Monday, December 21, 2009

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.


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


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!

Friday, December 18, 2009

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.

Soon to come

Wednesday, December 16, 2009

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.


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!

Sunday, December 13, 2009

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.


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


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.

Wednesday, December 9, 2009

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.

Saturday, December 5, 2009

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.

Soon to come

Tuesday, December 1, 2009

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.

Soon to come