Green Salad with Fresh Orange Juice Dressing

Don't we all love eating salad when the weather is getting hot or warm? Salad is often served as an appetizer before a larger meal, but can also be a side dish, or a main course. Salad is also suitable for us who want to keep fit or on-diet .Of course, if we keep off from using the high calories yummy-delicious dressing..But to eat healthy doesn't mean we have to sacrifice our taste bud,right? I love Romaine lettuce mix with green apple and drizzle with some fresh squeesh orange on it.Here is my simple Green Salad with Fresh Orange Juice Dressing..
Ingredients:
1 head Romania lettuce,wash and cut
1 piece tomato,wash and diced
1 piece green apple,wash and diced
2 hard boiled eggs,shell off and cut halve
1 handful shredded jicima
1 handful shredded carrot
*wash and mix above ingredients well*


Dressing:
2 fresh oranges,cut halves squeesh
1 lime,cut halve and squeesh
1 tbsp sea salt
1 tsp ground white pepper.0
1 tbsp granulated sugar

4 tbsp olive oil
*mix above ingredients in a small bowl*

Method:
1:Wash and cut all fruits and vegetables,strain and set aside.

2:Wash and cut fresh oranges and lime into halve,squeesh into a small bowl,then mix with sea salt,sugar,olive oil and ground white pepper.Mix well ,check the seasoning then drizzle the orange juice mixture over your green salad.

3:Add hard boiled egg over the salad and serve.

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Baked Donut

Last week I bought a set of 3 different size of donut pans again.Previously (2 years ago)I bought a donut pan from discount store but it's still in storage box.Never used!! Now you I love buying baking and cooking ware :) I think it's high time for me to use this donut pan now. I used the donut recipe that come with the pan but adapted slightly to suit me.Hubby don't really interested in baked donut,he still prefer deep fried donut.I think baked donut is more healthier than deep fried donut,right?

Ingredients:

2 cups all purpose flour
1/2 cup granuated sugar
1 tsp baking powder
2 eggs,beaten
1/2 cup milk
1 tsp vanilla extract
4 tsp corn oil
4 tbsp yogurt

Yield 12 mini donut and 6 large donut

Method:

1:Preheat oven to 325 F.Sieve flour and baking powder in a medium bowl then combine with sugar.


2:Beat egg one at a time with milk,oil ,yogurt and vanilla extract until well blended.Then combine with flour mixture,mix vigorously until well blended.


3:Lightly spray donut pan with non-stick oil if not using non-stick pan.Pour batter into molds up to 2/3 full.


4:Bake 8-10 minutes or until tops spring back when lightly touched.Remove from oven and let it's cool down before glaze or cinnamon and sugar if desired.


5:Decorate with your favourite topping.Serve as snack.

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Fried Plantain

Fried Plantain is a comfort snack for South America here in US. But these days you don't have to be South American to eat this crispy and delicious snack.You can find Fried Plantain sold in any Chinese take out restaurant here.Here I would like share my Fried Plantain recipe with you.Hope you enjoy it:)
Ingredients:

3 pieces large firm-ripe plantains
1 tbsp sea salt
2 tbsp fine sugar
1 cup oil

2 cloves fresg garlic,peeled and chopped

Method:

1:With a small sharp knife cut ends from each plantain and halve crosswise. Cut a lengthwise slit through skin along inside curve. Beginning in center of slit pry skin from plantain and with rippled blade of a mandolin or decorating knife cut flesh crosswise into 1/8-inch-thick slices.If it's too hard to pry the skin open,microwave the plantains for 1-2 minutes .Or blanch with hot water .

2:Prepare oil in skillet at medium heat ,fry cut plantains both side until golden brown,then remove to paper towel,set aside .

3:With the flat cleaver or with the back of a wide, wooden spatula, press each piece of plantain down to half its original size.Then re-fry again the flattened plantains for 1 minute each side.Dish out and sprinkle with sugar and salt in a medium bowl.Use the same skillet,drizzle with some oil to fry chopped garlic until fragrant not burnt.Then add in the plantains mixture again,mix well.Dish out and serve warm as side dish.

