just salad

organic greens. avocado. onions. capers. feta. papaya seed dressing.

got asian?

My Asian blood is in full force today! I went crazy on some blue crab I picked up from K & S World Market yesterday. What's the best part of the crab you ask? The head! That's where the Asian part kicks in. It's a pain in the neck to pick through the little bodies, not like king or dungeness crab. But once you taste the succulent sweetness of the meat, the two hours you spent is totally worth it!

I also had made some tofu with a HOT chili sauce that I never get tired of eating since tofu itself is so light. My first taste of this simple side dish was back on Kaua'i at Kalena Fish Market. A small eat-in and carry-out joint that is owned by a Korean family and specializes in plate lunches of Hawaiian and Korean food. Menu of lau lau, kalua pig, meat jun, etc. So what was I talking about? Oh yeah, the tofu. The light and spicyness is a perfect compliment to the slight heaviness of the meat. And so I attempted to make my own and finally found the chili paste that is used. I use the Kikkoman brand shoyu (soy sauce) for this. I believe that's what they used as well. The soy sauce brand can make a difference in the taste for sure, since this isn't cooked. Here's the recipe:
1 tray firm tofu
1/4 c. Kikkoman soy sauce

1 tsp. Sambal Oelek chili paste

green onion for garnish

1. Cut tofu into 1" square pieces. Put in a tray. (I use a rectangular tupperware container with lid for easy storage.)

2. In small bowl, add the soy sauce and chili paste. Mix well. Evenly pour over tofu.

3. Garnish with green onion.

4. Refrigerate at least an hour.

So that's the tofu. Good stuff. Especially if you're a lover of tofu and spicy foods like me, this is perfect.

I also picked up some red bean mochi at the market. This I don't have a recipe for and am going to definitely find one to try it out! But it was so reasonable for a tray of fresh mochi that maybe I'd better just stick to the pros at Mai's Bakery. Thank you Mai, whoever you are.....

And to finish off all of that yummy goodness in my tummy, I had a grass jelly drink that brought me back to my childhood in the Philippines. Yes, I lived in Philippines for a while and visited there often as a kid but that's another blog entry in itself I will share later. And with one sip, you get the jelly bits and banana (comes in different flavors), entertainment for your taste buds.

And it doesn't stop there people! Guess what mama's cookin' up for dinner?! Korean Chicken! Woohoo! One of my favorites. I am such a fan of Asian foods. So stop at your local Asian market today!

mussels with whole grain rotini

When I was at Kat's yesterday, we cooked up some mussels with whole grain pasta that was deLISH! I didn't realize how eating whole grain pastas doesn't make you feel so overstuffed after eating a plateful. I always knew it was better for you but always shied away. I guess it seemed "unnatural". Shame on me considering I'm always game for trying new things! I loved the color it had from the peppers, mussels, and spinach. This is Kat's recipe and hope she doesn't mind me sharing her creation.

1 lb. mussels (can use frozen. soak in cold water for few minutes to defrost)

olive oil

3 garlic cloves (minced)

2 green onion stalks (cut into 1/2" pieces)

2 tbs. roasted red peppers (can use canned)

white wine

handful of baby spinach

pinch of kosher or sea salt

whole grain rotini pasta (can use any style of pasta of your choice)

1. In large pot, bring water to full boil and add the pasta. Cook til al dente.

2. In a pan, heat olive oil and add garlic. Saute for a bit then add green onions and roasted peppers. Saute for a minute.

3. Add white wine, just enough to coat the bottom of pan and simmer for a minute or 2.

4. Add mussels, sprinkle with salt, saute for 1 minute.

5. Add spinach and saute til tender but do not overcook!

6. Add mussel mixture to pasta and coat evenly.

7. Plate and eat!

lobster and linguine

So J brought some lobster home the other night. He knows the way to my heart. I wanted to cook up something with the lobster tail meat and so came the linguine. Here is my recipe, which may I add, can also be used with crab, mussels, or any other seafood your stomach desires. I'm not big on measurements like, teaspoon, tablespoon, yada yada yada. Unless it involves baking or ingredients with very strong flavors. I do apologize for the picture. I could've presented it better but i'm a hungry girl. This dish is simple, yet plate lickin good.

(for 1-2 servings)
1 lobster tail (cooked in the shell, then cut into chunks)
olive oil
3 garlic cloves (chopped)
crushed red pepper flakes
pinch of kosher salt
freshly grated parmesan
linguine
lemon wedge

1. Boil water and cook linguine until al dente.
2. In pan, heat oil, add garlic and cook til slightly tender. Do NOT cook til brown or will have a slightly bitter taste. Unless you like that then go right ahead.
3. Add crushed red pepper to bring out the heat of the pepper, then add the lobster meat, kosher salt. Saute for a minute.
4. Plate linguine and spoon lobster on top.
5. Squeeze out juice from lemon and grate parmesan all over.
6. Eat.

Buon appetito!