Be thankful, t’s probably the best way to express how I feel these days. Things have gone wild since January and my company is currently restructuring, so this week we let go 1/5 of our people. It’s so depressing, but I’m thankful that I still have a job though my workload is now almost three times of my regular workload and there’s still school project; which means dinner is between 8-9 pm on workdays. As I looked the pile of paperwork on my desk yesterday, I realized that we’re almost halfway in 2013 and I feel guilty that I have been neglecting my blog here. *grin smiley face* I’m hoping that things can get better and I will be able to be back on track soon. Wish me luck!

Unfortunately, the shock did not stop right there. I went to a doctor for my routine checkup on Friday afternoon and she found out that my blood pressure went up really high that she sent me to ER right away. I was so clueless since I was feeling fine, other than starving since I did not get proper lunch and only had cereal for breakfast. So, they did all the test on me and the results were good, other than risky high blood pressure due to stress and lack of rest. I was there for about 7 hours and was given shots after shots to calm my nerves. In all my life, I never had a surgery or stayed in the hospital; so this was my first encounter and I was so bored. My mind kept thinking of work, freelance jobs, and classes that Im currently taking. One of the nurses noticed that and she suggested me to think of vacation, so I was thinking Bora Bora because that’s my dream vacation. I’m due for another visit to the doctor next week and I’m prescribed 2 medicines to lower my tension. Fingers crossed – hope everything goes back to normal and go to Bora Bora.

Now, let’s talk about something delicious that keep me excited. As you know, I just conquered my fear of slow cooker and I’ve gone wild with slow cooking method, especially when I don’t have time to cook. So, when I saw the theme for this week, I know this will be my kind of cooking. This beef ribs recipe is new to me. It’s quite famous few years back in Indonesia, and I believe it is now. Thankfully, I got a chance to try this when I went there last year, but that’s my first and only time tasting it. So, based on the knowledge from Mr. Google and pictures I took, I’m glad I can enjoy it here. The ribs are cook slow and low until tender and flavorful, and when it’s done cooking…they’re deep fried into perfection. In short..they’re absolutely finger lickin’ good.

Fried Beef Ribs (Iga Penyet)

2013-05-17 11:36:15

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For the ribs

2lb ribs

2 cups water

3 bay leaves

1 lemongrass

2 kaffir lime leaves

Spices paste

8 garlic cloves

3 shallots

1 tsp salt or to taste

1/2 tsp pepper

1/2 tsp sugar or to taste

2 medium slices galangal, peeled and sliced

Oil for frying

Sambal Bajak (Fragrant Chili Sambal)

7 red chilies, seeded and sliced

1/4 tsp freshly grated nutmeg

1 tsp dried shrimp paste, toasted

6 shallots, peeled and sliced

3 cloves garlic, peeled and sliced

1 tsp salt

11/2 tsp chopped palm sugar

2 tbs oil

2 bay leaves

2 stalks lemongrass, bruised

1/2 inch galangal, peeled and sliced

4 tbs tamarind juice

Compliments

Vegetables

Fried shallot

Sambal Bajak (Fragrant Chili Sambal)

For beef ribs

Combine all of the ingredients for spices paste in a blender.

Rinse the beef ribs under cold water and cook all the ingredients, except oil, in slow cooker for about 8 hours.

Discard the water and let it cool for a while, then fry in medium heat until lightly crispy on both sides.

Serve with compliments and enjoy!

For chili sambal

Combine first 7 ingredients and grind or blend finely.

Heat oil and saute ground ingredients together with bay leaves, lemongrass, and galangal. Stirring until the mixture changes color.

Add tamarind juice and simmer for another minute, then leave to cool.

Remove bay leaves, lemongrass and galangal before serving.

By The Urban Mrs

The Urban Mrs http://theurbanmrs.com/

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So let’s get this show on the road and begin our preview!

Low & Slow Breads & Starters:

• Asiago Meatballs from Daily Dish Recipes
• Slow Cooker Bread: Easy Dinner Rolls from Growing Up Gabel

Low & Slow Mains:

• Appetizing & Wonderful (A & W) Ribs from Foxes Love Lemons
• Apricot-Mustard Baked Ham from Healthy.Delicious.
• Braniya {Lamb and Eggplant Tajine} from MarocMama
• Brisket from Sustainable Dad
• Brisket with Ale BBQ Sauce from Kudos Kitchen By Renee
• Carnitas from That Skinny Chick Can Bake
• Dairyfree Chicken and Mushroom Ragout from The Not So Cheesy Kitchen
• Dry Rubbed Smoked Back Ribs from Noshing With The Nolands
• French Dip Sandwiches from Hezzi-D’s Books and Cooks
• Fried Beef Ribs from The Urban Mrs
• Italian Beef from Curious Cuisiniere
• Italian Sunday Gravy from The Girl In The Little Red Kitchen
• Jambalaya from Gourmet Drizzles
• Minestrone Soup from Peanut Butter and Peppers
• Osso Buco from Webicurean
• Pork and Sauerkraut Sandwiches from Cindy’s Recipes and Writings
• Salsa Chicken from Momma’s Meals
• Sauerbraten from Magnolia Days
• Slow Cooker Chana Masala from Small Wallet, Big Appetite
• Slow-Cooker Mole from girlichef
• Slow Cooked Pork Sausage and Onions from Family Foodie
• Sweet Pork from Table for Seven

Low & Slow Sides:

• Caramelized Garlic in the Crock-Pot from Shockingly Delicious
• Rice, Bean and Vegetable Casserole from Happy Baking Days
• Slow Roasted Balsamic Tomatoes from The Wimpy Vegetarian

Low & Slow Desserts:

• 8-hour Cheesecake with Roasted Grapes (gluten free) from Vintage Kitchen
• Gluten Free Slow Cooker Glazed Cinnamon Coffee Cake from Blueberries and Blessings
• Slow-Cooked Gooey Pina Colada Cake from Juanita’s Cocina
• Slow Cooker Pineapple Coconut Rice Pudding from Sue’s Nutrition Buzz

