New Year Resolution 2015

Dear friends and fellow bloggers. So sorry that I have been missing for couple of years. I have been traveling a lot and also ate a lot of good food. These inspired me to cook something new and old everyday for myself and my husband. These days, I ask my husband what is his craving for dinner and then I am going to make his choice of food for dinner. I promise to make it easy for you too. Thank you and enjoy the show.

Chef Chong's First Breakfast Casserole

Honestly I have no idea what ingredients in a casserole dish before until I googled it. The reason I was making it because of a friend who is in the same art class asked me to come up with some menus for her daughter's brunch bridal shower and she insisted to have a breakfast casserole. I told her that I never made one before but I can do it for sure. Actually, it is very easy and if you have a correct seasoning, its really taste good. The cheese of your choice makes the casserole tastier. Try this and I am sure you will love this.

Ingrdients:

4 cups shredded Russet potatoes
4 whole Eggs
1.5cup Milk
1 lb Bacon crisped
1/2 teaspoon ground Black pepper
2 cups white mushrooms sliced
2 yellow onions diced
1 teaspoon salt
1 Tablespoon chopped parsley
1/2 cup shredded cedar cheese
1/2 cup shredded mozzarella cheese

Method:-

Baked the shredded potatoes with some olive oil and salt until little brown in the casserole pan at 400F. Then let it cool.
Mixed the eggs, milk, parsley, salt, pepper, bacon crumbed, in the casserole.
Sautéed mushrooms and onions separately and put them in the casserole too. Mix well.
Add the cedar and mozarrela cheese on top and bake at 375F for about 45 minutes until brown and set.

Anda boleh


Mixed eggs, milk, salt, pepper, parsley and the baked potatoes in the

Plum Persimmon Tartlets



That day, my neighbor, Mary Ann invited me to another neighbor's house, Milo, to pick some plums in the backyard. He has a very beautiful backyard with green lawn, a gazebo with nice outdoor furniture set, some beautiful colorful flowers and some healthy fruit trees especially the santa rosa plum tree. I was amazed by the number of colorful purple magenta light red plums hanging on that giant tree, just like Christmas tree full of colorful ornaments. I said to myself that I am going to get a plum tree in my backyard too. Now, it is my recipe making this plum tartlets and added in some persimmons too. The crust recipe is one of my favourite recipes I have. Enjoy the summer treats.

Recipe soon.

Pork Bell Pepper

This is so so good.... mmmm.

Recipe soon.

Soft Tofu Vege soup

Ok, Gregg and I feel like having a light dinner. So I was thinking of the tofu (protein) and some vegetables soup.

Recipe soon.

Healthy Chicken Beans

I was making this chicken dish because of wanting to eat healthy and light. I used 2 big pieces of chicken thigh with drumsticks to make into a big pot of chicken soup (as usual way of making a soup with celery, carrots and onions). However, the chicken has to be cooked just right or little al dante. Take out the chicken and let it cool down so that you can shred the meat out. No Skin for this healthy eating. Once shredded, saute some beans (I used turtle purple beans just like purple string beans) with carmelised onions and some ginger. Add some garlic salt to taste. Once near to done, add the shredded chicken meat into the pan and mix all together, saute again for a min or two. Thats it, healthy chicken beans for dinner. No starchy food. Garnish with cucumber and bell peppers, or any other vegetables you like. Lastly, drizzle some soy sauce on top and you can enjoy this meal in front of the TV.

"Anda Boleh"

Seared Rockfish Masala

This is a very good dinner, healthy and light. I got the Rockfish from Costco and actually it is a good white fish, the meat is flaky and moist when cooked. So here is how I made my Seared Rockfish Masala. Seasoned those fillet with masala, garlic salt and some ground black pepper. Use a non-stick pan to sear them about 3 min each side on medium to high heat (use vegetable oil). Then throw in some diced vege you like, such as bell peppers, asparagus, parsley and green onions and then cover the saucepan with a lid for a min or two. The reason is to have some moisture in it (the sauce). Lastly, take the lid away, stir the vege and add little garlic salt to taste. You will love this...

The green vegetable is Kale. I grow Kale every year in the garden. Take out the stem, cut the leaves in small stripes, cleaned and sauteed with vege oil, garlic salt and mushrooms. Add little water to cook this, so that the kale will get softer. Say about 3-5 min.

Anda Boleh

Rockfish Ontop of Congee

It was fun thinking of what goes with my Rockfish, that is the Congree or Porridge. Cantonese called it "Jook". You can make your own flavor jook or just plain easily. Mine was watercress, sausage, chicken stock, green onions and of cos, jasmine rice. Why Jasmine Rice? Well, it is very smooth in texture, cooked fast and more aroma than the others. So the Rockfish I got from Costco is fresh and I seasoned it with olive oil, garlic salt and masala spice. Seared the Rockfish until cooked, say 4-5 minutes each side depends on how thick is the fillet. The thicker the longer in the hot saucepan (medium to high heat). The texture of the rockfish is flakey and white fish taste. I garnished with chopped fresh parsley. You can use cilantro or green onions or any other herbs you prefer. Well, try it and you sure will enjoy your jook time.

"Anda Boleh"

Chocolate Magma Cake

This is one of my creation, I can tell you that, it is so so Gooood! Decadent, smooth and hit you right the spot. Our Fain named this cake for us, Magma instead of Lava. See, this recipe came up when I had some egg yolks in the fridge. Yes, just egg yolks, not the whole egg. You can imagine how rich is this magma cake. Try this and you will not be disappointed. You do not need mixer!

Ingredients:-

1 stick unsalted butter
2 cups semi-sweet chocolate chips
6 egg yolks
1 Tablespoon heavy cream
1/2 cup sugar (or 1/4 cup for less sweet result)
1 Tablespoon Flour

Method:-

1. Mix together butter and chocolate chips together in a microwaveable bowl and melt them in microwave about 10 seconds until you can see they are melting ( or a pot on low heat, stir constantly until well mixed). Please be reminded that chocolate chips can be burnt easily in microwave for long time. Stir well.
2. Add egg yolk, sugar and cream, stir well.
3. Fold in the flour and pour them into well buttered 3" ramekin.
4. Pop them into a sheet pan with little water for steambake, 280 F about 45 min.

"Anda Boleh"

Sliced Lemon Lettuce Salad

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

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

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

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

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

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

Recipe soon.

Perfect Raisin Bread Pudding

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

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

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

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

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.