Seasaltwithfood

Spicy Peanut Noodles

2013-05-23T11:13:00.000-07:00

This is a perfect light lunch fix, it's quick and easy to prepare as well. Just toss in some sauté shrimps or your favorite protein for a complete meal. If you're not into spicy noodles, then substitute some of the chili oil used in the recipe with peanut oil.

Spicy Peanut Noodles

Ingredients

200 grams Organic Soba/Buckwheat Noodle, cooked as per manufacturer’s instructions, chilled or room temperature
½ of English Cucumber, shredded, soaked in cold water for 10 minutes, and drained
3 Stalks Scallion, chopped 

Spicy Peanut Dressing
4 Tbsp Chiu Chow Chili Oil (Lee Kum Kee brand)
1 Tbsp Chiu Chow Chili Oil Sediment
4 Tbsp Natural Peanut Butter
1 Tbsp Light Soy Sauce
1 Tbsp Dark Soy Sauce
1 Tbsp Rice Wine Vinegar
2 Stalks Scallions, chopped

Method  

Combine the dressing ingredients and whisk well. When ready to serve, toss the chilled soba and shredded cucumber with prepared dressing.

Serves 3-4 ~ light meal

Kale Fried Rice

2013-05-21T12:12:00.000-07:00

Kale Fried Rice

Ingredients

3 Cups Cooked Cold Rice 
2 Tbsp Peanut Oil 
2 Cloves of Garlic, chopped
1 Green Chili, chopped
1 ½ Tbsp Chopped Fresh Ginger 
2 Large Egg, lightly beaten
1 ½ Tbsp Light Soy Sauce
Sea Salt to taste 
Freshly Ground White or Black Pepper
One small bunch Kale, chopped

Method  

In a large wok over moderate heat, fry the garlic, chili, and ginger with peanut oil until they golden in color.

Toss in the rice and stir frequently. Then mix in the egg and gently move it around, make sure the rice is coated with the eggs. Add the chopped kale, stir well and mix in the soy sauce, pepper, and adjust the seasoning with sea salt. Serve warm.

Serves 2

Chicken and Mushroom Puffs

2013-05-19T18:29:00.000-07:00

Chicken and Mushroom Puffs

Ingredients

1 Tbsp Vegetable or Olive Oil 
1 Tbsp Unsalted Butter
½ Red Onion, finely chopped 
2 Cloves Garlic, finely chopped
225 grams Cremini Mushrooms, finely diced 
½ tsp Red Chili Flakes 
650 grams Ground Chicken (mixture of chicken breast & thigh)
2 Tbsp Chopped Fresh Parsley 
2 Tbsp Chopped Fresh Basil
¼ tsp Italian Seasoning 
1 ½ tsp Sea Salt 
1 Large Egg
Freshly Ground Black Pepper
2 (400 g x 2) (12 x 15 inches) Pre-rolled Puff Pastry
Egg wash, 1 Large egg with 1 Tbsp of Water, beaten 

Method  

In a skillet over medium-high heat, sauté the onion and garlic with olive oil and butter until soften, about 8 minutes. Then toss in the mushrooms, stir, seasoned with salt and pepper and cook until the mushrooms are softened. Remove the onion and mushroom mixture and let cool slightly.

In a large bowl, combine the ground chicken; onion and mushroom mixture, chili flakes, parsley, basil, Italian seasoning, sea salt, egg, and some freshly ground black pepper. Refrigerate the chicken mixture for about 2 hours.

Preheat the oven to 400˚F. Line a baking sheet with parchment paper.

Place the puff pastry on a lightly floured surface. Cut each puff pastry into 9 pieces. You will have 18 pieces in total. Fill chicken mixture in center of each slice of the puff pastry. Brush the pastry edges with egg wash, gather the opposite corner of each pastry, pinch together to seal, and place them seam side down on a baking sheet. Brush the top with some egg wash.

Bake until golden brown, about 25 to 28 minutes. Remove from the oven and transfer to a wire rack. Let cool slightly and serve immediately.

Makes 18 Puffs

Breakfast Quesadilla

2013-05-16T09:29:00.001-07:00

For a quick, simple, and healthy breakfast in under ten minutes, try this Breakfast Quesadilla recipe.

