ROASTED POTATO SLICES WITH ROMESCO SAUCE

This would be a perfect appetizer for any occasions or parties. I make this dish for my Christmas Eve Party and all my friends were so delighted with it. You could make the Romesco Sauce up to 3 days ahead and just before using, bring it to room temperature and stir well. Romesco is a tomato-based sauce featuring nuts and spices that's ground smooth. Since the NFL Football season is coming to the end, I would recommend you'll to try this appetizer to serve your friends and family.

Recipe Courtesy from The Best of Fine Cooking-Appetizers

This recipe yields about 48 hors d'oeuvres

INGREDIENTS :

1 medium plum tomato (about 1/4 lb), cored and quartered
16 whole almonds, toasted
1 tbsp coarsely chopped jarred roasted red pepper
2 small cloves garlic
1/8 tsp cayenne
Kosher salt and freshly ground black pepper
1 tbsp red wine vinegar
4 tbsp extra-virgin olive oil
3/4 lb small red potatoes (1 to 2 inches in diameter), rinsed and dried
Finely grated zest of 2 medium lemons, for garnish
1/4 cup fresh flat-leaf parsley leaves, for garnish


METHODS :

1. Position rack in the upper third of the oven and heat the oven to 450 degree Fahrenheit.

2. In a food processor, combine the tomato, almonds, roasted red pepper, garlic, cayenne, 1/4 tsp salt, and a few grinds of black pepper. Process, scraping the bowl as needed, until the mixture is somewhat smooth, about 1 minute. Add the vinegar and 1 tbsp of the olive oil and process until well incorporated. Taste and more salt if needed.

3. Trim the ends off of each potato and cut the potatoes crosswise into 1/8 to 1/4-inch slices. In a bowl, toss the potatoes with the remaining 3 tbsp olive oil and 1 tsp salt to coat well.

4. Lay the slices in a single layer on a baking sheet that been sprayed with a non-stick oil spray. Roast the potatoes, turning the slices with spatula and rotating the baking sheet halfway through roasting, until golden brown, about 20 to 30 minutes. Let cool slightly.

5. To serve, arrange the potato slices on a serving platter; blot with a paper towel if they look oily. Top each slice with a generous 1/4 tsp of romesco sauce. Garnish each with a tiny pinch of lemon zest and a parsley leaf.

Happy Thanksgiving Day

I would like to take this opportunity to wish all my beloved family, friends and followers....a very Happy Thanksgiving Day!!!
Below are my favorite Thanksgiving dishes which I cooked every year:

Pecan Sweet Potato Casserole

Roasted Brussels Sprouts with Pomegranate

Italian Roasted Turkey with Herbes de Provence

JAPANESE SPINACH TAMAGOYAKI & POTATO SALAD

I have been making bento / lunch for my youngest son for quite a long time. It really take times to learn to make a beautiful, cute and yummy bento / lunch for kids. So far, my son love it and still sometimes asking me to make more for him.

I love this recipe that really suit the kids and adults as well. The potato salad you can make it day ahead and cool it in the refrigerator for for flavor. You could find all ideas of making a cute bento for kids at my page at this link BENTO

Japanese Potato Salad

INGREDIENTS :

3 medium russet potatoes, peeled and cut into pieces
1/2 English cucumber
1/2 large carrot, peeled and cut into small bite-sized
4 cherry tomatoes, cut into small bite-sized
1/4 cup sweet corns, boiled and drained
3/4 cup Japanese mayonnaise
1 tsp vinegar
2 tsp sugar
Salt and pepper to taste


METHODS :

1. Boil the potatoes for 10-15 minutes until tender in lightly salted water. Drain and lightly mashed them. Let it cool on aside.

2. Sliced the cucumber thinly and lightly seasoned with salt.

3. Sliced the carrot thinly and boil for a minute until medium soft. Drained, let it cool and set aside.

4. In a large bowl, mix the mashed potato, cucumber, carrot, cherry tomatoes, sweet corn, mayonnaise, vinegar, sugar, salt and pepper to taste.

