Tuesday, September 16, 2014

Pesto Pita Bites 青酱脆饼

Finger-friendly snack bites that will definitely please a crowd and even better, make a crowd envious of this homemade pesto. These pesto pita bites are one of the easiest hors d’oeuvres to make, and they are delectable.

This Italian oil-and-herb sauce with basil's flavonoids and volatile oils - eugenol and rosmarinic acid, boost brain production of dopamine and serotonin therefore lifting up your mood. Basil is also a good source of vitamin K and manganese.

The other healthy ingredient in this pesto is walnuts. This pesto sauce is packed with Omega-3 good fats. Walnuts is a terrific source of protein, but it may not be easy to unlock the energy from the nuts as they are covered in phytates. Phytates is an indigestible plant compound that inhibits our enzymes from fully digesting nuts. By soaking the nuts in purified water overnight, you will rinse away phytates and make the nuts, including the key energy-booster nutrients, more digestible.

Friday, September 12, 2014

Avocado, Hatch Chili, Lime Pasta Sauce 鳄梨青椒酱

Other than my favorite red tomato-based pasta sauce, I also enjoy green pasta sauces - one is herbaceous pesto-based and the other being buttery avocado-based. Both green sauces are rich and flavorful, also quick and easy to put together - just bring on the food blender!

Part of the roasted Hatch chili was used to make salsa, while the remaining was combined with lime and avocado to make avocado sauce. The spice and tangy zest cut through the rich creamy avocado so perfectly.

Tuesday, September 09, 2014

Pickled Chili Steamed Whole Fish 泡椒蒸鱼

What? Tilapia is also widely genetically modified?! Now that is a contradictory view to Monterey Bay Seafood Watch. Perhaps, that is why some consider tilapia a fish that is good for the environment but bad of us, consumers. In a good way, we don't always eat tilapia fish - whole or fillet. The only reason I buy tilapia, or specifically whole tilapia, is because it is one of the two (the other being sea bass) fresh "live" whole fish usually available in the Asian supermarket. Once in many months, we go for fresh whole tilapia to add an element of variety to the routine salmon and sardines.

After steaming

Steam - that is how I cook fresh whole fish. A fuss-free way of cooking, steaming brings out the delicate texture, and fresh clean flavors of a white-flesh fish like tilapia.

Today, it is about putting a new spin on quite an ordinary steamed whole fish. How about adding some finely minced tangy pickled chili for the appetizing zing, and fresh red chili for the spicy kick?

Seasoned and "assembled"..prepared to be steamed