Feeds:
Posts
Comments

Archive for the ‘Entree’ Category


Sorry Cory, I never measure ingredients in this recipe as there was no recipe to follow.  I saw my mom’s friend did it once more than 20 years ago and I have been following that method (may not be the best / most traditional) all year long.

Next time when I make it again, I will try to measure how much approximately I make with and will take more step to step pictures for you!

Don’t quote me on that, It’s really just a guess of what I’m putting in…  I never thought of recording it.

IMG_7621

(more…)

Read Full Post »


Homemade simple bulgogee Seasoned meat patty, learned from a talented mommy from a FB forum.  So it’s very kids friendly, yet yummy enough for adults.

Combine “Soy sauce, applesauce, garlic, onion and maybe some sugar if anyone likes it sweeter”

So I think the proportion to marinate 1 pound of ground turkey would be like:

  • 1  tablespoon soy sauce (or more?  usually kids don’t eat as salty)
  • 2 tablespoon applesauce
  • 3 cloves minced garlic
  • 2 tbsp chopped onion (or 1 tsp onion powder, or simply omitted)
  • 1+1/2 tbsp sugar

(obviously all mommies cook by just eye balling and never record the exact measurements… so use your cooking experience.  Safest is to premix the marinade and taste first before mixing into the meat)

 

Read Full Post »


After the baked chicken cordon bleu, I’m tempted to bake another usually deep-fried dish with panko and my Wondra flour.  Browsing online, people have success with baking coconut shrimps.  I felt not guilty at all after eating half a pound of the baked shrimps. I guess the only fat from this dish was from the prawn and the coconut shreds.  I have an expiring bottle of lime oil, so why not add it to make the unbeatable Thai combo of lime, coconut and chili !!

Image

(more…)

Read Full Post »


During my first 3 years of work, I needed to travel a lot to those small interior towns in BC.  I love checking out those local restaurants rather than eating at franchise chain.  In Trail, a small town whose population was only about 7000, surprisingly I found good cheap eats.  Cafe Michael was a Chinese owned French restaurant. The menu was not big, but their chicken cordon bleu was really good.  It’s not fine dining atmosphere and the side veggies were only carrots and broccoli.  Now,  I still miss their crispy chicken breast with ham inside and cheese oozing out.  I am sure they deep fry the chicken.  I recently read from Bon Appetit that Wondra superfine flour is perfect for breading meat and poultry before deep frying.

Why not try it baked?  healthier with no oil.  I skipped the butter too.

Baked Chicken Cordon Bleu with fresh thyme coating

Baked Chicken Cordon Bleu with fresh thyme coating

(more…)

Read Full Post »


I tried to look for the recipe that my friend Lolo sent me.  Last year when I was still pregnant, Shon caught a female salmon with lots of roe.  I have no idea what to do with the roes except he always use Borax to color the roes to make baits as next year.  Then Lolo called and asked to reserve roes to make japanese food.  I didn’t get to taste hers since I avoided raw food at that time.

Now I’m able to eat all kinds of raw stuff, of course I’m gonna make a batch of Ikura too using Shon’s fresh catch.  Lolo sent me some links, and explaining there were two kinds. The one using just salt is the kind you will eat at japanese restaurant.  It’s brighter nicer red color.

http://blue_moon.typepad.com/blue_lotus/2007/09/post-6.html

I always like more complex taste, so I would rather try the soy + sake + mirin.  Now I lost the recipe, will bug Lolo to send me again. I just found this site but it doesn’t have mirin..

http://umamimart.com/2011/03/japanify-ikura-shoyu-marinade/

Freshly caught female salmon - lots of roes

Freshly caught female salmon – lots of roes

Pour some 60 to 65 degrees Celsius water into the bowl and let it sit for a few minutes until the membrane is "cooked" and the roes turn opaque  color.  Use a chopstick to help swirling.  Use hands to gently remove pieces of the sac

Pour some 60 to 65 degrees Celsius water into the bowl and let it sit for a few minutes until the membrane is “cooked” and the roes turn opaque color. Use a chopstick to swirl and take the sac out. Use hands to gently separate the  little pieces of sac from the roes.

(more…)

Read Full Post »

Baked Tarragon Salmon


Wilson, Happy Birthday!!!  I can’t believe it was last year same time that I made you this meal.  It’s funny that you asked me today for the recipes and wanted to re-create the same dish this year.

I think it was trout that I made this dish with at your birthday last year.  It’s beside the salmon in Costco, or you can go to any supermarket to get a big piece of fillet of trout (but I wasn’t sure if it’s rainbow trout)  Trout also has orange flesh but has more fat yet less salmon taste.  Sockeye is very lean, but more salmon taste..  I just made this dish with sockeye salmon a few days ago and it tasted fine too.  So shouldn’t matter as long as you bake the fish perfectly.

(more…)

Read Full Post »


I saw this recipe from a chinese TV show months ago, but didn’t copy down the method / the exact amount of ingredients.  It was so simple and easy to remember, I just always wanted to try it.  Finally this past weekend, just happened I have every single ingredients in my house (except I have to get my husband to run to my mom’s house to grab a few more eggs).  I never tasted it because pregnant women cannot eat raw eggs, but I think no one can resist the silky texture of the Japanese style “hotspring” egg.

Hotspring Egg with Truffle Oil

(more…)

Read Full Post »

Older Posts »