of zhongsha in gongbu jiangda, there lives a kind of animal as precious as the giant panda -- Tibetan macaques. To protect the monkeys, tibetans made the decision to move away, leaving the clouds and the land to these lovely lives. "It is said that the avalokitesvara bodhisattva of mount putuo, after giving precepts to a macaque transformed from a deity, ordered him to go to the snow plateau of Tibet from the south China sea.

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  The macaques came to the cave in the valley of the yalung to cultivate the bodhi spirit of compassion. The macaque replied, "I am an apprentice to a bodhisattva named guanyin. If I marry you, I will break my rule. The woman said, "if you don't marry me, I'll have to kill myself.

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  Because I was destined to be a devil in the past, you and I can't be a loving couple, in the future I will be the devil's wife, and gave birth to numerous sons and grandsons. At that time, the snow plateau will become the world of the devil, thousands of lives will be damaged. So, I hope you agree to my request."

  Couples with female demons will break the ring, if not with the devil will cause great evil. The conflicted macaques return to mount putuo for a visit to avalokitesvara bodhisattva. "This is the meaning of heaven and a sign of good fortune," said guanyin. It is a great favor for you to marry her and reproduce on the snowy plateau. As a bodhisattva, one should be brave and good, and quickly make a couple with female demons. After forming a mate with the witch, the macaques gave birth to six baby monkeys.

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  Three years later, when the macaques visited their children, they found they had grown to 500, and the forest was about to run out of fruit and their lives were miserable. The old macaques returned to mount putuo for help from avalokitesvara bodhisattva and, at the behest of the holy one, they took the seeds of the five cereals from mount sumeru and sowed them to the earth, where they grew all kinds of grain without farming.

  The monkeys got enough food, and their tails got shorter, and they were able to talk. Therefore, just because the tibetans have more respect for all things than us, they can maintain a better natural environment and have so many miracles.


Have you ever had poke before? I was first introduced to this fish salad concept in Hawaii many years ago. Freshly caught seafood, similar to the ones found in sushi restaurants are marinated in a soy and vinegar based sauce, then tossed with lots of other yummy ingredients to add some heat or spice.

This island delicacy has been taking over California lately. Trendy build-your-own poke bowl restaurants will assemble a feast right before your eyes! I love this healthy way of eating so I have been grabbing myself a poke bowl at least once a week during lunch.

It may look intimidating, but guess what? It’s so easy to make these at home! I want to share this ahi tuna poke bowl recipe with you. These beautiful bowls are a satisfying lite meal that requires little to no cooking. If this sounds good to you, let’s get marinating!

Sliced ahi tuna cubes in a bowl and adding soy sauce mixture

My nearby grocery store sells fresh ahi tuna steaks that I use in this recipe. It’s a good idea to ask the friendly person at the fish counter if the tuna for purchase is sushi grade or safe to eat raw.

Are there any Asian markets near you? They typically carry sushi grade fish so you can try different kinds of meat such as salmon, albacore or yellowtail.

If you aren’t into raw fish, add cooked shrimp or octopus to the marinade and it will be delicious!

Ahi Tuna Poke Bowl - This Japanese recipe is loaded with healthy brown rice, salad, vegetables and topped with

I included a very basic poke marinade that is a combination of soy sauce, rice vinegar, sesame oil and red pepper flakes. The savory, tangy, slightly sweet and spicy, will infuse just the right amount of flavor into the tuna. I’ve also seen mustard, sriracha and some creamy mayo added to the sauces. Don’t be afraid to get creative!

Ahi Tuna Poke Bowl - This Japanese recipe is loaded with healthy brown rice, salad, vegetables and topped with

So what’s in those irresistible bowls? Let me tell you, my friend! I fill the bottom with a little bit of brown rice, fresh salad greens, creamy avocado, crunchy carrots, pickled ginger and fresh cucumber slices.

There also a little fairy dusting of togarashi(Japanese seven spice), I like the little extra spicy umami flavor it adds and some chopped seaweed called nori. Someone is sending us some positive food vibes from the Hawaiian gods!


So I had to think outside the box.. I had to figure out a way to do something I haven't done or haven't done much of. So I chose to go sweet. I've made rice pudding a couple times in the past. I've made really good rice pudding in the past. But I never attempted to make it as with arborio rice and I've never experimented in making it as if I would as savory risotto dish. Meaning, instead of dumping rice in boiling water until it was cooked, and then dumping in sweetened & spiced milk until it was thick.. I decided to toast up my arborio rice in some butter first.. and then I started to ladle in the sweetened milk mixture a ladle at a time, constantly stirring until I had a rich and creamy, sweet and spicy, concoction that was just heavenly ulthera.

Other than the way I prepared the rice, the recipe came from my little Gracie.. that baking maniac that puts pounds on my hips and ass by just reading a post on her blog. Yes, I'm talking about Peabody and her delicious culinary concoctions. God love her. A couple years ago she made an arborio rice pudding with stone fruit butterscotch topping. As per usual, I laughed at her post, and copy/pasted the recipe into my "Gracie" folder since it tipped my "drool meter" over to tilt. But, I never made it.. so this was the perfect opportunity to try it!

Okay so I did make some changes, but only out of necessity. Stone fruits aren't in season where I live unless you consider the imports from Chile "in season" and you could only consider that if you like rock hard like stone fruit with no taste. Gah. So I went with a Bosc pear and raisin butterscotch topping instead. Dear sweet Jebus that is a combination to go into the books. SO DAMN GOOD! But SO DAMN SWEET! So I decided to throw some salt into the butterscotch and that rounded out the sweetness perfectly. The rice was so thick and creamy with just a hint to cinnamon and the pear/raisin/butterscotch sauce was downright sinful joyetech cubis.

You'll forgive my more than usual bad photos - and you'll ignore how they don't make this dessert look very appetizing - just try this.. either now with fruits that are in season, or tuck the recipe away for later in the year when the peaches and plums are at their juicy best and try it. If you like rice pudding, you'll LOVE this dessert!

Thanks so much to Eleanor and Jess for hosting a great challenge that was really enjoyed by so many Daring Cooks! And thanks to Gracie for pulling me outta my comfort zone and allowing me to experiment with one of her recipes sigelei 200w. :)