Month: March 2018

Crisp Cucumber Salsa

Ingredients 2 cups finely chopped, seeded, and peeled cucumber (I like cucumber skin, so I only peeled half) ½ cup finely chopped seeded tomato ⅓ cup chopped red onion 1 tablespoon minced fresh parsley (optional) 1 jalapeño pepper, seeded and finely chopped 4-5 teaspoons minced fresh cilantro 1 garlic clove, minced ¼ cup sour cream (make it generous) 1 ½ teaspoons lemon…

Pandan Red Bean Mochi Cake

Ingredients 1 lb sweet/glutinous rice flour (e.g., Mochiko, the bag with the green text in those Asian stores) 3 eggs 1/3 cup vegetable oil 2 cups milk (or water) 1 to 1 1/2 cups of sugar 1/2 – 1 cup red bean paste Directions Mix together all the ingredients except the red bean paste. Stir…

Creamy Black Bean Dip

Creamy Black Bean Dip

Perfect for summer get togethers, the Creamy Black Bean Dip is a light, easy-to-eat dip that can satisfy anyone’s cravings for something rich and creamy. This dish takes inspiration from classic Southwestern and Tex-Mex style foods, incorporating chunky black beans, smooth sour cream, plenty of sharp cheddar cheese and chilis to give it a bit…