Easy Kalua Pig in the Oven

Kalua pig is the perfect balance of salt & smoke that easily falls into the category of foods that are addictively irresistible - The more you eat, The more you want. Kind of like chips, but not...

I just realized that my ti leaf plant (a gift from my father-in-law) is

25 years old

and from that one cutting it has sprouted hundreds of keiki's (children) lucky me.

Ti Leaves add a subtle grassy flavor to this dish and are well worth adding if available. However, if you don’t have any - the pork will still be delicious.

Taiwanese Spinach

Taiwanese Spinach

When I stroll through the produce section of my Asian grocery store I often get overwhelmed by the vast selection of Asian greens. They always look so fresh and inviting, but I don’t always know how to cook them. My go to method and recipe has been Chinese White Sauce. However, after bringing home a bunch of Taiwanese spinach which has now become my new favorite. I discoved a new method to cook Asian greens thanks to Nancy at YuCanCook. It’s a quick stir fry in a hot wok that brings out the flavor of the greens without overpowering them. So if you are looking for a quick and easy way to add Asian greens to your meal give this a try.

Easy Couscous Salad

If you love the bright fresh flavors of the Mediterranean this will quickly become one of your new family recipes. It's one of the easiest salads to make and you will feel as if you have been swept away to the Greek Islands or at least your favorite Greek restaurant after the first bite.

What is couscous?

Couscous has the look of coarse cornmeal and the taste of tiny bits of pasta. Its flavor is neutral which makes it very versatile and can be served hot or cold. The box never reads "instant" but it should because it only takes about 5 minutes to prepare. 

Vietnamese Dipping Fish Sauce (Nuoc Cham)

What is Nuoc Cham? (pronounced - nook chum)

Nuoc Cham is a simple mixture of water, sugar, lime juice, fish sauce, garlic and chilies. It’s an addictive flavor blast in your mouth of sweet, sour, salty, savory and sometimes spicy. This dipping sauce is commonly served alongside spring rolls, but will quickly become your go to everything sauce/dip when you're craving that Vietnamese flavor.

Crispy Skin Slow Roasted Pork

If you have ever wondered what to do with those bags of pork you see in the grocery store - you have come to the right place. This recipe is one of Kenji’s from Serious Eats and it was everything I had imagined it would be.

Nothing fancy here, just salt, pepper and time. The best way to describe this pork roast is to say that it’s what pork used to taste like. The cooking method brings out the natural porky flavor of the pork and produces a tender and juicy melt in your mouth roast that can be sliced, cubed or shredded which makes it perfect for leftovers.

Easy Cheesecake Pie

Making a cheesecake in a pie plate and baking it in a low temperature oven makes this one of the easiest, most satisfying and foolproof cheesecakes that you will ever make. It's creamy and silky with just a touch of tang. The hardest part about making this cheesecake pie is waiting for it to cool completely before cutting into it.

Kono's Beefy Brown Gravy

This quick and easy recipe taste like slow roasted pan dripping gravy. 

Grandma Helen’s White Takuwan

This simple pickled turnip takes very little to make and can be enjoyed the very next day.

All it needs is 3 pantry ingredients; Sugar, Kosher Salt and White Vinegar.

The flavor is clean and crisp and will keep fresh in the fridge for at least a month or more.

I have a chart below for different amounts. I usually make only 1 quart at a time which is the perfect amount for my husband and I.

Halal Cart Style Chicken and Rice

Halal Cart Style Chicken and Rice

My daughter told me that she was making Halal Cart Style Chicken and Rice for dinner and I said… I’m in! Pass on the recipe! 

With everything that’s happening in NYC and the world right now – it’s important to cook foods that have the ability to stir up feelings of comfort and happy memories. Halal Cart Chicken and Rice is one of those foods for me – which is kind of like a mini flavor vacation!

Kono’s Hawaiian Macaroni Potato Salad

There is nothing neutral about Hawaiian Macaroni Salad. You either love it (can’t get enough) or hate it (won’t touch it) and it usually isn’t eaten alone, it’s meant to clean your palate.

