Monthly Archives: February 2011

Lemon Meringue Pie

So i was trying to make this classic lemon meringue pie , since it’s my husband all time favorite , well it used to be his favorite until i made fruit tart not too long ago , and it became his favorite now . But still i think i still owe it to my husband to make him a real good home made lemon meringue pie .

Years ago when we were just married , probably the first year , i tried to make lemon meringue pie for him , okay , not home made from scratch everything , since i bought the pie crust , and then the filling i was using the jello pie filling .. Well it didn’t turn out well at all . Mind you , i barely cooked or baked back then , i couldn’t even cook anything when we first got married . I got this cooking and baking skill ever since my son was born .. which was about 6 years ago . So 10 years ago i was just someone who cannot cook or bake .. LOL . Anyway the pie back then didn’t turn out well .. the filling was runny .. and it didn’t  taste great , what did you expect ? it’s not a home made !! But yet my husband still appreciated it , and ate it .. poor Jay .. LOL ..

So , the past 2 days i’ve been eyeing this recipe , between making lemon meringue pie , or chai pot de creme . Well .. i landed on the classic meringue pie with the above reason that i mentioned earlier . Little did i know .. i made a huge mistake .. i used a deep dish apple pie dish for it .. i have 3 sets of glass pie dish .. and i have the size it requires , but why in the heck did i pick the apple deep dish pie plate ? Duh .. i will re-make this again tomorrow .. it still good , and turns out tasty .. and it wasn’t hard to make , but .. i was just dissapointed with how it looks , since the filling only reached half way up ..

For the crust

1 1/4 cup of all purpose flour

1 tbsp. sugar

1 stick of cold butter , sliced

2 tbsp. of ice cold water , and maybe you need extra

In a food processor , blend flour and sugar well . Add the butter and pulse until coarse crumb reached , add the ice water while the machine is still running , add a little bit more until the dough shapes . Take it out , and shape into a ball and flatten into a disk , refrigerate for 20 minutes at the least . You will need 9 inch pie glass dish , roll out the dough about 12 inches round , transfer into the pie plate . Line with parchment paper and add pie weights , bake at 400 F for 20 minutes , take the pie weights out , and continue to bake for 15 more minutes . Remove from the oven and let it cool on the rack , while preparing the filling .

The filling :

1 cup of sugar

4 tsp. of cornstarch

2/3 cup of lemon juice

1 tsp. of lemon peel

4 egg yolks

In a medium sauce pan , whisk sugar and cornstarch , add the lemon juice a little at a time , keep whisking . Add the lemon peel , whisk well . Add the egg yolks one at a time while you whisk . Cook on a medium heat , whisking continuously , about 10 minutes , until the mixture boils and thicken . Remove from heat , let it cool . Pour into the cooled pie crust , spread evenly .

For the meringue

3 egg whites

pinch of salt

1/2 cup of sugar

Turn down the heat to 350 F , beat the egg whites until foamy then add sugar a little at a time , until stiff peak reached . Spread on top of the lemon filling , all the way to the edge of the crust to seal it , so your meringue won’t shrink . bake for about 10=15 minutes until the meringue turns to pale golden color . Refrigerate overnight before slicing .

Spicy Fish Soup

I was going to blog about this couple of days ago since , the soup was made few days ago , but i kept forgetting about it . But this was about the fish soup , korean spicy fish soup . Bought red snapper , that was already cleaned and gutted by the fish monger , which was excellent , meaning i don’t have to make a mess in my kitchen , i don’t have to look around if there is any flying scale , or scale landing on my hair .. eww .. yes .. gross .. I love fish , but it’s just scaling the fish was the job that i object to do , not that i have any other choice , well except the fish monger will clean it .

