Thursday, October 20, 2011

Tofu Taco

Tacos are so delicious and so fattening at the same time.  So I substituted dried tofu for half the meat, and it turned out great.  It’s tasty and I don’t need to worry about calories if I eat more than two of these!!!

A Ingredients
Ground pork             ¼ cup
Groun beef                ¼ cup
Dried tofu, chopped    2 cups
Garlic, minced             2 teaspoon
Soy sauce                     2 teaspoon
Ground cumin           ½ teaspoon
Ground coriander       ½ teaspoon
Salt and pepper to taste

B Ingredients
Corn tortilla               1 dozen
Shredded lettuce         2 cups
Tomato, chopped        1 cup
Avocado, chopped      ½ cup
Salsa                             ½ cup

Directions:
1. Heat an frying pan, add both ground meat and the chopped dried tofu, stir in pan to mix. If the ground meats don’t provide enough oil, add 1 teaspoon of olive oil to pan.  When the meats are half done, add the chopped garlic to pan.  When everything’s cooked, add the rest of the A Ingredients. Remove from pan to a serving bowl. 
2. Heat up the corn tortilla by place the tortilla in a heated dry frying pan, place in towel to keep warm. 
3. Take a corn tortilla, add one tablespoon of tofu meat sauce, add some shredded lettuce, chopped tomato and avocado, then top with salsa to serve. 

Serving: 2-3

Wednesday, October 12, 2011

Pesto Mascarpone Sauce

I went to Angelo’s and Vinci’s in Fullerton, CA for one of my good friend’s birthday celebration.  The restaurant was nicely decorated with all kinds of Italian decorations including the elevated ceiling.  They even have Venetian clowns on a wire across the room, certainly sets a festive mood.  I ordered “Romeo and Juliet” from their specialty menu.  This dish has two kinds of ravioli, Mezzaluna and Tortellini, in a pesto cream sauce.  It was extremely flavorful.  I’d certainly go back again!!!

Ingredients
Bacon, cut into chunks               ¼ cup
All purpose flour                         1 teaspoon
Pesto sauce                                 ¼ cup
Mascarpone cream cheese          ¼ cup
Milk                                              1 cup
Water                                          ½ cup
Salt and pepper to taste        

Directions
1. Heat up a sauce pan, place the bacon chunks to sauté, until most of the fat is out.  Place a paper towel into the frying pan to absorb most of the oil, then add the flour into the bacon to cook, around 1-2 more minutes.
2. Then add the pesto sauce and mascarpone cheese, stir to blend, then slowly stir in the milk and water.  Don’t add the liquid too fast or else it will be separated. 
3. Add salt and ground black pepper to taste, then scoop sauce over cooked ravioli or pasta.  Can also be served with additional meat and vegetables.  The Ravioli dish pictured above has chopped roasted chicken breast, buttered Brussels sprouts, fresh chopped tomato, and herbed cheese sprinkle. 

Serving: 2-4

Romeo and Juliet

Thursday, October 6, 2011

Japanese Edamame

                   
I used to pack these in little snack zip lock bags to work for lunch.  It’s also the perfect convenient snacks.  Don’t even need to wash hands afterwards!!  =)

Um…since my friend Patricia made the mistake of swallowing the whole thing down.  Let me just add a note of how to eat it.  Pick up one of these edamame, suck the beans out, and discard the furry carcass. 

A Ingredients
Frozen Edamame         1 package

B Ingredients
Water                        6-7 cups
Salt                               1 teaspoon
Star anise                   3-4 pieces

Directions:
1. Measure all B ingredients into a medium sauce pan, add A ingredients after boiling, make sure hot water covers all the edamame. 
2. When the water boils again, cook an additional 2-3 minutes, drain and serve. 

Serving: 4 cups

Sunday, October 2, 2011

Confetti Fried Rice


My cooking is influenced by my dad a lot.  His dishes are always really colorful and crisp.  On top of that, my dad makes the best fried rice.  My family tradition is to have a glass of warm sweetened milk with these fried rice.  It’s so good together. 

A Ingredients
Olive oil                                 ¼ cup
Eggs                                        3 heads
Bacon bits                               1 tablespoon
Sausage, chopped                    1 piece
Persian cucumber, chopped    ¼ cup
Tomato, chopped                    ¼ cup
Steamed rice                         4-5 cups            
Frozen sweet peas                   ¼ cup
Chopped Scallion                    ½ cup

B Ingredients
Hondashi                     ¼ teaspoon
Lemon pepper              ½ teaspoon
Ground white pepper    ¼ teaspoon
Salt                                   to taste

Directions:
1. Heat up the olive oil in a wok, add the eggs when the oil is hot enough. Using chopsticks cook the eggs in a circular motion inside the wok, after the eggs are form, add the chopped sausage and bacon bits to wok.  Cook until fragrant, then add the chopped Persian cucumber and tomato to wok, cook for an additional 2-3 minutes, then add the white rice to wok, stir with a spatula. 
. How does one determine if the fried rice is good? Cook until the rice bounces up and down and almost out of the wok, add the frozen sweet peas, chopped scallion, and B ingredients, stir to blend, then place the lid on for about 2 minutes, scoop into serving bowl. 
3. It’s optional to add some chili oil to the fried rice to add a bit of heat!!

Serving: 4