Wednesday, March 25, 2009

Egg Salad with Fruits

  • 2 Caned whole kernel corn (no salt added), well drained

  • 5 Peeled, hard-cooked eggs, coarsely chopped

  • 1 Canned pineapple, well drained

  • 1 Fresh apples, cored and chopped

  • 1/2 cup strawberries, chopped

  • 1/2 cup grapes, halved

  • 4 to 5 Tbsp Mayonnaise (more or less to taste)

  1. In a large bowl, blend the chopped, hard-cooked eggs,all other ingredients, and mayonnaise. Cover and refrigerate until service.

Egg Amp Salad With Fruits @ Group Recipes

Korean Braised Oxtail

Serve: 4 Prep: 10 minutes Cook: 2 hours


  • 2.5 - 3 lbs oxtail, cut into pieces
  • 3 Tbsp Mirin (rice wine)
  • 1/4 cup soy sauce
  • 1 tsp brown sugar
  • 2 scallions, trimmed and sliced
  • 1 onion, chopped
  • 1 tsp minced ginger
  • 1 Tbsp minced garlic
  • 2 Tbsp chili garlic sauce
  • a pinch of black pepper
  • Cooked rice, for serving

  1. Put the meat into cold water to soak the blood out for at least 30 minutes. Remove oxtail from water & cut off the fat from the meat. Put a pot of water on the stove and bring to a boil, once boiling add the meat and boil for about 5minuts. Remove the pot from stove and rinse the meat with cold water.
  2. In a medium pot, add oxtails, onions, garlic, chili garlic sauce, ginger, Mirin, brown sugar, and marinate at least 4 hours or overnight in the refrigerator, stirring occasionally.
  3. Add enough water to just cover the oxtails and bring the mixture to a boil. Lower to a simmer, cover and cook 1 hour;stir often to keep oxtails covered with liquid.
  4. At 1 hour, add 1/2 to 1 more cup of beef broth or water, if needed. Bring to a boil then simmer uncovered 30 minutes to 1 hour,or till meat is tender enough to easily pull apart. stir occasionally but gently. In the last a few minutes of cook time, season with green onions, black pepper and salt to taste.
  5. Serve with rice.
Quick Way: Put marinated oxtail with 1 cup of water or beef stock in the pressure cooker, and cook 30 - 40 minutes.

Monday, March 23, 2009

Asian Style Stir-Fry Pork

Serve:4 Prep: 10 minutes Cook: 20 minutes


  • 2 lbs boneless loin of pork
  • 2 lemongrass stalks, finely chopped *Hard to get lemongrass at the local grocery store. Make sure, remove the tough, fibrous outer layers from lemongrass before chopping. Use only the pale bottom part of the stalk. OR you can purchase the Lemon Grass Herb Blend in Tube from super Market.
  • 4 green onions, thinly sliced
  • 1 tsp salt
  • 12 black peppercorns, coarsely crushed
  • 2 Tbsp peanut oil
  • 1 1/2 - 2Tbsp Chili-Garlic Sauce
  • 1 tsp minced garlic
  • 1 tsp light brown sugar
  • 2 Tbsp fish sauce, or more to taste
  • 1/4 cup roasted unsalted peanuts, chopped
  • a pinch of salt & pepper
  • fresh cilantro leaves, to garnish
  • 4 cups of steamed rice, to serve (or rice noodle)


  1. Trim any excess fat from the pork. Cut the meat across into 1/4 inch thick slices, then cut each slice into 1/4 inch strips.
  2. Put the pork into a bowl with the lemongrass, green onion, salt and crushed peppercorns. Mix well, then cover and let marinate for 30 minutes.
  3. Heat a deep pan or wok until hot, add the oil and swirl it around.
  4. Add the pork mixture and stir-fry for 3 minutes.
  5. Add the Chili Garlic Sauce, garlic and stir-fry for another 5-8 minutes over medium heat, until the pork no longer looks pink.
  6. Add the sugar, fish sauce and chopped peanuts and toss to mix.
  7. Taste and adjust the seasoning, if necessary.
  8. Garnish with cilantro leaves and serve on a bed of rice or rice noodles.

Korean Curry Rice - Baekse Curry

  • 5 oz, beef or chicken, pork, cut into small cube

  • 1 medium onion, cut into small cube

  • 1 medium potato, cut into small cube

  • 1/2 carrot, cut into small cube

  • 1/2 zucchini. cut into small cube

  • 1 1/2 cup water

  • 1 Tbsp olive oil

  • 1 bag Baekse Curry powder (Hot or mild)

  • 4 cups short grain steamed rice

  1. Heat a deep pan and saute the meat. Add onion, potatoes, and carrots in the pan and saute together.

  2. Add water in the pan and bring to a boil Turn the heat down to low and cook for 10-20 min until vegetable and chicken get soft.

