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Recipes that include lime juice

Pineapple Salsa

Friday, April 23, 2010

Finally! We moved, but it’s not all smooth sailing yet. We’re living out of boxes and we don’t have a kitchen yet. While our perfect kitchen is being built (which we will be talking about soon), I’m going to have to get crafty. I do have many plug-in appliances (rice cooker, toaster oven, panini press, waffle maker, microwave, etc.) so we’re still going to have a ball here. I think we’re going to be pleasantly surprised with how much I (or you) can do without a kitchen. (Gulp) Determined to eat well every single day without exceptions, here goes…

One of the questions I often get is, “How do you eat so much and not get super fat?” I don’t know if I have all of the answers but I believe it has to do with 2 main things. One is that I try to stay away from processed foods. I’m pretty sure that something about all those chemicals messes with your body and screws up your metabolism, but I’m not a scientist so take my opinion as is. The second is that I stay very active. I started out as a figure skater and gymnast, and I’ve gone through fazes of yoga, marathon/triathlon training, hip-hop and break-dancing, or just basic gym-going. I also love walking in nice weather. (Sorry, this is starting to sound like a personals ad. I assure you, I am happily married.)

Pineapple Salsa with tortilla chips 11


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Red Dumpling Sauce

Sunday, January 31, 2010

When I first realized that Chinese New Year and Valentine’s Day is on the same day this year, I thought, oh no! Disastrous! Would I have to share my V-day with others? Would Chinese New Year get pushed aside at restaurants? The sky is falling! When the Chicken Little in me finally calmed down, I realized that this was not a tragedy at all. First, I was already warned that with our new apartment purchase, I was not getting any more presents in 2010, maybe 2011. Chinese New Year always means a delicious banquet and it still would. Those Chinese restaurants are not where people flock to for romantic dinners. Everything is fine (except for the no presents thing).

Pork Dumplings with Red Sauce 2


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Blueberry Coconut Cream Cake

Sunday, January 17, 2010

It was Angie’s birthday and Angie is a Taste Bud, a term I’ve given to friends who share my love of food and have impeccable taste. I get restaurant recommendations from her all the time. You can thank her for introducing us to Degustation, Eletarria (closed now), The Red Head, and many more. She’s no stranger to the bakery scene either, so my brain was cranking. What would it take to impress her?

Blueberry Coconut Layer Cake 6


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Baby Back Ribs in Vietnamese Caramel Sauce

Tuesday, October 27, 2009

Why can’t looking for apartments be as easy as looking for recipes? We’ve been looking for a place to move to, on and off, for two years now, with no end in sight. When I look for recipes, I find what I need most of the time. The two processes are actually quite similar. Step 1: narrow down search by criteria. Step 2: Try it out. This is where they start to diverge and force a completely different step 3, and that’s where apartment hunting becomes my least favorite activity now.

Baby Back Rib in Vietnamese Caramel Sauce 2


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Mizuna, Tomato, and Avocado Salad with Pomegranate Lime Dressing

Tuesday, July 14, 2009

Mizuna is new to me, a green I found at the farmer’s market, with a little sign that said something like, great in salad. It’s slightly peppery but less so than arugula, which I love but Lon doesn’t, so I thought it would be a nice compromise.  Even though I removed the thick stems and only used leaves, Lon thought Mizuna was a bit rough. It is certainly a lot stiffer than butter lettuce but I found it to be suitable for salad, so I guess it just depends on preference.

Mizuna leaves

I decided on a salad of Mizuna leaves, heirloom tomatoes, avocado, and fresh red onion, with a Pomegranate Lime Dressing. You can decide on the proportions yourself, but remember to squeeze a little lime juice over the avocado so that it doesn’t brown.

Mizuna Tomato Avocado Salad 4

Pomegranate Lime Dressing
~4 servings

  • 2 tablespoons + 1 teaspoon lime juice
  • 1 teaspoon lime zest
  • 1 teaspoon whole grain mustard
  • 1 teaspoon pomegranate molasses
  • 1/4 teaspoon ground cumin
  • 4 tablespoons extra virgin olive oil
  • kosher salt and freshly ground black pepper

Instructions –

Mix the first 5 ingredients together in a small bowl. Whisk in the olive oil gradually. You can season the dressing or the salad, just before serving.

Mizuna Tomato Avocado Salad 3

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Strawberry Ginger Juice

Thursday, June 25, 2009

Lon and I haven’t been feeling great. Poor Lon has the flu and I have a mean cold. We started the week off with lots of gingerale but it’s a silly tradition for illness because there’s no ginger in it. The carbonation may help but we were still missing out on all the wonderful health benefits of ginger. I started thinking about how the standard commercial ginger ale didn’t taste all that great either, and that’s how the Strawberry Ginger Juice came about. It’s quite spicy from fresh ginger so cut down a bit if you don’t like it so strong and the agave sweetener is optional because it depends on how sweet your strawberries are.

