Good Eats · Healthy eating

Good Eats – Chinese Style Stuffed Peppers

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.

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This is the brand of fish paste emulsion I like to use for the stuffing.

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.

Ingredients:

  • 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

Instructions:

  1. 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.)
  2. 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.
  3. Stuff the mixture into the peppers but make sure you do not over stuffed them.
  4. 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)
  5. 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.)
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Slicing the top off made it a lot easier for stuffing.
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I had two extra bell peppers on hands, so I decided to throw them in with the rest of the Poblano peppers.

 

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.

Good Eats

Good Eats – Basil Chicken Fried Rice

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?

 

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It might looks like your regular fried rice, but I guarantee you this fried rice is the bomb.
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If I have more basil leaves I would fill the entire bowl with basil. I am not even joking here.

Ingredients:

  • 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)

Instructions:

  1. Wash and dice the chicken breast into small prices, alternatively, you can buy ground chicken breast from the grocery.
  2. 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.
  3. Cook your chicken until they start to brown, add a tablespoon of fish sauce and some chili flakes while stirring.
  4. 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.
  5. 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.
  6. Once everything is evenly distrubed in the pan, you can add lemon and lime juice, soy sauce, or your choice of seasonings to taste.
  7. Turn off your heat, and serve.
Good Eats

Good Eats – Quick and Easy Chicken Pad Thai

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).

 

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Ingredients:

  • 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.)

Instructions:

  1. 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.
  2. Combined fish sauce, lime juice, spicy peanut butter with 2 tbsp of hot water. Set aside of later use.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Enjoy your quick and easy chicken Pad Thai.

Good Eats

Good Eats – Quick and Easy Miso Soup

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.

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Ingredients:

  • 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)

Instructions:

  1. Place water and bonito soup base in a pot and bring it to a boil.
  2. 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.
  3. 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.

Good Eats

Good Eats – Vitamin C Smoothie

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.

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Ingredients:

  • 1 cup of frozen mango
  • 2 bananas
  • 2 cups of orange juice
  • 1 Fuji apple
  • 1 cucumber

Instructions:

  1. 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. =)

 

 

Good Eats

Good Eats – Chicken Picante

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.

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Ingredients:

  • 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
  • 1 avocado

Instructions:

  1. Heat oil up in a large frying pan, place all the cubed chicken breast in the frying pan to brown.
  2. When they are browned, add in the dried parsley and taco seasoning. (If you have fresh parsley, I would put them in last.)
  3. Add in the fresh salsa and stir in the peach preserve.
  4. Let the dish simmer on low heat for about 20 minutes.

 

Good Eats · Healthy eating

Good Eats – Two ways Crêpe

Let’s talk about crêpes today. What about them? Who doesn’t like a little French pastry for breakfast? I still remember a bunch of friends and I used to head to the mall that was right behind our college to grab these delicious suckers. I don’t know why are they so addictive, or rather how. One thing I do know is, they are super easy to make. Just a couple ingredients and a blender, then we are all set to make breakfast.

Here I have a recipe that is really quick and easy. I like to prepare the batter the night before as you know I am the kind of person that gets really hungry after a good nights sleep. Breakfast is not something that I would skip, it doesn’t matter if I only have 5 minutes, I will still have a slice of toast and my cup of coffee.

In one of the conversation I had with my sister recently she mentioned that she was trying to make a crêpe cake. So this two ways crêpe came across my mind, and I thought, wouldn’t it be great if I can make these for breakfast and they only take a couple minutes? You could also make these crêpe with a savory twist if you would like. I personally prefer them with jams, nutella or cream cheese.

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 Based on the tittle of this post, this first set are filled with raspberry jam and ice wine jelly.
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With this crepe I added cream cheese and banana. You are welcome to add some fresh berries.

Ingredients:

  • 2 large eggs
  • 1 1/4 cup of milk
  • 1 cup of flour
  • 2 1/2 tbsp of sugar in the raw
  • 1 tsp of vanilla extract (you could also substitute with vanilla beans)
  • 3 tablespoon of melted butter
  • Butter, for coating the pan

Instructions:

  1. Combined all the ingredients in a blender, blend for 20 seconds.
  2. Store the crêpe batter in the refrigerator for an hour or overnight (of course I preferred overnight).
  3. Heat up a small non-stick pan, with some butter, just enough to coat the pan.
  4. Pour a ladder full of batter into the center of the pan, and swirl quickly to make sure the batter spread as evenly as possible to cover the pan.
  5. Cook the crêpe for about 30 seconds before flipping it.
  6. Cook the other side for about 20 seconds and lay it flat on a dish to let it cool before spreading the jam/ cream cheese.

I hope you guys enjoy the crêpe recipe as much as I do. Let me know if you guys have something in mind that you would me to make. I am always open to suggestions.

Good Eats · Healthy eating

Good Eats – Very Berry Smoothie

I have heard a tons of great things about juicing. Juicing is an easier way to get more fruits and vegetables into your diet, but on the other hand, you don’t get a lot of fiber that is in the fruits and vegetables. Juicing machines usually extract the juice and leave behind all the pulp, that being said you left all the fiber behind. In addition to that, juicers can be pretty expensive as compare to a blender.

As I mentioned before, juicers are much more expensive than a bender. I spent about two weeks doing research about juicers and blenders. Knowing me, I ended up with a blender, I got my Ninja Professional Blender (BL610) from Amazon while they were on sale. Now that we have the blender, what kind of smoothie should we make? I saw a bag of frozen antioxidant blend berries that I picked up when we were at Costco two weeks ago.

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I also used the same blend for my oatmeal and yogurt.

I decided to try out the blender on Sunday morning. What’s better than  starting the day with a vitamin C smoothie and a slice of toast?

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This smoothie tasted like something you would get from Jamba Juice or another specialty smoothie spot. This smoothie obviously has a tons of pulp because I don’t want the fiber to go waste, I ended up putting it in my belly.
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Believe me it tastes much better it looks. I was skeptical at first, but as soon as I try the first sip, all the yumminess, gosh, where have you been all my life?

Ingredients:

  • 1 cup of Sunrise Growers Organic Antioxidant Blend
  • 1 cup of almond milk
  • 1/2 cup of kale
  • 1 Fuji apple

Instructions:

  1. Place all the ingredients in the blender and hit the power button. Blend all the ingredients on high for two minutes.

Viola, another smoothie recipe that can be done in one step. My philosophy is, healthy doesn’t have to be expensive or complicated. Sometimes a simple recipe like this could be just what you need to stay healthy.

Good Eats · Healthy eating

Good Eats – Quick and Easy Udon

I have been living in Michigan for almost 8 years, I have also been to Chicago more times than I can count. Recently when my brother visited us in December, we had to drop him off at Chicago airport. This is when we found the Super H-mart, the store is huge, you can find a variety of Asian food with a focus on Korean food in the store, even things that you believe is impossible to find in the United States. I can’t believe I did not know about this place for the longest time. Anyway, long story short,  I was really excited about this place, I was like a kid in the candy store.

While we were walking around this store, the was a Korean lady standing by one of the booth handing out samples. I had one of those and I was sold, it was a clear broth with udon and nothing else, it was amazing. I grabbed a couple bottles of the soup base, we have been making a lot more udon these days. Did I mention this recipe take less than 5 minutes? Let’s get into the ingredients and instructions before we go way off topic.

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As you can imagine, I have a couple bottles of these soup base in my pantry. The bottle on the left od dried bonito soup base and the bottle on the right is anchovy clear broth soup base. I love both of them equally.

 

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Yum, the dish looks as nice as it taste. I cant get enough of this recipe because it’s so versatile. You could literally put anything you want in the dish, they taste just as nice.

