This is a easy way to prepare spinach…it is fast and believe me you end up eating lots and lots of spinach.
My mom usually prepares this dish without bacon, I decided to add a little more flavor to it…so bacon was added to this side dish 🙂

Ingredients:

1 bunch of spinach
2 garlic cloves, chopped
2 strips of bacon cut in small pieces
Salt and pepper to taste

Method:

Fry the bacon and remove the excess of fat. Add the chopped garlic and let it brown. Add the spinach (cut in approximately 2~2 ½ in) and sautee in high heat rapidly.

Do not over cook the spinach.

Serve hot.

Did you know that spinach contain a lot of iron? Since the iron in spinach and other vegetables and grains sources are not bound to heme its absoption are not very efficient, therefore to improve the iron absoption by the body the consumption of vitamin C or other binders are necessary. Heme binded iron are found in meat (blood).

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As I mention last week, for this grilled chicken I used some of the juice from the pineapple cheesecake to marinate these chicken breasts. The grilled chicken breast are very tender due to the pineapple juice which contain enzymes that break the protein in chicken, therefore tenderize the chicken and gives them a nice flavor as well.

Ingredients:

3 chicken breasts split in half
3~4 cloves garlic mince
½ cup pineapple juice
1 tablespoon sesame oil
1 tablespoon soy sauce
Parsley finely chopped
Salt and pepper to taste

Method:

Add all the above ingredients to the chicken breast and refrigerate for at least 2 hours.

Grill the chicken breast and serve hot.

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This baked cheese can be served alone or with bread and crackers. It is tasty and easy, and makes a great appetizer dish.

Ingredients:

1~1 ½ lb Panela Cheese
3~4 garlic cloves, minced
½ teaspoon oregano
1 tablespoon olive oil

Method:

Slice the cheese, about 1 inch thick.

Place the slices of cheese in a baking dish, top with the minced garlic and sprinkle with the oregano and top it with olive oil.

Bake in preheated oven at 375F for approximately 20~25 minutes or until the garlic turn slightly golden brown.

Serve hot.

Panela cheese or queso panela is used in many Mexican foods. When fresh has a similar texture of mozzarella, but once cooked carries a very different texture, since does not melt like mozzarella cheese by holding its shape.

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This is a very interesting mushroom, has a thick and very meaty stem and the cap is kind of small compared as a whole. After cooking the texture of this mushroom is different from the others species of mushroom.

Ingredients:

1 pack King Trumpet Mushroom
3 cloves garlic crushed
1 small onion, thinly sliced
1/3 bunch fresh cilantro
1 tablespoon butter
½ tablespoon soy sauce
Salt and pepper to taste

Method:

Wash the mushroom and remove the bottom part, where the mushrooms attached to the soil (brown and flaky). Slice it approximately ½ inch and boil in water for 2~3 minutes. Drain it and reserve.

In a pan sautee the garlic in butter until brown, add the sliced onion, let it cook for 1 minute, add the mushrooms, soy sauce, salt and pepper to your taste. Stir gently, until well distributed.

Finally, add the chopped cilantro and serve hot.

Did you know that king trumpet mushroom is also called French horn mushroom or king oyster mushroom? Is the largest one in the oyster mushroom genus.

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This a very popular dish in the Taiwanese community…my mom used to make this very often and we all loved it. It is very tasty and is just a great complement with a bowl of white rice…yummie! Since it is kind of rich I like to cook this dish when the weather is cold.

Ingredients:

2 lbs of pork ribs
3 tablespoons vegetable oil
3 tablespoons sugar
½ cup cooking wine
½ cup soy sauce
4 green onion cut into 1 ½ inch
5 slices of ginger
1 cup water

Method:

Cut the pork ribs into approximately 1 inch.
Boil the ribs in 4 cups of water, drain and set aside.

In another pot, heat the oil and stir the sugar until the sugar turn light brown and bubbly. Add the soy sauce, cooking wine and water. Once start to boil add the green onion and ginger. Lower the heat and cook for 1 ½ hour until the ribs are soft.

Serve with white rice. I hope you enjoy this traditional Taiwanese dish.

This is a version of the traditional Brazilian pao de queijo using glutinous flour. The texture is softer and lighter as compared to the the recipe using solely tapioca flour.

I posted a while ago, the recipe for “pao de queijo“, which uses tapioca flour as a base for this cheese bread. After researching different versions of these savory cheese bread/balls, I decided to make some change to add an Asian flavor to it. Instead of solely using tapioca flour, I added glutinous rice flour, known as mochi flour. Well, the consistency of this bread is slightly softer and slightly less chewy. If you like mochi you will enjoy this version. This version of cheese balls can be stored at the freezer the same way as the previous one. Whenever you want to enjoy a tasty snack or complement a meal, just pop the frozen cheese balls in a pre-heated oven for about 25 ~ 30 minutes at 300F and voila…you have a yummie and tasty cheese bread.

Ingredients:

1 ½ cup tapioca flour
1 ½ cup glutinous rice flour
4 eggs
1 cup water
½ cup vegetable oil
1 ½ teaspoon salt
1 cup Parmesan cheese

Method:

In a small pan add water, oil and salt, bring to boil and carefully add to the tapioca and glutinous rice flour.

Mix gently until you can manage with your hands (be careful it is very hot).

Alternatively add the eggs and the Parmesan cheese until a dough is formed. The trick is to add Parmesan cheese to form a big ball of dough.

Make small balls (freeze at this point if you desire), bake for 20 to 25 minutes at 300F.

Serve warm.

Makes approximately 50 to 60 cheese balls.

If you enjoy this recipe you might want to try the Brazilian version or the Asian version with chives and bacon.

Did you know that glutinous rice is also called sticky rice, sweet rice? In spite of the being called “glutinous” does not contain gluten. Rice contains two types of starch: amylose and amylopectin. Glutinous rice contains high amounts of amylopectin and negligible amounts of amylose, therefore is very sticky.

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