Thursday, January 14, 2021

Beef Curry Yakisoba - Featuring Myojo Curry Yakisoba


Do you love Yakisoba?  It's one of my family's favorite Japanese / Noodle dish for sure.  Now, you can easily make it at home.

My family and I definitely miss travelling since we pretty much stay home all year in 2020! We were just glad that we visited Japan in 2019.  I guess when we can't travel to Japan for Yakisoba, we can at least enjoy some Beef Curry Yakisoba at home.  

There are many brands of Japanese Noodles from the Asian Markets to choose from these days.  I highly recommend Myojo because their noodles are fresh and they taste amazing.  The noodles are easy to work with and you can also freeze them when you are not cooking them right the way, which makes it an amazing item to stock up in the freezer.  Simply defrost the noodles in the fridge the night before you plan to cook them and they will be ready to go.  These noodles taste just as fresh after freezing and defrosted, and the flavoring package that comes with the noodles are on point. 

I guaranteed, you will love this quick, easy and delicious recipe.  Make sure to watch my YouTube tutorial above if you haven't done so!  

Disclosure: Thank you Myojo USA for sponsoring my YouTube Video.

Beef Curry Yakisoba – Featuring Myojo Curry Yakisoba


1 Package Myojo Curry Yakisoba (3 servings)
2 Tablespoons plus 2 teaspoons Vegetable Oil, divided
1/2 an Onion, cut into strips
1/3 Carrot, cut into thin strips
1/4 Cabbage, cut into bite size

4 Shitake Mushrooms, sliced
2 Green Onions, cut into 2-inch pieces
1/2 lb Beef Chuck Slices, cut into bite size
1/2 cup of water
2 tablespoons Pickled Red Ginger (for serving, optional)
1 teaspoon Green Seaweed Powder (for serving, optional)


Open up the noodle packages and gently loosen them up.  Heat the wok over high heat, add 2 tablespoons of oil and add in the onions and carrots.  Sauté for 3 minutes over high heat.

Then, add the cabbage and cook for another 2 minutes or slightly softened.  Add in the mushrooms and green onions and cook for additional 2 minutes.  Transfer all vegetables onto a plate and set aside.

In the same wok, add the remaining 2 teaspoons of oil.  Add in the beef and sauté over high heat until 80% done.  Transfer the beef onto a plate and set aside.

In the same wok, add in the noodle, water, and flavoring packages.  Mix until flavoring is evenly distributed.

Add the cooked vegetables and beef back into the wok with the noodles.  Gently mix all ingredients together and cook until the beef is completely cooked through.  Transfer onto a serving plate and serve with pickled ginger & seaweed powder.  Enjoy!





Thursday, October 22, 2020

Low Carb Magic Noodle Salad With Sweet and Sour Dressing

Many of my friends and foodies bloggers are on the Keto bandwagon, are you one of them?  Although I am not specifically on a keto diet, I found myself do enjoy low carb meals every now and then. With low carb meals, not only that I won't get the sugar high (then really tired and sleepy afterwards), many low carb meals are quite delicious!  Such as this Low Carb Magic Noodle Salad With Sweet and Sour Dressing!

What is so magical about this Noodle Salad?  Not only because it's really low carb, it also changes color. And the colors are all natural too.  Can you guess where this gorgeous blue and purple colors are from?  If you say purple cabbage, you are 100% correct.

I soaked the noodles in the purple cabbage stock and it turn to this vibrant blue color.  The acidity in the sweet and sour dressing then turn in into this beautiful purple.  The color changes all because of the difference in the PH level.  I wish I has pay more attention when I was in the chemistry class in college to tell you more of the details!  Nevertheless, this is a delicious and magic noodle salad!

The low carb noodle that I used is made from Shirataki.  This type of low carb noodles are getting very popular as the Keto diet trend is on the raise.  There are many brands out there on the market and I will list some at the end of this blog post for your reference.


If you haven't watch my YouTube video tutorial, please go check it out.  This noodle is so easy to make and super delicious.  Not to mention, it'll be a wonderful science project with your kiddos while they are having remote learning from home!  Hope you all stay well, stay healthy, and stay safe! 

Low Carb Magic Noodle Salad With Sweet and Sour Dressing

For the Noodle Salad:
1/4 purple cabbage, cut into thin strips
2 cups water
1 package (14oz) Low Carb Noodles
1 cup butter lettuce, chopped
1/2 a carrot, cut into thin strips
1/4 cup cilantro,
1 radish, sliced
5-6 cooked shrimps 
1 tablespoon green onions, chopped

For the Low Carb Sweet & Sour Dressing:
3 tablespoons sugar-free simple syrup
2 tablespoons fresh lime juice
1/2 teaspoon toasted sesame oil
1 tablespoon shallots, chopped
1 Thai chili, chopped

To prepare the noodle:

Place your cabbage in a medium sauce pan. Add in 2 cups of water, cover and bring it to a boil over medium high heat.  Then turn to a low heat and simmer for 2 minutes.  When time is up, remove the pot from heat and let it cool down slightly. Strain out the liquid.  You can use the cabbage for another salad or pickle them so nothing goes to waste.

