1 lb lump crabmeat
3 tbsp olive oil
1/2 cup finely chopped green onions
3 egg yolks
2 tbsp dry breadcrumbs
2 tbsp finely chopped fresh herbs (equal dill, parsley, tarragon, chives)
1 tbsp Dijon mustard
1 tbsp mayonnaise,
1 tsp Tabasco sauce
1 tsp Worcestershire sauce
1/2 tsp salt
Fresh ground pepper to taste
1. Preheat oven 350 F.
2. Place crabbeat in sieve; pice through and remove cartilage. Press firm to remove liquid. Transfer to large bowl.
3. Skillet - heat 1 tbsp oil over med. heat. Add green onions and cook for 2 mins till soft. Cool.
4. Add cooked onions, egg yolks, bread crumbs, herbs, mustard, mayonnaice, Tabasco and Worcestershire sauces, salt and pepper to crab. Stir mix till well combined, breaking up lumps of crabmeat with fingers.
5. Divide crab mixture into 8 round patties, 1/2" thick.
6. Large skillet - heat half of remaining oil over med-high heat and cook crab cakes in batches.
TBC....
Sunday, June 04, 2006
Summer Miso Soup
8 cups cold water
1 6" x 3" piece of konbu (dried seaweed in Japanese store)
12 dried stiitake mushrooms
8 tsp loose sencha green tea
1/4 cup shiro (light) miso
2 tbsp soy sauce
2 tsp Thai fish sauce
Garnish (any of following):
1 package cooked green tea noodles
2 stalks chopped green onion
1 package enoki mushrooms (stems discarded)
1 package silken tofu (small cubes)
1. Konbu + shiitakes + cold water - in pot. Heat & simmer for 15 mins, till soft. Remove from heat. Add green tea and let steep for 30 minutes.
2. Straing, discard konbu & green tea leaves and reserve broth. Slice stems from mushrooms, discard and thinly slice caps and return to broth.
3. Pour broth and mushrooms back into pot and bring to simmer. Mix in miso, soy sauce and fish sauce.
4. Ladle hot soup on top after putting garnishes down.
Bon appetit.
1 6" x 3" piece of konbu (dried seaweed in Japanese store)
12 dried stiitake mushrooms
8 tsp loose sencha green tea
1/4 cup shiro (light) miso
2 tbsp soy sauce
2 tsp Thai fish sauce
Garnish (any of following):
1 package cooked green tea noodles
2 stalks chopped green onion
1 package enoki mushrooms (stems discarded)
1 package silken tofu (small cubes)
1. Konbu + shiitakes + cold water - in pot. Heat & simmer for 15 mins, till soft. Remove from heat. Add green tea and let steep for 30 minutes.
2. Straing, discard konbu & green tea leaves and reserve broth. Slice stems from mushrooms, discard and thinly slice caps and return to broth.
3. Pour broth and mushrooms back into pot and bring to simmer. Mix in miso, soy sauce and fish sauce.
4. Ladle hot soup on top after putting garnishes down.
Bon appetit.
Seared Tiger Shrimp & Citrus Salad with Galangal Dressing
Dressing
1/2 cup red wine vinegar
1/2 cup yellow sugar
3/4 cup fresh lime juice
1/3 roughly chopped galangal
3 tbsp roughly chopped lime leaf
2 stalks lemongrass (sliced - bottom 3" to bulb-eye)
1 tbsp chopped garlic
1 minced Thai chili
2/3 tsp Thai fish sauce
1. Vinegar & sugar in stainless steel saucepan, heat uncovered on medium-high till thick caramel syrup, about 6 - 8 minutes.
2. Stir juice into syrgup. Add rest of dressing ingrediets. Simmer for 4 mins. Turn off heat, let dressing sit for 10 mins. Strain dress and discvard chopped veg. Makes dressing for 6 - 8 salads.
Citrus salad
3 blood oranges/2 navel - peel and segmented.
