Butter Roast Dungeness Crab

Well, it is a dungeness crab season in California. It is so cheap, cost $3.99 per lb last weekend and lots of people are crazy about them. I am sure lots of people cooking the crabs at home, their own Grandma or Mama style. Also there are lots of good restaurants serving good crabs, such as PPQ Dungeness Island, a Vietnamese restaurant. So, I decided to cook the crab, my own style, inspired by PPQ, called  Butter Roast Dungeness Crab. One crab can feed 2 people.

Ingredients:-

1 small size Dungeness crab (1.5 lb) clean and cut into 4 pieces.
1/2 stick unsalted butter (divide into 2 portion)
1 Tablespoon chop fresh Parsley
1 teaspoon coarse black pepper
2 teaspoon Garlic salt


Methods:-

1. Heat a small pot (8-9" size) on medium heat.
2. Put the crab, half of the 1/2 butter, garlic salt and black pepper. Cover the pot with lid. Let it roast in the pot for 5 minutes.
3. Then stir it with thongs and add the rest of the butter and chop parsley, cover with the lid and roast for another 3-5 minutes.
4. You will see the crab is curled up and also you can smell the buttery parsley smell out of the pot.

Selamat Mencuba!

The Perfect Seared Scallop

Believe it or not, I had never seared a scallop.   So my partner dared me to do it.  Of course I'm always up to a challenge.  He said they were one of the most perfect scallops he had ever had.

 Here's how I did it.

Recipe
Soon to come

Chef Chong's Apple Mango Salad

I got the apples of Harry & David from work, and I want to use it for Salad. Gregg and I are eating healthy to keep inshape and stay healthy as well. It is simple to make, just the dressing is a little different.

Ingredients:-

1 apple (sliced using Mandolin)
1 ripe mango (cut into chuck)
1 stalk Green Onion (chop)
1 tablespoon Lemon marmalade (leftover from a party)
1 teaspoon Fish Sauce
2 Lemons for lemon juice
Garlic salt to taste

Just mix all together. Fun to toss it and taste it at the same time. Enjoy!

Perfect Pork Meat Balls

Using pork instead of beef is less expensive and healthier and I'd say even tastier with this recipe.  These meatballs are so light and moist, and taste just like your favorite pot sticker at a really good chinese restaurant.  I made a few egg noodles and made this into a great soup for a winter's day.

Recipe

1-2 lb minced pork with some fat
2 Tablespoon chopped cilantro
1 Tablespoon chopped fresh dill
2 Tablespoon chopped green onions
1 Tablespoon minced fresh ginger
1 Tablespoon sesame oil
1 Tablespoon soy sauce
1 teaspoon ground white pepper
1 Tablespoon rice wine
2 Tablespoon AP Flour
1 teaspoon salt

Method:-

Mix all together, put in the ziploc bag, sit in the refridgerator at least 1 hour. Then take out and roll into small balls, size of a chestnut.
Boil the broth (whatever broth you prefered) at medium to high heat, then put the meatballs all together.
You can tell the meatballs are cooked once they are floating on top of the surface.
Serve with noodle, and the broth has the fantastic flavor from the meatballs.

Tips:- you can use the wonton skin to wrap the meatballs you rolled into wontons.

Croutons are too hard to say

Who made up this word crouton anyway?  And who has them all the time?  If you don't have them, take your healthiest chip (that are always around it seems) and crunch them over your salad.   It gives it that extra taste that makes salads a lot more easy for those fussy eaters to enjoy.

Gotta eat your veggies

I know we all gotta eat our veggies.  But who says they have to be boring and tasteless?   A little bit of garlic goes a long way.   Here I sauteed some baby carrots and green beans to be a healthy side to any entree.

Recipe
Soon to come

Bread Pudding

Do you have a finicky loved one who hates crusts on their sandwiches?  Don't throw out the crusts!  Turn them into a simple bread pudding.   This I made with leftover crusts from a raisin bread and added craisins.   Serving it warm is perfect on a cold winter's day.