So , this soup turns out to be delicious , spicy , as most of korean dish are . And the fish itself has a great taste , except for the bone hunting .. one thing that you’re used having fish fillet , once we have whole fish in a soup , it’s a whole different story , we have to really careful eating them and make sure you have enough light .. LOL

Although the recipe calls for some strange vegetable name dropwort water or minari , the korean people themselves at the market have no clue what i was talking about LOL .. I ended up replacing it with spinach , works great , always love spinach anyway . And replacing enoki mushroom with button mushroom , the grocery store ran out of it .. so i have no choice .

Prepare the stock :

few sheet of kelp ( seaweed )

1 cup of thin sliced korean radish

3 dried shiitake mushroom

Boil this medium high for 20 minutes . While the stock is boiling , prepare the sauce

For sauce :

7 garlic cloves

1-2 tbsp. ginger

1/2 of medium onion

2 tbsp. dry white wine

1 tbsp. hot pepper paste

1 tbsp sugar

Put all ingredients in food processor to make a paste , set aside .

Prepare :

1 red snapper , scaled , gutted , cut into 3

1 cup of mixed frozen sea food

bunch of spinach

1 cup of sliced button mushroom

bunch of green onion

green and red chili pepper

Once the broth is ready , remove the kelp , add the fish and seafood in , add the sauce , cover slightly and cook for 30 minutes . After 30 minutes , add the mushroom , green onion , red and green chili and spinach , cook few more minutes , adjust the seasoning . Serve with rice .

Classic Fruit Tart

Made this fruit tart this afternoon , well actually was planning to make it last night , but didn’t have enough time , we got home quite late , and fixing dinner quite late . But late last night i decided to make the fillings for this wonderful classic fruit tart . Most of the tart i saw used cream cheese as its filling , which i don’t care so much about . I love the vanilla custard that i made for eclairs , and i decided to make that custard as the filling for my fruit tart . The crust was a lil different than regular pie crust , since this was supposed to be sweet crust , i also used egg yolks in the crust , instead of butter and flour , sugar only . The fruits that i used was strawberries , kiwis and blueberries . Love it !!! Very pretty and delicious !

For the crust :

1.5 cup of all purpose flour

1 stick and 4 tbsp. of unsalted butter

1 tsp. of salt

3/4 cup of sugar

3 egg yolks

In a food processor , mix together flour , sugar , salt . Cut the butter and add into the food processor , use the pulse to mix the butter and flour mixture until it resembles coarse meal . Add the egg yolks , use the pulse again , mix until the mixture holds together . And press the mixture into well greased 11 inch tart pan , all the way on the bottom and to the side up , freeze for 45 minutes and then bake at 400 F for about 20-22 minutes . Let it cool completely

For the vanilla custard

2 cups of milk

1/2 cup of sugar

2 tsp.vanilla extract or using vanilla beans

6 egg yolks

3 tbsp. cornstarch

In a small pot , add milk , sugar and vanilla extract / beans , cook under medium heat . Beat 6 egg yolks , add cornstarch until it becomes a paste , once the milk started to get warm , take 2 tbsp. out , and pour into the cornstarch and eggs mixture , beat well , add them back into the pot , keep whisking non stop , until mixture becomes thick , about 1 minute . Let it cool overnight or at least few hours , cover the surface with the plastic wrap .

For the fruit :

1 pint of strawberries , sliced

3 kiwis , sliced

blueberries , raspberries , whatever you like

Arrange the fruit on top of the custard filling to your preference . And glaze the top with apricot glaze .

For the glaze :

1/3 cup of apple jelly

2 tbsp. of water

cook until boiling , boil for 1 minute . Let it cool . Once it’s cool , use the brush to glaze the fruits .

Store the fruit tart in the fridge .

Garlic Rosemary Roasted Chicken Legs

Since we have so many chicken legs / thighs in the freezer , i’ve been trying to circle my dinner menu this week around that . And tonight i ended up with this garlic rosemary chicken legs , so easy and less mess . I love quick fix dinner that does not require too much mess , esp. when i have to handle everything myself . My dishwasher was already busy going , so i refuse to make a complicated dinner that require a lot of washing dishes or making too much mess on the stove . This was great .. just dredge , dip and roll , and bake .. so no mess on the stove .. and everything goes in the oven and makes the house smells wonderful !! The chicken turns out great and crispy from panko bread crumbs and the garlic rosemary paste was a great combination !