(The noodles usually come in a pouch with water) Simply drain and discard the liquid in the package.  Cut them into shorter length. I am using a 14oz package today and they do come in smaller package as well.  Next, place the noodles in the cabbage liquid that we prepared earlier. 

While your noddle is soaking, let’s prepare the dressing for this noodle salad.

To Prepare the Dressing:

Place all the ingredients of the dressing in a small bowl, give it a quick stir and your dressing is ready.

To Assemble:

Next, strain the noodles.  You can reuse the cabbage liquid for more noodles.  

In a large bowl, place butter lettuce on the bottom, arrange  the magic noodles, carrots, cilantro, radish, shrimps, and sprinkle green onion on top.

Serve the dressing on the side at the table as that is part of the fun of this Low Carb Magic Noodle Salad!  Enjoy!

Ingredients and Tools Used: Yam Noodles: Sugar Free Simple Syrup: ***Use my code to get 15% off: UTRYIT15 Fish Sauce: Toasted Sesame Oil: Chopsticks: Induction Stove: Induction Sauce Pan: Large Bowls:

Disclosure: is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to

Tuesday, February 18, 2020

Beauty DIY - How to Make Essential Oil Perfume Rollers

Shall I start off with Happy New Year? Or Happy Belated Valentine's Day?  So sorry that I've been MIA for a while.  If you follow me on YouTube and Instagram, you know that I'm still very much alive and active on those platforms.  I shared this Beauty DIY -  Essential Oil Perfume Rollers video on my Youtube channel just in time for the Holidays.  Hope you guys had a chance to check it out and made them for your friends and family.  If not, please make sure to subscribe to my YouTube channel here so that you won't miss out on the latest video tutorials.  I usually publish my videos there before writing a blog post on my Blog. 

For Valentine's Day, or Galentine's Day (for girlfriends), I made these perfume rollers for the ladies and coaches in my Yoga classes.  I am just so happy that they love these so much!  Now, we are all going to feel great and smell wonderful, even after the sweaty Yoga-Lette (Yoga-Palette) classes.  How did you celebrate Valentine's Day?  Be sure to leave a comment and let me know.

Back to these Essential Oil Perfume Rollers, I am using 10 ml bottles here (See product list at the end of this post for details).  I've played around with different essential oils and blend up a few fragrance that I love.  Some of my favorites are Gratitude, Happiness, Rose Garden, Wake Up, and Stress Away.  Since essential oil are very potent and shouldn't be use alone directly onto your skin, these rollers are mixed with a carrying oil.  And I am using an Organic Fractionated Coconut Oil as my carrying oil. This Organic Fractionated Coconut Oil won't solidify even in cold temperature, which is perfect for these perfume rollers. For each 10 ml perfume roller, you only need around 12 drops of essential oils. I usually mix 3 to 4 different kinds of essential oil, and then fill the rest of the bottle to with the coconut oil until it reaches 10 ml. (Watch my video tutorial for more details)     

I always carry one of these perfume rollers in my purse.  It's wonderful when I need to take a deep breath, de-stress a little before moving on.  So, be sure to check out my video tutorial on how to make these beautiful Essential Oil Perfume Rollers!  If you have any questions, feel free to leave me your questions here or on my Youtube video.  The next couple of videos will be back to recipes, so stay tuned!

Products and Ingredients Used in this video: Essential Oil Roller Bottles (10 ml, 24 packs) Organic Fractionated Coconut Oil 16 oz OXO Good Grips 4-Piece Mini Measuring Beaker Set Organic Essential Oil Set (Eucalyptus, Peppermint, Rosemary, Cedarwood, Sweet Orange and Citronella) Essential Oil Set (Lavender, Eucalyptus, Peppermint, Orange Sweet, Lemon, etc) Essential Oil Set (Rose, Vanilla, Sandalwood) Frankincense Serrata Organic Essential Oil

Oil Blend Recipes: Gratitude: 4 drops bergamot 4 drops wild or sweet orange 4 drops white fir Happiness: 3 drops ylang ylang 4 drops wild or sweet orange 2 drops of vanilla 3 drops lavender Rose Garden: 6 drops of rose 3 drops sandalwood 3 drops frankincense Wake Up: 3 drops lime 3 drops sweet or wild orange 2 drops frankincense 4 drops of peppermint Stress Away: 4 drops lavender 4 drops cedarwood 4 drops frankincense

Disclosure: is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to

Monday, November 18, 2019

How to Make Holiday Individual Turkey Pot Pie

Disclaimer: This post was sponsored by Better Than Bouillon as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.  For more recipes and inspirations, please visit:

My family loves the holiday season when we get to gather around the dinner table to share our favorite dishes and recipes.  When I host holiday gatherings at my place, I always prepare a main dish while my family and friends would bring appetizers and side dishes to share.  It's always wonderful to share and create memories with my family through food!  If you can't tell by now, everyone in my family are foodies!  I guess you can say that the apples don't fall far from the tree!  This year, I'll be sharing these amazing Holiday Individual Turkey Pot Pies with my friends and family!

