Tag Archives: Studio Lunch

Studio Lunch . Chicken and Fish and Wings

I love to eat chicken wings! Recently, a few like minded office mates and I sampled wings around the pubs near work. We liked the ones when the wings are hot and crispy, coated with a thin layer of pungent sauce. This prompt me to give it a try at home. And I decided to try this recipe from the Pok Pok restaurant, famous for its Vietnamese Fish Sauce Wings in Oregon.

I have to say, the result was great! And it was really easy! The crunchiness of the fried garlic and the fragrance of cilantro, mint are irresistible! Perfect with a cold beer.

Ike’s Vietnamese Fish Sauce Wings Recipe

Ingredients:
1/4 cup Asian fish sauce
1/4 cup superfine sugar
4 garlic cloves, 2 crushed and 2 minced
1.5 pounds chicken wings, split at the drumettes
1 tablespoons vegetable oil, plus more for frying
1/2 cup cornstarch
1/2 tablespoon chopped cilantro
1/2 tablespoon chopped mint
(add a bit of freshly chopped chillies for some spice!)

Directions:

  1. Mix the fish sauce, sugar and crushed garlic in a bowl. Add the wings to marinade. Refrigerate for 3 hours, tossing the wings occasionally.
  2. Heat the 1 tablespoons of oil in a small skillet. Add the minced garlic; cook over moderate heat until golden, 3 minutes. Drain on paper towels.
  3. In a large pot, heat 2 inches of oil to 350°. Pat the wings dry on paper towels; reserve the marinade. Put the cornstarch in a shallow bowl, add the wings and turn to coat. Fry the wings in batches until golden and cooked through, about 10 minutes. Drain on paper towels and transfer to a bowl.
  4. In a small saucepan, simmer the marinade over moderately high heat until syrupy, 5 minutes. Strain over the wings and toss. Top with the cilantro, mint and fried garlic and serve.

Studio Lunch . Tonkotsu Ramen

Today’s lunch is yummy Shoyu Tonkotsu Ramen. I jazzed up a frozen package of Ramen with braised pork belly slices, spinach, corn,  and Ajitsuke tamago (braised egg).

Here’s a recipe from Norecipes.com to try for this ramen.

Studio Lunch . Prosciutto with Mozzarella Tartine

Happy Mother’s Day! It’s a bright and sunny sunday, the temperature slowly crept up 79F. So I thought a Prosciutto and Mozzarella tartine with some ice cold ice cold lemonade would be perfect for lunch.

Today is my lucky day and I got some ramps from the store. A simple saute with some salt and pepper and olive oil is just perfect for ramps. It’s sweet, fresh and fragrant.

A simple tartine with Prosciutto, Mozzarella, crunchy radish, sun dried tomatoes, pesto, fresh basil, sea salt and pepper. The key is good crusty country bread.

Here’s a Mother’s Day special lemonade: mix with blood orange juice to get the peachy, coral color.

Good food comes from great ingredients, simple combinations for me.

Life is just peachy!

 

 

Simple & Decadent Ham & Cheese

I love a simple ham and cheese sandwich, but with a croissant sandwich plus an egg, with some arugula salad? Decadent!

I like the egg to be a bit runny so that the salad leaves can roll around in it and the soft flaky croissant can soak it up. Add a bit of curry powder and chopped shallots for a bit of spice and crunchiness.

Here Ziggy decided the small kitchen sink was the perfect position to supervise the cooking activities.

Happy Sunday!

 

How I plan to survive the holidays – Day One

Staying true to my 3 Things to Do to Survive This Holiday Season & Wrap Up This Year’s Resolutions!

I started my Week One – Day One. Today is all about planning.

Health

Recently I’ve been doing a lot of take-outs and I blamed it on work and not having enough time to cook. Work has been crazy busy but that’s no excuse! All it needs is a little bit of planning. This week I ordered groceries from FreshDirect and I will make more home cooked food and order less take-outs considering all the partying that’s ahead.

For Sunday night, I am making a Curried Chicken Salad(recipe) from my favorite cookbook writer Ina Garten. This recipe is creamy and light, perfect to bring to work as a lunch box or as a sandwich filling. It stores well for a few days as well.

Family, Friends, Social

I know I have a few gifts already for a roster of people, but I need to organize myself with a list and keep track of that. Recently I started to use Evernote to help with the to-do list and organizing. My criteria is to be able to use anywhere from a browser at any desktop or laptop, on my iphone and be able to take notes, pictures and web links with it. So far it’s been great.

Here I created a new Notebook called “Lists” that keeps various types of lists. Then I created a New Note in the Lists Notebook called Christmas Gifts. This is where I keep the people and gift ideas. I separated the gift list into Family, Friends and Social. For each family members, I jot down my gift idea and copy URLs next to the names. When I acquire the item, I check off the item. Since it’s synchronizing with mobile devices, it’s really easy to keep jotting down ideas and check off those shopping items. It’s a great note taking tool!

Future

This is not about the distant future, but all small steps build to the longer term future. The “Future” is all about enriching yourself, challenging yourself, enjoying yourself, relaxing, learning, discovering, building for the future. Right now, I am thinking about a do-nothing-vacation! Besides some business travels and and a couple of long weekends, I have not taken much time off. Even planning for vacation seems stressful for me… But I am taking the last two weeks of December off to relax and recuperate. So I will be gathering ideas for that do-nothing vacation and perhaps can even do it in December!

