Tuesday, May 27, 2014

Beet Smoothie


I officially became obsessed with beets after I started running. I hate exercising, but I realized that the older I get, the more healthier I want to become. And...it may, or may not, have something to do with the fact that my pants are getting a little snug around my mid section, if ya get my drift.

This smoothie is HEALTHY and equally delicious! I like my smoothies a little thicker, that way, it makes me feel a little fuller. Feel free to up the liquid in it, to make for a thinner consistency.


2/3 cup of coconut milk/almond milk/coconut water

1 beet steamed and then peeled

1 green apple

1 piece of kale cleaned with rib (stem) removed

1 frozen banana

1 carrot (or 3 ounces of carrot)

freshly grated ginger

juice from half a lemon


Put your milk into your blender and then add in your lemon juice. Add in the rest of your ingredients into your blender, and pulse until smooth. Pulse two or three times to make sure that all of the ingredients are mixed well. Check for consistency. Add more liquid if needed.

Friday, May 23, 2014

Bo Kho (Asian Beef Stew)


My beef stew is literally FINGER LICKIN' GOOD!!

Make it.

Smell it.

Taste it.

Love it.


2 pounds of beef shank

1/2 pound of tendon

a couple of carrots cut into large chunks(maybe 1/2 pound to 1 pd)

1 stalk of lemongrass trimmed, bruised, and cut in half

4 cloves of chopped garlic

half of an onion(chopped)

2 tomatoes(I used tomatoes still on the vine)

2 cups of coconut juice/soda(no pulp)

2 T of ketchup

2 cubes of Bo Kho Seasoning

1/2 T of sugar

1 tsp of salt

1/4 cup of fish sauce

8 cups of water (or you may use all fresh coconut juice or mix in some of the broth used to simmer your beef shanks and tendon)

olive oil

For the red food coloring:

1 T of annatto seeds cooked on very low heat in a few Tbsp of vegetable oil(you may omit this step and use paprika instead)

Serving suggestions:

Thick Rice Noodles(follow cooking directions according to packaging)

Over Rice

Freshly baked french bread




chili peppers



1. Clean and rinse off your beef shanks. Cut your beef shanks into large pieces(about 1 1/2 inches wide). Beef shanks are really tough so you need to boil it for some time to help make it more tender.
2. Put your beef shank and tendon into a pot and bring to a boil. Turn the heat down to medium to medium high heat and continue to keep at a rolling boil for 1-1 1/2 hrs. Make sure to keep enough water in the pot to cover the meat and tendon, so you may need to add more water while it's boiling away.
3. While the meat and tendon are cooking, chop up your garlic and onion and set aside.
4. Chop up your tomatoes and place them in a bowl. Starting with clean hands, start squeezing and smashing the crap out of them! You want to bring all that juice out of them but don't throw it away. Later, you will add in the tomatoes along with their juices into the soup.
5. After the 1 1/2 hrs, turn the heat off , remove the tendon, and cut into medium size chunks and set aside along with the beef shanks. You may choose to reserve some of the water used to boil your beef shanks and add it into your soup stock later.
6. On medium-medium high heat, put some oil into a skillet and throw in your chopped onions and bruised lemongrass. After 2 minutes or so, add in your beef shank and just before completely browned, throw in your chopped garlic.
7. Once your meat has browned, add in the coconut juice. Add in the tomatoes in their juices, ketchup, salt, and sugar. Continue to cook on medium low heat for 20 minutes.
8. Add in your tendon, large chunks of carrot, 8 cups of water, fish sauce, and the bo kho seasoning cubes. Turn the heat up just to bring it to a quick rolling boil and turn heat down again to medium low. Put a lid on it but do not cover completely. Leave a little space so that the steam has somewhere to escape.
9. Continue to cook for an additional 2 hrs until the meat and tendon are deliciously tender and finger licking good, baby!! Remove bruised lemongrass once cooking is complete. Taste for additional seasonings if needed. I ended up adding a tad bit more salt to mine but that's just my own personal preference.

Notes: This stew tastes great spooned over some thick rice noodles, with rice, or some freshly baked french bread too! The possibilities are endless with this tasty dish. Usually, when my mother in law buys this stew from a Vietnamese deli, they tend to be more on the sweeter side, so if you want, you may omit the sugar at first and then gradually add some in as you go along.

Also you can find bo kho seasoning boxes in most Asian markets. The ones I buy come in these tiny small packaged boxes that contain 4 cubes of bo kho seasoning. If I had to guess, I would probably say that I used anywhere from 1 1/2 to 2 T of the seasoning.

Okay, so enough reading already...GET YOUR LAZY BUTT UP, log off of Facebook, and get crackin' in that kitchen!! :)

Oh, and don't laugh at the video guys. It's old and I'm kind of embarrassed to watch it. LOL.

