Basic Ingredients

These are some basic ingredients that are perfect of quick meals. These simple ingredients will also enhance the flavors for your dishes.

gel colors

teriyaki sauce



fish sauce

egg noodles

  

Source : Loveandlemons.com

From top left to right: kaffer lime leaves, galangal, ginger and lemon grass.

How fresh is your eggs?

Good to know:




If you ever run out of Baking soda, make it yourself!

Source: Chemistry.about.com

Question: What Is the Difference Between Baking Soda & Baking Powder?

Answer: Both baking soda and baking powder are leavening agents, which means they are added to baked goods before cooking to produce carbon dioxide and cause them to 'rise'. Baking powder contains baking soda, but the two substances are used under different conditions.

Substituting in Recipes You can  subsitude baking powder in place of baking soda (you'll need more baking powder and it may affect the taste), but you can't use baking soda when a recipe calls for baking powder. Baking soda by itself lacks the acidity to make a cake rise. However, you can make your own baking powder if you have baking soda and cream of tartar. Simply mix two parts cream of tartar with one part baking soda.

baking powder (single-acting) - 1 teaspoon
1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar plus 1/4 teaspoon cornstarch baking powder (double-acting) - 1 teaspoon
1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar plus 1/4 teaspoon cornstarch. Use 1 tsp for every 1 cup of flour.baking soda - 1/2 teaspoon
2 teaspoons double-acting baking powder (replace the acidic liquid in recipe with non-acidic liquid) baking soda - 1/2 teaspoon
1/2 teaspoon potassium bicarbonate buttermilk - 1 cup (240 ml)
1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup (240 ml) (let mixture stand 5-10 minutes)


How to make your own powdered sugar:



When baking, it's so frustrating to realize you're out of an ingredient right in the middle of making your favorite treat. Running out of powdered sugar shouldn't be one of those worries. All you need is some granulated sugar, a little corn starch and a blender, and you can whip up a batch of fresh powdered sugar for all your baked goods.
                     
1. Measure out the granulated sugar. A cup of regular sugar makes a cup of powdered sugar, so measure out a cup or two and place it into a blender.

2. Blend the sugar at high speed, until it reaches a powder-like consistency.

Source:  http://www.ehow.com

Dessert: Creamiscle Cake

Creamiscle Cake



Scrumptious!

source: Debbie Sizemore, facebook.

CREAMSICLE CAKE!! I found this recipe and thought its SCRUMPTIOUS! I wanted to share to my followers as well.

Here's what you need:

1 Package of Yellow Cake Mix
2 Package Orange Gelatin
1 Package Vanilla Instant Pudding
1 Cup 2% Milk
2 Grade A Large Eggs
2 Teaspoon Imitation Vanilla
1 Tub Whipped Topping

Bake the cake as directed in a 9 x 13" pan. Let cake cool completely. Poke holes in the cake once its cooled. Mix 1 package orange gelatin dessert as directed on the box. Pour over cake. Cover and refrigerate for 4 hours. Mix pudding mix with cold milk the other package of orange gelatin dessert and vanilla. Beat by hand with a whisk until thickened. Fold in the whipped topping. Frost the cake with the pudding mixture.

 For a layered Creamsicle Cake: Make the cake batter as directed, then batter pour evenly into 3 round 9" cake pans. Bake cakes as directed and let cool. Then, make the orange gelatin as directed on the package but with this version, you'll let the gelatin set up instead of pouring it into the cake. We recommend using your round cake pans, or using a 13 x 17" jelly roll pan (1" deep cookie sheet with edges). Once you pour the liquid gelatin mixture into the pans, it will need to be refrigerated for about 4 hours. Meanwhile, make the pudding mixture according to the original recipe. Finally, layer in this order: cake, gelatin pudding mixture. Repeat once more for a 6-layered Creamsicle Cake.

Sticky/Gluten Rice

Sweet Sticky Rice

We love sticky rice! This is alternative to regular jasmine rice.

Slightly sweet and chewy gluten rice is a prefect side dish served as an alternative to regular jasmine rice.


To make sticky rice you need the following things:

A rice steamer
A large bowl
3 cups of sticky rice
water
strainer
Bamboo basket

Directions: Rinse the rice in the strainer until the water runs clear. In a large bowl, add the rice and soak  it in about 5 cups of water for 2 hours then strain. Place rice (no water needed because it's been soaked) in the steamer until its  "ready"  stir the rice and lightly press down while spreading it evenly. Let it sit in the steamer for about 5 minutes. If you don't have a steamer, use a strainer and a pot. Boil water that's at least 4 to 5 inches above the strainer. Cover the strainer , stir after 5 minutes and cover again for another 5 minutes. Store in a bamboo basket or over in bowl to prevent drying out. Serve with your favorite side dish.

