Laksa Singapore
Ingredients:
Broth –
700ml chicken stock
100ml water
100g dried anchovies
4 tbsp vegetable oil
1 litre coconut milk
Fish sauce
Sugar
Salt
Spice Paste –
8 shallots, chopped
12 large dried red chillies, soaked in lukewarm water for 1 hour
200g dried shrimp, soaked in lukewarm water for 4 hours
2 stalks lemongrass, sliced
12 candlenuts
2 tsp dried shrimp paste, roasted
5-cm piece fresh galangal, peeled and chopped
3-cm piece fresh turmeric, peeled
10 cloves of garlic, crushed
2 tsp ground star anise
1 tbsp coriander seed
4 tbsp vegetable oil
Noodle & Garnishing –
300g dried thick rice vermicelli
Tiger prawns, cooked
12 pieces bean curd puff, halved
Pan-fried Chinese fishcakes, sliced
2 eggs, hard-boiled and halved
1 cup bean sprouts, tailed and lightly blanched
1/4 cup fresh laksa leaves (Vietnamese mint), finely chopped
shrimp paste chili
Method:
1. Boil the chicken stock and water in a large pot. Add the dried anchovies and simmer for 1 hour on medium heat, then reduce the heat to low for a gentler simmer.
2. In the meantime, pound all ingredients for the spice paste with a mortar or just blend everything in a food processor until a smooth paste is formed.
3. Heat 4 tablespoons of vegetable oil in a pan over medium heat and fry the spice paste for 5-10 minutes, until dark brown and very fragrant.
4. Add the spice paste and coconut milk to the pot. Turn the heat up and bring it to a rolling boil, then season the broth with fish sauce, sugar, and salt to taste.
5. Cook the rice vermicelli according to the manufacturer’s instructions. Divide the noodles into four bowls.
6. Garnish with bean curd puff, fishcakes, prawns, eggs and bean sprouts. Ladle in the broth and serve with a sprinkling of finely chopped laksa leaves and shrimp paste chili.
Happy chili meal 
Meat Lover's Pizza
Resting and lazying around ... tossed "leftover" meat from my fridge. Result... a yummy meat lover's pizza :)
Ingredients:
2 packages of 6 1/2 ounces pizza crust mix
1 tbsp olive oil
1 1/2 tsps garlic powder
1/2 tsp onion powder
2/3 cup spaghetti sauce
3 1/2 ounces sliced pepperoni and salami
6 ounces bacon, quartered
1/4 cup sliced mushrooms
8 ounces mozzarella cheese, shredded
Method:
1. Prepare pizza dough according to package instructions. With floured hands, press dough onto a greased 14 inch pizza pan. Bake at 425 degrees for 7 to 9 minutes or until lightly browned. Combine oil and 1 teaspoon of garlic powder; brush over crust edges.
2. Spread spaghetti sauce over crust to within 1 inch of edges. Top with pepperoni, bacon, mushrooms, and cheese.
3. Bake at 425 degrees for 10-15 minutes or until cheese is melted and crust is golden brown.
Yummy eating :)
Vietnamese Pork Roll
Ingredients:
2 Vietnamese baguettes
2 tbsp pork liver pate
1 large Lebanese cucumber, cut lengthwise into 4, remove seeds
1/2 cup coriander sprigs
2 spring onions, green part only
Maggi Seasoning sauce
For the mayonnaise -
1 egg
1 tsp lemon juice
1 cup vegetable oil
For the pickled carrot -
1/3 cup white vinegar
1/3 cup white sugar
1 large carrot, peeled and coarsely shredded
For the lemon grass pork
125 g minced pork
3 tsp grated palm sugar
3 tsp fish sauce
2 tsp soy sauce
1/2 lemongrass stalk, green part reserved, white part finely chopped
1/4 tsp crushed garlic
2 tsps vegetable oil
Method:
1. For the mayonnaise, place egg and lemon juice in a small bowl. Gradually whisk in oil until thick and emulsified. Add 1 tbsp water and whisk to combine. Season with salt. Refrigerate.
2. For the pickled carrot, place vinegar and sugar in a saucepan over medium heat. Stir to dissolve sugar. Remove from heat. Place carrot in a bowl, pour vinegar mixture. Add tsp salt and stir to combine. Let it stand for an hour or until cool. Drain carrots; refrigerate.
3. For the lemongrass pork, knead mince in a bowl with 1/2 salt until smooth. Working in 2 batches, gather a ball of mince and throw it back into the bowl. Repeat for 2 minutes to tenderise. Add sugar, fish sauce, soy sauce, lemongrass, and garlic. Mix well to combine. Halve reserved lemongrass and shape pork mixture around each piece to make 2 x 10 cm pork kebabs. Heat a chargrill pan to medium. Rub oil over pork. Cook for 4 minutes on each side or until golden brown. Remove from heat and set aside to cool.
4. Split baguettes open and spread with mayonnaise and pate. Cut pork kebabs in half lengthwise; divide between the 2 baguettes. Add picked carrot, cucumber, coriander and spring onion. Season with Maggi Seasoning and salt and pepper to taste.
Happy Cooking :)
Mussels Piastra
Let's do an Italian dish for a pre-weekend special.
Ingredients:
4 lbs mussles, scrubbed and debearded
1 orange, grated zest and juice
1 lemon, grated zest and juice
1 jalapeno, sliced thinly
1 cup, toasted bread crumbs
2 ounce bacon, coarsely chopped
1 bunch lemon thyme leaves
2 scallions, sliced thinly
2 tbsps extra virgin olive oil
splash of white wine
Method:
1. Place a piastra on a grill and preheat for 15 minutes.
2. Put the mussels in a large metal bowl. Drizzle with olive oil and season with salt and pepper.
3. Put the bread crumbs, bacon, lemon thyme leaves, orange and lemon zest and juice, jalapeno and scallions in a food processor. Zap until well mixed. Add the mixture to mussels and toss to combine.
4. Pour the olive oil onto the piastra. Dump the mussels mixture onto the piastra. Add a splash of white wine and cover.
5. Gently stir the mussels around; continue cooking for about 3 minutes.
6. Transfer the mussels to a platter as they open (discard any that do not open). Scrape up any bread crumb mixture remaining on the piastra; scatter it over the mussels. Squeeze a little extra lemon juice on top and serve immediately.
Happy Cooking :)
Middle Eastern Roasted Chicken
Ingredients:
1 whole chicken
salt
3 lemons
2 tbsps sumac
2 tbsps paprika
2 tbsps turmeric
2 tbsps ground coriander
potatoes
carrots
peas
corn
2 tbsps butter, melted
vegetable oil
Method:
1. Salt the whole chicken generously. Refrigerate for 2 days.
2. Squeeze of the juice from the lemon over the whole chicken.
3. Douse it liberally with paprika, turmeric, ground coriander and sumac.
4. Roast at 375 degrees for an hour.
5. Fry your potatoes. Take out the excess oil add the butter. Stir in carrots, peas, and corn.
Happy Cooking :)
Steamed Grouper
Ingredients:
0.5 kg Grouper, cleaned
1/4 cup Knorr Liquid Seasoning
freshly ground pepper
3 tbsp sesame oil
1 pc onion, slicled thinly
1 stalk leeks, sliced thinly
1 cup water
1/4 cup Lee Kum Kee light soy sauce
2 tbsp sugar
2 tbsp sesame oil
Method:
1. Season fish with Knorr Liguid Seasoning and pepper. Drizzle with sesame oil. Put in a steamer topped with onion leeks. Steam fish until cooked through.
2. In a pot, combine water, Lee Kum Kee light soy sauce, sugar and sesame oil. Bring to boil.
3. Serve steamed Grouper on a platter. Pour the sauce over before serving.
Happy Cooking :)
Chicken Teriyaki
I've posted a recipe on chicken teriyaki before but what I made today is a recipe from a grandma I met when I visited Japan.
Ingredients:
12 chicken thighs
4 tbsps sake or white wine
4 tbsps sugar
8 tbsps mirin
8 tbsps soy sauce
a pinch of grated ginger
1 tsp grated garlic
Method:
1. Put all the ingredients in a large bowl with lock. Marinade for at least 30 minutes. For best results, marinade for 24 hours.
2. Spread foil over pan. Spray with canola oil.
3. Put the marinated chicken on the foil; pour over the remaining marinade.
4. Bake at 400 degrees for 25-30 minutes. When the chicken turns a bit crispy, it is done.
5. Put the chicken on a platter. Pour the leftover liquids into a measuring cup, skimming the oil. Pour the sauce over the chicken.
Happy Baking :)
Chicken Paella
Ingredients:
5 garlic cloves, choped
1 medium sized onion, chopped
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1/2 cup olive oil
4 cups white wine
1 lb chicken, sliced in bite sizes, any part will do
1 can chorizo
4 cups short grain rice
150 g tomato paste
2 - 4 cups chicken broth
1/2 cup green peas
1/2 cup raisins
2 pcs hardboiled eggs, sliced
Spanish paprika
Saffron
salt and pepper
onion leaves, cut into small pieces for garnishing
Method:
1. Pre-heat the oven to 350 F
2. In a medium sized pot, saute half the garlic and onions in 1/4 cup olive oil. Add the chicken pieces. Add 2 cups of white wine. Season with salt, pepper, Spanish paprika, and saffron. Set aside.
3. In a not so deep pan (paellera), saute the chorizo using the oil from the chorizo can. Move the chorizo to 1 side of the paellera to saute the remaining garlic and onions in the remaining 1/4 cup of olive oil. Add the green peas and bell peppers.
4. Wash the rice. Add the rice in method 3, mixing thoroughly.
5. Add the chicken broth and the remaining wine little by little as necessary. Add the tomato paste. Mix well. Season with salt, pepper, Spanish paprika, and saffron.
6. When the rice is almost cooked, turn off the flame. Arrange the chicken pieces on top of the rice.
7. Cover the paellera with foil and bake int he oven for 40 minutes to an hour.
8. Garnish with hardboiled eggs and onion leaves.
Happy cooking :)
Herb Baked Potato Marble
Ingredients:
1 lb. potato marble; sliced or whole
7 ounces of Kraft cheese, grated
4 ounces of cream cheese
2 tbps Anchor butter
2 tsps dry dill
1/2 tsp kosher salt
1/2 tsp onion powder
1/4 tsp garlic powder
1 red pepper, sliced
rosemary, for garnishing
Method:
1. Heat the oven to 350 F. Spray a 9x9 inch baking dish with non-stick cooking spray.
2. In a medium pot, put the potatoes. Add enough water to cover the potatoes. Over medium-high heat bring to boil; cook for 5 minutes. Drain, then rinse with cool water. Set aside.
3. In a large bowl, combine 3/4 of the grated cheese, cream cheese, butter, dill, salt, onion powder, garlic powder and red pepper. Mix until everything is well combined. Add the potatoes and fold to coat.
4. Pour the potato mixture into the prepared pan. Spread evenly into the container. Top with the remaining cheese.
5. Bake for 25-30 minutes or until the cheese sauce is bubbling and the potatoes are fork tender. Add the rosemary for garnishing.
Chicken Pastel
Ingredients:
2 lbs chicken thighs or any chicken pieces of your choice
3 tbsp soy sauce
3 tbsp lemon juice
2 tbsp olive oil
2 cloves garlic, chopped
1 onion, chopped
1 ½ cup chicken broth
2 pieces chorizo, sliced into ¼ inch pieces
1 carrot, peeled and cubed
1 large potato, cubed
2 medium red bell peppers, cubed
1 cup sliced fresh mushrooms
1 can Vienna sausage, drained and sliced into ¼ inch pieces
½ cup light sour cream
Salt and pepper to taste
Method:
1. Marinate chicken in soy sauce and lemon juice. Let stand for 15 minutes. Drain and set aside.
2. Heat oil in heavy pan over medium high heat. Add the garlic and onion. Saute until onion is soft. Add the chicken pieces and sauté for 5 minutes or until meat is no longer pink.
3. Add broth and bring to a boil. Lower heat and let simmer for 20 minutes or until meat is tender. Constantly stir the mixture to avoid meat sticking at the bottom of the pan.
4. Add the chorizo, carrot, potatoes, bell peppers and mushrooms. Stir well, cover and let simmer for 15 minutes or until potatoes are fork tender.
5. Stir in Vienna sausage and sour cream. Correct seasonings if needed.
Happy cooking :)
Pepper Shrimp
Tonkatsu
Ingredients:
930 grams pork - loin chops, sliced 1 inch thick
salt
pepper
all purpose flour for dusting
1 Large egg
60 grams panko (Japanese style bread crumb)
oil for frying
1 tablespoon toasted sesame oil
Method:
1. In a bowl, beat the egg.
2. In a heavy bottomed pot, add 1 1/2-inches of oil. Add the toasted sesame oil. Heat the oil to170 C).
3. Coat the pork with salt and pepper on both sides. Dust with an even coating of flour.
4. Dip the pork in the egg and coat evenly. Coat the pork with panko and dust evenly, pressing down gently on the pork to ensure you get a good coating of breadcrumbs.
5. Fry the pork until the panko is golden brown. Flip once to ensure even browning and use a skimmer to remove any foam that accumulates on the surface of the oil.
6. Drain the pork on the paper towel lined rack and let it rest for a few minutes.
7. Serve with Tonkatsu sauce. If you don't have tonkatsu sauce, you can make a simple version by mixing a 1:1 ratio of ketchup and worcestershire sauce.
Chicken Teriyaki
Pork Asado
Crispy Fried Pork Belly
Ingredients:
2 lbs. pork belly
2 tbsp salt
2 tbsp whole pepper corn
5 pcs dried bay leave
3 cups cooking oil
34 ounces water
Method:
1. Place the water on a big cooking pot and bring to boil.
2. Add the pork belly. Add 1 tbsp of salt and 1 tbsp of pepper. Add the bay leaves. Simmer for 30 minutes or until the meat is tender
3. Remove the meat from the pot. Let it cool down for a few minutes; you may choose to refrigerate. Cut the skin of the meat diagonally to add crispiness in frying.
4. Spread the remaining salt and pepper on the meat. Make sure to distribute these evenly on all sections of the meat.
5. On a dry cooking pot, put the cooking oil and heat it up.
6. Fry the meat until the immersed side is brown and the skin texture is crispy.
7. Flip the meat to cook the opposite side.
8. Remove the meat from the pan and slice to serving portions.
Happy cooking :)
Grilled Bourbon Chicken
Ingredients:
4 chicken breast halves1/3 cup bourbon1/3 cup Dijon mustard1/3 cup packed brown sugar1/3 cup soy sauce1/3 cup chopped scallions1 Tablespoon Worcestershire sauce1/2 teaspoon pepper
Method:
Hot and Sour Shrimp Soup
This is a famous dish in Asia.
Ingredients:
2 pounds shrimps
2 pieces eggplant, sliced
1 bunch water spinach
5 pieces long string beans, cut into 2 inches length
3 long green pepper, cut in half
2 shrimp cubes (Knorr)
1 pack tamarind mix (Knorr)
2 pieces tomatoes, guartered
1 medium size onion, sliced
1 tablespoon fish sauce
6 cups water
Method:
1. Put in a deep pan the onion, tomato, eggplant, string beans, shrimp cubes, water and tamarind mix. Bring to boil.
2. Turn the heat down and simmer until the eggplant and the string beans are cooked.
3. Add the shrimp and green pepper. Cook for another 5 minutes.
4. Turn off the heat. Add the water spinach.
Happy Cooking :)
Chicken Bacon Ranch Pasta
Ingredients:
1lb medium pasta shells
2 boneless skinless chicken breasts (cooked and shredded)
½ cup tomatoes (seeded and diced)
½ cup green onions (sliced)
1 (8 ounce) block mozzarella cheese (diced)
1lb bacon (cooked until crispy and crumbled)
1 cup mayonnaise
1 cup ranch salad dressing
salt and pepper to taste
Method
1. Bring a large pot of water to a boil. Add pasta and cook according to package directions. Drain and rinse off with cold water until the pasta has cooled.
2. In a large mixing bowl stir together mayonnaise and ranch dressing. Add tomatoes, green onion, chicken, and bacon. Stir to combine. Add the pasta and toss to coat. Stir in the cheese, Season with salt and pepper.
Happy Cooking :)
Air Fried Salmon Fillet
Ingredients:
2 portions salmon fillet, pat dry and sprinkle salt on both sides
2 teaspoon minced garlic
1/2 teaspoon olive oil
1/4 cup white wine
2 tablespoons lemon juice
2 tablespoons salted butter
celery, minced
Method:
1. Preheat airfyer for at least 10 minutes at 180 degrees C. Place salmon on grill pan and set timer to 6 minutes.
2. To make the lemon-butter sauce, sautee garlic in the olive oil over medium high heat. Add the white wine and lemon juice. Bring to boil over low heat and continue to cook for 5 minutes. Remove from the heat and stir in the butter.
3. Transfer the salmon to a plate. Sprinkle the celery. Spoon over the lemon-butter sauce to the salmon.
Happy Eating :)
Steamed Fish
Steamed fish for lunch.
Ingredients:
1 2 pound whole fish (sea bass); descaled, cleaned, and pat dry
3 tbps vegetable oil
8 1inc slices of ginger root
6 tbps Chinese rice wine
3 tbps soy sauce
1/2 tsp granulated sugar
salt to taste
Method:
1. Preheat oven to 400 degrees F.
2. Rub both sides of the fish with salt and oil.
3. Place the ginger root in a oven-safe platter. Lay the fish on top. Pour 3 tablespoons of rice wine over the fish. Score the fish with a sharp knife by creating two incisions in the fish's flesh deep enough to reach the bone.
4. Wrap the entire fish including the oven-safe platter in parchment paper. Twist the parchment paper up tightly to prevent the fish from dying out.
5. Bake at 400 degrees F for about 30 minutes.
6. In a bowl, combine soy sauce and 3 tablespoons of rice wine and the sugar. Set aside.
7. When the fish is done, open the parchment paper and drain the fishy juice from it.
8. Set the fish on a plate. Pour the soy sauce mixture.
9. Garnish with vegetables. I have some left over carrots and asparagus.
Happy Cooking :)
Meatballs with Bruschetta Sauce and Snow Peas
Ingredients:
For the meatballs
1 lb ground lean pork
1 egg
1/2 cup plain breadcrumbs
2 Tbsp Italian Seasoning
3 Tbsp grated parmesan cheese
1/2 tsp garlic powder
1/2 tsp salt
6 cranks fresh ground black pepper
For the sauce
15oz can tomato sauce
5 large tomatoes, diced
2 big handfuls basil, snipped
4 cloves garlic, chopped
1/2 tsp red wine vinegar
1 tsp salt
6 cranks fresh ground black pepper
2 Tbsp grated parmesan cheese
For the Snow Peas
snow peas
butter
garlic
Italian seasoning
Method:
1. In large bowl, mix together the meatball ingredients until combined evenly. Roll into balls (about 1 1/2-2 inches). Space evenly on prepared baking sheet. Bake in a 425 degree oven for 20 minutes.
2. Mix all sauce ingredients together in medium saucepan on low heat. Stir occasionally.
3. Rinse snow peas in water. Break the tip and pull out the tough string that runs along its side. Melt butter in a skillet. Cook and stir garlic until fragrant. Stir in Italian seasoning and snow peas. Add a bit of water and continue stirring until the snow peas are bright green in color and tender. This will take about 2 minutes.
4. Serve the meatballs in a plate, pour the sauce and add the snow peas.
Happy cooking :)
Chicken Wings in Barbecue Sauce
Fried chicken wings with my very own barbecue sauce for lunch
Ingredients:
vegetable oil for deep frying
chicken chicken wings, tips removed
salt and freshly ground black pepper
Barbecue Sauce
1 small onion, finely chopped
3 garlic cloves, finely chopped
1 tbsp olive oil, for frying
1 red chilli, finely chopped
1 tsp fennel seeds, crushed
2oz dark brown sugar
1¾fl oz dark soy sauce
10½fl oz tomato ketchup
onion leaves, chopped
Method:
1. In a deep-sided pan, heat the oil for deep-frying.
2. Season the chicken with salt and pepper. Place in the pan with heated oil. Cook for 6-8 minutes or until golden brown and crisp. Remove and drain on kitchen paper. Transfer to a bowl
3. Fry the onion and garlic in olive oil with the chilli, fennel seeds and sugar for 2-3 minutes. Add the soy sauce and ketchup. Season with salt and pepper. Bring to boil and simmer for a few minutes to combine the flavours.
4. Pour the barbecue sauce into the bowl of deep-fried chicken wings. Combine.
5. Transfer to a serving plate. Top with chopped onion leaves.
Happy Cooking :)
Nitamago Ramen
Am back after a long hiatus with my favorite Japanese ramen.
Ingredients:
6 eggs
50ml tsuyu
50ml cooking sake
25ml soy sauce
25ml mirin
1 tsp ginger paste
pinch of pepper
Method:
1. In a pan, bring to boil enough water to cover all your eggs. When the water has begun to simmer, add the eggs and cook over medium heat for 7 minutes. Plunge the cooked eggs into ice water and leave to sit for 5 minutes. Carefully peel the shells while the eggs are still in the water.
2. In another pan, add tsuyu, cooking sake, soy sauce, mirin, pepper and ginger. Bring to boil, then remove from heat and leave to cool.
3. Add seasoning sauce and eggs to a resealable container. Gently rotate the eggs to make sure they’re evenly covered in sauce. Leave for a day or 2 in the refrigerator. Enjoy with a warm bowl of tonkotsu ramen.
Happy Cooking :)
Potato-stuffed Bell Peppers
Ingredients:
4 large baking potatoes
4 large green bell peppers
16 ounce sour cream
1/2 cup shredded Gouda cheese
1/4 cup sliced green onions
3 tablespoons butter
3 tablespoons chopped fresh flat-leaf parsley
3/4 teaspoon salt
1/2 teaspoon ground pepper
1/4 teaspoon paprika
Method:
1. Pierce each potato 4 times with a fork; place directly on oven rack. Bake at 450 degrees for 1 1/2 hours. Let cool.
2. Cut bell peppers in half lengthwise, cutting through stems but keeping them intact. Remove the seeds and membranes. Rinse and pat dry. Set aside.
3. Cut baked potatoes in half. Scoop out pulp into a large bowl, discarding shells. Using a fork blend the pulp, sour cream Gouda cheese, onions, butter, parsley, salt, ground pepper, and paprika.
4. Spoon the potato mixture evenly into the bell pepper halves.
5. Grill the peppers over medium-high until the peppers are blistered and the potato mixture bubbles round the edges.
Happy Cooking :)
Chicken Afritada
Chicken Afritada is a Spanish-inspired, tomato-based chicken stew.
Ingredients:
1.6 kgs chicken, sliced into small parts
2 tbsp vegetable oil
1 red onion, chopped
8 cloves garlic, minced
salt
black pepper
500 ml chicken stock
250 ml tomato paste (Hunt's)
400 g potatoes, peeled and quartered
2 red peppers, seeded and cut into 1 cm thick slices
1 green pepper, seeded and cut into 1 cm thick slices
2 tbsp fish sauce
1/2 cup frozen peas
Method:
1. Season the chicken with salt and pepper. Blend the onion and garlic in a food processor into a paste.
2. Heat a large saucepan over high heat. Add the oil and the cook the chicken for 6 minutes or until evenly browned. Remove from the pan and set aside.
3. Reduce the heat to low; add the onion puree and cook for 5 minutes until the onion softens and the garlic turns into a light golden colour. Pour in the stock and the tomato paste. Bring to boil. Redude the heat to medium and add the chicken. Add the potatoes and simmer for 30 minutes until the potatoes are tender and the chicken is cooked.
4. Add the peppers, fish sauce and peas. Simmer for another 3 minutes.
Happy Cooking :)
Creamy Ramen
Today is a good day for Ramen.
Ingredients:
Ramen noodles
Chinese cabbage
soft boiled egg
1 pound of lean ground pork, 1/2 cup breadcrumbs, egg, 1 tsp salt, freshly ground black pepper for meatballs
cream of chicken soup (Campbells)
salt to taste
Method:
1. Cook the noodles as directed. Drain, then set aside.
2. In a bowl, combine all the ingredients for the meatballs. Mix well then work into small balls. In the same pan that you used to cook the noodles, drop the balls and cook for 5 minutes. Drain, then set aside.
3. Heat the can of soup in a deep pan. Add the drained cooked noddles and meatballs. Add a cup of soup (from the soup you used to cook the noodles and the meatballs). Bring to boil, add more soup if desire. Reduce heat to medium.
4. Add the Chinese cabbage and cook for 5 minutes. Top with the soft boiled egg. Salt to taste.
Happy Cooking :)
Pesto Shrimp Pasta
Here's another quick and easy meal
Ingredients:
2 ounces of spaghetti noodles
1 tablespoon butter (Anchor)
shrimps, peeled and deveined
salt and pepper
1/4 cup basil pesto
Parmesan cheese
Method:
1. Cook the pasta according to the package directions; drain, then set aside.
2. Melt the butter in a small skillet. Season the shrimps with salt and pepper. Add the shrimps in the skillet and cook for 1 minute (or until they turn into pink color) on each side. Set aside.
3. In the same skillet, put the cooked pasta. Turn on stove on low fire. Add the basil pesto. Stir well to combine. Do this for 2 minutes.
