I loved the pork tenderloin that my mom used to make. It’s very easy, just marinade with soy sauce but taste out of this world. Steve loves this dish too. 

Recipe: 

½ pound of pork tenderloin – thinly sliced & marinade with soy sauce, dark soy sauce and a dash of sugar

Baby Kai Lan or regular Kai Lan – washed

Chopped garlic

Dash of Chinese cooking wine (Xao Xin Hua Teow Chiu)

White rice

Stir fry baby kai lan with chopped garlic. Add some water, pinch of salt and dash of Chinese cooking wine. Stir fry till leaves are deep green and there’s still some crunch left. Dish it out.

I LOVE this salad. I make it all the time for parties.

Ingredients for salad :

1 bag coleslaw

1 red onion (or any other sweet variety)

1 green pepper

1 tomato

2 ramen noodles (Oriental) – only need 1 packet of seasoning

4 tbsp. butter

3 tbsp. sesame seeds

1 cup sliced almonds

Directions :

Heat butter, brown crumbled ramen noodles & sesame seeds, set aside to cool. Once completely cooled, mix in salad.

Ingredients for dressing :

3/4 cup olive oil

1/4 cup vinegar

1/2 cup sugar

John loves to eat rice and it makes my life easier as I can always cook chinese food for him. We bought some green bean yesterday and this was what I cooked for our dinner! I always cook with suka-hati one, so no specific amount of ingredient to be used! =p

I really like Thai Kitchen’s products. I’ve tasted a few of their products and they are as authentic as they come. I found a few of the products sold in our local Walmart. Recently I made Green Curry Chicken using their Green Curry Paste and also their Lite Coconut Milk. If you do decide to try the Green Curry Paste, let me just warn you that this stuff is HOT! So, a generous teaspoon would suffice. You can find a link to their online store and all their products as well as a store locator here.

Shortbread Crust: 

2 Cups  Flour

½ Cup sugar

2 Blocks butter

¾ Cup chopped nuts 

Cut butter into small cubesCombine flour, sugar and nutsCut butter into flour mixture until sandy texturePress into 9”x13” panBake for 17 minutes at 350 degree F 

Modified version:Use two  9” pie shells in place of shortbread crust to save time; prick the bottom of the pie shells at different spots using a fork, place chopped nuts on the shells and bake for 17 minutes at 350 deg F  like you would for the shortbread crust. 

Pie Filling: