Stir Fry Beef Curry

Direction:
Serving: 3-4
Prep: 15 minutes
Cook: 15minutes

• 1lb beef tenderloin, sliced or cut it into cube

• 1/4 onion, as shown
• 1/2 red, green and yellow bell pepper, as shown

• 1 and 1/2 tbsp red curry paste

• 1/4 cup of coconut milk

•  1/2 - 1tsp red chili paste (the top picture is homemade)

• 1tsp fish sauce (optional)
• 1tbsp white or brown sugar
• 1 beef stock cube

• 4-5 cloves garlic, chopped
• 3tbsp cooking oil

Directions:

Browned garlic with oil in a large frying pan over medium high heat, add curry paste and sliced beef.  Keep it stirring for a minute and add coconut milk, sugar and beef stock cube.  Bring it to boil and add onion and bell peppers and lower the heat to medium.  Stir occasionally to keep the bottom from burning and let it simmer for about 3 minutes.  Bring to your taste and remove from the stove.
Serve hot with steam rice or french bread.

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A Trip to Houston, Texas

Hello again everyone!

I have been here for a couple of days now, still trying to get used to time changing and all, plus I’ve been having air sickness and light headache.  It’s kind of funny, because by the time I’m feeling better would be the time to go back home already.

So, I decided not to stay put and find me something to eat and driving around town for  bit.

Breakfast at Hai Van Restaurant, home of Vietnamese Cuisine.  Located on I-45 and Scarsdale.

If you ever have a chance to visit Houston, this is one of the best Vietnamese cuisine you can’t missed.  It offer variety of delicious Vietnamese food and the price is very reasonable.

This is Glass Noodle with Chicken, Shrimp and Fish Ball with soup on the side.

For more information, please visit: www.haivanrestaurant.com

Lunch at T.G.I Fridays, home of Jack Daniel’s Steak, Ribs, Chicken, Shrimp and their burger are just mouth watering…

I don’t know why I love the food here so much, maybe simply because they are too good to resist 

For more information, please visit: www.tgifridays.com

A very beautiful Lake Livingston, Located about 80 miles north of Houston and 175 miles south-east of Dallas.  It is a perfect place to relax, camp, fishing, boat, sail or jet ski.  Lake Livingston has several small communities, make it perfect to live, visit or if it is a weekend getaway, come and enjoy Lake Livingston.

For more information, please visit: www.lake-livingston-texas.com

You can’t miss Olive Garden…

I love everything here from homemade breadsticks, fresh garden salad, pasta, the best variety of soup.  I even love their

Please visit: www.olivegarden.com

Next up, it’s Galveston! 

Galveston Piers

Gaido’s Seaside Inn

The Aquarium at Moody Gardens

Schlitterbahn Galveston Island Waterpark!

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Salt Toasted Lobster

Please stay tune for this delicious recipe. We made it for my sister's birthday dinner, and it is absolutely delicious!!

Hello again everyone!
Yesterday was busy and fun... we had lots of food.  But this recipe seems to stand out more than the others, so I decided to share with ya'll.

Ingredients:
Serving: 2
Prep: 15 minutes
Cook: 5-8 minutes

2 large live lobster, cleaned and cut to pieces

2tbsp Louisiana seasoned fry shrimp batter

60ml water
1/2tsp salt (or to taste)
3tbsp cut shallots

1tbsp cilantro, cut
5 cloves garlic, chopped
1tbsp onion, finely chopped
3tbsp vegetable oil
1-2 cup oil for deep fry lobster

Directions:

Heat oil in a medium saucepan, dip lobster in a mixed batter and water in a medium prep bowl and deep fry for about a minute or so (you definitely don't want it over-cooked because it'll lose the taste of it sweetness).  Remove from the oil and tossed them in a drainer and set aside.

 Browned garlic and onion in a large frying pan and add deep fry lobster and sprinkle with salt.  Keep in stirring for about 30-45 second over medium high heat and add shallots.
Then immediately remove from the stove to a serving plate.  Sprinkle with cilantro and serve hot with steam rice.

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Shrimp Scampi

Hello ladies,
Please help me out on this one, my 4 years old saw a commercial on TV and want me to cook as it appear to be shrimp scampi.  So I thought I’d give it a try, please correct me if I’m wrong.

Many thanks in advanced!

Ingredients:
250g of #5 spaghetti
500g of shrimp, cleaned, peeled and deveined
2 tablespoon of garlic, diced
2 tablespoon of shallots, diced
1 tablespoon of parsley
5 tablespoons of olive oil
2 tablespoons of cooking oil
1/2 cup of white cooking wine
2 cups of water
A dust of salt and peppers

Directions:
Bring water to boiled in a large stockpot over medium-high heat, add spaghetti and 2 tablespoon of cooking oil and cook for 8 minutes (that’s what it said on the package). Once it done, rinse with water and drain it in a basket (well, I don’t have a pasta strainer:) so that’s what best I could find) and set it aside.

Seasoned shrimp with a dust of salt and peppers and set it aside to be used.

Browned diced garlic and diced shallots With olive oil in a medium saucepan over medium heat, then add seasoned shrimp.  Cook for a couple of minutes till both side turn pink and remove it to a plate.

