Stir-Fried Rice Cake

A delicious and typical Shanghai dish made with chewy rice cakes stir fried together with vegetables and meat, although very popular during Chinese New Year it has been a daily and regular dish on our table.

If you never had this rice cake you are missing out…I can guarantee that once you try, it will be your favorite…

– What is Asian rice cake?

This is not your usual rice cake, the ones that you find in the cracker section of the supermarket…this are made of a mix of regular rice and glutinous rice flour.

The rice cake is opaque and hard when you buy them, and soften once cooked, and have a nice chewiness.

If you like chewy texture you will definitely love these little bites of rice loaded with the broth flavor and packed with lots of vegetables and meat such as pork or chicken.

– Where can I find rice cake?

These rice cake can be found in Asian market as they are very popular in Korean cuisine as well. They are usually in the refrigerator section. They come in various shape, as a stick, peanut shape of sliced.

– How can I cook rice cake?

First you need to soak the rice cake for a few minutes and separate them.  Drain the water and then boil in water. Many recipes skip the boiling part as they add the drained rice cake directly to the stir-fried. I prefer to boil first as give the final dish a less stick together…

– Ready to give this Asian rice cake a try?


  • 300 g pork loin, cut into strips (or chicken if you prefer)
  • 4 garlic cloves, finely minced
  • 2 teaspoons cornstarch
  • 1 tablespoon soy sauce
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 2.2 lbs ( 1kg) rice cakes
  • 1 medium size napa cabagge, sliced
  • 4-5 dried shiitake mushrooms, soaked in warm water and sliced
  • 1 small onion, thinly sliced
  • 4-5 green onion, cut into 1 inch length
  • 1 tablespoon oil
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • ½ tablespoon sugar
  • 1 tablespoon cooking wine
  • Ground white pepper and salt to taste


Slice the pork into strips and add the garlic, salt, pepper, corn starch and oil. Mix well and let it rest in the refrigerator for 15 minutes to half hour.

Rinse the rice cakes in water and let them soak for a few minutes, then drain.

Cut the napa cabbage into strips. Slice the soaked shiitake mushrooms and the green onion. Set everything aside.

In a small bowl, mix together soy sauce, oyster sauce, sugar, 2 tablespoons water, cooking wine, salt and pepper.

In a large pan pot boil water and place the rice cake until the all come to the surface. Drain well and set aside.

Preheat a wok or large skillet medium-high heat until very hot, add 1 tablespoon oil and sear the pork and browned. Remove from the pan and set aside.

On the same pan add the mushroom, sauté for a minute and then add the sliced onion, cabbage and green onion. Stir fry on high heat for a minute or so.

Add the browned pork back to the pan, the rice cakes and mix well, always scooping up from the bottom of the pan, avoiding the rice cake to stick on the bottom.  Add the mix sauce and mix well until all well combined.

Adjust for more salt or pepper as needed.

Serve immediately, hot.

– Care for more Asian dishes? Look at these recipes…

Thank you for visiting Color Your Recipes…have a colorful week!

SuperFood Protein Bread

Have you ever had bread with protein powder in it? Well, this might be the way to start a new day…specially if you are in hurry.

First, I must admit that this is my first-time trying protein powder, I never felt that I needed it but when I was offered to try one of products from LIVfit, I thought that this would be the perfect opportunity to try the Organic SuperFood Blend

I had the bag  in my cupboard for a couple of weeks and every time I look at it I did not know what to do with it…I did not want to add into smoothie or juice…that is too simple…until I need it to bake more bread and the “aha moment” that I was waiting to use the superfood blend came to my mind…why not add some protein into my bread dough? And this post was created…

Before I continue I must disclose the following… “I have been given SuperFood Blend as part of a product review, as the product was a gift, all opinions in this review remain my own and I was in no way influenced by the company“.

People always complaint about the empty calories in bread…not anymore, as this bread comes with protein and the mix of vitamins and antioxidants…a great way to start your day.

– What is SuperFood Blend?

The SuperFood Blend is a mixture of organic pea protein, quinoa, chia, flaxseed meal, hemp, green tea, variety of fruit blend and some vitamins…you can read more about it here.

– How should I add the protein powder to the bread dough?

Since I am already familiar with all the ingredients in this blend and have made bread using them (separately) it would not be too hard to incorporate the powder into the bread dough. And yes, I applied the tangzhong method…I substituted a small portion of bread flour with the protein powder and added vital gluten to compensate the lack of it from the protein powder.

My making this bread I found out that the protein powder absorb a lot of liquid, therefore much more water was added to get the perfect texture.

– Did the protein powder affected the bread?