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Boiled Seasoning Crawfish

Crawfish/ Crayfish or crawdads are freshwater crustaceans resembling small lobsters, to which they are related in same family. Recently I bought a package of 10 pounds frozen cooked crawfish from Asian market. This is my first time cooking crawfish. Actually it's my first time eating crawfish.I like the color and shape of these crawfish cause it's resemble of mini lobster.Previously I saw Crawfish episode in Travel Channel and Food Network.I saw they just boil the fresh crayfish/crawfish they caught right away from the water. So I figure out ,I should boil this frozen crawfish with some herbs and seasoning..Here is goes...
Ingredients:

10 pounds frozen cooked crawfish,thawed
2 liter water
2 sprig rosemary
2 cube Knorr's shrimp flavor
2 tbsp ground black pepper
3 tbsp sea salt
3 tbsp sugar
1 large onion ,peel and chopped
2 tbsp cayenne powder
10 fresh garlic,peel and chopped
1 stick butter

Method:

1:Prepare large stock pot at high heat.Add in butter and chopped garlic,fry for 1 minute or until fragrant,then add in water,Knorr's cube ,rosemary,salt,ground black pepper,sugar ,cayenne powder and onion.

2: When stock is rolling boil,add in 10 pound crawfish into the stock.Let's the crawfish submerge in the soup stock for 20 minutes or until rolling boil,then remove stock pot from heat.

3:Scoop crawfish into soup bowl and serve warm. Note:

Tip to remove crawfish: remove head and peel the shell off near head or top part ,then pull the meat out.(only tail part editable)

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Fried Chicken Drumstick with Eno

Don't we all love fried food? Sometimes we remind our self not to indulge too much fried food that is tasty ,fats,heaty and greasy. But not to eat fried food at all is out of question especially hubby and daughter loves fried food. As always I love to season fried chicken with garlic powder but this time on top of garlic powder I also mix the seasoning with ENO and glutionous flour. This fried chicken drumstick is really tasty and crunchy!! Ingredients:(A)

10 chicken drumstick,clean and slit the middle with sharp knife

1 tbsp ENO

1 tbsp garlic powder

1 tbsp Cayenne powder

1 tbsp ground black pepper

1 tbsp salt

*combine above seasoning with drumstick in ziploc bag for overnight in fridge*

For coating (B)

1/2 cup all purpose flour

1/2 cup flour glutinous

1/2 tbsp ENO

*Mix above dry ingredients together in a plate*

1 cup whole milk + 1 egg for dipping

2 cup oil for frying

Method:

1:Pre-heat oil in fry or pot at medium low.Usually I don't use temperature gadget to check the temperature,just flick some flour ,when it's sizzling it's ready.

2:Coat seasoning chicken drumstick into dry flour mixture all over the drumstick then dip into egg mixture,again bring the drumstick to coat with flour mixture all over.

3:Slowly lay the drumstick into the hot oil,fry 2-3 pieces at one time if you using small pot or fryer,not to overcrowded or over lapping each other.Fry about 10 -15 minutes or until golden brown .Check the readiness by poking knife or chopstick into the meat,no blood is oozing out,that mean is cook. Do not fried at high heat.

4:Drain fried drumstick on paper towel before serve warm.

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Cheese Bun/Bread

As always I admire and impress with Mat Gebu skill and photography of making bread,cake and main course.This time I adapted one of his Cheese Bun recipe to suit me.Mat Gebu is a very talented cook and baker.Recently I bought a new bread maker and would like to take this opportunity to make this soft and cheesy bun. Here I would like to share his recipe with you..
Ingredients:(A)
Sweet dough:

480 gm bread flour
120 gm unbleached all purpose flour
110 gm granulated sugar
20 gm low fat milk powder
4 tsp instant active yeast
1 tsp bread improver *optional*

(B)
1 egg
300 ml water

(C)
60 gm unsalted butter

(D)
1 egg for brushing
2 cup grated shredder cheddar cheese for topping

Yield 2 x 9 inch round pan

Method:

1:For sweet dough,you can use hand or mixer.Combine (A) and mix well.Then combine (B),knead until into a smooth dough.
2:Combine (C) and continue to knead until gluten has developed and it can stretched into a very thin layer.(about 20-25 minutes)
3:Cover the dough with a piece of damp cloth or cling plastic wrap and leave to rise until it double in bulk on your kitchen counter or overnight.(my kitchen is cold so I leave it overnight)
4:When it's risen double , punch the dough down and knead again until smooth.

