Wednesday, June 29, 2011


So just wanted to say hello to everyone and share a sneak peek into my bedroom makeover with all of you. I will finally be showing you pictures of my bedroom next week! Yes its actually finished :)!!
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Tuesday, June 28, 2011

Chicken and Rice Soup w/ Lemon Grass

This is a updated version to the traditional Vietnamese chicken rice soup.  Light and fat-free, this tangy and delicious soup is the perfect choice for a hot day, as well as a great PICK-ME-UP when you are feeling low or tired. The fresh, citrus aroma of lemon grass and lime, combined with the warmth of the chillies is invigorating and awakens the senses.  Variations of this soup crop up all over Vietnam, where it is often served as a meal in itself.

Printable Recipe
2 lemon grass stalks, trimmed, cut into 3 pieces, and lightly bruised
1 tbsp fish sauce
1 cup jasmine rice, rinsed
1 small bunch cilantro leaves, finely chopped ( I used green onion instead)
1 lime, cut into wedges, to serve
2 red chillies, seeded and cut into thin strips, to garnish
sea salt
ground pepper
For the Stock
1 small chicken or 2 meaty chicken legs
1 onion, quartered
2 cloves garlic, crushed
1oz fresh root ginger, sliced
2 lemon grass stalks, cut in half lenghtways and bruised
2 dried red chillies
2 tbsp fish sauce

Put the chicken into a deep pan.  Add all the other stock ingredients and pour in 7 cups of water.  Bring to the boil for a few minutes, then reduce the heat and simmer gently with the lid on for 2 hours.
Skim off any fat from the stock strain and reserve. Remove the skin of the chicken and shred the meat.  Set aside.
Pour the stock back into the deep pan and bring to  boil. Reduce the heat and stir in the lemon grass stalks and fish sauce.  Stir in the rice simmer, uncovered, for about 40 minutes.  Add the shredded chicken and season to taste.
Ladle the piping hot soup into warmed individual bowls, garnish chopped green onion, chillies and serve with lime wedges to squeeze over.
chicken soup
*I forgot garnish with chillies before I took these photos :) Pin It

Friday, June 24, 2011

A few of my favorite things

Happy Friday folks... I hope you had a great week and an even better weekend planned!

all you need is love and a dog :)
absolutely love this gold glitter polish from Sephora
another cook book added to my collection :)

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Wednesday, June 22, 2011

Sweet and Salty Nuts

sweet and salty  nuts

Printable Recipe
1 cup walnuts
2 1/2 cup pecans
1/4 cup sugar
1 teaspoon salt
1/2 ground pepper
1 teaspoon ground cinnamon
1/2 teaspoon curry power
1/4 teaspoon ground cumin
pinch of ground cloves
Serves 6-8
Preheat the over to 350F. Spread the walnuts and pecans on a large baking tray and bake for 5-10 minutes, or until they are crisp.  Remove and allow to cool.
Combine the sugar, spices, salt and ground pepper in a small bowl and mix well.
Heat a large non-stick frying pan over medium heat and add the walnuts and pecans. Sprinkle the spice mixture over the nuts and stir for 5 minutes, or until the nuts turn golden.  The sugar will melt and coat the nuts. Gently shake the frying pan often to ensure even cooking. If the nuts stick together, separate them with a wooden spoon.  When the nuts are cooked, remove from the heat and spread them on a lightly oiled baking tray to cool.
Notes: If you use a small frying pan, cook the nuts in batches.  Cashew nuts, macadamia nuts or peanuts can be used.  Transfer the cooled nuts to tightly sealed jars or containers.  They will keep for a few weeks.

sweet and salty nuts Pin It

Monday, June 20, 2011

Spicy Kimchi Stew

I absolutely love Kimchi stew.  It's so easy to make yet so delicious.  This spicy kimchi stew is served with bubbling hot and makes good use of leftover or older kimchi.  Fiery hot and full of flavor.  It is so good I finish eating the whole thing every time.  I never end up with any leftovers.

