Friday, December 30, 2011

Hard-Boiled Eggs and Cucumber Salad with Thai Spicy ginger dressing

Since I have these entire ingredients already store in my fridge, it's easy for me to come up with the idea of making this salad with Thai spicy ginger dressing for a little C- booster pure over hard-boiled eggs for a little pick-me-up protein at this moment.  It’s perfect for a quick lunch and more fun than a usual lettuce and tomato salad with a dressing from a bottle.   This salad is so easy to make as long as you have all the ingredients in hand.   So, try it and have a little fun. It's so healthy!

What you need:
2 eggs hard boiled – cut into quarters
1-2 small Persian cucumber
1 medium tomato
1 small carrot shredded

For dressing:

2 small shallots finely chopped or red onion
3 tbsp lime juice
2 tbsp fish sauce
2 tbsp palm sugar or sugar
1 tsp grated fresh ginger
3 small chilies finely chopped
mix them all together and pure over eggs and cucumbers. Walla!

It would be more perfect with a glass of Thai Iced Tea Limenade aside!



Monday, December 12, 2011

Udon Noodles w/Shrimp and Veggies in Ginger Broth Soup

          I can actually say…this is the easiest dish that anyone can make - no fuss but a big rewarding, especially when you make it in the cold day.  It’s light yet comfy.  It’s simple and effortless yet so healthy. It’s a kind of dish that you can show off to someone that you are a real master chef when it comes to cooking.  No kidding, right?  All the ingredients I used for this soup can be substitute with whatever you like or as your convenient, no sweat please!  As of Udon noodles that I used, you can use egg noodles or even Linguini pasta if that you’d prefer.  And if you don't like or cannot eat shrimp or shellfish, use chicken or go meatless!  For Kabocha squash, again you can use butter squash or just skip it.  But I’m not recommended of skipping it because it will give your dish a pretty yellowish color, and more importantly, it’s good for you.  For the mushrooms, use any kinds you like.  And the daikon radish, well….you can skip it...what can I say...there’s no big deal if it’s inconvenient for you. But you can find it at most of Asian supermarket everywhere.  However, the real secret of this soup is  actually the ginger in the broth that gives you a distinctive taste of warm spice that will cozy you up in the cold day instantly!   It's perfect for those who are being sick causes by a bad weather or seasonal changes. It's the dish that you should be eating to get rid of the cold and to boost your soul up a little.   The truth is are always want to treat you body nice.  But remember to treat your soul nicer!

What you need: 3-4 servings

2 qt.  Vegetable stock or water

½ cup light soy sauce

¼ cup fresh ginger julienned

- 2 packages Japanese Udon noodles

-1 lb. medium shrimps cleaned and devein

- 1 cup kabocha squash cut into 1 in. pieces as pictured

- 1 cup mushrooms – any kind that you like

- 1 cup baby spinach

- 1 medium daikon radish cut into the bite size or as pictured

- White pepper powder or black pepper…doesn’t matter

How to:

1.  Add the first three ingredients into the pot over medium high heat.

2.  When it comes to the boiling, add kabocha squash and daikon radish and let them cook for 3 minutes. 

3.  Add mushrooms, shrimps and cook for 3 minutes.

4.  Add udon noodle and spinach, cook for another 2 minutes.  Turn off the heat and add white pepper powder before serving. 


Wednesday, December 7, 2011

Chicken and Egg Stew in Chinese Five-Spice

The weather in L.A. is getting colder in December and what would be more perfect than a bowl of a comfy heart healthy soup like chicken stew.  For this dish, I adapted its recipe from Thai-Chinese cooking using Chinese five-spice that creates an earthy flavor and those spices can give a heat power that will help warm up our body in the cold weather instantly.  However, there are many steps involved in cooking this stew, but there also an easy way to do it with less hassle. Just like I say, "keep it simple."  And I promised after you have done this once, you will want to make it again and again and again. 

What you need:

1 qt – water
2 tbsp – Chinese five-spice blend powder or so called “Pa-loh”
8 pieces – chicken legs or tight or wing whichever you preferred
4 eggs – hard boiled
2 tbsp – sweet dark soy sauce or black soy sauce for the color
2 tbsp – soy sauce
1 tbsp – brown sugar
1 small chopped onion
1 bunch chopped cilantro leaves and save the stem bottom part and cut it in 2 inches length.
**roasted garlic and white pepper powder
**Blanched Chinese broccoli or broccoli or cabbage whatever you like
**Cooked spinach noodles or rice noodle or jasmine rice

How to:

1.  Put Chinese five-spice blend powder into chicken legs and set it aside for 2 minutes.
2.  Water into the pot over medium to high heat.  When it comes to boiling, add chicken legs and   cook for about 7 minutes. 
3.  Low the heat to medium and add sweet dark soy sauce, soy sauce, brown sugar, chopped onions, cilantro stems, and hard boiled eggs.
4.  Let it continues cooking in the low to medium heat for about 25 minutes with lid half covered.  But it has to be checking continuously to prevent it’s boiling over.
5.  Serve this chicken stew over spinach noodles – like I did – or serve it soup less over cooked brown Jasmine rice for healthier version if you prefer and garnish with roasted garlic and chopped cilantro.
I hope you enjoy it like I do!  ^___^

Monday, December 5, 2011

Salmon Croquettes and simple Thai cucumber salad

           I have to admit that this is my first time making Salmon Croquettes.  All of the recipes I have seen ,and been looking and searching, most of them have include melted butter and mayonnaise that help, for my understanding, keep the fish moist after frying.  But I don’t really want either butter or mayonnaise which I believe the fish cake would turn out too soggy inside.  So I skipped like a smart ars girl who knows it all!  But hey! The finishing product was surprisingly good especially having them with Thai cucumber salad with the crunchy of crushed peanut that it is usually served with Spicy Thai fish cake in Thai restaurants.  Hmmm… I think I might make Spicy Thai fish cake next time.  But instead of serving with Thai cucumber salad, I think I will serve it with mango salsa to spice it up even more.  What do you think? 

What you need: making 5 patties

1 cup cooked Red Salmon
1 egg
1 cup panko bread crumbs
2 tbs. red onion chopped
2 tbs. mashed garbanzo beans
2 tbs. chopped red bell peppers
¼ cups chopped parsley
2 tbs. lemon juice
Canola oil for frying

How to:

1.  Put all the ingredients, except canola oil, into a bowl and mix well.  Form the fish mixture in small patties and let the entire ingredient to communicate to each other and chill out in the refrigerator for 30 minutes.  
2.  Put about 4 tablespoon into the pan over medium high heat. When the oil starts to get a drizzle effect, carefully place the patties and fry until the patties turn to crispy golden brown.

For cucumber salad: 
2 medium pickling cucumber cut in half and slice
3 small shallots finely chopped
¼ cup rice vinegar or white vinegar
¼ cup water
¼ cup sugar
Pinch of salt
Chopped cilantro
¼ cup of crushed roasted peanuts  
- Combine rice or white vinegar with water and sugar and cook in low heat for a few minute or until sugar is dissolved then set aside to let it cool down a bit. 
- Combine cucumber, shallots, and cilantro into a bowl and pour vinegar mixture over and stir.  Sprinkle crushed roasted peanuts before serving.


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