Not all of us have time to sit down at your dining table and have a lovely breakfast everyday along with a cup of hot coffee. I do wish I was one of them that could have my morning breakfast while enjoying an awesome scenery of a green back yard or a beach, Unfortunately I have neither of those, so when I get up, I head to the kitchen brew my coffee and make myself some no-brainer breakfast.
Avocado toast is probably one of the easiest breakfast aside from oatmeal. Before I started writing this post we have had the same exact breakfast for almost two weeks. We are writing this post differently as I am going to write down all the ingredients along the way but this post will not have any instructions at all. I thought it would be nice to change it up, also it helps that this is a no-brainer breakfast.
Toast up some bread of your choice, one my favorites currently is whole grain honey wheat from Trader Joe’s. Mash up some avocado in a bowl, I like to season mine with a little salt, pepper, lemon/ lime juice and some chili flakes. You can leave out the chili flakes if you don’t do spicy. We like a little kick in our breakfast to start off our day. Smear the avocado on the toast, top it up with some tomato slices, and a fried egg. Victor likes his egg yolk runny and I like mine fully cooked. If you are like him, just make a sunny side up fried egg. Aside from all the ingredients listed above, you could also add some baby spinach, I didn’t have any on hands, so I left them out. There you have the quick and easy – Avocado toast.
If you think mushing up the avocado is too much work for you, just sliced them up and place them on the toast. I hope this you guys enjoy this as much as we do.
Clay pot chicken rice is a very popular dish in Malaysia. The beauty of the dish is you can serve this dish in one pot, most families called this the “one pot dinner”. Traditionally, this dish was cooked in a clay pot over a charcoal stove which provides a very distinct flavor as compare to a regular stove top.
I used to make this dish with the rice cooker, but one day Victor came home with a clay pot from the Korean market in Chicago. I was overjoyed when I first saw the clay pot, this might not be the typical Chinese clay pot that you would find at the Hawker Stalls back in Malaysia but we made it work. We do use the pot for different type of soups and porridge on a daily basis.
2 cups of rice ( I like to mix one cup of white rice with one cup of brown rice)
1 chicken breast (diced up)
Ginger (based your own liking, make sure you sliced them thinly.)
1 cup of Chinese dried mushroom (Shiitaki) (Soak it overnight to re-hydrate them)
2 chinese sausage (*optional, I didn’t include in this dish)
Green onion (*optional, chopped finely for garnish)
Seasoning for chicken
3 tbsp of oyster sauce
2 tbsp of soy sauce
1 tbsp of dark soy sauce
1/2 tbsp of sesame oil
1/2 tbsp of white pepper
1 tbsp of cooking wine
Seasoning for rice
2 tbsp of soy sauce
1 tbsp of dark soy sauce
1 cup of chicken broth
1 cup of water
Soak the dried mushroom overnight so that they have time to re-hydrate.
Marinate the diced up chicken breast with all the ingredients listed in the seasoning for chicken portion. Set in the fridge overnight.
Slice up your re-hydrated mushroom for later use.
Rinse the rice and add 1 cup of chicken broth and 1 cup of water into the pot, bring the rice to a boil. Add in the rest of the seasoning for the rice and turn the heat down to medium low for the rice to simmer while you prepare the rest of the ingredients.
In a medium pan, heat up some vegetable oil and add in the marinated chicken, sliced mushroom and thinly sliced ginger. Pan fry all the ingredient until the chicken is slightly under-cooked.
Add the under-cook chicken on top of the rice when you see the rice is starting to dry up. Put the lid back on and continue cooking the dish until the rice and the chicken are completely cooked. This process might take about 10 to 12 minutes depending on your stove.
Turn off the heat after 10 minutes but leave the lid on and let the pot rest for another 5 minutes before serving.
Top the dish with the finely chopped green onions before serving.
This is one of the dish that reminds me of the time when I was still back home and the entire family will head to the Hawker Stalls to grab a quick bite. The recipe looks a little intimidating, it seems to have a lot of steps, trust me on this, as long as you have the ingredients all prepped the night before, the dish takes about 20 minuted from start to finish. I hope you guys enjoyed the dish as mush as we do.
