Monthly Archives: March 2011

Baikut Sayur Asin ( Pork ribs w/ sour mustard soup )

When i was younger this was my favourite meal , it’s some kind of soup . I remember usually after school , coming home and i asked her , what’s for lunch , and when she told me it’s ” baikut sayur asin ” i was so happy , it’s my favourite meal !! Eventually after i got married , for a while i was having problems finding the vegetables that goes in this soup . It’s sour mustard , i think it’s like pickled mustard ( not too sure about this part ) , but you cannot use mustard only . It has to be sour mustard , mustard leaves that has very strong sour taste .I remember my mom used to tell me that i have to wash the sour mustard couple times , or else my soup would be way too sour .

This is how sour mustard looks like

Anyway , you need :

3 lbs of pork ribs

2 packages of sour mustard , wash couple of times , wring it good before chopping them

about 6-8 cloves of garlic , minced

water , enough to submerge it

salt , pepper and pinch of sugar

Cook them all together , bring to boil , then cook on low for 1 to 1.5 hours or until the meat is very tender .


Zabaglione Marsala Gelato


Last night i made this delicious gelato . Gelato is italian style ice cream . They’re stronger in flavour compared to regular american ice cream . This was not hard to make either , the ingredients just like custard ingredients . Using heavy cream , milk , sugar and egg yolks . I used marsala wine and rum . I have to say this is really good , and just like strawberry ice cream , this has become another favourite of mine ! They’re so good it’s bad, cos i can eat the whole batch for myself !!!

You need :

4 egg yolks

1/2 cup of sugar

In a bowl , mix this together , medium speed , about 2 minutes . Meanwhile :

1 cup of heavy cream

1 cup of low fat 1 % milk

Heat up these mixture on a medium heat , only until bubbles starts appear on the side of the pot , remove from the heat , pour the milk mixture with a slow steady stream into the mixing bowl ( egg and sugar ) , while keep whisking the mixture to avoid scrambled egg . Mix well , pour the mixture back into the same pot , heat up under medium heat about 4-5 minutes , mixture should be thicken , do not boil ( to check if it’s done , dip in a spoon into the mixture , it should cover the spoon , and leaves path when finger drawn across ) Remove from the heat , add :

6 tbsp. of good marsala wine

2 tbsp. light rum

1 vanilla extract

Pour the mixture into custard , and stir well . Cover with plastic overnight , and follow your ice cream maker direction the following day .

Jay’s sweet spicy fish and sauteed bok choy

That was dinner tonight in our household . I hate it when Jay makes the fish .. take that as a compliment . Why do i hate it ? Because i cannot stop with just eating 1 plate !! I always end up getting 2nd plate with it . It was and always is , so yummy , it was hard just to stop with 1 plate . Jay used catfish , and put green onions , garlic , sambal oelek in a jar , soy sauce , yellow onion , thai chili pepper and sugar . As simple as that , but it’s so delicious !!

I cooked the bok choy , another simple recipe , cut and wash the veggies , and then sauteed garlic in the oil , and added sugar , and then added the hard part of the veggies then leaves part in there , soy sauce , and pepper , and then thicken it with cornstarch , oh not to forget the thai pepper , sprinkle with sesame seed and sesame oil . It was so good pairing it with the fish and rice .

I can say this was quite healthy dinner .. can i ? 🙂

Chocolate Babka

I wouldn’t know what Chocolate Babka was if i didn’t watch Seinfeld , there was one episode where Elaine and Jerry wanted to get chocolate babka , but it was too late , someone else already got it . Since then i always wondered how chocolate babka tastes like . Then i bought Martha Stewart’s baking handbook which has recipe for chocolate babka , except it was intended for 3 loaves of babkas , heck what am i going to do with 3 loaves of chocolate babkas ?? LOL ..

I had another bread book , artisan bread , and it has the recipe for chocolate babka also . I got this book few months ago , never tried a single recipe from there yet , except last night i read through it , and this morning too , after reading some of them , i was tempted to make chocolate babka . And the recipe was only making 1 loaf , just what i needed !! Anyway it wasn’t hard to make at all , especially with the kitchen aid dough hook , it helps , and the dough was ready within minutes . The only thing with this was .. the waiting period of letting the dough to rise . It took 2  hours to let the dough rise for the first time , and then rolling it out , put the filling in and shaping it , and letting it rise for the 2nd time , another 2.5-3 hours . So it was total of 5.5 hours of waiting !!! And almost an hour to bake the bread . The result was a very rich delicious bread !! If you’re a chocolate lover , i think you would love this !!

