My Secret Recipe Book

Pineapple Fried Rice A few weeks ago, I uploaded a Pineapple...

Sun, 19 May 2013 18:41:13 -0700

Pineapple Fried Rice

A few weeks ago, I uploaded a Pineapple Fried Rice recipe. That tasted more like a Risotto rather than Asian Fried Rice but this one is it! The added sweetness of pineapples to fried rice is heaven.

INGREDIENTS:

1 pineapple - chopped and DRAINED

5 cups cooked rice (overnight)

2 eggs

2 grilled chicken breast

1 cup chopped shrimp

1 tsp soy sauce

2 tsp salt

1/4 cup chopped peanuts

DIRECTIONS:

1. In a pan, heat up the rice until the grains are seperated.

2. Set the rice aside and make scrambled eggs using the eggs. It’s best if you move your spatula in a (circular motion)

3. Set the scrambled eggs aside.

4. Add the rice back into the pot and saute with half of the peanuts.

5. When rice is warm, add in chopped chicken breast and cook until 70% cooked.

6. Add in shrimp and sautee again till half cooked.

7. Put in the drained pineapple and some salt and fry until everything is cooked.

8. Sprinkle on the rest of the peanuts and serve!

Pan-fried Salmon & Basmati Rice with Coriander Oil Another...

Sun, 19 May 2013 18:20:41 -0700

Pan-fried Salmon & Basmati Rice with Coriander Oil

Another filling dinner with a nice touch of Salmon! The coriander oil adds another flavor to the dish.

INGREDIENTS

1 salmon filet

1 cup Basmati rice (Thai rice will work too)

2-3 stalks celery - diced

1/2 red onion - diced

2 cloves garlic - minced

6-8 stalks asparagus - diced

3-4 tomatoes (preferably juicier types) - chopped

1 tbsp chili powder

1 tbsp cumin

2 tsp hot sauce

oregano leaves

thyme

parsley

coriander

olive oil

sugar

salt

ground black pepper

DIRECTIONS

1. Cook rice using a rice cooker or boil in a metal pot . Add salt and black pepper or butter to taste.

2. Leave in the fridge or aside to cool after rice is cooked..

3. In a frying pan and heat up 1/5 cup of olive oil at medium heat.
4. Gently saute the garlic then add the celery and red onion.

5. Saute until soft then add in tomatoes, make sure the moisture don’t evaporate away.

6. Add in chili powder, cumin, oregano leaves, black pepper, salt, sugar, hot sauce. Add seasoning to taste.

7. Cook for about 5 minutes and add in water if most of it has evaporated away then add in some thyme and parsley for flavoring.

8. Simmer for another 5 minutes then add asparagus.

9. Mix in the Basamti rice that has been cooled and gently fold the sauce in.

13. Quickly season the salmon filet with salt and olive oil then pan-fry it on medium heat.

14. Prepare the coriander oil by first blanching the coriander then add to a blender.

15. Add olive oil and blend until a soft puree texture.

16. Season the oil with salt and pepper then blend.

17. Plate the the salmon and rice and dab some coriander oil.

"Cheese- milk’s leap towards immortality."

Sat, 18 May 2013 18:40:41 -0700

“Cheese- milk’s leap towards immortality.” - Clifton Fadiman

Prosciutto Ham with Baby Mozzarella I had something similar at a...

Sat, 18 May 2013 18:20:44 -0700

Prosciutto Ham with Baby Mozzarella

I had something similar at a restaurant a few weeks ago and decided to try making it. A very light- tasting appetizer with a balance between sweet and salty. It’s also heavily textured which makes it fun to eat the dish!

INGREDIENTS:

slices of Prosciutto Ham

slices of french baguette (about 5-8 cm)

baby mozzarella

1/4 cup sugar

DIRECTIONS:

1. Prepare the slices of prosciutto ham and baguette slices.

2. Toast the baguette slices until they’re biscuit like.

3. Top the baguette slice with a piece of prosciutto ham and one piece of baby mozzarella.

4. In a small saucepan, heat up the sugar at high heat until it meats. Keep cooking and stirring until the sugar turns into a light brown color.

5. Add the caramelized sugar topping the baby mozzarella.

6. Sprinkle with dried parsley or any mild dry herbs.

Sweet Coconut Soup (Tom Kha Gai) This is another dish that I...

