Saturday, October 25, 2014

Pumpkin with Coconut Steam Cake

 Pumpkin with Coconut Steam Cake







This Pumpkin Steam Cake is actually my mother's recipe. I remember wrapped in the fragrant banana leaves and the aroma of pumpkin & coconut in the kitchen. It's been my siblings childhood favorite and now you can also enjoy it in your kitchen as well!

Prep time: 15
Cook time: 40
Total time: 55



Asian pumpkin/coconut steam cake

Ingredients
Cooking Directions
  1. 8 to 12 Banana leaves
  2. Steamer




sugar pumpkins




In a large bowl, add in the grated pumpkin. Gradually add in the sugar. Mix it well, then add in the salt. Stir in the coconut powder follow by a cup of flour. 

Mix all the ingredients well. Add in the coconut flakes, stir a couple of times. Finally add in the vanilla extract, stir. 

Rinse the Banana leaves and wipe gently with a paper towel. 




On a flat surface, lay 2 pieces of banana leaves. Add about 2 1/2 tablespoons of the pumpkin batter in the middle of the banana leaves. 
Fold the banana leaves into a square shape. Tie the wrapped banana leaves with butcher twine (strings). Do not tie it too tight, the banana leaves might tear. 
Place on the steamer tray an inch apart from each other. Steam for about 40 minutes. Cool down for a couple of minutes and enjoy! Best serve warm. 


Store it by wrapping it with reynols plastic wrap in the fridge. Microwave for 2 minutes.  

Saturday, September 27, 2014

Dikon with Turkey soup

Dikon with Turkey Soup






    It's that time of year again! Yes, the cold  and flu is upon us. Some, like my family has an early start to the cold season. Once one member gets sick, the whole family contracts it, which effects our functions, even cooking! Now who has time to cook a healthy delicious meal? 

    This Dikon with Turkey soup takes about 30 minutes from start to finish. The flavors of the Dikon and the simple spices gives this soup the bursting flavors. It's easy, delicious and best of all healthy! 

 


Dikon with Turkey Soup

Ingredients
  • 2 lb package ground turkey
  • 3 garlic cloves , minced
  • 1 quarter of an onion , diced
  • 3 inches of fresh ginger, cut into 4s
  • 2 tablespoons of olive oil



Vegetables 


  • 1 stalk of celery, chopped 
  • 1 lb dikon, peeled and cubed 
  • 1 carrot, cut into chunks 
  • 2 spring onions (the white part of the onions)
  • 2 14 oz can of broth 
  • 2 14oz water 
  • 2 cups cooked brown rice mix with Quinoa

Season with
  • 1 teaspoon of Savory spices
  • 1 teaspoon of Salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 4 tablespoons of chicken bouillon 
Garnish with chopped spring onions



In a large pot, start by Caramelizing the minced garlic, diced onions and ginger in 2 tablespoons of olive oil. Sprinkle on a teaspoon of salt, stir. 

Once it starts to caramelized, add in the ground Turkey,  2 tablespoons of chicken bouillon.  Stir until it cooks about half way.









Once the Ground Turkey cooks halfway, add all the vegetables along with 2 cups of mixed brown rice and Quinoa. Mix in the ground black peppers and a teaspoon of savory spice. 



Pour in two 14 oz can of broth and
two 14oz water. Stir and cover until the vegetables are tender. Remove the slices of ginger and discard. Add salt to taste. Sprinkle on the spring onions and serve hot.  


 

Monday, August 4, 2014

Cambodian Authentic Hot & Sour Stew (Somlor Maju Krueng)




Cambodian Authentic Hot & Sour Stew (Somlor Maju Krueng)












Cambodian/Khmer Authentic Sour Soup Stew (Somlor Maju Krueng) is one of the most popular stew in Cambodia. Just about every restaurants serves it in the country. This is also our families favorite. This fine cuisine is made authentically and no ingredients should be left out because of the unique and complex flavors. 