Wine Pairing Recommendations for Low & Slow Food from ENOFYLZ Wine Blog

Don’t forget to join the #SundaySupper chat on Twitter Sunday to discuss cooking low and slow! We’ll tweet throughout the day and share our delicious recipes. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Happy Mother’s Day! I’m so glad to spend time with my mom this year. I lived in LA for few years and it’s hard to visit her on Mother’s Day. Now that we live in one city, I’m so thankful that I can spend more time with her. I was browsing for Chinese brunch recipes and learned that we don’t do much for brunch. Most of our breakfast (brunch) menus are very much the same – porridge (congee), radish cake, sweet soybean milk, scallion pancakes, or noodles. Then, I realized that most of the recipes are savory items, not much sweets and people don’t usually serve breakfast in China – that means no eggs, toast, or coffee. So, people usually go for a dim sum on weekends.

The recipe that I’m about to share with you is pork dumpling and served as main item in dim sum. Dim sum refers to a style of Cantonese food prepared as small bite-sized or individual portions of food traditionally served in small steamer baskets or on small plates. Dim sum is also well known for the unique way it is served in some restaurants, wherein fully cooked and ready-to-serve dim sum dishes are carted around the restaurant for customers to choose their orders while seated at their tables. There are so many types of shumai, in fact each province in China has its own mixture. Some people think that shumai is one of those things that they find intimidating to make at home…but really it’s one of the easiest, especially if you start with a super easy, yet super flavorful, just like this recipe. You should totally make these and served as appetizer for your next party. Enjoy!

Pork Dumpling (Shumai)

2013-05-11 13:44:22

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Ingredients

150 gram shrimp, chopped

300 gram ground pork

3 cloves shallot, finely minced

2 tbs vegetable oil

3 tbs tapioca starch (or corn starch)

1 white egg

1/2 tsp salt

1/4 pepper

1 tbs sugar

1 tsp soy sauce

1 tbs sesame oil

2 pcs shiitake, soaked, then trimmed & chopped fine

1 tbs sliced scallion

20 sheets of shumai wrapper (or wonton wrapper)

Optional: 1 tbs diced carrot

Instructions

Combine shrimp and ground pork in a bowl.

Fry the shallot in little oil until fragrant, then mix into the ground pork mixture.

Add the rest of the ingredients (except wrapper) and mix well.

Scoop 1 teaspoonful of the mixture onto one sheet of shumai wrapper, and gather up the sides to form ripples, leaving the center open. Press the bottom of the dumpling on the counter to make it stand upright.

When all the shumai are filled, steam in a bamboo steamer on a lightly oil parchment paper or cabbage leaf for about 10-15 minutes, until cooked.

Served with chilli sauce.

Notes

You can replace ground pork with ground beef.

The Urban Mrs http://theurbanmrs.com/

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Here’s what the #SundaySupper group is cooking for Mother’s Day:

Mother’s Day Brunch:

• Blueberry Coffee Cake from Peanut Butter and Peppers 
• Cornbread Pancakes with Blackberries from The Wimpy Vegetarian
• Crepes from Hezzi-D’s Books and Cooks 
• Hot N Sweet Mango Chutney from Sue’s Nutrition Buzz
• Lemon Glazed Raspberry Scones from Juanita’s Cocina
• Quiche Lorraine from Supper for a Steal
• Seafood Quiche from The Girl in the Little Red Kitchen
• Simple Gluten-Free Buckwheat Buttermilk Waffles from Buffy and George
• Strawberry Rhubarb Compote from Noshing with the Nolands
•  Sweet French Breakfast Crepes from Curious Cuisiniere
• Vidalia Onion Quiche from Comfy Cuisine

Mother’s Day Entrees:

• Cod with Stewed Tomatoes from Cindy’s Recipes and Writings 
• Grilled Vegetable Sandwiches with Herbed Goat Cheesefrom Foxes Love Lemons
• Lemon Risotto from Healthy. Delicious.
• Lobster Ravioli with Shrimp Caper Sauce from Family Foodie
• Pork dumpling (Shumai) from The Urban Mrs.

Mother’s Day Starters and Sides: 

•  Crab Bread Pudding from Kimchi MOM
• Cream of Asparagus Soup from Mama’s Blissful Bites 
• Spaetzle from Magnolia Days
• Spring Orzo Pasta Salad from The Messy Baker
• Vegetable Tart from Sustainable Dad

Mother’s Day Desserts:

• Bailey’s Caramel Apple Lava Dumplings from Gourmet Drizzles
• Blackberry Cobbler from Country Girl in the Village
• Caramel Apple Cinnamon Rolls from Gotta Get Baked
• Chocolate Kahlua Cream Pie from Ruffles & Truffles 
• Espresso Brownies from What Smells So Good?
• Fresh Blackberry Elderflower Sorbet from Shockingly Delicious
• Fresh Fig and Walnut Pie from Vintage Kitchen 
•  Gluten Free Coconut Cake with Chocolate Ganache, Berries, and Fresh Whipped Cream fromNeighborfood
• Lavender Shortbread Cookies from girlichef
• Lemon Meringue Pie from Pies and Plots
• Lemon Petit Fours from Home Cooking Memories
• Lemon Sorbet in Prosecco from The Not So Cheesy Kitchen
• Milky Way Brownies from That Skinny Chick Can Bake
• Mini Coconut Pies from La Cocina de Leslie
• Mini Strawberry and Cheese Pies from Basic N Delicious
• Mom’s Apple Crisp from Cravings of a Lunatic 
• Mom’s Texas Sheetcake from Daily Dish Recipes
• Mum’s Strawberry Cake from My Cute Bride
• Pastel Imposible (Impossible Cake) from The Foodie Patootie
• Raspberry and Hazlenut Friands from Happy Baking Days
• Semolina Balls (Suji Laddoo) from Soni’s Food
• Too-Good-to-Be-Lowfat Chocolate Eclair Icebox Dessert from The Weekend Gourmet

Join the #SundaySupper conversation on Twitter on Sunday, May 12th to celebrate Mother’s day! We’ll tweet throughout the day and share recipes that celebrate mom.  Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more delicious recipes and food photos. 

