5 ingredients or less

Actually, this recipe is 5 ingredients.  And that show 5 ingredient fix is alright.  Not the greatest.  The concept is great because sometimes simplicity is really needed when cooking.  However, the following recipe is my dad’s favorite.  It was adapted from the Singaporean Chili Crab recipe but was simplified.  I’ve used shrimp in the recipe, but you can easily use squid or crab.  The key is to briefly fry the shrimp, squid, or crab until about 75% cooked.



1 pound of Shrimp (deveined, headless, shell on)
2 garlic cloves, minced
1 green onion stalk, cut at an angle
1 tsp of chili garlic sauce (or more if you’d like it spicier)
1 tsp of sweet chili sauce


Heat wok with oil.  When the oil is hot, fry shrimp briefly until opaque. Remove shrimp from pan and set aside.

Fry garlic and green onion until fragrant.  Then add the chili garlic sauce and sweet chili sauce into pan.  Stir ingredients together and heat the sauce for a minute.  Put shrimp back in pan.  Toss to coat shrimp with sauce.  Platter the shrimp and serve with rice.

This is a picture of the sauces that I use.  You could use a different brand if you’d like.  For the chili garlic sauce, I suppose you could use sriracha sauce.  However, I feel that sriracha has more heat and not as much of the garlic flavor as this does.  The sweet chili sauce is something I always have on hand for when I cook the frozen eggrolls (that I make).  I typically make eggrolls and freeze them for when I’m lazy or when I’m going out of town for a while and want the hubs to have something easy to make when he gets home from school or work.

See?  Super easy.  And with the sweet chili sauce and heat of the chili garlic sauce you’ll want to keep eating more.

home sweet home

So I’m back from the UK.  I spent a week out there for work.  Semi-brutal.  Usually I’m there for two weeks and have a couple days to adjust.  This time I had to adjust ASAP because we had lots of deadlines.  Didn’t help that the night I arrived I had an adjoining room and could hear the people in the room next to me sniffle like crazy at 5:45 in the morning!  It was practically like I was in the room with them.  Needless to say I switched rooms at 6:30 am.  I couldn’t take it anymore.  Then I just had issues sleeping throughout the week probably because I didn’t have the mister next to me.

I had planned to take lookbook pictures throughout the week, but I was always rushing in the mornings and couldnt get the right shot I wanted (no tripod).  Plus by the time I got to my hotel there was no natural light to the pictures I didn’t look great.  😦  Maybe next time.

But it feels GREAT to be back home.  I missed my husband, sleeping in my bed, and cooking a semi-healthy home cooked meal.  Ended up passing out early Saturday and Sunday night so I somehow didn’t make dinner.  Last night was the first time I made dinner I’ve been back and I must say it was SUPER easy and DELISH.  The hubs was a big fan of it all.  YAY!  Something to save and tuck away.

As you know, I’m a big fan of Jaiden Hair and her website.  When I’m craving something Asian or just something different, I go to her website first.  On Sunday, I purchased some spare ribs and was going to make the usual filipino sour soup called Sinigang.  But it’s been pretty hot here so I didn’t want soup nor did I feel like barbecue ribs.  So I looked up her recipes and saw two options Sweet and Sour ribs or Sweet Chili Ribs.  I gave the hubs the option to pick and he picked the later, which was also the super simple option.  I also bought some veggies while at the market and was going to do the usual bok choy stir fry, but decided that I was tired of that so I tried something different.

Fall off the bone baby back ribs with sweet chili sauce by Jaiden Hair of Steamy Kitchen


5 pounds of baby back ribs
salt and pepper
1/2 cup of Thai sweet chili sauce


Preheat oven to 275F. On the underside of the rib, remove the thin membrane and discard. Season both sides with salt and pepper.

Place the ribs in a roasting pan, cover with double thickness of tin foil.

Roast for 4 hours or so. Discard foil. Use a wide, flat spatula to carefully lift the ribs onto a baking sheet. Spread the sweet chili sauce generously over the ribs.

Place oven rack near the top of the oven. Turn broiler on and broil the ribs for 3-5 minutes, or until the sweet chili sauce begins to caramelize. Make sure you don’t burn the sauce, so keep a close eye on the ribs.

Serve with rice and DEVOUR.  YUMMMY!

Here’s the recipe for the stir fry I made.

Snap Peas, Carrots, and Green Bean Stir Fry

1/2 pound of snap peas (ends trimmed)
1/2 carrot (cut into matchsticks)
1/2 pound of green beans (ends trimmed)
1/8 cup of soy sauce
1 tsp of brown sugar
1 tsp of seasame  oil
1/2 tsp of seasame seeds
1/2 tsp of chili flakes
1 tbsp of garlic infused oil (because stir fries require high heat I’d recommend doing this yourself using canola oil, not olive oil as canola oil has a higher heat capacity)
salt and pepper to taste


Infuse garlic (should be halved and not minced, so you can easily take the garlic out) into oil if haven’t done so already over medium low heat in a saute pan.  When fragrant, take the garlic pieces out and  add in the chili flakes for a minute.  Set the temperature to medium high heat.

Add the vegetables into the sauce pan and fry until bright green and some of the peas and beans start to brown.

While frying the vegetables, mix the soy sauce, brown sugar, and sesame oil into a bowl and set aside.

Take the vegetables out of the pan (leave oil in the pan) and transfer to a large bowl.  Drizzle the sauce sauce mixture into the bowl and add sesame seeds.  Toss all together and serve with rice (of course!).

I was greeted with a package when I got home.  I love me some Rachel Zoe Project.  She’s a bit crazy at times, but she’s a Virgo like me… maybe that’s why I’m so drawn to her.  She has a line with QVC that came out during Fashion Week and I had to watch it (the hubs was making fun of me while I was watching) to see what she had out.  Fur is a big trend this fall and her big things is a fur vest.  I saw her vest and saw it had pockets and I was SOLD!  Pockets?  Vest?  Faux Fur?  YES!  So I purchased it online.  The sizes on QVC run a tad big so I got the xxs (I’m really not that tiny).  If I don’t end up wearing it, I’ll probably give it to my little sister who’s eyeing the trend as well.  I sent her a picture of it yesterday and she loved it on me.  As soon as it cools down here in the bay, I’ll start sporting it out.  (Summer has came upon us here.  Boo you Indian summer… I’m ready for fall and some boot weather now.)


It’s great to be back home.  ❤