Wednesday, June 27, 2012

Baked Milk Fish

Baked Milk Fish
ingredients
 2 pounds milk fish whole. (Scale and gutted, wieght after.)
 1 1/2 cups 1% milk
 1 onion, chopped
 1 green pepper
 1 tablepoon lemon pepper
 1 teaspoon dried parsley
 salt to taste
 1 tablespoon lemon juice





 Directions
1. Preheat oven to 375 degrees F. Lightly coat an 8x8 baking dish with cooking spray.
2. Rinse cod filets and pat dry. Place fish in a single layer in the baking dish. Mix together milk, onion, lemon pepper, parsley and salt; pour over fish filets.
Drizzle filets with lemon juice.




If you like my receipt please stop by for the ingredients or clink on a few ADS so I can get a few cents. Thank you.

Wok With Jon Asian Market.
4115 Neptune rd.
st cloud
407-891-9659
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Thursday, May 10, 2012

Asian Cultural Festival 2012

Asian Cultural Festival 2012
Saturday.
4:00pm until 9:00pm.
3680 Avalon Park E Blvd Orlando, FL 32828 (Avalon Park Downtown)
...
http://aahc-cf.org/AAHC_Sponsorship_letter_2012.pdf
Come celebrate the Asian Pacific American Heritage Month. This year’s celebration will showcase a wide variety of Asian American cultures and talents from Central Florida’s Asian American ethnic groups. The festival is expected to draw over 3,000 people. There will be booths to showcase business vendors, ethnic cuisines and merchandise that are representative of Asia. A cultural show will be presented by the various Asian countries, such as China, India, Indonesia, Japan, Korea, Philippines, Thailand, Vietnam, and others.

Your sponsorship of the Asian Cultural Festival will also benefit the Asian Student Achievers’ Scholastic Awards, scheduled to be held in November 2012 during which we will honor and recognize deserving Asian American students for their academic excellence and outstanding community service. One donation will sponsor two events.

Visit http://aahc-cf.org/AAHC_Sponsorship_letter_2012.pdf for sponsorship and booth rental.

AAHC of Central Florida is a non-profit 501(c)3 organization and was created in 1980 to preserve Asian heritage and culture and to represent the interest of diverse Asian American ethnicity.

Please use the address of Bayridge Sushi which is across from the venue - 3680 Avalon Park East Blvd, Orlando, FL 32828. 5 miles south of the 408 Expressway on Alafaya Trail. Thanks!
http://maps.google.com/maps?q=br+sushi+avalon+park+orlando&hl=en&ll=28.511709%2C-81.154375&spn=0.014368%2C0.024612&fb=1&gl=us&hq=br+sushi+avalon+park&hnear=0x88e773d8fecdbc77%3A0xac3b2063ca5bf9e%2COrlando%2C+FL&cid=0%2C0%2C2297263913481403858&t=m&z=16


If you like my receipt please stop by for the ingredients or clink on a few ADS so I can get a few cents. Thank you.

Wok With Jon Asian Market.
4115 Neptune rd.
st cloud
407-891-9659
Store
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Wednesday, April 25, 2012

Schooling on Jute leaf by Wok with jon.

Jute leaves go by many Name


   * West Africa sorrel 
    *jam leaf
  • krin-krin
  • saluyot
  • rau day
  • Jew mallow
  • Melokhia
  • Meloukhia
  • Mulukhiyah
  • Mulukhiyya
  • Malukhiyah

About Jute leaf

Corchorus is a genus of about 40-100 species of flowering plants in the family Malvaceae, native to tropical and subtropical regions throughout the world. Different common names are used in different contexts, with Jute applying to the fibre produced from the plant, and Melokhia (alternatively spelled many, Arabic: ملوخية) applied to the leaves used as a vegetable. Other names include Bush Okra, Nalta jute, and Jute Mallow.
They are tall, usually annual herbs, reaching a height of 2-4 m, unbranched or with only a few side branches. The leaves are alternate, simple, lanceolate, 5-15 cm long, with an acuminate tip and a finely serrated or lobed margin. The flowers are small (2-3 cm diameter) and yellow, with five petals; the fruit is a many-seeded capsule.

If you like my receipt please stop by for the ingredients or clink on a few ADS so I can get a few cents. Thank you.

Wok With Jon Asian Market.
4115 Neptune rd.
st cloud
407-891-9659
Store
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Wednesday, April 18, 2012

Some what Asian Macaroni Cheese and pudding by Wok with Jon.