2 grapefruits - peeled & segmented
2 tbsp chopped cilantro
2 tbsp chopped mint leaves
2 tbsp chopped Thai basil leaves/regular
1. Toss ingredients with half of dressing. Reserve rest for shrimp.
Seared Tiger Shrimp
24 tiger shrimp (1-1-2 lbs) - shelled, intestines removed.
1 tsp curry powder
1 tsp sea salt
2 tbsp clarified unsalted butter (melt slow over low heat) - pour into anohter container and discard milky residue.
1. Toss shrimp with curry powder and salt. Heat heavy skillet till very hot. Add butter in skiller and add seasoned shrimp. Sear shrimp for minute on each side. REmove from heat and reserve
2. Serve: Small mount of citrus salad onto 6 - 8 plates. Top each with 3 seared shrimp. Drizzle dressing.
Bon appetit.
1/2 cup red wine vinegar
1/2 cup yellow sugar
3/4 cup fresh lime juice
1/3 roughly chopped galangal
3 tbsp roughly chopped lime leaf
2 stalks lemongrass (sliced - bottom 3" to bulb-eye)
1 tbsp chopped garlic
1 minced Thai chili
2/3 tsp Thai fish sauce
1. Vinegar & sugar in stainless steel saucepan, heat uncovered on medium-high till thick caramel syrup, about 6 - 8 minutes.
2. Stir juice into syrgup. Add rest of dressing ingrediets. Simmer for 4 mins. Turn off heat, let dressing sit for 10 mins. Strain dress and discvard chopped veg. Makes dressing for 6 - 8 salads.
Citrus salad
3 blood oranges/2 navel - peel and segmented.
2 grapefruits - peeled & segmented
2 tbsp chopped cilantro
2 tbsp chopped mint leaves
2 tbsp chopped Thai basil leaves/regular
1. Toss ingredients with half of dressing. Reserve rest for shrimp.
Seared Tiger Shrimp
24 tiger shrimp (1-1-2 lbs) - shelled, intestines removed.
1 tsp curry powder
1 tsp sea salt
2 tbsp clarified unsalted butter (melt slow over low heat) - pour into anohter container and discard milky residue.
1. Toss shrimp with curry powder and salt. Heat heavy skillet till very hot. Add butter in skiller and add seasoned shrimp. Sear shrimp for minute on each side. REmove from heat and reserve
2. Serve: Small mount of citrus salad onto 6 - 8 plates. Top each with 3 seared shrimp. Drizzle dressing.
Bon appetit.
Halibut and Crisp White Salad with Sweet Miso Dijon Dressing
Crisp white salad (I)
1 daikon (1 lb)
1 jicama (Mexican root veg.; 1 lb) - peeled
1 Vidalia onion/2 leeks (white part only)
1 can (227 ml) sliced water chestnuts, rinsed and drained
8 halibut filleds (about 2 1/2 lbs)
Vegetable oil
2 packages enoki mushrooms
2 tbsp. sesame seeds, toasted
Miso Dressing
1/4 cup shiro miso paste* - yellow
1/4 cup champagne/white wine vinegar
Juice of 1 lemon
2 tbsp Dijon mustard
1 tsp sesame oil
1 tsp ground bonito flakes** (optional)
1/4 tsp ground peppercorns (Szechuan/white pepper)
1 cup grapeseed/veg oil
1. Miso dressing: Add puree paste, vinegar, lemon juice, Dijoin, sesame oil, bonito flakes & pepper. Add oil till blended. MEasure 1/2 cup and reserve.
2. Julion strip daikon, jicama and onion.
3. Shallow dish - coat fillets with reserved miso. Heat 2 tsp veg oil (med. high heat) in large nonstick skillet. Cook fish in batches (8-10 minutes). Turn once. Keep warm.
4. Trim root ends from mushrooms. Heat oil in remaining skillet over high. Cook mushrooms (30-60 secs.) till slightly softened. Remove from heat.
5. Serve: Place 1/2 mound of white salad in centre of each of 8 plates. Lay halibut fillet on top of each mound; garnish with enoki mushrooms and sesame seeds.
Bon apetit.