Here is what you need for the DOUGH :

2 tbsp. active dry yeast

3/4 cup of warm milk ( about 95 F )

* Mix this together , dissolve the yeast in the warm milk , let it sit for 5 minutes , while you prepare the other step .

1/4 cup of unsalted butter , room temperature

6 Tbsp. of sugar

*Cream this together in a mixer with paddle attachment with medium speed for 2 minutes .

4 egg yolks

1 tbsp. of vegetable oil

1 tsp. of vanilla extract

*Beat this together , and then add the mixture into the butter mixture in 4 different portions . Beat well after each additions . Scrape down each time too .

1 tsp. salt

3 1/3 cup of flour

* Add the flour into the butter – egg mixture all at once , and add the milk – yeast mixture into egg=butter mixture . Beat with low speed using paddle attachment , if it’s getting too hard for the paddle , switch to the dough hook . keep beating about 2-3 minutes . Remove from the bowl , knead by hand for 2 more minutes on the lightly floured surface

.Grease a bowl , shape the dough into ball , put the dough in the bowl , cover with plastic , let it sit in room temperature for 2 hours . It should double in size like this

Take the dough out from the bowl , roll the dough into 15×15 square , about 1/4-1/8 inch thickness .

Add the fillings :

9 oz of semi sweet chocolate chip

1/4 cup of cold unsalted butter , cut into chunks

1 tsp. ground cinnamon

In a food processor , chop the chocolate chip really good until it’s almost turn to powder , add cinnamon , then add the cut up cold butter , and pulse few times until it’s mixes well . Sprinkle this filling on the roll out dough . Like this :

Roll the dough into jelly roll style , seam side down , and then roll back and forth until it lengthen to 18-24 inches .

After that , on both ends , twist the dough carefully not to tear it , keep twisting gently , like this

Once you’re done twisting it , coil the dough like a snail

Then turn it up right with seam side down

Press down gently

Grease a loaf pan 5×9 line with parchment paper , put the dough in there , cover with plastic , let it rise 2 more hours .

After 2 hours , your dough should be rising like this :

Take the plastic out , preheat your oven to 350 F , bake babka for 25 minutes , and then rotate , bake for another 25 minutes , or until the side is golden brown . The top should be rich brown color too , if gets too burn looking, tent with foil . Let it cool for at least 30 minutes before slicing them .




Spring Rolls


It has been a while since i made home made spring rolls . So today i got busy , i made couple things , it made me feel like i was in international house of flavours LOL . So the spring rolls was easy enough , had ground pork , i chopped the chicken and also shrimp and prepared the veggies . It wasn’t so messy , except when you use water as the glue for the spring rolls , it’s going to make a big mess because the last 2 rolls i used water for the glue , and when i deep fried them , oil popped everywhere , luckily i kinda had a feeling that it might , so i covered it with the lid . But , anyway , it’s easy to make and it has a good taste . Maybe next time i will make a mini ones , these ones are pretty big , and although i doubled the recipe , i only made 14 rolls .

You will need :

1/2 lbs of ground pork

1/3 lbs of raw shrimp , minced

1 chicken thigh , boneless , minced

5 cloves of garlic, minced

1 inch of ginger , minced

2 carrots , chopped

3 sticks celery , chopped

4 green onion , chopped

1 cup of chicken broth

4 tbsp. cornstarch

2 tbsp. soy sauce

2 tbsp. oyster sauce

little sugar

2 tsp. sesame oil

1. Heat a skillet , add oil , add ginger and garlic . Brown the meat all together , until it’s cooked . Set aside .

2. Heat another tbsp. of oil , add the veggies , cook until it softened a little bit , add soy sauce , oyster sauce , chicken broth mixed with cornstarch . Add the meat back in there , and mix together . Let it cool before wrapping it with spring roll wrapper . Deep fry in a very hot oil , takes about 2-3 minutes .

Chicken and Sweet Leek Pie

I put a chicken pie in my menu this week and finally got to try it tonight . It was taken from Jamie Oliver’s cook book . It looks delicious and it seems like the preparation was pretty easy . It was not easy , especially when you have boneless meat , it took me a while because i had bone in meat , i chose to use chicken legs , and i had to de-boned all of them to make enough for it . Wasn’t hard at all , in fact i thought this was quicker than making chicken pot pie . I cut bunch of thyme from my garden , although it’s early spring , i found some green leaves started to grow , i was lucky , especially this week it’s been so cold !!