Breakfast Quesadilla

Ingredients

½ tsp of Vegetable Oil
1 (10”) Flour Tortilla 
2 Large Eggs, lightly beaten 
1 Scallion, chopped
Sea Salt
Freshly Ground Black Pepper
2 to 3 Tbsp Shredded Jack Cheese

Equipment: 10” Non-Stick Pan

Method  

Heat a non-stick pan over medium heat and brush lightly with vegetable oil. Place the tortilla in the pan and pour the beaten egg, sprinkle chopped scallion, and season with salt and pepper. When the egg is almost set, top with a layer of cheese. Fold the tortilla in half, pressing down lightly with a spatula, and then carefully flip over. Cook until both sides are golden brown, crispy, and the cheese has melted.

Slide the tortilla onto a plate lined with greased proof paper or paper towel. To serve, cut the quesadilla into 3 or 4 wedges.

Serve 1

Green Smoothie

2013-05-14T08:48:00.000-07:00

This healthy Green Smoothie is one of my favorites drink now. It's packed with antioxidants and nutrients, such as Vitamin A, B, C, K, calcium, iron, calcium, potassium, beta-carotene, etc. So, give your immune system a healthy boost with this nutritious and yummy smoothie.

Green Smoothie

1 Ripe Banana, frozen
1 Granny Smith Apple, cored and chopped
½ Bunch Kale (about 4 leaves/slightly more than 2 cups (packed)), chopped, center ribs, and stems discard
1 Tbsp Chopped Ginger
2 Tbsp Lemon Juice
1 ½ Cups Apple Juice

Method

Place all the ingredients in a blender, chop, and blend until smooth. Serve immediately.

Serves 2/About 900ml

Bacon and Shrimp Jambalaya

2013-05-10T11:12:00.001-07:00

Bacon and Shrimp Jambalaya

Ingredients

400 grams Smoked Bacon, diced
2 Celery Stalks, diced
1 Red Bell Pepper, diced
4 Cloves Garlic, chopped
3 Sprigs of Thyme
2 Cups Organic Brown Long Grain Rice
½ tsp Cayenne Pepper
1 Can (28 oz/796 ml) Whole Tomatoes, diced & reserved about ½ cup liquid
4 ½ Cups Chicken Stock
1 ½ Cup Frozen Cooked Small Shrimps, thawed
1 Cup Frozen Corn, thawed
Sea Salt
Freshly Ground Black Pepper

Method

In a large saucepan, cook the bacon until the fat is rendered, until crisp. Remove the bacon with a slotted spoon and set aside-reserved ½ portion for sprinkling. Pour the rendered bacon fat in a bowl for another use.

Meanwhile, heat the saucepan over medium heat with one tablespoon of the reserved rendered bacon fat. Add the celery, pepper, and garlic and cook until the mixture is sticky and slightly caramelized. Then, add the thyme, rice, and cayenne pepper. Give the mixture a good stir, season with sea salt and pepper. Then add the tomatoes, reserved liquid, and chicken stock. Bring it to a boil, reduce the heat, cook, covered for about 25 to 30 minutes, or until the liquid is absorbed.

Remove the cover, stir in the bacon, cooked shrimps and corn. Cook uncovered for another 10 minutes until excess moisture is evaporated. Sprinkle the reserved bacon before serving.

Serves 6

Caprese Sandwich With Avocado

2013-05-08T16:28:00.001-07:00

Caprese Sandwich With Avocado

Ingredients

2 (About 250 g) Buffalo Mozzarella Balls, sliced
2 Ripe Heirloom Tomatoes, sliced
A Handful Basil Leaves, torn 
2 Tbsp Extra Virgin Olive Oil 
Sea Salt to taste 
Freshly Ground Black Pepper
Lemon Juice
1 Avocado, sliced
8 Slices of Country Grain Bread  

Method  

Combine the cheese, tomatoes, and basil in a mixing bowl, and season with olive oil, sea salt, black pepper and some lemon juice.

To assemble the sandwich: Layer cheese, avocado, tomatoes with some of the basil and oil on the bottom of a slice bread. Then season the sandwich with salt and pepper. Cover with the other slice of bread and press the sandwich firmly.

