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.

Anniversary Pork Chop

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

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

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

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

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

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.