1 daikon (1 lb)
1 jicama (Mexican root veg.; 1 lb) - peeled
1 Vidalia onion/2 leeks (white part only)
1 can (227 ml) sliced water chestnuts, rinsed and drained
8 halibut filleds (about 2 1/2 lbs)
Vegetable oil
2 packages enoki mushrooms
2 tbsp. sesame seeds, toasted
Miso Dressing
1/4 cup shiro miso paste* - yellow
1/4 cup champagne/white wine vinegar
Juice of 1 lemon
2 tbsp Dijon mustard
1 tsp sesame oil
1 tsp ground bonito flakes** (optional)
1/4 tsp ground peppercorns (Szechuan/white pepper)
1 cup grapeseed/veg oil
1. Miso dressing: Add puree paste, vinegar, lemon juice, Dijoin, sesame oil, bonito flakes & pepper. Add oil till blended. MEasure 1/2 cup and reserve.
2. Julion strip daikon, jicama and onion.
3. Shallow dish - coat fillets with reserved miso. Heat 2 tsp veg oil (med. high heat) in large nonstick skillet. Cook fish in batches (8-10 minutes). Turn once. Keep warm.
4. Trim root ends from mushrooms. Heat oil in remaining skillet over high. Cook mushrooms (30-60 secs.) till slightly softened. Remove from heat.
5. Serve: Place 1/2 mound of white salad in centre of each of 8 plates. Lay halibut fillet on top of each mound; garnish with enoki mushrooms and sesame seeds.
Bon apetit.
Saturday, June 03, 2006
Buy
MAC
Orange Shadow
Yellow Shadow
Powerpoint Eyeliner
Brushes
Clothes
UT yellow off-shoulder
UB jeans
Mavi's Dark Wash (?)
Smart Set Blue Vest
Foods
Fruit Gummies
Fruit to Go
Sour Candy
Orange Shadow
Yellow Shadow
Powerpoint Eyeliner
Brushes
Clothes
UT yellow off-shoulder
UB jeans
Mavi's Dark Wash (?)
Smart Set Blue Vest
Foods
Fruit Gummies
Fruit to Go
Sour Candy
Fashionista Post
I do my mommy proud. I'm wearing your Chanel No. 5.
Like the Dior Joaillerie Diorette Collection. Beautiful earrings...at $2800. They're so pretty!
Other things that have caught my eye:
Jaeger - LeCoultre:
Joaillerie-Reviere (1,226,000)
Reverse Puetto (143,000)
Idale Paved Diamond Dial (187,000)
Master Control Zodiac Chinoise (214,000)
Reverso Grand Automatic (214,000)
Franck Muller
Jumping Tour Tourbillon (1,018,000)
Master Square (Mini-size w/ diamonds)(123,000 or 112,000)
Color Dream Tourbillon (1,018,000)
Evolution 3-1
Long ISland (Black Magic) (322,000)
Cintrel Curvex (361,000)
Double Mystery (303,000)
Cartier-Brequet Heritage
Tonneau (big, white gold) - 142,000/165,000/247,000
OUCH prices. They're nice to look at though.
Like the Dior Joaillerie Diorette Collection. Beautiful earrings...at $2800. They're so pretty!
Other things that have caught my eye:
Jaeger - LeCoultre:
Joaillerie-Reviere (1,226,000)
Reverse Puetto (143,000)
Idale Paved Diamond Dial (187,000)
Master Control Zodiac Chinoise (214,000)
Reverso Grand Automatic (214,000)
Franck Muller
Jumping Tour Tourbillon (1,018,000)
Master Square (Mini-size w/ diamonds)(123,000 or 112,000)
Color Dream Tourbillon (1,018,000)
Evolution 3-1
Long ISland (Black Magic) (322,000)
Cintrel Curvex (361,000)
Double Mystery (303,000)
Cartier-Brequet Heritage
Tonneau (big, white gold) - 142,000/165,000/247,000
OUCH prices. They're nice to look at though.
怀脾气
I can't explain....the movie ended, walking home under the hard fat rain, amidst comic book chatter, stewing in and reflecting the turbulency and inconsistency of the weather.
