Thursday, February 14, 2019

Kimchi Pancake

Ah, kimichi.  It’s either you like it or you don’t.  I never used to like it, that’s why I was always the odd one among us Asian friends whenever we go to Korean restaurant.  But it’s not like I never gave it a try.  I would always take a small piece and see if I can enjoy it, and sadly, I just couldn’t.  Until one day, we decided to have a breakfast potluck at work, and my co-worker announced that she was going to bring kimchi pancakes and white rice.  Oh no! I almost wanted to tell her, “can you bring Spam and eggs instead”?  I did not want to tell her that I don’t eat kimchi.  I just said, “wow, I never had that before”.   Little did I know that this will be the day that I will learn to appreciate kimchi.  So, after breakfast, I finally admitted to my co-worker, “hey, I never used to eat kimchi, but this one, I really liked it”.  She then explained to me that the kimchi she might have picked up was still fairly new.  Wait, what?!  What does that mean?  Aren’t they all just uniformly packaged in a bottle in the refrigerator section of the store?  As it turns out, she went to a Korean store where they make their own kimchi.  I then further researched this and found out about fermentation and depending on how long it sits fermenting, the flavor changes in varying degrees.  So, the longer it sits, the more fermented it tastes.  That is probably the taste that I cannot get past when I used to not like it.  And to this day, when it’s too “strong”, I still couldn’t eat it.  However, I am proud to say that I can now eat kimchi (although not too “strong”), compared to not eating it at all.  So, I want to share with you this Kimchi PancakeRecipe that opened my eyes and palette to this super food, which also is surprisingly easy to prepare.  For me, it's an all-around food, that I like eating this either for breakfast, lunch, or dinner.  Enjoy!  -GG-

Saturday, February 9, 2019

Fruit Plate and Oatmeal Breakfast

It’s one of those days when, before I can even get up from bed, I am already feeling hungry.  It doesn’t help that I can smell the coffee brewing automatically in the kitchen.  I think to myself, only a big hearty breakfast can satisfy me now.  But I have to push through and let my will take over.  Before I became plant-based, going to our local breakfast restaurant will really hit the spot.  An order of pancakes, bacon, and eggs, or maybe something from the “Scramblers,” “Omelettes,” or “Skillets” menu would really satisfy me --- so much that as soon as I get back home, I would lay on the couch as old movie re-runs lull me back to sleep until well past lunch time.  While I do still think about those gastronomic indulgences, I have now come to the point where I can stay away from them as much as I possibly can.  Today is such a day when my will won over those deliciously haunting breakfast plates.  Yay!

So today’s breakfast is a Fruit Oatmeal, and two slices of Papaya.  And of course, coffee. Let’s try to eat healthy, one day at a time.  Have a wonderful weekend everyone! 😊 -GG-

Saturday, February 2, 2019

Hello everyone, this blog is alive by way of YouTube.  I have now adopted a plant-based eating lifestyle and have decided to Vlog about it instead.  The old recipes here will stay, but will now continue most of it on YouTube.

The channel is about joining me on my journey as I transition to a plant-based diet.  I started on this diet in the spring of 2018, and have lost 15lbs. since.  People who do this aggressively have lost more weight in a shorter period of time, but I on the other hand decided to transition slowly.

A transition diet for me is not quitting cold turkey.  It means slowly cutting back on the regular diet we used to eat such as processed food, meat, sugar, oil, and salt, until we don’t crave them anymore.  Believe me, I still have cravings for the food I used to eat.  But proudly, for the most part, I choose not to give in.

On The Red Gingham channel, I will tell you how I used to make it, and show you my plant-based twist to it.

I am such a newbie with YouTube and video editing in general, so bear with me.  I hope to see you there by searching us under the same name or by simply clicking here      -GG-

Sunday, January 25, 2015

Crispy Sweet and Salty French Toast

Today is a french toast kind of Sunday. I woke up and just had the hankering for french toast. That and the fact that I had an excessive amount of several-days-old bread in the from of loaf and hamburger buns staring at me in the face. Both were getting too dry for as-is use so I had to do something with them and french toast is one of the best ways to use up stale bread.

Sunday, October 26, 2014

Cheese Cupcakes

Hello everyone!  I wanted to share with you a Filipino treat I grew up with. Unlike most cupcakes that are moist, this one is more of a muffin in texture.  It's a little on the heavy side, and I love to pair it with coffee.

I found this recipe on the internet at  What I will share here is half of the recipe which makes 12 standard size cupcakes.  I hope you like it too. -GG-

Sunday, July 6, 2014

Easy Chinese Hot Chili Oil Recipe

How time flies! My friend Yangmei from China will be returning home next week after an extended stay in the USA. She has taught me many quick and easy Chinese recipes and I will have to find the time to post them all one of these days. However, my favorite recipe that I've learned from her is also the easiest. It is this Chinese chili oil recipe.

Saturday, April 26, 2014

Chinese Pork Dumplings (Jiaozi)

For the last month and a half, I've had a guest in my home. She hails from Beijing, China, and even though I hadn't met her before she came to stay with me, I feel that we have become fast friends. I have learned so much about China's people, places and culture just by listening to her fascinating stories. Best of all, she has cooked for me on numerous occasions and has taught me so many new ways of cooking Chinese food.

Sunday, February 9, 2014

Steamed Chocolate Chip Tofu Cake (rice cooker recipe)

Yes, I know what you're thinking. Tofu in cake? I've actually had tofu bread before and I really liked it so when I came across a recipe for tofu cake, I just had to make it. This all started with a mean cake craving that I've had all week and wouldn't go away. It didn't help that every time I used my rice cooker, I would see the "Cake" setting so I thought, why not finally make cake in my rice cooker? I'm a total novice in using my rice cooker for cake so I went searching for a recipe online.

Wednesday, February 5, 2014

Umami Beef & Potatoes

You guys didn't think this blog would die did you? I did. GG and I have gotten so busy that food blogging became a thing of the past. But tonight, I thought, why not refresh this old blog of ours, even if it's with a recipe of a simple dish that I concocted over 10 years ago. And so, The Red Gingham lives on!

Wednesday, September 11, 2013

TJ's Cinnamon Rolls + Cream Cheese Frosting

Hello everyone!  I am back.  I was away for quite a while, and after I came back from my trip to Manila, I have been very busy with stuff...just stuff of all sorts.  But why bore I am reviewing Trader Joe's Cinnamon Rolls using my own frosting.


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