Tuesday, March 10, 2009
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!
Monday, March 9, 2009
You can make that bbq taste without all that smoke, and coals, and fire, and all that time. Simply use a skillet and give it a bit of a char, a blackened char. With this recipe, the honey caramelized for a delicious bbq taste without all the fuss.
Vegetable Oil (enough to fill the pan to fry)
6 Chicken drumsticks
3 tbsps Honey
1 tsp Salt
2 tbsp Thyme
3 tbsp Soy sauce
This is so easy!
- Mix the ingredients, marinade for 2 hours
- Heat the oil on medium to high heat
- Fry in the pan for about 2-3 minutes
- Turn over
- Fry for another 2-3 minutes
- Keep flipping until the skin pulls from the bone, as you can see in the picture. (This will probably be about 20 minutes, just to play safe)
Tip: There's this great frying net, that covers a skillet, and keeps the oil from splattering. Look around to find this if you cook a lot of things in oil, it's very useful.
Now you can enjoy your bbq chicken in the dead of winter!
Saturday, March 7, 2009
If you have a pear tree that's dropping pears faster than you and your neighbors can eat them, make this recipe. It's soooo good warm with some ice cream or better yet, I served it with some warm coconut cream and drizzled it on top.
8 pears, cored and sliced
1 1/2 cups sugar
1 stick butter
1/2 cup water
1/2 cup vegetable oil
1 cup flour
- Layer the pears in a glass or ceramic pan
- Stir together the sugar, butter and eggs
- Then add in water and oil
- Finally stir in the flour
- Pour this mixture all over the layered pears
- Bake at 350 until brown, and a little crisp, about 40 minutes
Baking is easy as pie, well, in this case, easy as pear cobbler, :)
Thursday, March 5, 2009
Another chinese specialty is Pork Belly and Taro, Kow Yuk. I made this for a special occassion, Valentine's Day. Even though it was a little stormy, the cherry blossoms were beginning to show themselves.
This dish is a very luxurious meal. Like Paula Deen and her Butter, Chef Chong has his Pork. The pork belly is quite a delicacy, and the smell fills your house, knowing that something exciting and unique is being made. In this recipe, I replaced the taro with potatos, stacking the slices next to each other, one at a time.
Wednesday, March 4, 2009
I wanted to make a truly Thai dish for my friend Net who was in town. Net had sent me some wonderful spice mixes from Thailand, so it was my gift back to him to make this soup. Tom Yum Talay soup has a clear broth with a little kick. A lot of people think the main thai soup is with coconut milk, but that's Tom Kha soup, and is actually not as common in Thailand.
Tom Yum soup makes me feel great and warm inside on any cold winter day. I added some fish called Wahoo...not Yahoooooo...but wahoo, :) and also some shrimp. Mmmm, MMMm...Yum, :)
1 package Tom Yum Curry paste (Lobo brand is the best from Thailand, if you can find this)
1 teaspoon garlic
ginger root, a few slices (don't be intimidated of how to get through the hard brown shell to get to the inside. Think of it like a carrot, and simply use a peeler and bingo, you're to the beautiful yellow center)
2 cups water
1 lb. wahoo fish (or any white salt water fish)
Shrimp (if you'd like)
1 cup, julienned fennel bulb (the top leafy part you can save in a zip loc bag) for some other recipe, like soup
1 cup mushrooms
1/2 cup green onions
lemon juice to taste
3 tbsp oil (peanut or vegetable)
salt and sugar to taste
On medium heat in pan, fry the fish in oil until a little brown (this is good to do first, for fish that's been frozen for a while, this will help you stay away from any fishy taste. Otherwise, you can just put fresh fish in the soup near the end of the recipe). Put fish aside.
Add garlic to pan, and mix with the paste, and it will become a beautiful yellow color
Add water, let it boil
Put in fennel and mushrooms
Put salt and sugar to taste
Add in fish and shrimp
Boil another 2 minutes to completely cook the fish
Serve, and add lemon juice to taste, and Garnish with the green onions on top
Monday, March 2, 2009
Yes, there is such a thing as Chinese Valentine's Day. The Chinese New Year is a long celebration of 15 days, and the 15th day is Chinese Valentine's Day, called Qi Xi.
I had all my friends and loved ones over and made this for everyone. Part of the tradition is everyone takes chopsticks, and tosses the salad together, shouting out all their wishes for good health, prosperity and happiness.
My best wishes to you!
Sunday, March 1, 2009
I don't know about you, but sometimes I just have a huge craving for noodles. And what makes this dish special is adding rosemary, to make it both Western and Eastern. You can have this dish as a complete entree, or have a little on the side, for days and days of leftovers.
2 cups shredded cabbage
1 stalk rosemary
1/2 cup onions, chopped
3 tbsp vegetable oil, or peanut oil if you can find it
1 tbsp garlic, chopped
Salt to taste
1 tsp Fish sauce (if you have it)
soft rice noodle vermicelli (dont' use mung bean (glass noodle) vermicelli, it's different. You can simply soften in cold water for 10-20 minutes, or in hot tap water for 3-5 minutes, but if you want it fast, and you're super hungry, hot boiled water less than 1 minutes)
- Drain the noodles so they're nice and dry
- Heat the saucepan with oil on low heat
- Caramelize the onions and rosemary
- Add in garlic and cabbage
- Add salt now, because salt quickens the cabbage to soften
- Add the noodles and fish sauce
- Mix for 2-3 minutes
Your craving for noodles can now be satisfied!