Ingredients

  • 1 lb. of your choice of Thinly sliced meat (pork spare ribs preferred, cut into bite sizes.)

buy it here 6 Fresh Lemon Grass
Stew Paste
  • 1 package of minced lemon grass or 2 stem of minced lemongrass
  • 3 to 4 garlic cloves
  • 4 to 5 kaffir lime leaves
  • 3 thinly sliced gangla         
  • 2 teaspoons of Turmeric powder
  • 2 Large Mexican Red Chili, soaked in hot water. (seeded is optional)

For the Veggies:
  • about 6 to 7 Thai egg plant, Chopped into 4s and soak in ice water.
  • About 1/2 to 1 lb. of On Choy (trokun), leafs and stems separated. (cut the stems about 3 to 4 inches)
  • 4 JalapeƱos (Or Thai Red Chili) cut into thick slices, seeded is optional (spicier with seeds).
  • 1 bunch of holy basil or slirk ma'rass leafs



Source unknown

























  *** Tips: Washing the veggies with 1 cup of vinegar in about 1 gallon of water for 10 minutes in the sink will remove wax and dirt. This method works great for all fruits and vegetables.***









Season With:
N0 Rice
  • 2 tablespoons of Fermented Mud Fish Paste (Creamy, no rice added)
  • 2 cans of 12oz chicken stock/soup
  • 24 oz of water
  • 2 tablespoons of Tamarind liquid (adjust to taste)
  • 4 tablespoons of Chicken granulate or MSG
  • 4 tablespoons of olive oil

*If there is no fermented mud fish in hand, fish sauce can be subsituted. This is the brand I use;
 Three Crabs Brand Fish Sauce, 24-Ounce Bottle


Directions:

In a mortar or blender add 1 package of minced lemon grass,  garlic clove, kaffir lime leaves, thinly sliced galanga, Turmeric powder and pound with the pestle until well grounded or if you're using the blender, add 1/4 cup of chicken stock into blender until everything is well combined.

In a large Cast iron pot (is highly recommended) add in the olive oil and meat. Traditionally pork spare ribs (chopped into bite sizes), beef and chicken is preferred. Cook the meat about half way through, add the Stew paste and cook the meat thoroughly. Add in the fish paste and stir well. Pour in the chicken stock and bring it into a boil, cover for about 5 minutes.
 
In a blender add in the Soaked Chili peppers. Seeding is optional but it will be spicier.  Pour about 24 oz of water. Blend until smooth. Stir into the pot and bring it into a boil for about 5 minutes. 

 Stir in the Tamarind liquid or powder (watch the sodium, gradually pour and add to taste). Stir in the Chicken granulate or MSG.


**One of my favorite Chicken Granulate that I regularly use is this Knorr brand. It's low in sodium.



 


Or  for a gluten free plus sodium free option I highly recommend this product, it's inexpensive and besides healthy, its also delicious as well!




Adding the Veggies:

 Thai egg plant, Chopped into 4s and soak in ice water. This will remove the brown sap that usually browns the eggplant. It's optional. 

Add in the Thai eggplants, when it's about half way cooked, add in the thick sliced JalapeƱos (Or Thai Red Chili), seeded is optional for extra spiciness, stir well. Stir in the On Choy (trokun) stems. Give the stems about a minute to cook then add in the leaves and holy basils. Stir and cover for a couple of minutes until the leaves are cooked. Serves with white Jasmine rice. 





Thursday, July 31, 2014

Stir-Fried Wai Wai Noodles


Stir- Fried Wai Wai Noodles



One of Asian favorite noodles besides the Ramen noodles. This is a Quick recipe for lunch or dinner. Generally these noodles are made as a soup recipe but one do get sick and tired of the traditional noodle soup. This is an alternate way to look at the recipe. This recipe has literally 2 additional ingredients which is eggs and bratsworth sausages. Easy and Quick in as little as 10minutes!




Wai Wai Fried Noodles

Prep time: 5
Cook time: 5
Total time: 10


sliced bratsworth sausages

Ingredients
  • 2 eggs
  • 2 seasonings packages (from Wai Wai).






Cooking Directions:

First, boil the 1/2 of water. Once it boiled, place the noodles by breaking them in halves. Stir the noodles a couple of times until it's about half way boiled. Remove the noodles into a bowl.

Secondly, add in the bratsworth sausages. Strain the water from the par-boiled noodles into the sausages. Add in the packaged oils or replace with olive oil for a healthier option. Stir until the sausages cooks thoroughly.

    boiled wai wai noodles
Lastly, Add the noodles into the pan and add in the packaged seasonings. Give the noodles a couple of tosses and then add in the eggs. Stir until the eggs are cooked. *2 is only needed because the sodium from the sausages and less water was added.






Wai wai noodles


Monday, July 21, 2014

Plantain wedges with honey


Plantain Wedges with Honey









Healthy Plantain with honey with a touch of cinnamon is a light healthy snack or desserts. Not only that its delicious but it has many healthy benefits such as fiber, vitamins, folates and many other benefits.




