Friday, October 25, 2013

Big Breakfast - Hash Browns, Bacon and Truffled Egg

Kids and hubby are crazy for hashbrowns.  Made a BIG BREAKFAST for hubby this morning and he loved it.

I tried the waffle maker trick but it didn't work... so we ended up with the more traditional hash browns =)  Still it tasted great and its way healthier than the deep-fried ones from fastfood chains =)  Next time I'll use the skillet and cook it the way I was taught... no more shortcuts.

Hash Browns
makes 4 servings
1-2 big Potatoes, boiled and peeled.
1.  Prepare the potatoes a night before making the hash browns.  Grate the potatoes.  
2.  In a bowl, season potatoes with salt and pepper, making sure you don't mash the grated potatoes.
3.  Heat the heavy skillet and add 1 Tbsp butter,  form the potato has into any form you want using a cookie cutter or just flatten the potatoes in the skillet until golden and crisp.
4.  Carefully flip to the other side and cook until golden and crisp.
5.  Drain on paper towels. 
* you can use oil if you want, I used butter for the taste.


Thursday, October 24, 2013

Chinese Chicken Salad

There are a lot of version to this "Chinese Chicken Salad" recipe.  I personally like this one.


3 tablespoons hoisin sauce
2 tablespoons peanut butter
2 teaspoons brown sugar
3/4 teaspoon hot chili paste
1 teaspoon grated fresh ginger
3 tablespoons rice wine vinegar
1 tablespoon sesame oil
1-2 boneless chicken breast halves, breaded and pan-fried
1 cup dried vermicelli torn into pieces, deep fried
4 cups romaine lettuce
1 cup carrots, julienne
1/4 cup chopped fresh cilantro
1 mandarin oranges, cut into segments
1. prepare the dressing,  combine all dressing ingredients in a bowl and mix.
2.  deep-fry dried vermicelli (sotanghon) or (bihon) in hot oil.  Make sure you are ready with a slotted spoon as they cook very fast.
3.  Cook the chicken, it can be breaded as suggested or it can also be grilled.  You can also use leftover roasted chicken if you want.
4.  Combine all salad ingredients and toss in the dressing.  Enjoy =)  

Cheesy Pesto Bread Pull-Aparts

Made two giant loaves 2 days ago and we can't finish it all.... decided to do something about the untouched bread before it turns to rock =)

I've been seeing this recipe on Pinterest every time I check the food category so I gave it a try.  It's called pull-aparts because you will literally pull them apart when it's time to eat.
Made my own combination- pesto, cheese, tomatoes and lots of bacon =)


1 whole loaf bread
moozarella cheese, sliced or grated
bacon, cooked
tomatoes, diced

Cooking Directions:

1.  Pre heat oven to 350 degrees fahrenheit
2.  Slice bread horizontally then vertically
3.  Smother pesto in every sides of each cubed slices
4.  Insert cheese and bacon in every sides as well
5.  Top with tomatoes
6.  Bake it in the oven for about 10-15 mins or until cheese are melted.

Wednesday, October 23, 2013

Poached Mussels

This dish is so easy to cook.  Very simple and delicious.


4 Tbsp. butter
1/2 K fresh Mussels
1 onion bulb
4 garlic cloves
1 cup white wine
fresh dill

1.  Saute chopped onions in butter.  Add garlic.
2.  Stir in fresh mussels and coat with onions and butter mixture.
3.  Pour white wine and chopped dill.  Simmer and cover mussels for 5 to 8 mins or until all shells are opened.
4.  Season with salt and pepper to taste.

* discard all unopened shells

Wednesday, October 9, 2013

Baked Seabass with Saffron Risotto

Seabass is one of the most treasured fish in the culinary world.  It has a soft, creamy texture and tastes so rich and wonderful.

I've decided to pair the seabass with Saffron-infused risotto, chose Saffron because it goes very well with seafood.

I got the Seabass recipe from Dave Lieberman.  This recipe is very easy and a "5 stars" for me =)

Here's the recipe...

Preheat oven to 350 degrees F.

Pulse the bread in a food processor to get slightly coarse bread crumbs.

Coat a casserole dish just large enough to hold the fillets with 1 tablespoon butter. Place the fillets in the dish and season with salt, pepper, lemon zest and juice, and thyme leaves.

Melt the remaining 1/2 stick of butter in a large skillet with the smashed garlic. As soon as the butter starts to bubble, turn off the heat and let the garlic infuse the warm butter.

Remove the garlic chunks from the butter. Add the bread crumbs and lightly toss until all the butter has been absorbed. Turn the heat off, stir in the parsley and season, to taste, with salt and pepper.

Spread a layer of bread crumb mixture over the top of each fillet and bake for 12 to 15 minutes until bread crumbs are golden brown and fish is cooked through.

Wednesday, October 2, 2013

Spicy Eggplant with Minced Pork

Eggplant is one of my favorite fruit-vegetable =)  Not everyone likes it though.... they said it has an after taste or is "itchy" in the mouth.  To remove the after taste and the itchiness of the vegetable, you should soak the sliced eggplant in water with salt for at least 5 to 10 mins and cook as directed.

Here is a Chinese recipe of an eggplant dish that I always order whenever we eat out.  I served mine in a claypot just to make it a little more authentic. 

as promised, here is a better photo of the Eggplant with Minced Pork

300 grams  ground pork
5 eggplants, sliced into long strips
1 whole garlic chopped
1 white onion (optional)
1 Tbsp. bean sauce
1/2 tsp chopped ginger
1/2 Tbsp chili paste with garlic (Lee Kum Kee)
sesame oil

2 tsp light soysauce
1 tsp sugar
1 tsp cornstarch
1 tsp sesame oil

1 1/2 tsp. light soysauce
1 tsp salt
1 tsp sugar
1/4 cup water
2 tsp cornstarch

1. Combine seasoning ingredients in a bowl. 
2. Marinate ground pork in "PORK MARINADE"for at least 15 minutes.
3.Heat pan and add oil
4. Saute half of the onions and half of the garlic.  Add half of the bean paste.  Cook until onions are translucent.
5. Add eggplant and 1/2 cup of water.  Simmer until eggplants are cooked and almost all liquid has evaporated.  Set Aside.
6.  Using the same wok,  add oil sauté the remaining onions, garlic and bean sauce.  Add 1/2 tsp. chopped ginger.
7.  Add marinated pork and cook.
8.  When pork is done.  Make a well in the center and add the "seasoning".  Let it simmer until it thickens.
9.  Add in the cooked eggplant & chili paste with garlic and continue cooking.
10. Taste.
11.  Season with salt and pepper.  You can add more water if desired.

Saturday, November 24, 2012

Chashu Ramen

My newly wed friends and I had a small "cooking-class-get-together".  KC taught us how to cook her famous Katsudon and Chicken Teiryaki, Aimee cooked her shrimp balls and my share was to teach them how to cook Ramen and Okonomiyaki... Joni was my sous chef =) she helped me in preparing the miso stock and chashu =) 

 Below is a little review of our cooking session and the Okonomiyaki and Chashu Ramen Recipe  =)

Preparation =)

some of the important ingredients in Japanese cooking

Aims slicing the cucumbers for the Kani salad
Belle helping Aims with the Kani =)
Joni busy with the Miso stock
Jiana breading the pork for the Katsudon
KC's famous Katsudon is done =)
Aimee cooking the prawn balls
The very tender and delicious Chashu
Chicken Teriyaki
Chashu Ramen