Merry Eater

Stir Fry Snow Pea Leaves

2010-10-31T22:45:00.000-07:00

There are two kinds of pea shoot (Cant.=Dow Myoo), one is the growing tip of a pea plant and is about 4 to 6 inches long with leaves the size of a US quarter and tendrils and sometimes blossoms. These are pinched off several times during the lifetime of the plant. The other is literally the sprout of a pea and is about 3 inches long with just a few delicate green leaves the size of a kidney bean and a fine, white stem, very much like any other sprout, alfalfa or radish, but shorn of its roots.

Both types can be treated as follows:
Clean and wash as you would any other leafy green, and drain well. Heat a little oil in a pan and get it real hot, throw in some salt, a slice or two of ginger, a pinch of sugar. Add the greens and toss a few minutes (tongs work great here), then add a small amount of water or preferably clear chicken stock, enough to generate some steam. Immediately clap a lid on the pan and wait until greens are wilted, but still bright green and ever so slightly crisp. Turn out onto a plate and enjoy.

Other additions (garlic, soy sauce, oyster sauce) may please you more although I think this really masks the lovely sweetness of the pea shoot. You may also use the cooked greens as a bed for a seafood dish in a light sauce (braised abalone, for instance).
And they are quite pricey for a vegetable too. At my Asian food market, they cost $4.50 a pound. When searching for good leaves, find the ones without any tendrils growing out of the stalks, or at least any long tendrils. Long tendrils seemed to mean they were older leaves, therefore they will cook up stringy and not as tender.

Snow pea leaves are incredibly sweet, with a hint of snow pea flavor. They just taste….fresh. Different from all the other Chinese veggies, in that there isn’t any hint of bitterness. And most people who have tried snow pea leaves for the first time actually say they crave this dish the next time they go to a Chinese restaurant. Next time you go to a Chinese restaurant, ask them if they have snow pea leaves in season, because it might not be on the menu.

And here’s an important tip. Remove the tendrils that grow out of the stalks.. The tendrils don’t get tender after cooking, and are practically inedible.

Great Bento Boxes Ideas for Halloween

2010-10-31T21:08:00.001-07:00

Cute ideas on bento boxes for Halloween

Here are some neat Bento boxes ideas for Halloween. They can used as party trays as well. Just follow this link to look at these ideas!!

Slow-Cooked Ribs

2010-10-18T10:14:00.000-07:00

As the cold weather sets in, it is time for stew, soups and slow cooker. Here is a really yummy recipe that is not only easy but will never fail you.
Ingredients:
i whole rack of baby back ribs or regular ones

1/2 c. white vinegar

1 c. water

2 c. ketchup

1 Tbs. salt

1 tsp. prepared mustard

1 tsp. chili powder

1/2 c. brown sugar

Place ribs (country-style or spare ribs cut into three or four pieces) into crock pot. Whisk all ingredients together, pour over ribs, and cook on HIGH for 5-6 hours. Baste once or twice while cooking.

These can also be made in the oven. Pour sauce over the ribs and cover tightly with foil. Bake at 325° for 2 hours. Remove foil, turn ribs over, and baste. Return to oven for 1 hour.

Good sides: salad, corn, baked potatoes or fries, orange rolls, fruit or rice.

Asian Spinach Pasta Salad

2010-10-18T09:58:00.000-07:00

Ingredients:

2 cups diced cooked chicken

1 16 oz bow-tie pasta, cooked

1 1/2 bags baby spinach

1 6 oz. bag crazins

2 11 oz can mandarin oranges, drained

1 8 oz. can water chestnuts, drained

1/2 cup chopped parsley

1 bunch chopped green onions

1/2 cup toasted sunflower seeds

6 oz. honey roasted peanuts

a handful of Asian sesame rice sticks

Dressing:

1 cup canola or olive oil

2/3 cup terriyaki sauce

2/3 cup white vinegar

6 T. sugar

1/2 tsp. salt

1/2 tsp. pepper

Mix ingredients of dressing and pour over pasta. Marinate in zip lock bag for at least 2 hours. When you are ready to serve, add pasta to salad ingredients. Toss lightly. Serves 10 to 12.