4. Pour the mixture into a plate, top with the shrimp and Parmesan cheese.
Happy Cooking :)
Grilled Porterhouse
My apologies, I was so hungry that I forgot to take a photo before diving into my meal :(
Ingredients:
4 pieces of 1 1/2 inch thick pork loin
2 quarts cold water
1/3 cup coarse salt
1/4 cup sugar
3 tablespoons steak seasoning (McCormick Montreal)
Method:
1. In a large bowl, add water, salt and sugar; stir until completely dissolved. Put the porterhouse pork loin into the bowl, cover and refrigerate for 4 hours.
2. Take the bowl from the refrigerator and remove the pork loin from the brine. Pat the pork loin dry using paper towels. Season heavily with steak seasoning.
3. Heat grill to medium and grill the pork loin 8 minutes per side. Remove from the grill once the pork loin have reached an internal temperature of 145 degrees.
4. Remove the pork loin from the grill.
5. Serve with barbecue sauce, mashed potatoes and steamed broccoli.
Happy Cooking :)
Meatballs Spaghetti
Ingredients:
For the meatballs -
1/2 pound ground veal
1/2 pound ground pork (lean)
1 pound ground beef (lean)
1 cup fresh white bread crumbs (4 slices, crusts removed)
1/4 cup seasoned dry bread crumbs
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons kosher salt
1/4 teaspoon ground nutmeg
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon freshly ground black pepper
1 extra-large egg, beaten
vegetable oil
olive oil
For the sauce -
1 teaspoon olive oil
1 cup chopped onion
1 1/2 teaspoons minced garlic
1/2 cup red white (Chianti)
28-ounce can crushed tomatoes
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoon freshly ground black pepper
Method:
1. In a large bowl, put the ground meats, bread crumbs, parsley, cheese, salt, pepper, nutmeg, egg, and 3/4 cup warm water. Combine the mixture. With your hands, form the mixture into 2-inch meatballs. Pour equal amounts of vegetable oil and olive oil into a large skillet to a depth of 1/4 inch. Heat the oil. Place the meatballs in the oil and cook till brown on all sides. Remove and place on a plate lined with paper towels.
2. For the sauce, heat the olive oil in a skillet. Add the onion and saute over medium heat. Add the garlic and cook for 1 minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan until all the liquid evaporates. Stir in the tomatoes, parsley, salt and pepper.
3. Return the meatballs to the sauce, cover and simmer on low heat for 25 minutes.
4. To serve, put spaghetti noddles on a plate. Add the meatball sauce. Top with favorite cheeses - asiago, romano, mozzarella, provolone, and parmesan.
Happy Cooking :)
Chicken Macaroni Soup and Garlic Pork Chop
It's a lazy Sunday for me :(. Got to perk up my day!
Comfort food today with some left over macaroni. Doing chicken macaroni soup and garlic seasoned fried pork chop. Happy Sunday :)
Ingredients:
2 cups elbow macaroni
1 lb chicken breast, cut in bite sizes
1/2 cup evaporated milk (Carnation)
2 tablespoons butter (Anchor)
1 tablespoon minced garlic
1 medium onion, finely chopped
1/2 cup sliced carrot
1 chicken bouillon cube (Knorr)
salt and pepper to taste
8 cups water
4 pork chops
2 tablespoons butter (Anchor)
1 egg
1 tablespoon evaporated milk (Carnation)
1 pinch garlic powder
1/2 teaspoon salt
1 pinch ground pepper
1 cup flour
vegetable oil for frying
Method:
1. For the chicken macaroni soup.
Boil water in a pot, add chicken until cooked. Set aside. In the same pot, add elbow macaroni stirring often to cook. In a pan over low heat, add the butter and saute the onion and garlic. Pour this mixture in the pot of elbow macaroni. Add the carrots, chicken and chicken cube. Bring to boil and simmer. Stir in evaporated milk to boil and simmer. Season with salt and pepper.
2. Pour butter in a deep bowl; whisk egg, add milk. Dip the pork chops into the mixture. In another deep bowl, put the flour, garlic powder, salt and pepper. Coat the dipped pork chops with this mixture. In a large pan with boiling vegetable oil, dip fry the pork chops.
Happy Cooking :)
Sirloin Steak
This sirloin steak recipe is one of my comfort food. You can have it with steamed rice or mashed potatoes.
Ingredients:
1/2 kg of boneless sirloin steak, cut into small pieces
3/8 teaspoon black pepper
1/4 teaspoon salt
1 tablespoon olive oil
8 ounce cremini mushrooms, sliced
1/2 cup dry red wine
1/2 cup water
2 teaspoons all-purpose flour
1/2 teaspoon garlic powder
Method:
1. Sprinkle steaks with pepper and salt. Heat oil in a nonstick skillet over medium-high heat. Add cut sirloin steak in the pan and cook until the desired doneness is achieved. Remove from pan and set aside.
2. Add mushrooms to pan. Cook for 5 minutes, stirring frequently, until tender and beginning to brown.
3. Mix wine, water and flour; stir well with a whisk.
4. Add the wine mixture to pan of mushrooms; bring to a boil. Simmer for 2 minutes or until thick, stirring constantly.
5. Add the sirloin steak and simmer for another 1 minute.
Happy Cooking :)
Sweet and Sour Meatballs
Ingredients:
1 pound ground beef
1 egg
1/4 cup bread crumbs
1 onion, diced
2 carrots, sliced thinly
1 cup drained pineapple chunks (Del Monte)
1 cup banana ketchup (Del Monte)
3 tablespoons all-purpose flour
1 1/2 cups water
1/4 cup distilled white vinegar
3 tablespoons soy sauce
3 tablespoons brown sugar
vegetable oil for frying
Method:
1. In a medium-sized bowl, combine the ground beef, egg, bread crumbs and onion. Mix well; shape the mixture in golf ball-sized balls.
2. In a large skillet put just enough vegetable oil to fry the meatballs. Over low fire, put the meatballs side by side then cover the skillet. Uncover after 5 minutes to see the fat from the ground beef come out. Increase the heat to medium; brown the meatballs then set aside.
3. In a large saucepan, combine the brown sugar, flour, water, white vinegar, soy sauce, and ketchup. Mix well. Add meatballs and carrots then bring to boil. Reduce heat and simmer for 25 minutes; stirring often. Add the pineapple chunks and simmer for another 5 minutes.
Happy Cooking :)
Thai Green Chicken Curry
Ingredients:
2 medium sized potatoes, cut into chunks
1 tablespoon vegetable oil
100g green beans, trimmed and halved
1 garlic clove, chopped
1 tablespoon Thai green curry paste
400 ml coconut milk
2 teaspoon fish sauce
1 teaspoon caster sugar
450g boneless skinless chicken breast, cut into bite size
basil leaves
Method:
1. Put the potatoes in a pan of boiling water; cook for 5 minutes. Add the beans and cook for another three minutes. Drain and put aside.
2. In a wok, heat the oil until very hot. Add the garlic and stir for a few seconds until golden brown. Add the curry paste and still for a few seconds. Pour the coconut milk; cook until it boils.
3. Add the fish sauce, sugar, then the chicken. Cover the pan, turn down the heat to simmer and cook for about 8 minutes.
4. Transfer to a deep bowl. Add the potatoes and beans. Top with basil leaves.
Happy Cooking :)
Crispy Tilapia in Thai Sauce
Ingredients:
1 medium sized fresh Tilapia
salt and 2 tablespoons of liquid milk for coating of Tilapia
1/4 cup tamarind juice
4 cloves of garlic, chopped
4 red chilies, chopped
3 tablespoons brown sugar
2 tablespoons fish sauce
1 teaspoon cornstarch, dissolved in 1 tablespoon of water
3 tablespoons water
1/2 cup vegetable oil for frying
2 tablespoons vegetable oil for the sauce
celery leaves for garnishing
Method:
1. Coat the fish with salt and milk. Fry in a non-stick pan until golden brown. Set aside.
2. Pour 2 tablespoons of vegetable oil in a pan. Add chopped garlic and stir fry until brown. Add chili and stir.
3. Add fish sauce, sugar and cornstarch. Stir until the sugar has melted and the mixture is smooth. Add water and continue stirring.
4. Pour the mixture over the crispy fried Tilapia; garnish with celery leaves.
Happy cooking :)
Fresh Prawn Pakora
Picadillo
This Spanish dish is supper yummy!
Ingredients:
1 lb lean ground beef
2 tbsp olive oil
1 1/2 cups chopped onion
7 cloves garlic, chopped
1 1/2 cups chopped green pepper
1 cup green peas
1 cup carrots, cut into small pieces
1 cup potatoes, cut into small pieces
1/2 cup lemon
1 tsp salt
1 tsp freshly ground black pepper
2 dried bay leaves
6 cups canned tomatoes
2 tbsp soy sauce
1/4 tsp hot sauce
Method:
1. In a large stock pot, heat 1 tablespoon of olive oil over medium heat. Saute garlic, onion and green pepper. Transfer to a bowl and set aside.
2. In the same pot, heat the remaining olive oil and brown the ground beef.
3. In a sauce pan, combine the lemon, salt, pepper, bay leaves, carrots, potatoes, green peas and hot sauce. Let it simmer for about 10 minutes over low heat.
4. Add the mixture on step 1 and the ground beef. Add the tomatoes, cover and let it cook for an hour over low heat. Stir occasionally.
Happy cooking :)
Creamy Chicken Mushroom Pasta with Garlic Pizza Bread
my comfort food :)
Ingredients:
For the Pasta
- 375 dried fettuccine pasta
- 1 1/2 tbsp olive oil
- chicken breast fillets
- 1 small onion, finely chopped
- 150 g Swiss brown mushrooms, sliced
- 3 garlic cloves, crushed
- 1 tbsp fresh lemon thyme leaves
- 1 tsp finely grated lemon rind
- 2 tsp plain flour
- 1/3 cup dry white wine
- 300 ml light thickened cream for cooking
- grated parmesan
For the Bread
- Baguette
- Pizza Sauce
- Shredded mozzarella cheese
- you choice of toppings; i used my leftover salami
Method:
1. Cook pasta in a large sauce pan of boiling water following packet directions until tender.
2. Heat 2 teaspoons of oil in a large, deep frying pan over medium heat. Add chicken fillet and cook for 5 minutes each side or until brown.
3. Heat remaining oil in a pan over medium heat. Add onion, stirring for 2 minutes. Add mushrooms and cook for 3 minutes. Add garlic, thyme and lemon rind. Add flour; keep stirring for 1 minute. Add wine, stir and bring to boil. Add cream, continue stirring to mix thoroughly. Simmer for 2 minutes.
4. Thinly slice the chicken. Drain pasta. Add pasta and chicken to the mushroom mixture. Season with salt and pepper.
5. For the bread, preheat the oven to 400 F. Cut the baguette into half and spread about 2 tablespoons of pizza sauce. Add your toppings and cheese. Place the bread on a baking sheet and bake it in the center of the oven for 7 minutes or until the cheese melts and bubbles.
Happy Cooking :)
Apple Pot Roast Pork
Slow Cooked Roast Chicken
Here's another of my slow-cooked recipes, slow-cooked roast chicken
Ingredients:
1.5 kg of whole chicken
butter (Anchor) for greasing
2 whole garlic heads, halved through the middle
100ml white wine
100 ml chicken stock
2 stems rosemary, broken into sprigs
6 bay leaves
4 medium-sized potatoes, halved
4 medium-sized carrots, sliced
lettuce
1 lemon, cut in wedges
Method:
1. Heat oven to 160 C. Brush a large roasting tin all over with butter, smear some over the skin of the chicken.
2. Place the chicken in the tin; arrange the potatoes around it. Put the halved garlic in the tin; pour over the white wine and stock, cover with foil then place in the oven. Cook for an hour.
3. Remove the foil. Add the rosemary, bay leaves and lemon wedges. Cook for another 50 minutes.
4. Increase heat to 220C; cook for another 30 minutes.
5. Remove the chicken and potatoes from the pan. Cover the chicken loosely with foil and leave to rest on a plate for at least 10 minutes before carving. Meanwhile steam the carrots
6. Serve with your favorite vegetables.
Happy Cooking :)
Basil Pesto Pasta with Grilled Shrimp
Quick and easy pasta today :)
Ingredients:
375 g dried linguine pasta
1 cup fresh basil leaves
2 tbps pine nuts, toasted
1 garlic clove, crushed
2 tbps grated parmesan cheese
1/4 cup extra-virgin olive oil
2 pounds extra large shrimp, peeled (tails left on) and deveined
Method:
1. Cook pasta in a saucepan of boiling salted water following packet directions until tender. Drain. Return drained pasta to pan.
2. Process basil, pine nuts, garlic and parmesan, scraping down sides occasionally until almost smooth.
3. While processor is still running, add oil in a slow and steady stream. Continue to process to combine. Season with salt and pepper.
4. Coat the shrimps with the basil pesto and let it sit for 30 minutes to marinate. Using barbecue sticks, skew the shrimps.
5. Preheat the grill to medium-high heat. Lightly dip a wad of paper towels in vegetable oil; using tongs, carefully rub over the grates several time until glossy and coated. Place the shrimps on the grill; cook until plump and slightly charred.
6. Add the remaining pesto to the pasta. Toss to combine.
7. Serve pasta topped with grilled shrimp.
I had a day old bread so I toasted it with butter, sprinkled a dash of garlic powder.
Happy cooking :)
Dry Beef Curry
Perk up your lazy boring Sunday with dry beef curry over yellow basmati rice
Ingredients:
2 tbps cumin seeds
2 tbps coriander seeds
3 green cardamom pods
2 tsps white peppercorsm
2 tsps grated fresh ginger
4 garlic cloves, crushed
4 long red chillies
2 handfuls coriander leaves, chopped
3 tbps olive oil
1 kg ground beef (should be chuck steak but I am too lazy to go out and buy it so I will use what I have in the fridge)
400 tinned chopped tomatoes
2 tbps tomato paste (Del Monte)
300 ml beef stock
200 g plain yogurt
For the yellow basmati rice:
350 g of basmati rice
50 g butter (Anchor)
1 tsp salt
less than a tsp of ground tumeric
500 ml water
Put all the ingredients in a large pan. Heat until it boils. Stir, cover and let it simmer for 6 minutes.
Method:
1. In a saucepan over medium heat, lightly toast the cumin, coriander, cardamom and peppercorns until fragrant. Cool and crush using a mortar and pestle or spice mill.
2. Blend all the curry paste ingredients in a food processor until a smooth paste forms (add water if needed). If you are crushing the spices in a mortar and pestle, remove the cardamom pods once the seeds are released.
3. Heat 2 tablespoons of the oil in a large saucepan. Brown the ground beef over low heat. Remove from the saucepan.
4. In the same saucepan, heat the remaining olive oil and fry the curry paste, stirring, for 3 minutes, or until fragrant.
5. Return the beef to the saucepan and add the chopped tomatoes, tomato paste, and stock. Reduce the heat to low, stir and cover with the lid. Simmer for 30 minutes, stirring occasionally.
6. Remove the lid from the saucepan, stir and simmer for another 15 minutes, or until the sauce is reduced by half. Season to taste.
7. Add the yogurt and coriander just before serving. Serve over yellow basmati rice.
Happy Cooking :)
Hickory Chicken Barbecue with Steamed Vegetables
Ingredients:
1/2 cup Lee Kum Kee soy sauce1/2 cup Del Monte ketchup1/2 cup bottled Lee Kum Kee chili sauce1/2 cup bottled hickory-flavor barbecue sauce1/2 cup golden brown sugar6 tablespoons fresh lemon juice3 garlic cloves, crushed2 teaspoons onion powder1 teaspoon hot pepper sauce1/2 teaspoon dry mustardNonstick vegetable oil spray12 chicken thighs with skin and bones
Your vege of choice. I love steamed potatoes, french beans and squash.
Creamy Sauce Pork Chop
What is it with slow cooking?
Slow cooking is convenient because you can leave whatever you are cooking and do something else. But the best benefit is health. When you slow cook your meat or cook meat on the bone, it provides you with a rich source of gelatin. Gelatin is a nutrient that helps improve and support our liver function, digestion, joint health, sleep, muscle recovery and skin, hair and nail growth.
Today, I am doing a slow cook pork chop topped with cream sauce :)
Ingredients:
4 pork chops, 1/2-inch thick
2 medium onions, sliced
1 (4 ounce can) mushrooms, sliced, drained
1 (1 1/4 ounce) envelope dry onion soup mix
1⁄2 cup dry white wine
1 (10 3/4 ounce) can cream of mushroom soup; I use Campbell's
Method:
1. Place meat in greased 3 1/2 to 4 1/2-quart slow cooker. Top with onions and mushrooms.
2. In a separate bowl, combine soup mix, water, and soup.
3. Pour over mushrooms and pork chops.
4. Cover and cook on low heat 6 to 8 hours.
5. Serve with your favorite vegetable (blanched or buttered)
Happy Cooking :)
Laksa Singapore
Ingredients:
Broth -
700ml chicken stock
100ml water
100g dried anchovies
4 tbsp vegetable oil
1 litre coconut milk
Fish sauce
Sugar
Salt
Spice Paste -
8 shallots, chopped
12 large dried red chillies, soaked in lukewarm water for 1 hour
200g dried shrimp, soaked in lukewarm water for 4 hours
2 stalks lemongrass, sliced
12 candlenuts
2 tsp dried shrimp paste, roasted
5-cm piece fresh galangal, peeled and chopped
3-cm piece fresh turmeric, peeled
10 cloves of garlic, crushed
2 tsp ground star anise
1 tbsp coriander seed
4 tbsp vegetable oil
Noodle & Garnishing -
300g dried thick rice vermicelli
Tiger prawns, cooked
12 pieces bean curd puff, halved
Pan-fried Chinese fishcakes, sliced
2 eggs, hard-boiled and halved
1 cup bean sprouts, tailed and lightly blanched
1/4 cup fresh laksa leaves (Vietnamese mint), finely chopped
shrimp paste chili
Method:
1. Boil the chicken stock and water in a large pot. Add the dried anchovies and simmer for 1 hour on medium heat, then reduce the heat to low for a gentler simmer.
2. In the meantime, pound all ingredients for the spice paste with a mortar or just blend everything in a food processor until a smooth paste is formed.
3. Heat 4 tablespoons of vegetable oil in a pan over medium heat and fry the spice paste for 5-10 minutes, until dark brown and very fragrant.
4. Add the spice paste and coconut milk to the pot. Turn the heat up and bring it to a rolling boil, then season the broth with fish sauce, sugar, and salt to taste.
5. Cook the rice vermicelli according to the manufacturer’s instructions. Divide the noodles into four bowls.
6. Garnish with bean curd puff, fishcakes, prawns, eggs and bean sprouts. Ladle in the broth and serve with a sprinkling of finely chopped laksa leaves and shrimp paste chili.
Happy chili cooking :)
Taiwan Beef Noodle
Sauteed Veggies
Here's something very simple yet healthy.
1 cup peeled and sliced baby carrots
1 cup of chicken breast, cut in small cubes
Method:
1. In a large saute pan over medium-high heat, add the olive oil and heat. Add the garlic and saute, stirring, for 1 minute.
2. Add the broccoli and carrots. Cook until just starting to wilt, about 2 minutes. Add soy sauce and chicken stock and stir well. Cook for another 3 minutes.
3. Remove from heat and serve.
Happy cooking :)
Eggplant Parmigiana
Ingredients:
The Sauce -
For the eggplant -
1. Arrange the eggplant in a single layer on 2 baking sheets. Sprinkle with salt on both sides of each slice and allow it to sit for about 1 hour. Salting it draws out the liquid and bitter flavor. After an hour, rinse with cold water and dry them thoroughly with a kitchen towel.
2. Put the flour in a medium bowl and season with salt and pepper. In another bowl, whisk together the eggs and milk and season with salt and pepper. In a third bowl, combine the breadcrumbs with the oregano and fresh thyme leaves and season with salt and pepper. Dip each eggplant slice in the flour and shake off any excess.
3. Dip in the egg mixture, and finally in the breadcrumbs. Make sure to coat both sides of each slice of eggplant. Arrange them in single layers on the baking sheets.
4. In a large skillet, pour enough oil to accumulate about 1/2-inch in the bottom. Heat the oil until it begins to smoke lightly (test with a thermometer and wait until the oil registers between 380 to 400 degrees F).
5. Use a pair of kitchen tongs to add a single layer of the eggplant to the pan. Cook them until they are golden brown (about 2 minutes on each side). Remove from the oil and transfer to a baking sheet fitted with a kitchen towel so the eggplant can drain as the others cook. Season lightly with salt. Take care to reheat the oil back up to temperature before adding another batch of slices to the pan.
6. Preheat oven to 350 degrees F.
7. In a baking dish, spoon about 1/4 of the sauce on the bottom. Top with a layer of the fried eggplant.
8. Top with about 1/3 of the mozzarella slices. Sprinkle with about 1/4 of the Parmesan and provolone cheeses. Top with a layer of chopped parley. Spoon sauce and repeat the layering 2 more times to make 3 layers. End with the remaining mozzarella. Carefully press the layers down firmly into the dish once assembled. Place the dish in the top part of the oven and cook until the cheese is melted and bubbly, 35 to 40 minutes.
9. For extra browning, put the dish under the broiler for a minute or two just before serving to get an extra brown cheesy top.
Have an eggplant cheesy Saturday :)
Pad Thai
Ingredients:
For the marinated tofu:
6 ounces extra-firm tofu, not silken
1 1/2 cups soy sauce (Lee Kum Kee)
1 teaspoon Chinese five-spice powder
Main Recipe
1 ounce tamarind paste
3/4 cup boiling water
2 tablespoons fish sauce (Lee Kum Kee)
2 tablespoons palm sugar
1 tablespoon rice wine vinegar
4 ounces rice stick noodles
6 ounces marinated tofu
2 tablespoons peanut oil
1 cup chopped scallions, divided
2 teaspoons minced garlic
2 whole eggs, beaten
2 teaspoons salted cabbage
1 tablespoon dried shrimp
3 ounces bean sprouts, divided
1/2 cup roasted salted peanuts, chopped, divided
Freshly ground dried red chile peppers, to taste
1 lime, cut into wedges
Method:
For the Tofu:
1. Wrap the tofu firmly in a tea towel. Place the wrapped tofu into an 8-inch cake pan. Top with another cake pan and weigh down with a 5-pound weight. Place in refrigerator and press for 12 to 15 hours.
2. Put the pressed tofu in a 2-cup container. Combine soy sauce and five-spice powder and pour over tofu. Cover and refrigerate for 30 minutes, turning once. Remove the tofu from the marinade.
Main Recipe:
1. Place the tamarind paste in the boiling water; set aside. Combine the fish sauce, palm sugar, and rice wine vinegar in a small bowl and set aside.
2. Place the rice stick noodles in a mixing bowl and cover with hot water; set aside. Once the other ingredients are measured out into separate bowls, drain the water from the noodles and set them aside. Cut the tofu into 1/2-inch wide strips, similar to French fries.
3. Press the tamarind paste through a fine mesh strainer and add to the sauce. Stir to combine.
4. Place a wok over high heat. Once hot, add 1 tablespoon of the peanut oil. Heat until it shimmers, then add the tofu. Cook the tofu until golden brown, turning constantly, for no longer than 1 minute. Remove the tofu from the pan to a small bowl and set aside.
5. If necessary, add some more peanut oil to the pan and heat until shimmering. Add 2/3 of the scallions and then the garlic, cook for 10 to 15 seconds. Add the eggs to the pan; once the eggs begin to set up, about 15 to 20 seconds, stir to scramble. Add the remaining ingredients in the following order and toss after each addition: noodles, sauce, cabbage, shrimp, and 2/3 of the bean sprouts and peanuts. Toss everything until heated through, but no longer than 1 to 2 minutes total. Transfer to a serving dish. Garnish with the remaining scallions, bean sprouts, and peanuts.
6. Serve with the ground chili peppers and lime wedges.
Happy Cooking :)
Honey Soy Chicken
Ingredients:
1/2 cup shoyu
1 stalk of scallions, chopped
1/4 cup cooking wine
1/4 cup mirin
Method:
1. Combine shoyu, honey, cooking wine, mirin, ginger and garlic in a large dish. Add chicken. Turn to coat. Cover with plastic wrap. Refrigerate for 2 hours, turning occasionally.
2. Preheat oven to 350°F. Line a baking tray with baking paper.
Buttered Shrimp con Garlic
Simple, quick and yummy seafood for today :)
Ingredients:
Chili Crab con Garlic
Happy Cooking and enjoy this dish (make sure you have a pitcher of drinking water near you :))
Baby back Ribs
My growling tummy is ready to devour grilled baby back ribs.
Ingredients:
Spanish-style Hamonado
Normally Hamonado is cooked with pineapples. But to add a twist, I am putting in cherries. You will love the additional flavor that cherries will bring to your hamonado plus the fact that cherries add color making the food look more appetizing.
Ingredients:
1 kg of pork (Choose the shoulder part. That's the softest part of the pork)
1 tsp salt
1/2 cup ground garlic
Grandma's Morcon
I thought of grandma today, so I am making one of her specialties.
