Briquette Grilled Rainbow Trout

This is the second fish dish we made tonight, just some good old briquette grilled rainbow trout on bamboo skewers seasoned with the following:

Garlic powder

Onion powder

Mediterranean Sea salt

Ginger powder

Chinese five spice powder

Ground white pepper

Ground black pepper

Garlic powder

The skin is crispy to a “T” and the meat tastes like chicken. One word: terrific!

Fish Medley Soup

I was in the mood for fish after a friend talked about going smelt fishing. I didn’t end up getting smelt but I swear I am going to fire up the deep fryer one of these days to fry some smelt in corn meal. I ended up getting a medley of three different fish for three different textures, aroma and flavors blended into one. These are the ingredients I used for my fish soup in no particular order just bring to a boil, covered, until the fish is cooked.


Sesame seed oil

1 cup of a Rice milk

Garlic Salt

Garlic powder

Onion powder

Fresh Italian Parsley

Ground black pepper

Ground white pepper


1 can of Szechuan pickled vegetables, soak for half an hour and strain

1 tablespoon of Lemon juice

2 pieces of Rockfish red snapper fillet

1 piece of True cod

2 pieces of Petralé sole fillet

7 cups of boiling water

Pork Chops

These are my special pork chops that I made for dinner tonight. The seasoning include: Kikkoman light soy sauce, Teriyaki sauce, Lemon juice, Ground white pepper, Ground black pepper, Garlic powder, Onion powder, Parsley flakes and Terragon. They are roasted at 400 degrees Fahrenheit for one hour in the convection oven. I forgot to add sesame seed oil to the seasoning. Got several thumbs up from the hubs and my daughter.

Mushroom Bisque

I have been thinking about what to do with the mushrooms I bought so today I made a mushroom bisque with the following ingredients:

1/2 cup of Unsalted Butter

1 Red Onion Minced

1 Chopped Garlic

Oyster Mushrooms

Shitake Mushrooms

Portabello Mushrooms

Dry Sherry

Oyster Sauce

Soy Sauce Paste

Chopped Basil

Chopped Parsley

1 Pint Heavy Cream

1 Cup of Whole Milk

Black Pepper

Method: First, I minced up the red onion in a food processor, next I chopped up the garlic and browned them with unsalted butter. It was unfortunate that my food processor was not able to mince up the mushrooms, so I obtained about 1 cup of puréed mushrooms, the rest of the mushrooms were chunky as I forgot to cut them up further. That added texture to the bisque. It looks like it’s time to invest in a vitamix machine from Costco. After I browned the onion and garlic, I added the mushroom chunks and sautéed them on high heat while seasoning them with oyster sauce, soy sauce paste and dry sherry. Next, I added the puréed mushrooms, heavy cream and whole milk and brought the bisque to a boil followed by adding chopped fresh basil and Italian parsley. The bisque was yummy with French loaf and my special pork chops. Pork chop recipe coming up soon. Bon appetite!

Tumeric Tea

I had to give this tea a try after battling two weeks of cough and now a runny nose. It has a dash of turmeric powder, a dash of ginger powder, a dash of black pepper and rice milk, warmed up in microwave, then add manuka honey. Thank you to my friend Susan for teaching me how to make this tea! Verdict = Yummy!

Braised Pork with Tofu, Beancurd Puffs and Eggs 卤肉豆腐拼盘

This braised pork dish is a one pot dish that encompassed a variety of nourishing stuff enough to make several meals. First I braised the pork with dark soy sauce, water, whole garlic and star anise seed in the crock pot on low for five hours. Next, I removed the pork and braised some hard boil eggs in it followed by the extra firm tofu and tofu puffs. It is a dish that my mom frequently cook when I was growing up and I often had this dish with rice porridge coming home from school. Thank you Mom! I miss you!



Salty Porridge aka Kiam Muay

Thanks to my friend Lind for reminding me of Kiam Muay! This porridge brings back memories of kampong/ village days where my grandma would make this porridge for the family on rainy days. I improvised the porridge a little on my own using black fungus instead of shitake mushrooms since I was out of shitake mushrooms. First I stir fry the black fungus till fragrant with some dark soy sauce by itself. Next I stir fry some shallots with dried scallops/ convoy and dried shrimp. Then I cook the rice porridge and cabbage, adding ground pork and small cubes of five spiced tofu when the rice has split open and dried cuttlefish last. Finally, I stir in the black fungus, dried scallops and dried shrimp. Savoring a bowl of piping hot Kiam Muay on a cold night like that is heavenly!



Our very own Outback Steak in the comfort of our own home

I was craving steak the other day and bought a couple of ribeye T-bone steak and store bought crab cakes. We prefer cooked veggies to salad greens so I lightly stir fry some baby spinach with garlic, olive oil and Better than Bouillon chicken seasoning. The steak is marinated with garlic powder, onion powder, ground black pepper, Lee Kum Kee Oyster sauce and a few dashes of Heinz 57 sauce. They were put on the grill with direct heat for 7 minutes per side. Turns out juicy and yummy!