Wednesday, June 14, 2017

Shrimp Soon Tofu

If Korean soup is one of your favorites and soon tofu is one of them, then the recipe I will share with you today is the version adapted from the shrimp soon tofu being served in all the Korean restaurants. To make this soup at home, each cook needs to have the kelp broth or chicken broth ready. Water can be used for this soup, but kelp or chicken broth is much better and makes a healthier soup. I bought the soon tofu at a Korean store. It is a soft, silken tofu, which is hard to create at home. Other ingredients are the choice of each individual cook. Different kinds of vegetables are appropriate to add into the soup. Invest in a cast iron personal Korean pot to create the restaurant effect when served. This is a recipe for one.

2 cups kelp or chicken broth
6 oz. soon tofu
5 shrimp, peeled and rinsed
Other ingredients:
1/4 cup sliced onions
1 garlic clove minced
1 cup total of mixed cabbage and snow peas
2 fresh mushrooms sliced or your choice of mushroom
1 egg
2 scallions, cut into 2 inch sections
1 tsp sesame oil
Spicy sauce ingredients:
2 tsp hot Korean paste
1/4 tsp chili powder
1 tbs soy sauce
1/4 tsp salt
1 tbs water
1/4 tsp minced garlic

Combine the spicy sauce ingredients in a small bowl and set aside.
In a Korean cast iron pot, add broth and half of the spicy sauce mixture.

Bring to boil and add cabbages, onions, and mushrooms.

Boil over high heat and add shrimp.. Boil for 2 minutes and add tofu and snow peas.

 Adjust seasoning with more salt or use the spicy sauce to add on the side, Skim off any foam with a slotted spoon.

Add scallion, sesame oil and break an egg. Gently sink the egg into the soup. Remove from the stove and serve.

Braised Smelt Fish (cá kèo kho tộ)

This is a typical dish from the southern part of Vietnam. My family is from the North; therefore, this dish is seldom served on our dinner table. However, when any of us is under the weather, then my mom would make this dish served with plain congee. I am not sure that the smelt fish sold in Korean stores is cá kèo, but it looks like cá kèo . However, the recipe for this braised fish is easy to prepare, and it can use any kind of fish. The sweet fat of smelt fish braised slowly with pepper and chili, will be a very delicious food for winter days.

1 lb. smelt fish
Marinade ingredients:
1 tbs fish sauce
1 tsp salt
3 chopped garlic cloves
2 shallots, sliced
Braised sauce ingredients:
2 tbs peanut oil
1 tbs blackstrap molasses
1 tsp sugar
1 tbs honey
1 tbs black pepper
3 dried Thai hot chili peppers
1/4 tsp Korean chili powder
Other ingredient:
2 green onions, cut into sections

Wash and drain the smelt fish well. Place in a bowl and add all the marinade ingredients and mix well. Let marinate in the refrigerator for a few hours or overnight. Drain the fish and reserve the marinade.

In a cast iron pot (Korean product), heat oil. Add the reserved garlic and shallots.

Cook until fragrant and add the fish. Cook fish in the fragrant oil for a few minutes.

 Add the remaining braised sauce ingredients and the reserved marinade. Stir to mix well.

 Cover and simmer for one hour or until the sauce evaporates. Adjust the seasoning during braising the fish with more sugar and pepper to your taste.

Add green onions at the end of cooking time.


Friday, June 9, 2017

Easy No-Knead Shrimp-Artichoke-Mushroom Pizza

For pizza lovers, I like to share this easy recipe from making dough to finishing the pizza without too much effort. The pizza dough can be bought, but the no-knead pizza dough works out perfectly, if time permits. Homemade pizza is open to many possibilities of the topping. Each cook can has his or her own creativity to make a personnel pizza by changing the toppings. Invest in a pizza stone and a peel to transfer the dough to and from easier. I think making pizza at home is fun and healthy by choosing carefully what’s on top of the pizza. Kids, adults can get together and make a feast out of it.