The weather has definitely gotten colder here in Michigan, this is usually the time for me to pull out all the photos of us spending time in the summer under the sun together.
Grand Mere State Park located in Stevensville, Michigan is a beautiful, natural woods and sand dunes.This is one of the park that we have checked out in the summer when it’s nice out. Victor and I are very outdoorsy people, we spent a lot of our time outdoor in the summer. We love to walk around the beach, hiking, spend time at the park, etc. The one thing we do not love about the summer are the BUGS. Just thinking about all the bugs makes my skin crawl. Some of you might be able to relate to that, we do not do good with bugs, they are attracted to us for whatever reason.
Another reason why we like outdoorsy stuff is because as I mentioned before, we have a puppy that needs a tons of exercise. We are a family of three, we would spend a lot of time together in the weekends outdoor. The reason being we do not get to spend a lot time with him during the weekdays because of work. The easiest thing to incorporate him into our daily activities would be outdoor.
It was a very very long walk for the three of us. The uphills were definitely challenging, especially when you have a puppy with you. Having a puppy is like having a little baby with you. You are constantly worrying that the weather might be to hot for them, are they thirsty and overheated, etc. As soon as we hit the beach, everything was pretty nice, except when we realized we forgot the sunscreen.
This park is definitely worth the hike, the walk was great, and it’s pet friendly. If you are around that area I would definitely recommend this park for a one day outing with your family. We enjoyed the entire hiking process a lot, the struggles are definitely real but in the end, we spent a day together. That’s all that matters.
It’s that time of the year where the temperature outside drops tremendously at night. It’s colder than I would like it to but sometimes I still crave for a fresh and refreshing salad. I remembered the time when I was living in California, when family had to go to work and I am alone at home sitting in front of the TV in the summer time, Those were great times, I always stock up the refreshing quinoa salad from Costco. Yes! You heard me right, they weren’t homemade. When I came back to Michigan and I was told that Costco was coming to Michigan and I was like, “Woot woot!”. That’s it, my beloved quinoa salad is on the way.
When Costco showed up here, I did go to the store and stocked up the salad and had it for lunch for a week. When my boyfriend realized that I did that, he told me “Babe, I can make this!!”. I just looked at him like are you kidding me? You can make the salad as good as this? Don’t care, still stuffing my face at that point. He came home the next day with all the ingredient needed for the recipe.
He went into the kitchen and he spent an hour making that salad. Boom! He made it, it tasted delicious, if not, it’s better. He spent a little longer than in the kitchen because we don’t usually have cooked quinoa in the fridge and that was his first time making that salad. I would suggest any of you guys that wanted to try this recipe, that should definitely have some cooked quinoa on hands, that way you do not need to wait for the quinoa to cook and then chill it for the salad. Trust me, keeping cooked quinoa in the fridge makes your life a lot easier. Anyhow, long story short, let’s jump into the recipe.
1 cup of cooked quinoa (follow the instructions on the quinoa bag on how long you need to cook the quinoa)
1 large cucumber (diced)
1 cup of cherry tomatoes (halved)
a bunch of parsley (roughly chopped)
4 stalks of celery (diced)
Kale (*optional, roughly chopped)
Hard boiled egg (*optional)
Lemon juice from half a lemon
1/3 cup of Balsamic Vinegar
1/3 cup of Extra Virgin Olive Oil
Salt and Pepper to taste
Cook your quinoa following the instructions on the bags, let it cool to room temperature and set it in the fridge for later use.
Boil your hard boiled egg in another smaller pot. (I prefer my hard boiled eggs fresh and warm, if you like you could make them in a big batch and keep them in the fridge just like the quinoa.)
In a large bowl combined all your vegetables that have been diced or chopped.
Combined the balsamic vinegar,lemon juice and the extra virgin olive oil to make the vinaigrette dressing in a separate container.
Salt and pepper to taste
*Notice that we separate our dressing and the salad, we like to make this salad in a big batch so that we can have it for a couple days. We do not like to drench my salad with dressing and make the entire salad all soggy. We add in our own dressing when we are ready to eat.
I hope you guys like the recipe as much as we do, I understand this is a refreshing salad that is fantastic for summer, we don’t usually have salad in the winter, but I love my greens. What can I say?
