Thursday, June 3, 2010

Healthy Stewed Mushrooms

I remember my Mom loves to cook the dried shitake mushrooms. It tastes so good with steamed Jasmine rice. For chinese, dried mushrooms are a delicacy and luxurious food. We prepare them in many ways, but this time, it is my way! You can actually get those dried mushrooms at the Asian market. You can keep these mushrooms for a long long time, in cool area cabinet or freezer. Anyway, you have to soften the dried mushrooms in hot boiling water, for a faster process. Or else, you have to soak the mushrooms over nite with hot water. I made stewed dried mushrooms this time, it is comparable with other comfort food in the States, meaning easy to prepare and can eat for few days but Healthy, Easy and Delicious! Just throw everything into a pot and let it cook until the sauce is reduced to little thick. Lets get started!


2 handful Dried Mushrooms - soften and cut
5 slice Young ginger
2 Chilis (can substitute with dried chilis)
Half Onions - chunk
4 Whole garlic - peeled and smashed
1 cup Soy sauce
1/4 cup Cooking wine
2 Tablespoon Sugar
3 cups water (from soaking the mushrooms)

1. Put all the ingredients in a non-stick pot. Dont cover! and cook on medium heat.
2. Let it boil and simmer until you can see the sauce is thickening, not too thick tho. Some gravy for yuor steamed rice.
Ps: you can use slow cooker, but use less water.

"Selamat Mencuba"


Sunday, May 30, 2010

Chef Chong's Mango Salad

I got the apples of Harry & David from work, and I want to use it for Salad. Gregg and I are eating healthy to keep inshape and stay healthy as well. It is simple to make, just the dressing is a little different.


1 apple (sliced using Mandolin)
1 ripe mango (cut into chuck)
1 stalk Green Onion (chop)
1 tablespoon Lemon marmalade (leftover from a party)
1 teaspoon Fish Sauce
2 Lemons for lemon juice
Garlic salt to taste

Just mix all together. Fun to toss it and taste it at the same time. Enjoy!

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Wednesday, May 26, 2010

Croutons are too hard to say

Who made up this word crouton anyway? And who has them all the time? If you don't have them, take your healthiest chip (that are always around it seems) and crunch them over your salad. It gives it that extra taste that makes salads a lot more easy for those fussy eaters to enjoy.

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Saturday, May 22, 2010

Gotta Eat your Veggies

I know we all gotta eat our veggies. But who says they have to be boring and tasteless? A little bit of garlic goes a long way. Here I sauteed some baby carrots and green beans to be a healthy side to any entree.

Soon to come

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Monday, January 4, 2010

Bread Pudding

Do you have a finicky loved one who hates crusts on their sandwiches? Don't throw out the crusts! Turn them into a simple bread pudding. This I made with leftover crusts from a raisin bread and added craisins. Serving it warm is perfect on a cold winter's day.

Soon to come

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Wednesday, December 30, 2009

Fig Jam

There is this giant Fig tree in our backyard. Throughout the season, there's good pickings for months and months. The birds are also the frequent pickers, so have to get to them first. I pick some of them and put in the ziploc bag, store them in the freezer for future use. Now, making figs jam is easy. Just sugar, wine, vanilla extract and water and of course, figs.

1/2 full 9" x 9" pot
2 cups granulated sugar
2 cups Apple Cider
3 Tbsp Vanilla extract
1 cup White wine
Water to cover the whole figs

Just cook until the texture is like a jam. It is all about your preference, whether you like it thick or smooth or light or thin.

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Thursday, September 10, 2009

Apple Strudel Pie

I've made this pie before, but it's become one of my regular desserts to make. This time, I made it for our friend, Cecilia, in Boulder, Colorado when we were staying there. This, I promise you, will be a hit at any party.