Recipe
Soon to come

Leftover Chicken Enchilada Angel Hair Pasta

I got the leftover chicken enchilada from Chef Neda, who is a Private Chef for a family in San Francisco. When I looked at them, I saw tomato sauce lookalike. Of cos, the taste is a little different. So in my head, I immediately think of a sauce for pasta. See, you can make over one dish to another so easily. Think of the food lookalike, and makeover them. Just add some olive oil so that the angel hair pasta or whatever pasta you are using looks shiny and great. Chopped some tomatoes and parsley to give it a texture, color and taste. Garlic salt to season and ground black pepper too. Wa la........ your new food on the plate for a party.

White Ciopino

Gregg and I went to Blue Eye, MO to visit Jim Long and Josh Young. Of cos, Barbara (Josh's mom), Molly the dog and Squeeky the cat. Usually, I will cook for them, The Chef Chong's style. I cooked seafood ciopino that day for dinner because Barbara wanted to have some scallops. Well, in my head I was thinking of searing them with salt, pepper and some seasoning. However, I changed my mind the last minute, because the big scallops were not enough for all of us. So I used small scallops and shrimps in the freezer for the ciopino. You can soak the frozen in water to thaw.

Also that I used the peppers and cilantro grown in Jim's garden. See, it is simple and delicious.

Ingredients:-

Scallops and Shrimps (clean and pat dry)
One garlic (smashed and chopped finely)
Half Onion (sliced)
4-5 mini yellow peppers (cut into pieces, any shapes you want) will find out the name of the peppers later
1/2 cup chopped cilantro
1/2 cup chopped green onions
1/2 cup white wine
1 tablespoon butter
salt and pepper to taste

Methods:-
1. Heat the pan with olive oil. Caramelised the sliced onion and peppers. Then put aside.
2. Use the same pan, throw in the seafood. Add salt and black peppers. You can see some juice coming out from the seafood after a min or two.
3. Add in the caramelised onion and peppers, the butter, garlic, wine, cilantro and green onion into the seafood.
4. Cook for another min or two, try one of the shrimp and the taste. Add salt to taste. You can put in the oven at low while waiting for your guests.

Bon Appetite!

Chef Chong's Figs Jam

There is this giant Fig tree in our backyard. Time to pick the figs in this fall and lots of them. The birds are the frequent pickers. I pick some of them and put in the ziploc bag, store them in the freezer for future use. Now, making figs jam is easy. Just sugar, wine, vanilla extract and water and of cos, figs.

Measurement:-

1/2 full 9" x 9" pot

2 cups granulated sugar

2 cups Apple Cider

3 Tbsp Vanilla extract

1 cup White wine

Water to cover the whole figs

Methods:-

Just cook until the texture is like a jam. It is all about your preference, whether you like it thick or smooth or light or thin.

Gregg's Onion Steak

That day, Gregg wanted to have steaks for dinner and he told me to cook the steak like last time with onions and bbq sauce. Well, since we have some steaks in the freezer, we were having steaks.

Ingredients:-

8 oz steak, marinated with sugar, soy sauce, sake, olive oil and pepper, over nite.

Methods:-

1. After over nite marinating the steak, heat a non-stick pan with some oil on medium to high. Sear the steak first side for about 4 min or little brown, then the other side for another 4 min, depends on your preference, either rare, medium or done.
2. Take the steak when done on a plate for rest.
3. Caramelised the onion and put back the steak with bbq sauce and very little water to dilute the thickness of the sauce.
4. Serve with sauteed vegetables.

Ingredients for sauteed vegetables:-

1 zuchini
1/4 purple cabbage
1/2 yellow and red peppers
1/4 cup chopped mint and basil
garlic salt to taste

Boulder's Apple Strudel Pie

I've made this pie before, but it's become one of my regular desserts to make. This time, I made it for our friend, Cecilia, in Boulder, Colorado when we were staying there. This, I promise you, will be a hit at any party.