Macaroni Cheese.

Prep Time: 10 minutes
Cook Time: 25 minutes
Yield:8 to 10 servings
  • 1 pound elbow macaroni, cooked according to package directions
  • SAUCE:
  • 1/4 cup Argo Corn Starch (At Wok with Jon.)
  • 4 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon White Pepper (optional)
  • Dash Cayenne Pepper (optional)
  • 2 cups (8 ounces) shredded mild cheddar cheese
  • 2 cups (8 ounces) shredded sharp cheddar cheese
  • Dried shiitake mushroom
  • 1-2 cups topping, choice: Fry garlic, Fry onions, OR Chippy chili chips. (At Wok with Jon.)

  1. Preheat oven to 325°F. Spray 3-quart casserole dish or 13 x 9-inch pan with cooking spray.
  2. Wash and put Shiitake muchroom in to water (soak).
  3. Combine corn starch and milk in a medium saucepan. Add salt, pepper, and cayenne. Stirring constantly, bring to a boil. Continue to stir and boil for 1 minute or until very thick. Remove from heat. Gradually stir in both cheeses until melted. Add cooked pasta and stir until blended.
  4. Take and cut Shiitake if needed and put into Add Pour mixture into casserole dish and sprinkle with desired topping.
  5. Bake at 325°F for 26 to 32 minutes or until brown.




Chocolate Cornstarch Pudding



  • 1/2 cup white sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1/4 cup cornstarch (At Wok with Jon.)


  • 1/8 teaspoon salt
  • 2 3/4 cups milk
  • 2 tablespoons margarine or butter
  • 1 teaspoon vanilla extract

Directions

  1. In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium heat, and stir in milk. Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Remove from heat, and stir in margarine and vanilla. Let cool briefly, and serve warm, or chill in refrigerator until serving.



If you like my receipt please stop by for the ingredients or clink on a few ADS so I can get a few cents. Thank you.

Wok With Jon Asian Market.
4115 Neptune rd.
st cloud
407-891-9659
Store
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Friday, April 13, 2012

Free Pocky day at Wok with Jon Asain Market.


I am please to announce that Wok with Jon will be giving free Pocky the day we reach qualified like total of 250. What do I mean by qualified like? Like that are from within the state of FL and within a 1 hours drive. As I can't see someone driving that far even for free Pocky. So if you want Free Pocky to happen then have you friend around central Fl like my pages. If the 250 like happen on a day that we are closed we will be open that day just for the free Pocky.



If you like my receipt please stop by for the ingredients or clink on a few ADS so I can get a few cents. Thank you.

Wok With Jon Asian Market.
4115 Neptune rd.
st cloud
407-891-9659
Store
Facebook
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Tuesday, April 10, 2012

Gluten Free French Bread by Wok With Jon Asain Market.


 Gluten free as become big for people with problems with wheat and also just as something more healthy.  Many Asian floors and starches are wheat free. Rice floor and tapioca starch are a good place to begin for person that still want bread, cookies, and cake in there life but do not want wheat.



Gluten Free French Bread

  • 2 3/4 cups rice flour (white)
  • 1/4 cup tapioca Starch
  • 3 teaspoons xanthan gum
  • 1 1/2 teaspoons salt
  • 2 tablespoons sugar
  • 1 1/2 cups lukewarm water
  • 2 tablespoons fast rise yeast
  • 2 tablespoons butter or 2 tablespoons margarine , melted
  • 3 egg whites , beaten slightly or egg replacer.
  • 1 teaspoon rice vinegar
  • melted butter mixed with honey, for brushing (optional)

Directions:

  1. In the bowl of a heavy-duty mixer, place flour, strach, xanthan gum, and salt. Blend with mixer on low. 

  2. In a small bowl dissolve the sugar in the water, and add yeast. 

  3. Wait until the mixture foams slightly, then blend into the dry ingredients. 

  4. Add the butter, egg whites, and rice vinegar. Beat on high for 3 minutes. 

  5. To form loaves, spoon dough onto greased and dusted cookie sheets in two long French-loaf shapes or use special French-bread pans.

