Monday, November 29, 2010

Steamed Shrimps With Fresh Minced Garlic and Butter

A group of us from work did a night shift at Glide Memorial Church in San Francisco and served 875 dinner meals to the homeless. We served breaded fish, boiled red napa cabbage and rice. It only took about 2 1/2 hours to serve that many people! After serving, I was craving for some fish even tough I smelled like fish the entire night! I asked one of my co-workers if he wanted to stop by China town and have dinner with me and my daughter who happened to be just getting off school and was in the neighborhood. We chose to go to my favorite place in China town - R&G Lounge Restaurant. I used to go there 2-3x a week when I used to work at the financial district area. I let Roy picked from the menu and what he ordered was NOT ON THE MENU! This dish was one of them and I craved for it the past several days and I decided to prepare some to satisfy my cravings.


1 lb shrimps with shell (10-12 count - medium to large size)
4 cloves of fresh minced garlic
2 tablespoon butter
salt and pepper to taste
2 cups of water


Rinse the shrimps thorougly. Split the shrimps in half by cutting them from the back meat side. Make sure that your knife is really sharp otherwise, the shrimps will be mushed. Arrange the shrimps in a round pie platter or large plate. Sprinkle salt and pepper to taste

In a small pan, melt the butter and stir the garlic in it for about 1 minute. Do not let the garlic turn brown. Turn off the heat.

Heat the wok or steamer and add water. Put a bowl upside down in the middle of the wok. Put the plate of shrimp on top of the upside down plate and make sure its evenly in the middle just to make sure that the plate is not submerged in the water. Sprinkle the melted butter and garlic all over the shrimps. Cover and steam for about 8 minutes or until the shrimps have turned bright pink. Enjoy with rice and a veggie side. Or serve as an appetizer.

Saturday, November 27, 2010

Brussel Sprouts and Portabella Mushrooms

For Thanksgiving this year, my family agreed that we do a potluck instead of me cooking the entire feast. I volunteered to prepare and bring the turkey and one side dish - Macaroni and Cheese. Of course, instead of cooking just those two, I decided to prepare an additional side dish and made it as the stuffing for the turkey too. It was quite delicious and was a hit. If you like brussel sprouts or would like to at least give this mini cabbage a chance, you must try this recipe.

Ingredients: Serves 4 as side dish

1 lb or 1 package of fresh brussel sprouts (cut in quarters)
2 large portabella mushrooms (diced)
4 cloves of fresh minced garlic
1 stick of butter or margarine
salt and pepper to taste
1 tsp of red pepper flakes (optional)
1/4 cup water


In a hot pan and medium heat, melt butter and add garlic. Let garlic brown a little and then add sprouts and mushrooms. Stir well until butter and garlic is incorporated fully with the veggies. Add the water, salt, pepper and the red pepper flakes. Stir, cover and cook in medium heat until sprouts are tender but not mushy (about 8-10 mins). Stuff a bird with the veggies or eat as a side dish.

Saturday, October 30, 2010

Thai Peanut Chicken

Ahhhhhhhh it has been a while since I cooked and blogged! I have been quite busy with a new job but now that everything is settling down and the transition is going well, I'm finding myself in the kitchen again! YEAH! My kitchen is going to get busy this holiday season.

While I was watching the SF Giants play the World Series, I took out 2 lbs of chicken breast and decided to prepare something different for dinner. Of course, I had to wait until the game is over so I can concentrate in the kitchen. Something new, spicy, different and it must be a type of dish I've never cooked before. I browsed online and saw a few interesting dish. One dish that caught my attention has peanut butter! I read all the ingredients and checked my what I have in the kitchen. Well, sure enough, I have everything!


