Chef Chong's Leftover Makeover

Sliced Lemon Lettuce Salad

2012-01-09T09:30:00.000-08:00

Lemon rind is usually a gourmet ingredient in daily food at many restaurants nowadays. But what about just eat all parts of the lemon except the seeds? Well, here I discovered it when I was having sushi tuna with lemon at a nice sushi place in town. In my head I was thinking of using the sliced lemon in many dishes. Here is one of them, in the salad. I know many people use just lemon juice and rind, you know that you have to do double job (getting the rind and juice). Now is perfect idea to use both of them in just one job ie SLICE them thin. Then mix them with whatever salad you want and it turns out really good.

Ingredients:-

1 head Romaine Lettuce
1 whole lemon (thin slice)
Handful Micro parsley and cilantro
Handful Salted Peanuts
2 Tablespoon Reduced Balsamic vinegar
Your preference amount Olive oil and Garlic salt

"Anda Boleh"

Flourless Chocolate Cake

2011-10-31T09:46:00.000-07:00

This recipe is so good. I used 1/2 cup sugar instead of 1 cup and also I added 1 cup more of semi-sweet chocolate chips. Amazing!

"Anda Boleh"

BBQ Scrap Omelet

2011-07-28T16:39:00.000-07:00

It is the Summer Season here, lots of people doing BBQ at home or at the park. Sure enough have some leftovers. I had BBQ leftovers the other day from Gregg's birthday party. Close to 50 guests came and I made BBQ ribs, BBQ chicken, roasted potatoes, grilled lettuce, peppers, mushrooms, corn and broccoli. Just yesterday, a friend of mine gave us some fresh eggs from their chickens. Well, that plays in my head, the fantastic BBQ Scrap Omelet. The leftover BBQ stuffs have to be diced and add some peas into the omelet. Gosh, it was GOOD!

"Anda Boleh"

Summer Zuc Muffins

2011-06-27T15:43:00.000-07:00

This is summer time and lots of vegetables and flowers are growing healthily in our back and front yard. We pick the sugar snap peas, strawberries and cut the green onions everyday. But the zuchini we have, once in 2 weeks or so. Instead of stir fried them, I used them for the muffins. Gregg is craving for the zuc muffins for few days, sounds like he is pregnant. Hahaha. Enjoy the summer zuc muffins or other fruit you are craving for.

Dry Ingredients:-

1 3/4 cups AP Flour
1/2 teaspoon salt
1/4 teaspoon Baking powder
1/2 teaspoon Baking soda
1 teaspoon Ground cinnamon
1 teaspoon Ground nutmeg
1/2 cup Brown sugar
1/4 cup Granulated sugar

Wet Ingredients:-

3/4 cup Vegetable oil
1 1/4 cup Zuchini shredded
1 teaspoon Vanilla
2 eggs

Method:-

1. Mix well the dry ingredients in a medium size bowl with a hand whisker. Put aside.
2. Mix well the wet ingredients and sugar together in a bigger size bowl with your hand (much easier).
3. Pour the mixed dry ingredients to the wet ingredients (thats why need a bigger bowl) and stir with hands until well mixed (maybe few seconds). You know, always dont overmixed or overstired.
4. Spray pam on the muffins tray (any size you want), pre-heat the oven at 375 F (to be exact).
5. Put the mixture in the muffins tray about 3/4 full so that they have room to puff up when baked.
6. Bake about 15 min or test with your finger, when it is bouncy a little on the top of the muffins, it should be done. Always taste better when little undercook, so that it will be moist and yummy.

"Anda Boleh"

Chef Chong's Crab Cake Salad

2011-04-06T16:06:00.000-07:00

Wow, this is the blast! I always think of avocado and crab meat is a good combination. In fact, I came up with this wonderful delicio crab cake recipe. Dont be surprise with lots of ingredients in it.

Recipe soon.

Healthy Warm Mixed Salad with Tahini dressing

2011-04-06T15:44:00.000-07:00

Have you ever mixed the Tahini with Balsami Vinegar as your salad dressing? Quite amazing outcome.

Recipe soon.

Perfect Raisin Bread Pudding

2011-04-06T13:35:00.000-07:00

So far, I can say that this is the best bread pudding I ever made. The flavor is so right, the texture is smooth and comfort, and the looks was delicious.

Recipe soon.

Seared Bread Lasagna

2011-04-06T13:22:00.000-07:00

I have lots of leftover bread in my fridge and freezer. Of cos, people will automatically think of making bread pudding or croutons. But I am making lasagna! I have tomato sauce made last time in my freezer and I remembered watching a food channel, I think is Chef Lydia, she used bread instead of pasta to make it. It is so easy and taste quite good, compare to the traditional pasta lasagna. Also using Mozarella cheese is no brainer too. Of cos, parmesan taste better but since you have leftover, why not using it.

Recipe soon.

Squash time

2011-03-09T15:33:00.000-08:00

I got a big banana squash and a big round squash which has a very thick skin from a dear friend. First I cut the banana squash, it looks like butternut squash. So easy to prepare, peeled and took the seeds out and cut them into chunks. Lay them onto sheet pan, mixed with olive oil. Then the other round squash, size like a bowling ball, has very thick skin. Well, to let your imagination goes wild, the skin is hard and thick like an ostrich egg. I could not peel them, so I used a cliver to crack it open and then chopped into big pieces as you seen in this picture. Also mix those pieces with olive oil. Put into the oven at 400 F until soft and brown little, say about 35-45 min. For these cooked squash, I put them into few small ziploc bags, place them in the freezer for future used. See, I dont put salt, because I can use them in future either for savory or dessert. Enjoy the squash time and if you want to make a nice roasted squash with your steak, just pull out the squash from the freezer, reheat them either in the microwave or oven, add salt and pepper and served. Better with thyme if you can add that.

"Anda Boleh"

Own Crouton Salad

2011-01-20T10:13:00.000-08:00

Have you ever made your own crouton before? This is what I made. I had ciabata bread in the freezer for months. I decided to use it before it had frost bite like ice aged dinosaur years. I cut the ciabata into cube size, put it on a sheet pan, drizzle with olive oil, sprinkle with salt and pepper. Lastly, add some fresh or ground thyme. Toss it around before putting them in the oven at 350 Celcius for about 15 min. Of cos, you have to check it at the 8th min, before its get too brown. Up to your taste.

About the salad, I love to add carmelised red onions in it. I add white zinfandel to the red onion while sauteeing. Let it simmer until the onions turned into bright pinkish red. Add salt and pepper a little. Lastly, add to your lettuce or any other mixed greens, add in your favourite balsamic vinegar and then salt and pepper to taste. Gosh, it is so good..... add some oranges and citrus section if you want.

"Anda Boleh"

Steamed Arugula with Sole tomato sauce

2010-12-08T20:57:00.000-08:00

This is another Anniversary dish I made today. It is very soothing dish with cherry tomatoes and buttery sole fillet, put on top of steamed arugula. Yes, I think you never heard of steamed arugula, and this is a new way of eating it. Surprisingly, the arugula did not taste bitter once cooked in the hot boiling water. The texture was soft and greeny, just like bok choy or chinese green. Love it with just soy sauce, but I was laying the sole tomato sauce on top of it in addition to the soy sauce. So good and comforting.

Recipe soon.

Anniversary Pork Chop

2010-12-08T20:50:00.000-08:00

Gregg and I are celebrating our 3rd year Anniversary tomorrow, so I made our Anniversary dinner today. I decided to make pork chop because of it has been sitting in the fridge for awhile. I learnt from Chef Neda roasting the meat by using butter, garlic and thyme and sprinkle of salt. The end result was really good, with red wine sauce. Hope this will give you an idea to celebrate love.

Recipe soon.

Veal Stock

2010-10-13T16:05:00.000-07:00

Want to know how to make an easy delicious stocks using what you have in your freezer, fridge, garden and pantry? I got the bones from work, learning from Chef Neda making a beautiful tasty stock. Usually there will be lots of fat, oil on the surface after boiling for hours. Tips: put the stock in the fridge, let the oil got harden and remove it.

Ingredients:-

Bones from the meat market
Tomatoes - whole or chunk
Celery - chunk
Carrots - chunk
Thyme
Onions/green onions/leeks - chunk
Water

Method:-

1. Roast the bones in the oven at 450 F until charred a little.
2. Use a big pot, put the charred bones and add water till it covers the bones, and add the rest of the ingredients. Boil until the water reduced to 3/4 and add again some water, repeat twice.
3. Once the water reduce to 3/4, let it cool. Pour into individual containers, label them and put in the freezer.

Note: you can add salt to taste before or after.

"Anda Boleh"

Pesto Veal Sandwich

2010-10-13T14:33:00.000-07:00

Gregg's mom likes to buy things for him and Ciabata bread is one of the items. This type of bread is good for sandwich especially with cheese and baked. The crunchiness of the outer of the bread and melted cheese are delicious. Pesto is a very appetising spread with the rest. This sandwich is easy to make, and I got the veal from the stock I made. See, always keep the leftovers and you will eat it one day with just little makeover. Now, lets start doing this: Ciabata bread (open half), drizzle with olive oil, spread with pesto each side of the bread, then put the pull veal and cheese on one side and on the other half of the bread, put few leafs of arugula and cheese as well. Sprinkle some salt to taste. Oven at 400 F, put the bread with the ingredients layered on top on a sheet pan, bake for 5-8 minutes until the cheese melted and the bread ligthly brown at the edge.

"Anda Boleh"

Mei Lai Fun Tomato sauce with healthy green salad

2010-10-13T11:35:00.000-07:00

Wow, I have lots of leftover from a party that day, the vermicelli (mei fun), the lai fun (thick rice noodle), the carrot radish pickle, the lettuce and some Feta cheese, homemade tomato sauce and homegrown carrots from the backyard. So good and easy....

Recipe soon.