Makes 4 Sandwiches

Pita Pizza With Beef

2013-05-04T15:00:00.000-07:00

Pita Pizza With Beef

Ingredients

1 lb Ground Beef Chuck
Olive Oil
½ Yellow or White Onion, chopped
3 Cloves Garlic, chopped
1 ½ tsp Ground Cumin
2 ½ tsp Ancho Chili Powder
1 tsp Mexican Oregano
Sea Salt to taste
Freshly Ground Black Pepper
6 Pita Breads (about 6 ½ inches)
Roasted Sweet Peppers Salsa (Click here for the recipe)
350 grams Oaxaca or Monterey Jack Cheese, shredded
50 grams Queso Fresco, crumbled or Feta Cheese
3 Jalapeno, thinly sliced
Cilantro, coarsely chopped
Fresh Salsa (Click here for the recipe)
Guacamole (Click here for the recipe)

Method  

Heat a large skillet with some olive oil (about 1 to 2 tbsp) sauté the ground beef. Break up the meat as it cooks, remove the meat with a slotted spoon, and drain off the fat. Rinsed the skillet and return to the stove over medium heat. Add 2 tbsp of oil, chopped onion and garlic, sauté until golden in color and mix in the cooked beef, and season with cumin, chili, oregano, sea salt, and black pepper.

When ready to serve: Preheat the oven to 450˚F.  

Spread the pita bread (the under side) with Roasted Sweet Peppers Salsa, follow by ground beef, and top with Oaxaca cheese.

 Slide the pizza in the oven and bake for about 6 to 8 minutes. Remove the pizza from the oven. Garnish with jalapeno, cilantro and sprinkle some Queso Fresco, and serve immediately with some fresh salsa, and guacamole.

Makes 6 Pita Pizza With Beef

Roasted Sweet Peppers Salsa

2013-05-03T17:15:00.001-07:00

Roasted Sweet Peppers Salsa

Ingredients

15 (about 350 grams) Mini Sweet Peppers, halved and seeded 
2 Roma Tomatoes, halved and seeded 
4 cloves Garlic, whole and peeled
 ½ Yellow or White Onion, roughly chopped 
1 Tbsp Vegetable Oil 
2 Serrano Chilies, seeded and chopped
A handful of Cilantro, chopped
1 Lime, juiced 
Sea Salt to taste
Freshly Ground Pepper
2 to 3 Tbsp Extra-Virgin Olive Oil

  Method 

Heat the broiler. Combine the peppers, tomatoes, garlic, onions, and vegetable oil in a large baking pan. Sprinkle some sea salt and place the vegetables under the broiler, about 8 to 10 minutes, or until the vegetables are slightly charred. Remove from the oven and let cool.

Place the roasted vegetables, chilies, and cilantro in a food processor. Give it a few pulses until the texture is slightly smooth. Pour the mixture into a bowl and season with lime juice, salt, pepper, and stir in the olive oil.

No Knead Crusty Bread

2013-05-01T18:23:00.000-07:00

I've adapted this No Knead Bread recipe from Simply So Good blog. It's so easy to make this country styled bread. As the name implies, no kneading required, just mix it up, let it rise, shape, and bake. Do check out her blog for more information with regards to this bread recipe and other yummy goodies. Click here for the link. Happy Baking!

No Knead Crusty Bread

Ingredients

3 Cups All Purpose Flour
1 ¾ tsp Sea Salt
½ tsp Rapid Rise Yeast
1 ½ Cups Water

Method

Put the flour, salt, and yeast in a large mixing bowl and whisk well. Pour in the water, stir, and mix with a wooden spoon or rubber spatula until a shaggy mixture forms. Cover the bowl with plastic wrap and let the dough rest for at least 12 to 18 hours at room temperature.

When ready to bake, pre-heat the oven to 450˚F. Place an enamel coated cast iron pot with a lid in the oven for at least 30 minutes. Meanwhile remove the dough and place on a heavily floured work surface. Shape the dough into a ball. Cover the dough with plastic wrap and let it rest while the pot is heating.

Remove the pot from the oven. Place the dough into the pot and cover with a lid and bake for 30 minutes. Remove the lid and bake for another 15 to 25 minutes, or until the bread is nicely brown. Remove the bread from oven and let cool on a rack.

Fried Potato Cheese Balls

2013-04-28T17:02:00.000-07:00

I like to treat my kids with these Fried Potato Cheese Balls every now and then. It's made with mashed potatoes, taco seasoning, and I filled it with mozzarella cheese. Just fry the potato balls in moderate heat until the potato balls crack, that's when the cheese has melted, and the potatoes should be golden brown. You can prepare the potato cheese balls ahead of time, as it only takes a minute or so to fry them. Although, it taste just as good on it's own, I like to prepare some Guacamole on the side as a dip. Try it.