5. Refrigerate the potato salad at least 3 hours or overnight for the best results.

Japanese Spinach Tamagoyaki

INGREDIENTS :

4 large eggs
1/4 cup luke warm water
1/4 tsp dried dashi powder (picture as shown below, u can get it from Asian or Japanese Store)
1/2 tsp shoyu (light soy sauce)
1 tsp mirin (sweet cooking wine)
1/4 tsp sugar
1 cup frozen spinach, thawed and drained (squeeze excess water from spinach)

Hon-Dashi (Dried Dashi Powder)

METHODS :

1. Mix luke warm water and dried dashi powder in a medium bowl. Add soy sauce, mirin and sugar. Mix well. Then add eggs and gently mix using chopsticks. Try not to create too many bubbles. Stir in the spinach into the egg mixture.

2. Heat a medium frying pan over medium heat and spray with non-stick cooking spray. Pour a layer of egg mixture into the pan and lower the heat to medium-low. Lay a this layer of spinach onto the egg mixture. Allow the bottom of the egg to cook and become firm enough to fold over, about 3 minutes.

3. Gently fold over the egg from one end and keep going until you reach the end of the pan. With each fold, allow the egg to cook a little bit.

4. Remove tamagoyaki from the pan and rest it on a cutting board and let it cool. Repeat with the rest of egg mixture and spinach. Once the tamagoyaki is cool, sliced to desired thickness and serve.

POACHED EGGS WITH SWEET POTATO PANCAKES

This is a healthy breakfast which I adapted from the TV Show....The Chew at ABC Channel. This recipe was introduced by Dr. Oz daughter, Daphne Oz. Daphne whipped up this simple and tasty breakfast with ingredients she found in Feeding America pantry.

I love the sweet potato pancakes because is so light and crunchy without a guilt in every bites. This recipe is great to be kept in the kitchen and here's the recipe I would like to share.




INGREDIENTS :

1 - 2 tbsp vinegar
2/3 cup olive oil
1/2 sweet onion, grated
1 carrot, grated
1/4 cup all-purpose flour
1/2 tsp freshly ground black pepper
1 sweet potato, peeled and grated
1/2 green apple, grated
1/2 tsp salt
2 egg whites, lightly beaten
5 large eggs



METHODS :

1. In a wide 3-quart heavy saucepan, fill in 1/2 way with water and add 1 to 2 tbsp vinegar and bring to a simmer.

2. Break 1 egg into a small bowl or cup. Make a quick stir in the pot to make a swirl and slide the egg into the swirling water. Repeat with each remaining egg, spacing them evenly in the saucepan, and poach at a bare simmer until whites are firm and yolks are still runny, about 2 to 3 minutes. Transfer eggs as cooked to paper towels using a slotted spoon.

3. On the cheese cloth or paper towel, squeezed out the juices of the grated sweet potatoes, onion, apple and carrot together to ensure the pancakes won't be soggy.

4. Then in a large bowl, mix the grated sweet potatoes, grated onion, grated apple, grated carrot, egg whites and flour. Then add the salt and pepper. Mix well.

5. In a medium-sized skillet, heat 1/3 cup olive oil to medium-high heat. Drop enough pancake batter into the hot oil to make about 3-inches pancakes. Add more oil, as needed, and fry the pancakes in batches until golden brown on each side.

6. On the individual serving platter, placed the poached egg and sweet potato pancakes. Served immediately with your favorite hot sauce, tomato ketchup or as it is.

ROLLED CHICKEN BREAST WITH TOMATO SAUCE & BASIL OIL & CHAMPAGNE RISOTTO

This entree really delicious.....the Rolled Chicken Breast is tasty with salty prociutto, provolone cheese, fresh rosemary wrapped inside and a touch with a delicious tomato sauce. The side dish of this entree, I served it with the Champagne Rissotto with Asparagus and this entree also go along well with a glass of good white wine or champagne. Enjoy!!!

 

Recipe for Rolled Chicken Breast with Tomato Sauce & Basil Oil
This recipe is from ABC Good Morning America by Chef Wolfgang Pucks

INGREDIENTS :

4 chicken breast, halves
4 slices prociutto
4 slices provolone cheese
4 fresh basil leaves
3 tbsp extra virgin olive oil
Pinch of chili flakes
1 tbsp fresh rosemary, chopped
2 tbsp white wine
Kosher salt & pepper, to taste
12 oz  jarred tomato sauce
4 tbsp buttered bread crumbs

- Basil oil for garnish *
- Fried basil leaves for garnish (optional)



METHODS :

1. Preheat the oven to 400 degree Fahrenheit. Pound the chicken breast with mallet until 1/4" thick, then season with salt and pepper.