Fri, 17 May 2013 18:42:04 -0700

Sweet Coconut Soup (Tom Kha Gai)

This is another dish that I made for my mom on Mother’s Day. Honestly, this was the best dish out of all the ones I cooked. If you want to try this dish, you’ll definitely need to spend some time to hunt of the ingredients. They’re essential for the traditional flavor of the dish!

INGREDIENTS:

1 1/2 can coconut milk

2 cups chicken or veggie stock

1/2 - 1 cup milk

1/5 cup lime juice

1 tbsp lime zest

5 garlic cloves - minced

2 stalks lemon grass - chopped diagonally

1 inch long of galanga - sliced

6-8 kaffir lime leaves - chopped

1 tsp chilli sauce

sugar (if needed)

2 tbsp fish sauce

1/2 bunch cilantro leaves

1 cup chopped mushroom

2 cups diced chicken breast

DIRECTIONS:

1. Prepare all ingredients according to the recipe.

2. Heat up the coconut milk in a pot then add in chicken stock and milk.

3. Add in lemongrass, kaffir leaves, garlic, galanga and cilantro.

4. Boil for 15 minutes and simmer at low heat for another 15.

5. Drain the soup from the herbal ingredients. (If you have a pocket sieve, you can leave it in the soup to cook)

6. Add lime juice, lime zest, chopped chicken, and sliced mushroom into the soup.

7. Boil until chicken is cooked. Then simmer again for 10 minutes or so.

8. Decorate with green onion or cilantro when ready to serve!

"We all eat. And it would be a sad waste of opportunity to eat badly."

Fri, 17 May 2013 18:20:24 -0700

“We all eat. And it would be a sad waste of opportunity to eat badly.” - Anna Thomas

Creamy Whole Button Mushroom I’ve never thought of cooking...

Thu, 16 May 2013 18:30:36 -0700

Creamy Whole Button Mushroom

I’ve never thought of cooking mushrooms as a whole with cream and wine! What a perfect dish to go with some creamy rice! This is especially tasty to fellow mushroom lovers: Imagine that first bite into that juicy mushroom! YUM!

INGREDIENTS

15-20 button mushrooms

1/2 onion

1/2 lemon

2 cloves garlic - minced

parsley

white wine

heavy whipping cream

butter

salt

ground black pepper

olive oil

DIRECTIONS

1.Mix garlic with some wine into a paste and season with salt.

2. Add olive oil and dice chopped onions and saute in a pan.

3. Add button mushrooms and a pinch of salt

4. Cook for about 10 minutes until mushrooms are lightly browned, add a little bit of white wine.

5. Cook until white wine has mostly evaporated and add the garlic paste.

6. Squeeze lemon juice into the mix.

7. Add the fine chopped parsley and cook for about 2 minutes.

8. When it’s boiling, add enough whipping cream and cook that up to a boil as well.

9. When it starts to thicken, add in butter, stir, and take it off the heat.

10. Plate it and enjoy.

"One of the very nicest things about life is the way we must regularly stop whatever it is we are..."

Wed, 15 May 2013 18:40:39 -0700

“One of the very nicest things about life is the way we must regularly stop whatever it is we...

Roti Canai Dip w/ Puff Pastry For Mother’s Day, I made a...

Wed, 15 May 2013 18:20:42 -0700

Roti Canai Dip w/ Puff Pastry

For Mother’s Day, I made a complete Thai meal for my mom and my auntie. This was one of the dishes I tried to make. I thought I’d give it a try with puff pastry instead substituting the Roti Bread.

INGREDIENTS:

1/2 onion

3 cloves garlic

1 1 inch long ginger

2 tbsp curry paste

1/2 tbsp chill powder/ chilli flakes

1/2 can coconut milk

1/5 cup cooking oil

1 sheet puff pastry

4 tbsp butter

1 tbsp fish sauce

DIRECTIONS:

1. Use a blender and blend onion, ginger, and garlic into a thick paste.

2. In another bowl, mix together curry paste and chilli powder. Mix with water to form a thick paste.

3. Heat up the oil in a pan and stir fry the blended paste. Eventually add in mixed curry paste and stir.

4. Add in coconut milk gradually and season with fish sauce.

5. Simmer for 20-30 minutes.

6. Roll out the puff pastry until very thin. Brush will butter and fold into 4 x 2 inches.

7. Bake at 350’C for 30 minutes. (Brush with egg wash if desired.)

8. Serve when puff pastries are ready.

I love your blog! It's so inspiring and helpful, and I love your little quotes dispersed through it. Instant follow :))

Tue, 14 May 2013 13:27:00 -0700

Thank you so very much! :) I’m so happy to hear you find the blog helpful!