First thing first, I must consult my good friend, an ex-colleague, The Points Guy for some travel deals and advice…

Studio Lunch . A Light Lunch After Turkey Day

We spent this year’s Thanksgiving local and went to our friend Patrick’s place for a pot luck dinner. Nested in the middle of Noho by a cobblestone street, the newly completed phase of the renovation added a new level on the roof with a music room and a guest room separated by a Japanese zen garden. Architecture and design are Patrick’s true passion aside from being a banker. He’s done a fantastic job and the timing was just right for entertaining. :-)

Back downstairs, 18 people from 9 countries have brought their pride recipes and creations, from varieties of bruschetta, Bulgarian spinach pies, authentic buttery German mashed potatoes, to brussel sprouts with Pancetta, heavy cream and corn bread croutons, to gluten free meatloaf, spinach with cranberries…and last but not least, Anna’s roast turkey! The smell of the delicious food filled the apartment. The desert ranged from a wonderful homemade tiramisu, pecan pie, pumpkin pie, a persimmon and cheese log. All the wonderful food and mingling made me forget to take photos! That will have to be a rain check for the future.

So what do you eat the day after Thanksgiving? Too full? Not interested in the left overs? Too much turkey? Well, that’s exactly how I felt! So I made a light studio lunch: Ham & Cheddar cheese sandwich with a light snack of Ricotta.

Ricotta cheese is light and fluffy, adding a bit of virgin olive oil, crushed peppers and sea salt is enough to make you smile. A few slices of radish will add the freshness and crunchiness to it. It’s my variation of the French classic on radish with salt and butter. The key is good quality salt and butter.

The sandwich is a simple take on ham and cheese sandwich. I used a loaf of good baguette, slice it and lightly butter it. Then toasted slightly, add arugula, honey ham and sliced cheese on top. The arugula adds a bit of spice to the sandwich.

Enjoy it!

Let’s Slurp!

Snow in October?

While I am not quite ready for the winter to come to NY, I am always ready to slurp a bowl of Ramen! Here’s a rendition of a package of frozen ramen with sauce packet and embellished with vegetables, fish balls and fresh herbs. :-)

Hot Ramen soup paired with ginger tea. The key is to add chopped fresh green onions, crunchy bean sprouts, couple sprigs of cilantro and finally drizzle with a bit of sesame oil.

Snow on Broadway…

Keep warm! xoxo

Studio Lunch . Stir-fried Tomatoes & Eggs

Here’s a traditional Chinese home cooked dish that is delicious and so easy to make! The dish may sound strange, but it’s taking the scrambled egg and tomatoes to another notch. Stir-fried in high heat, the dish brings out the sweet juice from the tomatos that mixes perfectly with the savory scrambled eggs. The Chinese eat it for lunch or dinner. Here I made it for a yummy and filling studio lunch.

Ingredients:

  • 2 cups of hot rice
  • 6 large eggs
  • 2 tablespoons vegetable oil, divided
  • 2 scallions, finely chopped (reserve some chopped greens for garnish)
  • 4 medium tomatoes (about 1 pound), each cut into 6 wedges
  • 1 teaspoon sugar

Directions:

  • Beat eggs slightly with 1/2 teaspoon salt
  • Heat 1 tablespoon oil in a non-stick skillet over medium-high heat until hot
  • Add eggs and cook slightly, leaving it still runny
  • Immediately scrape eggs into a bowl
  • Heat remaining tablespoon oil in skillet over medium-high heat until hot
  • Add scallions and stir-fry until just softened
  • Add tomatoes and stir-fry until juices are released and tomatoes are slightly wilted
  • Sprinkle sugar and 1/4 teaspoon salt over tomatoes
  • Return eggs to skillet and cook, until eggs are just cooked through
  • Serve on top of hot steamed rice with remaining scallions on top

Breakfast at Wimbledon

What could be better than watching the Wimbledon men’s final on TV, having an English themed breakfast/brunch and enjoying this fine American tradition, the Breakfast at Wimbledon, on Sunday?

Besides pimm’s cup, scones, strawberry & creme, I decided to make some simple tea sandwiches. After searching for a few recipes and checking supplies in the fridge, I came up with a few variations from Camille Becerra‘s ideas. It’s really easy to assemble and they are so cute.

Here are the tea sandwiches for breakfast:

Radish slices, mashed English peas, olive oil, black sea salt on pumpernickel bread

Ripe tomato slices, avocado slices, smoked salmon on whole wheat bread;

Blue cheese, Pink Lady apple, sliced grapes and blueberries on country bread

Amidst the small bites of yumminess, we watched the championship of Novak Djokovic vs. Rafael Nadal.

And congratulations to Novak Djokovic! And to Rafael Nadal! Both are incredible players and champions!

Studio Lunch . Tacos From The East

Recently I’ve been sampling different taco restaurants, food trucks. Last week I had authentic Mexican tacos from a little hole in the wall restaurant and from a food truck Kimchi taco truck. So today when I have the left overs from yesterday’s salmon ikura rice, I decided to try my hands on making a fusion tacos myself.

Teriyaki Salmon Tacos

Sweet & Salty Teriyaki salmon strips, crunchy cabbage, juicy mini heirloom tomatoes, pickled ginger when mixed together tastes pretty good!

Ingredients:

  • 1/2 pounds Salmon cut into 2 by 1 inches
  • 1 tablespoons Honey
  • 2 tablespoons Soy sauce
  • 2 tablespoons of Mirin
  • salt & pepper to taste
  • 2 cups of thinly sliced cabbage
  • a few tomatoes. I used heirloom tomatoes
  • Japanese Kizami Shoga pickled ginger

Directions

  1. Mix honey, soy sauce, mirin, salt & pepper together
  2. Marinade Salmon strips in the mixture for 15 minutes
  3. Cook the salmon strips and the marinade mixture in a sauce pan until the marinade thickens up a bit
  4. Heat up the corn tortilla in a griddle or any pan

Overall, I think it was a success. It’s quick easy to make and very tasty.