Monthly Archives: April 2011

香辣芒果雞 Chili-Mango Chicken

What makes this simple stir-fry special is the combination of sweet mango, hot chili, and chicken pieces.
The mango really adds a whole new dimension to the dish, stimulating the appetite both in taste and appearance. Make sure that you use mangoes that are ripe, as sweetness and smoothness are what we are looking to add to the dish.


  • 1/3 lb boneless chicken thighs, chopped into 1/2” piece
  • 2 tablespoons oyster sauce
  • 1 teaspoon low-sodium soy sauce
  • 1/2 teaspoon sugar
  • 1/2 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • 1 small onion, chopped
  • 1 green bell pepper, chopped
  • 1 mango, peeled, pitted, and chopped
  • 1 tablespoon fresh ginger, minced
  • 2 clove garlics, minced
  • 1 shallot, chopped
  • 1 bird eye chili, chopped or chili flakes


  1. Marinate chicken pieces with 1 tbsp oyster sauce, soy sauce, sesame oil, sugar, and cornstarch.  Place in fridge for 30 minutes.
  2. Heat oil in skillet over high heat.  Add garlic and ginger, stir until fragrant.  Add onion, cook for 2 minutes then add pepper.  Stir-fry for 2 more minutes.  Remove from heat.
  3. In a separate skillet, heat oil over high heat.  Stir in chicken pieces and cook for about 3-4 minutes until the meat begins to brown on the outside. Set aside.
  4. In the skillet, combine the chicken pieces with vegetables.  Stir-fry for a minute until the chicken is cooked through.  Add mango, chili, 1 tbsp oyster sauce, and stir-fry for one minute.

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My favorite southern food – Jambalaya – a one pot dish with meat, seafood, vegetables and starch.  The rice is cooked with chicken stock, and combined with seafood and meat and seasoned with fresh herbs and a tangy and spicy sauce.


  • 1 cup turkey sausage, diced
  • 1 large onion, diced
  • 1 large green bell pepper, diced
  • 2 clove garlics, minced
  • 1.5 cup chicken, cut into bite size
  • 1 cup of long-grain rice
  • 2.5 cups low-sodium chicken stock
  • 1 can (14 oz) crushed tomatoes (and/or diced tomatoes)
  • 1 tablespoon tomato paste
  • 1/2 tsp cayenne pepper
  • 2 bay leaves
  • 1 red bird-eye chili, chopped
  • 16 medium shrimps, peeled and deveined
  • 1 teaspoon Tabasco or other hot sauce
  • Salt and pepper to taste
  • 1 green onion, chopped


  1. Heat oil in large skillet or pan over medium heat.  Add turkey, cook for 1 minute or until lightly browned.  Add garlic, onions and green pepper.  Stirring occasionally for 3-4 minutes.
  2. Clear off a space in the middle of the pan. (See picture)  Add the chicken and cook for about 2 minutes.
  3. Stir in the rice, stock, tomatoes, tomato paste, cayenne, chili, Tabasco, and bay leaves.  Turn the heat to low, cover, and simmer for 20 minutes, until nearly all the liquid has been absorbed by the rice.
  4. Uncover, add the shrimp, and cook for 2-3 minutes, until the rice is tender and the shrimp is cooked through.  Discard the bay leaves.  Season with salt and black pepper.  Green onions for garnish.

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Double Chocolate Brownie Bite with Almonds

Here are some moist and tender mini brownies with chocolate chips inside and almonds on top. 🙂

Ingredients: (makes 22 mini brownies)

  • 1/2 cup all purpose flour
  • 3/4 teaspoon baking powder
  • 1/3 salt
  • 1/2 cup sugar
  • 3 tablespoons unsweetened cocoa
  • 4 large egg whites
  • 2 tablespoons canola oil
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup almonds, coarsely chopped


  1. Combine flour, baking powder, salt, sugar, and cocoa in a bowl.
  2. Whisk egg whites until foamy in a separate bowl.  Stir in oil with a whisk.
  3. Add egg white mixture to flour mixture, stirring just until moistened.  Fold in chocolate chips.
  4. Spoon batter into 22 mini muffin cups.  Sprinkle almonds on top.
  5. Bake in preheated oven at 400 F for 10 minutes.

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Marinated Skirt Steak

Traditionally not very common, the skirt steak seems to have grown in popularity over the past few years. It is a very interesting cut of meat, that is unlike the typical cuts served in steakhouses. You are more likely to see them served at Brazilian/Argentinian Churrascarias or Mexican places. It is not a particularly tender cut, but is very unique and flavorful. Because of the lack of tenderness compared to other cuts, marinating becomes very important as it helps keep the meat moisturized. Also, because skirt steaks are typically not as thick, it is easier for the marinate to impart flavor even to the inside of the steak.

Tommy adapted this recipe from Alton Brown’s skirt steak recipe on the Food Network website. Some modifications were made due to lack of suggested ingredients/equipment.