Coconut Shred Covered Cookies The other kind of cookies I tried...

Mon, 13 May 2013 18:20:27 -0700

Coconut Shred Covered Cookies

The other kind of cookies I tried to make was these coconut shred covered ones. They’re flavored with nutmeg and cinnamon; a little heavier tasting, which I think would make a better snack for the winter instead.

INGREDIENTS:

1 cup coconut shreds

1 1/2 tbsp cinnamon

1/2 tbsp nutmeg

2 cups flour

1/3 cup softened butter

1/2 cup sugar

1 tbsp olive oil

1 tsp baking soda

1 tsp baking powder

1 egg

DIRECTIONS:

1. In a bowl, combine butter, sugar and oil.

2. In another bowl, mix together flour, baking soda, baking powder, cinnamon, nutmeg and coconut shreds.

3. Add in egg into mixed ingredients in step 1.

4. Mix together all ingredients and mix thoroughly.

5. Make dough into small balls. Roll into coconut shreds.

6. Press onto parchment paper.

7. Bake at 350’ C for 20-30 minutes.

Pumpkin Seeds and Lime Butter Cookies Here is a very refreshing...

Sat, 11 May 2013 18:40:34 -0700

Pumpkin Seeds and Lime Butter Cookies

Here is a very refreshing cookie recipe for you to try as hot weather is right around the corner! I tried these a couple days back and decided to give it a try to make them! Accompany this with lemonade and you’ve got a wonderful snack under the burning sun!

INGREDIENTS:

2 tbsp lime juice

1 tbsp lime zest

1/2 cup pumpkin seeds

2 cups flour

1 tsp baking soda

1 tsp baking powder

1/2 cup sugar

1 egg

1/3 cup softened butter

2 tbsp vanilla extract

1 tbsp cooking oil (olive oil or grapeseed oil preferred)

DIRECTIONS:

1. In a small bowl, mix the soften butter with sugar, oil and vanilla extract.

2. Add in lime zest, beaten egg, and lime juice. Mix well.

3. Add in flour, baking soda, baking powder and pumpkin seeds then mix thoroughly into a sticky dough.

4. Take a spoon full of dough and roll into a ball. Press onto the lined cooking pan.

5. Bake at 350’C for the first 20 minutes. Then 400’C for the last 10 minutes.

"Empty?! You took all the cookies!” “They were crying to get out of the jar…..."

Sat, 11 May 2013 18:20:38 -0700

““Empty?! You took all the cookies!” “They were crying to get out of the...

Hershey Chocolate Butter Cookies A little snack to keep around...

Fri, 10 May 2013 18:20:28 -0700

Hershey Chocolate Butter Cookies

A little snack to keep around the house!

INGREDIENTS:

2 cups flour

1/3 cups butter

1 1/2 cup chocolate chips

3 tbsp cocoa powder

1 tsp baking soda

1 tsp baking powder

1/5 cup brown sugar

3 eggs

DIRECTIONS:

1. In a large mixing bowl, mix together flour, baking soda, baking powder and brown sugar.

2. Add in beaten eggs and mix well.

3. Melt the butter in the microwave until it melts. Mix into the large bowl.

4. Mix in the chocolate chip .

5. Make into small flatten balls and bake at 350’C for 30 minutes.

Flatbread Combo (Roasted Garlic, Papaya Salsa, White Wine Cream...

Thu, 09 May 2013 18:40:43 -0700

Flatbread Combo (Roasted Garlic, Papaya Salsa, White Wine Cream Cheese, Garlic Brie Cheese)

I have been craving to make this dish ever since I had something similar a few years ago! Finally I got to it for a fancy dinner with some family friends! I highly recommend this dish as it’s fun to make AND eat!

