Posts in which I cook

Curry Crabs

2015-09-07 16.52.21-1

I’m back! Thank you for waiting patiently. After being hacked again I did not want to go through the trouble of putting my site back up for it to get hacked a third time. Hopefully this is it!

Even though work is demanding, and baby is demanding, and my house is a mess…I still get chances to cook. To close out the summer (What? I know, its fall) I was stuck with almost half a bushel of cooked blue crabs. I used it as a chance to work on my cookbook (based off my maman’s recipes).

What. Haven’t heard about that thing in awhile right? Well now that I actually have a child, it’s even more important to keep that kitchen legacy alive. Before I was writing it for my future children.. and here I am 4 years later with one. Oh wow. It’s been 4 years since I started and I still have made 0 progress. Okay that’s a lie, I’ve got a few recipes written. Lao food is complicated and takes me awhile to write and test over and over!

2015-09-07 15.18.57-1

2015-09-07 16.11.33

2015-09-07 16.13.09

2015-09-07 16.14.28

2015-09-07 16.23.58

2015-09-07 16.34.36


Would any of you be interested in being my help kitchen? I would email you the recipes I’m working on, and you tell me if you can understand how its written, and if the directions make sense? Leave a comment or email me! miemo {at} miemonster {dot} net!

Citrus Quinoa Chicken Bowl


We are trying to eat healthier. My brother just found out he had some health issues and needs to start with his diet. So since he lives with us, I thought it’d be a good idea for all of us to eat better. I found this recipe and decided to give it a try.


Start off with a simple dressing. Citrus and honey and some cilantro.


Mix it together.


Roast some garlic.


Peel and segment an orange.


Cook quinoa.


Chop chicken breast.




Cook the chicken breast in olive oil, roasted garlic and some seasonings. After chicken is cooked, toss everything together with avocado chunks and dress it the way you like. I overdressed this one, but the hubs loved it! WIN. I used this recipe I found on pinterest from Sally’s Baking Addiction.

What are some of your favorite healthy recipes?

Sun Noodle Ramen Kits


RAMEN!!! I love ramen. Ever since I had my first taste at Toki Underground, I’ve been hooked. It changed my whole outlook. I should have known there was a non instant version that I was missing out on. But that was ALL I knew. My friend Lorri in NYC shipped me a bunch of ramen kits by Sun Noodle and I’m obsessed.

The kit comes with two individually wrapped servings of fresh noodles and a pack of tare that you dilute in hot water. The rest is up to you!


I can only eat cooked sprouts, but lucky me, these sprouts for the ramen are cooked. I made a sauce that was sesame oil, black pepper, soy sauce to taste.


Dropped in some sprouts into boiling hot water for a minute. Then drained.


Tossed it into the sauce and added some green onion and called it a day. This is probably something I made up, but it worked with the soup!

I went to the local asian market, and picked up slices of char siu and crispy pig. I blanched some chinese broccoli. I also cooked a can of bamboo shoots, stirred them in some chili oil, sesame oil, oyster sauce and soy sauce. I also sliced up a sheet of seaweed and boiled a couple of eggs (since I can’t eat them poached or soft boiled).


I also picked up a jar of pickled red ginger. And put the bowls together how I wanted it. ALMOST PROFESSIONAL RIGHT?


I used a tonkatsu broth for mine. OMG SO GOOD. MY FAVORITE.


He and my friend Anna both went for the spicy sesame. They both said it was one of the best ramen they’ve had. AND IT WAS INSTANT at HOME. Ok, I did fancy it up a bit with extra ingredients, but restaurant quality noodles and soup at home was just super amazing to me. I’ve got a couple of these in my freezer in case I wanna do another ramen night.

THANK YOU SO MUCH LORRI for introducing me to these. My life is changed again, by ramen.




