Seow Like Meow

Friday, October 8, 2010

Spaghetti & Meatballs

Recipe by: SH

Prep Time: 40 min
Cook Time: 1 hr
Serving Size: 4

Tools: Large pot, 9" x 13" dish, large pan

1 bulb garlic (chopped)
1 big onion (chopped)
6 tomatoes (chopped)
1/4 cup red wine
2 tbs basil coarsely chopped
6 serrano peppers
1 tbs salt

1 lbs ground beef
1 lbs ground turkey
10 oz firm tofu (crumbled)
1 tbs garlic powder
1 tbs onion powder
1 tsp ginger powder
1 tsp creole seasoning 
1 tbs olive oil
2 tbs red wine
1 tbs dried basil flakes
1 tsp chili powder
1/2 tbs corn starch
2 tsp salt

1lbs thin spaghetti
2 tsp salt


  1. Heat 4 tbs oil in large pan.
  2. Add garlic and onion. Fry for 5 min on medium heat.
  3. De-glaze pan with red wine. Reduce to half.
  4. Add tomatoes, serrano peppers, and basil. Cook for 12 min. Stir occasionally.
  5. On medium low heat, cook further till soft, approximately 20 min.
  1. Mix all ingredients B.
  2. Oil 9" x 13" dish. 
  3. Divide mixture into 8 portions.
  4. Shape into meatballs and place in dish.
  5. Place rack in the middle of oven and preheat oven to 400 deg. F.
  6. Cook meatballs till it is at 155 deg. F. Check with temperature probe on several meatballs.
  7. Remove and rest for 5 minutes.
  1. Fill 3/4 of a large pot with water, add salt, and bring to boil.
  2. Cook thin spaghetti per packet instructions.
  3. Strain.
  4. Serve on plates with sauce over spaghetti and meatballs.
  5. Top with parmesan cheese.
Note: Why tofu? It makes the meatballs tender. 
The meatballs should be lighter in color than shown in pictures.

Wednesday, October 6, 2010

Gallo Family Vineyards Moscato

Wine Variety: White
Appellation: California
Year: Non-vintage
Alchohol Content: 9%
SH's Comment: Sweet, well balanced, and very affordable.

Wednesday, September 15, 2010

Beef Spaghetti ala Alison M

Recipe by: SH (by observing Alison M cook years ago)

Prep Time: 15 min
Cook Time: 40 min
Serving Size: 4

Tools: Large pot, large pan

1 lbs ground beef
2" piece ginger (crushed) 
4 cloves garlic (finely chopped)
1 onion (coarsely chopped)
8 tomatoes (cut into 8 pieces each)
1 small packet portobello mushroom
2 cups ketchup
2 tbs sambal oelek
1 tbs fish sauce
1 tsp salt

1 lbs packet thin spaghetti
1/2 tbs salt

8 tbs grated/powdered parmesan cheese


  1. Heat 4 tbs oil in large pan.
  2. Fry garlic, onion, and ginger for 3 min.
  3. Add ground beef and stir fry for another 3 min.
  4. On medium heat, add tomatoes and cook till they break down to sauce like.
  5. Add portobello mushrooms and stir mixture for 1 min.
  6. Add ketchup, sambal oelek, fish sauce, and salt.
  7. Bring to boil and remove from stove.
  1. Fill 3/4 of a large pot with water, add salt, and bring to boil.
  2. Cook thin spaghetti per packet instructions.
  3. Strain.
  4. Serve on plates with sauce over spaghetti.
  5. Top with parmesan cheese.

