Wednesday, April 27, 2011

Carb-free Paella

Last weekend, my fiance and I tried a different supermarket for fun. We usually go to "regular" market like Stater Brothers, Albertson's or Vons (Safeway chain). On occassion we drive down to the "city" and shop at the Asian Market and stock up on stuff that the regular supermarket don't have. It is always a fun experience shopping at different places because you get to see different fruits or vegetables, which I always get a kick out of.

Anyway, we went to Vallarta, which a spanish-mexican-south american-latin supermarket. Super fun. They have all sorts of interesting produce. I love the fact that they have a cremeria section (dairy), they had really authentic sausages, meats, bakery (fresh tortilla and breads), seafood.

It was an enjoyable shopping experience. I love this dish because it incorporates most of the ingredients of a seafood paella with the addition of Salvadorian sausage without the rice that usually come with a Paella. Perfect on those carb-free days.

Carb-free Paella
  • 2 large tomatoes
  • 1 large poblano pepper cut in strips
  • 4 cloves of garlic (chopped)
  • 1/2 cup of red onion chopped
  • 1 cup of cilantro chopped
  • 10 Salvadorian sausage links
  • 1/2 pound medium shrimp (deveined)
  • 1 lbs of venus clams (scrubbed and cleaned)
  • 1 cup of water
  • 1/2 cup of pinot noir ( I used Gallo - which is a $5 wine)
  • On medium heat, sautee onion and garlic in oil, till onion is transparent.
  • Add in the tomatoes and poblano pepper. Cook till the tomatoes are semi soft


  • Add in the Salvadorian links and sprinkle a bit of cilantro
  • Add in water and pinot. Cover and let it cook for 6-7 minutes till the sausage are cooked
  • Add in the clams and cover for 3 minutes
  • Add in the shrimp
  • Take off the heat and cover
  • Cook for addition 4 minutes, till the clams open up
  • Sprinkle more cilantro on top and serve.

Tuesday, April 26, 2011

Tilapia Fillets Encrusted in Sesame Seed and Green Onion

I've been jonesing for some crispy textured fish dish for sometime.This a perfect alternative to fish and chips!

  • 3 tilapia fillets
  • salt and pepper
  • 1/2 cup cilantro
  • 1/2 cup green onion
  • dash of sesame seed on each fillet
  • 1 tbsp ginger powder
  • 2 tbsp garlic infused flour


Garlic Infused flour - a great alternative to store bought breading, salt and other preservatives are omitted and what is left is just the intense, flavorful garlic to your dishes.

1 roasted whole garlic peeled and finely chopped
2 tablesppon of all purpose flour
1 small sealable jar

  • Roast the garlic at 350 degrees Fahrenheit for 40 minutes and let it cool
  • Chopped the garlic and set aside
  • Fill the small jar with chopped garlic on the botton and then add the flour on top
  • Create a layer of garlic and flour
  • Seal the jar for 24 hours and it should be ready for use the next day.
  • Store in the refridgerator for optimal self life.
  • Salt and Pepper the fillets
  • Dash some ginger powder and add in the green onions
  • Cover lightly with the garlic infused flour
  • Sprinkle generously with sesame seeds
  • Heat oven to 425 degrees Fahrenheit and bake for 25-30 minutes
  • The fillets are thin so it should cook fairly quickly

Serve on a bed of lettuce, topped with chopped cilantro and Enjoy!

Sunday, April 24, 2011

Faux Crab Ceviche

Went to a pot luck party yesterday with my fiance. It was good to go out and socialize!

 Faux Crab Ceviche - makes 4 servings
  • 1 cup of imitation crab
  • 1 cup of chopped tomatoes
  • 1/2 cup of chopped red onion
  • 1/2 cup of chopped cilantro
  • 1 cup of chopped radish
  • 2 tbsp of La Victoria Green Taco Sauce
  • 1 cup of lime juice
  • 1/2 cup of green onion
  • dash of pepper
  • 1 flat tostada shell
  • Chopped all vegetables
  • Mix all ingredients together
  • Serve on top of a tostada shell or a bed of lettuce

Nutritional Fact
Calories - 142 calories
Total Fat - 0.3 g
Carbohydrates - 26.1 g (excluding the tostada shell)
Protein - 11.1 g

Friday, April 22, 2011

Beet Sliders with Endive Salad and Sweet Potato Strings

This recipe was adapted from an episode from Food Drives and Dives - The Gatsby Restaurant in Sacramento. I feel totally in love with the idea of a vegetarian "slider" made of grilled beets.

