Spicy Curried Shrimp with Thai Basil + Kaffir Limes

This is one of my favorite go-to stir fry dishes that I whip up when I feel like something spicy and full of flavor. It's a snap to put together as long as you have the pantry items in your kitchen, and the aroma is out of this world! Kaffir lime leaves are so fragrant when sliced thinly and paired with the zesty spice of red curry and chili paste, alongside the cool notes of coconut milk to tie everything together. 

The last few times I made this dish, I realized that this dish stands out in my mind because it was faintly reminiscent of the flavors my tastebuds experienced while noshing on the famed Kuhuku shrimp plates served from food trucks that line Oahu's North Shore.  Everytime my hubby and I go back to visit Oahu, our trip is never complete without making our pilgrimage to the mecca of fresh Kahuku shrimp--more specifically to our favorite Fumi's Shrimp Truck. After a few quick snap shots next to their awesome truck mural, we make our way to the small window and even when our minds are already made up about placing our usual order of their spicy garlicky buttered shrimp plate, we can't help but drool over the rest of the menu items, including their coconut-battered shrimp.  And just like old times, each plates comes with a good-sized portion of spicy, buttered shrimp nestled on a bed of rice (and extra bits of garlic) with a small salad, a slice of golden Hawaiian pineapple, and washed down with a can of refreshing Pass-O-Guava (passion fruit, orange, and guava) juice. It's a tradition that dates back to over 10 years for us during the time my hubby was living on the island, and I would visit him during my 3-day weekends in college.  After a full day of lounging along the North Shore, we'd cap it off with a shrimp truck excursion.  To this day, Hawaii still holds a special place in both our hearts and we try and visit every chance we can, although I realize it may be a bit tougher now with our little one on the way. But, that of course, won't stop us as I would love nothing more than to share this tradition with our newest addition. Let's just keep our fingers crossed that I'll have a good eater on my hands :) And with that, I hope you'll give this recipe a whirl. 

Fumi's Spicy Buttered Kahuku Shrimp Plate | Oahu North Shore, HI | via Chandara Creative

Spicy Curried Shrimp with Thai Basil & Kaffir Limes

Serves 2

• Ingredients 
  • 1 1/2 lbs shrimp, peeled & deveined
  • 1 tbs red curry paste
  • 1 tbs chili paste with soy bean oil 
  • 1/2 tbs tom yum paste
  • 1/3 cup coconut milk (or more based on preference)
  • 1-2 red chili peppers, thinly sliced
  • 1 tbs ginger, sliced into matchsticks
  • 1/2 tbs kaffir lime leaves, thinly sliced
  • 3 cloves garlic, minced
  • 1 tbs fish sauce
• • 3 sprigs Thai basil, washed & leaves separated 
  • 2 tbs vegetable or canola oil for stir frying
• 
  
• Instructions:
• 1. In a wok or large saute pan, heat vegetable oil over medium high heat and spoon in the soy bean oil w/chili paste, curry, and tom yum paste. After 1 minute, add in ginger, kaffir lime leaves, and garlic and cook for another minute. 
• 2.  Pour in coconut milk and allow to simmer with the curry paste mixture for an additional 2 minutes, stirring occasionally. If you prefer, you can add another dollop of coconut milk. Add the fresh red chili peppers and stir well. 
• 3. Add in the shrimp and fish sauce and allow to cook for 3-5 minutes, or until shrimp is nicely coated and cooked thoroughly.  Turn off heat and sprinkle in fresh basil leaves. Give it one last stir, and serve immediately over a bed of warm jasmine rice. Enjoy!

Pan-Seared Salmon with Mushroom-Miso Dashi

Oh that lovely peachy flesh on the salmon just makes me swoon!  Aside from the mega dose of omega 3 fatty acids that eating salmon provides, it's one of the healthiest fish options for anybody out there, especially my expectant mothers. While I wouldn't advise you to go nuts and eat it everyday because after all, everything must be eaten in moderation and we do need to be careful of heightened mercury levels in our seafood these days, it should still be on your must-eat list.

