Grilled Bone in Pork Chops

Grilled Bone in Pork Chops

Sesame Porkchops

Ingredients

• 3 to 4 (Bone in) Pork Chops
• 5 tablespoons of Soy sauce
• 4 tablespoons of Brown sugar
• 1 teaspoon Sesame oil
• 2 teaspoons of water
• 2 minced Garlic cloves
• 1 teaspoon of Ground black pepper
• 2 teaspoons of chopped Spring onions
• A dash of Toasted sesame seeds (optional)

Cooking Directions

1. In a large bowl, Add in the Pork chops. In a small bowl, Add in the soy sauce, stir in the brown sugar, water and sesame oil until the sugar it dissolved. Mix in the spring onions and garlic cloves. Finally, stir in the ground peppers.
2. Pour the marinade into the large bowl with the pork chops. Massage the porkchops thoroughly.  Cover and let it marinade in the refrigerator. 
3. Grill for about 3 minutes on each sides (depending on thickness) or Panfry for about 2 to 3 minutes on medium heat, turn it over and cover for another 2 to 3 minutes. Let it stand for 1 minute. Best serve with brown rice or Steamed white rice.

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 Jalapeños (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.

 

Click for more info Knorr Granulated Bouillon, Reduced Sodium Chicken 7.9 oz 

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!

Herb-Ox Bouillon Cubes Chicken Bouillon 25 Ct 3.33-oz (Gluten Free)

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 Jalapeños (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. 

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

• 3 package of Wai Wai Noodle
• 1/2 a package cup of water
• 2 bratsworth,sliced try Kam Yen Jan Chinese Style Sausage 12oz (Pack of 3)

• 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 Instant Noodle (Oriental Style) - 1.93oz - 60g (Pack of 30) 

Wai wai noodles

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

Ingredients

• 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.

TUTORIAL VIDEO

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

Ingredients

• 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. 


GARNISH
 

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

Tutorial

QUICK GREEN BEANS & PORK

GREEN BEANS & PORK (stir-fry)

 

     What's for dinner tonight? How about a healthy delicious yet simple GREEN BEANS & PORK stir-fry. Full of flavor yet easy and quick recipe for a hectic weekday. 

INGREDIENTS:

1 pound sliced pork loins

1lb. fresh cut and trimmed green beans

3 minced cloves of garlic

3 tablespoons of oyster sauce

1 teaspoon grounded black pepper

2 teaspoon of dried flakes onion or fresh diced onion

1/4 cup of water

2 tablespoons of granulated chicken stock ( or if you use chicken broth please omit water)

2 tablespoons of olive oil

ON MEDIUM HEAT add the olive oil and minced garlic. Once the Garlic is caramelized, add the sliced pork loins, stir and let cook half way then add the Green beans. Stir in the onions, OYSTER SAUCE, black peppers and granulated chicken stock. Cover and let it cook for another 2 minutes on LOW HEAT or until the green beans is cooked to your preference. Serve with a side of Jasmine white rice.

 

Simple Sandwich with a twist

Simple Sandwich with a twist

BORING sandwich? Dress it up with a little HOMEMADE Garlic spread that will entice that taste buds!

INGREDIENTS for the Spread

3 table spoons of room temperature salted butter ( add a pinch of salt if its unsalted)

1/2 teaspoon of paprika

1/2 a teaspoon of ground black pepper

2 table spoons of finely minced or crushed garlic

1 a teaspoon of parsley

4 to 5 slices of bread

OPTIONAL:

Roasted turkey breast

Romaine lettuce

seasoned bacon ( sprinkle paprika, ground black pepper while its cooking)

mozzarella cheese

tomatoes slices  

DIRECTION:

Mixed all the ingredients together. Use a BBQ brush and brush on one side of the bread and place on a preheated skillet or oven. Then brush on the other side. Once both sides are nice and toasty to your preference add your favorite slice of ham, seasoned bacon,  lettuce etc..... Garlic spread can be refrigerated for about 3 weeks.

 goo.gl/Y2sO3j

GINGER N SPICE juicy Pork Chops

GINGER & SPICE Pork Chops

Love pork chops? The next time your taste buds craves for PORK Chops, create a little twist to surprise and delight your family and guests. Delicious, tender, moist and juicy pork chops for tonight's dinner!