Anyway , chicken and sweet leek pie took about probably an hour and a half including the preparation ( it would have been quicker to use boneless meat as i mentioned before ) . The result though was a very delicious pie , amazingly , there was barely anything there , didn’t even have to use garlic , or onion , but we used sweet leek which has better and sweeter taste than regular onion . Thyme is a must though .

You will need :

2 lbs of boneless chicken thighs / breast , your preference

2 medium carrots , chopped roughly

3 celery sticks , chopped

2 leeks , cut half inch

bunch of thyme leaves

about 3/4 – 1 c. of white wine

1/2 cup of water

1 1/4 cup of milk

9 oz sausage

1. Cut the chicken into bite size , in a pot , heat olive oil , add chicken , carrot , celery , leek and thyme ,cook about 15 minutes on a very low heat . Add 2 tbsp. of flour , cook about couple of minutes .

2. Turn the heat up , add the white wine , milk and water , salt and pepper . Cook on low for 30 minutes . Mixture should he a little loose but thick enough .

3. Crumble sausage or make small balls of sausage , brown them on a skillet .

4. In a pie dish , pour the chicken mixture , add the sausage on top and cover with puff pastry .

5. Bake at 425 F , for 30 minutes . Brush the top of the crust with egg  yolks before baking .


Chicken Tortilla Soup


I don’t think i ever had chicken tortilla soup until few weeks ago . I thought they’re good , similar to Chili , but i think i prefer tortilla soup better . The recipe here is so easy , although it took about 1 hour to simmer , so that the taste blends better , so worth it . Perfect day for a chicken tortilla soup , since it’s a little bit cold over here . Anyway here is the recipe :

4 chicken thighs , boneless , cut into bite size

vegetable oil

salt and pepper, smoked paprika

Cut the chicken thighs into bite size , salt pepper them and then sprinkle with some smoked paprika to give a smoky flavour . Brown the chicken about 6-8 minutes high heat . Take them out from the pot and set aside . Throw away the fat .

1 medium onion , chopped

4-5 cloves of garlic , minced

1/2 tsp. chili powder

1 tsp. chipotle chili powder

1 tsp. ground cumin

1 -28oz can crushed tomato

1 can of white beans

1 can of red beans / black beans

1 cup of frozen yellow / white corn

1/4 cup of chopped cilantro

1 – 4oz green chiles

4 cups of chicken broth

green onion , c hopped for garnish

tortilla chips for garnish

monterey jack cheese

1. Heat oil on the pot , medium heat , add onion and garlic , saute , about 2-3 minutes until they soften , add cumin , chili powder , cook 1 minute , add crushed tomatoes , and chicken broth . Bring to boil . Add beans , corn and the chicken , simmer for 45 minutes to 1 hour , low heat . Add a little sugar if it’s too tangy . Serve in a bowl , sprinkle with green onion , tortilla chips and cheese , add sour cream if u like .

French Vanilla Ice Cream

Over the weekend i ordered ice cream maker, it’s Cuisinart newest model , forgot exactly what was the series number . But i remember over the christmas , William Sonoma had a christmas sale for that ice cream maker , the price was pretty good , almost like 50% off or something . But i didn’t get it on time , i didn’t get to read the email on time , so it was too late to order it . So , last week i decided to look this up , and i ended up buying myself an ice cream maker .

The package arrived yesterday and i washed the bowl right away and froze it , it needs to stay in the freezer at least 16 hours or overnight , before being able to be used . So , last night i put together the ingredients to make this french vanilla ice cream and let it sit overnight . In order for everything to work right , the bowl needs to be totally chilled , and the ingredients needs also to be chilled .

Finally this morning i got to try making it , and it was awesome , so easy !! Just poured the ingredients i had prepared the night before into the chilled bowl while it’s running , and leave it , i left it going for 18 minutes and the ice cream was done . Amazing , the mixture was just milk and heavy cream , which was runny , but each minutes passed , it got thicker and thicker and finally became ice cream !! And i thought how easy it was .. and i just thought , hmm .. i can always pour the strawberry jam i made during the 2-3 last minutes of churning and i am sure it will become strawberry swirl ice cream !! OMG .. can’t wait to try that .. LOL

Here is recipe for french vanilla ice cream :

1 cup of low fat milk ( u can use whole milk , it’ll be richer in taste )

2 cups of heavy cream

3/4 cup of sugar

vanilla bean , scrapped

1. Whisk together milk and sugar until well combine . Whisk in heavy cream and vanilla bean . Chill overnight .

2. Pour into the ice cream maker bowl , that’s been chilled overnight , let it churn for 15-20 minutes .

3. To make strawberry sunday , i added my home made strawberry jam .

Red Robin’s Honey Mustard Poppy Seed Dressing

The first time i visited red robin was few years ago back when we were still living in Wichita , Kansas . But since then , although they have couple of red robin’s restaurants around our area , we barely went there . It’s just hamburgers anyway , that’s what i think . Until few months ago , we set a playdate for the kids over there , and i ordered their crispy chicken salad with honey mustard poppy seed dressing . I always love honey mustard , so i thought this was a good choice , i didn’t regret it , it was great !!

And i found the dressing online , so I made the dressing earlier this afternoon and refrigerated it . The salad itself of course is very simple , you can choose your own vegetables , but i used iceberg lettuce , shallots , cucumber , carrots , red bell pepper , and to make it similar to what red robin’s salad has , i added bacon bits , chopped hard boiled eggs , and also chicken . As for the chicken , my husband grilled the chicken breasts ( bone in ) , and he put some steak seasoning , and added honey at the last minute of grilling . So the chicken was very tasty , juicy and also has a nice glaze . He calls it , honey glazed chicken 🙂

PS: This is a nice and healthy dinner , has lots of carbs from the vegetables and protein from the grilled chicken breasts and also the eggs , the only tips i have is not to overdress your salad with the dressing , by dipping your fork into a small bowl of dressing before taking a bite .

Anyway , here is the recipe for the dressing :

1 1/3 c. of mayonnaise ( i used hellman’s )

4 1/2 tbsp. of sugar

2 tbsp. of honey

2 tbsp. yellow mustard

2 tbsp. dijon mustard ( i used grey poupon )

2 tbsp. white vinegar

2 tbsp. vegetable oil

1 tbsp. poppy seed ( didn’t add this , cos didn’t have it on hand and it’s too expensive LOL )

Mix all ingredients together and whisk until well blended . Refrigerate , it’ll last for 7 days .



Slow Cooked Chicken Teriyaki

I ran to this recipe online , it was adapted from Rachael Ray’s website , she’s famous with her quick 30 minutes meal . Well this one wasn’t a quick 30 minutes meal , and i am not really into her recipes either . But this one caught my eye .. easy and it’s like forget it and let it cook by itself .  It doesn’t call for too much ingredients , but one thing that you must have , it’s the teriyaki sauce itself . Although in my opinion , you can always make your own teriyaki , this recipe also similar to my Indonesian Ginger Chicken recipe , that one though you make your own sauce .

Anyway , in case you do not have slow cooker , you can always use dutch oven and let it cook in the oven with low temperature and cook for about 3 hours or so . But most people now , they have slow cooker .. so anyway , here it is , a recipe for a quick and easy yet yummy food !

You will need :

3 lbs of chicken thighs , you can always replace the dark with white meat , but cooking time would be shorter too

cornstarch , enough to dredge the chicken on it

Olive oil

Dredge the chicken on the cornstarch and shake off the excess starch , and brown on each side for 4 minutes , high heat . Transfer into the slow cooker or dutch oven .

5-6 garlic cloves , minced

3-4 tbsp. ginger , minced

1 small onion , chopped

bunch of cilantro , chopped

1 bottle of teriyaki sauce

3-4 tbsp. of honey

Pour all ingredients above into the slow cooker on top of the chicken . Let it cook on low for 5 hours of high for 3 hours . If you use dutch oven , bake at 325 F , for about 3 hours .

Once it’s done , serve on a bed of jasmine rice , and topped the chicken with julienne of cucumber , red bell pepper , and carrots , mix with lime and few drops of olive oil .


Mini Trifle

I made this quick and easy dessert over lunch today . I just wanted to use the shortcake that i bought from the store few days ago , since it’s been sitting there without anybody eating it . I’ve made the custard the other day , was going to use it for eclairs , but i think i’ve been making too much stuff lately for our little family . One can only eat so much , right ?

