Simply Carrost Beans

Want something healthy and light and tasty. I got the baby carrots and string beans from work. They are actually a week old. The Chef wanted to get rid of it, and asked me to take home. So I did and I transformed it into this beautiful colorful dish with garlic oil. Just add in salt and pepper, you can have this light healthy greens on the table. Oh, just sauteed, no need the oven.

Recipe soon to come.............

Figs Plum Salad

Oh gosh, this is my favourite! Gregg and I loved it. We have a huge fig tree in the backyard, and everyday, we will search behind the big fig leafs for dark purple ripe mission figs. We will sometimes keep it for few days in a room temperature (remember not in the fridge)so that the sugar content is much condensed and sweet. You can see the skin will become wrinkly. So I used it for my salad with some 2 weeks old plums in the fridge. Mix it with Romaine or Butter lettuce or fennels. The dressing is important, I used the leftover corn fritter's dipping sauce as dressing. So you can imagine, the leftover makeover can really make something wonderful. Add some of the Malaysian shrimp crackers, fantastic texture for the whole salad when put in your mouth.

Recipe soon to come.....

Trout Bouganon

I was inspired by Julie and Julia movie, Julie made a Beef Bouganon and she burnt it the first time. I always advise my friends, dont cook stew at late nite. So I made my version of bouganon, Trout Bouganon. Gregg and I caught some Trouts in July at the Trout Farm Tahoe. We kept some in the freezer. So I was craving for fried sweet and sour fish, but have the idea of making it French way. I pull out the hard frozen trout and thawed it in the fridge overnite. I have also lots of old yam, vegetables and squash. Good idea for a stew, always remember this. Dont go to waste, and nothing goes to waste. Asian way of living, save and rich.

Recipe soon to come......