Baked Lap Cheong Sticky Rice

2010-10-13T11:24:00.000-07:00

You dont need to have a steamer to make this Lap Cheong Sticky Rice. All you need is the oven and steambake it. Easy and simple. I have half bag of sticky rice in the drawer and a whole bag of Lap Cheong (chinese sausage). Gregg was craving for this chinese sausage for months, and you know the sodium content is high. Anyway, it is just once in a blue moon type of food. What was in my head that day is like this.... I had Napa Cabbage (getting the idea from Shanghai King Dumpling Restaurant the way they used the Napa Cabbage for layer at the bottom of the bamboo steam basket), had sticky rice, chicken stock and lap cheong. Wola!!! Lap Cheong Sticky Rice in the oven......

Recipe soon.

Joanne Bo Bo Cha Cha

2010-09-20T14:17:00.000-07:00

I never seen or tried the Bo Bo Cha Cha with banana in it. Joanne, originally from Penang, Malaysia, was making this dessert on the Labor Day weekend. The first thought about banana in Bo Bo Cha Cha was, Very Interesting!!!! Of cos, I am a foodie, I would try anything people make for me. For those who dont know about this Malaysian dessert, it is a coconut based dessert. There are yam, sweet potatoes, taro, pandan leaf or pinescrew leaf, tapioca balls and black eye peas. Soothing and comforting dessert in fall and winter.

Lai Fun Pesto

2010-09-20T13:57:00.000-07:00

Very chinese, using Lai Fun as spaghetti or fettucini or angel hair for Pesto entree. Gosh this is good.... Gregg loves it so much. Light, fresh and healthy. I got the Lai Fun leftover from a party, actual lai fun use in Chinese cuisine is for Asam Laksa or noodle soup. Well, my brain was electrified by the pesto, so I came out with this fast preparing dish, less than 15 minutes. Hey, Rachel Ray, step aside! So you know, you can use any kind of noodles for your pesto and tomato sauce.

"Anda Boleh"

Chef Chong's Pesto

2010-09-20T13:44:00.000-07:00

Pesto

This is my first time making Pesto. When I came to the States in 2005, I never heard, seen and tasted Pesto in my life. I got to know it from a dear friend of mine, Penny Eng who is a caterer and food stylist in San Francisco and her company's name is Penny Eng Event. Also I tried it out for the first time and I fell in love with it. I love the basil flavor, I am a herb guy. Then I work with Chef Neda who is formerly from French Laundry, her way of making Pesto. Tips: She puts in baby spinach in order to keep the pesto green. It is a very easy way of making it, but a bit expensive because of the ingredients. The fresh basil, the pine nuts and the grated parmesan cheese and of cos, the Olive Oil. Well, easier to get it from the store, but when you have the free stuff, especially the whole big container of fresh basil, that was what hit my head. Instead of pine nuts, I used shelled walnut. Instead of grated parmesan cheese, I used shredded parmesan cheese. Instead of good extra virgin olive oil, I used cheap brand olive oil from Safeway. You know you can use coupon and your Safeway card, right? So here it goes... my own creation. I made batch by batch using cuisineart food processor, put them in a small Glad container and freeze them. You can use them anytime by putting a container in a microwave for a minute or two. See, you have Pesto supply for months or years.

Ingredients:-

Fresh Basil
Fresh baby spinach (little portion)
Shelled Walnut
Shredded Parmesan Cheese
Extra Virgin Olive Oil
Garlic
Salt and Pepper

* Blend them all in a food processor. This is your individual taste of your own Pesto.

"Anda Boleh"

Indian cabbage

2010-09-03T16:16:00.000-07:00

Cabbage is my favourite vegetable especially when they are cooked thoroughly and long. I use the curry powder, cumin and coriander to spice up the indian flavor, with garlic. Easy to cook, remember always to use lid to cover the pan or pot while cooking cabbage. Cook faster.

Recipe:-

1 head Cabbage - however you want to cut it
1 teaspoon chopped garlic
1/2 teaspoon curry powder
2 Tablespoon Vegetable oil
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
Salt to taste
1/2 cup water

Method:-

1. Heat the non-stick saucepan with the oil on medium high, add the garlic and stir for a few second. Dont burn it.
2. Add cabbage, curry powder, cumin, coriander and water. Put high heat, stir for a minute and then cover with lid. Let it cook for 2 minute.
3. Add salt to taste and stir well.

"Anda Boleh" Namaste

Nasi Bryani

2010-09-03T16:13:00.000-07:00

I love this basmati rice with tomato and raisins. It reminds me of those days when I was eating at the muslim hawker stands (we called it Mamak stall), the fragrant smell of the basmati rice flowing in the air. Taste so good with the curry sauce or dahl (lentil) curry, mmmm........ yummy.

Recipe:-

2 cup Basmati Rice
Water (I dont usually measure the water, just my experience by looking at the water level when cooking the rice. So you have to follow your own instruction. Some like it little wet and some like it little dry.)
3-5 Tablespoon Prego Mushroom pasta sauce
2-3 Bayleaf
1 teaspoon Salt
1/4 cup Raisins (any colors)
1/4 stick unsalted butter

Method:-

1. Use regular rice cooker, not the fancy one like Japanese rice cooker unless you are familiar with it.
2. Put all the ingredients together, as easy as that.
3. Once done, add butter and mix well.

"Anda Boleh"

Carmen's Grill

2010-09-03T16:09:00.000-07:00

Carmen Mayo, our friend from Seattle, came back to visit her parents the other day. She invited us to go to her place and have bbq. It was just 3 of us, so I thought, great, we have zuchini, eggplant, sweet nectarine and chicken thigh in the fridge. So easy to marinate these vegetables, just use olive oil, salt and pepper, a little curry powder would be great. Chicken thigh, mixed soy sauce, olive oil, sugar, salt and Chinese 5 spice powder. Remember, chicken needs some time to cook.

"Anda Boleh"

Pumpkin Cake with Cherry sauce

2010-09-03T15:46:00.000-07:00

Looks good, right? I am the expert on keeping the ingredients from last year, use it this year. The pumpkin puree is from last year Halloween. See, dont throw it away. This pumpkin cake was my favourite, I remember my sister, Pauline Chong, loves to make this at home. I was like, what is this, So So Good! I asked her for the recipe and she sent it to me years ago. But I did not make pumpkin cake at all until today. Actually, I wanted to clear my freezer, thats why I have to use the pumpkin puree. I can use the puree for my ravioli but I wanted to make something different and for the first time. Here is the result and I love it.

Recipe soon.

Asam Laksa

2010-09-03T15:41:00.000-07:00

At first I was thinking of making some soup from the corn broth (water from cooking the corn) but I saw some asam paste in my fridge. So I instantly thought of Asam Laksa because I have mostly all the ingredients, have some sole fillet in the freezer, lemons and grapefruit in the fridge. Have the vietnamese coriander (daun kesum) and peppermint in the frontyard. Gosh, it was so good and a little spicy for my partner, but we loved it. FYI, Asam Laksa is a very popular noodle soup in Penang, Malaysia. The taste should be sour, fishy, sweet and spicy. Try this out, easy to prepare and healthy as well. Get the Asam Laksa paste at the Asian Market in your area. If not, ask your friends who live in the big city like New York and San Francisco to send it to you. Enjoy!

Recipe:-

1 packet Penang Asam Laksa paste (any brands from Malaysia)
1 small can Sardines
4 cups Water or Chicken Broth or any type of clear broth
3-4 stalks Lemon Verbena or Vietnamese Coriander
Salt and/or Fish sauce

Garnishing:-

Leftover Roasted Chicken - shredded
Grapefruit - section
Peppermint Leaf
Lime

Method:-

1. Mix the paste, sardines, water or broth and vietnamese coriander in a pot and boil.
2. Add salt to taste. Fish sauce is optional.
3. Cook the rice noodles separately according to the instruction given on the bag.
4. Put all the cooked ingredients in the bowl and garnished.
5. Add some lime juice to taste. The Asam Laksa should be little sour, sweet and spicy with lots of fish flavor.

"Anda Boleh"

Sheryl Fruit Salad

2010-08-27T12:52:00.000-07:00

I named this fruit salad Sheryl because she is a vegetarian and Gregg's cousin from Canada. I made this for her, I use simple dressing, just Olive Oil, Garlic salt, coarse black pepper and chopped mint. Most of the fruit were from our backyard, the cherry and sungold tomatoes, figs and grapes. Easy to make and save lots of money here, delicious too.

Recipe:-

Grapefruit (section)

Cherry tomatoes

Figs

Green grapes

Roma tomatoes

Chopped Fresh peppermint

Dressing:-

Extra Virgin Olive Oil (Evoo)

Garlic Salt

Coarse black pepper

"Anda Boleh"

First Vanilla Ice-Cream with Black Berry sauce

2010-08-18T14:27:00.000-07:00

My first Ice-Cream I made, thanks to Chef Neda for giving me an ice-cream maker as my birthday present a year ago. This one is also a recovery meal for me after my bad sore throat. Doctor suggested me to eat ice-cream, to cool my throat. And it is a soft food. Then I decided to make one, using Chef Neda's Vanilla ice-cream recipe as a guideline. See, I like to improvise. I have some milk left in the fridge and I bought heavy cream. Then I make a pint of a vanilla ice-cream, of cos with the Black Berry sauce. These black berries were from our neighbor, Mary Anne and Fran. They have black berries grown in their backyard.

Recipe:-

1 cup Whole Milk
1 cup Heavy Cream
1/2 cup sugar
1 teaspoon Vanilla extract

Method:-

1. Add all the ingredients together in a pot, simmer but not boiling. Once a little bubble starting to form at the side of the pot, pull aside to cool down a little.
2. Put the mixture, while still little warm, into the ice-cream maker. Let it stir for good 30 min or until it appears to be little crystalised and thick.
3. Put in a container and freeze for at least 4 hours.

Black Berries sauce:-

2 cups of black berries
1/2 cup sugar
1/2 cup water

*cook them until thicken and syrupy.