So , everybody can make this , i use the pretty glass for this , just pull apart the shortcake or even angel food cake from store would work just fine , pound cake will work too and then add the custard , the fruits , i used strawberries and kiwi , and then top it with more shortcake , and the custard and fruits , until you reach the top of your glass . Easy enough .. and yummy !!

You need :

shortcakes or angel food cake or even pound cake ( can be store bought or make it yourself , i’ll add pound cake recipe next time on the page )

kiwis , strawberries , blueberries , raspberries

vanilla custard :

500 ml. of 1 % milk

1/2 c. of sugar

2 tsp. vanilla extract

3 egg yolks

3 tbsp. cornstarch


Heat the milk , sugar and vanilla extract .Beat the egg yolks with the cornstarch . Once the milk started to get warm , take about 2-3 tbsp. into the egg mixture , beat well again with your fork / spoon , and add slowly into the milk mixture while whisking non stop . Have to use whisk , or else it will turn out to be scrambled eggs 😀

Keep whisking until the mixture thicken up , and remove from the heat , pour into a bowl , cover with plastic wrap . Cool in the fridge , once it’s cool , add 1-2 capful of rum , mix well . Keep refridgerated until ready to use .


Raisins Butter Cake

One of my favorite cake of all time . When i was younger , my mom used to bake this cake a lot . The smell of the butter being baked in the oven was so good . To bring back memories , i had asked my sister the recipe for this cake , since i believe she was the one who gave my mother the recipe . ( She went to culinary school )

So , this afternoon , i decided to make butter cake , this cake is so easy to make , yet , they’re so moist and rich . Most of you have the ingredients that this cake calls for , so , no special trip to grocery store just to make this particular cake , except , raisins is a must here .  To me , it reminds me like pound cake , except i don’t use 1 pound of butter and 1 pound of sugar . LOL .. I added orange zest , and i added some of the rum that i soaked the raisins with , and the result ? Yummy cake !! The flavour gets intense the next day , as long as you wrap it tightly with plastic wrap and aluminium foil .

Just so you know , you might want to let your cake cool totally before cutting them . Obviously i cut them too early ( i was too hungry !! ) and it didn’t cut quite good , though it tastes still good . So , wait til it totally cool before slicing your cake , so it will look pretty ! 😀

You will need :

1 stick and 6 tbsp. of unsalted butter , softened

190 gr. of sugar

200 gr. all purpose flour

4 large eggs

1/4 tsp. of baking powder

1/4 tsp. of salt

1 tsp. vanilla extract

200 gr. of raisins

2-3 tbsp. rum

enough rum to soak the raisins and additional flour to sprinkle to the drained raisins

Preheat oven to 350 F , grease and line with parchment paper a loaf pan . Set aside .

Beat the butter for 1 minute on high until it’s creamy and add sugar , beat for 3 minutes until it’s very light and fluffy . Add eggs 1 at a time , scrape to make sure it mixes well . With speed on low , add flour , add raisins , and lemon zest ( if using ) , about 2-3 tbsp. rum from the liquid using for soaking raisins . Pour into the loaf pan . Bake about 55 minutes or until done .

Note : Soak the raisins with rum ( i used bacardi ) , about 20 minutes , and then drain ( do not throw away the rum ) , On a plate with raisins , sprinkle with flour , mix well . You need to do this , so your raisins will not sink to the bottom of the batter / cake . Use the rum left over from soaking raisins into the cake , about 2-3 tbsp.


St.Patrick’s day cake

This st.patrick’s day cake is so easy to make . I’ve modified them , by using a cake mix . According to all the people who ate the cake , it’s very delicious and they wonder what the secret ingredients was , some asked if i added nutmeg , or hazelnut in there .. LOL . But my in laws had them , 2 slices each , then my husband had 2 slices too , and a friend of mine at the gym also had 2 slices , and everybody said it’s delicous . Yet , if they only knew , it was so easy to make .. everybody can make this !! The icing was also easy , i used cream cheese whipped cream icing … The only problem i had though , i was in a rush and didn’t wait long enough til the cream cheese comes to room temperature .. and it made it hard to beat it until smooth . So next time , make sure your cream cheese is cool , not quite warm like room temperature , and DO NOT microwave them or else your whip cream will never get thick !!! And you might want to freeze the beater and the bowl before beating the cream cheese and also the whip cream .. it will guarantee the icing to get thick . Anyway .. you only need the white cake mix , and follow the direction on the box and add about 2 tsp. of pandan paste , until you reach the color you wanted . Then bake according direction on the package . Let it cool before taking it out from the pan

For the cream cheese whipped cream icing :

1 package of cream cheese

1 tsp.vanilla

1/2 cup of sugar

1 pint of heavy cream .