So, to be completely transparent with you, I don't normally cook salmon on a daily basis, but what I do pretty daily, admittedly, is stalk foodie Instagram feeds.  Yes, I said it: I'm an Instagram food stalker and my name is Chandara. But in my defense, it's just so tempting to simply sit back and drool over amazing food images. One of my favorite feeds out there is the one by the guys over at Heirloom LA. They're a catering company and food truck in Los Angeles and I must say, if ever I had the funds to have them cater my events or if you're a newly-engaged couple looking for a wedding caterer, they'd be the first ones I'd call or refer to you. I'm dead serious.  Their Instagram feed is always chock full of drool-worthy images of their culinary creations. I'm talking about pigs roasting over an open fire, and crudités artfully presented on wooden serving platters gracing a buffet table.  

So a few weeks ago, the guys posted an image of their Salmon with Soba Noodles that I found so beautiful, and it inspired me to create my own version with my own twist: Pan-Seared Salmon with Mushroom-Miso Dashi, a dish that would be perfect for you to serve on any date night. When it comes to cooking, sometimes, all you need is a little inspiration to begin with, and then you just let your imagination do the rest. Now, why don't you give it a whirl and let me know how it goes! 

The dish that set it all off: Salmon with Soba Noodles | via Heirloom LA on Instagram 

Oh the vibrant peachy hue of fresh Alaska Salmon | via Chandara Creative

Japanese Shimeji or Beech mushrooms | via Chandara Creative

Dashi broth infused with scallions & dry shitake mushrooms lend a wonderful layer of umami | via Chandara Creative

Warm silken tofu with Shimeji mushrooms in a sea of dashi acts as a lovely side dish | via Chandara Creative

Pan-Seared Salmon with Mushroom-Miso Dashi | via Chandara Creative

Pan-Seared Salmon with Mushroom-Miso Dashi

Inspired from the awesome folks of Heirloom LA

Serves 1

Ingredients 
• 1 6 oz center-cut salmon filet (with skin)
• 1/2 tsp salt
• 1/4 tsp or dash of black pepper
• 1 tsp olive oil 
• 1 tbs canola or vegetable oil (higher smoke point than olive oil)

Ingredients -- Mushroom-Miso Dashi
• 2 cups water
• 4 small dried shitake mushrooms
• 1 green scallion (green portion thinly sliced for garnish, white portion left in tact for dashi)
• 1 small piece Japanese seaweed or kombu
• 1 tsp white miso paste
• 2 tsp soy sauce or tamari
• 3 edamame pods, pre-cooked & shelled
• 1/4 bunch of fresh shimeji mushrooms*

*NOTE: Japanese Shimeji or Beech mushrooms come pre-packaged in plastic as a small bunch. This recipe only requires 1/4 of that package.

• Instructions:
• 1. Prepare the Dashi: In a small sauce pan, pour in 2 cups of water along with the white ends of the scallions, kombu, and dried shitake mushrooms. Bring to a boil, then let simmer for 10 minutes. Strain out the kombu, scallions, and dried mushrooms and return to stove. Allow dashi to simmer over low heat and stir in soy sauce and miso paste.  After 2 minutes, place the silken tofu cubes and shimeji mushrooms in the dashi and allow it to simmer for another 5 minutes over the the lowest heat setting. Keep dashi broth warm.
• 2.  Pat your salmon filet dry with a paper towel, and season both sides with salt, pepper, and the olive oil.  Set aside.
• 3.  In a stainless steel pan or cast iron skillet, heat 1 tbs canola oil over high heat. Once oil is hot enough or after about 2 minutes, place the salmon filet skin side down in the pan. You should hear a sizzle. If you don't then your oil is not hot enough and you'll need to wait a little longer. Allow your salmon filet to sear for 4-5 minutes, depending on the thickness of your fish, and then using a spatula, flip it over. Lower your heat to medium high, and sear for another 4-5 minutes.  Tip: The 2nd side should take slightly faster to cook. Once cooked to your desired preference (medium rare or well done), turn off heat and set aside.
• 4. Spoon 3/4 of the dashi broth in a shallow plate. Gently place your salmon over the dashi broth, and sprinkle broth with edamame and sliced scallions. Garnish the salmon with a layer of shimeji mushrooms and extra sliced scallions. Serve with a side of silken tofu and the remaining dashi. Enjoy!

