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Cheerful Christmas Jello Faces Recipe




1 decorating syringe

ice cube trays with fun designs


1/2 agar agar powder package

250ml water

165ml coconut milk

125 g white sugar

vanilla flavoring

Put all the ingredients into and pot and cook on medium high heat until boiling (about 10 minutes). Separate the mixture into 1 main bowl and several smaller bowls, depending on the number of colors you want to make. For this recipe, the large bowl will remain white. The 2 smaller bowls are green and red.

Use the syringe to transfer the colored jello into the patterns in the ice cube trays. Wait 2 minutes before pouring the white jello over top. Do not let the jello overflow.

Carefully transfer the ice cube trays to the fridge and let it sit for 30 minutes or until the jello has hardened. Use the end of a sharp paring knife to remove the jello from each tray onto a plate. They can be served cold or at room temperature. Enjoy and Merry Christmas!!


Green Christmas Kale Bread Recipe

kale bread recipe


Servings: 2

Time: 35 minutes



1 cup of kale

1/2 green apple (diced)

1 stick of celery (diced)

1/2 onion (diced)

2 teaspoons salt

1 teaspoon sugar

ground pepper to taste

1 egg yolk

2 egg whites

olive oil



Put the kale, apple, celery and onion into a food processor and mix well. Add the salt, sugar and ground pepper.

Preheat a non-stick pan on the stove on medium high heat with olive oil. Transfer the kale mixture into a mixing bowl and add the egg yolk and whites. Mix well.

Pour the mixture onto the hot pan. Do not stir. Turn the stove down to medium and cook each side for 10 minutes. You can add some sesame or red pepper flakes to the pan while hot (optional). Test the doneness by poking the bread with a toothpick. If it comes out dry, your bread is ready to serve!

Merry Christmas!!

Sweet Fried Rice with Dried Shrimp

Dried shrimp is a very common food and gift item in most south-east asian countries. Especially in Vietnam. If you are Vietnamese, you have probably experienced the joys of being gifted handfuls of dried shrimp by friends and relatives during a visit to your home country. If you don’t have any dried shrimp on hand, some Chinese and Vietnamese grocery stores carry them in the refrigerated section. On my last trip to Vietnam, I came back to Canada with 2 kilograms of shrimp. That’s 4.4 pounAds! They can be kept in room temperature or in the fridge for more than 5 months. With so much shrimp in the pantry, I needed to find ways to incorporate them into soups, dishes and even create new recipes. This recipe is a sweet version of fried rice with lots of crunch and a nice sweet taste.

sweet fried rice dried shrimp



Time to cook: 25 mins



1/2 cup dried shrimp

1 tbs sugar

1 tsp salt

2 cloves garlic

Dried onion flakes

3 cups of cooked rice left overnight

2 tsps soy sauce

1 tbs stock or 1 1/2 tps of hondashi

2 tbs vegetable oil


Fill a small bowl full of warm water and let the shrimp soak. Slice the onion and garlic into very thin slices. Heat a pan on medium high heat and add 1 tablespoon of oil. When the oil is hot, add the garlic and remove them onto a paper towel once they become golden brown. In a small bowl, mix soy sauce, sugar and salt with stock or 1.5 teaspoons of hondashi+1 tablespoon of water. Put the rice on the pan and de-clump it using a spoon. Drizzle the soy sauce and stock mixture over the rice while mixing the rice. Add the shrimp and mix well. Cook for 5 more minutes on medium low heat. Add the crispy garlic and onion flakes over the rice and mix well. Serve immediately.


I hope you enjoyed this recipe!



Vegetarian Rice Paper Rolls

DSCN4157 2

Servings: 3


2 handfuls of sliced cabbage

2 cups of grated carrots

2 cups of bean sprouts

1 small package of rice noodles (equivalent to 1.5 cups when soft)

1 cup of roasted red skinned peanuts

1 clove of garlic (minced)

1/2 tbs of dark soy sauce

Rice paper wraps

Submerge the noodles into warm water for 15 minutes and then drain

Cook the garlic in an oiled pan on medium high heat until slightly golden. Add the bean sprouts and cook for 1 minute. Transfer the garlic and bean sprouts to a plate. Oil the pan and cook the noodles on medium high heat for 5 minutes. Add the dark soy sauce, mix well and turn off the stove. Add the cabbage and bean sprouts and toss together with the noodles.

Now the mixture is ready to wrap. Wet some rice paper wraps into warm water and wrap the mixture. Remember to sprinkle some peanuts into the wrap before you finish rolling it up.

Serve the rolls with mayo, hoisin sauce, or fish sauce.


Flower Jelly Dessert





Ingredients part 1

3 tsps agar agar powder

3 cups of water

1/2 cup sugar

1/4 tsp vanilla

Ingredients part 2

3 tbs coconut milk

Food coloring


Pairing knife

Plastic bottle

Tin foil


Mix all the part 1 ingredients together on the stove on low heat except for the food coloring for 5 minutes. Pour out 1/2 a cup into a small bowl and add coconut milk. Mix quickly and pour into a shallow container to make the first layer of the dessert.

Split the rest of the contents of the pot into 4 parts. 3 parts po

ured in bowls and the 4th left in the pot. Color 3 of the bowls green, red and yellow separately and the pot should be left as is (this will be used as glue and for the last layer). leave the pot on low to keep the jelly from solidifying.

Pour each of the 3 colored jellies into separate large plates. The jelly should be about 2-3mm thin. Let dry.
Cut a clean plastic bottle into a 1/2″ by 3″ strip. This will be used as a cutting tool for each flower petal. Bring the ends of the plastic strip together so it forms a raindrop shape. Use the raindrop shaped cutter and press it into the red and yellow jelly making 3 different petal sizes (small, medium and large).


Fold a piece of tinfoil into a small cupcake shaped container the size of a 350ml bottle cap. Place large petals around the inside of the tinfoil cup. Use the jelly in the pot to glue each petal together as you add the layer of medium and small sized petals into the tinfoil cup. Once the jelly solidifies in the tinfoil cup, you should be able to remove the flower in one piece. Using a pairing knife, cut out green leaves in the green jelly and attach them to the flower using the jelly “glue”. Repeat this process using red or yellow jelly until you have the desired number of flowers to decorate your dessert.
Place each flower onto the first layer of the dessert poured earlier. Use the remainder of the clear jelly as a final layer to secure the flowers onto the dessert.
– You can cut different petal shapes such as hearts.
– You can create additional layers such as coffee flavored layer using 2 teaspoons of coffee.
Refrigerate until serve!