1. I can’t really take credit for this one. Pretty sure my mom just made this up one time… This recipe is super easy and it only requires a few ingredients, with things you probably already have in your fridge! It makes for a good dish when serving a family-style Chinese meal. Pair up with another simple veggie dish like steamed broccoli or garlic spinach, cook your rice, and you’ve got a healthy, well-balanced meal in front of you that is also both delicious and satisfying (and even better if you use brown rice!) This recipe is about 2 servings.

    Quick & Easy Garlic Ketchup Shrimp


    1 large clove of garlic
    3-4 Tbs ketchup
    1 Tbs extra virgin olive oil
    10-12 jumbo shrimp**


    1. Heat up the olive oil in a pan on medium fire. When the oil gets shimmery, throw in the garlic.

    2. Lay your shrimp down in a single layer. Be careful when you do so as the oil will be hot enough to pop. Add in the ketchup and season with salt and pepper.

    3. Flip your shrimp over when the side faced down is orange. When both sides are done, stir the shrimp around to make sure each one is coated in the sauce that’s formed and let them sit on low heat for about a minute before serving.

    I hope you will try this and tell me what you think!

    ** I used peeled, deveined shrimp because I do not fancy touching raw protins and its a pain to devein shrimp. I also don’t like peeling shrimp, cooked or not. I’m too lazy :b However, you may use whatever you like. In fact, leaving the shell on while you cook it will give you more flavour since the shell locks in the juices.


  2. This recipe lasted me and my roommate about 3 days and the best thing about it is that it’s not difficult at all. You just need to make sure you have all the ingredients! If you have leftovers, you can always freeze single servings and save them for another day.

    I actually prefer Japanese curry over the curries over other countries (India, Vietnam, England…) because of the mildness of the spices in the curry. I also like Thai curry, but that’s another story. I’ve never tried to make it but I do believe a main ingredient is coconut milk. Anyways, I used Vermont Curry roux blocks this time, which is the favourite of my family. This prepackaged base is both convenient and guarantees authentic flavour.

    Chicken Curry


    1 potato
    15 baby carrots
    3/4 white onion
    2 skinless, boneless chicken breast tenders
    3 blocks of curry roux
    2 Tb extra virgin olive oil
    4 cups of water 
    4 cups of steamed brown/white rice 

    +salt and ground black pepper to taste.


    1. Cut all your veggies as well as the chicken into bite-size pieces. Try to make sure they are all the same size, so they will cook at the same rate.

    2. Saute the onions in the olive oil over medium heat. Add your potatoes and carrots. Continue for about 5 minutes.

    3. Remove your veggies from the pot and throw in your chicken. Make sure each side is at least browned then add your veggies back in. 

    4. Add 4 cups of water and let it come to a boil. 

    5. Simmer for about 20 minutes, until your potatoes are tender.

    6. Add 3 blocks of your curry roux. Stir it in and cook for about 20 more minutes. Serve while hot over 1 cup of rice.

    Watch the pot and stir every so often. The curry will thicken over time (the starch in the potatoes helps it do that), so I typically like to make this dish the night before I plan on serving it and steam the rice right before dinnertime. 

    I’m also really anal about getting enough fruits and vegetables in my diet so I like to balance out the carbs from the potatoes and rice with some sauteed broccoli and garlic, which is another really good quick fix. 

    I don’t mind doing a quick recipe tutorial on sauteing veggies. Veggies a la ME are influenced by Chinese cooking (aka my mother) so both calorie and fat content are low.  I’ll do it if I get enough requests. :) 



  3. I grew up loving this soup. Japanese curry houses serve a creamier version, without the flowering egg, which ironically, is the thing that I love about this soup (and I am PICKY about the way my eggs are served). 