Preheat oven to 350 F , preheat baking sheet as well , while handling the chicken

Make 3 stations :

2 c. of flour

2 c. of milk mixed with 2 eggs , mix well

Panko bread crumbs mixed with 2 sprigs of chopped rosemary and 4 cloves garlic olive oil and salt that’s been made to paste using mortar and pestle

Dredge the chicken to flour , then dip in egg mixture and roll in panko mixture .

Sprinkle olive oil in the heated baking sheet and add the legs .

Seafood and sausage pasta with essence cream sauce

After days and days of korean dishes on our kitchen and dining table , we decided that it’s time to take a break from korean food . LOL , not that we don’t love it , we do .. that’s the problem !!

So tonight , i decided to go a little italian , sausage and seafood pasta with essence cream sauce . It was not hard , just like any other pasta dish , i used hot italian sausage and mixed seafood in this dish . The only thing i am not too happy is the fact that i had to use heavy cream for the sauce .. it would have been better if it didn’t use heavy cream . Although it has a great taste .. but this is a little too heavy for a healthy dish .. oh well i guess since it’s weekend , we should not feel too bad about it .. hahaha


  • 12 ounces linguine pasta
  • 2 tablespoons extra-virgin olive oil
  • 3 links of hot sausage, removed from its casings and cut into 1/2-inch pieces
  • 1/2 cup red bell pepper, cut into thin 1-inch strips
  • 1/2 cup yellow bell pepper, cut into thin 1-inch strips
  • 1/2 cup chopped shallots
  • 1 tablespoon minced garlic
  • 1/4 cup chopped green onions, plus extra for garnish
  • 1 tablespoon, plus 2 teaspoons Essence, recipe follows
  • 1/4 cup dry white wine
  • 2 cups of mixed frozen seafood
  • 2 teaspoons fresh lemon juice
  • 1 1/2 cups heavy cream
  • 1/2 cup grated Parmesan
  • 3 tablespoons finely chopped fresh parsley


Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes for dry pasta. Drain in a colander. Return to the pot and toss with 1 tablespoon of the oil. Cover and keep warm while finishing the recipe.

While the pasta is cooking, in a large saute pan, cook the sausage over medium-high heat until browned and cooked through, about 4 to 5 minutes. Remove with a slotted spoon and drain on paper towels. Pour off the fat from the pan.

Heat the oil in the pan over medium-high heat. Add the bell peppers and shallots and cook, stirring, until just soft, about 3 minutes. Add the garlic, green onions, and 1 tablespoon of the Essence, and cook, stirring, for 1 minute. Deglaze with white wine and cook until almost completely reduced. Add the mixed seafood and sprinkle with the remaining 2 teaspoons of the Essence. Cook, stirring, until they turn just pink, about 1 minute. Add the lemon juice and cream and bring to a boil. Cook, stirring until starting to thicken, about 1 minute. Add the cooked pasta, cheese, parsley, and reserved sausage and toss to combine. Cook until the pasta is heated through and well coated, about 1 minute. Remove from the heat and adjust the seasoning, to taste.

Divide among 4 pasta bowls, garnish with additional chopped green onions, and serve.


  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon ground black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Place all the ingredients in a bowl and stir well to combine thoroughly. Store in an airtight container and use as needed.

Yield: about 2/3 cup

Black Bean Noodles ( Jjajangmyoen )

Lately it’s been like a korean fest in our household . It’s really like we live in korea , we cook korean dish almost everyday for the past week , not to mention to make it complete , we even made our own kim chi ! So there i was , hungry for korean famous dish , black bean noodles , i happened to have the sauce on hand , bought it on my trip couple of weeks ago to the korean market .

