Thursday, December 31, 2015


Happy New Year, everyone! Another year is coming to a close and I feel very positive about this new one. I've had a lot of major changes in my life just before the year-end and I can truly say that they were blessings in disguise. For this coming year, I will leave all negativity behind and focus more on the positive things such as things, people and friends that make me happy. I also hope to find more time to focus on my blogs. 

I've always been wary of trying to make beef tapa at home. I'm scared that it will not taste good or that it will be too tough. However, our housemate in Singapore, V, prepared some homemade tapa one day and I thought that I really should try making it once I got back to Manila. So I did and here's the result.

To be sure that it won't end up tough, I chose a thin slice of beef. As for the sides, I have some grilled zucchini, watermelons and eggs. Oh, and don't forget the sinangag or fried rice. 

You need:


Beef (if you're chicken like me, choose a thin cut that you know won't toughen up. If you're bolder, make like V and tenderize the meat using a knife)
soy sauce
Worcestershire sauce
garlic powder
sugar
salt
black pepper

Mix all ingredients and marinate the beef overnight. 

Heat some oil in a pan and fry the beef. 

For the grilled zucchini, I just sprinkled them with olive oil, salt and pepper. I didn't have some lemon, calamansi or balsamic vinegar on hand but they would be perfect with any of these souring agents. Then just pop them on the grill. 


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Tuesday, December 29, 2015

Guys, I'm so sorry I've been MIA. I have been swamped with work in all aspects of my life and it's only now that I am able to get a little bit of time to blog. Actually, I'm already sleepy so I'll make this quick.



It's no secret that I love Asian food - Japanese, Korean, Malaysian, Indonesian, Singaporean, etc. When we went to Singapore in November, I would always scour the shelves of the neighborhood grocery store for interesting finds. One of them was a bottle of chili prawns. I knew I needed to take it home and this was the result.

You need

shrimps
oil
water
tamarind sauce (bottled)
salt
sugar
bottled chili prawn or sambal belacan (whatever you have)

Let's do this!

Heat oil in a pan. Add the belacan or chili prawn and stir fry until fragrant. This process really stings the eyes and will make you cough. Add the shrimps and stir fry for a minute. Add the water ( just a little), tamarind sauce (about a tablespoon or two), salt and sugar. Let the mixture boil and turn off heat. Serve with rice, sliced cucumbers and salted peanuts. 


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Thursday, December 17, 2015

My husband loves burritos. I had half a kilo of menudo-cut pork which I didn't want to make into menudo so I decided to make adobo instead. So, I set to the task of boiling the meat and then refrigerating it to be cooked the next day. I did, one very busy morning and then I forgot all about it because I left it to simmer! Short story, they got burned but I was able to salvage them. They turned out to be so flavorful and delicious though. I just removed the burnt bits and turned them into this:


I should have made these sooner! It was a total hit! Even my son liked it! I'm getting hungry just thinking about it again so without further ado, here's the recipe. 



You need:


Leftover adobo with sauce, separate the sauce from the meat. Shred the meat and turn into crispy adobo flakes. In my case, I used menudo cut pork so they were small enough and I used them as is plus the fact that they burned... so, yeah.

large tortillas
cold rice


For the salted egg salsa:
salted eggs
tomatoes
fried onions (I used the bottled kind. If you are in Singapore, Fair Price has them)
cilantro or wansoy
ginger powder

Let's do this!

In a pan, saute the rice, adobo sauce and the meat. If you want to add more garlic, feel free to do so but I already put a lot in my adobo so I didn't add any more. Set aside.

In another large pan, heat the flour tortillas. 

For the salsa, chop the ingredients and mix them together except for the fried onions. Just a dash of ginger powder will do. 

To assemble:

Lay tortilla on a flat surface. Add some adobo rice. Top with the salted egg salsa and sprinkle some fried onions on top. Fold and wrap with foil. To serve, cut the burrito in half. Enjoy this with a glass of your favorite cold beverage! If you have a big family, make plenty because one is not enough. I ate 2 and one was already packed with rice. 