Ingredients:
1/2 kg of pork tenderloin
1 tablespoon of lime juice
1 tablespoon of soy sauce
2 tablespoons of all-purpose flour
1 hardboiled egg, shelled and sliced into 4 (for stuffing)
1 piece of Chorizo de Bilbao, cut into 4 strips (for stuffing)
4 strips of bacon (for stuffing)
50 grams of carrots, cut into 4 strips (for stuffing)
1 piece of whole pickles, cut into 4 strips (for stuffing)
50 grams of Cheddar cheese, cut into 4 strips (for stuffing)
1 small red pepper, cut into 4 strips (for stuffing)
80 grams of Del Monte tomato sauce
2 tablespoons of oil
Method
Chicken Gallantina
Ingredients:
2 kgs of chicken breast, deboned
1kg ground pork
500 grams ground chicken
1/4 cup raisins
1/4 cup diced yellow bell pepper
1/4 cup diced red bell pepper
1/4 cup green bell pepper
1/4 cup minced red onion
1/2 cup diced carrots
1 can vienna sausage
1 piece egg
1 tablespoon minced garlic
1/2 cup cubed cheddar cheese
1/4 cup pickles, diced
1/2 teaspoon salt
1/2 teaspoon pepper
Method:
1. Except for deboned chicken, mix all ingredients in a bowl.
2. Stuff cavity of chicken with mixture. Sew or use toothpicks to ensure that stuff will not burst while baking.
3. Place chicken on a bed of mirepoix (a combination of chopped carrots, celery and onions used to add flavor and aroma to the chicken, and to avoid the bird from sticking to pan when cooking).
4. Place in preheated oven with temperature of 338 Fahrenheit and cook for around 30 to 40 minutes.
Happy Cooking :)
Fresh Egg Yolk Carbonara
I am in the mood for pasta :)
Ingredients:
1 pound dry spaghetti (I always use Barilla)
4 large eggs, as fresh as possible
8 ounces slab bacon (Tulip is my brand), cubed
1/2 cup freshly grated Parmesan Cheese
1/2 cup freshly grated Pecorino
Freshly cracked black pepper
Sea salt
Method:
1. Bring about 6 quarts of generously salted water (it should taste like the ocean) to a boil. Add the spaghetti and cook for 8 to 10 minutes or until al dente. When the pasta is done, reserve 1/2 cup of the water, then drain.
2. While the pasta is cooking, heat a large skillet over medium heat. Add the bacon and sauté for about 3 minutes, or until the meat is crispy and golden and has rendered its fat. Turn off the heat.
3. In a small bowl whisk the eggs and the cheeses until well-combined.
4. Return the bacon pan to medium heat, and add half of the reserved pasta water to the pan. Toss in the spaghetti and agitate the pan over the heat for a few seconds until the bubbling subsides. Much of the water will evaporate.
5. Remove the pan from the heat and add the egg mixture, stirring quickly until the eggs thicken. The residual heat will cook the eggs but work quickly to prevent the eggs from scrambling. If the sauce seems too thick, thin it out with a little bit more of the reserved pasta water.
6. Season liberally with freshly cracked black pepper.
Happy Cooking :)
Tofu and Baby Bok Choy in Oyster Sauce
Oyster sauce makes any food taste extra special.
Ingredients:
Fried Tilapia Twist
Fried fish is so boring. Here's a twist to make it exciting!
Ingredients:
1 large tilapia
Blue Crab in Spicy Coconut Milk Sauce
Ingredients:
Fresh Crabs
Fresh Coconut Milk, 1st squeezed
Fish Sauce
Pepper
Garlic
Onions
1 large green chili, chopped
Method:
1. Sautee garlic and onions in a pan.
2. Put your crabs shell side down and add your coconut milk.
3. Simmer until the coconut milk’s natural oil comes out of it and your sauce thickens to your liking.
4. Add the green chili. Season with fish sauce and pepper.
Happy Cooking :)
Beef Stew (Korean Style)
Ingredients:
4 tablespoons unsalted butter, melted
Savory Chicken
Ingredients:
1 whole chicken
2 pieces of star anise
5 cloves of garlic, crushed
lemon grass
spring onion
2 cups soy sauce
1/2 cup brown sugar
2 tbsp. salt
2 pcs bay leaf
1 liter of water
oil for deep fry
Method:
1. Clean the chicken, remove the internal parts. Rub it with salt.
2. Stuff the chicken with the lemon grass and spring onions.
3. Pour the 1 liter of water into a pot. Add the soy sauce, brown sugar, salt, and bay leaf. Add the stuffed chicken and bring to boil.
4. Drain the chicken.
5. Deep fry.
Happy Cooking :)
Stuffed Chicken
Ingredients:
1 whole chicken
olive oil
1 onion, peeled and finely chopped
4 cloves garlic, peeled and finely sliced
500 g shiitake mushrooms, cleaned and large ones chopped up
1 bunch fresh thyme
1 lemon
sea salt
freshly ground black pepper
1 large handful pine nuts
2 large handfuls fresh white breadcrumbs
1 egg, beaten
Method:
Dhall Char Lamb
175g dhall, washed and soaked
2 potatoes, quartered
1 big carrot, sliced
1 bundle of string beans, cut
1 1/2 cups general santan
1 cup assam jawa juice
1/2 cup pati santan
salt to taste
a pinch of Asafoetida powder(optional)
3 tomatoes, quartered
(A):
3 green chillies
6 cloves of garlic, chopped
1 tsp turmeric powder
1 tbsp curry powder
1 tsp salt
4 cups water
(B):
2 dried chillies, pounded
1.5cm piece ginger, finely diced
1 big onion, finely diced
2 sprigs curry leaves
1/2 tsp mustard seeds
Method
1. Boil dhall with (A) till soft and cooked. Boil lamb ribs until slightly tender.
2. Heat a deep saucepan with oil. Saute lamb ribs until they are brown. Remove from saucepan.
3. Saute (B). add more if necessary, until fragrant.
4. Add in potatoes, carrots, string beans and the sauted lamb ribs. Mix in one cup santan and bring to boil.
5. Add in the cooked dhall and the rest of the santan and assam jawa juice.
6. Simmer till potatoes, carrots and string beans are soft.
7. Add the tomatoes and the pati santan. Bring to a boil and cook till gravy is thick.
8. Add salt and a pinch of Asafoetida powder for better fragrance and taste.
Happy cooking :)
Baked Lasagna
Ingredients:
1 lb mozzarella cheese
Meat Sauce:
White Sauce:
3. Make the white sauce by combining the ricotta cheese, parsley, and egg in a mixing bowl. Mix the combined ingredients then set aside.
4. Arrange the Lasagna layers by pouring-in 2 cups of meat sauce in a baking tray. Evenly distribute it on the tray’s flat surface. Lay the Lasagna Noodles over the layer of meat sauce (about 6 to 7 pieces per layer). Put half of the white sauce on top of the Lasagna Noodle layer then spread evenly.
5. Put a layer of mozzarella cheese over the white sauce (use half of the total mozzarella cheese). Sprinkle half of the parmesan cheese over the mozzarella cheese layer. Spread 2 cups of meat sauce over the parmesan cheese.
6. Lay the another layer of Lasagna Noodles over the meat sauce. Put and spread the remaining white sauce (ricotta mixture) over the Lasagna Noodles. Put the mozzarella cheese over the white sauce and spread again (save some for the final topping). Sprinkle the rest of the parmesan cheese over the mozzarella cheese layer. Pour-in all the remaining meat sauce and spread evenly. Put-in the remaining mozzarella cheese on top of the meat sauce.
7. Cover the baking tray with Aluminum foil and bake in 350 degrees Fahrenheit for 25 minutes.
8. Remove the Aluminum foil on top of the tray and bake for 20 minutes in 350 degrees Fahrenheit.
Happy Cooking :)
Baked Pork Chops
Sweet Ham
Ingredients for preparing the ham:
3 kilos of pig’s leg without the bones; select one with the skin and fat intact
9 Tbsps sugar
8 tbsps salt
1-1/2 tsp msg
2 tsp Prague powder
Ingredients for cooking the ham:
pineapple juice
brown sugar
bay leaves
curshed garlic
Method:
A. Preparing the Ham:
1. Mix all dry ingredients in a bowl.
2. Rub the mixture well into the meat. Set aside the seasoned meat in a glass bowl. Cover and refrigerate for one day.
3. Tie the ham tightly into a ball with string. Drain the meat juices left in the glass bowl and set aside for injecting.
4. Using a huge syringe, inject the flavored meat juice all around the ham in small doses.
5. Set the ham aside in a glass bowl (covered) inside the refrigerator. Repeat the injecting process every day until no juices remain.
6. Keep the ham inside a plastic bag in the freezer for a month or more.
B. Cooking the Ham:
1. Add enough pineapple juice to cover the ham at about 3/4’s level.
2. Add brown sugar, just enough to sweeten the pineapple juice mixture, bay leaves, crushed garlic.
3. Cook the mixture in a heavyTeflon-type pot over a low fire until the meat becomes tender. Watch out that the meat doesn’t get burned. You can prevent over-browning by turning the meat from time to time.
4. Cool the meat and slice into pieces.
Happy Cooking :)
Chessy Tuna Spaghetti
I had pasta in a restaurant yesterday. Still can't get over it... so I am doing a classic today.
Ingredients:
3 tbsp. of butter
200 g of tomato sauce
1 cup of grated cheddar cheese
1 whole (6 oz.) can tuna, drained
4 cloves of garlic, crushed
1 small onion, sliced in small pieces
1/2 tsp. salt
1/4 tsp. pepper
1 whole (16 oz.) pkg. spaghetti
Method:
1. In a medium size saucepan, melt butter. Toss in the crushed garlic, stir until golden brown. Add the onions and stir for 1 minute. Add the tuna and the tomato sauce and bring to boil. Toss in the salt and pepper. Turn off the heat.
2. Prepare spaghetti according to package directions. Drain.
3. Transfer the spaghetti in a large bowl. Pour in the sauce. Top with the grated cheese.
Happy cooking :)
Fried Lady's Finger
Do you know that lady's finger has a lot of medicinal benefits? It helps in the production of red blood cells; thus can prevent anemia. It has high antioxidants which helps protect the immune system against harmful free radicals and prevent mutation of cells; therefore, can combat cancer. Its rich fiber and mucilaginous (slimy) content help increase bulk, bind to toxins and ensure easy bowel movements with its natural laxative properties. Regularly eating lady finger also reduces the risk of colon cancer. I could go on an on but I know most people do not like lady finger because of its slimy feel and basically no taste at all.
So, let me teach you a way to enjoy this vegetable and take advantage of its medicinal properties.
Ingredients:
Happy cooking :)
Ox tail in Peanut Sauce (Filipino Kare-Kare)
I am doing some online marketing research using Webfire but the program is working slow. I don't know if it is my internet connection or the research I want done is just too huge it is taking some time to pull-out the files from the net.
Anyway, while the program is working, I thought of trying a Filipino recipe. Hope you like it.
Ingredients:
2 pounds of ox tail
4 eggplants
4 small bok choy
14 pieces of string beans
1 large onion
1 pack of peanut sauce mix powder (you will find this in most Filipino groceries, I like the brand Mama Sita)
1 jar of peanut butter
1/4 cup uncooked rice
2 teaspoons of salt
pinch of pepper
Method:
1. Trim and rinse the meat. You need to trim the ox tail of its excess fat; otherwise the stew will be fatty. Put the meat in an 8 quart pot.
2. Boil to soften the meat and remove more fat. Boil for 15 minutes then throw the water to remove more fat and dirt that was not removed when you trimmed the meat.
3. Fill the pot with 6 cups of water, add salt and pepper. Bring to boil again. Let it simmer on medium flame for 1.5 to 2 hours or until the meat is tender; stirring periodically.
4. Brown the rice. When browned, add to the almost tender meat to thicken the stew. Keep the pot in the fire to cook the rice and ensure that meat is tender.
4. Chop the onion; clean the vegetables then cut them. Cut off the ends of any damaged portion of the eggplants. Cut to about 2.5 inches long. Chop off the ends of bok choy; carefully clean the individual leaves. Snap off the ends of string beans, pulling out the fiber on the sides.
5. Empty approximately 2/3 cup of peanut butter into a large bowl. Pour the package of peanut sauce powder (Mama Sita) onto the sauce. Pour three cups of broth from the stew into the bowl; mix well. Pour into the pot of meat; stir well.
6. Gradually add the vegetables; stirring as you add.
7. Serve with hot boiled rice and shrimp paste.
Happy cooking :)
Waffle Overload
Method:
Pork Steak
Here is a twist to our usual steak. I learned this recipe from Filipino friends.
Ingredients:
4 pieces of pork chops
3. Pan-fry the marinated pork chops in medium heat for 5 minutes per side.
4. Remove excess oil. Pour-in the remaining marinade and water and let boil. Simmer for 45 minutes or until the pork is tender. Add water as needed. Don't let it dry; best served with the marinade.
5. Add salt and pepper then stir.
6. Put-in the onions and cook for 3 more minutes.
7. Turn-off heat and transfer to a serving plate. Top with sliced onion stalk.
Happy cooking :)
Thai Chicken Curry
Method:
1. Peel the onion and cut in half from top to root. Lay the cut sides flat on a board and thinly slice.
2. Slice the lemongrass into fine strips.
3. Heat the oil in a wok or large saucepan for a couple of minutes until the oil separates (it looks more liquid at this point). Add the onion and fry for 3-5 minutes, until soft and translucent. Stir in the curry paste and cook for 1 min, stirring continuously.
Lechon Liempo
This is a Filipino rotisserie pork. It is a luscious pork belly meat and fat with salty crackling skin.
Ingredients:
3. Roll pork into a cylinder and tie tightly with butcher twine about every inch.
4. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on either side of the charcoal grate and place a foil pan between the two piles of coals. Cover grill and allow to preheat for 5 minutes.
5. Run spit of the rotisserie through middle of pork and secure ends with rotisserie forks. Place on the rotisserie, cover, and cook at medium heat until skin has darkened and crisped and pork registers 160 degrees when an instant read thermometer is inserted into the thickest part of the meat (this will take about 3 hours), replenishing coals to maintain temperature as needed. Of course you may choose to use an electric rotisserie or even oven bake your liempo but doing it the traditional way is definitely more tasty :)
6. Remove from grill and let rest for 10 minutes. Remove spit, slice, and serve. You may eat as it is or dip it in a mixture of vinegar, soy sauce and garlic.
Happy Cooking :)
Mixed Seafood in Oyster Sauce
As Sheila Graham said, "Food is the most primitive form of comfort", I am today indulging in that comfort.
Ingredients:
Couldn't think of anything to cook today :-(. I guess if writers run into a writer's block, cooks can run into a cook's block????
Any suggestions? For the time being, I will call my pizza guy for a delivery :-)
Vietnamese Hot and Sour Soup
One of my favorite Asian food is Vietnamese. Apart from spring rolls, Vietnamese soup is superb.
Ingredients:
1.25 litre of water
2 tablespoons of tamarind paste
12 prawns, shelled and deveined (reserve the prawn shells/heads to make the soup stock)
4 red bird’s eye chillies, sliced
500g tomatoes, cut in fours
2 stalks of elephant ear, peeled and sliced diagonally
200g of bean sprouts
2 slices of fresh pineapple, chopped into bite sized pieces
1 shallot, finely diced
2 garlic cloves, finely diced
½ cup saw tooth coriander, diced
½ cup rice paddy herb, extra for garnishing
2 ½ tablespoon fish sauce
1 ½ tablespoon sugar
2 teaspoon salt
Method
1. Soak 2 tablespoons of tamarind paste in ½ -1 cup of boiling water for 15 minutes until the tamarind is soft and releases its essence. Force the tamarind through a fine sieve into a small bowl so you are just left with the liquid (discard the seeds and other solids).
2. In a pot, add in water, tomatoes, chillies and prawn shells/heads. Bring to boil and then simmer on low heat for 15 minutes, skimming off any foam.
3. Turn off the heat. Remove the prawn shells/heads. Add the pineapple pieces. Let the soup stock sit for 1-2 hours to for the flavours to settle and infuse.
4. Prior to serving the soup, bring it to boil and add seasoning to taste - fish sauce, sugar, salt and 3 ½ tablespoons of the tamarind liquid. Add the bean sprouts and elephant ears. Cook for 2-3 minutes until the vegetables are soft (Do not cover the pot with lid as the vegetables will go brown).
5. Fry the shallots and garlic in a small saucepan with vegetable oil until softened and golden. Add in the fried shallots and garlic into the soup pot. Ladle in some soup into the saucepan, swirl around and add to soup to make sure that you get all of the shallots/garlic.
6. Add prawns into the pot and cook for 1-2 minutes. Stir in saw tooth coriander and rice paddy herb. Taste and add more seasoning (tamarind liquid, fish sauce, sugar or salt) if needed.
Happy cooking :)
Spicy Eggplant
I care not if eggplants are non-nutritious vegetables... eggplants are vegetables that go well with any spice, making them one of my favorites. I cook eggplants in various ways and spicy eggplants is one of them.
Ingredients:
1 lb eggplant, sliced into 1-inch pieces
Pan Fried Toman with Lemon Sauce
A Filipino friend based in Singapore taught me this dish. If you are famish, try this quick and still healthy dish.
Ingredients:
toman (giant mudfish) fillet
salt
black pepper
flour
olive oil
butter
shallots
cooking cream
chopped fresh basil
lemon juice
lemon zest
white wine
Method:
1. Marinate fillet with salt and pepper. Coat with flour.
2. Fry using olive oil over medium high heat. This will take about 3 minutes on each side of the fillet; set aside.
3. For your lemon sauce, reduce cooking to low heat. Fry shallots with butter until shallots turn translucent. Add salt and pepper to taste and a gulp of white wine. Add a teaspoon of lemon juice and zest followed by cooking cream and chopped basil. Bring to boil then turn off the heat.
4. Pour the lemon sauce on top of your pan fried toman.
Happy Cooking :)
Chili Sauce
I don't have a category for chili sauce but I just soooooo love it! I just have to include it in my food blog. Since chili sauce can go well with food from any part of the world, I am adding it here in my International Cuisine category.
Chili sauce is guaranteed to perk up your appetite, so here it goes...
Ingredients:
4 ounces of Chinese dried red peppers
1 1/4 cups of vegetable oil
1 1/3 cups of store-bought broad bean paste
Method:
1. Crush the red peppers in a food processor. Transfer to a large bowl, add water and soak for an hour.
2. Put the soaked red pepper in a large skillet. Include some of the water and cook over high fire stirring occasionally until the water has cooked down completely.
3. Add the vegetable oil. Turn the heat to medium and cook for another 2 minutes, stirring continuously.
4. Add the bean paste; stir to mix well.
Happy Cooking :)
Mio Pesto Pasta
I am famish! To fill the hunger quickly with a satisfying meal, I made myself a pesto pasta.
Ingredients:
16 ounce of dry pasta
1/4 cup of butter
3 tablespoons of minced garlic
1/4 cup pesto
grated Parmesan cheese
Method:
1. Cook the pasta according to packet direction. Drain the pasta and transfer to a bowl.
2. Melt the butter in a saucepan over medium heat. Saute the garlic and pesto in the melted butter.
3. Pour over the pasta and toss to coat.
4. Top with grated Parmesan cheese.
Happy Cooking :)
Chicken Asparagus topped with Creamy Mushroom
Today is another day of concocting a viand from ingredients I found in my kitchen. I saw some asparagus that needs to be cooked right away or they will rot. I found some breast chicken and a can of mushroom. This will be yummy in white sauce.
Ingredients:
1/3 cup corn oil
4 skinless boneless chicken breasts
1 pound of fresh asparagus
1 can of mushroom
4 cloves of garlic
1/2 cup of white wine
1 cup of heavy whipping cream
1/2 cup of Parmesan cheese
1 teaspoon of salt
ground black pepper to taste
Method:
1. Cut the chicken breasts into 2. Mince the garlic. Heat the corn oil in a skillet over medium heat. Cook and stir chicken and garlic until chicken is tender. Stir in the asparagus for a minute. Transfer chicken to a plate. Arrange the asparagus in between the chicken.
2. Pour wine in the skillet and simmer for about 2 minutes.
3. Stir cream into the simmering wine. Reduce heat to low fire and simmer until large bubbles appear.
4. Add the mushroom, Parmesan cheese, salt, and black pepper into the cream mixture.
5. Pour this mixture on top of the chicken and asparagus.
Happy cooking :)
Penne Beef Stroganoff
Good evening! It's been 10 days since I last logged in. Well, life pressures kept me from going online but it did not stop me from cooking. In fact, cooking is on has been one of my medicines to ward off life pressures.
Anyway, tonight I will talk to you about my Penne Beef Stroganoff.
Ingredients:
375 g of penne pasta
1 tablespoon of olive oil
500 g of beef rump steak
1 medium sized red onion
200 g of cup mushroom
200 g of sweet corn
100 g of Baguio beans
2 teaspoons of sweet paprika
1 tablespoon of plain flour
2 tablespoons of tomato paste
1 tablespoon of Worcestershire sauce
1 cup of beef stock
1/4 cup of sour cream
Method:
1. Cook pasta following directions in the packet.
2. Slice the beef thinly. Heat olive oil in a large, deep frying pan over medium heat. Cook the beef for 2 to 3 minutes or until browned. Transfer to a bowl.
3. Slice the onion, mushrooms and Baguio beans. Add onion to pan. Cook, stirring, for 5 to 6 minutes or until softened. Add mushroom, sweet corn and Baguio beans. Cook for 5 minutes or until mushroom and Baguio beans are tender.
4. Return beef to pan. Add paprika and flour. Cook for another minute. Add tomato paste, Worcestershire sauce and beef stock. Bring to boil, then reduce heat to low. Simmer for 5 minutes or until slightly thickened. Remove from heat. Stir in sour cream.
5. Serve warm with the pasta.
Happy cooking :)
Hokkaido Bun
Happy baking :)
Stuffed Avocado
I woke up thinking, "What would perk up my morning?" Hmmm... why not twist my all-time breakfast favorite, bacon and egg? This time, I will make it a bit "healthy" by adding avocado ;)
Ingredients:
1 avocado
2 eggs
2 strips bacon
salt
pepper
Method:
1. Cut the avocado in half. Remove the pit. Scoop out some of the avocado, making a hole large enough for the egg to fit. Do not throw way the avocado that you scooped out.
2. In a small pan, fry the bacon using it's own fat. Cool then crumble.
3. Rest the edge of the avocado on the side of a cookie sheet to keep it stable. Crack an egg into each half of the avocado. Sprinkle the pieces of bacon on top of the egg.
4. Bake in the oven at 425 degrees for 15 minutes.
5. Add salt and pepper to taste.
Happy Cooking :)
Meatloaf with Italian Cheese
From Japan, let's travel to the land of love, music and of course great food -- Italy!
Meatloaf has versions in every country. In Italy, meatloaf becomes authentically Italian with Italian cheese.
Ingredients:
1 pound of ground beef
3/4 cup of bread crumbs
1 egg, beaten
16 ounce of tomato sauce
1 teaspoon of salt
1/2 teaspoon of oregano
1/8 teaspoon of pepper
2 cups of shredded mozzarella cheese
Method:
1. Mix the ground beef, bread crumbs and egg in a bowl.
2. Blend the tomato sauce, salt, oregano and pepper in a bowl.
3. Add 1/3 cup of the tomato sauce mixture to the ground beef mixture.
4. Shape the ground beef mixture into a flat rectangle on a sheet of waxed paper. Sprinkle the cheese in the middle of the rectangle. Roll up and press the ends to seal. Arrange the meat loaf seam side down in a baking pan.
5. Bake at 350 degrees of an hour. Pour the remaining tomato sauce mixture over the meat loaf. Bake for another 15 minutes.
6. Slice and serve hot.
Happy cooking :)
Meaty Yakisoba
I am going Japanese today ;) though I don't have much of the ingredients for the authentic style. This one is again a concocted version using what I find in my kitchen.
Ingredients:
1 cup of water
1 dried shiitake mushroom
2 tablespoons of Sake
2 tablespoons of mirin
1 1/4 teaspoons of salt
1 medium sized onion, sliced
vegetable oil
2 cloves of garlic, smashed and minced
slices of pork belly
Happy Cooking :)
Niang Tau Foo
One of my favorite Chinese dishes is Niang Tau Foo, a Hakka cuisine. The Hakka people originated in the Southeastern Chinese provinces of Guangdong and Fujian.
The time to prepare the original dish is quite long so I concocted a different style for a faster, simpler Niang Tau Foo but still with the original delectable taste.
Hope I do justice to this dish...
Ingredients:
A. Stuffing
1. 500 gms of minced pork belly
2. 300 gms. of mackerel fish paste
3. 1 teaspoon of salt
4. 2x2 inch pieces of salted fish
5. 5 whole pieces of garlic
6. 6 stalks of spring onions
7. 2 tablespoons of corn flour
8. 1 teaspoon of white pepper powder
9. 1 cup of water
10. 1 egg
B. Tofu
C. Bittergourd
D. Soup
1. 4 liters of water
2. 100 gms of yellow soy beans
3. mackerel fish head and bones
4. 2 inch piece ginger
5. 3 teaspoons of chicken stock powder
6. xiao bai cai
7. squid balls
8. salt to taste
E. Oyster flavored spicy sauce
1. 3 tablespoons of oyster sauce
2. 500 ml of water
3. 2 teaspoons of sugar
4. 2 teaspoon of soy sauce
5. 1 teaspoon of corn flour
6. 3 teaspoons of chili sauce powder
7. diced carrots and tomatoes
Method:
1. Mix all the stuffing ingredients in a food processor.
2. To stuff the tofu, carefully make a small slit. Add the stuffing. Pan fry on all sides in vegetable oil.
3. Slice bittergourd into rounds. Remove inside flesh; replace this with the stuffing. Pan fry on all sides in vegetable oil.