Kiam Chai Buey (Pickled Sour Green Mustard Stew)

Recipe by: SH 

Prep Time: 20 min
Cook Time: 2 hrs
Serving Size: 8 

Tools: Large pot 

3 bunch pickled sour green mustard
1/2 lbs carrots
1 can baby corn
1 can water chestnut
1 onion
1 lbs boneless pork ribs
1 tbs black pepper 

  1. Cut sour green mustard into 2" pieces and soak in water for 15 min.
  2. Peel and cut carrots into 2" pieces.
  3. Cut baby corn in half.
  4. Slice water chestnuts thickly.
  5. Peel and cut onion into 16 pieces.
  6. Add all ingredients into large pot.
  7. Add enough water to cover all ingredients.
  8. Add black pepper.
  9. Bring to boil.
  10. Cook at medium heat for 2 hrs. 
  11. Serve with white rice.

Scallop Porridge

Recipe by: SH

Prep Time: 30 min
Cook Time: 40 min
Serving Size: 4

Tools: Medium pot

A: Porridge
1.5 cups jasmine rice
1/2 cup small dried scallops
8 small shitake mushrooms (blanched for 3 min, chopped)
10 cups water

B: Condiments
2 stalks green onion
4" ginger
2 tbs preserved cabbage

C: Seasoning
White pepper
Light soy sauce


  1. Blanch dried scallops in hot water for 3 min and strain.
  2. Blanch shitake mushrooms in hot water for 3 min and strain. Remove stems. Chop mushrooms.
  3. Wash rice. Add rice and water into pot. Bring to boil.
  4. Add mushrooms and scallops.
  5. Cook for 30 min. Stir every 3 min.
  1. Prepare condiments. 
  2. Wash green onions and sliced finely into rings.
  3. Peel and wash ginger. Julienne finely.  Fry to crisp in oil, drain.
Assembly bowls of porridge:
  1. In serving bowls, add porridge.
  2. Flavor to taste with Marmite or light soy sauce and white pepper.
  3. Add condiments on top.

Goji Berry Chicken Noodle Soup

Recipe by: SH

Prep Time: 15 min
Cook Time: 7-9 hrs
Serving Size: 4

Tools: 4-quart slow cooker, pot

8 chicken drumsticks
8 shitake mushrooms
1/4 cup goji berries
1/2 lbs carrots (large chunk)
3 chicken bouillon
1/4 cup light soy sauce
1/4 cup dark soy sauce
1 tsp black pepper

1 packet of rice noodles


  1. Clean drumsticks, mushrooms, and carrots.
  2. Add ingredients A into slow cooker.
  3. Add water to cover all ingredients. Suggestion: 1" from the rim of slow cooker.
  4. Cook on LOW for 6-8 hrs.
  1. Fill up 3/4 of a large pot with water.
  2. Bring it to boil.
  3. Add noodles to cook per packet instructions.
  4. Strain noodles into cold water. Leave for 30 sec.
  5. Strain.
Assembly bowls of noodle soup:
  1. In serving bowls, add noodles.
  2. Add shitake mushrooms and drumsticks on top.
  3. Pour in piping hot soup with goji berries.

Wednesday, August 18, 2010

Tea Egg with Noodle Soup

Recipe by: SH

Prep Time: 10 min
Cook Time: 8 hrs
Serving Size: 4

Tools: Slow cooker, pots

1 dozen eggs 
1 lbs baby bok choy
1 packet of flat wonton noodles

1 large sachet of Lipton tea
4 shitake mushrooms
6 star anise
2" cinnamon stick
1/2 cup soy sauce
2 tbs cooking wine


Tea Eggs:
  1. Boil and peel all eggs.
  2. Place eggs in slow cooker.
  3. Boil 2 cups water and steep Lipton tea for 3 minutes.
  4. Add the rest of ingredients A into slow cooker.
  5. Add Lipton tea sachet and just enough water to cover all eggs in slow cooker.
  6. Cook on low for 6-8 hrs.
  1. Remove eggs from slow cooker.
  2. Remove star anise and cinnamon sticks from soup.
  3. Place soup into a pot. Add 2 cups of water.
  4. Bring it to a boil.
  5. Season with salt and white pepper.
  1. Fill up 3/4 of a large pot with water.
  2. Bring it to boil.
  3. Prepare a basin of ice cold water.
  4. Add noodles to cook per packet instructions.
  5. Strain noodles into ice cold water. Leave for 30 sec.
  6. Strain noodles into boiling water. Leave for 1 min.
  7. Repeat step 5 & 6 three times to enhance texture of noodles.
  8. Strain.
Baby bok choy:
  1. Fill up 3/4 of a medium pot with water.
  2. Bring it to boil.
  3. Add baby bok choy and cook for 3 min.
  4. Strain. 
Assembly bowls of noodle soup:
  1. In serving bowls, add noodles.
  2. Add baby bok choy, shitake mushroom, and eggs on top.
  3. Pour in piping hot soup.