    You can see how the eggs are like yellow ribbons all swirling around in the soup; that altogether with the sweetness of the corn equals a light but filling serving of warmth and deliciousness! #simplemeals

    Flowering Egg Drop Corn Soup


    1 can of corn, no salt
    4.5 cups of water/chicken broth
    2 eggs, lightly beaten 

    + salt and ground white pepper to taste


    1. Add water and/or chicken broth and corn together in a pot over the stove. Bring to a boil. 

    2. Slowly stream in your eggs, stirring as you do so.

    3. Simmer for another 5-7 minutes. Add salt and ground white pepper to taste. I used about 2 teaspoons of salt and 1 of the ground white pepper. 

    Sometimes, I add a little bit of corn starch or flour to thicken the soup a little bit. Some restaurants also like to use ham. Let me know what you guys think. :) 


  4. This picture was taken before I sent them into the oven to be baked. After the little pies came out, the smells were so overwhelming and mouth-watering, my friends and I dug in before I even remembered I should’ve documented the results. Oops :(

    Anyways, this recipe was inspired by Paper Plates and China. Her Pie a la Apples were so adorable! I had to try it for myself.

    Apples to Apples


    1 teaspoon cinnamon
    1/4 cup sugar
    2 Tb. brown sugar
    7 Granny Smith Apples 
    1 egg, beaten
    Piecrust (homemade/premade)


    1. Preheat oven to 375 degrees.

    2. Cut the tops off of 4 apples. Make sure these apples can stand right-side up alone. 

    3. Use a melon baller to carve out the insides of the apple. I used my knife to score up the inside just to make these a little easier. 

    4. Peel your last 3 apples and slice into thin pieces. Mix with cinnamon and your two sugars. Spoon into each of your four beheaded apples evenly. 

    5. For the pie crust, I used a pre-made one, but a homemade one would work just as well. Cut into strips and arrange in a weaving pattern over the tops of the 4 apples.. over and under, over and under

    6. Beat one egg and add a little water. Brush the top of your apples with the mixture. Place your apples into a pan, cover the bottom with just enough water, and cover the pan with foil. Bake for 20 minutes.

    7. Remove foil and bake for another 20 minutes until your crust browns and the apple filling is soft.

    8. Let cool and enjoy! 

    **Top with vanilla bean ice cream for extra love.


  5. Hello! These here are my cheesecake stuffed white chocolate strawberries. Don’t they look good? :)

    The restaurant I work at held a company party last week and I thought I’d bring in dessert to contribute to the festivities. I was inspired by recipes after recipes of cheesecake stuffed strawberries on Stumbleupon and I decided to put a more aesthetic spin on it by keeping the tops (secured safely with a toothpick) and dipping them in white chocolate and then garnishing with crushed graham crackers, a homage to the crust of a pie. 

    I definitely had a some trials and errors with the first few strawberries, but by the third one, muscle memory kind of takes over and the end results were divine! 


    1 lb of strawberries
    1 package of Ghiradelli’s Melting White Chocolate
    1 pack of Jello No-Bake Cheesecake
    1 Ziploc sandwich baggie 

    Cheesecake Stuffed White Chocolate Strawberries


    1. Wash your strawberries very carefully. Make sure you dry them completely. 

    2. Cut off the tops of the berries with a small paring knife. Hollow out the center as carefully as possible. SAVE YOUR TOPS. 

    3. Mix the cheesecake filling packet as directed on the box. 

    4. Cut the tiniest hole in a corner of the Ziploc baggie and use this to pipe the cheesecake filling into the berries. Replace the tops of the berries and secure with a toothpick.

    5. Prepare a large sheet of parchment paper. Melt the white chocolate over a double boiler with simmering, not boiling water on the lower level. 

    6. Dip the strawberries one by one. Let the excess chocolate drip back into the bowl. Set each berry on the parchment paper and sprinkle with the crumbled graham crackers while the chocolate sets.

    7. Let cool for about 30 minutes, then refrigerate for an hour to firm the chocolate. 



    Hello all! Today is the official launch of Céline caffe, a blog that will document recipes from my janky little kitchen.

    I typically specialize in desserts and Chinese/Taiwanese foods, but I also like experimenting with international flavours like Italian, French, and Japanese. Follow me and support! 

    Consider today a “soft opening.” Céline caffe will continue to be under construction until the third week of April. Thanks for visiting and enjoy<3