Housewife in Training

YAPPUCCINO (YANNY'S FRAPPUCCINO)

2012-11-11T23:20:00.000-08:00

Pardon the silly name please. Silliness aside, this is our family's favorite frappuccino.

Ingredients (for 1 serving):

3 tbs Caffe D'Vita
3 tbs cold-brewed coffee
3/4 cup fat free milk
5 ice cubes

Direction:
Blend all the ingredients together for 15-20 seconds until the desired chunkiness of the ice. I suggest to not blend it too long (more than 30 seconds) as the milk will start to separate to the top. I use Magic Bullet to blend.

Enjoy our recipe! Please let us know in the comment below if you try it.

COLD-BREWED COFFEE

2012-11-11T23:13:00.000-08:00

We don't have (and not planning to get) an espresso machine at home. If you know my hubby, he LOVES coffee. He used to buy coffee daily when we were newlyweds. Wasn't the best idea for our savings and his health.

In my effort to still serve him delicious homemade coffee at a fraction of the cost, I use cold-brewed coffee. Please note that cold-brewed coffee is NOT iced coffee. According to my coffee-drinker hubby, cold-brewed coffee is less sour (easier on the stomach), less thick and less caffeinated (which can be good or bad depending on your situation) than that brewed hot.

We've been cold-brewing the coffee since our son was born. And finally, we have a recipe to share with you.

Ingredients (for 2 cups):

1/3 cup coffee beans
2 cups cold cooked water

Direction:
1) Grind the coffee bean coarsely. We use Magic Bullet to grind.

2) Put the ground coffee in a cup and slowly pour the water. Stir to mix well. Cover and let it sit at the room temperature for at least 12 hours.

3) In 12 hours, the mixture will get a LOT darker. Strain the ground coffee and set aside to use as air freshener.

4) Next, place a coffee filter on the strainer and strain the coffee liquid.

5) Once completely filtered, place the coffee in a jar and put it in the refrigerator for up to 2 weeks. It is highly concentrated and can be used for your hot or cold coffee mixture. A little really goes a long way.

Enjoy and let me know in the comment below if you try it.

CAFFE D'VITA

2012-11-11T22:36:00.000-08:00

I use this Caffe D'Vita to make my hubby's favorite Yappuccino and Mocha Ice Cream. I only know two places that sell this: Costco for $10 or Amazon. This is by far our family's all-time-favorite coffee mix.

BANH MI (VIETNAMESE ROAST BEEF SANDWICHES)

2012-09-12T09:35:00.001-07:00

Ingredients (for 4 sandwiches):

1/8 tsp kosher salt (for seasoning the steak)
1/2 tsp salt (for making the pickled veggies)
1/8 tsp ground black pepper
3/4 lbs beef flank steak
2 tbs rice vinegar
1 tbs fish sauce
1 tbs low sodium soy sauce
1 1/2 tsp sugar
1 jalapeno pepper, thinly and diagonally sliced
1 cup carrot, matchstick-cut
1/2 cup radish, matchstick-cut and soaked in cold water for 15 minutes (to reduce bitterness)
1 baguette, halved lengthwise and toasted
1/2 cup cilantro leaves (I skipped this because my husband doesn't like cilantro; but definitely try it with cilantro if you like them. They add so much flavor and nice smell to the sandwiches)
(Optional) Mayonnaise
(Optional) Sriracha sauce

Direction:
1) SAUCE: In a bowl, mix well rice vinegar, fish sauce, soy sauce, and sugar.

2) PICKLED VEGGIES: Put carrot, radish, and jalapeno pepper in a container. Add salt and shake together in a closed container. This process is to make the pickled veggies crunchy and reduce the bitterness of the radish. Leave it for 15 minutes until the water comes out like the photo below. Then wash in cold water, drain, and add 1 tbs of the sauce mixture.

Note: If you like your radish a bit bitter, the pickled veggies are ready for you to use now. If you like your radish bitter-free like I do, place it in the refrigerator overnight before using.

3) Season the beef with kosher salt and pepper evenly on both sides.

4) In medium-high heat, cook the beef on both sides until the desired doneness. I took me about 10 minutes to make it well-done.