Fudgy Black Bean Brownie

2010-05-12T20:28:00.000-07:00

Ingredients

1 can Black beans -- 15 oz
5 Eggs
1 tbsp Vanilla Extract
2 tbsp Water
1/2 tsp Salt
6 tbsp Butter, Unsalted (if using regular butter, leave out 1/2 tsp salt)
2/3-3/4 cup honey or Acave (see substitution below)
1/2 cup Cocoa, unsweetened
1 tsp Baking powder
1/2 tsp Baking Soda

Instructions
Preheat oven to 350. Grease a 7 X 11" pan very well with butter. You may use a 8X8 pan as well (but if you are doubling recipe, use a 10x13 pan).

Drain and rinse beans VERY well. Shake off excess water. Place beans, 3 eggs, vanilla, water, 1/4 cup of honey into a blender. Blend on high until beans are totally liquified--no lumps.

In separate bowl, mix together cocoa powder, baking soda and baking powder.

In a bowl, beat butter with remaining honey (about 1/2 cup) until light and fluffy. Add remaining two eggs, beating for a minute after each addition. Pour bean batter into egg mixture and mix. Finally, stir in cocoa mix and beat batter on high for one minute, until smooth.

Scrape batter into pan and smooth top. Bake for 45-50 minutes. Brownies are done when center is firm to the touch (these are very fudgy so a toothpick probably won't come out clean). Let cool, then frost with chocolate butter cream frosting if you want.

SUGAR SUBSTITUTIONS: 1 3/4 cups xylitol, or 3/4 cup erythritol plus 1 tsp pure stevia, or 1 cup Splenda. Or you may use 3/4 cup of sugar. You can get xylitol, stevia and erythritol at any health or whole food store.

Peanut Dipping Sauce

2010-03-11T21:55:00.000-08:00

Hello all,
It has been a while..... thanks to all who keeps logging in to check in on me. I promise I will be more deligent. I have many requests for new recipes. Or perhaps, people just want to know what I have been cooking. I have actually written down a few recipes as I go along but have just been busy and procrastinating... So I heard that Procrastination Week was just over :( I have better shifted into gear and start writing again.

Here is a recipe that I promise a friend for over a month. It is a delicious peanut sauce that you can use for grilled chicken but most famously, for the Vietnamese Rice rolls. Try it! It is simple to make and taste really good!!

Ingredients:
1 tsp chopped garlic
1 cup chicken stock
1/2 cup hoisin sauce
2 tbsp tomato paste
4-5 tbsp chunky peanut butter
2 tbsp chili sauce
3- 4 tbsp of freshly & coarsely chopped roasted peanut (double this if you are using smooth peanut butter)

Method:
Saute garlic in 1-2tsp of oil until fragrant. Add the rest of the ingredient and stir till smooth. Let it cool. Serve over grilled satay chicken or with Vietnamese Rice rolls.

Braised Pork in Soya Sauce

2010-01-16T09:23:00.000-08:00

Happy weekend!! I would like to share a dish with you so you can experiment with it this weekend.....
On cold days like this, I usually want to cook meals in the oven or slow-cooker. However, if I did not plan ahead of time, I will usually turn to my clay pot. Taking out my clay pot brings back memories of my late mom. I used to love coming home from school smelling something delicious from the kitchen. And on rainy days, I used to love seeing the clay pot on the stove because I knew that something comforting will be there for me. The dish that I'm about to share with you is a childhood favorite of mine. Not only is it comforting to the tummy, it is also very delicious. I especially love the eggs and the fried tofu puffs if you can get hold of some. Otherwise, you can use firm tofu but only add them in the last 10 minutes as they will break up easily. Also if you are not allergic to soya, this dish is also gluten-free.

Please don't be intimidated by the word "braised". It is only about an hour braising time if you use pork shoulder but. It is about half hour to 45 minutes longer if you use pork belly. Unless you go the the Chinese market, I very seldom see pork belly meat in the regular grocery stores.Pork belly meat has 3 layers, first layer is the meat, then comes the fat and last of all the skin. There is less fat of course if you choose to use pork shoulder but try not to trim off the fat. As the fat is the part that makes the dish. Also, it is full of collagen which is so good for your skin.

Ingredients
2 tbsp oil
2 lbs pork shoulder or pork belly, cut into chucks
4 slices ginger
5 cloves of garlic, lightly pounded with the back of cleaver
1/4 tsp salt
2 cups of water
4 tbsp soya sauce
3 tbsp kecap manis (a sweet soya sauce) *
3 tbsp dark soya sauce
5-6 hardboiled eggs
I pkt of fried tofu puffs or firm tofu (for tofu, cut in big chunks)

Method
Heat up oil to a non-stick pan. Add garlic and ginger and fry for a minute till fragrant. Add pork and salt. Stir-fry for about 5 minutes. Transfer meat to a claypot. Add water, and the 3 kinds of soya sauce. Cover and cook for 35 minutes on medium low. Stir from time to time. Add eggs and tofu puffs and cook for another 20-25 minutes. Stir a couple of times making sure the eggs are marinated in the sauce. Dish out and serve over jasmine rice.

