Ran Tiao Wu Profile - Allrecipes.com (180007009)

cook's profile

Ran Tiao Wu


Ran Tiao Wu
 
Home Town: Sgv, California, USA
Living In:
Member Since: Oct. 2013
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Healthy, Vegetarian, Quick & Easy
Hobbies: Gardening, Hiking/Camping, Walking, Fishing, Reading Books
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About this Cook
I'm. . eclectic and pleasantly surprising, to say the least. I grew up in the San Gabriel Valley in Southern California, and then moved to Northern Nevada for a few years, before moving on to the Southeast. I haven't absorbed the local cooking and culture nearly as much as my husband! My cooking often reflects my childhood in the SGV, my penchant for all things Asian, and my aspirations to live a more healthy life.
My favorite things to cook
Authentic Chinese food, Mexican American food(think Pozole, Chilaquiles, and Tamales. .not Taco Bell!), and Filipino food. I also enjoy experimenting with Indian and Japanese dishes, though I have little experience with these cuisines. Bao zi, Ji rou chao qin cai, and pork adobo are dishes that I serve with special pride. .
My favorite family cooking traditions
My husband and his side of our family have taught me to make many common Filipino dishes, including: Sinigang, Adobo, and Pancit. Adobo and Sinigang with copious amounts of brown rice are staples in our house. They're foods that I hope will bring upon nostalgia in my son when he's grown. .
My cooking triumphs
Pancit Canton. Last year, I made Pancit Canton with chicken, shrimp, and pork, for my husband's birthday. When it tasted more or less like Mom-in-law's (of course it doesn't taste exactly the same!), I knew that I had hit the proverbial mark. Stuffed Bell Peppers. I made my own version of stuffed bell peppers, loosely following a friend's recipe, as well as one very good recipe I have seen on this site. It was a triumph for me because my carnivore husband that he "wish[ed] bell peppers came off the vine like that."
My cooking tragedies
I've had many. . My most terrible cooking tragedy was when I attempted to make a Vegan stroganoff with mushrooms. . It called for three tablespoons of balsamic vinegar, and was so sour, it was reminiscent of. . well. . "sick." It was a disaster.
Recipe Reviews 1 review
Savory Kale, Cannellini Bean, and Potato Soup
I don't eat kale nearly as often as I should, but that's because until now, I did not know how to cook it! I enjoyed this recipe very much--I was even able to get my carnivore husband to eat some!

3 users found this review helpful
Reviewed On: Nov. 2, 2013
 
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