2. Place 1 slice each of prociutto, basil and provolone cheese. Tuck inside and roll up as for jelly roll. Skewer with bamboo skewer or tie.

3. In a medium size bowl add olive oil, pinch of chili flakes, rosemary, white wine, tomato sauce, salt and pepper. Whisk the ingredients together and pour into a baking dish. Place rolled chicken breast on top of the sauce. Sprinkle top of chicken with bread crumbs, cover with parchment paper and aluminum foil, and placed in preheated oven for 20 minutes.

4. Remove foil and parchment paper. Continue to cook until breadcrumb turn golden brown, about 5 minutes. Remove from oven and let it stand for 5 minutes before serving.



* For Basil Oil
2 cups fresh basil leaves
1 cup olive oil

In boiling salted water, blanch basil for 2 seconds. Refresh in bowl of iced water and drain well. Place on baking tray lined with paper towel and let it dry for 1 hour. Pour olive oil in a blender. Turn machine to puree and slowly add in the basil. Continue to process until pureed and well blended. Transfer to a squirt bottle and allow to steep for a few hours. Use as needed.


Recipe for Champagne Risotto with Asparagus
This recipe is from Chef Giada De Laurentiis
 
INGREDIENTS :

4 thin slices prociutto
3 cups reduced-sodium chicken broth
12 asparagus spears, cut diagonally into 1-inch pieces
2 tbsp butter, divided
1 shallot, finely chopped
3/4 cup Arborio rice
3/4 cup Champagne
1/4 cup freshly grated Parmesan
1/4 tsp salt
1/2 tsp freshly ground pepper


METHODS :

1. Preheat the oven to 450 degree Farenheit.

2. Place the slices of prociutto on a lightly greased baking sheet. Bake until the prociutto slices are almost completely crisp, about 6 to 8 minutes. The slices will crisp up even more as they cool. Reserve for garnish.

3. In a medium saucepan, bring the chicken broth to a boil. Reduce heat to a simmer. Blanch the asparagus in the chicken broth for 2 minutes. Remove the asparagus with a slotted spoon. Set the asparagus aside and keep the chicken broth at a low simmer.

4. In another medium saucepan, melt 1 tbsp of the butter. Add the shallot and cook until tender, about 3 minutes. Add the Arborio rice and stir to coat in the butter. Continue toasting the rice, stirring constantly, for about 3 minutes more. Add the Champagne and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of the simmering chicken broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Remove from the heat. Gently stir in the asparagus, remaining butter, Parmesan, salt and pepper.


To Garnish This Entire Entree

Cut the Rolled Chicken Breast into serving bites and placed on the individual serving platter. Then spoon some tomato sauce on top of the chicken.
Spoon the Champagne Rissoto on the side of the chicken and drizzle with some Basil Oil on top of the chicken and risotto.
Garnish the risotto by breaking the crisp prociutto into smaller pieces and topped the chicken with fried basil leaves.
Serve immediately.

LADY'S FINGER / OKRA FRIED WITH DRIED SHRIMP SAMBAL

Okra, known in many English - speaking countries as lady's fingers. Okra is a also a popular health food due to it's fiber, vitamin C and folate content. It's also a good source of calcium and potassium.

Okra can be cook in many different ways but this recipe is the best condiment of all. The okra is being blanched in a hot boiling water but not overcooked them, so they still have the crunchiest.....and with the add of the slow stir-fry dried shrimp sambal....this dish is a WOW!!! Here's the recipe I would like to share.



INGREDIENTS :

300 g okra ( lady's fingers )
20 g dried shrimps, soaked, cleaned and pounded
5 tbsp oil

Spice Paste (Ground)
5  fresh red chilies
5  large dried chilies
1  clove garlic
12  shallots
4  candlenuts
1 tsp belachan, toasted
2 tbsp water
2 tbsp sugar
1 tsp salt



METHODS :

1. Bring water to boil in a wok and add in the whole okra. Simmer until cooked - a fork will pierce it easily.

2. Remove from the wok and cut away the stalks. Sliced diagonally and arrange it on the serving platter.

3. Heat the oil in a wok to saute the grounded spice paste until aromatic in low heat, about 10 minutes. Add the pounded dried shrimps and saute until aromatic.