Get your sombrero and maracas ready because we’re having a fiesta, baby! You heard it right – it’s cinco de mayo! I’ve never felt in love with slow cooker until I tried this recipe. Partly it’s because me being paranoid when cooking with slow cooker. Ugh yeah – but hey, this recipe definitely changed my beliefs in cooking with slow cooker and made my made my tastebuds dance. I started making this dish on Friday night and let it cook for 8 hours. I’m telling you…I woke up with the best smile on Saturday morning. The meat is super tender and juicy! So, shall we start now?

Better than Chipotle's Barbacoa Beef

2013-05-04 22:44:21

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Ingredients

1 lbs beef, eye of round, all fat trimmed

6 garlic cloves

1 medium onion

1 tbs cumin

1 tbs dried oregano

1/2 tsp ground cloves

3 tbs lime juice

3 - 4 chipotle chiles in adobo

salt and pepper

3 bay leaves

2 tsp ancho chili spice

2 tbs vegetable oil

3/4 cup chicken broth

Optional: served with cilantro rice and garnished with chopped onion

Instructions

In a blender, combine garlic, onion, lime juice, cumin, oregano, chipotle, cloves.

Trim all fat off meat and cut into chunks. Season with salt and pepper and brown on high heat in 1 tsp oil.

Add the blended spices, broth, bay leaves and place in a slow cooker on low for 6-8 hours.

When cooked and the meat is tender, remove and place in a dish. Shred the meat and reserve the sauce.

Return the shredded meat to the pot and adjust seasonings. Continue to cook on low for 30 minutes.

The Urban Mrs http://theurbanmrs.com/

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Here’s a sneaky peek of our Cinco de Mayo #SundaySupper lineup:

Cinco de Mayo Appetizers & Sides {Aperitivos}:

• Chili Lime Crab on Watermelon Salad from A Stack of Dishes
• Chipotle Roasted Chickpeas from Home Cooking Memories
• Cinco de Mayo Tuna Pepper Poppers from Shockingly Delicious
• Elote (Mexican Grilled Corn) from Magnolia Days
• Esquites or Mexican Corn Salad from Kimchi Mom
• Grilled Corn on the Cob with Lime-Cayenne Butter from Healthy. Delicious.
• Guacamole Rice from Foxes Love Lemons
• Healthy Mexican Ceviche from Mama’s Blissful Bites
• Loaded Cheesy Nachos from Gotta Get Baked
• Lobster Guacamole from I Run For Wine
• Roasted Garlic and Bacon Guacamole from Ruffles & Truffles
• Slow Cooker Chicken Con Queso from Daily Dish Recipes

Cinco de Mayo Main Dishes {Platos Principales}:

• Chicken Enchiladas with Avocado Cream Sauce from Bobbi’s Kozy Kitchen
• Chicken Fajita Feta-ccine from Chocolate Moosey
• Chicken Fajita Salad w/Home made Easy Salsa from Momma’s Meals
• Chicken Mole Potato Skins from Noshing with the Nolands
• Chorizo Fajitas with Sweet Potato and Poblano Pepper from The Urban Mrs.
• Corona Beer-Battered Fish Tacos from Pescetarian Journal
• Duck Carnitas from The Girl in the Little Red Kitchen
• Enchiladas with Red Chili Sauce from Hezzi-D’s Books and Cooks
• Fish Tacos with Lime Salsa from Curious Cuisiniere
• Japanese Mexican Tacos from Ninja Baking
• Lightened Up Taco Salad from Kudos Kitchen
• Mexican Pizza with Chipotle Orange Sauce from Family Foodie
• Oven Baked Beef, Bean, and Cheese Chimichangas from In The Kitchen With KP
• Pork Carnitas from From the Bookshelf
• Red Chile Jam + Tequila Chicken Quesadillas from Vintage Kitchen Notes
• Roasted Poblano and Corn Lasagna from Juanita’s Cocina
• Shrimp Soft Tacos with Lime Dressing and Crunchy Vegetables from Crazy Foodie Stunts
• Slow Cooked Carne Asadas from Peanut Butter and Peppers
• Soft Shell Tacos from That Skinny Chick Can Bake
• Spicy Shredded Beef Chimichangas from Supper for a Steal
• Spicy Steak Fajitas from Cravings of a Lunatic
• Stuffed Poblano Peppers from Country Girl in the Village
• Tequila Lime Chicken from No One Likes Crumbley Cookies
• Tex-Mex Chopped Chicken Salad with Honey-Lime Dressing from The Weekend Gourmet
• Tofu Tacos from Hip Foodie Mom
• Yucatan Pollo Pibil and Corn Tortillas from MarocMama

Cinco de Mayo Desserts {Postres}:

• Dairy-free Flan from The Not So Cheesy Kitchen
• Dark and Spicy Chocolate Pots de Creme from Happy Baking Days
• Fried Ice Cream for a Crowd from Growing Up Gabel
• Luxuriously Healthy Chocolate Frosting from What Smells So Good?
• Mexican Brownies from Cindy’s Recipes and Writings
• Paletas de Tamarindo (Tamarind Popsicles) from La Cocina de Leslie
• Peanut Mazapanes from Pies and Plots

Cinco de Mayo Drinks {Bebidas}:

• Fresh & Fruity Sangria from Webicurean
• Frozen Jalapeno Daiquiri from Blueberries and Blessings
• Fruity Aguas Frescas from The Foodie Patootie
• Mango Aqua Fresca With Chia Seeds from Sue’s Nutrition Buzz
• Margarona from The Messy Baker
• Mexaratini from Gourmet Drizzles
• Tamarindo Drink (Agua de Tamarindo) from Basic N Delicious

Join the #SundaySupper conversation on Twitter on Sunday, May 5th to celebrate Cinco de Mayo! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Do you know my favorite place in Singapore? MOS Burger (and Famous Amos!). MOS Burger is actually a fast food chain from Japan, but you can find it quite a lot in other countries like Hongkong or Singapore. What I love is their specialty rice burger called MOS rice burger. It’s a warm sandwich made of two pressed rice patties with fillings. Superlicious!