  3. Turn the heat off; then add 5 Tbsp curry powder little by little in the pan and stir it around until it melts in..

  4. Turn the heat to low; simmer for 10 min.stir it often.

  5. Serve the curry over steamed rice.

Korean Curry Rice-Baekse Curry @ Group Recipes

Sunday, March 22, 2009

Watercrest Salad

  • 1 bags watercrest, trimmed

  • 4 strawberries, quarted

  • 1/3 to 1/2 cup bluberries

  • 2 oz. sliced almond, toasted

  • 2 Tbsp whole toasted sesame seed


  • 1/4 cup olive oil

  • 2 Tbsp Vinegar

  • 1 tsp salt

  • a pinch of black pepper

  • 1 Tbsp sugar

  1. Mix all vegetables.

  2. Add dressing right before serving and toss.

Watercrest Salad @ Group Recipes

Spicy Hot Baked salmon

Serve: 4     prep: 10 minutes Cook: 15 to 20 minutes


  • 1.5 - 2 lbs whole salmon fillet ( skin removed)
  • 1/3 cup mayonnaise
  • 2 Tbsp Masago (fish egg)
  • 1 stick imitation crab meat, chopped
  • 1 tsp dill or parsley (dried or fresh herb)
  • 1 Tbsp Sriracha Hot Chili sauce ( add more to make hotter )
  • 1/2 lemon
  1. Preheat the oven at 400 F.
  2. wash the fillet and pat dry.
  3. In a small bowl, add mayonnaise, Masago, chopped crab meat, dill or parsley, Sriracha sauce; mix well.
  4. Spray Pam on baking pan. Put the fillet,
  5. Spread mayonnaise mixture over the fillet; then srinkle lemon juice over the top.
  6. Bake about 15 to 20 minutes until salmon flakes

Saturday, March 14, 2009

Korean Spicy Beef and vegetable Soup (Yuk Gae Jang)

Serve: 12 Prep: 20 minutes Cook: 90 minutes


  • 1.5 lbs Beef Brisket or Beef Loin Tri Tip
  • 1 bundle large green onion (dae-pa)
  • 3 green onions, chopped
  • 1 bag (12oz.) green bean-sprouts
  • 6 oz. dried toran stem - korean vegetable
  • 6 oz. Kosari (Korean mountain Vegetable. Fern Brakets) - OR use 16 oz. boiled royal fern(Zenmai Mizuni) instead of Toran and Kosari
  • 7 cloves garlic (3 Tbsp minced garlic)
  • 3 Tbsp sesame oil
  • 2 Tbsp olive oil
  • 1/3 cup soy sauce, more or less to taste (Guk kanjang)
  • 1/3 cup Korean hot Pepper Flakes


  1. Put beef in a cold water to draw out blood from the beef about 1 hour. Discard water.

  2. Place trimmed beef in a large stockpot with enough water to cover and bring to a boil; then simmer for 3 hours. remove the cooked beef from the pot. torn the beef in length by hand.

  3. Remove pot from heat, cool and refrigerate overnight.

  4. The following day, remove any solidified fat from the soup base.

  5. Soak in dried toran in warm water; leave 30 minutes.

  6. Discard water from toran; boil with hot water (2 cups) until it gets softer, then squeeze water out, cut into 3 inch length.

  7. If you are using fresh kosari (fern); boil in hot water (2cups) until it gets softer, then squeeze water out, cut into 3 inch length. If you purchased dried ones, soak in dried kosari in warm water over night, then boil kosari for thirty minutes until tender.

  8. Boil 2 cups water; add bean sprout ; boil slightly, then pour into colander, rinse with cold water. squeeze water out.

  9. Boil 2 cup water; add green onions (3 inches length), then boil slightly; remove from the heat, pour into the colander, rinse with cold water.

  10. Mix beef, toran, kosari, bean sprout and minced garlic, chopped green onions, soy sauce, dried red pepper flakes, sesame seed oil: mix well.

  11. Preheat the big pot; add olive oil, then add the above mixed ingredients and saute about 5 minutes; then add soup base & boil the soup.

  12. Add red pepper flakes, salt or soy sauce to taste.

  13. Serve with rice.

Vanilla Cupcake with fruit Topping

Serve: 12 Prep: 15 minutes Cook: 20 minutes

  • 1 1/2 cups all purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1/2 cup butter, unsalted, room temperature
  • 2/3 cup sugar
  • 3 eggs, room temperature
  • 1/4 cup milk
  • 1 teaspoon pure vanilla extract
  • Sliced Fruits
  • Light whipped topping
  • Zest of 1 large lemon (optional)

  1. Preheat oven to 375f degree; line muffin cups with paper liners
  2. In a large bowl, beaten butter and sugar till light and fluffy using electric mixer. add eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest.
  3. In a separate medium bowl, whisk together the flour, baking powder, and salt.
  4. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl.
  5. Divide evenly among pans and bake for 20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean
  6. Remove from oven and place on a wire rack to cool.
  7. Once the cupcakes have completely cooled, using a small knife, cut a shallow dip in the top of each cupcake.
  8. Top with fruit and whipped topping.