4. Dish onto the cut okra and serve.

ACAR AWAK (SPICY MIXED VEGETABLE PICKLE)

Acar awak is a classic Nyonya or Peranakan accompaniment that is commonly found on the Nyonya dinner table. Nyonya acar, in particular, is very elaborate - much more so than their Malay counterpart. The Penang Acar-awak showcases the degree of extra attention and refinement that has become the hall mark of the Nyonya kitchen. 

 

 The acar will keep for two weeks in the refrigerator if the ground peanut has not been mixed in. It is best served overnight to allow the flavors to develop. If you like drier acar, is best to drain in a colander for at least a few hours because the sour vegetables could released  a lot of water. 

INGREDIENTS :

500 g cucumber, seeded and cut into 3cm long strips

300 g cabbage, cut into 3cm thick

100 g carrots, cut into 3cm long strips

100 g french beans, cut into 3cm length

100 g long beans, cut into 3cm length

100 g pineapple, cut into small pieces

3/4 cup cooking oil

100 g peanuts, roasted and pounded

4 tbsp roasted sesame seeds

For Scalding Vegetables

600 ml water

400 ml vinegar

2 tbsp salt

2 tbsp sugar

Spice Paste (Ground)

50 g dried chilies

100 g shallots

40 g garlic

15 g fresh tumeric

5 g galangal

10 g candlenuts

20 g belachan, toasted

20 g lemongrass

20 g coriander seeds

9 tbsp sugar

3 tbsp salt

2 tbsp vinegar

METHODS :

1. Bring water, vinegar, salt and sugar for scalding vegetables to a rapid boil. Blanch the vegetables, one type at a time: 2-3 seconds for the cabbage and 8-10 seconds for the rest of the vegetables. Drain vegetables in a coriander.

2. Heat the oil in a wok to fry the spice paste until fragrant in low heat. Season with 9 tbsp sugar and 3 tbsp salt. Bring it to a boil and leave to cool completely before stirring in 2 tbsp vinegar.

3. Add in all the vegetables and stir to mix well. Serve garnished with a sprinkle of the ground peanuts and toasted sesame seeds.

GOLDEN TOFU IN ABALONE SAUCE

I love tofu and I can also see that's a lot of people out there who loves tofu too. Tofu is an excellent source of vegetarian protein.

Anyway.....here's is another recipe I would like to share and it's very easy to prepare.


Preparation time : 30 minutes
Cooking time : 15 minutes


INGREDIENTS :

1 box soft tofu
1 tsp salt
2 tbsp cornstarch
1 egg, beaten
2 cups oil for deep-frying
1 stalk green onion, chopped


Seasoning (Mixed)
2 tbsp abalone sauce
1 tbsp light soy sauce
5 tbsp water
1/2 tsp cornstarch



METHODS :

1. Sprinkle salt all over the tofu and wrap it up with a clean cloth or paper towels. Place a weigh on top of the tofu and let it stand for about 20 minutes to press out the excess water.

2. Heat the oil in the wok in medium high heat. Unwrap the tofu and cut into pieces. Coat the tofu with cornstarch, then dip in the beaten egg and deep-fry in the hot oil until golden brown. Dish and drain the fried tofu. Arrange the fried tofu onto a serving platter.

3. Leave 1 tbsp of oil in the wok, add the seasoning and bring it to a boil until thicken. Pour the sauce over the fried tofu and sprinkle with chopped green onion on top. Serve.

HAINANESE CHICKEN RICE / 海南雞飯

Although Hainanese Chicken Rice is a mainstay in food food courts and restaurants in Singapore and Malaysia, its origins lie with the Chinese living on the island of Hainan off the coast of China.

I would like to share this recipe which I found from my favorite blogger friends, Jaden at Steamy Kitchen. After attempting with so many recipes, I found this is the best I ever found. The Hainanese Chicken tastes so good and delicious with the combinations of the Ginger Scallion Sauce, Garlic Chili Sauce and some ABC brand sweet dark soy sauce. Hereby I would like to share this recipe with friends.

