buzzoole code

Pork and Broccoli Stir-Fry

We just love stir fries. They’re delicious, healthy and very easy to prepare. Whenever we are having this at home, there will be no leftover rice, for sure.

So, if you’re tired of creamy broccoli, broccoli with oyster sauce and steamed broccoli, try doing a stir fry.

pork and broccoli 4

pork and broccoli 1

pork and broccoli 2

pork and broccoli 5

Pork and Broccoli Stir-Fry


  • 1 1?2 lbs boneless pork tenderloin chops, cut into 1/4 inch strips
  • 1 large head of broccoli, cut into florets
  • 2 carrots, peeled and sliced
  • 1 small onion, sliced into strips
  • 6 garlic cloves, finely chopped
  • 2 teaspoons ginger, grated
  • 4 tablespoons soy sauce
  • 1 teaspoon crushed red pepper flakes (optional)
  • 1 1?2 cups chicken stock
  • 1 tablespoon plain rice vinegar
  • 2 to 3 tablespoons Japanese Mirin
  • 2 tablespoons cornstarch
  • 1?4 cup white vinegar
  • water
  • 2 tablespoons olive oil
  • 1 teaspoon sesame oil
  • Toasted sesame seeds


  1. In a large bowl, combine pork, 2 tablespoons soy sauce, rice vinegar, 3 cloves chopped garlic, 1 teaspoons ginger juice, sesame oil, and Mirin. Toss to coat. Marinade for at least 30 minutes, up to 24 hours. Bring to room temperature before cooking.
  2. When you're ready to cook, remove pork from marinade, pat dry with paper towel. Do not discard the marinade. In the same bowl with the marinade, add remaining soy sauce, 1 cup chicken stock, and cornstarch. Mix well, set aside.
  3. Heat wok over high heat and add olive oil. When oil is hot, add the pork and stir-fry until they are no longer pink, about two minutes. Tip: Do it in batches and do not overcrowd the pan, so they will cook quickly. Transfer pork to plate and cover with foil.
  4. In the same pan, add the onion, stirring constantly for 1 minute. Add remaining garlic, crushed red pepper flakes, and remaining 1 ginger juice. Cook, stirring constantly for 30 seconds.
  5. Add the carrots, broccoli, and 1/2 cup chicken stock. Bring to a boil, reduce heat to medium, cover and simmer for 3 to 5 minutes.
  6. Add the soy sauce mixture and the pork back to the pan, cook for about 1 to 2 minutes or until sauce thickens.
  7. Transfer to a serving platter and sprinkle with sesame seeds.
  8. Serve over steamed rice.

559 total views, 36 views today

Product Review: Ice cream scoop by Sumo

How many times have you bought an ice cream scooper only to find out that it’s not up to the task? Today’s review is about the Ice Cream Scoop by SUMO.

sumo scoop 2

sumo scoop 3

Product Description

– Solid Stainless Steel
– Industructable Quality
– Pointed Tip Slices Through Rock Hard Ice Cream
– Super Comfortable Soft Non-Slip Purple Rubber Grip
– Never Chips, Flakes, Pits, Discolors, or Rusts
– 100% Dishwasher Safe

My Thoughts

The ice cream scoop looks sturdy and durable. It’s easy to hold and has a nice grip. The rubber grip prevents slipping, so it’s easier to scoop a hard ice cream. I used it with the ice cream I bought the other day. It’s been sitting in the freezer for two days, so it’s frozen solid. The pointed tip sliced through it without a struggle and it glided easily to make a perfect rounded scoop. Watch the video below.

Overall, I had a good experience with the scoop. It’s strong and it doesn’t bend even with rock hard ice cream. If you are looking for an ice cream scoop that will glide through a frozen solid ice cream effortlessly, this is a good one to have.

Where to buy?

You can purchase the Ice cream scoop through the Sumo website and on Amazon.

Disclosure: I received a sample of this product free of charge for the purpose of this review. All opinions expressed here are 100% my own and was in no way influenced by anyone or the brand.