Ingredients


  • 1 Plantain, cut into wedges
  • 2 tablespoons of olive oil
  • 1 pinch of salt
  • 1/2 a teaspoon of cinnamon 
  • 3 tablespoons of water
  • 2 Tablespoons of organic honey








Cooking Directions


  1. On medium heat, drizzle in the olive oil. Once the pan is heated, place the wedges flat size down. Sprinkle a pinch of salt and a couple dashes of cinnamon. Flip the plantian wedges once the bottom turns a golden brown. Add in the water and cover until the water evaporates. After the other side of the plantian turns a golden color, remove to a plate and drizzle on the honey with a couple of dashes of cinnamon (optional).

Thursday, July 17, 2014

Recipes Round Up




Recipes Round UP...




Tuesday, July 8, 2014

Pico De Gallo



Pico De Gallo





Pico De Gallo is just one of those versatile salads that goes well with just about anything! This version can be use on tacos, Chips or just by itself. This side dish works as a great appetizer and makes a wonderful late night healthy snacks with multigrain chips!







Pico De Gallo

Ingredients
  • 1/2 a head of thinly shredded green cabbage
  • 1/4 a head of thinly shredded purple Cabbage
  • 1/4 cup of thinly sliced sweet yellow onion
  • 1 Diced roma tomato
  • 1 stem of spring onions, thinly chopped
  • 1/2 cup of of chopped Cilantro
  • 1 thinly julienne sliced or diced Jalapeno, seeded
  • 3 tablespoons of olive oil
  • 1/2 teaspoon of salt
  • 1 teaspoon of black pepper
  • 1 teaspoon of paprika
  • 1 juice of lime

Cooking Directions



In a large bowl, Add in the green and purple shredded cabbages, yellow onions, julienne/diced jalapeno and toss it a couple of times. Follow by the diced tomato, spring onions and cilantros. Give it another couple of tosses.


Drizzle on the olive oil. Sprinkle on the salt, black peppers, paprika and squeeze on the fresh lime juice. Toss all the ingredients together untill everything combines.






Sunday, July 6, 2014

Easy & HealthyTurkey Taco


Easy & Healthy Turkey Taco





Have you ever tried those taco bell or other brand taco seasonings? Some will make you tummy turn! Especially at fast food restaruants establishment will make your tummy turn! Who knows what additves is added into making them. Try this recipe version which is healthier and tasty. And yes, less than 10 minutes cooking this delicious dish! 





Easy & Healthy Turkey Taco

Ingredients
  • About 1 lb Ground Turkey
  • 1 teaspoon of minced garlic
  • 1 teaspoon of paprika
  • 1/2 of salt
  • 1/2 teaspoon of ground ginger
  • 1 teaspoon of onion powder
  • 2 teaspoon of granulated chicken stock (Low Sodium)
  • 2 tablespoon of olive oil
  • 1 teaspoon of ground black pepper
The Brand I Use. Low Sodium...



Cooking Directions


  1. On Medium high heat, add in your olive oil, ground turkey and minced garlic. Stir a few times until the meat cooks half way. Sprinkle on the salt, black pepper, ginger, onion powder, and Low sodium Granulated chicken Stock. Stir the ingredients until its well combined and cook thoroughly.

Friday, July 4, 2014

Tips for Cooking the perfect Steaks: Degree of steak doneness




Tips for Cooking the perfect Steaks: 


     


Here's is a perfect Medium rare steak! Just the 

way I love my steak. Below is tips on how to 

make your PERFECT steaks!

Grilling this steak takes less than 10 minutes! 





Perfect Steaks


Prep time: 2 minutes
Cook time: 5 minutes
Total time: 7 minutes

Ingredients
 




  •  2 Steaks Ny strips or Rib Eye
  • 2 teaspoons of Sea salt
  • 1 teaspoon cracked black peper
  • 1 teaspoon of ground ginger
  • 1 teapsoon of ground garlic
  • 1 teaspoon of ground onion
  • 1 teaspoon of paprika
  • 1 teaspoon of thyme* 
  • 1 teaspoon of rosemary*
*Fresh or dry herbs

Cooking Directions
Heat your Grill to 500 degrees or higher. Mines can heat up to 600 degrees. Pat the Steaks nice and dry.
Sprinkle the sea salt on both sides of the steaks followed by the cracked ground black pepper, Thyme and Rosemary. Add in the ground ginger, onion, and paprika.Massage thoroughly and set it aside until the grill reaches 500 degrees or higher.

Place on the Grill and cover for 2 minutes and 30 seconds. Then flip for another 2 minutes and 30 seconds. Remove from the Grill and cover with foil, let the steak rest for 1 minute. Serve with Grilled Broccolini.


Degree of doneness guide