Zoodles with tomato sauce and onion

Yeah! It’s hump day!!! 2 more days and there is the long weekend. Woohoo!!! 

I wanna celebrate it by food, eat, eat, eat!!! But I don’t wanna feel bad about it afterwards, so I made zoodles! Well, also I got my new toy (spiralizer) from Amazon. I have to put it for good use. Lemme tell ya, I am LOVING IT!!! The old one I had is the hand held one, I cut my finger so deep and I threw it away and dare not to use a spiralizer again. Until now…

1 big zucchini (use spiralizer to cut into noodles)
1 pint of cherry tomatoes (halved)
1 small onion (thinly sliced)
1/2 cup of choya plum wine
1 tsp each of oregano, basil, mustard powder and chili pepper
2 tbsps of bacon fat

In a big skillet, over medium heat, add bacon fat and tomatoes, cook for 7 mins, until they are soften. Add onion and all the spice, cook for another 5 mins. Season with salt.

Add the plum wine, lower the heat and let it simmer for 15 mins.
Stir in zucchini noodles in the mixture, cook for 2 mins. And your pasta is ready to serve!
I served mine with yellow pepper and baked chicken.


Spare ribs and mushrooms

It’s hard to write everyday. I am better in cooking than writing (obviously you already know that). And today, I don’t think I have the writing bug in me, just wanna show you my easy dinner. Maybe tomorrow? 

Anyhow, this is my humble and simple dinner

1/2 lb of spare ribs (bite size)
1 tbsp each of preserved plum jam, koji and mirin
1 bag of mushroom (bite size)

Mix spare ribs, preserved jam, koji and mirin. Marinade for 12 hours.
Preheat the oven at 375F. Add ribs on a baking sheet, top with mushrooms. Bake them for 30 mins.
Serve the ribs with broccolini and grilled rice balls.

Baked blackened tilapia with tomato and cucumber salad

Ahhhh… It’s Monday, Monday is rough… sigh… I need something that has a kick. Kick me right in the head, and kick me out of the blue… 

And yes, I don’t want to stand around the kitchen and slave myself. Man, that’s how much I don’t like Monday….

So this dinner, it’s done in 20 mins, and you can eat it in 5 mins. Pour myself a drink, ahhhh… life ain’t bad after all


2 tilapia fillet 
1/2 tsp each of paprika, chili powder, garlic powder, ginger powder and salt
15 super ripe cherry tomatoes
1/2 cucumber (quartered and sliced into chunks)
1/2 small red onion (thinly sliced)
1 tbsp each of rice wine vinegar, mirin and koji 
2 tbsps of olive oil


Preheat the oven at 425F.
Mix all the dry ingredients: paprika, chili powder, garlic powder, ginger powder and salt. Pat it on both side of the fillets.
Coat the baking sheet with some oil and bake the fish for 15 mins.
In the meantime, make the salad. Squeeze the juice out from cherry tomatoes and mix it with rice wine vinegar, mirin, koji and olive oil. Season with pepper. Toss with tomatoes, onion and cucumber. Let it chill in the fridge while the fish is cooking.

Serve the salad around the lovely fish.

Spicy veal liver pasta with mushrooms and spinach

After meatless Monday, I want meat. Meat, Meat, meatttttt!!!! But, I got no meat in the fridge, I found liver in my freezer. HA! Close enough, defrost it in the fridge since last night, so I was able to cook it after the day trip in Sacramento. (Yup, I am SLEEPYYYY…)

The good thing about this dish only took 20 mins to make. I can enjoy a good gin and soda with my bowl of lovely pasta. Yum!

