Microwavable Pork Rinds! Found them at a local grocery store. Directions are very much like how you would make microwavable popcorn. There was only two flavors when I saw these at the store: Original and Hot & Spicy. They are so good! They are light and crispy. Great for snacks. I would buy again and again!
Coconut Curry Rice – serves 3-4 people
4 scoops of cooked rice – use a rice spoon
2 tablespoons of olive oil
1 clove of garlic – minced
3 teaspoons of curry powder / red curry powder (McCormick)
½ purple onion – chopped
½ cup of almond accents
1 teaspoon of salt – add as needed
1 green onion – chopped
6 oz of hot water
2 tablespoons of coconut powder
1 tablespoon of sugar
Optional: Add meat or poultry to the dish
Here’s a food haul picture of some of the “i-spied” food I purchased from my shopping excursion with two friends at an Asian grocery (my first time at the store). The Asian store was located in a metropolitan city, but the location is quite hidden. So I’m glad my friends showed me the place.
I-spied food purchase:
- Handmade Cereals Pancake
- Glutinous Rice Ball – Peanut filling
- Seasonings for Hot Pot
- Daifuku mochi – Melon filling
“I-spied” so many food items that I have never seen or heard about, so I thought I would treat myself to several new food items. The food items above are all new to me, except the Daifuku mochi, I’ve had those before (they are delicious)! I can’t wait to try the other food. I still have to figure out what I can eat the pancakes with and I’m super excited to make my first hot pot dish at home. Overall, it was a worthwhile food haul.
Here’s a picture of the melon daifuku mochi on a flower serving plate; which I also purchased from the Asian grocery store.
I’ve been “i-spying” Chobani Strawberry Greek Yogurt for over a year now at the grocery store. I finally decided that enough was enough, I should just buy some and try it. So, that’s what I did! I finally had some Chobani Strawberry Greek Yogurt for the first. It’s definitely different from Yoplait – that’s for sure! The strawberry flavor has a layer of strawberries at the bottom.
Instead of eating it alone, I decided to make a parfait with the yogurt since I had some berries and granola cereal. It turned out to be delicious.
The parfait was yummy. However, I don’t think I will buy the Chobani strawberry flavor again. I didn’t really care for the fruits on the bottom. I do plan to try the other Chobani flavors. Yeah for yogurt!
Have you tried any other Chobani flavors? Which flavor do you recommend?
I scream … you scream… we all scream for >>>>>>>>>>>>Elephant Ears!!!!
If you go to a carnival or fair, you CANNOT leave without having an “Elephant Ear“! The experience is just not the same without having one. At least that is how it is for me. Yesterday, I had my fix of elephant ear when I went to the county fair. I grew up going to carnivals/fairs with my family, and as a little girl, I always looked forward to getting an elephant ear. I cannot leave without having one. My family hasn’t gone to carnivals/fairs for years now, but as a young adult, I still go to the county fair from time to time and get my elephant ear .
If you’ve never had an elephant ear, it’s basically fried dough, sprinkled with cinnamon and powder sugar on top. I love my elephant ears to be thick and doughy. Some people like it thin and a little crispy. If you haven’t had an elephant ear before, I say…WHAT ARE YOU WAITING FOR! It’s summer, the time for carnivals and fairs….go get some! ^_^
Last night I spent over 5 hours making zucchini bread in my mini oven. Thankfully I was not alone, I had my cousin and friend help me as well. It was tiring, but so worth it because they turned out yummy!
I made the zucchini mix all from scratch. I used the recipe that’s been in my family for a long time. My mom’s friend gave it to her many years ago. There are tons of recipes online that you can use to make zucchini bread.
I used two zucchinis for my mini bread. I let one of my zucchini to over grow to be as long as the length from my elbow to my hand.
This is how much shredded zucchini I got after shredding the huge zucchini-a whole bowl!
More pictures of my mini zucchini bread >>>
Last week, I was going to make my favorite noodles >>> Mi goreng Pedas, an Indoesian instant noodle under the brand Indomie. As I was making it, I noticed I didn’t have any cooked hot rice to go with it (I love hot rice with my noodles.) I started to look around my kitchen and noticed that I had bread, eggs, and lettuce. I decided to make myself a noodle panini. It turned out to be a very scrumptious panini.
So, I just thought I would share it on my blog. It’s scrumptious but it can be a messy panini.
I dedicate my noodle panini to my siblings as it was from them that I first learned about the awesome Mi goreng noodles.
The noodle is super yummy by itself too!
Making my noodle panini is very easy, so the directions are going to be super short.
How to make my noodle panini (1 serving)
Ingredients
1. Cook the noodles as directed on the package.
2. Fry the egg.
3. Press bread on a grill pan, or use a panini presser or toast bread for a sandwich instead (feel free to spread some butter on one side of bread).
4. Assemble panini by putting noodles, lettuce, and the fried egg on it- and there you have it, a noodle panini!
Today I’m sharing with you my very own “Uberdelish Rice Bowl”!!!! I LOVE IT and super proud of my creation. My husband and I eat this bowl at least once or twice a month since we’ve created the bowl. It’s sort of our own version of the Korean bibimbap dish with vegetables and meat. I’m sure there’s tons of recipes out there that are similar to mine, but this one was created without any reference to recipes upon its birth.