Ingredients:-

5-6 Red Delicious Apple

1/2 cup Brown Sugar

1 Teaspoon cinnamon

1 Teaspoon Vanilla Extract

1 Teaspoon Salt

1/2 Stick Unsalted Butter

8" Frozen Pie Shell

1 Tablespoon Lemon Juice (optional)

Toppings:-

1/3 cup All-purpose flour

1/2 stick unsalted butter (soften)

1/2 cup brown sugar

1 Teaspoon cinnamon

* Mix all together with hand, until crumbly. Dont over do it.

Methods:-

1. Peel and slice the apple, so that you can arrange it on the pie shell.

2. Heat a pot in medium, and melt the butter. Throw in the apple, sugar, cinnamon and salt.

3. Cook for 15 min or until the apple filling get syrupy and shiny. Add vanilla and lemon juice (optional). Cook for another 10 min until little concentrate.

4. Fill the pie shell with the filling and put the toppings cover the pie. Then bake at 375 C for about 25-30 min.

The only day I made Kung Pao Chicken

Kung Pao Chicken is very americanized. In fact, a lot of chinese food you might eat at your local chinese restaurant you would never actually find in China. But now they have become a part of our american culture, and are most likely here to stay. Gregg's family loves this type of chinese food, so I made it especially for them, this one time, when they came to visit our new house for the first time.

Recipe:

1 Chicken Breast (cut into chunk)

1 Red bell pepper (cube or slice)

1/2 Onion (cube or slice)

1 stalk Green Onion (chopped)

1 clove Garlic (chopped)

1/2 cup Roasted Walnut (chopped)

1 Tablespoon Oyster sauce

Method:-

1. Heat the work high, add the cooking oil and then the garlic. Stir for just few second, not to burn the garlic. Immediately add in the chicken. Stir the chicken until little golden, or half cooked.

2. Add in bell pepper, onion and green onion, stir fried for a minute.

3. Add the oyster sauce and stir until even.

4. Lastly, just throw in the Walnut, stir for few second. Then serve.

Bao Bao (Full Full) :)

Ginger Thyme Pork Chop

A friend of Gregg wanted me to cater for her an entree one day. I made her my signature Ginger Thyme Pork Chop with White Wine mixed mushrooms sauce. Yes, white wine instead of red. Sometimes, we have to be adventures a little, see the outcome. And certainly, it was good. Why have to restrict yourself with all the French or Italian cooking, claiming that Red Wine must go with Red Meat, White Wine should go with White Meat. It is all depends on the quantity you used and also the taste you wanted. See, cooking is fun....

Marinating Pork Chop:-

4 pieces Pork Chop
1/4 cup White Wine
1 Tablespoon Ginger (smashed and minced)
1 Tablespoon Fresh Thyme leafs
1 Tablespoon Soy Sauce
1 Teaspoon Salt
1 Tablespoon Sugar (can use brown sugar)

* Put all into a Ziploc bag and put into the fridge marinating it overnight, or at least 4 hours.

Methods:-

1. Heat the non-stick pan with some cooking oil (say about 3 Tablespoon) over high heat. Searing meat, you have to put high actually so that the brownish is formed and also it will not overcook the pork chop.
2. Put the marinated pork chop one at a time (the marinade in the bag is for making the mushroom sauce), seared for 3 min at least each side. Then put on the plate for rest for a minute and then seared again for another min on each side (this step is to let the meat rest, so that the meat stay soft and moist).