*Other Method Using Bread Maker*

1:Combine above ingredients or follow instruction on your BM: add water first ,yeast last..Then press Dough function,let's the BM knead the dough until the the "beep" go off,then it's ready !!
2:Divided the dough to 22 pieces same size or about 50 gm each dough,then roll to ball shape and arrange into a greased round pan.Repeat until dough finish.
3:Leave the ball shape dough in round pan wrapped with plastic cling to rise until doubles in bulk.
4: Preheat oven to 350F ,plus or minus depend on your oven..Glaze the top of dough with egg wash ,then sprinkle with shredded cheese before bake in the oven for 25-30 or until golden brown.
5: Remove from oven, serve warm.

Sweet dough for proofing

ready to bake after proofing overnight

ready to serve

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Homemake BBQ Spare Ribs

There are plenty of BBQ ribs recipes out there but to find a outstanding good recipe and technique is not an easy task.Usually the famous restaurant who serve BBQ ribs won't tell you their secret ingredients.If you are Food Network fan or follower ,you're used to hear : "We can't tell you the mixture,that is our secret ingredients",right? Eating out on daily basic is out of question with today economy.I see some restaurant even cut down their prices to attract more consumers .The best solution is cook your own BBQ Ribs at home if you have Broil/Oven!! Furthermore, we can add any of our favourite flavor and the cost is really nothing !! Here,I would like to share my recipe with you.
Ingredients:

1 whole rack spare ribs ( slit top part with sharp knife few times to let the spices rub penetrate into the meat)
4 tbsp fine salt
2 tbsp fine sugar
2 tbsp ground black pepper
2 tbsp cayenne pepper
2 tbsp paprika
2 tbsp garlic powder

*mix above spices in a bowl,then rub all over the ribs,pack over aluminum foil and store in fridge over night *

1 bottle Honey BBQ sauce( any brand) I used Kraft,for brushing





Method:


1:Preheat oven at 425 F,prepare rubbed spare ribs into baking sheet over aluminum foil.
2:Set oven on Bake setting for 375 F,bake spare ribs cover with aluminum foil for 1 1/2 hours at lower rack of the oven.Use a bamboo stick to pierce the meat to check the tenderness.If the bamboo stick go all the way thru,that mean it's almost 90 % ready..
3: Remove the aluminum foil on the top cover then brush BBQ sauce all over the spare ribs, change setting to broil,then broil spare ribs at second upper rack for another 15 minutes.
4: remove spare ribs from oven and brush with BBQ sauce again.Let's it sit out for 10-15 minutes before cut to serve.Serve warm.

Note:

I prefer to use aluminum foil when broiling or roasting in oven.
Reason # 1: save scrubbing tray,just remove the foil after done.
Reason # 2: the meat is moist and tender ,not dry out when expose to the heat.
Honestly this spare ribs is not bad at all..the meat is moist,tender and delicious!! The meat come off easily from the bone!

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Pistachio Milk Chocolate Chip Cookies

Whenever I visit our local library with daughter,I'm sure will borrow some cooking or baking books .One of the baking book I borrow is Chocolate American Style by Lora Brody.The photography is quite impressive and the recipe is easy to follow..One of the recipe I choose is Orange Pistachio Milk Chocolate Chip Cookies but I omit few ingredients to suit my taste..
Ingredients:

2 1/4 cups(11.25 oz) all purpose flour
1 tsp baking soda
1/2 tsp salt
2 sticks unsalted butter(8 oz),room temperature
3/4 cup (6oz) granulated sugar( I reduced to 1/2 cup)
3/4 cup (6 oz) light brown sugar,packed(I reduced to 1/2 cup)
2 extra-large eggs (I used large egg instead)
2 tsp almond extract (I replaced wt vanilla extract
1/4 orange oil or 2 large grated zest oranges( I omit both)
1 1/2 cups (7.5 oz) milk choc chips
1 1/2 shelled pistachios,salted or unsalted,left whole( I crushed coarsely)
Yield about 4 1/2 dozen

Method:

1:Preheat the oven to 375 F with rack in the center position.Line 2 baking sheets with silicone pan liners or parchment paper.

2:Sift the flour ,baking soda and salt into a medium bowl.Place the butter,granulated sugar and brown sugar in a large mixing bowl.Using an electric mixer set on high speed,beat the mixture until it is light and fluffy,about 2 minutes.Reduce the mixer speed to low and add in the eggs,one at a time, and mix zest and finally the flour.When the flour mixture is totally incorporated,mix in the chocolate chips and nuts.