This rice burger is a smart alternative to a reglar bun if you’re gluten-intolerant. I’ve always thought making rice patties bun is really hard and I was so wrong. It was actually very easy to make. The only thing that I need to underline is the rice. The rice should be Japanese-style grain rice because it has a binding agent that make it sticks properly. However, if you only have Jasmine rice or Basmati rice, try not to wash the rice before you cook it so it does not rinse off the starch. 

If you don’t eat rice regularly, you might be wondering about the taste. The patties are actually crispy on the outside and soft on the inside. just be sure you use light oil when you fry the rice bun. The downside? Well, you need to watch your carbs intake. In that case, you can make the shape smaller or substitute with brown rice. The best part? You can mix and match the patties – tofu burger, roasted veggies burger, or your favorite burger (omit cheese) and enjoy!

Rice Burger

2013-04-25 12:14:56

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Rice Burger Bun

1 cup medium grain rice (sushi rice)

1 cup olive oil

2 tbs sesame seeds, toasted

2 tbs nori, shredded

Beef Teriyaki

2 tsp minced garlic

1 tsp grated ginger

1/4 lb thinly sliced beef

1 tbs mirin

1 tbs sake

2 tbs light soy sauce

Optional: sriracha sauce or wasabi

Caramelized onion

Instructions

For rice buns, cook rice using the method explained on the package.

Add the sesame seeds and toasted nori to the rice, combine.

Mold the cooked rice creating round shape on a plastic wrap. The plastic wrap will prevent the rice from sticking. Refrigerate for 15 minutes to set.

Heat oil in a frying pan over medium heat, gently place rested rice buns in the pan and cook until crispy and golden.

Heat oil in a frying pan. Add garlic and ginger, and cook for 1 minute.

Add beef and cook for another 2 minutes, then pour the sauce over. Cook until done.

To serve: place beef teriyaki on a bun, topped with caramelized onion, then place a rice bun on top.

By The Urban Mrs

The Urban Mrs http://theurbanmrs.com/

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New Expeditions (Sides, Starters & Staples)

• Homemade Corn Tortillas from Pescetarian Journal
• Easy Oven Polenta from Shockingly Delicious
• Homemade Spiced Flour Tortillas from Chocolate Moosey
• Naan from Hezzi-D’s Books and Cooks
• Homemade Tofu from Kimchi MOM
• Savory Mushroom & Herb Steel-Cut Oat Risotto from Foxes Love Lemons
• Indian Moong Beans from Magnolia Days
• Baked Lemon Coconut Risotto from Soni’s Food
• Homemade Peanut Butter from Home Cooking Memories
• Homemade Ricotta Cheese from Webicurean
• Portuguese Chorizo Bread from Family Foodie

Grand Quests (Main Dishes)

• Traditional Pork Tamales from Gourmet Drizzles
• Braised Lamb Brisket with Lemon Oregano Yogurt Sauce from The Girl In The Little Red Kitchen
• Rice Burger from The Urban Mrs.
• Pan-fried Scallops with Garlic Chili Linguine from Food Lust People Love
• Miso-Glazed Salmon from The Foodie Patootie
• Penne with Mustard and Chives from My Other City By The Bay
• Arepas Rellenas (Stuffed Arepas) from The Wimpy Vegetarian
• Spanish Baked Scallops from Momma’s Meals
• Black Beans and Cheese Empanadas from Basic N Delicious
• Pork Dim Sum from Small Wallet, Big Appetite
• Venison Steak Gyros from Curious Cuisiniere
• Baked Tilapia with Parmesan Basil Sauce from Growing Up Gabel
• Vegetarian Hortobagyi Pancakes from Happy Baking Days
• Caribou & Andouille Chili from The Foodie Army Wife

Escapades (Sweet Treats & Spirited Companions)

• Vegan Chocolate Mousse from The Not So Cheesy Kitchen
• Zebra Cake from That Skinny Chick Can Bake
• Multilayer Bars from What Smells So Good?
• Meatball Grinders & How to Grind Meat from Cravings of a Lunatic
• Rut-Busting Wines For New Cooking Adventures from ENOFYLZ Wine Blog
• Homemade Vanilla Marshmallows from Vintage Kitchen
• Strawberry Raspberry Fruit Leather from Juanita’s Cocina
• Making Macarons – FAIL! from girlichef
• Macaroons from Noshing With The Nolands
• Fresh Strawberry Frozen Yogurt from The Messy Baker
• Bircher Muesli from Peanut Butter and Peppers
• Hello Kitty Rice Krispies from The Ninja Baker
• Homemade Cinnamon Rolls from In The Kitchen With KP
• Dorie Greenspan’s Orange Almond Tart from Hip Foodie Mom
• Ombre Mini Cakes from Daily Dish Recipes
• Chocolate Dipped Madeleines  from Big Bear’s Wife

Join the #SundaySupper conversation on Twitter on Sunday, April 28th to talk all about our foodie fears! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 3:00 pm AKST/7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Do you know that yesterday (April 20) was Husband Appreciation Day? I didn’t know until somebody told me couple days before…and I checked for Wife Appreciation Day right away. Don’t worry, it’ll be on September 22nd. Well, I was completely unprepared for this and I had an all-day workshop on Saturday. So, I was debating on what to give to Frederick. Ever since we got married, we try to give something more personal and not things. Partly, because we share the same account and it’s more special if we can be more creative with ‘more-than-just-a thing’, like a handmade card that he gave me. So, this idea popped when I was browsing on Pinterest – I’m so in love with this and could spend hours browsing! Anyways, I thought it might be a nice treat to appreciate him since he loves mango so much and Summer is just around the corner.  The bright colors really speaks how I’m grateful to have him around and it tastes sweet and fresh that we consider it as one of the best thirst quencher. 