Beat the cream cheese until smooth , if not , add little milk at a time , make sure it’s smooth or else the icing will be clumpy . Add vanilla and sugar , beat well . Add the heavy cream on a steady stream while the mixer is running . Keep beating until the cream reached stiff peak and then u should be ready to use it to cover the cake .


Pasta con Fruitti Di Mare ( Seafood Pasta w/ simple tomato sauce )

It was one of the lazy cooking day , i have been slacking with cooking for a while . We’ve got too much leftovers from cooking the previous days . We finally finished the leftovers from 2-3 days ago of cooking . So it was about time to cook again .. i was going to make shish kebab but changed my mind , and ended up with seafood pasta .

I make my own sauce for the seafood pasta , ever since i learned how to cook and found out how easy it is to make your own pasta sauce , i never use store bought pasta sauce any more , it saves me some money , and home made pasta sauce tastes a whole lot better than jar / store bought pasta . Store bought pasta sauce doesn’t have a great taste to begin with anyway , and knowing how easy to make your own .. so why not making them yourself .

This time i only used simple tomato sauce , seafood adds so much flavour in food , and normally i would use roasted garlic pasta sauce , but not this time , simple tomato sauce would taste so much better . I was right !! The sauce was so easy to make , as long as you have garlic and plum tomatoes , and few italian herbs on hand i think u’ll set to go . So here we go ..

For the simple tomato sauce :

2 (28 oz ) of whole peeled plum tomatoes

6 cloves of garlic , minced

i don’t measure for the herbs , probably just about 1-2 tsp. each of dried oregano and dried basil ( i would use fresh ones , except it’s not even spring yet over here .. use fresh if you have them , it tastes so much better ! )

salt and pepper

1 tbsp. red pepper flakes if u like it spicy , i do

2 tsp. balsamic vinegar

In a pot , heat olive oil , add garlic , and the herbs , cook for a minute or so , add all of the tomatoes with the juice . Salt , pepper and add sugar if u need to , they tend to be too sour for me , i like to add a lil sugar to tone down the acidity . Bring to boil , and then cook on low for 30 minutes , stir occasionally . By the time it’s finished cooking , add balsamic vinegar and taste it , you can add whatever you think it needs ( salt or sugar .. ) I use my immersion blender to puree the chunk tomatoes in there , or just use potato masher if u like the tomatoes to be chunky .

After that , add about 2 cups of mixed frozen seafood in the sauce , bring to boil then simmer for 15 minutes . Cook pasta according to direction . Once pasta is done , mix with the sauce , do not flooded the pasta with the sauce ! Sprinkle with freshly grated parmesan cheese and chopped parsley if u have them on hand .  Yummy !!

Or you can also brown some lean ground beef and you can have a pasta bolognese .



Lemon Garlic Pasta Cream Chicken w/ Focaccia Bread

This morning after working out , i decided just to make focaccia bread , it’s raining and we had nothing else to do today anyway . So , i put the dough in the bread machine , letting it go , actually you could made it manually , by hand , but to save time and less messy i just let the bread machines take care of the dough . It didn’t take long , about 1 hour and half and the dough was ready to be baked . I put some herbs in the dough , thyme , garlic , basil oregano and black pepper . On top of the bread , i grated some parmesan , well i let the food processor did the job 😀 easy enough .. and sprinkled on top of the bread and baked them for 20 minutes , super easy . And it got done before we left to pick up Nick .

For the focaccia bread , u need :

1 cup of luke warm water

1 tbsp. of vegetable oil

pinch of salt

1 tsp. of garlic powder

1 tsp. of oregano

1 tsp. of basil

1/2 tsp. of dried thyme

1 tbsp. of active dry yeast

1 tsp. sugar

In a bread machine , put the ingredients in order . Set the setting to dough and once done , take it out , take the dough out and roll them out in a baking sheet about 1/2 inch thickness . Spread 2 tbsp. olive oil , and sprinkle with parmesan cheese . Bake for 20 minutes at 450 F .

