Oven Broiled Whole Zucchini

Oven Broiled Whole Zucchini

PLEASE DON'T JUDGE THIS DISH BY THE PICTURE!! I know what you're thinking and NO it wasn't a waste of three zucchini. Visually these zucchini are not going to win any prizes but once you take your first bite. You'll be a believer.

Chinese Tomato Egg Stir Fry

My husband loves these eggs and I love how easy they are to make.

My notes to you...

• The reason why I place the seasoning in the bowl before the eggs is so the white pepper doesn't clump.
• The 3 egg recipe is the perfect amount for 2 but there are times I need more so, I also put the measurements down for 5-6 eggs.

Chinese Tomato Egg Stir Fry (3 eggs)

For the Sauce

2 medium tomatoes

1 sprig green onions

1 tsp. sugar

1/4 tsp. salt

2 Tbsp. water

For the Eggs

3 large eggs

1/8 tsp. salt

1/8 tsp. white pepper

1/4 tsp. sesame oil

1/2 tsp. dry sherry

1. Cut the tomatoes into small dice.
2. Finely chop green onion.
3. Place salt, white pepper, sesame oil and dry sherry in a bowl and stir to mix. Crack eggs into the bowl and beat with a fork for about 1 minute to blend; set aside.
4. Preheat wok or skillet over med-high heat. Then add 1 Tbsp. oil. When the oil moves around the wok easily and shimmers, add eggs; give it a quick scramble (you want the eggs to be soft scrambled) and transfer to a plate.
5. Add 1 Tbsp. oil to the same wok and turn up the heat to high; add the tomatoes, green onions, sugar and salt and stir fry for about 1 minute. Add water and cook for about 2 more minute to remove some of the liquid and the sauce thickens a little. Then pour sauce over eggs. Serve with rice.

Chinese Tomato Egg Stir Fry (5 - 6 eggs)

For the Sauce

4 medium tomatoes

2 sprigs green onions

2 tsp. sugar

1/2 tsp. salt

1/4 cup water

For the Eggs

5 large eggs

1/4 tsp. salt

1/4 tsp. white pepper

1/2 tsp. sesame oil

1 tsp. dry sherry

Kapiolani Coffee Shop Oxtail Soup

Ox Tail Soup with grated ginger

My husband loves the ox tail soup at Kapiolani Coffee Shop in Aiea, Hawaii and only gets to eat it when he is visiting his dad. On his last visit he asked me if I could recreate it. After a few tries, he gave me the thumbs up. This is my version of the Kapiolani Coffee Shop Ox Tail Soup.

Pancit Canton and Bihon Combo

Pancit canton and bihon noodles with rotisserie chicken and scallops

Filipino stir fry noodles were a treat when I was a kid. The only time I would get to eat them was when they would show up at a potluck. They always arrived in a huge disposable aluminum roasting pan loaded with chicken, pork, shrimp and hard boiled egg halves that encircled the noodles. I couldn't get enough of them. It was time to figure out how to remake this dish from my childhood.

Mom's Magic Elixir (Honey, Lemon and Ginger)

I'm not a doctor. I just pretend to be one to my family. A touch of honey, lemon and ginger is all that it is. A spoonful of this elixir daily can be helpful for general health and allergies. When you have a cough, sore throat or cold season symptoms take a spoon of this elixir throughout your day to give yourself relief. It will surprise you as to how delicious it taste and how it magically sooths.

Easy Kalua Pig in the Oven

Kalua pig is the perfect balance of salt & smoke that easily falls into the category of foods that are addictively irresistible - The more you eat, The more you want. Kind of like chips, but not...

I just realized that my ti leaf plant (a gift from my father-in-law) is

25 years old

and from that one cutting it has sprouted hundreds of keiki's (children) lucky me.

Ti Leaves add a subtle grassy flavor to this dish and are well worth adding if available. However, if you don’t have any - the pork will still be delicious.

Taiwanese Spinach

Taiwanese Spinach

When I stroll through the produce section of my Asian grocery store I often get overwhelmed by the vast selection of Asian greens. They always look so fresh and inviting, but I don’t always know how to cook them. My go to method and recipe has been Chinese White Sauce. However, after bringing home a bunch of Taiwanese spinach which has now become my new favorite. I discoved a new method to cook Asian greens thanks to Nancy at YuCanCook. It’s a quick stir fry in a hot wok that brings out the flavor of the greens without overpowering them. So if you are looking for a quick and easy way to add Asian greens to your meal give this a try.

Easy Couscous Salad

If you love the bright fresh flavors of the Mediterranean this will quickly become one of your new family recipes. It's one of the easiest salads to make and you will feel as if you have been swept away to the Greek Islands or at least your favorite Greek restaurant after the first bite.

What is couscous?

Couscous has the look of coarse cornmeal and the taste of tiny bits of pasta. Its flavor is neutral which makes it very versatile and can be served hot or cold. The box never reads "instant" but it should because it only takes about 5 minutes to prepare. 