Starters, Appetizers & Snacks

• Swiss Chard Pesto Turkey Pinwheels from Home Cooking Memories
• Honey Pecan Baked Brie from Supper for a Steal
• Pinenut stuffed Dates from The Not So Cheesy Kitchen
• Glazed Pecans from Mama’s Blissful Bites
• Bloody Mary Shrimp Cocktail from A Stack of Dishes
• Mini Curry Chicken Salad Phyllo Cups from The Weekend Gourmet
• Mushroom and Feta Bites from Small Wallet, Big Appetite
• Antipasti Bites from Blueberries And Blessings
• Spinach Dip in a Pumpernickel Bowl from The Foodie Patootie
• Parmesan and Mushroom Focaccia from Basic N Delicious

Soups, Salads & Sandwiches

• London Ritz’s Tea Sandwiches from My Cute Bride
• Mini Shrimp & Egg Salad Sandwiches from The ROXX Box
• Ham & Cheese Strata from Comfy Cuisine
• Broccoli Bacon Salad from Country Girl In The Village
• Chicken Salad on Endive from Magnolia Days
• Tomato, Basil, and Mozzarella Pasta Salad from Ruffles & Truffles
• Creamy Asparagus Soup Shooters with Shrimp from Gourmet Drizzles
• Alphabet Soup from Cindy’s Recipes and Writings

Main Dishes

• Savory Cheesy Kale Tart with Chiles from Shockingly Delicious
• Penne Ala Vodka from I Run For Wine
• Easy Baked Ziti from Momma’s Meals
• French Country Flat Pie from Webicurean
• Crustless Spinach Quiche from Family Foodie

Cakes

• Vanilla Cake with White Chocolate Buttercream from That Skinny Chick Can Bake
• Strawberry Shortcake Push Pops from Hezzi-D’s Books and Cooks
• Mini Vanilla Bean Cupcakes with Vanilla Buttercream Frosting from Damn Delicious
• Coconut Rum Cake from The Foodie Army Wife
• No Bake Lemon Cheesecakes Shots {Two Ways} from Cravings of a Lunatic
• Japanese Wedding Cupcakes from NinjaBaking.com
• Baby Blue Cake Pops from Neighborfood
• Strawberry Scones from Vintage Kitchen

Cookies, Brownies & Dessert Bars

• Lemon Sandwich Cookies with Pink Lemon Curd from The Girl In The Little Red Kitchen
• Chocolate Covered Mcaroons from Gotta Get Baked
• Pastel Pizzelles from Growing Up Gabel
• Chocolate-Balsamic Macaroons from Foxes Love Lemons
• Raspberry Lemonade Thumbprint Cookies from In The Kitchen With KP
• Baklava Crisps from Kudos Kitchen by Renee
• No Bake Cranberry Almond Chocolate Coconut Bars from Sue’s Nutrition Buzz
• Fudgy Carob Brownies from Pies and Plots
• Pistachio Biscotti from Curious Cuisiniere

Sweet Treats

• Shortbread Maple Cream Tart from A Beautiful Bite
• Espresso Panna Cotta from Crazy Foodie Stunts
• Pecan Tarts from Juanita’s Cocina
• Brigadeiros from Food Lust People Love
• Rosewater Raspberry Meringues from girlichef

Drink Recipes

• Slushy Mango Mojito from The Urban Mrs.
• Pretty in Pink Punch from Noshing With The Nolands
• Pink Lemonade from Peanut Butter and Peppers

Join our #SundaySupper Chat!

One of the best parts of #SundaySupper is our weekly Twitter chat. If you love food, you definitely want to join us! Just follow the hashtag #SundaySupper on Twitter this Sunday, April 21st at 7pm EST, and we’ll be chatting about food and fun for baby showers, bridal showers, and parties!

Want even more #SundaySupper? Follow our #SundaySupper Pinterest board for recipes that are sure to impress!

I’m so glad to be part of SundaySupper Movement. Each week, we are assigned to a different title and I always feel challenged by that. This week we’re going cinematix. It took me a while to finally decide the menu for this week. Simple reason – we I rarely watch movies, mostly TV shows and to be honest I only watch series that I like, which are not many. 

Long story short, I chose this recipe, inspired from Frankenweenie since I love Tim Burton and I wish this recipe can inspire kids to be in the kitchen. It’s simple and fun to make, and of course daringly delicious!

Dog Bone Breadsticks

2013-04-12 15:56:19

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Ingredients

1 can – 13.8 ounces Pillsbury Refrigerated Breadsticks

1 egg white – beaten, combined with 2 tbs water

1 tablespoon parmesan – grated

1 teaspoon Italian herb blend

8 ounces pizza sauce

Instructions

Preheat oven to 375 degrees.

Cut the breadsticks into 1/2″ horizontal strips that are approximately 12″ long. Loosely tie knot in both ends of each strip. Place on baking sheet covered with parchment paper.

Brush the breadsticks with egg white mixture. Sprinkle with cheese and herb blend.

Bake for 10 minutes until golden brown. Serve warm with pizza sauce for dipping.