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Wednesday, December 16, 2015

I love paella but it's such a pain to cook. Aside from that, the ingredients are expensive. Good thing there are many cheaper versions available and one of them is this:




This is a pretty simple recipe which you can try on your stove top. I don't have a paellera so I used our Tefal pan. It's deep but it was okay.

You need:

1 medium can sardines in tomato sauce ( I used the Ayam brand)
garlic
onions
ginger powder
tomatoes
salt and pepper
Spanish paprika
2 cups short grain rice (I used Dinorado), wash it 5 times and then drain for 10 minutes
soy sauce
3 cups vegetable stock
red and green peppers
green peas
boiled eggs

Let's do this!

Separate the sardines from the tomato sauce and set aside. 

Heat oil in pan. Saute tomatoes until limp. Add onions and cook until translucent. Add the garlic. Add peppers. Season with salt, pepper, paprika and ginger powder.  

Add the rice and toast until every grain is coated in oil. Add soy sauce and tomato sauce from the sardines. Mix well. Add the stock and let it boil. 

Lower heat. When there is less liquid, top with green peas and sardines. Cover with a lid and wait for the rice to cook. Add the boiled eggs. You can also serve this with some lime wedges or calamansi but I skipped it. 

My husband loved this dish so much that we finished everything you see in the photo. Cousin C also had some for baon. 





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Tuesday, December 15, 2015


So, yesterday, I told you about my husband's potluck party at work. The first dish that he brought were the Sweet and Spicy Bacon-Wrapped Chicken Fingers. The other dish he brought was Chicken Sate. The photo above was the test run. 

I originally wanted to use our indoor grill but unfortunately, the 'non-stick' coating was already peeling off so I ended up using a grill pan. It was okay as it did the job. 

You need:

half a kilo chicken breast fillet

yakitori sticks soaked in water overnight

brown sugar
Magic Sarap
coconut milk
curry powder

For the peanut sauce:

brown sugar
peanut butter (creamy, not the chunky kind)
sinigang mix
coconut milk
Magic Sarap

Let's do this!

Pound the chicken until a bit flat. I did this so that the pieces will cook evenly and faster. 

Combine half a cup of coconut milk, about a teaspoon of curry powder, 1/4 cup brown sugar and a packet of Magic Sarap. Marinade the chicken in this mixture overnight. 

Combine the ingredients for the peanut sauce. I used half a cup of coconut milk, a teaspooon of sinigang mix, 1/2 cup peanut butter and 1/4 cup brown sugar and a bit of Magic Sarap. Actually, this was a trial and error for me as I wanted to have that perfect balance of sour, sweet and nutty. Start with small measurements and go from there. 

Grill the chicken and serve with the sauce.

When we had this, I seriously had a hankering for Tom Yum soup. It will just go perfectly with this sate. My husband perked up as that's his favorite. He asked if I knew how to make it. That will be my next challenge. 






For the batch of sate that my husband brought to work, I popped them in the oven for 5 minutes at 190C after grilling to ensure that they are completely done. 

This was the batch my husband brought to work. I cooked 1 kilo. 



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Monday, December 14, 2015


My husband had a potluck party today at work. We've had a discussion about the dish he will bring as he was assigned to bring chicken.  I thought of two dishes and one of them is the one you see above. These are sweet and spicy bacon-wrapped chicken fingers. That batch was a test-run. In my opinion, it's a really good party food. It's easy to eat and packs a punch. It's easy to cook to. All you need is an oven.

You need:

half a kilo chicken breast fillet, cut into fingers
bacon

garlic powder
chili powder
Spanish paprika
black pepper
1 Sachet Maggi Magic Sarap

brown sugar

Let's do this!

Pre-heat the oven at 190C.

Combine all the ingredients for the rub - garlic powder, chili powder, Spanish paprika, black pepper and Magic Sarap. 

Season the chicken. Wrap each one in bacon slices. I cut the bacon in half to save money. Half a slice will cover one chicken finger. 

