidney, blood and balances your Qi, and quenches thirst.

There’s a folk saying, “one pigeon is better than nine chickens” 一鴿勝九雞 because pigeon meat has a high-protein content of over 24%, is low in fat, abundant in amino acids.

When paired with Logan, it helps replenishes the heart, spleen, Qi and blood. It is calming and improves sleep. Therefore, if you suffer from sleeplessness, this soup is for you!

I love making Chinese soup. I try to make Chinese soup at least one a week. A delicious bowl of soup is uplifts moods and simply warms and melts the day away. It is deliciously fragrant and sweet and little salt is needed.

Health Benefits of Chinese Herbs

乳鸽 Squab – Contains high nutritional value, low-fat and many essential amino acids. Easy digestion and absorption rate are as high as 95%. It contains choline to prevent atherosclerosis. Squab is good for the liver and kidney, the vitality of skin cells, improve memory, reduce blood pressure, improve skin elasticity and longevity. It is also rich in pantothenic acid to reduce hair loss. Its amino acids and arginine can promote protein synthesis, accelerate wound healing. It is recommended especially for women, post menstrual cycle, post-partum and after a miscarriage.

淮山 / 山藥 Dioscorea polystachya – Commonly referred to as Chinese yam, Huai Shan has a sweet neutral characteristic. Individuals with spleen deficient 脾虚 will find improvements in their digestive system. It promotes urination and inhibit gastric cleansing properties. Huai Shan targets kidney, lung, and spleen channels 腎﹐肺﹐脾. It can also help to reduce blood sugar and blood pressure, improves antibodies, is anti-inflammatory, anti-aging and improves vitality.

蓮子 Lotus Seed / Semen Nelumbinis Nuciferae – Lotus seeds are sweet and promote spleen, kidney and heart. Those suffering from insomnia will find comfort in its ‘de-heating’ properties 蓮子去熱:蓮子心性寒. Lotus seeds also reduce hemorrhaging.

How to Make Stewed Squab Soup

You can purchase whole squab at your local Asian supermarket. Remember to wash and remove inner and the head. If there are any left over feathers, pluck those too!

Wash and rinse the Chinese herbs. I also recommend soaking the herbs in water for at least 20 mins to remove any sulfur used during the sulfur fumigation process (replacing traditional sun-drying for its pesticidal and anti-bacterial properties.) Just in case.

In a pot of boiling water, blanch the squab and pork tenderloin to remove impurities for about 5 minutes. Then rinse under cold water.

Place all your ingredients in a 1 L stewing pot. I like to use an electric stewing pot for keeping nutrition and original taste of food without having to check the stove. I can even go take a nap!

Add approximately 750 ml of water (or appropriate amount so it does not over flow).

In medium heat, stew for 1.5 hours. Longer if you want a more intense flavour.

Add a dash of salt approximately 10 minutes before consuming.

Serve and enjoy!

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Nourishing Squab Soup 桂圆枸杞蓮子淮山炖乳鸽汤

  • Author: Nancy
  • Prep Time: 15 mins
  • Cook Time: 1.5 hours
  • Total Time: 16 minute
  • Yield: 1 bowl 1x
  • Category: Soup
  • Method: Stew
  • Cuisine: Chinese

Description

Squab is one of my favourite nourishing ingredients during the autumn and winter months. It not only rich in nutrition but also helps to improve your overall health. A bowl of rich suckling pigeon tastes sweet and has the effects of nourishing liver, kidney, blood and balances your Qi, hydrates and quenches thirst.

 

廣東老火靚燙, 一盅好湯,桂圆枸杞蓮子淮山炖乳鸽汤.

俗語有云”一鸽胜九鸡”的说法。秋冬季,来一碗鲜香浓郁的乳鸽汤,再低落的情绪也能被暖暖融化。它不但营养丰富,还有这道汤品口感清甜,具有补肝壮肾,益气补血,生津止渴的功效


Scale

Ingredients

  • 1 whole Squab 乳鴿
  • 1 lb Pork Tenderloin 瘦肉
  • 50g dried Goji berries 枸杞
  • 100g Chinese Yam 淮山 / 山藥 
  • 8 pieces Logan 桂圓
  • 1 Slice Ginger 姜
  • dash of Salt 鹽
  • 750ml water 水

Instructions

  1. Wash and rinse the ingredients. Clean the squab and remove inners and head.
  2. In a pot of boiling water, blanch the squab and pork tenderloin to remove impurities for about 5 minutes. Rinse under cold water.
  3. Place all your ingredients in a 1 L stewing pot.
  4. Add approximately 750 ml of water (or appropriate amount so it does not over flow).
  5. In medium heat, stew for 1.5 hours. Longer if you want a more intense flavour. 
  6. Add a dash of salt approximately 10 minutes before consuming.
  7. Serve and enjoy!

 

 

中文版

  1. 準備材料,乳鴿洗凈。
  2. 鴿肉和瘦肉(或豬骨)飛水。腥味血水,大概煮个5分钟左右捞出,用冷水洗干净待用
  3. 所有材料放入砂煲,大火燒開,小火煲一個半小時左右。
  4. 提前十分鐘調入鹽,就可以食用了。

 


Notes

  • You can use either Pork Tenderloin or Pork Bones. I prefer tenderloin because it is less fatty.
  • Enjoy the soup ingredients with a side of soy sauce. The squab meat is tender and succulent! 
  • I like to use an electric stewing pot for keeping nutrition and original taste of food without having to check the stove. 

Keywords: 廣東老火靚燙, 一盅好湯,桂圆枸杞蓮子淮山炖乳鸽汤, 乳鸽汤, squab soup, pigeon, squab nutritional benefit, chinese medicinal food therapy, stew, double steamed, chinese cuisine, canton cuisine, chinese cooking, liver and kidney, the vitality of skin cells, improve memory, reduce blood pressure, improve skin elasticity and longevity, amino acids, promote spleen, kidney and heart, TCM, traditional chinese medicine

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Pin the above image to your Chinese Cuisine Recipe Board to bookmark this page. We are so excited to share our recipes with you!

MORE CHINESE RECIPES: 

BRAISED BEEF BRISKET & TENDON RECIPE | 柱侯蘿蔔炆牛筋腩

Stir Fry Okra with Black Fungus 秋葵炒雲耳

Black Moss Black Eye Bean Soup 髮菜眉豆花生排骨湯

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Pig Trotter with Black Vinegar and Ginger Recipe 豬腳薑醋

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3 Ingredient Blueberry Banana Pancakes | Gluten Free, Dairy Free, Paleo

3 Ingredient Blueberry Banana Pancakes | Gluten Free, Dairy Free, Paleo

This post is sponsored by BC Blueberries and I have been compensated monetarily. All views and opinions are my own. Thank you for supporting the brands that keep Nomss in the kitchen! This 3 Ingredient healthy Paleo blueberry banana pancakes recipes makes the fluffiest, most delicious pancakes…

Blueberry Chia Oat Milk Pudding

Blueberry Chia Oat Milk Pudding

This post is sponsored by BC Blueberries and I have been compensated monetarily. All views and opinions are my own. Thank you for supporting the brands that keep Nomss in the kitchen! This creamy, thick chia pudding is easy to make, packed full of nutrients and antioxidants…