Tuesday, June 2, 2015

Ginger Gizzard & Chicken


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
      • boiled and drained Gizzards, sliced into bite size. 
      • 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 (optional)
      • 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. Cut the Gizzards into bite size. Add 2 teaspooon of salt and mix it throughly. Add the gizzards into a pot of boiling water. Cook it through until tender. Rinse, drained and set aside.
      2. 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, gizzards 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.

    (Method is Cooked the same.)

    Tuesday, May 12, 2015

    Chicken Crockpot Stew

    Chicken Crockpot Stew

    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 Chicken Crockpot 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. This post includes a video tutorial! 


    • Step 1

    Click image for more information
    1. 1 Whole Chicken, *split in half is optional for smaller crockpot
    2. 1 1/2 teaspoon coriander seeds
    3. 6 Small Red Pearl onions
    4. 6-8 Kaffir lime leaves 
    5. 1 lemon grass stem cut into 4 
    6. 4 inch ginger, sliced 
    7. 4 cloves whole garlic
    8. 1- 16 oz Chicken stock
    9. 1 teaspoon of salt

    Video Tutorial

    Lay down The Whole Chicken or if the crockpot is small, you can split it in halves. Spread the coriander seeds, garlic, kaffir lime leaves, ginger slices and lemon grass.  Gradually, pour 16 ounce of chicken stock on to the Chicken, sprinkle the Salt on top of the chicken. Cook on high for about 5 to 6 hours. The Chicken will be falling apart with out having to cut it up. 

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

    Sunday, April 12, 2015

    Banh xeo. Asian crepes

    Asian Crepes,Banh Xeo 

    Crepes, ground chickenSavory Asian delight.

    A healthy but delicious recipe that your taste buds will enjoy. This dish goes well with that sweet and sour dip that's versatile to many foods.

    To make this yummy dish you will need the following:


    • 1 lb. of ground chicken
    • 1/2 ground pork
    • 1/2 lb. bean sprouts
    • 1/2 cup of minced shrimp
    • 1/2 cup of chopped green onions
    • 2-3 clovers of minced garlic
    • 1 teaspoon of salt
    • 2 teaspoons of ground black pepper
    • 2 teaspoons of MSG ( 2 table spoons of chicken granulated)
    • 1 sliced onion
    • 2 table spoons of olive oil

    In a large pan add the olive oil, chicken, garlic, onions, stir occasionally, then add salt, black peppers and MSG (or alternative). Once the chicken is cooked turn off the heat, mix in the green onions and set a side. Also, the bean sprouts will be added in the crepes on top of the stir fry.

    For the crepes:

    • 1 cup of soaked regular jasmine rice or Rice flour.
    • 2-3 teaspoons of turmeric powder
    • 2 table spoons of chopped green onions
    • 1 can of coconut milk
    • a pinch of salt
    • 1/2 cup of water
    • 3 table spoons of vegetable oil
    • 1 large bowl
    • 1 medium pan with lid
    • 1 ladle

    Garnish with:
    • crushed roasted unsalted peanuts : *Buy raw peanuts and roast them in a pan over medium heat. Taste alot different.  
    • Any kinds of vegetables you like such as lettuce, cucumbers, mint leaves, or cilantros.
    • Sweet and sour sauce click here for recipe

    Products: Click on the image for more information
    Raw Peanuts
    Rice flour that comes with Tumeric.

    One of my favorite Coconut milk to cook with.


    In a blender pour in about 1/2 a cup of water and add the soaked rice or rice flour. Blend until its smooth. Add coconut milk, pinch of salt, turmeric powder and blend well. Pour in a large bowl and stir in the chopped green onions.

    On medium heat,  spread oil around the pan to prevent sticking. Add the liquid to the pan, make sure its not to thick or too thin, about a little over a half in a regular size ladle. 

    Pour in a circular pattern and cover for about 15 second to let the crepe cook, add about 2 table spoons of the filling, top it off about half a handful of bean sprouts, and cover for 1-2 min until the bottom of the crepe turns golden brown. 

    Fold the crepe and serve it with a side of your favorite veggies along side the sweet and sour dipping sauce. The sauce can be used as a vinaigrette, just place it in a bowl and add everything together. Top it off with roasted crushed peanuts and enjoy.