Roll each finger in brown sugar. Set on baking pan. Bake in a pre-heated oven for 15 minutes. Check every now and then as the sugar can burn.


This is the batch that my husband brought to work: (I cooked one kilo)




I also cooked some chicken sate which I will show you next. 
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Monday, December 7, 2015

When we were in Singapore, I was thrilled to visit the local grocery store, Fair Price, because I found some really great items at affordable prices. You guys from Manila know how expensive blueberries and strawberries here are. Fresh blueberries are also hard to come by. One pack of strawberries and blueberries are only less than SGD5 each. So, I brought home a pack of each and crossed my fingers that they will survive the trip. Thank God they did!


So, here's my breakfast on the first day we got home. These are easy French Toasts with honey and fresh blueberries.


I had some leftover mix so I went ahead and made some more toasts and put them in the fridge for the next day's breakfast. This time around, I sliced up the strawberries and drizzled everything with honey. 

I'd have to say, though, that the strawberries were really sour. The blueberries were hit and miss. Some were sweet but most of them were sour. 

If you are going to visit Singapore, check out the supermarkets for great finds. My friend, V, from Singapore said that the really sweet strawberries are at Cold Storage. They are more expensive though but I think worth the price. 

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Thursday, December 3, 2015

My husband was finally able to transfer my files from the old laptop to this laptop that I'm using. I found this photo of a fish fry I made a few weeks ago.


This was a real hit especially the homemade coleslaw. Without further ado, let's get on with the cooking!

For the Fish Fry

fish fillet - I think I used tilapia for this recipe but use a firmer fish
2 cups corn meal
2 cups flour
2 beaten eggs
2T mustard
salt and pepper
garlic powder
onion powder
Spanish paprika
You can also use hot sauce but I skipped it so that my son can eat this

Let's do this!

Rinse the fish and pat dry. Season with salt and pepper. Set aside. Heat some oil in a large pan. Mix the beaten eggs and mustard and hot sauce (if using) in a bowl. In another bowl, mix the corn meal, flour, garlic powder, onion powder and Spanish paprika. Dip the fish in the egg mixture then dredge in the corn meal mixture. Fry until golden brown. 

For the homemade cole slaw

Shredded cabbage
shredded carrots
thinly sliced onions
mayonnaise
sugar
white vinegar
1T mustard
salt and pepper

Mix the cabbage, carrots and onions in a big bowl. In another bowl, mix the mayo, sugar, white vinegar, mustard, salt and pepper together. Add to the vegetables and mix well. Chill before serving. 



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Tuesday, December 1, 2015


Hi, everyone! Sorry for being away for so long! As you know, my laptop broke down and then we went on an impromptu trip to Singapore because my SIL needed some assistance and care after her surgery. We're back but I still haven't gotten around to transferring my files. This is one sole photo I got. 

This is teriyaki chicken burger. It's quite easy to make and I think kids will like this. Just make small patties or even balls and skewer them with those cute food picks from Daiso and your little one has got one fun baon.

You need:

minced chicken 
garlic powder
green onions
ginger powder
flour
black pepper
salt
soy sauce
calamansi juice
brown sugar
sesame seeds
tomato sauce

Let's do this!

In a bowl, combine the tomato sauce, ginger powder, garlic powder, pepper, soy sauce, calamansi juice and brown sugar. Set aside. 

In a separate bowl, combine minced chicken,  salt and pepper. Mix well and form into patties.

Brush the patties with the sauce and pan grill with a little oil. Brush the patties with sauce every now and then. 

Simmer remaining sauce and pour over the patties. Top with toasted sesame seeds and chopped spring onions. 

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Friday, November 20, 2015

Hi guys! I have been MIA again because my laptop broke. It will take some time to recover my files. All my blog stuff is in there so please bear with me for a few more days. Meanwhile, you can search the archives for recipes and get ideas to plan next week's menu. See you guys soon!
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Saturday, November 14, 2015

Hi, everyone! So sorry for being MIA. My son got sick and I was super busy with several article orders. As you may know, I am also a freelance writer. I sometimes get orders. Anyway, I've also been busy preparing my cousin's daily lunch so Lady E's Baon-to-Go is active again. I just keep forgetting to take photos and I'm so sorry for that! I'll try to be better next week.

