Halloween Weekend Get-a-way: Chicago & Around.

Compared to my first trip to Chicago, the second time around was much more pleasant.

Dinner at Mapo Restaurant in Naperville. A cute little restaurant serving authentic chinese food; you could smell the aroma from the outside walking in.



Beef Rolls


Braised Pork Belly

Combination Rice Noodles

Dessert at H-Mart

Bingsoo! The first time I've ever heard of this Korean dessert dish and I loved it. Shaved ice topped with assorted fresh fruits, fruit cocktail, mochi, milk, red bean, a scoop of vanilla ice cream, and chocolate syrup.

Scenery from Chicago Botanical Garden: Beautiful and Tranquil. Can't imagine how beautiful it must be in the spring and summer.

Waterfall Garden


Island of Everlasting Happiness


Arched Bridge


Other side of Island of Everlasting Happiness


Dry/Zen Garden
A few from the Bonsai Collection (my dream garden will have bonsai trees)







From the Greenhouses

Need more get-a-ways. Felt nice to take time off work and relax.

Out of the Box: German Chocolate Cupcakes Topped with Cream Cheese Frosting and Toasted Coconuts

I don't know why, but for the past week or so, I've been having some strange cravings for sweet foods. Late night 7-11 run for donuts, baking brownies and cupcakes after dinner, going for deserts and ice cream, taking a break from work to go to Panera Bread for a pecan braid... I know, not good. Not good at all. Good thing I've cut the coffee intake(though I cheated yesterday).

Not too mention the influence of Dori's cupcake obsession lately. A few nights ago, I decided to bake. If you know me, Lele don't bake unless a savory dish requires it. So with the help of my friend, Betty Crocker, I created these decadents.


Cupcakes from Betty's Super Moist German Chocolate Cake Mix


Toasted coconut. Just line a baking sheet with aluminum foil, add a thin layer of sweet shredded coconut, and bake for a few minutes in the oven. Such a wonderful scent. The The house smelled so good. Coconut is one of my favorite flavors - heart Almond Joys and Samoa Girl Scout cookies! Too bad Starbucks discontinued the Coconut Frap =(


Topped the cupcakes with Betty's whipped cream cheese frosting and some of the toasted coconut. Enjoy!
Light fluffy cupcake, creamy-not-overly-sweet frosting, and crunchy coconuts...Yum!

Fried Fish & Tomato Sauce | Ca Chien Sot Ca

I'm back! A little earlier than expected...still behind at work though.

One of my new favorite dishes to make. Steeping fried fish right in a tomato sauce. Cook books and online recipes usually have the tomato sauce poured over the fried fish...but I like the flavor the fish picks up when it cooks in the sauce.


Prepare: chopped scallions, a few cloves of crushed garlic, and 2 finely diced tomatoes.


Your choice of a firm fish. Whole fish should be scaled and clean. Score the skin and season with salt on both sides. I like to deep fry a whole fish, but for the small sized fish I'm using, I decided to pan fry. If you choose to use fillets - pan fry those as well. You get the texture and flavor of a fried fish without the extra oil.


Add a few tablespoons of oil to a fry pan (enough to thinly coat the bottom surface of the pan).


On medium high heat, fry one side of the fish for 4-5 minutes or until golden brown.


Flip the fish and fry the other side until brown. Don't over cook because they will cook some more in the sauce.


Remove onto plate lined with paper towels.


Set a pan to medium heat and add a table spoon of oil. Infuse the scallion whites (use shallots if you can), then add crushed garlic, and then the pepper flakes. Add them in the order that needs the most time to cook, if you add them all at once, the pepper flakes will burn before the garlic and scallions cook.


Deglaze with the diced tomatoes and 3 tablespoons of water. Season with salt, more pepper flakes, fish sauce and soy sauce to taste. Give it a stir.


Add the pan-fried fish to the sauce. Cook for 3-5 minutes, scooping the sauce over the fish as it simmers.


Garnish with the scallion greens (cilantro also if you have). Serve with rice.

Taking an extended coffee break

Hi readers! So sorry for slacking in my posts. I know, you're probably thinking...more excuses. I'm extremely overwhelmed at work these days and until I can catch up - I probably will not be able to blog. Lets hope I get over this bump soon, because I do miss being able to share the dishes I've cooked. I've been having fun changing up the usual dishes too, but in such a rush, that I don't document them.

Even though work is hectic, I'm really enjoying life right now. Hanging out a lot with the family and friends, meeting and getting to know some pretty awesome People, listening to really good music, eating homemade food made by the niece and sister, taking the ups with the downs - life is good.