If you haven't done so, be sure to check out my video tutorial above.  This recipe is so much fun and so easy to make, yet its super festive and scrumptious!  Best of all, you can prepare them a day in advance.  Simply prepared the pies (without the egg wash), covered, and keep them in the fridge until ready to bake.  On the day of the party, simply brush the egg wash on the pastry and pop them in the oven before your guests arrive.  This way, you can join in and enjoy the party, too!  As much as I enjoy a holiday feast, I don't think anyone should, or wanted to, slave inside the kitchen for the holidays!  This recipe is a perfect solution for you if you are hosting a gathering for your friends and family this holiday season!  Think of how easy it will be for the upcoming Thanksgiving, Friendsgiving, Christmas, or New Years' parties!   

The flavors of these Holiday Turkey Pot Pies are so amazing that your guests would think that you've spent hours in the kitchen preparing them!  Thanks to the Better Than Bouillon Turkey Base, it adds a depth of flavor in the turkey pie fillings in a cinch.  It truly elevates and transforms the flavors of your ingredients.  You would feel like you're enjoying a traditional slow roasted turkey, but in a pie form, which is a lot more fun to eat than just a traditional roasted turkey (sorry Mr. Turkey!)  Rather than the traditional bouillon cube, the Better Than Bouillon Turkey Base is a paste, which makes it a lot easier to incorporate with the ingredients because you don't have to wait for the cube to dissolve.  The flavor is so concentrated that it won't dilute your sauce at all!  It's truly a flavor bomb, in my opinion!

I'd been using Better Than Bouillon for many years now and always have them on hand.  Besides the Turkey Base, my favorites are Roasted Beef Base and Roasted Chicken Base.  I make my family's favorite beef stew at least once a week and Better Than Bouillon Roasted Beef Base is the secret ingredient that make it tastes so amazing!  Better Than Bouillon Roasted Beef Base intensifies the beefy flavors in the stew without diluting the sauce.  I also use it create a soup base, to build flavor in my sauces, to make a quick beef au jus for roasted beef, and to create gravy with it as well.  Also, you can substitute the turkey meat in this recipe with chicken (and swap in the Roasted Chicken Base) to make chicken pot pies.  And I promise, they will be the best chicken pot pie you'll ever had!  They are so good that my kids always wonder if I ordered and pick up the Chicken Pot Pies from the restaurant!  There are so many different flavors of Better Than Bouillon to explore, such as the Seasoned Vegetable Base, Roasted Garlic Base (perfect for making garlic bread), and Mushroom Base, & etc. Be sure to grab a few on your next grocery run to take your holiday recipes to the next level and make your life a whole lot easier and flavorful!  You can use the product locator on the Better Than Bouillon site or order online to get those hard to find flavors as well! 

For more product information, please visit:

Back to these Holiday Individual Turkey Pot Pies!  Imagine buttery and flaky pie crust, fresh mixed vegetables, and tender turkey meat surrounded by creamy and velvety sauce that has a "cooked all day" flavors, thanks to the Better Than Bouillon Turkey Base. This decadent turkey pot pie is served with sweet and tart cranberry sauce for a contrast of flavors!  Each bit is simply heavenly!   You'll definitely be making this recipe again and again!  What are your family's holiday traditions?  Do you have a family's favorite recipe?  Have you tried Better Than Bouillon products before?  If so, which one is your favorite?  Be sure to leave a commend below and share with me.  Can't wait to hear from you!  Happy Holidays, from my kitchen to yours!

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#HolidaysWithBTB #BTBHolidayRecipes #IC #ad

Holiday Individual Turkey Pot Pie Recipe
Makes: 6 (8 ounces Pies)

4 tablespoons butter
1 yellow onion, diced
1 cup pumpkin (frozen, diced)
1 cup mixed vegetables (frozen)
4 cups roasted turkey (diced)
1 tablespoon sage (chiffonade)
1 teaspoon thyme
1/3 cup all-purpose flour (plus more for rolling puff pastry)
2 tablespoons Better Than Bouillon Turkey Base
2 cups turkey stock (low sodium)
3/4 cup heavy cream
2 sheets puff pastry (thawed)
1 egg yolk
1 tablespoon water
Cranberry Sauce (for serving)
Fresh Cranberries and Sage leaves (optional, for garnish)

Preheat the oven to 425°F.  In a large pot, melt butter over medium heat.  Stir in onions and cook until translucent, about 3 to 4 minutes.
Add in pumpkin, mixed vegetables, turkey, sage, and thyme.  Sprinkle the flour over the ingredients,  stir gently, and let the flour cook for 1 minute.  Add in the Better Than Bouillon Turkey Base and turkey stock.  Let the sauce cook until thickened, about 3 minutes.  Remove from heat and stir in the heavy cream.  Let the fillings cool off slight while you prepare the puff pastry.

