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Wednesday, December 6, 2017

Quick post for a quick snack. Almonds have been my go-to snack every afternoon. I like them without anything but sometimes I like to mix things up a bit.

You need:

raw almonds
1 tablespoon honey
1 teaspoon soy sauce
cayenne pepper
garlic powder
olive oil

Let's do this!

Preheat oven at 200C.

Mix ingredients (except for almonds) in a bowl. Place almonds on a lined baking sheet. Pour the mixture over the almonds, making sure that each nut is coated. Bake for 10 minutes the check on the almonds. Flip them, mix them up and then bake for another 10 minutes. Keep an eye as they might burn. I couldn't wait for the 10 minutes and took them out at around the 7 minute mark.

I also made a kid-friendly version of this, coming up next.

Monday, December 4, 2017

I am waaay behind these posts. I have tons more photos in my phone that I'd like to share with you. So, let's start with this. It's a simple salmon dinner that I cooked one night last week. 

You need:

garlic, minced
1 tablespoon honey
salt and pepper
dried oregano
dried parsley
cayenne pepper
olive oil

Let's do this!

Season the salmon with salt and pepper. Cook in olive oil. Set aside. 

In the same pan, heat some butter. Add the garlic and cook until fragrant. In a bowl, mix the lemon juice and honey together. Not so much lemon juice as it will be very tart!

Add the lemon juice-honey mixture and the herbs and cayenne pepper. Let this simmer for about two minutes and pour over the salmon.

As for my veggie salad, I just got some greens and sliced them. I have some boiled potatoes in the fridge so I reheated them in the same pan where I cooked the sauce so they can be coated with the remainder. I also used up the remaining 1 teaspoon of my Kewpie Caesar Dressing. 

Happy eating!


Thursday, November 30, 2017

Last Monday was my husband's birthday. He loves gata dishes or dishes cooked in coconut milk so I decided to cook this vegetable-seafood dish. 

I will not lie. This took a lot of time to prepare but was definitely worth it. It was for birthday boy, after all. 

Veggies in Coconut Cream with Crabs

crabs, cleaned and cut with legs and claws removed (alimasag)
1 small carton coconut milk
1 small carton coconut cream
squash, cut into pieces
sitaw (long beans/snake beans) cut into 1-inch length
2 tablespoons fish sauce

Let's do this!

Wash the crabs, cut them and clean out all the "yucky" parts. I removed the legs and claws and boiled them until they turned orange. I didn't boil the body. 

For the legs and claws, I removed the meat, painstakingly, one by one. Set the meat aside. I have a 4-year old and it's important that he enjoy the food as well, thus the hard work. 

I used a thin stick to pull out the meat from the legs. I was really happy that I did this step because I was able to enjoy the crabs when we finally ate. I did not keep cracking claws and legs like I did before. No mess! Back to cooking.

In a wok, add some oil. I always use coconut oil. Add the onions and cook until transparent. Add the ginger and garlic and cook until fragrant. Add the squash and cook for 3 minutes. Add the long beans and cook for another minute. 

Add the crab body and stir fry for a minute. Season with 2 tablespoons of fish sauce. Season with pepper. Add the coconut milk and bring to a boil. Let it boil for a minute then lower heat to simmer. Let the vegetables cook. Add the cream. I again let it boil then let it simmer for another 5 minutes. Taste and add more fish sauce if needed. Serve with lots of steamed rice!


Wednesday, November 29, 2017

I have been dreaming of cooking okoy/ukoy but I just couldn't find alamang or these tiny shrimps like krill. Why? Simply because I don't look in our palengke (wet market) but getting this cyst gave me a proactive attitude. I have decided to explore our market and find fresh food including the alamang I used for these okoy/ukoy.

I think I got carried away with excitement as I bought half a kilo (which only costs Php50!). This amount resulted to plenty of leftover ukoy which was okay.

I dream of cooking really crispy okoy, you know, the thin ones that come packaged? I really want to cook those but I haven't gotten the correct recipe yet. Soon I will. In the mean time, please enjoy this recipe.

Shrimp Okoy/Ukoy

half a kilo alamang, washed thoroughly
1 carrot, shredded 
equal parts cornstarch and flour
salt and pepper
a little bit of water
lots of oil for frying

Let's do this!

