Saturday, January 21, 2012

Braised Chinese New Year Pork Belly


1-2 lb pork belly

2 tablespoon oil
4 cups water
1 cup soy sauce
1/2 cup dark soy sauce
3 tablespoons Shaoxing Wine
1/4 cup white sugar
1/4 cup brown sugar

1. You can leave pork belly whole, or cut into half or thirds.
2. In a skillet or dutch oven pour in oil and brown each side till crispy. (Approx 5 min)
3. Pour in water, soy sauce, dark soy sauce, wine, sugars.
4. Bring to a boil for 20 minutes with pork fat side down.
5. Turn heat to med-low and simmer for 2 hours with the pot lid on.
6. Remove from heat. Cut into slices and place on plate, add sauce from pot.
Serve Hot.
Option: Add in peeled, whole hard boiled eggs into pot while meat is simmering. Serve together.

Wednesday, October 12, 2011

Sesame Ball Dessert


6-8 cups oil for deep-frying, or as needed

1/2 cup white sesame seeds, or as needed
3/4 cup sugar
1 1/2 cups boiling water
3 cups glutinous rice flour
1 cup red bean paste

1. In a wok, pre-heat the oil . 
2. Spread the sesame seeds over a piece of wax or parchment paper. Place a small bowl of cold water beside the sesame seeds.
3.  Dissolve the sugar in 1 cup of the boiling water.
4.  Pour the rice flour in a large bowl. Pour in the dissolved sugar and water mixture. Stir until you have a sticky dough, adding as much of the remaining cup of boiling water as needed.
5. Pinch off a piece of dough roughly the size of a golf ball. Use your thumb to make a deep indentation in the middle of the dough. Take both hands to form the dough into a cup. Roll 1 level teaspoon of sweet red bean paste into a ball. Place the red bean paste in the hole, and shape the dough over the top to seal. It is important to make sure the red bean paste is completely covered. Continue with the remainder of the dough.
6. Lightly brush the ball with water.  Then roll the ball over the sesame seeds.
Repeat the process with the remainder of the balls.
7. Drop the ball into the hot oil. When the sesame seeds turn light brown, use a spider or slotted cooking spoon to gently press the balls against the side of the wok until the balls expand.
8. Drain the deep-fried sesame seed balls on paper towels. Serve warm.

Steak Bao Bao

1lb Skirt Steak
1 English Cucumber
3 Carrots
1 Bunch Cilantro
1 Tablespoon Sugar
2 Tablespoon Rice Vinegar
2 Tablespoon Soy Sauce
2 Teaspoon Sesame Oil
1 Package Frozen Bao
Hoisin Sauce

1. Mix soy sauce, sugar, rice vinegar, sesame oil in bowl.
2. Julienne carrots, cucumber and cilantro, place in bowl with the sauce. Mix together. Place in refrigerator for 30 min.
3. Fry skirt steak until golden brown on each side. Approx. 5-8 min.  Sprinkle with salt and garlic powder, to taste. Remove from pan and dice.
4. Steam Bao in steamer for 10 min, until soft.

Putting it all together:
1. Slightly open the Bao, lightly spread hoisin sauce on each side.
2. Place a spoonful of meat inside.
3. Place carrot, cumber, cilantro mixture on top.
Serve Warm

Tuesday, August 16, 2011

The Art of a Dragon Fruit

Dragon fruits are very popular in the Southeast Asia region. The plant is actually a type of cactus. The dragon fruit is low in calories and offers numerous nutrients, including Vitamin C, phosphorus, calcium, plus fiber and antioxidants.
The dragon fruit tastes like a cross between kiwi and pear.

To Eat:
1. When choosing a dragon fruit, look for a bright, even-colored skin. When pressing softly on the skin it should pressa little, but should not be too soft. If it's very hard, let it ripen for a couple days.