Fried Potato Cheese Balls

Ingredients

4 (About 620 grams) Yukon Gold Potatoes, peeled and quartered
 Sea Salt
2 tsp Taco Seasoning
100 g Mozzarella Cheese, diced
¾ Cup Regular Bread Crumbs
2 Medium Eggs, beaten
Vegetable Oil, for deep-frying
 
Method

  Put the potatoes in a large saucepan and covers with water. Bring the water to a boil, and cook potatoes for about 10 to 15 minutes, until cooked through and drain. Mashed the potatoes and season with taco seasoning, set aside to cool.

Divide the mashed potatoes into 16 balls. Press the center of each ball and filled with diced cheese. Then wrap the potato around the cheese and continue with the rest of the potato and cheese.   Roll the potato balls into the breadcrumbs; dip into the eggs, and then into the breadcrumbs again. Fry the potato balls in batches over moderate heat until golden brown in color. The potato balls will cook in a minute. Dish out with a slotted spoon and drain on a paper towel. Serve the potato balls with guacamole.

Lemongrass Shrimp Banh Mi

2013-04-26T10:05:00.000-07:00

Lemongrass Shrimp Banh Mi

Ingredients

1 lb Shrimps, shelled and tail-off
2 Stalks Lemongrass, finely chopped 
2 Cloves Garlic, finely chopped 
2 Tbsp Fish Sauce
1 Tbsp Sugar
2 tsp Chili Flakes
¼ tsp Sea Salt 
3 to 4 Tbsp Peanut Oil

4 (About 6-inches) Vietnamese-Style Baguette
Cilantro
Green Chilies, sliced
Mayonnaise 
Asian Coleslaw {recipe as follow}

Method

Lemongrass Shrimp: Mix the lemongrass, garlic, fish sauce, sugar, chili flakes, salt, and 3 tablespoons of peanut oil in a small bowl. Pour the mixture into the shrimp and marinate for about 20 minutes. When ready to serve, heat a large cast-iron pan over high heat and add 1 Tbsp of peanut oil. Add the shrimp and fry both side until fully cooked. Remove from the heat and set aside

Banh Mi/Sandwich: Lightly toast the baguette and spread some mayonnaise, and fill with shrimps, coleslaw, cilantro, and green chilies. Serve immediately.

Asian Coleslaw

Ingredients

454g/16oz/1 lb Mix Slaw (green & red cabbage, carrot) 
4 Tbsp Finely Diced Red Onion
2 Cloves Garlic, finely chopped
3 Bird’s Eye Chilies, chopped 
4 Tbsp Rice Wine Vinegar
4 Tbsp Sugar 
5 Tbsp Fish Sauce
¼ tsp Sea Salt, or to taste

Method

Heat the vinegar and sugar in a small pan and bring to a boil. Simmer until the sugar has melted and then remove from the heat. Pour the syrup over the slaw and season well with salt. Toss everything together, and chilled before serving.

Fried Chinese Spring Rolls

2013-04-24T21:48:00.000-07:00

These crunchy Fried Chinese Spring Rolls are fun to make and perfect for snacks or appetizers. Serve it with your favorite brand of chili sauce.

Fried Chinese Spring Rolls

Ingredients

350g Ground Pork 
200 g Raw Shrimp, coarsely chopped  
½ (About 300 g) Chinese Cabbage Medium, finely sliced
3 Scallion, cut into thin rings 
5 Fresh Water Chestnuts, peeled and chopped
1 inch/25 g Ginger, peeled and finely chopped
3 Tbsp Soy Sauce
1 Tbsp Sesame Oil
2 Tbsp Shaoxing Wine
1 tsp Sugar ½ tsp Sea Salt  ½ tsp White Pepper
1 Tbsp Corn Flour

20 (8-inch) Frozen Spring Roll Pastry, thawed
Vegetable Oil for deep-frying 
Chili Sauce for dipping

Method   

Mix the cabbage with 1 tsp of sea salt and let it rest for 10 minutes. Then, drain and squeeze out all the excess water. 