The Urban Mrs http://theurbanmrs.com/

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Toast (bready things)

• Scones (inspired by Tea with Mussolini) - Country Girl in the Village
• Croque Monsieur (inspired by It’s Complicated) - That Skinny Chick Can Bake!!!
• “Eat Me” Strawberry Orange Scones (inspired by Alice in Wonderland) - The Messy Baker
• Dog Bone Breadsticks (inspired by Frankenweenie) - The Urban Mrs.
• Individual Deep Dish Pizzas (inspired by Mystic Pizza) - Momma’s Meals
• Basic Bread Recipe (inspired by Agora) - Masala Herb
• Mystical Double Cheese Pizza (inspired by Mystic Pizza) - Webicurean
• Vanilla Cinnamon Pancakes (inspired by No Reservations) - Pies and Plots

No Reservations (soups and salads)

• 10-Minute Potato Ham Soup with Pesto Swirl (inspired by Julie & Julia) - Shockingly Delicious
• Alaska Smoked Salmon, Celery, and Apple Salad (inspired by Salmon Fishing in the Yemen) - Pescetarian Journal

Today’s Special (fish, chicken, beef, and pork)

• الدار البيضاء Fish Tajine (inspired by Casablanca) - Maroc Mama
• Beef and Onions Braised in Beer (inspired by Julie & Julia) - Magnolia Days
• Spicy Seared Tuna with Balsamic Reduction (inspired by Big Fish) - I Run For Wine
• Slow Cooker Braised Short Ribs (inspired by Brave) - Big Bear’s Wife
• Puerco Pibil (inspired by Once Upon a Time in Mexico) - From the Bookshelf

Forks Over Knives (veggie-heavy dishes and sides)

• Eggplant in Garlic Sauce (inspired by The Joy Luck Club) - Hezzi-D’s Books and Cooks
• Beet Chips (inspired by Food Matters) - girlichef
• Ratatouille (inspired by Ratatouille) - Noshing With The Nolands
• Mushroom and Asparagus Mini Quiches (inspired by Sixteen Candles) - Home Cooking Memories
• Veg Samosas (inspired by Monsoon Wedding) - My Cute Bride
• Not So Fried Green Tomatoes (inspired by Fried Green Tomatoes) - Mama.Mommy.Mom
• Roasted Taters with Bacon (inspired by Lord of the Rings) - Curious Cuisinere
• Goat Cheese Basil Grits (inspired by Fried Green Tomatoes) - Diabetic Foodie

Udon (pasta and noodles)

• Big Night Timpano (inspired by Big Night) - Kimchi Mom
• Better Baked Mac & Cheese (inspired by Soul Food) - What Smells So Good?
• Spaghetti with Meatballs and Gravy (inspired by Lady and the Tramp) - Juanita’s Cocina
• Spicy Sichuan Noodles (inspired by Eat Drink Man Woman) - Food Lust People Love
• Chicken Tchoupitoulas Pasta (inspired by Last Holiday) - Gourmet Drizzles

Just Desserts (sweet treats)

• The Best Chocolate Cake (inspired by Chocolat) - The Foodie Army Wife
• Chocolate Almond Torte with Raspberries (inspired by Chocolat) - Vintage Kitchen
• Iocane-Dusted Brownies of Unusual Size (BOUS’) (inspired by The Princess Bride) - The Cooking Actress
• Minny’s Chocolate Pie (inspired by The Help) - Daily Dish Recipes
• Pao de Lo | Portuguese Bundt Sponge Cake (inspired by My Big Fat Greek Wedding) - Family Foodie
• Gluten-Free Chocolate Chip Cookie Pie (inspired by Life of Pi) - No One Likes Crumbley Cookies
• Fantasia Cakes (inspired by Disney’s Fantasia) - NinjaBaking. com
• Chocolate Dipped Almond Coconut Bars (inspired by Charlie and the Chocolate Factory) - Kudos Kitchen By Renee
• (Gluten Free) Orange Soda Pound Cake (inspired by Joe Vs The Volcano) - Blueberries and Blessings
• Peach Cobbler (inspired by Soul Food) - The Lovely Pantry
• Golden Ticket Peanut Butter-Pretzel Truffles (inspired by Willy Wonka and the Chocolate Factory) - Weekend Gourmet
• French Macarons (inspired by Marie Antoinette) - Happy Baking Days
• Pistachio and Cherry Cannoli Cups (inspired by The Godfather) - Peanut Butter and Peppers

Bottle Shock (beverages)

• Raspberry Cordial (inspired by Anne of Green Gables) - NeighborFood
• Grapefruit Flirtini (inspired by Sex and the City) - Ruffles & Truffles
• Wines To Pair With #SundaySupper Movie-Inspired Recipes (inspired by Sideways) - ENOFYLZ Wine Blog

Join the #SundaySupper conversation on twitter on Sunday, April 14th to talk all about movies that have inspired us to head into the kitchen – and the food that comes from that inspiration (7pm EST)!  We’ll tweet throughout the day and share recipes from all over the world.   Follow the#SundaySupper hashtag, and include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more delicious recipes and food photos.

If you ever visit Indonesia, you’ll find gado gado almost in every corner just like Starbucks. Well okay, I might be exaggerate a little bit, but gado gado is something you can easily find. From street vendors to restaurants, and to five-star hotels; gado gado is something that we enjoy in every celebration. Yes, wedding included. Gado gado can be eaten as appetizer (during events) or as one meal and can be enjoyed with steam rice. 

Some people add more ingredients to gado gado, such as corn, spinach, or tomato. I like mine with fried tempeh and this is perfect for Meatless Monday or if you enjoy vegetables. I guess that’s why it’s part of budget recipes because the ingredients are healthy and fresh, and very affordable.

Gado Gado

2013-04-05 14:19:12

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Blanched/steamed vegetables

Long green beans, cut into 4-5 cm long

Chinese cabbage, shredded

Bean sprouts

Fried Tofu

Chayote

Fried shallot, for garnish

Gado-Gado sauce

10 cloves garlic, stir fried/fried/roasted

1 cup creamy peanut butter

1000 ml coconut milk

7 red chilies, discard the seed and stir fried/fried

1 tsp terasi (dried shrimp paste), toasted

1/8 - 1/4 cup sugar

Instructions

Gado-Gado Sauce

1. Process garlic, peanut butter, a half part of coconut milk, red chilies, terasi, sugar in a food processor or blender.

2. In a sauce pot, combine processed mixture with the rest of coconut milk, stir and turn on the stove at low-medium heat. Stir occasionally.

3. Cook sauce until boiled, the volume reduced and the sauce surface looks a bit oily. Keep stirring until bubbling about 5 minutes. Remove from the heat.

Serving

Place all vegetables on a plate. Pour the warm sauce over, garnish with fried shallot and enjoy with shrimp crackers.