Gently roll out the seams of the puff pastry on a lightly flour-dusted surface.  Place your ramekins up-side-down on the pastry as a guide.  Cut out 3 pastry per puff pastry sheet.  Repeat with the remaining puff pastry sheet.

Evenly divide the turkey fillings into the 6 ramekins.  Top each one with a cut out puff pastry.  Place the filled ramekins onto a foil lined baking sheet.  Whisk the egg yolk and water to create an egg wash.  Brush a think layer of egg wash onto each puff pastry.

Bake for 22 to 25 minutes, or until the puff pastry is golden brown and cooked through.

Let cool slightly before serving.  Be very careful, fillings is extremely hot.  Garnish with cranberry and sage (if using.)  Serve these Holiday Turkey Pot Pies with cranberry sauce and enjoy!

Tuesday, October 15, 2019


Disclosure: Thank you King's Hawaiian for sponsoring my video.  All opinions are 100% my own.  For more fun and festive recipe ideas, please visit:

 Are you ready for Halloween?  Do you usually host or attend Halloween parties?  My family always attend a friend's Halloween costume party every year.  They went all out and decorate their house inside and out!  It's always spooktacular and fun!  My friend's Halloween party is usually a potluck style, so everyone brings a dish to share.  Since my friends know I love baking, they always assign me to bring a dessert or a sweet treat.  This year, I'm planning to bring this festive, yet super easy to prepare, and scarily delicious Jack o' Lantern S'mores Sliders to share with them.

My Kids are huge fans for anything with S'mores flavor!  After all, who doesn't love melt-y chocolate, charred and gooey marshmallows, along with the crunch of graham cracker, right?  My kids inspired me to create this Jack o' Lantern S'mores Sliders featuring King's Hawaiian's Original Hawaiian Sweet Rolls (#ad), which is something that I always have on hand.  They make a quick and convenience snack.  I also use them to pack kids' sandwich lunches as well.  Since these rolls are slightly sweet, they make the most delicious sweet and savory sandwiches as well.  They go well with so many dishes, in my opinion.


These S'mores Sliders are such a cinch to make, and they are so easy to serve too, which makes them the perfect party food.  You can easily grab and go!  No fuss, no mess! So, go check out my video tutorial above on how to make them!  To make these S'more Sliders more festive, I dress them up with some cookie icing and turn them into Jack o' Lanterns!  My daughter loves helping me in the kitchen especially when she can decorate and play with food! I guess the pumpkin doesn't fall far from its vine.

Please leave me a comment below and let me know what's your (or your kiddo's) favorite treat?  Be sure to go grab a (or a few) package of King's Hawaiian Original Hawaiian Sweet Rolls and make these Jack o' Lantern S'mores Sliders this Halloween!  Wish you all a fun, safe, and spooktacular Halloween!

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1 (12 count) King's Hawaiian's Original Hawaiian Sweet Rolls
1/2 cup chocolate hazelnut spread
1 1/4 cup mini marshmallows
3 graham crackers
1 tube of black cookie icing
sprinkle of your choice
2 bread sticks (cut into 1 1/2-inches)
a few decorative toothpicks (optional)

Take the King's Hawaiian Sweet Rolls out of the package.  Cut the roll in half lengthwise (horizontally).  Reserve the top half of the rolls and set them aside.  
Place the bottom half of the sweet rolls in a baking tray.  Spread the chocolate hazelnut spread on top evenly.  Sprinkle the mini marshmallows on top in a single layer.  Toast the marshmallows 6-inches under the boiler for 1 minute.  Rotate the baking tray half way through.  Do not walk away from this process.  The marshmallows can toast up really fast. When the marshmallows are all charred up, remove the baking pan from the oven and let cool slightly.

Meanwhile, place the graham crackers into a zip top bag.  Seal it up and crush with a rolling pin. When the sweet rolls are cool enough to handle, transfer it to a serving platter.  Sprinkle the crushed graham cracker crumbs on top evenly.  Place the reserved top half of the sweet rolls on top.

Draw the Jack o' Lantern facial features onto each bun.  Decorate with sprinkles and stick a bread stick in between the buns to mimic the pumpkin stems.  Enjoy!

#Hallowaiian #FeedMonstrousAppetites #KingsHawaiian #IC #ad