Anyway, today I'll be sharing with you this super simple recipe for Chicken and Potato Casserole. You can cook this on days when you are too busy or tired to stay in the kitchen. It's a complete meal in itself. You only need a salad and/or dessert and you have a very satisfying dinner.


You need:


Chicken breast fillet cut into cubes
baby potatoes, cut into two
cooked, chopped bacon
green onions
salt and pepper
cream
grated cheddar cheese
butter

Let's do this!

Heat the oven to 180C or 350F. 

In a glass or ovenproof casserole, add the first layer of potatoes followed by the chicken. Season the chicken with salt and pepper. Sprinkle with half of the bacon, half of the spring onions and half of the cheddar cheese. Top with the remaining potatoes. Add the remaining bacon, cheese and green onions. Pour cream on top and dot with butter. Cover with an aluminum foil and bake in the oven for 1 hour. Remove the foil and bake for another 30 minutes. Let the dish rest for 3 minutes before serving.

I served this with some corn rice. I know, carb overload but I really wanted to try this rice out. 



As you can see in the photo, it looks a little tough. Well, because it becomes a bit chewy when it cools down. It's the perfect texture while it's hot. Also, the amount of water will affect its texture.The bag contains directions on how to cook the rice if you are using a rice cooker or a regular pot. When I reheated the leftovers the next day, I had to pour a cup of water to about 1-2 cups of rice just to break the grains apart and make them soft again. 

The taste? Just like white rice. They're just more expensive and more tricky to cook. We will just finish the bag. I won't buy this again. 


Affiliate links were added for your convenience.

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Tuesday, November 10, 2015


I'm sorry, I totally forgot to take a photo of the beef. It was too late when I remembered it but that's it at the top of the plate.

I used sukiyaki cut beef so that my son won't have a hard time chewing. He really loved this dish and ate a lot! I was afraid we would run out that his dad won't be able to bring some for lunch the following day. I'd say this is a kid-friendly dish.

You need:

For the marinade:

minced garlic
red cane vinegar
salt and pepper
sugar
barbecue marinade

sukiyaki cut beef
butter
baby corn
salt and pepper
sesame seeds (optional)
oil for frying

Let's do this!

Combine all the marinade ingredients in a bowl and add the beef. Meanwhile, let's prepare the baby corn. I used the canned variety but you can also use fresh.

In a pan, heat some butter. Add the corn and season with salt and pepper. Wait for it to cook and set aside. 

In the same pan, heat some oil. Fry the beef until it caramelizes on both sides. Add the marinade and simmer for two minutes. Top with sesame seeds if using and serve with rice.  
 



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Monday, November 9, 2015




This dish is really so good especially if you are a seafood lover like me. However, there are a few things I would change the next time I cook this. 

One, I would make several smaller pancakes instead of just one big pancake. It was too heavy that It cannot hold its shape. Two, if I want to make one huge pancake, I will use a bigger pan. Three, I will incorporate the egg in the batter. Four, I will make thinner pancakes so that they will turn out crispier. 

So, if you're ready, let's start!

You need:

1/2c flour
1/3c water
salt and pepper
green onions or leeks
zucchini, cut into matchsticks
some chopped squid and shrimps
egg
oil for frying

Let's do this!

Make the batter by mixing flour, egg, salt and pepper and water in a bowl. Add the green onions or leeks, zucchini and seafood. Mix well. 

In a heated pan, add oil. When the oil is hot, spread some pancake batter. (Read my notes above if you skipped them). Press the pancake down with your spatula. When the bottom is cooked, turn it over. and cook the other side. 

I served this with some dipping sauce


For the dipping sauce, I just mixed together a fourth of a cup of soy sauce, half a tablespoon of rice vinegar, some green onions, one small clove of garlic pressed, half a teaspoon of sugar and a teaspoon of sesame oil. Mix well and serve. 

