Category Archives: FOODIE FRIDAY

Foodie Friday: Bakesale for Japan

Hey Everyone,
How are you?

It’s 5 am in the morning. It’s also my mom’s birthday 🙂 Happy Birthday to my Mother, a lady who shines with inner and outer beauty. I love her so much.

I’ve been baking since 3 am. This whole place smells like Pure Organic Banana Muffins.
I’m so happy to be apart of Bakesale for Japan.

My all natural 100% Organic Banana Muffins will be sold here:
Black Cat Bakery & Café
519 South Fairfax Avenue
Los Angeles, CA 90036

April 2, 2011 10:00 am – 2:00 pm

Cooking, Baking, Eating good food has always been my passion. I’m so happy to be apart of this event, which gives back to Japan.
People in Japan still need our help and prayers. My tears and broken heart won’t help much, but my best effort in doing anything to raise money will.

Please stop by Bake Sale for Japan.

Buy some good for you baked goods, and when I say good for you, I mean it’s made with so much love by me and everyone else, and you’ll be donating to Japan as well.

Japan holds a very dear place in my heart. So I hope to see you all there. Thank you 🙂

read more here…




Foodie Friday: Red O

jacket + vintage
dress + arden b
scarf + aritzia
knee high socks + tokyo
purse + chanel
heels + sam edelman

Here’s my cousin from Vancouver! I love her so much! Wish she can move to LA and Tokyo with me!

SOPES + Gleason Ranch Pork Belly black beans, salsa negra, sesame

Cheers to our SOPES!

TAMALES + Fresh Corn & Goat Cheese roasted poblano pepper, corn husk

Seriously some of the best tamales I’ve ever had.

TAQUITOS + Mazatlan Blue Shrimp roasted tomato broth, pickled vegetables

Some other things that we ordered:
Tostaditas + Grilled Mazatlan + Blue Shrimp roasted garlic mojo, avocado with jicama chip
Enchilada + Lobster + creamy roasted tomatillo sauce, freshly-made corn tortillas, melted
Sonoma Jack, black beans, ensaladita
Entrée + Pollo en Mole Poblano + grilled Mary’s young chicken, homemade mole poblano, black beans, watercress salad
Salad + The Red O Salad + romaine, Kenter Canyon arugula & water cress, roasted garlic-lime dressing, crispy tortilla angel hair, pickled red onions

Always room for dessert.

Fancy Buñuelos accompanied by Salt and Caramel Ice Cream

Thank you Red 0 for giving us girls such a memorable night and a beautiful table right in the middle of the restaurant.

8155 Melrose Ave
Los Angeles, CA 90048
Neighborhoods: Mid-City West, West Hollywood
(323) 655-5009



Foodie Friday: Roasted Garlic Beer Buttery Crab

Oh Mr. Crab, won’t you stop moving…

So one my really good friend had a house warming party. There was chicken, tri- tip, corn, really spicy sauce, and me (the girl who’s going to make crab for the first time in her life).

MY Roasted Garlic Beer Buttery Crab RECIPE
8 cloves of garlic
1 stash of green onions
2 bars of smart balance butter.
a lot of garlic salt
half a bottle of corona beer
and 1/2 cup of olive oil
(this serving is for 4 dungeness crabs || medium size)

diced garlic. place in foil. drizzle olive oil over the garlic. bake in a preheated oven at 350 (175°C) for about 10 mins, until garlic is soft. melt butter with olive oil in a large pot on high heat, add garlic, and garlic salt to taste. bring the fire down.

wash the crab one by one, i used fresh crab.
how to handle a fresh crab?
pick the crab up with tongs or carefully with your fingers.
making sure to grab the back of the shell, the crab can reach pretty far back under his body to pinch, but your upper fingers are quite safe.
or you can also grab hold of a couple of back legs on either side to immobilize your crab, but be careful not to break them off.
lastly, you can simply put them in you freezer for 5 mins to knock them out.

place crab, one by one into the pot of butter + olive oil + garlic salt (make sure everything is melted and mixed) taste the sauce to see if you like it.

brush the butter and olive oil onto crabs. dust garlic salt onto all the crabs.
put a lid over it and let it cook on high heat for 5 minutes.

cut the green onions (about 1 inch). open a bottle of corona (don’t worry if you don’t drink like me, the alcohol will cook off)

remove the lid, away from your face (so the steam won’t hurt you).
mix crab around, make sure every crab gets it’s chance with the sauce!

add a little bit more garlic salt (in moderation) green onions, and half a bottle of beer. cook for 10 more minutes

Roasted Garlic Beer Buttery Crab!!!

Try the recipe and let me know if it’s Crabulous?

Ai LOVE Cooking



Foodie Friday: Organic Enchiladas

Making home-made Enchiladas is actually really fun and easy.
But the toughest part is deciding what to stuff it with.
I decided on traditional Enchiladas with a touch of spiciness.