  • 1/4 cup olive oil
  • 2 1/2 tablespoons Japanese soy sauce
  • 1 bunch of cilantro
  • 3 large cloves garlic
  • 2 tablespoons white vinegar
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon ground cumin
  • 1.5 tablespoons sugar
  • 1 pound skirt steak, cut into 3 equal pieces
  • 6 large caps of mushrooms
  • 1 small onion


  1. In a blender, put in olive oil, soy sauce, cilantro, garlic, vinegar, red pepper flakes, cumin, and sugar and puree.  If a blender is not available, you can use a mortar and pestle to crush the ingredients, or even just finely chop everything. Pour the marinade over the steak.  Allow steak to marinate for at least 1 hour in refrigerator, preferably 4-6 hours.
  2. Preheat a greased grill pan or heavy skillet under high heat until it is very hot.  If you’re using cast iron cookware, this will take about 10-15 minutes. Before cooking steaks, make sure to remove the marinate thoroughly. If any excess marinate is left on the steak, it will burn very quickly because of the sugar content in it. Set the marinate aside – we will be cooking it and using it as a sauce. Grill the steak until desired doneness, turning it over once during the process. How long this takes will depend on the thickness of the steaks, how well done you like them to be, and how long they have been out of the fridge. My steaks were pretty thin and were straight out of the fridge before cooking. I aimed for medium rare and cooking them 3 minutes on each side was almost right on. After cooking steaks, place on a plate and loosely cover with aluminum foil.
  3. Slice mushrooms and onions, and stir-fry both with a bit of oil under medium heat until almost cooked through. Add marinate and continue cooking for about 2 minutes, or until all contents are cooked through. Stir in the corn starch solution, by combining 2 tablespoons of water and 2 teaspoons, into the sauce. Cook under low heat until sauce thickens to your liking. Lastly, pour sauce over steaks and serve.


Posted by on April 17, 2011 in Beef, Meat & Poultry Recipes


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Thai Style Baked Mackerel

If the taste of Sambal Belacan is too strong for you, here’s an alternate recipe for fish that is just as good. I also opted to use a whole mackerel instead of fish fillet for this dish. As is typical of southeast Asian cuisine, the key to the dish is to use a multitude of spices and condiments to make the dish both taste and smell good.


  • 3 garlic cloves, peeled and roughly chopped
  • 2 small green chillies, roughly chopped
  • 1 inch piece ginger, peeled and chopped
  • 4 cilantro roots and stems
  • 1 teaspoon sea salt
  • 1 teaspoon sugar
  • 2 teaspoon Thai fish sauce
  • Fresh lemon juice from half of a lemon
  • 2 whole mackerels
  • olive oil, for drizzling
  • 2 fresh limes, halved


  1. Heat the oven to 400 F Using a food processor or pestle and mortar, process or crush the garlic, chillies, ginger, cilantro and salt until fine. Add the sugar, fish sauce and lime juice and mix until it forms a paste.
  2. Rinse and dry the fish and cut three slashes into each side. Brush each side with the paste.
  3. Place the fish on a baking tray, drizzle with a little oil, add the lime halves to the tray and bake for 15-20 minutes, or until the flesh is cooked. Serve with steamed rice and baby spinach leaves.

Source: EasyLiving

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Posted by on April 17, 2011 in Fish Recipes, Thai


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Baked Egg with Mushrooms Roasted Pepper and Spinach

After last weekend’s baked egg muffin cup, we wanted to try making more baked eggs in perfect sunny-side-up doneness. This time, we opted for a recipe that uses for a variety of vegetables. The resulting dish is just as tasty as the meat version.

Ingredients: (1 serving)

  • 1 clove garlic, chopped
  • 1/3 small onion, chopped
  • 1 cup mushrooms, sliced
  • 1/2 cup frozen spinach, thawed and squeezed away excess water
  • 1 roasted red pepper, chopped
  • 2 tablespoons cilantro, chopped
  • Salt and pepper to taste
  • 1 egg


  1. Heat oil in a skillet over medium heat.  Add garlic and onion and cook for about 3 minutes, until translucent.  Add the mushrooms and cook for about 3 minutes, until lightly browned.  Stir in the roasted red pepper and spinach and cook for 2-3 minutes or until the spinach is heated through.   Season with salt and pepper.
  2. Pour the mixture in an oven-safe 16 oz round dish.  Stir in cilantro.  Carefully crack an egg into it, making sure to keep the yolk intact.  Bake for about 15-20 minutes at 375 degree.


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香辣馬拉盞魚塊 Sambal Belacan Fish Fillet

One of the most famous condiments of Malaysia, Sambal Belacan is spicy hot, sour, salty and sweet at the same time.  We used a mortar and pestle to pound the fresh chilis, garlics, shallots, shrimp paste (belacan), tamarind, sugar, and lime into a paste.  After pounding and roasting, all the juices and flavors came out from the ingredients.  It’s a great condiment that goes well with almost any vegetables and meat, or even plain rice.  Do note that belacan has a very strong taste and smell, and many would agree that it is an acquired taste. You may want to experiment with smaller amounts in the beginning if you are not familiar with it yet!


  • 12 oz White Fish Fillet
  • 2 Tomatoes
  • 1 onion
  • 1/2 lb of Asparagus, trimmed
  • Cilantro for garnish

Sauce Ingredients:

  • 2 shallots
  • 2 cloves garlic
  • 1 hot chili pepper
  • 1.5 teaspoons fish sauce
  • 1.5 tablespoons Belacan
  • 1 teaspoon Tamarind sauce
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • 1.5 teaspoon red chili flakes


  1. Cut fish fillet into bite sized pieces. Chop asparagus, and onions into 1.5 inch strips. Marinate fish fillets with a pinch of salt. Set fish aside while we prepare the sauce.
  2. Roughly chop garlic, shallots, and hot chili pepper into small pieces, then grind into a paste by using a mortar and pestle. Add in the rest of sauce ingredients and mix well.
  3. Separately cook onions, asparagus, and fish pieces in a large skillet with a bit of oil and medium heat until each are cooked through, setting each cooked ingredient aside on a plate. Be sure not to overcook them! Asparagus in particular are done in about 3 minutes. Onions are done when they turn translucent, and fish is done when it turns opaque and flakes easily.
  4. In the large skillet, heat oil under medium-high heat. Add in the sauce and cook for about 1 minute, until fragrant. Add in onions, asparagus, and fish and mix sauce over pieces evenly. Once mixed well, it is ready to serve.

Posted by on April 14, 2011 in Cuisine, Fish Recipes, Malaysian


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