INGREDIENTS :

FOR POACHING THE CHICKEN

1 whole chicken ( about 3.5 to 4 lbs ), preferably Organic

Kosher salt

4" section of fresh ginger, sliced in 1/4" thickness

2 stalks green onions, cut into 1" sections ( both the green and white parts )

1 tsp sesame oil

FOR THE RICE:

2 tbsp chicken fat or 2 tbsp vegetable oil

3 cloves garlic, finely minced

1" section of ginger, finely minced

2 cups long-grain uncooked rice, washed and soaked in cool water for 10 min or longer

( I soaked for 2 hours )

2 cups reserved chicken poaching broth

1" fresh ginger

a generous pinch of salt, to taste

FOR THE GARLIC CHILI SAUCE

1 tbsp lime juice

2 tbsp reserved chicken poaching broth

2 tsp sugar

4 tbsp Sriracha chili sauce

4 cloves garlic

1" fresh ginger

a generous pinch of salt, to taste

FOR THE GINGER SCALLION SAUCE

(recipe courtesy of My Kitchen Snippets)

1/4 cup finely grated ginger

1/2 cup finely chopped green onion

1 clove garlic, finely chopped

3 tbsp sesame oil

1/2 cup vegetable oil

salt and pepper to taste

FOR THE TABLE

1/4 cup dark soy sauce ( I used ABC brand sweet dark soy sauce )

Few sprigs cilantro leaves

1 cucumber, thinly sliced or cut into bite-sized chunks

METHODS:

1. To clean the chicken, with a small handful of kosher salt, rub the chicken all over, getting rid of any loose skin and dirt. Wash and pat the chicken very dry inside and outside. Season the chicken generously with some salt inside and outside. Stuff the chicken with the ginger slices and green onion. Place the chicken in a large stockpot and fill with cold water to cover the chicken by 1-inch. Bring the pot to a boil over high heat, then immediately turn the heat to low to keep a simmer. Cook about 30 minutes more ( less if you're using smaller chicken ). Check for doneness by sticking a chopstick into the flesh under the leg and see if the juices run clear or insert a thermometer into the thickness part of the tight not touching the bone and it should be read 170F.

2. When the chicken is cooked through, turn off the heat and remove the pot from the burner. Immediately lift and transfer the chicken into a bath of ice water to cool and discard the ginger and green onions. Don't forget to reserve the poaching broth for your rice, chili garlic sauce and accompanying soup. The quick cooling will stop the cooking process, keeping the meat soft and tender, and giving the skin a lovely firm texture.

3. To cook the rice: Drain the rice. In a wok or saucepan ( use a medium saucepan if you plan on cooking the rice on the stove top ), heat 2 tbsp of cooking oil over medium-high heat. When hot, add the ginger and the garlic and fry until your kitchen smells like heaven. But be careful not to burn the aromatic!!! Add in your drained rice and stir to coat, cook for 2 minutes. Add the sesame oil, mix well.

To cook rice on the stove: In the same saucepan, add 2 cups of your reserved poaching broth, add salt and bring to a boil. Immediately turn the heat down to low, cover the pot and cook for 15 minutes. Removed from heat and let it sit with the lid on for about 5-10 minutes or more.

To cook rice in rice cooker: Pour aromatics and rice ( after frying ) into your rice cooker, add 2 1/2 cups of your reserved poaching broth and salt. And turn on the rice cooker switch.

4. While your rice is cooking, removed the chicken from the ice bath and rub the outside of the chicken with the sesame oil. Carved the chicken into serving size to served.

5. To make the garlic chili sauce: Blend your garlic chili sauce ingredients in a blender until smooth and bright red.

6. To make the soup: You should have 6 to 7 cups of reserved poaching broth leftover to serve as soup. Just before serving, heat up the soup, taste and season with salt as necessary.

7. To make the ginger scallion sauce: Put the ginger, green onion and garlic in a bowl. Add in sesame oil, salt and pepper. Stir well and set aside. In a small saucepan, heat up the oil until smoking hot. Pour the hot oil carefully and slowly into the ginger mixture. Using a chopstick and mix it well.

NOTE: Please be careful when you pour the oil into the ginger mixture as the oil will splatter and bubble over the herbs.