In a large bowl, combine the pork, shrimp, cabbage, scallion, water chestnuts, ginger, soy sauce, sesame oil, wine, sugar, salt, pepper, and corn flour. Using a fork, gently mix all the ingredients until well blended and refrigerated for about 3 hours.

Spoon 2 heaping tablespoons of the filling on the bottom third of the spring roll wrapper. Using your fingers, press the filling gently and shape into a cylindrical shape. Lift the bottom edge over the filling, and then fold in both sides. Roll into a cylinder, and place the seam side down. Do not stack the rolls, and continue to make the rolls with the remaining filling and paper in this way.

In a wok or a large skillet, heat 2 inches of vegetable oil to about 350˚F (180˚C). Test the temperature by carefully placing a spring roll in it. If the oil foams but not too vigorously upon contact, it is hot enough. Add the rolls without crowding, and fry until crisp and golden brown, about 6 to 8 minutes.   Remove the spring rolls with a slotted spoon and drain on paper towels. Let cool slightly and serve warm with some chili sauce, if desired.

Stir-Fry Beef With Ginger And Soy Sauce

2013-04-23T09:29:00.000-07:00

This Stir-Fry Beef With Ginger And Soy Sauce is one of my go to recipe if I'm short on time. It's a quick and no-fuss recipe for two. I like to serve the tender beef with steamed rice, some vegetables, and fried egg for a complete meal.

Stir-Fry Beef With Ginger And Soy Sauce

Ingredients

1 (About 350 g) Beef Sirloin Steak, trimmed excess fat, sliced into thin strips
¼ tsp Freshly Ground Black Pepper
A pinch of Sea Salt
½ Tbsp Shoaxing Wine
½ Tbsp Soy Sauce  
2 tsp Corn Flour  
2 Tbsp of Peanut Oil  
3 Cloves Garlic, chopped 
1 inch Ginger, chopped
1 Tbsp Roasted Sesame Seeds 
2 Stalks Scallions, sliced    

Sauce   
1 Tbsp Soy Sauce 
1 Tbsp Dark Soy Sauce 
2 tsp Oyster Sauce 
1 ½ tsp Sugar
½ tsp Sesame Oil
½ tsp Corn Flour 
4 Tbsp of Water    

Method     

Toss the beef with black pepper, sea salt, wine, soy sauce, and coat with corn flour.   

Combine the sauce ingredients in a bowl and set aside.

Heat the oil in a large wok or cast iron pan until hot. Add beef slices into the pan and sauté for about 40 seconds over a moderate high heat. Push the meat to one side, toss in the garlic and ginger, stir-fry for a few seconds more, then add the prepared sauce, stirring as it thickens. Mix in the sesame seeds, scallions and stir a few times, switch off the heat, and serve immediately with some steamed rice.

Grilled King Crab Legs With Garlic Butter Sauce

2013-04-20T11:15:00.001-07:00

Grilled King Crab Legs With Garlic Butter Sauce

Ingredients

1 Pack/454g Alaskan King Crab Legs, thawed
Peanut Oil

Garlic Butter Sauce
4 Tbsp Unsalted Butter
2-3 Cloves Garlic, chopped
1 ½ tsp Chili Flakes
4-5 Tbsp Chopped Parsley
Lemon Juice
Sea Salt
Black Pepper

Method

Prepare the grill on high heat for direct cooking. 

In a small saucepan over moderate heat, melt the butter. Then add the garlic and chili flakes. Cook until the mixture is fragrant, switch the heat to high and add some lemon juice, then toss in the parsley and season with salt and pepper.

Brush the crab legs with some oil, and grill over high heat for about 3 to 4 minutes on each side. Remove the crab legs from the grill and place them into a large mixing bowl. Toss the garlic butter sauce over the crab legs, mix well with a tong, and serve immediately. 

Steamed Fish With Crispy Ginger And Garlic

2013-04-17T12:27:00.000-07:00

Steamed Fish With Crispy Ginger And Garlic

Ingredients

1 (about 650 grams) Whole Barramundi or Snapper, scaled and gutted
3 Tbsp Peanut Oil
1 inch Ginger, peeled and finely chopped
3 Cloves Garlic, chopped
2 to 3 Tbsp Soy Sauce
1 Tbsp Shaoxing Wine
1 Red Chile, sliced
2 Scallions, sliced
A Handful of Cilantro, coarsely chopped

Method

Fry ginger and garlic until crisp and fragrant, remove and set aside. Combine soy sauce and wine, and whisk well.

