Tuesday, December 31, 2013

Pasta Salad


1 box pasta

red pepper
orange pepper
red pepper
pomegranate seeds


olive oil

fresh lemon juice
parmesan cheese
salt to taste 
onion powder
italian dressing
chopped cilantro

1. Boil pasta as per box instruction....do not over cook.

2. Rinse with cold water and drain.
3. Combine all dressing ingredients in a big bowl excluding chopped cilantro.
4. Pour pasta in the bowl and stir lightly.
5. Sprinkle chopped cilantro on top and lightly stir. Best when it's chill at least an hour before serving.

Tuesday, December 24, 2013


Friday, August 30, 2013

1248 Apple Pie


6 apples, peeled and cut

1 c granulated sugar
1 tbsp flour
1 tbsp cinnamon
1/2 stick butter

1. Mix them all up and set aside. Set oven to 375 degrees.


4 c. all-purpose flour

1 c. granulated sugar
1 tbsp cinnamon
2 sticks of butter
8 tbsp ice water
1 egg yolk

2. In a big bowl combine all crust ingredients and rub until it's crumbly.
3. Add in water and knead until it form a dough.
4. Divide into two portions, one for top and the other part is for the bottom.
5. Form a ball and run rolling pin until you get your desired thickness, coat with flour on top and roll to avoid breaking and sticking. Same process apply to the top. Press edges and cut excess for the leaves (optional).
6. Transfer to the pie pan evenly and fill in with apple mixture.
7. Bake pie for 40 minutes and bush with egg yolk for another 5 minutes or until brown. Enjoy!

Friday, July 5, 2013

Pork Steak and Veggie Salad

2 lbs Pork steak
1 tbsp oyster sauce
2 tbsp soy sauce
1 tbsp oil
one whole onion (ring slices)
whole pepper
3 cloves garlic

1. Wash and dry meat. In a pan, combine all ingredients except onions. Simmer low and turn meat in between for an hour or until meat is tender and sauce is thick. 
2. Drop ring slices and stir to combine.

1 small apple
1 wedge pineapple
1/4 yellow bell pepper
1 cup snow peas
1 small beet root
juice of small lemon
1 tbsp olive oil
ground pepper
salt to taste
1 tbsp seasoned vinegar

1. Julienne cut veggies and into a big salad bowl, separate beet.
2. Combine all ingredients except beet and stir lightly. Lastly, mix in beet and adjust taste. 

There you go. Enjoy!

Friday, June 28, 2013

Spicy Eggplant with Tofu

4 ichiban eggplant
1 block firm tofu
2 tsp paprika
2 tsp garlic powder
2 tsp turmeric powder
5 tbsp olive oil
1/2 of sweet onion
1 tsp pepper flakes or fresh hot pepper

1. Turn oven to high broil and drain water from tofu.

  2. Cut tofu approximately 1 inch by 1/2 inch thick and dry with paper  towel. 


3. Put them in a bowl and marinate with 1 tsp of garlic powder, turmeric, paprika, pepper, and 1 tbsp of olive oil. Arrange tofu in cookie pan lined with foil and broil for 5 minutes.

4. Wash eggplants and cut top off. Cut each eggplants whole eggplant to 4 equal parts and into half. Put them in a bowl and follow marinating  and broiling procedure above. 

5. Use skillet in a medium heat oven, pour 2 tbsp olive oil and drop onions to caramelize. Combine broiled tofu and eggplant with the onion and lightly mix well. Season with oyster sauce and adjust taste. Add in pepper flakes and combine well. Cook for another 10 minutes and serve with rice.

Sunday, June 23, 2013

Stir Fry Kale with Tofu

1 firm tofu
6 kale leaves ( break leaves into small peaces separating stalk )
1 tbsp oyster sauce
turmeric powder
2 tbsp olive oil
1 tbsp almond slices (garnish/optional)

1. Open tofu package and drain water. Cut into bite sizes and leave in paper towel to drain dry.
2. Marinate with pepper, paprika, garlic, oil and turmeric.
3. Line them up in foiled baking sheet and broil high for 5 minutes.
4. Bring kale to pan with oil and stir fry until done. Add in broiled tofu and season with oyster sauce.