A 20-something year old navigating her way through the foodie blogosphere with a stack of chocolate krinkles by her side

Travel + Food: June Edition! July 5, 2012

Filed under: Travel — chocolatekrinkles @ 1:10 am

Wow, I can’t believe it’s been about a month since I’ve posted. I’ve been bookmarking tons of recipes and haven’t really gotten around to making them. Must. Make. More. Food. So. I. Can. Blog. More.

Anywhoo, besides procrastinating on my blogging duties, here’s what I’ve been up to the past month:

T-BR:ย Hanging by the pool, reading healthy mags whilst drinking ridic delish (but ridicunhealthy)drinks, and road-tripping!

Road-tripping where you ask? Why, only to one of the best cities in the country!


Yep, I was just there in April BUT can one ever have too much Vegas in one’s life? I think NOT!

L-BR: Beatles LOVE, walking around Mirage, the ever-changing display at the conservatory at the Bellagio, and the view from the Vdara

And last but not least, the food. Oh man, the food.

Top-BR: Baked Brie with honey (Mon Ami Gabi in Las Vegas, NV), Soft poached egg with cured lemon quinoa and crispy pork belly (Local in Los Angeles, CA), and Albacore sushi (Densetsu in Plano, TX)

Vegas and LA never let me down when it comes to food — the variety and quality of the food are exceptional and (for the most part) reasonably priced. More cities in the country need to follow suit! Or maybe I need to spend more time research restaurants teeeheee

Anywhoo, hope everyone’s having a great Fourth of July!!!


Travel + Food: May Edition! June 3, 2012

Filed under: Eating Out,Travel — chocolatekrinkles @ 9:34 pm

Oh man, I’m so behind on my blog! It’s been kind of a crazy month. I was in and out of town, hanging out with friends & fam, and oh… did I mention I graduated? Eek! Busy busy month indeed.

First things first, the food. Oh man, the food.

(TL-BR): Sonoma Duck Breast (Redd in Napa Valley, CA), Tiramisu French Toast (26 Beach in Los Angeles, CA), Cheese-Stuffed Deep Dish Pizza (Giordano’s in Chicago, IL), and Chocolate Molten Cake (Ruth’s Chris in St. Louis, MO)

This month, I went to Napa for the first time and I. Loved. It. Best trip I’ve been on in a while. I fell in love with everything about it: the really chill atmosphere, all the WINE (teehee), and all the food ๐Ÿ™‚

(Top, BL-BR): Travel buddies!, Domaine Carneros, Sullivan, and Alpha Omega

These pictures do not do Napa justice at all. I’ve already penciled in a return trip ASAP!

And finally, my two-year stint as a graduate student came to an end. I tend to find my graduations to be anticlimactic and this one definitely fell in that category… but that aside, all in all, I enjoyed the past couple of years and although I’ll miss the predictability and the constancy of school, I’m excited to see what’s coming up next!

(L, TR-BR): Graduation ceremony, with my mama!, class of 2012 rings, and with my shopping buddy!

Anywhoo off to enjoy some time with the fambam!


Travel + Food: April Edition! April 27, 2012

Filed under: Travel — chocolatekrinkles @ 7:55 am
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Eeek I’ve been a terrible blogger! But only because the past month has been so insane! Crazy end-of-the-semester stuff that’s all kind of a blur right now. But all is well and it’s all passed, so life is going back to normal… which means the traveling, eating out, and hanging out has started up again. Papers and presentations be damned!

(TL-BR): Nom Nom Burger (Holsteins in Las Vegas, NV), Golden Plate of Sweets (Cardwell’s in St. Louis, MO), Fresh Spring Rolls (V Bistro in Frisco, TX), and Crab Omelette (15 Ria in Washington, DC)

So all this traveling means occasionally eating on the plane and snacking on whatever random food I have on me teehee ๐Ÿ™‚

(Top-Bottom): Cheese omelet (STL-MIA), DoubleTree Cookie (Washington, DC), Roast beef, turkey, and cheese sandwich (MIA-IAD)

And of course, what’s traveling without enjoying the hotels? And even better than hotels, hotels with great views!

