Archives for posts with tag: for the first time

Tonight Ah Lo has a choir performance at school, so another one of those eat and run weeknight meal. Luckily I had time to prepare the vegetables yesterday, so this didn’t take long to make. Didn’t get a chance to snap a picture when everything is mixed up. Everyone was too anxious to dig in. When everything is mixed, I was surprised this tasted so good, especially with the crusty bottom.  I cooked the rice in the rice cooker and add it to the pan (simmer to give that crusty bottom).  IMG_3184

Now I can sit back and enjoy Ah Lo’s school spring choir/guitar performance.


This is my first time making pineapple buns (not sure why they are called pineapple buns since it has nothing to do with pineapples). Just for fun, I filled them with BBQ pork. BBQ pork buns was what I had in mind initially, but somehow combined the two. When I first learned to make bread, I thought the recipe for the pineapple buns was too complicated, so I didn’t want to attempt. Now that I’ve baked a bread of two, I decided to give it a try. All of a sudden, it wasn’t as hard as I thought. These were for the boys’ afternoon snack. Glad they saved some for breakfast this morning!

Ah Lo is trying out another basketball team and practice happens to be tonight. So we’re back to the eat and run schedule. Right before I left work, I threw in some beef flanks in the slow cooker, came home and dinner is almost ready (need to sauté the onions and assemble). This is boys first time having French dip sandwich, and they want to order the same for another day.

Dai Bee’s birthday is coming up. I found this trending cake on internet – number cake, and it’s the most beautiful cake. For the last few days, I went online and learn how to make this cake. These cakes look so amazing, but doesn’t require too much work. You need to make a tart crust and filled with dollops of cream. It’s so versatile, you can pretty much top with anything – fresh fruits, macarons, flowers, meringue kisses, candy and more. So I didn’t know what to do with it yet, I decided to make meringue cookies as a start.

Here we are.


Stay tune for the number cake!

Trying it out for the first time – Veracruz style red snapper (recipe here).

[from] ]Veracruz was the first place in Mexico that Spanish conquistador Hernán Cortés set foot in 1521, and its port remains a melting pot of cultures as reflected in its food. This recipe of red snapper is cooked with Spanish-inspired mixture of tomatoes, olives, jalapeno peppers, onions and capers. It’s super quick and easy which makes it a perfect weeknight meal.


Went on a baking frenzy this weekend. Because of Ah Lo’s tournament, the team wanted to run a concession stand. I volunteered to bake some cookies. Unfortunately, I didn’t have enough time, so I baked the cookies with store bought cookie dough (I know, boo). Besides baking 80+ cookies, I made quinoa salad for Mr. Piggy’s grandma, my mom and aunt (who never tried quinoa). Glad they all liked it, at least that’s what they reported.IMG_2670

Again, trying to perfect the pull apart bread (still can’t get parts to stay in place). The softness and fluffiness is there (which I’m super happy about because really, it’s all that matters). I even tried the 3-D baking (for some reason, had a lot of leftover dough left this time around). Obviously, that needs to a bit more work, but it was fun.

LOVE the vibrant colors of this dish. This recipe calls for fennel, which (believe it or not) we’ve never had. It makes perfect sense to add it since it goes so well with the pasta. Since red bell peppers are on sale at the market, I picked up a few, roasted and tossed it right in there. All of a sudden this simple pasta dish lit up: Gemelli with roasted red bell peppers, fennel, leek, cured ham, and golden raisins.


I love the taste of fennel! Especially now that knowing the all the health benefits it provides, it’ll definitely be added to my future dishes.

Dinner tonight took longer than usual because I didn’t get a chance to prep it last night. I meant to make his Hawaiian chicken skewer with couscous only to find out I didn’t have enough. Instead, I use Basmati rice (turmeric for the color) which has always been Ah Lo’s favorite. That’s why he was fighting for the biggest plate on the table.


Since I’ve always loved sashimi, Mr. Piggy ordered a chirashi bowl for me a long long time ago. I fell in love with it then, the bright colors, the fresh fish with mixed vegetables and toppings on the top made this one of my favorite meal. I must admit as much as I love this dish, I don’t order it very often since this dish is quite expensive. One day while reading food blogs, I found this place (Sun Fat Seafood) in the city that sell sushi grade salmon and tuna. I yelped it and decided to give his place a try.

Today Ah Lo’s game was on its way to Sun Fat Seafood. After the game, we made a stop and purchased one piece of salmon ($10) and tuna ($14) each. IMG_E2535I had most of the ingredients at home: shrimp, avocado, cucumbers, tobiko, and seaweed salad. Top it with brown rice, this meal was filling and delicious. Of course, the sushi-quality fish helped a great deal. Yes, I will definitely make this one-bowl eat again. Yes, I will go back to Sun Fat Seafood for their fish again!IMG_2553IMG_2552

For our meatless Monday, I made caprese egg skillet. I was worried the boys will not like it because they don’t like tomatoes and onions (the two main ingredients). But they know better, so they gave it a try. To my surprise, both boys ate it without much fuss.