I loved this Crab Classic, chunk style imitation crab meat! It came in Lobster Classic too but the only difference I can see is more red coloring added (since it's redder in color), other than that, everything looks identical to me (I forgot to look at the back of the ingredients list, might have a little lobster meat added instead of king crab?). I always buy more and freeze it in my freezer when it is on sales for buy one gets one free (it can freeze up to 9 months). Crab Classic is made with a mixture of seafood, mainly Alaska Pollock. So this is an excellent source of protein and omega 3 fatty acids. Not only that, the shape holds well so it's great in stir-fry, in soup and in spaghetti. A great food to substitute for meat/poultry and for the vegetarians who don't eat meat/poultry but do take seafood.
ShanDong ramen (山东拉面) is a Chinese style dried noodle. It came in three different sizes, thin, medium and thick. The one I got here is medium. It is suitable for cold noodle, in soup or stir-fry. I usually used it in stir-fry, I guess it is easier than cook up a flavorful stock to go with the ramen. I think Taiwanese used this kind of dried noodle for their beef noodle soup.
I fell in love with sweet snap peas when I discovered it in the market few years ago. Now, I preferred to buy this versus snow peas. I found this to be sweeter, crunchier or has more bite to it as compared to snow peas. But why is this veggie so expensive huh? It is quite pricey even in the Asian market, I bought a small bag and it costs me almost $4!! Sharing an easy and delicious way to enjoy sweet snap peas. One of my home cook dishes.
We loved panna cotta but it was so fattening. So, I was trying to cut down some of the saturated fat in this delectable dessert by cutting down on the heavy cream and used whole milk. I placed it in a jelly mold which was probably not the best idea as it was stuck to the mold. I had to use the satay stick to scrape it down, thus the broken design. Despite the ugly look, it tasted divine. Still fattening but a reduced fat version.
I love to steam my fish in the oven. It is no fuss, no cleaning, super easy and ready in 10 minutes, who wouldn't love this method as compared to the traditional Chinese steaming method using a wok? To steamed fish, you just need to cover the whole fish in the aluminum foil and let it steam in the oven. After you done eating, just fold and toss away the aluminum foil. As easy as that! I was trying a new recipe for my steamed fish and it turned out so good so I would share it here and for my own record. It was a little spicy from the chili oil but not too bad, even my girls had no problem eating it. The saltiness came from the black bean and soy sauce. And I loved lots of ginger and garlic for extra flavor.
Had some leftover tofu and decided to pan-fry it. Tofu can be quite bland so remember to season generously yet not over board. Best to enjoy the crispy tofu with a condiment such as this Thai sweet chili sauce or ketchup.