(L-R): View from the Palazzo (Las Vegas, NV) and view from the DoubleTree (Washington, D.C.)

And dare I say, May be even more eventful eeek ๐Ÿ™‚


Shrimp, Mushroom, and Soba Noodle Soup April 2, 2012

When I think of comfort food, I think of soup. Usually chicken noodle soup but a) I came across this wonderful recipe and b) I had some of the stuff in my pantry already so why not?

Shrimp, Mushroom, and Soba Noodle Soup


  • 3 tsp canola oil, divided
  • 1 tbsp minced fresh ginger
  • 3 garlic cloves, minced
  • 6 cups chicken broth
  • 1 bundle of soba noodles
  • 2 tsp soy sauce
  • 8 oz. large shrimp, peeled
  • 8 oz. crimini mushrooms, thinly sliced
  • 1 1/2 cups broccoli florets


  1. Heat canola oil in a large saucepan set over medium-high heat. Add ginger and saute for 2 min. Add garlic and cook, stirring constantly, for 30 sec. Add chicken broth and bring it to a boil. Add soba noodles and cook until tender, about 5 min. Stir in soy sauce (decide amt by taste) and turn down the heat until the broth is simmering.
  2. Add the shrimp to the broth and simmer until just cooked through. Avoid overcooking the shrimp!!
  3. While the noodles are cooking, heat canola in a large skillet set over medium-high heat. Add mushroom and cook until almost tender, 4 to 5 min. Stir in broccoli florets and cook until broccoli is tender-crisp and the mushrooms are starting to brown.


Deee-licious, filling, and healthy! There’s something abt soba noodles that just makes me happier than any other noodle out there!

Source: Cookin’ Canuck



Tofu & Broccoli Stir-Fry March 28, 2012

Filed under: Vegetables,Vegetarian — chocolatekrinkles @ 11:43 pm
Tags: , , , , ,

Ack! It’s been a little bit less than two weeks since my last entry! I have got to be better about this! I know I keep using school as an excuse but really, it’s time management: everyone’s got the same 24 hours, it’s all about how you use it!

Anywhoo, moving on to the good & yummy stuff. Although I’ve been slacking on blogging, I have not been slacking on collecting tried-out recipes for le blog. Hence: tofu & broccoli stir-fry. As someone who’s a self-proclaimed meatatarian (that’s a word, I swear!), I tend to shy away from anything that doesn’t have some sort of meat, but when I saw this recipe on EatingWell, I just couldn’t resist. Plus, I had almost all the ingredients already, so what did I have to lose?

Absolutely nothing. And only a blog-worthy meal to gain!

Tofu & Broccoli Stir-Fry


  • 1/2 cup vegetable broth or reduced-sodium chicken broth
  • 1/4 cup dry sherry or rice wine *
  • 3 tbsp reduced-sodium soy sauce
  • 3 tbsp cornstarch, divided **
  • 2 tbsp plus 1 tsp sugar
  • 1/4 tsp crushed red pepper, or more to taste
  • 1 14-ounce package extra-firm water-packed tofu, drained
  • 1/4 tsp salt
  • 2 tbsp canola oil, divided
  • 1 tbsp minced garlic
  • 1 tbsp minced fresh ginger
  • 6 cups broccoli florets ***
  • 3 tbsp water


* I used sake because I had some in the fridge I wanted to get rid of before it went bad. Tasted just fine!

** No cornstarch at home but I did have all-purpose flour. Sub: 2 tbsp APF for 1 tbsp cornstarch

*** I used 7 cups but only because I had some leftover broccoli that needed to be used. This might be a personal pref too but I thought my tofu-to-broccoli ratio was just fine!


  1. Combine broth, sake/dry sherry/rice wine, soy sauce, 1 tbsp cornstarch, sugar and crushed red pepper in a small bowl.
  2. Cut tofu into 3/4-inch cubes and pat dry, then sprinkle with salt. Place the remaining 2 tbsp cornstarch in a large bowl. Add the tofu; toss gently to coat. Heat 1 tablespoon oil in a large nonstick skillet over med-high heat. Add the tofu; cook, undisturbed, until browned, about 3 min. Gently turn and cook, stirring occasionally, until browned all over, 2 to 3 min more. Transfer to a plate.
  3. Reduce heat to medium. Add the remaining 1 tbsp oil, garlic and ginger; cook until fragrant, abt 30 sec. Add broccoli and water; cover and cook, stirring once or twice, until tender-crisp, 2 to 4 min. Stir the reserved broth mixture and add to the pan. Cook until the sauce has thickened, 1 to 2 min. Return the tofu to the pan; toss to combine with the broccoli and sauce.


