Archives for posts with tag: seafood

Big feast with ma familia today celebrating Year of the Dog. I spent all day today in the kitchen cooking, dicing, plating. I started out with easy pace in the morning and then got nervous when I realized I have a whole bunch of stuff to do!


I made 8 dishes and my sisters made soup, brought fried rice, salt and pepper fish and duck.

We started Prosperity Toss (撈起- or Lo Hey) tradition last year. Since this is the year of the dog, I made the dog design with spiralized zucchini, Japanese daikon, carrots with wood ear (dog’s ears), red bell peppers, smoked salmon and fried wonton skins.


Today is also the day we pass out red envelopes to the kids.


I’m so happy to discover this dish. In fact, never heard of the word succotash until I saw a picture of it online. I learned the word succotash is actually a Native American word meaning “boiled corn kernels.” This is a side dish that can go with pretty much anything.

Since we’ll be home late today (Ah Lo’s orthodontics consultation), I paired it with seafood (easiest and quickest to cook). I prepped (dicing mostly) most of the ingredients for my succotash yesterday – zucchini, onions, tomatoes, and steamed corn. Instead of using the traditional lima beans, I substitute it with edamame. Pan searing scallops is tricky because I’ve done it in the past when it came out rubbery. I took my time today and it turned out beautifully (taste and texture).  We still had plenty of time after dinner (to follow the Winter Olympics and cheer for Shaun White!)

Ah Lo has not been very happy camper with all my new recipes. He’ll still eat it, but won’t go for seconds (*wink*). Dai Bee on the other hand raved about most, if not all, the meals, especially this one. His words towards the succotash “I don’t like the vegetables cooked separately (besides corn), but somehow when they all come together, they seem to mix so perfectly. The best meal so far. Can you cook this again next week”IMG_1519IMG_1514


This is the first year we switched with our inlaws in celebrating Christmas. Since we first started celebrating Christmas (30 + years ago), we celebrate ours on December 25th because of my sister’s birthday lands on Christmas eve. On her birthday, she normally goes out with her friends to celebrate. Since we wanted to include her, we celebrate Christmas on the actual day, which has been working out perfectly.

To many, Christmas is about gifts, lights, reunions. For me, it’s all about food! For Christmas feast with my family this year, I made some dishes, more than I needed. Entrees are salmon and steak and we played with the sides. I asked my sisters to bring some sides.  Some of the food are not shown here…IMG_0981

Here are some appetizers I made…cheese platter,IMG_0974

pesto pastry…IMG_0971

cocktail shrimp…IMG_0977


Plan was to make pork chops today, but when your inlaws threw in fresh crab, you got a find a way to fit it in the meal somewhere. The boys enjoyed it so much they requested for another meal.IMG_0540

Tomorrow is mid-autumn festival, so I invited my inlaws to come over for dinner. Back in the days, my MIL would cook up a storm and make sure the entire family comes home. Knowing how much of a pain for her daughters (and their significant others) to come to the city during weeknights, my MIL is a lot more casual about special occasions like these. That’s why I cooked an extra dish or two and invited them over.

These are not something you’ll see on their table. My MIL will make the exact same dishes for all the Chinese holidays. So I thought to make something besides the usual so they can try out something different – ha! Big mistake! I can’t say they enjoyed this meal much. Normally they would have two bowls of rice, but tonight they only had one. They hardly picked on the food. They are so set in their ways, even when it comes to food…LOL That’s ok. I have accepted that’s the way they are.

We (my boys and I) loved it and cleared most of it. IMG_0009

Got some fresh bell peppers from my sister and used it for part of our dinner tonight! Boys are not a big fan of bell peppers, so I stuffed them with fish paste. I left it pretty crunchy, and adding the garlic black bean sauce, all of a sudden, the bell peppers don’t taste that bad. IMG_9638

Enjoying our lovely flavorful meal tonight – steamed fresh fish, thai basil chicken and string beans with tofu. Making meals with so much flavor, I tend to make extra rice. Sure enough 2 big bowls of rice each!


Celebrating Mr. Piggy’s belated birthday today. His birthday was a few days ago but because of graduations left and right, we finally got a chance to celebrate his birthday today. We didn’t go out, just made some  homemade garlic noodles, vegetables and steamed a couple of crabs.IMG_7692

Even made a fruit tart as the dessert for the very first time.  Happy belated birthday Mr. Piggy, thanks for being so patient and waiting for your turn!IMG_7694

Mother’s Day without Dai Bee since he’s off to his school’s outdoor ed program to Yosemite. Made him lunch this morning and dropped him off. Missed him already.IMG_7473-edited

We did something different for Mother’s Day this year. My sisters and I took my mom out for dinner Friday. On actual Mother’s Day today, we are also promoting health and wellness in our family as well as celebrating Mother’s day. After dropping off Dai Bee, we took a nice stroll with mom along ocean beach. The walk was about 1.5 miles from my mom’s house to one of my sisters, where we ended up with lunch (take out). The weather couldn’t have been better as it is always windy by the ocean. What a great way to enjoy mother’s day, staying healthy and avoiding the restaurant crowd at the same time!IMG_6743

As for our family, we just wanted to stay home and enjoy dinner comfortably. We bought some lobster tail from Costco ($20/lb=$40 for 6). Mr. Piggy offered to cook but he was afraid he’ll screw it up. So I ended up cooking for the night. It was easy to make and super delicious.  IMG_7539

Hope everyone enjoyed your mother’s day dinner as much as I did!IMG_7542

Made Tom Yum Goong noodle soup. For those who don’t know, this soup is hot, sour and spicy made with shrimp stock, one of the popular dish you’ll find in Thai menus. I’ve never made it before. Because my sister made it a few days ago, and had leftover ingredients (galangal, kaffir lime leaf), she gave them to me. I happen to have some lemongrass, so I tried making it today (following Pailin’s recipe), and added noodles to make it a full meal.

I can’t tell you if the ones I made are similar to the ones in the restaurants. I haven’t had tom yum goong in a long long time, so don’t remember the exact taste. This one I made had all the flavor I could remember. My critics ate it for the first time and gave it two thumbs up.