  6. Slash diagonally every few inches. If desired, brush with melted butter. 

  7. Cover the dough and let rise in a warm place until doubled in bulk, 20 to 25 minutes. 

  8. Preheat oven to 400 degrees. Bake for 40 to 45 minutes. 

  9. Remove from pan to cool.



    Gluten-Free Flour Blend #1

    Combine:

    1 cup sorghum flour (or brown rice flour, if avoiding sorghum)
    1 cup tapioca starch
    1/2 cup almond flour, GF millet, or GF buckwheat flour
    1 teaspoon xanthan gum

    This basic blend works for most breads, muffins, cookies, cakes and cupcakes.


    If you like my receipt please stop by for the ingredients or clink on a few ADS so I can get a few cents. Thank you.

    Wok With Jon Asian Market.
    4115 Neptune rd.
    st cloud
    407-891-9659
    Store
    Facebook
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Monday, April 9, 2012

Short History of Bubble tea by Wok With Jon Asian market.


Visit Taiwan, Hong Kong, or any other Asian country you will see tea shops. But some you can't help but notice the unique bubble teashops on every corner. Bubble Tea to Taiwan is what coffee and soda is to the U.S. One would think Bubble Tea is the national drink by popular.
.
 
Bubble Tea shops are popping up all over the world. One Taiwan based company has over 450 locations. In the Philippines another person owns over 100 within 1.5 years.
The United states is also now feeling the growth. Hundreds of locations serve Bubble Tea in California alone. You may be wondering, "What is Bubble Tea and how did this all begin"? They are a little slower to pop up in other states.

Bubble Tea originated in Taiwan in the early 1980's at a small tea stand.

Elementary school children would look forward to buying a cup of refreshing tea after a long, hard day of work and play. Tea stands were set up in front of the schools and would compete for business with the best selling tea. One concession owner became popular with her tea when she started adding different fruit flavoring to her tea. Because of the sweet and cool taste, children loved the taste. Soon, other concessions heard about the "unique" and popular tea, so they started to add flavoring to their teas. When adding flavor, the tea and flavoring needed to be shaken well for a good all around taste. This shaking formed bubbles in the drink, which came to be known as "Bubble Tea."

In 1983 Liu Han-Chieh introduced Taiwan to tapioca pearls for use in drinks. The new fad was to add tapioca pearls into a favorite drink: Soy milk drink, coffee, and teas mostly. But the one that became and still most popular for tapioca pearls are cold infused tea. After the tea and flavor were shaken well, then add to the bottom tapioca pearls with a clear cup. See above. The tapioca pearls also looked like bubbles, thus also became to known as "Bubble Tea." Bubbles floated on the top your drink and bottom of your drink. So now is most cases bubble is both flavors and tapioca tea.

Bubble tea is also known as boba drink, pearl tea drink, boba ice tea, boba, boba nai cha, zhen zhou nai cha, pearl milk tea, pearl ice tea, black pearl tea, tapioca ball drink, BBT, PT, pearl shake, QQ (which means chewy in Taiwanese) and possibly many others.

Bubble drinks are usually cool, refreshing, and a sweet drink with tapioca pearls sitting on the bottom of a clear cup. Sometimes the drink is made with fresh fruits, milk, and crushed ice to create a healthy milk shake. You can also find drinks that are made of powdered flavoring, creamer, water, and crushed ice. And if you like it like the Asians do, the cool drink usually includes a healthy tea, infused by a flavoring.
Tapioca pearls can be found in black, white,  transparent and other color varies. I've been told that the white and translucent pearls are made of tapioca starch in it's natural form. The black pearl includes tapioca starch, sometimes cassava root, brown sugar and caramel which add the black color. The consistency of tapioca pearls are somewhere between jell-o and chewing gum. In fact, many people think it's somewhat of a 'gummy bear' texture.  Nonetheless, the way the tapioca feels when you chew it is absolutely unique.  The tapioca pearls used in bubble tea are the size of a marble. The tapioca pearls are also known as the "boba" in the bubble tea drink.  This is because it is described as having the same texture as the female breasts.



A clear cup with black tapioca balls on the bottom can easily identify bubble tea drinks. Another obvious trait is a huge fat straw. The fat straw is needed so that the tapioca pearls can be sucked up with the bubble tea drink and eaten. Bubble Tea's appearance definitely makes it unique.
One thing is for certain. Bubble Tea is not a fad. It's a trend. This drink is addictive. If you've had a good one before then you know what we're talking about.

If you like my receipt please stop by for the ingredients or clink on a few ADS so I can get a few cents. Thank you.

Wok With Jon Asian Market.
4115 Neptune rd.
st cloud
407-891-9659
Store
Facebook

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