So since i made the bread , i thought this will be good with lemon garlic pasta cream chicken . It’s a new recipe i tried and i wish i would have used orzo in this , it would have been better , but instead i used elbow macaroni . To me , the taste almost like lemon rice chicken from Jedi’s . Next time i think i will try it with orzo !! Super easy and quick and if u like lemon , i think u’d love this recipe

You will need :

8 oz of orzo pasta or rotelle , or elbow macaroni

3 piece of chicken breast bone in

4 cups of chicken broth

1/4 cup of lemon juice

1 lemon

salt pepper

1/2 tsp and more garlic powder

Preheat oven to 350 F , sprinkle the chicken breasts with lemon juice from 1 lemon , and salt pepper and enough garlic powder. Bake about 40 minutes until juices run clear . Set aside .

In a sauce pan / small pot , add chicken broth , and garlic and black pepper , and bring to boil . Add 1/4 cup of lemon juice , add the pasta , cook on medium low for 25 minutes until broth almost gone , but not all gone . Add the chicken pieces that’s been cut into bite size and 1 cup of heavy cream , and chopped parsley . Cook for 5 minutes on low , and sauce should be thicken up .

Fruit Tartlets

This afternoon i decided to make use of these strawberries we had in our fridge . It was cheap , i couldn’t help not to buy 3 pints of strawberries , only to wonder what else could i make with these strawberries !!! It was only $1.00 / pint , during winter month , who could’ve refused that ? Okay , it’s close to spring , but it was still cheap , even during summer months  you can’t get $1.00/pint at the grocery store , except at the farmer’s market . I remember early fall last year i got 8 pints of strawberries and it only cost ms $1.00 for all of them !!

Anyway , few days ago i also  bought the individual tart pan , maybe you call it tartlet pan , it came in 6 pans , and each was like 4 inch pan i believe . And , i thought why not using it . I can give some to my neighbours and keep the rest for ourselves too . So i ended up making the custard and the crust this afternoon and finished up with the products by late afternoon .

The recipe should be about the same with the classic fruit tart recipe that i had in this blog too . The only differences i made was , i didn’t put as many eggs as the recipe calls , in fact i only used 4 eggs , i thought even 3 eggs would have been enough to use . And i also used vanilla sugar , instead of just regular sugar , just because 😀 I used the vanilla sugar for the crust , the custard was using regular sugar .

Spicy Noodle Soup with Seafood and Vegetables

Tonight’s dinner in our household is Korean dish , it’s one pot meal , since it has everything that your body need . I actually think this dish is pretty healthy , it has noodles , seafood ( i used squid and mussels ) and 1 piece of boneless chicken thighs . For the vegetables i had cabbage only on hand , the recipe ( from Maangchi website ) calls for napa cabbage too , but i don’t have them , and i don’t have white button mushroom either , so i only used the cabbage , and then the shiitake mushroom from the stock that i made , carrots , and green onions . This soup takes time to prepare , but to cook , actually doesn’t take that much time . Esp. with squid in there , if you cook too long , it’ll become chewy , i only boiled the soup for 5-7 minutes . The squid we bought from Brookhaven was really nice and thick and had a really good taste !! Jjamppong is one of my favourite korean dish !!

Strawberry Cake with White Chocolate Whipped Cream


Made this birthday cake for our neighbour the other day . Originally i was going to make chocolate cake , but obviously i changed my mind at the last minute . Ended up with making strawberry cake , just 2 layers of strawberry cake , with dark chocolate icing in between , and then white chocolate whipped cream on the icing all over the cake . I have to say that i never worked on whipped cream icing , i usually just use french butter cream icing , or chocolate ganache icing . Doesn’t mean i never used whipped cream , i’ve used it for cakes few times , but i never had so much problem with whipped cream icing like this one last night . I got to the point where i thought it wasn’t going to work at all . But i am glad it worked just fine .

You will need :

For the cake :

  • 2 cups white sugar
  • 1 (3 ounce) package strawberry flavored gelatin
  • 1 cup butter, softened
  • 4 eggs (room temperature)
  • 2 3/4 cups sifted cake flour
  • 2 1/2 teaspoons baking powder
  • 1 cup whole milk, room temperature
  • 1 tablespoon vanilla extract
  • 1/2 cup strawberry puree made from frozen sweetened strawberries
  1. Preheat the oven to 350 degrees F . Grease and flour two 9 inch round cake pans.
  2. In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.
  3. Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.
  4. Make sure it’s cool completely before you ice your cake .