Garlic Fried Rice

Garlic Fried Rice

Garlic Fried Rice

    Garlic Fried Rice is a popular favorite across Asia. There are many different combinations of fried rice but our household favorite the Garlic Fried Rice! 

     Just a few simple ingredients and you will have a wonderful aroma filled in your kitchen. This fried rice makes a great side dish to any party or gathering!

 Ingredients

• 3 cup of day old rice                                                                          
• 3 table spoons of Minced garlic

Chinese Sausages

• 2 Chinese sausages (sliced) or any kind of meat you prefer               
• 1/2 cup of onion diced

•  3 teaspoon of olive oil

• Chopped cilantro to garnish

Beat 3 eggs, a pinch of salt with 3 table spoons of chopped green onions (optional)

Sauce:

• 1 teaspoon of ground black pepper

• 1 teaspoon of paprika

• 1/4 cup of soy sauce

• 2 teaspoon of splenda or 3 teaspoon of regular sugar

• 3 teaspoons of olive oil

• 1/4 cup of chicken stock 

Click for more info on these Chinese sausages

DIRECTIONS

Combine all the ingredients in the measuring cup and stir.

On a medium heat add the olive oil , meat, garlic, and onions in a wok or pan. Once the sausages is cooked, gradually add a couple of scoop of rice and pour about 2 table spoons of sauces until everything is well blended. Repeat until everything is mixed well and you see no clumps of rice. 

 In a small pan add 1 teaspoon of olive oil, scramble the eggs and green onions along with a pinch of salt. Add the scrambled eggs, cilantro on top of the fried rice and serve.

Simple Chicken Stir fry

Quick and Simple Stir fry

A simple, healthy yet delicious side dish.

This dish is simply delicious and healthy.
Ingredients you will need :

1lb of sliced chicken breast
3 Halves of bell peppers (red, green, and yellow)
1 teaspoon of minced garlic
1 teaspoon  of black pepper
1 pinch of sea salt
2 teaspoon of  oyster sauce
2 teaspoon of  granulated chicken stock ( this is an alternative to MSG)
2 table spoons of olive oil.
1/3 cup of water

In on a medium to high heat add the olive oil, chicken breasts, garlic and mix well. After the chicken is half way cooked add a pinch of sea salt, black pepper, granulated chicken, stir well  then  add the bell peppers oyster sauce and water. Stir and cover for a few minute until the bell peppers are done to your likeness. Serve with a side of jasmine rice. Bonne appetite!

Beef Salad

 

Simply delicious!

 

This dish is a simple way to add to that boring salad. Have a little twist with your salad tonight.
Ingredients you will need:

About 1 lb. of beef Julienne style
2 boiled eggs sliced
1 medium cucumbers peeled and sliced
1 small onion sliced
1 green or red leaf lettuce
1 sliced tomato
1 teaspoon of minced garlic
1 teaspoon of ground black pepper
2 table spoons of olive oil
3 table spoons of oyster sauce
1 large plate
3 table spoons of ranch (this is optional)

On a large plate align in order the lettuces, cucumbers, eggs and tomatoes and set it aside. On medium heat add olive oil and garlic until golden brown then add the beef, onions, black pepper, oyster sauce and stir occasionally until sauce thickens. Spread the beef stir fry to your salad and drizzle the ranch on top and serve it as a main dish or a side dish.

Shrimp Eggrolls

  

Shrimp rolls

Everyone loves egg-rolls! Its a big hit in parties, gatherings or just for a snack. Best of all it can be frozen for future use.This appetizer is sure to please the crowds at parties, gatherings or snacks.


Vinaigrette for dipping




.













Ingredients you will need:

About 2lbs. of  Divine tail on (black tiger) shrimp
2 teaspoon ground black pepper
1 teaspoon of salt
2 teaspoon of MSG or 3 teaspoon chicken granulated as an alternative
1 package of All purpose spring roll wrapper ( I like to use the MENLO brand)
3 egg yolk or 2 table spoons of all purpose flour with one teaspoon of water
1 Large bowl
1 Medium tray line it with parchment paper
1  flat surface plate (cutting board works great)
Vegetable oil
deep frying pan or fryer

Make sure to rinse and pat dry the shrimp. Place the shrimp in a large bowl, season it with salt, black pepper and MSG (or chicken granulate). Cut the spring roll wrapper in a triangle shape and separate the sheets. On a plate place a sheet, one shrimp, and roll from the bigger end of the wrapper tightly towards the point. Use the egg yolks or flour paste to seal the egg roll flap and place it in a tray. Deep fry at 375 degrees in about 2 inches of oil until golden. Place in a strainer to let all that oil drip out and serve.