 

Ingredients:

  • 1/2 cup of dried bonito/ anchory soup base (substitute with your own favorite soup base or chicken stock)
  • 4 cups of water
  • 8 oz. of frozen udon noodles
  • 1/2 cup of vegetable of your choice
  • 1/2 cup of shrimp
  • 2 eggs

Instructions:

  1. Add 1/2 cup of soup base and 4 cups of water into a small pot. Bring the soup to a boil before adding in the frozen udon noodles.
  2. Turn the heat to medium low before adding the frozen udon noodles into the soup. At the same time, add in the shrimp and the vegetable and cook them for 4 minutes.
  3. Heat up some oil in a small frying pan and make a fried egg like you normally would.
  4. Put the noodles in a bowl and top it off with the fried egg, and the dish is ready to be served.

 

This recipe doesn’t take a genius to figure it out. As long as you have the soup base and the udon noodles, you may add in any leftovers you have in your refrigerator, and viola, you have your dinner for the night.

Good Eats · Healthy eating

Good Eats – Chia Breakfast Bowl

One of my new resolutions is to eat healthier. We are constantly looking for ways to improve our lifestyle, sometime we neglect the little things like eating healthier. This year I started with a small goal, I have been telling myself I need to eat healthier and head to the gym more often.

It’s pretty hard to find the motivation to be as active as I would like in this cold weather. Michigan weather changes in minutes, it could be sunny out there this minute but the next will be snowing again. I am going to be honest, I have not been going to the gym as often as I would like but diet-wise, both of us have been pretty good about that. We have been eating pretty clean on a regular basis, but we do have cheat days here and there. I am a firm believer of you are what you eat.

Alright, back to today’s recipe. We are going to talk about my breakfast recipe for the coming week. A couple of my friends been posting photos about what they eat for breakfast. I have been thinking what else could I make that’s super quick and easy. I came up with this chia breakfast bowl idea. This recipe seriously takes no time, but did I mention it looks and tastes awesome. I rolled out of bed and made this breakfast bowl while I was waiting for my coffee. I hope that caught your attention. Enjoy the recipe below!

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I used frozen berries because that’s what I have on hand, if you have some fresh fruits you are welcome to substitute the frozen berries with fresh fruits.

Ingredients

  • 1/2 cup of Chobani Blueberry Greek yogurt (or your favorite type of yogurt)
  • 1/3 cup of frozen berries or tropical fruits
  • 1/3 of rehydrated chia seeds
  • 1/3 of honey, almond & chia granola or your preferred granola

Instructions:

  1. Combined the greek yogurt and rehydrated chia seeds in a bowl and top it up with frozen berries and granola.

Viola, this is the easiest ONE STEP recipe. Enjoy!

Good Eats · Healthy eating

Good Eats – Vietnmese Fresh Spring Rolls

My boyfriend used to work in a Thai restaurant, but for some reason he has a soft spot for this Vietnamese Spring rolls. Who doesn’t like a spring roll that is actually made with fresh ingredients. We do not have a lot of farmers market around here in Michigan, but when we do we love to head over there and get some fresh ingredients. You can also get these ingredients in a local supermarket or your local fresh market.

There is one ingredient for the sauce I am not sure where you can get your hands on, my boyfriend actually bought it when he was in Wisconsin. I finished an entire jar of the almond butter from Yumbutter. I love the almond/ peanute butter from Yumbutter, I spread it on my toast, I also included them in some of my cooking. They are just so versatile, and of course they are super yummy too. Hence the name, YUMBUTTER! I will include a link in the ingredients section of where you can get the spicy thai peanut butter with cayenne, tumeric anc cumin. In addition, I also like to dip the spring rolls in a wasabi/soy sauce mixture just to change things up as well as add a kick.

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Thes spring rolls are actually pretty filling. The first time I made it I didn’e expect them to be, I made at least 12 of them. Of course, as you can guess there are only two of us.
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Here is a closer look at the spring roll. Fresh shrimp, lettuce, carrots, cucumber and rice paper.
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Here is how a rice paper looks like before it was hydrated. All you have to do was rehydrate these puppies in some warm water. They will only take about a minute.