4. Put all ingredients of the soup,except the xiao bai cai, into a pot. Simmer for 45 minutes. Add the xiao bai cai and let it cook for another 5 minutes.
Breakfast Toast
Every culture has its own way of preparing breakfast. It is said that the most important meal of the day is breakfast. Eating a good breakfast will make you energetic the whole day. To lose weight, you must eat like a king for breakfast, eat like a prince for lunch and eat like a pauper for dinner.
Thus, in some culture and for some people they take time to prepare and eat breakfast. Some on the other hand, breakfast is simply cereals, an apple or just plain coffee. Well for me, if I can have my way (and if time permits), I want my breakfast to be a toast for the day.
So, today, it is French toast for me. It is French toast also because I have some day old bread in the kitchen.
I love it when my toast is crunchy and to make sure it is without overcooking it, I am adding one of my favorite breakfast food, corn flakes. I am also throwing in some spare nutmeg for added stamina. Did you know that nutmeg helps eliminate fatigue and stress?
So much for an unusual long intro. Here we go...
Ingredients:
6 slices of tasty bread
1 cup of milk
4 eggs
1 teaspoon of vanilla extract
3 tablespoons of sugar
butter
1/8 teaspoon of nutmeg
1/4 cup of crushed cornflakes
Method:
1. Mix the milk, eggs, vanilla, nutmeg and sugar.
2. Dip the bread slices in the mixture. Roll over the crushed cornflakes.
3. Melt butter in a pan. Over low heat, brown the bread on each side.
4. Serve warm, topped with butter, cinnamon and maple syrup.
Happy Cooking :)
Simply Chicken
I woke up feeling lazy ;). So today I will be doing something simple, just throwing in ingredients here and there and concocting some more. But I am confident that it will be something simple but delicious because my main ingredient is the bird of paradise... chicken.
I will call my dish, "Simply Chicken". Simple but the exquisite taste of the bird of paradise will be savored.
Here we go...
Ingredients:
6 ounces of deboned and skinned chicken breasts
1 cup of grated Parmesan cheese
1/4 cup butter
1 egg
1 tablespoon of powdered milk
3/4 cup dry sherry
green grapes
toasted pecans
Method:
1. In a heated pan, beat egg and milk together.
2. Dip chicken in the mixture and coat thoroughly with Parmesan cheese.
3. Melt butter in the pan, frying the chicken until brown on both sides.
4. Pour sherry over the chicken. Cover the pan and cook for about 40 minutes.
5. Remove chicken from the pan. Garnish with green grapes and toasted pecans (which I don't have at the moment :-( ). Serve with rice or bread.
Happy Cooking :)
Wild Mushroom Risotto
The first time I tasted Risotto was at UCC. I just couldn't have enough of it; thus, I tried several variations. One of my favorites is Wild Mushroom Risotto
Ingredients:
3/4-ounce of dried porcini mushrooms
1 cup of hot water
2 tablespoons of unsalted butter
1 tablespoon of olive oil
1 medium sized red onion, chopped
1 garlic clove, minced
12 button mushrooms, sliced
2 cups of arborio rice
1/2 cup of red wine
6 cups of vegetable stock, heated
1/4 cup of unsalted butter
2 ounces of Parmigiano-Reggiano cheese, grated
salt and pepper to taste
Method:
1. Soak the porcini mushrooms in a bowl of hot water for 30 minutes.
2. Drain, but keep the liquid for future use.
3. Rinse the mushrooms and slice.
4. Heat 2 tablespoons of unsalted butter and olive oil in a large skillet.
5. Saute the onion and garlic for 2 minutes. Add the button mushrooms. Saute for another 3 minutes.
6. Add the rice and mix well. Saute for 1 minute.
7. Add the red wine stirring continuously until the wine evaporates.
8. Add 1 cup of the vegetable stock stirring continuously until the stock is absorbed.
9. Add the porcini mushrooms and 1 more cup of the vegetable stock, stirring continuously until the stock is absorbed.
10. Strain the reserved mushroom liquid and pour into the rice mixture. Mix well.
11. Add the remaining stock 1 cup at a time, stirring constantly until the stock is absorbed.
12. Remove from the heat.
13. Stir in 1/4 cup of unsalted butter and cheese.
14. Season with salt and pepper. Serve while still hot.
Happy Cooking :)
Mother's Day French Toast
Greet your mom a Happy Mother's Day with this easy to cook French Toast with a delightfully delicious new taste.
Ingredients:
2 eggs
1/2 cup 2% milk
1 tablespoon of sugar
1 teaspoon of vanilla extract
a pinch of salt
6 slices of day-old bread
maple syrup
Method:
1. Beat the eggs in a shallow bowl.
2. Add the milk, sugar, vanilla and salt.
3. Dip both sides of the bread in the mixture.
4. Cook on a greased hot griddle until golden brown on both sides.
5. Serve with maple syrup and with love :)
Happy Cooking :)
Pasta in Italian Tomato Mozzarella Sauce
Here's a quick and easy Italian pasta recipe.
Ingredients:
1 pound of ripe plum tomatoes
8 ounces of Mozzarella cheese
1/2 cup of fresh sliced basil
6 tablespoons of olive oil
2 tablespoons of balsamic vinegar
2 large garlic cloves, mince
1/4 teaspoon of dried red pepper flakes
pepper to taste
12 ounces of pasta of your choice, cooked to package directions
1/4 cup of pine nuts
toasted French basil leaves for garnishing
Method:
1. Cut the tomatoes in half or about 1/2 inch pieces.
2. Cut the mozzarella cheese in 1/2 pieces and place in a bowl together with the tomatoes.
3. Add the basil, olive oil, vinegar, garlic and red pepper flakes. Season with pepper. Let it stand at room temperature for 30 minutes.
4. Put the drained pasta in a pot and add the tomato mixture. Toss over low heat until the cheese melts.
5. Transfer pasta to a platter, top with pine nuts and garnish with basil leaves.
Happy Cooking :)
Baked Beans topped with crushed Bacon
1. Fry bacon until crisp. Then crumble the bacon.
2. Saute onions in bacon drippings until golden brown.
3. Peel tomatoes and cut into thin slices.
4. In a casserole, make layers of half the onions and half of the tomato slices.
5. Mix beans with mustard, molasses, ham, Worcestershire sauce and parsley.
6. Add salt and pepper to taste.
7. Pour bean-ham mixture into casserole.
8. Top with another layer of onions and tomatoes.
9. Top with the crumble bacon.
10. Bake in 350 degree oven for 35 minutes.
Happy Cooking :)
Spicy Garlic Prawns
Ingredients:
250g butter2 tablespoons Dijon mustard
juice of half a lemon
2 cloves garlic, chopped
half a bunch of chopped spring onion
1 red pepper, chopped
1kg medium size fresh prawns
Method:
1. Preheat oven to 230 C
2. In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, spring onion and red pepper. When the butter melts completely, remove from heat.
3. Arrange prawns in a shallow baking dish. Pour the butter mixture over the prawns.
4. Bake in preheated oven for 12 to 15 minutes or until the prawns are pink and opaque.
Happy Cooking :)
Grandma's Creamy Lasagna
Ingredients:
1 lb. lean ground beef
4 cloves of minced garlic
24 oz. of spaghetti sauce
14 oz. of no-salt-added diced tomotoes, drained
1/2 cup of grated parmesan cheese
2 eggs
10 oz of cooking creme
8 oz. of shredded italian cheese
2 tbsp. of chopped fresh parsley
12 cooked lasagna noodles
Method:
1. Heat oven to 350 degrees Farenheit.
2. In a large skillet, put meat and garlic. Cook till meat is brown; drain. Stir in spaghetti sauce, tomatoes and 1/4 cup parmesan cheese; set aside. Combine eggs, cooking creme, shredded cheese and parsley.
3. In a 13x9-inc baking dish sprayed with cooking spray, spread half the meat sauce onto the bottom.
4. Spread each noodle with 3 tbsp. cheese mixture; roll up. Place, seam-sides down, over sauce in dish.
5. Top with the remaining sauce and parmesan cheese. Cover; bake for 45 to 50 minutes or until heated through.
Happy Cooking :)
Spicy Spanish Style Milkfish in Olive Oil
Ingredients:
3 lbs of milkfish, sliced in 2 inches thick
6 chili peppers
10 sliced pickles
2 carrots, peeled and sliced
6 dried bay leaves
1/2 teaspoon whole black peppercorns
1 cup olive oil
1 can of chicken broth
3 cups of water or more to cover fish
dash of paprika
6 cloves of crashed and minced garlic
1/2 cup of sliced onions
2 tablespoons of thinly sliced ginger
2 tablespoons of vinegar
2 tablespoons of fish sauce
salt to taste
Method:
1. In a coriander, sprinkle salt over sliced fish and leave it for 30 minutes.
2. In a pressure cooker, arrange half of garlic, onions and ginger at the bottom before adding the fish to prevent fish from sticking to the bottom of the pressure cooker. Add in remaining garlic, onions and ginger.
3. Pour olive oil, chicken broth, fish sauce, vinegar and water. Add whole black peppercorns and dried bay leaves.
4. Cover pressure cooker and cook in medium fire. Once pressure cooker starts to whistle, bring fire to low and cook for 45 minutes. The pressure cooking, chicken broth, olive oil and spices will make the fish including the bones tender with more tasteful texture.
5. Release pressure and open pressure cooker to add the carrots and chili peppers. Cook again in low-medium fire for 15 minutes after the pressure cooker whistles.
6. Release pressure and open pressure cooker to add the sliced pickles. Add salt to taste. Simmer until more liquid evaporates.
7. Serve hot.
Happy Cooking :)
Chicken with Refried Bean Enchilada loaded with Mozarella and Cheddar Cheese
Ingredients:
Fried Won ton
Time to go for Chinese delights!
Roasted Eggplant
4 small tomatoes; cut into eights, seeded and cord
Presto! Pasta Pesto
Pasta lovers, here's your Pasta Pesto in a presto!
Ingredients:
1 pound hot cooked spaghetti pasta
2 cups fresh basil leaves
4 chopped garlic cloves
1 cup toasted pine nuts, walnuts or pecans
3/4 cup olive oil
1/2 cup freshly grated Parmesan cheese
1/2 cup freshly grated Romano cheese
Salt and freshly ground pepper to taste
Method:
1. Process the basil, garlic and pine nuts in a food processor fitted with a steel blade or in batches in a blender until finely chopped.
2. Add the olive oil gradually, processing constantly until well mixed.
3. Add the Parmesan cheese, Romano cheese, salt and a pepper. Continue processing until well mixed.
4. Spoon about 1/2 to 3/4 cup of the pesto over hot cooked pasta and serve!
Happy Cooking :)
Lamb Curry
3 tbsp of butter
3 tbsp of flour
1-1/2 cups chicken stock or water
2 tbsp of lemon juice
3 tbsp of curry powder
1/4 tsp dry mustard
1 crumbled bay leaf
2. Cut cooked lamb into bite-sized pieces. Stir into sauce and add remaining ingredients. Simmer for 30 minutes.
Happy Cooking :)
Chicken Paella
450g chicken fillets cut into chunks
175g sliced chorizo sausage
900ml chicken stock
225g paella rice
Green peas
Boiled eggs
30ml olive oil
1 peeled and chopped onion
1 peeled and crushed garlic clove
1 deseeded and diced red pepper
5ml ground paprika
Salt
Black pepper
Resting and lazying around ... tossed "leftover" meat from my fridge. Result... a yummy meat lover's pizza :)
Ingredients:
2 packages of 6 1/2 ounces pizza crust mix
1 tbsp olive oil
1 1/2 tsps garlic powder
1/2 tsp onion powder
2/3 cup spaghetti sauce
3 1/2 ounces sliced pepperoni and salami
6 ounces bacon, quartered
1/4 cup sliced mushrooms
8 ounces mozzarella cheese, shredded
Method:
1. Prepare pizza dough according to package instructions. With floured hands, press dough onto a greased 14 inch pizza pan. Bake at 425 degrees for 7 to 9 minutes or until lightly browned. Combine oil and 1 teaspoon of garlic powder; brush over crust edges.
2. Spread spaghetti sauce over crust to within 1 inch of edges. Top with pepperoni, bacon, mushrooms, and cheese.
3. Bake at 425 degrees for 10-15 minutes or until cheese is melted and crust is golden brown.
Yummy eating :)
Vietnamese Pork Roll
Ingredients:
2 Vietnamese baguettes
2 tbsp pork liver pate
1 large Lebanese cucumber, cut lengthwise into 4, remove seeds
1/2 cup coriander sprigs
2 spring onions, green part only
Maggi Seasoning sauce
For the mayonnaise -
1 egg
1 tsp lemon juice
1 cup vegetable oil
For the pickled carrot -
1/3 cup white vinegar
1/3 cup white sugar
1 large carrot, peeled and coarsely shredded
For the lemon grass pork
125 g minced pork
3 tsp grated palm sugar
3 tsp fish sauce
2 tsp soy sauce
1/2 lemongrass stalk, green part reserved, white part finely chopped
1/4 tsp crushed garlic
2 tsps vegetable oil
Method:
1. For the mayonnaise, place egg and lemon juice in a small bowl. Gradually whisk in oil until thick and emulsified. Add 1 tbsp water and whisk to combine. Season with salt. Refrigerate.
2. For the pickled carrot, place vinegar and sugar in a saucepan over medium heat. Stir to dissolve sugar. Remove from heat. Place carrot in a bowl, pour vinegar mixture. Add tsp salt and stir to combine. Let it stand for an hour or until cool. Drain carrots; refrigerate.
3. For the lemongrass pork, knead mince in a bowl with 1/2 salt until smooth. Working in 2 batches, gather a ball of mince and throw it back into the bowl. Repeat for 2 minutes to tenderise. Add sugar, fish sauce, soy sauce, lemongrass, and garlic. Mix well to combine. Halve reserved lemongrass and shape pork mixture around each piece to make 2 x 10 cm pork kebabs. Heat a chargrill pan to medium. Rub oil over pork. Cook for 4 minutes on each side or until golden brown. Remove from heat and set aside to cool.
4. Split baguettes open and spread with mayonnaise and pate. Cut pork kebabs in half lengthwise; divide between the 2 baguettes. Add picked carrot, cucumber, coriander and spring onion. Season with Maggi Seasoning and salt and pepper to taste.
Happy Cooking :)
Mussels Piastra
Let's do an Italian dish for a pre-weekend special.
Ingredients:
4 lbs mussles, scrubbed and debearded
1 orange, grated zest and juice
1 lemon, grated zest and juice
1 jalapeno, sliced thinly
1 cup, toasted bread crumbs
2 ounce bacon, coarsely chopped
1 bunch lemon thyme leaves
2 scallions, sliced thinly
2 tbsps extra virgin olive oil
splash of white wine
Method:
1. Place a piastra on a grill and preheat for 15 minutes.
2. Put the mussels in a large metal bowl. Drizzle with olive oil and season with salt and pepper.
3. Put the bread crumbs, bacon, lemon thyme leaves, orange and lemon zest and juice, jalapeno and scallions in a food processor. Zap until well mixed. Add the mixture to mussels and toss to combine.
4. Pour the olive oil onto the piastra. Dump the mussels mixture onto the piastra. Add a splash of white wine and cover.
5. Gently stir the mussels around; continue cooking for about 3 minutes.
6. Transfer the mussels to a platter as they open (discard any that do not open). Scrape up any bread crumb mixture remaining on the piastra; scatter it over the mussels. Squeeze a little extra lemon juice on top and serve immediately.
Happy Cooking :)
Middle Eastern Roasted Chicken
1 whole chicken
salt
3 lemons
2 tbsps sumac
2 tbsps paprika
2 tbsps turmeric
2 tbsps ground coriander
potatoes
carrots
peas
corn
2 tbsps butter, melted
vegetable oil
Method:
1. Salt the whole chicken generously. Refrigerate for 2 days.
2. Squeeze of the juice from the lemon over the whole chicken.
3. Douse it liberally with paprika, turmeric, ground coriander and sumac.
4. Roast at 375 degrees for an hour.
5. Fry your potatoes. Take out the excess oil add the butter. Stir in carrots, peas, and corn.
Happy Cooking :)
Steamed Grouper
Ingredients:
0.5 kg Grouper, cleaned
1/4 cup Knorr Liquid Seasoning
freshly ground pepper
3 tbsp sesame oil
1 pc onion, slicled thinly
1 stalk leeks, sliced thinly
1 cup water
1/4 cup Lee Kum Kee light soy sauce
2 tbsp sugar
2 tbsp sesame oil
Method:
1. Season fish with Knorr Liguid Seasoning and pepper. Drizzle with sesame oil. Put in a steamer topped with onion leeks. Steam fish until cooked through.
2. In a pot, combine water, Lee Kum Kee light soy sauce, sugar and sesame oil. Bring to boil.
3. Serve steamed Grouper on a platter. Pour the sauce over before serving.
Happy Cooking :)
Chicken Teriyaki
I've posted a recipe on chicken teriyaki before but what I made today is a recipe from a grandma I met when I visited Japan.
Ingredients:
12 chicken thighs
4 tbsps sake or white wine
4 tbsps sugar
8 tbsps mirin
8 tbsps soy sauce
a pinch of grated ginger
1 tsp grated garlic
Method:
1. Put all the ingredients in a large bowl with lock. Marinade for at least 30 minutes. For best results, marinade for 24 hours.
2. Spread foil over pan. Spray with canola oil.
3. Put the marinated chicken on the foil; pour over the remaining marinade.
4. Bake at 400 degrees for 25-30 minutes. When the chicken turns a bit crispy, it is done.
5. Put the chicken on a platter. Pour the leftover liquids into a measuring cup, skimming the oil. Pour the sauce over the chicken.
Happy Baking :)
Chicken Paella
Ingredients:
5 garlic cloves, choped
1 medium sized onion, chopped
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1/2 cup olive oil
4 cups white wine
1 lb chicken, sliced in bite sizes, any part will do
1 can chorizo
4 cups short grain rice
150 g tomato paste
2 - 4 cups chicken broth
1/2 cup green peas
1/2 cup raisins
2 pcs hardboiled eggs, sliced
Spanish paprika
Saffron
salt and pepper
onion leaves, cut into small pieces for garnishing
Method:
1. Pre-heat the oven to 350 F
2. In a medium sized pot, saute half the garlic and onions in 1/4 cup olive oil. Add the chicken pieces. Add 2 cups of white wine. Season with salt, pepper, Spanish paprika, and saffron. Set aside.
3. In a not so deep pan (paellera), saute the chorizo using the oil from the chorizo can. Move the chorizo to 1 side of the paellera to saute the remaining garlic and onions in the remaining 1/4 cup of olive oil. Add the green peas and bell peppers.
4. Wash the rice. Add the rice in method 3, mixing thoroughly.
5. Add the chicken broth and the remaining wine little by little as necessary. Add the tomato paste. Mix well. Season with salt, pepper, Spanish paprika, and saffron.
6. When the rice is almost cooked, turn off the flame. Arrange the chicken pieces on top of the rice.
7. Cover the paellera with foil and bake int he oven for 40 minutes to an hour.
8. Garnish with hardboiled eggs and onion leaves.
Happy cooking :)
Herb Baked Potato Marble
Ingredients:
1 lb. potato marble; sliced or whole
7 ounces of Kraft cheese, grated
4 ounces of cream cheese
2 tbps Anchor butter
2 tsps dry dill
1/2 tsp kosher salt
1/2 tsp onion powder
1/4 tsp garlic powder
1 red pepper, sliced
rosemary, for garnishing
Method:
1. Heat the oven to 350 F. Spray a 9x9 inch baking dish with non-stick cooking spray.
2. In a medium pot, put the potatoes. Add enough water to cover the potatoes. Over medium-high heat bring to boil; cook for 5 minutes. Drain, then rinse with cool water. Set aside.
3. In a large bowl, combine 3/4 of the grated cheese, cream cheese, butter, dill, salt, onion powder, garlic powder and red pepper. Mix until everything is well combined. Add the potatoes and fold to coat.
4. Pour the potato mixture into the prepared pan. Spread evenly into the container. Top with the remaining cheese.
5. Bake for 25-30 minutes or until the cheese sauce is bubbling and the potatoes are fork tender. Add the rosemary for garnishing.
Chicken Pastel
Ingredients:
2 lbs chicken thighs or any chicken pieces of your choice
3 tbsp soy sauce
3 tbsp lemon juice
2 tbsp olive oil
2 cloves garlic, chopped
1 onion, chopped
1 ½ cup chicken broth
2 pieces chorizo, sliced into ¼ inch pieces
1 carrot, peeled and cubed
1 large potato, cubed
2 medium red bell peppers, cubed
1 cup sliced fresh mushrooms
1 can Vienna sausage, drained and sliced into ¼ inch pieces
½ cup light sour cream
Salt and pepper to taste
Method:
1. Marinate chicken in soy sauce and lemon juice. Let stand for 15 minutes. Drain and set aside.
2. Heat oil in heavy pan over medium high heat. Add the garlic and onion. Saute until onion is soft. Add the chicken pieces and sauté for 5 minutes or until meat is no longer pink.
3. Add broth and bring to a boil. Lower heat and let simmer for 20 minutes or until meat is tender. Constantly stir the mixture to avoid meat sticking at the bottom of the pan.
4. Add the chorizo, carrot, potatoes, bell peppers and mushrooms. Stir well, cover and let simmer for 15 minutes or until potatoes are fork tender.
5. Stir in Vienna sausage and sour cream. Correct seasonings if needed.
Happy cooking :)
Pepper Shrimp
Ingredients:
1 pound medium shrimp, shelled
1 small onion, chopped
1 tsp salt
1/2 tsp freshly ground black peppercorns
1 hot chili pepper, chopped
3 tbsp garlic, minced
3 tbsp green onions, chopped
3 tbsp cornstarch
2 cups oil, for deep frying
Method:
1. Lightly coat the shrimp with cornstarch. In a bowl, mix the salt with the freshly ground peppercorns; set aside.
2. In a wok over medium high heat, deep fry the shrimp until bright orange in colour. Remove the shrimp and set aside.
3. Remove excess oil from the wok; keep only about 2 tablespoons of the oil. Add the minced garlic, 2 tablespoons of green onion and chili. Stir fry for about 2 minutes.
4. Add the deep-fried shrimp and the salt and pepper mixture. Stir fry to coat the shrimp in the mixture. Stir in the remaining green onion.
5. Serve while hot.
Happy Cooking :)
Tonkatsu
Ingredients:
930 grams pork - loin chops, sliced 1 inch thick
salt
pepper
all purpose flour for dusting
1 Large egg
60 grams panko (Japanese style bread crumb)
oil for frying
1 tablespoon toasted sesame oil
Method:
1. In a bowl, beat the egg.
2. In a heavy bottomed pot, add 1 1/2-inches of oil. Add the toasted sesame oil. Heat the oil to170 C).
3. Coat the pork with salt and pepper on both sides. Dust with an even coating of flour.
4. Dip the pork in the egg and coat evenly. Coat the pork with panko and dust evenly, pressing down gently on the pork to ensure you get a good coating of breadcrumbs.
5. Fry the pork until the panko is golden brown. Flip once to ensure even browning and use a skimmer to remove any foam that accumulates on the surface of the oil.
6. Drain the pork on the paper towel lined rack and let it rest for a few minutes.
7. Serve with Tonkatsu sauce. If you don't have tonkatsu sauce, you can make a simple version by mixing a 1:1 ratio of ketchup and worcestershire sauce.
For my side dish, I sauteed mung bean sprouts in butter and onion.
Happy Eating :)
Chicken Teriyaki
Ingredients:
2 lbs boneless skinless chicken thighs, trimmed of fat
1/4 cup soy sauce, Lee Kum Kee
1/3 cup freshly squeezed orange juice
3 tbsp honey
1 tsp finely grated fresh ginger
1 tsp sesame oil
1 tbsp oil, olive oil
1 1/2 tbsp unsalted butter
sesame seeds for garnishing
Method:
1. In a large bowl, whisk together all marinade ingredients (soy sauce, orange juice, honey, ginger and sesame oil).
2. Cut chicken and place into marinade. Stir and cover with plastic wrap to marinate for 20 minutes.
3. Heat a large non-stick pan over medium-high heat. Add 1 tbsp olive oil. Remove the chicken from the marinade and into the hot pan. Saute, stirring occasionally until golden brown and cooked.
4. Remove pan from the heat and transfer the chicken to a bowl.
5. Pour the marinade into the pan. Add the butter and put the pan back into medium-high heat. Bring to boil stirring constantly until slightly thickened. Remove from the heat. Add back the chicken into the pan and stir to combine.
