Strawberry Vanilla Coconut Cream Tart

You need:

Freshly grated coconut (Bird's Eye Frozen Grated Coconut)

1 vanilla pudding mix

strawberries.

1/4 cup heavy cream

8 oz. cream cheese

2 tbsp strawberry glaze

1/2 cup confectioner's sugar

Procedure: 

1. Empty coconut and vanilla pudding mix in a bowl and mix well. Pour mixture to a  tart pan. Spread evenly and press evenly using forks.

2. In a mixer, combine cream cheese, whipped cream, and confectioner's sugar until all ingredients are well incorporated. Pour mixture in to the shell and spread evenly.

3. Slice strawberries into half and line them up evenly over filling.  Scope glaze in a bowl and warm it up in the microwave for 30 seconds or until runny. Brush strawberries with glaze and chill until ready to serve.

Broiled Chicken Livers Asparagus and Tofu

Ingredients

1 lb chicken livers

1 extra firm tofu

1 bundle asparagus

2 tbsp soy

1 tbsp oyster sauce

ground black pepper

4 tbsp olive oil

turmeric

fresh garlic

1. Wash and drain livers, season with olive 1 tbsp olive oil, pepper, oyster sauce, and  tbsp soy. Transfer to a baking pan and broil high in the oven for 15 minutes. Drain excess fluids from pan and return to the oven and continue broiling for another 5 minutes. Set aside.

2. Cut and use soft part of asparagus, season asparagus with olive oil and wrap with foil and in to the oven and broil for 5 minutes and set aside.Cubed and drained tofu, season with turmeric, pepper, and olive oil. Spread tofu in a foiled cookie sheet, broil separately for 10 minutes. Arrange livers, asparagus, and tofu in a platter.  In a bowl, combine  tbsp olive oil, 2 chopped fine garlic, and tbsp soy. Mix ingredients and pour over top and set aside. Serve with white rice. 

Protein Filled Salad

 Ingredients:

handful of arugula greens

1 hard boiled egg

1 strip cubed smoked salmon

cherry tomato

tofu

1. Cube tofu into bite pcs, season with turmeric, paprika, olive oil, salt and pepper. 

2. In to the oven and bake (350 degrees) for at least 20 minutes. 

 Dressing: 

1 tbsp mustard

1 tbsp olive oil

1 tbsp rice vinegar

pinch of ground black pepper

Mix all ingredients and can keep left over in a glass jar for later use.

A freshly cup arugula greens from my garden. Healthy, good, and protein filled salad.

Glutinous Rice Pockets (Suman)

Ingredients:

(13 pcs)  6 inches wide cut banana leaves

2 lbs glutinous rice

1 can coconut milk

1 cup granulated sugar

strings to thigh

1. Empty coconut milk in to a big pan and let it simmer. Add sugar and stir until sugar dissolves. Set aside to cool before wrapping.

2. Wash and cut banana leaves.

3. Trim off hard core of the banana leaves with scissor.

4. Wipe banana leaves clean with paper towel.

  6. Form a cone and fill cone with 2-3 spoonful of rice.

7. Fold banana leaves toward the middle and both sides to cover rice. Tighten securely to avoid opening while boiling. 

 8.  Fill up a big pasta pot, put them pockets in, and boil for 3-4 hours in med-low heat.

9. Unwrapped and dip in sugar. Enjoy!

Note: A famous and authentic Filipino dessert. This food can be kept in the fridge for days and good to eat with coffee. It's so sticky.

Seafood Tortellini in White Sauce

Ingredients

1/3 cup olive oil

1 shallot, thinly slice

5 cloves of garlic, sliced

1/3 tsp of ground black pepper

half each of yellow, orange, and red pepper, cubed

1 lb fresh tortellini 

12 pcs. medium shrimp

10 scallops

1 cup crab meat

1 small jar of alfredo sauce

2/3 cup water

 small bag of spinach

1. In a large skillet, saute garlic and shallot in olive oil on a medium heat. 

2. Combine peppers and stir continuously until incorporated. 

3. Drop in tortellini  together with the sea foods and stir slowly for about a minute. 

4. Pour white sauce to the skillet covering the ingredients, fill jar with 2/3 water cup water and combine.

5. Stir and let it simmer for 10 minutes and add in spinach until it's done.

6. Transfer to a big serving dish and serve. 

Mini Sandwich

Dough: 

8 cups all-purpose flour

3 cups milk

1 cup sugar

1 cup whipped sweet buttermilk

2 tbsp yeast

1 egg yolk

1. Pour milk in a large pan, combine sugar, and whipped buttermilk. 

2. Let it warm in a medium heat, butter and sugar should melt when it's warm, not boiling.

3. Add in yeast and whisk until dissolved. Add in flour into batches and stir to incorporate. 

4. Dough is wet and sticky. Cover with the pan lid and let it rise for an hour.

5. Line cookie sheet with wax paper and use a wide surface for the dough to work on. I used my big chopping board. Brush board with light oil and work on dough. Rub both palm with oil as you continue working with the dough. 

6. Take a dough as big as the size of soft ball and form a little ball by using thumb and index finger buy squeezing the dough out in between fingers. 

7. Cove with cloth and let it rise for another hour.

8. Lightly brush on top with 1 beaten egg yolk.

9. Preheat oven to 350 degrees and bake these minis placing on top rack for 15 minutes.

 10. Slice and top with anything that you want. 

My Mini Ham Slider. Enjoy!

Baked Swai Fish, Taters, and Slaw

Slaw Ingredients: 

1 apple

1 pineapple wedge

1 ripe mango

1 tbsp miracle whip

1 tsp salt

1 tsp paprika

1 tsp turmeric

chopped cilantro

1. Julienne cut fruits, chop cilantro, and other ingredients in to a bowl.

2. Combine and mix well.

3. Dash of paprika on top and cilantro.

4. Keep in the fridge before serving.

3 Swai Fish

1 tbsp spices (paprika, pepper, turmeric, garlic powder, salt)

1 tbsp olive oil

1 small sweet potato

1 medium size yellow potato

5. Season swai fish and set aside.  Cut potatoes into strips and season with the same spices used in fish. Bake both fish and taters for 25 minutes in 350 degree oven.

Enjoy!

Smoked Salmon and Shrimp Sushi

Ingredients:

2 cups of calrose rice

1/4 cup seasoned rice vinegar

1 tbsp sugar

1 tsp salt

3 oz sliced-smoked wild nova salmon

12 med size cooked shrimp

sushi mold/sushi bamboo mat

1. Wash and cook rice as per instruction from bag. I recommend using rice cooker for perfect rice.

2. In a sauce pan, combine vinegar, sugar, and salt. Let it warm up and stir until sugar and salt dissolves. Let it cool.

3. Scoop cook rice, place in a big bowl dish, and use fork to separate rice.

4. Pour vinegar mixture to rice and mix gently.

5. Slice salmon into small lengthwise.

6. Cut shrimp inside from head to tail and press shrimp flat.

7. Get a bowl of water on the side to dip hands before molding, if not, it will be so sticky. 

8. Dip molder in water and shake off excess water.

9. Scoop rice mixture to the molder and press, unmold and top with shrimp or salmon.

Note: Can use a big freezer bag  to replace bamboo mat. Cut off top and sides of the bag and use one half.