For the white chocolate whipped cream :

9 oz. white chocolate chip

1 pint of heavy cream

On a double boiler , warm up the cream until it’s steaming hot , not boiling , then add and whisk well the white chocolate chip . Cool to room temperature and beat the cream and chocolate mixture until it stiff peak reached about 3-5 minutes .

For other alternative , which is less sweet but also tastes great whipped cream icing :

1 package of cream cheese

1/2 cup of sugar

1 tsp.vanilla extract

1 tsp. almond extract

1 pint of heavy cream

In a chilled mixing bowl , beat cream cheese until creamy , add sugar , vanilla extract and almond extract , mix well . Add the heavy cream a little at a time and beat vigorously until it reached stiff peak .

For dark chocolate icing :

  • 1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
  • 1/2 cup plus 1 tablespoon boiling water
  • 2 1/4 cups (4 1/2 sticks) unsalted butter, room temperature
  • 1/4 cup confectioners’ sugar, sifted
  • 1/4 teaspoon salt
  • 1 1/2 pounds best-quality semisweet chocolate, melted and cooled

Combine cocoa and the boiling water, stirring until cocoa has dissolved. With an electric mixer on medium-high speed, beat butter, confectioners’ sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture. If not using immediately, frosting can be refrigerated up to 5 days, or frozen up to 1 month, in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again.

Note : Since this recipe makes a lot of icing , i freeze the leftovers , and thaw them out in the fridge before using it again . Make sure you beat it again after thawing it out , so it will spread out nicely for the cake for future use .


Coconut Chicken

This is another easy dish to make for weekdays. The fact that it comes with a dipping sauce or just a sauce to spice up the chicken itself , is yummy , the sauce is made from pineapple preserve , i think you can always make your own pineapple sauce if you have fresh pineapple on hand , or when pineapple is in season , but the preserve is just comes in very handy . And i thought at first pineapple preserve with jalapeno and green onion was kinda strange combination , but it turns out to be delicious and perfect pair for the chicken cutlets . Instead of using regular bread crumbs , i used panko bread crumbs to make it crunchier .

8 chicken cutlets, slightly pounded

  • Salt and pepper
  • 1 cup flour
  • 2 eggs
  • 1 cup panko breadcrumbs
  • 1 cup grated unsweetened coconut
  • 1 to 2 tablespoons EVOO – Extra Virgin Olive Oil, eyeball it
  • 1/2 cup pineapple preserves
  • 1/2 jalapeño, seeded and sliced into rings
  • 1 tablespoon rice wine vinegar or tamari
  • 1 to 2 tablespoons chicken stock
  • 2 scallions, whites and greens sliced



Preheat oven to 250˚F. Place a cooling rack over a baking sheet and place in oven.


Arrange 3 shallow dishes: Place about a cup of flour on first plate to dredge the chicken. Beat eggs with a splash of water in second dish. Combine the panko and coconut in the third dish.


Heat a thin layer of EVOO in a large skillet over medium heat. Season chicken with salt and pepper, then coat them in flour, then egg, then breadcrumb-coconut mixture. Fry in 2 batches until deep golden in color, 3-4 minutes on each side. Keep chicken crisp in warm oven and repeat with remaining chicken.


In a small skillet over medium-high heat, stir together pineapple preserves, jalapeño slices, rice wine vinegar or tamari, and chicken stock. Reduce until thickened, about 2 minutes. Stir in scallions.


To serve, arrange chicken on a platter and pour sauce over the top.


Made these wonderful appetizer over the summer , in fact it was so good who knows how many times i made them . Everything was on season , tomatoes was cheap , basil was grown in my own garden , the taste was so delicious , and not to mention it was so easy to make . Although i make my own french bread , but if you’re short in time , just grab the baquette from the store and you’ll have these snack / appetizers in minutes !

  • 6 roma (plum) tomatoes, chopped
  • 3 cloves minced garlic
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1/4 cup fresh basil, stems removed
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 French baguette
  • 2 cups shredded mozzarella cheese
  1. Preheat the oven on broiler setting.
  2. In a large bowl, combine the roma tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
  3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
  4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
  5. Broil for 5 minutes, or until the cheese is melted.