Ingredients for sweet and sour dipping sauce:

1 cup of vinegar
1 cup of fish sauce ( available just about everywhere, even Wal-Mart)
1 cup of sugar
3 cups of water
4 cloves of garlic
3 red peppers
3rd a cup of shredded carrots
Crushed roasted peanuts
Honey (optional)

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. 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.

Easy and Tasty Baked BBQ Ribs

                                                                                                        Sweet and Zesty Baked BBQ Ribs

Fall of the bones baked BBQ ribs, Its tender and full of flavor with out the out door grill! A great way for having BBQ ribs anytime year round or whenever your taste buds craves for.
Also a easy leave it and forget it alternative rockpot method.

Ingredients to get started:

• 1 slab of extra meaty ribs
• 2 teaspoon of paprika
• 3 teaspoons of salt
• 3 teaspoons of ground black pepper
• 3 tablespoons of granulated garlic
• 2 teaspoons of ground ginger
• 2 tablespoons of onion powder
• 1/3 cup of brown sugar
• 3 table spoons of granulated chicken low sodium stock (or MSG )

• 3 long pieces of foil
• 1 Baking pan
• About 3 table spoons of your favorite BBQ sauce ( my brand of choice is sweet baby rays)

Line two pieces of foil together and place the slab of ribs. 

In a bowl, add all the dry ingredients together and mix well. Add all the spices together by rubbing all over the ribs. 


Fold the foil on top and place the other foil on top of the foiled ribs to cover any openings. Marinade the ribs for at least 30min to 1 hour in the fridge.

Rub in the spices

Wrap in aluminum tightly 

Place it on a baking pan and bake at 450 degrees for 1 hour 30 minutes. Cut the top of the foil and broil on high for about 2 min to dry the top of the ribs, lather on your favorite BBQ sauce and broil on high for another 2 or 3 minutes. Let it sit for 5 minutes and serve.

Alternative: Crockpot method.

Divide ribs into 2 and wrap as directed and place into the crockpot. Add about 2 cups of water and set on HI for 1hour and 30 minutes to 2 hours.






Place it on a baking pan. Cut the top of the foil and broil on high for about 2 min to dry the top of the ribs, lather on your favorite BBQ sauce and broil for another 2 or 3 minutes. Rest the ribs for about 3 or 4 minutes before serving. 

Please make sure they don't eat the bones!:D

Eggrolls

Chicken with pork egg-rolls

Eggrolls with pork and chicken.

Eggrolls is a great appetizer for all occasions. This can be made with your choice of meat(s). Eggrolls goes very well with sweet and sour dipping sauce. It can also be frozen for future use (when its frozen do not thaw, fry it while frozen but only few at a time).

Egg-Rolls

Ingredients

• 1 lb Ground Chicken or Pork
• 1 small bag of coleslaw mix vegetables ( if you want it fresher you can shred the carrots, broccoli stem and red or green cabbage)
• 1/2 lb of bean sprouts
• About 1 cup of sliced thinly yellow onion
• 1 teaspoon of salt
• 2 teaspoons black ground pepper
• 4 teaspoons of ginger
• 4 to 5 cloves of minced Garlic
• 2 small bundle of soaked, drained sliver bean thread

Season with...

• 1/2 teaspoon of salt
• 1 teaspoon of ground ginger
• 4 cloves of minced garlic (or 4 teaspoon of granulated garlic)
• 2 teaspoon of ground black pepper
• 3 teaspoon of MSG (3 tablespoons of granulated chicken stock)
• 2 tablespoons of olive oil

Binding 

3 lightly beaten egg yolk or 3 tablespoons of corn starch paste (starch and water)

Vegetable oil to fry


Filling:

In a large pan add olive oil, ground meat, garlic, stir frequently until its about half way cooked, then add the vegetables, seasonings and stir frequently for about a minute. 

Drain the excess mixture drippings, stir in the drained bean thread and let it cool down before you begin rolling. On a flat surface (small cutting board works perfect) lay on a sheet of spring roll wrapper with one pointed end towards you, put about a teaspoon of mixture towards you, fold the pointed end once and fold the other sides and roll it tightly(not too tight it might break the wrapper) and seal the end of the flaps with egg yolk or starch paste. A fryer is a best investment and it's inexpensive.  Deep fry at 375 degrees in about 2 inches of oil until golden.

Sweet and Sour dipping sauce

INGREDIENTS for Sweet and sour dipping Sauce:

• 1 cup of vinegar
• 1 cup of fish sauce ( available just about everywhere, even Wal-Mart)
• 1 cup of sugar
• 3 cups of water
• 4 cloves of garlic
• 3 red peppers
• 3rd a cup of shredded carrots
• Crushed roasted peanuts
• Honey (optional)

Direction

 In a large pot on medium heat, combine vinegar, water, sugar, fish sauce and stir until the sugar is dissolved. Let it cool down.

Mash the garlic, peppers together, and add shredded carrots, stir it into the liquid. 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 6-8 months.