Ingredients:

  • 1 cup of julliened carrots
  • 1 cup of shrimp
  • 1 cup of cucumber slices
  • A stalk Romaine lettuce
  • A pack of rice paper
  • 2 tbsp of Spicy thai peanut butter (alternatively you can use regular peanut butter, add some siracha and soy sauce to taste)
  • 1 tbsp of water (if the sauce is too thick for your liking you may use 2 tbsp of water)
  • A dash of fish sauce

Instructions:

  1. Clean, peel and cook your shrimp in boiling water with some salt for about 3 minutes. Set aside for later use.
  2. Start by rehydrating the rice paper in a bowl of warm of water until soften. You should be able to tell when they are soften you will be able to bend them and use it as a wrapper.
  3. Lay the rice paper flat on a plate or a board of some sort. Arrange your fillings of the spring rolls starting with the lettuce at the bottom. Add a handful of carrots and two slices of cucumber. Lastly, add in your cooked shrimps.
  4. Fold the left and right side of the wrap inward, then tightly roll the rice paper forward, to make sure that all the ingredients stayed in the wrapper.
  5. Repeat with the above steps until you run out of fillings to wrap.
  6. For the sauce, combined the spicy thai peanut butter with water and add a dash of fish sauce. Mixed all the ingredients together and stir well before serving.

I do not feel guilty after eating 6 of these puppies. They taste so good and they are pretty healthy in my opinion, or at the very least better than the deep fried version. Enjoy them on a warm summer day or a cold night.

Have fun wrapping!

Good Eats

Good Eats – Pork Rib Soup (Bah Kut Teh)

Bah Kut Teh is a must eat if you ever had a chance to visit Malaysia or Singapore. A lot of Malaysian Chinese actually have this dish for breakfast, lunch and dinner. The name of this soup literally translated from a hokkien dialect as “meat bone tea”. Despite the name, this dish do not include any tea in cooking the soup, but we as Malaysians do have hot tea to go with this dish. It is believed that the tea helps with digestion when you are consuming the protein rich soup.

I like to use dried shitake mushrooms for this soup because they have an nice meaty flavor that enhances the flavor of this soup. Some people do not like to use dried mushroom because the soaking process can be time consuming, you may use fresh button or portobello mushrooms instead.

I prefer to blanch my pork ribs and pork loins. This is not a necessary step, I like to do it because I like a clear soup without the gray foam floating in my soup. By blanching the meat, excess proteins from the meat’s surface coagulate, creating the gray foam that you often find in the broth of a pot of hot soup. This way the broth will be much clearer and require less skimming or straining. This method will also help get the full flavor of the ingredients.

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Ingredients:

  • 1 pack of pre-packed Bah Kut Teh herbal seasoning
  • 1 lb of spare ribs
  • 1/2 lb of pork loins (cubed)
  • 1 head of whole garlic
  • A handful of dried Shiitake mushrooms (soaked, stems removed)
  • 2 packs of enoki mushrooms
  • 1 pack fried tofu balls
  • 1 tbsp of soy sauce
  • 2 tbsp of dark soy sauce

Instructions:

  1. Blanch spare ribs, and pork loins in a pot of boiling water for a minute. If you don’t want to blanch your meats before hand, skip to step 3.
  2. Rinse the meat under running cold water, to get rid of the gray foam formed while blanching.
  3. Fill the crockpot half way with boiling hot water, add in the Bah Kut Teh seasoning  and turned it on high.
  4. Add in all the cleaned spare ribs, pork loins, soaked mushroom and garlic into the crockpot.
  5. Add in soy sauce and dark soy sauce and let it simmer on the crockpot overnight.
  6. Add in enoki mushroom and fried tofu pouch 45 mins before serving the dish.