Nesting with Calamari + Pomelo Salad

I don't think I've blogged this frequently in quite some time, and I have to tell you: I miss it! I scheduled this post as I was nesting and counting down the days till our nugget's arrival, knowing full well that when that moment came, I'd have no time to even comb my hair, much less compose a coherent post for you.  So, consider this my treat for all those months that I left you neglected and yearning to drool over your computer screens from these food images.

________________

One of my personal photographic goals for this year was to really learn how to shoot in manual so I could maximize the capability of my new Canon Mark II 5D when shooting food. When I first started out, I shot primarily in aperture priority auto mode, but so many fellow photographers and friends kept insisting that once I learned to master my camera, I would be mesmerized by what it was capable of giving me. And boy oh boy, I've been pretty amazed! I gravitate to visual imagery when it comes to blogs which clearly explains why I truly believe in honing in on this food photography craft alongside my food styling. When I finally decided to rebrand this blog, I knew that I wanted clean lines with lots of white space in the design aesthetic. As I sought to further elevate my food photography style, I also grappled with figuring out the mood that I wanted to convey with my images, and in the end, I realized that I love images that are light, slightly overexposed, natural, and cheery. I only photograph using natural light and I actually make & taste my food, so what you see is really what you get. I don't believe in adding fake inedible props to spruce up the look of my food because that's just not my style. In any case, if you're here reading this, I presume that you share my sentiments. Food is really an art, and food styling is how I paint on my canvas.

Speaking of which, I hope you enjoy this refreshing Calamari + Pomelo Salad with a Chili-Lime Dressing because it's just the type of salad that makes me want to snap pictures all day long! I had a fabulous time shooting this particular dish because if you haven't guessed it yet, I am smitten with citrus, especially blush-toned ones like these ruby pomelos!

I love the ruby blush-pink flesh of pomelos

Broken segments of pomelo getting ready to mingle with the calamari

Chili-lime dressing infused with flavors of garlic and fresh Thai bird chili peppers

The secret to crisp strands of vibrant red onions is to soak them in an ice bath

Calamari + Pomelo Salad w/Chili-Lime Dressing | via Chandara Creative

Calamari + Pomelo Salad with Chili-Lime Dressing
Recipe Adapted from Calamari, Pomelo and Chili Salad, Gourmet Traveller (Feb 2009)
Serves 2


Ingredients 
• 2 large calamari, cleaned
• 1/2 ruby red pomelo (or citrus fruit), peeled & segmented
• 1/2 red onion, thinly sliced
• 1 small cucumber, preferably Persian or Japanese variety, sliced into matchsticks
• 6 sprigs fresh mint leaves, chopped or leaves plucked
• 6 sprigs fresh cilantro, chopped
• 1 tbs lemongrass, thinly sliced
• 2 Thai birdseye chili peppers (fresh or frozen), thinly sliced or minced
• 1 garlic clove, minced
• 2 tbs lime juice, adjust according to taste
• 2 tbs fish sauce, adjust according to taste
• 2 tsp light soft palm sugar, or plain granulated sugar
• 1 tsp sea salt (for blanching calamari)
• Ice
• Water

• Instructions:
• 1. Prepare the chili-lime dressing by combining lime juice, chili peppers, garlic, sugar, and fish sauce in a small bowl. Mix well and set aside.
• 2.  Slice the calamari into 1/2"  bite-size rings.  Blanch the calamari in lightly salted boiling water for 30 seconds to 1 minute, depending on its thickness, or until calamari is no longer translucent. Be careful not to overcook the calamari or it will taste rubbery. Remove from water and shock the calamari by immersing it an ice bath. 
• 3. Toss calamari with chili-lime dressing, herbs, broken pomelo segments, lemongrass, red onions, and cucumbers. Serve immediately and Enjoy!

