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Seared Pork Chops, Kale, and Maple Butter Gravy

Seared Pork Chops, Kale, and Maple Butter Gravy

Servings: 2 Preparation time: 10 mins Cooking time: 25 minutes Ingredients Pork chops: 300-350g Sweet potatoes: 550g; Can substitute with yam or potatoes Shallot: 1 or 1/4 of yellow onion Chives: 1 bunch (optional); can substitute with parsley or cilantro, etc. Kale: 1 bunch Apple cider vinegar: 15ml […]

Tomato-Coconut Zucchini & Carrot Curry With Chutney and Couscous

Tomato-Coconut Zucchini & Carrot Curry With Chutney and Couscous

Servings: 2 Preparation time: 10 minutes Cooking time: 25 mins Ingredients Carrots: 1 red, 1 white; 300g total Cilantro: 10g or 6 sprigs Onion: 1 Zucchini: 1 Apple: 1 Coconut milk: 165ml Tomato paste: 213ml Brown sugar: 5g Couscous: 100g with 1 cup of boiling water Curry […]

Pan-seared Lime Salmon and Yakisoba

Pan-seared Lime Salmon and Yakisoba

Servings: 2

Preparation time: 10 minutes

Cooking time: 10 minutes

Ingredients

  • Sapporo Ichiban chow mein yakisoba: 2 packages
  • Tofu: 80g
  • Celery: 1 stalk, cut diagonally, small slices
  • White mushrooms: 3, slice thinly
  • Carrot: 1/2 medium carrot; cut in 3″ lengthwise, 2mm width thin slices
  • Cabbage: 1/8 of a cabbage, cut roughly in small pieces
  • Bell pepper: 1 small, cut in small slices
  • Salmon: 1 fillet piece of preferred size
  • Lime: 1/4
  • Salt and pepper
  • Cooking oil
  • Scallions: 1 stem, chopped finely

Preparing ingredients

  1. Wash and dry produce. Cut the celery, white mushrooms, carrot, cabbage, and bell pepper.
  2. In a large pan, pour 500ml of water, heat to a boil and put noodles and seasoning package in.
  3. While noodle cooks and absorbs broth, stir fry vegetables in another large pan.
  4. Combine the two pans and toss well. Add scallions.

Preparing the salmon

  • Season salmon with 1/4 of lime juice, zest, and salt and pepper
  • Place parchment paper on medium-size pan. Drizzle cooking oil on paper. 
  • On medium high, cook salmon about 3-5 minutes each side, or until cooked

Plate yakisoba from pan to dish and put salmon on top. Enjoy!

Miso Soup

Miso Soup

Servings: 3 Preparation: 5 minutes Cooking time: 5-10 minutes Ingredients Dried seaweed: Amount depending on preference Miso paste: 3 tbsp Water: 4 cups Mushrooms: Any kind and amount depends on preference Scallions: 1 stem. Thinly slice white part and put in soup. Green part to garnish […]

Zucchini, Carrot, and Potato Pancake

Zucchini, Carrot, and Potato Pancake

Servings: 3 Preparation: 15 minutes Cooking time: 20 minutes Ingredients Zucchini: 1 medium size, grated with skin on Carrot: 1 medium size, grated without skin Russel potato: 1 medium size, grated without skin Scallion: 1 stem, chopped finely Salt and pepper Chinese vinegar Lao Gan Ma chili sauce […]

Spanish Paella with Chicken, Shrimp and Chorizo

Spanish Paella with Chicken, Shrimp and Chorizo

Serving: 2

Preparation: 10 minutes

Cooking time: 45 minutes – 1 hr

Ingredients

  • Chicken drumsticks: 5-6
  • Shrimps: 150g
  • Yellow onion: 1/2
  • Garlic: 1 clove
  • Arborio rice: 3/4 cup
  • Chorizo: 45g (precut)
  • Chicken concentrate: 3/4 tbsp + 3 cups of water
  • Mango and lime salsa: 4 tbsp
  • Sugar snap peas: 1 cup, chopped into 1cm width
  • Smoked paprika: 1 tsp
  • Cilantro: 10 sprigs, finely chopped
  • Cherry tomatoes: 130g
  • Salt and pepper for seasoning
  • Basil: to garnish
  • Cooking oil
  • Lime: 1

Preparing

  1. Preheat oven to 425 F
  2. Finely chop 1/2 of the onion and garlic
  3. Mix chicken concentrate with water
  4. Prepare the shrimps. I used peeled and cooked shrimps to save time

Cooking the chicken

  1. Wash and dry the chicken with paper towel and season with smoked paprika, salt, and pepper. Cook for 2-3 minutes on each side. Place on baking pan lined with parchment paper and bake for 25-35 minutes, or until completely cooked.

