Seriously. Because I only have one pot (pan) now. I have moved from east coast to west coast, and all my furnitures choose to stick with hot and humit Maryland…Even though I find my new apt,  without the accompany of my good old furniture, I feel like living in a hotel!!

The new kitchen is fully equiped. however, no pans, no pots, no plates, no bowls. Thank goodness, the second day, a miracle package appeared in front of my door. Wow it is a new pan from Lock&Lock!! It not only saved me from eating tacos every day, but also saved my $$ to splurge a new pan to pair the new kitchen!

it is beautiful blue:

So, with one pot pan, I am being very creative!!

I use it to make rice:

I use it to boil rice noodles and sautee them with veggies and TJ’ spicy chicken sausage:

I use it to make penne with all kinds of left overs:


Better than tacos !!

Just when I think I can survive with one pan, the moving company called and said that the furniture will be here next Monday. Awesome!! I miss all my kitchen gadgets!!

Hope all is well , my dear blog friends!



Filed under Fushion Dishes

I am bold enough to deal with the Pork Rib!

It always sounds scary to bake a big piece of meat – although I don’t mind eating big piece of meat.

I am not a fan of slicing meat, neither do I have the patience to marinate the meat for more than 24 hours. Not to mention having the oven on for 2 hours in the hot hot hot summer.

However, I feel to the need to show my talent in cooking meat in front of my friends.

So here it comes: My Very First , Oven Roasted, Pork Ribs (that receive 5 stars from my friends)

To my surprise, it wasn’t that much labor involved. I searched several receipts online , and come up with my own version , given the limited ingredients I can find in my pantry.

So there are two steps:

Step one: Dry Ingredients:

Salt, Pepper, Chipolet (mild) sauce, brown sugar and Chili powder, . The ratio is about 1: 1: 1: 2: 3

Wrap the rib in a aluminum foil , put in the fridge over night.

Step two: wet ingredients: 

Soy sauce, honey, cooking rice wine, (about 1: 1: 1), makes about 1/2 cup.

pour the web ingredients in the tightly wrapped pork rib, and marinate for another 4 hours. Don’t skip the honey /brown sugar – they are very important to generate a nice caramelization on the rib.

Ready to Roast!! I used this lock&lock glass pot, and cover it with another piece of aluminum foil.

Since it will be in the oven for 2 hours, it is very important to keep the moist : first, wrap the rib tightly, second, cover the pot. As you can see, after two hours, there is still some liquid inside the wrap:

Be patient for 2 hours. And it is done:

M’mmmmm ,  the meat is so tender and falling off the bones. It tastes a bit spicy, with nice tough of honey. It is so easy to make and it will earn you a big chef title!



Filed under "Local" Cuisine


No no no, I am not talking about big Mac and Fried chicken.

I am talking about home-made fast food , ready in 15 min!

Like this chicken fried rice ( sounds familiar – Trader Joes’ fans? :-))

and this chicken fried noodles:

I was never a fan of frozen meat – I felt they all made of mysterious ingredients if you ever watched the Jimmy Olivers show. But Tyson Grilled&Ready Chicken kinda of changed my impression of frozen food.

I got a free sample of this chicken stripes from foodbuzz taster maker program, FYI,  Tyson also made beef stripes and chicken breast if you are intersted.

the nutrition info looks not bad:

in this bag, 80% of them are really big pieces of chicken stripes , and 20% are smaller , which is ideal for chicken fried rice or noodles:) I am surprised that these chicken stripes are PERFECTLY SEASONED according to my palate.

The chicken is actually cooked already, so it shortens the cooking time:


1. using a non-stick frying pan (this is the one from Lock&Lock, super cute!) , heat a bit oil

2. scramble the eggs, then veggies;

3. add already cooked rice / noodles, add about 1/2 cup of water, as well as the frozen chicken stripes, let it simmer for about 5 min, stir occasionally;

4. Done – EAT!

It takes less than 15min, and tastes like a 40 min’s work! 🙂 Enjoy , my dear friends!


Filed under "Local" Cuisine, Fushion Dishes, Product Review

Miso Soup ….M’mmmm Yummm!

Do you like Miso Soup?

It is “traditional Japanese soup consisting of a stock called “dashi” into which is mixed softened miso paste”.  Although high in sodium (over 400% DV), one cup (275 g) of miso paste is an excellent source of dietary fiber (59%) and protein (64% DV), as well as a good source of minerals . Miso paste is also high in amino acids, the basic building blocks of protein. An excellent source of vitamin K and a decent source of riboflavin (38% DV), miso also provides small amounts of other vitamins. One major benefit of miso is its extremely high omega-3 and omega-6 fatty acid content. (source)

I like miso soup because of its delicate flavor, and they are so easy to make! All you need is miso paste, seaweed, and tofu:

Do you know the ‘correct way’ to make the miso soup? A trick of the tray to avoid lump in your miso soup:  we should dissolve miso paste in a smaller cup of hot soup separately, and pour it back to the pot 🙂

It is ready within 10 minutes, and with this colorful pot from Lock&Lock, I can place it directly on my table!