Mushroom sauce:-

1 cup Baby White Button mushroom (sliced)
1 cup Baby Portabella mushroom (sliced)
1/2 cup White Wine (I used Sauvignon Blanc)
1 Tablespoon Shallots (minced)
1 Teaspoon Fresh Thyme leafs
The marinated residue from the Pork Chop marinade (very important)

Making the sauce:-

1. Sauteed the mushrooms together with some cooking oil over medium heat until little brown, seasoned with little salt and pepper.
2. Add in the shallots, stir for few seconds and then add wine and thyme leafs together.
3. Add the Pork Chop marinade and simmer until reduce. Depends on how thick the sauce you want it. See, I try not to use butter. It tastes good as well and healthier.

5 am Coffee Cake and 5 am Scones

I call them 5 am coffee cake and scones, because I couldn't sleep one night, so just decided to get out of bed and start baking. It reminded me of the days when I was a baker and used to wake up early and make all the sweets for the customers who would soon be coming.

Recipe:

Soon to come

Bacon Wrapped Asparagus

Let's face it, bacon wrapped anything tasted good. But bacon wrapped asparagus is easy to roll up with bacon, and tastes great. This is perfect for a party appetizer.

Recipe:

Bacon
Shrimps - shelled
Asparagus

1. Roast the asparagus with olive oil, salt and pepper in the oven, 350 F for 10-15 min. Or just saute it for few min on high heat (faster this way).
2. Use the paper towels to ged rid of the excess oil on the asparagus and put a side.
3. Put the bacon in the microwave for 1 min, get rid of the fat. Then put a side to cool.
4. Wrap the asparagus, shrimp with bacon, use a toothpick to secure them. Once done all the wrapping, dip them in a teriyaki sauce (dilute with little water), put them on a sheet pan with rack. To let the excess teriyaki sauce dripped.
5. Once done, lay the wrap one at a time on the non-stick pan (no oil added) at medium heat and sear them until brown/charred. You can see the excess fat from the bacon will come out.

Selamat Mencuba (Have a good try)

A Square of Salmon

Salmon is always a great staple to have, very healthy and a good square meal, so I made it into a square of Salmon. I just arranged some romaine lettuce leaves as the square "bed" to lay on, then layered it with a little rice, a layer of roasted vegetables, the salmon and the sauce. A perfectly healthy lunch or dinner!

Recipe:

Soon to come

New Home, First Meal

I just wanted to share this picture with everyone. Gregg bought his first home, and I cooked him his first meal here. As you can see, we had no patio set, no tables, no chairs, so a $3 Home Depot bucket became our dining chair. I made my famous fried rice and chicken, and as you can see, Gregg was as happy as can be, :)

Trout Bourguignon

I am sure most people love Beef stew or Beef Bourguignon. However, what if you have other meat instead especially a Trout, Salmon, Seabass, Talapia, Sole, Catfish, Snappers, etc in your freezer? Dont worry so much, I am showing you how to make Trout Bourguignon, Chef Chong's way. The main thing of Bourguignon is the sauce char winery flavor. Yes, red, white or even sake is good, as long as there is a alcohol in it. Cooking is about fun and suiting your own taste buds.

Recipe soon to come.......

Craisins Alaskan Halibut

Chef Neda who is the Private Chef for a wealthy family in San Francisco and ex-Chef for French Laundry gave me some frozen Alaskan Halibut few days ago. I was thinking, should I just seared it with salt and pepper or making it more fancy and gourmet. Well, of cos, more gourmet and fine dining experience, Chef Chong's way. I have some craisins in the fridge, cut leeks and romaine. Good light bright idea, genius.... See, nothing goes to waste. Always keep those extra vegetable tops or shoots in a ziploc bag or air tight containers to keep it fresh. I was using Japanese Sake for this Halibut and it was wonderful. Gregg loves it and we were silent when we had the first bite of the halibut... yum yum yum....:)
Recipe soon to come.............

You can Sushi too!

You don't have to be an expert Sushi Chef to make sushi. In fact, you don't need any specific ingredients besides the rice and the nori (seaweed). Again, whatever's leftover in your fridge/freezer is fair game. This weekend, I had leftover bacon, eggs, shrimp, mushrooms and cucumber. I tried combining a couple of these ingredients, and you know what, it tasted great!