Mango with sticky rice

MANGO WITH STICKY RICE

                              This scrumptious dessert is for the coconut lovers.Thanks to my sister for this delicious and simple recipe. This is a very simple dessert! Its sweet and creamy. The mangoes and coconut works so well together that your taste buds craves for more than a serving.

INGREDIENTS 

• 1/2 cup of Gluten ( aka sweet sticky rice)

• 1 -12 oz can cream of coconut

• 2-3 tablespoons of a palm sugar (recommended but if its not available use 1/2 cup of sugar).

• a pinch of salt

• 1 champagne mango, cubed

    Rinse the rice until the water becomes clear then it soak in water 3 inches above the rice for two hours. Drain the rice and steam in a steamer ( does not require additional water). 
     After the steamer clicks or "ready" stir, let it sit for another 15 minutes.

Making the SAUCE

 While the sticky rice is steaming, make the sauce. On a medium sauce pan, add the coconut milk, palm sugar, salt and stir frequently until the palm sugar is melted. Lower the hit and stir occasionally until the sauce thicken.

    Gradually stir in the sticky rice in the coconut sauce.Sir well and serve with a side of cubed sweet champagne mangoes.

Moist Chocolate cake

Moist chocolate cake

Chocolate cake made from scratch! Moist chocolate cake that will satisfy your cravings.

Our family loves to bake our cakes from scratch. So tonight we did a little experiment! Crossed our fingers and voila! It worked perfectly.. Try it and we are sure you'll love it as much as we do.

Bring in the little helpers and here we go!

 Flour mix:

1 1/2 cup of all purpose floor (sifted)
1 teaspoon of salt
1 teaspoon of baking soda
2 cup of brown sugar

Wet Ingredients:

4 eggs beaten
1 teaspoon of vanilla extract
1/2 cup vegetable oil
1/2 cup of semi chocolate chips
3 table spoons of nuttela
3 table spoons of butter

1 3 inch  deep greased baking pan ( a trick from Martha Steward, grease the pan and line it with parchment paper, also grease the parchment paper as well)

 

Butter cream frosting:
1 stick of room temperature unsalted butter
2 teaspoon of milk
1 lb. powder sugar
 
Mix all the content in a large bowl. If the frosting is too stiff add a little more milk. If its too soft, put it in the fridge for a few minutes.
 
Chocolate frosting:
 1 cup semi sweet chocolate chips
 3 teaspoon of hot milk or water
 
Whisk in the chocolate chips into the hot milk until smooth. Pour on to cake, cover it evenly and refrigerate for about 30 min to solidify.
 
Optional:

1 package of vanilla instant pudding
chocolate syrup
Whipped cream
cherry




Preheat oven at 350 degree.

Combine all the dry ingredients together and mixed thoroughly. On a double boiler or simply a pot of boiled water with a glass bowl, add butter, chocolate chip, stir frequently until everything melts together. Take the melted chocolate off the boiler and stir in the nutella. 

Whisk in the vegetable oils, eggs and slowly stir it in the chocolate mixture(make sure its cooled down or else you'll have scrambled chocolate :D).

Pour the chocolate mixture into the dry ingredients and blend or whisk until smooth. Bake for 45 min or until the center comes out clean with a tooth pick. Add the vanilla pudding, whipped cream with a cherry, chocolate syrup and you are set or vanilla ice cream. Serve while its nice and warm or if its frosted, refrigerate cake for about 30 min or until solidify.

The kids love and enjoy what they help accomplished. Can you see their reaction? priceless. :D

 Moist chocolaty cake

Annalise is trying to sneak in and attack the cake..! :D

Keith was telling the boys how he doesn't like desserts.

Keith couldn't resist the temptation. :D

 

 

 

Asian Crepes

Asian Crepes,Banh Xeo 

Savory 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:

Filling:

• 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.

Direction: 

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.

Juicy Pork Chop

Easy peasy recipe!

Pork chops are delicious and has many different types of marinades. This dish here is very simple and I owe it to the Korean BBQ sauce. All you need is to marinade the  chops over night. Our household loves pork chops and we usually throw it in a pan and call it a night.

4- thick (1 to 1/2 inches) cut pork chops
1/3 cup of Korean BBQ, HanAsia brand:

Korean BBQ (HanAsian brand)

1 cup of your favorite veggies
1/2 ground black peppers
2 table spoons of olive oil
aluminum foil

I recommend marinating the chops over night or at least 2,3 hours prior to cooking it. To make the chops moist, add the 1 table spoon of olive oil and cover for about 2 1/2 minutes each side. Remove the chops and wrap it in aluminum foil to res for about 5 minutes. On the same pan with the juices, add olive oil, veggies and black peppers. Serve the veggies with the pork chops. Bonne appetite!