Thursday, March 12, 2009

Low-country Shrimp Boil (Frogmore Stew)

Serve: 10 Prep: 10 minutes Cook: 30 minutes

  • 16 cup water
  • 1/4 cup Old Bay seasoning
  • 2-3 tsp. ground red pepper
  • 2 lb. cooked smoked sausage, cut in 1 1/2 chunks.
  • 2 lb tiny new potatoes, halved if large
  • 10 small onions, peeled (pearl onions)
  • 5 fresh ears corn, shucked and halved.
  • 2 lb. fresh or frozen large shrimp in shells
  • 1/4 cup butter, melted (optional)
  • 1/4 cup snipped fresh herbs, such as thyme, oregano
  • Cocktail sauce (optional)
  • Hot sauce (optional)


  1. In a large pot, combine water, Ol Bay seasoning, and ground pepper.
  2. Cover and bring to boil.
  3. Once water is boiling, carefully add sausage, potaotes, onions, corn.
  4. Return to boiling, then reduce heat and cover and simmer for 10 min.
  5. Add shrimp, cover and cook 2-3 mins more until shrimp turn to pink color.
    remove from heat, then let stand for 5 mins.
  6. Cafefully drain in a large colander.
  7. Combine melted butter and herbs over the shrimp and vegitables, then gently toss them.
  8. Serve with cocktail sauce and hot pepper sauce

Wednesday, March 11, 2009

Salmon Burger Steak with Tomato Sauce

Serve: 6 Prep: 10 minutes Cook: 20 minutes


  • 2 (6 oz) caned salmon
  • 1 cup chopped onion
  • 1/2 cup chopped shitake mushrooms
  • 2 Tbsp parsley, diced
  • 1 tsp mix of dried herbs (rosemary, paprika, chili pepper, lemon peel)
  • a pinch of salt & pepper
  • 1/2 cup bread crumbs, or fresh whole wheat bread crumbs
  • 2 Tbsp grated Parmesan cheese
  • 1 egg, lightly beaten
  • 1 Tbsp milk
  • Spray oil or melted butter


  • 14 oz canned diced tomato
  • 1/4 onion, diced
  • 1 Tbsp minced garlic
  • 2 Tbsp olive oil
  • 1 bay leaf
  • 2 Tbsp hot sauce
  • 1 Tbsp parsley, diced
  • 1 tsp sugar
  • a pinch of salt & pepper


  1. Preheat the oven at 370 degree.
  2. Drain and flake Salmon, saute onions & shitake mushrooms lightly.
  3. Combine salmon, onion, shitake mushrooms, parsley, bread crumbs, milk, egg, Parmesan cheese, and seasonings; mix well.
  4. Spray with non-stick oil or melted butter inside of muffin pan
  5. Form into 6 large muffin pan (silicon pan). Bake 15 minutes or more.
  6. In the mean time, prepare the mushrooms and sauce.
  7. Slice the mushrooms and stir fry in the pan; season with salt & pepper ; remove from the heat; set a side.
  8. preheat the saucepan; add olive oil; heat the oil
  9. Add onions & garlic; saute slightly.
  10. Add tomato, bay leaf; boil-stir often
  11. Add hot sauce, parsley, salt & pepper, sugar; mix well; simmer about 3 to 4 minutes.
  12. Remove from the heat. set a side.
  13. Remove the salmon from the muffin pan gently.
  14. Put some sauteed mushrooms on the plate, then salmon steak & top with tomato sauce.

Sunday, March 8, 2009

Chinese Fried Rice

Serve: 4 Prep: 10 minutes Cook: 40 minutes


  • 2 cups uncooked Jasmin rice
  • 2 cups water
  • 1/2 cup ham steak (cut into cubes:pea size)
  • 1/2 cup frozen peas & carrots
  • 1 cup thinly sliced green onion
  • 1/3 cup chopped shiitake mushroom
  • 3 eggs, lightly beaten
  • 3-4 tablespoons canola oil (or peanut oil)
  • 1/4 teaspoon salt
  • 1/4 tsp white pepper
  • 1 Tbsp oyster sauce
  • 1 tsp sugar

  1. Cook your rice (I use a rice cooker). You want it a bit on the crucnhy side, so even though you might want to add more water, DON'T.
  2. Let your rice cool completely (I spread it out on a baking sheet and put it in the freezer if I'm in a hurry). You can even cook your rice the night before and let cool in the fridge.
  3. In wok or heavy large sauté pan over moderately high heat, heat oil until hot but not smoking. Add half of scallions (reserve remainder for garnish) about 1-2 minutes..
  4. Add eggs and rice and stir-fry until eggs are just set, about 1 minute. Add mushrooms, peas, ham, oyster sauce, sugar, salt, and pepper and stir-fry until heated through and fluffy, 4 to 5 minutes.
  5. Garnish with remaining scallions and serve.