The meat in my uberdelish rice bowl is marinaded with our favorite Korean sauce – Korean BBQ Bulgogi Marinade. It can be purchase at most large Asian stores. This food product is definitely one of my most prized “i-spied” product I am most blessed to have found in the last 2 years.
The idea for my uberdelish Rice Bowl came to me one day when my husband was making a stir-fry dish with the Korean BBQ sauce. As he was making the stir-fry I noticed that we had some shredded cucumbers and chopped green leaf lettuce leftover from our vermicelli dinner the night before. So, after my husband finished his stir-fry, we added the cucumber and lettuce to the dish. For me, I added fried eggs (my husband HATES eggs). There it was, the birth of our uberdelish rice bowl!
I’ve made it for my family and they love it!
So, I’m excited to share the recipe with you. I’m not an expert at writing down recipes, so I am hopeful that this recipe makes sense and that it is easy to follow. If you end up making this dish, please do share with me if you like it and also share pictures!
Uberdelish Rice Bowl w/ Korean BBQ Sauce (serves 3-4 people)
Ingredients
1. Once you have sliced your meat, added about 2-3 tablespoon of the Korean BBQ sauce to the uncooked meat and mix.
2. In a large heated pan or wok, put oil and meat-stir it. (heat can be at high or medium high during this stage)
3. Add salt and onions. Saute until the onions are soft.
4. Added red bell peppers and carrots to the pan.
5. Saute the stir-fry until the meat looks almost cooked, than add the rest of the Korean BBQ sauce in jar.
6. Bring heat down a little, and let the stir-fry simmer for about 5 minutes to allow the sauce to sit in with the meat and vegetable. Feel free to cover the stir-fry with a lid.
7. After the meat is fully cooked and have simmered, remove from stove.
8. Crack and mix eggs into a bowl; then fry the eggs in a heated pan. Gently push one side of the egg into the middle with a spatula. Tilt pan so that the still liquid egg flows in underneath. Do the same with the other edges until there are no liquid left. You will get an egg pancake. Flip the egg pancake. Don’t fold the egg pancake.
9. Once your egg pancake is cooked, slide it onto a cutting board. Cut the egg pancake into long stripes. (Note: You don’t have to make an egg pancake for this dish; instead you can make a sunny side up.)
1o. Put hot cooked rice into a bowl. Add the stir-fry on top of rice. Add shredded cucumber and green leaf lettuce. Top off the bowl with strips of eggs – PRESTO – the recipe to my Uberdelish Rice Bowl! I hope you ENJOY!
More photos of my Uberdelish Rice Bowl
If you’re Hmong like me, you’ll know that a Hmong cucumber drink or dib kaus is a favorite in the household every summer!
What is a Hmong cucumber drink you may ask? It’s a drink made from cucumber flesh. If you have ever seen a Hmong cucumber, you will know it is HUGE and can be as long as a ruler. They can be tart sometimes, especially if it’s been out in the garden for a long time. My family loves eating Hmong cucumbers-my grandparents and in laws grow them every summer. We love taking the huge Hmong cucumbers and making it into a cold drink.
What I love about the drink is that it is a cooling and refreshing drink. I love drinking it during the summer. I always look forward to visiting my in laws during the summer because they enjoy having the cucumber drink with their meals. The fun in making the drink is scrapping the flesh from the huge cucumber!
I believe you can buy these huge cucumbers from Hmong families at farmer markets or you can improvise and use use the small cucumbers found at your local grocery store.When making the drink, be warn, you will get wet so I recommend wearing an apron!
Here’s a quick recipe on how to make this delicious drink.
Hmong Cucumber drink – Dib Kaus (2-3 servings)
Ingredients:
1.Make sure the cucumber is washed – cut in half- lengthwise
2.Take a spoon and scope out the seeds. You can throw the seeds away.
3.Take the spoon and scrape the inside of the cucumber and put the flesh into a bowl. You do this until you feel that you are getting near the skin of the cucumber and/or there is little flesh left. When you reach this point, you can stop and throw the cucumber away.
4.You can add the sugar to the bowl of cucumber flesh. Feel free to adjust the amount of sugar according to your taste.
5.Once you feel that the drink is sweet enough, add water and ice cubes. Feel free to adjust the amount of water and ice cubes to your liking.
And VOILA!- You have yourself a refreshing, cool, sweet, and yummy Hmong Cucumber Drink perfect for the summer. I recommend using a spoon with the drink so that you can eat the cucumber flesh. Enjoy!
More pictures below on the process of making this drink. ❤
I never really cared for fruit dips until I went to college. At the college I currently attend, their mini market sells a sweet fruit dip that comes along with slices of granny smith apples. The dip is super good but they don’t sell the dip separately from the fruits.
Not to long ago, “i-spyied” a fruit dip at Walmart and decided to purchase it. I am so glad I did because it is SUPER YUMMY and very close to the dip from my college! It’s a vanilla bean cream cheese dip produced by Marketside. It’s sweet and light. I can go through a whole carton within a day. It’s that delicious!
I particularly like it with strawberries and granny smith apples. The dip is also good with sweet red bell peppers.
Fruits with the dip is a great snack to have available when you’re hosting family and friends at your place. Although if you decide to serve the dip with apples, I would suggest that you toss the apple slices with lemon juice so that it prevents the apples from turning brown. The apples might taste more sour, but with the dip, it will still taste super yummy.
The dip is definitely a food keeper for me!