This dish is surprisingly pretty easy and not messy to make . Just a little prep and voila ,it’s done , either you can eat it with noodles , or you can eat it with rice .

Here is the recipe

1/2 lb of pork shoulder , dice

1 cup of potato

1 cup of korean radish

2 cups of red onion

7 tbsp. of black bean paste

2 tbsp of sugar

1. Stir fry black bean paste for 1 minute with 1 tbsp vegetable oil , set aside , remove the extra layer of oil on top .Set aside .

2. In a wok , stir fry the pork until it’s cooked , then add potato and radish , stir fry for 2 minutes , add onion , stir fry for 2 minutes . Add 3 cups of water , 1 chicken bouillon cube , and then let it boil for 10-12 minutes medium heat . Once the vegies are done, add the black bean paste , and sugar . Let it boil again , add few tbsp. cornstarch mixed with water to thicken up the sauce .

3. Serve over oriental noodles or rice .

Kimchi Chigae ( Spicy Fermented Cabbage Stew )

Since i made kimchi about 2 weeks ago , i’ve been trying all kinds of korean dish that uses kimchi as its base . One of them is this , kimchi stew . A little bit nervous at first since truthfully i don’t really like kimchi itself , but i like kimchijeon ( kimchi pancake ) , so why not trying kimchi stew . Add some meat in there , and water , which might be the reason why it’s not as sour and strong , but it has a very delicious broth !!

You need :

2 1/2 cups of chopped kimchi ( or bite size kimchi )

1/2 lb of bacon , sliced thin

1 small onion

1 green onion

2 tbsp. of sugar

1 heaping tbsp. of red pepper paste ( gochujang )

4 cups of water

sesame oil

soft tofu


In a skillet add all ingredients together except the sesame oil , tofu and egg . Boil about 25 minutes , with first10 minutes under high heat then turn it down to low heat , once it’s done . Add the tofu , cook for 5 minutes and add the eggs to poach . Sprinkle with sesame oil right before serving .

Jjamppong ( Spicy Seafood Noodle Soup w/ Vegetables )

Made Jjamppong tonight for dinner , it was very delicious . This dish i call , one pot meal , why ? Because it has everything you need in just 1 bowl . Not to mention it is spicy and delicious . I made the stock first , using dried anchovy , onion , kelp and dried shiitake mushroom . And let it boil for 40 minutes . The dish itself actually is not hard to make at all , just takes time with the preparation , not to mention having to wait for the stock to be ready . But anyway , the soup has tons of vegetables you need , regular cabbage , napa cabbage , button mushrooms , leek , onion , green onion , garlic , ginger . And then the protein source , comes from , mussels , shrimps , squid , and either pork or chicken meat . That’s about it .. i added a little salt and pepper into the dish .. and i am glad it turned out delicious !! Definately a keeper !

First make the stock :

7-8 cups of water

1/3 cup of kelp

1 onion

3 dried shiitake mushroom

12 dried anchovy

Let it boil on high heat for 10 minutes , turn it down low , let it boil for 30 minutes .

Prepare 1 1/2 tbsp. of red ground pepper and 1 tbsp. of vegetable oil , mix well , set aside .

Prepare the seafood

5-6 precooked mussels

5-6 squids

5-6 shrimps

1/4 cup of meat from pork or chicken

1 cup of cabbage

1 cup of napa cabbage

1 cup of sliced button mushrooms

1 sliced carrots

1 leeks , cut about 5 cm length

2-3 green onions , cut about 5 cm length

1 onion , sliced

4 cloves of garlic

2 tbsp. of minced ginger

In a skillet , add vegetable oil , about 1-2 tbsp , add the garlic and ginger , about 1 minute stirring , add the meat , cook 3 minutes , add the vegetables , cook for 3-5 minutes . Add the red pepper mixed with vegetable oil , add salt and pepper , add seafood , and stir . Finally add the stock , let it boil , skim off the foam . Cook until everything is done .