Saturday, July 17, 2010

Watermelon Sorbet, Juice, & Cocktail

Watermelon Sorbet 

Prep Time: 15 min
Cook Time: N/A
Serving Size: 4 

Tools: Food processor/blender 

1 lbs, 5 oz diced watermelon (or muskmelon or honeydew)
3 tbs freshly squeezed lemon juice
2 tbs vodka
9 oz sugar, approximately 1 1/4 cups (4.5 oz, approximately 1/2 cup + 2 tbs) 

  1. Place the melon in the bowl of a food processor and process until smooth.
  2. Add the lemon juice, vodka, and sugar and process for another 30 seconds.
  3. Place the mixture into the refrigerator until the mixture reaches 40 degrees F; depending on the temperature of your ingredients and refrigerator, this could take 30 minutes to 1 hour. (omit)
  4. Pour the chilled mixture into the bowl of an ice cream maker and process according to manufacturer's directions. (omit)
  5. Transfer the sorbet to an airtight container and place in the freezer for 3 to 4 hours before serving.
Note: We do not have an ice cream maker so we omitted step 3 and 4. 

One will surely have plenty watermelon left. Let's make something for these hot summer days.

Watermelon Juice

Recipe by: SH 

Serving Size: 4 

2 lbs diced watermelon
2 cups of ice cubes
4 tbs of lemon juice 

  1. Blend and strain the rest of watermelon.
  2. Add lemon juice to watermelon.
  3. Stir well.
  4. Serve on the rocks i.e. with ice.

Watermelon Cocktail

Serving Size: 1 

Tools: Cocktail shaker  

6 tbs of watermelon juice
2 tbs of Limoncello, chilled
2 tbs of lemon juice 
2 cup of ice cubes 

  1. Fill a cocktail shaker 3/4 full with ice cubes.
  2. Add watermelon juice, lemon juice, and Limoncello.
  3. Cover and shake until outside of shaker becomes frosty.
  4. Strain into chilled martini glass.

Friday, June 25, 2010

Happy Meal

Recipe by: SH

Prep Time: 30 min
Cook Time: 41 min
Serving Size: 2

Tools: Baking sheets, oven


2 pieces FRESH swordfish steaks 2/3" thick

Seasoning A:
1/2 tbs butter (melted)
1/2 tbs salt
1/2 tbs black pepper
2 tbs honey

Baked Asparagus:
1/2 lbs asparagus
2 tbs olive oil
1 tsp salt

Stuffed Mushrooms:
6 big portobello mushroom
5.6oz can lumped crab meat
6 basil leaves

Seasoning B:
8 basil leaves (minced)
1 tbs mirin
1 tbs Worchestershire sauce
1 tbs mayonnaise
1/2 tbs dijon mustard
1/2 tsp salt

3 tbs freshly grated cheddar
3 tbs freshly grated mozzarella



  1. Clean and pat dry swordfish steaks with paper towel.
  2. Mix seasoning A.
  3. Brush on seasoning A mixture on all sides of steaks.
  4. Place steaks on baking sheet layered with aluminum foil. Fold edges up to make a rectangular bowl.
  5. Move oven rack to top most position.
  6. Set oven to broil on HIGH.
  7. Broil steak, 3 min on each side (only top and bottom). Brush seasoning A again when turning.