It had been hectic for the past three months, we have been super busy with work, immigration stuff, and of course having surgery and medical appointments are not fun at all. Everything just had been super crazy for the three of us. Today, I finally have time to sit down and realize that I have not been good about posting. It’s exactly like it sounds, when you have so many things going on at the same time, the last thing you will want to do is to sit down at the dining table, pull out your laptop, having a cup of nice tea and start writing again. To be honest, all those things probably sounded pretty good at that time, and they probably crossed my mind, I just told them to wait a little while longer every time they pay me a visit.
After the surgery, I took a couple days off, and since I wasn’t at work, I had some time to myself. While I was scrolling through my photo album, I saw this photo of a bowl of tuna salad. This is one of the easiest tuna salad I have ever made. Of course I can’t take all the credit for this tuna salad, the first time I had this tuna salad was made by a friend of mine that actually doesn’t cook at all (forgive me if I am wrong).
When I first came back to the Midwest after spending sometime at the West Coast my friend and I both would spent time at the coffee shop, followed by movies, and this would always be our dinner. I could definitely eat this dish couple days in a row, it’s super refreshing, especially after a busy day when you do not actually have time to make dinner. This also serves as a great snack, something to tie you over until your morning coffee and breakfast.
Lets moved on to the recipe. I promise you these ingredients will probably already be in your refrigerator. Notice that I do not have the ingredient measured out for this recipe because this is probably the one and only recipe you do not need to measure, you literally just eye-ball everything , place them in a bowl and mix it up.
1 can of Starkist Chunck Light Tuna
1 can of Bumble Bee Fancy White Crab Meat
Bell peppers (any color of your choice)
Celery Hearts (Diced)
Salt and pepper to taste
Drained excessive water from the tuna and crab meat, placed them in a large bowl.
Diced all the vegetables, mixed in with the tuna, crab meat and chili flakes. Mix well before you add in the condiments.
Add in Mayonnaise and Sriracha (the amount of Sriracha depends on how spicy you would like it to be, I would start with a two tablespoons.)
Season it with salt and pepper to taste.
Depending on the amount of mayonnaise you use in this recipe, this dish can be pretty healthy if you do not drench the salad with mayonnaise. I hope you guys enjoy this recipe, it is definitely one of the recipes that could bring me back to my happy time.
It had been a crazy two weeks for the both of us. We had appointment after appointment almost everyday. Now it’s finally over, we figured we could make something quick and simple for you guys. How many of us are guilty of buying granola from the store and eating it all in one day? I know I am guilty of that, every time after we do grocery shopping, I devour the entire bag in less than an hour. I put granola into my oatmeal and yogurt, and of course I snack on granola rather than candies. I searched high and low looking for a homemade granola recipe that’s quick and easy. I found a couple and I decided to combine a few of them, tweak it a little, and here is my quick and easy version.
2 cups of rolled oats
1 cup of raw almonds
1 cup of pecans
1 cup of mixed dried fruits (raisins, craisins, raisins, apricot, prunes, figs)
1/2 cup of unsweetened coconut flakes
1 cup of raw honey
1/3 cup of sweet almond oil (you could substitute this with coconut oil as well)
1 tbsp of vanilla extract
Pre-heat the oven to 200F
In a large mixing bowl, mix together sweet almond oil, honey, and vanilla extract before stirring in the oats, almonds, and pecans.
Pour the mixture onto a baking tray and pat it down, so that they are evenly spread.
Bake the mixture for 15 minutes, and remove from the oven and mix in the dried fruits and coconut flakes.
Bake the mixture for another 5 minutes after mixing in the dried fruits and coconut flakes. (you want to make sure the mixture is golden brown.)
Allow the granola to cool before transferring them into an airtight container.
I love to serve my granola with my oatmeal, topped it up with frozen berries or mango chunks for a delicious and healthy breakfast. I sometimes serve it with plain Greek yogurt too. Hope you enjoy this recipe as much as I do.
Chinese dumpling (Jiao Zi) is a very common dumpling dish in Asia. Dumpling is typically made with ground meat, shrimp and some vegetables wrapped in a very thinly rolled piece of dough. In a typical Chinese home, dumplings are a must eat around Chinese New Year, especially New Year’s Eve. If I remember correctly, dumplings symbolize longevity and wealth. A typical dumpling looks like a gold ingot currency used in imperial China from its founding under the Qin Dynasty. Dumplings are also an excellent activity to do with friends over, they are easy to teach and make a good evening activity filled with good food and good friends.
1 pack dumpling wrappers – you can typically get these at your local Asian supermarket.
1 pound ground meat ( I typically use chicken or pork)
2 cups of Napa cabbage finely chopped
1 cup mushrooms (Button or Portobello) finely chopped
1/4 cup ginger finely chopped
4 teaspoons 5 spice powder or equivalent (can be found at your local international section of the grocery store)
4 teaspoons soy sauce
4 teaspoons Chinese vinegar
2 carrots finely chopped
2 stalks green onions finely chopped
Take a large mixing bowl, mix all of your fillings together, and stir well to homogenize all of the ingredients
Take a bowl or cup with a small bit of water, take a dumpling wrapper and wet the edges by dipping your finger in the water and brushing the edges of the wrapper
Pinch the center of the wrapper, working from the center, pinch one side of the wrapper and fold it over the other edge with the edge facing the center, when done, take the other side of the center pinch and fold together.
Repeat the process until you run out of wrappers or dumpling filling. Alternatively, if you don’t want to fold and pinch you can fold both edges over the center and seal the dumplings.
Once you are done with all of the dumplings, fill a pot with a quarter amount of cold water and bring it to a boil before you place the dumplings in the pot. After the water is boiling, put in the dumplings into the pot of boiling water. Make sure you do not overfilled the pot so that they can cook evenly.
When the dumplings are boiling add in a 2 cups of cold water and bring the water to a boil again. Repeat step 5 and 6 twice to make sure the dumplings are fully cooked.
For the dipping sauce, mix some Chinese vinegar, soy sauce, and sesame oil. You can also add some chili flakes or hot sauce if you want some kick in your dumplings.
The best part of these dumplings is that once your learn the process, you can customize the ingredients and dipping sauces to however you like. Folding these dumplings is the most difficult part of the process and I know its a bit confusing, but once you get a few going they will get easier. I hope you enjoyed making and eating these dumplings as much as we do.
Winter Solstice is one of my favorite festivals. In fact, I love winter solstice more than I love Chinese New Year, which is very odd for an Asian. Winter solstice is also known as Dong Zhi festival, it is usually around December 22nd.
Traditionally, winter solstice is when all the family members will get together to make food, eating and spending time with each other. It had been a while since I last celebrated winter solstice with my family (more than 8 years to be exact). Glutinous rice balls – Tang Yuan symbolized reunion.
This dish symbolized reunion but I make this dish when I am homesick too. It reminds me of the time of my childhood. We were all so young but whenever my mom decided to make this, we would all drag ourselves out of bed no matter how early it is, we would help my mom roll the glutinous rice dough into these small little balls. Mom will then cook them up and served them as breakfast. Those were some great times.
2 cups of water
6-10 slices of ginger slice (about inch thick)
1/3 cup of brown sugar
Glutinous rice balls
2 1/2 cups of Glutinous rice flour
1 cup of water
2 cups of toasted peanut with skin removed
1/2 cup of brown sugar
Add in ginger slices and 2 cups of water in a medium pot and bring it to a boil. Once it’s boiling reduce the heat to medium and let it simmer for about 20 minutes. Turn off the stove after 20 minutes and let it cool before serving.
Combine the toasted peanut and brown sugar in a food processor or a blender and pulse them. I just pulsed it a couple times to make sure they are well combined, if you over pulsed them it will become a paste. Set the ground peanut aside for later use.
Place the rice flour in a large bowl, slowly add in warm water while stirring to form the dough. Knead the dough by hand after the dough has formed, you are all done when the dough doesn’t stick your hands. Make sure your dough is not too wet, or else it would not hold its shape. The consistency of the dough should be similar to play dough. You could also make the dough ahead of time, place the dough in a zip-lock bag and refrigerate it overnight.
Bring a pot of water to boil for boiling the glutinous rice balls.
Roll the dough into little spherical shape ball in between your palm. The size of the glutinous rice doesn’t really matter as long as they are consistent they will cook evenly.
Drop the rice balls into the pot of boiling water to cook them. Make sure you do not over crowded the pot so that all the rice balls can cook evenly.
As soon as the rice balls are floating in the pot of boiling water, transfer them into a bowl of cold water for about 2 minutes. The purpose of this step is to make sure they stop cooking so that they can maintain the springy texture.
Transfer the cooked rice balls into the cool ginger syrup, and it’s ready to serve
I like to serve the glutinous rice balls with syrup, and the ground peanut in another bowl. Sometimes I do like to add in the ground peanuts into the syrup too. This dish is pretty versatile, you can eat it however you want to. I hope you guys enjoy the dish that I love from my childhood as much as I love making this for you guys.
Summer time, watermelon time, am I right? When it comes to summer, watermelon is a must have for this household. While Victor was doing the grocery shopping this week, he came home with a gigantic watermelon. There is only so much the two of us can eat, so what about the leftover watermelon?
With Fourth of July coming up in the next few days, we all know we can’t have a Fourth of July party without a refreshing pitcher of watermelon smoothie. All of a sudden I have an idea, we can totally have some watermelon smoothie on a warm day like today. The best part about this recipe, it takes two ingredients and a blender with just two minutes to make. Of course, this is not a recipe specifically for the Fourth, but also any hot summer day.
I sliced up some watermelon and frozen kiwi that I have in my freezer, put them in my Ninja Professional Blender (BL610) and hit the power button. Do keep in mind that the slush tastes a lot better with chilled watermelon.
5 cups of sliced seedless watermelon
1 cup of ice cubes
mint leaves – optional
Combine sliced watermelon and ice cubes in a blender and blend until smooth.
Top it off with some mint leaves if you like the minty fresh taste.
Viola, the whole process takes less than two minutes. You could also add some vodka if you fancy liquor in your smoothie. Let me know if you like the smoothie for a hot summer day.
Hope you guys enjoy the smoothie as mush as we did.
This Chinese style stuffed pepper is a Chinese dish that is primarily tofu, sometimes we would use vegetable such as eggplant, bitter melon or bell peppers. We would cut them up and filled them with ground meat and fish paste. This is a very common dish that you can find in Malaysia, it’s also a dish that you could whip up in less than 30 minute.
The secret ingredient for this dish is fish paste. Back in Malaysia, my grandmother would usually get up early in the morning to go to the wet market to get fresh mackerel from the fishmonger. She would bring an entire mackerel home and slowly fillet them so that she could turn them into a paste. This is actually a very labor intensive dish back home. Fortunately for us, if you lived in the states, you could substitute fresh fish paste with fish paste emulsion. They usually come in frozen form, you can find them in any Asian store. I personally like to thaw my fish paste emulsion in the fridge overnight before I use it the next day. This recipe requires the fish paste to bind the ground meat before stuffing it in the vegetables or tofu.
Other than fish paste emulsion I like to mix in ground chicken breast. My grandmother prefer pork, but I like the taste of chicken much better. In this particular recipe I use ground chicken breast instead of ground pork.
1 container of fish paste emulsion
1 ground chicken breast ( or ground pork if you prefer)
6 Poblano peppers (We picked this type of pepper because they are milder as compare to Serrano peppers. Of course, another factor is they are bigger than Serrano pepper, you could stuff them easily.
1 stalk of green onion
1 tbsp of ground white pepper
2 tbsp of soy sauce
1 tbsp of sesame oil
Cleaned the peppers and remove all the seeds before making a slit on the peppers for the stuffing. (I like to cut off the top of the peppers for easy stuffing.)
Mix the ground chicken breast and fish paste emulsion in a large bowl. Add in the ground white pepper, soy sauce, sesame oil and green onion into the fish paste mixture and mix well.
Stuff the mixture into the peppers but make sure you do not over stuffed them.