Turkey Neck Pho Noodle Soup

In lieu of mocktails this week, I'm sharing my coveted recipe for Turkey Neck Pho to continue the celebration of Lunar New Year. Noodles have long been revered during this festive occasion to symbolize a life of longevity and prosperity. We were invited to enjoy so many amazing dishes this weekend, and noodles definitely made an appearance each time. I hope you enjoy!

It's hard to realize that I've never blogged about my infatuation for Vietnamese pho because if you have ever eaten with me, you'll know just how much I love my noodle soups. Whenever there's a savory broth and some rice noodles involved, rest assured that you'll find me salivating as I hold out my bowl for seconds. This pregnancy has been a bit tough because not only does my gestational diabetes bar me from sweets, but along the same lines, I am also forced to curb my carbs which will eventually turn into sugar that cannot be absorbed by my body.  During my initial consultation with my dietitian, when others were probably getting upset over not being able to eat cookies and cakes, all I could think about was, "Wait! I have to give up my rice and pho? Awe man...this is going to drive me nuts!"  So, in lieu of rice noodles, I've managed to substitute these carbs with my glass vermicelli noodles because they're made from mung beans instead of rice, so while it's not entirely void of starch, it still contains less of it than rice. But you go ahead and knock yourself out with the real deal. I won't hold it against you.

Soaking your jalapeño peppers in an ice bath ensures that it's crisp when served alongside your pho

When it comes to pho, there are so many variations of this traditional Vietnamese noodle soup.  Every family has their tried and true "secret" recipe. So, what exactly is Turkey Neck Pho, you ask? Well, the recipe came to me one fine day when I was craving pho, but had no beef knuckle bones in my fridge, but simply a ziploc bag of turkey necks that I had lying around after making gravy from Thanksgiving.  It's coincidentally one of the richest, but oftentimes overlooked cuts of the turkey that you'll ever find to make pho because not only does it impart amazing umami to your broth, but it only takes up to 1.5 hours to simmer before you can produce a hearty broth versus the tedious 3+ hours it takes to really get the flavor profile from simmering beef bones for pho.  The result is a light, but extremely savory pho broth that will leave you wondering why you never thought of it for yourself.  Trust me, I had the biggest critics in my family give me the crazy eye when I first cooked this pot of pho, but since their first slurp, they haven't looked back and neither will you. 

Chinese celery is smaller but much more fragrant than traditional celery, thus making it perfect for flavoring your pho broth

Glass vermicelli noodles gracing my bowl alongside some rice noodles for you

Turkey Neck Pho Noodle Soup | Photography via Chandara Creative

Turkey Neck Pho Noodle Soup

Serves 4-6

Ingredients - Turkey Pho Broth
• 2 large (1-2 lbs) turkey neck bones
• 1 package meat balls (your choice of pork, chicken, or beef)
• 2 chicken breasts, boneless & skinless
• 1 yellow onion, halved & charred
• 2 cinnamon sticks, toasted
• 5 whole star anise, toasted
• 5 cloves, toasted (optional)
• 3 stalks Chinese celery (may also sub with 2 stalks regular celery, chopped into 3" pieces)
• 1/4 cup fish sauce, preferably Phu Quoc "Flying Lion" brand, adjust according to taste
• 1 oz rock sugar
• 3 slices ginger root, charred
• 2 tbs salt, adjust according to taste
• 6 quarts water + 2 cups for prepping pho noodles

