Archives for category: Foodie Adventures

I am grateful that my Acupuncturist is back from vacation. Due to some scheduling issues and her vacay, I have not seen her for over a month and a half. So when she saw me, my back was like a rock!

Luckily, she had a new Massage Therapist for me to try–a former doctor in China who specialized in spines–who was able to deal with some tensed up muscles. Yay!

(From 10/7/14)


What’s will all the steamed egg dishes? Well, I’m glad you asked!  😉

We are all connected, in so many ways, and the best way I can share our connection is through my favorite subject, food!  I started a foodie segment called, Connected Through Food. I hope to research, explore, and share with you some of the food out there from different cultures that seem very unique, but if you take a closer look, you can see how similar they truly are.  And that connects us even more…

Now where to find these recipes…

If you view the full site of my blog, you will see a menu called, Foodie Adventures.  The main write up with all the links for specific kinds of recipes (i.e. Steamed, Savory Egg Custards) will be in the category called, Connected Through Food, while individual recipes (i.e. Cocotte Egg with Creamed Mushrooms) will be in one or more categories (i.e. Appetizer) under Recipes.

20140503-203853.jpg  20140503-203859.jpg

I hope you will like this new section of my blog. Please feel free to share ideas or recipes to help me expand and share even more how we are all connected.


This is another steamed, savory egg custard dish, this time from China, and it is called a “meat cake.” I used Stephen Wong’s recipe from, which is based on his book, HeartSmart Chinese Cooking.

20140503-162835.jpgImages of some ingredients used

20140503-162845.jpgSome images of the preparation


Some helpful notes:
1. Please use medium heat, not medium high, when steaming. I found it to be better.
2. If you want to use ground chicken or turkey, please add another 1/2-1 teaspoon of oil into the meat mixture, as chicken and turkey is leaner.  This will help to make the cooked meat mixture less dry.
3. You can use the meat mixture to make wontons. Simply wrap them in wonton skins.
4. The recipe below has a variation using egg whites, rather than whole eggs, for a healthier version of the dish.

Please visit Stephen Wong’s recipe at on Chinese Food.

20140503-172050.jpgParmesan Crisps (Frico) are wonderful, low-carb snacks. With just one ingredient (shredded parmesan), you can elevate your cheese plate, salads, top creamy soups, or just enjoy it alone.

Shredded parmesan cheese (you can shred asiago, romano, or other dry, hard cheese)
Optional: Bump it up with flavoring (cayenne pepper, garlic powder, etc)

1. Heat an ungreased pan in medium-high heat.
2. Evenly spread shredded parmesan cheese on the heated pan. (Add optional flavorings, one side only)
3. Fry for about 2-3 minutes.
4. When you see the edges brown, scrape the bottom of the cheese with a turner to loosen it. Flip to crisp the other side.

20140503-172032.jpg5. Fry for about 1-2 minutes.
6. Slice or shape (over an inverted bowl) while warm.
7. Enjoy, or fill with salad or other tasty ingredients, if making a bowl.

Ways to enjoy your Frico:

20140503-172040.jpgAs a bowl for your salad (in this case, Caesar Salad)

20140503-172057.jpgAs an amuse-bouche, and a perfect bite, of the Caesar Salad.  I couldn’t resist! 😉

Some notes:
1.  It is best to use hard cheeses to make cheese crisps.  I’ve tried this with cheddar cheese and other soft cheeses, and a great amount of oil leaches out, and although, the cheese can crisp out, it can be too greasy.
2. Try it out with a mix of parmesan, asiago, and romano. YUM!
3. You can bake Frico; although, frying is much more convenient for me. If you want to bake your cheese, you would need to grate your hard cheeses. Here are a few recipes:
Food Network – Alton Brown’s Parmesan Crisps
Food Network – Giada De Laurentiis’ Frico


20140501-000357.jpgCocotte Eggs with Creamed Mushrooms
(Recipe by Jacques Pépin)
Serves 4

2 tablespoons chopped shallot
1 tablespoon olive oil
1-1/2 cups julienned white mushrooms
1/2 teaspoon salt
Freshly ground black pepper
1 tablespoon cognac
1/2 cup heavy cream
3 tablespoons grated Gruyère cheese
4 eggs
Toasted bread, cut in lengths (as “fingers” for dipping)

1. Place chopped shallots and oil in a pan over high heat to sweat for about 30 seconds.
2. Add mushrooms, salt, and pepper.  Stir together until the mushrooms soften.
3. Mix in the cognac. (Raynal is the best of the cheapest Cognac to cook with, per my research).
4. Mix in the cream and bring to a boil.  Allow the cream and mushrooms to reduce for 2-4 minutes.
5. Spoon the creamed mushrooms into four small ramekins.

