Friday, October 15, 2010

Homemade Thai feast!

Over this past summer, I got to befriend this super sweet and adorable korean girl who's fiancé also happens to be thai (I'm also Korean American and married to Thai American hubs). We got to bond over discussions of thai and korean recipes, our thai boys, and her upcoming wedding! We even agreed to teach each other how to cook thai and korean dishes. She would teach me more korean dishes and I would teach her more Thai dishes. Last night, omg...we got together and cooked the most delicious thai meal we've had in a very long time.

Inae made sticky rice, moo-ping (marinated pork skewers), and som-tam (papaya salad). I made Khao Mon Gai (steamed chicken with seasoned rice and sauce) and korean marinated galbi. Let's just say that we ate like kings and queens and our Thai significant others were VERY happy =)

Monday, September 6, 2010

Slow-Cooked Pork Tacos

Hi everyone! Eek! so sorry for the long absence....I'm so embarrassed that I've neglected this blog for this long...and I LOVE food and blogging. Sheesh, will be more on top of it next time.

So, tonight, my husband cooked up this AMAZING MELT-IN-YOUR-MOUTH slow cooked pork in this spicy adobo pepper sauce which then we made into pork tacos. For this dish, you will need a slow cooker. It just isn't the same without the slow cooker. It converted our tough 7 pound pork shoulder meat into this tender, juiciest meat ever! Anyway, I will shut up now and move on to the pictures and recipes below. By the way, you gotta make the pickled onions to go with this. It's a must!

Recipe: Slow Cooked Pork Tacos


For Pork:

  • 1 yellow onion, roughly chopped
  • 2 garlic cloves, crushed
  • 1 (15-ounce) can fire roasted tomatoes
  • 1 to 2 chipotle peppers, roughly chopped
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup chopped cilantro leaves
  • 4 to 5 pound pork shoulder
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper

For Pickled Onions:

  • 1/2 cup white vinegar
  • 2 tablespoons sugar
  • Pinch red pepper flakes
  • 1 teaspoon kosher salt
  • 1 red onion, thinly sliced
  • 1 teaspoon dried oregano

For Tacos:

  • 24 corn tortillas
  • 1 small green cabbage, shredded
  • 2 avocados, peeled and thinly sliced
  • Pickled red onions
  • 1 (16-ounce) container sour cream
  • Chopped cilantro leaves, for garnish

For Pork:


To the sleeve of a slow cooker add onion, garlic, tomatoes, chipotle peppers, Worcestershire sauce, and cilantro. Add pork and season with salt and pepper. Cover and slow cook on high for 4 to 6 hours until tender.

For Red Onions:

In a small saucepan over medium heat, add vinegar, sugar, red pepper flakes and salt, heat until sugar dissolves. Remove from heat and add onions and dried oregano. When mixture is cool pour into a quart container. You may need to add a bit of water just to cover. (Keep at room temperature for about 6 hours then place in the refrigerator.
Remove pork from slow cooker and shred using 2 forks. Toss with 1/2 cup of the liquid from the slow cooker.
To serve place 1/4 cup of the pork on a tortilla, top with cabbage, avocado, onions, sour cream and cilantro. Repeat with remaining ingredients.

Tuesday, May 4, 2010

basic sunday morning biscuits

Made some homemade biscuits for us on a sunday morning. Husband claimed they were the best biscuits he's ever tried. We cooked up some scrambled organic eggs then spread some butter and jam on the piping hot biscuits and hoovered it all in 5 seconds flat.


- 2 cups all-purpose flour
- 1 teaspoon sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 8 tablespoon butter, cubed
- 1 cup heavy cream


1. Preheat oven to 375 degrees
2. In an electric mixing bowl fitted with a paddle mixer, add flour, sugar, baking powder, salt, and cubed butter and mix in low medium speed for about 4 minutes, until mix looks like cornmeal. Put the speed to low and add 1 cup of heavy cream and mix just until combined.
3. Roll out dough onto a lightly floured surface and roll out to desired thickness. Cut with biscuit cutter, or in this case, I used an upside down cup.
3. Place in baking pan and cook for about 20 minutes or until the top portion is golden brown.

Monday, May 3, 2010

Biscuit Berry Cobbler

This sweet and juicy summer berry cobbler was out of this world! It's that time of the month again and I've been craving something super yummy and sweet. I didn't want the usual cake or cupcake...I wanted something berry-ish and tart. So I dug out my all time favorite dessert book, The Craft of Baking (a lovely gift from a friend), and got down to business. If you have a major sweet tooth like me, you definitely need to get a copy of this book.

Sunday, May 2, 2010

Chicken + Bok Choy Soup Noodle

This dinner was sort of inspired by having random bits of veggies that needed to quickly be used or be tossed in the garbage. The broth is chicken stock (boiled from chicken hind quarters) and then I added organic white miso paste to flavor the broth a bit more. Added a splash of soy sauce, shredded chicken, veggies and cook. Put noodle in plate first and spoon soup over it.

Friday, April 30, 2010

Fresh caught trout

My husband recently picked up trout fishing and on a good day, he brings back few freshly caught rainbow trouts. I watched my husband clean, de-bone and gut it (not a very pleasant sight) and then he leaves me in charge to cook it.

Trouts are very light and clean tasting fish and so I didn't want too go crazy with it or anything. I sprinkled the filet with sea salt and ground pepper, then lightly coated it with flour. In a pan, melt a tablespoon of butter and squeeze some lemon juice with it. Cook the filet on each side for 3-4 minutes. After plating it, I squeeze some extra lemon juice over it. This dish was mighty scrumptious!

Sunday, April 25, 2010

Currently reading...

I picked up this book from the library the other day and I am ENJOYING it SO much! I've been a big fan of Molly's blog, Orangette for a while. Her book is filled with amazing life stories as well as delicious recipes. You must check out her blog and book!