Not at all, the bread came out moist, soft and fluffy…if not by the color and the speckles you would not be able to tell that there is protein powder in it…

– Ready for the recipe?


Water roux or Tangzhong

  • 50 g bread flour
  • 250 ml water

SuperFood Blend Bread Dough

  • 500 g bread flour
  • 80 g SuperFood Blend
  • 70 g sugar
  • 7 g salt
  • 7 g yeast
  • 7 g vital gluten
  • 30 dry milk
  • 200 ml water
  • 80 g butter (room temperature)


Water roux or Tangzhong

Whisk together the water and the flour until the mixture is well blended and free of lumps.

Stir the mixture while it cooks over the medium heat to reach 65oC/149 – 150F. It takes about 2-3 minutes.

Continue whisking until the mixture starts to thicken. The mixture of flour will have “lines”.

Remove from the heat.

Transfer to a bowl, cover with a plastic film to avoid “skin” from forming.

Ready to add to the bread dough once is cool.

Water roux or Tangzhong can bend kept in the fridge for up to 48 hours.

SuperFood Blend Dough

In the mixer, add all the water roux, and all the other ingredients under bread, except for the butter.

Turn the machine and stir for 2 to 3 minutes, until a uniform very wet and sticky dough.

Increase the speed to “2” and let it mix for 15 minutes. The dough should be very sticky. Do not add extra flour as the dough will be less sticky as gluten forms.

Add the butter and mix for 15 to 20 minutes more. Take a small portion of the dough (like a golf ball) and stretch gently until a very thin and transparent membrane (windowpane).

If the dough tears mix for another 2-3 minutes until you achieve the windowpane test. The window pane test, demonstrates that the gluten is very well developed and it will create a very light crumb. The dough should be very elastic.

Remove the dough from the mixer and place in a bowl by covering with a plastic film.

Let dough proof until the dough tripled to its original size.


Now it is time to shape the dough…

Knock back the dough and split into approximately 8 little balls (approximately 140 g each) and let it rest for 5 minutes on the counter.

Flatten the ball making sure that the air is removed and fold into thirds, then roll it like a Swiss roll.

Place the Swiss rolls into 2 Pullman pan, (4 each) pan and let it rise until triple of its original size.

Cover the pan and bake in a preheated oven of 350oF for approximately 25 minutes.

Remove from the oven and flip the bread into a wire rack to cool. Slice according to your like.

Store the bread in an airtight container.

– Looking for more bread recipes? Check these out…

Did you know that protein is necessary for building bones, muscles and skin? With that said, not everyone needs extra protein, especially if you eat routinely meat, fish, dairy products and eggs. Adding protein powder to your diet might be beneficial to vegans, vegetarians, athletes, older adults…

Thank you for visiting Color Your Recipes…have a colorful week!

Simple Apple Crisp with Vanilla Ice Cream

The sensation of sweet and tangy warm apple with bits of crispy oats together with chilly creamy ice cream is just delightful…

This is a very simple recipe that can be literally place together in a blink…there is nothing exclusive in terms of ingredients…but the combination is just splendid. This dessert sure emphasizes that simple is good.


Apple Filling

2 apples, peeled and cut in small pieces

1 to 2 tablespoons raisins

½ tablespoon lemon juice

1 tablespoon brown sugar

½ to ¾ teaspoon ground cinnamon

1 pinch salt

1 tablespoon corn starch

1 tablespoon butter, cold cut in small pieces


2 tablespoons all-purpose flour

2 ½ tablespoons quick oat

2 tablespoons butter, cold cut in pieces

½ teaspoon ground cinnamon


Preheat the oven to 350F.

In a medium bowl, toss together the apples, raisin, lemon juice, brown sugar, cinnamon, salt butter.  Add the corn starch and fold gently.  Divide the apple filling in 4 small baking dish and set aside.

For the topping:

In a medium bowl, mix all the ingredients together.  Use fork to mask the cold butter into the mix until large crumbs form.

Sprinkle the topping evenly over the 4 baking dish with the apples. Bake until is golden brown and bubbling on top, about 30 to 35 minutes.

Serve the apple crisps warm with vanilla ice cream.

I  hope you enjoy the simplicity of this dessert by just combining a few ingredients.

Did you know that apples are extremely rich in antioxidants and phytonutrients? Therefore apples may help reduce risks of developing heart disease, hypertension, diabetes and cancer.

Thank you for stopping by Color Your Recipes…have a colorful day!

Butter Lemon Swai, Sous Vide

Looking for a perfect cooked fish? This lemon butter swai is cooked to perfection using sous vide method. The fish is moist and tender, loaded with flavors.