2. Slice the dragon fruit either in slices or in halves.

3. Take a spoon or knife and remove the white area from the pink skin. The skin is not edible.

4. Enjoy by yourself or in a fruit salad.

Tuesday, January 25, 2011

Soy and Lime Soda Marinated Party Wings


4lbs Frozen Chicken Wing Sections
3 Cups Lemon-Lime Soda
2 Cups Soy Sauce
1-2 Large Pieces of Rock Sugar (found in Asian grocery stores)
(If there is no rock sugar available substitute with 2 tablespoon of white sugar)
2 Tablespoon Brown Sugar
1-2 Llimes cut In Halves
2 Cups Water


1. In a large pot, pour in chicken wings and add soda, soy sauce, water, sugar and squeeze the lime juice as well as throw in the limes once squeezed.

2. Mix well in pot. Place on stove and cook uncovered for 1 hour.
Serves 8-10

Monday, June 28, 2010

Lychee Martini


3 cans Lychee fruit
1 bottle of 750 ml Belvedere Vodka (or your favorite Vodka)
fresh mint

1. In a pitcher pour in Lychee fruit with juice and bottle of vodka.
2. Place into refrigerator overnight.
3. Serve on the rocks or up. Garnish with mint leaf.
Serves 8-10
Drink responsibly. Designate a driver.

Pan Asian Citrus Fish Tacos with Wasabi Mayo

Marinade Ingredients

In a mixing bowl combine:
2 tablespoon rice vinegar
3 tablespoon water
4 tablespoon orange juice, freshly squeezed

4 tablespoon lemon juice, freshly squeezed
3 tablespoon lime juice, freshly squeezed
2 teaspoon mustard powder
2 teaspoon ginger powder
2 tablespoon sugar
3 T vegetable oil
1/4 cp pineapple juice
3 tablespoon soy sauce

Tacos Ingredients:
1 pound flakey white fish (fillet of sol, mahi mahi, talapia)
8-12 soft corn tortillas
2-3 cups shredded cabbage
1/2 cup cilantro, chopped
1/2 cup mayonnaise
1 tablespoon wasabi, prepared in tube

1. Pour marinade into plastic zip loc bag. Place in 1 pound fish. (deboned)
2. Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 3-4 minutes on the first side (depending on thickness) and then flip for 30 seconds-1 minute and remove. Let rest for 5 minutes then flake the fish with a fork.
3. To assemble tacos first soften and heat tortilla in the microwave for 20-25 seconds
4. Place shredded cabbage and fish on top of tortilla, garnish with cilantro

5. Mix mayo and wasabi together and use as dressing.
Serves 3-4

Sunday, June 27, 2010

Cold Green Bean Soup

This traditional Chinese green bean  (mung bean) soup is suppose to have a cooling effect which is why it is often served cold and eaten in the summertime as a snack or dessert. 

14 oz bag of Green Mung Beans (dried)
8-10 cups cold water
3-4 cubes of crystal rock sugar or use 1/4 cup of sugar  (to taste)

1. Place green beans in a large bowl. Fill with cold water. Let soak overnight or for at least 3-4 hours. Then drain beans.
2. Place beans in a soup pot. Add 8 cups cold water. Bring to a boil then turn to low/simmer flame. Cook on low for 2-4 hours to taste. Some like the beans a bit hard and some like the beans extra soft.
3. Once the beans are the right consistency place in crystal rock sugar. Stir till melted.
4. Remove from stove top. Can be eaten warm but best when served cold. Store in an airtight container in the fridge for 1 week.
Also: Green beans are delicious served on top of some shaved ice and condensed sweet milk

Tuesday, May 18, 2010

Vietnamese Pho Noodle Soup


For the broth:

4-5 pounds oxtails; cut into 1 1/2 to 2-inch pieces
 and trimmed of fat
2 pounds beef chuck, cut into small sections
4-6 dried cardamon
6-8 dried star anise
3-inch piece of ginger unpeeled and flatten with side of a knife.
1 large onion, halved and unpeeled
1/3 cup nuoc mam (fish sauce)
10 whole cloves
3 cinnamon sticks
14 oz package dried rice stick noodle
1/2 pound beef sirloin or filet mignon, sliced paper thin
1/2 pound shrimp, peeled and deveined (optional)
1/2 cup tightly packed fresh cilantro leaves, roughly chopped (optional)
1/2 cup parsley, roughly chopped (optional)
Plate for the garnish:

1 bunch Asian basil
1 1/2 cups mung bean sprouts
3 large limes, cut into wedges and seeds removed
1-2 sliced fresh hot chilies (optional)


1. Put the oxtails and beef chuck into a large stockpot and add water to cover the bones over by 4 inches. Bring to a full boil and then lower the heat to a rapid simmer. Skim the fat that rises to the surface. (repeat)
2. Place ginger and onions into the simmering soup.
3. Place star anise, cloves, cinnamon sticks and cardamon into a cheesecloth and close with kitchen string, place into soup.
4. Let the broth simmer, uncovered, skimming occasionally. After 4-5 hours, remove the spice bundle, onion, bay leaves and ginger from the pot and discard.
5. Soak rice noodles in cold water for at least 10-20 minutes. Bring a large pot of water to a boil and place noodles in. Boil for 3-4 minutes until soft, do not overcook or will become sticky.

Place the basil, bean sprouts, lime wedges and chili peppers on a platter.
In an individual serving bowl, place cooked rice noodles (warm/hot)
Arrange the thinly slices of raw filet on top of the noodles. Pour hot broth into bowl.
Add shrimp and meatballs (optional).
Serve hot.



1 (8 ounce) package rice stick noodles
1/2 pound skinless, boneless chicken legs, cut into bite-size pieces
1/2 pound ground pork
1/2 medium head cabbage, shredded
1-2 carrots, julienne strips
2 cups mung bean sprouts
1/2 yellow onion, finely sliced
1/2 pound shrimp, peeled and deveined
2 cups chicken stock
1/3 cup of fish sauce
1/3 cup soy sauce
1-2 green onions, chopped (optional)


1. Place the rice noodles in a large bowl or rectangular baking dish, and soad with warm water. Approx. 20-30 minutes. When soft, cut length into smaller sections with sissors, drain, and set aside.
2. In a large skillet over high heat, brown pork until no pink shows. Add in yellow onions and cook together.
3. In a separate pot place in chicken and cover with water. Bring to a boil and cook until chicken is completely done. Save chicken stock for use.
4. Add cooked chicken into skillet with the pork and onions.
5. Add chicken stock, fish sauce and soy sauce.
6. Add carrots and cabbage and bean sprouts. Cook together until the vegetables are soft.
7. Add rice noodles and shrimp.
8. Cook together for 5-6 minutes until the rice stick noodles turn clear. (Add extra chicken stock if too dry)
Serves 4-6

Sunday, April 25, 2010

Raw Sugar Cane

Sugar Cane is grown in over 100 countries, They are indigenous to South Asia and Southeast Asia. Sugar cane juice can be converted into raw sugar. If you have never tried raw sugar cane it is such a yummy and unique treat!

One of my fondest memories is going to the street market with my grandmother in Taiwan. She told me that this is what they would eat as their "candy" when she was little.  The simplest way is to chew the raw sugar cane and extract the juice and then spit out the husk. There are many street vendors now who will put the sugar cane through a press which will squeeze out all the delicious juice. If you are ever lucky enough to be able to find fresh sugar cane you will have to try it! Yum!

Tuesday, February 2, 2010

Apple and Pear Infused Sake Dessert

2 cups sake
2 tablespoon sugar
2 tablespoon mirin
1 pear sliced
1 Fuji apple, sliced
1 Asian pear, sliced
blackberries (garnish)
raspberries (garnish)

1. In a saucepan combine sake, sugar and mirin. On medium heat bring to a boil. Stir until sugar is dissolved. Remove from heat and let cool.
2. Slice apples, pear and Asian pear. 
3. In a bowl combine fruit and sake mixture.
4. Place in refrigerator for 30 minutes-1 hour.
5. Garnish with berries and serve.

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Chinese Dumplings- Jiaozi

Chinese Dumplings - Jiaozi
Jiaozi are very popular all year but especially during the Chinese New Year season. The dumplings are shaped like ancient coins, symbolizing luck and wealth.


1 lb ground pork
3-4 cups napa cabbage leaves, finely chopped
1/2 cup green onions, chopped
2 tablespoon ginger, finely minced
4 tablespoon soy sauce
1 teaspoon white pepper
2 tablespoon sesame oil
2 tablespoon vegetable oil
1. Add ingredients together, mix well. (Optional: add shrimp to pork filling, or replace pork with baked tofu to make vegetarian)

Dumpling dough:

3 cups all-purpose flour
1 cup COLD water

2. Slowly stir in the cold water into the flour. (Use chopsticks to mix together, works better then a whisk) Knead with hand into a ball. Cover with a damp cloth and let it sit on the counter for 30 minutes.

3. Take the ball of dough and cut into 4 or 5 strips.

4. Take one of the strips and roll out into a shape of a circular round rope. Repeat with remaining strips.

5. Cut the dough into 1 inch sections.
6. Flatten each section. Lightly coat with flour on top and bottom to prevent from sticking to surface.

7. Roll out each circle of dough into a small disk size, 1/4 inch thick and 4 inches round in diameter.

8. Place a small spoonful of pork filling onto the center of the dough. Make sure there is space between the filling and the end of the circle

9. Fold at the top and pinch closed.

10. Repeat. Makes approx. 50 dumplings. Freeze any extra dumplings for up to two months.
11. Bring water to a boil and place dumplings in pot. Cook for 13-15 minutes. When the dumplings float to the top they are done. Serve hot.
Dipping sauce:
6 tablespoon soy sauce or lite soy sauce
2 tablespoon rice vinegar
1/2 tablespoon sugar
1 teaspoon hot chili oil
Mix well.

Monday, February 1, 2010

Miso Chicken Pizza

Dough Ingredients:
3 cups all-purpose flour
1 package active dry yeast (.25 ounce)
2 tablespoons vegetable oil
1 teaspoon salt
1 tablespoon white sugar
1 cup warm water

1. Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water until dough is sticking ttogether.
2. Cut dough into 4 sections. Take 1 section and coat with flour, place some flour on the counter and roll out dough into a circle. (keep dough thick for thicker crust or roll out thin for thinner crust).
3. Place rolled out dough onto pizza stone. Add miso paste and toppings (see below). Repeat.

Miso Paste Ingredients:
1 cup white miso paste
1 cup water
1 cup vegetable oil
1 tablespoon honey
1 tablespoon sugar
2 tablespoon soy sauce
2 tablespoons distilled white vinegar

1. Place the miso paste, water, vegetable oil, sugar, soy sauce, honey, and white vinegar into a saucepan. Mix well on low heat. Cook for 4-5 minutes and remove from heat. Let cool.

Pizza Ingredients:
1 1lb chicken breast tenders
1/4 cup bean sprouts
1/4 cup broccoli, julienne strips
1/4 cup chopped green onion
1/4 cup sliced white mushrooms
2 cups shredded mozzarella cheese

1. Preheat oven to 500 degrees
In a frying pan, cook chicken breast until well done. Dice Chicken.
2. Place miso paste onto pizza dough. Sprinkle cheese and add chicken, broccoli, bean sprouts, mushrooms and top with green onions.
3. Cook for 10-12 minutes. Remove from heat and drizzle some miso dressing on top and serve warm.

Teriyaki Turkey Burger with Portabella Mushroom Buns

1 lb lean ground turkey
1 egg, lightly beaten
1/2 cup panko crumbs
1/3 cup soy sauce

1/3 cup mirin (sweet rice wine)
2 tablespoon sugar
8 large portabella mushrooms
2 tablespoon sesame oil

Wasabi Mayonnaise:
1/2 tablespoon wasabi powder
1 teaspoon water
1/2 cup mayonnaise
In a bowl mix wasabi and water and make a paste. Add mayonnaise and mix well.

1. In a saucepan pour in soy sauce, mirin and sugar. Stir on low heat till sugar is dissolved. Let cool.
2. In  a mixing bowl add in ground turkey, teriyaki sauce, panko crumbs and egg. Mix well.
3. Using your clean hands, scoop out turkey mixture and form a ball and then flatten into a patty.
4. Put turkey burgers on grill or cook in frying pan. Cook until internal temp is 180 degrees. (freeze any unused patties)
5. Clean portabella mushrooms and brush with sesame oil. Place on grill or in frying pan and quickly brown both sides. (1-2 minutes)
6. Garnish burger with lettuce and serve with wasabi mayonnaise.

Shrimp and Pork Lettuce Wraps

1 lb ground pork
1/2 lb uncooked shrimp, peeled and deveined
1/4 cup chopped green onion
1/2 cup bean sprouts

2 tablespoon dried onions (asian food aisle)
1 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoon soy sauce
2 tablespoon vegetable oil
1 head of butter lettuce.
Crushed peanuts for garnish (optional)
Sliced carrots for garnish (optional)
Cilantro for garnish (optional)

1. Pour vegetable oil into wok. Add in ground pork and cook well. Add in shrimp and cook together till shrimp is pink.
2. Add bean sprouts, dried onion, onion powder, garlic powder and soy sauce. Stir well.
3. Garnish with carrots, crushed peanuts and cilantro.
4. Wash lettuce and serve with plum sauce.

Wednesday, January 20, 2010

Oranges Soaked in Plum Wine

1 large orange
1 grapefruit
1 1/2 cup Japanese plum wine
1 tablespoon sugar
kiwi (garnish)
mint leave, chopped (garnish)

1. In a saucepan, pour in plum wine and add the sugar. Stir gently on low heat until sugar is dissolved. Let cool.
2. Cut the top and bottom of the orange and grapefruit. Cut away the peel. Cut in between the membrane to release the orange and grapefruit segments.
3. In a mixing bowl pour in the plum wine and add oranges and grapefruit. Refrigerate for 1-2 hours.
4. Garnish with kiwi slices and mint leaves.

Thursday, December 3, 2009

Won Ton Soup

Wonton soup is a staple when you think of Chinese soups. The name "wonton" means swallowing a cloud because the wontons floating in the soup look like little clouds.

Serves 4

18 - 24 wonton wrappers

1/2 pound ground pork
2 tablespoon soy sauce
2 teaspoon sesame oil
½ teaspoon sugar
1 green onion, finely minced
1 egg, beaten

8 cups chicken stock
2 cups chopped spinach
½ cup sliced carrots
½ cup snow peas
1 can water chestnuts
2 tablespoon soy sauce
3-4 drops sesame oil
2 dashes of white pepper (optional)

1. Combine all the filling ingredients in a bowl, mixing well.
2. Place one wonton skin on counter.
3. Moisten all the edges of the wonton wrapper with the egg.
4. Place a teaspoon of wonton filling in the center.

5. Fold the won ton wrapper into a triangle, making sure all the ends meet. Press down firmly on the ends to seal. Pull together the two corner edges and bring them together and overlap and push together. Push the corners up and hold in place. Press to seal. The finished product should resemble a hat. Repeat with remaining wontons.

6. For soup: Add chicken stock and bring to a boil.
7. Add all vegetables into soup. (You can add any of your favorite vegetables)
8. Place in wontons, cook on medium heat until wontons float to the top. 5-8 minutes.
9. Remove from heat. Serve hot.

Sunday, November 1, 2009

Persimmon & Asian Pear Salad

1 Fuyu persimmon, peeled and sliced thin
1 Asian pear, peeled and sliced thin
4-5 cups green leaf lettuce
1 cup radicchio

2 tablespoon rice vinegar
4 tablespoon lite soy sauces
2 tablespoon sesame oil
2 tablespoon sugar
4 tablespoon water

1. Wash and cut green leaf lettuce and radicchio.
2. Slice one Asian pear thinly. Either peel or leave skin on.
3. 1 Fuyu persimmon (bright orange all over), peel skin and slice thinly.
4. Mix all together and add dressing.
Optional: add walnuts or pecans.

Persimmon and Pumkin Cupcake w/ Cream Cheese Filling

Cake Mixture:
1 cup white sugar
1/2 cup of vegetable oil
3 eggs
2 tablespoon butter
1 1/2 cup all-purpose flour
1 3/4 baking powder
1/2 cup milk
2 cups pumpkin puree (canned)

Persimmon Puree:
4 Fuyu Persimmons
1/2 cup sugar
4 cups water
Cream Cheese Filling:
1 8oz package KRAFT cream cheese
1/2 cup sugar

1. Preheat oven to 350 degrees F (175 degrees C) Place 24 cupcake baking cups into cupcake tins.
2. In a large mixing bowl, combing sugar, butter and oil. Beat in eggs, one at a time. Add in flour and baking powder and mix well. Mix in milk and pumpkin puree and stir well.
3. Peel the skin and cut the persimmons into quarters, place in saucepan on the stove. Add sugar and water. Simmer on medium heat for 30 minutes or until soften.
4. Remove persimmon and place in food processor and process until smooth. Add to cake batter.
5. Take cream cheese and place in small mixing bowl and soften in microwave for 30 seconds. Add sugar and mix well. Set aside.
6. Take one large spoonful of pumpkin/persimmon batter and fill each cupcake tin. Then take a spoonful of cream cheese and place on top of each cupcake mixture. Take another spoonful of pumpkin/persimmon batter and place on top.
7. Bake in preheated oven for 20-25 minutes. Place fork into one cupcake and when removed there should be no cake batter on the fork.
Enjoy! Does not require frosting but you can put your favorite frosting onto the top if desired.

Monday, September 28, 2009

Ginger Chicken & Sugar Snap Peas

6 pieces chicken breast tenders, chopped
2 cups sugar snap peas
2 tablespoon vegetable oil
1/2 tablespoon finely grated fresh ginger, peeled
1/2 tablespoon minced garlic
Add salt to taste

1. In frying pan, pour in vegetable oil. Add ginger, garlic and chopped chicken breasts stir and cook well.
2. Add in sugar snap peas and salt to taste.

Healthy and quick meal in minutes!
Serves 2

Thursday, September 24, 2009

Fried Banana Eggrolls

3 bananas
1 packet egg roll wrapper (Asian market in frozen aisle)
Vanilla ice cream
Chocolate syrup
Caramel syrup
Powder sugar
6 cups cooking oil
1 egg, whisked

1. Individually peel egg roll wrapper, remove 6 sheets
2. Peel bananas, split each in half
3. Take one egg roll wrapper, place half a banana onto the center of the wrapper. Roll one corner over the banana. Take the right and left side towards the center of the banana and continue to roll towards the final corner
4. Place a dab of egg onto the corner and complete the roll to seal the egg roll
5. Place banana egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack.
6. Scoop vanilla ice cream onto plate, drizzle chocolate and caramel sauce. Sprinkle with powdered sugar and top with cherry.

Singapore Rice Noodle


1 lb dried rice stick noodles
3 large eggs
2 tablespoon curry powder
2 teaspoons sesame oil 4 tablespoon vegetable oil
8-10 shrimp, shelled and deveined
5 oz lean pork or bbq pork, cut julienne strips 1 garlic clove, minced
1/4 cup green pepper, julienne strips
1/4 cup red pepper, julienne strips
1 cup fresh bean sprouts
1/2 cup chicken stock
4 tablespoon soy sauce
1 teaspoon salt

