It’s a gorgeous day….. for a little Red. 

I hope you’re enjoying day as much as I am. 🙂 

 

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Sambal Oelek

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Sambal Oelek is an Indonesian Chili Sauce used in cooking and as a sauce as well. I’m excited to make this dish called Nasi Goreng (Indonesian Fried Frice) which is a household staple in Malaysia, Singapore and Indonesia. I had my first taste of the authentic Nasi Goreng while living in Kota Kinabalu, Malaysia in the 80’s. I’m having the kids over for a great feast tonight and to share some really cool stories of my stay in KK. 

  

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Salt & Chilli Pepper Fried Prawns in Caramelized Jalapenos and Garlic

  

Don’t like deep frying? This recipe is just as tasty as any deep fried salt and pepper dish out there. Plus you cut down on the calories. It is inexpensive and easy to make. If you are a big fan of garlic and heat, this is the dish for you! Serve as an appy with your favorite beer or as dinner served with steam rice and lightly dressed green salad.  This dish is already packed with flavour. Pair it with a light Pilsner or a glass of sweet Chardonnay. You need a bit of sweet to balance the heat. And while you’re at it play some Red Hot Chilli Peppers! (Blood Sugar Sex Magik is a great album!)

Ingredients: 

1 bag of frozen Tiger Prawns or large Shrimps (thawed and patted dry with paper towel)

2 tbsp. Cornstarch

2 Jalapenos (if you want the heat toned down, remove the seeds)

5 cloves minced Garlic

a pinch of Red Pepper Flakes

Green Onions

2 tbsp Olive Oil

1 tbsp soft Butter

Salt and fresh ground Pepper to taste

Directions:

Chop jalapenos to create a coin-like look with seeds exposed. If you want to get rid of the seeds cut the jalapenos lengthwise and use a pairing knife to scrape out seeds. (Use a pair of rubber gloves to work with the chilli.) Mince garlic. Set aside.

Heat a frying pan at medium. Prepare the prawns by washing and patting it dry with paper towels. Place in a bowl and set aside.

Add oil in pan. Saute’ the jalapenos and garlic together until the jalapenos are just slightly wilted. Do not overcook. Add the cornstarch with Prawns and quickly fold it in until prawns are covered. Add in the pan with red chilli flakes and saute’ until prawns are orange in color about 5 minutes. 

Add butter, salt and pepper for more flavour. 

Turn off the heat and set the pan aside. Serve immediately!

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Happy Easter Monday! 

  

Enjoying the simple things in life. An $8 bouquet of flowers, decaf coffee in my priceless Hard Rock Cafe mug from Bangkok (1998) and the most delicious Sugar Cookies from Lovelace Cakes (opening soon in Surrey). Here’s proof I don’t have to be anywhere to enjoy this sunny, gorgeous Monday morning. Living in the moment. Slept in. No work today. YESSSSS!!!!!

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REINVENTING DISCO IN A BIG WAY!!

 

I come from a muti-talented family and I have to say I’m very proud to be a part of this spectacular show that was Created and Directed by my youngest brother, Leandro Mendez. Come out and experience REINVENTION OF DISCO with this year’s headliner, Frenchie Davis of American Idol and The Voice and a cast of hot and talented entertainers from Vancouver! It’s a show you don’t want to miss!! Part of the proceeds from ticket sales will go to the St. Paul ‘s Hospital Foundation. To get tickets or more information please visit http://www.reinventionofdisco.com.

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Sriracha Teriyaki Chicken

  

If you are a lover of heat and have not heard of Sriracha then you don’t know what your missing! This flavourful hot sauce is now a household name and as a matter of fact Sriracha is coming out with Sriracha flavoured snacks because of it’s popularity. This dish is so easy to make during a week night. Great pairing with a nice cold Pilsner to wash it down. If you feel like going one step further, this dish will also go well with Coconut Rice and steamed vegetables. It is truly a delicious and a tasty meal. A bit of warning though, if you’re not in to the heat cut down the hot ingredients by half. Enjoy! 

Sriracha Teriyaki Chicken

Ingredients:

2 lbs boneless skinless chicken thighs

6 tablespoons soy sauce

1 tablespoon Sriracha paste

5 tablespoons sugar

2 tablespoons tomato ketchup

2 tablespoons vinegar

1/4 teaspoon dried chilli flakes

1⁄2 cup chopped onion

1 teaspoon minced garlic

1 tablespoon minced ginger

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