Monday, July 7, 2014

Spicy Ahi (Tuna) Poke
Recipe courtesy of Chef Doreen Fang
Prep Time
Total Time
3 to 4
2 hours with chilling time

2 pounds fresh Ahi (tuna), sushi grade, medium dice
1/2 cup Aloha Shoyu (soy sauce)
1/2 cup granulated sugar
2 tablespoons + 2 teaspoons mirin*
1 teaspoon garlic, grated
3/4 teaspoon ginger, grated
2 to 3 Thai chilies, thinly sliced
2 teaspoon sesame oil
1 cup green onions, finely chopped
1 teaspoon ichimi togarashi*

Place diced ahi (tuna) in a medium size bowl, cover and refrigerate until ready to combine other ingredients.

In a small saucepan over medium heat, add the soy sauce, sugar and mirin. Bring to a boil and reduce heat to low, add garlic, ginger and Thai chilies stir, let the sauce reduce and thicken, this will be approximately 3 to 5 minutes, stir sauce frequently. Remove from heat and allow the mixture to cool. Once cooled, pour into the bowl with the ahi (tuna) and gently combine the sauce with the fish.

Add the sesame oil, green onions and ichimi togarashi mixing until completely combined.

Allow the ahi (tuna) to sit in the refrigerator covered for one to two hours to allow the flavors to develop.

Serve poke chilled either by itself or with wonton chips. If serving during a party, keep the bowl over ice to keep the poke chilled.

*    Mirin is a Japanese sweet cooking wine. You can find this in all Asian markets and the Asian aisle of a supermarket. 

*    Ichimi togarashi is a single dried chili pepper you can find at any Asian market.

Wednesday, July 2, 2014

Happy 4th of July!

Check out the Vegas Morning Blend on Friday, July 4th for this segment on my...

Spicy Cold Noodle Salad

This recipe is courtesy of Chef Doreen Fang
Prep Time
Total Time
30 minutes
30 minutes

1 pound spaghetti, cooked per directions on box

2 Tablespoons Sriracha chili sauce
2 teaspoons sesame oil
½ cup red wine vinegar
¼ cup hoisin sauce
½ cup soy sauce (preferably Aloha Shoyu)
¼ cup granulated sugar
2 Tablespoons canola oil
1 teaspoon Ichimi pepper (Japanese chili pepper)
3-4 cloves garlic, minced

1¼ cup red onions, julienned, loosely packed
3 cups hot house cucumbers, julienned
3 cups carrots, julienned, approximately 3 medium carrots
3 stalks green onions, finely chopped
½ cup cilantro, rough chopped
2-3 cups poached chicken breast, shredded (optional)

Cook spaghetti noodles according to the package directions, drain and lightly coat with canola/vegetable oil. Set aside. (This can be made the night before and put in an airtight container).

While cooking the pasta, in a medium bowl, add all the ingredients for the dressing into the bowl and whisk. Add the red onions, combine and allow the dressing to chill at least 15 minutes in the refrigerator.  This can also be made the night before, covered in an airtight container.

In a large bowl, add the pasta, cucumbers, carrots, chicken, green onions and cilantro. Pour the dressing into the bowl and thoroughly combine. You may serve immediately or cover tightly and chill till ready to serve.

This is the perfect dish to serve on a hot summer day. It’s light, healthy and delicious!

Wishing you all a safe and Happy 4th!   

Friday, December 20, 2013

No bake S'mores cheesecake!

Holiday greetings!

Where has the year gone?!  I seriously don't know...but 2014 is upon us.  Coming up on Christmas Eve on the Vegas Morning Blend...a quick and easy, no bake dessert you can take to your friends house.

S'mores Cheesecake!!  Who doesn't love chocolate, marshallows and graham cracker with the added decadence of cheesecake?  

S’mores Cheesecake
Recipe courtesy of Chef Doreen Fang
Serves    Prep Time    Total Time 
6-8         30 minutes   30 minutes

1 Pre-made 8” vanilla cheesecake
1⁄2 - 2 cups milk chocolate, melted
6 ounces Jet-Puffed Marshmallow Creme 6-8 graham crackers
1 cup graham cracker crumbs
Special equipment: Handheld torch


If you purchased a frozen cheesecake, follow the instructions to thaw the cheesecake.

Add additional graham cracker crumbs to the edge of the cake by grabbing a handful of the crumbs and pressing it to the sides of the cake. Continue to turn the cake and add additional crumbs until the whole cheesecake is crumbed and there are no empty spots on the sides of the cheesecake.

After you have melted the chocolate (either in a double boiler or microwave, depending on the instructions on the package), allow the chocolate to cool slightly, approximately 5 minutes or just warm to the touch. Pour approximately 11⁄2 cups of melted chocolate on to the top of the cheesecake; using an offset spatula, spread the chocolate to the edge of the cheesecake. Add the remaining chocolate if needed or desired. Refrigerate the cake for about 10 minutes to allow the chocolate to set. Add additional time if the chocolate is still wet to the touch.

Remove the cake from the refrigerator once the chocolate has set. Add the marshmallow cream onto the center of the cheesecake; spread it out slightly leaving about 11⁄2” from the edges so you can still see the chocolate.

