white pepper powder

2

Healthy spinach feta turkey burgers! 🍔

These are made w spinach, feta cheese, lean ground turkey, old fashioned oats, egg whites, garlic powder, salt, & pepper! Mixed it all together, separated into patties, grilled them for 8 min, & served them on a toasted whole wheat bun! So so yum, even the bf loved them! 🤗🤗🤛🏻

miso ramen

a bobbing soft boiled egg steaming gently

in nori fields where miso ramen grows

will drown itself in ramune lychee.


i want to set the noodle phoenix free

but from white pepper powder ashes rose

a bobbing soft boiled egg steaming gently.


those bean sprout kids who searched the miso sea

for mermaid notes in naruto whirled coves

will drown themselves in ramune lychee.


a yōkai snow girl drifts her hips umami

at her ex, and with a scallion lipped kiss, blows

a bobbing soft boiled egg steaming banshee.


the miso paste soil sucked dry by the tree

is swept by the picky tongue’d god’s bulldoze:

she drowns it all in ramune lychee.


my pork snout sweetie, please come back to me

to drench our broths under cathode ray roes

like how a bobbing soft boiled egg steaming gently

must drown itself in ramune lychee.

It feels like home!

This is arroz caldo. Back in the Philippines, my mom or my aunts would usually make this every Sunday when we come over for family lunch or afternoon snack.

I can imagine a big pot sitting on a clay stove, heated by charcoals.

Cousins would be busy chopping the ingredients, and the uncles are busy dressing and chopping free range chickens.

So I decided to make this today. In a pot, sauté garlic and ginger slices until fragrant. Add in the chicken and sauté until the chicken has browned. Next, add a cup of sticky rice. Make sure the rice is coated with the oil. After about three minutes, add lots of water. Let boil then turn the heat on low. Add turmeric powder, white pepper and salt. When the rice is soft, turn the heat off and serve.

For a richer broth, beat a couple of eggs then add onto the soup.

Scoop in a bowl then drizzle with soy sauce. Squeeze half a lime.

Yummy!

Tilapia & Prawns Baked in Parchment

I’ve always grown up with steaming when we make fish at home. It’s a very traditional way to make fish in Hong Kong. My mom would occasionally make fish stews or make pan fried fish. Since moving to Canada, we’ve experimented more with grilling and baking. Only since recently have I really knew about broiling or placing fish fillets in parchment paper and cooking it.

Cooking with parchment retains a lot of the moisture and flavour of the ingredients if you seal the parchment properly.

INGREDIENTS:

  • 2 tilapia fillets
  • 1 cup prawns
  • 2 sprigs basil
  • ¾ cup whipping or heavy cream
  • ½ cup halved cherry tomatoes
  • 2 tsp parsley
  • 2 tsp white pepper powder
  • 1 tsp paprika
  • salt & pepper

DIRECTIONS:

1. Quickly rinse the fish fillets under cold water, then pat dry with some paper towels.

2. Rub the white pepper powder thoroughly into the fillets. If it’s very hard to rub on, add in a few drops of cooking oil. Rub on a generous amount of salt and pepper. Do the same with the prawns.

3. In a smaller bowl, mix together paprika, parsley and whipping cream.

4. Place the fillets and prawns on a clean sheet of parchment paper. Add in tomatoes and basil throughout. Pour in the cream mixture. Using some white strings, tie around the parchment paper when you gather it.

5. Bake or broil in the oven for about 10 minutes at 280'F.

Appetizer Scallops & Mashed Parsnip

Fresh jumbo scallops are quite easy to find around supermarkets in Vancouver. I have fell in love with scallops since a few years back when I first started cooking. There is so much you can do with scallops, from eating them completely raw to completely cooked and they’re complimenting to a variety of flavors.

INGREDIENTS:

  • 8-10 jumbo scallops
  • ¼ cup strawberries
  • 1 parsnip or yam
  • spring greens
  • salt & pepper
  • 2 tsp white pepper powder
  • 1 tbsp olive oil
  • 2 tbsp corn starch

DIRECTIONS:

1. Pat the scallops dry. Then sprinkle on some white pepper powder then cover all the scallops and both sides with corn starch. Set aside.

2. For the mashed parsnip or yam, cut them into smaller 1 inch chunks, then boil in minimally salted water until soft. Drain the water, then place into a large bowl and mash with a masher.

3. Then prepare the strawberry vinaigrette. First mash up the strawberries well. Then add in the white vinegar, sugar and olive oil, mix well.

4. To cook the scallops, simply heat up a frying pan then add in a small amount of olive oil. Then sauté the scallops until they’re golden brown, each side for about 1.5 minutes.

5. Assemble the prepared parsnips, strawberry vinaigrette, spring greens and cooked scallops before serving.

Mustard Beef Stew

There are so many different types of stews out, but rarely do I see any stews made with mustard. I watched a cooking show and one of the chefs had made this dish but with chicken. I did decide to substitute beef instead, but if you want to try making it with chicken, do make sure you use chicken thigh meat and not breast meat as it tends to become chewy when used in stews.

INGREDIENTS

  • 50g beef cubes (for stew)
  • 1/5 cup mustard
  • 3 tbsp soy sauce
  • 2 tbsp corn starch
  • 1 cup water
  • 1 tbsp sesame oil
  • 3 tsp white pepper powder
  • salt & pepper
  • 3 cloves crushed garlic
  • 2 bay leaf
  • olive oil

DIRECTIONS:

1. Quickly rinse the beef cubes under cold water then pat dry with paper towels.

2. Then marinade the beef with white pepper powder, soy sauce, corn starch and sesame seeds. Mix well.

3. Add a small amount of olive oil into the pan and add in the marinaded beef cubes into the pan. Saute the beef with the crushed garlic.

4. Next, add in the water, bay leaf and mustard and simmer (cook at low heat) the beef for about 20 minutes.

5. If the water level gets too low, add a bit more water and mustard to the original level. Simmer until the beef is fully cooked.

6. Serve with rice.

Stir Fried Vermicelli Noodles (5-6 spoons)

The dry alternative to the noodle soup, this stir fry noodle dish is found all over Asia (especially Taiwan), and everything tastes ten times better when added to it. It’s commonly eaten with hot sauce.

Ingredients

Rice Vermicelli Noodles, can be found in Asian grocery stores.

Black mushrooms, bean sprouts, cabbage, celery, carrots,

Soy sauce, white pepper powder, ginger, garlic

Pork, chicken, shrimp, egg (optional)


  • Soak mushrooms caps and rice noodles in separate bowls of cold water.
  • Slice vegetables into thin strips (as seen in the picture above) 
  • Cut meats into inch-long-wide strips and lightly marinate in a thin covering of soy sauce. 
  • Make an egg omelette and slice the omelette also into strips.
  • In a skillet with medium heat, toss shrimp with vegetable oil and garlic until firmed. 
  • Add meats, making sure they’re fully cooked.
  • Add vegetables (including the mushrooms), minus the bean sprouts, cook until all is tender.
  • Add egg strips and ½ teaspoon of soy sauce.
  • Finally, add the soaked noodles along with the bean sprouts, stir fry until noodles soften.