2 lbs breast diced chicken breast
3 tablespoons fresh garlic (minced)
1 ½ tablespoons fresh ginger (minced)
oil (for cooking)
1 red bell pepper (sliced)
1/3 cup dry roasted peanuts
3 cups of chopped cabbage

6 tablespoons soy sauce
4 tablespoons creamy peanut butter
4 teaspoons white wine vinegar
2 teaspoon sesame oil
2 teaspoons brown sugar
1/2 teaspoon cayenne pepper (or more to your taste)
1/2 cup water


To make the peanut sauce – In a bowl mix soy sauce, peanut butter. Add white wine vinegar, sesame oil, brown sugar and cayenne pepper. Mix well and set aside.

In a large skillet heat oil. Add garlic, ginger and chicken. Cook until chicken is no longer pink inside (about 5 minutes). Remove from pan and set aside. Add a tiny bit more oil to the pan and stir fry red bell peppers and green onions for about 2 minutes or until they have reached desired tenderness. Remove from pan and set aside.Over medium heat add the peanut sauce mixture to the pan. Heat while stirring constantly. When sauce mixture starts to bubble add ¼ cup of water and mix well to thin it out a bit. In a large serving dish add chicken, green onions, red bell pepper, and roasted peanuts. Add sauce and mix well. Serve with white rice.

Saturday, August 14, 2010


I went to the Pistahan @ Yerba Buena Garden in San Francisco. A FANTASTIC FESTIVAL OF FILIPINO CULTURE AND CUISINE. It is  the largest celebration of Filipino art, dance, music and food in the Bay Area. It is annually held on 2nd weekend of August. While I walked around the festival, I noticed many attendees eating Sisig. After walking a few more minutes, I noticed a taco truck with a long line outside waiting to order. My eyes got big when I saw the sign - Senor Sisig! I've heard of this food truck on the radio and read about it on a few food newspaper article/blog in the bay area. I walked towards it and checked out the menu. They serve the Sisig with nachos, in a taco and with fries! I was very surprised that they don't serve it with RICE!!! I didn't bother ordering any. I like my Sisig with rice.

I then walked over to the other food booths and 2 more vendors serves the Sisig and with rice. But, I still didn't buy any because I didn't want to pay $6.00 for a small portion of meat and rice. So when I was on my way home, I stopped by the store and bought ingredients for Sisig and decided to make my own! This is actually the first time that I have prepared this dish and I'm very happy with my own creation.


6 pieces of Lean Pork Chop (no skin / 1/2 inch thick)
6 tablespoon of butter
5 green chili peppers (finely chopped)
1 large white onion (finely chopped)
3 cloves of garlic (finely chopped)
1/2 lemon
1/4 cup soy sauce
1/4 cup white vinegar
salt and pepper for seasoning the meat


Heat a large frying pan and add and melt 4 tablespoon of butter. Season the meat with salt and pepper on both side. Pan fry the meat 3 at a time, about 3 minutes each side or until the meat is no longer pink inside. After the meat is done, put on a plate and let it cool. While the meat is cooling, finely chop the onion and pepper. Then, finely chop the meat. Turn the stove back on and melt remaining 2 tablespoons of butter. Add the garlic and brown it for 1 minute. Add the chopped meat, vinegar and soy sauce, stir on high heat and cook for about 3 minutes. Turn off stove and add the chopped onion and chili pepper. Mix well and add the juice of the 1/2 lemon. Serve with hot steaming rice!

Sunday, August 8, 2010

White Russian Cupcakes - For Adults Only!

I have been watching too many cupcake shows on TV and it has inspired me to try and bake some of the new flavors I have seen and read either via the web from bloggers or via the food channel networks. Here is my first try of a new flavor that attracted me from a website. This is my husband's favorite cocktail drink. This is the first drink that he orders whenever we go out to have a drink.

I followed the recipe step by step except I doubled the Kahlua in the icing mixture. My husband loved them!!!