Baked Asparagus:

  1. Set oven to 500 degree F with rack in center position.
  2. Clean and pat dry asparagus with paper towel.
  3. Prepare baking sheet layered with aluminum foil. Provide extra foil to fold and cover tips of asparagus.
  4. Place asparagus on baking sheet. Make sure all tips are arranged on the same edge.
  5. Drizzle olive oil and sprinkle salt evenly.
  6. Bake asparagus for 6 min.
  7. Turn and cover the tip of asparagus by folding down extra aluminum foil.
  8. Bake asparagus for another 6 min.

Stuffed Mushroom:

  1. Set oven to 400 degree F with rack in center position.
  2. Clean and pat dry mushrooms with paper towel.
  3. Prepare baking sheet layered with aluminum foil. Fold edges up to make a rectangular bowl.
  4. Brush butter on aluminum foil and mushrooms.
  5. Place mushrooms on baking sheet with the underside up. Place one basil leave under each mushroom.
  6. Mix seasoning B.
  7. Add crab meat and mix well.
  8. Divide crab mixture into 6 portions and fill mushrooms.
  9. Sprinkle 3 mushrooms with cheddar and 3 other mushrooms with mozzarella cheese. 1 tbs each.
  10. Bake mushrooms for 23 min.
Bon Appetit!!

Saturday, May 22, 2010

Chicken Corn Fritters

Recipe by: Marie Greene, Taste of Home Annual Recipes 2000 (Mod by SH and J in green)

Prep Time: 30 min
Cook Time: 30 min
Yield: 1 dozen

Tools: Deep-fat fryer/skillet

1 can (15.25 oz) whole kernel corn, drained
1 cup finely chopped cooked chicken
1 egg, lightly beaten
1/2 cup milk
2 tbs butter or margarine, melted
1/2 tsp salt
1/8 tsp pepper
1 3/4 cups all-purpose flour
1 tsp baking powder
Oil for deep-fat frying

  1. Place corn in a bowl. Lightly crush with a potato masher.
  2. Stir in chicken, egg, milk, butter, salt, and pepper.
  3. Combine flour and baking powder. Stir into the corn mixture just until combined.
  4. In a deep-fat fryer or skillet, heat 2 inch of oil to 375 degree F.
  5. Drop batter by 1/4 cupfuls into oil.
  6. Fry for 3 min on each side or until golden brown.
  7. Drain on paper towel, keep warm.
  8. Serve with any of your favorite sauces.

Tuesday, May 11, 2010

Fish, Not Fishy, Pasta

Recipe by: SH

Prep Time: 10 min
Cook Time: 30 min
Serving Size: 4

1 lbs thin spaghetti
2 tbs olive oil
1 onion, chopped
3 cloves of garlic, chopped
1/2 cup dry white wine
6.4 ounces tuna in water
1 can Campbell potato soup
1 cup milk
1/2 cup cilantro
2 ounces (about 1/2 cup) grated Mozzarella cheese
Salt and pepper medley to taste

  1. Cook pasta, al dente per packet instructions. Drain and set aside.
  2. Heat up olive oil in a pan over medium-high heat.
  3. Add onion and garlic. Saute until onions are lightly caramelized, about 5 min.
  4. Add white wine and deglaze for 2 min.
  5. Add tuna. Stir for 30 sec.
  6. Add potato soup, milk, and seasoning, Bring mixture to a boil.
  7. Add cilantro and cheese. Stir for another 1 min.
  8. Add pasta, stir well within the next minute.
  9. Optional: Serve with Carrot Ginger Salad.
Bon Appetit! ^^

Slow Cooked Korean Style Short Rib Soup

Recipe by: (mod by J in blue)

Prep Time: 20 min
Cook Time: 8 hrs (+overnight)
Serving Size: 6

Tools: Slow cooker, pot


12 English-cut short ribs (about 6 pounds)
4 cups low-sodium chicken broth (homemade preferably)
1/3 cup soy sauce
1/4 cup sugar
3 tbs finely grated peeled fresh ginger
2 tbs Korean red chili paste or sambal oelek, plus more for serving
2 tbs dark (toasted) sesame oil
4 cloves garlic, finely chopped
1 bunch scallions (white and green parts, separated), thinly sliced