1,639 total views, 18 views today

Product Review: Oven Gloves

If you are spending a lot of time in the kitchen baking and cooking, you know a good pair of gloves could come in handy. Today’s review is about the oven gloves by Perfect Grill Gloves.

grill gloves 2

grill gloves 3

Product Description

– Non-Slip Silicone Coating For Superb Grip & Extra Safety
– Ideal for Grill/ Oven/ Barbecue/ Microwave / Baking / Fireplace / Camping / Boating
– Very handy for changing light bulbs, Handling hot pots & pans, Campfires
– Contains 2 Gloves – One Size Fit Most – Fits Both Left Or Right Hand
– Five Fingers Flex Design, With Articulate Thumbs & Fingers
– Thick Gloves but not too rigid to allow you to do anything while wearing them
– Heat Resistant For Temperatures Up To 662 Degrees Fahrenheit
– Machine washable – Makes cleaning easy
– Easy storage with hanging loop

My Thoughts

These barbeque gloves are pretty. Both sides have silicone grip and they are interchangeable. The gloves are perfect for handling hot plates; they are thick enough and you can be sure the hot dish won’t slip from your hands. I do a lot of baking and these gloves come in handy. My hands feel comfortable with them because the insides of the gloves are made of cotton. Just make sure that you don’t get them wet; the material of the gloves will get hot as well.

Overall, I like these gloves. I recommend them if you are looking for a nice pair of gloves to use in the kitchen or for barbecue. They fit nicely, they are comfortable and they look durable enough to last a long time.

Where to buy?

The Perfect Grill Gloves can be purchased on Amazon. A pair is fairly priced at $23.25.

Disclosure: I received a sample of this product free of charge for the purpose of this review. All opinions expressed here are 100% my own and was in no way influenced by anyone or the brand.

2,026 total views, 63 views today

Vegan and Gluten-Free Desserts: How to Make Them Delicious

Many people today choose to follow vegan and/or gluten-free diets for a variety of reasons. Whether you’re doing it for ethics, weight loss, overall health, or food allergies, there’s one common misconception about vegan and gluten free diets, and that is that they lack variety and delicious flavour. A lot of people also don’t think that vegan or gluten-free desserts are even possible, but the truth is that they are, and they’re becoming increasingly popular throughout the world. If you want to try making some of these types of desserts yourself, check out the tips below.


Photo by Sharyn Morrow

The Best Egg Substitutes

Vegan diets don’t use any animal products, including eggs. But how do you bake without eggs? What holds the cake together? What gives your dessert moisture, or a soft and fluffy texture? Thankfully, there are plenty of egg replacers to choose from, some of which are listed below.

Applesauce is a great egg replacer that’s really easy to use. Just 1 egg can be replaced by about 1/3 cup of applesauce.

You can also use one half of a pureed banana per egg in your recipe.

Or you can grind up some flaxseeds as an egg replacer. One tablespoon of ground flaxseeds combined with 3 tablespoons of water gives you the equivalent of one egg.

If you’re out of apples, bananas, and flaxseeds, there’s also a commercially available substitute made by the brand Ener-G. All you have to do is follow the instructions on the box and add it to your recipe for perfect desserts every time.

Gluten-Free Flours

Flour doesn’t always have to come from wheat, and desserts don’t always have to be baked with wheat flour to be deliciously light and fluffy.

Brown rice flour is a great option. It’s naturally healthy because it’s loaded with vitamins and protein, so it packs a nutritional punch in your gluten-free deserts.

Corn flour is another healthy, delicious option. Just be sure to buy organic corn flour so you avoid harmful pesticides and GMOs. Corn flour is a natural choice for corn muffins and cornbread that would normally call for cornmeal and wheat flour combined.

Finally, oat flour is another common wheat flour replacement, as is quinoa flour.

Dairy Replacements

If you’re going to be making vegan desserts and have already ditched the eggs, then you’re going to also want to avoid dairy ingredients.

Butter is easy to avoid by simply replacing it with vegetable shortening or an equivalent measurement of a good quality vegetable oil. Vegan butters are also available.

Finally, milk is another common baking ingredient that you have to work around. Everyone knows about soymilk, but when you’re replacing dairy milk in a dessert recipe, there are options beyond soy. For example, almond milk is a great alternative to dairy milk because it has twice the amount of calcium, as well as a naturally sweet taste. There are also other milks made from various nuts and grains, such as oat, hemp, cashew, and coconut, to name a few. Swap these out for equal measurements of dairy milk for perfect vegan desserts every time.

5,545 total views, 99 views today

Stir-Fried Shrimps and Snow Peas

I felt like doing a stir-fry today. Nothing fancy like the ones I usually do. I got a lot of snow peas, so I thought I’d use them and just add shrimps. Today’s the last day of our #meatless meals and tomorrow, Easter Sunday, we’re back to eating meat. I will still prepare meatless dishes once in a while.