6. Garnish with sesame seeds.
For my side dish, I sauteed mung bean sprouts in butter and onion.
Happy Eating :)
Pork Asado
Here's a fusion of Asian (specifically Filipino) and Spanish cuisine, the "asado". Asado means roast in Spanish.
Ingredients:
2 lbs pork shoulder
3 cups beef broth, Knorr
3 cloves garlic, minced
1 medium onion, chopped
1 large tomato, sliced
200 ml tomato paste, Del Monte
salt and pepper to taste
1/3 cup calamansi or lime juice
1/4 cup soy sauce
3 tbsp oil
Method:
1. Marinate the pork in soy sauce and lime juice. Set aside for 30 minutes.
2. In a wide skillet heat oil on high heat. Saute the garlic, onion, and tomato. Add the tomato paste. Pour in the marinated pork then cover the skillet.
3. Slow cook until the pork is brown and tender and the sauce has thickened. This will take about 45 minutes.
4. Season with salt and pepper to taste.
5. Cut to your desired serving size.
Happy cooking :)
Crispy Fried Pork Belly
Ingredients:
2 lbs. pork belly
2 tbsp salt
2 tbsp whole pepper corn
5 pcs dried bay leave
3 cups cooking oil
34 ounces water
Method:
1. Place the water on a big cooking pot and bring to boil.
2. Add the pork belly. Add 1 tbsp of salt and 1 tbsp of pepper. Add the bay leaves. Simmer for 30 minutes or until the meat is tender
3. Remove the meat from the pot. Let it cool down for a few minutes; you may choose to refrigerate. Cut the skin of the meat diagonally to add crispiness in frying.
4. Spread the remaining salt and pepper on the meat. Make sure to distribute these evenly on all sections of the meat.
5. On a dry cooking pot, put the cooking oil and heat it up.
6. Fry the meat until the immersed side is brown and the skin texture is crispy.
7. Flip the meat to cook the opposite side.
8. Remove the meat from the pan and slice to serving portions.
Happy cooking :)
Grilled Bourbon Chicken
Ingredients:
4 chicken breast halves1/3 cup bourbon1/3 cup Dijon mustard1/3 cup packed brown sugar1/3 cup soy sauce1/3 cup chopped scallions1 Tablespoon Worcestershire sauce1/2 teaspoon pepper
Method:
1. Rinse the chicken
and pat dry. Arrange in a shallow dish.
2. Combine the bourbon, Dijon
mustard, brown sugar, soy sauce, scallions, Worcestershire sauce and pepper in
a bowl and mix well.
3. Spoon the bourbon mixture to the chicken.
4. Marinate, covered,
in the refrigerator for 24 hours, turning every few hours.
5. Drain, discarding
marinade. Grill the chicken over hot coals for 25 minutes or until cooked
through,turning occasionally.
Tastes great with blanched broccoli.
Happy Cooking :)
Hot and Sour Shrimp Soup
Ingredients:
2 pounds shrimps
2 pieces eggplant, sliced
1 bunch water spinach
5 pieces long string beans, cut into 2 inches length
3 long green pepper, cut in half
2 shrimp cubes (Knorr)
1 pack tamarind mix (Knorr)
2 pieces tomatoes, guartered
1 medium size onion, sliced
1 tablespoon fish sauce
6 cups water
Method:
1. Put in a deep pan the onion, tomato, eggplant, string beans, shrimp cubes, water and tamarind mix. Bring to boil.
2. Turn the heat down and simmer until the eggplant and the string beans are cooked.
3. Add the shrimp and green pepper. Cook for another 5 minutes.
4. Turn off the heat. Add the water spinach.
Happy Cooking :)
Chicken Bacon Ranch Pasta
Ingredients:
1lb medium pasta shells
2 boneless skinless chicken breasts (cooked and shredded)
½ cup tomatoes (seeded and diced)
½ cup green onions (sliced)
1 (8 ounce) block mozzarella cheese (diced)
1lb bacon (cooked until crispy and crumbled)
1 cup mayonnaise
1 cup ranch salad dressing
salt and pepper to taste
Method
1. Bring a large pot of water to a boil. Add pasta and cook according to package directions. Drain and rinse off with cold water until the pasta has cooled.
2. In a large mixing bowl stir together mayonnaise and ranch dressing. Add tomatoes, green onion, chicken, and bacon. Stir to combine. Add the pasta and toss to coat. Stir in the cheese, Season with salt and pepper.
Happy Cooking :)
Air Fried Salmon Fillet
2 portions salmon fillet, pat dry and sprinkle salt on both sides
2 teaspoon minced garlic
1/2 teaspoon olive oil
1/4 cup white wine
2 tablespoons lemon juice
2 tablespoons salted butter
celery, minced
Method:
1. Preheat airfyer for at least 10 minutes at 180 degrees C. Place salmon on grill pan and set timer to 6 minutes.
2. To make the lemon-butter sauce, sautee garlic in the olive oil over medium high heat. Add the white wine and lemon juice. Bring to boil over low heat and continue to cook for 5 minutes. Remove from the heat and stir in the butter.
3. Transfer the salmon to a plate. Sprinkle the celery. Spoon over the lemon-butter sauce to the salmon.
Happy Eating :)
Steamed Fish
Ingredients:
1 2 pound whole fish (sea bass); descaled, cleaned, and pat dry
3 tbps vegetable oil
8 1inc slices of ginger root
6 tbps Chinese rice wine
3 tbps soy sauce
1/2 tsp granulated sugar
salt to taste
Method:
1. Preheat oven to 400 degrees F.
2. Rub both sides of the fish with salt and oil.
3. Place the ginger root in a oven-safe platter. Lay the fish on top. Pour 3 tablespoons of rice wine over the fish. Score the fish with a sharp knife by creating two incisions in the fish's flesh deep enough to reach the bone.
4. Wrap the entire fish including the oven-safe platter in parchment paper. Twist the parchment paper up tightly to prevent the fish from dying out.
5. Bake at 400 degrees F for about 30 minutes.
6. In a bowl, combine soy sauce and 3 tablespoons of rice wine and the sugar. Set aside.
7. When the fish is done, open the parchment paper and drain the fishy juice from it.
8. Set the fish on a plate. Pour the soy sauce mixture.
9. Garnish with vegetables. I have some left over carrots and asparagus.
Happy Cooking :)
Meatballs with Bruschetta Sauce and Snow Peas
For the meatballs
1 lb ground lean pork
1 egg
1/2 cup plain breadcrumbs
2 Tbsp Italian Seasoning
3 Tbsp grated parmesan cheese
1/2 tsp garlic powder
1/2 tsp salt
6 cranks fresh ground black pepper
For the sauce
15oz can tomato sauce
5 large tomatoes, diced
2 big handfuls basil, snipped
4 cloves garlic, chopped
1/2 tsp red wine vinegar
1 tsp salt
6 cranks fresh ground black pepper
2 Tbsp grated parmesan cheese
For the Snow Peas
snow peas
butter
garlic
Italian seasoning
Method:
1. In large bowl, mix together the meatball ingredients until combined evenly. Roll into balls (about 1 1/2-2 inches). Space evenly on prepared baking sheet. Bake in a 425 degree oven for 20 minutes.
2. Mix all sauce ingredients together in medium saucepan on low heat. Stir occasionally.
3. Rinse snow peas in water. Break the tip and pull out the tough string that runs along its side. Melt butter in a skillet. Cook and stir garlic until fragrant. Stir in Italian seasoning and snow peas. Add a bit of water and continue stirring until the snow peas are bright green in color and tender. This will take about 2 minutes.
4. Serve the meatballs in a plate, pour the sauce and add the snow peas.
Happy cooking :)
Chicken Wings in Barbecue Sauce
Fried chicken wings with my very own barbecue sauce for lunch
Ingredients:
vegetable oil for deep frying
chicken chicken wings, tips removed
salt and freshly ground black pepper
Barbecue Sauce
1 small onion, finely chopped
3 garlic cloves, finely chopped
1 tbsp olive oil, for frying
1 red chilli, finely chopped
1 tsp fennel seeds, crushed
2oz dark brown sugar
1¾fl oz dark soy sauce
10½fl oz tomato ketchup
onion leaves, chopped
Method:
1. In a deep-sided pan, heat the oil for deep-frying.
2. Season the chicken with salt and pepper. Place in the pan with heated oil. Cook for 6-8 minutes or until golden brown and crisp. Remove and drain on kitchen paper. Transfer to a bowl
3. Fry the onion and garlic in olive oil with the chilli, fennel seeds and sugar for 2-3 minutes. Add the soy sauce and ketchup. Season with salt and pepper. Bring to boil and simmer for a few minutes to combine the flavours.
4. Pour the barbecue sauce into the bowl of deep-fried chicken wings. Combine.
5. Transfer to a serving plate. Top with chopped onion leaves.
Happy Cooking :)
Nitamago Ramen
Am back after a long hiatus with my favorite Japanese ramen.
Ingredients:
6 eggs
50ml tsuyu
50ml cooking sake
25ml soy sauce
25ml mirin
1 tsp ginger paste
pinch of pepper
Method:
1. In a pan, bring to boil enough water to cover all your eggs. When the water has begun to simmer, add the eggs and cook over medium heat for 7 minutes. Plunge the cooked eggs into ice water and leave to sit for 5 minutes. Carefully peel the shells while the eggs are still in the water.
2. In another pan, add tsuyu, cooking sake, soy sauce, mirin, pepper and ginger. Bring to boil, then remove from heat and leave to cool.
3. Add seasoning sauce and eggs to a resealable container. Gently rotate the eggs to make sure they’re evenly covered in sauce. Leave for a day or 2 in the refrigerator. Enjoy with a warm bowl of tonkotsu ramen.
Happy Cooking :)
Potato-stuffed Bell Peppers
4 large baking potatoes
4 large green bell peppers
16 ounce sour cream
1/2 cup shredded Gouda cheese
1/4 cup sliced green onions
3 tablespoons butter
3 tablespoons chopped fresh flat-leaf parsley
3/4 teaspoon salt
1/2 teaspoon ground pepper
1/4 teaspoon paprika
Method:
1. Pierce each potato 4 times with a fork; place directly on oven rack. Bake at 450 degrees for 1 1/2 hours. Let cool.
2. Cut bell peppers in half lengthwise, cutting through stems but keeping them intact. Remove the seeds and membranes. Rinse and pat dry. Set aside.
3. Cut baked potatoes in half. Scoop out pulp into a large bowl, discarding shells. Using a fork blend the pulp, sour cream Gouda cheese, onions, butter, parsley, salt, ground pepper, and paprika.
4. Spoon the potato mixture evenly into the bell pepper halves.
5. Grill the peppers over medium-high until the peppers are blistered and the potato mixture bubbles round the edges.
Happy Cooking :)
Chicken Afritada
Ingredients:
1.6 kgs chicken, sliced into small parts
2 tbsp vegetable oil
1 red onion, chopped
8 cloves garlic, minced
salt
black pepper
500 ml chicken stock
250 ml tomato paste (Hunt's)
400 g potatoes, peeled and quartered
2 red peppers, seeded and cut into 1 cm thick slices
1 green pepper, seeded and cut into 1 cm thick slices
2 tbsp fish sauce
1/2 cup frozen peas
Method:
1. Season the chicken with salt and pepper. Blend the onion and garlic in a food processor into a paste.
2. Heat a large saucepan over high heat. Add the oil and the cook the chicken for 6 minutes or until evenly browned. Remove from the pan and set aside.
3. Reduce the heat to low; add the onion puree and cook for 5 minutes until the onion softens and the garlic turns into a light golden colour. Pour in the stock and the tomato paste. Bring to boil. Redude the heat to medium and add the chicken. Add the potatoes and simmer for 30 minutes until the potatoes are tender and the chicken is cooked.
4. Add the peppers, fish sauce and peas. Simmer for another 3 minutes.
Happy Cooking :)
Creamy Ramen
Today is a good day for Ramen.
Ingredients:
Ramen noodles
Chinese cabbage
soft boiled egg
1 pound of lean ground pork, 1/2 cup breadcrumbs, egg, 1 tsp salt, freshly ground black pepper for meatballs
cream of chicken soup (Campbells)
salt to taste
Method:
1. Cook the noodles as directed. Drain, then set aside.
2. In a bowl, combine all the ingredients for the meatballs. Mix well then work into small balls. In the same pan that you used to cook the noodles, drop the balls and cook for 5 minutes. Drain, then set aside.
3. Heat the can of soup in a deep pan. Add the drained cooked noddles and meatballs. Add a cup of soup (from the soup you used to cook the noodles and the meatballs). Bring to boil, add more soup if desire. Reduce heat to medium.
4. Add the Chinese cabbage and cook for 5 minutes. Top with the soft boiled egg. Salt to taste.
Happy Cooking :)
Pesto Shrimp Pasta
Here's another quick and easy meal
Ingredients:
2 ounces of spaghetti noodles
1 tablespoon butter (Anchor)
shrimps, peeled and deveined
salt and pepper
1/4 cup basil pesto
Parmesan cheese
Method:
1. Cook the pasta according to the package directions; drain, then set aside.
2. Melt the butter in a small skillet. Season the shrimps with salt and pepper. Add the shrimps in the skillet and cook for 1 minute (or until they turn into pink color) on each side. Set aside.
3. In the same skillet, put the cooked pasta. Turn on stove on low fire. Add the basil pesto. Stir well to combine. Do this for 2 minutes.
4. Pour the mixture into a plate, top with the shrimp and Parmesan cheese.
Happy Cooking :)
Grilled Porterhouse
My apologies, I was so hungry that I forgot to take a photo before diving into my meal :(
Ingredients:
4 pieces of 1 1/2 inch thick pork loin
2 quarts cold water
1/3 cup coarse salt
1/4 cup sugar
3 tablespoons steak seasoning (McCormick Montreal)
Method:
1. In a large bowl, add water, salt and sugar; stir until completely dissolved. Put the porterhouse pork loin into the bowl, cover and refrigerate for 4 hours.
2. Take the bowl from the refrigerator and remove the pork loin from the brine. Pat the pork loin dry using paper towels. Season heavily with steak seasoning.
3. Heat grill to medium and grill the pork loin 8 minutes per side. Remove from the grill once the pork loin have reached an internal temperature of 145 degrees.
4. Remove the pork loin from the grill.
5. Serve with barbecue sauce, mashed potatoes and steamed broccoli.
Happy Cooking :)
Meatballs Spaghetti
When my kids were young (well up to now :)), they super love my homemade meatballs spaghetti.
Ingredients:
For the meatballs -
1/2 pound ground veal
1/2 pound ground pork (lean)
1 pound ground beef (lean)
1 cup fresh white bread crumbs (4 slices, crusts removed)
1/4 cup seasoned dry bread crumbs
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons kosher salt
1/4 teaspoon ground nutmeg
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon freshly ground black pepper
1 extra-large egg, beaten
vegetable oil
olive oil
For the sauce -
1 teaspoon olive oil
1 cup chopped onion
1 1/2 teaspoons minced garlic
1/2 cup red white (Chianti)
28-ounce can crushed tomatoes
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoon freshly ground black pepper
Method:
1. In a large bowl, put the ground meats, bread crumbs, parsley, cheese, salt, pepper, nutmeg, egg, and 3/4 cup warm water. Combine the mixture. With your hands, form the mixture into 2-inch meatballs. Pour equal amounts of vegetable oil and olive oil into a large skillet to a depth of 1/4 inch. Heat the oil. Place the meatballs in the oil and cook till brown on all sides. Remove and place on a plate lined with paper towels.
2. For the sauce, heat the olive oil in a skillet. Add the onion and saute over medium heat. Add the garlic and cook for 1 minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan until all the liquid evaporates. Stir in the tomatoes, parsley, salt and pepper.
3. Return the meatballs to the sauce, cover and simmer on low heat for 25 minutes.
4. To serve, put spaghetti noddles on a plate. Add the meatball sauce. Top with favorite cheeses - asiago, romano, mozzarella, provolone, and parmesan.
Happy Cooking :)
Chicken Macaroni Soup and Garlic Pork Chop
It's a lazy Sunday for me :(. Got to perk up my day!
Comfort food today with some left over macaroni. Doing chicken macaroni soup and garlic seasoned fried pork chop. Happy Sunday :)
Ingredients:
2 cups elbow macaroni
1 lb chicken breast, cut in bite sizes
1/2 cup evaporated milk (Carnation)
2 tablespoons butter (Anchor)
1 tablespoon minced garlic
1 medium onion, finely chopped
1/2 cup sliced carrot
1 chicken bouillon cube (Knorr)
salt and pepper to taste
8 cups water
4 pork chops
2 tablespoons butter (Anchor)
1 egg
1 tablespoon evaporated milk (Carnation)
1 pinch garlic powder
1/2 teaspoon salt
1 pinch ground pepper
1 cup flour
vegetable oil for frying
Method:
1. For the chicken macaroni soup.
Boil water in a pot, add chicken until cooked. Set aside. In the same pot, add elbow macaroni stirring often to cook. In a pan over low heat, add the butter and saute the onion and garlic. Pour this mixture in the pot of elbow macaroni. Add the carrots, chicken and chicken cube. Bring to boil and simmer. Stir in evaporated milk to boil and simmer. Season with salt and pepper.
2. Pour butter in a deep bowl; whisk egg, add milk. Dip the pork chops into the mixture. In another deep bowl, put the flour, garlic powder, salt and pepper. Coat the dipped pork chops with this mixture. In a large pan with boiling vegetable oil, dip fry the pork chops.
Happy Cooking :)
Sirloin Steak
Ingredients:
1/2 kg of boneless sirloin steak, cut into small pieces
3/8 teaspoon black pepper
1/4 teaspoon salt
1 tablespoon olive oil
8 ounce cremini mushrooms, sliced
1/2 cup dry red wine
1/2 cup water
2 teaspoons all-purpose flour
1/2 teaspoon garlic powder
Method:
1. Sprinkle steaks with pepper and salt. Heat oil in a nonstick skillet over medium-high heat. Add cut sirloin steak in the pan and cook until the desired doneness is achieved. Remove from pan and set aside.
2. Add mushrooms to pan. Cook for 5 minutes, stirring frequently, until tender and beginning to brown.
3. Mix wine, water and flour; stir well with a whisk.
4. Add the wine mixture to pan of mushrooms; bring to a boil. Simmer for 2 minutes or until thick, stirring constantly.
5. Add the sirloin steak and simmer for another 1 minute.
Happy Cooking :)
Sweet and Sour Meatballs
Ingredients:
1 pound ground beef
1 egg
1/4 cup bread crumbs
1 onion, diced
2 carrots, sliced thinly
1 cup drained pineapple chunks (Del Monte)
1 cup banana ketchup (Del Monte)
3 tablespoons all-purpose flour
1 1/2 cups water
1/4 cup distilled white vinegar
3 tablespoons soy sauce
3 tablespoons brown sugar
vegetable oil for frying
Method:
1. In a medium-sized bowl, combine the ground beef, egg, bread crumbs and onion. Mix well; shape the mixture in golf ball-sized balls.
2. In a large skillet put just enough vegetable oil to fry the meatballs. Over low fire, put the meatballs side by side then cover the skillet. Uncover after 5 minutes to see the fat from the ground beef come out. Increase the heat to medium; brown the meatballs then set aside.
3. In a large saucepan, combine the brown sugar, flour, water, white vinegar, soy sauce, and ketchup. Mix well. Add meatballs and carrots then bring to boil. Reduce heat and simmer for 25 minutes; stirring often. Add the pineapple chunks and simmer for another 5 minutes.
Happy Cooking :)
Thai Green Chicken Curry
2 medium sized potatoes, cut into chunks
1 tablespoon vegetable oil
100g green beans, trimmed and halved
1 garlic clove, chopped
1 tablespoon Thai green curry paste
400 ml coconut milk
2 teaspoon fish sauce
1 teaspoon caster sugar
450g boneless skinless chicken breast, cut into bite size
basil leaves
Method:
1. Put the potatoes in a pan of boiling water; cook for 5 minutes. Add the beans and cook for another three minutes. Drain and put aside.
2. In a wok, heat the oil until very hot. Add the garlic and stir for a few seconds until golden brown. Add the curry paste and still for a few seconds. Pour the coconut milk; cook until it boils.
3. Add the fish sauce, sugar, then the chicken. Cover the pan, turn down the heat to simmer and cook for about 8 minutes.
4. Transfer to a deep bowl. Add the potatoes and beans. Top with basil leaves.
Happy Cooking :)
Crispy Tilapia in Thai Sauce
Today, I am having a simple fish meal.
Ingredients:
1 medium sized fresh Tilapia
salt and 2 tablespoons of liquid milk for coating of Tilapia
1/4 cup tamarind juice
4 cloves of garlic, chopped
4 red chilies, chopped
3 tablespoons brown sugar
2 tablespoons fish sauce
1 teaspoon cornstarch, dissolved in 1 tablespoon of water
3 tablespoons water
1/2 cup vegetable oil for frying
2 tablespoons vegetable oil for the sauce
celery leaves for garnishing
Method:
1. Coat the fish with salt and milk. Fry in a non-stick pan until golden brown. Set aside.
2. Pour 2 tablespoons of vegetable oil in a pan. Add chopped garlic and stir fry until brown. Add chili and stir.
3. Add fish sauce, sugar and cornstarch. Stir until the sugar has melted and the mixture is smooth. Add water and continue stirring.
4. Pour the mixture over the crispy fried Tilapia; garnish with celery leaves.
Happy cooking :)
Fresh Prawn Pakora
I love Indian food :)
Ingredients:
200 grams prawns, peeled and deveined
1 medium sized potato, boiled
2 tablespoons boiled noodles
1 small onion paste
1 teaspoon ginger-garlic paste
2 green chilies, sliced
1 tablespoon cornflour
a pinch of pepper
salt to taste
1 egg
bread crumbs
oil for deep frying
Method:
1. Mix the prawns, potato, onion paste, ginger-garlic paste, green chilies, pepper, salt and cornflour in a bowl.
2. Add the boiled noodles to this mixture. Shape the mixture into small round balls.
3. Beat the egg and dip the small round balls of prawn mixture in it and cost with bread crumbs.
4. Deep fry till golden. Serve hot with ketchup.
Happy Cooking :)
Picadillo
This Spanish dish is supper yummy!
Ingredients:
1 lb lean ground beef
2 tbsp olive oil
1 1/2 cups chopped onion
7 cloves garlic, chopped
1 1/2 cups chopped green pepper
1 cup green peas
1 cup carrots, cut into small pieces
1 cup potatoes, cut into small pieces
1/2 cup lemon
1 tsp salt
1 tsp freshly ground black pepper
2 dried bay leaves
6 cups canned tomatoes
2 tbsp soy sauce
1/4 tsp hot sauce
Method:
1. In a large stock pot, heat 1 tablespoon of olive oil over medium heat. Saute garlic, onion and green pepper. Transfer to a bowl and set aside.
2. In the same pot, heat the remaining olive oil and brown the ground beef.
3. In a sauce pan, combine the lemon, salt, pepper, bay leaves, carrots, potatoes, green peas and hot sauce. Let it simmer for about 10 minutes over low heat.
4. Add the mixture on step 1 and the ground beef. Add the tomatoes, cover and let it cook for an hour over low heat. Stir occasionally.
Happy cooking :)
Creamy Chicken Mushroom Pasta with Garlic Pizza Bread
Ingredients:
For the Pasta
- 375 dried fettuccine pasta
- 1 1/2 tbsp olive oil
- chicken breast fillets
- 1 small onion, finely chopped
- 150 g Swiss brown mushrooms, sliced
- 3 garlic cloves, crushed
- 1 tbsp fresh lemon thyme leaves
- 1 tsp finely grated lemon rind
- 2 tsp plain flour
- 1/3 cup dry white wine
- 300 ml light thickened cream for cooking
- grated parmesan
For the Bread
- Baguette
- Pizza Sauce
- Shredded mozzarella cheese
- you choice of toppings; i used my leftover salami
Method:
1. Cook pasta in a large sauce pan of boiling water following packet directions until tender.
2. Heat 2 teaspoons of oil in a large, deep frying pan over medium heat. Add chicken fillet and cook for 5 minutes each side or until brown.
3. Heat remaining oil in a pan over medium heat. Add onion, stirring for 2 minutes. Add mushrooms and cook for 3 minutes. Add garlic, thyme and lemon rind. Add flour; keep stirring for 1 minute. Add wine, stir and bring to boil. Add cream, continue stirring to mix thoroughly. Simmer for 2 minutes.
4. Thinly slice the chicken. Drain pasta. Add pasta and chicken to the mushroom mixture. Season with salt and pepper.
5. For the bread, preheat the oven to 400 F. Cut the baguette into half and spread about 2 tablespoons of pizza sauce. Add your toppings and cheese. Place the bread on a baking sheet and bake it in the center of the oven for 7 minutes or until the cheese melts and bubbles.