3/4 lb of pork belly, thinly sliced ( vegetarian omit pork belly)
1tbsp sesame oil
2 cups kimchi
1/2 onion, chopped
2 cloves garlic, finely chopped
1 tbsp kochujang
1 tbsp kochukaru
1 tbsp soy sauce
3 cups of water
1/2 block of tofu, cubed
2 scallions, chopped
Serves: 4

If using pork, saute in 1/2 tbsp sesame oil in soup pot for few minutes.  Add kimchi to pot and stir-fry about five minutes. 
Add remaining oil, onion, garlic kochujang and kochukaru, mixing to combine. Pour water into the pot and bring it to a boil.  Reduce heat to simmer.
Cook for 20-30 minutes, adding tofu after the first 10 minutes and scallions at the very end. Serve with rice.
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Wednesday, June 15, 2011

A day in the life of Olivia Palermo

I stumbled across this video yesterday and thought I'd share it with you since I know most of you love Olivia's style as much as I do. Enjoy!
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Monday, June 13, 2011

Cupcake in a Jar

Cupcake in a jar are the hot thing right now.  They've been seen on The Today Show and Martha Stewart Magazine. Yesterday, I decided to  make some for my family BBQ.  But you can serve this for a birthday party or you can even use it as a wedding favour!

First comes the baking part and Paula Deen's has the perfect and easy recipe

And now the fun part

Take one cooled cupcake, remove the paper liner and slice them in half.  Place 1 in the bottom of your jar.  Now add in a layer of frosting. Add second layer of cupcake, finishing up with a generous layer of frosting.  Cover with lids and package however you like. Super easy, right?

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Tuesday, June 7, 2011

Its June

Hello everyone!  I hope you are all having a lovely week ahead.  I cannot believe it is already June .  Last month flew by! 
beautiful blooms from Missouri Botanical Garden I took last year.

random pic of Milo....another reason why I love him so much!

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Friday, June 3, 2011

J'adore les macarons

 Hello lovelies.  Just wanted to share with you some Macaron eye candy from last month.  I baked these for my brother's five years wedding glad that I took the time to take these photos. I also wanted to thanks Irina from pastrypal for the complete PDF instructions how to Master the French Macaron. Head over her blog ASAP to download. Here's the direct link. I'm telling you her tutorial is brilliant!
Raspberry with Raspberry Jam filling
Pistachio with Pistachio Butter cream
Classic Almond with Vanilla Butter cream
pistachio macarons
Anyway, I'm quite glad today is friday!  Have a delightful weekend. Pin It

Thursday, June 2, 2011

Chicken wings with Momofuku Octo Vinaigrette

chicken wings momofuku style
I have heard people rave about Momofuku's fried chicken wings for quite a while now.  Last week I came across the recipe at Steamy Kitchen's blog described as "one of the very best chicken wings I've ever laid lips on".  One glance at the photos, I was convinced and tempted to try.  This is quite an easy recipe.  I followed the recipe, except the baking duration.  After baking for 25 minutes as indicated, the wings didn't look brown enough, so I baked them for another 15 minutes.  Anyway, thought you couldn't find a better chicken wings? This one with Momofuku Octo Vin sauce. Definitely OMG!! Good with white rice too.
chicken wings momofuku style
chicken wings momofuku style3
Recipe from Momofuku Cook book by David Chang and Steamy Kitchen

3 pounds chicken wings, tips saved for another use
2 tablespoons finely chopped garlic
2 tablespoons chopped peeled fresh ginger
1/4 teaspoon finely chopped fresh chili pepper
1/4 cup rice wine vinegar
1/4 cup light soy sauce
2 tablespoons canola, vegetable or grapeseed oil
1/4 teaspoon Asian sesame oil
1 1/2 tablespoons sugar
freshly ground black pepper
1. Preheat oven to 425F. Line a baking pan with parchment paper (or spray the pan with cooking spray). Place the chicken wings on the parchment paper in single layer. Bake for 40-45 minutes, turning the chicken wings over halfway during cooking process.
2. While chicken is baking, make the vinaigrette. Combine together the remaining ingredients in a large bowl (large enough to fit all of the wings)
3. Toss the chicken wings in the vinaigrette to coat.
Serves 4chicken wings momofuku style1
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