Have you ever heard of “SWAI fish”? Swai fish is a catfish from Vietnam, which has a delicate texture and much milder taste than catfish which sometimes can have a “muddy” flavor.

Swai are moist, soft, flaky, and delicate and its flesh turns from lightly beige to whitish color once cooked. I have baked, steamed and now sous vide. You mainly can cook it anyway you like, because of its delicate texture grilling might be a bit challenging, as the fish might fall apart easily.

Apparently there was a “catfish wars” between US catfish farmers and Vietnamese farmers, many accusations were made about the swai fish being raised in polluted waters therefore being poisonous.
With all this said, I personally do not believe that US will allow untested products into the Country…therefore I believe that swai fish if safe for human consumption. I have bought swai fish at Costco and Trader Joe’s, and cook them occasionally. In my opinion, everything should be eaten in moderation, regardless of its beneficial claims as throughout time we have seen many products which were considered bad to good and vice-versa.

Okay, now that I told you a little about swai fish, let’s go to the recipe…again, the main cooking was done by using sous vide method, therefore very simple and straightforward. My sous vide cylinder, which I love it is from Anova and you can find it HERE.


  • 2 swai fish fillets
  • Salt and pepper to taste
  • ½ tablespoon olive oil
  • 2 tablespoons butter
  • 3 tablespoons freshly squeezed lemon juice
  • 1 teaspoon lemon zest
  • Parsley for garnish


Preheat water oven to 56°C.

Rinse the swai fillets and pat them dry with paper towels, cut into half. Sprinkle salt and pepper on both sides of the fish. Place the swai into a 1 gallon freezer quality plastic bag.

To create a vacuum in the bag, carefully place the bag with fish fillets into the water-bath, make sure to immerse the bag until near the seal, this will create a vacuum, then seal the bag. I usually seal the bag leaving approximately 1 inch open and then immerse the bag until near the seal and finish by sealing the remaining 1 inch.

Cook for 30 minutes. Once the cooking time is off, remove the fish filet carefully as they break easily and place them in a plate.

In a small pan add the butter, lemon juice and lemon zest. Heat under medium heat until the butter is melted and starts to brown a little. Remove from the heat and pour over the swai fish. Garnish with parsley before serving. Serve hot.

Did you know that swai fish in spite of being from the catfish family is also called iridescent shark due to its resemblance to shark? Moreover, they are fresh water fish found naturally in Mekong River and Chao Phraya River, Vietnam.

Thank you for visiting Color Your Recipes…have a colorful week!

Strawberries and Cream

What can be easier than fresh strawberry with cream? The touch of vanilla in the fresh cream makes this dessert super especial.

This is another no recipe needed…but I could not ignore it…it is literally strawberry and cream and almost nothing else…okay, some sugar and vanilla extract. No need to bake, cook, just mix and serve…what could be easier? Especially now that all the stores are loaded with beautiful and fresh strawberries.

Back in Brazil strawberry was often served with either condensed milk or cream…and I totally forgot about it until a friend took us to a local Mexican food court where fresas con crema (strawberry and cream) were served…apparently in Mexico, strawberries with cream are sold everywhere…I felt in love again with the combination of it…so here I am, posting a very simple and delicious recipe for strawberry and cream.


  • 1 lb fresh strawberries, rinsed and halved
  • 1 cup Mexican cream, or heavy cream, or crème fraiche
  • ½ teaspoon vanilla extract
  • 2 to 4 tablespoons sugar (more or less according to your taste)
  • Fresh mint for garnish


Place the sliced strawberries in a bowl, add sugar and gently press with a fork until slightly mushed. The amount of sugar is determined by the tartness of the strawberries or how sweet you prefer.

Cover and place in the refrigerator for about 1 hour.

In the meantime mix the cream, vanilla extract and more sugar, according to your taste.

When ready to assemble the glasses, layer alternatively strawberries and then the cream. Finish with a layer of cream and garnish with mint leaves.

Serve cold

If you enjoy this simple recipe using fresh strawberries, you might want to check on Strawberry Icebox Cake or Strawberry Frozen Yogurt recipes.


Did you know that strawberries are packed with vitamin C? Apparently one serving of strawberries (about 8) provides more vitamin C than an orange.

Thank you for stopping by Color Your Recipes…have a colorful week!

Chicken Potato Egg Salad Cups

This is a fun and easy way to serve a creamy salad in wonton cup. The recipe calls for a potato salad with chicken and egg, great when entertaining.

I hope you all had a great weekend…and for the ones that celebrated Easter I am sure that you have lots and lots of eggs. Here is very simple recipe to use up the hard boiled or cooked eggs that you might have.