Vietnamese Dipping Fish Sauce (Nuoc Cham)

What is Nuoc Cham? (pronounced - nook chum)

Nuoc Cham is a simple mixture of water, sugar, lime juice, fish sauce, garlic and chilies. It’s an addictive flavor blast in your mouth of sweet, sour, salty, savory and sometimes spicy. This dipping sauce is commonly served alongside spring rolls, but will quickly become your go to everything sauce/dip when you're craving that Vietnamese flavor.

Crispy Skin Slow Roasted Pork

If you have ever wondered what to do with those bags of pork you see in the grocery store - you have come to the right place. This recipe is one of Kenji’s from Serious Eats and it was everything I had imagined it would be.

Nothing fancy here, just salt, pepper and time. The best way to describe this pork roast is to say that it’s what pork used to taste like. The cooking method brings out the natural porky flavor of the pork and produces a tender and juicy melt in your mouth roast that can be sliced, cubed or shredded which makes it perfect for leftovers.

How to refill McCormick disposable pepper grinders

Do you have one of these? I actually have two and both were almost empty.

I was frustrated trying to figure out how to get the cap off without destroying it. I twisted, turned, yanked and even tried prying it off without any luck. The thought of tossing out a perfectly good pepper grinder sparked an internet search. One of the searches recommended soaking the cap in hot water for 10 minutes. It seemed reasonable, but I wasn't totally convinced that that was the best method. So I headed down through the comments to see what others thought. Some loved the water method, but many suggested using a blow dryer and that's just what I did.

The experiment was a great success! This is what I did,

Watermelon

Do you love watermelon, but hate cleaning it? Me too!

Whenever I get a watermelon I always cut it in half, clean it and cube it to eat right away. The other half usually goes into the fridge with the rind still on. Seems reasonable, right. Well, the problem is that it reminds me every time I open the fridge that the other half of the watermelon needs my attention and that it's taking up a whole lot of space. But the thought of making a mess again keeps that half in the fridge longer than it needs to be.

My solution to this dilemma was to tackle the whole watermelon at once. A little more work at the start, but worth it.

I Actually Won!!!

I was one of the LUCKY 100 people to win a box of Korean Readymade Meals from YouTube Queen Maangchi. 

Kam sa ham mi da (thank you)

Maangchi is a true blessing and generously shares and teaches us all how to cook authentic Korean in our home kitchens from scratch. This box was filled with the opposite, ready made foods or as she called it - Emergency Food. I am so excited to try them all!

Easy Cheesecake Pie

Making a cheesecake in a pie plate and baking it in a low temperature oven makes this one of the easiest, most satisfying and foolproof cheesecakes that you will ever make. It's creamy and silky with just a touch of tang. The hardest part about making this cheesecake pie is waiting for it to cool completely before cutting into it.

Kono's Beefy Brown Gravy

This quick and easy recipe taste like slow roasted pan dripping gravy. 

Grandma Helen’s White Takuwan

This simple pickled turnip takes very little to make and can be enjoyed the very next day.

All it needs is 3 pantry ingredients; Sugar, Kosher Salt and White Vinegar.

The flavor is clean and crisp and will keep fresh in the fridge for at least a month or more.

I have a chart below for different amounts. I usually make only 1 quart at a time which is the perfect amount for my husband and I.

Halal Cart Style Chicken and Rice

Halal Cart Style Chicken and Rice

My daughter told me that she was making Halal Cart Style Chicken and Rice for dinner and I said… I’m in! Pass on the recipe! 

With everything that’s happening in NYC and the world right now – it’s important to cook foods that have the ability to stir up feelings of comfort and happy memories. Halal Cart Chicken and Rice is one of those foods for me – which is kind of like a mini flavor vacation!

Kono’s Hawaiian Macaroni Potato Salad

There is nothing neutral about Hawaiian Macaroni Salad. You either love it (can’t get enough) or hate it (won’t touch it) and it usually isn’t eaten alone, it’s meant to clean your palate.

I know that I shouldn’t put mayonnaise laced dressing and clean your palate together in the same sentence-but it’s true! 

Most Hawaiian macaroni salads add straight mayonnaise, salt, pepper and sometimes… a pinch of sugar – I’m not a fan, but I know that many are. What I am a fan of is my husband’s dressing.

Chinese Hot and Sour Soup

Taking the mystery out of hot and sour soup has been life changing - at least in the soup making department.

I’ve been reading, testing and tasting my way though recipes - old and new. The recipe that stood out and is what I used as a guide is from The Woks of Life, which is a wealth of information when cooking Chinese.

This soup takes a little bit of prep – depending on how many ingredients you decide to add, but it’s not difficult to make. Actually, it’s a very quick soup to cook and reheats well, so leftovers are a plus.

The Best Baba Ganoush

Baba Ganoush is a simple Middle Eastern dip that every eggplant lover needs to try and this is the best Baba Ganoush that I have eaten. It’s chunky and meaty, yet creamy with a clean fresh taste.