Pork Steak and Veggie Salad

2 lbs Pork steak

1 tbsp oyster sauce

2 tbsp soy sauce

1 tbsp oil

one whole onion (ring slices)

whole pepper

3 cloves garlic

1. Wash and dry meat. In a pan, combine all ingredients except onions. Simmer low and turn meat in between for an hour or until meat is tender and sauce is thick. 

2. Drop ring slices and stir to combine.

1 small apple

1 wedge pineapple

1/4 yellow bell pepper

1 cup snow peas

1 small beet root

juice of small lemon

1 tbsp olive oil

ground pepper

salt to taste

paprika

1 tbsp seasoned vinegar

1. Julienne cut veggies and into a big salad bowl, separate beet.

2. Combine all ingredients except beet and stir lightly. Lastly, mix in beet and adjust taste. 

There you go. Enjoy!

Spicy Eggplant with Tofu

4 ichiban eggplant

1 block firm tofu

2 tsp paprika

2 tsp garlic powder

2 tsp turmeric powder

5 tbsp olive oil

1/2 of sweet onion

1 tsp pepper flakes or fresh hot pepper

pepper

1. Turn oven to high broil and drain water from tofu.

  2. Cut tofu approximately 1 inch by 1/2 inch thick and dry with paper  towel. 

                                                   

3. Put them in a bowl and marinate with 1 tsp of garlic powder, turmeric, paprika, pepper, and 1 tbsp of olive oil. Arrange tofu in cookie pan lined with foil and broil for 5 minutes.

4. Wash eggplants and cut top off. Cut each eggplants whole eggplant to 4 equal parts and into half. Put them in a bowl and follow marinating  and broiling procedure above. 

5. Use skillet in a medium heat oven, pour 2 tbsp olive oil and drop onions to caramelize. Combine broiled tofu and eggplant with the onion and lightly mix well. Season with oyster sauce and adjust taste. Add in pepper flakes and combine well. Cook for another 10 minutes and serve with rice.

Stir Fry Kale with Tofu

1 firm tofu

6 kale leaves ( break leaves into small peaces separating stalk )

1 tbsp oyster sauce

pepper

paprika

turmeric powder

2 tbsp olive oil

1 tbsp almond slices (garnish/optional)

1. Open tofu package and drain water. Cut into bite sizes and leave in paper towel to drain dry.

2. Marinate with pepper, paprika, garlic, oil and turmeric.

3. Line them up in foiled baking sheet and broil high for 5 minutes.

4. Bring kale to pan with oil and stir fry until done. Add in broiled tofu and season with oyster sauce.

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. 

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 Chicken and Stir Fry Veggies with Tofu

 Ingredients:

5 chicken tenders

1 tsp paprika

1 tsp turmeric

1 tsp garlic powder

pinch of ground pepper

pinch of salt

3 tbsp olive oil

1. Mix all dry ingredients and olive oil and coat chicken tenders evenly with mixture. Bake in 375 degrees for 25 minutes.

1/2 cup red pepper

1/2 cup yellow pepper

1/2 cup orange pepper

1 block tofu

1/2 cup baby peas

1/2 cup sweet onion 

tsp turmeric

tsp paprika

2 tbsp olive oil

pinch of pepper

pinch of salt

few potatoes

parmersan cheese

2. Cut tofu into little square and season with turmeric, paprika, pepper, salt, and olive oil. Set oven low broil for 15 minutes. On the same pan, stir fry veggies until soft but not over cook. Mix all ingredients and adjust taste by adding light salt.

3. Cut potatoes and brush with olive oil and with pepper. garlic powder, and parmesan cheese season. Bake for 30 minutes. Brush with olive and 

Bitter Gourd Stir Fry

http://www.juicing-for-health.com/bitter-gourd-benefits.html

Ingredients:

1 cup sliced bitter gourd

1 cup fresh okra

1 cup lima beans

1 cup almond

1 extra firm tofu

2 tbsp olive oil

1 tbsp oyster sauce

1 tsp turmeric

3 gloves garlic

pinch of ground pepper

Procedure: 

1. Cut tofu into 1x1 inch cubes, pat with kitchen towel, season with 1 tbsp olive oil, pinch of pepper and 1 tsp turmeric. Line tofu in foiled cookie sheet and broil low for 10 to 15 minutes or until lightly brown.

2. In a big skillet, pour olive oil, drop garlic, and almond. Stir and cook for a minute in low heat. 

3. Add in all ingredients including tofu, mix well, and season with oyster sauce. Mix it all well and let it cook for 5 minutes.

Note: Bitter gourd is bitter blanching can take out some of the bitterness. But if you want to get the whole benefit out of it, cook straight. This recipe is guaranteed light and healthy.

Simple Veggie Stir Fry

Ingredients:

1 chayote

1/4 red pepper

1 small carrot

5 florets of brocolli

3 cloves of fresh garlic

1 tbsp olive oil

1/2 tsp corn starch

1/2 tsp chicken powder

pinch of ground pepper

2 tbsp water

Procedure:

Peel garlic, thinly slice, and set aside. Cut carrot, red pepper, and chayote diagonally leaving seeds out of the chayote and pepper. Broccoli florets should be cut half long ways evenly. In a bowl, mix water, cornstarch, and chicken powder. Pour oil in to frying pan on a medium heat and drop slices of garlic until done but not brown. Add in all veggies and stir with ground pepper. Continue stirring and pour cornstarch mixture to the veggies and cook for at least 5 to 10 minutes. Water should thicken but not dry. Adjust seasoning according to what you prefer.

Note: Chayote is available at some local veggie market (walmart). Try varieties of veggies as you prefer and add slices of chicken breast or shrimp to add flavor. Hint: Do not over cook your veggies. This recipe is 2 servings.

Eggplant Torta

Ingredients:

1 big eggplant

2 eggs

1 tsp shrimp paste

1/3 c oil

1.  Broil/grill eggplant until soft.
2.  Let it cool and peel skin off.
3.  For big eggplant, (+) into four.
4. 1/4 of eggplant on a plate and press lightly to flatten.
5.  Beat eggs and shrimp paste in a big bowl and wash eggplant. (soak).
6. In a medium heat, warm up oil and slowly lineup flat washed eggplant in the pan. Scoop extra egg mixture and pour on top of the eggplant evenly. Turn eggplant when it's light brown.

This recipe can go with rice perfectly. Very good.