Wednesday, April 30, 2014

Curry Salmon Pan-fry

Curry Salmon is healthy, moist and delicious! It combines flavors of ginger and turmeric, which is very popular in Asian cuisines. 


Kaffir Lime leaves
  • 2 lbs salmons, cut in about 5 to 6 pieces
  • 3 teaspoons of ground ginger
  • 4 to 5 shredded kaffir lime leaves
  • 3 teaspoons ground onion
  • 1 teaspoon kosher salt
  • 3 minced cloves of garlic
  • 3 teaspoons turmeric powder
  • 1 teaspoon of ground black pepper
  • 4 tablespoons of granulated chicken bouillon, low sodium
  • 4 tablespoons olive oil, to fry with

Cooking Directions

  1. In a large GLASS bowl, add in the ground ginger, shredded kaffir lime leaves, ground onion, salt, minced garlic,turmeric powder, ground black pepper, granulated chicken bouillon and stir it with a wooden or metal spoon.
  2. The turmeric can discolor plastic and your hands. Use a glove or metal tongs to mix.
  3. Add in your salmon and rub or gently use the thongs. Cover and let marinade for 30 minutes to an hour before pan frying.

On medium high heat add the olive oil into a large skillet. Fry the Salmon until the bottom is golden brown. Flip and cover the skillet for another two minutes and turn off the heat. Let it sit covered for another couple of minutes. This will keep the salmon nice and moist. 

***Optional, after the salmon is out of the skillet add in your favorite veggies. Sprinkle on a dash of salt and ground black peppers.***

Monday, April 21, 2014

Heaven dipping Sauce (Tirk Prohok)

This dish is for the adventurous palates.This is one of our favorite Dipping Sauce, but we must warn you about the main secret ingredients that might deter people from making this recipe. My Siblings named it "HEAVEN Sauce". Although it might sound like a "BIZARRE FOOD", however, the end result is simple SCRUMPTIOUS!  This dish require more work but it well be worth the wait with the results. This sauce works excellent with Steak or grilled beef tongue.  

Heaven Sauce (Tirk Prohok)


  • 1 tablespoon of fresh fine minced gangala
  • 1 cup of very fine minced lemon grass
  • 1 tablespoon minced garlic, about 5 to 6 cloves
  • 2 to 3 teaspoons of MSG
  • 5 to 6 tablespoons of fermented fish paste
  • 3 to 4 tablespoons of sugar
  • a handful of mint leaves
  • a handful of basil leaves
  • 5 Thai eggplants, sliced and seeded
  • 6 Thai chili peppers (red and green)
  • 1 tablespoons of lime zest
  • 6 to 7 kaffir lime leaves, shredded
  • 1 lime juice (about 2 to 3 teaspoon)                                                        

Make sure there is NO RICE!

  1. Prepare the Thai eggplants by Slicing it thinly,seeded and soak it in a Ice water bath ( bout 2 cups of ice and 5 cups of water). Let it soak until it's ready to be added into the fish paste. This way it will not brown the eggplants. 

START by adding the fermented fish paste on large chopped board. Add in the fresh minced Gangala, Lemon grass, garlic, Thai chili peppers, kaffir lime leaves, mix and chopped into the fish paste (about 5 to 6 times). Next, gradually chop in the mint, basil leaves, and the Thai eggplants. Follow by the lemon zest, MSG and sugar. Chop and mix everything thoroughly.

Before Serving

  1. Add about 2 to 3 tablespoons of hot water and a squeeze of lime juice. Stir in extra sugar and MSG to your preferences. Works well as a side to steaks other adventurous meats such as beef tongue and etc. Garnish with fresh Herbs (mints, basil leaves etc.), Sliced cucumbers or any favorite fresh Veggies.  Store the rest in a plastic or jar in the refrigerator. It can be stored for 2 or 3 months.

Saturday, April 12, 2014

Healthy Spicy 3 beans with Chicken Salad

Spicy 3 Beans with Chicken Salad

Add some zesty flavorful salad to your diet with this Healthy Spicy 3 Beans with Chicken Salad. Great as a side dish or a main course. This salad is great for BBQ's or gatherings. A TUTORIAL VIDEO is included at the below.

Spicy 3 Beans with Chicken Salad


  • 2 cups chopped or shredded chicken breast
  • 1 can of red kidney beans, drained and rinsed
  • 1 can of pinto beans, drained and rinsed
  • 1 can of garbanzo bean, drained and rinsed
  • 1 tomato diced
  • 2 cups of shredded cabbage
  • 3 cloves of minced garlic
  • 1 seeded jalapeno, sliced thinly
  • 1/3 cup of diced onion

Dressing of with these INGREDIENTS

  • 1/2 cup of coarsely chopped cilantro
  • 2 to 3 table spoons of olive oil
  • 1 teaspoon of salt
  • 1 teaspoon ground black peppers
  • 3 tablespoons of white vinegar
  • 1/2 a lime juice
  • 2 teaspoons of paprika
  • 2 tablespoons of chopped spring onions


In a large bowl add 2 cups of shredded cabbage, follow by 2 cups of chopped or shredded chicken breast, add in 1 can of red kidney beans,1 can of pinto beans,1 can of garbanzo bean and give it a couple of toss. Then add 1 tomato diced, 3 cloves of minced garlic, the sliced thinly jalapeno, 1/3 cup of diced onion and toss it a few times.

Lastly, add in 1/2 cup of coarsely chopped cilantro, drizzle in 2 to 3 table spoons of olive oil, add 1 teaspoon of salt, and 1 teaspoon ground black peppers, toss it a couple times. Then drizzle 3 tablespoons of white vinegar, 1/2 a lime juice, 2 teaspoons of paprika,and another couple of tosses. Finally add 2 tablespoons of chopped spring onions and toss it once of twice. Serve as is or refrigerate until it's ready to serve.


Wednesday, April 9, 2014

Easy and Quick Kale and Mushroom Omelet

Easy and Quick Kale and Mushroom Omelet

A quick and easy recipe for Kale Mushroom Omelet to start out your day! Delicious and healthy way to give you a boost of energy to start our your morning right.

Kale Mushroom Omelet


  • 2 cups of Kale
  • 2 eggs
  • 1/2 a cup Diced Spam
  • 1/3 cup of Sliced Mushrooms
  • 1/2 teaspoon garlic powder
  • 1/2 a teaspoon of salt
  • About 4 tablespoon of olive oil
  • 1/2 teaspoon of ground black pepper


Cooking Directions

Start out by heating a skillet on medium high. Drizzle on the olive oil and place the mushroom slices. Do not disturb the mushrooms until ti turns golden brown. Once it's browned, flip onto the other side and let it brown as well. Sprinkle on a pinch of salt, ground black peppers and garlic powder. 
Add in the the Diced spam and sauteed it until it's nice and golden. Mix the mushrooms and spam together, followed by the Kale. Drizzle a little more of the olive oil.
Add in the eggs and sprinkle on the Salt and pepper. Stir and mix until the eggs are cooked. Serve with a drizzle of hot sauce and a drizzle of soy sauce for extra flavors.