Saturday, June 20, 2009


After my brother-in-law was admitted to the hospital due to heart attack, I have learned that eating healthy is very important to all of us. That's why now I'm following my sister advised to eat more organic foods and to a healthy life style.

In this recipe I used organic pork chop, organic sugar snap peas and pure olive oil for cooking. The doctor said that the most healthy oil that we should eat is only olive oil and it can prevent us from having clogging our hearts in the future.


500 g boneless pork chop
340 g sugar snap peas
2 tsp chopped garlic
60 ml water
2 tsp corn starch
2 tbsp tomato sauce/ketchup
salt & pepper to taste

For Marinate:
2 tsp dark soy sauce
2 tsp light soy sauce
1 tsp olive oil
1/2 tsp sugar
some freshly ground pepper


1. Slice the pork chop into 1/2" thick and pound it with the end of the cleaver or meat pounder slightly to make it more tender to eat. Then mix it well with the marinate ingredients for at least 1/2 hour or more.

2. Heat the wok with 1 tbsp olive oil and stir fry the marinated pork in medium heat until it fully cooked. Dish up and set aside.

3. With the remaining oil in the wok, stir fry the sugar snap peas with some salt and pepper. Dish up and set aside.

4. In a small bowl mix the black soy sauce, light soy sauce, olive oil, sugar and pepper until well combined.

5. In the same wok with medium high heat, add in the sauce and stir until boil and thicken. Then add in the pork and sugar snap peas and stir fry until well mixed and dish up.

6. Serve it hot with white rice.

Friday, June 19, 2009


I went to this Trader Joe's organic shop with my sisters and brought some organic bananas on Monday. The bananas were sitting on my counter top for almost 4 days and no one really wants to eat them!!! So I decided to make some muffins for this morning breakfast and the whole house just smell so good with the aroma of the banana.

Here I wanna show you'll my favorite muffin/cupcake liners I brought from Etsy and they were made from Denmark with best quality papers.

By using liners in the muffin cups, it prevent from having crusty crust on it.

My muffins are so soft and fluffy with the hint of the chocolate and the bananas.


245 g all purpose flour
100 g granulated white sugar
50 g light brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
65 g good quality semisweet chocolate ( I used E. Guittard from William Sonoma ),
cut into small pieces
2 extra-large eggs, lightly beaten
113 g / 1 stick unsalted butter, melted and cooled
454 g / 3 very ripe large bananas, mashed well
1 tsp pure vanilla extract

For Granish :
1 large banana, sliced


1. Preheat oven to 350 degree F ( 180 degree C ) and place the oven rack in the middle of the oven. Line the muffin cups with muffin liners.

2. In a large bowl combine the flour, white sugar, light brown sugar, baking powder, baking soda, salt and semisweet chocolate. Set aside.

3. In a medium bowl combine the mashed bananas, eggs, melted butter and vanilla. With a spatula, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and batter is thick and chunky. (Important: Do not over mix the batter and you do not want it smooth. Over mixing the batter will yield tough, rubbery muffins.)

4. With an ice-cream scoop, scoop the batter into prepared muffin cups and place a slice of banana on top of each muffin for garnish.

5. Bake the muffins for about 20-25 minutes or until a toothpick inserted in the center comes out clean.

6. Place the ready baked muffins on a wire rack to cool for 5 minutes and then remove it from the pan.

7. Serve warm or at room temperature.

Sunday, June 14, 2009


This is one of my special chicken rice which I make the sauce with my own recipe and the chicken with the hainanese style. Well...this dish is one of my family favorite and I loved to served it with the ABC Medium Sweet Dark Soy Sauce and some Siracha hot sauce.

These are the ingredients for the sauce - chopped garlic, shredded ginger and some green onions. In a wok, stir fry all the ingredients until fragrant and then add about 1/2 cup of soy sauce, 2 tbsp of sesame oil and 2 tbsp of sugar. Adjust the flavor to the right taste and pour it in a bowl and set aside.

I boiled the chicken in a pot of hot boiled water with some sliced gingers for almost 30 minutes and turn off the fire with the lid remain closed for about 20 minutes. Then turn on the fire again and let it boil for 15 minutes and turn off the fire. Removed the chicken from the pot of water and rub it with 5 tbsp of sesame oil all over the chicken and the inside cavity too. Let it cool for 20 minutes before craving. The remaining of the soup, I used it for cooking the rice with some of the gingers too.

Served it hot with the sauce on top of the chicken with chicken rice

Sunday, June 7, 2009


Me is back with bento-ing after so busy packing all my stuffs to get ready to be moved. Although these 2 months will be Summer Holidays for the kids, I still feel like wants to make this cute lunch for my sons.

Today's lunch were consist of fried fish sticks, heart shape apples, strawberry cookies and sweet chili sauce in the cute container.

My friends, Leslie and Sue just introduce me to this Food Buzz to become a publisher and earn some money there by writing anything about foods and restaurants. I am still waiting for an approved from the Food Buzz and by the way....thanks so much Leslie and Sue....for letting me know!!!

Friday, June 5, 2009


At last....I'm done with my Wilton Course II class...hooray!!! This is my final cake decoration for the course. I baked this 2-layers cake with my own Butter Cake recipe and frost it with Wilton's Buttercream Frosting ( this buttercream is really super sweet )

I made all the flowers with Royal Icing recipe and the birds with Color Flow recipe.

This is one of my favorite basket weaver with flowers and birds cake.