Saturday, March 7, 2009

Apricot Yogurt Delight

Serve: 2 Prep: 5 minutes


  • 1 cup fat-free or low-fat Greek-style plain yogurt
  • 1/4 cup chopped fresh or dried apricots.
  • 2 Tbsp low-sugar apricot preserves
  • 4 tsp chopped walnuts, toasted

  1. Divide yogurt between 2 bowls.
  2. Top each serving with half the apricots, preserves, and walnuts.
  3. Serve!

Seared Scallops with Mint Pesto

A refreshing mint, almond, and Parmesan topper is a tantalizing flavor for these plump, tender sea scallops.
I served some scallops with mint pesto, and some of them with creamy roasted red pepper sauce. My husband tasted both of them, and his favorite one was a scallops with creamy roasted red pepper sauce. Which one do you like better? let me know!

Serve: 2 Prep: 10 minutes Cook: 10 minutes

  • 1/3 cup lightly packed fresh mint
  • 1/4 cup lightly packed fresh flat-leaf parsley
  • 1 Tbsp almonds, toasted and chopped
  • 2 Tbsp grated Parmesan cheese
  • 1 Tbsp lemon juice
  • 1 Tbsp minced garlic
  • 6 sea scallops ( 8-10 oz. total)
  • 1 tsp olive oil
  • 1 cup fresh watercress or spinach

For pesto:
  1. In a food processor, combine mint, parsley, almonds, Parmesan cheese, 2 Tbsp water, lemon juice, garlic, 1/8 tsp salt, and 1/8 tsp black pepper.
  2. Cover and process until nearly smooth. Set aside.
For Scallops:
  1. Rinse scallops and pat dry with pepper towels.
  2. Sprinkle scallops with 1/8 tsp salt and 1/8 tsp black pepper.
  3. In a large nonstick skillet, heat oil over medium-high heat.
  4. Add scallops; cook 4 to 5 minutes or until scallops are opaque, turning once halfway through cooking.
  5. Serve scallops and pesto over watercress.

Chunky Pear Chutney

  • 2 Tbsp butter

  • 3 Bartlett pears, peeled & cored, cut into 1 inch pieces

  • 1/2 cup cider vinegar

  • 1/2 cup raw cane sugar

  • 1/2 cup golden raisins

  • 1 jalapeno pepper, seeded & minced

  • 1 Tbsp ginger, minced

  • 1/2 tsp pink peppercorns

  • 1/2 tsp smoked paprika

  • 1/2 tsp hot paprika

  • 1/2 tsp allspice

  • a pinch of salt

  1. In a medium saucepan, melt butter over medium-high and saute pears, about 2 minutes.

  2. Add the remaining ingredients, except salt, and bring mixture to a boil.

  3. Turn heat to medium-high and cook until thickened, stirring occasionally, about 45 minutes.

  4. Season with salt, to taste.

  5. Remove from heat and serve with Pork.

Chunky Pear Chutney @ Group Recipes

Spicy-sweet fried pork chop

Serve: 4 Prep: 10 minutes Cook: 20 minutes

I used the hot salsa for the sauce and it was too spicy for my son-in-law. So I served the pork chop with chunky mango chutney instead of spicy-sweet salsa mixture. He absolutely loved it!


  • 2 cups canola oil, for frying
  • 4 pork chops, bone-in, 1/2 inch thick
  • Salt and pepper, for seasoning pork chop
  • 1/2 tsp black pepper
  • 2 eggs
  • 1 Tbsp water
  • 1/4 tsp cayenne pepper
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1/2 cup bottled salsa
  • 1 1/2 Tbsp seedless raspberry preserves
  • 3 Tbsp chopped fresh cilantro


  1. Season pork chop with salt & pepper on both sides, set aside.
  2. On a shallow bowl beat eggs, water, cayenne pepper, & 1/2 tsp black pepper. In a ziplock bag mix flour and cornstarch ( 2:1 ratio)
  3. Preheat the oil to 360 degree in the deep frying pan.
  4. Coat pork chops in egg mixture one by one, transfer to a plastic bag, shake until coated.
  5. Fry pork chops until golden, about 3-4 minutes per side. Transfer to a paper towel to drain.
  6. Add salsa and preserves to pan; increase heat to medium-high.
  7. Cook 30 seconds or until slightly thick, stirring constantly.
  8. Serve pork chop with salsa mixture(about 1 Tbsp), and sprinkle with cilantro (1 1/2 tsp).