Tag Archives: Cooking

Make your own roti with the world’s first roti machine


One of my favorite foods growing up in Singapore was roti prata. Every so often, I will find myself craving the yummy Indian fried flour-based pancake. The only problem is, it’s not always easy to find roti and my roti-making skills are definitely not up to par. However, I may have found the solution to my roti withdrawal. The Rotimatic is the world’s first fully automated robot roti-maker. Although it’s a bit pricy ($599), this device is fully automated and all you have to do is add the ingredients into the machine, plug it into an outlet, select your desired thickness, crispness and oil content on a small LCD screen, and leave it all to the Rotimatic to churn out your roti for you.

Unfortunately, the roti maker is currently “sold out,” and the initial run of Rotimatics won’t arrive in consumers’ hands until early 2015 because work is still being done to perfect its assembly line as well as getting U.S. certification. Feeling left out because you missed out on the pre-order? Just sign up here to get updates!


Russian man prepares shawarma Mortal Combat style

When I’m hungry, the last thing I want to do is wait for my food to arrive. The Russian man in this video certainly takes fast food to another level. In exactly one minute and nine seconds, this master chef manages to swiftly slice meat, chop, and mix all the ingredients together to make a shawarma wrap. He even has a few seconds to show off his knife twirling skills. The best part? He does this all to the famous Mortal Combat theme song!

(Thanks, Farhan!)

Cute Japanese girl devours international foods


If I ever have a daughter, I want her to be exactly like this adorable Japanese girl named Rino. Her mom documents Rino eating homemade meals from various countries, which can all be viewed on their YouTube channel. From Korean bibimbap to Vietnamese pho, she happily savors every dish without any complaints. Just watching her eat makes me hungry! I also love how her mom makes her pronounce the name of each dish before eating. Now that’s one cultured kid!


(Thanks, Louie!)

Learn your Asian sauces from the Fung Bros

We all know Sriracha is the mother of all Asian sauces, but let’s not forget about soy sauce, fish sauce, and wasabi! Every time I go to the condiment section of an Asian supermarket, I’m overwhelmed by all the different sauces there are. Oftentimes, I’ve wondered what country each sauce is from and what foods to pair them with. If you’ve ever wondered where all these sauces come from, let the Fung Brothers help you out with this awesome video about Asian sauces.

But they did leave out one very important sauce: oyster sauce.  I’ve always wondered if it’s really made from oysters . . .  I guess it’ll remain a mystery.


Robot chefs prepare your bowl of Chinese noodles

Handmade Chinese noodles can require a lot of time and labor to produce. But Chinese restauranteur, Cui Runguan, figured out a way to cut labor costs by building an army of noodle-making robots. It might seem creepy imagining  a robot preparing your wonton noodle soup, but apparently these robots are just as good as human cooks. And according to one chef,  “The robot chef can slice noodles better than human chefs.”

The robots, called the Chef Cui, cost about $2,000 each. This is a cheaper alternative, given that hiring a chef costs about $4,700 a year. Not a bad idea, but if we’re going to have robots take over the world anytime soon, I’d suggest making them look less intimidating!


(Thanks, Vince!)

Sushi Bazooka: must-have for the amateur sushi chef

I absolutely love sushi. Not only do I appreciate its taste but also the craft and skill that goes into making sushi. The only problem is whenever I try to make my own sushi at home, I just end up creating a messy pile of rice and seaweed.

Well, I found the perfect invention to solve my problem. Let me present to you, the Sushi Bazooka! It resembles a giant syringe that can be opened, filled with rice and your favorite sushi ingredients, then sealed up. With one pump, you’ll get a long rice tube stuffed with all the ingredients and ready to be rolled in seaweed sheets. The nifty device only costs around $26 and can make you unlimited amounts of sushi at home!


(Thanks, Darrin!)

Fobby heartthrob of the month: Eddie Huang, chef, food personality, and former lawyer.