For dessert, we ate some fragrant pears.





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Thursday, November 5, 2015


I am incorporating more vegetables into our diet and what better way to get a mega dose of veggies than a stir fry?

You need:

olive oil
chopped red onion
chopped garlic
broccoli
cauliflower
carrots
shiitake mushrooms
bok choy 
soy sauce
cooking wine
1T cornstarch dissolved in water
sesame oil
rice vinegar
corn syrup
ginger powder
chili flakes
salt and pepper
cooked, peeled quail eggs


You can also add or use other vegetables that you like. 

Let's do this!

Saute the garlic and onions in oil. Add the sliced shiitake mushrooms. I used the canned version. Remove the stems if you are using fresh ones as they are tough. Add the carrots, cauliflower and broccoli. Let this cook for about 2 minutes. Add the bok choy. 

Turn the heat to high and splash the cooking wine around the wok to sizzle. In a bowl, add soy sauce, rice vinegar and corn syrup. Mix well and add to the wok. Season with ginger powder, chili flakes, salt and pepper. Add the quail eggs. Taste and adjust seasoning accordingly. Finally, add the cornstarch slurry. 


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Wednesday, November 4, 2015


My son and I love noodles. For lunch, we usually eat noodles, pancit, pasta or dishes that don't require rice. My son and I are not big rice lovers. 

This is a super simple dish you can make that I'm sure your picky kids will love. I sneaked in some grated carrots for nutrition and color. 

You need:

chicken stock or in my case, 2 chicken cubes
egg noodles (I used Japanese fresh yakisoba noodles)
squid balls, cut into quarters
peeled, hard boiled quail eggs
white onion, sliced thinly
leeks
shredded cooked chicken breast
grated carrots
salt and pepper

Let's do this!

Bring chicken stock to a boil. Add the rest of the ingredients and cook for 5 minutes. Add the noodles. I put the noodles last because I don't want them to end up mushy. Let the mixture simmer for another 5 minutes. Season with salt and pepper. 



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Tuesday, November 3, 2015


One morning, cousin C sent me a recipe for doughnut holes. I knew my ingredients were complete so I tried making them. Of course, I had to tweak the recipe again to suit my taste. If you want a quick snack, try making these at home. My son and husband loved them.

I like this recipe because there is no kneading and no yeast involved. I used to make these babies a long time ago and sold them. They were one of my bestsellers but that recipe involved a lot of kneading and some yeast. I don't have the time nor the patience for both today.

You need:


oil for frying

1 cup milk
1 large egg
2 cups APF (all-purpose flour)
2T sugar
4.5t baking powder
1/2t salt
1/4 cup butter, melted

For the glaze:
1.5c confectioner's sugar
3-4T milk
2t vanilla extract

ice cream scoop or spoon

Let's do this! 

Let's make the glaze first. Sift the confectioner's sugar into a bowl. Slowly stir in the milk and vanilla extract until the mixture is smooth. You want a thin glaze. If it's not thin enough, add 1T milk. Cover the bowl with cling wrap and set aside. 

Let's tackle the doughnuts. Heat the oil in a heavy bottomed pan. Line a baking sheet with paper towels.

In a bowl, whisk the milk and egg. 

In a separate bowl, sift the flour, sugar, baking powder and salt. Stir the milk-egg mixture into the dry ingredients and then stir in the melted butter. Mix until a soft dough forms. Do not over mix.

When the oil is hot, drop a scoopful or spoonful of the mixture. Do not overcrowd the pan. Flip them in the oil when they are a golden brown. Transfer the cooked doughnuts to the lined baking sheet. 

Let the doughnuts cool slightly. Place them on top of a cooling rack atop the baking sheet. Dip them one-by-one into the glaze and transfer to the rack to allow the excess glaze to drip off. 

We liked this better cold but most people like hot doughnuts so whatever floats your boat. Enjoy!





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Monday, November 2, 2015


Sorry about the dark photo. I took this with my phone and we don't exactly have great lighting in our kitchen. Anyway, I cooked this dish ages ago. I just wasn't able to post it.