Everyone loved the crispy snow peas and the hint of sweetness and gingery taste of the sauce enhanced the flavor of the shrimps. It is very filling, yet light to the tummy.

shrimp stirfry

stirfry 2

Stir-Fried Shrimps and Snow Peas


  • 2 cups snow peas
  • 1 cup shrimps, shelled
  • 1 tablespoon cornstarch
  • 2 teaspoons chopped fresh ginger root, divided
  • 1/4 cup vegetable oil, divided
  • 2 1/2 tablespoons water
  • 1/4 cup chopped onion
  • 1/2 tablespoon salt
  • Toasted sesame seeds


  1. In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in snow peas, tossing to lightly coat.
  2. Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook shrimps in oil for 1 minute, then add vegetables and cook for another 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp. Transfer to a serving dish and sprinkle with toasted sesame seeds.

2,287 total views, 9 views today

Fresh Vegetable Roll

This fresh and yummy spring roll is an all time favorite. It is usually a mix of assorted veggies such as bean sprouts, green beans, carrots and cabbage. But instead of using the usual lumpia or egg wrapper, I used glass noodle wrapper to give it a Vietnamese twist.

vietnamese spring roll 4

vietnamese spring roll 6

Fresh Vegetable Roll


  • 1 cup Green Beans, sliced
  • 1 cup Carrots, julienned
  • 1/2 Celery, diced
  • 1 cup Sweet Potatoes, julienned
  • 1/2 cup Chickpeas, optional
  • 2 cups Cabbage, shredded
  • 1 cup Shrimp, shelled and sliced into pieces
  • Chicken Broth
  • Peanuts, chopped
  • Cilantro for garnish
  • Glass Noodle Wrappers (available in Asian Stores)
  • Dipping Sauce
  • 1/2 cup sugar
  • 1 cup warm water
  • 1/2 cup fish sauce (Patis)
  • 1/4 cup white vinegar
  • 1/2 of a lime, juiced
  • 3-4 cloves of garlic, minced
  • 2-3 Thai chili pepper, minced
  • Sesame seeds


  1. Saute the garlic and onion, add shrimp and cook for 3 minutes.
  2. Add the carrots, sweet potatoes and 1/2 of the chicken broth. Cover and bring to a boil. Let the veggies cook for another 3 minutes.
  3. Add the rest of the veggies, except the cabbage and the rest of the broth, then season with salt and pepper.
  4. Cover and bring to a boil. Cook for 5 minutes.
  5. Turn the heat off, then mix in the cabbage. Residual heat will partially cook the cabbage. Strain, then set aside while you prepare the wrapper and cook the sauce.
  6. To assemble, place cold water in a shallow dish. Dip one glass noodle wrapper for a few seconds. Lay the wrapper on a clean, flat surface, put a piece of the loose cilantro leaf on top, add 3 tablespoon cooked vegetables, top with peanuts and wrap.
  7. Dipping Sauce
  8. In a small sealable jar, combine water and sugar and stir to dissolve the sugar. Add fish sauce, vinegar and lime juice and mix. Adjust flavors to taste.
  9. Add garlic, sesame seeds and chili pepper. The sauce can be stored at room temperature, if served the same day. Otherwise, store it in the refrigerator.

1,360 total views, 27 views today

Shrimp and Squid Yakisoba

For Maundy Thursday, we had Yakisoba or Japanese fried noodles for lunch. I love this noodle dish because it has a lot of vegetables in it and it has a hint of sweetness because of the Bulldog Sauce (Tonkatsu Sauce).

yakisoba 2

yakisoba 1

Shrimp and Squid Yakisoba


  • 1 cup shrimps, shelled
  • 1 cup squid, cleaned and sliced
  • 1 cup cabbage, sliced into thin strips
  • 1 cup bean spouts
  • 1/2 cup carrots, sliced into thin strips
  • 1 medium onion sliced
  • 300 grams cooked egg noodles
  • 2 scallions, sliced
  • 2 cloves garlic, minced
  • 3 Tbs tonkatsu sauce (I use the Bulldog brand)
  • 1 tablespoon Mirin
  • white pepper
  • Nori flakes, cut into strips for garnish, optional
  • Pickled red ginger, optional
  • 1 to 2 tablespoons oil
  • Wasabi (yellow variety)


  1. Heat oil in a wok and saute shrimps and squid slices until just barely cooked. Transfer to a plate, then set aside.
  2. In the same pan, saute all the vegetables including onions, until they are mostly tender. Add noodles, scallions and garlic and cook for a few minutes. You may add a few tablespoons of water if the noodles are sticking together. Stir fry the noodles until they are completely separated and there is no water remaining.
  3. Add the shrimp and squid back into the pan. Season with tonkatsu sauce, Mirin and white pepper. Stir fry until the noodles and vegetables are coated with sauce. Turn off heat.
  4. Transfer into a serving platter and garnish with nori flakes, wasabi and pickled red ginger.

1,387 total views, 18 views today