Roasted Garden Beets

2010-08-18T14:21:00.000-07:00

Healthy but with the leftover Chicken wings. Ok, here is the story again. I had a very bad sore throat few weeks ago, so I had to be very careful on what I put into my mouth. I had soft baby food for days, to make sure that I am 100% recovered. So, I stopped cooking and posting on my blog for a while. When I was 99% better, I made all these food to satisfy my craving. The duck confit with berry sauce and the Recovery Fried Squash and Sole other than this one, Roasted Garden Beets, Garden Corns and Leftover BBQ Sauce Chicken Wings.

Recipe:-

6-8 Small red beets with tops (clean them thoroughly)
Olive Oil
Salt and Pepper

* Using aluminium foil, mixed all the ingredients evenly and wrap them. Roast them in the oven at 400 F for about 35-45 min until soft.

"Anda Boleh"

Recovery Fried Squash and Sole

2010-08-18T14:12:00.000-07:00

I dont know what was in my head after recovering from my bad sore throat few days ago. I was making squash tempura and pan fried sole, also the Duck Confit Berry Sauce crostini. Just Gregg and me, we had a feast. Well, this is very easy to make, just remember, fried food is once in a blue moon. So you can have a pot of oil and deep frying this squash dipped with easy batter.

Recipe soon.

Duck Confit Berry sauce crostini

2010-08-18T14:04:00.000-07:00

Bread, duck confit, salad and berry sauce in one plate? Trust me, it is a perfect meal with a glass of your favourite wine...

Recipe soon.

Chef Chong's Duck Confit

2010-08-18T12:55:00.000-07:00

Duck confit Chef Chong's way? Easy to make, and lots cheaper.

Recipe soon.

Cinnamon Shortbread

2010-08-18T12:53:00.000-07:00

When you were making crumbs topping for your pie and still have some leftover, well, make it into shortbread. Good for tea time with a cup of your favourite coffee or tea.

Recipe soon.

Kaya Pear Pie

2010-08-18T12:46:00.000-07:00

This is my first time using Kaya (Chef Chong's coconut jam) for this pie. The Asian pear is from our backyard. The turn out to be very good...

Recipe soon.

Just vegetables

2010-08-02T15:08:00.000-07:00

I loved this picture of all the bright colors vegetables on this white bowl. There are so many healthy things in this bowl, of cos, most of these were from our garden bed.

Recipe soon.

Chef Chong's Beef Stew

2010-08-02T15:04:00.000-07:00

Chef Chong's Beef Stew and sauteed home grown vegetables. What do you think?

Recipe soon.

Healthy July 4th leftovers

2010-08-02T15:01:00.000-07:00

This is one of the leftover makeovers I made after July 4th. Corn, vietnamese meat patti, hard boil egg, lots of mint and bean sprout, good chicken broth, home grown tomatoes and instant noodle. Easy, fast and healthy for you.

Recipe soon.

Duck Pot Roast

2010-07-09T13:02:00.000-07:00

Wow, another duck dish. Hmmmm.... I know what you guys think of me. Have a duck farm backyard? Hahahahaha. As I said again, I have lots of duck breast in my freezer. See, the previous duck breast, I seared. Now I am doing a pot roast, with chinese sausage, garlics and onions, jalapeno, wild fennels and lemongrass. Of cos, there is red wine too. What a combination!!!!!

Recipe soon.

Charred Miso Duck breast with Bow ties pasta

2010-07-09T12:34:00.000-07:00

I have lots of duck breast in the freezer. This time, I marinated the duck breast with miso, soy sauce, dark sweet soy sauce and some spices. As I said again, if you are not sure whether your duck is done or not, always cut into a piece and find out. You can always put it back into the sauce pan and seared till it is done. I rather have a done meat than red bloody meat.

Ingredients:-

2 piece duck breast with skin
2 Tablespoon Miso paste
1 Tablespoon soy sauce
1 Tablespoon Cooking oil
1 Tablespoon Dark sweet soy sauce
1 teaspoon ground ginger (use fresh ginger if you have)
1 Tablespoon Sake or cooking wine
* marinate the duck breast with all the ingredients in a ziploc bag for at least 4 hours

Method:-

1. Heat a non stick pan on medium high with 3-4 Tablespoon of cooking oil to sear the duck breast.
2. Always skin down first. Seared for at least 3 minutes each side. You will notice that the skin is burnt, its ok.
3. Seared again each side for another 3 mintues, take it out from the pan and cut through a piece of duck breast and see whether you like it to be done or not. It is all up to you.
4. Served with vegetables and pasta you like. Good with a glass of red wine, my preference is Pinot Muenier.

"Anda Boleh"

Chef Chong's Chocolate Lava Cake Special

2010-06-30T13:34:00.000-07:00

I searched for this recipe, but somehow my brain told me not to follow exactly what written. I changed some of the ingredients especially the portion. My friend, Miss Fain, loves chocolate for dessert. I knew, this Lava Cake of mine will make her happy, including my partner, Gregg. All of us have to workout more to burn the calories we put in.

Recipe:-

2 cups Semi sweet Chocolate chips (any brands you want)
1 1/2 stick melted butter (salted or unsalted)
1/2 cup AP flour
1 cup Sugar
3 large eggs
3 egg yolks
1 teaspoon Vanilla extract
2 Tablespoon Triple Sac Orange
a pinch of salt

Method:-

1. Melt the semi sweet chocolate chips and butter together in a silver bowl or a pot, do the double-boiled method (cook on top of a pot of boiling water, not direct from the fire). Keep stiring.
2. Once melted, then add flour and sugar, stir again until mixing well. Pull aside, let it cool down a little.
3. Add the eggs and egg yolks together one at a time, then vanilla, salt and triple sac, stir well.
4. Oven must be 400 F, scoop the lava mixed into ramiken of your choice (preferably cup size). Bake for 10-13 min until the side of it pull aside from the ramiken. The center still a little jiggly.
5. Pull out once ready, flip it on to a dessert plate and then sprinkle with powder sugar.
6. Caramel sauce: 1 cup sugar, melted in a sauce pan medium high. Once starting to brown, lower the heat, add 1/2 cup heavy cream and pinch of salt. Stir well until really mixed and creamy. Dont over cooked it.

"Anda Boleh"

Roasted 5 Spice Chicken with Fennel blossom infused Balsamic sauce

2010-06-30T13:03:00.000-07:00

This dish was created because of a friend who wanted a chicken and some clean food on her plate. In my head, I was thinking of chicken thigh instead of the chicken breast. The chicken thigh is tastier and can absorb more flavor when marinated. It is moist as well when seared and then roast in the oven for few minutes. Asian flavor mostly with soy sauce, sugar and cooking wine when marinating. You must marinate the chicken at least 4 hours, then do the bow ties pasta and sauteed mushrooms. The end result was amazing! Healthy and light for sure.

Marinate the chicken thigh at least 4 hours in the fridge:-

3 pieces Boneless Chicken thigh with skin

3 Tablespoon Soy sauce

1 teaspoon Chinese 5 spice powder

1 Tablespoon Sugar

1 Tablespoon Sake or any cooking wine

1 Tablespoon Cooking oil

* mix all together in a bowl or ziploc bag, massage it well.

Bow Ties pasta:-

2 cups Bow Ties pasta

1/4 cup chopped Green onions

2 Tablespoon Olive Oil

1 Tablespoon chopped Garlic

Salt and Pepper to taste

* cook the pasta according to the instruction given, al dante then strained. Heat the sauce pan on medium high, add garlic and green onions together with oil. Stir for 30 seconds, then add in the bow ties pasta. Stir well, add salt and pepper to taste.

Sauteed Oregano Mushrooms:-

2 cups sliced mushrooms (any kind)

3 Tablespoon Olive Oil

1 Tablespoon chopped fresh Oregano

Salt and Pepper to taste

* Heat the sauce pan with olive oil on medium high. Add in mushrooms and oregano with salt and pepper, stir for 2-3 min until the mushrooms changed its color to darker brown.

Fennel blossoms infused Balsamic Sauce:-

4-5 Tablespoon Balsamic Vinegar

1 Tablespoon Fish sauce

1 Tablespoon chopped Fennel blossoms (the wild fennels you can find on the trails or raodside)

1 teaspoon sugar

1 teaspoon chopped garlic

1 Tablespoon chopped Jalapeno without seeds

1 Tablespoon Olive Oil

* Heat the sauce pan with olive oil on medium, then add garlic and jalapeno together, stir for few seconds. Then add the balsamic, fennel blossoms, sugar, fish sauce, cook to reduction depends on your preferred consistancy. Always taste it every minute when simmered.

Searing the chicken thigh:-

Heat the sauce pan with 3 Tablespoon Cooking oil on medium high. Pull out the marinated chicken thigh, place the skin first on the pan and seared for at least 3-4 min each side. Seared again both side for 1-2 min each. Put them in the oven at 275 F for about 2 min, while cooking the pasta, mushroom and the sauce mentioned above.

Finally assemble all the items above, make yourself a food stylist.

"Anda Boleh"

Butter Lettuce Kabocha Blossom Red Onion Vineg

2010-06-24T16:51:00.000-07:00

Isn't this beautiful to look at and tasty as well? Yes, this is one of my favourite salad I ever made. Light and very gourmet. I have Kabocha squash blossoms in my backyard, making it into tempura. So so good with butter lettuce, crispy sage, fresh bing cherries, cherry tomatoes, green onions and most importantly, the red onions vineg. It is actually so easy to prepare, just that you need to fry the kabocha blossoms. Well, just do it and you will enjoy it.

Ingredients:-

3-4 leaf Butter Lettuce

1 Red Onion Vineg*

2 Zuchini Blossoms**

3 Sage leaf

1 stalk Green onions - chopped

5-6 Bing cherries - halved

3 Cherry tomatoes - halved

Some Olive Oil and Salt to taste

*Red Onions Vineg:-

1 Red Onion - juliened

1 Tablespoon Apple cider vinegar

1 teaspoon Salt

1 Tablespoon Sugar

1 Tablespoon Olive Oil

1/2 teaspoon Black Pepper

- Sauteed the onions with the oil on medium heat. Add vinegar, salt, sugar and pepper, stir well. Then simmer for a min or two, until little reduced and shiny bright red color of the onions shown. Leave a side for cooling.