Fresh is Best

Every recipe needs seasoning, spices or herbs. When it comes to herbs, fresh is definitely best. Even if you don't have a backyard, find an outside area, whether it's a porch, or terrace, or window sill, and plant some herbs. Here I have some basil, parsley and cilantro. Fresh herbs completely make whatever you're eating, truly come more ALIVE! Be green! Garden! Grow!

Shrimp Soup

Again, one of the simplest, most satisfying meals to make is soup. Don't shy away from making soups, anyone can make them. This is a very asian soup, filled with succulent shrimp and the common mainstay, noodles.

Recipe:

Soon to come

Summer Quench

This drink is good to quench your thirst in summer. Watermelon is one of the few fruit which really cure your thirst immediately. I blend the watermelon and cran-rasp juice together in a blender. Add some cubes of ice and wola........ enjoy the summer quench.

Leftover Thai food makeover - Part 2

Some more pics. Pat Thai, Charbroiled pork and papaya salad leftover before making over.

Leftover Thai food makeover

Gregg brought some leftover Thai food from a restaurant the other day. Its mostly a bite portion and little leftover. So I determined to make over these little portion into a meal for 2-3. I will post the recipe later. Enjoy the pics.

Crispy Sage Chicken Salad

I used Sage because I have one Sage tree in the backyard. I knew the crispy taste of Sage when fried, just like tempura. Of cos, you can fried Basil and other herbs as well, depends on the temperature of the frying oil. The mix baby greens and the pan-seared chicken are good for a light lunch, with sprinkle of toasted sesame seeds. Easy and tasty.

Ingredients:-

Mix baby greens

Tomatoes

Chicken breast

Sage leaf

Shreded Carrots

Sesame Seeds

Dressing:-

Olive oil

Lemon juice

Lemon rind

Garlic Salt

Sugar

Ground Black pepper

Details will be written later.

Gregg Mee Goreng

I yerned for a Mee Goreng this afternoon and I had a pack of yellow noodle in the fridge. The weather was great in the backyard, cool air and lots of sun. Perfect place for a Mee Goreng and a glass of chilled apple juice. I named it Gregg Mee Goreng, because Gregg loves it and good for lunch. Light, tasty, lots of vegetables, right portion of carb and protein. Very Malaysian feeling.

Ingredients:-

Fresh Yellow noodle (1 pack) from Asian market

8 Asparagus - the tender top

2 Carrots - juliened

8 Shrimps with tail

2 medium sized Tomatoes - cut into 4 each

1 small Zuchini - juliened

2 Shallots - sliced

2 cloves Garlic - chopped or crushed

2 tablespoon each chopped Fresh parsley and Basil

1 tablespoon chopped Chilli or Jalapeno (optional)

Sauce:-

1 tablespoon Oyster sauce

2 tablespoon Soy sauce

1 teaspoon Hot Sauce (can use Sri Racha)

Little sugar to taste

Recipe:-

1. Blanch the noodle in a hot water, just like rinsing and then drain, rince over cold water and then put aside.

2. Add vege oil (peanut oil is the best) in a medium heat pan, caramelised the sliced shallots.

3. Add chopped garlic, carrots and zuchini, cook for 1 min.

4. Add Shrimps, tomatoes and Asparagus and cook for another 1 min until the shrimps turn red and curled. Remember to stir. (can add chilli/jalapeno here optional)

5. This time, add the noodle, chopped herbs together with soy sauce, oyster sauce, hot sauce, stir stir for only 1 min.

6. Lastly, try it out to your taste, should be a little salty, sweet and little spicy. Can add little more sugar (1/2 teaspoon) for a sweeter taste.

7. Garnish with Basil. Serve hot and good for 4 person.

Note:-

Remember, you have hot sauce in the noodle, and if you want more spicy, you can add the chilli or jalapeno.

