Friday, May 7, 2010

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Simple Peas and Onions Recipe


1 pound shelled peas, fresh or frozen
1/2 onion, chopped fine
3 tablespoons butter
1/2 cup chicken stock (use gluten-free stock for gluten-free version, and vegetable stock or just plain water for vegetarian version)
Black pepper
Pinch of sugar (optional)

[How to cook]

(1) Heat 2 tablespoons of butter in a sauté pan over medium-high heat. When the butter foam recedes, add the chopped onions. Sauté the onions for a few minutes until they just begin to brown.

(2) Add the peas and the chicken stock and bring to a rolling boil. Taste for salt and add if needed (you might not need to add salt if your stock is already pretty salty.) If you want, add a pinch of sugar to highlight the sweetness of the already sweet peas.

(3) Stir the peas and onions often – you want the stock to reduce by about half without overcooking the peas. When the stock has reduced, turn off the heat and add the remaining butter and some black pepper. Serve at once.

If you want, sprinkle on some sliced fresh mint.


Thursday, May 6, 2010

Chicken Curry in a Hurry!!

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Chicken Curry in a Hurry Recipe

Are you familiar with Mark Bittman? He writes "The Minimalist", a syndicated recipe column for the New York Times. He tends to strip recipes down to their essentials (hence the "Minimalist") and simplifies complicated recipes for the home cook. This chicken curry is a great example of a simple Bittman recipe - quick, tasty, filling.


  • 1 Tbsp corn, grapeseed, or olive oil
  • 1 medium onion, sliced
  • 1/3 cup golden raisins (optional)
  • Salt and freshly ground pepper
  • 1 1/2 teaspoons yellow curry powder, or to taste
  • 4 skinless, boneless, chicken breast halves (1 to 1 1/2 pounds)*
  • 1 cup sour cream
  • Minced fresh cilantro or parsley for garnish

*Some chicken breasts are bigger than others. We had two huge breast halves that added up to 1 1/2 pounds. To make them more serving sized, we sliced each half in half, horizontally, to make 4 breast pieces.


1 Put the oil in a large skillet over medium high heat. When hot, add the onions (and optional raisins), sprinkle with some salt and pepper, and cook, stirring occasionally, until translucent, about 5 minutes. Turn the heat down to medium, sprinkle with half of the curry powder, and continue to cook a minute or two.

chicken-curry-hurry-1.jpg chicken-curry-hurry-2.jpg
chicken-curry-hurry-3.jpg chicken-curry-hurry-4.jpg

2 Meanwhile, season the chicken with salt and pepper to taste and sprinkle it with the remaining curry powder. Move the onion to one side of the skillet and add the chicken in one layer. Cook for about 2 minutes on each side. Transfer to a plate.

chicken-curry-hurry-5.jpg chicken-curry-hurry-6.jpg

3 Add the sour cream and stir constantly over medium-low heat until the mixture is nice and thick. Return the chicken to the skillet and cook for a couple more minutes, or until cooked through, turning once.

Garnish with cilantro or parsley and serve with rice.

4.Serve and Enjoy :D

Wednesday, May 5, 2010

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When do you cook?

Always? or on some special events?

Share your experience with everybody!

Leave your comments :))

Tequila Sunrise : Tasteful Cocktail

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May 5th! Cinco de Mayo! Today is a voluntarily-observed holiday that commemorates the Mexican army's unlikely victory over French forces at the Battle of Puebla on May 5, 1862. For commemorating this glad day, I'd like to introduce a cocktail you can feel Mexican beach, Tequila Sunrise.

▷ Ingredients

1. Tequila 1~1+1/2 oz

2. Orange juice 3 oz

3. Grenadine syrup 1/2 oz

☆ tequila:orange juice:grenadine = 3:6:1

4. Orange for garnish

▷ Directions

1. Put some ice in Highball glass
2. Pour Tequila into a glass
3. Pour Orange juice into a glass
4. Pour Grenadine syrup in a glass SLOWLY
5. Garnish with a piece of orange
6. Enjoy it! :D

What a easy cocktail it is! Isn't it? :D This cocktail has really fantastic combination of orange and tequila flavor. In addition to that, it can make your eyes pleasant too. In a festive mood, how about enjoying a tasteful cocktail with your friends? Here is the best assistant to support the festive mood, Tequila Sunrise.

Iskender Kebab, the favorite dish of Alexander The Great!!!!