Place the fish on a large heatproof plate and pour the soy sauce mixture evenly over the fish. Place the plate on the steaming rack and steamed over high heat for about 12 minutes or until the fish is fully cook. Remove the fish from the heat. Reheat the peanut oil over high heat until smoking. Then drizzle the hot oil over the fish and top with crispy ginger and garlic, chili, scallions, and some cilantro. Serve immediately with steamed rice.

Roasted Coconut Chips

2013-04-11T18:03:00.002-07:00

Coconuts and it's byproducts have quickly become popular super food in North America. One of the craze right now is coconut chips. It's a healthy sweet snack and can be very pricey, especially over here in Vancouver. If you are one of those that like this chips, you can try to make it at home easily and at a fraction of the cost. There are only three ingredients needed to make this tasty and crunchy Roasted Coconut Chips, namely, some dried unsweetened ribbon coconut, sugar, and sea salt. Try it!

Roasted Coconut Chips

Ingredients

2 Cups Dried Unsweetened Ribbon Coconut
2 to 3 tsp Confectioner's/Icing Sugar
A Big Pinch of Sea Salt

Method

Preheat a pan over moderate heat. When the pan is hot, turn the heat to low. Place the coconut, sugar, sea salt, and stir until fragrant, and lightly golden in color. (about 5 minutes) Remove from the heat and let it cool completely before store in an airtight container.

Turon

2013-04-06T11:56:00.000-07:00

Deep-fried bananas are probably one of the most popular street food available throughout South-East Asia. There are so many versions of it; but, this unique bananas spring roll is so simple to make and tastes fantastic. It's known as Philippine’s Turon. The spring roll wrapper is filled with banana, lightly sweetened with sugar, and deep-fried until it's crispy and golden brown. You can enjoy the Turon as it is or dust it with some confectioner’s sugar. Yum!

Turon

Ingredients

12 Sheets of Spring Roll Wrappers (5 x 5 inches)
3 Ripe Saba or Burro Bananas, peeled and cut into 4 pieces for each banana
Coconut or Brown Sugar
Peanut or Vegetable Oil for deep-frying
Confectioner’s Sugar (optional)

Method

Place the banana on the bottom third of the spring roll wrapper. Sprinkle some sugar on top of the banana. Wet the edge of the wrapper with water, fold, roll up, then fold in both sides and roll into a small cylinder.

In a wok or a large skillet, heat 2 inches of vegetable oil to about 350˚F (180˚C). Test the temperature by carefully placing a spring roll in it. If the oil foams but not too vigorously upon contact, it is hot enough. Add the rolls without crowding, and fry until crisp and golden brown, about 5 to 6 minutes.

Remove the spring rolls with a slotted spoon and drain on paper towels. Let cool slightly and serve warm with some confectioner’s sugar, if desired.

Make 12 Small Turon

Ipoh Hor Fun/Rice Noodle Soup With Chicken And Prawn

2013-04-02T17:57:00.002-07:00

Ipoh Hor Fun/Rice Noodle Soup With Chicken And Prawn

Ingredients

5 (About 1.3 kg) Chicken Carcasses, blanched
15 Cups of Water
1 Medium Yellow Onion, quartered
1 Tbsp White Peppercorns, lightly crushed
1 Piece Rock Sugar
Sea Salt, to taste
500 g Medium Size Prawns (w/Head), cooked and shelled
3 Tbsp Peanut Oil
400 g Chicken Fillet, blanched
800 g Fresh Rice Noodles (hor fun), scalded in hot water and drained
1 Bag Bean Sprouts, quick blanched
60 g Chives, washed and cut into 3 cm lengths
4 Scallions, chopped
8 Bird's Eye Chilies, chopped
3 to 4 Tbsp Soy Sauce
Fried Shallots, optional

Method

For the soup base: Heat a stockpot with 3 Tbsp of oil, and stir-fry the prawns head and shells on high heat. Once the prawn head and shells are fragrant, add the chicken carcasses, water, onion, white peppercorns, and rock sugar. Add the water and bring it to a boil. Lower the heat and simmer for 2 hours.