It goes well with almost any dish: I just quickly sauteed some pearl onion and edamame.

And finish the meal with a cup cake :

Enjoy ! Hope you have a cool summer !



Filed under Authentic Asian

Good Chef Needs A Good Frying Pan

Not the one that gets sticky all the time!!!

I ruined my stainless steel pan 2 months ago by caramelize onions for 20minutes. It became BLACK. Literally, changing from this:

to THIS:

I am not joking. I would be much happier if “black” in my stainless steel pan means “non-stick”. Unfortunately, it STICKS all the time.

So you can imaging how excited I was when I open the Lock&Lock supporter package last week!!!!

It is an awesome, fancy, hip, ceramic (and I assume it means non-stick), flower patterned frying pan!!!!!!!!!

Sorry I keep on bombing you with the pan :-p, but this is where the food comes from!!! I can not wait to try:

With just a little bit oil, I sauteed some pork . It is totally Non-stick !!! according to manual, the flowering pattern at the bottom of the pan prevent the food from sticking, and the pan is made with Non-toxic, eco-friendly coating materials. Well, I have to say, the color is an awesome addition to  my kitchen too!

I made this: snow pea with pork:

and I love the color so much , so I just use the frying pan as another plate!

My happy meal : brown rice, egg tomato with black fungus, snow pea with pork!

I am really happy with this frying pan – because I want to be a terrific chef !


Filed under Authentic Asian, Product Review

Spicy Baked Tofu with Nuts Sprinkles

I bet you will love it:

This dish is so simple to make and so flavor !!! If you have a crush on Tofu and Nuts – please try this recipe!!!


1. 3/4 package of Firm tofu,

2. Chili pepper (all any kind of spicy condiments you like) with a bit oil.

3. Optional : nuts!! I choose the dry roasted peanuts , I think cashew will work great too:

Steps – well can I just say: slice the tofu , mix everything together and sprinkle the nuts on top?

I love my new lock&lock glass bake dish , especially their bright color on the handles. Again this is a gift from Lock&Lock , I am selected to review their Borosilicate glass baking dish. The handle come with different bright colors – you can serve it directly from oven to table!!!  😀

After 30 minutes in the 350F oven, the tofu is all crispy, chili just melts into the tofu, and nuts are golden brown.

Hope you like it! 🙂 It is a hassle free summer dish!


Filed under Fushion Dishes, Product Review

Real Chili!!!

As it is getting warmer, I think I do need some chilllll(i)…..

This time is real stuff – I made chili exactly the same as the recipe on the box:

These are all you need :

1. 2.5 lb of beef

2. Chili kit, which comes with 7 individual package of : chili pepper, corn flour (for thickening, I didn’t use), oregano/cumin, onion/garlic powder, paprika, red pepper ( I used half ), and salt.

3. kidney beans,

4. 1 can of tomatoes (with juice) + water

5. Any veggies you like , I used 1 big white onion. But I guess carrot will work well too.

6. Optional : I am craving for some Parmesan cheese today instead of sour cream 😛

Okay…this pic may look a bit scary, yet this is how it look like while wildly boiling. The steps are pretty simple

1. Sautee beef, drain the fat ( I used 80/20, which is very juicy for chili)

2. Sautee the onion, add water, beef, can of tomatoes, and kidney beans (fully cooked), and secrete packages 🙂

3. Simmer for 30 min, until all flavor blends

Viola ~~~~ Please enjoy:

Did you happen to notice the special glass pot I store the chili ? It was a gift from lock&lock. I was fortunate enough to be selected as their “lock&lock supporters”. Lock&Lock is a company that makes things VERY important for students – I used and loved all their air-tight, perfectly sealed containers for almost 5 years when I bring lunch to the office.

This glass container is called a Borosilicate Glass pot, which is safe for microwave and oven cooking (gonna used to for roasting veggies and meat!).

It comes with the strainer:

The thing I like most is… looks so pretty that I can serve directly on the table, store in the fridge, and microwave without making a mess:-P

Yet the lid is not oven safe, which means I couldn’t used it as a casserole. But other than that, I am happy with this glass pot 🙂

Hope you like the chili in the pot:


Filed under "Local" Cuisine, Product Review