With the brains of a former lawyer, the charm of a TV personality, and the ability to make mouth-watering pork belly buns, Eddie Huang defines fobby hotness. The 30-year-old Taiwanese American recently began hosting the show, “Cheap Bites,” on the Cooking Channel, which aired January 1. The show features cheap but high quality dining places around the U.S.

So why the career move from attorney to chef? Huang says he used to get very upset when, as a kid, his classmates criticized his meal box as stinky and filthy. I can totally relate—I was also made fun of in school as a kid when I brought spring rolls and Vietnamese fish sauce to school for lunch (I bet they’d be jealous now!). But to prove this stereotype wrong, Huang decided to move into the restaurant industry and open his own place.

Huang began pursuing his passion for the food business by opening a Taiwanese restaurant called Xiao Ye. Unfortunately, the restaurant closed down, but Huang wasted no time and began his next venture. He opened up Baohaus, a tiny shop in the Lower East Side of NYC famous for its pork-belly buns. I was fortunate to stumble upon Huang’s shop a few years ago when it first opened, and for a guy who has no formal culinary background, Huang’s pork-belly buns left me craving more fatty goodness.

Huang has risen in popularity and was named in Zagat Survey in May 2011 as one of 30 up-and-coming chefs under the age of 30. He stays in touch with his fans by tweeting and keeping a personal blog titled, “Fresh off the Boat.”

Hmm…with my J.D. and similar love for food, I wonder if I can convince him to let me be his co-host for the show?


(Thanks, Aileen!)

Macbook Air can be used as a knife

This might make airport security checks even more complicated.  Apparently, the Macbook Air doubles up as a metal knife.  Well, at least it does for a Japanese man who was inspired by the computer’s beveled shape.  He demonstrates on YouTube how to use the Macbook to peel carrots, slice mushrooms, cut apples and even de-vein shrimp. Really!  The only ingredient that didn’t quite cut well was bacon—I guess it was too fatty and slimy.

Even though two of my biggest pet peeves are blunt knives and greasy keyboards, you’ve still gotta watch this!

Want to see more Macbook slicing?  Here are vids of him chopping up mushrooms, cabbage and an apple!


Food goes with laptops! Spilled water on your laptop?  Put it in rice.

Fobby must-haves: Chinese fruit cakes

Confession: I am really, really terrible at baking.  I blame it on the fact that in Asia, most kitchens aren’t equipped with ovens.  The first time I used an oven was after I moved to the US, since my college dorm room had an oven.  I happily tried to bake banana bread for my boyfriend.  I successfully ended up with a nice little banana brick.

Despite the lack of ovens in most Asian kitchens, there’s something I’ve realized:  Chinese fruit cakes are effing uhh-mazing.  I admit the decoration is usually a little on the fobby side, but it’s the only kind of cake I like (I’m not a big cake fan).  It’s so soft, light, not too sweet, and topped with fresh fruit.  Drool.

If you haven’t tried a Chinese fruit cake yet, Yelp “Chinese cake bakery” in your local neighborhood.  You’ll thank me later!

Fearless foodies, I dare you to eat this sushi

I hate picky eaters.  And I’m pretty adamant about just trying a dish before saying it’s gross.  But man, I’m having a real hard time being open-minded about this, uh, unconventional cuisine.  Shoichi Uchiyama is the author of recipe book Tanoshii Konchu Ryori or “Fun Insect Cooking,” and has people with his affection for cooking and eating bugs.

Apparently, bugs are not only healthy — low in fat and high in protein — but also delectable.  Yellow Hornet Larvae, for example, can be blanched in boiling water for 30 seconds, then served with soy sauce and wasabi.  “The larvae need to be fresh and the best ones are those that you have just taken from a nest, still moving. Then they are sweet and creamy,” Uchiyama says.

Another favorite is the Argentine Cockroach.  Just cut open the cockroach’s shell, scoop out the meat and fry with butter.  Then, put it back in the shell and serve on a salad.  Apparently, the cockroach has “the texture of tender fish.”

Mmmm… delish!

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