A small piece of veal liver, about 400g, cut into bite size
1/2 lb of white button mushrooms, cut into bite size
4 serrano peppers, thinly sliced
1 bag of baby spinach (500g)
1/3 bag of spaghetti

In a big pot, cook the pasta in plenty of lightly salted boiling water, according to the package. Reserve 1/2 cup of pasta water.
Meanwhile, make the spicy liver mixture with mushrooms and spinach. Heat 2 tbsps of bacon fat in a skillet over medium heat. Add mushrooms and pepper, cook for about 5–7 mins, until it starts to turn brown. Season with salt and pepper and dried parsley.
Add the veal livers, stir them around in the mixture and cook for 3 mins. Add pasta, pasta water and spinach, cook for another 2 mins. Season to taste.

Optional: Top with Italian pickled vegetables (Giardiniera). And wash it down with gin and soda.

Stir fry duck with baked tofu, peppers and bean sprouts 

This past Friday was great. I had time for some fun kitchen time. So I bought 3 chicken and 2 ducks. Butchered all of them, separate the parts for frying (fried chicken and ducks) and making broth. Rendered the duck fat from the skins, and I even saved some of the meat off the breasts for Mr.D’s lunch 🙂 Yup. I tried to use every part of the animals.

About 20g of duck meat (thinly stripes)

1 small piece of tofu (thin stripes, I baked it with some olive oil and season with Japanese 7 spices blend)

3 sweet peppers (thinly stripes)

A handful of bean sprouts 

Marinade the duck in 1/2 tsp of soy sauce and dash of sugar for 10 mins.

In a pan, add a tsp of oil over high heat. Add duck to brown each side, about 45 sec each side. Add tofu and sweet peppers. Season with salt and pepper. Cook for 3 mins. Turn off the heat and add bean sprouts. Stir and let it sit for 3 mins.

And it’s ready to eat!!!

Tomatoes with veggies and eggs

It’s Sunday. It’s funday. And most importantly, it’s brunch day!!! But, there is a sad part… I had 3 slices of bacon only, shared by 2 people…. 1st world problem…

My brunch has these:

4 eggs

1/3 onion (small chunks)

2 tomatoes  (small chunks)

2 Persian cucumbers  (small chunks)

4 baby sweet peppers (small chunks)

3 slices of bacon

Bake bacon at 400F for 12 mins.

Use 1 tsp of bacon fat to cook onions until soften over medium heat. About 5 mins. Add tomatoes, season with salt and pepper and 2 tbsps of water. Cover and lower the heat, let it cook for 10 mins until stewy (yes, you know what I mean)

Add sweet peppers and cucumber into the stew. Cook for 3 mins. Make 4 small packages to fit the eggs in. Season with salt and pepper. Cover the lid and cook for 2 mins. Turn off the heat and let it rest for another 2 mins.

It’s ready to serve, with lots of bacon!!! (if you have it) and bloody mary, of course 😀

Turkey meatballs (but not low cal though)

Mr.D and I went to a wedding yesterday. The bride and groom were stunning, the food was great, “happy juice” were going around. Everyone had a great time, or maybe a little too much 🙂 And yes, Mr.D was one of them. We had to leave early before it gets out of control…

Since we had such a great time last night (I am still tired from it), I really didn’t feel like getting grocery or even cooking. Easy enough, I got stuff in the fridge. Mix them all together, hopefully they come out good :p

Turkey meatballs 

1 lb of ground turkey

3 tbsps of mascarpone cheese

Finely minced a handful of fresh mint, basil, cilantro (or whatever you have on hand)

1 egg

5 tomatillo

5 cloves of pickled garlic 

4 tbsps of chicken broth 

1 tsp of agave

5 bird eye chili

Mix the first 4 items together. Season with salt and pepper. Form them into 1 to 1.5 inch balls. Put them in the fridge while making the sauce. 

Broil the tomatillo for 20 mins or until charged. Let them cool for 10 mins and blend the rest of the items (except meatballs) in the blender. Season with salt and pepper. 

Preheat the oven at 425F, line up the meatballs on a baking sheet and bake for 20 mins. Transfer them to a baking pan,  top with tomatillo sauce and bake for another 30 mins.