18 1/4 ounces yellow cake mix
3 1/2 ounces vanilla instant pudding mix
1 cup vegetable oil
3/4 cup whole milk
4 large eggs
1/4 cup vodka
1/4 cup Kahlua, plus
2 teaspoons Kahlua, divided
1 teaspoon pure vanilla extract


1 cup heavy cream
2 tablespoons powdered sugar
2 tablespoons Kahlua
2 tablespoons semisweet chocolate, shavings



Preheat oven to 350°F and line 24 cupcake cups with paper liners. Place cake mix, pudding mix, oil, milk, eggs, vodka, 1/4 cup Kahlua, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling it three quarters of the way full. (Remove empty liners if you don't get the full 24 cupcakes). Bake until they are golden and spring back when lightly pressed with your finger, about 17-20 minutes. Remove the pans from the oven and place them on wire racks. Cool for 5 minutes. Brush the tops of the cupcakes with remaining 2 tablespoons Kahlua. Remove cupcakes from pans. Place on wire rack to cool.


Place a large, clean mixing bowl and electric mixer beaters int he freezer to chill for 1 minute. Remove the bowl and beaters from the freezer. Pour the heavy cream into the bowl and beat with electric mixer on high speed until the cream has thickened, 1 1/2 minutes. Stop the machine and add the sugar and 1 tablespoon Kahlua. Beat the cream on high speed until stiff peaks form, 1-2 more minutes. Place a heaping tablespoon of the whipped cream on each cupcake and swirl to spread it out with a short metal spatula or spoon, taking care to cover tops completely. Garnish with chocolate shavings or powdered cocoa.

Monday, July 26, 2010

Red Velvet Cheesecake

Until I started dating my husband about 4 years ago,  I had no idea what red velvet cake was. I've never seen it in stores. He said that it's his most favorite cake in the world! So finally, I found one at one supermarket but he said it's still not the same taste like the way he's had it in the Midwest or the South. Fast forward to the final weeks of planning our wedding, we decided on having red velvet as our wedding cake. We found a good baker in San Leandro. I'm still not a fan of it. I think that it's too sweet especially when they top it with the cream cheese on top or sometimes with butter cream. I told my husband that one day, I'll try to make it for him.

Fast forward to 2010, I see red velvet on everything!! CAKE, CUPCAKE, ICE CREAM, COFFEE, ETC! It's like a war of red velvet! 2 weeks ago, the Gelato place near our house had red velvet gelato too! I didn't taste it but I bought it for my husband and he approved! Then I was reading one of the magazine that we brought back from Atlanta family reunion and I saw a recipe for a red velvet cheesecake. I love cheesecake and the recipe is simple enough for me to challenge my self to make it for my husband's birthday today!

You must try this recipe because it is DIVINE!!


2 packages (8 ounces each) of Philadelphia Cream Cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
2 eggs
2 ounces semi-sweet baking chocolate morsels, melted
1 tablespoon red food coloring
1 prepared chocolate crumb crust

Heat oven to 350 degrees. Beat cream cheese, sugar and vanilla with a mixer on medium speed until well blended. Add eggs, beating on low speed just until blended. Transfer one cup of batter to a medium bowl; stir in melted chocolate and food coloring. Pour into prepared crust. Top with remaining plain cheesecake batter. Bake until center is almost set, about 40 to 50 minutes. Cool completely on wire rack. Cover; refrigerate at least 3 hours. To serve, drizzle with your favorite fruit or chocolate topping. ENJOY!

Thursday, July 22, 2010

Mongolian Beef

We have community lunch twice a week for a team of employees working on a product at work. It's usually sandwiches, salad, taco bar or whatever is easier to order near the office for delivery. Today, I decided to order Chinese food from Chinatown in Oakland. They don't deliver so I had to pick it up. The food was a hit with the team since it's been a while since this type of food had been delivered to the office. Unless you go to Chinatown, there's really not that many Chinese restaurants near our building. One of the dish I ordered was Mongolian Beef. It was the first one to go so I wasn't able to try it. So I decided to cook it for dinner. I sent my son to go to the market around the corner to get one of the important ingredients - green onion!