GINGER & SPICE Pork Chops

Ingredients

• 4 -1 inch thick pork chops
• 1 teaspoon ground black pepper
• 1 teaspoon ground black pepper 1 teaspoon of of onion powder
• 1 1/2 teaspoon of ginger powder
• 1 1/2 teaspoon of paprika
• 2 1/2 teaspoons of garlic powder
• 1 teaspoon of salt
• 2 teaspoon of sugar
• 1/3 cup of water
• 2 Tablespoons of granulated chicken stock (low or sodium free) or 2 teaspoon MSG*

Gluten free

1 large Ziploc Freezer bag or Medium bowl

DIRECTIONS:

In a freezer or bowl, mix or whisk in all the ingredients listed, except the pork. Rinse the PORK chops and place it in the bowl or freezer bag. Massage the pork chops until its well mixed. Marinate for at least 10 min. If its for tonight's dinner, marinate, cover at room temperature for 10 minutes or else place it in the refrigerator. This can be frozen for later use.

COOKING:

On a medium to large skillet add about 2 teaspoons of olive oil, cook on medium heat. Align  PORK chops, thicker end of the pork chops toward the center of the skillet for even cooking. Once the bottom of the pork chops turns golden brown, turn over the PORK  chops and let it cook for about 2 min. Place a lid and COVER for another 1 to 1/2 minutes. Remove the skillet off the heat and allow to rest for 1 minute before serving. Remove pork chops and throw in your veggies and stir fry it for the sides or serve it with Jasmine rice is as perfect side dish!

BACON FRIED RICE

BACON FRIED RICE

 

 

 

 

The kids love this dish, fried rice! Its a great side dish for every occasion whether its just a meal, parties or get together. This dish is popular in Asia. It is also made in different varieties.

INGREDIENTS you will need to get started:

3 cup of rice day old is preferred (if its made on impulse, cook rice with less water.)                                                                                                                                                                                                                                                    

3  table spoons of Minced garlic

1 cup chopped cooked bacon or any kind of meat you prefer                                                                                                                                                                                                                                                     
2 cups of frozen mixed vegetables

1/2 cup of onion diced

 2 teaspoon of olive oil

*Beat 3 eggs with 3 table spoons of chopped green onions with a pinch of salt and set a side (optional).

 

Sauce:

1 measuring cup

1 teaspoon of ground black pepper

1 teaspoon of paprika

2 table spoon of ketchup

3 table spoons of granulated chicken stock

1/4 cup of soy sauce

2 teaspoon of splenda or 3 teaspoon of regular sugar

1/4 cup of olive oil

1/3 cup of water

MAKING THE SAUCE: Combine all the ingredients in the measuring cup and stir.

COOKING On a medium heat add the olive oil , garlic and onions in a wok or pan. After the garlic and onion is caramelized, add the vegetables and mix well. Gradually add a 3rd of the rice, alternate with the bacon and pour about 2 table spoons of sauces until everything is well blended. Repeat until everything is mixed well. Left over sauce and be refrigerated for 7 days for stir fry veggies.  In a small pan add 1 teaspoon of olive oil and scramble the eggs and green onions. Add the scrambled eggs on top of the fried rice and serve.

Deep Fried Ribs

Deep Fried Ribs

If you love the traditional fried chicken, you will love this Deep fried ribs! Full of flavors of a grilled ribs but a much quicker and easier meal to throw it in your deep fryer for less than 10 minutes!! 

Ingredients to get started:

1 slab of extra meaty ribs, sliced individually for quick marinating 

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
4 table spoons of granulated chicken stock (or MSG )

1/2 cup of water or chicken stock (omit granulated)

1/2 a package of tempura batter

1 large bowl or large zip lock freezer bag 

Direction: 

Slice ribs individually for faster frying. In a large bowl or zip lock freezer bag, throw in the ribs and all the ingredients listed, except for the tempura. If you use chicken stock, omit the granulate and water. Once all the ingredients is in the bag, simply zip and massage the ribs right in the bag. Once the ingredients and the ribs are well mixed, it can be marinated for at least 10 min or overnight in the fridge. It can also be frozen for later use. 

After the ribs are marinated, and ready to fry. Add in the tempura flour, mix well, then immediately drop into the hot oil. Please use caution as oil can splatter. 