**Kabocha Squash Blossom Tempura:-

1 cup AP Flour

1 teaspoon Black Pepper

1 teaspoon Ground Cumin

1 teaspoon Salt

1 cup Sparkling Water (cold)

- mixed all ingredients together making batter, add more cold sparkling water if its doughy. The batter should be runny but still stick to a spoon.
- dip the blossoms into the batter, then fry it in the hot oil until golden brown.

Once all of the elements ready, resemble them together just like the picture shown, any ways you like.

"Anda Boleh"

Beautiful Happy Breakfast

2010-06-23T15:20:00.000-07:00

I loved this picture, taken one morning having breakfast with Gregg at the patio. We had fruits (plum and strawberries from our garden) and bagel toast with Chef Chong's kaya and whipped cream cheese. The sun was bright and warm that day, beautiful breakfast making us happy all day long. Enjoy, my dear friends! You can get Chef Chong's Kaya by ordering online: Simply click here.

"Anda Boleh"

Chef Chong's Herb Curry Fettuccine

2010-06-15T15:52:00.000-07:00

I love this homemade fettuccine, learnt from Chef Neda. But I used roller pin to thin the pasta, so it is very homemade and handmade as well. Easy and enjoying to make. Smooth like silk in your mouth. Hmmm... so yummy.

Ingredients:-

2 cup AP flour
6-7 egg yolk (when you have leftover egg yolk from your egg white daily breakfast)
1 Tablespoon Vegetable oil
1 teaspoon Salt
1 teaspoon each teragon, oregano, majarom and curry powder
3-4 Tablespoon Water

Method:-

1. Put all the ingredients together in a food processor or your mixer. Knead them until become a dough.
2. Take out and wrap with plastic and put into the fridge for rest, say 30 min.
3. Then cut the dough divide them into smaller pieces, so that you can roll each one of the dough into thin pasta easily, you can see it from the pictures above.
4. Once thinned, put on the cutting board, fold it like folding a letter into your envelope, cut according to your prefer width of your fettuccine.
5. Remember, always sprinkle some flour after cutting so that it will not stick to each other when putting into a hot boiling water.
6. Cook the fettuccine in a hot boiling water with some salt (2 teaspoon) and 1 Tablespoon cooking oil for about 6-8 minutes, try a string of the pasta to see whether it cooked to your liking. Then drain them, put aside.
7. Heat up a sauce pan on medium high with 3 Tablespoon olive oil, add some chopped garlic, the pea pods or spinach or any vegetables you want, seasoned it with salt and pepper, optional, with fresh thyme. Cook for 1 min.
8. Put in the fettuccine and stir together with the sauteed vegetables. Add salt and pepper according to your taste. Then serve.

This dough can produce alot of fettuccine, so proportioned it according to your needs. Can keep half of the dough in the fridge with plastic wrap for few days used.

"Anda Boleh"

Ore-Ida Coq Au Vin

2010-06-14T15:11:00.000-07:00

Well, another leftover food from work. It was the Vietnamese BBQ chicken. I made it into Coq au vin my style, fast and easy. I would say, less than 30 minutes cooking. It is a comfort food. Taste so good!

4 pc BBQ chicken
1 cup red wine
1/2 cup chopped onions
1/2 cup tomato
2 Tablespoon chopped Fennel leaf
3-4 pc Ore-Ida potatoes
Salt and pepper to taste
3 Tablespoon Olive Oil

Method:-
1. Heat the pot with olive oil, on medium high. Add the onions to carmelise it and then add in tomato. Stir for a min or two.
2. Then add the chicken, cook for 2-3 min. Add fennel leaf, red wine, ore-ida potatoes stir and reduce (say about 15 min) until the sauce is thick.
3. Add salt and pepper to taste. Serve with steamed jasmine rice with peanut, sesame seeds and fried shallots.

"Anda Boleh"

Chef Chong's Kaya Bagel sandwich

2010-06-09T09:53:00.000-07:00

This morning, I got up early. Usually, I will have toast with Kaya and a cup of chocolate soy for breakfast. Toast can be any kind of flour base product. I have a bag of bagels in my freezer. Surprisingly it is not hard as you thought would be. I cut them and put in the toaster for 5-8 min good at low. I love it a little toasty and brown at the side. Americans usually eat the bagel with cream cheese. I am a little creative by just sandwiched the bagel with Chef Chong's Kaya (Chef Chong's coconut jam) and cream cheese. Well, what do you think of the results? I can say this "Fabulous!"

"Anda Boleh"

Asian Bruschetta

2010-06-03T12:16:00.000-07:00

Ever thought of this Asian way of Bruschetta???? Again, I brought back some leftover focacia bread from work, stored them in the freezer for days. Now thinking of having it consumed, I loved the crostini toastie bread. So my brain was thinking of bruschetta, since Gregg loves it so much. I have lots of asian ingredients from work as well, especially the mixed peanuts, sesame seeds and fried shallots, the mint and cilantro. Then I have a can of chunked tomatoes in the pantry and also some more fresh herbs from my backyard. See, everything comes to life. Dressing very much Asian flavor. Lets get into it!

Ingredients:-

6 slices Focacia bread - an inch or less thick
Olive oil
Salt and Pepper
* Toast them in the oven at 375 F.

Toppings:-

1 1/2 cup cut tomatoes or can tomatoes (drain first)
1/4 cup chopped mint
1/4 cup chopped oregano
1/4 cup chopped cilantro
1/4 cup chopped basil
1/4 cup chopped onions or green onions
2 Tablespoon Lemon juice or Lime juice
1 teaspoon Fish sauce
1 teaspoon sugar
Salt and Pepper to taste
1 Tablespoon Olive Oil
* Mixed all these ingredients together.

"Anda Boleh"

Chinese Gumbo

2010-06-03T12:07:00.000-07:00

This is what I called, Chinese Gumbo. Very quick and easy meal especially when you have less time to cook. Also when you have leftover steamed rice of any kind, Safeway roast chicken and leftover shrimps from the Memorial Weekend BBQ.

Ingredients:-

2 cups Chicken stock or any kind of stock in your freezer or pantry

1/2 cup Leftover steamed rice

3 pc Ore-Ida Tater Tots or you have leftover french fries (cut them into small pieces)

3 pc Leftover $5.99 Roast Chicken

Garnishing:-

Few Shrimps

Few Chards

Few Pea pods

(sauteed them together with cooking oil, salt and pepper until the shrimps turned red and curled up)

Method:-

1. Heat a pot with the chicken stock on high. Once boiled, add the rice, tater tots, chicken together. Cook for 3-4 min on medium heat.

2. Seasoned with salt and pepper.

3. Garnished with the sauteed shrimps and vegetables.

"Anda Boleh"

Leftover Mongolian Beef over Fried Rice and Chef Chong's Sambal Bagoong

2010-06-02T16:58:00.000-07:00

Ok, here is the funny thing about Mongolian Beef. I never heard of Mongolian Beef in my country, Malaysia. When I got to the States, I was shocked to see the Mongolian Beef is actually beef and brocolli, of cos, with oyster sauce. Anyway, I got this leftover mongolian beef from work as well, Chef Neda made it. She is a wonderful talented Chef I ever met.
About the Chef Chong's Sambal Bagoong, my good friend, Edna Lee wanted me to make it for her BBQ party on the Memorial Day Weekend. So in my head, I said, just shallots and chilli paste is good enough. But then, I wanted to try using the shrimp paste which is Belachan in Malaysia and Bagoong in Phillipines. I mixed it with Mexican Dried Peppers, the mild one. The result was so good, not too spicy but still have the chilli taste of it. Gregg was eating it with grilled corn. What a good idea!

Method:-

Just re-cooked the Leftover Mongolian Beef (any kind of leftover meat dish from Asian restaurants), to reduce the water content. The result is a bit dry, add some pea pods or any other greens you want, to beautify the leftover.

For the Fried Rice, please refer to my other Fried Rice recipes.

For Sambal Bagoong:-
5-6 dried peppers mild (cut into pieces and take the seed out, boil in a hot water for few minutes until soft, then strained)
5-6 shallots
1-2 Jalapeno (take the seed out)
1-2 Tablespoon Bagoong or Belachan (Shrimp paste)
1 teaspoon Sugar
Salt to taste
2-4 Tablespoon cooking oil

Method:-

1. Put these ingredients in a food processor, make into paste.
2. Heat a non-stick deep saucepan with 2-4 Tablespoon cooking oil, at low medium.
3. Add the paste with Bagoong (Belachan) and sugar and cook for about 20-25 min, stir well until the oil turned red. Then add salt to taste. Remember, have to stir constantly, so that the paste won't stick at the bottom of the pan.
4. Once cooked, let it cool off. When serving, add some lemon or lime juice in the paste and mixed well.

Shrimps Vermicelli on bed of lettuce

2010-06-02T16:35:00.000-07:00

Again, I brought back some leftover from work. This time is the shrimps, used for the lettuce wrap. I know you all will wonder, what were you thinking when looking at the leftover food and other ingredients. Well, telling you the truth, the Flavors. Imagine the shrimps, with some marinade such as lime juice, cashew nuts, green onions, salt and pepper, fish sauce, and cold vermicelli. In my head, I think of it, light and healthy and tasty as well. See, seafood is always a light protein and taste good no matter how you cooked it. So when you have some shrimps at home, chopped it, add salt and pepper, some fish sauce, lime juice or lemon, a little sugar, then you will have a great meal for a day.

Recipe soon.

