Pak Choi

Pak Choi, another favorite Asian Vegetables. I planted the Pak Choi bonsai hybrid and is perfect for high density plantings. The short compact plants have a uniform vase-like shape. Excellent choice for "baby" pak choi production.

Excellent for stir-fry dishes and soup.

When to plant.  Plant in March to April. Plant at 2 weeks interval in spring and late summer for almost constant supply. Keep soil moist and well fertilized. Sow again in late summer for fall harvest. 

How to plant. Sow directly in the garden in sunny location as early as soil can be worked. Cool weather vegetable. Plant seeds every 6 inches, covering firmly with soil. Thin plants to 18 inches apart when they are 4 inches tall.

Light	Full sun
Seed Depth	1/4 in
Spacing Row/plant	18 in/8 in
Days to germinate	10-14
Days to harvest	40-45

Harvest. I have harvested the outer layer and the plant keeps producing. So yea, you do not need to harvest the entire plant.

Mussel with Ginger Soup. This is a typical mussel dish in Philippines. I grew up with this menu and I still love it. I always have sea food on my birthday, so I decided to make this soup along with the Baked Mussels with Cheese. I should make them more often because it is delicious.

INGREDIENTS:

• 3 tbs minced ginger
• 3 cloves of garlic, minced
• 1 onions
• gree onions
• 2 medium tomatoes
• chicken broth (2 cups)
• green leafy vegetables (long cabbage, pak choi, suo choi) I used Tsai-Hsin
• oil for frying
• salt and pepper

Note: You can vary the amount of these ingredients, for example, if you want more ginger taste, add more ginger.

Tsai-Hsin

DIRECTIONS:

• Heat up oil in a large pan. Stir saute garlic, onions, tomatoes, and ginger for about 2 minutes.
• Add in mussels, stir for a minute.
• Add chicken broth. Add leafy vegetables. Bring to a boil and let it simmer for 10 minutes. 
• Add salt and pepper to taste.

Baked Mussels with Cheese

INGREDIENTS:

3 - 4 lbs mussels (New Zealand mussels)

1/2 cup butter or margarine

5 cloves garlic, minced

1/2 cup grated cheese, cheddar or mozzarella (Quick Melt type)

1/2 cup Italian bread crumbs

Green onions (optional)

DIRECTIONS:

• Place mussels on a pan (no water), cover and cook over moderate heat.
  
• When shells open up, drain.
  
• Remove top shell.
• Melt butter, add minced garlic.
  
• Stir for 3 minutes.
• Brush each mussel meat with butter-garlic mixture, top with grated cheese and cover with bread crumbs. Add green onions as an optional topping.
  
• Arrange mussels on a baking sheet.
  
• Bake in pre-heated oven with a low heat (250F).
  
• 
  Bake for 10 – 15 minutes
  
  
  
  
  
  
  I enjoy seafood, in particular mussels. For my birthday this year (2012), i thought I would brave it and cook my seafood dish instead of going to a restaurant. It was so delicious. This recipe that I used was very very simple and it did not take long to make. Try it and you will see what  I mean.

Okonomiyaki

Okonomiyaki, Japanese dish, my new favorite. My in laws came to visit us in April and May 2012, and they showed me their version of Okonomiyaki and fell in love with the dish.

INGREDIENTS:

• 2 cup all purpose flour
• 1 1/4 cup dashi soup stock or water
• 4-6 eggs
• shrimps, chopped or cut into smaller pieces
• 1 - 1 1/2 lb cabbage, finely chopped
• 4-6 Tbsp chopped green onion
• bacon

Sauce: Mixed mayo and ketchup.

DIRECTIONS:

• Make hondashi soup stock and pour in a large bowl.
• Add all ingredients, except for bacon, and mix the batter.
• Heat electric pan or skillet, place 2 to 3 bacon (half the length), and pour the batter on top of the bacon creating a round shape. Cook for about 5-7 minutes. 
• Flip the okonomiyaki and cook the other side for about 5 minutes or until cooked through. 
• Flip the okonomiyaki again and spread sauce on top.
• Serve it while it is hot. Enjoy.