// roasted spaghetti squash w/herbs //

Spaghetti squash is one of those things that you think is complicated to make, but it's pretty easy...and sooooo yummy! The texture is soft and stringy and the mixture of hazelnuts and herbs in this recipe gives it a little bit of crunch. It just takes about 45 minutes to roast, but other than that it's really quick to prepare once that's done. Looks fancy, too. ^_^

// grilled Romaine lettuce //

Yeah, yeah, yeah...I know what you may be thinking. Grilled lettuce? How much of a difference would that make? Add some fresh parmesan at the end and you'd be surprised how much better it is. You kinda end up with a smoky, charred taste for the lettuce. Not that hard at all. Saw this recipe and immediately wanted to try it the next time we grilled out. I usually hate lettuce, btw...the only salads I eat are the kind with steak or cheese/fruit in it. So, this makes it a lot more appealing for me.

// fried honey-mustard wings //

Sorry it's been awhile since my last post. I think the summer heat here in the ATL has been making me a lil irritable and lazy. It just feels like you're walking around in a big broiler outside. Today has got to be the first day where I'm not sweating as soon as I step out of the shower! Anyway, I know I just posted the Korean Fried Chicken wings (KFC) not too long ago, but I wanted to share this simple recipe since they're both similar. In fact, I just used the same recipe from the KFC one for the batter and frying part. I even double-fried the wings, which is the game-changer folks! The only difference is the sauce, which is listed below. Just pair it up with some crisp veggies or salad...or over rice. ^_^

Ingredients for Honey Mustard wing sauce:

1/2 cup honey 

1/4 cup spicy brown mustard
1 tbsp butter

Directions:

Mix ingredients on medium-high heat until butter is melted and sauce is formed. Drizzle over wings after they've been fried twice.

// sauteed snow pea tips //

snow pea tips

washed and prepped

ingredients needed - didn't put garlic in the pic

in the wok it goes

One of my favorite Asian greens - snow pea tips. Here is how you should prep them. Here's the recipe for the way I make them. Very simple and these ingredients should be a part of your kitchen staple anyhow!

Ingredients (the amounts are more to your liking. I don't really measure when I cook it, but you'll get the hang of it after a few times):

•  oyster sauce - about 1 TBS  
• bunch of snow peat tips (i cook a whole bag at a time b/c it simmers down like spinach)
• sesame oil - about 1 TBS
• minced garlic - about 1 tsp
• rice vinegar - a couple of shakes from the bottle (maybe 1 tsp?)
•  Japanese house spice (optional) - a few shakes from the bottle spread evenly

Directions: 

1. Add snow pea tips in wok
2. Add the oil in a circular motion around the snow pea tips so it drips inward
3. Now add the oyster sauce and rice vinegar
4. Put the minced garlic in on the left and ride side of the wok for about 10 seconds, then stir everything together
5. Put a lid on top and turn heat to low-medium for about 2 minutes.
6. Check to see if everything has simmered down and is well-coated.
7. Serve with your main meat dish or eat over rice by itself.
8. Sprinkle the Japanese house seasoning if you prefer

// eggs-in-a-basket //

 Challah bread, but you can use any sliced bread

bread goes in 1st, then crack egg into it

nom-ready

furikake aka rice seasoning - found in Japanese section of market

Krazy Jane salt mix // great multi-purpose seasoning 

If you've ever stayed at Hotel Nellex (my apt), chances are you've had eggs-in-a-basket either for b'fast or for your 4th meal. Or sometimes even both. What can I say? It tastes even better after a long night of drinking/partying and it helps to sop up the alcohol. ^_^ I put Maggi soy sauce seasoning on it and that totally makes a difference. Also, an optional add-on is furikake (Japanese rice seasoning), but careful not too put too much or else it can be too salty. I usually prefer beef bacon with this, but only had ham lunch meat in the fridge this time.

Ingredients: sliced bread, eggs, butter, Maggi seasoning

Directions:

1) butter pan on medium-high heat

2) tear or cut holes out of sliced bread (golfball-sized or a lil bit more)

3) place 2 slices of bread at once into pan - add bread hole pieces (that you tore/cut out) on the side, too

4) crack an egg in each hole in the bread

5) fry until bread is toasted on bottom, then flip (remember to flip bread hole pieces, too)

6) watch until bottom side is toasted

7) remove and serve with a few splashes of Maggi/Krazy Jane seasoningI

// Tempo Doeloe - Indonesian //

5090 Buford Hwy, Ste 110 Doraville, GA 3034

outside in the parking lot

the scene

$4.99 you-pick-three. Chicken curry, beef rendang and something else, I forget.

Indonesian fried chicken (comes w/spicy soup)

Indonesian fast food is basically what this spot is all about. It's casual sit-in dining if you choose, or you can easily take it to-go. The staff was super-friendly and pleasantly answered any questions we had about the menu. I basically pointed to a lot of things on the "photo" menu and asked what they were and 95% of the time, they said "fish cake". They have a variety of main dishes already ready to go right at the register. You can choose 3 for $4.99. What a bargain, right?! Comes with white rice of course. Another thing I didn't know until I tried their food, was that Indonesian spicy is basically like Thai hot. The soup that came with my fried chicken platter looked unassuming. It was a clear broth with half of a corn cob in there. I dug into it like normal and my mouth was on fire. Super spicy! I know I'm Vietnamese and everything, but I am a weakling when it comes to eating anything spicy. Everyone always gives me a surprised reaction when I admit I can't eat it. Hmph! You know, supertasters are known to not be able to handle the heat when it comes to food, too. ;]

Definitely check this place out next time you're on Buford Hwy. It's in a newer plaza and they also have an Indonesian grocery mart right next to the restaurant.

// sweet Korean fried chicken //

sweet Korean fried chicken wings

double-fried (pre-sauce)

boiling the sauce to thicken

sauce meets fried wings

These are by far THE best wings I've eaten in awhile. It's the perfect crispiness and the sauce is killer. This recipe calls for a double-frying method, which ironically is less greasy than if you only fry it once. Also, I rarely fry anything in my kitchen, since I have a small loft space and am always afraid of smelling like grease for a week, but this actually left no smell evidence. Shocking, I know! Oh, and the sliced ginger in the sauce makes such a difference, too. After thickening in the sauce, it basically turns candy-like. Sooooo good! Please. Try. ASAP.