Someday, when we are arguing, and it's bad weather, we're going to walk outside. Coming out fuming, going in with understanding and wisdom. Maybe not as filled as King Solomon, but one step closer.
Closer to the you and me.
Closer to each other.
Closer to His way of thinking.
Maybe You didn't give me the revelation in the theatre, cuz I started off on the wrong foot this morning. But it occurred to me...어디있고 누구이고...나 기다릴수있어. And I feel at peace with that today...even if it's pelting rain out there.
Timing is the key...when you feel God's peace, 우리 꼭 마날것야. Then our story will begin. After all, isn't that how God found us?
Someday, when we are arguing, and it's bad weather, we're going to walk outside. Coming out fuming, going in with understanding and wisdom. Maybe not as filled as King Solomon, but one step closer.
Closer to the you and me.
Closer to each other.
Closer to His way of thinking.
Maybe You didn't give me the revelation in the theatre, cuz I started off on the wrong foot this morning. But it occurred to me...어디있고 누구이고...나 기다릴수있어. And I feel at peace with that today...even if it's pelting rain out there.
Timing is the key...when you feel God's peace, 우리 꼭 마날것야. Then our story will begin. After all, isn't that how God found us?
Friday, June 02, 2006
Due Color Yogurt Pie
Ingredients: Crust:
150g Sweet cream 100g Digestive biscuits
100g Pink yogurt 2 tbsp honey
1tbsp Black sesame paste (from Japnese or cake stores)
1 1/2 slice gelatin
25g Sugar
2 tbsp Cocoa Powder
1. Mix digestive biscuits and honey, pour into cake mold, press hard and chilld for 15 mins.
2. Blend well pink yogurt and sugar
3. Beat sweet cream till stiff, set aside
4. Add beaten sweet cream to yogurt mixture, mix well.
5. Soak gelatin in cold water till soft then melt in a hot water bath. Add to yogurt mixture well.
6. Mix half of the mixture with black sesame paste, blend well.
7. Spread one layer of black sesame paste then one layer of pure mix over cake crust, repeat the steps till all mixture used up. Sprinkle a thin layer of cocoa powder on top.
8. Chill in fridge for 2 hours.
9. Garnish with fruit of your own choice.
Bon Apetit.
150g Sweet cream 100g Digestive biscuits
100g Pink yogurt 2 tbsp honey
1tbsp Black sesame paste (from Japnese or cake stores)
1 1/2 slice gelatin
25g Sugar
2 tbsp Cocoa Powder
1. Mix digestive biscuits and honey, pour into cake mold, press hard and chilld for 15 mins.
2. Blend well pink yogurt and sugar
3. Beat sweet cream till stiff, set aside
4. Add beaten sweet cream to yogurt mixture, mix well.
5. Soak gelatin in cold water till soft then melt in a hot water bath. Add to yogurt mixture well.
6. Mix half of the mixture with black sesame paste, blend well.
7. Spread one layer of black sesame paste then one layer of pure mix over cake crust, repeat the steps till all mixture used up. Sprinkle a thin layer of cocoa powder on top.
8. Chill in fridge for 2 hours.
9. Garnish with fruit of your own choice.
Bon Apetit.
Inventory, To dos
I moved in several months ago, and now it's time to let go of this place. But I'll miss it. It was unique, it was small, but it was mine.
To Do:
Resignation letter
Cancel phones (mine at least)
Change address
Show room
Sell/Give away
1. Fan (s)
2. Lamp (s)
3. Bed (s)
4. Cushions (blue ones) (g?)
5. Green box (g)
6. Green drawer
7. White drawer (g/s)
8. 2 Trays (g)
9. 3 Baskets
10. Humidifer (done)
11. Heater
12. Water boiler
13. Jug
14. Alarm clock
15. Hangers (done)
16. Big box of clothes (done)
Keeps:
1. Back Support
2. Speakers
3. Pillows
4. Basket tray
5. Pilates Ball & Mat
6. Pink amore cup
7. Big knife, fruit knife.
8. Wiper?
Throw aways:
1. Laundry Bin
2. Blankets
To Do:
Resignation letter
Cancel phones (mine at least)
Change address
Show room
Sell/Give away
1. Fan (s)
2. Lamp (s)
3. Bed (s)
4. Cushions (blue ones) (g?)
5. Green box (g)
6. Green drawer
7. White drawer (g/s)
8. 2 Trays (g)
9. 3 Baskets
10. Humidifer (done)
11. Heater
12. Water boiler
13. Jug
14. Alarm clock
15. Hangers (done)
16. Big box of clothes (done)
Keeps:
1. Back Support
2. Speakers
3. Pillows
4. Basket tray
5. Pilates Ball & Mat
6. Pink amore cup
7. Big knife, fruit knife.
8. Wiper?
Throw aways:
1. Laundry Bin
2. Blankets
Thursday, June 01, 2006
Chocolate Tong Yuen with Dried Rose Soup
Ingredients:
120 huk - lo mai fun
40 huk - dark chocolate
3 tsps - dried rose leaves
400 ml water
120 huk iced water
a little bak lay heung
2 tsps. orange blossom honey
1. Flour mixed with iced water till dough - wait 10 minutes.
2. Fine cutting of chocolate
3. Mince bak lay heung
4. Take little bit of dough - make hold with thumb and add chocolate and bak lay heung. Round it out.
5. Put in boiling water till floats, then turn off stove.
6. Put dumplings in cold water.
7. Put rose in boiling water for 5 minutes, then add honey.
8. Put dumplings in bowls and add soup.
Bon appetit.
120 huk - lo mai fun
40 huk - dark chocolate
3 tsps - dried rose leaves
400 ml water
120 huk iced water
a little bak lay heung
2 tsps. orange blossom honey
1. Flour mixed with iced water till dough - wait 10 minutes.
2. Fine cutting of chocolate
3. Mince bak lay heung
4. Take little bit of dough - make hold with thumb and add chocolate and bak lay heung. Round it out.
5. Put in boiling water till floats, then turn off stove.
6. Put dumplings in cold water.
7. Put rose in boiling water for 5 minutes, then add honey.
8. Put dumplings in bowls and add soup.
Bon appetit.
Home made cream seafood pasta
Ingredients:
250 "huk" of linguine; 60 "huk" medium sized shrimps; 60 "huk" squid; 60 "huk" scallops; 120 "huk" of clams; 2 tomatoes
4 - 5 leaves of "lo lak"; 2 tsps. olive oil; 1 clove garlic sliced; 1/2 tsp. sugar and appropriate amounts of ground pepper and salt.
1. Clean shrimp, remove intestines. Cut squid to make hoops.
2. Soak clams for an hour till all rocks emitted.
3. On grill add lemon juice, then add shrimp, squid and scallops till cooked. Remove and put into ice water.
4. Clams should be separately boiled till opened. Drain water.
5. In boiling water add olive oil and salt. Add linguine till soft. Remove water.
6. Cut tomatoes ito little pieces. Add oilve oil, garlic, leaves till appropriate thickness. Pour over linguine.
Bon appetit.
250 "huk" of linguine; 60 "huk" medium sized shrimps; 60 "huk" squid; 60 "huk" scallops; 120 "huk" of clams; 2 tomatoes
4 - 5 leaves of "lo lak"; 2 tsps. olive oil; 1 clove garlic sliced; 1/2 tsp. sugar and appropriate amounts of ground pepper and salt.
1. Clean shrimp, remove intestines. Cut squid to make hoops.
2. Soak clams for an hour till all rocks emitted.
3. On grill add lemon juice, then add shrimp, squid and scallops till cooked. Remove and put into ice water.
4. Clams should be separately boiled till opened. Drain water.
5. In boiling water add olive oil and salt. Add linguine till soft. Remove water.
6. Cut tomatoes ito little pieces. Add oilve oil, garlic, leaves till appropriate thickness. Pour over linguine.
Bon appetit.
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