Strain the soup base into a clean pot. Bring it to a boil and cook the chicken meat. Remove the chicken with a ladle. When cool, shred or chop the chicken. Season the soup stock with sea salt and sugar, if necessary.

To serve: Place a portion of rice noodles, bean sprouts, chicken, prawns, and chives. Ladle the hot stock and sprinkle scallions, and some deep fried shallots, if desire. Serve some chilies in light soy sauce on the side.

Baked Chicken Wings In Coconut Milk

2013-03-18T00:57:00.001-07:00

Baked Chicken Wings In Coconut Milk

Ingredients

16 – 18 (1.5 kg) Chicken Wings, tip off
2 to 3 Tbsp Peanut Oil
1 Red Onion, finely chopped
½ tsp Ground Cumin
1 tsp Ground Coriander
¼ tsp Ground Aniseed
2 Tbsp Ground Dried Chili
1 ½ tsp Galangal Powder
1 tsp Lemongrass Powder
½ tsp Turmeric Powder
1 Tin/Can 400ml Coconut Milk
1 ¼ tsp Sea Salt, or to taste
Lime Wedges

Method  

Preheat the oven to 400˚F/200˚C.

Heat the oil in a heavy pot and set over medium high heat. When hot, put in the onion. Cook until the onion are sticky and light brown in color. Then add the cumin, coriander, aniseed, chili, galangal, lemongrass, and turmeric. Cook briefly until they are fragrant.  

Add the coconut milk and bring the curry sauce to a boil. Turn the heat to low and simmer for 10 to 15 minutes. Then, add the chicken wings and sea salt. Stir and bring it to a boil, and remove from the heat. Place the chicken on a large baking tray together with all the sauce, in a single layer. Bake the chicken for about 18 to 20 minutes on each side.  Serve the chicken wings warm with some lime wedges.

Pan-Fried Black Pepper Tofu

2013-03-07T11:16:00.001-08:00

Make sure to try this yummy Pan-Fried Black Pepper Tofu recipe. It's a great appetizer made with firm tofu cubes, garlic, black pepper, red chilies, and scallions.

Pan-Fried Black Pepper Tofu

Ingredients

1 Packet/350g Organic Firm Tofu, rinsed, drained on paper towel, & cubed 
Sea Salt 
Freshly Ground Black Pepper
1 Tbsp Rice Flour 
1 ½ Tbsp Peanut Oil, for pan-frying 
2 Cloves Garlic, chopped
1 tsp Black Pepper
A Pinch of Sichuan Pepper
1 Red Chili, thinly sliced
2 Scallions, chopped
Sea Salt  

Method 

Rub tofu with, salt, pepper and toss with rice flour. Heat a large skillet or pan over medium-high heat. Add 1 ½ Tbsp of oil and pan-fry the tofu until golden in color. Toss in the garlic, stir, and mix in the chili, black pepper, Sichuan pepper, sea salt. Continue to stir and fry until all the ingredients are well coated. Top with some scallions before serving.

Shoyu/Soy Sauce Chicken Stir-Fry

2013-02-27T20:54:00.001-08:00

It took less than 30 minutes to prepare this Shoyu Chicken Stir-Fry. It's simple and tasty with steamed rice and soft-boiled eggs, if you desire.

Shoyu/Soy Sauce Chicken Stir-Fry

Ingredients

300 g (4 pieces) Skinless & Boneless Chicken Thighs, cut into bite size
Sea Salt
Freshly Ground Black Pepper 
1 tsp Chopped Ginger
1 Small Onion, sliced
2 Tbsp Peanut or Vegetable Oil

Sauce
3 Tbsp Japanese Soy Sauce
2 Tbsp Dark-Soy Sauce
3 Tbsp Mirin
3 Tbsp Sake
200 ml Chicken Stock or Water
¾ tsp Corn Starch

Toppings
2 Scallions, chopped
Soft-Boiled Eggs
Steamed Rice

Method

In a medium bowl, combine the soy sauce, dark soy sauce, Mirin, Sake, chicken stock, and cornstarch. Set aside.

Toss the chicken pieces with some salt and pepper. In a skillet or wok, stir-fry the chicken with oil and ginger over high heat until no longer pink. Mix in the soy sauce mixture. Bring it to a boil, add the onion, reduce the heat and simmer for about 10 minutes. Serve over rice, and top with soft-boiled eggs, and some chopped scallions.