Serve the chicken rice with garlic chili sauce, dark soy sauce, cucumber slices, and a bowl of hot broth garnished with cilantro leaves or green onions.

LEMON-BUTTER GREEN BEANS WITH PINE NUTS

I love green beans and their crisp when they are really fresh. I have adapted this recipe from Emeril Lagasse at Food Network. This recipe comes out to be so yummy and lemony with the touch of the nuttiest of the pine nuts. This is a recipe worth to try =)

SERVES : 2 servings

INGREDIENTS :

1/3 pound fresh green beans, ends trimmed, blanched in boiling salted water

1 tbsp unsalted butter

1 tbsp minced shallots

1 tbsp pine nuts

1 tsp fresh lemon juice

Pinch of salt

Pinch of freshly ground black pepper

METHODS :

1. Drain green beans well and pat it dry.

2. Heat the butter in a medium skillet over medium heat. Add shallots and cook for 1 minute, stirring constantly to keep from burning. Add the pine nuts and cook, stirring, for an additional minute. Add the green beans and toss to coat evenly. Cook just enough to warm through, about 1 minute.

3. Add the lemon juice, salt and pepper and toss to combine.

4. Remove from the heat and serve immediately.

MY VALENTINE'S DAY

As the February 14 is a day for all lovers and is time to celebrate it with love. I always with the mood when comes to this day and here's sometime I wanna share with all my friends.

A table with full of inspiration of foods and chocolate. Will share all these recipes on my blog soon....so keep tuning in =)

Chocolate Dipped Strawberries

Fried Cheese Ravioli

Lemon-Butter Green Beans with Pine Nuts

Roasted Chicken with Balsamic Vinaigrette

Gianduja Souffle / Hazelnuts Chocolate Souffle

SWEET POTATO LEAF CURRY (HUAN CHU HEOK MASAK LEMAK)

This is my another recipe from my Nonya Cookbook. This recipe is so yummy and easy to make...so enjoy my friends :)


INGREDIENTS :

2 tbsp cooking oil

300 g shrimps, shelled and deveined
2 cups shrimp stock** / seafood broth / chicken broth
2-3 pcs dried tamarind peel
400 g sweet potatoes, peeled and cubed
250 ml thick coconut milk
400 g young sweet potato leaves

Spice paste (ground)
50 g (4) fresh red chilies
10 g (4) dried dried red chilies
80 g (6) shallots
5 g (1 tsp) belachan, toasted



METHODS :

1. Heat the oil in a wok to saute the spice paste until fragrant. Add the shrimps stock and tamarind peel. Bring stock to a boil and add sweet potato cubes. Simmer until sweet potatoes are cooked.

2. Add the coconut milk, stirring lightly. When gravy starts to boil, add the shrimps and cooked until it's turn pink. Then add in the sweet potato leaves. Remove from heat immediately and served.


**Note : Shrimp stock can be prepared from the discarded shrimp shells. Fry the shell in a little oil until aromatic, about 5 minutes, then add in 250 ml water. Allow to boil for 20-30 minutes. Strain before use. Or use instant fish stock made by dissolving ikan bilis (anchovies) granules in water.

FRIED LONG BEAN RICE

This is one of my family favorite when I was small. My mom and my sisters love to cook this dish especially on the weekend. Long bean or the yardlong bean, is also known as the long-podded cowpea, asparagus bean, snake bean, or Chinese long bean. They are a good source of protein, vitamin A, thiamin, riboflavin, iron, phosphorus, and potassium, and a very good source for vitamin C, folate, magnesium, and manganese.




Last Saturday at Chinese school, one of my friend gave some of her home grown long beans and I decided to make a fried long bean rice. I like using this method than my mom older method because I like the texture of the rice. The older method is you cook the ingredients until fragrant and add uncooked rice and stir fry until well blended. Then pour into the rice cooker and cook until done.


I don't have the exact measurement for this recipe but here is the main ingredients I used;

Ingredients;
a pot cooked white rice
longs beans, washed and cut into 1/4-inch length
dried shrimps, soaked
dried shiitake mushrooms, soaked and sliced thinly
pork belly, sliced thinly

Seasoning Ingredients;
oyster sauce
light soy sauce
dark soy sauce
some Shoaxing cooking wine
salt and pepper to taste


In the wok, add some vegetable oil and stir fry the dried shrimps, dried shiitake mushrooms, long beans and pork belly until fragrant, about 20 minutes. Then add the seasoning ingredients and the cooked rice. Fried until well blend and add salt and pepper to taste.