Crispy Miso Duck with Dried Fruit Sauce

2010-05-25T10:03:00.000-07:00

I got this duck breast with skin from work. Usually, the way of cooking duck for Chinese is stewing them with ginger and fermented dry beans such as Miso and soy sauce. I was inspired by my mom's cooking, Stewed Ginger Duck with Fermented Soy Beans (Miso paste in America). It is one of my family tradition to have the stew on every special occasion. This time, I am making the opposite, seared the dark pretty good. Of cos, you have to marinate the duck with miso, sweet soy sauce overnight. It tastes so good with the syrupy sauce I made from dried fruit. Lets do this today, it is your special occasion!

Ingredients:-

Marinating the duck breast overnight:

2 Tablespoon Miso paste

1 Tablespoon Sweet soy sauce

1 Tablespoon Chinese cooking wine (we called it Chinese Rose Wine)

1 Tablespoon cooking oil

Dried Fruit Syrup:

2 cups Sliced or chopped some leftover dried fruit in your pantry or fridge

1/4 cup sugar

2 cups water

Methods:-

1. Heat the non-stick pan with 3 Tablespoon cooking oil, on medium high. Seared the duck breast on skin first for 5-6 minutes each side. Then seared again on the skin for a min, just to make the skin crispy and blackened. Remember, it is not burn. Its ok.

2. Sliced the duck breast, how: put the duck breast with skin on the bottom side, cut thru the meat first on a chopping board. Check on the redness of the meat. I do prefer it done, instead of rear. Remember, always eat overcooked food then undercooked.

3. Drizzle the dried fruit syrup on top and garnished with bed of lettuce.

For the dried fruit syrup, just put everything together in a pot on medium high. Reduced until syrupy.

"Anda Boleh"

Turkey Mushroom Lettuce Wrap

2010-05-25T09:57:00.000-07:00

The other day, Gregg and I went to RedHawk Casino on our way back from Lake Tahoe. We wanted to have the $9.99 buffet dinner, unfortunately, we arrived 5 min late. They closed. So we decided to try out the chinese restaurant there, called Pearl. We looked at the menu and surprisingly the price is reasonable. So we were seated by our waiteress, Miss Erica and greeted by the Manager, Miss Athena. We were the first customer at that time and followed by the others. See, we bring them businesses. We then ordered Chicken Mushroom Lettuce Wrap, Mandarin Pork Chop (just like sweet and sour) and Shrimps Scallops Egg White Brocolli. Honestly, they were so good! Thats why I am recreating the lettuce wrap, healthy and easy to make.

Ingredients:-

2 lb Turkey minced (it is all depends on how much protein you preferred)

1 cup chopped shitake mushroom (you can use other mushrooms)

1 teaspoon chopped garlic

1/4 cup chopped onions

2 Tablespoon chopped green onions

1 Tablespoon Oyster sauce

1 teaspoon Sesame seeds oil

1 teaspoon Chinese cooking wine (actually you can use white wine or rice wine or sake)

Salt and pepper to taste

2 Tablespoon cooking oil

Method:-

1. Heat the non-stick pan on medium high, add the cooking oil, onions, garlic and mushrooms. Stir fried for a minute until the mushrooms smells good.

2. Add in the turkey minced and chinese cooking wine, stir for 2-3 minutes until all fully cooked (when the color turned white)

3. Add oyster sauce, sesame seeds oil, salt and pepper to taste. Lastly add the chopped green onions, stir for seconds. Take it out and let it cool a little before serving. Serve with cleaned lettuce.

"Anda Boleh"

Steak Fried Rice

2010-05-21T15:16:00.000-07:00

Just me today, making my own lunch. Again I have leftover rice and steak. So easy, no eggs at all. Fried rice can be in many style, no need to have eggs. The rice is fried, anyway. :) I love the color of it and texture from the leftover jasmine rice, the steak, the onions and the soy sauce.

Ingredients:-

1 cup Leftover jasmine rice

Few slices Leftover steak (or any kind of meat you have)

1 Tablespoon chopped onions

Few slice carrots

Few pea pods

pinch of Ground Black peppers

1 teaspoon Soy sauce

Method:-

1. Heat the non-stick pan on medium, stir fried the onions, steak and carrots for a min.

2. Add rice and pea pods, soy sauce and pepper. Stir fried for another min or two.

3. Ready to serve. Fast and easy. Just one person lunch.

"Anda Boleh"

Steak Ramen Noodle

2010-05-21T14:40:00.000-07:00

This is really less than 20 min meal. Thats why I have a big box of Top Ramen at home, ready for anytime. Gregg left me a message at 1145am, saying that I will come home at noon and we can eat out. I was running in the park then. So I got home around 1155am. I listened to the message and then I called back. He said he was at the post office which is few blocks away. So I quickly boil the water, put in 2 packs of top ramen. While the ramen being soften, I picked some pea pods in our garden, cut the leftover steak in small pieces, chopped some onions and picked some cilantro. Then......

Ingredients:-

2 packs Top Ramen

Leftover steak

Pea Pods

Cilantro

Onions

Salt and Pepper

1 teaspoon Sweet Soy sauce

1 teaspoon fish sauce

Method:-

1. Soften the top ramen in hot boiling water, just for few seconds. Drained.

2. Heat the non-stick pan on high, put in cooking oil, throw in onions, steaks and pea pods. Stir fried for few seconds, add salt and pepper.

3. Put in the noodle in the pan, add the sweet soy sauce and fish sauce, mixed well with other ingredients.

4. Served.

"Anda Boleh"

Grapefruit HangarOne

2010-05-21T14:22:00.000-07:00

I was influenced by Gregg. He loves Hangar One which is a better quality than other vodka. I loved it too, since I have been drinking at least once a month. Hahaha, not a serious alcoholic. Anyway, I loved fruity drinks, just like I loved sweet wine like Riesling, Gurwezt and Zinfandel. Here I make a grapefruit cocktail drink. Gregg loves it very much. Try it out, remember not to put too much Hangar One. :)

Ingredients:-

Grapefruit Juice with few section of grapefruit

Hangar One

Ice cubes

"Anda Boleh"

15min Cinnamon Toast

2010-05-21T13:56:00.000-07:00

This morning, I got up around 10am, wondering what I am going to have for breakfast. Well, I looked at the fridge and found some egg yolks which is from Gregg eating the egg whites only. Good, making a potato bread toast. But, I feel like not eating eggs today, so I just use a pan, butter, sugar and cinnamon. Wola... ! Good idea, taste good and easy to make. Less washing as well. Oh, so good with a cup of hot chocolate soy milk.

Ingredients:-

2 slice Potato Bread (cut into 4 pc each slice)

1 Tablespoon butter (any kind you prefer)

1 Tablespoon sugar

1 teaspoon ground cinnamon

Method:-

1. Heat the non-stick pan on medium, add in butter, sugar and cinnamon.

2. Once melted and mixed well, lay the bread piece by piece, few seconds each side until golden brown.

3. Served with any fresh fruit you want, for sure with a cup of coffee or hot chocolate.

"Anda Boleh"

ABC Fried Rice

2010-05-13T13:40:00.000-07:00

Just a quick lunch I made for Gregg today. He went to see an Eye Doctor for a check up, and I was busy checking my emails and wrapping the cherries. I have leftover jasmine steamed rice, and taking it to make into fried rice. You know that Leftover Rice is good for Fried Rice.

I named this fried rice ABC because I was using the ABC brand sweet soy sauce, which is thick soy sauce. It is a product of Indonesia, in Malay it is Kicap Manis. You can find it at any Asian market near you. This ABC sauce is to give little sweetness to the fried rice and its color. Very popular among Malaysian especially my family. Good combination with fish sauce as well.
We also used the sweet soy sauce as dipping sauce for fresh cut fruit such as mango and cucumber. Add little fresh chili cut and soy sauce, it will be fantastic.

Ingredients:-

2 small bowl of leftover steamed rice
1 cup of Pea Pods
1 Tablespoon ABC sweet soy sauce
1 teaspoon Fish sauce
2 whole eggs
1 Tablespoon cut fresh dill
a handful of cilantro
Salt and Pepper to taste

Method:-

1. Heat the non-stick pan with some cooking oil, say 3 Tablespoon, on medium high heat.
2. Fried the eggs, stir so that it looks scramble. Look for bubbly foamy sign.
3. Add the fish sauce, together with pea pods. Stir for few seconds.
4. Then add in the rice, ABC sweet soy sauce and salt and pepper. Stir for a min or two.
5. Finally add in dill and cilantro, stir few seconds and then ready to serve.

"Anda Boleh"

Friggin Fantastic Chicken

2010-05-12T14:27:00.000-07:00

Oh gosh! It was Fantastic.... Frigging....... Good! See, Malaysian loves to BBQ at night but not in the afternoon. The weather is hot and humid during the day, and unpredictable heavy storm. Therefore, BBQing at night is the common thing to do in the country. Why we say that this recipe is Friggin Good, because of the marinade. When you combined Chinese 5 spice powder, soy sauce and sugar, those are wonders and it makes you say "Hmmmmmmmm.........so good......."

Ingredients:-

2 pc each Chicken thighs and wings

Some fresh oregano

1/4 cup Soy sauce

2 Tablespoon Sugar

1 Tablespoon Chinese Rose Wine

Pinch of Salt

3 Tablespoon Olive oil

1 teaspoon Chinese 5 spice (you can get it at any Asian markets near you)

Method:-

1. Marinate all the chicken with all the ingredients in a ziploc bag, overnight.

2. Roast in the oven at 400 F for about 40-45 minutes, dont let the smoke coming out from your oven.

3. The leftover marinade, reduce it on a saucepan at medium heat. Once reduced, add some butter to make into sauce. It is good spreading on the warm rolls.

Tips:- you can bbq them too. Remember, when roast in the oven, always put the chicken on the rack. Cover your sheet pan with aluminium foil, so that easy to clean after that.

"Anda Boleh"

Garden Bed Cereal Salad

2010-05-12T13:33:00.000-07:00

Have you thought about using your greens from your garden bed for Salad and then top it up with Bran Cereal? Well, here it is. Something comes out from my mind, using the little sweetness and crunchiness from the cereal to compliment the greens and tangy strawberries. Honestly, it is so good and simple and saved lots of money. We have 3 garden beds full of vegetables and herbs. Very organic!

Ingredients:-

Arugula
Onions
Strawberries
Avocado
Tomatoes
Oregano
Mint

Dressing:-

Olive Oil
Salt and Pepper

Mixed all together and then top it with cereal with dry fruit or any kind of sugar coated cereal you have in your pantry.

Tips:- The Arugula is bitter, so the avocado and some sugar will mellow down the bitter taste.

"Anda Boleh"

Carmelised Onions Tumeric Chicken

2010-05-10T17:19:00.000-07:00

Today, I am making this quick chinese style chicken with just onions. Gregg and I are craving for jasmine steamed rice, so I am thinking of cooking some chicken and re-stir fried the leftover Buddha delight from Asian Wok (a Malaysian restaurant near us). Also, we loved fried capers.

Ingredients:-

2 medium size Chicken Breast - cut into cubes or chunk size

1 teaspoon Tumeric powder

1 large onion - sliced

1 teaspoon sugar

salt to taste

Method:-

1. Heat a non-stick pan with some cooking oil, prefer medium to high heat. Cook the onions first, half way cook.

2. Then put in the chicken and salt, stir fried for a min or two.

2. Add in tumeric and sugar, further stir frying it for another minute until the onions turning brown and carmelised. Add some more salt to taste.

"Anda Boleh"

Spring Herbs Noodle Soup

2010-05-06T15:01:00.000-07:00

Me and my partner want to eat healthy these days. We want to have lean healthy body for the summer vacation. Today I made Spring Vege Noodle soup, very simple and easy. I used the chicken stock I have in the freezer. Try it out and you will love it. Oh, you can prepare this soup and put into small containers and freeze it for future consumption.

Ingredients:-

Chicken Stock or any kind of stocks

Baby carrots

Tomatoes

Bow Ties pasta

Salt and Pepper to taste

Garnishing:-

Cilantro

Sliced Fresh onions

Dill

Chives

Mint

Vietnamese coriander

Sugar Peas

Methods:-

1. Boil the chicken stock in a pot, together with carrots and bow ties pasta, approximately 15 min, on medium high heat. Remember to add some water if it is reducing.

2. Add in tomatoes and cook for few minutes, until you can see the tomatoes get soft.

3. Add the garnishing and cook for a min or two. Then salt and pepper to taste.

"Anda Boleh"

Strawberry Peas Carrots salad

2010-05-05T14:50:00.000-07:00

I have lots of strawberries in my backyard, it is the season. I dont shop for greens nowadays since it is Spring and Summer season with abundant of greens in our backyard. Therefore, to make a healthy, fast, light lunch for my partner, Gregg, today, I picked some pea pods, sage and strawberries. Oh, we are on healthy diet so that we can show off our lean body when we are going to Las Vegas in July. :)

I roasted the chicken breast with bones with bbq rub and some salt, with oregano and olive oil, at 400 F for about 45 min. Always overcook than undercook.

Ingredients:-

Fresh Strawberries

Pea pods

Carrots

Garlic Salt and Pepper

Cooking oil

Method:-

1. Clean and cut the strawberries in halve or quartro.

2. Cut the carrots thin and 2" long, just like carrot sticks but half the lenght.

3. Heat the non-stick pan high, sautee the carrots for about 2 min, until charred little. Remember to add salt and pepper.

4. Lastly add the pea pods and sautee for one min.

5. Toss all of it in a bowl, mixed well and add more salt to taste. You can add some lemon juice if you want.

6. Garnish with crispy sage (fried the sage until crispy, dont brown it) and roasted chicken breast.

"Anda Boleh"

Beef Ravioli Dumpling Soup

2010-05-05T14:38:00.000-07:00

Dear all. Have you ever thought of using the leftover "whatever" ravioli with tomato sauce for a soup of the day? Well, I did. See, my philosophy is pasta is pasta, whether in angel hair shape, round, square or curly shape. Then, just like making your chicken noodle soup, as easy as you can imagine. I can make this less than 30 min, better than Rachel Ray (my opinion about her show is, she does not need to prep, thats why 30 min cooking). But my style of cooking or shall I say, my Less than 30 min cooking is including prep. The Real Chef Chong's 30 minutes cooking. Besides leftover ravioli my partner brought home from the Company's lunch, I used the pork dumplings in my freezer to compliment the pasta and some pea shoots from my backyard. See, easy, light and save lots of money.

Ingredients:-

Chicken broth (when you have some in the pantry)
Leftover Beef Ravioli with tomato sauce (you can used any leftover ravioli provided that have the tomato sauce)
Pea shoots
Few Frozen Pork Dumplings
Salt and pepper to taste

Method:-

1. Boil the chicken broth until bubbly.
2. Add in the frozen dumplings and cook for at least 4 minutes.
3. Throw in the ravioli and pea shoots, cook for another 2 minutes.
4. Add salt and pepper to taste.
5. Garnish with few pieces of roasted chicken in your fridge.

Tips:- I used the beef ravioli with tomato sauce because of the soup will have the tomato taste. Dont use the sauce with cream in the soup for this. I will come out with another recipe when I tried it one day. :)

Leftover Ozzo Lasagna

2010-04-30T13:32:00.000-07:00

See, I have so much time in the house to think what I want to cook for lunch or dinner. That day, I made Ozzo with shitake mushrooms, beets top, some sage and green onions. I also made Coq Au Vin too. Pretty good and I cooked the whole packet, so that I can have leftover. So, why Lasagna? Reason is, it is another pasta and I have some old parmesan cheese in the freezer and shredded morz cheese in the fridge. Also we bought some bottles of pasta sauce the other day, perfect combination. So easy, less dishwashing. We have lots of time watching tv and relax.

To make this dish, just do it like you making lasagna. Simple and easy.

Michelle's Sweet and Sour Chicken

2010-04-30T13:04:00.000-07:00

I got a notice from Gregg the other day about his co-worker, Michelle is coming over for lunch. Well, we have lots of stuffs in the fridge and our backyard, and luckily the chicken breast was thawed in the fridge overnight. I told Gregg that I am going to make Chinese food. Sweet and Sour Chicken because I saw the ketchup, have leftover lemon sauce from the scones and some old lemon on the counter. Since the lunch was just 3 of us, so I made a sauteed vegetables from our garden and steamed rice with fried capers. Honestly this is my first time making sweet and sour chicken in 10 years. I can say that my skills are getting better and better. Even Gregg and Michelle were so into it with the steamed jasmine rice with fried capers, eating just that leaving some vegetables behind. So comforty.... hmmmm.

Ingredients:-

2 chicken breast cut in chunk

2 Tablespoon cooking oil

1 cup ketchup

2 Tablespoon lemon sauce (any kind of citrus sauce or juice you have in your fridge)

1 teaspoon fish sauce

1 teaspoon sesame oil

few slices lemon

a pinch or two salt and pepper to taste

Method:-

1. Stir fried the chicken in a hot wok with some cooking oil, a pinch salt and pepper for few minutes until little brown. Medium to high heat prefer.

2. Then add in ketchup, lemon sauce, fish sauce and sesame oil together. Stir for 2 min under low medium heat until the sauce is thick and glossy.

3. Lastly, put in the lemon slice and stir for a min.

4. Serve with jasmine rice with fried capers (you can see the recipe from my last posting).

Tips:- Chicken always better over cooked than under cooked. The more oil, the more glossy.

Chicken Top Ramen soup

2010-04-23T17:21:00.000-07:00

Quick easy meal, thats why every household must have instant noodle at home. For Malaysian Chinese, you can see them having noodle soup for breakfast every day, with some wontons, chickens, beef, pork and seafood. It is a very healthy meal, compare to having pancakes with lots of grandma syrup (lots of calories). Start eating healthy, my friend.

Ingredients:-

1 packet Instant noodle ( I used Top Ramen)

1 handful Bean Sprouts

1 handful chinese greens

1 chicken breast (seared with all purpose seasoning)

Method:-

1. To sear the chicken, first you have to pat dry and seasoned it with all-purpose seasoning you can find in your pantry. Enough cooking oil, say about 2 Tablespoon on a non-stick pan, easier, at medium heat. The time, I would say, 5 min each side, to be safe. I always say, overcooked better than undercooked.

2. For cooking the noodle, just follow the instruction on the packet. However, I add some ground black pepper. Love it.

"Anda Boleh"

Halibut light and easy

2010-04-03T16:19:00.000-07:00

Halibut is a very tasty white fish. I love it when it is seared and steamed provided it is fresh. This time, I am cooking it in the oven at 450 F so that I no need to clean the stove top from searing the fish. It is a very interesting combination of marinade, and with capers.

Recipe soon.

Chicken Hor Fun Soup

2010-03-26T13:11:00.000-07:00

My bf, Gregg, called me at the last minute lunch, and I said, just come home and you are going to have a healthy light quick meal. So I quickly pull out the pork stock from the freezer, add some capers in it to give it saltiness olivey flavour. Then take a bunch of hor fun (flat small size rice noodle) from the pantry, a piece of grilled chicken made few days ago sat in the fridge, some sugar peas from the fridge, some sliced onions and fresh cut cilantro from our garden, making into this fabulous satisfying quick lunch, less than 20 min.

Ingredients:-

1 piece of grilled chicken breast (or just plain chicken breast) cut into cubes or chunks
2 Tablespoon Capers
1 bunch Hor Fun (Flat small size rice noodle)
2 handful Sugar Peas
1 handful of sliced onions
some fresh chopped cilantro (optional fresh mint, basil or vietnamese coriander)
3-4 cups of pork stock (can use any other stocks)
Salt to taste
2 teaspoon Rice Vinegar

Method:-

1. Heat up the stock in a pot, add in the capers together. Boil for 2 min.
2. Throw in the hor fun, cook as instructed. (would say, 2 min)
3. Add in grilled chicken and sugar peas together.
4. Add salt and rice vinegar to taste.
5. Lastly, garnish with fresh cilantro and sliced onions. Good with Sri Racha chili sauce. Make into 2 bowls of Chicken Hor Fun Soup.

"Anda Boleh"

Rice with Fried Capers, Chard curry, Halibut and Herbs Omellet

2010-03-23T13:16:00.000-07:00

This is so Good!!!!!!! I can eat the plain steamed Jasmine rice with fried capers just like that. Easy to make, just fried the capers until it pops and little brown. Gosh, it is my comfort food and of cos, better with some chard or other vegetables curry (I used the leftover curry sauce), seared halibut and herbs omellet.

Lets start with herbs omellet:-

Make your usual omellet, stir a little so that the omellet is breaking up into small pieces. Also fried a little longer than usual omellet, so that you can see the little brown side. Add in chopped parsley, oregano, thyme and garlic salt. So so good!!!!!!

Chard curry:-

Pick some chard from your backyard, cleaned and sliced. Heat the pan with some cooking oil, cook until wilted and then add the leftover curry sauce you have at home, for about 1 min to simmer. Serve with warm steamed jasmine rice.

Enjoy My Way of Comfort Food

"Anda Boleh"

Miso with a Twist

2010-03-23T13:13:00.000-07:00

This is a very healthy soup and meal of the day. Simple and easy to prepare, all you need is eggs, tofu, rice noodle and miso paste. I use "Shiro Miso Paste" which is lighter in color and taste. Just 2 tablespoon of it in small pot of water or stock, enough for 2 people, preparation time just less than 30 min.

Ingredients:-

2-3 Tablespoon Shiro Miso Paste or other miso paste

3-4 cups Chicken stock or just water

1 bundle Rice noodles

1 packet Firm tofu (cut into cubes or chunks)

1 Shallots (make into fried shallots)

1 Tablespoon Rice Vinegar

Salt to taste

Cilantro for garnishing

2 Eggs (beat and make into omellet)

Method:-

1. Boil the water or stock, add the miso paste and stir.

2. Put in rice noodles, cook as instructed. (I would say 2 min max)

3. Add in tofu, salt and rice vinegar to taste. (it should be little salty and little sour) cook for 1 min.

4. Once done, put in a bowl, garnish with fresh cilantro, omellet (cut into any shapes you want) and fried shallots.

Tips for frying shallots: Slice shallots in a ring shape, heat up the vegetable oil in medium. Slowly browing the shallots. Once it is half way to browning, turn off the heat and let it continues browning but not burning.

"Anda Boleh"

White Pampano in Red Curry

2010-03-18T11:41:00.000-07:00

There is a Seafood City market in Vallejo where we seldom go there to explore. Once we were there, it was a heaven for me and Gregg. I was excited to see lots of seafood especially the fish. I love Pampano and it is a luxury fish in Malaysia. Chinese usually will steam a fresh Pampano, with just ginger soy sauce and chopped green onions. Love it... so light and healthy.

This time, I was thinking of making a fish curry, due to the leftover curry sauce the other day. See, when you have some curry leftovers, always divide them in little containers, so that you can use it at any other time, with any other food you make.

Ingredients:-

1 whole Pampano fish cut in half (actually you can used any kind of white fish, ocean fish taste better)

Leftover curry sauce or soup you have from Asian restaurants

1 Tablespoon chopped parsley

Salt to taste

1 Teaspoon Fish sauce

Water

Method:-

1. To fry the fish, pat dry and seasoned with salt, both side.

2. Heat a pot of cooking oil, to deep fry the fish until really brown and little crispy. Charring the fish is much better, because we want the little charred taste in the curry, also soften the bones when go into the curry sauce. Then take out the fish and put aside.

3. Heat another pot to cook the leftover curry sauce and some water if the sauce is too thick. We need it to be little soupy, so that the fish can be soaked in it.

4. Once boiled, add the fried fish, fish sauce and parsley, also add salt to taste. Serve with the tumeric rice (recipe from last posting).

Pork Chop Capers with curry sauce and Saute Fan Kale

2010-03-18T11:21:00.000-07:00

I asked Gregg what he wants for dinner. He said, Pork Chop. So I made Pork Chop marinated with soy sauce, curry powder, fish sauce, sugar and olive oil for at least 2 hours. He told me that he loves capers. So I thought of frying the capers to add some crunchiness and saltiness on top of pork chops. About the curry sauce, I have the leftover pampano curry sauce the other day (you can see my previous blog) and some leftover salad (diced cucumber, mixed fresh herbs, grapefruit, celery, corn, carrots and minced shallots). The Fan Kale was fantastic with the pork chops and the curry sauce. I actually seen this Fan Kale for the first time, just look like a Fan, little purpleish color. Taste good and soft when sauteed.

Recipe later.

Fast and Easy Leftover Chicken Curry Soup with Rice Noodle

2010-03-17T16:14:00.000-07:00

Leftover curry sauce or soup from a restaurant? Easy, always easy to make it over. For South East Asian, we love to have curry with noodles. There are so many different type of noodles. This makeover, I am using Rice Noodle which you can find it at the Asian market near you. You can use others as well. The main thing here is the curry itself. Also the condiments and garnishing are important to give the curry soup a zest of life. So aromatic with fresh mint and vietnamese coriander. Enjoy it while the curry is still good in the fridge for days.

Ingredients:-

Leftover curry sauce or soup

Chicken breast

Water

Salt to taste

Garnishing:

Fresh Mint

Vietnamese Coriander

Method:-

1. Boil the curry sauce with 2-3 cups of water to dilute it. If it is a soup, maybe just 1 cup is enough.

2. Cut the chicken breast into chunk or cubes, add it in the hot simmer curry soup. Cook for 3 min until the chicken is cooked. Then add salt to taste.

3. Add the rice noodle into the soup, cook for 2-3 min until it is soft.

4. Serve with fresh mint and vietnamese coriander.

Better than Rachel Ray 30 min cooking!

"Anda Boleh"

Tumeric Rice with Chinese Sausage

2010-03-12T19:22:00.000-08:00

You got chinese sausage at home? Easy for this recipe. I was alone in the house in this wet windy cold weather. I decided to have a quick dinner, and steamed rice is Chinese favourite. I had 3 string of chinese sausage in my fridge, have the craving to eat it. I decided to make a steamed jasmine rice (the portion is up to you, but I used 3 cups), with bayleaves (3-4 leaf) and tumeric powder (1 tablespoon) or curry powder if you have one. Fast, clean, simple and less than 30 min cooking. Put in all the ingredients in the rice cooker, add salt (1-2 teaspoon) and let it cook. Once done, just add in some butter (half stick) to make it taste better and glossy. Yummy just to eat like that, or have fried eggs on the side. Love it... I had 2 bowl already.

"Anda Boleh"

Mixed Greens and Fruit Salad with Ginger Omellet

2010-03-11T17:07:00.000-08:00

This is for lunch. I always give surprises to Gregg, my partner, every time he comes home for lunch. So I decided to make something healthy and light. I had leftover mixed greens salad from work yesterday, sat in the fridge and some grapefruit, grapes, green, yellow, red chards and some herbs from the garden bed. I used simple dressing, just some olive oil, lemon juice and garlic salt, since the leftover mixed greens salad have some dressing in it. However, I added a little kick into the dressing, minced shallots. It helps the whole salad taste. Love it.

Recipe will be posted soon.

Sticky Rice Dumpling with Leftover curry sauce

2010-03-10T13:25:00.000-08:00

Kampar is famous of its sticky rice with bbq pork and curry sauce. Little introduction about Kampar, small town in Perak State of Malaysia, my Kindergarden, Primary and Middle School year. Very multi-cultural. Mostly every weekends, my family and I would go to the Kampar Market for food and sticky rice with curry sauce was one of them.

This picture shows the Vietnamese sticky rice dumpling with meat and beans in it, and on top of it is the leftover makeover curry sauce I made. We Chinese called it "Jung". Well, I made this because of some Jung leftover from the Chinese New Year celebration, Auntie Yau gave it to me. She is a Vietnamese and they used the banana leaves to wrap the jung, square in shape, adding the pork and some pinto or black eyed peas in it, seasoned with salt. So to reheat the whole banana leaf wrap sticky rice, take away the banana leaves and put on a plate. Heat it in the microwave oven for about 2 min.

About the leftover curry sauce, I got the it from the Asian Wok, a Malaysian restaurant in our neighborhood. I love their red curry sauce, so thick and flavorful. Here in my fridge, I have some persimoms chutney I made. So I mixed them together in a pan, reduce it a little. Then spooned on top of the warm dumpling which I cut into small square size and Wola!!!!

Love it.

"Anda Boleh" (You Can).

Pancit Noodle

2010-03-05T15:16:00.000-08:00

Malaysian loves having instant noodles such as Maggi and Cintan, and every household has few packs at home for a fast satisfying quick meal. I went to Seafood City supermarket the other day and got some instant noodle, Pancit brand. I dont know how it taste like and tried making it for quick lunch, my style. The picture shows it all, very similar to Maggi and Cintan instant noodles in texture wise. However, the seasoning is abit bland for me. Therefore, I made the thick dark soy sauce noodle with beansprouts, brocolli and fried egg. The seasoning is just a teaspoon of each: thick dark soy sauce or they called sweet soy sauce (just like molasses), fish sauce, oyster sauce and pure sesame oil. Add in little garlic salt to taste (optional).

Method:-

1. Boil a pot of water, hot. Cook the instant noodle first for 2 min.

2. Add in the vegetables (your choice) into the pot, cook for a min. To maintain the crunchiness of the beansprout and brocolli. (Asian loves crunchy vegetables).

3. Once cooked, drain it. Put it back into a big bowl or platter or use back the pot for mixing all the seasoning together. Add in some shallots and garlic oil if you have some.