Torch the marshmallow crème and until slightly browned and garnish with the graham crackers.

Cut and serve! This is a quick and easy dessert to take to a party especially if you don’t have the time to bake! 

Wishing you and your loved ones a beautiful holiday filled with lots of great food, laughter and love!  

Thursday, August 29, 2013

"Banh mi" sliders

It's that time again...Labor Day!!  To me...that sounds like it's time to fire up the barbecue and cook up some delicious burgers.  Instead of making the same old burgers, I thought I'd try a little something different and for the Vegas Morning Blend.

I was inspired to do something a bit more unique than what we typically see today, and I'min this whole Asian cooking phase right now...so I thought...why not re-create some of my favorite Vietnamese flavors/foods into a burger?  That's how I came up with the little banh mi sliders.  

Yes, technically a banh mi sandwich really refers to the light crispy, airy baguettes used for these wonderful sandwiches.  In this case I am taking all the great flavors and textures in the sandwich and created a burger/slider with it.  

These cute little sliders are bursting with flavor and please feel free to kick up the heat with more jalapeños or sriracha in the recipes.

I know making this requires quite a few elements...but it is definitely worth making each component.  If you want to purchase the pickled veggies to save time...go for it.

Please enjoy and I wish you and your family a happy and safe Labor Day Weekend!

Stay tuned to watch this segment on KTNV-ABC 13 on Sunday at 9am in Las Vegas.  The video will be posted on their website Vegas Morning Blend on Monday morning.

“Banh mi” Sliders

This recipe is courtesy of Chef Doreen Fang
Prep Time
Total Time
8 sliders
5 minutes
 20 minutes


1 pound ground beef
1/2 pound ground pork
1/2 pound country pork sausage

Additional Ingredients for sliders

1 bunch cilantro
2 Persian cucumbers, thinly sliced circles
8 Slider buns

Combine all the ingredients in a bowl. Add 1/3 cup of Doreen’s Asian marinade (see recipe below); use your hand to thoroughly combine the meats and marinade for 1 hr. Reserve the remaining marinade to baste burgers while grilling or to marinate other meats.  Weigh out 2 ounces of meat, form into a ball and flatten into a circle, approximately 3” in diameter and 1/2” thick.  Or make patties to desired size.

Heat grill to med/high heat. Put the patties on the grill and cook for approximately 3 minutes on each side or until done.

Doreen’s Asian Marinade
Prep Time
Total Time
1-1/4 cup
10 minutes
10 minutes

1/3 cup brown sugar
2 tablespoons mirin
½ cup Golden Mountain Seasoning Sauce
1/2 teaspoon fish sauce
2 stalks green onions, chopped
4 garlic cloves, minced
1/8 teaspoon fresh grated ginger
1/4 cup pear nectar
¼ teaspoon black pepper

In a medium bowl, combine the sugar, mirin, seasoning sauce, fish sauce, green onions, garlic, ginger, pear nectar and black pepper. Stir till sugar is dissolved and all ingredients are combined.

Sriracha Mayo

Prep Time
Total Time
1/3 cup
5 minutes
5 minutes

1/3 cup mayo
1 1/2 teaspoons Sriracha
1/2 teaspoon chili sauce
1/8 teaspoon salt
1/8 teaspoon lemon juice

In a small bowl, combine all the ingredients and mix until completely blended and smooth.  Taste and add additional salt if needed.  

**add more Sriracha if desired 

Pickled Daikon, Carrots and Jalapeños

Prep Time
Total Time
1 cup
20 minutes
20 minutes

6 ounces daikon radish, julienned
3 ounces carrots, julienned
1 small jalapeño, deseeded, julienned
1 teaspoon + 1/4 teaspoon kosher salt
2 teaspoons sugar + 1/4 cup sugar
1/8 teaspoon crushed red pepper
1/2 cup lukewarm water
1/2 cup + 2 Tablespoons distilled white vinegar

In a non-reactive bowl, add the daikon, carrots and jalapeños, sprinkle with 1 teaspoon of kosher salt and 2 teaspoons of sugar. Gently knead the salt and sugar in the vegetables; allow mixture to sit for a few minutes, this will draw the water out of the vegetables.  Gently squeeze the water out of vegetables.  If you are able to bend the daikon or carrot from end to end without it breaking, the vegetables are ready to be pickled.  Rinse the mixture off in a colander; drain, return to reactive bowl or container with lid.

In a small non-reactive bowl, combine the 1/2 cup lukewarm water, 1/4 cup sugar, ¼ teaspoon salt, crushed red pepper and 1/2 cup+2 tablespoons vinegar. Stir until the sugar and salt have completely dissolved. Pour into bowl with vegetables, making sure all the vegetables are covered. Cover and refrigerate for at least one hour. This can be made a 1-2 days ahead of time. 

Banh Mi Slider Assembly

Put the Sriracha mayo on the inside of both the bottom and top bun. On the bottom bun, add a few slices of cucumbers, top with the burger. Add a few sprigs of cilantro on top of the burger, top off with a generous amount of pickled veggies. Put your top bun on and it’s ready to be served.

Optional: butter and toast buns on grill before serving. 

Chef’s Note:  There are quite a few components to this dish; in order to save time, you can purchase your pickled vegetables. 

Bon appetit!!