After shredding the carrots squeeze out the liquid. I want crispy okoy and the liquid will make it soggy. 

In a bowl, combine equal parts of cornstarch and flour. I used 1/3 cup of each. Add some salt and pepper. Mix. Add a little bit of water, about 1/4 cup. Mix. If the batter is too thick, add some more water. You want a light slurry. Add the alamang and mix well. 

In a pan or wok, heat some oil. Fry the ukoy in batches. I used a spoon to scoop out the ukoy batter and flattened them as much as I can in the pan. Drain on a wire rack. Do not place on paper towels as they will get soggy. 

We enjoyed this with Sukang Pinakurat and a salad of eggplants, tomatoes, onions and red eggs. We also had some green mango slices and bagoong. I tried really, really hard to lessen my bagoong intake as I'm also lowering the salt in my diet. I was successful but felt really deprived. = (  But, my health comes first! =D


Monday, November 20, 2017

This was my son's breakfast today. It's homemade banana fritters. I'm making it my mission to go to the market daily or at least every other day to get some Vitamin D, fresh air, exercise and some socialization. There was an abundance of saba bananas so I got 3.

I initially wanted to just fry them but changed my mind when I remembered that my son was asking for some banana fritters yesterday.

Banana Fritters

3 saba bananas, cut into into sticks
1/2 c flour
1/4 c brown sugar
1/2 teaspoon baking powder
a pinch of pink salt
1/2 cup milk
4 quail eggs (or 1 chicken egg)
1T melted butter
coconut oil for frying

caster sugar and whipped cream for toppings

Let's do this!

In a bowl, sift the flour, sugar, baking powder and salt together. 

In another bowl, whisk the eggs and then add the milk and butter. Pour the flour mixture into the milk mixture and mix just until combined. Do not over mix!

Put the banana slices into the batter to coat them. 

Fry. Drain on a wire rack. To serve, put one or two pieces on a plate, sift some caster sugar and top with whipped cream. 


I bought a juicer yesterday. I've decided to just have some juice for breakfast today. Here's the recipe. 

Melon and More Breakfast Juice

half a melon
1 carrot
half a beet (I'm still testing if I'm going to react to it, fortunately, I didn't)
half a cucumber
juice of one slice of lemon

Let's do this!

Put everything in a juicer. Enjoy!

I put some ice cubes in it as I prefer cold drinks. This was actually delicious!


Thursday, November 16, 2017

Sorry about the photos. I have been taking them in a hurry for my other blog, The Perfect Health Project. If you haven't been, please take the time to visit it and help me in my journey to #PerfectHealth. 

This was a leftover meal but you know me, I hate wasting food so that's what we ate last night. It's very easy to make. I prepped the ingredients, started cooking them and left them to my husband to finish.

Chicken and Chayote in Coconut Milk

chicken breast fillet, cut into bite-size pieces
1 tetra pack coconut milk
1 chayote, sliced into small pieces
chopped garlic
chopped onions
a slice of ginger (you can add more if you like the taste of ginger)
1 tablespoon fish sauce
black pepper
salt as needed

Let's do this! 

In a pan, heat some oil. Add the onions. When translucent, add the ginger and garlic. When the garlic is fragrant, add the chicken and cook until lightly browned. Add the chayote. Cook for 1-2 minutes. Pour the coconut milk. Put the same amount of water in the tetra pack as the coconut milk. Swish it around to get all those milk stuck on the sides. Pour in the pan. Let it boil then lower heat to simmer. Season with fish sauce and black pepper. If it needs more seasoning, add some salt.

Wednesday, November 15, 2017

I tried making a veggie-fruit shake for lunch and this was the result. I wanted kale but they didn't have any in the market so I added some dark purple lettuce. I don't know what exactly it's called but that's what I used.

This would have been way better if I had a juicer but I only have a blender so that's what I used.

Veggie-Fruit Shake
1 carrot, chopped
1 celery stalk
A bunch of dark purple lettuce
2 handfuls frozen blueberries
Some fresh parsley (I forgot to buy so I used dry instead)
1/4 c water
1 teaspoon honey

Let's do this!

Mix all ingredients together in a blender. 

I got a thick, gritty shake with the blueberries and celery as the dominant flavors. It takes some getting used to but after a few sips, I actually kinda liked it. 

I'm definitely going to save up for a juicer.


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