  • Place tofu on paper towels. When you sprinkle it with salt, the water will drain out.
  • When tossing tofu with cornstarch or flour, do it in groups and divide up the cornstarch or flour. I found it much too hard to toss all the tofu and I was all worried that some weren’t getting as equally coated in flour as the others. I didn’t want them to feel left out!
  • Make sure that when you take your reserve broth mixture, mix it well. I thought I did until I added it to my broccoli and I was all, wait a minute, is that sugar at the bottom of the bowl? Yikes indeed.


All in all, a great recipe! Flavorful and delicious. If I could change one thing though, I would’ve added more crushed red pepper. I felt it needed just an extra kick! Totally filling and perfect with brown rice!

Source: EatingWell


Travel + Food: March Edition! March 16, 2012

Filed under: Eating Out,Travel — chocolatekrinkles @ 8:21 pm
Tags: , , , , , , , ,

Last month I posted a Travel + Food summary and I figured this month I could do the same! I’ve been MIA for a little bit with last-sem-of-school stuff hanging over me and enjoying my last Spring Break (possiblyever!). Because of all that, I haven’t really had a chance to cook… I’ve been eating all this yummy food instead!

(TL-BR): Melting Hot Chocolate Souffle (Roy’s Restaurant in Plano, TX,) Seared Ahi Tuna Wrap (Jake’s in Palm Springs, CA), Wimbeldon French Toast (Scape in St. Louis, MO), Toro Sushi (Haru Sushi & Roll Cafe in Los Angeles, CA)

Spring Break was split btwn plane rides, road trips, and hanging out!

(L-R): Eek traffic!, Enjoying the Palm Springs sun, and LA coastline from the plane!

This was my first time in Palm Springs and besides realizing that I should’ve taken the desert sun more seriously, twas a blast!

Hanging out at The Parker Palm Springs!

Anywhoo, off to spend some high qual fam+friends time and eating homecooked food!


Miso Glazed Sea Bass March 8, 2012

Filed under: Fish,Japanese,Recipes — chocolatekrinkles @ 4:07 am
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Eeep, this is my third miso-related recipe in a row! This is because a) now that I have miso sitting around, I just want to keep using it and b) what’s NOT to like about miso?!

This recipe is inspired by the Nobu’s Black Cod but unfortunately, I couldn’t find black cod in my area so I substituted it with another buttery, flaky fish: sea bass.

Anywhoo, here goes nothing:

Yum yum in my tum!

Miso Glazed Sea Bass


  • 2-3 Sea Bass (or black cod) filets *
  • 1/4 cup sake
  • 1/4 cup mirin
  • 4 tablespoons white miso
  • 3 tablespoons sugar


  1. Mix all ingredients (except the fish) thoroughly in a plastic lidded container. Set aside some for plating purposes.
  2. Pat fish fillets dry with paper towels and place into the plastic container. Cover the lid and marinate over or for 24 hours.
  3. Preheat oven to 400 degrees F.
  4. Preheat pan or grill at the same time.
  5. Lightly wipe off (with fingers) any excess marinade clinging to the fillets but don’t rinse it off. Place fish into pan or onto the grill and brown until both surfaces are a nice light brown.
  6. Transfer fillets to oven and bake for 10-15 minutes.
  7. Add some extra marinade ** onto plate and serve hot


* 2 fillets is about 1/2 a pound

** The marinade will be a bit watery and if you want to use it for plating purposes, you’ll need to reduce it for a little bit.


I maintain that this is probablythe best dish I’ve ever cooked in my kitchen. It’s flavorful, delicious, and easy to make. I will need to make this again and again and again! I’m curious to see what a good side dish to this will be — that’s going to be one of my next hurdles next month so tune in!

Source: Rasa Malaysia