Monday, March 31, 2014

Sweet and Sour Vinaigrette

Sweet and Sour Vinaigrette

Easy Sweet and Sour Vinaigrette, A versatile sauce for egg rolls, salads and dips. Takes about  about 10 minutes.  

Sweet and Sour Vinaigrette

My favorite brand 3 Crab Brand

  • 1 cup of white vinegar
  • 1 cup of fish sauce
  • 2 cups of sugar
  • 2 cups of water
  • 4 of cloves of garlic
  • 4 red peppers
  • 1 teaspoon crushed peanuts
  • 1 teaspoon honey


Cooking Directions

  1. In a large pot combine vinegar, water, sugar, fish sauce and stir until the sugar is dissolved. Let it cool down then add mince or ground the garlic, peppers together, add shredded carrots and stir it into the liquid. 
2. Peanuts are optional and honey is added for an  extra sweetness. This sauce can be used as a vinaigrette and dips for all kinds of food. It can also be stored in a plastic container for about 6 months.



Thursday, March 27, 2014

Turkey with Brown Rice ( Fried Rice)

Turkey with Brown Rice ( Fried Rice)

Turkey Brown Rice Stir-fry. My first time 

venturing with fried-brown

rice rather than the traditional 

 jasmine white rice.

 Brown rice has better texture wise and no 

need to wait for day old white rice either. This

 is a great healthy option for those who love

 fried rice! The

 tutorial video is also included in the bottom 

of the page.

Turkey Brown Rice Stir-fry

  • 2 Cups of brown rice, cooked in chicken broth
  • 1/2 cup of onion, diced
  • 1/3 cup of chopped carrots
  • 1/3 cup of chopped celery
  • 3 minced cloves of garlic
  • 1 Tablespoons of olive oil
  • 1/2 teaspoon of salt
  • 1 teaspoons of ground black pepper
  • 3 tablespoons of Kikkoman's teriyaki sauce

Cooking Directions

2 cups brown rice, Rinse till it's clear. Then add the 16oz chicken stock or water. Cover and cook on high until it boils, when the liquid is almost evaporated. Add about a tablespoon of olive oil, stir and let it simmer on low heat for about two or three minutes. Stir once more and cover for another minute or until the liquids are all evaporated. Take off the heat, Stir and cover until it's ready to be used. 

On high heat, add the olive oil, follow by the bacon and ground Turkey. Once the meats is about cooked, add in the minced garlic, diced onions, diced celery, and diced carrots. Add in the salt and ground pepper, stir well.

Gradually, stir in the brown rice. Mix everything well. Then gradually add the kikkoman's teriyaki sauce, stir well. Adjust the sauce to taste. Drizzle on a little sirarcha hot sauce and serve.


Sunday, March 23, 2014

Spicy Sausage Potatoes Soup

Homemade Spicy sausage potatoes soup

with kale. Look familiar? Yep! Just like Olive 

Garden's Zuppa soup. The aroma of the 

bacon and sausage fills in the air and you'll 

see the family running into the kitchen.Yum!

    Spicy Sausage Potatoes Soup

    • 3 Italian mild sausages, chopped into chunks
    • 3 to 4 bacon, diced
    • 1/2 a cup of onion , diced
    • 3 cloves garlic minced
    • 1/2 teaspoon of chili flakes
    • 1 - 16.9 oz chicken stock
    • 5 cups of water
    • 1 potato (Do not peel), sliced
    • 1 cup of shredded kale
    • 1 cup of Heavy cream (add more if you like a thicker soup)
    • 1 tablespoon of olive oil



    Cooking Directions

    On medium-high heat (A cast iron is recommended.)

    Add in about a table spoon of olive oil, follow by the bacon and sausages. Stir until the meats is browned, then add a pinch of chili flakes. Stir in the garlic and onions until it turns brown or until the onions are translucent.

    Lower your heat to medium and add in the broth and 5 cups of water. Add in the heavy cream (gradually add additional cream if you like the soup to be thicker), follow by the potato slices. Cover and let it simmer for about 5 minutes or until it's done.

    Finally lower the temperature to a simmer and add in the shredded kale and stir, cover for another two minutes. 

    1. 1 stem of green onion, chopped
    2. A pinch of chili flakes


Friday, March 21, 2014

Caramelized Ginger Chicken Stir fry


Caramelized Ginger Chicken Stir fry is a quick, simple and healthy meal in about 10 minutes. It has a kick of spiciness from the ginger & jalepenos yet sweet and flavorful.  

      Caramelized Ginger Chicken Stir fry


      • About 16 to 20 oz. of cube chicken breasts
      • 6 inch of ginger, peeled and thinly sliced Julianne style ginger
      • 3 cloves of minced garlic
      • 2- 3 teaspoons of of sugar
      • 1 sliced Jalepeno
      • 3 tablespoons of granulated chicken stock or 2 teaspoons of MSG
      • 1 teaspoon of kosher salt
      • 1/2 teaspoons of ground black pepper
      • 2-3 tablspoons of olive oil to fry

      Cooking Directions

      1. On medium heat add the olive oil, ginger and stir until it starts to become lightly golden brown then add minced garlic.. Throw in a pinch of salt and a teaspoon sugar. Once the ginger and garlic starts to caramelized , add the chicken and 2 teaspoon of sugar, 1/2 teaspoon of salt, MSG or Chicken granulate and black pepper. Stir fry until its cooked to your preference. Serve with jasmine rice.


