Homemade Salted Chicken Eggs

This is just a spur of the moment thingy as I don't normally consume salted eggs in any kind, no salted duck egg unless in a mooncake and I don't buy salted eggs.  I made this because I had lots of eggs in my refrigerator, bought too much because I couldn't pass up on a deal.  So, I had to preserve some and this was what I could think of at that time.

It is so easy to make your own salted eggs, after that you just have to wait for a month before you can enjoy it.

Sweet & Spicy Tuna Arugula Pasta

I can't believe I made a mistake of buying a vegetable!  I was trying to pick up a bunch of organic spinach and some how mistook the organic arugula as the spinach.  Interestingly, even the cashier thought it was the organic spinach and charged me that.  So, I was clueless until the next day when I decided to wash my spinach.  When I took it out, it smelled different and then when I looked at the leaves, I realized it looked different and then when I checked the tag, it read organic arugula.  WOW!  What a surprise there as I never bought arugula before and frankly not too sure of how to cook it.  So, I searched online and found a recipe that I wanted to try and thought it would taste good.  So, this recipe was inspired by Simply Recipes.  I changed it a little bit to what I had at home at that time and it turned out delicious.  You all should try it too!
Even my husband took a second helping!

Simple and delicious!  Guess next time I can add arugula into my shopping list as I took some to make kimchi fried rice and it was good as well.  I stir-fried the rest with olive oil, chili flakes and sea salt.  How do you normally cook with arugula? 

Citrusy Biscotti with Dried Cranberries, Chocolate Chips and Coconut

This recipe is adapted from my previous Tropical Biscotti Recipe. It is so delicious and I wonder why I only make biscotti during the Christmas holidays.   It is not difficult to make at all, you only need a hand whisk and then a spatula before using your hand to knead the dough.  The only troublesome part is you have to double or triple bake it.  I bake mine three times because I like it brown on all sides.

I already perfected this recipe the last time, even I go back to my old recipe to make biscotti, so you can rest ensure that it will turn out good, not hard rock that you couldn't even bite into it.  It is so good that you can eat it just like that or dip it in your coffee.  I received compliments on my biscotti every time I give it away.

Wishing all of you a very Happy Holidays and a Happy New Year!!  It is a long holidays break for the kids, I guess I should start on a new Korean drama marathon.  *wink*

Happy Dongzhi Festival !!

Dongzi Festival falls on the first day of winter.  Chinese celebrate it by eating "Tang Yuan" or glutinous rice balls.  By eating the tang yuan, you are also a year older or wiser.  *wink*  They also cook an elaborate meal to celebrate it with family members. 

These tang yuan were shaped by both my girls.  It is great that now they are able to help me in the kitchen and doing some house chores.  My eldest is interested in learning how to cook now, thus far, she can make her own ramen noodle with eggs and fried eggs.  I will slowly teach her more, it's my way of imparting my cooking knowledge to the next generation.  So that they will know what to do when they are in college.

Last but not least, HAPPY DONGZHI FESTIVAL to all who celebrated and also Happy Holidays and Merry Christmas to all my readers and family!

Crunchy Pumpkin Spiced Cookies

I finally succeeded in making a better, crispier and crunchy pumpkin cookies than my previous attempt.  Since I don't use canola oil now, I have to find a substitute for it.  I can't use peanut oil because I mostly make this as gift besides our own consumption.  You know, have to be careful about peanut allergy these days.  I don't want to use my extra virgin olive oil or coconut oil because they are expensive.  So, I left with butter, butter is what our grandma used in the old days anyway before cheaper oil replaced it in baking.  Anyway, today we know that butter is a good fat and it would not raise your cholesterol level by eating it in moderation.  So, I am not afraid of butter anymore and have been using it to substitute my older recipes that called for canola oil.  As for my Chinese New Year cookie recipes, I will either use peanut oil or butter as the substitute.

This is so crunchy and delicious!  You just have to make it to believe it!  Now I learned the trick, I have to shape it thin and bake it until it's slightly brown to make it crunchy.  As you can see above, I make it for teachers at school and I hope they like this little crunchy pumpkin spiced cookie!  :-)

If you make this, please do feedback to me ya! 

All Natural Red Hue Pickled Ginger Slices

 

I discovered a way of making the all natural red hue pickled ginger slices so I want to share it with you all.  I actually thought of this while writing a draft post for the raspberry vinegar that I made.  What a coincidence that I was put off by the store-bought version when I realized that they actually used artificial red colorings to make it red.  As my readers probably know, I am trying to feed my family with healthy food choices and cutting down or eliminate artificial food colorings and flavorings are one of it.  I am 100% concurred with the saying that if you are going to feed yourself anyway, why don't feed your body with all natural and nutrients rich superfood?  Why feed your body with more chemicals and toxic (we already have enough of that via air, water, environment, etc), and burden your body to work extra hard to get rid of it?  If your body is overworked all the times everyday, what would happen?  Think about it!