Notes

Tips

If the sauce to thick, add a small amount of water.

Always try the sauce before remove from the heat, so you can add salt or coconut sugar to match your tastebuds.

Serve gado-gado sauce while it is still warm. Warm up the sauce if it is cold.

If you still have leftover sauce, keep it in a jar and refrigerate/freeze. You may use for other dipping purposes

By The Urban Mrs

Adapted from Indonesia Eats

Adapted from Indonesia Eats

The Urban Mrs http://theurbanmrs.com/

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Soups and Salads

• Lentil Soup {Linsensuppe} from The Not So Cheesy Kitchen
• Gado-gado from The Urban Mrs.
• Pasta e Fagioli from Curious Cuisiniere
• Ramping Up Instant Ramen from girlichef

Main

• Bibim Nangmyun from Crispy Bits & Burnt Ends
• Salmon Lasagna from The Meltaways
• Kadun Pika from The Foodie Army Wife
• Mushroom and Artichoke Quiche with Red Pepper Puree from Hezzi-D’s Books and Cooks
• Pasta Carbonara from The Girl in the Little Red Kitchen
• San Francisco Special Breakfast Burritos from Gourmet Drizzles
• Chicken Divan from Simply Gourmet
• Chicken and Brown Rice with Veggies and Mushrooms from Daily Dish Recipes
• The Cod Puffs War  {Duelo de Buñuelos de Bacalao} from My Cute Bride
• From the Pantry Peanut Noodles from Supper for a Steal
• Pasta Puttanesca from Juanita’s Cocina
• Hawaiian Grilled Cheese from Home Cooking Memories
• Slow Cooker Pork Carnitas from I Run For Wine
• Browned Butter Pasta with Collards from Momma’s Meals
• Turkey and Acini Di Pepe Skillet from Cindy’s Recipes and Writings
• Golden State Gourmet from Crazy Foodie Stunts
• Buffalo Chicken Dip Quesadillas from Chocolate Moosey
• Tonkatsu {Pork Cutlet} from Damn Delicious
• Tarka Dal {Spicy Curry Lentils} from Food Lust People Love
• Kung Pao Tofu from Ninja Baking
• Roasted Honey Mustard Chicken from Mama’s Blissful Bites
• Four-Cheese Risotto with Turkey Italian Sausage from The Weekend Gourmet
• Three Ingredient Banana Oatmeal Raisin Breakfast Cookie from Sue’s Nutrition Buzz
• Lemon Chicken and Vegetables from The Lovely Pantry
• Salvage-Your-Vegetables Frittata from Daddy Knows Less

Sides

• English Baked Beans from Small Wallet, Big Appetite
• Southern-style Black-eyed Peas from Magnolia Days
• Classic Macaroni and Cheese from The Skinny Chick Can Bake!!!
• Baked Beans from What Smells So Good?
• Hearts of Palm Mix Rice from Basic N Delicious

Drinks and Desserts

• Skinny Cinnamon Dolce Frappe from Peanut Butter and Peppers
• Portuguese Rice Pudding  {Arroz Doce} from Family Foodie

Join the #SundaySupper conversation on Twitter Sunday! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest boardfor more delicious recipes and food photos.

Coming to Orlando July 19-21, the first annual Food and Wine Conference sponsored by #SundaySupper. Visit the website to learn more and join in on the fun.

Have you tasted or heard of Saucee yet? They are a new 100% organic sauce company based in San Francisco that recently launched on Kickstarter. Earlier this year, I got a chance to meet with the two brains behind Saucee and learn more about the 5 sauces and their story. Saucee has a great balance of unique flavors that is focused around 1 core health ingredient – Capsaicin, Turmeric, Kale, Maitake Mushroom, and Flax. Today I will be sharing my experience with the amazing Kale Saucee! 

Breakfast has always been the best part of my day and something I look forward to. My dad always shared so many positive things about having breakfast while we were growing up and I couldn’t agree more. However, once in a while, I really crave something different for breakfast – something savory, to be exact. So, when I saw Kale Saucee, I instantly knew I was going to use it with a breakfast muffin! 

Saucee’s slogan is “Eat More Creatively” and I really took this to heart as I put together the muffin. The Kale sauce has a very mild taste that is absolutely perfect for breakfast – even Frederick said this is so good (…and he even took half of my portion! Oh, the joy of sharing). Can’t wait to use the rest of the bottle of Saucee and see what I come up with next! 

The Ultimate Breakfast with Kale Saucee

2013-03-31 19:06:17

Yields 3

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Ingredients

English muffin, toasted

1 medium-size onion, sliced

3 eggs

Salt

Pepper

2 tbs oil

Instructions

To cook the onion: Add 1 tbs oil to wide, thick-bottom pan on a medium high heat. Spread the onions evenly over the pan and let it cook. Turn the heat to medium low. Sprinkle some salt after 10 minutes and add a little water to the pan to keep the onions from drying as they cook. Let cook for 30 minutes, stirring occasionally.

To fry an egg: Add 1 tbs oil over medium heat pan. Drop the egg into the pan slowly when the pan is hot enough. Sprinkle with salt and pepper. If the edges start to curl before the whites in the center are fully cooked, cover the pan with a lid for a minute or two.

To assemble: spread the kale saucee on both sides of english muffin. Add a spoonful of caramelized onion on 1 side of muffin, top with fried egg. Cover the top with another slice of english muffin.

The Urban Mrs http://theurbanmrs.com/

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Early this year, I got a chance to visit food conference in the city. It was my first time and I was completely swoon. The fact that they had booths from almost every part of the world was completely made me excited. I was literally like a kid in a candy store. It started on Sunday and I thought I should be able to go home with a light carry on and I was so wrong. I ended up going home with 4 bags full of goodies and delicious food. Lucky me, the conference was held in the city and it was not too far from where I work; hence for the next two days, I was managed to come back…and enjoyed more goodies.

