Ginger - Cilantro Rice Recipe

 

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Cilantro is one of my favorite herbs and I used them religiously. From Chinese cuisine to American cuisine. You will never go wrong with it. Today, I decided to share with you one of my favorite dish. If you love Chicken rice or Hainan chicken, you definely love this dish because it’s totally taste like chicken rice. You must be wondering why would you want to give it a try when you can just make chicken rice itself. Well, I thought the same but when you have bunch of cilantro left in the fridge and let it sit there and turned rotten. Why not use it to good! It’s basically like a coloring on your rice but this is natural coloring. Besides, it’s can light up your dinner plate instead the same old white color. Don’t you think? It’s really good for BBQ potluck as well. Since I figure how to use my cilantro, I want to let you know as well. Give it a try and hopefully, I get to hear your comments back

 

INGREDIENTS:

1 cup long-grain white rice

2 1-inch-long pieces fresh ginger [peeled, each cut into 4 rounds, plus 1 teaspoon minced peeled fresh ginger]

1 2/3 cups low-sodium chicken broth

1 1/3 cups chopped fresh cilantro

1 scallion, thinly sliced

3 tablespoons vegetable oil

1 tablespoon Asian sesame oil

1 teaspoon unseasoned rice vinegar [more if desired]

METHOD:

1)   Combine rice & ginger rounds together in a large saucepan. Add broth. Sprinkle with salt.

2)   Bring to boil, stir occasionally. Cover. Reduce to low heat and simmer until rice is tender & broth is absorbed, about 20 minutes.

3)   Meanwhile, combine chopped cilantro, green onion and minced ginger in processor. Add vegetable & Asian sesame oil and 1 teaspoon vinegar. Blend until almost smooth. Season cilantro oil to taste with salt, pepper. (add more vinegar if desired).

4)   Transfer rice to bowl and mix in cilantro oil and serve.

p/s: remove ginger rounds if desired.

Roast Sirloin with Mustard Sauce Recipe

 

 

When life is busy with out daily routine, we all looking for a good meal to reward ourselves. But in times, we just so tired and all we want is something simple. That’s what happened to me everyday. I ended up eating out almost everyday and sometimes I don’t even know what I want to eat anymore.

This time, I finally found a spare time on the weekend. Weekends where I have nothing to do but stayed home and relax and of course decided to cook. Something I’ve been missed for a long long long time. Started looking the fridge and found a piece of sirloin and realized that I supposed to cook it. Thank god most of the ingredients I had it in my pantry.

And I’m happy to share these recipe with you guys.

 

Roast Sirloin with Mustard Sauce

Ingredients:

3 lb 5 oz beef sirloin

1/3 cup wholegrain mustard

1 tablespoon Dijon mustard

1 teaspoon honey

1 medium garlic clove, crushed

1 tablespoon oil

Mustard Sauce:

1 cup white wine

1 tablespoon Dijon mustard

¼ cup wholegrain mustard

2 tablespoons honey

¾ cup cubed chilled butter

Method:

1)     Preheat the oven to 425F. Cut most of the fat from the piece of beef sirloin, leaving a thin layer. Mix together the mustards and add the honey and garlic. Spread over the sirloin in a thick layer. Place the oil in an ovenproof dish and heat in the oven for 2 minutes. Place the meat in the hot dish and roast for 15 minutes. Reduce the oven the 400F and cook for 45-50 minutes for medium-rare, or until cooked to your liking.

2)    To make the sauce, pour the wine into a saucepan and cook over high heat for 5 minutes, or until reduced by half. Add the mustards and honey. Reduce the heat and whisk in the butter. Remove from the heat and season. Serve thin slices of the meat with the sauce and roast vegetables.

Alexander Steak House

It been awhile I’m away from the blogging world and I do miss the time where I spent hours of hours blogging on what I love. For those of you wondering where I’ve been? I’m lost in this busy world but I’m glad I’m taking my breath and starting writing this entry.

Last month was my BIG birthday and YES! I’m 30 now. Unbelievable because deep inside of me, I’m still thinking I’m 21. OMG!! How time flies. I’m not sure how you guys felt about being 30 but I do feel good about myself. Being 30 makes me miss my mom a lot. How I was treated as a child and those good memories just popping in my head. I do wish I can turn back times and be the sweetest girl ever. I miss bring my mama’s princess.  

Whether I’m mama’s princess or not? I know Calvin gonna make me one and of course, he treated me to a nice and simple dinner at Alexander steak house. Now a WOW! But happy to get some steaks. I love the servers over there. They so over friendly and I love it how they introduce or recommend on things we would love to try. Food was great! I knew the review is 50/50. But based on my experience, I do love the food especially the shredded foie gras. I was amazingly good. Who actually thought of it and put it on a chip. Talking of chips!! They served Calvin most loved chips. And you can see him whole night smiling and smiling and talking about how great the foie gras taco. He been talking for days about it and to every since one of our friends.   