Loco Moco


I’m not Hawaiian. But I wish I was. They live the good life. Even though it’s pretty expensive to live there, from my understanding you don’t need much. Sometimes I crave Hawaiian food, but can’t find anywhere around here to satiate my hunger, so I have to figure it out myself. There was a Hawaiian themed bar I tried out, they failed horribly. Never again. Any whoo. I found this recipe on Food Republic. I of course didn’t follow it to the T and ended up with a not so wet gravy, but it was good all the same.

Wash it down with some pog and you are good to go!

Corn Pancakes


I remember when IHOP used to have corn pancakes. I really loved them. It was like almost like corn bread but in a pancake form (and I love corn bread!). Then one day, they decided to break our hearts and take them away with no explanation (maybe there was an explanation but I didn’t look it up). Anywho, I stumbled across a copycat recipe and YAY, something to satisfy my craving.


Mix corn meal, flour, baking soda, salt, baking powder.


In another larger bowl, eggs, and sugar.



Then add buttermilk, whole milk and melted butter.


Add dry ingredients to wet.


Then let the batter sit for a little bit, while you prep your pan.


Heat up some butter in a skillet or griddle.




Corn Pancakes
1 1/2 cups all-purpose flour
1/3 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/3 cup granulated sugar
1 cup whole milk
3/4 cup buttermilk
1/3 cup butter, melted
butter for cooking

Combine the first 5 ingredients in a small bowl. Set aside. In a large bowl whisk together eggs and sugar until well combined. Mix in milk, buttermilk, and melted butter. Slowly mix in dry ingredients to wet ingredients until well mixed. Let batter sit for at least 10 minutes.

Heat a skillet or griddle to medium low heat. Add butter to coat the pan. Spoon batter into pan and cook pancakes until golden on each side.

Spam Musubi


I have my moments, where I miss the sunny days spent in Hawaii a few years ago for my birthday. And now being pregnant, I crave things even stronger than I did before. My husband gave me a spam musubi mold, so I was like. HECK YES. I have to use it right?


I gathered all my ingredients. Cooked 3 cups of sushi rice, sliced up a can of spam, nori furikake (rice seasoning), and cut sheets of roasted seaweed.


You want to make sure you have all your ingredients ready before you cook the spam. I cut the seaweed in half, and cooked the rice and pulled it out of the cooker to cook a little so it wouldn’t stay too wet. Mix the sugar and soy sauce.


Cook the spam in it until crispy and caramelized.






Spam Musubi
3 cups of uncooked sushi rice, cooked
1 can of low sodium Spam, cut into 10 even slices
4 tbsp soy sauce
4 tbsp sugar
5 sheets of seaweed, cut in half to make 10

Cook the rice. After it is done cooking, take it off of heat, stir and set aside to cool. Cook spam in a non stick pan in the soy sauce until caramelized and crispy. Place a musubi press on the center of a half sheet of nori.  Take desired amount of rice and scoop into press. Press to pack tightly. Sprinkle furikake to taste. Top with a slice of spam. Press through and wrap.

This is just one way to do it! You can add egg,  less seaweed, the possibilities are endless. There are even different flavors of spam to experiment with. Once you get the basics down, you are good to go!


Comfort Food: Chicken and Rice Soup


When I’m sick, I’m a big baby, BIG baby. And when my mom was still alive, no matter how old I got, if I was sick, I could always go to her and she’d make me some of her magic maman soup and everything would be better. Then I would take a nap and feel better. Now that she’s gone, I’m forced to make it myself. It doesn’t have the same touch as love from my mom, but it still does make me feel comforted.


Start off with some bone in, whole chicken pieces. Thighs or breast, your preference. Salt, lemon grass and ginger. THAT’S IT. Bring to a boil and let simmer until chicken is cooked. Remove the chicken, then scoop up all the fat and gunk at the top.


Then add rice to the broth, cook until rice is tender.


Mix in shredded chicken pieces. And serve with your favorite toppings! I like chili oil, white pepper and sometimes a little green onion and cilantro.

Since this is made with love, I didn’t really keep track of how much what, in where. This is definitely going into my cook book, once I start keeping track of measurements. If you want to try it out yourself, feel free to contact me (twitter, facebook, IG), and I’ll try to help you out!