I have a few notes though. I used chicken breast fillets as I really don't like dark meat. Don't use a whole lemon. It will end up too sour. The recipe said to use a few. Good thing I stuck with one but it was still super sour. Start with two lemon rings and work your way up. Do not do what I did in the photo above.  I also used up a lot of butter. I was afraid the chicken would dry up.

You need:


Chicken breasts, halved or pounded so that they will be thin and evenly cooked
salt and pepper
Spanish paprika
lemon, sliced into rings
butter
flour

Let's do this!

Season the chicken with salt, pepper and Spanish paprika, Coat with flour.

In a pan, melt some butter, about one third cup. Cook the chicken in the hot butter. Remove the chicken and set aside.

Add the lemon rings in the pan. Use just half of a lemon or start with 2 rings. Cook until the lemons are slightly brown. Bring the chicken back to the pan and drizzle with the juice and butter mixture. Taste and adjust seasonings. Serve with rice. This was really delicious if it weren't for the sour explosion in my mouth. I will surely make this again.




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Thursday, October 29, 2015

Christmas is coming! And for many of you, you are probably the designated chefs on that special day. You might also be entertaining from your home. I know it can be expensive and stressful but with these products from Daiso Japan, you can feel less stressed. Let's start!



These pans are huge! They can double as a serving piece too especially if you are serving lasagna or pasta. If you are bringing your food to another house, just cover with foil or cling wrap and you are all set. When the food is gone, just chuck it in the bin.


\

I hate washing dishes especially after a party. So, these Christmas themed plates and cups are my solution.


Don't forget the matching napkins!






You can use these cups to serve hot chocolate. Don't forget the whipped cream! 






You can put some cookies (above) in this cute Christmas house or candies (below) for the little ones. I also featured these candy dishes in my Halloween post here. 


Finally, don't stress about your table. Just add these adorable decorations and you are all set to have a Merry Christmas dinner. 




Happy shopping everyone! Get these before they run out! These are all available at Daiso Japan Shangri-La Mall but you can probably get them at your local Daiso Japan. 





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Wednesday, October 28, 2015


Remember this dish? I had a few leftover ingredients and I was dying to try the 'invisible' stars. One afternoon, I was trying to figure out what to serve for lunch and thought this was the perfect time to try. If it's just my son and I, we usually opt for light dishes. This fits the bill perfectly. 

You need:

pasta cooked according to package directions

cooked shredded chicken

half a can of crushed tomatoes
garlic
onions
olive oil
half a bag of frozen corn and carrots
some chopped celery
water or broth
tomato sauce
salt and pepper
Italian seasoning

Let's do this!

Heat some olive oil. Saute the garlic and onions. Add the celery. Let the veggies cook. Add the corn and carrots and let this cook for 2 minutes. Add the shredded chicken.  Add the crushed tomatoes. Let this simmer for 5 minutes.  

Add some water or broth and about half a cup to a cup of tomato sauce depending on how much pasta you are cooking. Season with salt, pepper and Italian seasoning. Add the cooked pasta and mix well. Taste and adjust seasonings before serving. I served this with some leftover bread sticks. 

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Sunday, October 25, 2015

We are not vegetarians but we regularly eat veggies. For this dinner though, I decided to skip the meat and just have a meaty mushroom wafflewich. 


You need:

sliced bread
butter
a can of mushrooms
cheese
garlic
liquid seasoning
olive oil
salt and pepper
Spanish paprika

Let's do this!

Heat the olive oil in a pan. Saute the chopped garlic until fragrant. Add the mushrooms and cook until brown. Season with salt and pepper. Add Spanish paprika and about 2 shakes of liquid seasoning. Set aside.

When your waffle iron is hot, spread some butter on it to prevent the bread from sticking. Prepare the sandwich by putting 1-2 tablespoons of the mushroom mixture on one slice and top with another. Pop in the waffle iron and cook until brown and the edges are crispy.



I served this with a warm potato and bean salad.

To make:

Boil some cut potatoes in water. I also blanched the cut green beans.

