Vodka Lime Roast Chicken and Rice

It was a good day to stay in and roast a chicken on an overcast rainy day.

The chicken is seasoned with:

Spashes of lime juice, lemon juice, vodka, kikkoman light soy sauce, teriyaki sauce, ground white pepper and ground black pepper. Honey is added at the end.

Refer to my Chinese Roast Chicken link for roasting directions:

The juices collected at the bottom of my pan were added to the rice cooker with a few drops of Pandan paste to cook Thai jasmine rice. The green vodka lime rice is fit for St. Patty’s Day. Let’s tuck in!




Lotus Root and Peanut Soup 花生莲藕汤

The weather is getting warmer and nice, we are starting to see lotus root at the Asian grocery stores. I brought the spare ribs to a quick boil with boiling water and discarded the water to get rid of the bloody impurities. After that it is just adding all of the ingredients except red dates, goji berries and Yu Zhu/ 玉竹/ Solomon’s Seal Rhizome. After bringing the soup to another quick boil, I turned down the heat and let it simmer for twenty minutes before adding the rest of the ingredients/ Chinese herbs. The soup was left to simmer for about an hour on low until the meat almost falls off the bones. This is a great Summer clear soup that can bring down body heat as the Solomon’s Seal is cooling in nature while the red dates and goji berries balance out the Ying and the Yang as they are good for the qi. Yum tong!



Seaweed, Tofu, Egg Flower Soup with Tomatoes

I have been craving for seaweed soup and egg flower soup, so I combined the two together with cubed silken tofu, heirloom tomatoes and ground pork meat balls. The meat balls were flavored with dong cai, ground white pepper, ground black pepper, garlic powder and onion powder. A dash of sesame seed oil is added to the egg mixture before stirring it into the soup with a pair of bamboo chopsticks. The soup is further seasoned with a teaspoon of bonito extract, a teaspoon of ginger powder, a few shakes of dried parsley and a dash of Shaoxing Chinese rice wine. Voila, we have soup! A very Ying and Yang looking soup! P/S: Threw in some red dates and goji berries at the last minute.

Soup in varying stages:


Rice Cooker Sweet Rice 電飯保糯米飯

I used to call this my easy rice cooker sweet rice but it wasn’t that easy as it took me two hours from start to finish to cook this rice. Since I used the rice cooker for cooking the sweet rice, that’s the easy part, it only takes two hours to soak the sweet rice. I stir fried all the ingredients separately starting with the Chinese sausages, then the shitake mushrooms, followed by the salted turnip with chopped shallots and chopped garlic, and the ground pork. The salted turnip wasn’t quite as crispy as I would have liked them but it was hard not preventing them from hopping all over the kitchen floor. The pork was a little too moist. I stir fried the pork with chopped shallots and garlic. It is seasoned with white ground pepper and light soy sauce. After the rice was cooked in the rice cooker with the oil from cooking all the ingredients, I mixed everything together in a big bowl. Join me!

Vegetarian Stir-fry

This is an easy stir-fry with five ingredients: Chopped Garlic, Shredded Cabbage, Bean Curd Skin, Black Fungus and Dried Bamboo hearts. Basically, I stir fry each ingredients separately starting with the black fungus, then the bean curd skin, bamboo hearts and chopped garlic with cabbage and a little water. The dish is flavored with vegetarian mushroom sauce and a corn starch slurry is added at the end. Join me!

Savory Big Pork Buns/ 香大包

Saturday was bun making day all day. I made twenty four big pork buns with quails eggs and black fungus, seasoned with chopped green onion, chopped ginger, Kikkoman light soy sauce, fish sauce, black pepper, white pepper and sesame seed oil. We gave some to our neighbors who like buns too. Hubby really enjoys them. They went well with clamato, lime juice and vodka. Thank you God for a good bun day!

Sweet and Tangy Sour Plum Duck with Taro

I came up with this dish to use up some leftover roast duck that we had. I always have chunks of fried taro on hand in the freezer in case I want to make taro rice, in this case, I used it to stir fry with the roast duck. I fried the roast duck first, seasoning it with garlic powder, onion powder, white ground pepper, black ground pepper, ginger powder, five spice powder, Lee Kum Kee plum sauce and Lee Kum Kee soy sauce. When the duck became slightly crispy, I added the taro then some chopped Italian parsley I had on hand for added color and flavor. It was also completely gone at the Friday church potluck. Bon appetite!