4. Fried an egg and garnish with cilantro or cut green onions or red pepper.

"Selamat Mencuba"

Kaya on Toast, your Everyday Breakfast

2010-02-24T14:11:00.000-08:00

My signature product, Kaya, is the Homemade Coconut Jam for everybody for your daily breakfast and afternoon tea. Kaya is very popular in South East Asia countries. Kaya also means Rich and it is a coconut base jam, using slow cooking method with lots of love in order to make it so smooth like silk when spread onto your favourite bread or rolls or crackers you prefered. I have my Kaya on my Toast and a cup of Malaysian White Coffee mostly everyday for my breakfast. I feel like HOME for sure. Kaya is available by order online, http://www.angelnet.com/, or just make a comment on this blog with your email address and contacts info. 6 oz bottle at $7.00.

Leftover Mussels Clams Pasta

2010-02-24T13:55:00.000-08:00

I got the leftover Mussels Clams Pasta from work last nite. The Chef, Chef Neda, made this wonderful deliciouso pasta for the family. She has the magic touch on it, but little salty. Well, you know, sometimes we as a chef add too much of the salt, and different people different taste buds. Today for lunch, I made it over by adding some leftover curry sauce I had from a Malaysian restaurant, heat it up either in the microwave or in the oven at 350 F. Of cos, you have to cover it when you put into the oven or else, it will dry the pasta. For the side, I roasted Cauliflower with olive oil, salt and some curry powder until little brown and soft (say 45 min at 350 F). It was so good! Enjoy the day with this wonderful simple easy savings meal.

Red Green Peppers Quesadilla

2010-02-18T15:54:00.000-08:00

Honestly, I dont like burritos. But I love using the tortilla to make into something else, Chef Chong's style. I remember I worked at a Mexican restaurant for a month and learnt as much as I could there. One of them is making a Quesadilla, and it became one of my favourites. It is easy to make, using just few ingredients. Of cos, main ingredient is the cheese...... I love morzarella cheese alot. Light and fluffy. So I made red and green peppers quesadilla here.

Your own tomato soup

2010-02-18T15:47:00.000-08:00

This is from a can of Tomato soup you can easily find in the supermarket. Heat the soup in a pot, add some parmesan cheese (flaky), some water because it is too sweet and condensed, and sprinkle some chopped scallion from my backyard, and lastly some ground black pepper. Love having it in a cold foggy day.

Warm Chicken Sandwich

2010-02-18T15:38:00.000-08:00

I have an old English muffin like Ciabata bread in my freezer for months. I was thinking of making a warm sandwich which I always like. I know I have a small piece of chicken breast being thawed overnight in the fridge, some sliced red onion, a whole avocado, shredded morzarella cheese, a bar of aged chedar cheese, backyard fresh parsley and red leaf lettuce. Sounds good right? It was the most fun cooking I have done, esembling, stacking and pressing down the sandwich.

Method:-

1. Preheat the oven at 375 F. Drizzle extra virgin olive oil on the bread each side, sprinkle with salt and black pepper and bake it for 2-3 min.
2. Place the cheddar cheese first on the bread. Then the sliced avocado and 1st portion of chopped parsley. Then to cover it with shredded morzarella cheese. Squeeze some ketchup on top of the cheese on one side of the bread. Put back in the oven and bake for another 3 min until the cheese melted.
3. Chicken breast have to be seared with seasoning salt or garlic salt and olive oil on a pan on a medium high heat until each side little brown, say 3 min each side. At the same time, stir fried the sliced red onion and 2nd portion of chopped parsley in the same pan with the chicken until little brown.
4. Once done the chicken and onion, lay them on a plate to serve or starting to put all together to make a sandwich.

"Selamat Mencuba"

Light Tofu Sandwich

2010-02-11T16:19:00.000-08:00

Honestly, I seldom make sandwiches cos I dont like cold sandwich. Therefore, I am making warm hot sandwich with warm tofu and cheese. I have a one foot long white roll in the freezer for more than a month. That triggers me to make a warm sandwich, quick and easy for lunch. Oh, Gregg loves it.... yummy. Good to eat with a hot warm tomato soup.

Ingredients:-

Shredded Morzarella Cheese - your choice
Romaine Lettuce - handful
Shallot - slice one whole shallot
Firm Tofu - few slices
BBQ sauce & Ketchup
Garlic salt & Black Pepper

Method:-

1. Preheat the oven at 375.
2. Brush olive oil on the both side of the roll (split open) and sprinkle very little garlic salt and ground black pepper on top. Prebake for 2 min. Then take out.
3. Lay some morzarella cheese on the prebake roll, add *sauteed tofu and shallots, add chopped lettuce and cover again with more morzarella cheese on top. Squeeze some ketchup and bbq sauce on top.
4. Bake until the cheese melted, say about 3-5 min. Serve hot.

* To sautee tofu and shallots, just add little oil on a pan and sprinkle some black pepper. Stir for 2-3 min on medium heat.

Peas Fried Rice

2010-02-01T16:38:00.000-08:00

I have leftover steamed jasmine rice in the fridge, also some close to wilted green onions. Therefore, I have to make some fried rice which is good with some salad, for light and quick lunch. In Bahasa Malaysia is "Bendil Goreng Nasi". It is so simple and quick, heat the non-stick pan or pot on medium to high, put 2-3 tablespoon of cooking oil, fried 2 whole eggs. Remember to stir the eggs until small pieces. Add a teaspoon of chopped ginger to compliment the eggs. After about 30 seconds of stirring, add a teaspoon of fish sauce and stir a little. Next, pour in 2 cups of leftover jasmine rice and 2 teaspoon of white pepper salt (you can get it at the Asian market). Stir and stir until the lumps from the cold rice break free (say about 2 minutes). Add in the chopped green onions (2 Tablespoon) and 2 handful of Sugar peas into the hot fried rice, add another 1 Tablespoon of Fish sauce to taste. Serve for 2.

"Selamat Mencuba"

Red White and Green Salad

2010-02-01T16:25:00.000-08:00

I bought a hicama from Chinatown the other day and want to make it into salad. So I learnt from Chef Neda about dicing them and put on a dish to make it look pretty. I love playing with colors as well, so I used Sugar Peas, Mint Leaves and Red Bell Peppers as the main ingredients. Dressing is very simple, just fish sauce, garlic salt and some apple cider vinegar (or lemon juice).

Ingredients:-

Hicama - 1 to 1.5 cup

Red Bell Pepper - 1/2 cup

Sugar Peas - 1/3

Fresh Mint leaves - 2 Tablespoon

Minced Shallot - 1 whole

Dressing:-

1 Tablespoon Fish sauce
2 Tablespoon Apple Cider Vinegar or Lemon juice
1 Teaspoon Garlic Salt
1 to 2 Tablespoon Olive Oil

Tips: Remember that you can change the amount of the ingredients to suit you taste.

"Selamat Mencuba"

Winter Belly Soup

2010-01-30T06:25:00.000-08:00

It is Winter, so I have the craving for something hot and soothing which gives the heat to my body. For Chinese, soup is most important dish of the day. I remember my Mom used to make wintermelon with pork belly, add some chinese dates which gives a little sweetness into the hot soothing soup. But now, my version is the Pork Belly with Garlic, Ginger, Shallots and Dried Mushrooms soup. Slow cooker is the best cookware to make this soup.

Ingredients:-

2 lb or 1 slap Pork Belly - cut into chuck
2 whole Garlic - smashed and peeled
4 whole Shallot - peeled
5 slices Young Ginger
1 handful Dried Mushrooms - soften and cut (look at the Stew Mushroom recipe)
1 Tablespoon whole white peppercorn
Water - enough to cover the whole ingredients
Salt (Optional)

Method:-

Put all the ingredients together in a slow cooker at low heat. Should be done at least 6 hours.
Garnish with fresh cilantro. Add salt to taste (optional).

Healthy stewed Mushrooms

2010-01-28T15:44:00.000-08:00

I remember my Mom loves to cook the dried shitake mushrooms with meat and vegetables. It tastes so good with steamed Jasmine rice. For chinese, dried mushrooms are a delicacy and luxurious food. We prepared them in many ways, but this time, it is my way! You can actually get those dried mushrooms at the Asian market. You can keep these mushrooms for a long long time, in cool area cabinet or freezer. Anyway, you have to soften the dried mushrooms in a hot boiling water, for a faster process. Or else, you have to soak the mushrooms over nite with hot water. I made stewed dried mushrooms this time, it is comparable with other comfort food in the States, meaning easy to prepare and can eat for few days but Healthy, Easy and Delicious! Just throw everything into a pot and let it cook until the sauce is reduced to little thick. Lets get started!

Ingredients:-

2 handful Dried Mushrooms - soften and cut
5 slice Young ginger
2 Chilis (can substitute with dried chilis)
Half Onions - chunk
4 Whole garlic - peeled and smashed
1 cup Soy sauce
1/4 cup Cooking wine
2 Tablespoon Sugar
3 cups water (from soaking the mushrooms)

Method:-

1. Put all the ingredients in a non-stick pot. Dont cover! and cook on medium heat.
2. Let it boil and simmer until you can see the sauce is thickening, not too thick tho. Some gravy for yuor steamed rice.

Ps: you can use slow cooker, but use less water.

"Selamat Mencuba"

Butter Roast Dungeness Crab

2009-12-21T15:26:00.000-08:00

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

2009-12-18T13:18:00.000-08:00

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

2009-12-16T14:49:00.000-08:00

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

2009-12-13T15:15:00.000-08:00

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

2009-12-09T14:05:00.000-08:00

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

2009-12-05T13:02:00.000-08:00

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

2009-12-01T14:55:00.000-08:00

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

2009-11-13T11:23:00.000-08:00

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

2009-11-02T11:31:00.000-08:00

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

2009-10-21T15:26:00.000-07:00

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

2009-10-21T15:11:00.000-07:00

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

2009-09-20T22:24:00.000-07:00

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

2009-09-17T22:20:00.000-07:00

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

2009-09-15T13:55:00.001-07:00

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

2009-09-13T22:15:00.000-07:00

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