There is no secret in this recipe, it is pretty much your classic recipe for potato salad, I added some shredded chicken, hard cooked eggs and served in a wonton cup. Again, you can color this recipe, I mean flavor it as your palate desire by adding or taking away ingredients that will make your family happy. I have added in this particular salad, pickles, celery, raisin, apple to give the potato salad some crunch texture and sweet touch…and used mayonnaise and sour cream.

I like to layer some fresh lettuce on the wonton cup before scooping the salad in it, this way the wonton cup will not be soggy from the moist of the salad.


  • Potato salad of your choice.
  • Hard cooked eggs
  • Shredded chicken
  • Iceberg lettuce
  • Wonton cups, recipe can be found here.
  • Fresh parsley or cilantro for garnish


Make your usual potato salad, add shredded chicken and hard cooked eggs

Assembling the Potato Salad Cups

Gently place a small piece of the iceberg lettuce inside the wonton cup.

Scoop the potato salad in the wonton cups.

Garnish with parsley or cilantro leave.

Serve cold.

If you enjoy this simple recipe using wonton cups, you might want to check on Smoked Salmon on Crispy Wonton Cup.

Have a wonderful week and thank you so much for visiting Color Your Recipes!

Strawberry Coulis

This is very easy and great to have available all the time. I like to make when the strawberries are in season and store them in the freezer and when needed just thaw and use in any way you like. I like this strawberry coulis with cheesecake, ice cream, spherical yogurt, yogurt, panna cotta, cakes or even in drinks, like lemonade, margaritas, daiquiris, and the list goes on and on.


2 lb of fresh strawberries, cleaned, hulled and cut into quarters
¼ cup sugar
¼ water
Lemon to taste

Use fresh…

or freeze.


In a medium pan place all the ingredients and cook under medium heat. Once it boils remove from the heat and let it cool.

Using an immersion blender or regular blender, puree until smooth.

Cover and refrigerate or freeze using by pouring the strawberry coulis in ice mold and freeze for later use.

If prefer you can use raspberries or even a mix of strawberries and raspberries.

Thank you for stopping by Color Your Recipes…have a colorful day!

Maple Candied Walnut

Your family will love these slightly sweet and crunchy snacks made with maple and walnut…totally addictive!

Again, I see myself stuck with lots and lots of walnut…yes, they are from Costco, so in order to make them more attractive I coated them with a layer of sweet using maple syrup. They turned out delicious, crunchy and slightly sweet. These walnuts are great by itself or on top of any salad.


1/3 cup maple syrup
1/3 cup sugar
4 cups walnuts (approximately 14oz)
¼ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon ground cinnamon


Preheat oven to 300F.

In a small pan, place the maple syrup, brown sugar, salt, and cinnamon. Turn the heat to medium low until all the sugar is dissolved. Remove from the heat and add the vanilla extract, stir gently.

Pour the maple syrup mixture over the walnut. Spread the walnut on the silicone liner, making sure that the walnuts are not clustered. Bake for approximately 25 to 30 minutes.

Remove from the oven. Let it cool completely and store in an air tied container.

If you like this simple recipe for Maple Candied Walnut you might want to check on Roasted Cinnamon Almonds.

Did you know that consumption of walnuts has been well evaluated for the wellbeing of the heart? It has been published in many studies that walnut can lower your overall cholesterol and LDL (bad cholesterol).

Thank you for stopping by Color Your Recipes…have a colorful day!

Shrimp with Cilantro and Lemon

This is a very simple recipe for shrimps, it is tasty if you like cilantro. Now that the weather if getting warmer (at least for us living in Southern California) I like to make a nice salad and top it with these shrimps. It sure makes a great meal and it is very healthy…shrimps are low in fat ;-).


1 lb of shrimp, clean and deveined
2 garlic clove finely chopped
½ lemon, juice freshly squeezed
½ bunch fresh cilantro, chopped
1 tablespoon cooking wine
Salt and pepper to taste
1 tablespoon olive oil


Mix all the ingredients except the cilantro. In a pan heat the olive oil and fry the shrimps both side, when the shrimps are done add the cilantro and remove from the heat. Serve the shrimps on top of a green salad of your choice.

Enjoy this simple and easy recipe!

Not long ago I was honored with these awards:

From Kitchen Flavours, she is sweet and always share yummie recipes.

I would like to take the opportunity to thank them both and invite you all to visit their sites if you have not done already.

I want to dedicate these awards to all of you, so please feel free to collect them.

By the way, I am linking this post to Hearth and Soul.

Did you know that cilantro is also called Chinese parsley? Moreover, coriander is the dry fruits of cilantro which is used widely in curries.

Thank you for visiting Simple Recipes!