3:Drop the dough by rounded tablespoons on the prepared sheets,placing the portions 2 inches apart.Bake the cookies,one sheet at a time, until they just begin to brown around the edges,10-12 minutes.The center should remain pale.Let the cookies cool on the baking sheets for 2 minutes,then transfer them to a wire rack to cool.

4:Bake the remaining cookies in the same way. (You do not have to replace the lining material for subsequent batches).

5:Store in an airtight container at room temperature for up to 2 weeks.

Note:

If you like flat,crisp,chewy cookies,slam the cookie sheets down on a work surface halfway through the baking time.If you like softer cookies,skip this step.
These make great freeze and serve cookies:
Form the dough into 2 logs 10 inches long and about 2 inches wide.Wrap the logs in plastic wrap and again in aluminum foil and freeze for up to 3 months.
To bake:Use a sharp knife to cut the still frozen dough into 3/4 inches slices. place the slices 2 inches apart on prepared baking sheets and allow them to defrost for 15 minutes before baking them according to the directions above.

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Shrimp and Chicken Fried Rice with Edamame

Don't we all love fried rice? I love using Jasmine rice to make fried rice. Most of the time I purposely cook extra rice to make fried rice for the next day. There's no hard rules to follow when making fried rice. Usually I add green peas but this time I add edamame into it. Edamame or young soybeans is the pods are boiled in water together with condiments such as salt, and served whole. But I buy the one off pods in plastic bag..I like the crunchiness and nutty taste of this beans..Edamame also contains protein, which further helps stabilize blood sugar, and omega-3 fatty acids, which have been shown to combat depression.I would love to share my simple fried rice recipe with you..

Ingredients:

2 cups cooked Jasmine rice (overnight prefer)
1o pieces large shrimp (clean and deviened)
3 eggs ,room temperature
3 pieces imitation crab stick
1 piece chicken breast ,about 300 gm (sliced)
1 large onion (diced)
1 cup edamame
1 tbsp chicken bouillon powder
2 tbsp cooking oil
1 tbsp sesame oil
1 tbsp oyster sauce
1 tbsp ground black pepper

Method:

1:Heat wok or large skillet with oil at medium high heat,crack in eggs and make scramble eggs.Dish eggs out in a plate,set aside.
2:Add some oil in the same skillet ,then add in sliced chicken,onion ,shrimp and 1 tbsp chicken bouillon powder.Stir-fry for 1 minute,then add in white rice.Increase heat to high,add in the remaining seasoning,keep stirring until all ingredients well mixed.
3:Lastly add in crab stick and edamame,fry for another 3-5 minutes or until the rice is dancing on the wok.Check the seasoning.
4:Drizzling with sesame oil,before dish out and serve warm.

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How to Panko (Plain Breadcrumbs) Fried Pork Chop

I love having juicy ,crispy and meaty panko (breaded) pork chop. But to make your own juicy and soft breaded pork chop is not a hard task. I prefer to use plain Japanese panko not Italian breadcrumb which have different type of flavor and seasoning. Here,I would like to share my simple step to step making panko pork chop with you.

Ingredients:

5 pieces pre-cut thick pork chop,tenderizer then rub with salt and ground black pepper ,let's seasoning for 30 minutes or longer

(a)

1/2 cup all purpose flour

1/4 cup corn flour

1 tsp salt

1 tsp Cayenne powder

1 tsp garlic powder

(b)

2 eggs,beaten

1/2 cup whole milk

(c)

200 gm panko (plain breadcrumbs)

1 cup cooking oil

prepare beaten eggs with milk in a wide bowl
combine flour,corn flour and seasoning in a large plate,mix well

plain panko in plate
1: seasoned tenderized pork chop ready to coated with flour .Use a tenderizer to soft the meat or the dull side of cleaver if you don't have tenderizer.2: make sure both side pork chop is well coated with egg mixture

3:then coated with flour mixture

4: then dip coated flour pork chop into the egg and milk mixture again

5: then remove from egg mixture and coat with flour mixture again

6: then dip back to egg mixture and then to plain panko

7:place breaded pork chop in a clean plate,while heat oil at medium high in aluminium skillet or fryer ( don't use non-stick skillet or pan for frying)

8:pan-fry panko pork chop in medium heat oil skillet..Fry both side of pork chop until golden brown,about 5-8 minutes each side .Do not over- fried panko pork chop,it's tends to dry the meat out and tough.Dish out and dry on paper towel before serve

10:Panko pork chop to serve. Dip with Katsu or Tomato sauce.

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