 

Besides curry, this is probably the one dish that reminds me of home. The fragrance of the soup will fill your entire house. I don’t have a lot time as I mentioned before, I prefer to make the dish in a crockpot. This dish is considered quick and easy if you can get everything ready the night before. Enjoy your pork ribs soup.

Good Eats · Healthy eating

Good Eats – Kimchi Fried Rice

What’s the quickest and the simpliest dish you think you can make? To me, that would be fried rice, it requires the least amount of ingredients, and the least amount of time. This dish probably took me 10 minutes to throw it all together.

I remember mom used to make fried rice when she doesn’t know what to do with the leftover white rice. Kimchi friend rice is something that I am obsessed with at the moment.

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I wasn’t sure if I wanted to add the extra egg in the beginning. Obviously I did, as you can see from the second picture.
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Trust me, it tastes much better than it looks

Ingredients:

  • 1 cup of Kimchi
  • 1 cup of frozen mixed vegetables
  • 2 cups of cooked white rice
  • 2 large eggs
  • 1 tbsp of soy sauce

Instructions:

  1. Chop up the kimchi, make sure you squeeze out the juices from the kimchi.
  2. Combined the juices from the Kimchi and soy sauce, set aside for later use.
  3. Heat oil up in a large frying pan, scramble the egg, and add in the frozen mixed vegetable.
  4. Add in the kimchi with the egg and frozen vegetables until the kimchi is caramelized.
  5. Add in the rice and stir fry with the rest of the ingredients in the frying pan.
  6. Finally, add in the soy sauce and the juices from Kimchi, tossing the fried rice occasionally to make sure the rice is not in clumps.
  7. When the friend rice is done top it up with an over easy egg.

Some of you might think that this dish would be too spicy for little kids. If that’s the case, you could reduced the amount of Kimchi being used.

Good Eats · Healthy eating

Good Eats – Light Summer Salad

This is a salad that was inspired by the summer time. When I was still a student in the summertime a couple of friends and I loved to head to Panera and have a light salad for lunch before we buried ourselves in our research again. We would always sit outside of the store, that’s how much we enjoyed the summer. Fuji Apple Chicken salad from Panera is the salad that I always go back to, no matter how many times I keep telling myself I need to try something else  the next time I go to Panera.

Now that we are all done with graduate school, and started working in the real world. I finally realized that I can actually gather all the ingredients and make it at home especially after discovering that you can buy the Fuji apple vinaigrette dressing from Target or Meijer. It’s not only a pretty quick and easy salad to put together, it’s also super colorful and light just like the summer time.

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All the colors in the dish make it feels like the summer is here.
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Here is the finish product after I tossed in the dressing, grilled chicken and sesame seed.

Ingredients:

  • 1 cup of regular cabbage (shredded)
  • 1 cup of purple cabbage (shredded)
  • 1 cup of shredded kale
  • 1 large Fuji apple (julienne)
  • 1 large riped mango (diced)
  • Fuji apple vinaigrette
  • 1/4 cup of sesame seed

Instructions:

  1. Combined both types of cabbages, kale, apple and mango in a big dish.
  2. Season with salt and pepper, drizzle with dressing, toss to coat.
  3. Top it off with grilled chicken and some sesame seed.

 

Easy three steps for this light summer salad. Anybody can make this dish as long as you have all the ingredients. I guarantee you, after making it at home you will not want to spent 10 dollars for a bowl of salad again.  Enjoy the colorful salad, hopefully summer is going to be here very soon.

Good Eats

Good Eats – Saturday dinner for three

This recipe is not going to be something that you can whip up in 30 minutes. I wouldn’t recommend doing this when you are in a hurry, I would do this on a Saturday or Sunday when I am not in a hurry to do anything. We made a Saturday night dinner my brother was in town for a visit a couple of months ago. He is living in the west coast whilw we are in the east, I haven’t seen him in four years. We got to spent some real quality time together.

The main part of the dish is the salmon and the steak, you can add any side dishes you would like to go with that. I paired this dinner with some green beans, mushroom, mashed potatoes and garlic bread.

