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!
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
grated cheddar cheese

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. 

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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
barbecue marinade

sukiyaki cut beef
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.  

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
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.

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
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. 

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
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. 

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!

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

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.