Frying:  A fryer is highly recommended. It's quicker and easier. Fry at 375 degrees for about 10- 15 minutes, turn the ribs for even browning. Cooking varies depending on the thickness of the ribs. 

For a healthier option, bake at 425 degrees covered for 45 minutes, then broil high for browning for about 2 minutes eachside. 

Serve with a side of jasmine rice or a favorite side. 

Simple Spring Roll

Spring Roll

Easy&Healthy spring rolls with fresh veggies and savory vinaigrette side dip! Simple, quick and scrumptious!



Ingredients

• 1 chicken breast
• About 9 to 10 pieces of shrimps (peel and Devine)
• Pork with the skin on
• A third of the package of vermicelli noodle
• 1 package of medium to large spring roll wrapper
• Sliced thin lengthwise cucumbers

• Basil leaves or mint
• Cilantro
• Romaine lettuce ( any leafy lettuce)

Natural Unbleached Bean Vermicelli 80

Directions:

Boil the chicken breast and pork in the same pot, once it is cooked add the shrimp, stir and remove to cool down. While the meats are being cooled, boil the vermicle as directed by the package. Slice the chicken, pork thinly and set aside.

My Favorite brand, click picture to find out more.

    

 
In a bowl,
large enough to rinse the rice wrapper in, add Luke warm water. Rice wrappers does not require soaking. You can also simple rinse/ wet it and set it on a large flat dish.
It takes about 1 minute for the wrapper to be ready.
     Place on top of the rice wrapper, a couple of lettuce leaf, cucumbers follow by the herbs then vermicelli.  Add a few variety of meats and wrap everything firmly just like a burrito.

Make the  Vinaigrette dipping Sauce in about 5 minutes. 

Baked Alfredo with spinach

Baked Alfredo with Spinach

This is a simple scrumptious dish. Its great for a spontaneous dinner idea.


Ingredients to acquire:

1 jar of Alfredo sauce ( we use Bertolli brand)

1  11 Oz bag of lightly sauced cream spinach thawed (birds eye brand)

1 lb of ground pork or chicken

About 10 pieces of lasagna 

A handful of spaghetti 

Parmesan grated cheese 

About a teaspoon of ground black pepper

1  10 to 16 oz. bag of Mixed shredded cheese for topping

Direction: Boil pasta according to the directions on the box. 

Preheat your oven at 350 degree. In a large sauce pan, brown the ground meat and drain. Stir in the Alfredo sauce, black pepper into the pan and let it simmer for about 5 minutes, then take it off the heat. 

 

Arranging: 

First, add about a 1/2 cup of Alfredo sauce and spread evenly, then add the lasagna over the sauce, over lapping each other. Sprinkle in parmesan grated cheese and 1/2 a package of spinach. Secondly, add the spaghetti pasta evenly, the rest of the Alfred sauce and then the rest of the spinach. Sprinkle on the grated parmesan and cheese toppings. 

Bake for about 20 minutes or until its bubbling and the cheese on top is cooked. 

Let it sit for a few minutes and serve...

Pork chop salad

Pork chop salad

Here is a new approach on lunch or dinner. This recipe couldn't be any easier! 

 

   

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 1/2 inches) cut boneless pork chops
1/3 cup of Korean BBQ, HanAsia brand:

Korean BBQ (HanAsian brand)

1/2 teaspoon of 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. 

Directions: To make the chops moist, add the 1 table spoon of olive oil and add ground black pepper, cover for about 2 1/2 minutes each side on medium heat. Remove the chops and wrap it in aluminum foil to rest for about 5. Slice the pork chops thinly and spread on the salad. For extra zest drizzle the juice from the pan or a favorite salad dressing. Bonne appetite!

Easy BBQ Pork Sandwich

 BBQ Sandwich

 

 

 

 

Easy sandwich made from left over BBQ ribs. We made baked BBQ ribs for dinner and have plenty of left overs. So after a fun full, exhausting day we just created a "new" dish that the kids loved.

Things you'll need:

Left over BBQ pork ribs
BBQ sauce (sweet baby ray's is our favorite)
Bread (your choice)
1 teaspoon of Butter
Corn (optional)


Direction: Grill the bread on low heat and brush a little butter until toasted. Add the shredded BBQ pork and drizzle the BBQ sauce. Add a side of corn on the cob or 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.