RSS

Tag Archives: Quick and Easy Recipe

Japanese Curry Shrimp Tofu and Vegetables

Cooking curry with instant curry cube isn’t the most authentic Japanese curry, but it is a decent trade-off between taste versus speed and ease of preparation.

Ingredients:

  • 6 tiger shrimps
  • 1 pack of fried tofu (6 oz), cubed
  • 2 garlics, finely chopped
  • 2 small potatoes, cubed
  • 1/2 lb broccoli, cubed
  • 1 small carrot, cubed
  • 1 red bell pepper, cubed
  • 2 tomatoes, cubed
  • 2 small onions, cubed
  • 1 box of curry cubes
  • 4 cups of water

Directions:

  1. Heat oil in a skillet over high heat.  Stir in shrimps.  Sprinkle salt and pepper.  Cook for 5 minutes. Remove and set aside.
  2. Add oil to the skillet.  Stir in garlic and cook until fragrant.  Add potatoes, tofu, and carrots; cook for a few minutes.  Transfer them to a pot with 4 cup of waters and cook for 20 minutes.
  3. Meanwhile, heat oil in a skillet and cook the onions, peppers, broccoli and tomatoes. Cook for few more minutes and add salt and pepper.
  4. Transfer the vegetables to the pot.  Add curry cubes, stir to mix well.  Cook for 15 minutes.
  5. Stir in shrimps to the curry, cook for 5 minutes and serve with rice.
Advertisements
 

Tags: , , , , , ,

Honey and Spice Glazed Pork Chops

Honey and Spiced Glaze Pork Chops is an excellent quick weeknight dinner. All you really need to have beforehand is the porkchop. If you have frozen porkchop in the freezer, just make sure to take it out to the fridge before going to work! This recipe is adapted from the Cooking Light magazine.

Ingredients:

  • 4 tablespoons Honey
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 4 boneless center-cut loin pork chops (1 lb) – about 1/2 inch thick
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Directions:

  1. Combine first 5 ingredients in a bowl
  2. Sprinkle pork with salt and pepper.
  3. Heat oil in a skillet over high heat.  Cook pork for 2 minutes on each side or until browned.  Reduce heat to medium-low and add honey mixture.  Cook 10 minutes or until done, turning pork once.
 

Tags: , , , , ,

Spaghetti Carbonara

There are many different versions of Spaghetti Carbonara recipes online and I was glad to find that the traditional version doesn’t use creme.  It’s lighter and the sauce is just the right amount and consistency so that it sticks to the pasta; the last thing you want with this dish is pasta swimming in too much sauce. The fresh parsley, melting cheese, egg, and wine combine to create flavors that are just the right amount of richness without being too overpowering.  This is a recipe that was adapted from the Cooking Light Magazine, with slight changes.  I adjusted the serving size and used half a box of spaghetti instead of one box. Also, I added peas and mushrooms as I thought that the peas add a bit of color and mushrooms pair well with the dish.

 

Ingredients:

  • 1/2 lb spaghetti
  • 2 eggs
  • 3 ounces Parmesan Chese or Asiago Cheese, freshly grated
  • 1/2 cup of parsley leaves, finely chopped
  • 1/4 cup of frozen peas
  • 8 mushrooms, sliced
  • 2-3 strips of bacon, cut into 1/2 inch thick
  • 2 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1/2 cup dry white wine
  • 1 tablespoon salt

Directions:

  1. In a large bowl, crack the eggs and beat lightly.  Add parsley and 1/2 cup of the grated cheese to the eggs.
  2. Heat oil in a skillet over high heat.  Stir in garlic and cook until fragrant.  Add mushrooms and frozen peas.  Add wine and cook until liquid is reduced by half.  Remove from heat and set aside.
  3. In a saucepan over high heat.  Add bacon and cook until it is brown.  Remove and set aside.
  4. Bring a large pot of water to boil, add salt and spaghetti.  Cook for 4-5 minutes or follow instructions on the box.  Drain well and immediately pour pasta into bowl with egg mixture.  Mix well.  Pour the mushrooms, peas and bacon on top of pasta and combine throughly.  Sprinkle with remaining cheese and pepper to taste.

 

Tags: , , ,

Thai Cherry Tomato Salad

A recipe adapted from the book ”The most popular 60 dishes of Southeast Asia”. A refreshing appetizer that is sure to increase one’s appetite.

Ingredients:

  • 15 cherry tomatoes, halved
  • 3 tablespoons Fish sauce
  • 2 tablespoons light brown sugar
  • 1 tablespoon sesame oil
  • 2 tablespoons cilantro, finely chopped

Directions:

  1. Heat up fish sauce in microwave for about 10 seconds.  Stir in brown sugar until dissolved.  Mix with sesame oil
  2. Pour dressing over cherry tomatoes and cilantros in a serving dish, and gently stir to coat.
 

Tags: , , , , ,