Cooking the rice

  1. Drizzle some cooking oil into a large pan and add finely chopped onion and garlic with the chorizo. Cook for about 1 minute, until fragrant.
  2. Add 3/4 cup of rice and salsa, stirring and cooking for 1 minute 
  3. Pour in 2 cups of the chicken broth, reserving 1 cup. Season well with salt and pepper. Bring to a boil, cover and simmer for 25-30 minutes under low heat. Stir and add remaining broth if needed so rice is al dente. If you want a crust under the rice, don’t stir. 
  4. Add cherry tomatoes and cover lid for the mentioned duration of time

Finishing the dish

  • Place the chicken drumsticks into rice pan along with shrimps, cilantro, and sugar snap peas. May use peas for a softer texture and sugar peas for a nice crunch
  • Cook for about 2 minutes, or until shrimp is no longer cold. If you over cook, shrimps will harden and overcook. If you use uncooked shrimps, cook for about 5 minutes, or until shrimp turns pink
  • Zest lime over meal and squeeze some lime juice for a bright, citric taste
  • Garnish with dry or fresh basil and ground pepper

Eat from pan or transfer to plate and enjoy!

Lemongrass Chicken Thigh and Stir-fried Cabbage

Lemongrass Chicken Thigh and Stir-fried Cabbage

Servings: 2 Preparation: 15 minutes Cooking time: 30 minutes Ingredients Cooking oil: 1tbsp  Salt and pepper Granulated Sugar: 1tbsp Brown sugar: 1 tsp Minced or grated garlic: 4 cloves Lime: 1. 1tbsp for sauce Fish sauce: 1 tbsp + 1 tsp Carrot: 2.5 inch Chinese chili […]

Steak & Gravy with Potato and Sweet Peas Salad

Steak & Gravy with Potato and Sweet Peas Salad

Servings:  2 Preparation: 15 minutes Cooking time: 25 minutes Ingredients Butter: 1 tbsp Salt and pepper Cooking or olive oil Beef steak: about 340g Potatoes and or yam: about 350-450g Green onions: 2 stems Dill: 10g/ 2 tbsp Peppercorn: whole or ground, 10g Coriander seeds: 10g […]

Curry Chicken Thighs and Basmati Rice

Curry Chicken Thighs and Basmati Rice

Servings: 2

Preparation: 5 minutes

Cooking: 25 minutes

Ingredients

  • Boneless, skinless chicken thighs: 4
  • Spinach: 200g. Snip spinach leaves and cut stems into 2 inches length
  • Dill: 6 sprigs, cut into small pieces
  • Yellow Onion: 1/2 large, cut into thin slices
  • Basmati rice: 157g
  • Apple cider vinegar: 20 ml
  • Dried currants: 35g
  • Labneh/sour cream or plain yogurt: 4-6tbsp
  • Lime: zest, 1/4 lime more or less of juice 
  • Curry spice mix
    • Simply organic curry powder: 2 tsp
    • Ground pepper: 1/2 tsp
    • Kosher salt: 1/4 tsp
    • Fennel seeds: 1/2 tsp

Preparing ingredients

  1. Roughly chop dills
  2. Slice onions thinly
  3. Wash spinach and break spinach leaves, cut the stems to about 2″ long length wise

Making the dip

  1. Using labneh, sour cream or plain yogurt, scoop 4-6 tbsp. Zest lime. Add some lime juice (optional). Add 1/2 of the chopped dill and season with salt and pepper

Cooking the rice

  1. Wash the rice until water is clear
  2. Add 1.5 cups of water and rice into rice cooker. Add dried currants, half of the spice blend, and 1/4 tsp of salt. Stir and let the machine cook
  3. Heat a large pan and drizzle some cooking oil on medium high
  4. Add onions, stirring occasionally for 4-6 minutes then season with salt and pepper
  5. Add apple cider vinegar and 1 tbsp of water
  6. Continue to cook and stir occasionally for 3-4 minutes until onions are browned and the liquid is reduced
  7. Combine the spinach, stir occasionally for about 1 minute, season again with salt and pepper
  8. Combine the rice and mix everything in pan

Cooking the chicken

  1. Wash and dry the chicken with paper towel then season the chicken with half of the remaining spices and salt and pepper. 
  2. In a large pan, drizzle cooking oil into pan on medium high. Add the chicken to the pan and cook partially covered for 4 to 6 minutes each side

Place the rice on a plate with chicken on top. Garnish the dish with some dill. Enjoy!

Cheddar Alfredo Tagliatelle Meatballs

Cheddar Alfredo Tagliatelle Meatballs

Servings: 2 Preparation time: 5 mins Cooking time: 20 mins Ingredients Meatballs: Superstore Italian meatballs 1.8kg for $10. 9 per serving, so 18 meatballs Pasta: Superstore tagliatelle fresh pasta with 1-2 minutes of cooking time. The package comes in 700g. Each serving is 4 bunches, […]