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  • 4 pita bread rounds
  • 1 tablespoon olive oil
  • 4 skinless, boneless chicken breast halves - chopped
  • 2 medium onion, chopped
  • 1 clove garlic, minced
  • 1 (10.75 ounce) can tomato puree
  • ground cumin to taste
  • salt to taste
  • ground black pepper to taste
  • 1/2 cup butter, melted
  • 1 cup Greek yogurt
  • 1/4 cup chopped fresh parsley


  1. Preheat oven to 350 degrees F (175 degrees C). Arrange pita bread on a baking sheet, and lightly toast in the oven. Cut pita bread into bite-size pieces, and keep warm.
  2. Heat the olive oil in a skillet over medium heat. Stir in the chicken, onion, and garlic, and cook until chicken juices run clear. Mix in tomato puree. Season with cumin, salt, and pepper. Continue cooking 10 minutes.
  3. Arrange pita pieces in a serving dish. Drizzle with butter, and top with the chicken mixture. Garnish with yogurt and parsley to serve. 
  4. Serves 4 People

Tuesday, May 4, 2010

Our Event!! - Get a Invitation for nice dinner :)

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15-Minute Meals;Lemon Pepper Cod

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Lemon Pepper Cod.

We know--you just got home and you're hungry now.
You'd never know these delicious recipes only take 15 minutes to prepare.
It's easy & delicious~ :)


3 tablespoons vegetable oil 1 1/2 pounds cod fillets 1 lemon, juiced ground black pepper to taste


In a large skillet, heat oil over medium high heat until hot. Add fillets and squeeze 1/2 of the lemon's juice over the tops. Sprinkle with pepper to taste. Cook for 4 minutes and turn. Squeeze with the remaining lemon's juice and sprinkle with pepper to taste. Continue to cook until fillets flake easily with a fork.

A dinner with housemates and a Guest, Loren!

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This dinner was supposed to be way smaller than what it actually was. I just invited Loren and thought of having simple ready-made foods like pizza and French fries. However, because of the fact that we had plenty of ingredients such as pork, cabbage, eggs, carrots, curry powder and so on, we put a little bit more effort into preparing this dinner. What we cooked was listed below.

1) Korean egg roll
Sadly, I forgot to take a picture of this. This is such an easy and simple side dish which goes well with steamed rice.
a. Prepare eggs and vegetables such as carrots and onions.

b. Break eggs and stir in a bowl. Try to make the liquid of egg just yellow, but not white.

c. Put vegetables chopped into the bowl and stir together.

d. Put a little bit oil on a fry pan and wait till the appropriate temperature.

e. Pour egg combined with vegetables into the pan and make a thin layer.
f. When cooking, roll over the egg and make it roll-shaped

g. Enjoy!

2) Boiled pork and cabbages

Can you see the picture of two pots? The white pot is used to boil pork and cabbages.
a. Prepare pork, cabbages and a sauce named Ssam Jang which is a typical Korean bbq sauce.

b. make slight cuts in the big chunk of pork in order to help the inside chunk to be perfectly cooked.
c. boil cabbages first and pork seperately.

d. Enjoy!

To enjoy this in proper way, let me give you a tip.

a. Lay a piece of cabage down on your hand and put a piece of pork on
it. If the piece of cabbage is big enough to wrap more stuff up, you may put rice on it.

b. dip it in the sauce.

c. Enjoy!

3) Japanese curry

Japanese curry is different from what you expect from Indian curry. If you like curry but haven’t tried this one yet, I strongly recommend having this. The way of making this is basically same as normal curries. Just go get a Japanese curry powder and make it!

How to make curry will be covered in another posting more specifically.

4) Steamed rice

We used Korean rice. Korean rice has some attributes which differentiate itself from rice produced in other countries, including India and South Asia.

It’s stickier which is a positive attribute for people who like the ‘chewing’ texture of rice. In addition, it’s reasonably cheap. (I don’t know why, but it is cheaper than other rice from Thailand or Japan in an Asian market in Hayward.)

We had an awesome time with the foods and games which we played right after having the meal. Do you want to be invited to our lovely place? We’re having an event to invite people weekly and will serve nice food. The details of this event will soon be uploaded!

Sunday, May 2, 2010

Watermelon Hwachae ; the heat hunter

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It's already May 2nd! Time flies! :D As it's getting hotter these days, sometimes I crave some cool and delicious food. Here is the dessert, Watermelon Hwachae(honeyed juice mixed with fruits as a punch) for cooling even if it's a little early in spring. (actually this food is better in summer, in the heat of the day.) In Korea, many people want this for being away from the heat in summer. The way to make is really easy I bet everyone likes this punch except someone who doesn't like fruits. then..Let's see!

▷ Ingredients

1. Fruits ; Watermelon, Apple, Kiwi, Strawberry, Chinese Pear, Grape and whatever you want!
: The main is watermelon though, if you don't like watermelon, it doesn't matter changing the kind. However, you know, the original version is mostly the best.

2. Sprite (or 7up), sugar syrup, ice

▷ Directions

1. Cut or Slice or Scoop all Fruits
(you can simply cut fruits in general way,
but if you use special pretty frames, it would look better)

※ please don't throw the juice of watermelon away after cut or scoop it.
it would be used very useful later.

2. Pour Sprite, the juice of watermelon and a half of cup of Syrup in a bowl with ice

※ additional tip!
In this step, if you add some milk, it would be more unique and delicious.

3. Add all pieces of fruits in the juice bowl.

4. Enjoy it!! >3<