Thursday, June 19, 2008
Mahi Mahi, also referred to as "dolphin fish" are NOT dolphins.
Dolphin fish is NOT a dolphin. Dolphins are mammals, and are protected from being fished.
Mahi mahi is a white fish, with a firm texture and mild flavor.
I decided to wrap some Mahi Mahi steaks with bacon, because hey... everything tastes great when wrapped in bacon! Broil for 7-10 minutes on each side, and *voila* tasty fish!.
Mahi-Mahi is great for grilling, and so is this recipe!
Bacon Wrapped Mahi-Mahi
- 4 Mahi-Mahi steaks, about 5 ounces each, or so.
- some black pepper.
- 8 strips of bacon.
1. Lightly pepper your fish steaks. No salt is necessary in this recipe because bacon already has enough salt.
2. Wrap your fish with bacon, and place in a baking pan.
3. Set your broiler on high, and broil each side for 7-10 minutes.
this dish is so ideal for those busy evenings.. and very filling too.
oh, look how beautiful that is...
Monday, June 16, 2008
6. Pour this mung bean water into a juice bottle, and chill until cool. Enjoy this as a drink.
9. When the mung beans split open, dissolve 7 tbsp of suger into the soup, and let the soup chill in the fridge.
Wednesday, June 11, 2008
Brunch Egg Scramble
- 1 large tomato
- 3 to 4 eggs (depending on size)
- 1/4 cup of milk
- 3 slices of bacon
- 1/4 slice of spam, chopped.
- 1 tsp black pepper
- 1 tsp garlic salt
- 1/2 tsp salt
- 1/2 cup of shredded cheese of your choice
- if you have any other ingredients.. spinach.. mushrooms.. sausages.. add them in!
1. Dice the tomatoes
2. Cook the bacon on the stove, until crunchy. Drain on a towel
3. Dice the spam and bacon. I used old spam that I cooked the other day. You can use uncooked spam.
4. Add the salts, milk, and pepper to the egg, then beat.
5. Add oil to a skillet, fry up the tomatoes and spam. Then add the bacon.
6. Add the eggs into the skillet.
7. Scamble. When fully cooked, top with cheese until melted.
enjoy with toast!
Tuesday, June 10, 2008
The soy-sauce braised trio consisting of shitake mushrooms, chicken, and tofu is so warm and delicious when served over a bowl of white rice. This dish is a favorite for my boyfriend and I, because we are both a fan of Asian shitake mushrooms. The dish is definitely not the same without the mushrooms.
Braised Trio –Shitake mushrooms, chicken, and tofu
1 cup of shitake mushrooms, pre-soaked in water, sliced in half.
1.5 pounds of chicken legs
3 cups water
½ cup of soy sauce
1 tbsp sugar
1 chunk of fresh ginger
2 cloves of garlic
1 packaged cube of firm tofu, sliced into cubes.
extra water for boiling the chicken
1. The night before, soak the dried shitake mushrooms in water, so they soften.
2. The day after, drain the mushrooms, slice in half.
3. Boil the chicken legs in water for about 5 minutes, until foam emerges from the chicken.
4. Toss the foamy water and wash the chicken legs under running water.
5. Place chicken in a pot, add the 3 cups of water and ½ cup of soy sauce.
6. Bring the pot to a boil, and then add the sugar, ginger, mushrooms, and garlic.
9. When finished, the chicken leg tendon should pull away from the joint bone, and meat should fall off the bone.
Serve the chicken, mushroom, and tofu in a bowl of steamed white rice. Ladle some sauce into the rice.
- ¼ cup of vegetable oil
- 1 cup of hot water
- 4 cups of all purpose flour
- 4 stalks of green onions/scallions, diced finely.
- 5 tbsp of salt (or if you are me, make a mixture of 3 tbsp of chicken boullion powder with 2 tbsp of salt).
- Extra flour to flour your hands and large cutting board.
1. In a large mixing bowl, mix the flour and water together. Make sure the dough is not so sticky that dough sticks badly to the mixing bowl. Add more flour or hot water accordingly.
2. When the dough is thoroughly mixed, let the dough sit in the bowl for about 20 minutes.
3. Break the dough into 4 pieces.
4. Roll out 1 piece of dough onto a large cutting board. Flatten the dough into a large round pancake shape, about 1/8” thick.
5. Add a thin layer of vegetable oil to the whole surface of the pancake.
6. Add a thin layer of the salt mixture over the whole surface of the pancake. Lightly rub into the oily pancake surface.
7. Add a thin layer of chopped scallions onto the surface of the pancake.
8. Slice the pancake into 6 (or 7 or 8, depending on size) flower petals with the center of the pancake unsliced.
9. Fold each petal on top of the pancake center, each petal going on top of the previous petal.
10. Your pancake ball will now have 6 layers. Roll the pancake into a ball, then use the rolling pin to flatten the dough into a flat 1/8” thick pancake again, set aside.
11. Repeat steps 4-10 until all the dough is used up.
12. Heat up a well oiled skillet.
13. Place pancake in the skillet. Flip the pancake when golden.
14. Pancakes are done when both sides are golden.
15. Slice pancakes into wedges, and enjoy!