Heat some olive oil and butter in a pan. Add some chopped garlic and chopped red onions. Add the vegetables. Season with salt, pepper and dried oregano. Top with some chopped spring onions. Serve with the wafflewich.

For dessert, I served some watermelon cubes.

This dinner was delicious! Everyone loved it. I will definitely make this again. I thought I'd go hungry around 10 pm but I remained full and had a very good night's sleep.
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Friday, October 23, 2015


Sizzling tofu is one of our favorite dishes. Even my cousin likes it. Max's serves one of the best in town. I cannot recreate it but this is something close. 

You need:


tofu, cut into cubes and fried
chopped garlic
chopped red onions
mayonnaise
red and green capsicums
liquid seasoning
calamansi
sugar
oyster sauce
salt and pepper

Let's do this!

In a bowl, combine mayo, sugar and oyster sauce. Set aside. 

Heat oil in a wok. Add the garlic and onions. When they are cooked, add the capsicums. Add the tofu. Pour the mayo mixture over the tofu. Add a few dashes of liquid seasoning, the juice of one calamansi or a teaspoon of vinegar if you don't have calamansi and season with salt and pepper. Transfer to a sizzling plate or in our case, just a regular plate and serve with rice. 

I also served some yakisoba to go with this dish. Landmark was having a special on Japanese noodles and Korean all around seasoning. I got my favorite yakisoba pack and just added vegetables that were available. I also added some of the Korean seasoning to make the noodles more flavorful. 

We had to stop ourselves from eating so that the hubby can still have some leftovers for baon the next day. Fast and delicious.





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Thursday, October 22, 2015



This was supposed to be a soup dish but the macaroni just sucked up all the liquid. Anyway, this was still a really good dish that we all enjoyed. This is especially great on cold, rainy nights. 

You need:

ham 
corned beef
frozen corn and carrots
macaroni
garlic 
onions
Italian seasoning
potato soup
tomato soup
salt and pepper
butter
1/2 cup water

Let's do this!

Cook the pasta according to package directions. 

In another pot, melt butter. Saute chopped garlic and onions. Add the corned beef and cook until dry. Add the corn and carrots and the ham. Add the Italian seasoning. 

Add the potato and tomato soups plus the water. Cook until the mixture simmers. Season with salt and pepper. Add the cooked macaroni. Mix well and enjoy with your favorite bread. 

I served this with some bread sticks.


Eating dinner with my son's cars






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Wednesday, October 21, 2015



I bought a bunch of kangkong without knowing what to do with it. When it came time for me to cook the bitter gourd, I knew exactly what to do with it. 

This is a very easy and quick dish that you can whip up for a snack or side dish. 

You need:

kangkong, stalks discarded. Just use the leaves
equal parts cornstarch and flour
1 teaspoon baking powder
salt and pepper
ice cold water

Let's do this!

Make the batter by combining the ingredients. 

Pat the leaves dry. Dredge the leaves in the batter and fry in hot oil. Serve with a garlic-mayo dip. 

For the garlic mayo dip, finely chop one clove of garlic and mix with mayo. Season with salt, pepper and a bit of Spanish paprika. 

I served this with some ampalaya or bitter gourd sauteed with pink salmon.


To make this, I just sauteed some chopped garlic, onions and tomatoes in oil. Add the canned pink salmon and cook for 1 minute. Add the prepared bitter gourd. Saute for a minute. Add some water. Season with salt, pepper and fish sauce. I also added a pinch of Magic Sarap. I then added 2 beaten eggs and let everything cook. 








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Monday, October 19, 2015


This is a light but very filling meal. I thought I'd go hungry after an hour but I remained full the rest of the night. 

Please don't serve the tuna wraps with the soup as the sandwich spread in the wraps contradict with the taste of the soup and gives it a bitter aftertaste. You can serve the soup with crackers or bread sticks instead.

For the broccoli soup:

special equipment - blender

1 broccoli head
butter
oil
chopped onion 
chopped garlic
flour
half a chicken cube
water
 or you can use chicken stock in place of the cube and water
cream
grated cheddar cheese
salt and white pepper to taste

Lets's do this!