*Kecap manis is usually available at the Chinese markets but sometimes Raleys carries them. If you really can't find some and want to try this recipe anyways, use 3 tbsp of regular soya sauce and 3 tsp of sugar (add more to your liking). Or if you have oyster sauce available, you may use 2 tbsp of oyster sauce and 2 tsp of sugar as a substitution. It will taste just as good.

Enjoy!!

Gluten-Free Chicken Curry

2010-01-14T14:02:00.000-08:00

There was an article in the Sacramento Bee yesterday about going gluten-free for people who has celiac disease or who has autoimmune disorder. The article talked about different individulals who have to go on gluten-free diets and how it has impacted them and how much better they feel afterwards. It also has severals resources, cook books, and websites sugguestions. The article also suggested a few restaurants that you could go to that have gluten-free section in their menu. Most importantly, it mentioned Azna which is a bakery in Cameron Park, CA that carries gluten-free baked goodies. I go there sometimes to buy their gluten-free waffles. They are packaged in a pack of six and are delicious. Here's a link to google map to show you how to get there.

I am not in any way allergic to gluten but my diet is such that I don't eat a lot of gluten and diary products. Gluten-free or not, I don't think the taste should be compromised. I do however, have many friends who are allergic to gluten. So, I am inspired to share a gluten-free Curry Chicken dish with you today. A friend of mine, who is on a gluten-free diet for years shared this recipe with me. Since, I have a lot of requests for this curry recipe. Enjoy!!

Ingredients
1 lbs Chicken -- cut into strips
1-2 tbsp Curry Paste
1 can Coconut Milk
2-2 1/2 tbsp Fish sauce
3 tbsp Sugar
1/2 cup Water or gluten-free chicken broth
1/4 cup Peanuts, Dry-Roasted -- chopped (optional)
1 Carrots -- 1/4 inch slice
1 Potatoes -- 1/2 inch slice
1 Peppers, bell -- sliced
1 Zucchini -- 1/2 inch slice
Rice, Jasmine *

Method
In large saute pan, heat 2/3 of can of coconut milk until bubbling. Add curry paste stirring for about 2 minutes until fragrant (I would start with 1 Tbl curry paste and add little by little to taste).

Add fish sauce and sugar. Add chicken and cook until half way done. Add the rest of the coconut milk and up to 1/2 cup water (I use chicken broth here) to give you enough sauce. Add peanuts (if using). I use peanuts with Panang Curry.

Add the veggies that require the longest cooking time and add any other veggies along the way. You can use whichever veggies you prefer. Add more if you like. Cover pot and simmer until meat and veggies are done (about 10-15 minutes).

This recipe works great with yellow, red and green curry too.

For what it is worth, this is what I have learned about the ingredients. You will be able to add more flavor and body with the curry paste but it will give it more kick too. Fish sauce will enhance the flavor too but it adds a unique, potent flavor. Sugar mellows out the flavors and give it that yummy sweetness but you don't want it to taste like dessert. I have also used more coconut milk in case I need more sauce or need to mellow out the flavors. Whatever you try, add small amounts at a time so you can learn what it does to the flavor.

* Jasmine Rice (regular rice works fine, but Jasmine rice is the kind they serve in the restaurants--it is really fragrant and yummy)! They carry it at Costco now.

Note: This recipe I was told is Gluten, Soy, Dairy, Corn, Egg free. Be sure to check the curry packaging. MAESRI curry paste is free of all of these, except Yellow Curry (has gluten and soy).

Stir-fry Green Beans with Mushrooms

2010-01-11T19:44:00.000-08:00

Another very easy recipe for your enjoyment. 20 minutes from start to finish...I promise! I have a quite a few people asked me what kind of oil do I use. For Chinese cooking, I favor peanut oil as it gives the dishes a nice flavor. However, you can either use canola or olive oil as well.