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In someways my boyfriend and my brother are alike, they both love their steaks.
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As for me, I was never a big meat-eater. I prefer a nice piece of salmon any day.

Ingredient:

Steak marinade

  • 2 pieces of strip steak
  • 2 tbsp freshly chopped rosemary
  • 1/4 cup of balsamic vinegar
  • 1/3 cup of freshly squeezed orange juice
  • 1/3 cup of freshly squeezed lemon juice
  • 1 tbsp of minced garlic
  • 1/4 cup of olive oil

Salmon marinade

  • 1 piece of wild caught salmon steak
  • 1 tbsp of minced garlic
  • 1/3 cup of freshly squeezed orange juice or lemon juice ( I used whatever I had left from the steak marinade)
  • 1 tbsp freshly chopped rosemary
  • 1 tbsp of soy sauce
  • 1 tbsp of honey

Mashed potatoes

  • 1 pound of Yukon gold potatoes
  • 1/2 cup of almond milk
  • 2 tbsp of butter
  • salt and pepper to taste

Sautéed mushroom and green beans

  • 2 cups of trimmed green beans
  • 2 cups of sliced portobello mushroom 
  • 1 tbsp of butter
  • 3 tbsp of chicken stock
  • salt and pepper to taste

Garlic bread

  • 3 slices of baguette
  • Dried oregano
  • Garlic powder
  • Kraft’s Colby and Monterey Jack finely shredded cheese

Instructions:

Steak and Salmon steak

  1. Add all the ingredients for the steak marinade into a ziplock bag along with the steak. I prefer to marinate my steak overnight, if you don’t have the time, you could just marinate it for a couple of hours. Do the same for the salmon steak.
  2. Heat oil in a large skillet (I used a regular non stick pan since I do not own a cast iron skillet) over medium high heat. Add in a tablespoon of butter and a stalk of rosemary to the skillet.
  3. Pat dry the steak with paper towel before placing it in the skillet. Cook each side of the steak on the skillet until a dark brown crust starting to form on each side of the steak, usually takes about 5 minutes or so.
  4. Lower the heat to medium low heat in case your steak is browning too fast. Cook the steak on medium low heat to make sure the center of the steak is fully cooked, that should take about 7 minutes. Depending on how rare you like your steak, you can adjust your cook time, our family likes it more medium.
  5. Remove the skillet from the heat and cover the skillet with aluminium foil, for the steak to rest  for 10 minutes while you move on to make the rest of the dish.
  6. As for the salmon steak, it takes much shorter time to cook the fish. The salmon should only take about 3 minutes for each side, on medium heat.

Mashed potatoes

  1. Peel and cut potatoes into smaller chunks, cover with cold water and add a tablespoon of salt into the pot. Bring it to a boil and simmer until the potatoes are soft enough to be mashed. Drain potatoes and set them in a bigger bowl, use a potato masher or in our case a large spoon.
  2. Mashed the potatoes until it has a smooth texture. Slowly stir in the pre-warm milk and butter into the potatoes.
  3. Add in salt and pepper to taste.

Sautéed mushroom and green beans

  1. Heat oil with a large pan over medium high heat, add in mushroom and butter, sauté them for about 3 minutes, add in the chicken stock and the beans. Cover and reduced heat to medium low, cook the beans until they are crisp and tender. Add in salt and pepper to taste.

Garlic bread

  1. Spread butter evenly over the baguette, sprinkle garlic powder and dried oregano on the baguette.
  2. Top it with the shredded cheese and bake it in a toaster oven for about 10 minutes at 350°C.

This is probably one of the more complicated recipes that will appear on this blog. It took a while for me to put them into words, but the dinner is actually not bad. If you prepare all the ingredients needed for this dinner, you should get this dinner in about an hour and a half. I hope you enjoy the recipe, it might not be steak dinner at a fancy restaurant, but we had fun making it.