Once you walked in from the entrance, you will see those meat on your left.

1)      This is a complimentary from the chef. I can’t really remember what it was but I’m 100% sure it’s a crab. LOL!!

2)      This is the one I’ve been talking about. Foie gras taco.

3)      Hamachi shots!! YOMO!! One of my favorite of the night.

4)      Creamy Corn Soup

5)      Can’t remember

6)      Steaks! On the left is my order, Australian Waygu. It cost us over hundreds for that steak. Thank you, honey!! And on the right is American filet Mignon

7)      Truffles fried

8)      And my complimentary from the chef again! I felt so special!!

9)      My lovely soufflé.

10)   And complimentary dessert from the chef

11)  Last but not least, the final complimentary, the cotton cand

Hope you guys enjoy my entry and let me know if you looking forward for more.

Two-tone Biscuits Recipe

How everyone’s celebrated the Valentine’s Day?  As for me, hubby invited me to a date night and I’m appreciated that he took his time to make it special for us. Nice dinner indeed! So today, am going to post two-tone biscuits as I made it yesterday for the V-day. This biscuits is not for V-day only but you can do it any other days. As long as you have the same cutter with different sizes; you’re fine.

Ingredients:

4 ½ oz / 125 g unsalted butter

¾ cup / 90 g icing sugar (confectioners)

1 egg

1 2/3 cup / 200 g plain flour (all-purpose)

1 tablespoon cornflour (cornstarch)

2 tablespoons unsweetened  cocoa powder

1 ¾ oz / 50 g dark cooking chocolate, melted

Method:

1)   Preheat the over to 180c / 350F. Line two baking trays with baking paper. Using electric beater, beat the butter and icing sugar in a large mixing bowl until light and creamy. Add the egg and beat until smooth. Add the sifted plain flour and cornflour and mix with a flat-bladed knife until well combined.

2)   Divide the mixture evenly between two bowls. Only add the cocoa powder and melted chocolate to one portion, then mix both until well combined. Wrap the dough portions separately in plastic wrap and refrigerate for 20 minutes, or until firm.

3)   Roll the dough portions separately between sheets of baking paper until ¼ inch (5mm) thick. Use two sizes of cookie cutter of the same shape. Cut large shapes from each sheet of dough, then take the smaller cutter and cut a shape from inside the larger dough shape; swap inner shapes and assemble to make two-tone biscuits. Place on the prepared trays and bake for 10-12 minutes, or until just golden. Cool on the tray.

Note: These biscuits may be stored in an airtight container for up to 4 days.

Chicken Noodle Soup Recipe

  

When I was in an elementary school, I used to order beef noodle soup all the time during recess. It’s cheap and good! But these days, it’s hard so hard to find a delicious noodle soup especially I moved to the states 6 years ago. The first few years when I was here living in the States; I always craving for the noodle soup that I always had.  It’s really hard for me to adjust the life style when I’m so used to the old time when I usually gets what I’m craving for. But since I can’t now, I learned to make my very own noodle soup. If you’re a beginner in the kitchen, don’t worry! We all had been through the tough situation. It’s okay if you don’t get the flavor right because we all learn from our mistake. 

Today’s recipe I got it from a recipe book and love to share it with all my beloved friends. Hey! Sharing is caring right?! I personally loved this recipe is not because it’s delicious but because it’s so simple that I can just do it easily. And ingredients are so reasonable price for everyone to afford it and get to enjoy it as well. Not only you can cook it one time, but also you can cook it two times if you have the same ingredients. Besides, you don’t have to have the same ingredients. You can always add or remove things that you like and dislike. Most importantly in a noodle soup is the broth.  

I’m enjoying this recipe and I’m hoping you feel the same way too. Enjoy!

Ingredients:

2 skinless chicken breasts

8 cups water

1 onion, with skin left on, cut in half

1 large garlic clove, cut in half

½ inch / 1cm piece of fresh ginger, peeled and sliced

4 black peppercorns, lightly crushed

4 cloves

2 star anise

1 celery stalk, chopped

3 ½ oz/ 100g baby corn cobs, sliced

2 scallions, finely shredded

4 oz/ 115g dried rice vermicelli noodles

1 carrot, peeled and coarsely grated

Salt and pepper

Method:

1)   Put the chicken breasts and water in a saucepan and bring to a boil. Reduce the heat and simmer, skimming the surface until no more foam rises.

2)   Add the onion, garlic, ginger, peppercorns, cloves, star anise, and a pinch of salt.

3)   Continue to simmer for 20 minutes, or until the chicken is tender and cooked through.

4)   Remove the chicken and set aside about 5 cups of stock. Add the celery, baby cobs, and scallions.

5)   Bring the stock to a boil and boil until the baby corncobs are almost tender, then add the noodles and continue boiling for 2 minutes.

6)   Meanwhile, chop the chicken, add to the pan with the grated carrot, and continue cooking for about 1 minute, until the chicken is reheated and the noodles are soft. Add seasoning to taste.