I know that I shouldn’t put mayonnaise laced dressing and clean your palate together in the same sentence-but it’s true! 

Most Hawaiian macaroni salads add straight mayonnaise, salt, pepper and sometimes… a pinch of sugar – I’m not a fan, but I know that many are. What I am a fan of is my husband’s dressing.

Chinese Hot and Sour Soup

Taking the mystery out of hot and sour soup has been life changing - at least in the soup making department.

I’ve been reading, testing and tasting my way though recipes - old and new. The recipe that stood out and is what I used as a guide is from The Woks of Life, which is a wealth of information when cooking Chinese.

This soup takes a little bit of prep – depending on how many ingredients you decide to add, but it’s not difficult to make. Actually, it’s a very quick soup to cook and reheats well, so leftovers are a plus.

The Best Baba Ganoush

Baba Ganoush is a simple Middle Eastern dip that every eggplant lover needs to try and this is the best Baba Ganoush that I have eaten. It’s chunky and meaty, yet creamy with a clean fresh taste.

Taegu - Spicy Korean Seasoned Cuttlefish

Taegu is Hawaii’s version of Spicy Korean Seasoned Cuttlefish.

This recipe is a mild version of Taegu that is perfect for my husband. If you prefer it spicier add more Korean pepper paste (gochujang) and/or Korean pepper powder (gochugaru). Taste the sauce as you are making it and adjust according to your taste.

Natashas Beef Stroganoff

Beef Stroganoff

This is a restaurant quality recipe! 

I love how quick and easy it is to make, so much so, that I cooked it two days in a row. Which got me thinking... this is actually two recipes in one.

Dave’s Slow Cooker Roast Chicken

My friend Dave loves his slow cooker and this is one of his no fail recipes for flavorful fall off the bone chicken that needs very little attention from start to finish.

Being the minimalist cook that I am, I must admit that I was a bit intimidated by the list of 10 herbs and spices that made up the seasoning mix. But after a closer look at the ingredient list I realized that I had 9 of the 10 ingredients already in my spice drawer. The spice that was absent was the savory and I swapped it out with sage because that’s what I had and it worked perfectly.

Dave and I cooked this together in his slow cooker and it was DELICIOUS. However, I wanted to get a brown crispy skin so I cooked mine in the oven and I was quite happy with the results.

Chinese Pork Cutlet in Tomato Sauce

This is a special one wok recipe from Grandma Helen and one of grandpa’s favs. The sauce tastes like a savory ketchup gravy and would work well with chicken also.

My husband cooked this tonight with thin bone in pork chops (about 1/4-inch) and it is a KEEPER!

*If you use bone in pork chops. Cut a small slit through the curved edge (opposite side of the bone) so it won’t curl when it cooks.

Japanese Chicken Curry Stew

Japanese Golden Curry Sauce Mix is a meal saver. I try to always have a box in my pantry for a quick hearty meal. You can have a pot of chicken curry stew on the table in about 30 min. This is a must have pantry item for a fast satisfying meal.

Chinese Sweet and Sour Pork with Sin Choy

In the photo I used thin sliced pork shoulder

This recipe takes me back to my childhood. I would order the pork with sin choi when my mom took me out for Chinese. I loved that sweet, sour crunchy flavor of the mustard cabbage and the tender slices of meat. This along with a bowl of rice was all I needed to feel completely satisfied.

Easy Old Fashion Coleslaw

Coleslaw dressing is a simple mix of mayonnaise, vinegar, sugar, salt and pepper. 5 pantry ingredients. That’s it!

The work is in the shredding of the cabbage and carrots. At least it used to be. Now days you can get shredded coleslaw mix at your local grocer. However, I think it taste better if you shred your own, so that’s what I do. You can skip the purple cabbage if you choose; its main purpose is to make it pretty. It won’t change the taste.

NO-FUSS Poached Eggs

No Fuss Poached Eggs

When did poached eggs get so complicated?

Do I add vinegar, salt, movement or should I strain the egg before cooking? All good questions. It just depends on who you ask. I'm the no-fuss type so I'm going to give you the no-fuss answer.