1. Bring large pot of water to a boil. Place in rice noodle, cook approx. 2-3 minutes until soft. Drain and rince under cold water.
2. Whisk together eggs
3. In wok, pour in 1 tablespoon oil and add in egg and scramble well. Place onto plate.
4. In same wok, pour in 1 tablespoon oil and stir-fry shrimp, appox 2 minutes until pink. Remove and place onto plate.
5. In same wok, pour in 1 tablespoon oil and stir-fry pork. Cook until well-done.
6. Add in bell peppers and stir-fry for 1-2 minutes. Add in bean sprouts and noodles
(tip: if noodles have stuck together rinse under running cold water and gentle stir till noodles become loose, drain well)
7. Add in curry powder, sesame oil, garlic and chicken stock. Stir well.
8. Add in cooked egg and shrimp.
9. Add soy sauce and salt to taste.
Serve Hot and Enjoy!

Watermelon Skirt Steak Summer Salad


1 lb skirt steak (sliced in thin strips)
1/2 cup fresh basil leaves, chopped
1/2 cup fresh mint leaves, chopped
2 cups fresh spinach, chopped
1/2 cup fresh sliced green onions (julienne strips)
1/4 cup jicama (julienne strips)
1/4 cup cilantro, chopped
1/4 cup parsley, chopped
1 cup diced fresh seedless watermelon, chopped

1. In frying pan, pour in 2 tablespoon of cooking oil, place in skirt steak and cook for 4-6 minutes for medium. Remove from heat.
2. In large bowl combine basil, mint, spinach, green onions, jicama, cilantro and parsley.
3. Add in steak and pour in dressing to taste, top with watermelon.

4 tablespoon sugar
1 cup warm water
3 tablespoon fish sauce
2 tablespoon rice vinegar (not seasoned)
2 teaspoon fresh lime juice
2 teaspoon freshly grated ginger (skin peeled)
1 teaspoon hot chili

1. Stir together sugar and water until sugar is dissolved.
2. Stir in fish sauce, rice vinegar, lime juice, grated ginger and chili.
3. Chill for 1 hour

Friday, August 14, 2009

Spicy Soft Shell Crab


2-4 frozen soft shell crabs (already cleaned)
1 cup flour
2 cups cooking oil
1/4 cup julian cut red bell peppers
1/4 cup julian cut green peppers
1/4 cup julian green onions
1 jalapeno pepper cut int julian strips
2 tablespoon spoon fried minced garlic
black pepper


1. De-frost crab and rinse with cold water.
2. In a bowl combine flour and place crab in flour mixture and coat.
3. Heat frying pan with cooking oil. Cook crab, 4 minutes on each side or until crispy brown.
4. Take cooked crab and cut each crab into 1/4 sections.
5. In a separate frying pan. Pour in 2 tablespoon cooking oil. Add in red & green bell peppers, green onions, jalapeno pepper and fried garlic. Stir together for 1 minute and add in soft shell crab and salt and pepper to taste.

Serves 4

Wednesday, August 5, 2009

Salt & Pepper Crab with LemonGrass

2 fresh crab
1/2 cup sliced green onions
1/4 cup diced ginger
1/4 cup diced garlic
1 tablespoon black pepper
1 tablespoon salt
1/4 cup fried scallions
1/4 cup veg oil
1 stalk lemongrass, gently pressed

1. Clean and gently brush crab.
2. Steam crab for 10 minutes. When cooked, break legs apart and separate from head. Discard yolk.
3. In a wok pour in oil, ginger, garlic, and green onions, lemongrass. Stir together for 2 minutes.
4. Pour in crab. Sprinkle with salt, pepper and dried scallions. Stir together for 5 minutes.
Serves 4-6

Honey Walnut Shrimp

2 cup water
1/2 cup white sugar
1 cup walnuts
1/2 cup egg whites
1/2 cup cornstarch
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1 pound large shrimp, peeled and deveined
2 tablespoon canned sweetened condensed milk
5 cup vegetable oil for frying
1. Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2-3 minutes, then drain and place walnuts on a cookie sheet to dry.
2. Mix cornstarch and egg whites together to form a thick, sticky texture and mix well with Shrimp. Set aside.
3. Mix mayonnaise, lemon juice, and sweetened condensed milk in a medium bowl until smooth. 4. Heat oil until boiling, then gently place each shrimp into the oil and fry until golden brown. Remove from oil and drain.
5. Place the shrimp into the mayonnaise mixture. Mix well.
6. Place on plate, sprinkle with walnuts.