Place the stuffed pepper on the frying pan and sear the outside of the peppers. ( You do not need to cook the stuffing all the way through)
After a good searing, place all the stuffed peppers in a steam-able dish and steam it for 10 minutes. (I generally put 1 tbsp of oyster sauce and 1 tbsp of soy sauce on the peppers before I put it in the steamer.)
Enjoy this quick and easy Chinese style stuffed peppers. You can either eat them as they are or serve them with rice. I hope you guys enjoyed the food as much as we enjoyed making them.
Basil is my all time favorite herb, my can’t live without herb. Basil’s aroma simply exudes summer. I love basil on the Caprese salads, or add it into any Thai or Vietnamese dish. Oh did I mention I also love chopped basil on my pizza? My boyfriend and I have been buying fresh basil leaves from the grocery stores, they can get pricey. We are currently in a process of getting a planter so that I can grow some basil plant in my back deck.
Here is another recipe from the Thai cuisine. Basil chicken fried rice is not your typical Thai dish, it’s a little different from the basic basil chicken. I figured since we are always in a hurry, why not just combined basil chicken and fried rice?
1/2 cup of fresh basil
1 large chicken breast
2 large eggs
2 cups of cooked rice
3 tbsp of fish sauce
a pinch of chili flakes
soy sauce to taste
lemon or lime juice
your choice of cooking oil ( I use extra virgin olive oil)
Wash and dice the chicken breast into small prices, alternatively, you can buy ground chicken breast from the grocery.
Heat up your pan and add 2 tablespoons oil to the pan, or enough to cover about 3/4 of your pan. Once your pan is heated add chicken and stir.
Cook your chicken until they start to brown, add a tablespoon of fish sauce and some chili flakes while stirring.
Once your chicken is cooked through and browned, add your basil, stir until basil becomes sott and starts to wrinkle, add fish sauce and chili flakes to taste.
Add your cooked white rice to the chicken and basil, stir well, crack your eggs and add them to the pan and stir well, evenly distributing egg, rice, chicken, and basil throughout the pan.
Once everything is evenly distrubed in the pan, you can add lemon and lime juice, soy sauce, or your choice of seasonings to taste.
I have been traveling a lot lately because of work, didn’t really have the time to make a home cook meal. The perk of being able to travel while working is you get to try a lot of different types of food in different restaurants. It’s always a hit or miss for me, sometimes you get some really good ones, but there are also times when the food isn’t really that nice. The downside is by the end of the trip you are sick and tired of eating out. All you want to do is to eat some home cook meals, it doesn’t matter if it’s just a slice of peanut butter toast or a four course home cooked meal.
Pad Thai is one of most popular dishes that people order from a Thai restaurant. Pad Thai is a stir fried rice noodle dish that is commonly served as a street food in Thailand. I love the peanut sauce that is bursting in flavor, of course you can probably guess that I am a big fan of peanut butter, just like Mylo (my dog).
2 cups of vegetable of your choice
1 cup of bean sprout
1 chicken breast (cubed)
Rice noodles (depends on how much you want to eat)
1 large egg
1/2 tbsp of chili flakes
3 tbsp of fish sauce
1 tbsp of soy sauce
1 tbsp of lime juice
2 tbsp of spicy thai peanut butter (alternatively you could just use regular peanut butter, or crushed peanuts with chilli flakes for that kick.)
Blanch the noodles in a medium size pot for about 3 minutes. Make sure you do not overcooked the noodles, the noodles should be just cook through but not overly soft.
Combined fish sauce, lime juice, spicy peanut butter with 2 tbsp of hot water. Set aside of later use.
Heat up the frying pan with small amount of oil, add in chicken breast to brown. After the chicken is all browned, add in an egg and scramble along with the chicken.
Combined the rice noodles, bean sprout and vegetable of your choice to the frying pan and stir fry about 2 minutes along with the chicken and egg from earlier.
Add in the sauces that you prepared earlier and make sure you turn down the heat to medium low, so that you do not burn the rice noodles.
Season with salt and white pepper to your own taste.
I like this dish when it’s first come off the stove. This is the dish that I was craving for when I got home, I guess any Thai food would make me very happy after two weeks of eating out. I am also glad I won’t be travelling for a little while, that way I will at least have some time to write and relax just like before.