2 lbs sirloin steak (sliced thin and crosswise)
1/2 cup of corn starch
5 cloves of garlic (minced)
1 teaspoon of grated ginger
6 tablespoon of vegetable oil
1/2 cup of dark brown sugar
1/2 cup of low sodium soy sauce
1 tablespoon of pepper flakes
1 cup of water
1 bundle of green onion (sliced thin)

Pat steak slices dry and add to a bowl with corn starch. Toss to ensure all pieces are coated. Heat 3 tbsp oil in a large wok or non-stick pan over medium-high heat. Add the garlic and ginger, stir until fragrant. Add the soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 3 minutes and transfer to a bowl. Turn the heat to high and add the remaining oil to the wok. Add the beef and cook until browned on all sides. Pour the sauce back into the wok and cook until the sauce reaches desired consistency. Add the green onions, stir and remove from heat. Serve with steamed rice.

Sunday, July 18, 2010

Smoked Chipotle Pork Loin Sliders w/ Cantaloupe Slaw and Blue Cheese

Sliders are becoming very popular and it seems like every restaurant I go to has them in their appetizer menu. I've seen and read a variety of sliders in cook books and there's even some sliders truck at busy downtown areas serving people from the street. From salmon, pulled pork, oyster, beef ribs, turkey burger and so on. I've been itching to try to make some and after the church service today and a good word from our Pastor about food, my brain was working on a good recipe on the way home. This recipe is truly an MJ's original! It's a combination of spicy, sweet, sharp and salty.

Ingredients: (Serves 3)

9 mini wheat or regular buns
6 pieces thin sliced pork loin (cut in thin strips)
2 teaspoons of smoked chipotle powder seasoning
1/2 teaspoon of salt
6 tablespoons of butter
1/8 wedge cabbage (thinly sliced)
1 wedge of cantaloupe (thinly sliced)
3 tablespoons of crumbled blue cheese
1 tablespoon of balsamic vinegar
1 tablespoon of olive oil or vegetable oil
sweet and sour chili sauce (for dipping or added condiment)


Heat up a frying pan and melt the butter in slow heat to avoid burning. After the butter is melted, add the pork, salt and chipotle seasoning and stir fry for about 6 minutes in high heat or until meat is done to your liking. Over cooking the pork will make them chewy and dry.  Set the pork aside when it's done. Mix the sliced cabbage, cantaloupe, balsamic vinegar, oil and blue cheese in a bowl. Arrange 3 mini bun on a plate and top each bottom half with about a tablespoon of the pork. Then top the pork with the cantaloupe slaw and drizzle a dollop of the sweet and sour chili sauce. Finish by putting the other half of the bun firmly on top of the mixture. Enjoy with a lemonade or your favorite beer!

Wednesday, July 14, 2010

Shitake Mushrooms and Long Beans Coconut Curry

I was craving for some spicy curry this week after 5 days of eating soul food and fast food while we were in Atlanta for a family reunion. My taste palate is looking for something different. I looked at what I have in my fridge and was very surprised to see that most of the vegetables I bought before our trip are still fresh and looks good enough to make a good dish out of them. I decided on preparing a vegetarian dish with the curry.


1 1/2 lbs of fresh Shitake mushrooms
1 1/2 lbs of long beans (cut in 2 inches length)
6 pieces of dried red hot chili peppers
6 cloves of fresh garlic (chopped)
15 pieces of fresh whole basil leaves
2 cups of coconut milk
6 teaspoon of vegetable oil
1 cup of water
6 teaspoon of fish sauce
2 teaspoon of yellow curry powder
1 teaspoon of galangal powder (optional)
1/2 fresh lemon or lime juice


 Turn the heat to medium high with a large frying pan. Add the oil and the garlic. Brown the garlic.

Add the mushroom and saute with garlic for 2 minutes

Add the long beans and saute for 3 minutes

Add the basil leaves and saute for 2 minutes

Add the coconut milk and cook for 3 minutes or until the milk starts boiling

Add the curry powder, galangal powder, fish sauce, water and chili peppers. Stir well and cover. Cook for about 8-10 minutes until the long beans are done. Squeeze the 1/2 lemon or lime juice all over and serve with rice and enjoy!