Wednesday, June 24, 2009

Green Onion Pancakes


3 cups all-purpose flour
1 1/4 cups water
3 green onions, finely chopped
1/4-1/2 cup cooking oil
salt, to taste


1. Take 1 cup of boiled water and add 1/4 cup of cold water to the hot water into a glass measuring cup.
2. Add 3 cups of flour into a large bowl. Slowly pour approximately 1 cup of the hot water into the flour and stir the bowl while you pour.
3. Knead until all of the flour in the bowl has joined into a dough mixture.
4. Cover the ball of dough with 2 layers of moist paper towels; Leave covered for 1 hour.
5. Chop the green onions.
6. Place some flour on a chopping board.
7. Make a ball of dough
8. Use the roller to flatten the ball into a round circle. Sprinkle salt.
9. Brush a thin amount of cooking oil over the circle. Then sprinkle 1-2 teaspoons of chopped onion onto the dough.
10. Roll the circle into a cylinder and pinch the ends so the onions won’t fall out.
11. Roll the cylinder along the length and tuck the outer-end into the roll.
12. Use your roller to flatten it into a flat pancake.
13. Repeat, makes approximately 9 pancakes.
14. Separate each pancake with wax paper
15. Pour ½ teaspoon of oil into a frying pan or wok and cook on low heat until the pancake turns a nice crispy brown.
16. Freeze any un-cooked pancakes (will keep for one month). Just pull out of freezer and cook in frying pan (do not need to de-frost), great appetizer for un-expected guests or a quick snack.

Friday, November 21, 2008

Ribeye Steak with Green Scallions and Sweet Potatos

2-3 Marbelized rib-eye steaks
1 cup soy sauce
2 cups water
1/4 cup sugar
1 tablespoon sesame oil
1 tablespoon minced garlic
1/2 tablespoon minced ginger
1 cup sliced green onion
3-4 sweet potatoes
1 cup cooking oil

1. Combine soy sauce, water, sugar, sesame oil, minced garlic and ginger in a large ziploc bag.
2. Place steal in the marinade and place bag in refridgerator 3-4 hours.
3. In a frying pan place a few tablespon of cooking oil and place steak in the pan. Cook on each side for 4-5 minutes for medium. Check for doneness depending on thickness.
4. Place on cutting board and let it set in the moisture and juice for a few minutes before slicing.
5. Leave the juice from the cooked steaks and add in sliced green onions, add two tablespoons of water and cook for 2 minutes and place on top of sliced steaks.

Sweet Potato:
1. Clean and wrap indicidually in foil and bake in oven for 375degrees for 30 minutes.
2. Sliced cooked potato with skin and place on plate and serve.

Tuesday, October 28, 2008

Sesame Miso Sea Bass with Pea Sprouts

3-4 Chilean Sea Bass Fillets
4 Tablespoon Miso Soybean Paste
1 Tablespoon Sugar
1 Tablespoon Sesame Oil
1 Pound Pea Sprouts

Miso Mixture:
1. Take miso paste and add 2 cups warm water and whisk till smooth.
2. Add sugar and sesame oil.
3. Placed washed fillets into the mixture and chill in fridge for 2-3 hours, flipping sides occasionally.
4. In a frying pan, place a few tablespoons of oil and sear the fillets (approx. 3-4 minutes each side depending on thickness) until flaky.
Pea Sprout:
1. Wash and drain pea sprouts.
2. In a wok pour a few tablespoons of oil.
3. Add 2-3 cloves of fresh minced garlic.
4. Add salt and pepper to taste.
5. Stir till leaves are a bright green (approx. 5 min)

Place on plate and serve with Sea Bass fillets.
Serves 4