Happy Cooking :)
Apple Pot Roast Pork
Ingredients:
3 lbs. pork shoulder, roast
1 1/2 tsp fresh thyme, chopped
4 apples, cored and chopped
2 medium yellow onions, chopped
4 cups apple juice
1 cup beef broth
2 tbps cooking oil
onion leaves, chopped
salt and pepper to taste
Method:
1. Rub salt and pepper all over the pork roast; let it stay for 20 minutes.
2. Heat the cooking oil in a Dutch oven.
3. Pour apple juice and beef broth; let it boil.
4. Preheat oven to 310 degrees F
5. Add the onion, chopped apples, thyme, and rosemary to the pork roast. Cover and cook for 5 minutes.
6. Turn off the stove. Put the Dutch oven inside the conventional oven. Roast for 150 minutes.
7. Remove the roast from the Dutch oven and arrange in a serving plate. Strain the remaining sauce; thicken by cooking it further until the liquid evaporates and the desired consistency is achieved. Add salt and pepper to taste. Top with chopped onion leaves.
Happy Cooking :)
Slow Cooked Roast Chicken
Ingredients:
1.5 kg of whole chicken
butter (Anchor) for greasing
2 whole garlic heads, halved through the middle
100ml white wine
100 ml chicken stock
2 stems rosemary, broken into sprigs
6 bay leaves
4 medium-sized potatoes, halved
4 medium-sized carrots, sliced
lettuce
1 lemon, cut in wedges
Method:
1. Heat oven to 160 C. Brush a large roasting tin all over with butter, smear some over the skin of the chicken.
2. Place the chicken in the tin; arrange the potatoes around it. Put the halved garlic in the tin; pour over the white wine and stock, cover with foil then place in the oven. Cook for an hour.
3. Remove the foil. Add the rosemary, bay leaves and lemon wedges. Cook for another 50 minutes.
4. Increase heat to 220C; cook for another 30 minutes.
5. Remove the chicken and potatoes from the pan. Cover the chicken loosely with foil and leave to rest on a plate for at least 10 minutes before carving. Meanwhile steam the carrots
6. Serve with your favorite vegetables.
Happy Cooking :)
Basil Pesto Pasta with Grilled Shrimp
Ingredients:
375 g dried linguine pasta
1 cup fresh basil leaves
2 tbps pine nuts, toasted
1 garlic clove, crushed
2 tbps grated parmesan cheese
1/4 cup extra-virgin olive oil
2 pounds extra large shrimp, peeled (tails left on) and deveined
Method:
1. Cook pasta in a saucepan of boiling salted water following packet directions until tender. Drain. Return drained pasta to pan.
2. Process basil, pine nuts, garlic and parmesan, scraping down sides occasionally until almost smooth.
3. While processor is still running, add oil in a slow and steady stream. Continue to process to combine. Season with salt and pepper.
4. Coat the shrimps with the basil pesto and let it sit for 30 minutes to marinate. Using barbecue sticks, skew the shrimps.
5. Preheat the grill to medium-high heat. Lightly dip a wad of paper towels in vegetable oil; using tongs, carefully rub over the grates several time until glossy and coated. Place the shrimps on the grill; cook until plump and slightly charred.
6. Add the remaining pesto to the pasta. Toss to combine.
7. Serve pasta topped with grilled shrimp.
I had a day old bread so I toasted it with butter, sprinkled a dash of garlic powder.
Happy cooking :)
Dry Beef Curry
Perk up your lazy boring Sunday with dry beef curry over yellow basmati rice
Ingredients:
2 tbps cumin seeds
2 tbps coriander seeds
3 green cardamom pods
2 tsps white peppercorsm
2 tsps grated fresh ginger
4 garlic cloves, crushed
4 long red chillies
2 handfuls coriander leaves, chopped
3 tbps olive oil
1 kg ground beef (should be chuck steak but I am too lazy to go out and buy it so I will use what I have in the fridge)
400 tinned chopped tomatoes
2 tbps tomato paste (Del Monte)
300 ml beef stock
200 g plain yogurt
For the yellow basmati rice:
350 g of basmati rice
50 g butter (Anchor)
1 tsp salt
less than a tsp of ground tumeric
500 ml water
Put all the ingredients in a large pan. Heat until it boils. Stir, cover and let it simmer for 6 minutes.
Method:
1. In a saucepan over medium heat, lightly toast the cumin, coriander, cardamom and peppercorns until fragrant. Cool and crush using a mortar and pestle or spice mill.
2. Blend all the curry paste ingredients in a food processor until a smooth paste forms (add water if needed). If you are crushing the spices in a mortar and pestle, remove the cardamom pods once the seeds are released.
3. Heat 2 tablespoons of the oil in a large saucepan. Brown the ground beef over low heat. Remove from the saucepan.
4. In the same saucepan, heat the remaining olive oil and fry the curry paste, stirring, for 3 minutes, or until fragrant.
5. Return the beef to the saucepan and add the chopped tomatoes, tomato paste, and stock. Reduce the heat to low, stir and cover with the lid. Simmer for 30 minutes, stirring occasionally.
6. Remove the lid from the saucepan, stir and simmer for another 15 minutes, or until the sauce is reduced by half. Season to taste.
7. Add the yogurt and coriander just before serving. Serve over yellow basmati rice.
Happy Cooking :)
Hickory Chicken Barbecue with Steamed Vegetables
1/2 cup Lee Kum Kee soy sauce1/2 cup Del Monte ketchup1/2 cup bottled Lee Kum Kee chili sauce1/2 cup bottled hickory-flavor barbecue sauce1/2 cup golden brown sugar6 tablespoons fresh lemon juice3 garlic cloves, crushed2 teaspoons onion powder1 teaspoon hot pepper sauce1/2 teaspoon dry mustardNonstick vegetable oil spray12 chicken thighs with skin and bones
Your vege of choice. I love steamed potatoes, french beans and squash.
Method:
1. Bring first 10 ingredients to boil in medium saucepan, whisking to blend. Reduce heat to low; simmer for 10 minutes.
2. Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat).
3. Sprinkle chicken with salt and pepper. Place chicken on grill, skin side down; cook until skin browns, about 8 minutes. Turn chicken over and continue grilling until cooked through, about 8 minutes longer.
4. Transfer 1 cup barbecue sauce to small dish. Brush skin side of chicken with sauce from dish; turn skin side down and cook 2 minutes. Brush chicken with more sauce; turn skin side up and grill 2 minutes. Arrange chicken on platter. Serve with remaining sauce.
1. Bring first 10 ingredients to boil in medium saucepan, whisking to blend. Reduce heat to low; simmer for 10 minutes.
2. Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat).
3. Sprinkle chicken with salt and pepper. Place chicken on grill, skin side down; cook until skin browns, about 8 minutes. Turn chicken over and continue grilling until cooked through, about 8 minutes longer.
4. Transfer 1 cup barbecue sauce to small dish. Brush skin side of chicken with sauce from dish; turn skin side down and cook 2 minutes. Brush chicken with more sauce; turn skin side up and grill 2 minutes. Arrange chicken on platter. Serve with remaining sauce.
Happy Cooking :)
Creamy Sauce Pork Chop
What is it with slow cooking?
Slow cooking is convenient because you can leave whatever you are cooking and do something else. But the best benefit is health. When you slow cook your meat or cook meat on the bone, it provides you with a rich source of gelatin. Gelatin is a nutrient that helps improve and support our liver function, digestion, joint health, sleep, muscle recovery and skin, hair and nail growth.
Today, I am doing a slow cook pork chop topped with cream sauce :)
Ingredients:
4 pork chops, 1/2-inch thick
2 medium onions, sliced
1 (4 ounce can) mushrooms, sliced, drained
1 (1 1/4 ounce) envelope dry onion soup mix
1⁄2 cup dry white wine
1 (10 3/4 ounce) can cream of mushroom soup; I use Campbell's
Method:
1. Place meat in greased 3 1/2 to 4 1/2-quart slow cooker. Top with onions and mushrooms.
2. In a separate bowl, combine soup mix, water, and soup.
3. Pour over mushrooms and pork chops.
4. Cover and cook on low heat 6 to 8 hours.
5. Serve with your favorite vegetable (blanched or buttered)
Happy Cooking :)
Laksa Singapore
Broth -
700ml chicken stock
100ml water
100g dried anchovies
4 tbsp vegetable oil
1 litre coconut milk
Fish sauce
Sugar
Salt
Spice Paste -
8 shallots, chopped
12 large dried red chillies, soaked in lukewarm water for 1 hour
200g dried shrimp, soaked in lukewarm water for 4 hours
2 stalks lemongrass, sliced
12 candlenuts
2 tsp dried shrimp paste, roasted
5-cm piece fresh galangal, peeled and chopped
3-cm piece fresh turmeric, peeled
10 cloves of garlic, crushed
2 tsp ground star anise
1 tbsp coriander seed
4 tbsp vegetable oil
Noodle & Garnishing -
300g dried thick rice vermicelli
Tiger prawns, cooked
12 pieces bean curd puff, halved
Pan-fried Chinese fishcakes, sliced
2 eggs, hard-boiled and halved
1 cup bean sprouts, tailed and lightly blanched
1/4 cup fresh laksa leaves (Vietnamese mint), finely chopped
shrimp paste chili
Method:
1. Boil the chicken stock and water in a large pot. Add the dried anchovies and simmer for 1 hour on medium heat, then reduce the heat to low for a gentler simmer.
2. In the meantime, pound all ingredients for the spice paste with a mortar or just blend everything in a food processor until a smooth paste is formed.
3. Heat 4 tablespoons of vegetable oil in a pan over medium heat and fry the spice paste for 5-10 minutes, until dark brown and very fragrant.
4. Add the spice paste and coconut milk to the pot. Turn the heat up and bring it to a rolling boil, then season the broth with fish sauce, sugar, and salt to taste.
5. Cook the rice vermicelli according to the manufacturer’s instructions. Divide the noodles into four bowls.
6. Garnish with bean curd puff, fishcakes, prawns, eggs and bean sprouts. Ladle in the broth and serve with a sprinkling of finely chopped laksa leaves and shrimp paste chili.
Happy chili cooking :)
Taiwan Beef Noodle
Ingredients:
2 pounds of beef brisket, cut into 1 ½ inch cubes
2 tablespoons canola oil
6 green onions, whole, white parts only
1/2 lb squash, peeled and cubed
1/2 inch piece of ginger, sliced
3 garlic cloves, roughly chopped
1 1/2 tablespoons chili garlic sauce (Lee Kum Kee)
1 1/2 teaspoon hot bean paste
3/4 cup plus 2 tablespoons soy sauce
8 plus 6 cups water
2 tablespoons Chinese cooking wine
1 tablespoon sugar
2 star anise
2 tablespoon green onion, chopped
2 tablespoons soy sauce (Lee Kum Kee)
2 teaspoons sesame oil
white pepper
Method:
2 pounds of beef brisket, cut into 1 ½ inch cubes
2 tablespoons canola oil
6 green onions, whole, white parts only
1/2 lb squash, peeled and cubed
1/2 inch piece of ginger, sliced
3 garlic cloves, roughly chopped
1 1/2 tablespoons chili garlic sauce (Lee Kum Kee)
1 1/2 teaspoon hot bean paste
3/4 cup plus 2 tablespoons soy sauce
8 plus 6 cups water
2 tablespoons Chinese cooking wine
1 tablespoon sugar
2 star anise
2 tablespoon green onion, chopped
2 tablespoons soy sauce (Lee Kum Kee)
2 teaspoons sesame oil
white pepper
Method:
1. In two small bowls, prepare your sauces before getting started. In the first bowl, add the bean paste, chili garlic sauce, and 3/4 cups of soy sauce. In the second bowl, add the chopped green onion, 2 tablespoons soy sauce, sesame oil, and a dash of pepper. Set aside.
2. Heat 2 tablespoons of oil in a large stock pot over medium high heat until the oil starts to shimmer. Add the white parts of the green onions, ginger, garlic, and the contents from the bowl with the hot bean paste and soy sauce. Stir fry until fragrant, 2-3 minutes.
3. Add the meat, 8 cups of water, cooking wine, sugar, and star anise. Bring to a bowl while skimming any foam that forms on the surface. Once the pot comes to a boil, cover and simmer over low heat for one hour until the meat is soft and the liquid is reduced to 6 cups. Remove meat and set aside.
4. Add up to 6 cups of more water to dilute the concentrated stock to taste. Bring to a boil then turn off heat.
5. In a pot of water bring to a boil the squash. In the same pot of boiling water, cook the noodles according to the manufacture's instructions.
6. When the noodles are almost ready, divide the soup stock and the contents from the remaining bowl (green onion, soy sauce, and sesame oil) into four large soup bowls.
7. Divide the strained noodles into the four bowls and top with the vegetables and meat.
Happy Cooking :)
2. Heat 2 tablespoons of oil in a large stock pot over medium high heat until the oil starts to shimmer. Add the white parts of the green onions, ginger, garlic, and the contents from the bowl with the hot bean paste and soy sauce. Stir fry until fragrant, 2-3 minutes.
3. Add the meat, 8 cups of water, cooking wine, sugar, and star anise. Bring to a bowl while skimming any foam that forms on the surface. Once the pot comes to a boil, cover and simmer over low heat for one hour until the meat is soft and the liquid is reduced to 6 cups. Remove meat and set aside.
4. Add up to 6 cups of more water to dilute the concentrated stock to taste. Bring to a boil then turn off heat.
5. In a pot of water bring to a boil the squash. In the same pot of boiling water, cook the noodles according to the manufacture's instructions.
6. When the noodles are almost ready, divide the soup stock and the contents from the remaining bowl (green onion, soy sauce, and sesame oil) into four large soup bowls.
7. Divide the strained noodles into the four bowls and top with the vegetables and meat.
Happy Cooking :)
Here's something very simple yet healthy.
Ingredients:
1 tablespoon olive oil
1 teaspoon minced garlic
1 large broccoli crowns, cut into bite-sized pieces or florets1 cup peeled and sliced baby carrots
1 cup of chicken breast, cut in small cubes
2 tablespoons soy sauce (Lee Kum Kee)
2 tablespoons chicken stock (Knorr)
Method:
1. In a large saute pan over medium-high heat, add the olive oil and heat. Add the garlic and saute, stirring, for 1 minute.
2. Add the broccoli and carrots. Cook until just starting to wilt, about 2 minutes. Add soy sauce and chicken stock and stir well. Cook for another 3 minutes.
3. Remove from heat and serve.
Happy cooking :)
Eggplant Parmigiana
Ingredients:
The Sauce -
1/4 cup extra-virgin olive oil
3 medium yellow onions, peeled, halved, and cut into thin slices
6 cloves garlic, peeled and grated
Kosher salt
1 tablespoon crushed red pepper flakes
1 tablespoon granulated sugar
3 (28-ounce) cans whole plum tomatoes (Del Monte)
2 handfuls fresh basil, leaves only, torn
The Eggplant-
2 medium-size eggplants, washed and cut in half diagonally
1/2 cup all-purpose flour (Pillsbury)
freshly ground black pepper
5 large eggs
3 tablespoons whole milk
4 cups Italian-style breadcrumbs
1 tablespoon dried oregano
1 tablespoon fresh thyme leaves
Vegetable oil, for frying, as needed, about 1 1/2 to 2 cups
1 1/2 pounds mozzarella cheese, cut into thin slices
1/2 cup grated Parmesan
1 pound provolone cheese, grated
chopped parsley
Method:
For the sauce -
1. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and season with salt and red pepper flakes. Cook until the onions become translucent, 3 to 5 minutes. Add the sugar, canned tomatoes and basil. Use a wooden spoon to break up some of the whole tomatoes and cook 10 to 15 minutes over medium heat, stirring from time to time.
2. Taste for seasoning, the tomatoes should be fairly broken down and the flavors coming together. Cook for another few minutes if the tomatoes still taste like they need a little more time to break down. Set aside to cool.
1. Arrange the eggplant in a single layer on 2 baking sheets. Sprinkle with salt on both sides of each slice and allow it to sit for about 1 hour. Salting it draws out the liquid and bitter flavor. After an hour, rinse with cold water and dry them thoroughly with a kitchen towel.
2. Put the flour in a medium bowl and season with salt and pepper. In another bowl, whisk together the eggs and milk and season with salt and pepper. In a third bowl, combine the breadcrumbs with the oregano and fresh thyme leaves and season with salt and pepper. Dip each eggplant slice in the flour and shake off any excess.
3. Dip in the egg mixture, and finally in the breadcrumbs. Make sure to coat both sides of each slice of eggplant. Arrange them in single layers on the baking sheets.
4. In a large skillet, pour enough oil to accumulate about 1/2-inch in the bottom. Heat the oil until it begins to smoke lightly (test with a thermometer and wait until the oil registers between 380 to 400 degrees F).
5. Use a pair of kitchen tongs to add a single layer of the eggplant to the pan. Cook them until they are golden brown (about 2 minutes on each side). Remove from the oil and transfer to a baking sheet fitted with a kitchen towel so the eggplant can drain as the others cook. Season lightly with salt. Take care to reheat the oil back up to temperature before adding another batch of slices to the pan.
6. Preheat oven to 350 degrees F.
7. In a baking dish, spoon about 1/4 of the sauce on the bottom. Top with a layer of the fried eggplant.
8. Top with about 1/3 of the mozzarella slices. Sprinkle with about 1/4 of the Parmesan and provolone cheeses. Top with a layer of chopped parley. Spoon sauce and repeat the layering 2 more times to make 3 layers. End with the remaining mozzarella. Carefully press the layers down firmly into the dish once assembled. Place the dish in the top part of the oven and cook until the cheese is melted and bubbly, 35 to 40 minutes.
9. For extra browning, put the dish under the broiler for a minute or two just before serving to get an extra brown cheesy top.
Have an eggplant cheesy Saturday :)
Pad Thai
For the marinated tofu:
6 ounces extra-firm tofu, not silken
1 1/2 cups soy sauce (Lee Kum Kee)
1 teaspoon Chinese five-spice powder
Main Recipe
1 ounce tamarind paste
3/4 cup boiling water
2 tablespoons fish sauce (Lee Kum Kee)
2 tablespoons palm sugar
1 tablespoon rice wine vinegar
4 ounces rice stick noodles
6 ounces marinated tofu
2 tablespoons peanut oil
1 cup chopped scallions, divided
2 teaspoons minced garlic
2 whole eggs, beaten
2 teaspoons salted cabbage
1 tablespoon dried shrimp
3 ounces bean sprouts, divided
1/2 cup roasted salted peanuts, chopped, divided
Freshly ground dried red chile peppers, to taste
1 lime, cut into wedges
Method:
For the Tofu:
1. Wrap the tofu firmly in a tea towel. Place the wrapped tofu into an 8-inch cake pan. Top with another cake pan and weigh down with a 5-pound weight. Place in refrigerator and press for 12 to 15 hours.
2. Put the pressed tofu in a 2-cup container. Combine soy sauce and five-spice powder and pour over tofu. Cover and refrigerate for 30 minutes, turning once. Remove the tofu from the marinade.
Main Recipe:
1. Place the tamarind paste in the boiling water; set aside. Combine the fish sauce, palm sugar, and rice wine vinegar in a small bowl and set aside.
2. Place the rice stick noodles in a mixing bowl and cover with hot water; set aside. Once the other ingredients are measured out into separate bowls, drain the water from the noodles and set them aside. Cut the tofu into 1/2-inch wide strips, similar to French fries.
3. Press the tamarind paste through a fine mesh strainer and add to the sauce. Stir to combine.
4. Place a wok over high heat. Once hot, add 1 tablespoon of the peanut oil. Heat until it shimmers, then add the tofu. Cook the tofu until golden brown, turning constantly, for no longer than 1 minute. Remove the tofu from the pan to a small bowl and set aside.
5. If necessary, add some more peanut oil to the pan and heat until shimmering. Add 2/3 of the scallions and then the garlic, cook for 10 to 15 seconds. Add the eggs to the pan; once the eggs begin to set up, about 15 to 20 seconds, stir to scramble. Add the remaining ingredients in the following order and toss after each addition: noodles, sauce, cabbage, shrimp, and 2/3 of the bean sprouts and peanuts. Toss everything until heated through, but no longer than 1 to 2 minutes total. Transfer to a serving dish. Garnish with the remaining scallions, bean sprouts, and peanuts.
6. Serve with the ground chili peppers and lime wedges.
Happy Cooking :)
Honey Soy Chicken
Ingredients:
1/2 cup shoyu
1 stalk of scallions, chopped
1/4 cup cooking wine
1/4 cup mirin
Method:
1. Combine shoyu, honey, cooking wine, mirin, ginger and garlic in a large dish. Add chicken. Turn to coat. Cover with plastic wrap. Refrigerate for 2 hours, turning occasionally.
2. Preheat oven to 350°F. Line a baking tray with baking paper.
3. Remove chicken from marinade. Place, in a single layer, on prepared tray. Sprinkle with sesame seeds. Bake for 35 minutes or until golden and cooked through.
Happy Cooking :)
Buttered Shrimp con Garlic
Simple, quick and yummy seafood for today :)
Ingredients:
8 tablespoons unsalted butter, divided
1 1/2 pounds medium shrimp
Kosher salt and freshly ground black pepper, to taste
5 cloves garlic, minced
1/4 cup chicken stock
Juice of 1 lemon, or more, to taste
2 tablespoons chopped fresh parsley leaves
Method:
1. Melt 2 tablespoons butter in a large skillet over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink. Set aside.
2. Add garlic to the skillet, and cook, stirring frequently, until brown and fragrant.
3. Stir in chicken stock and lemon juice. Bring to a boil; reduce heat and simmer until reduced by half.
4. Stir in remaining 6 tablespoons butter, 1 tablespoon at a time, until melted and smooth.
5. Stir in shrimp and gently toss to combine.
Happy Cooking :)
Chili Crab con Garlic
I have seafood allergies but I can't help myself. I need to eat what I cooked today. I just have to take my medicine :)
Ingredients:
2 whole steamed crabs
1/4 cup tomato ketchup
2 tablespoons hot chili paste
2 tablespoons Lee Kum Kee oyster sauce
2 tablespoons Lee Kum Kee soy sauce
1 tablespoon tamarind paste
3 tablespoons peanut oil
4 onions, sliced thin
1 small piece fresh ginger, peeled and chopped
10 cloves garlic, chopped thinly
1 chili pepper, chopped
2 tablespoons chopped fresh cilantro leaves
Method:
1. In a bowl mix the ketchup, chili paste, Lee Kum Kee oyster sauce, Lee Kum Kee soy sauce, and tamarind paste; thin it with 1/4 cup water and set aside.
2. Pour the peanut oil into a wok over high heat. Add the onion, ginger, garlic, 1/2 of chopped chili pepper, and cilantro. Cook for 1 minute. Add the steamed crabs and stir fry for another minute.
3. Pour in the sauce (from method 1) and continue cooking, stirring often until the crab has absorbed the sauce and the sauce has thickened. This will take about 5 minutes.
4. Put onto a platter and garnish with the rest of the chili pepper and cilantro. Happy Cooking and enjoy this dish (make sure you have a pitcher of drinking water near you :))
Baby back Ribs
My growling tummy is ready to devour grilled baby back ribs.
Ingredients:
1 tablespoon ground cumin
Method:
1. Preheat a gas grill on high heat. Lightly oil the grate.
2. In a small jar, combine cumin, chili powder, paprika, salt, and pepper. Close the lid, and shake to mix.
3. Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Sprinkle as much of the rub onto both sides of the ribs as desired. To prevent the ribs from becoming too dark and spicy, do not thoroughly rub the spices into the ribs. Store the unused portion of the spice mix for future use.
4. Place aluminum foil on lower rack to capture drippings and prevent flare-ups. Lay the ribs on the top rack of the grill. Reduce gas heat to low, close lid, and leave undisturbed for 1 hour. Do not lift the lid at all.
5. Brush ribs with barbecue sauce, and grill an additional 5 minutes.
I love this with mashed potato. Today, I think I did justice to my cooking because I was to take a good photo of it.
Happy Cooking :)
Spanish-style Hamonado
Normally Hamonado is cooked with pineapples. But to add a twist, I am putting in cherries. You will love the additional flavor that cherries will bring to your hamonado plus the fact that cherries add color making the food look more appetizing.
Ingredients:
1 kg of pork (Choose the shoulder part. That's the softest part of the pork)
1 tsp salt
1/2 cup ground garlic
1/4 cup of vegetable oil
1 1/2 cups pineapple juice (I always use Del Monte)
5 tbsp. brown sugar
1/4 cup soy sauce
1 cup pineapple chunks (Del Monte)
1/2 cup of cherries
1/2 cup of cherries
1/8 tsp freshly ground pepper
Method:
1. Wash the pork well in running water. Drain. In a small bowl, mix the salt and the garlic. Rub this mixture to the drained pork.
2. Preheat 2 tbsp of oil in a wide pot and sear pork on all sides. Pour Del Monte pineapple juice. Add sugar and soy sauce. Pour water to barely cover the pork. Bring to a simmer, then slow cook for 1 1/2 hours or until tender. Skim the scum as needed.
3. Remove pork from the braising liquid and set aside to cool. Reduce sauce to the desired consistency. Cut pork into 1/2 inch thick slices.
4. Preheat remaining 2 tbsp of oil in another pan, then sear the pork over medium heat until golden brown. Add Del Monte pineapple chunks and cherries. Pour the sauce, season with pepper, then simmer for another 20 minutes.
5. Transfer pork into a platter and pour the sauce on top.
Happy Cooking :)
Grandma's Morcon
I thought of grandma today, so I am making one of her specialties.