Ingredients - Pho Condiments
• 1 lime, sliced into wedges
• 5 sprigs fresh Thai basil
• 2 handful fresh bean sprouts
• 1 jalapeño or 1-2 Thai bird chills, thinly sliced & soaked in ice bath for 10 minutes to retain crispness
• 1/2 bunch cilantro, chopped
• 1/2 bunch green onions or scallions, chopped
• 2 packages (about 2 lbs) pho rice noodles (fresh or dry)
• Sriracha sauce
• Hoison sauce
• Optional:  Fried garlic slices, hot chili oil, chili sambal, crushed peanuts, fish sauce, black pepper

• Instructions:
• 1. Prepare the Aromatics:  Begin by charring the onions & ginger over an open flame, and lightly toasting the cloves, star anise, and cinnamon sticks in a pan.  Also wash your celery stalks and cut into 3" lengths. This will serve as the base that will perfume your broth. 
• 2. Cook the Broth:  Fill a large stock pot with water, fish sauce, rock sugar, salt, aromatics, turkey neck bones, and chicken breast and allow to boil over high heat. Once broth is boiling, lower to medium low heat and allow pot to simmer for 1.5-2 hours, or until neck bones are fully cooked. Chicken breasts will cook within 40-45 minutes, so once cooked, remove from pot and allow to cool before shredding into bit-sized pieces. After removing chicken breasts, place meat balls in the pot and allow to cook for 15 minutes.  After which, you can simmer the meat balls in the broth.
• NOTE:  Unlike traditional pho beef broth which requires parboiling to remove the scum and blood from the bones, turkey neck bones are usually much cleaner and therefore, when boiled, releases very little scum to the broth. You will occasionally need to skim the surface of the broth to remove the small amounts of scum that rises to the top. This is normal and when done right, ensures a clear, rich tasting turkey pho broth. 
• 3. Prepare the Pho Noodles:   In a separate smaller pot, bring 2 cups of water to a boil. Working in batches, place fresh or dry pho noodles in boiling water for 1-2 minutes, or until it softens to your liking. Set aside and portion into individual bowls.
• NOTE:  If you are using dry rice noodles, you will need to soak it in warm water for at least 30 minutes to soften it before boiling it. If you are using fresh noodles, you can skip this step if you feel that the soft texture is already to your preference. 
• 4. Optional in lieu of noodles if you are carb-conscious: Soak glass vermicelli noodles in warm water for 20 minutes. It will be somewhat al-dente until you ladle the broth over it. 
• 5. Prepare to Serve the Pho:  Once you're ready to serve, bring the broth to a rolling boil. Fill each bowl with your desired portion of pho noodles, meat balls, chicken breast meat, and fresh herb condiments. Ladle heaping spoonfuls of boiling broth atop each bowl. Garnish bowls with extra herbs, sauces, and condiments. Serve immediately and Enjoy!

Deep-Fried Chicken Wings with Thai Pickled Cucumber Relish

Whether you're gearing up to root on your favorite team for Super Bowl Sunday, or ringing in Lunar New Year this weekend, my version of these deep-fried chicken wings will definitely get you a standing ovation. I first crafted this recipe for my baby shower (yes, I did some cooking at my own shower, but hey, you should have already known I'd pull something like this), and my guests were licking their fingers. Perfectly seasoned and fried to a golden brown hue, I know it'll pair perfectly with that ice cold bottle of beer (or mocktail, in my case) and a side of freshly pickled Thai cucumber relish (recipe to follow). Dip your wings in a sweet chili or hot sauce of your choice, and no matter what you're celebrating this weekend, I'm going to bet that you'll leave a lasting impression on your guests. Enjoy! 