INGREDIENTS:

2 Roasted Garlic

2 tbsp olive oil

black pepper

1/3 cup chopped cilantro

1/2 chopped papaya (~ 1/3 cup)

1 tsp honey

1/4 cup cream cheese

1/4 cup chopped grapes

1/2 cup white wine

1 tsp paprika

DIRECTIONS:

- Papaya Salsa -

1. In a small bowl, mix together the Papaya and 3/4 of the chopped cilantro.

2. Add in honey and stir well.

- White Wine Cream Cheese-

1. Soak the chopped grapes in White Wine for a few hours. (Best overnight)

2. Drain the grapes and mix the cream cheese well with 1 tsp of the wine.

3. Top with paprika.

- Roasted Garlic -

1. Mix together olive oil, pepper, and the rest of the cilantro together in a small bowl.

2. Marinade the garlic with the prepared sauce. Store in the fridge overnight.

3. When ready, bake at 350’C in the oven for 10-15 minutes until it softens.

- TO SERVE -

Heat the flatbread on a pan or a toaster. Serve with prepared sides and also Brie Cheese!

Sweet Mushroom Tartlets Once you know how to make puff pastry,...

Thu, 09 May 2013 18:20:20 -0700

Sweet Mushroom Tartlets

Once you know how to make puff pastry, you can make so much more with it ranging from crunchy appetizers to desserts. These puff pastry makes great appetizers that adds a sophisticated touch to a dinner! If you have a hard time making puff pastry, they sell them as sheets in most supermarkets!

INGREDIENTS:

1 puff pastry dough rolled to a 8” x 9’ x 4’ sheet

1 cup sliced mushroom

1 cup diced mushroom

1 cup diced onion

1/4 cup brown sugar

3/4 cup grated Parmesan cheese

DIRECTIONS:

1. Cut the puff pastry into 6 even squares. Score the squares about 1/2 inch from the sides.

2. In a shallow pan, saute the mushroom with the onions. Add in sugar and cook for 2 minutes.

3. When mushrooms are ready, spoon on top of the scored areas of the squares.

4. Sprinkle Parmesan cheese on top and bake at 400’C for 20 -30 minutes.

5. Decorate with sliced green onions.

"What I say is that, if a man really likes potatoes, he must be a pretty decent sort of fellow."

Wed, 08 May 2013 18:40:27 -0700

““What I say is that, if a man really likes potatoes, he must be a pretty decent sort of...

Baked Herbal Potato Nuggets This is a perfect little appetizer...

Wed, 08 May 2013 18:20:29 -0700

Baked Herbal Potato Nuggets

This is a perfect little appetizer for a side during a dinner. It’s easy to make and it’s less filling using potato nuggets. If you let the marinade sink in for longer, you can taste the herbs more!

INGREDIENTS:

4 cups potato nuggets

3 tbsp olive oil

1 tbsp balsamic vinegar

1/3 cup chopped cilantro

2 tsp Rosemary

2 tsp Paprika

1 tsp Savory

salt & pepper

1/3 cup lime juice

DIRECTIONS:

1. In a pot, boil the potato nuggets until they are soft.

2. Let them drain and cool.

3. Mix potato nuggets well with all ingredients.

4. Allow the marinade to soak in in a shallow bowl overnight.

5. When ready, bake at 450’C until the outsides are brown and crispy.

Hey! I really like your blog, just followed :) I started my blog today, I want to put here my recipes with photos, it would mean a lot for me if you check it out. Have a nice day, Karolina xx

Tue, 07 May 2013 22:12:54 -0700

Thank you so much!! I just checked your blog, the smoothie looks good! I’m going to try it...

Mandarin Orange Spinach Salad Mandarin oranges can be used in...

Tue, 07 May 2013 01:47:52 -0700

Mandarin Orange Spinach Salad

Mandarin oranges can be used in salads as well; this tangy and sour tasting salad is the perfect appetizer before a hearty meal!

INGREDIENTS

1 1/2 cup mandarin oranges

3 cups spinach

3 tbsp lemon zest

1/3 cup lemon juice

2 tbsp olive oil

2 tbsp balsamic vinegar

1 tsp sugar

1/4 cup chopped almonds

1/3 cup sliced apples

DIRECTIONS

1. Prepare all the fruits and vegetables and mix in large bowl

2. Add in lemon juice, balsamic vinegar, and olive oil

3. Sprinkle almonds and lemon zest throughout

4. Keep cool in the fridge before serving