Strawberry Ginger Juice
~1 serving

  • 9 oz hulled strawberries
  • 0.5 oz peeled fresh ginger
  • 2 teaspoons freshly squeezed lime juice
  • 1 teaspoon agave sweetener (optional)

Instructions –

Put strawberries and ginger through a juicer, collecting juice in a small cup. Stir in lime juice and agave (if using). Drink and rest up.

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Little Lime Curd Cookies

Wednesday, June 17, 2009

I had this recipe for Petite Lemon Curd Cookies bookmarked since way way back. It was actually physically bookmarked in my December 2003 edition of Gourmet magazine. I used to collect lots of food magazines and even though I no longer subscribe (my last issue was January 2006), I can’t bear to throw them away. I know that all the Gourmet and Bon Appetit recipes are available on-line, but there’s something special about these magazines to me. They signify the time in my life when I decided to break free of the Chinese-American mold (I was told I would be an attorney since birth) and devote my life to food. There have definitely been some tough times. Working with food is not very lucrative, and I’ll certainly never make what I could have as a lawyer, but as I finished up these pictures and sat down for a few afternoon cookies, I felt completely at peace and in place. I know this is what I was meant for.

Little Lime Curd Cookies


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Lavender Cupcakes with Lime Glaze

Thursday, June 11, 2009

Honestly, I hate lavender. There’s so few ingredients I don’t like but this is one. When my friend Fion requested lavender for her birthday, I got a bit nervous. I’ve never worked with lavender and since I dislike it, I wasn’t sure if I would be able to tell if my final product tasted right. I convinced myself that I should muster up the courage, and it wasn’t all that bad. I found fresh lavender at the farmer’s market, and I was lucky to find one with little purple flowers that I could decorate with. (Some varieties of lavender in the market didn’t have flowers.) I adapted from a well reviewed recipe to be safe and I think these turned out to be lovely little birthday cakes.

Lavender Cupcakes

Lavender Cupcakes with Lime Glaze
~makes about 14 cupcakes

  • 3/4 cup milk
  • 2 tablespoons finely chopped fresh lavender leaves
  • 6 tablespoons butter, softened
  • 1 cup white sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup confectioner’s sugar, sifted
  • 2 tablespoons fresh squeezed lime juice

Instructions –

1. Preheat oven to 350 degrees F. Line muffin tin with paper liners.

2. Heat milk and lavender in a small pot just until it starts to simmer. Remove from heat and set aside.

lavender and milk

3. Cream together butter and sugar. (You can do it by hand of stand mixer.) Add eggs and beat until well combined.

4. In a separate bowl, combine flour, baking powder, and salt. Mix 1/3 of the flour mixture into the butter/sugar/egg mixture, then half of the milk, another third of flour, the rest of the milk, and the last third of flour. If you are using a stand mixer, stop using the mixer for the last addition of flour. Fold it in by hand, just until mixed.

5. Spoon into muffin cups, about 2/3 full. Bake for 12-15 minutes or untl toothpick comes out clean. Allow to cool in the pans for 5 minutes. Remove to wired racks and cool completely before topping with glaze.

Lavender Cupcake before baking Lavender Cupcakes 2

6. To make the glaze, stir lime juice into confectioner’s sugar, until smooth. Put cupcakes on a wire rack with something to catch drippings underneath. Spoon the glaze over the cupcakes and garnish with lavender flowers.

Lavender Cupcake 2

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Banh Mi Burgers

Wednesday, June 10, 2009

Since I made the Carrot and Daikon Slaw, I’ve been anticipating a Banh Mi Sandwich, but when I started making dinner, I had a wild craving for some juicy red meat. The compromise was a Bahn Mi Burger. There’s no way that could be bad right? Not only was it not bad, Lon and I gobbled it down, barely coming up for air, and then agreed to make it again soon. We also contemplated opening a little shop that only sold Banh Mi Burgers and taro fries. Yes, we did have it with taro fries. It was perfect.

Bahn Mi Burger and Taro Fries


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Gado Gado with Beef

Tuesday, May 19, 2009

Whenever I have left-over steak, it becomes a steak salad or steak sandwich. The reincarnation must be something cold because I cannot stand reheating beef. I want it nice and rare or not at all. The other day, Caroline mentioned Gado Gado in a comment so it was fresh in my mind and I was now craving it, so that’s how this Gado Gado with Beef came about (it doesn’t usually have beef in it).

While I was going to depart from traditions anyway, I decided to take liberties to creating the color scheme I wanted and my dressing is not 100% authentic either. I absolutely love this version though and will make it again just like this for sure. (For a more authentic look, Rasa Malaysia has a great guest post from Indonesia-Eats. )



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