Now one of the many thing that really got my attention was lemon ricotta cake. Truthfully, I always set aside lemon (or any citrusy fruits) at the very bottom of my list. Not rejecting it, but it’s my last option. However, when I came tried this lemon ricotta cake, I literally came back and grabbed for a second taste. Really – it was so ah-ma-zing! Like, Summer in my mouth, or maybe picnic, or carnival, or whatever you want to call it, it’s simply delicious.

The recipe that I’m about to share is my experiment with lemon and ricotta – two things that I recently fell in love with. This cake is so easy to make; however it really takes patience. But, the result is definitely none to compare.

Lemon Ricotta Cake

2013-03-29 23:26:47

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Ingredients

1 1/2 stick of butter, room temperature

3/4 cup sugar

1 tsp baking powder

1 tsp baking soda

3/4 tsp salt

1 cup ricotta cheese

1 cup flour

3 eggs, separated

Zest of 3 lemons

Juice of 3 lemons

Optional: powdered sugar

Instructions

Preheat oven to 350F.

Butter and flour a bundt cake pan.

In a mixing bowl, combine flour, baking powder, baking soda, and salt. Set aside.

Beat the butter and sugar until light and fluffy, then add the zest, yolks, and ricotta.

Whisk the egg whites to stiff peaks, then fold in the ricotta mixture.

Fold in the flour mixture and lemon juice, then spread batter into pan.

Bake for 20 minutes (or more) until risen, firm and golden in color.

Cool for 30 minutes in a pan on wire rack and sprinkle with powdered sugar.

By The Urban Mrs

The Urban Mrs http://theurbanmrs.com/

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Make sure you visit and get all of these fabulous citrus recipes!

Better with Citrus Breakfasts:

• Orange Ricotta Pancakes from Gotta Get Baked

Big On Citrus Breads & Condiments:

• Honey Lime Dressing from Ruffles & Truffles
• Lemon Poppyseed Sweet Bread from Food Lust People Love
• Meyer Lemon Pistachio Loaf from The Girl in the Little Red Kitchen
• Moroccan Preserved Lemons from MarocMama

Make You Pucker Salads, Sides, & Main Dishes:

• Ceviche from Cookistry
• Cilantro Lime Rice from Crazy Foodie Stunts
• Citrus Ginger Chicken from Kudos Kitchen
• Easy Indian Lemon Chicken from Soni’s Food
• Fish Tacos with Lime Salsa from Curious Cuisiniere
• Grilled Orange & Lime Chicken Thighs from Big Bear’s Wife
• Meyer Lemon-Garlic Shrimp & Asparagus with Brown Rice from Daily Dish Recipes
• Orange Chicken from Cindy’s Recipes and Writings
• Raw Beet Salad with Citrus Dressing from Mama’s Blissful Bites
• Red Cabbage and Red Pepper Salad with Citrus Dressing from Family Foodie
• Seared Cod with Grapefruit Fennel Slaw from Magnolia Days
• Tangy Lemon Rice with Grated Mango & Roasted Cashew from Sue’s Nutrition Buzz

Sour Citrusy Sweets & Desserts:

• Blood Orange Sorbet from My Cute Bride
• Broiled Oranges with Toasted Coconut from Neighborfood
• Clementine Curd from Small Wallet Big Appetite
• Creamsicle Cupcakes from The Meltaways
• Dairyfree Key Lime Meringue Bliss from The Not So Cheesy Kitchen
• Fresh Lemon Mousse from Comfy Cuisine
• Frozen Lemon Dessert from Gourmet Drizzles
• Gluten Free Orange Pound Cake from Simply Gourmet
• Honey and Lemon Cake from Happy Baking Days
• Key Lime Biscotti from Juanita’s Cocina
• Key Lime Cheesecake from Flour on My Face
• Key Lime Cookie Bars from Supper for a Steal
• Key Lime Truffles from What Smells So Good?
• Lemon Blueberry Polenta Cake from Vintage Kitchen Notes
• Lemon Coconut Cinnamon Rolls from Chocolate Moosey
• Lemon Cookies from Basic N Delicious
• Lemon Cream Pie Push Pops from Hezzi-D’s Books and Cooks
• Lemon Layer Cake from Crispy Bits & Burnt Ends
• Lemon Ricotta Cake from The Urban Mrs.
• Meyer Lemon Snack Cake with Lemon Cream Cheese Frosting from Peanut Butter and Peppers
• Mini Meyer Lemon Pies from Cravings of a Lunatic
• Mini Orange Cream & Lemon Cream Scones from The Foodie Army Wife
• No-Bake Lemon Cheese Cakes w/Blueberry-Lemon Sauce from Momma’s Meals
• Olive Oil Cake with Orange Marmalade from Hip Foodie Mom
• Omiyage California Citrus Cake from Ninja Baking
• Orange Cake with Orange Syrup from The Lovely Pantry
• Orange Crinkle Cookies from Mom’s Test Kitchen
• Pink Grapefruit Pie from In the Kitchen With Audrey and Maurene
• Pink Lemonade Pound Cake from In the Kitchen with KP
• Sugar-Free Lemon Meringue Pie from Webicurean
• Tarte au Citron from That Skinny Chick Can Bake

Sour Sips & Drinks:

• {DIY} Arancello and Limoncello from girlichef
• Orange Creamsicle Smoothies from Mama.Mommy.Mom

Join the #SundaySupper conversation on Twitter on Sunday, March 31st to talk all about citrus recipes! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

We’ve been living in this new neighborhood for almost one year now, but we rarely eat out. Each time we pass through a restaurant, we always tell each other to check out that new place the next time we come back, and of course we forget about it.

Until recently, we finally decided to visit this place for brunch with family. Cypress is located in the heart of Walnut Creek. This place is always filled with excitement over the weekend, and that’s how we first fell in love with this place. A live performance with piano and singer makes this place an extra special.

Not only that, this place is also fun for brunch on weekends. It’s absolutely a nice place for a small gathering or girls’ night (day) out.

…and my favorite – Lemon Blueberry Fizz.