Serves 4

Rosemary And Garlic Roasted Potatoes Pizza

2013-02-21T10:23:00.000-08:00

One of my favorite carbo fix is this delicious Rosemary And Garlic Roasted Potatoes Pizza. This pizza is for potato lovers and best of all, it is easy to make and tastes fantastic!

Rosemary And Garlic Roasted Potatoes Pizza

Ingredients

2 Packet (About 300grams each) Fresh Pizza Dough (available at Whole Foods Market),
6 Tbsp Fresh Basil Pesto, divided (recipe here)
1 Large Fresh Mozzarella, torn and divided 
1 Bag (600 grams) Fingerling Potatoes, ½ inch diced
2 Tbsp Olive Oil
4 Sprigs Rosemary
4 Cloves Garlic, smashed
Sea Salt
Black Pepper
Chili Flakes, optional

Method

Preheat oven to 425˚F.

Roast the potatoes: Toss the diced potatoes with olive oil, sea salt, black pepper, and rosemary. Bake in the oven for about 35 to 40 minutes until golden and tender.

Press down the dough on a lightly flour surface. Then pull and stretch the dough into desire size and shapes.  Spread the pesto over the dough, and season with salt and pepper. Scatter the mozzarella cheese, follow by the roasted potatoes. Sprinkle some chili flakes, if desired.

Bake the pizza for about 12 minutes, or until the pizza is crispy. Remove from the oven and serve warm.

Makes 2 Pizza

Hearty Vegetables Soup

2013-02-18T20:00:00.000-08:00

This Hearty Vegetables Soup is thick with chock-full of healthy ingredients, and it will keep you feeling satisfied. It's made with fresh leeks, carrots, celery, and Bob's Red Mill Vegi Soup Mix. The vegi soup mix is made from green and yellow split peas, barley, lentils, and some alphabet pasta.

Hearty Vegetables Soup

Ingredients

2 to 3 Tbsp Olive Oil  
4 Medium Leeks, sliced
2 Cloves Garlic, chopped 
2 Carrots, peeled and diced
  3 Ribs Celery, diced  
1 ½ Cups Bob’s Red Mill Vegi Soup Mix
  About 10 Cups of Vegetable Stock 
3 Tbsp Flat Leaf Parsley, chopped  
Sea Salt  
Freshly Ground Black Pepper

  Method    

Heat the olive oil in a stockpot over moderate heat, add the leeks and garlic. Stirring frequently until it is sticky and golden in color. Mix in the carrot and celery, Vegi soup, and parsley. Continue to stir the vegetable mixture with a wooden spoon, for about 5 minutes. Then add vegetable stock.
 
Bring the soup to the boil, reduce the heat and simmer for about 35 to 40 minutes. Season the soup with sea salt and pepper and serve warm.

Roasted Red Peppers, Cheese, and Bacon Scrolls

2013-02-14T12:34:00.004-08:00

These are savory Roasted Red Peppers, Cheese, and Bacon Scrolls recipe. The scrolls are scrumptious, and it is also perfect for school lunch-box.  

Roasted Red Peppers, Cheese, and Bacon Scrolls

Ingredients

1 Packet (about 310g) Fresh Pizza Dough (available at Whole Foods Market) 2 Tbsp Basil Pesto
1 Roasted Red Peppers, sliced
3 to 4 Sundried Tomatoes, sliced
2 Strips Cooked Bacon, chopped
50 g Shredded Mozzarella Cheese   
¼ tsp Italian Seasoning
A few Shakes of Chili Flakes
Some Black Pepper
A Pinch of Sea Salt, or to taste
2 tsp Olive Oil 

Muffin Pan, or Baking sheet lined with parchment paper

Method  

Center a rack in the oven and preheat the oven to 400˚F/200˚C.  Press down the dough on a lightly flour surface. Then pull and stretch the dough out to a 14 by 8 inches rectangle.

Spread pesto onto the dough; scatter the peppers, tomatoes, bacon, cheese, and season with Italian herbs, chili flakes, pepper, and sea salt.

Roll up the dough as tightly as you can. Pinch both ends, brush the dough with some olive oil, and slice the log into 12 slices. Place the rolls on the muffin pan, or baking sheet, cut side up, and bake for about 18 to 20 minutes, or until the cheese has melted, and light golden brown in color.

Makes 12 scrumptious Scrolls