5) Once cooked, set aside for 5 minutes before cutting them thinly and diagonally. Avoid cutting them right away as that will release the juice from the meat and make the meat a bit drier.

6) Then toss the remaining of the sauce mixture with the meat.

7) Place the meat and pickled veggies in the baguette and eat before the baguette gets tough on you!!!! You can also add a mixture of mayonnaise and Sriracha sauce if you'd like. But this sauce is already really tasty. ENJOY!!!

SPINACH BACON GYOZA

2012-08-24T13:43:00.001-07:00

Adapted from Ochi

Ingredients (for 24 gyozas):

1 bunch spinach
1/2 medium onion, minced
4 oz bacon, cut small (I used turkey bacon; and it's still really tasty)
Salt
Pepper
Gyoza or dumpling wrappers
2 slices of cheese
180 ml water (to melt the cheese)
Oil (for pan frying)
Balsamic vinegar (for sauce)

Direction:
1) Boil water and add spinach for 1 minute. Drain, soak in cold water, and remove the excess water by squeezing it (using paper towel)

2) Cut the spinach into small size

3) Heat oil in the pan then add the bacon for 1 minute

4) Then add onion and cook until translucent

5) Add the spinach, salt and pepper. Stir well and let it cool

6) Place the filling in the center of the wrapper, wet the edges of the wrapper using water, and then wrap well

7) Tear the cheese into smaller parts then add them into the water. Put it in the microwave for 30 seconds (until they are slightly melted). Stir well

8) Add oil to the frying pan and then place the gyoza over high heat until the bottom becomes golden brownish. Then, turn down the heat to medium high and add the cheese mixture. Cover and cook until the liquid is gone

9) Serve with balsamic vinegar. YUM!!!!!

FRUIT LOOPS CHEESE TRUFFLES

2012-08-23T17:11:00.001-07:00

Adapted from Ochi

Ingredients (for 16 balls):

4 oz cream cheese, softened to a room temperature
4 oz white chocolate
1 cup Fruit Loops, broken coarsely (for filling)
4 cups Fruit Loops (for coating)

Note: I use Fruit Loops cereal instead of the Japanese rice puffs (hina-arare) as the original recipe calls for. Mine turned out a bit too sweet for my taste because of the Fruit Loops that is already sweet as is also the chocolate I used is more on the sweeter end. I think I would use unsweetened or slightly sweetened rice puffs and a different brand of white chocolate. If you have any recommendations for the white chocolate that I can try, please leave a comment below :-)

Direction:
1) Melt the chocolate using a double boiler method like below (place a container over a boiling water before placing the chocolate in it)

2) Once the chocolate has melted, add the cream cheese and mix well

3) Then add the Fruit Loops for filling and mix well gently

4) Divide the mixture into 16 and round each into a ball

5) Then roll it in Fruit Loops for coating

6) Place it in the refrigerator to set it and then serve. ENJOY!!!

Note: I brought mine to a hot and sunny swimming day of 90 F for the kids to enjoy. The truffles ended up melting like crazy and became soggy (yikesss ... sorry kids!!!). My recommendation is to serve them fresh from the refrigerator and enjoy them right away.

TERIYAKI MEATBALLS A LA OCHI

2012-08-16T15:32:00.000-07:00

Adapted from Ochi

Ingredients (for 12 meatballs):

1/2 lbs ground pork
1 cup Ma Ling, cubed (I like Ma Ling better than SPAM because it's less salty)
1/2 cup mixed vegetables
1 clove garlic, grated
1 tbs grated ginger (if you don't like ginger, you can skip this. It will still be yummy)
1 egg white
1 tsp corn starch
Salt
Pepper
2 tbs soy sauce
2 tbs mirin
1 tbs cooking oil

Direction:

1) Mix well ground pork, garlic, ginger, egg white, corn starch, salt and pepper

2) Then add Ma Ling and mixed vegetables. Mix well

3) Divide the mixture into 12

4) Round them into balls

5) Heat oil in the pan and cook the meatballs until slightly golden-browned with a lid on

6) Open the lid and turn the meatballs over. Mix well soy sauce and mirin then add the mixture to the pan. Simmer on medium low heat until the sauce dries up

7) Serve with rice or as an appetizer. Enjoy!!!

