I remember watching my aunt making soy milk when I was kid. My aunt had a corner store and she made some of the drinks & fruit pickles. The soy milk she made was very tasty as she didn’t mix too much water in it, thus we could really enjoy the flavor. It is also healthier than others because she used pure sugar, not artificial sweetening. My family lived in different city and we visited probably once a year during school break. For me the times visiting my aunt ( and the whole family ) were the best times in my childhood. Met the cousins, no homework, played all day, woke up late, went to theme park … you know, just so much fun, beside the soy milk and fruit pickles my aunt had.
My first time making my own soy milk and guess what ? the hardest part was not the process of making it but to make the filtering bag. Had to remake the bag twice due to improper sewing 🙂
* 1 cup dried soybean yields to +/- 8 cups of milk.
1. Soak 1 cup of soybean in water until triple in size, about 6 – 8 hours, rinse off the water.
2. Using food processor liquefy the bean , the ratio is 2 cups of water for each cup of soaked soybean.
3. Pour the liquid into the fabric filtering bag and squeeze the milk out, add 1.5 cups of water to get more soy milk in second filtration.
4. Continue for the rest of soaked soybean.
5. Add 2 pandan leaves ( optional ) and cook until boiling.
6. Sugar can be added at anytime depends on how you’d like it.
Last week I made this shortcut version of what we call “nasi uduk/nasi lemak” in Indonesian. This popular dish basically is rice steamed in coconut milk with lemon grass, bay leaves, pandan leaves, and other herbs ( which details I don’t know because I’ve never made it ). It is also popular in southeast asia region particularly Malaysia as both share a close culture. My shortcut version is to make fried rice with coconut milk instead of steam the rice together with it. It may sound complicated, but actually very simple.
In addition to the coconut rice I made peanut chicken strips. Nasi lemak usually served with traditional fried chicken, spicy peanut anchovy, fried tofu, balado eggs, etc. This time I modified the chicken in different way simply because: 1. I only had boneless chicken breasts while the traditional fried chicken using chicken with its bone intact, 2. I just felt I want to 🙂
* serving 2
A. Coconut Fried Rice aka Nasi Lemak/Nasi Uduk
1. Finely mince 3 cloves of shallot and 2” length of lemon grass.
2. Fry the shallots in 3tbsp oil, set aside. Keep the oil in pan.
3. Stir fry the lemon grass in the oil for about 2 minutes.
4. Add 3 cups of steamed rice.
5. Add 3 tbsp of coconut milk ( canned one ) and 1 bay leaf keep stirring until well incorporated, season with salt.
6. Sprinkle the top with fried shallots and eggs slices ( optional ).
B. Peanut Chicken Strips
1. Cut 2 small boneless chicken breasts into strips ( I use the size of organic chicken, there is a significant difference in size compared to the non-organic ).
2. Season with 2tsp of salt, 1 tsp of coriander, 1 tsp of pepper, leave it covered 10 minutes in fridge.
3. Mix 1/2 cup of crushed peanuts and 1/4 cup of breadcrumbs.
4. Dip the chicken strip in lightly beaten 1 egg, put into peanut mixture to cover, then fry in medium hot oil until golden brown.
After living 5 years in Georgia, last saturday was the first time for me and my husband to visit this well-known Amicalola Falls. It is the highest falls in the southeast area, 1 hour drive from home. When we got there the weather was tricky, drizzle and cloudy. Just about 100ft on trail, we rushed back to the car, half wet as the rain’s getting heavier. Judging from the weather, it wouldn’t be good day for hike so went to a shopping center nearby for lunch. Surprisingly the sky slowly cleared up and the sun came out just in time we finished the lunch … well, we headed back to the site and finally made the hike … Amicalola Falls Finally I’ve visited you.
Lately I’ve become more curious about the stuffs sold in grocery store or farmer’s market, specially in produce section. I used to pick the same veggies week after week, bok choy, napa cabbage, and spinach are my regulars. Last week I was attracted to this cute tomato like fruit, Tomatillos!!! I grabbed 1 pound of it, just because the look and the name are so cute, no idea how I would use it … I thought “ahh, no worry, uncle google will offer help as always”. Later I found this recipe at simplyrecipes.com. It’s a keeper, will make it again.
Please be aware this recipe going from stove top to oven, so oven proof pan is ideal. However I use regular pan then transferred it to casserole dish.
1. Heat 2 tbsp oil in pan. Add 1 chopped medium onion and 2 seeded & minced jalapenos. Cook until onion begins to brown.
2. Add 3 garlic cloves ( minced ).
3. Add 1 pound tomatillos ( cut in small wedges ), sprinkle salt as they are cooking. Cook for 10 minutes.
4. Add 1/4 cup water, followed by adding 1 pound shrimp ( cleaned and deveined ) and 1 cup feta cheese, stir slightly.
My lovely neighbor Jan inspired me to make my own kani salad. She told me about the delicious kani salad in a sushi restaurant close to our houses. The way she described it could make your mouth watering and your stomach singing … yummy, I think that sushi restaurant should give her at least a special discount for promoting its salad!!! Yes she is right, it’s the best kani salad I’ve ever had.
Then I started my search for kani salad recipes so that I can have it anytime. Here is the recipe, I adopted from 3 sources to make my own style, though it is not as delicious as the sushi restaurant’s but I think it’s close 🙂
1. Shred the 8 kani sticks ( imitation crab stick ).
2. Drain 1/2 can corn kernel.
3. 2 cups lettuce, finely sliced.
4. Fry 3/4 cup panko bread crumbs, leave it on paper towel to remove extra oil.
5. The dressing, mix together :
- 1/2 cup mayonnaise
- 1 tsp sugar
- 1/2 tsp paprika
- 1/2 tsp ginger juice
- 1/2 tsp hot sauce ( optional )
- 2 tbsp sushi vinegar
- pinch of salt
6. Arrange the lettuce on the bottom of serving bowl.
7. Toss kani, corn kernel, and panko with the dressing then put on the top of lettuce. Serve.
8. Bon appétit.
I like quiche especially spinach mushroom quiche. Since I didn’t have pie pastry and felt lazy to make pie crust I decided to go with ingredients that I had in fridge, potatoes. I remembered reading a post about making potato crust for dessert then came the idea of making Potato Crust Cup-quiche.
I thought quiche in cupcake size would be super cute, just be patient with the process and you will be happy with the result. It is also good for snack. Instead of spinach and ham, I used broccoli and chicken sausage.
* 12 cupcake size servings
1. Shred 4 small/medium potatoes, squeeze extra water, add 1/2 cup chopped onion, 1/3 cup flour, and 1/2 tsp salt, mix thoroughly.
2. Press the potato mixture into well greased cupcake pan. Bake at 350°F for 20 minutes.
3. For the filling : put 2 tbsp e.v.o.o in pan and cook 1/3 cup onion until transparent then add 1 cup sliced mushroom, stir for about 2 minutes, add 1 cup broccoli florets and 1/2 cup sliced/chopped chicken sausage.
4. For the egg mixture : whisk 2 eggs with 1/2 cup heavy cream, dash of nutmeg, salt, and pepper.
5. Put the filling into potato crust, add shredded cheddar cheese, pour the egg mixture.
6. Put back into oven for another 20 minutes.
7. Bon appétit.