Noodles and Garnished:
10 to 12 ounces medium-thick rice noodles (also called rice sticks or jantaboon)
1 carrot, finely grated
1 small Kirby cucumber, thinly sliced
1/2 cup cilantro leaves, torn
2 limes, cut into wedges

  1. Remove any silver skin from the surface of the short ribs, and then make 2 cuts across the grain, through the meat down to the bone. Put the ribs in the slow cooker.
  2. Whisk together the broth, soy, sugar, ginger, chili paste, sesame oil, garlic, and scallion whites. Pour over the ribs. Cover and cook on LOW for 8 hours.
  3. Refrigerate overnight for best fat removal.
  4. Skim any fat that may collect on top of the beef broth and discard.
  5. About 30 minutes before serving, put the rice noodles in a bowl with hot water to cover. Soak until tender and pliable, about 30 minutes.
  6. Reheat the broth.
  7. Divide the noodles among 6 large shallow bowls and ladle the broth over top. (Cut the meat from the ribs if desired.) Divide the meat evenly among the bowls.
  8. Garnish as desired with the carrots, cucumber, cilantro, lime and the remaining green parts of the scallion and more chili paste, if desired.

Carrot Ginger Salad

Recipe by:

Prep Time: min
Cook Time: min
Serving Size:


1 tsp finely chopped peeled ginger
1 garlic clove, crushed
Grated zest of 1 lime
Juice of 2 limes
1 tbs vegetable oil
1 pound carrots
2 tbs chopped fresh cilantro
1/2 tsp salt

  1. Mix garlic with ginger, lime zest, and lime juice.
  2. Whisk in the vegetable oil.
  3. Shave the carrots into ribbons with a vegetable peeler and toss with the dressing.
  4. Add the cilantro and salt and toss.

Lemon Broccoli

Recipe by:

Prep Time: 10 min
Cook Time: 6 min
Serving Size: 4

Tools: Skillet, pot

2 minced garlic cloves
2 or 3 strips lemon zest
3 tbs olive oil
1 head broccoli florets
1 sliced carrot
Lemon juice
Salt and pepper

  1. Heat garlic, lemon zest ,and olive oil in a skillet over medium heat, 3 minutes.
  2. Meanwhile, cook broccoli and carrot in boiling salted water, 3 minutes.
  3. Drain and toss with the lemon oil, a squeeze of lemon juice, and salt and pepper.

Saturday, May 8, 2010

Curry Puff

Recipe by: SH

Prep Time: 30 min
Cook Time: 40 min
Serving Size: 4

Tools: Pan, baking sheet


3/4 lbs ground turkey
1 medium potato, 1/2" cube
1 onion
2 cloves garlic, chopped

1 tbs curry powder
1//2 tbs coriander
1/2 tbs cumin
1/2 tbs cloves
1 crushed candlenut
1/2 tbs salt
1 tsp pepper

1 box of Pepperidge Farm puff pastry sheets (
1 egg, beaten


  1. Heat 2 tbs oil in pan.
  2. Stir fry potatoes in medium heat.
  3. Remove potatoes when golden brown.
  4. Fry garlic and onions until fragrant.
  5. Add ground turkey.
  6. Add ingredients A.
  7. Stir until cooked, approximately 5 min.
  8. Add potatoes and mix well.
  1. Preheat oven per puff pastry packet instructions.
  2. Cut pastry sheet into 4 squares per sheet.
  3. Wrap 1/4 cup fillings in each square. Wrapping is done by folding square into triangle.
  4. Press the edges of join with fork to seal each puff.
  5. Prepare the baking sheet per packet instructions.
  6. Place puffs on baking sheet.
  7. Brush eggs on top surface of puffs.
  8. Baked puffs until golden brown per packet instructions.
Note: There are two pastry sheets per packet. I used the whole sheet to wrap as much fillings as I could. I made two giant curry puffs as shown on pictures above.