Ingredients:
2 tbsp oil
2 gloves of garlic, chopped
2 slices of ginger (for flavor only, not to be eaten)
1 pd green beans, cut into 1 1/2" pieces
4 pieces of mushrooms, sliced
a pinch of salt
1 tbsp oyster sauce
4-5 tbsp water
3 tsp sesame oil

Method:
In medium high heat, pour the oil into a non-stick frying pan or wok. Add garlic and ginger and fry till garlic is golden brown. Quickly add green beans and mushrooms. Toss vegetables around swiftly. Add a pinch of salt and stir for a couple of minutes. Then add oyster sauce and water. Mix oyster sauce into the beans. Cover with a lid and cook for 1 1/2 minute. Beans should be bright green in color. You do not want to overcook beans. Add sesame oil and mix in quickly. Dish it out and serve. Enjoy!

Tofu with Chili Black Bean sauce (known as Ma-Po Tofu)

2010-01-11T19:20:00.000-08:00

This dish is a traditional Chinese Szechuan dish. I cook it very often for dinner and it takes less than 25 minutes to prepare. My family obsolutely loves it. I am so glad to have this blog as it forces me to put all my recipes in writing and actual measurement. For most Asian dishes, I do not cook with a recipe. A method inherited from my late mother. Also, look for my stir-fry green beans recipe to serve with this dish. These two dishes are what we are having for dinner tonight. I hope you will enjoy it too!!

Ingredients:
1/2 pound of ground beef (marinated with 2 tsp of soya sauce) **
1 pkt of firm tofu (14 oz), cut into big cubes/chunks
2-3 tbsp of oil
2 slices of ginger
2 gloves of garlic, chopped
1 stalk of green onion, chopped
3 tsp of chili black bean sauce
1 tbsp of oyster sauce
1/2 tsp of sugar
1/2 cup of water (more if you like more sauce)
1 tsp of corn starch mixed with 1/4 cup of water

Method:
In a well heated wok or non-stick pan, add oil, garlic and ginger. Fry till fragant and garlic is light gold in color. Add meat and black bean sauce. Stir fry for 2-3 minutes, add tofu and stir for 2 minutes. Add oyster sauce, sugar and water. Cover pan with a lid and bring to a boil and cook till meat is completely cooked. Lower your stove to medium low. Adding 1 tsp at a time, stir in the corn starch mixture until the sauce thickens. Dish tofu into serving plate and garnish with green onions. Serve with rice or brown rice. Enjoy

** - you can also use sliced beef or Beef for Carne Asada (cut them into 1/2" thin strips and marinate with 2-3 tsp of soya sauce)

Yummy Eats

2010-01-11T10:51:00.000-08:00

I was out last Saturday in the cold for over 3 hours selling baked goodies for a Boy Scout fundraiser (Christmas tree pick-up drive). I was so cold by the end of it that I had to go grab a bowl of hot noodle soup from my favorite restaurant, Yummy Kitchen. I had Beef Brisket rice noodle soup. It is a delicious rice noodle (or you can order plain noodle) in a light beef broth with a generous serving of bok-choy and beef brisket. It is also garnished with cilantro, green onions and sliced jalapenos but if you don't like it hot, take out the jalapenos. Their noodle soup dishes range from $5.50-7.95. You can order soup with either rice noodles, which is a flat noodle made with rice flour so it's gluten-free or with plain noodles made of flour. I prefer rice noodles as it is lighter.

Super Easy Cinnamon Sticky Buns

2010-01-08T23:28:00.000-08:00

Over the holidays, I made these very easy rolls on Christmas morning. It could be prepared the night before and then in the morning of Christmas, you can put it in the oven and still witness your kids open their presents. That way, you won't miss anything especially capturing the moments on the camera. Then in less than an hour, everyone can have a delicious Christmas breakfast!!

As promised, this is very, very easy and will only take 15-20 to prepare. Enjoy!!

Ingredients:
1/2 cup chopped nuts (I prefer pecans)
24 frozen bread rolls (Rhodes bake & serve, found in the freezer section in any grocery stores)
1 small pkg Butterscotch pudding (not instant)
1/4 cup butter, melted
1/2 cup brown suger
1/2 tsp cinnamon

Method:
Prepare the night before:
Spray bundt pan with Pam or oil with butter
Sprinkle pan with nuts. Place frozen rolls around pan. Sprinkle butterscotch pudding mix over rolls (be sure to use dry mix - do not prepare pudding). Mix melted butter, sugar and cinnamon together. Pour over the top of rolls. Cover with plastic wrap and let rise over night.

In the morning (rolls have now risen) :
Remove plastic wrap and bake at 350 degrees oven for 25 minutes. Cover with foil and let stand for 15 minutes. Remove foil and invert (flip over) onto platter. Serve warm.

Thai Coconut Soup

2010-01-08T20:08:00.000-08:00

Have you ever had that Thai Coconut soup at La Bou? Well, here's is my version of it. My son, who is quite a cook already started making it one day. Together, we came up with this recipe. It is so good with a loaf of french bread on cold days like today. I use this curry paste from Thailand by Maesri. It comes in 4 oz size can and it is gluten-free. You can get it in almost any Asian food market/store. I will try include a picture of it later. It comes in a few flavors: green, yellow, red and panang curry. They are all very good but it is spicy so use it with caution. Just add a little at a time till you get to the heat you like. We usually put 1/2 can in the soup because we like it spicy. But in the recipe below, it asked for 2 tbsp for a milder flavor. You can add more or less to the flavor you like and the best thing with this canned paste is that you can freeze the remaining paste till you need again. Just thaw before you use it. This recipe is very easy to make and it can be done in 35-40 minutes.

Thanks for reading :)

Ingredients:

1/2 onion, diced
1 tsp of minced garlic
2 32 oz chicken broth
2 cans 16 oz coconut milk
2-3 chicken breast, cut into cubes
1 cup of cooked rice (2 cups if you like soup thicker)
2 tomatoes, diced
2 tbsp red curry paste
1 lime, sliced
1-2 tbsp fish sauce
basil leaves
cilantro

Saute garlic and onion until fragrant. Add chicken and curry paste and fry for a couple of minutes. Add chicken broth, tomatoes, and cooked rice. Bring to a boil and cook for 10-15 minutes until chicken is cooked. Add coconut milk and bring to a boil. Add fish sauce and sliced lime. Add a little salt to taste. Serve. Garnish with basil leaves and cilantro.

Enjoy!!

Happy New Year!!

2010-01-07T12:41:00.000-08:00

I am soooo excited about a brand New Year!! First of all, Happy New Year to all my friends!! This year I will be working on my contents. I will be posting my food experience over the holidays. Also, I made this awesome chocolate cake for a friend's birthday. It was soo good but a pain to make. Well worth it. It took 2 of us 5 1/2 hours to make it from start to finish. Note: You can get goat's milk, and vanilla bean at Bel-Air or Nugget. I used Hershey's Cocoa powder and dark brown sugar that you get in any grocery stores. I only use one substitution which is the strong black coffee: I used CafeLib or Pero barley drink mix. You can get it at any grocery or whole foods store. Enjoy!!

Decadent Chocolate Cake

Cajeta Filling/Frosting:
2 cups whole milk
1 3/4 cups unsweetened coconut milk (recommended: Mount Thai brand)
1 cup goat's milk
3/4 cup plus 1 tablespoon pure cane sugar
1/4 cup water
1/2 vanilla bean, seeds scraped
2 tablespoons light corn syrup
2 tablespoons very cold unsalted butter, cut into small pieces
1/2 teaspoon pure vanilla extract
1/8 teaspoon fine sea salt
2 teaspoons coconut rum, optional
1 1/4 cups toasted coarsely chopped pecans
1 1/4 cups sweetened coconut

Ganache:
8 ounces heavy cream
8 ounces bittersweet chocolate, finely chopped
2 tablespoons light corn syrup

Chocolate Cake:
12 tablespoons unsalted butter, at room temperature, plus more for pans
2 1/4 cups all-purpose flour
3 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon fine salt
1 cup plus 2 tablespoons good quality Dutch process cocoa powder (such as Valhrona or Cocoa Barry)
1 1/2 cups muscavado light brown sugar
1 1/2 cups granulated sugar
1 1/2 cups strongly brewed black coffee, at room temperature
1 1/2 cups buttermilk
3 large eggs
2 teaspoons pure vanilla extract
Cajeta filling, recipe above
Ganache, recipe above

Coconut Whipped Cream:
1 1/2 cups cold heavy cream
1/4 cup coconut milk (recommended: Cocoa Lopez)
2 tablespoons confectioners' sugar or granulated sugar
1 teaspoon coconut rum
1/2 teaspoon pure vanilla extract
1/2 cup lightly toasted sweetened coconut
Directions
For the cajeta filling/frosting:
Bring the milk, coconut milk and goat's milk to a simmer over low heat in a small saucepan. Keep warm while you prepare the caramel.
Combine the sugar and water in a medium saucepan over high heat and cook (do not stir) until it becomes a deep amber brown color. Slowly whisk in the warm milk mixture and continue whisking until smooth; add the vanilla seeds and corn syrup. Bring to a boil, reduce the heat to medium and cook, stirring occasionally with a wooden spoon, until the sauce is reduced by half and is the consistency of a caramel sauce, about 55 minutes.
Once the sauce is reduced, remove from the heat and whisk in the cold better, vanilla extract, salt and rum and whisk until combined. Transfer the sauce to a medium bowl and stir in the pecans and coconut. Let the frosting cool to room temperature, stirring occasionally before frosting the cake.
For the ganache:
Bring cream to a simmer in a small saucepan over low heat. Put the chocolate into a medium bowl, add hot cream and the corn syrup and let sit for 30 seconds. Gently whisk until smooth. Let sit at room temperature for 10 minutes before pouring over the cake.
For the chocolate cake:
Preheat the oven to 325 degrees F. Butter 2 (9-inch) cake pans and line the bottoms with parchment paper.
Whisk together the flour, baking powder, baking soda and salt in a medium bowl.
Melt the 12 tablespoons of butter in a medium saucepan over medium heat. Whisk in the cocoa powder and cook for 1 minute. Remove from the heat, add the sugars and whisk until the sugar is dissolved. Add the coffee, buttermilk, eggs and vanilla extract and continue whisking until smooth and just combined.
Divide the batter evenly between the 2 pans and bake on the middle rack until a toothpick inserted into the center comes out with a few moist crumbs attached, about 42 minutes. Let cool in the pans on a baking rack for 20 minutes. Then invert the cakes onto the baking rack and let cool for at least 1 hour before frosting. Slice each cake in half horizontally. Put 1 cake layer on a cake round or platter and spread 1/3 of the frosting evenly over the top, repeat to make 3 layers and top with the remaining cake layer, top side up. Pour the chocolate ganache over the cake and let sit at room temperature for at least 30 minutes before slicing.
For the coconut whipped cream:
Combine heavy cream, coconut milk, sugar, rum and vanilla in a mixer and mix until soft peaks form. Slice the cake, top each serving with a dollop of whipped cream and garnish with some of the toasted coconut.

Pictures

This is the finished product.

This is the cake in progress before the top layer has been added and the cajeta ("frosting") has been added.

Neiman Marcus Chocolate Chips Cookie Recipe

2009-12-14T00:31:00.000-08:00

Okay, these are the best chocolate chips cookies EVER!! So the batch is really big. Unless you have a Bosch mixer like me, you might want to half your recipe. Also I buy the chunky Guittard milk chocolate chips instead and shave the chocolate bar. I do not add nuts for so many friends' kids are allergic to them. If you are too lazy to blend your oatmeal, quick oats will work just fine. Try a batch. Your friends and family will love you for them!! :)

2 cups butter
2 cups sugar
2 cups brown sugar
4 eggs
2 tsp. vanilla
1 8oz. Hershey Bar (grated)
5 cups blended oatmeal (I used quick oats)
4 cups flour
1 tsp. salt
2 tsp baking powder
2 tsp. soda
24 oz. chocolate chips
3 cups nuts (I don't put this in)

Cream butter and both sugars together. Add eggs and vanilla. If using regular oatmeal, measure oatmeal in blender and blend to a fine powder, needs to be 5 cups blended oatmeal. Mix oatmeal, flour, salt, baking powder and soda, choc. chips, and Hershey bar.
Bake for 10 minutes at 375 degrees. Makes 112 cookies.

Enjoy!

Lunch at The Yummy Kitchen in Folsom, CA

2009-12-12T15:23:00.000-08:00

Yummy Kitchen

This is what I had for lunch today. I am sooo excited to have a real Chinese restaurant finally in the Folsom area in CA. Seriously, I have lived here for 15 years and have not liked a chinese restaurant here. Most of the chinese restaurants here are catered to the general Americans so they don't have the traditional chinese dishes. Like the vegetables below is called chinese brocolli (Kai Lan) in oyster sauce. It is a very simple dish that most chinese eats everyday. The stem (if cooked just right) is firm and delicious.

The dish below is called Szechuan Seafood Tofu in a claypot. Very, very good on cold days like today. It has scallops, big shrimps, squid and fried tofu cooked with a light sauce and dried chilies. It is spicy but sooo yummy over a plate of hot steamy rice!!

Their address is : 199 Blue Ravine Road, Folsom, CA 95630-4753. Click here to view in Google maps.