Ingredients:
1/2 kg of pork tenderloin
1 tablespoon of lime juice
1 tablespoon of soy sauce
2 tablespoons of all-purpose flour
1 hardboiled egg, shelled and sliced into 4 (for stuffing)
1 piece of Chorizo de Bilbao, cut into 4 strips (for stuffing)
4 strips of bacon (for stuffing)
50 grams of carrots, cut into 4 strips (for stuffing)
1 piece of whole pickles, cut into 4 strips (for stuffing)
50 grams of Cheddar cheese, cut into 4 strips (for stuffing)
1 small red pepper, cut into 4 strips (for stuffing)
80 grams of Del Monte tomato sauce
2 tablespoons of oil
Method
1. Pound pork to flatten. Sprinkle with lime juice and soy sauce.
2. Starting on one end of the meat, arrange in alternate rows the stuffing until all are used up. Roll and tie with a string (crocheting thread). Sprinkle with flour then brown all sides in 2 tablespoons oil.
3. Transfer meat into saucepan, then add Del Monte tomato sauce and 1¼ cups water. Cover and let it simmer over low heat for 30 minutes or until tender. Remove strings and slice.
Happy Cooking :)
Chicken Gallantina
Ingredients:
2 kgs of chicken breast, deboned
1kg ground pork
500 grams ground chicken
1/4 cup raisins
1/4 cup diced yellow bell pepper
1/4 cup diced red bell pepper
1/4 cup green bell pepper
1/4 cup minced red onion
1/2 cup diced carrots
1 can vienna sausage
1 piece egg
1 tablespoon minced garlic
1/2 cup cubed cheddar cheese
1/4 cup pickles, diced
1/2 teaspoon salt
1/2 teaspoon pepper
Method:
1. Except for deboned chicken, mix all ingredients in a bowl.
2. Stuff cavity of chicken with mixture. Sew or use toothpicks to ensure that stuff will not burst while baking.
3. Place chicken on a bed of mirepoix (a combination of chopped carrots, celery and onions used to add flavor and aroma to the chicken, and to avoid the bird from sticking to pan when cooking).
4. Place in preheated oven with temperature of 338 Fahrenheit and cook for around 30 to 40 minutes.
Happy Cooking :)
Fresh Egg Yolk Carbonara
Ingredients:
1 pound dry spaghetti (I always use Barilla)
4 large eggs, as fresh as possible
8 ounces slab bacon (Tulip is my brand), cubed
1/2 cup freshly grated Parmesan Cheese
1/2 cup freshly grated Pecorino
Freshly cracked black pepper
Sea salt
Method:
1. Bring about 6 quarts of generously salted water (it should taste like the ocean) to a boil. Add the spaghetti and cook for 8 to 10 minutes or until al dente. When the pasta is done, reserve 1/2 cup of the water, then drain.
2. While the pasta is cooking, heat a large skillet over medium heat. Add the bacon and sauté for about 3 minutes, or until the meat is crispy and golden and has rendered its fat. Turn off the heat.
3. In a small bowl whisk the eggs and the cheeses until well-combined.
4. Return the bacon pan to medium heat, and add half of the reserved pasta water to the pan. Toss in the spaghetti and agitate the pan over the heat for a few seconds until the bubbling subsides. Much of the water will evaporate.
5. Remove the pan from the heat and add the egg mixture, stirring quickly until the eggs thicken. The residual heat will cook the eggs but work quickly to prevent the eggs from scrambling. If the sauce seems too thick, thin it out with a little bit more of the reserved pasta water.
6. Season liberally with freshly cracked black pepper.
Happy Cooking :)
Tofu and Baby Bok Choy in Oyster Sauce
Oyster sauce makes any food taste extra special.
Ingredients:
- 8 large bok choy stalks
14 ounces of firm tofu
2 tablespoons of cornstarch
3 shallots
4 tablespoons of vegetable oil
2 tablespoons of oyster sauce (I prefer Lee Kum Kee)
1/2 teaspoon of salt
Method:
1. Remove leaves from bok choy stems. Cut leaves into 2-inch pieces; cut stems into 1/4-inch diagonal slices (do not combine leaves and stems). Cut tofu into 1/4-inch slices. Coat tofu with cornstarch. Cut shallots into thin slices.
2. Heat wok or 12-inch skillet over high heat. Add 2 tablespoons vegetable oil; rotate wok to coat side. Add 2 pieces tofu; cook 1 minute, turning once. Repeat with remaining tofu, removing tofu as necessary. Return tofu to wok. Add oyster sauce; toss until tofu is evenly coated. Remove tofu from wok.
3. Heat wok over high heat. Add 2 tablespoons vegetable oil; rotate wok to coat side. Add shallots; stir-fry 30 seconds. Add bok choy stems and salt; stir-fry 1 minute. Add tofu and bok choy leaves; cover and cook 1 minute.
Happy Cooking :)
Fried Tilapia Twist
Ingredients:
1 large tilapia
1/4 cup canned salted black beans, discard the water. I use the brand, Lee Kum Kee
1/2 cup chopped flat leaf parsley
1 medium yellow onion, diced
2 teaspoon minced garlic
1 1/2 tablespoons oyster sauce
1 tablespoon soy sauce
1 teaspoon cornstarch diluted in 1/2 cup water
cooking oil
Salt and pepper to taste
Method:
1. Rub salt and pepper all over the tilapia. Let it stand for 10 minutes.
2. Heat 1 cup of cooking oil in a frying pan.
3. Pan-fry the tilapia in medium heat for about 5 minutes per side or until the color turns medium brown. Remove the fried tilapia and place in a plate lined with paper towel.
4. In a clean cooking pan, heat about 2 tablespoons of cooking oil.
5. Saute the garlic and onion.
6. When the onion softens,add the parsley and salted black beans.
7. Put the fried tilapia in the pan. Add the soy sauce, oyster sauce, and cornstarch diluted in water. Stir gently and let boil. Cover and simmer for 10 to 15 minutes.
8. Add pepper to taste. Note: you can add more water to make it taste less salty.
Happy Cooking :)
Blue Crab in Spicy Coconut Milk Sauce
Ingredients:
Fresh Crabs
Fresh Coconut Milk, 1st squeezed
Fish Sauce
Pepper
Garlic
Onions
1 large green chili, chopped
Method:
1. Sautee garlic and onions in a pan.
2. Put your crabs shell side down and add your coconut milk.
3. Simmer until the coconut milk’s natural oil comes out of it and your sauce thickens to your liking.
4. Add the green chili. Season with fish sauce and pepper.
Happy Cooking :)
Beef Stew (Korean Style)
Ingredients:
1 kg of short ribs (pre-cut)
1 potato
2 carrots
1 small onion
1 green pepper
6 garlic cloves (whole)
6 tbs of soy sauce
3 cups of water
1/2 tsp of black pepper
3 tbs of Maltose syrup (if not available, you can use either sugar or honey)
1/2 tsp of sesame seeds
3 tbs of Korean rice wine (if not available, you can use white wine)
4 oz of raddish
2 oz of shitake mushroom
4 dried red chili pepper
Method:
1. Make a few slits in the meat so that the seasoning can get inside the meat. Soak in cold water for an hour to draw out the blood and remove the gamey smell.
2. Wash and peel the potato and carrot. Cut them into large bite size pieces. Peel the onion and cut into 4 pieces. Mince the garlic.
3. Put the short ribs in a large pot and pour water so that all the meat is immersed. Bring to boil on high heat. Rinse gently in cold water, 3 times then drain.
4. Place the drained short ribs in the pot again. Add 3 cups of water, 6 tablespoons of soy sauce and 3 tablespoons of Maltose syrup (sugar or honey). Cover the pot and bring to boil over medium heat for about 20 minutes.
5. Add the potato, carrots, shitake mushroom, radish, onion, Korean wine (or white wine as an alternative) and 1/2 teaspoon of black pepper. Bring to boil again for another 60 minutes on low heat.
6. Serve hot, garnish with sesame seeds.
Happy Cooking :)
Buffalo Wings
I love spicy food. Buffalo Wings taste better when they're spicy hot!
Ingredients:
1 1/2 cups of hot sauce
1/2 cup buttermilk
1/2 teaspoon garlic powder
3 pounds chicken wings, separated into 2 pieces and wing tips discarded4 tablespoons unsalted butter, melted
3. Remove the wings from the marinade, letting any excess marinade to drip off. Arrange the wings in a single layer on the rack. If possible, don’t allow the wings to touch each other.
4. Broil the wings until the meat starts to pull away from the bones and the skin is deep golden brown, bubbling, and crisped. This will take about 12 minutes. Remove from the oven and turn the wings over using tongs. Return wings to the oven and continue broiling until the skin is deep golden brown, bubbling, and crisped on the second side. This will take about 12 minutes more.
5. Meanwhile, combine the remaining hot sauce and melted butter in a large bowl and set aside. Add the cooked wings and toss to coat.
Happy Cooking :)
Savory Chicken
Ingredients:
1 whole chicken
2 pieces of star anise
5 cloves of garlic, crushed
lemon grass
spring onion
2 cups soy sauce
1/2 cup brown sugar
2 tbsp. salt
2 pcs bay leaf
1 liter of water
oil for deep fry
Method:
1. Clean the chicken, remove the internal parts. Rub it with salt.
2. Stuff the chicken with the lemon grass and spring onions.
3. Pour the 1 liter of water into a pot. Add the soy sauce, brown sugar, salt, and bay leaf. Add the stuffed chicken and bring to boil.
4. Drain the chicken.
5. Deep fry.
Happy Cooking :)
Stuffed Chicken
Ingredients:
1 whole chicken
olive oil
1 onion, peeled and finely chopped
4 cloves garlic, peeled and finely sliced
500 g shiitake mushrooms, cleaned and large ones chopped up
1 bunch fresh thyme
1 lemon
sea salt
freshly ground black pepper
1 large handful pine nuts
2 large handfuls fresh white breadcrumbs
1 egg, beaten
Method:
1. Preheat your oven to 475°F.
2. Heat a good lug of olive oil in a large frying pan over a medium heat. Add onion and garlic; cook for about 10 minutes until soft, but not coloured. Add the mushrooms with the leaves from a few of your thyme sprigs. Turn the heat up to high and fry for 5 to 10 minutes until the mushrooms go slightly crispy. Remove from the heat, grate in the zest of the lemon and season well. Tip into a bowl and leave to one side to cool.
3. Once the mixture has cooled, use clean hands to mix in the pine nuts and breadcrumbs, then add the egg. Carefully, push your fingers between the meat and skin on the top of the chicken then gently create a pocket for the stuffing. Push the stuffing into this pocket. Cut your zested lemon in half and place in the chicken cavity with the remaining thyme sprigs.
3. Once the mixture has cooled, use clean hands to mix in the pine nuts and breadcrumbs, then add the egg. Carefully, push your fingers between the meat and skin on the top of the chicken then gently create a pocket for the stuffing. Push the stuffing into this pocket. Cut your zested lemon in half and place in the chicken cavity with the remaining thyme sprigs.
4. Pop your chicken in a roasting tray, drizzle with olive oil and season with salt and pepper.
5. Place in the preheated oven and turn the heat down to 400°F. Cook for 60 minutes until golden brown. To check if your chicken is cooked, stick a skewer into the fattest part of the thigh – if the juices run clear, your chicken is done. Leave to rest for 10 to 15 minutes, covered loosely with tin foil.
5. Place in the preheated oven and turn the heat down to 400°F. Cook for 60 minutes until golden brown. To check if your chicken is cooked, stick a skewer into the fattest part of the thigh – if the juices run clear, your chicken is done. Leave to rest for 10 to 15 minutes, covered loosely with tin foil.
Happy cooking :)
Dhall Char Lamb
Apologies for the photo. It may not look good because of poor lighting and lacks a nice photography set-up but please take my word for it... this dish is super delicious. I did not use coconut milk but I used a concoction of dhall and spices.
Ingredients:
300
g of lamb ribs, cut in small pieces175g dhall, washed and soaked
2 potatoes, quartered
1 big carrot, sliced
1 bundle of string beans, cut
1 1/2 cups general santan
1 cup assam jawa juice
1/2 cup pati santan
salt to taste
a pinch of Asafoetida powder(optional)
3 tomatoes, quartered
(A):
3 green chillies
6 cloves of garlic, chopped
1 tsp turmeric powder
1 tbsp curry powder
1 tsp salt
4 cups water
(B):
2 dried chillies, pounded
1.5cm piece ginger, finely diced
1 big onion, finely diced
2 sprigs curry leaves
1/2 tsp mustard seeds
Method
1. Boil dhall with (A) till soft and cooked. Boil lamb ribs until slightly tender.
2. Heat a deep saucepan with oil. Saute lamb ribs until they are brown. Remove from saucepan.
3. Saute (B). add more if necessary, until fragrant.
4. Add in potatoes, carrots, string beans and the sauted lamb ribs. Mix in one cup santan and bring to boil.
5. Add in the cooked dhall and the rest of the santan and assam jawa juice.
6. Simmer till potatoes, carrots and string beans are soft.
7. Add the tomatoes and the pati santan. Bring to a boil and cook till gravy is thick.
8. Add salt and a pinch of Asafoetida powder for better fragrance and taste.
Happy cooking :)
Baked Lasagna
Ingredients:
1 lb mozzarella cheese
1 cup Parmesan cheese, grated
1 lb lasagna
1 lb ground beef
1/2 cup chopped onions
2 cloves garlic, chopped
28 ounces crushed tomatoes
16 ounces tomato sauce
6 ounces tomato paste
1/2 cup Water
2 tbsp cooking oil
2 tbsp white sugar
3 tbsp fresh parsley, chopped
3 tbsp fresh Basil leaves, chopped
1 tsp salt
1 tsp Italian Seasoning
1/2 tsp ground pepper
2 tbsp fresh parsley, chopped
1 1/2 lb ricotta cheese
1 piece raw egg
Method:
1. Soak the Lasagna in water for 15 to 20 minutes.
2. Make the meat sauce by heating a cooking pot and pouring-in the cooking oil. Sauté the garlic and onions. Put-in the ground beef and cook until color turns brown (about 7 to 8 minutes). Add the crushed tomato, tomato sauce, and tomato paste then stir. Add the fresh parsley, fresh basil leaves, sugar, salt, and Italian seasoning. Stir and simmer for 60 minutes. Add the ground black pepper and then set aside.3. Make the white sauce by combining the ricotta cheese, parsley, and egg in a mixing bowl. Mix the combined ingredients then set aside.
4. Arrange the Lasagna layers by pouring-in 2 cups of meat sauce in a baking tray. Evenly distribute it on the tray’s flat surface. Lay the Lasagna Noodles over the layer of meat sauce (about 6 to 7 pieces per layer). Put half of the white sauce on top of the Lasagna Noodle layer then spread evenly.
5. Put a layer of mozzarella cheese over the white sauce (use half of the total mozzarella cheese). Sprinkle half of the parmesan cheese over the mozzarella cheese layer. Spread 2 cups of meat sauce over the parmesan cheese.
6. Lay the another layer of Lasagna Noodles over the meat sauce. Put and spread the remaining white sauce (ricotta mixture) over the Lasagna Noodles. Put the mozzarella cheese over the white sauce and spread again (save some for the final topping). Sprinkle the rest of the parmesan cheese over the mozzarella cheese layer. Pour-in all the remaining meat sauce and spread evenly. Put-in the remaining mozzarella cheese on top of the meat sauce.
7. Cover the baking tray with Aluminum foil and bake in 350 degrees Fahrenheit for 25 minutes.
8. Remove the Aluminum foil on top of the tray and bake for 20 minutes in 350 degrees Fahrenheit.
Happy Cooking :)
Baked Pork Chops
Pork chops are usually breaded and fried. I like mine baked :)
Ingredients:
6 pork chopsIngredients for preparing the ham:
3 kilos of pig’s leg without the bones; select one with the skin and fat intact
9 Tbsps sugar
8 tbsps salt
1-1/2 tsp msg
2 tsp Prague powder
Ingredients for cooking the ham:
pineapple juice
brown sugar
bay leaves
curshed garlic
Method:
A. Preparing the Ham:
1. Mix all dry ingredients in a bowl.
2. Rub the mixture well into the meat. Set aside the seasoned meat in a glass bowl. Cover and refrigerate for one day.
3. Tie the ham tightly into a ball with string. Drain the meat juices left in the glass bowl and set aside for injecting.
4. Using a huge syringe, inject the flavored meat juice all around the ham in small doses.
5. Set the ham aside in a glass bowl (covered) inside the refrigerator. Repeat the injecting process every day until no juices remain.
6. Keep the ham inside a plastic bag in the freezer for a month or more.
B. Cooking the Ham:
1. Add enough pineapple juice to cover the ham at about 3/4’s level.
2. Add brown sugar, just enough to sweeten the pineapple juice mixture, bay leaves, crushed garlic.
3. Cook the mixture in a heavyTeflon-type pot over a low fire until the meat becomes tender. Watch out that the meat doesn’t get burned. You can prevent over-browning by turning the meat from time to time.
4. Cool the meat and slice into pieces.
Happy Cooking :)
Chessy Tuna Spaghetti
Ingredients:
3 tbsp. of butter
200 g of tomato sauce
1 cup of grated cheddar cheese
1 whole (6 oz.) can tuna, drained
4 cloves of garlic, crushed
1 small onion, sliced in small pieces
1/2 tsp. salt
1/4 tsp. pepper
1 whole (16 oz.) pkg. spaghetti
Method:
1. In a medium size saucepan, melt butter. Toss in the crushed garlic, stir until golden brown. Add the onions and stir for 1 minute. Add the tuna and the tomato sauce and bring to boil. Toss in the salt and pepper. Turn off the heat.
2. Prepare spaghetti according to package directions. Drain.
3. Transfer the spaghetti in a large bowl. Pour in the sauce. Top with the grated cheese.
Happy cooking :)
Fried Lady's Finger
Do you know that lady's finger has a lot of medicinal benefits? It helps in the production of red blood cells; thus can prevent anemia. It has high antioxidants which helps protect the immune system against harmful free radicals and prevent mutation of cells; therefore, can combat cancer. Its rich fiber and mucilaginous (slimy) content help increase bulk, bind to toxins and ensure easy bowel movements with its natural laxative properties. Regularly eating lady finger also reduces the risk of colon cancer. I could go on an on but I know most people do not like lady finger because of its slimy feel and basically no taste at all.
So, let me teach you a way to enjoy this vegetable and take advantage of its medicinal properties.
Ingredients:
10 pods of lady's finger, sliced in 1/4 inch pieces
Ox tail in Peanut Sauce (Filipino Kare-Kare)
I am doing some online marketing research using Webfire but the program is working slow. I don't know if it is my internet connection or the research I want done is just too huge it is taking some time to pull-out the files from the net.
Anyway, while the program is working, I thought of trying a Filipino recipe. Hope you like it.
Ingredients:
2 pounds of ox tail
4 eggplants
4 small bok choy
14 pieces of string beans
1 large onion
1 pack of peanut sauce mix powder (you will find this in most Filipino groceries, I like the brand Mama Sita)
1 jar of peanut butter
1/4 cup uncooked rice
2 teaspoons of salt
pinch of pepper
Method:
1. Trim and rinse the meat. You need to trim the ox tail of its excess fat; otherwise the stew will be fatty. Put the meat in an 8 quart pot.
2. Boil to soften the meat and remove more fat. Boil for 15 minutes then throw the water to remove more fat and dirt that was not removed when you trimmed the meat.
3. Fill the pot with 6 cups of water, add salt and pepper. Bring to boil again. Let it simmer on medium flame for 1.5 to 2 hours or until the meat is tender; stirring periodically.
4. Brown the rice. When browned, add to the almost tender meat to thicken the stew. Keep the pot in the fire to cook the rice and ensure that meat is tender.
4. Chop the onion; clean the vegetables then cut them. Cut off the ends of any damaged portion of the eggplants. Cut to about 2.5 inches long. Chop off the ends of bok choy; carefully clean the individual leaves. Snap off the ends of string beans, pulling out the fiber on the sides.
5. Empty approximately 2/3 cup of peanut butter into a large bowl. Pour the package of peanut sauce powder (Mama Sita) onto the sauce. Pour three cups of broth from the stew into the bowl; mix well. Pour into the pot of meat; stir well.
6. Gradually add the vegetables; stirring as you add.
7. Serve with hot boiled rice and shrimp paste.
Happy cooking :)
 |
| Blueberry |
 |
| Mango |
 |
| Choco Vanilla Kisses |
Whether for breakfast or snacks, you can't go wrong with waffle overload.
Ingredients:
2 cups all-purpose flour
3/4 cup sugar
3-1/2 teaspoons baking powder
2 eggs, separated
1-1/2 cups milk
1 cup butter, melted
1 teaspoon of pure vanilla extract
Canned blueberries, sliced fresh mango, choco vanilla kisses
Method:
1. In a bowl, combine flour, sugar and baking powder.
2. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter.
3. Bake in a preheated waffle iron according to manufacturer's directions until golden brown.
4. Top with your choice toppings of blueberries, fresh mango or choco vanilla kisses. For more appetizing look, decorate as you please.
Happy baking :)
Pork Steak
Here is a twist to our usual steak. I learned this recipe from Filipino friends.
Ingredients:
4 pieces of pork chops
8 tablespoons of soy sauce
5 pieces of calamansi (Philippine lemon). These are small compared to the lemon so if you can't find the calamansi, 1 piece of lemon will do.
1/2 cup of cooking oil
1 medium sized onion, sliced
1 cup of water
1 onion stalk, sliced
Salt and pepper to taste
Method:
1. Combine pork chops, soy sauce, and calamansi juice in a large bowl or container. Marinate for at least 1 hour.
2. Heat pan then pour-in cooking oil.3. Pan-fry the marinated pork chops in medium heat for 5 minutes per side.
4. Remove excess oil. Pour-in the remaining marinade and water and let boil. Simmer for 45 minutes or until the pork is tender. Add water as needed. Don't let it dry; best served with the marinade.
5. Add salt and pepper then stir.
6. Put-in the onions and cook for 3 more minutes.
7. Turn-off heat and transfer to a serving plate. Top with sliced onion stalk.
Happy cooking :)
Thai Chicken Curry
Ingredients:
1 small onion
1 small onion
1 stalk of lemongrass
1 tbsp of vegetable oil
4 tsps. of red Thai curry paste
4 boneless and skinless chicken breasts, cut into bite-size pieces
1 tbsp. of fish sauce
1 tsp of brown sugar
4 freeze-dried kaffir lime leaves
400ml can of coconut milk
2 small chilies
Method:
1. Peel the onion and cut in half from top to root. Lay the cut sides flat on a board and thinly slice.
2. Slice the lemongrass into fine strips.
3. Heat the oil in a wok or large saucepan for a couple of minutes until the oil separates (it looks more liquid at this point). Add the onion and fry for 3-5 minutes, until soft and translucent. Stir in the curry paste and cook for 1 min, stirring continuously.
4. Add the chicken pieces and stir until they are coated. Add the lemongrass, fish sauce, sugar, kaffir lime leaves and coconut milk. Boil slowly, then reduce heat and simmer. Remove the saucepan cover and cook for another 15 minutes. Cut the chilies into 4 pieces; add into the curry and stir the curry a few times while cooking to keep it from sticking in the saucepan.
Happy Cooking :)
Lechon Liempo
Ingredients:
4 tablespoons of olive oil
2 tablespoons of minced garlic
2 tablespoons of Kosher salt
1 tablespoon of white vinegar
2 teaspoons of freshly ground black pepper
5-lb of pork belly with skin
1 disposable foil pan
Method:
1. In a small bowl, place together oil, garlic, salt, vinegar, and black pepper.
2. Put pork belly on a cutting board skin-side down. Score flesh diagonally about every 2-inches. Repeat in opposite direction, creating a diamond pattern. Spread garlic mixture evenly all over the flesh.3. Roll pork into a cylinder and tie tightly with butcher twine about every inch.
4. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on either side of the charcoal grate and place a foil pan between the two piles of coals. Cover grill and allow to preheat for 5 minutes.
5. Run spit of the rotisserie through middle of pork and secure ends with rotisserie forks. Place on the rotisserie, cover, and cook at medium heat until skin has darkened and crisped and pork registers 160 degrees when an instant read thermometer is inserted into the thickest part of the meat (this will take about 3 hours), replenishing coals to maintain temperature as needed. Of course you may choose to use an electric rotisserie or even oven bake your liempo but doing it the traditional way is definitely more tasty :)
6. Remove from grill and let rest for 10 minutes. Remove spit, slice, and serve. You may eat as it is or dip it in a mixture of vinegar, soy sauce and garlic.
Happy Cooking :)
Mixed Seafood in Oyster Sauce
As Sheila Graham said, "Food is the most primitive form of comfort", I am today indulging in that comfort.
Ingredients:
300g of fish fillet (preferably white flesh fish), sliced into bite sized pieces
300g of prawns, shelled and deveined
12 pcs of mussels
2 pcs of squid, sliced
4 tbsp. of oyster sauce
1 cup water
½ thumb sized ginger, sliced into strips
6 cloves of garlic
4 stalks spring onions, sliced separate white and green parts
¼ cup Chinese cooking wine
2 tsp of brown sugar
salt
freshly ground black pepper
oil
Method:
1. Place 2 cups water in a pot then bring it to a boil. Add mussels and cook until shells open. Remove mussels from pot then set aside.