Blanching the fresh yellow noodle is to cook it al dante and to get rid of the extra starch. You can use the dry noodle, and cook it just like pasta. Also always drain and run thru a cold water to wash off starch.

Jung (Sticky Rice)

My mom taught me how to do this recipe, over 25 years ago, so this is a tribute to you, Mom! It took me all day, but I was so excited and so proud that I could do this, remembering back from my childhood, and trying to do it just like Mom did.

Ingredients:-

Vietnamese or Thailand Sticky Rice

Bamboo leaves

Chinese sausage

Red beans

Black eye peas

Dry shitake mushroom

Green onions

Chinese 5 spice

Vegetable oil

Salt

Strings (for tying)

Methods:-

It takes some practise to get this done. However, it is fun to make Jung with friends, neighbours and family members. Will show it on my video.

The Catfish's Meow

Interestingly enough, I guess since I'm the leftover makeover, out of 4 dishes that I served at a party, the one that I turned into a Leftover Makeover was the biggest hit of all. They had some leftover catfish, and I know that when catfish is made right, it can be very good. Try this recipe, and you will have your guests meowing for more!

Ingredients:-

4-5 Fillet Catfish (any kind of fish if fine)

Half Carrots (juliened)

2 stalk Green onions (chopped)

1 teaspoon Hot Sauce or Sri Racha

2 tablespoon Fish sauce

2 tablespoon Sugar

1 tablespoon Rice Vinegar

1/4 cup Water

1 teaspoon smashed garlic

1/2 Onions (sliced)

Salt and Pepper

Methods:-

1. Heat the non-stick saucepan with 3-4 tablespoon Vegetable oil, medium to high heat.

2. Sprinkle salt and pepper on to the fish and then seared half cook (want to get the little crust)

3. Take out the half done fish.

4. Add sliced onions and carrots, caramelised it, then add garlic.

5. Add fish sauce, rice vinegar, water, hot sauce and sugar, reduce this sauce. (taste it first)

(Tips: if too sour, add sugar and if too sweet, add vinegar and water. If too salty, add sugar, vinegar and water)

6. Add back the fish and green onions, to mix with the reduced sauce.
7. Eat with steam rice.

Tofu Curry

Again, you see I'm doing a curry. A curry can be with anything: meat, chicken, vegetables. This time, since I was serving with other meat dishes, I balanced it out with a vegetarian curry.

Ingredients:-

1 can Coconut Milk

2 tablespoon Yellow Curry Paste (Thailand)

1/2 cup Chopped Onions

2 stalks smashed lemongrass

1 tablespoon Fish sauce

2 tablespoon Vegetable oil

Salt and Sugar to taste
1 packet Soft Tofu (cut into cubes)

1 bunch Asparagus

1 zuchini (cut into cubes)

few Cherry tomatoes (cut halves)

Methods:-

1. Use a 8" pot or bigger to cook this curry and put medium heat.

2. Caramelised the chopped onions with the vegetable oil.

3. Add in curry paste and lemon grass together, stir fried a little until the oil changes its color to yellow.

4. Add zuchini, asparagus and tomatoes. Stir for a minute or two.

5. Add in the coconut milk, fish sauce and tofu. Let simmer for 2-3 minutes.

6. Add salt and sugar to taste, should be a little sweeter side but maintain the creaminess of the coconut milk. Garnish with cilantro.

5 Spice Chicken

I was making a 4 course dinner at our friend Carmen's house. 5 spice chicken is a common asian dish I've made. It's always good to have a mainstay, something you've made many times before for a party, something you can count on, that you know will be good. Then make a few new dishes, so you can be creative and keep pushing yourself. This way, you know there will be something good and something different.