Deep-Fried Chicken Wings with Thai Pickled Cucumber Relish | via Chandara Creative

Deep-Fried Chicken Wings with Thai Pickled Cucumber Relish

Serves 4-6

Ingredients 

• 2 lbs (about 12-15) chicken wings, cleaned & sectioned 
• 2 tsp seasoned salt, preferably Lawry's 
• 2 tsp garlic salt
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp paprika
• 1 tsp black pepper 
• 3 tbs fish sauce

• 2 tbs oyster sauce

• Vegetable oil for frying

• Instructions:
• 1. Put your chicken wings in a large mixing bowl, and sprinkle all the seasoning ingredients over them. Mix well, making sure you rub each wing generously with the marinade. Cover and refrigerate for at least 2 hours to allow the marinade to fully season your chicken. 
• 2.  Heat a large pot with vegetable oil over medium high heat to a frying temperature of 350°F.  Once oil is heated to proper temperature, fry the chicken wings in small batches for 6-8 minutes each, or until wings turn a nice golden brown color. Transfer cooked wings to a plate lined with a paper towel. Allow the oil to return back to 350°F and continue frying the rest of the wings.
• 3. Serve the wings with Mae Ploy sweet chili dipping sauce and a side of Thai pickled cucumber relish (recipe below) . 

Ingredients - Thai Pickled Cucumber Relish
• 1/2 cup water
• 1/2 cup rice vinegar
• 1/2 tsp salt
• 3 tbs sugar
• 2 small cucumbers, Persian or Japanese variety (otherwise, use 1/2 English cucumber), diced
• 1/4 red onion or 1 medium scallion, diced
• Optional: 1-2 Thai birdseye chili, minced

• Instructions:
• 1. Prepare the brine: In a small sauce pan, heat the water, vinegar, salt, and sugar mixture. Bring to a boil, and turn off heat. Allow brine to cool and set aside. 
• 2. Mix the cucumber, onion/scallion, and chili in a glass bowl or jar. Pour the cooled brine over the fresh ingredients and let cool. Once cooled to room temperature, chill in refrigerator for at least 30 minutes and it will be ready to use as a condiment. 
• NOTE:  You can prepare this relish 1-2 days ahead of time and store in your refrigerator for use.

Mocktail Monday: Meyer Collins

When it comes to memorable cocktails, I've always been a huge fan of hand-crafted libations where half the time you spend drinking the liquid concoction, you actually trick yourself into thinking you're doing something good for your liver. I guess this is where mocktails can truly shine because it's my grown-up version of juicing, if you will. This week for Mocktail Monday, allow me to indulge you with my version of the classic Tom Collins, or what I like to refer to as my Meyer Collins Mocktail.

This drink is inspired from my hey days lounging with some girl friends at a local jazz club in San Francisco's Upper Haight neighborhood, namely, Club Deluxe. This was post college, so imagine my reaction when I heard of the club's name, which brought me back to those college clubbing days when girls don their skimpiest outfits and wait in lines that snake around the block only to have their buns freezing for hours before entering a dirty dark nightclub where the music is being blasted so loud that you can never expect to hold a decent conversation, much less get a decent drink that doesn't taste like watered-down cough syrup.

On the contrary, Club Deluxe is a neighborhood jazz lounge where you can sway to the rhythm  of soothing live jazz music from local artists, and nosh on artisanal pizzas, all while sipping a highball glass of their house-crafted Spa Collins, a refreshing libation oozing with the spicy sweetness of ginger syrup, the cooling flavors of fresh cucumbers, the tartness of lime, and an herbal infusion of freshly muddled mint sprigs. While I haven't been back in quite some time and frankly, never really knew the actual makeup of this drink, my tastebuds can still recall the flavors so vividly. So, when my good friend and purveyor of meyer lemons decided to pay me a visit this past week, I couldn't resist the urge to share it with you. My version is aptly named the Meyer Collins, and it's my tribute to this season of abundant citrus. Cheers!