Chicken Adobo

I heard that there will be an Adobo Festival being held in Union City this weekend and it inspired me to cook my own version and decided to film it and share the cooking demonstration with my blog fans. I also shared some of the Adobo with some friends at Penelope Bar located near my job. They loved it!


10 pieces of chicken legs (drumstick)
5 medium potatoes (cut in quarters)
2 teaspoon of whole black peppercorn
1 cup of white vinegar
1/2 cup of dark soy sauce
1 cup of water
4 bay leaves
8 pieces of fresh garlic (smashed with skin)
1 large yellow onion (sliced thin)
3 teaspoon of brown sugar
1/4 cup of vegetable oil

Watch the video for cooking demonstration!

Monday, July 5, 2010

Sauteed Jalapeno and Cheddar Smoked Sausage

Here is another way to enjoy hot links off the grill. Less messy and less carb! Just enjoy it with salad for a healthier meal at the picnic!

Ingredients and Preparation:

1/2 medium yellow onion (slivered)
2 tbs butter

Slice the sausages 1/2 inch thick
Slice the onions thinly

Heat a medium saute pan and add and melt the butter. Toss in the onions and cook for about 2 minutes. Add the sausages, stir and cover. Cook for about 6 minutes. Serve with salad or over rice if you want your carbs :).

Pomegranate and Basil Prawns

I hope everyone had a safe and fun 4th of July weekend! We had a great day and enjoyed the warm day in the Bay Area at Stinson Beach early in the day and ended up in Sausalito for the fireworks.

Since it's just 3 of us celebrating as a family, I decided to prepare the food ahead of time for our picnic lunch instead of carrying a portable grill with us. This way, it will be easy, convenient and not too messy and we can enjoy the day relaxing and not grilling. Here is one dish I prepared.

Ingredients and Preparation:

1 1/2 lbs jumbo prawns (peel and rinse well) (fresh or previously frozen)
10 fresh basil leaves
2 tbs of butter
pinch of ground black pepper
1 tbs of pomegranate molasses

Heat a wok or medium saute pan and add and melt the butter but don't let it burn. As soon as the butter melted, add the prawns and toss with butter and cook for about 3 minutes in high heat while tossing (or stirring). Add the basil, black pepper and molasses. Stir well and cook for another 3 minutes in medium heat. Serve with steam rice or if bringing for a picnic to eat later, let the prawns cool before packing for travel.

Thursday, July 1, 2010

Crustacean Inspired Garlic Noodles

Here is another Crustacean inspired recipe for Garlic noodles. I found this recipe on one of the blogs I follow on Facebook - Rasa Malaysia. I've always wanted to try this recipe but I'm more a rice person than noodles. Since I'm cooking the roasted crab, the only way to savor it is with garlic noodles. At least, that's how they serve it at most Asian restaurants. A serving of garlic noodle at Crustacean is about $11.00. If you already have the ingredients in this recipe, it will cost you just between .99 cents to $1.50 for a pound of fresh homemade noodles at the Asian market!!

Ingredients and Preparation:

1 lb fresh noodles
4 tablespoons olive oil
3 cloves garlic (pounded)
4 tablespoons unsalted butter
2 tablespoons garlic powder
2 1/2 teaspoons chicken bouillon powder
2 1/2 teaspoons oyster sauce

Rinse the noodles with cold water and set aside. Heat up a pot of water and let it boil. Boil the noodles in the hot water until they are done, drain the water, and set aside to cool down the noodles.

In a pan, saute the garlic with the olive oil in medium heat. The purpose is to infuse the olive oil with garlicky flavor.

Take out the garlic and set aside for garnish later and then add in 4 tablespoons of butter and turn the heat to low.

Add in the chicken bouillon powder, garlic powder, oyster sauce and blend well.

Set aside to let it cool.