20140501-000121.jpg6. Sprinkle the Gruyère cheese on top.
7. Break an egg into each ramekin.
8. Boil the water in your steamer, and turn down the heat to medium.
9. Steam the ramekins, uncovered, for 7-8 minutes.  (You want the eggs to set, but remain runny)
10. Serve with toasted bread fingers.


Related Post:
100 Happy Days – Day 12

Related Link:
KQED More Fast Food My Way Episode 209

20140427-125000.jpgChawanmushi is a Japanese savory, steamed egg custard dish.  It is named for the way it is steamed in a tea cup.

You mix beaten egg with broth or stock, as well as other ingredients like meat (chicken works well), seafood, herbs, and mushrooms, to steam and then enjoy.

Ingredients for today’s recipe:
Broth or Stock (1 cup per 2 eggs)
Shrimp (peeled, de-veined, and sliced in half lengthwise)
Mushrooms (quartered or sliced)

1. Beat the eggs, until well incorporated. (2 eggs per 1 cup of broth)

2. Measure the amount of broth you need (1 cup per 2 eggs used), and mix into the beaten egg. (The broth will season your egg, so be careful with the sodium).

3. In a ramekin, glass dish, or foil pan, arrange your mushroom and shrimp.  (When you incorporate your liquid, the ingredients will swim and rearrange themselves.)

20140427-130519.jpg4. Using a strainer or a fine sieve, slowly ladle the egg and broth mixture through it into your ramekin, glass dish, or foil pan. (Doing so will minimize the amount of air bubbles, which will make pock marks on the top after steaming.)

5. Cover the ramekin, glass dish, or foil pan with clear plastic wrap or foil.

6. Boil the water in your steamer.  Turn it down to medium heat after it boils.

7. Steam your chawanmushi until the middle is set.  (For the small ramekins, I check at around 8 minutes.  It may be done within 10 minutes.  The cooking or steaming time depends on the material of your dish (foil, ceramic, glass, etc) and the size of it.

8. Set it aside to cool a little, and then enjoy!


20140412-194409.jpgPokē, Yum! What’s even better? When it is made with hamachi (yellowtail), and it is homemade!  Once you read this post, you may wonder why you pay a lot of money to eat this, when it is so easy to make on your own (and cheaper too).

Sashimi grade fish (Tuna, Yellowtail, or any fish you like to eat raw)
Hawaiian pink sea salt (any sea salt will do)
Green onions
Sesame oil
Japanese or Hawaiian soy sauce
Fish roe for extra texture (optional) – I used Yuzu (Japanese citron) infused flying fish roe. (Salmon (Ikura) roe works very well too)
Ogo seaweed (optional) – This may only be available dried. You would need to soak it. The market had this already rehydrated on hand. This gives a salty and crunchy texture.
Sweet white onions(optional) – I didn’t use it in this recipe, but when choosing sweet onions, taste it first. Sometimes raw onion (even sweet ones) can still be very strong and may overpower the fish.

1. Cut your fish into cubes and place in a bowl or dish. (If I was having a formal dinner party, I would remove the bloodline. There is a stronger mineral taste to the bloodline, but in pokē, it’s okay, because it will be dressed.
2. Slice the green onions, and add to your fish. For the amount of fish I used, I used about 3 green onions.
3. Season with a pinch of sea salt to taste. The larger the grain of the salt, the added “crunch. You could grind the sea salt. If you do not have or like soy sauce, you can add a little more salt.
4. Mix in any optional ingredients you want (ogo, fish roe, sweet onions, etc.)
20140412-194431.jpg5. Add soy sauce to taste. A little goes a long way. You just need it for taste. (I would do one teaspoon at a time, depending on the amount of ingredients you have.)
6. Add sesame oil, enough to lightly coat all the ingredients. (I would do one teaspoon at a time, depending on the amount of ingredients you have.)
7. Mix and serve atop a mixed green salad or steamed rice, or just enjoy by itself.

%d bloggers like this: