Original recipe from delish.com
Ingredients:
1 teaspoon lemon zest (grated)
1 tablespoon mayonnaise
2 slices whole wheat bread
Handful baby spinach leaves
Slices of turkey breast (as much/little as you want)
1 small tomato, sliced
1 slice mozzarella cheese
1. Grate lemon zest and mix with mayonnaise. Spread mixture on both slices of bread
2. To each slice of bread, add spinach, turkey, and tomatoes. Then, press the bread together with a slice of cheese in the middle.
This quick, five-minute recipe is especially useful when school is in session. My MWF are so crazy that I don’t have a proper lunch break until 3pm, so I rely on sandwiches in between class/research sessions. The lemon zest gives this recipe such a refreshing twist! You won’t get tired of eating it! I’m a picky eater, but I won’t mind eating this same sandwich three days a week. Of course, I will try to vary my lunches to make things more interesting. I strongly recommend packing fruits as well. Remember to have a balanced meal to keep your body well nourished so your brain can work for you! I suggest packing sandwiches and fruits in sandwich bags, then place them inside tupperware containers so your food won’t get smushed. Enjoy a healthy school year!
Original recipe from Andrea Nguyen
Ingredients:
1 1/2 pounds medium or large shrimp, deveined
Salt for refreshing shrimp, plus 1/8 teaspoon
1 1/2 tablespoons fish sauce
2 tablespoons caramel sauce (see instructions below)
1 yellow onion, thinly sliced
1/2 teaspoon black pepper
1 1/2 tablespoons olive oil
1 scallion, green part only, chopped
Caramel sauce:
1. Put 1/4 cup water and 1 cup sugar into saucepan. Stir over medium heat. When sugar is smooth and opaque (roughly two minutes), let mixture cook undisturbed.
2. At around the 20-minute mark, mixture will turn reddish brown. Remove from heat and slowly swirl pan until mixture is the color of black coffee. Place in cold water to stop cooking.
3. Add in 1/2 cup water and return to medium heat. Stir to dissolve the caramel into the water. This takes roughly two minutes. Remove from heat. Let cool for ten minutes. Store in heat-proof container indefinitely.
Main dish:
1. Place shrimp in a coriander and refresh shrimp with a generous amount of salt. Rinse with cold water and let drain.
2. In saucepan, combine shrimp, 1/8 teaspoon salt, fish sauce, caramel sauce, onion, and black pepper. Bring to a vigorous simmer over high heat. Stir well to distribute ingredients evenly.
3. Cook for about 10 minutes, until shrimp turn orange-brown and the tails curl. When the shrimp are done, there should only be a few tablespoons of the sauce left.
4. Turn off heat, add olive oil, and stir to coat the shrimp. Transfer to serving bowl. Scatter scallion on top. Sprinkle black pepper to taste.
This is one of the most traditional Vietnamese dishes. You can use the same technique with fish, tofu, eggs, etc. I recommend serving a side vegetable dish and light soup with the shrimp, as its lavish taste can get overwhelming after multiple bites. Enjoy!
I recently checked out my local Farmers’ market and got a huge bundle of fresh Thai basil for a dollar! I then hunted the net for a good Thai basil beef recipe. Finding nothing authentic or trustworthy, I phoned my brother-in-law for help. He gave me vague ideas and therein born this dish.
Ingredients:
*Please note: measurements are approximate
1 lb beef, cut into strips, against the grain
1 tablespoon fish sauce
1 teaspoon dark soy sauce
1/2 teaspoon Hoisin sauce
1 teaspoon corn starch
1 bundle Thai basil
1 tablespoon cooking oil
1 teaspoon garlic, minced
3 Thai chilies, minced
1 teaspoon lemon grass, finely minced
1. Marinate beef in sauces and corn starch. Let sit for 10 minutes.
2. Add cooking oil to wok. Fry garlic and Thai chilies until fragrant.
3. Add beef and stir fry medium rare.
4. Add Thai basil and toss around until slightly wilted.
5. Add lemon grass last as they taste bitter when burnt.
This is my first original recipe. Woot! But it’s so simple and thus not too exciting. :P However, this has to be my favorite way to prepare beef (minus the now and then craving for steak). Thai basil are so, so fragrant! Add lemon grass to the dish and you’re in Thai heaven! Enjoy!
Original recipe from Steamy Kitchen
Ingredients:
4 cups leftover rice
1 teaspoon cooking oil
2 eggs, beaten
2 links Chinese sausage, diced
2 green onions, minced
1 teaspoon soy sauce
2 teaspoons rice wine
2 teaspoons fish sauce
Ground pepper
1. Separate previously chilled rice grains with a fork.
2. Pan fry eggs. They should remain slightly runny in the middle. Remove to bowl.
3. Pan fry sausage over medium-low heat. Remove to bowl while retaining as much fat from the sausage as possible (so we don’t have to use too much cooking oil).
4. Add green onions and stir fry for 15 seconds. Then, add the rice. Toss the rice to evenly distribute over the surface, then let sit for one minute. Turn the rice, spread, and let sit for another minute.
5. Add soy sauce, rice wine, fish sauce, pepper, egg and sausage to the wok, tossing to mix the rice evenly with the ingredients. Make sure rice is heated through.
Most people learn to cook by starting with fried rice. While it is simple, many make the mistake of continuously tossing the rice to evenly distribute heat. This, however, causes the grain to break and become mushy.
This is my go-to dish when I have lots of leftover rice and little portions of various vegetables. The original recipe doesn’t call for any vegetables! But where’s the fun in eating carbs and fats only? I always make sure I at least include peas and carrots, which you can conveniently purchase frozen. Enjoy!
Original recipe from Steamy Kitchen
Ingredients:
1 pound green beans, trimmed to 3″ lengths
1 tablespoon cooking oil
2 teaspoons minced garlic
1/4 cup water
1 tablespoon oyster sauce
1 teaspoon soy sauce
Heat up wok, add oil. Fry minced garlic until fragrant. Add green beans. Add water, oyster sauce, and soy sauce. Cover the wok and let steam for 5 minutes on medium heat. Uncover and let the rest of the liquid evaporate.
This is such a simple recipe! It makes eating healthy so very easy. Enjoy!
My apologies for the lack of updates lately. I simply haven’t felt inspired. :(
Original recipe from Steamy Kitchen
Ingredients
1/2 lb ground chicken
1 teaspoon soy sauce
1/2 teaspoon Shaoxing wine
1/2 teaspoon sesame oil
1 teaspoon cornstarch
1/4 teaspoon sugar
2 garlic cloves, finely minced
1/2 teaspoon freshly grated ginger
1/4 cup minced green onion
1/4 cup minced onion
1/4 cup minced canned bamboo shoots
1/4 cup diced Chinese black mushrooms (or shitake)
1 tablespoon oyster sauce
1 tablespoon Hoisin sauce
1 teaspoon garlic-chili hot sauce
1 package frozen puff pastry, thawed
1 egg + 1 tablespoon water (egg wash)
1. Preheat oven to 350 degrees
2. Marinate the chicken in the soy, wine, sesame oil, cornstarch and sugar for 15 minutes at room temperature
3. Fry onions, green onions, garlic and ginger over high heat until fragrant
4. Add marinated ground chicken, mushrooms and bamboo shoots. Fry until chicken is mostly cooked through. Add oyster, Hoisin and hot sauce.
5. Set aside to cool. Then spoon filling onto pasty. Brush egg wash on the edges and bring over to fold into a triangle. Pinch to seal tightly
6. Place on baking sheet and bake for 20 minutes until golden brown
I’ve always thought that pastries are desserts and found the idea of having meat filling rather strange. But I absolutely fell in love with this appetizer. Great for any party!
Original recipe from Steamy Kitchen
Ingredients:
1/2 lb boneless, skinless chicken, cut into bite-size pieces
2 teaspoons soy sauce
1 teaspoon honey
1/2 teaspoon cornstarch
2 tablespoons olive oil
2 medium flatbreads
8 oz fresh shredded mozzarella
1 1/4 cups fresh bean sprouts
1/2 cup roasted peanuts
Cilantro for garnish
Peanut Dipping Sauce
1 teaspoon cooking oil
1 clove garlic, crushed
1/2 teaspoon fresh ginger, grated
1 1/2 tablespoons sweet chilli sauce
1 tablespoon hoisin sauce
1/3 cup water
1 1/2 tablespoons peanut butter
1. Preheat oven to 375 F.
2. Combine chicken with the soy sauce, honey and cornstarch. Let marinate at room temperature for 10 minutes.
3. Heat a nonstick frying pan and saute chicken for 2 to 3 minutes, until cooked through.
4. Brush the olive oil over the edges of the flatbreads. Spread the peanut dipping sauce on each flatbread. Top with mozzarella and cooked chicken. Bake for 5 to 8 minutes, until the cheese is melted and the edges are golden brown.
5. Top with bean sprouts, fresh cilantro and roasted peanuts.
I don’t normally order pizza, much less entertain the thought of making one. But this recipe offered a twist to pizzas. It’s like eating chicken satay with bread instead of rice. :P Enjoy!
Original recipe from Steamy Kitchen
Ingredients
3 cups all purpose flour
2 tablespoons baking powder
1/2 teaspoon salt
3 tablespoons granulated sugar
1/2 cup butter
2 cups light sour cream
1/4 teaspoon vanilla extract
1 cup fresh blueberries
Lemon glaze:
3 lemons (zest + juice)
2 eggs
1 cup granulated sugar
4 tablespoons butter
1. Preheat oven to 350 F
2. Mix all ingredients (minus lemon glaze) in a large bowl and gently fold in the butter, sour cream and blueberries
3. Scoop spoonfuls into lightly greased cookie sheet and bake for 30 minutes or until golden brown
4. Prepare lemon glaze in a saucepan over low heat. Remove from heat and let cool to thicken
This is such a delightful dessert that is as delicious as it looks mouthwatering. At our recent appreciation party for my research assistants, this dessert was a hot favorite. You can cut the lemon glaze ingredients in half and still have enough for the scones. If there are leftovers, you can use the glaze for shortbread cookies or as fillings for cakes. If frozen, the glaze can last a few months. Enjoy!
Original recipe from Steamy Kitchen
Ingredients:
Salmon or any other fish fillets
Salt and ground pepper
1/2 cup vegetable broth
2 tablespoons lemon juice
2 tablespoons honey
2 tablespoons soy sauce
1 teaspoon rice wine
1 teaspoon lemon zest
1. Combine sauce ingredients (all except salt, ground pepper, and fish fillet). Simmer in sauce pan until thicken slightly.
2. Season fish fillets with generous amount of salt and pepper. Fry fillets.
3. Serve with rice.
My sister always advocated healthy eating and salmon is among the best fish. However, I’ve always found them too dry when cooked. This recipe finally made me realize how great salmon is. The sauce is incredible. So unique. So delightful. Enjoy!
Original recipe from Steamy Kitchen
Ingredients:
1/4 medium cabbage
2 teaspoons salt
2 green onions
1/2 lb ground chicken
1 1/2 tablespoons soy sauce
2 teaspoons rice wine
1 teaspoon sesame oil
1/2 mango, chopped
1 tablespoon cornstarch
Cornstarch paste: 2 tablespoons cornstarch + 1/2 cup water
Round dumpling wrappers
Cooking oil
Dipping Sauce:
6 tablespoons soy sauce
1/4 cup Chines black vinegar
1 teaspoon sesame oil
2 teaspoons chili garlic sauce
Lots of ginger, grated
1. Finely shred cabbage. Add salt. Mix and let sit for 10 minutes. Squeeze water out of cabbage.
2. Shred green onions
3. Combine ground chicken, cabbage and green onions in a bowl. Add soy sauce, wine, rice vinegar, sesame oil, and stir to combine. Add chopped mangoes. Stir in 1 tablespoon of cornstarch to help the mixture hold together.
4. Take a spoonful of dumpling filling and place it at the center of the dumpling wrap. Spread cornstarch paste around the edges of the wrap. Fold wrap in half and seal. Shape dumplings further by pleating towards the middle. Pinch to secure each pleat.
5. Fry potstickers and serve with dipping sauce.
Potstickers make for a perfect appetizer at any party. I also like to host game nights where participants first help wrap these potstickers and then the main chef gets to work while the rest set up the games. :) It is best to use a mango that is yet ripe. Also, fry over low heat so you don’t burn the outside yet leave the inside undercooked. The sauce, if kept in the freezer, can be stored up to 3 weeks. If you’ve made too many, freeze the raw potstickers! Make sure you freeze them separately. Once frozen, you can store them in a big ziploc bag. Enjoy!
