Sunday, April 19, 2009

Baby Bok Choy with Oyster Sauce

Serve: 4 Prep: 5 minutes Cook: 10 minues

  • 10 baby bok choy, if big, halved lengthwise
  • 1 Tbsp water
  • 1 Tbsp oyster sauce
  • 1 Tbsp peanut oil, plus a couple drop of oil
  • pinch of ground ginger powder
  • pinch of ground white pepper powder
  • 2 garlic cloves, minced
  1. Bring a large saucepan of water to a boil, add a couple drops of oil, pinch of salt and the bok choy; quickly blanch them for 20 to 30 seconds. As soon as they turn slightly wilted, drain and rinse under cold water to preserve the bright green color of the leaves. Gently squeeze each bok choy to remove excess water.
  2. Heat the oil in a wok over medium-high heat. Add the garlic and stir-fry for 15 seconds until garlic turns light brown.
  3. Turn the heat off, then add water, oyster sauce, ginder powder and white pepper powder: Turn the heat back on and stir until the sauce has thickened. Add bok choys and coats the bok choy.
  4. Transfer to a serving bowl and serve hot

Wednesday, April 15, 2009

Asian Chicken Lettuce Wraps

Serve: 4 Prep: 20 minutes

Tips: For added convenience, purchase 1 1/2 lbs. of roasted chicken from local market. which yields approximately 4 cups of shredded meat.


  • 4 cup shredded cooked chicken.
  • 2 Tbsp white vinegar
  • 1/4 cup soy sauce.
  • 1/4 cup lime juice
  • 6 Tbsp Thai sweet red chili sauce
  • 1/2 cup cucumber, julienned
  • 1/2 cup sliced scallions
  • 1/4 cup cilantro, chopped
  • 1/4 cup mint, chopped
  • 1 large head romaine lettuce, separated into leaves, washed and dried
  • 2 Oranges, cut into wedges, as garnish


  1. To make the dressing: In a medium glass bowl, whisk together vinegar, soy sauce, lime juice and Thai sweet red chili sauce.; reserve.
  2. In a large bowl, mix chicken, cucumber, scallions, cilantro and mint.
  3. Toss dressing and chicken mixture together.
  4. Serve atop romaine leaves using each leaf as a handheld wrap.
  5. Garnish with orange wedges.

Cod Nugget with Scallion sauce

Serve: 4 Prep: 10 minutes Cook 10 minutes

  • 2 Cod fillets, cut into 1 1/2 inch thick medallions.
  • 1 Tbsp white wine
  • 1/2 Tbsp white pepper
  • salt to taste
*Batter Mixture*
  • 1/4 cup Flour
  • 1/4 cup cornstarch
  • 1/2 cup icy water
*Scallion sauce*
  • 4 Tbsp chopped scallions
  • 2 Tbsp soy sauce
  • 1 Tbsp sugar
  • 2 Tbsp vinegar
  • 1/2 tsp minced ginger
  • 1 tsp sesame oil

  1. Pat dry fish and place in a dish, and add the wine, pepper and salt. Mix lightly, and let marinate for 10 minutes in the refrigerator.
  2. Meanwhile, in a bowl mix together scallions, soy sauce, sugar, vinegar ginger and sesame oil, set aside.
  3. Make the batter; in a medium bowl, add flour and cornstarch, salt and stir lightly; then add the icy water and stir to make a smooth batter. Avoid over-mixing.
  4. Heat the oil in a preheated wok or frying pan. Lower the heat slightly.
  5. Dip fish pieces into the batter to coat slightly; then fry, not more than three at a time, for 1-2 minutes, or until crisp and golden.
  6. Drain on paper towels.
  7. Pour the sauce over the fish and serve.

Grilled Chicken with Lemon-Garlic Oil

Serve: 4 Prep: 10 Minutes Cook: 20 minutes

  • 4 bone-in chicken parts (thighs or breasts) with skin
*Spice Mixture*
  • 1 1/2 tsp fennel seeds
  • 1 1/2 tsp ground coriander
  • 1/4 tsp dry mustard
  • 1/4 tsp salt
  • 1/4 tsp ground red pepper
*Lemon & Garlic Oil*
  • 1/4 cup olive oil
  • 1/4 cup minced fresh parsley or cilantro
  • 3 Tbsp strained fresh lemon juice
  • 1 Tbsp minced garlic
  • 1/4 tsp salt

  1. Rinse and pat dry chicken parts, then rub the spice mixture all over.
  2. Heat the grill to make a medium-hot fire. Place the chicken skin down, cover the grill, and golden brown, 8 to 10 minutes.
  3. Move the chicken to the opposite side of the grill and turn skin side up. Cover the grill and cook until the meat is opaque throughout, 10 to 15 minutes more.
  4. Meanwhile, mix the lemon and garlic oil mixture in a small bowl
  5. Remove the chicken to a serving platter, spoon the lemon-garlic oil over the pieces, and serve.

Tomatillo Salsa

Serve: 8 Prep: 5 minutes Cook: 10 minutes

  • 1 lb tomatillis, husked
  • 1 jalapeno chile, halved lengthwise and seeds discarded
  • 1/3 cup cilantro leaves
  • 2 cloves, garlic
  • salt to taste

  1. Heat a large skillet over medium-high heat:
  2. Add the tomatillos and chile and cook, stirring occasionally, until the tomatillos are softened about 8 minutes.
  3. Let cool.
  4. Using a food processor, mix the tomatillo & chile, garlic, cilantro until almost smooth; season with salt.

Thursday, April 2, 2009

Healthy Snack Butterflies


  • 1 cup grapes
  • 1 cup strawberries
  • 2 cups cubed cheese
  • You will also need 8 small zip type sandwich bags (for the wings)and 8 pipe cleaners(for the body and antennea).


  1. Place 1/8 cup grapes and 1/8 cup strawberries in one side of the bag.
  2. Place 1/4 cup cheese in the other side of the bag.
  3. Seal the bag shut and then use the pipe cleaner to create a body and antannae.

Wednesday, April 1, 2009

Simple Spring Baskets

Preparation time: 15 min Chilling time: 2 hrs
Yield: 12 baskets

Baskets Ingredients:

Decorations Ingredients:

  • Colored licorice, cut into 5-inch lengths, if desired
  • Vanilla-flavored candy coating (almond bark), melted, if desired
  • Decorator sugars, if desired
  • Coconut, tinted, if desired
  • Pastel-colored chocolate candies or jelly beans


  1. Combine marshmallows and butter in 3-quart saucepan.
  2. Cook over low heat, stirring occasionally, until mixture is melted (6 to 8 minutes).
  3. Stir in noodles until very well coated.Press mixture onto bottom and up sides of 12 buttered muffin pan cups with buttered fingers.
  4. Immediately press licorice into basket to form handle, if desired. Refrigerate at least 2 hours or until firm.
  5. Remove baskets from cups. Decorate baskets with melted candy coating, decorator sugars and/or coconut as desired; fill with candy. Store in container with tight-fitting lid for up to 2 days.

Nutrition Facts (1 basket without decorations or candy): Calories: 130, Fat: 8g, Cholesterol: 10mg, Sodium: 105mg, Carbohydrates: 14g, Dietary Fiber: <1g,>