In Need of Inspiration

So, I am back from VEGAS! It was a lot of fun. I’ll post some pictures at some point. I went to 2 Cirque du Soleil shows (Zumanity and Mystere). I don’t recommend Zumanity for those who are…easily made uncomfortable. lol. I love it though :D. Also, EVERYONE needs to see Mystere. It was so good! I was on the edge of my seat (could have been because I was in the nosebleed section) the whole time, and I would see it again if I had to money to go back to Vegas. It is definitely something that will make you laugh, gasp, and smile. It made me miss the days of gymnastics. šŸ˜¦

Anyway, that’s where I have been and I will have a new recipe up tomorrow or the day after. Although, I am running out of things to cook. I mean, not running out of because stumbleupon makes it easy to find recipes, but everything that I have been stumblingupon has crazy ingredients that would be one time use. I don’t want to go buy a bottle of something that isn’t used (I don’t know anyone who would). I like it when the recipe calls for things that are already lying around the house. Easy ingredients makes it that much more appetizing. Okay, well this was just a random life post. Hope you enjoyed it. If you have any ideas for something that I should try to cook just leave me a comment or email me at:

jeffrey.chui@gmail.com
Happy Nom Noms

Tasty Tofu Edit

Okay, so a few posts ago I tried to make pineapple chipotle tofu. It was good, but the taste just wasn’t there for me. I recently remade it with the advice of some of my friend on facebook (shout out to Carolyn). Anyway, it was so much better. The first time I didn’t dry the tofu out enough I guess, and I also marinated it in the sauce this time. Here is the post with the recipe:

https://thestumbleuponchef.wordpress.com/2011/04/07/is-that-food/
Things I did differently:

I cut the tofu into small pieces and let them lay on a towel to dry out for about an hour.

Marinated the tofu in the sauce for about an hour and a half.

Made a little extra sauce because it is hard to see the sauce thicken.

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Is that…food?

Tofu gets a bad rap, okay. It isn’t something that USUALLY gets the mouth salivating, but this recipe definitely takes the cake on tofu related mouth watering subjects. Although, my dad makes things with tofu in them all the time, so I tend to find it nice to eat anyway :D. So, this week I found a site for pineapple chipotle tofu. Doesn’t that just sound….MmmMmm? I love things that are sweet and spicy or sweet and sour, so I just had to try it… weird little fact about me is I CRAVE pickles with fruit punch powder mix on it. DON”T deny it until you’ve tried it :P. Some people use to love french fries with their frosties, but I went with the pickle thing (I never actually liked the ice cream and fries thing). Anyway, here’s the website:

http://www.biggirlssmallkitchen.com/2009/05/potluck-parties-mag-club-cinco-de-mayo.html

Ingredients
For the Glaze:
1/3 cup pineapple juice

1 teaspoon apple cider vinegar
2 teaspoons minced chipotle with adabo sauce
1 clove minced garlic
pinch of saltā€“or if your Phoebe more! Because we know she loves salt!

For the Tofu:
1 package firm tofu sliced into 1 inch cubes and well blotted with paper towels

Method:

In a small bowl, whisk together all the ingredients for the glaze. Heat a tablespoon or two of olive oil over a medium flame, and cook the tofu, stirring occasionally, until browned. Pour the glaze mixture over tofu and allow it to thicken.

Notes:

It was pretty good for doing something different with tofu, although the flavor didn’t really sink into the tofu. I don’t know if that is how it was intended, but I am going to make it again and marinade the tofu in some of the mixture before I cook it. I did eat the sauce on my rice though!

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A lesson from Popo

Today’s recipe doesn’t come from a website, it comes from my Popo (grandma). I was craving sushi one day and my Popo told me that if I wanted it she would teach me how to make it, just in case I ever wanted it again then I would have the ability to make it. She didn’t really have direct measurements, so I will try my best to estimate (I haven’t tried to make them myself just yet).

Ingredients for rice:

3 cups of short grain rice

3 cups of water

1/2 cup of rice vinegar

2 Tbsp sugar

a few pinches of salt

Ingredients for sushi:

3 stalks of celery, sliced thinly length wise

3 carrots, sliced length thinly wise

a package of sushi seaweed (nori)

2-3 eggs, omelet style

any meat you want (we used dried pork)…since we used dry pork the amount of meat will differ…we used about 1 cup

sushi rolling mat

Method:

So you want to wash the rice and cook it as directed. While the rice is steaming you can get the vinegar solution ready. You want to mix the rice vinegar, sugar, and salt in a small sauce pan. You just want to heat it so that the sugar and salt dissolve. After the rice is ready move it into a mixing bowl and stir in the solution gently (you don’t want smushed rice). Let the rice cool and you can start making the sushi. First lay the mat down put a sheet of nori down, then put rice on about 2/3 of it. You want to leave space at the top so that when you roll it doesn’t all come out. Place a few celery and carrot sticks at the base where you put your rice. Put your meat on top and begin rolling upward. You want to roll and then scrutch it so that the roll is tight. When you have a roll feel free to slice it (dipping a sharp knife in water can help the knife keep from sticking).

Notes:

I love cooking with my Popo. She is a link to my mom and reminds me a lot of her. The recipe was really good and I can’t wait to try other types of sushi. If any of my measurements are off or can be made better please let me know. Thanks and happy cooking.

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Asian pasta salad, Asian pasta salad….Pasta salad?

So, if you don’t get the header it stems from a Margaret Cho joke that I performed in high school. It got a lot of laughs, and it definitely isn’t meant to offend :D. Anyway, I really like salad… I mean if I get a hankerin’ you better believe I’m gonna get me some. I have this sald dressing called “Asian Toasted Sesame”, and I basically can’t eat any other dressing with salad now. I use to be a huge fan of ranch (maybe that’s the Texan in me), but now I’m completely bias to the sesame dressing. Okay, enough of the rambling…..blah blah blah :P. Only kidding, Today’s recipe comes from:

http://www.kraftrecipes.com/recipes/easy-asian-noodle-salad-104844.aspx

Although…I pretty much did a 180 on the recipe and used things I found in my kitchen cupboard.

Asian Noodle (Pasta) Salad
INGREDIENTS:
8 oz. thin spaghetti, cooked, drained and cooled
2 cupsĀ  diagonally cut snow peas
1 can (11 oz.) mandarin oranges, drained
1 mediumĀ  red pepper, thinly sliced
1/3 cup diagonally sliced green onions
1/2 cupĀ  KRAFT Asian Toasted Sesame Dressing
8 lettuce leaves

Spaghetti with peas, oranges, peppers, onions and dressing. Cover and refrigerate, if desired.

Serve over lettuce.

NOTES:
Sprinkle with 2 Tbsp. chopped cilantro before serving.
Substitute
Prepare as directed, using KRAFT Light Asian Toasted Sesame Dressing.
Well that’s the stuff from the website at least. What did I use?
INGREDIENTS:
2 cups dry pasta shells (I think it comes out to be around 3 cups cooked)
1 bag of frozen vegetables of choice
1 red pepper, thinly sliced
1-2 stems of green onion, diced
1 cup of fresh spinach
1 cup of Romaine lettuce
3/4 cup of Asian Toasted Sesame dressing
So instead of serving the pasta over the lettuce I just added them into the pasta mix. Also, I added some salt (just to your taste preference) and as you can see my dressing is much more than what they said to do. You can mix in whatever veggies you like, I went with a medley (YUM)! You can eat it right after you finish cooking the pasta and mixing everything in or chill it. I think next time I will add some sort of meat. Good luck and happy cooking!
PS: if you make anything I’d LOVE to hear from you.