Blanch the broccoli in boiling water until they become a vibrant green then set aside. 

In a soup pot, heat the oil and butter. Saute the garlic and onions. Don't put a lot of garlic as it will make the soup bitter. 

Add the broccoli. Sprinkle about a tablespoon of flour and mix until there is no more flour aroma. 

Pour the stock and cook until the flour has dissolved and the broccoli has cooked. Transfer to a blender and blitz.

Pour the soup back to the pot and add grated cheese and cream. Season with salt and pepper. 


This is a pre-packaged mix of power greens such as kale, spinach, etc. I just made the dressing by combining olive oil, mustard, honey, salt and pepper in a jar. Shake until mixed thoroughly and pour on the salad. 



As for the tuna wraps, combine one can of tuna (liquid removed), chopped onions, sandwich spread, salt and pepper. Spread some over a tortilla and top with a few apple slices. Fold and serve. 

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Saturday, October 17, 2015

I have posted several versions of afritada here in my blog over the years but I can say that this is the simplest but most delicious one yet.

Afritada is a local chicken dish that consists of potatoes, carrots and tomato sauce.

The key to the deliciousness of this dish are the freshness of the ingredients and patience...lots of it.



You need:

chicken cut into serving pieces
garlic 
onions chopped
carrots, cut into chunks
potatoes, cut into chunks
red capsicums, sliced
tomato sauce
water
white sugar
salt and pepper

Let's do this!

Saute the garlic and onions in oil. Add the capsicums. Add the chicken and cook until light brown. Add the potatoes and carrots. Saute for one minute and then add the tomato sauce and water. Season with sugar, salt and pepper. Simmer for 30 minutes. Check every ten minutes to ensure that there is still enough liquid in the pot. Add some more water if needed. Taste before serving and adjust seasonings accordingly. Let the dish rest for 3 minutes and serve with lots and lots of rice. My husband had to stop himself from eating so that he can have the leftovers for the next day's baon. My son also loved this.



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Friday, October 16, 2015

Oh, how I love fried fish and we have been eating tilapia for a few weeks now. Well, once a week, that is as I am allergic to seafood. This is another version of my crispy fried tilapia which you saw in this post. This one features kid-friendly sweet and sour sauce.  By the way, I totally forgot to take a photo of the sauce but you know how it looks like.


You need:

tilapia fillets, sliced into kid-friendly pieces
salt and pepper
sliced carrots 
sliced red capsicums

For the sweet and sour sauce
1 small pack of pineapple tidbits (you can also use the crushed version which was what I originally wanted but it was out-of-stock)
1/4c water
2T brown sugar
1T banana ketchup
1T soy sauce
salt to taste
3T vinegar
cornstarch slurry (1T cornstarch dissolved in a little bit of water)

Let's do this!

Season the fillets with salt and pepper. Fry until crispy. Drain on paper towels.

In a saucepan, combine all the ingredients including the pineapple syrup except for the cornstarch slurry. Heat until bubbly for 5 minutes and then add the slurry. 

I promise you. This will be a hit with everyone!


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Thursday, October 15, 2015

This is a very simple dish that you can whip up in no time. It can be a bit expensive nowadays if you are living in Manila as shrimps and broccoli prices have gone up.



You need:

broccoli
one small can of mushrooms
shrimps, peeled and deveined with tails intact
garlic
grated ginger
half a chicken cube and some water
soy sauce
oyster sauce
cornstarch slurry (dissolve 1T cornstarch in a little water

Let's do this! 

Wok on. Saute the garlic in a little oil. Add the ginger then the mushrooms followed by the broccoli. When the broccoli are almost cooked, add the shrimps. Pour the water and chicken cube. Season with soy sauce and oyster sauce. Adjust seasonings. When the mixture is cooked, add the cornstarch slurry to thicken the sauce. My son loved this and he ate a lot! Serve with rice. This will also be good to serve with some fried chicken. 


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