Once the garlic mixture is cool and the noodles are cool at room temperature, pour the garlic mixture over the noodles and toss them together to blend well. Sprinkle the garlic you put aside for some crunchiness and more garlic flavor.

Roasted Crab with Peppercorn and Garlic

Crab season is almost over and I haven't had a chance to cook any. It's also been a few months since I blogged a recipe that I tried. Well, I have a darn good excuse....BEEN QUITE BUSY with travel and events and its just the beginning of summer. I found myself itching to blog for the past 2 days so I decided to visit the market and see what I can cook.

I stopped by my regular Asian market and my eyes got big when I saw that the live Dungeness crabs are on sale!! I started salivating and thought about the recipe I received from a colleague that she found from a blogger chef on Facebook and it turns out that I am also a follower of this blogger. I must say that this is my first time roasting crabs and the outcome is scrumptious!!

Ingredients and Preparation: (2 servings) 
2 Dungeness Crab (about 4 lbs)
2 stick unsalted butter
8 cloves garlic (chopped coarsely)
4 teaspoons chicken bouillon powder
4 teaspoons black peppercorn (cracked using a mortar and pestle)
1/2 teaspoon sugar

Clean and chop the crab into halves or in quarters

Heat up the butter in a wok (between medium to low heat)
and saute the garlic until aromatic, but not brown

 Add in the black peppercorn, chicken bouillon powder

and then add in the crab and stir well. Add in the sugar and cook the crab until half done 

Dish out the crab into a deep baking pan and bake it in the oven at 375 degree F for 30 minutes

 Serve hot with garlic noodles

Sunday, May 23, 2010

Spicy Sambal Long Beans with Roasted Peanuts

This recipe is quick and an easy side vegetable for many Asian themed meals. Long beans are also known as “Chinese Long Beans” and “Yard Long Beans”. They can grow up to 3 feet long, but you'll see them sold at most Asian stores between 12 and 18 inches in length. If you live in the Bay Area, you'll even find them at Safeway, Luckys or even at the Farmer's Market. They usually sell them in 1 lb bundles. Long beans taste a lot like green beans but they are flexible and thinner and LONGER! Cook them very quickly because when they are over cooked they can get mushy. I like mine with a little crunchiness!

Ingredients: (4 servings)
2 lbs long beans (trim both ends and cut in half)
3 Tbsp canola oil
3 cloves garlic, thinly sliced or minced
1 onion sliced
2 Tbsp fresh ginger, minced
2 tsp fermented black bean paste
6 Tbsp water
2 tsp sambal chili sauce
2 Tbsp roasted peanutes
juice from 1 large lemon

Heat a wok or large skillet, and add the oil. Toss in the garlic, onion and ginger. Quickly stir fry for about 1 minute.
Add the beans to the pan and stir-fry them for 1 minute.
Add the black bean paste, sambal chili sauce and the water and cook for 2 minutes.
Stir, cover and cook for 1 minute.
Add the peanuts and the lemon juice and stir. Serve immediately with steamed rice and your favorite meat or fish dish or just eat as it is with a cold beverage!

Friday, May 21, 2010

Garlic Sauteed Chinese Mustard Greens

Yay! Summer is here and that means more variety of vegetables and fruits will be in the market. I stopped by the farmers market today in Oakland and I bought several types of Asian vegetables. It's going to be veggie galore in my kitchen for a few days! Here is one dish I've been craving to make all day.

Ingredients: (1 serving)

1/2 lb of young Chinese mustard greens
4 cloves of garlic (minced)
6 dried red Thai chili pepper
3 teaspoon of sesame oil
1 teaspoon of rice vinegar
1 tablespoon of low salt soy sauce

Heat a wok or large frying pan in high heat  and add oil. Add the garlic and stir until its aromatic and lightly brown. Add the chili pepper and stir for 1 minute then toss in the mustard greens, the rice vinegar and the soy sauce and saute for 2 minutes or until they are tender. Serve immediately with rice and your favorite meat.