Really living up to "eat. sleep. work. play" right now, and I could definitely use more of the "sleep".

Thanks for visiting! Lele will be back soon (I hope) =)

PS. Please leave comments just to say hi, bye, or how ya doin'? hehe I plan on making changes to the blog when I come back, so if there's something you want to see differently - please let me know. Playlist update is a must!

Thai Chicken Curry w/ Prik Khing Curry Paste

I tried shooting for something different for dinner the other night and end up going the Thai route based on what was available in the kitchen. I'm definitely not familiar with Thai curries (the favors, spice level, uses) so I just sort of winged it. Phuong had a couple cans of curry pastes stocked in the pantry and I decided to go with Prik Khing. I'm not sure if it's typically used for curries or stir-fries or what, but it turned out good.

What you'll need:


6 Skinless & boneless chicken thighs cut into small chunky pieces. Seasoned with salt and pepper.


1/2 a can of coconut milk, 2 chopped carrots, basil (luckily Mom still had some growing in the garden), and prik khing curry paste. If I had some bell peppers or bamboo shoot, I would add those too!


Cook the chicken in a not stick skillet for about 4 minutes on high heat. The chicken will give off it's juices so you won't need any oil or water. Remove to a bowl. Rinse the same pan and dry off with towel. The chicken does not have to be cooked fully, it will finish cooking in the curry. This step can be cut out entirely, I was trying to save time by cooking the chicken first.


Add a tablespoon of oil to the skillet and about 3 tablespoons of the curry paste. Fry for about 1 or 2 minutes on medium heat.

Add about half a can of coconut milk (approx. 1 cup).


Add 1/4 cup water. Stir well and bring to simmer.


Add the chicken and all it's juices, carrots and pepper flakes. Let simmer for 10 minutes (until chicken and carrots are cooked). Continue to stir.


Remove from heat and finish off with fragrant basil leaves.


Serve with rice.

Chicken Dip w/ Stacy's Pita Chips

My brother got me hooked on Stacy's pita chips a few years ago. I'd see him eat it with tuna dip and tried it once - Loved it.

All the flavors I've tried, I've liked. My favorite, however, has to be the Simply Nake. I picked up a bag of the Parmesan Garlic & Herb at the grocery store yesterday, so that's what I'm using here. If you can, get the big bags at Costco or Sam Club's (Buy More, Pay Less).



Main Ingredients: mayonnaise (I'm using Kewpie), pita chips, and canned chicken

In a bowl, mix together the drained chicken, black pepper, scallions, and mayo. Yes. I like to keep it simple! Trying not to steer too much from how my brother made his tuna dip. Refrigerate before snacking.


Serve with the pita chips!

LOL Random 6

I ate too much....this weekend and the days following. Eating a lot and eating late is no good. Why LeLe? Why'd you do it?! Family and friends, feel special...I did it for y'all. =) Jk. Its just so difficult passing up good food!

Thursday: Phuong made Hu Tieu for dinner


Saturday: Night out in Windsor, Canada. 29th & Park and Dim Sum at Jade Restaurant

Sunday: Family Reunion, Art's Beats and Eats, and Mua He Ruc Ro Show

The Eats!


More Eats and Drinks. Debbie pulled me over to the Nectar of the Vine stall for some Wine Frappes - it was her first time consuming alcohol, she got a little carried away with the free samples. hehe They were really good, thinking about ordering some of their mix.


The Arts and Ice Cream. Vanilla Ice Cream dipped in toasted coconut - Yum!
Too pressed for time, we didn't get to check out the Beats. It's okay though, Hanh and I were headed to a music/comedy show that night.


Performances by: Quynh Vi, Thanh An, Nguyen Khang, and someone else...forgot her name. Comedy show by the fobulous and hilarious duo: Hong Dao & Quang Minh. We became Thanh An Fans. We left during intermission (the songs were okay), so didn't get to see more of his performances. It was nice seeing the comedians in person though.
Monday: Dim Sum at Golden Harvest in the afternoon. No one had Labor Day plans so we decided to have Hot-Pot and invited a few friends over. Then to Apple Bee's for drinks and desert.


Lau Chao Vit/Duck and Soybean Paste Hot Pot


Bo Tom Chien Bo/Butter Grilled Beef & Shrimp
Tuesday: Visited out-of-town niece and nephew, I had Ga Bop with Cabbage for the first time, it was really good. Thanks Thuong =) I don't think I can eat it when Thanh makes it though...too spicy!

Wednesday: Dave & Busters with some friends.

Much needed sleep and gotta try to get rid of the damage I caused to myself now.

Currently Reading: The Nerd Who Loved Me.