Heat up another medium saucepan over medium heat, add cooking wine, spaghetti, and your marinated shrimp.  Stir it together and add parsley to be done.
I’d prefer it to be a little bit spicy, so I sprinkle with some hot sauce and some more salt and peppers on mine.


To be honest, it taste quite delicious.  Hopefully I didn’t miss anything that suppose to be in the ingredients

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Lemongrass Drink

As we all aware that Lemongrass is a plant that is commonly used in most of Asian Cuisine but which may provide therapeutic and medical benefits.  Easily available at any ethnic Asian food store and supermarket, it’s anti-bacterial, antioxidants, anti-microbial and therapeutic properties make lemongrass a useful alternative or complementary for a wide spectrum of common ailments.

Weather using the dried leaves steeped to make tea or the extracted essential oil, lemongrass produces considerable drink benefits.


Lemongrass contain high levels of natural calcium, vitamin C, Phosphor and add some sweet taste to your foods and drinks.

Ingredients:
100g of lemongrass, may be 3-4 stalks

120g of sugar
500ml of water
Directions:

Rinse lemongrass stalks with cut water, bruised and cut into 10cm pieces.

Bring water to boiled with cut memo grass in small stockpot over medium heat, remove from stove top and let it cool off a little bit and drain out lemongrass stalks and add sugar to your taste.

It could served warm or with ice.  You may add a piece of ginger root or lemon for a great flavor.

Enjoy!!!

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Boiled Crawfish with Garlic and Butter

Hello everyone, and welcome to Houston, Texas!

This is what I’ve missed most about Texas, crawfish.

Most of everyone here know how to cook crawfish differently based on the family and town they have grew upon, and my recipe based on my experiences that I used to work in quite a few Cajun restaurants and kind of customize it to fit my family taste.  You could also use this recipe to prepared shrimp and crab as well.

It is very delicious… I mean words couldn’t even describe the right terms of how gooooood this is going to taste!!

Ingredients:
20 lbs of live or frozen crawfish
100g of Louisiana crawfish seasoning

1 medium onion
1 large orange or 2 medium would be fine too
1.75 L of peach or pineapple juice

1kg of unsalted butter
1 cup of diced garlic
2 tablespoons of chicken powder
1-2 pieces of lemon/lime

Directions:
1.  Rinse crawfish  at least 2-3 times before let it soak in water for about 2 hours (because they are filled with dirt)
2.  Onion: peel off the skin, cut in half lengthily and cut into 1/2 inch pieces

3.  Orange(s): cut whole into 1/2 inch pieces
4.  The dipping sauce:  add maybe 20g of Louisiana crawfish seasoning to a medium bowl, (you could try 1/2 teaspoon of chicken powder to lighten up the taste), squeeze 1 large lemon/lime in it and set a side

5.  Melted the butter in a medium saucepan over low-heat and add garlic, let it simmer.

6.  Bring on a large stockpot, add peach or pineapple juice, cut onion, orange(s), chicken powder and 40g of Louisiana crawfish seasoning; bring it to boiled over medium-high heat.  Add 5lbs of crawfish to the pot (since our pot isn’t too big, we’re deciding to divide our crawfish to 4 parts and cook each of them separately.  But we eat them hot right after it’s boiled and continuously cook the others), cover the lid for 5 minutes and trying to shake it from top to bottom, cover the lid for another 5 minutes and use the mesh sieve pasta strainer to remove from the pot to a large serving plate or bowl and pour 1/4 of the pot of  your melted butter and garlic on top.

Note:  You may repeat this direction to boil more crawfish , you may also add pre-cooked corn and potatoes to the pot if you wish.
7.  Finishing up you dipping sauce by adding 1/4 cup of the melted butter and garlic.

Your crawfish is ready to be served!!

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Spicy Sweet and Sour Soup

Ingredients:
300g of cleaned whole or filet fish, cut into 2.5cm (or 300g of peeled large shrimp)
2 tomatoes, cut into wedges
A handful of bean sprouts
1/2 cup chunked pineapple
10 pieces of okra, sliced into 1/2cm segments
1tbsp sawtooth coriander - chopped

1tbsp rice paddy herbs, chopped

2 fresh chili, chopped (or more if you prefer spicier..)
5 cloves garlic,chopped
2 teaspoons chicken powder
1 teaspoon tamarind paste
1-2 teaspoon of sugar, to the taste
 1-2 tablespoons fish sauce, to the taste
4 cup of water

Directions:
Heat up cooking oil in a stock pot over medium high heat, deep fry the fish for a few minutes (the fish doesn’t need to be fully cook through this point, and you may skip this part if you preferred to go with shrimp), remove and set aside.

In a small skillet, browned minced garlic till golden color and set aside.


Bring water to boiled in a medium stock pot, add pineapple, okra and let it boil.  Add tomatoes and fish sauce, chicken powder, sugar and tamarind paste.  Bring to your taste and add fish or shrimp and bean sprouts, let it boil again and add browned garlic and rice paddy herbs to be finished.  Serve with steam rice for the best taste.

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