Ingredients:-

6 pcs Chicken thigh

2 teaspoon Chinese 5 spice (can get at the Asian market)

3 tablespoon Regular Soy sauce

2 tablespoon Sake or wine

1 teaspoon Salt

2 tablespoon Sugar

Methods:-

1. Marinate the chicken with all the ingredients for 1 hour or 2

2. Arrange on a rack and let it air dry a little (30 minutes at least)

3. Pop it in the oven of 350-400 F, at least 35 minutes. Check regularly.

4. Remember to keep the marinade (sauce). To make it, reduce the sauce on a pan at medium heat. Add some crushed peppers or adobo sauce or chilli sauce for a kick.

Citrus Cabbage Salad

Again, balance out two different tastes. I wanted to add sour to a cabbage salad with lemon, so then add sugar to balance it out.

4 lemons

Lemon Rind

Mint

Cilantro

Peanuts

Sugar

Cabbage

Recipe

Soon to come

Spicing Up Anything

Adding something to a store bought food makes it your dish. In this case, I was at our friend Carmen's house in seattle. She had bought some salmon pate that was very good, but I wanted to add to it, so I added:

Olive Oil

1 teaspoon Salt

1 tsp Crushed Peppercorn

a few stalks chopped Cilantro

a few stalks chopped Parsley

- I brushed the olive oil over some crostini

- Toasted the Crostini in the oven

- Then added the salt, peppercorn, cilantro and parsley to the pate

- Spread the mixture over the toasted crostini

Done! Serve this at a party and you've saved yourself a ton of time.

Kumquat Salmon

Don't be afraid to mix fruits with seafood. It is a delicious way to make boring salmon become a show stopper. With this recipe, I used both pineapples and kumquats, for a healthy unique meal.

Ingredients

Pineapple

Kumquat

Onions

Balsamic Vinegar

Salmon

Salt

Recipe

Soon to come

Pineapple Curry

Curry's quickly becoming my new favorite cuisine. You can do anything you want with it. I mean without using Coconut Milk. This time I wanted to make it a little sweeter, with pineapple. The pineapple balanced out the shrimp perfectly. Also to use the old peanuts you have in the closet. Try to roast them in the oven again before use. I actually used the pineapple which has been sitting at the table for awhile. Or you have leftover cut pineapple in a container in the fridge.

Ingredients:-

6-7 Shrimps (shelled)

1 cup Pineapple (cubed)

1 teaspoon smashed garlic

2 Tablespoon Red curry paste (Thailand)

2-3 cups Water (depends on how dilute you want your curry to be)

1/2 cup Crushed peanuts

3 tablespoon Vegetable oil

Salt and sugar to taste

Methods:-

1. Heat a pot with vegetable oil at medium heat.

2. Add garlic and curry paste together, stir for few seconds.

3. Add water and pineapple and boil it for 2 minutes.

4. Salt and sugar to taste.

5. Add in the shrimps and crushed peanuts. Cook for 1 minute.

6. Good to eat with Basmati rice.

Homemade Beignnet

It was great going to New Orleans and trying the Creole and Cajun food. Everyone told me I had to go to Cafe Du Monde and have a beignnet and a cup of coffee. I thought, first of all, that it was very interesting, that it wasn't New Orleans natives that were working in the restaurant, actually everyone was Vietnamese. The beignnet was fluffy and full of powdered sugar. I knew instantly I could make my own. So this is my version:

Ingredients

Phyllo dough

Coconut flakes

Brown sugar

Powdered sugar

This is very simple very easy, so when you want a little taste of New Orleans, make a batch of these.

A little Love

I HAVE FOUND IT! Well, actually I made this, but what I found is my signature dish! This is it! I'm calling it "A Little Love". It's called that, because you can just put a little of this delicous sweet spread on something, and you're going to be in love! You can use it on a warm roll, or a piece of toast, or add on a cinnamon roll. It's better than butter! It's a little love. Watch for it soon on sale at http://www.angelnet.com/

So the recipe will be my secret recipe.

But I will tell you this.

It is made with love.

I hope you all enjoy, and have a little love!