Meyer Collins Mocktail
Inspired by the Spa Collins of Club Deluxe, San Francisco
Serves 2

Ingredients
• 12 fresh mint leaves
• 2 tbs ginger simple syrup (recipe below)
• 1.5 oz or 1 shot glass fresh meyer lemon juice
• 1.5 oz or 1 shot glass fresh orange juice
• 3 slices cucumber
• Club soda or sparkling water
• Ice, cubed & crushed
• Garnish with extra cucumber slice, mint sprig, and/or lemon wedge
Instructions

1. Muddle mint leaves and cucumber slices in the bottom of a glass.

2. Fill 2 glasses with ice cubes and add in meyer lemon juice, orange juice, and 1 tbs ginger simple syrup.

3. Stir gently, and top it off with a splash of sparkling water or club soda. Now, layer on the crushed ice and another 1 tbs of the ginger simple syrup.

4. Garnish with fresh mint sprig, cucumber slice, or lemon wedge and you're all set! Enjoy!

Ginger Simple Syrup Ingredients
• 1/2 cup water
• 1/2 cup granulated sugar
• 1 tbs ginger, peeled & chopped
Instructions 1. In a small sauce pan, stir together the water and sugar and bring to a boil under medium high heat. 2. Once sugar dissolves, remove from heat and mix in the ginger. Allow ginger to steep in syrup for 10-15 minutes. 3. Strain out the ginger, and allow syrup to cool to room temperature.  Transfer to a glass container and store in the fridge.

Cold + Flu Remedy: Ginger Tea with Honey and Lemon

It's that time of year again--the time of year when a few pesky visitors come lurking around every corner and no matter where you turn, somebody's bound to catch wind of them. Yes, Old Man Winter brings his buddies, cold + flu, to pay you a visit, which usually means they're unannounced and will probably end up overstaying their welcome (not that they were even welcome in the first place). But lucky for you, I have an age-old remedy that I've been using for years whenever this trio enters my home: Ginger Tea with Honey and Lemon. 

Let me just preface this post by saying that I love ginger. Love it! Our kitchen is always stocked with this herb and I use it in many of my dishes. Its therapeutic healing properties are bar none, ranging from being used to treat nausea (ahem, morning sickness), digestive issues, stomach upsets, and yes, even your common cold and flu symptoms. Whenever I feel a cold coming on, which is usually marked by that dry, scratchy sore throat feeling, the first thing I do is start foraging my fridge for a piece of ginger root.

It's also usually around this time of year that my good friend comes toting bags of fresh meyer lemons from her backyard, and it's one of the reasons why I vowed to be her friend for..like...ever! Just kidding. I'd be her friend with or without her tree, but for now, let's just say I'm quite fond of our friendship. From there, I brew my pot of ginger tea, let it steep, and squeeze in a wedge of lemon with a dollop of honey. This is as easy as it gets, folks. If you steep it properly, the ginger tea alone will have a spicy sensation as it goes down your throat. The acid from the lemon helps cut it as well as the sweetness from the honey. All in all, it's a great combo, but most importantly, it works! After a day or two of drinking this, you'll notice that your throat will feel much better! But hey, I'm no medical expert, so I guess my post should also include a disclaimer about consulting with your medical practitioner if your condition worsens and yadda yadda. There ya have it. Either way, I hope you'll give this a try and if you have any of your own home remedies to recommend, I'd love to hear it. Until then, stay healthy and hydrated. Your body really is your sanctuary, so taking care of it should definitely be a priority.

Get your Vitamin C boost from a squeeze of fresh meyer lemon

Easiest way to peel ginger without a knife: Use a metal spoon to scrape off the outer layer of the ginger root. Ta-dah!

