Archive for October, 2012

October 19, 2012

Black Pepper Pork and Onion

by tina

I made this dish so often during my college days, and sometimes my meals would only be this one dish.  I thought I had already posted the recipe for this long ago, but I guess it slipped through the cracks. =]


  • 4 pieces of pork center loin thin cut (~0.75 lbs)
  • 2 1/2 tablespoons soy sauce
  • 2 garlic cloves (medium sized), minced
  • sesame oil (a dash)
  • 1/2 tablespoon rice wine
  • 1 onion (large)
  • black pepper
  • salt

(~4 servings)


First, wash and tenderize the pork.

Prepare the marinade–in a medium sized bowl, place the garlic, soy sauce, sesame oil, and rice wine in. Mix.

Slice the pork into thin short pieces and place them in the marinade. Mix. Let is sit for about 30 mins for the marinade to seep into the pork.

Slice the onion in half at the top of the onion (see picture). Slice longitudinally. Then separate the slices out.

Place the pan on the stove and turn temperature to high.  Once the pan is hot, place the oil in (about 1 tablespoon).  When the oil is warm, place the pork in.

When the pork is about 3/4 cooked, add the black pepper in.  I like to put a lot of black pepper. Stir.

Add the onions in. Dash a little bit of salt.  Mix. Let the onions cook for about 3-4 mins or until they look withered. Stir a little while to ensure they’re cooked evenly.

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October 17, 2012

Sauteed Portobello Mushrooms

by tina

I went wine tasting last month in Gilroy, CA nicknamed the “Garlic Capital of the World” and tried a red garlic wine.  It was very unique and they had a cooking wine version of it. I’ve never seen any garlic cooking wines being sold in my local grocery stores, so I had to buy it and experiment with it!  I brainstormed a couple things that I could make with it and mushrooms were the first thing that came to mind.


  • 2 portobello mushrooms
  • 2 large cloves garlic, minced
  • 1/2 cup red garlic cooking wine (if you don’t have garlic cooking wine, you can use red wine and maybe a little more finely minced garlic)
  • salt

the beautiful portobello mushrooms that I used…

…sliced into thin pieces.


Place the pan on the stove and turn the temperature to high. When the pan is warm, place 1/2 tablespoon of oil in. When the oil is hot, add a few dashes of salt in and add the mushrooms. Stir for about 30 secs.

Add about half of the wine in and it should sizzle in the pan. Quickly stir it around. Turn the temperature down to medium high. Add the rest of the wine in. (If there is still a lot of sizzling or the pan is becoming really dry, turn the temperature down to medium.) Let it cook and slowly stir for 2-3 mins. The mushrooms should start looking slightly slimy on the surface.

Add the garlic in and stir.  Add more salt to taste, if needed.

Continue to cook the mushrooms for another 1-2 mins, or until they become more slimy looking.

I made these a couple times and I think the temperature of when the wine is added in is pretty sensitive. Sometimes my mushroom dish would turn out dry and sometimes very liquidy (like the dish in this post), but ultimately the same flavor is there. ^_^

October 16, 2012

Rosemary Thyme Chicken Fillets

by tina

Walking down the seasoning and spices isle at a grocery store, I noticed that I didn’t have a lot of the basic seasoning/spices that a kitchen should have.  I spotted the rosemary and thyme and thought to myself to buy them first and then figure out what to do with them later.  So these rosemary thyme chicken fillets were just a random, yet simple creation.  Anyone can make them :) And what’s great is they can last me 3-4 meals.


  • ~1 lb chicken, filleted into 6 pieces (about 1 cm thick)
  • salt
  • rosemary
  • thyme
  • black pepper
  • lemon


Season the fillets by first rubbing a thin layer of salt on both sides. Repeat. Rub in a thin layer of rosemary on both sides. Rub in some thyme (less than rosemary) on both sides. Rub in some black pepper (amount depends on how peppery you like it) on both sides. Then let it sit for about 30 mins.

Place the pan on the stove and turn temperature to high.  When the pan is hot, place about 1/2 tablespoon of oil in.  When the oil is hot, place the chicken fillets in.

When the bottom side of the chicken turns to a nice golden brown, flip the fillets over.  Let it cook for about 1 min.

Turn the temperature down to medium.  Place the cover on the pan (this will keep the fillets moist) and let it cook for another 5-7 mins.  Check on it after about 2 mins.  If the bottom side has become a golden brown-brown color, flip the fillets over again and place the cover back on.

Once they’re thoroughly cooked and ready, transfer them to a plate and squeeze a little bit of lemon juice over them.

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