Belgian Endive
Sweet Potato - cut in strings
  I modified this recipe by using some unique ingredients like the endive and additional spin-offs of the sweet potato string to add that tingling crunch as you bite on that nice flavorful grilled beet

This stuff is addicting! The best part it's good for you

Endive Salad
  • 1 belgian endive ** you can use green cabbage or romaine lettuce
  • 1 green onion
  • 2 red radish
  • 1 tbsp of light mayo
  • 1tbsp of sugar
  • 1 tbsp of lime juice
Sweet Potato Strings
  • Cheese Grater or Food Processor
  • Olive Oil
  • Pepper to taste

Beet Slider
  • 2-3 beets
  • 2-3 hawaiian rolls or any type of slider bread rolls
  • 1 celery chopped
  • 1 carrot chopped
  • handful of coriander
  • 3 cloves of garlic
  • salt and pepper
  • 2 slices of bacon
  • splash of onion powder
  • splash of garlic powder
  • In a pot of boiling water, add all the ingredients listed on the beet slider. Cook for 60 minutes till the beets are tender.
  • Take beets out and let it cool.
  • While the beets are cooling work on the endive salad by just combining all the ingredients together. Chill in the fridge
  • Using a cheese- grater or food processor, cut the sweet potatoes in strings.
  • Flash fry in olive oil to achieve crunch.
  • Healthy version - Coat with olive oil and roast in oven at Broil till it is crunchy and dark brown in color.
  • Heat oven at Broil temp and put in slider rolls or hawaiian rolls till it's toasted
  • Cut the beets in thick sizes and braise in a hot pan till the surface of the beets is nicely golden and carmelize
  • Put it on top of the hawaiian bread rolls, topped with endive salad, and add in the sweet potato rings.

Thursday, April 21, 2011

Dessert Dream --- Chocoflan

Chocoflan is one of my favorite and most requested dessert I make for family gatherings. It's basically a chocolate cake and creamy custard topping. It's a very rich dessert, therefore I make sure it doesn't stay in the house for too long or else I'd be in trouble :)

For the custard
  • 1 can of evaporated milk
  • 1 can of condensed milk
  • 3 eggs
  • 1 package of cream cheese
  • store bought caramel sauce **optional

For the cake
  • 1 box of store bought devil's food cake

  • Heat oven to 375 degrees Fahrenheight
  • Combine evaporated milk, condensed milk, 3 eggs, and cream cheese in a blended. Set aside
  • Follow box instructions of devil's food cake
  • Put in the caramel sauce in the bundt fan following the cake mixture 
  • Take your custard filling and ladle the custard carefully on top of the cake mixture
  • Don't worry if it starts to mix together
  • Fill roasting pan with water and carefully place the bundt pan
  • Bake for 70 minutes
  • Let it cool for 10 minutes, flip over onto an oversize plate and serve

Tuesday, April 19, 2011

Going Back to My Roots

I recalled fond childhood memories helping my grandma in the kitchen. I remembered how meticulous and patient she gathered ingredients and make every meal we had from scratch. It was pure artform.

I come from a family of passionate food lovers that goes back generations. It's not just about the process of making a meal, but strengthening of family bonds.

This blog is for you, Nana :)

Squid Stew
  • 1 lbs medium sized squid
  • 1 whole onion
  • 2 medium tomatoes
  • 2 big tablespoon of garlic
  • splash of sesame oil
  • 1/2 cup of soy sauce
  • 1/2 cup of sweet vinegar (I used the Japanese cooking vinegar)
  • 1/2 cup of chopped green onion for garnish
  • 1 cucumber (peeled and chopped for ganish)
Sauce Base
  • Put sesame oil in a hot pan and add in garlic, onions, tomatoes -- Sautee for 3 minutes
  • Add in soy sauce and sweet vinegar and simmer for 5 minutes in medium heat
  • If you want a thicker sauce, keep cooking till desired consistency is achieved

Main Ingredient

  • Add in the squid and cook for 4 minutes
  • Squid cook fairly fast like shrimp so keep watch and avoid overcooking
  • Serve with rice and garnish