Energizing Melon Aqua Fresca

2 cups sliced watermelon/cantaloupe/honeydew

1 lime, juiced

stevia or honey to taste

mint leaves (optional)

ice

1. Blend and serve.
2. Garnish with sliced lime and mint leaves if desired.

Twiced Cooked Fried Chicken

Ingredients

• chicken leg quarters, or drummettes, or chicken wings
• Salt
• Freshly ground pepper
• Aromatics of choice (onion, garlic, bay leaves, ginger, etc)

Instructions

1. Clean chicken in a vinegar and salt solution. Pat dry.
2. Rub chicken with a generous amount of salt and pepper, and let it marinate from 15′ to 30′.  Then either steam chicken for about 20 minutes or boil it in a deep pot. (Aromatics added to water in steamer/pot)
3. Remove chicken from the steamer/pot. Sprinkle more salt and pepper (or rub fish sauce) all over and let it dry for about 10-15 minutes.
4. Deep-fry chicken until golden. Scoop out and let it stand for 5 minutes. (Youcan choose to stop here and serve.)
5. Fry one more time, until golden brown. Serve.

**** You can chill the chicken in the refrigerator after steaming it. Just make sure  to place the chicken on a rack to avoid congealed gelatin formed (it would cause splatter when frying).

Cute dress

Just a couple dress that I like. I really love these retro dresses: so cute and lady like

Pineapple Braised Chicken

This is my ultimate comfort Asian food. This dish is best with fresh, ripe, and in season pineapple. However, you can still enjoy this dish year round with canned pineapple chunks in juice. Imagine sitting down in front of a hot bowl of steamed rice and this pineapple braised chicken in the middle of winter. Uhmmmm What’s the word? YUMMMMM!

 

• 1.5 lb of chicken drummettes, cut each drummettes into 2 pieces
• 1 15oz can of pineapple chunks in juice, saved half of the juice
• 1 clove of garlic, smashed then minced
• 1/2 small onion, cubed
• 1/8 tsp cinnamon
• 1/2 tsp turmeric
• 1 1/2 tbs salt, or more to taste
• 1/8 tsp pepper
• scallions, sliced diagonally
• asian chili, sliced thinnly

1. Heat oil in skillet on medium-high. Add garlic when pan is hot.
2. When garlic is fragrant, add the chicken drummettes and salt. Stir until chicken is no longer pink.
3. Add pineapple chunks, pineapple juice, cinnamon, turmeric and onion.
4. Reduce heat to medium. When it’s boiled, reduced heat to low-medium.
5. Take pan off heat after 20′. You know it’s done when the sauce is reduced and slightly thickened.
6. Stir in the sliced chili and scallions
7. Garnish with cilantro, more chilies and scallion and serve with hot steamed rice ans a side of sliced cucumber.

**** This dish is packed with protein from the chicken and disease-fending benefit from turmeric, cinnamon, chili and garlic.