Tuesday, March 24, 2015

I like curry but I don’t always cook it as I might get bored with it. I also find it challenging to cook because of the many steps it involves. Last night, I had the time to cook it so we had it for dinner. This is a simple recipe that even beginners can cook.


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Ingredients

chicken cut into small pieces ( I used adobo cut)
potatoes
red bell peppers
gata (coconut milk)
garlic
onions
ginger
water
celery
salt
curry powder

Let’s Cook!

1. I first fried the potatoes then set them aside. In the same pan, I fried the chicken.

2. When the chicken was white on both sides, I sprinkled some curry powder on them. I kept flipping the chicken every now and then to avoid burning the curry powder. I then set them aside when they were almost done.

3. In the same pan, I put some more oil and sauteed the garlic, onions, celery, ginger and red peppers.

4. When the veggies were cooked, I added the potatoes and the chicken. I seasoned the mixture with salt and added about a cup of water.

5. I let this boil then simmer for about 10 minutes or until the potatoes and chicken were cooked.

6. I added the coconut milk and simmered for another 5 minutes.

Notes: I always put carrots in my curry but I was worried last night as I only had half a can of coconut milk left so there were no carrots here. If you do have more coconut milk, add some carrots as their sweetness makes a wonderful addition to the dish.


I used 4 pieces of chicken for this dish.

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Thursday, March 19, 2015

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I like beef with broccoli but it seems I can never cook a decent tasting one until this recipe. The secret is in the cooking wine.


beef with broccoli


Ingredients


Beef – I use these chopped up beef because one, they are cheap and two, my son is able to eat the tiny pieces.
Broccoli
Cooking wine
Light soy sauce
Oyster sauce
Pepper
Garlic Powder
Sugar
Onions
Ginger
Cornstarch

Let’s Cook!

I always wash the meat first because I want to get rid of the gamey taste as much as I can. Drain. In a bowl, combine the beef, light soy sauce,  cooking wine ( I used Chinese cooking wine), pepper, garlic powder, sugar and cornstarch. Mix well and set aside. Let the meat marinate for 10 minutes or so.

Meanwhile, cut the broccoli, onions and ginger.

In a pan, heat some oil and fry the beef pieces in high heat.  Reserve the marinade. Remember not to overcook. Set aside. In the same pan, add some more oil (if lacking) and cook the onions and ginger. When the onions are wilted, add the broccoli. When the broccoli is almost cooked, add the beef and cook for a minute. Add the marinade and simmer then add the oyster sauce. Let cook until the sauce thickens up. Serve with rice.

This was delicious! My son also liked it. I featured it in one of our toddler plates. Check it out!
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Tuesday, March 17, 2015

Or Banana Blossoms Cooked in Coconut Milk/Cream

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This is a dish that I really, really love. My grandmother taught me how to cook this dish. I use light canned coconut milk but fresh coconut milk is still the best. I just don’t have the temperament to extract fresh coconut milk. If you want to try this dish, use fresh coconut milk. It tastes and looks way better.

We had this for lunch today. Here’s the recipe.

Ingredients
Banana blossoms/puso ng saging – I believe there is a canned version of this. I used a fresh one so I needed to prepare it.
coconut milk or cream or both
1T of vinegar
salt and pepper
garlic
onions
optional green finger chili

Let’s Cook!

1. First, we need to prepare the puso. If using fresh, discard the outer layers first. Then take off a small portion of the top. Discard that too.  Then slice it into thin circles. As thin as you can. You need a sharp knife in order to do this. Don’t cut until the ends. When it becomes too tough, stop cutting. I usually just use a little over 3/4.

2. Place cut blossoms in a bowl and sprinkle generously with salt. Let it rest for about 15 minutes.

3. Squeeze the sap and salt out of the blossoms. Rinse with water 3 times to get rid of the salt. Some people use a cheesecloth for this step. I just use my hands.

4. In a pan, saute some garlic and onions. When the onions are cooked, add the blossoms.Separate them and cook for around 2 minutes. Add vinegar. Cook for 30 seconds then add coconut milk.

5. Boil and then reduce heat to simmer. Season with pepper. Taste the blossoms first before adding salt as they might already be salty. I also added a green chili to my dish. Let cook for about 10 minutes or until the blossoms are tender. Serve with rice and enjoy! We ate this with chicken adobo and some watermelon slices.
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I do and so does my son. We love pancit. Unfortunately, I am not so great at cooking it. I know it's such a simple dish. My grandmother is actually known for her pancit. I don't know why I never bothered to ask her to show me how she cooks it. Anyway, I've been trying different recipes and this one seems to be the jackpot.  Do check it out!
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Monday, March 16, 2015

What's your favorite ice cream brand/flavor? Here's one that you should try.
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Sunday, March 15, 2015

Then you should definitely check out this post!
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Saturday, March 14, 2015

I actually like them. Check out my post about them.
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Friday, March 13, 2015

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