DASHI TOMATO A LA OCHI

2012-08-15T12:10:00.001-07:00

Adapted from Ochi

Ingredients (for 6):

2 cups cherry or grape tomatoes
2 tbs concentrated dashi
Bonito/Katsuo flakes

Direction:

1) Boil water and submerge the tomatoes for 5 seconds

2) Drain and peel off the skin with hands. Add concentrated dashi and toss well

3) Put in the refrigerator for at least 1 hour

4) Top with bonito flakes and enjoy the summer heat with this appetizer

CONCENTRATED DASHI

2012-08-15T11:54:00.003-07:00

SOBAMESHI KEEMA CURRY A LA OCHI

2012-08-09T18:36:00.002-07:00

Adapted from Ochi

Ingredients (for 6):

1/2 lbs ground pork
1/2 lbs ground beef
1/2 medium onion, chopped
2 cups frozen mixed vegetables
1 1/2 tbs curry powder
10.5 canned diced tomato
3 packages yakisoba noodles, cut into 1/2-inch squares
2 cups cooked rice
Salt
Pepper
Cooking oil

Direction:

1) Stir fry onion until fragrant

2) Add ground meat, curry powder, yakisoba seasoning (from the yakisoba package) and diced tomato into the pan

3) Stir fry for 2-3 minutes

4) Next, add the mixed vegetables and season with salt and pepper

5) Cook until done and set aside

6) In a separate pan, heat cooking oil and stir fry noodles and cooked rice for 3 minutes

Note: If you're like my husband, you can either have the yakisoba OR the cooked rice to go along with this keema curry. You don't need to have both. But I love the uniqueness of this combination

7) And there you have it! Enjoy!

FISH CAKE AND EGG SOUP

2012-03-30T13:43:00.003-07:00

Ingredients:

1 cup fried fish cake, cut
4 cups water
4 minced garlic
2 tsp salt
1 tsp soy sauce (add more if you like)
1 green onion
2 eggs, mix well
(Optional) 1 chili pepper

Direction:

Put the fish cake and water in a pot
Cover the pot and boil them in medium high heat for 2 minutes
Add garlic, salt, and soy sauce and boil covered for another 5 minutes
Add green onion, chili pepper, and pour egg into the pot while mixing
Boil again for another 2 minutes
Serve with rice. You can opt out on the chili pepper to serve this for your little ones

AVOCADO JUICE

2012-01-19T11:20:00.000-08:00

Ingredients:

1 avocado
1/2 cup water or milk
1 1/2 tbs condensed milk
4 ice cubes

Direction:

Blend all ingredients together. EASY!!! Can be served with or without tapioca pearls

FRIED NIAN GAO (年糕) OR DODOL GORENG

2011-11-16T15:38:00.000-08:00

Ingredients:

5 tbs all-purpose flour + 5 tbs water
Nian Gao (年糕) or Dodol or Sweet Rice Cake or Basket Cake or Kue Keranjang
2 tbs oil

Direction:

Slice nian gao not too thinly or thickly
Mix nian gao in the flour mixture
Heat the oil in the pan
Place nian gao on the pan and fry till they are golden brown

CHINESE SAUSAGE RICE WITH MUSHROOM

2011-11-16T10:06:00.000-08:00

Ingredients:

2 cups of rice, washed and soaked in cold water for 1 hour (remove water before putting it into the pan)
4 chicken feet

2 chinese sausages (lapchang / 膶肠)
8 shiitake mushrooms, soaked in cold water for 4 hours and cut into bite size (reserve the water)
2 shallots, sliced
2 slices of ginger
Oil
Fried onions/shallots/garlics (Optional)
Fried egg (Optional)
3 tbs soy sauce
2 tsp sugar
2 tbs oyster sauce
1/2 - 1 tsp white pepper powder
1 tbs mirin
1 tsp sesame oil

Direction:

Marinade the chicken feet in oyster sauce, white pepper powder, mirin, and sesame oil for 1 hour
Heat oil in the pan and add shallots till fragrant
Add ginger, mushroom, and sugar to the pan and stir fry for 1 minute
Add chicken feet along with its sauce to the pan and stir fry for 2 minutes. You can also use chicken thigh or breast instead
Add rice and soy sauce to the pan and stir fry for another 2 minutes
Place them in the rice cooker
Add water left from soaking the mushroom till the third bar in the rice cooker. If you don't have enough mushroom water, just add the regular water
Cook in the rice cooker till cooked
Since we don't really like to eat the chicken feet this way, we threw them away once the rice is cooked. The chicken feet are only for flavoring for us
Serve hot with fried egg and fried onion/shallot/garlic

LENGKO RICE (NASI LENGKO)

2011-11-04T11:23:00.000-07:00

Ingredients:

Fried tofu

Cucumber, skinned and sliced
Steamed rice
Shrimp crackers
Peanut sauce (I used what my mother-in-law made for me; next time I'll try to make my own peanut sauce and share with you)
Fried shallots
Bean sprouts (I didn't have this at the time; so I didn't use it)
Fried tempe (I also didn't have this at the time; so I didn't use it)

Direction:

Place steamed rice on a plate
Place fried tofu, cucumber, and crumbled shrimp crackers around and on top of the rice
Pour peanut sauce over them
Sprinkle some fried shallots and enjoy

FRIED TOFU

2011-11-04T11:17:00.000-07:00

Ingredients:

Firm tofu, diced

Oil to fry
Salt

Direction:

Heat oil in the pan
Put diced tofu and fry till golden brown
Set aside on paper-toweled plate and let it cool down
Sprinkle some salt and enjoy

FRIED MUSHROOM

2010-10-18T22:37:00.000-07:00

Ingredients:

20 white button mushrooms, wiped clean

1/2 cup all-purpose flour

75 ml water

1 white egg, shake

2 cloves garlic, grated

1/4 tsp pepper (more if you like)

1/2 tsp salt

Sweet chili sauce

Direction:

Sprinkle mushrooms with a pinch of salt and a pinch of pepper and set aside
Mix flour, garlic, pepper, and salt together
Add water and mix well
Add egg and mix well
You should be getting a thick mixture
Dip mushrooms in the mixture until well covered
Fried until golden brown
Serve with sweet chili sauce

KIMCHI PANCAKE A LA MAANGCHI

2010-09-26T22:58:00.000-07:00

1 Pancake

Ingredients:

1/2 cup kimchi, chopped really small

1 1/2 tbs kimchi juice

1 tbs onion, chopped

1/4 tsp salt

1/4 tsp sugar

1/4 cup all purpose flour

1/8 cup water

Direction:

Mix well in a bowl with spoon
Heat non-stick pan on medium heat and drizzle with 2 tbs oil (I use grape seed oil)
Spread batter on the pan thinly and evenly with spoon
Cook for 2 minutes until the bottom gets brown
Flip it over and cook for another 2 minutes till browned and crispy

TERIYAKI CHICKEN THIGH

2010-09-26T22:48:00.001-07:00

6 Servings

Ingredients:

12 bone-in skinless chicken thighs

1 tbs vegetable oil

1/2 cup sake (I used cooking wine instead)

1/4 cup mirin

2 tbs soy sauce

2 tsp brown sugar

Direction:

Trim fat
Heat oil on high heat in a pan
Add chicken in single layer and cook until deep golden brown on both sides for 3 - 4 minutes each side
Transfer to slow cooker
Throw away the fat from the pan
Add sake/wine, mirin, soy sauce, and brown sugar to skillet until boiling
Pour over chicken and cook on high for 5 hours
Use spoon to pour some sauce over the chicken

JAPANESE BEEF CURRY

2010-09-26T22:48:00.000-07:00

4 Servings

Ingredients:

3 medium baking potatoes, peeled and cut into 1-inch chunks

4 medium carrots, cut into 1/2-inch rounds
Vegetable oil

1 lbs beef stew

1 medium onion, chopped

1 clove garlic, minced

1 tsp salt

1/2 tsp pepper

2 cups beef broth

2 cups water

5 tbs all-purpose flour

1 tbs curry powder

Direction:

Put potatoes in slow cooker
Layer with carrots
In large skillet, heat 1 tbs oil in medium heat
Add beef and brown all sides
Transfer beef to cooker
Heat another 1 tbs oil and add onion and garlic for 5 minutes
Add salt and pepper and cook for 2 -3 minutes
Transfer to cooker
Pour broth into skillet and boil
Pour into cooker and add water
Cook on low for 7 hours
In small skillet, heat 2 tbs oil over medium high heat
Add flour and cook until browning for about 5 minutes
Add curry powder and stir about 1 minute more
Remove from heat and turn cooker to high
Scoop out 1/2 cup of liquid from cooker and add to flour mixture and stir well
Stir in the flour mixture to the stew slowly
Cook on high for 20 - 30 minutes until sauce is thickened
Serve with rice

SUAN LA TUDOU 酸辣土豆 (SOUR AND SPICY POTATO) A LA EVELYN

2010-09-14T08:03:00.000-07:00

Ingredients:

2 medium potato, cut into match sticks

3 green onion, cut long

3 tbs vinegar (white or apple cider)

1 chili pepper (more if you like), cut small

Pepper

1/2 tsp salt

1 tbs sugar (more if you don't like sour)

1/2 tsp chicken broth powder

Warm water

Direction:

Heat oil and stir fry green onion and chili pepper till soft
Add potato, salt, pepper, chicken broth, sugar, vinegar, 1 tbs water
Cover the pan with lid
Keep adding 1 tbs water to avoid dryness
Cook until potato is cooked (tender)

HAINAN CHICKEN A LA YANNY

2010-09-13T20:02:00.000-07:00

Ingredients:

2 lbs chicken drummettes

2 tbs Kee's Hainanese Chicken Rice Mix

1/3 cup ginger, cut in match sticks

4 cloves garlic, minced

2 tbs sesame oil

1/4 tsp salt

White pepper

Direction:

Boil water and add chicken to boil again for 10 minutes
Drain chicken and rinse under running water to remove foam and blood
Heat sesame oil in pan on medium high heat
Add ginger and garlic and stir fry till fragrant
Add chicken, reduce heat to medium and stir fry for 5 minutes
Add Kee's Hainanese mix, salt, and pepper
Mix well with the chicken
Keep stirring until the chicken is slightly browned (more if you'd like) for another 5 minutes
I don't like too much oil - so I drain the chicken on paper towel
The chicken should be a little crunchy on the outside and tender on the inside

KEE'S HAINANESE CHICKEN RICE MIX

2010-09-13T19:53:00.001-07:00

TOMATO EGG A LA EVELYN (EPE)

2010-09-08T17:10:00.000-07:00

Ingredients:

1 medium tomato, cut small

4 eggs

1 green onion, cut small

Salt

Sugar

1/2 tsp chicken broth (powder)

2 tsp corn starch

Direction:

Add a pinch of salt, two pinches of sugar, and corn starch to the tomato
Beat the eggs and add a pinch of salt along with chicken broth, mix well
Heat oil and add tomato and green onion
Stir fry till tomato is soft
Then add the egg
Stir fry until the egg is almost done (scramble it if you'd like)

YAKISOBA A LA FRANCIS

2010-09-04T07:39:00.000-07:00

Ingredients:

1 lbs Yakisoba noodles

1 tbs water

.5 lbs pork, sliced

2 cups bean sprouts

2 cups cabbage leaf, cut

2 cups carrot, cut in strips

2 green onions, cut diagonally

3 cloves garlic, minced

1 tbs sesame oil

Salt

Pepper

Yakisoba Sauce:

3 tbs oyster sauce

1 tbs soy sauce

1 1/2 tbs water or sake

Direction:

Mix Yakisoba sauce in a bowl
Stir fry noodles on a griddle or pan
Add water and set aside when it's almost cooked through
Stir fry garlic and pork together
Add vegetables and season with salt and pepper to taste till cooked
Mix in the noodles and add Yakisoba sauce
Stir well until all cooked
You can serve with bonito flakes and seaweed flakes