Serve it hot and enjoy!!!

BEANS SALAD

Summer time is the hottest day in America. But when you served the right foods and drinks, you can always refresh yourself with something that will cool you down.

Today I would introduce my salad that I adopted from Everyday Italian by Giada De Laurentiis at Food Network. This salad is so refreshing with the aroma from the herbs.

INGREDIENTS :

2 cups shelled edamame soy beans
8 oz thin green beans, trimmed
8 oz yellow wax beans, trimmed
1 1/2 cups cherry tomatoes, halved
1/3 cup red wine vinegar
3 tbsp extra-virgin olive oil ( always used good quality of E.V.O.O. for salad )
2 tsp chopped fresh basil or terragon leaves
2 tsp chopped fresh thyme leaves
1 tsp salt
3/4 tsp freshly ground black pepper



METHOD :

Cook the edamame in a large pot of boiling water until crisp-tender, about 3 minutes. Drain. Water bath in cold ice water to prevent from cooking and it's keep the color bright. Then drain well and pat dry. Repeat with the green beans and yellow beans. Combine the vegetables in a bowl.

Whisk the vinegar, salt and pepper in a large bowl to blend. Gradually whisk in the oil. Add all of the beans, tomatoes, basil and thyme, and toss to coat.

Season the salad, to taste, with more salt and pepper, and serve.

I served this Beans Salad with Parmesan-Crusted Pork Chops and some lemon wedges.

SLICED PORK CHOP WITH SUGAR SNAP PEAS

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.

INGREDIENTS :

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


METHODS :

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.

TAIWANESE GWA PAO

These are the Gwa Pao more similar to man tao but these pao really soft and yummy!!! My kids are in Taiwanese School of Georgia on the weekend for chinese lessons and I learned that the Taiwanese people really love to eat Gwa Pao with braised pork and filled it with pickled vegetables, finely crushed peanuts and some fresh cilantro. When I tasted it in the first time, it really taste yummy and delicious.

Yesterday I prepared this dish and below are the ingredients I would like to share with my blogger friends.



Gwa Pao - the brand is Chi Mei Frozen Food Co., Ltd.


Pickled Vegetables - sautee with little oil, garlic and some Shaoxing Hua Tiau wine


Peanuts - roasted and finely crushed


Braised Pork Belly - this is my recent recipe on the blog but this time I replaced the water with Shaoxing Hua Tiau wine

Assemble - take the Gwa Pao and spread with some crushed peanuts and then add some braised porks. Finally add some pickled vegetables and some fresh cilantro

Served it hot.

SPINACH & TOFU SOUP

This is a very healthy and easy to make soup. My kids don't like to eat spinach much when I stir-fry it but they seem to like it with this soup. It is so simple to make and I would like to share this recipe with all of you.

All you need are :

1 box soft tofu, mashed
4 large eggs
2 box (64oz) low-sodium chicken broth
1 bag (9oz) spinach
3 tbsp fried shallots
some salt and pepper


Method :

• In a bowl, whisk the eggs. Then add in the mashed tofu, salt and pepper. Mix it well.
• In a low heat with 2 tbsp of vegetable oil in the wok, add in the tofu mixture and let cook like an omelet. Then in the wok with your spatula, cut the omelet into wedges.
  

• Then add the chicken broth and fried shallots. Let it boil and turn off the heat. Add the spinach into individual bowl.

• Then add the tofu on top of the spinach with some soup and served hot
  

FLOWER CHIVES WITH TOFU & MINCED PORK

This is my another favorite recipe that I would like to share. Actually I didn't measure my ingredients in this dish. I only used agak-agak.


All you need is some minced garlic, fried soft tofu (cut into small pieces), a bunch of flower chives, some minced pork, light soy sauce, oyster sauce, a dash of dark soy sauce, some Shaoxing Hua Tiau wine and freshly ground black pepper.

Stir fry the garlic till fragrant then add pork and the sauce ingredients. Then add the tofu and flower chives. Lastly add in the wine and pepper.

Dish up and served.