Monday, April 26, 2010

Guava Cake

Recipe by: (mod by J in blue)

Prep Time: 45 min
Cook Time: 30min
Serving Size: 8

Tools: 9" x 13" baking dish, mixer, pot, shrink wrap


1 pkg Yellow Cake Mix or Strawberry Cake Mix
1 1/3 cups guava juice
3 eggs
1/3 cup vegetable oil

1 8-ounce pkg cream cheese, softened
1/3 cup sugar
1 tsp Vanilla
1 small pkg Cool Whip, thawed

Guava Gel:
2 cups guava juice
1/2 cup sugar
1/4 cup cornstarch


  1. Bake cake according to package directions, substituting guava juice for water.
  1. In a medium mixing bowl, beat cream cheese with hand mixer until fluffy.
  2. Add sugar and vanilla and beat in.
  3. Mix in 1/3 of the Cool Whip.
  4. Slowly fold in the rest of the Cool Whip 1/3 at a time.
  5. Refrigerate until ready to use.
Guava Gel:
  1. In a medium sauce pan, bring the 2 cups guava juice and sugar to a boil.
  2. Make a paste out of the cornstarch and a small amount of water.
  3. Remove guava juice from heat and stir in the cornstarch mixture.
  4. Return to heat and bring back to a boil and boil for one minute.
  5. Cool in refrigerator.
  1. To assemble cooled cake, thickly ice the cake with all of the cream cheese mixture. You may layer it for steadier assembly.
  2. Glaze the top of the cake with guava gel.
  3. Refrigerate until ready to serve.

Tuesday, April 20, 2010

Horseradish Ham Cubes

Recipe by: Connie Tolley, Oak Hill, West Virginia, Taste of Home, Summer Appetizers 2009
(SH's mod in red)

Prep Time: 20 min
Cook Time: N/A
Yield: 5 dozen

Tools: Butter knife, toothpicks, plastic wrap

1 package (8 ounces) cream cheese, softened
2 tbs prepared horseradish (spicy horseradish)
1 tsp Worcestershire sauce
1/2 tsp seasoned salt
1/8 tsp pepper
10 square slices deli ham

  1. In a small bowl, beat the cream cheese, horseradish, Worcestershire sauce, seasoned salt and pepper.
  2. Spread about 2 tbs over each ham slice. Make two stacks, using five ham slices for each. Wrap each stack in plastic wrap; chill for 4 hours. Cut each stack into 1" cubes.

Saturday, April 10, 2010

Supreme Chicken Curry

Recipe by: SH

Prep Time: 30 mins
Cook Time: 2 hrs
Serving Size: 4

Tools: Pot

6 chicken drumsticks
1/2 lbs chicken breasts, cut into 2" pieces
3 big potatoes

1 big onion (cut into 16 parts)
1 bulb of garlic (cleaned and crushed)
2" cinnamon stick
3 star anise

1 tbs red thai curry powder
1 tbs turmeric powder
1 tbs cloves powder
1 tbs cumin powder
1 tbs coriander powder
1 tbs galangal powder
1 tbs garlic powder
2 candle nuts (pounded)
2 tbs sambal oelek

1 tbs fish sauce
2 tbs salt
2 tbs sugar

1 can coconut milk 400ml

  1. Heat up 1/2" oil in pot.
  2. Add ingredients B into pot and fry until fragrant, approximately 2 mins.
  3. Add ingredients C and mix well for 30 secs.
  4. Add ingredients A.
  5. Add water, just enough to cover all ingredients.
  6. Add seasoning D.
  7. Bring it to boil.
  8. Lower heat to medium low.
  9. Simmer for 1.5 hrs.
  10. Add coconut milk (ingredient E) and cook for another 1/2 hr.
  11. Serve with white rice.