Asian Beef Salad (spicy beef larb)



about 2 pounds of sirloin steak

2 green onions, finely chopped

1 whole small red onion, thinly sliced

1/2 shallot, thinly sliced

8-10 kaffir lime leaves, finely chopped

1 stalk of lemongrass, trimmed and finely chopped

2 slices of galangal, finely minced

12 sprigs of mint(or more)

12 sprigs of cilantro(or more)

8 sprigs of Vietnamese coriander

2-3 tsp of dried red pepper flakes

8-10 thai red chili, finely chopped(or to taste)

1/4 cup of good fish sauce(or to taste)

a pinch of salt

1/2 tsp of msg(optional)

3 large limes(more or less depending on preference)

Pahok or padek(optional)

1/4 cup of uncooked sticky or glutinous rice to make toasted rice powder(use 2-3 Tbsp in the recipe)

cooked, thinly sliced tripe(optional)


1. Take your uncooked sticky rice and place it in a small pan on medium to medium low heat. Dry roast your rice until browned, making sure to stir it occasionally. Once toasted, place into food processor or grinder until mostly fine. Set aside.
2. Wash and pat dry your sirloin steaks. Lightly salt and pepper them. Add a little oil into a large skillet and fry them only until medium rare. My steaks were thin so I only did 2-3 minutes on each side. Remove them from heat and allow them to cool completely before slicing into them. Once cooled, slice against the grain and once more to make them into tiny bite size pieces.
3. Add all of your above ingredients into a large mixing bowl. Add 2-3 Tbsp of the toasted rice powder last. Mix well using some food safe gloves and taste check. Adjust seasoning as needed. Serve same day along with some sliced cucumbers and fresh bean sprouts.

Notes: This recipe makes quite a bit so feel free to cut recipe in half!

Monday, May 19, 2014

Chinese Broccoli with Oyster Sauce


Chinese broccoli with oyster sauce is one of my most favorite things to order, EVER. Something about the crisp texture when you bite down on it, mixed with the salty and sweet flavor from the oyster sauce, just really completes the ultimate dim sum experience for me.


1 bunch of Chinese broccoli cleaned

2-3 cloves of crushed garlic

vegetable oil


3 Tbsp of oyster sauce

1 tsp of sugar dissolved in 2 Tbsp of very hot water

1 tsp of soy sauce

1 tsp of sesame oil

1 tsp of hot chili oil

1/4 tsp of onion powder


1. Bring a big pot of water to a rolling boil.
2. In the meantime, trim and cut all of your Chinese broccoli. Cut the leaves from the middle stem and then cut the stem in half, right down the middle.
3. Make your sauce and then set this aside.
4. With your water at a rolling boil, add in all of your Chinese broccoli and cook until bright green, about 2-3 minutes. Do not overcook.
5. Place in colander and run under some cold water to stop the cooking process. Drain well.
6. Place cooked broccoli onto a serving platter.
7. On medium heat, add some vegetable oil into your hot pan. Stir fry your garlic until golden brown and fragrant. Add in your prepared sauce, stir, and cook for 1 minute. Remove from heat.
8. Pour your garlic and oyster sauce mixture onto your cooked Chinese broccoli and serve immediately.

Friday, May 9, 2014

Salt and Pepper Prawns


I don't think I've ever mentioned how much I looooooove shrimp. And if you are a shrimp lover like me, then you just HAVE to try this recipe. It's easy, and has the perfect balance of salty and spicy.

In my tutorial, I show you how to make heavily battered and lightly battered versions. If you prefer a thicker battered prawn, then make sure you double the flours, spices, and also the egg white.


1 pound of prawns (with shell on)

For the batter:

1/4 cup of all purpose flour

2 Tbsp of rice flour (may sub for cornstarch)

1/4 tsp of salt

1/4 tsp of black pepper

1/4 tsp of white pepper

1/4 tsp of onion powder

1/4 tsp of garlic powder

pinch of paprika

1 egg white lightly beaten

You will also need:

4 cloves of garlic finely chopped

1 shallot chopped

2 green onions chopped

chili flakes to taste (optional)

pinch of salt


1. Rinse your prawns in a colander, underneath some very cold water. Pat it COMPLETELY DRY and place it in a mixing bowl.

2. Whisk your egg white(s) and pour it over your prawns. Toss to coat. If using 2 egg whites, save the other egg white for later.

3. In a shallow dish, mix together the ingredients for the batter. Remember, if you like your shrimp in a thicker batter, double the ingredients FOR THE BATTER ONLY.

4. Coat your prawns evenly with the batter and place it on a dish. For thicker batter, once done with the first layer of flour, go back and dip your prawns again in the other egg white, and then coat in the flour mixture, once more.

5. Heat a couple of cups of vegetable oil till hot.

6. Deep fry prawns until done--about 1 minute.

7. In a hot skillet, add a couple of Tablespoons of oil (same oil from deep frying), and add in your chopped shallots. Cook until softened.

8. Throw in your chili flakes and chopped garlic. Cook until fragrant or until garlic is crispy to your liking.

9. Add in your chopped green onions. Cook for 30 more seconds.

10. Add in all of your shrimp, add a pinch more of salt, and then toss to coat. Turn off heat and serve hot.
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