Sunday, March 31, 2013


Super love Martha Stewart recipes. Most of her recipes need not to adjust or change anything. All are perfect!


photo credit: toastforbrekkie via photopin cc


  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon light-brown sugar
  • 6 cups (48 ounces) vegetable oil
  • 1 napa cabbage (about 2 1/2 pounds), thinly sliced
  • 4 medium carrots, coarsely grated
  • 4 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • coarse salt and ground pepper
  • 1 pound ground pork
  • 6 scallions, thinly sliced
  • 16 egg-roll wrappers (6 to 7 inches square)
  • 1 large egg, lightly beaten
  • bottled sweet-and-sour sauce and spicy mustard, for serving


  1. In a small bowl, combine soy sauce, vinegar, and sugar. In a large skillet, heat 1 tablespoon oil over medium-high. Add cabbage, carrots, garlic, and ginger; season with salt and pepper. Cook, tossing, until vegetables are tender, 3 to 5 minutes.
  2. Raise heat to high; add pork and soy mixture. Cook, tossing, until pork is no longer pink and liquid has evaporated, 5 to 7 minutes; mix in scallions. Transfer mixture to a plate to cool. Lay wrappers flat on a work surface, and assemble egg rolls.
  3. In a 5-quart pot, heat remaining oil until a deep-fry thermometer registers 350 degrees. Working in batches of 4, and returning oil to 350 degrees for each batch, fry egg rolls until golden, turning occasionally, about 2 minutes; drain on paper towels. Serve with sweet-and-sour sauce and spicy mustard.
  4. To Bake, Not Fry: If you prefer, these egg rolls can be baked. Preheat oven to 400 degrees. Lightly oil a rimmed baking sheet; place egg rolls on sheet and brush with cup oil. Bake until golden, about 10 minutes. Serve with sweet-and-sour sauce and spicy mustard. If baking from frozen, bake about 15 minutes.

Cook's Note

1. Filling It Up: Lay 3 or 4 egg-roll wrappers flat on counter. (Keep other wrappers covered with a damp paper towel.) Place 1/3 cup pork mixture in center of each.
2. Folding It Up: Using a pastry brush, wet border with egg. Fold point of wrapper that's closest to you over the pork mixture, and tuck under the filling.
3. Folding It In: Fold both side corners toward center of wrapper (they won't meet in the center). It should look like an open envelope.
4. Finishing It Up: Tightly roll up filled pocket to close wrapper, then gently press down to seal the edges.

As I said lately her recipes need not to change from  ingredients to how to cook.  So I copy paste her recipe here for quick look(of course credit back to Martha Stewart).

Wednesday, February 27, 2013


EGG PAKORA is an Indian Food Recipe.

Photo credit to BEAUTIFUL BELIZE


  • Salt to taste
  • Red Chili Powder to taste
  • Black Pepper Powder
  • 1 Quart oil for frying


  1. Peel boiled eggs.
  2. Sprinkle little salt and pepper on eggs.
  3. In a bowl put the all purpose flour, salt, chili powder and make a thick batter using water.
  4. Heat oil in a pan (medium heat).
  5. Dip each egg one by one in the batter and deep fry.
  6. Serve EGG PAKORA hot.

Source: Indian Food Recipes
 by Chef Joyee Mukherjee

Sunday, January 27, 2013


If you want to celebrate VALENTINES in a different way why not try this kind of a drink and I'm sure your love ones will LOVE IT!


photo credit: floridecires via photopin cc


8 Egg yolks.
1 ½ cup of Sugar.
¼ cup of Flour.
1/8 teaspoons of Salt.
6 cups of Milk.
2 cups of Light cream.
1 teaspoon of Vanilla extract.
1/8 teaspoons of Nutmeg.
1 ½ cup of Whiskey.