I haven’t been good for the past week, work has been pretty busy. Now that everything’s been slowing down, Japanese sounds great. Speaking of Japanese cuisine, Miso soup is one of my all time favorite dishes other than sushi. I personally do not think there is something else in this world that can triumph sushi in my book. Miso is a Japanese seasoning that is produced from fermented soybeans. Miso soup is warm, comforting and savory with perfect little bites of tofu (provided you like tofu) and seaweed in every little scoop. You got that right, I do have a lot of love for tofu as well. Tofu is made by coagulating soy milk and pressed into soft white blocks. It’s a very popular ingredient in Asian cuisine. Generally, tofu is bland, it doesn’t have a lot flavor, but they do pick up whatever flavors you decided to put in them.
We have an Asian store in Kalamazoo where I pick up Miso base and tofu from. The store is not as big as Super H-mart but it’s convenient for us to pick up Asian ingredients when we need to. These two ingredients should be a pretty easy find if you have an Asian store around where you live. Shall we talk about seaweed too? Wakame is an edible seaweed that Japanese restaurant usually serve it with soup or salad. You can usually pick up Wakame from Asian market too. With Wakame you will have to re-hydrate them before you cook them.
4 cups of water
1 tbsp of bonito soup base (substitute with vegetable or chicken stock if you don’t have bonito)
1 cup of firm tofu
2 tbsp of Miso paste
2 tbsp of Wakame (you should get a pretty good amount after you re-hydrate them)
Place water and bonito soup base in a pot and bring it to a boil.
Add in the Miso paste, and simmer it on medium low heat for about 10 mins. Stir well to make sure you do not have any clumping of the Miso paste. They should dissolve completely before simmering.
Add the remaining tofu and seaweed into the pot, let it simmer for another 10 minutes.
I personally like to serve my Miso soup hot, you could add some green onions at serving, I didn’t have any on hands so I served it as is. This is a pretty simple recipe, I have days when I crave something warm and light, this is one of my go to.
In one of the older post, I did a very berry smoothie. Today, we are talking about a smoothie recipe that suits the summer time. I came from a tropical country, we have all sort of tropical fruits back in Malaysia, including mango. I loved mango since I was little, I love the sweet mango as well as the raw sour type. I remember my mother used to buy the raw mango and slice them up, we would sit around the dining table and dip the raw mango into a spicy soy sauce that mom used to make. Of course, who doesn’t like the super sweet ripe mango?
One thing that I really like to get in bulk is frozen mango. Costco usually has them pretty cheap in the summer. Did I mention that, Mylo the destroyer loves frozen mango too? We sometimes use it as treats for the naughty puppy. Long story short, everybody in the family loves mango, so let’s get into the ingredients list and how to make this yummy summer time smoothie.
1 cup of frozen mango
2 cups of orange juice
1 Fuji apple
Place all the ingredients in the blender and hit the power button. Blend all the ingredients on high for two minutes.
When it comes to changing seasons, it’s that time of the year for me. I get sick easily, but I don’t like to take medication. I rather eat healthy to make sure I don’t get sick, this smoothie is my vitamin C booster shot. I hope you guys enjoy this recipe as much as I do. Let me know if you have any smoothie suggestions, leave a comment below. I would love to try it out. =)
Chicken picante was one of the first dishes I learned from Vivian while living with her. I am not very sure what type of cuisine this is classified as, my guess is Mexican.
If you know what type of cuisine if this dish please leave a comment below and let me know. Long story short, I like to make this dish when I have a big tub of salsa in my fridge after I am sick of chips. This is a good way to get rid of the salsa before it goes bad.
2 cups of fresh salsa
1 chicken breast (cubed)
1/2 cup of parsley (you could use fresh or dried, I personally prefer fresh parsley but at the moment I only have the dried parsley)
3 tbsp of peach preserve
4 teaspoon of taco seasoning
Heat oil up in a large frying pan, place all the cubed chicken breast in the frying pan to brown.
When they are browned, add in the dried parsley and taco seasoning. (If you have fresh parsley, I would put them in last.)
Add in the fresh salsa and stir in the peach preserve.
Let the dish simmer on low heat for about 20 minutes.