Love in every dish!
Generic filters
Exact matches only
Search in title
Search in content
Search in excerpt

Chocolate Banana Almond Pancakes

2 cups flour
3 tablespoons sugar
1 teaspoon salt
2 tablespoons baking powder
2 eggs, beat them separately before adding to mixture
1⁄4 cup butter, melted (1/8 of a pound)
1 3⁄4 cups milk
1/3 cup smashed bananas
1/3 cup sliced bananas for garnish
1/3 cup chocolate chips
1/4 cup toasted almonds

Mix the dry items first.
Combine the eggs and melted butter to the milk and slowly stir into the flour mixture.
Let sit at least 10 minutes while heating the pan.
Start cooking the pancakes
When done layer the pancakes add the extra bananas and almonds, drizzle your favorite syrup between each layer and ENJOY! 🙂

Korean Beef Stir Fry

  1. 1 pound beef top sirloin or flank steak, sliced as thinly as possible
  2. 1 small onion, sliced into very thin strips
  3. 2 tablespoons cornstarch, divided

  4. Marinade/Sauce
  5. 6 garlic cloves, minced
  6. 1 tablespoon freshly grated ginger
  7. ¾ cup soy sauce
  8. ¼ cup water
  9. ½ cup Japanese rice wine, mirin or dry sherry 
  10. 1/3 cup granulated sugar
  11. 1/4 teaspoon black pepper
  12. 2-3 teaspoons korean chili powder(also found in asian section of grocery store)
  13. Stir Fry
  14. 2 tablespoons sesame oil, divided
  15. 3 cups green beans
  16. 3 cups bean sprouts
  17. ½ teaspoon salt
  18. ¼ teaspoon pepper
  1. In an airtight container, whisk all of the marinade/sauce ingredients together. Spoon 1/3 cup of marinade/sauce into a freezer size Ziploc bag and whisk in 1 tablespoon cornstarch. Add beef and onions to freezer bag. Refrigerate both the meat/onions and the separate reserved sauce for 15 minutes up to overnight (the longer the better!).
  2. When ready to cook, heat 1 tablespoon sesame oil in a wok or very large skillet over high heat. Once very hot and rippling, remove meat and onions from the marinade and add to wok.
  3. Break up any clumps in the meat and let cook for 1 minute, without stirring, then stir and cook until beef is browned and almost cooked through, about 1-2 minutes (it will cook more in the sauce). Don’t overcook or it won’t be as tender! Transfer beef to a large plate and cover. Wipe wok with a paper towel.
  4. Add 1 tablespoon cornstarch to reserved sauce and whisk until smooth.
  5. Heat an additional tablespoon sesame oil in the wok over high heat. Add “stir fry” vegetables and saute for 1 minute. Add reserved sauce and bring to a simmer. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until sauce has thickened, about 1-2 minutes. Add beef back to skillet with vegetables and sauce and continue to cook until meat is cooked through and vegetables are crisp-tender, about 1 minute. Taste and add additional korean chili powder/salt/pepper if desired. Sprinkle with sesame seeds 🙂
  6. Serve over rice or noodles 

Sweet and Sour Pork

For the marinade
1.5 kg pork shoulder
80g ginger, minced
Asian Five Spice(to taste)
250 ml pineapple juice
mix this all together and marinate the pork overnight

For the batter
100 g corn starch
carbonated water(as needed) till you get to pancake batter consistency
30g baking powder
500g flour
Whisk vigorously – make this batter right before time to fry not ahead of time.

For the sauce
450 ml pineapple juice
150 ml rice wine vinegar
125g tomato paste
asian five spice to taste
80g ginger, chopped
150g sugar

1. Cube the pork and marinate it
2. Sweat the ginger and season with asian five spice
3. Add the rice vinegar and the sugar and reduce by half
4. Add the tomato paste and pineapple juice and simmer for a few minutes
5. Thicken it up with a cornstarch slurry( 1/4 cup cornstarch, 1/4 cup water) use as needed
6. Place the pork into the batter and deep fry it until cooked
7. place in a bowl and toss with the sauce and add some fresh small diced pineapples

Mesha’s Tropical Meatballs

1/2 pound chorizo sausage
1 pound ground beef 80% lean 20% fat
 1 large egg
5 roasted garlic cloves( to see how to make this visit my youtube channel, meshas corner 🙂 )
2 slices regular white bread chopped, soaked in 1/3 cup of milk
smoked paprika( to taste)
garlic powder(to taste)
1/2 of medium sized red bell pepper
1/2 of medium sized yellow or orange bell pepper(chop small)
1 shallot chopped small
salt and pepper to taste

Flesh of one whole medium mango chopped
1/4 fresh orange juice or pre made orange juice
3 tbsp ketchup
3 cloves garlic chopped
2tsp sesame oil
2 tbsp siracha hot sauce
1/4 cup water
2tbsp brown sugar
salt and pepper to taste
Combine everything in a sauce pan and reduce until thicken. Set aside

saute the veggies in the butter and set aside to cool. Then combine all the above ingredients into the bowl including the veggies ad form your balls.
Allow them to rest 10 minutes in the refrigerator before putting them into the oven
Oven should be set 350 degrees
bake the meatballs 18-22 minutes
this depends on the level of your oven.
Pour sauce over the meatballs as desired. 🙂