Archives for posts with tag: recipe

For dinner – trying out a new recipe: Thai coconut chicken with pineapple salsa using Martha’s recipe. With the tartness of the pineapple and the sweetness of the coconut all mixed together, this turned out to be a big hit. It’s easy to make for a weeknight meal!IMG_2011IMG_2009


Kudos to Zoodles! With homemade avocado pesto – meatless Mondays just can’t get better than this. Absolutely scrumptious!IMG_1509 2I tried making zoodles before, but didn’t have the right tool for it.  This time I borrowed the “veggetti” from my sister to test it out. I had Dai Bee spiralize the zucchinis one day before. I used paper towel to wrap zoodles so it soaks up any liquid. Place them in the fridge.IMG_1492I came home and made the avocado pesto. This makes it a quick and easy weeknight meal. In a food processor, 2 medium sized avocados, handful of basil, lemon, garlic, pistachio nuts, and salt (to taste). Make sure to add 1/4 – 1/2 cup of water before pulsing.IMG_1507



The dish that looks like a brain is made with fresh tofu skin.I had it in a restaurant and was mesmerized how great it looks and tastes. It’s basically a vegetarian dish filled with well – vegetables. For my dish, I diced up chayote, mushrooms, carrots, napa cabbage and celery. Stir fry it first and then steam it with the skin on top. I’m not sure if that’s how’s made (can’t find recipes online), but it was good enough for dinner at home!IMG_1419IMG_1421

Made some Hainan chicken rice for tonight’s dinner using sous vide. It’s super easy to make with the tool. If you don’t have one, it takes a lot more work, but still worth it. That’s why I’ve never attempted until I had the sous vide. Here’s one that I made last October for the first time.

This round, I chopped it and plated it, even made my own sauce. It was hard for me to chop the bones. Instead I deboned the entire thing. Here I go, spoiling my kids again.IMG_1404

After rubbing the chicken generously with salt, bag it with shallots, garlic, ginger, green scallions and pandan leaves. Pour enough water to cover the chicken. Sous vide at 75º C for 2.5 hours. When done, pour out the water (now, the chicken broth, retain for cooking the rice). Air dry the chicken (as picture below) for 2-3 hours or so. Then you’re all set for a scrumptious delicious meal!

Made the scrumptious mushroom and beef family pie for dinner tonight. Because I added the barley, it took longer than expected. It was totally worth the wait though! It totally warms up the body after this meal. Too bad Ah Lo didn’t eat much since he’s not a huge fan of mushrooms. He will have to start making his own meals pretty soon if he gets this picky about his food. Dai Bee licked every bit of it on his plate.


IMG_1317This is the recipe I’m following, just added barley, used regular black mushrooms (instead of porcini), didn’t add any butter nor bacon to it. The whole dish was delish!

On a cold wet night like this, nothing beats a warm bowl of Japanese ramen. Using the sous vide to cook the pork belly last night so tonight’s meal is more just putting stuff together (soft boiled eggs were soaked in the marinade last night). Wednesdays are normally quite hectic because of Ah Lo’s basketball practice. Hence, Wednesday meals are often plan ahead.

Note to self: Should have pork belly in sous vide for longer period of time (perhaps 6-8 hours) to get it more tenderized.

The Japanese ramen broth takes a long time to make and perfect. So on a weeknight, this will have to do:

  1. on a deep wok, heat up 2 teapoons of oil, add 1-2 tablespoons of minced garlic, ginger, green scallions (stir for about 1-2 minutes) – optional chili paste
  2. add 2-3 cups of beef broth and 2-3 cups of chicken broth (mine were homemade)
  3. bring to boil, and add 1 teaspoon of soy sauce and 1 teaspoon of fish sauce
  4. I cooked the ramen in the soup so it came out very flavorful
  5. Assemble

In case you’re curious, this is the brand I used for my ramen:


Today, I am making chicken broth with my instant pot. I’ve made it before and they come super handy, for various recipes or for soup base. I never have to buy canned ones ever again…IMG_9936I used 4 chicken thighs (lightly salted), 3 medium carrots, 3 celery stalks, 2 bay leaves, and 4-5 cups of water (up to 10 cups in pot). Set timer on Manual 90 minutes and let pressure naturally release (45 minutes or so). After it cools down, strain it and  freeze it. I also put date on my label to keep track.IMG_9955

Dinner tonight. Made a huge mess when I topped over the plate of spare ribs. Half the sauce spilled over the table. That’s why the plate looks a bit messy. LOL IMG_9943To get that tenderness from the spareribs, make sure to soak it with generous amount of corn starch. I soaked it for a few hours stirring it every now and then. Afterwards, rinse well and dry them. I steamed the spare ribs using this sauce. I used to make it from scratch – buying the ingredients separately. When I saw this in the supermarket, I thought to give it a try. It was delicious considering I didn’t pre-marinate the ribs in advance. I used two heaps of tablespoons of this plum and soybean sauce and lather all the spareribs. Steam it for 20 minutes in high heat. Garnish it with some green onions.


Been trying to make these steamed rice rolls. I failed miserably the first time I made up. Gave up. Then my sister tried it and inspired me for a second attempt. I tried again, but failed again. So she came to my house and personally demonstrated with her recipe. After several attempts, I finally got it right. IMG_8428

Here’s the recipe:

  • 1 cup of water
  • 6 tablespoons of wheat starch
  • 6 tablespoons of rice flour
  • 1/4 teaspoon of salt

Generously oil a flat plate, pour in about 1/4 cup of the batter (really depends on how big the plate is – mine was 6 inches). Here I added some dried shrimp and green onions. Steam for exactly 3 minutes. Once the flour mixture turns white and slightly translucent, remove it from steamer. Using a rubber spatula and fold it. This requires some practice. Do it 10-20 times until you’ll get the hang of it.


Is summer finally here or we are just experiencing a temporary heat wave in the bay area? So today for dinner, we having a cold dish! Bought the dried shaved noodles (刀削麵) for the first time to go with my homemade Japanese soft boiled eggs (aka ajitsuke tamago). I made the eggs a couple of days (using my lovely instapot!). So putting this all together tonight didn’t take too much time. Since my boys aren’t big fans of boiled eggs, I added zucchini and enoki mushrooms. And yes, they ate the eggs!

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To make the egg, this is the marinade I use:

Egg – Instapot (steam for 4 mins, low pressure). Cold water bath afterwards.


-2 tablespoons soy sauce

-1 tablespoon mirin or rice wine vinegar

-1 teaspoon shaoxing wine

-1 tablespoon of oyster sauce

-1/2 teaspoon of sesame oil

-1 teaspoon sugar

-1/2 cup of water

Once remove the eggshells, soak the eggs in the mariande (I left it overnight).