Silly but true: I enjoy squeezing my honey out of these little honey bears

Ginger Tea with Honey + Lemon

Makes 1 pot

Ingredients 
• 1 small fresh ginger root, peeled & thinly sliced or grated
• 1 lemon, sliced into wedges
• Honey
• 3-4 cups water

• Instructions:
• 1. Peel ginger using a metal spoon (see image + tip above) and thinly slice or grate. Fill a tea kettle or pot with 3-4 cups water and add in all the ginger. Bring pot to a boil, then simmer on lowest heat setting for 10 minutes to allow ginger root to steep & infuse the tea. Turn off heat, and strain out ginger.
• 2.  In your teacup, spoon in 1 tsp of honey (or more based on your preference), squeeze in juice from a lemon wedge, and pour in your ginger tea. Stir gently and enjoy immediately when it's piping hot. 

Tako Fin with Citrus Ponzu Sauce

There's some dishes that really wow me. No, not because they're fancy to say or prepared using a French cooking technique. The dishes that pack a "wow" factor in my book are actually those that taste sublime, but really, they're so simple because they only highlight a few key fresh ingredients. I'm going to venture a guess that many culinary experts would agree with me, and if you have ever watched an episode of Top Chef, you'll understand that when push comes the shove and chefs are tasked with cooking their best dishes, oftentimes, it's the simplest ones that really resonates with them. 

This mouth-watering Tako Fin with Citrus Ponzu Sauce recipe is inspired by one of my favorite dishes at a local Japanese restaurant in Sacramento, Taro's by Mikuni. And like you, I'm no professional Japanese chef, but I like to experiment in my kitchen, so I let my tastebuds guide me in its execution. 

Tako [蛸/たこ], the Japanese word for octopus, is the star in this dish, and when drizzled with my version of this citrus ponzu dressing alongside some spicy jalapeños and refreshingly crunchy cucumbers, it's just heavenly. And the best part is that once you gather the main ingredients (available at your local Asian grocer, or in my case, Ranch 99 market), it's so easy to assemble and wow your guests as an appetizer for any of your social gatherings, particularly if you're having your favorite people over for cocktails. Next week, I'll dish up a mocktail that will pair amazingly well with this recipe. Stay tuned!

Sashimi-grade octopus or tako [蛸/たこ] is the star of this dish

I prefer the crisp tenderness of small Persian or Japanese cucumbers sliced into slender matchsticks

Freshly-plucked meyer lemons from my friend's backyard lend a citrusy sweetness to the ponzu dressing

Tako Fin with Citrus Ponzu Sauce | via Chandara Creative

Tako Fin with Citrus Ponzu Sauce
Inspired by the Tako Fin at Taro's by Mikuni Restaurant, Sacramento, CA
Serves 2

Ingredients 
• 2 sashimi-grade octopus or tako tentacles, blanched & thinly sliced
• 1 small cucumber, preferably Japanese, Persian, or English variety
• 1 jalapeño, thinly sliced
• 2 tbs meyer lemon juice
• 1 tbs ponzu sauce
• 1 tbs pon shabu sauce
• 1/2 tbs low-sodium soy sauce or tamari
• 1 tbs sesame oil
• Dash of sea salt (for blanching octopus)
• Ice
• Water

• Instructions:
• 1. Prepare the ponzu sauce dressing by combining lemon juice, ponzu, pon shabu, sesame oil, and soy sauce in a small bowl. Mix well, chill, and set aside.
• 2.  Blanch the octopus in lightly salted boiling water for 2-5 minutes, depending on the thickness of your tentacle, or until octopus turns a nice red-bergundy color along its tentacles and is somewhat firm to the touch. Be careful not to overcook the octopus or it will taste rubbery. Remove from water and shock the octopus by immersing it an ice bath. Set aside.
• NOTE:  As an alternative, you can also purchase pre-cooked sashimi-grade tako at your grocer. I find this much easier.
• 3. Thinly slice chilled octopus and jalapeños and set aside. Using a mandolin or shredder, thinly slice cucumber into matchsticks.  
• 4. Drizzle ponzu sauce dressing generously over the sliced octopus, cucumber matchsticks, and jalapeño. Enjoy!