Here’s what you’ll need (I bought everything at Wholefoods):
1 1/2lbs. grass fed ground beef
1/4 cup finely chopped organic yellow onion, chopped
12 oz. cheese (I got the Mexican blend)
1 dozen organic corn tortillas
vegetable or canola oil
8 cloves of garlic, minced (optional)
2 jalapenos (optional)

Things I bought from Trader Joes
1 jar of enchilada sauce
1 can of crushed fire roasted tomatoes
organic sour cream
1 can of organic baked black beans
organic tomato paste (5 Tbsp)


1 Preheat oven to 350 degrees F and season the grass fed ground beef with 2 teaspoon of salt, a teaspoon of sugar, and a pinch of pepper (optional). Chop onion, mince garlic, slice jalapenos.

2 In a large fry pan at high heat add one tortilla at a time. Cook for 2-3 seconds, lift up the tortilla with a spatula, add another tortilla underneath. Cook for 2-3 seconds, lift again, both tortillas, and add another tortilla underneath. Repeat the process with all the tortillas. After you remove the tortillas, stack them up and cover with a towel.

3And now for the stuffing: sauté the chopped onions and grass fed ground beef. Dissolve 5 Tbsp of tomato paste into 1/2 cup of water. Add 1 can of crushed fire roasted canned tomatoes. Add both ingredients to pan, sauté till everything is cooked.

4 Brush Enchilada sauce on the bottom of a large casserole bowl. Take a tortilla, add a little shredded cheese, add a generous amount of STUFFING, then roll up the tortilla and place it in the casserole bowl. Continue until the casserole bowl is full. Brush sauce onto the top of the tortillas. Cover the whole thing with the rest of the grated cheese. Put the casserole in the oven for 10 minutes or until the cheese melts.

5 I want to get a little creative with mine, so I added mince garlic and sliced jalapenos.

I say more garlic! Yes MORE GARLIC Please!

Now don’t forget to cover the whole thing with more enchilada sauce, grated cheese.
Lastly, you must put this in the oven for casserole in the oven for 10 minutes or atleast until the cheese melts (I know you’re probably starving by now).

6 For the sides I decided on organic sour cream, guacumole, and organic baked beans.

Serves 6.

Oh how can you have Mexican food without Horchata.

Dinner is served!

Ai LOVE cooking



Foodie Friday: BACON

summer mode + the social network private screening + free people

Something sweet and something salty…

In this day and age when I talk about BACON, I’m not talking about your regular BLT (in fact I haven’t had one of those in ages)
I’m talking about BACON all dressed up.

First stop: Maple BACON Cupcake

I never knew such a heavenly thing could exist. This is TDF (too die for), yes I called it.
Not too sweet not too salty, just perfect.

BACON in every bite! my delight cupcakery is one of my favorite cupcake joints. Enjoy.

Second Stop: Maple BACON Donut

Been a regular at Nickel Diner for a while now, I’ve finally decided to share this with you.

Third Stop: BACON Chocolate Bar

photo courtesy of latimes

Animal is decadent, high-end, creative and BACON!

Bacon To Be Eaten List

Krispy Kremes BACON Dount Cheeseburger also know as The Luther Burger

photo courtesy of ccaviness

There’s no need to dare me to eat this, because I’ve already insert this in my foodie itinerary. Now I must visit New York someday.

Lastly I need to chase down that Cool Haus Ice Cream Truck because i’m dying to try their brown buttered bacon ice cream.

They say everything is better with BACON, i’m beginning to agree.



Foodie Friday: Hearts, Stars, and Mooncake

Hearts, Stars, and Mooncake.
Unlike any other starry night, the Moon is fuller and brighter tonight.
Don’t believe me, take a glance out your window.

Mid-Autumn Moon Celebration or Happy MoonCake Festival 中秋節 celebrates the Moon for being its most round and full shape of the year.

In my family we celebrate by eating a lot of MOONCAKE!

Wish I can travel around Asia just so I can sample a mooncake in each country.


Of course they would have hello kitty mooncake!


HONG KONG- Tiramisu Mooncake

and…mooncake made with red wine?

Jelly Mooncake, can someone send me the recipe for this?

Ever looked at the moon and wonder if the same person you cared about is looking at it to?




Foodie Friday: IKKO

Knitwear + Ribbed Waistcoat Cardigan Sweater =ALLSAINTS SPITALFIELDS

Love the way this brand creatively cuts their designs. It’s currently my favorite brand for knitwear.

When I’m home in CA, I always have Japanese food withdrawals.
Thank goodness a place like IKKO exist.
I’m really picky when it comes to Japanese food (well any food, lol) because I practically live in Japan (depending on the situation).
Food in Japan, is unexplainably delicious, but I’m not going to go into that topic right now.
This foodie friday is dedicated to IKKO.
I love this place.

Ikura (イクラ or Roe) and Onion
Not only a gorgeous presentation, but a beautiful combination of flavors. Almost unexplainable.

Sitting on a bed of light ponzu sauce, and garnish is an adorable little oyster waiting to be eaten (by me).

Salmon and Shark Fin with Ume Vinaigrette

Unagi and Anago. Match made in heaven!

The winner of the night! Uni Chawanmushi 茶碗蒸し~
For Uni lovers, this is must try dish.
Flavors are delicate and smooth. I can go for another one right now.

More UNI! Plump and Juicy. more sushi here..

Ikko’s menu is seasonal.
So catch ’em if you can.
735 Baker St
Ste C
Costa Mesa, CA 92626
(714) 556-7822

Matcha Pudding! Very Creamy in the middle!
Now that’s what I call a perfect foodie delight!