Preparation Instructions:

  1. Combine sugar, flour, and salt in a saucepan. Add egg yolks and mix well. 
  2. Using a whisk, stir egg mixture and slowly fold in milk and cream. 
  3. Cook over low heat, stirring constantly until mixture is thickened and coats the back of a wooden spoon. 
  4. Remove from heat and leave to cool and thicken.
  5. When cold, stir in nutmeg, vanilla, and whiskey.

I made some for my kids but I omit whiskey just to make them enjoy what is an EGGNOG DRINK.  

They think of an EGGNOG SNACK they have in school. And to end their curiosity....

For non-alcoholic EGGNOG DRINK RECIPE follow this link HOMECOOKING.

Monday, November 19, 2012

Spaghetti Omelette

Something special with this recipe and I wanna try this, so I made my own version just to let my kids try what is SPAGHETTI OMELETTE.

So what are my INGREDIENTS?

  • 200g ROYAL SPAGHETTI (cooked)
  • 2-3 eggs, beaten
  • 1/2 cup Parmesan cheese instead of GRANA PADANO
  • Salt and ground pepper
  • 1 tsp of ground cumin
  • Oil
How to cook?

  1. In a bowl mix the cooked spaghetti, Parmesan cheese, eggs, cumin, salt and pepper.   You can add here some hotdogs and anchovies finely chopped.
  2. Put an oil into a pan and heat.  Spread the spaghetti mixture evenly over the pan.
  3. Cook until it is golden and crisp.
  4. Serve immediately.  Add mayonnaise if you like.
My kids ate it and they love it.  And I was happy to cook something new!  


Friday, October 12, 2012

Curried Egg Salad Recipe

Well here is my own version of CURRIED EGG SALAD.

  • 5 Good Quality EGGS
  • 1 1/2 tsp. curry powder
  • 3 tbsp  plain yogurt 
  • 2 pinches of salt
  • 1/2 chopped onion
  • 1/2 chopped red apple
  • 1/4 cup pecans or peanut or any nuts, toasted and chopped
  • 1 small bunch of chives, minced


  • Boil eggs for about 7 minutes.  Then unshell the egg, set aside.
  • Combine the yogurt, curry powder, and salt in a tiny bowl.

photo credit: jakub_hla via photopin cc

  • Mix them all together with the unshell eggs, nuts, onions, apple, and chives.
  • Smash with fork.  You can add more yogurt here to make it more moisten.  
  • Served with lettuce and mayo.  Or toasted bread.

Thursday, September 13, 2012


So EGGcited: EGG-WHITE OMELETTE with TOMATO, SPINACH and CHEDDA...: A healthy and delicious omelette recipe minus the fat and cholesterol.   photo credit: massdistraction via photo pin cc ...


A healthy and delicious omelette recipe minus the fat and cholesterol.  

photo credit: massdistraction via photo pin cc

  1. 3 egg whites
  2. 2 teaspoons chopped fresh dill
  3. pepper to taste
  4. 1/2 cup loosely packed, thinly sliced fresh spinach
  5. 1 tomato, chopped
  6. 2 tablespoons grated 25% reduced fat cheddar cheese


Whisk the egg whites.  Put 1 teaspoon of water, dill(you can use sibuyas dahon) and pepper in a medium bowl until soft peaks form.

    photo credit: Lunar Camel Co. via photo pin cc

Toss the spinach, tomato, and cheddar and a small bowl.

Lightly coat a small nonstick frying pan with nonstick cooking spray and set over a medium heat for 1 minute.  Pour the egg mixture into the pan and cook until the eggs begin to set on the bottom.

Lift up the edge of the eggs with spatula, pushing the cooked part towards the center of the pan and letting the uncooked portion run underneath.  Cook until eggs are almost set and the bottom is just lightly browned.

Spread the spinach filling over half the omelette, leaving 1 cm border and reserving 1 tablespoon of mixture garnish.

Lift up the omelette at the edge nearest the handle and fold in half.  Cook for 2 minutes.  Slide the omelette onto a plate and garnish with reserved filling.

Serve at once.


Source: RDASIA