Shrimp Etouffee


Maybe you knew, maybe you didn’t know. But my family has Louisiana roots. My love for cajun food, and mardi gras is probably apparent. One of my favorite dishes is etouffee. I can’t eat it often because its so buttery and delicious that it can’t possible be good for you right? I don’t make mine with roux. I only use that for gumbo. It’s pretty time consuming for me.


The base of many if not all cajun dishes. The holy trinity, celery, onion and green bell peppers.


Butter. Always butter.


Smother the veggies until tender.


Add your shellfish and garlic. Season.


Add water and flour. Check the seasoning again, season to taste!


Stir in parsley and green onions, turn off heat.

 Mama Miemo’s Etouffee


1 ½ stick of butter

1 medium yellow onion, chopped

1 large green bell pepper, chopped

3 stalks of celery, chopped

4 cloves of garlic, minced

2 lbs of peeled, deveined shrimp, or crawfish tails with fat

1 tbsp all purpose flour

2 stalks of green onions, sliced thinly

¼ cup parsley, minced

Cajun Seasoning, black pepper, cayenne pepper, to taste



In a heavy bottom pot with a lid, melt down butter. Add onions and sautee until clear. Add green bell pepper and celery. Cover, stirring occasionally until golden. Add shrimp and garlic. Stir until shrimp is pink. Whisk 1 cup of water with one tablespoon of all purpose flour until well blended. Add to pot, stir and add seasoning. Bring to simmer. Continue to season to taste. When sauce thickens up to a gravy consistency, add parsley and green onion. Stir, cover and turn off heat. Serve over rice.

Garlic Mashed Potatoes


I used to eat only boxed mashed potatoes. Gasp, I know. But that’s how my mom made them for Thanksgiving. I never really grasped the concept of making mashed potatoes from actual potatoes. Then one year, I stored my mashed potatoes in the same bin as my dryer sheets when I moved. And when it was time to eat mashed potatoes…they tasted like my dryer sheets.

I am scarred for life.

I learned how to make mashed potatoes from real potatoes. It was a lot easier than I expected. And again I have no recipe.


First I take a whole bulb of garlic. Slice off the top, drizzle olive oil over and in it. Wrap it in foil and throw it in the oven. Whenever I eat mashed potatoes, it is usually with a roasted dish, so at the point it’s already on.


Peel and cube the potatoes. I think I used about 4 russets. Then cover with cold water and salt. Boil until fork tender. After those are done cooking, I drain them and set aside. In a small sauce pan I heat up a little cream, then peel the roasted garlic and then toss them into the pot. I let them infuse until bubbling but not boiling.


After the potatoes are drained, I put them back in the pot, and using a potato masher I mash it with butter (to taste) and add the garlic and a little bit of cream at a time until its the preferred texture. Here you can mash and add salt and pepper to taste as well!

Sorry I don’t have a recipe. I hoping it will be intuitive enough. If not, I’m sure there’s plenty of recipes to follow, like this one!


Quick Garlic Bread


I’ve never made garlic bread before. I was always the…buy some from the freezer aisle and throw it in the oven type. It’s so good, I just felt like it would be more complicated that it really is. And honestly…I didn’t even look up a recipe for this. I was like, lets use my cooking instinct.


I bought a block of KerryGold butter and a baguette from Society Fair the day before and when it was decided I was making fancy spaghetti for dinner, I decided to use my left over baguette to finish off the meal. Garlic bread literally tastes like, butter, garlic and Italian herbs. So that is what I did. I cubed up some room temperature butter, a couple cloves of garlic, and sprinkled in some dried Italian herb mix. Stir.


I cut the baguette in half, then I generously rubbed my butter mixture on it. In every nook and cranny.


Then I baked it in a preheated oven at 375F and watched it until browned. I like mine extra garlicky, and the Kerrygold was salted, so it was deeelicious.

1 | 2 | 3 | 4 | 8 |