Dough ingredients:
3 cups all-purpose flour
1 tsp salt
1/4 tsp active yeast
2 tbs olive oil
1 cup warm water
Topping ingredients:
12 oz. shrimp peeled, deveined, and tails removed
2 oz. artichokes, patted dry, and sliced
1 cup sliced fresh mushrooms
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp Cayenne
1 cup of cheese, mozzarella, fontina or mixed, your choice
Fresh chopped parsley
Sauce ingredients:
3 garlic cloves, minced
1/4 cup peanut oil

The night before, place all the dough ingredients in a mixing bowl. Stir well. Cover and let it rise for 18 hours. Follow the link below to learn how to shape the dough. With this dough recipe, the ingredients can make 3 individual pieces.

To make the sauce:
Heat oil in a saucepan. Add chopped garlic. Fry garlic for 2 or 3 minutes or until fragrant. Do not burn the garlic.

Adjust the oven rack to the middle position and heat oven to 450°.
Pat shrimp. Dry with paper towels. Combine shrimp and artichoke with salt and pepper

Arrange the pizza dough on a peel or in a pie pan, cast iron. Brush each dough with one tablespoon garlic-oil.

 Divide toppings equally on each pizza.

 Top with more cheese and bake for 10 to 15 minutes. Sprinkle chopped fresh parsley and serve. The oven temperature varies. Check the baking time.

In  cast iron pan

Cook in stove top for 3 minutes be fore bake in oven , It will make the crust is crispier

Wednesday, May 31, 2017

Easy Mixed Berries Muffins

Even though I posted many recipes for easy muffins, I like to improve to even easier and healthier muffins. I got many compliments for this recipe, so it is time for me again to share it with my entire frequent visitors to my blog or also to new comers.

Dry ingredients:
1 cup cake mix or muffin mix
1/4 tsp of pumpkin spice
Wet ingredients:
1/2 cup skim milk*
3 tbs melted butter, margarine, or vegetable oil
1 tsp vanilla
1 egg
1/3 cup sugar

1 cup mixed berries (blue berries, raspberries, Black berries, a piece of apple chopped)

Preheat oven to 350°.
Line 4 paper liners in a medium-size muffins tin.

Place dry ingredients in a mixing bowl.

In a Vitamix or other blender container, add the wet ingredients and blend for 30 seconds.
Pour the egg-mixture into the dry ingredients. Whisk the batter until smooth (about 20 strokes or stir).

 Do not overmix the batter. Add berries. Make quick stir to combine.

Spoon the batter into the prepared muffin liners. Bake in the preheated oven for 20 to 25 minutes or until well risen or firm to the touch.

Let the muffins cool in the muffin tin for 7 minutes. Serve warm.

Tip;   Add different filling as you wish. You can double or triple the ingredients to make more muffins for a church bake sale or other gatherings. This is small batch of muffins to serve 2 to 3 people. To create a muffin dome, is not to overfill the batter

* Skim milk, coconut milk or whole fat milk (your choice).

Roasted Eggplants with Noodles

Delicious and healthy food is the standard I always set for each of my recipe. Usually, I always pay attention to the nutritiion of the food because it is meal that I eat every day. Healthy eating is a  main thing, my dishes are also easy to make to help improve the quality of quick cooking but maintain good quality protein. To prove this, today I will share a creamy dish with noodles. I think soba, wheat or rice noodles will work . The eggplant is a main ingredient for this dish with it nutty flavor after roasting and simple dressing to finish this meal . Also, if you know that sesame seeds are the live-forever  food in Hindu with tremendous source of vitamin, calcium to protect against bad cells. Sprinkle this tiny seeds over it to make this dish even straight to the top for healthy eating.

2 Japanese eggplant
1 tbsp soy sauce
1 tbsp peanut oil, coconut oil
4 oz noodles (your choice)
2 tsp oyster sauce
1 tsp miso paste
2 tbsp soy sauce
1 tsp hot chili paste
1 tsp sugar
1 tsp honey
2 tsp sake
1 tbsp sesame oil
1 garlic minced
Garnish with:
1 tsp roasted sesame seeds
Chopped cilantro, green onions
Preheat oven to 400°.
Wash eggplant and cut into 1 inch pieces.