    Friday, March 14, 2014

    Pan-fry Rock Fish fillet

    Pan-fry Rock-fish Fillet

    Here's is simple recipe for an inexpensive Rock fish. Consuming fish on a regular basis offers several benefits.  Rock fish provide low calories protein and they are a good source of selenium and vitamin D.


    • 2 teaspoon of ground garlic 
    • 2 teaspoon of dried tarragon flakes
    • 1 teaspoon ground black pepper 
    • 1 teaspoon paprika 
    • 1 teaspoon of kosher salt
    • 4 tablespoons granulated chicken or 2 teaspoon MSG
    •  4 tablespoons of olive oil 
    • A wedge of lime
     Ingredients Search here


    • 1 cup of shredded cabbage 
    • 4 large mushrooms, sliced 
    • 2 tablespoons of olive oil
    • drippings from the Rock fish
    • 1/2 teaspoon of salt
    • 1 teaspoon of ground black peppers


    In a large Bowl, add your ground garlic, dried tarragon flakes, ground black pepper, paprika,  kosher salt,granulated chicken and olive oil. Gently massage the fish thoroughly. After the Rock fish is incorporated with the ingredients, cover and refrigerate for at least 30 min. 


    Start by preheating the skillet on medium heat. Add the marinaded Rock fish on to the skillet and fry it until it's half way cooked. Reduce heat to low, Flip on to the other side and cover for another 2 minutes until fish cooks through. 
    Place fish onto a large plate and cover to retain it's moister. Keep the dripping.


    This combination of veggies went as a perfect side to the rock fish.

    Start by turning the heat on medium. Add the sliced mushrooms onto the sizzling fish drippings. Let the mushroom sit until the drippings evaporate into the mushrooms, this makes the mushrooms extra flavorful and retains the golden brown color. Flip the mushrooms one by one.

    Add in the cabbage follow by the salt and pepper. Finally, drizzle the olive oil onto the veggies and stir. Cover until the cabbage is cooked to your preference.

    Wednesday, March 5, 2014

    Lemon Grass Chicken

    Lemon Grass Chicken

    Looking for a healthy Asian recipe?  Save your energy to cook this weekend and relax tonight.This is a quick, tasty meal for the family. The lemon grass chicken is healthy and a light meal that is delicious with a side of brown or white jasmine rice.

    Lemon Grass Chicken


    • 2 Chicken breast Cubed to bite sizes
    • 2 teaspoon fish sauce
    • 1 teaspoon ground black pepper
    • 2 teaspoons of of chicken granulate (or 1 teaspoon MSG)

    Cooking Directions

    1. Marinade the Cubed chicken breast well with the fish sauce follow by the salt & pepper and 1 teaspoon of chicken granulated. Set aside and start on the veggies.

    Herbs & Veggies

    • 3 tablespoons Minced lemon grass
    • 3 stems of green onions, chopped quarterly 
    • 1/2 a medium sliced yellow sweet onion 
    • 6 to 10 small dried whole red chilies* 

    *Dried whole red chilies are not as spicy when it's whole versus the crushed chilies, but add to your preferred spiciness.**


    Heat your wok/skillet on high. 

    Start by adding about 2 tablespoons of olive oil, followed the garlic. Once the garlic starts to turn brown add in the marinaded chicken. Toss in the hot skillet until it's half way cooked. 

    Lower the heat to medium low. Add in the minced lemon grass, stir well. Next, add in the green onions, onions and chili peppers, stir. Add in another 1 teaspoon of fish sauce, follow by a dash of black ground peppers and another teaspoon of chicken granulate, stir well. 

    Cover for about 1 minutes or until the chicken is cooked. Best serve with a side of brown jasmine white rice.

    Monday, March 3, 2014

    Asian Spiced Turkey Stew (crock-pot recipe)

    Asian Spiced Turkey Stew (Crock-pot)

    Crock-pots' meals are a very convenient way to have ready in time for dinner. Especially on a very hectic activities, no one has time to slave over a hot stove. Here is a recipe that's full of healthy satisfying flavors for the whole family.

    This Turkey recipe has a robust flavors and aroma of the kaffir lime leave and the lemon grass, just a little bit of an Asian flair that gives this stew a delicious twist of flavors.


    • Step 1

    1. Two turkey thighs
    2. About half a bunch of Cilantro stems
    3. 1 teaspoon coriander seeds
    4. 2 fresh springs of thyme
    5. 6-8 Kaffir lime leaves 
    6. 1 lemon grass stem cut into 4 
    7. 4 inch ginger, sliced 
    8. 4 cloves whole garlic
    9. 1- 16 oz Chicken stock

    Start with lining Cilantro stems, spread it evenly. This prevents sticking and it will give the broth so much flavors!

    Lay down your Turkey thighs, follow by thyme. Spread the coriander seeds, garlic, kaffir lime leaves, ginger slices and lemon grass.  Gradually, pour 16 ounce of chicken stock on to the turkey thighs.

    Step 2


    • 3 Red potatoes and 3 golden potatoes, cut in halves 
    • 6- 9 Baby carrots 
    • 2 celery stalks cut in to small chunks
    • 2 teaspoons Salt 
    • 2 teaspoons black pepper

    Spread the the carrots, potatoes, and celery chunks evenly. Cook on high for about 5 to 6 hours or until the meat is tender.

    Garnish with Cilantro leaves with a dash of salt and black pepper to taste.