Line the baking sheet with aluminum foil for easy cleaning.

In a bowl place eggplant with soy sauce and oil. Toss well. Spread eggplant on the prepared baking sheet.

 Roast until well browned and tender for 30 minutes or more. The temperature each oven is vary.

To make sauce;
In a sauce pan combine the sauce ingredients and simmer for 2 minutes, Adjust the seasoning for your liking.

To cook noodles;
Follow the instruction on the package of the noodles you like to use. Use some of the cooking noodle water, if the starchy noodles such as soba, wheat .
To serve:
Place noodles on the serving bowl toss with roasted eggplant; Sprinkle with sesame seeds and cilantro-onions.


On the side grilled fish or cooked shrimp. I like to cook a hard boil eggs for this dish

Peanuts Sweet Rice

Peanuts are the oil seeds being used in all Asian cooking. These little nuts have amazing health benefits.  They are rich in energy and minerals, antioxidants, and vitamins that humans need. For years, many studies have been found for the many health benefits to those who consume peanuts as snack or main meal. Peanut kernels are a good source of reservation, another polyphenolic antioxidant. It could prevent against cancers, heart disease, degenerative nerve disease, Alzheimer’s disease, etc...I am not here to explain how beneficial it is to eat peanuts every day. I just want to share one of my favorite breakfasts that is easy to prepare using peanuts with all the excellent health benefits come with this dish. Several months ago, I bought a pressure cooker, and it has become an amazing kitchen gadget. I posted a few recipes using this tool and today is another easy recipe with make everyone smile. 
2 cups raw peanuts
2 cups sweet rice
1 cup coconut milk
1 cup water
1 to 1/2 tsp salt
Pressure cooker
Rice cooker

Soak raw peanuts with plenty of water overnight.

Drain peanuts in the morning and place in the pressure cooker.

Add about 2 cups of water to the peanuts and 1 tsp salt. Follow the instructions of the pressure cooker. Cook for 10 minutes. Drain

Wash and drain the sweet rice.

Mix the rice and 1 tsp salt and cooked peanuts in a mixing bowl well.

 Place them in the rice cooker. Add milk and water to the rice-peanuts mixture. Close the lid and follow the instructions of your rice cooker.

Fluff the rice with a fork and serve with roasted sesame seeds and shredded coconut meats.


My rice cooker has a function of sushi rice and quick rice. I use the sushi action first and then the quick rice. It comes out perfectly. Use your own adjustment because each equipment has some pros and cons.

Monday, May 29, 2017

Easy Cupcakes

My mom always told me do not waste any food because many poor children in the world do not have food to eat. Therefore, I apply this philosophy to my cooking. I use most of my leftovers to create recipes that work. Yesterday, I made coconut macaroons, and it left me with two egg yolks. Today, I will introduce an easy cupcake recipe to finish with those two yolks. The filling or frosting is very much your choice. Life is better with a cupcake, I like this slogan.

1/2 cup of self-rising flour or cake mix
1/4 to 1/3 cup sugar
1/4 cup milk
1/4 cup soft butter or margarine
2 yolks
1 tsp vanilla
1/3 cup semisweet chocolate chips

Preheat the oven to 350°.
Line 3 muffin tins with paper liners.
In a small bowl, lightly beat egg yolks with milk.
In a mixing bowl use the hand held beater to beat the sugar and margarine until fluffy.

Add egg-milk mixture with flour. Start with flour and end with flour. Stir in chocolate chips and vanilla

Spoon the batter into the paper liners (do not overfill them).

Bake cupcakes in the preheated oven for 15 to 20 minutes or until cupcakes are golden brown

Let cool in a pan for 10 minutes and serve or cool completely on a wire rack if frosting them first.