2. Using the same pot, continue to boil water then add the fish, cook for 2-3 minutes. Remove fish from pot then set aside.
3. In a wok, add oil then bring heat to high. Once oil is near its smoking point add squid and prawns, flash fry in high heat for 2 minutes. Remove from wok then set aside.
4. Reserve ½ cup of liquid from the boiled seafood then mix this together with oyster sauce and brown sugar. Set aside.
5. Using the same wok sauté garlic, ginger and white part of spring onions.
6. Add the Chinese cooking wine and then the diluted oyster sauce. Bring it to a boil then add back the cooked seafood. Cook while gently folding for 2 minutes.
7. Season with salt, if needed. Add freshly ground black pepper than top with the green part of spring onions.
Happy Cooking :)
Couldn't think of anything to cook today :-(. I guess if writers run into a writer's block, cooks can run into a cook's block????
Any suggestions? For the time being, I will call my pizza guy for a delivery :-)
Vietnamese Hot and Sour Soup
One of my favorite Asian food is Vietnamese. Apart from spring rolls, Vietnamese soup is superb.
Ingredients:
1.25 litre of water
2 tablespoons of tamarind paste
12 prawns, shelled and deveined (reserve the prawn shells/heads to make the soup stock)
4 red bird’s eye chillies, sliced
500g tomatoes, cut in fours
2 stalks of elephant ear, peeled and sliced diagonally
200g of bean sprouts
2 slices of fresh pineapple, chopped into bite sized pieces
1 shallot, finely diced
2 garlic cloves, finely diced
½ cup saw tooth coriander, diced
½ cup rice paddy herb, extra for garnishing
2 ½ tablespoon fish sauce
1 ½ tablespoon sugar
2 teaspoon salt
Method
1. Soak 2 tablespoons of tamarind paste in ½ -1 cup of boiling water for 15 minutes until the tamarind is soft and releases its essence. Force the tamarind through a fine sieve into a small bowl so you are just left with the liquid (discard the seeds and other solids).
2. In a pot, add in water, tomatoes, chillies and prawn shells/heads. Bring to boil and then simmer on low heat for 15 minutes, skimming off any foam.
3. Turn off the heat. Remove the prawn shells/heads. Add the pineapple pieces. Let the soup stock sit for 1-2 hours to for the flavours to settle and infuse.
4. Prior to serving the soup, bring it to boil and add seasoning to taste - fish sauce, sugar, salt and 3 ½ tablespoons of the tamarind liquid. Add the bean sprouts and elephant ears. Cook for 2-3 minutes until the vegetables are soft (Do not cover the pot with lid as the vegetables will go brown).
5. Fry the shallots and garlic in a small saucepan with vegetable oil until softened and golden. Add in the fried shallots and garlic into the soup pot. Ladle in some soup into the saucepan, swirl around and add to soup to make sure that you get all of the shallots/garlic.
6. Add prawns into the pot and cook for 1-2 minutes. Stir in saw tooth coriander and rice paddy herb. Taste and add more seasoning (tamarind liquid, fish sauce, sugar or salt) if needed.
Happy cooking :)
Spicy Eggplant
I care not if eggplants are non-nutritious vegetables... eggplants are vegetables that go well with any spice, making them one of my favorites. I cook eggplants in various ways and spicy eggplants is one of them.
Ingredients:
1 lb eggplant, sliced into 1-inch pieces
1 carrot, cut into strips
1 clove of garlic, crashed
1 small red onion, sliced thinly
1 tablespoon of cornstarch mixed with 2 tablespoons water to make a paste
vegetable oil, for deep-frying
For the Spicy Sauce
2 tablespoons of oyster sauce
2 tablespoons of soy sauce
2 tablespoons water
1 tablespoon of cornstarch mixed with 2 tablespoons water to make a paste
vegetable oil, for deep-frying
For the Spicy Sauce
2 tablespoons of oyster sauce
2 tablespoons of soy sauce
2 tablespoons water
1 tablespoon of white vinegar
1 tablespoon of granulated sugar
1 teaspoon of my chili sauce (see previous post for the recipe)
1/2 teaspoon of sesame oil
1 tablespoon of granulated sugar
1 teaspoon of my chili sauce (see previous post for the recipe)
1/2 teaspoon of sesame oil
Method:
1. In a large frying pan, deep-fry eggplants. Remove eggplant and drain on paper towels.
1. In a large frying pan, deep-fry eggplants. Remove eggplant and drain on paper towels.
2. Combine all spicy sauce ingredients and mix well.
3. Saute garlic and onion. Add the spicy sauce. Reduce heat and let sauce simmer 20 seconds.
4. Add eggplant and carrots. Mix well. Simmer for another 10 seconds. Stir in cornstarch paste a little at a time until desired consistency is achieved.
5. Serve warm.
Happy cooking :)
A Filipino friend based in Singapore taught me this dish. If you are famish, try this quick and still healthy dish.
Ingredients:
toman (giant mudfish) fillet
salt
black pepper
flour
olive oil
butter
shallots
cooking cream
chopped fresh basil
lemon juice
lemon zest
white wine
Method:
1. Marinate fillet with salt and pepper. Coat with flour.
2. Fry using olive oil over medium high heat. This will take about 3 minutes on each side of the fillet; set aside.
3. For your lemon sauce, reduce cooking to low heat. Fry shallots with butter until shallots turn translucent. Add salt and pepper to taste and a gulp of white wine. Add a teaspoon of lemon juice and zest followed by cooking cream and chopped basil. Bring to boil then turn off the heat.
4. Pour the lemon sauce on top of your pan fried toman.
Happy Cooking :)
Chili Sauce
I don't have a category for chili sauce but I just soooooo love it! I just have to include it in my food blog. Since chili sauce can go well with food from any part of the world, I am adding it here in my International Cuisine category.
Chili sauce is guaranteed to perk up your appetite, so here it goes...
Ingredients:
4 ounces of Chinese dried red peppers
1 1/4 cups of vegetable oil
1 1/3 cups of store-bought broad bean paste
Method:
1. Crush the red peppers in a food processor. Transfer to a large bowl, add water and soak for an hour.
2. Put the soaked red pepper in a large skillet. Include some of the water and cook over high fire stirring occasionally until the water has cooked down completely.
3. Add the vegetable oil. Turn the heat to medium and cook for another 2 minutes, stirring continuously.
4. Add the bean paste; stir to mix well.
Happy Cooking :)
Mio Pesto Pasta
I am famish! To fill the hunger quickly with a satisfying meal, I made myself a pesto pasta.
Ingredients:
16 ounce of dry pasta
1/4 cup of butter
3 tablespoons of minced garlic
1/4 cup pesto
grated Parmesan cheese
Method:
1. Cook the pasta according to packet direction. Drain the pasta and transfer to a bowl.
2. Melt the butter in a saucepan over medium heat. Saute the garlic and pesto in the melted butter.
3. Pour over the pasta and toss to coat.
4. Top with grated Parmesan cheese.
Happy Cooking :)
Chicken Asparagus topped with Creamy Mushroom
Today is another day of concocting a viand from ingredients I found in my kitchen. I saw some asparagus that needs to be cooked right away or they will rot. I found some breast chicken and a can of mushroom. This will be yummy in white sauce.
Ingredients:
1/3 cup corn oil
4 skinless boneless chicken breasts
1 pound of fresh asparagus
1 can of mushroom
4 cloves of garlic
1/2 cup of white wine
1 cup of heavy whipping cream
1/2 cup of Parmesan cheese
1 teaspoon of salt
ground black pepper to taste
Method:
1. Cut the chicken breasts into 2. Mince the garlic. Heat the corn oil in a skillet over medium heat. Cook and stir chicken and garlic until chicken is tender. Stir in the asparagus for a minute. Transfer chicken to a plate. Arrange the asparagus in between the chicken.
2. Pour wine in the skillet and simmer for about 2 minutes.
3. Stir cream into the simmering wine. Reduce heat to low fire and simmer until large bubbles appear.
4. Add the mushroom, Parmesan cheese, salt, and black pepper into the cream mixture.
5. Pour this mixture on top of the chicken and asparagus.
Happy cooking :)
Penne Beef Stroganoff
Good evening! It's been 10 days since I last logged in. Well, life pressures kept me from going online but it did not stop me from cooking. In fact, cooking is on has been one of my medicines to ward off life pressures.
Anyway, tonight I will talk to you about my Penne Beef Stroganoff.
Ingredients:
375 g of penne pasta
1 tablespoon of olive oil
500 g of beef rump steak
1 medium sized red onion
200 g of cup mushroom
200 g of sweet corn
100 g of Baguio beans
2 teaspoons of sweet paprika
1 tablespoon of plain flour
2 tablespoons of tomato paste
1 tablespoon of Worcestershire sauce
1 cup of beef stock
1/4 cup of sour cream
Method:
1. Cook pasta following directions in the packet.
2. Slice the beef thinly. Heat olive oil in a large, deep frying pan over medium heat. Cook the beef for 2 to 3 minutes or until browned. Transfer to a bowl.
3. Slice the onion, mushrooms and Baguio beans. Add onion to pan. Cook, stirring, for 5 to 6 minutes or until softened. Add mushroom, sweet corn and Baguio beans. Cook for 5 minutes or until mushroom and Baguio beans are tender.
4. Return beef to pan. Add paprika and flour. Cook for another minute. Add tomato paste, Worcestershire sauce and beef stock. Bring to boil, then reduce heat to low. Simmer for 5 minutes or until slightly thickened. Remove from heat. Stir in sour cream.
5. Serve warm with the pasta.
Happy cooking :)
Hokkaido Bun
If you want to surprise your Asian friends with something from back home, you can't go wrong with Hokkaido, an Asian sweet bread.
Ingredients:
For the bread -
5 cups of bread flour
1/3 cup of sugar
1 teaspoon of salt
2 eggs
1 cup of milk
4 teaspoons of instant yeast
6 tablespoons of butter
For the tangzhong-
1/3 cup of bread flour
1 cup of water
Method:
1. To make the tangzhong,
combine the bread flour and water. Whisk until the flour is completely
dissolved; there should be no lumps. Pour the mixture into a saucepan then turn
your stove to medium heat. Stir constantly as the mixture heats up. Cook the
tangzhong until the mixture thickens. Remove from the stove and set
aside.
2. For the bread, mix the
flour, salt, sugar and instant yeast in a bowl. Make a well in the center
of the dry ingredients then add the milk, egg, and tangzhong. Use the
dough hook attachment on your stand mixer; mix on medium speed until the dough
comes together. Add the butter and continue kneading until it is a smooth dough
(not sticky; it should be elastic).
3. Knead the dough into a ball
shape. Grease a large bowl with oil. Place the ball shaped dough into the
bowl and let it proof till it doubles in size. Now, split the dough into 4 equal portions. Knead again and form into small balls. You can form your dough into any shape you like (Experts do so many creative shapes from animal forms to flower forms. But let's stick with the basic for now).
4. Put the rolls into the bread pan. Cover with wet towel and let them rise till they double in size.
5. Before baking, beat an egg. Brush the egg mixture on top of the rolls to create a shiny brown finish when baked.
6. Bake the bread at 325 degrees Fahrenheit for about 30 minutes.
Happy baking :)
Stuffed Avocado
I woke up thinking, "What would perk up my morning?" Hmmm... why not twist my all-time breakfast favorite, bacon and egg? This time, I will make it a bit "healthy" by adding avocado ;)
Ingredients:
1 avocado
2 eggs
2 strips bacon
salt
pepper
Method:
1. Cut the avocado in half. Remove the pit. Scoop out some of the avocado, making a hole large enough for the egg to fit. Do not throw way the avocado that you scooped out.
2. In a small pan, fry the bacon using it's own fat. Cool then crumble.
3. Rest the edge of the avocado on the side of a cookie sheet to keep it stable. Crack an egg into each half of the avocado. Sprinkle the pieces of bacon on top of the egg.
4. Bake in the oven at 425 degrees for 15 minutes.
5. Add salt and pepper to taste.
Happy Cooking :)
Meatloaf with Italian Cheese
From Japan, let's travel to the land of love, music and of course great food -- Italy!
Meatloaf has versions in every country. In Italy, meatloaf becomes authentically Italian with Italian cheese.
Ingredients:
1 pound of ground beef
3/4 cup of bread crumbs
1 egg, beaten
16 ounce of tomato sauce
1 teaspoon of salt
1/2 teaspoon of oregano
1/8 teaspoon of pepper
2 cups of shredded mozzarella cheese
Method:
1. Mix the ground beef, bread crumbs and egg in a bowl.
2. Blend the tomato sauce, salt, oregano and pepper in a bowl.
3. Add 1/3 cup of the tomato sauce mixture to the ground beef mixture.
4. Shape the ground beef mixture into a flat rectangle on a sheet of waxed paper. Sprinkle the cheese in the middle of the rectangle. Roll up and press the ends to seal. Arrange the meat loaf seam side down in a baking pan.
5. Bake at 350 degrees of an hour. Pour the remaining tomato sauce mixture over the meat loaf. Bake for another 15 minutes.
6. Slice and serve hot.
Happy cooking :)
Meaty Yakisoba
I am going Japanese today ;) though I don't have much of the ingredients for the authentic style. This one is again a concocted version using what I find in my kitchen.
Ingredients:
1 cup of water
1 dried shiitake mushroom
2 tablespoons of Sake
2 tablespoons of mirin
1 1/4 teaspoons of salt
1 medium sized onion, sliced
vegetable oil
2 cloves of garlic, smashed and minced
slices of pork belly
Method:
1. In a bowl, put the water and shiitake. Allow it to rehydrate.
2. To make the tare, combine the sake and mirin in a small saucepan over medium heat and bring to boil. Add the
soaked shiitake with the soaking liquid. Strain out the shiitake and add the salt to the
tare, stirring until it’s fully dissolved.
3. Sauté the onion in an oiled pan over medium-high
heat until it just begins to caramelize. Add the garlic and stir regularly until golden brown. Add the shiitake.
4. Boil a pot of unsalted water for the noodles. Cook
the noodles until al dente (about 3 minutes). Drain very thoroughly.
In a lightly oiled nonstick skillet over high heat, cook the drained
noodles until slightly crispy (about 5 minutes). Add the sauteed onion, garlic and shiitake. Stir with chopsticks. Add the tare and continue to cook
and stir for 3 more minutes.
5. Serve warm.
Happy Cooking :)
Niang Tau Foo
One of my favorite Chinese dishes is Niang Tau Foo, a Hakka cuisine. The Hakka people originated in the Southeastern Chinese provinces of Guangdong and Fujian.
The time to prepare the original dish is quite long so I concocted a different style for a faster, simpler Niang Tau Foo but still with the original delectable taste.
Hope I do justice to this dish...
Ingredients:
A. Stuffing
1. 500 gms of minced pork belly
2. 300 gms. of mackerel fish paste
3. 1 teaspoon of salt
4. 2x2 inch pieces of salted fish
5. 5 whole pieces of garlic
6. 6 stalks of spring onions
7. 2 tablespoons of corn flour
8. 1 teaspoon of white pepper powder
9. 1 cup of water
10. 1 egg
B. Tofu
C. Bittergourd
D. Soup
1. 4 liters of water
2. 100 gms of yellow soy beans
3. mackerel fish head and bones
4. 2 inch piece ginger
5. 3 teaspoons of chicken stock powder
6. xiao bai cai
7. squid balls
8. salt to taste
E. Oyster flavored spicy sauce
1. 3 tablespoons of oyster sauce
2. 500 ml of water
3. 2 teaspoons of sugar
4. 2 teaspoon of soy sauce
5. 1 teaspoon of corn flour
6. 3 teaspoons of chili sauce powder
7. diced carrots and tomatoes
Method:
1. Mix all the stuffing ingredients in a food processor.
2. To stuff the tofu, carefully make a small slit. Add the stuffing. Pan fry on all sides in vegetable oil.
3. Slice bittergourd into rounds. Remove inside flesh; replace this with the stuffing. Pan fry on all sides in vegetable oil.
4. Put all ingredients of the soup,except the xiao bai cai, into a pot. Simmer for 45 minutes. Add the xiao bai cai and let it cook for another 5 minutes.
5. To make the sauce, heat up
water in a small pot. Add the sugar, soy sauce and oyster sauce. Add the
diced carrots and tomatoes. Liquify the corn flour in a cup of water then add
slowly into the pot. Add the chili powder. Boil the sauce until it reaches the
right thick consistency.
6. Serve hot.
Happy Cooking :)
Breakfast Toast
Every culture has its own way of preparing breakfast. It is said that the most important meal of the day is breakfast. Eating a good breakfast will make you energetic the whole day. To lose weight, you must eat like a king for breakfast, eat like a prince for lunch and eat like a pauper for dinner.
Thus, in some culture and for some people they take time to prepare and eat breakfast. Some on the other hand, breakfast is simply cereals, an apple or just plain coffee. Well for me, if I can have my way (and if time permits), I want my breakfast to be a toast for the day.
So, today, it is French toast for me. It is French toast also because I have some day old bread in the kitchen.
I love it when my toast is crunchy and to make sure it is without overcooking it, I am adding one of my favorite breakfast food, corn flakes. I am also throwing in some spare nutmeg for added stamina. Did you know that nutmeg helps eliminate fatigue and stress?
So much for an unusual long intro. Here we go...
Ingredients:
6 slices of tasty bread
1 cup of milk
4 eggs
1 teaspoon of vanilla extract
3 tablespoons of sugar
butter
1/8 teaspoon of nutmeg
1/4 cup of crushed cornflakes
Method:
1. Mix the milk, eggs, vanilla, nutmeg and sugar.
2. Dip the bread slices in the mixture. Roll over the crushed cornflakes.
3. Melt butter in a pan. Over low heat, brown the bread on each side.
4. Serve warm, topped with butter, cinnamon and maple syrup.
Happy Cooking :)
Simply Chicken
I woke up feeling lazy ;). So today I will be doing something simple, just throwing in ingredients here and there and concocting some more. But I am confident that it will be something simple but delicious because my main ingredient is the bird of paradise... chicken.
I will call my dish, "Simply Chicken". Simple but the exquisite taste of the bird of paradise will be savored.
Here we go...
Ingredients:
6 ounces of deboned and skinned chicken breasts
1 cup of grated Parmesan cheese
1/4 cup butter
1 egg
1 tablespoon of powdered milk
3/4 cup dry sherry
green grapes
toasted pecans
Method:
1. In a heated pan, beat egg and milk together.
2. Dip chicken in the mixture and coat thoroughly with Parmesan cheese.
3. Melt butter in the pan, frying the chicken until brown on both sides.
4. Pour sherry over the chicken. Cover the pan and cook for about 40 minutes.
5. Remove chicken from the pan. Garnish with green grapes and toasted pecans (which I don't have at the moment :-( ). Serve with rice or bread.
Wild Mushroom Risotto
The first time I tasted Risotto was at UCC. I just couldn't have enough of it; thus, I tried several variations. One of my favorites is Wild Mushroom Risotto
Ingredients:
3/4-ounce of dried porcini mushrooms
1 cup of hot water
2 tablespoons of unsalted butter
1 tablespoon of olive oil
1 medium sized red onion, chopped
1 garlic clove, minced
12 button mushrooms, sliced
2 cups of arborio rice
1/2 cup of red wine
6 cups of vegetable stock, heated
1/4 cup of unsalted butter
2 ounces of Parmigiano-Reggiano cheese, grated
salt and pepper to taste
Method:
1. Soak the porcini mushrooms in a bowl of hot water for 30 minutes.
2. Drain, but keep the liquid for future use.
3. Rinse the mushrooms and slice.
4. Heat 2 tablespoons of unsalted butter and olive oil in a large skillet.
5. Saute the onion and garlic for 2 minutes. Add the button mushrooms. Saute for another 3 minutes.
6. Add the rice and mix well. Saute for 1 minute.
7. Add the red wine stirring continuously until the wine evaporates.
8. Add 1 cup of the vegetable stock stirring continuously until the stock is absorbed.
9. Add the porcini mushrooms and 1 more cup of the vegetable stock, stirring continuously until the stock is absorbed.
10. Strain the reserved mushroom liquid and pour into the rice mixture. Mix well.
11. Add the remaining stock 1 cup at a time, stirring constantly until the stock is absorbed.
12. Remove from the heat.
13. Stir in 1/4 cup of unsalted butter and cheese.
14. Season with salt and pepper. Serve while still hot.
Happy Cooking :)
Mother's Day French Toast
Greet your mom a Happy Mother's Day with this easy to cook French Toast with a delightfully delicious new taste.
Ingredients:
2 eggs
1/2 cup 2% milk
1 tablespoon of sugar
1 teaspoon of vanilla extract
a pinch of salt
6 slices of day-old bread
maple syrup
Method:
1. Beat the eggs in a shallow bowl.
2. Add the milk, sugar, vanilla and salt.
3. Dip both sides of the bread in the mixture.
4. Cook on a greased hot griddle until golden brown on both sides.
5. Serve with maple syrup and with love :)
Happy Cooking :)
Pasta in Italian Tomato Mozzarella Sauce
Here's a quick and easy Italian pasta recipe.
Ingredients:
1 pound of ripe plum tomatoes
8 ounces of Mozzarella cheese
1/2 cup of fresh sliced basil
6 tablespoons of olive oil
2 tablespoons of balsamic vinegar
2 large garlic cloves, mince
1/4 teaspoon of dried red pepper flakes
pepper to taste
12 ounces of pasta of your choice, cooked to package directions
1/4 cup of pine nuts
toasted French basil leaves for garnishing
Method:
1. Cut the tomatoes in half or about 1/2 inch pieces.
2. Cut the mozzarella cheese in 1/2 pieces and place in a bowl together with the tomatoes.
3. Add the basil, olive oil, vinegar, garlic and red pepper flakes. Season with pepper. Let it stand at room temperature for 30 minutes.
4. Put the drained pasta in a pot and add the tomato mixture. Toss over low heat until the cheese melts.
5. Transfer pasta to a platter, top with pine nuts and garnish with basil leaves.
Happy Cooking :)
Baked Beans topped with crushed Bacon
INGREDIENTS:
Method:- 4 slices bacon
- 4 medium onions, thinly sliced
- 4 large fresh tomatoes
- 1 jar (1-pound, 6-ounce) Boston baked beans
- 1 heaping Tablespoon Creole or Dijon mustard
- 3 Tablespoons black molasses
- 1 small jar (3-ounce) Smithfield deviled ham
- 1 teaspoon Worcestershire sauce
- 1 teaspoon minced parsley Salt and Pepper
1. Fry bacon until crisp. Then crumble the bacon.
2. Saute onions in bacon drippings until golden brown.
3. Peel tomatoes and cut into thin slices.
4. In a casserole, make layers of half the onions and half of the tomato slices.
5. Mix beans with mustard, molasses, ham, Worcestershire sauce and parsley.
6. Add salt and pepper to taste.
7. Pour bean-ham mixture into casserole.
8. Top with another layer of onions and tomatoes.
9. Top with the crumble bacon.
10. Bake in 350 degree oven for 35 minutes.
Happy Cooking :)
Spicy Garlic Prawns
Ingredients:
250g butter2 tablespoons Dijon mustard
juice of half a lemon
2 cloves garlic, chopped
half a bunch of chopped spring onion
1 red pepper, chopped
1kg medium size fresh prawns
Method:
1. Preheat oven to 230 C
2. In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, spring onion and red pepper. When the butter melts completely, remove from heat.
3. Arrange prawns in a shallow baking dish. Pour the butter mixture over the prawns.
4. Bake in preheated oven for 12 to 15 minutes or until the prawns are pink and opaque.
Happy Cooking :)
Grandma's Creamy Lasagna
1 lb. lean ground beef
4 cloves of minced garlic
24 oz. of spaghetti sauce
14 oz. of no-salt-added diced tomotoes, drained
1/2 cup of grated parmesan cheese
2 eggs
10 oz of cooking creme
8 oz. of shredded italian cheese
2 tbsp. of chopped fresh parsley
12 cooked lasagna noodles
Method:
1. Heat oven to 350 degrees Farenheit.
2. In a large skillet, put meat and garlic. Cook till meat is brown; drain. Stir in spaghetti sauce, tomatoes and 1/4 cup parmesan cheese; set aside. Combine eggs, cooking creme, shredded cheese and parsley.
3. In a 13x9-inc baking dish sprayed with cooking spray, spread half the meat sauce onto the bottom.
4. Spread each noodle with 3 tbsp. cheese mixture; roll up. Place, seam-sides down, over sauce in dish.
5. Top with the remaining sauce and parmesan cheese. Cover; bake for 45 to 50 minutes or until heated through.
Happy Cooking :)
Spicy Spanish Style Milkfish in Olive Oil
3 lbs of milkfish, sliced in 2 inches thick
6 chili peppers
10 sliced pickles
2 carrots, peeled and sliced
6 dried bay leaves
1/2 teaspoon whole black peppercorns
1 cup olive oil
1 can of chicken broth
3 cups of water or more to cover fish
dash of paprika
6 cloves of crashed and minced garlic
1/2 cup of sliced onions
2 tablespoons of thinly sliced ginger
2 tablespoons of vinegar
2 tablespoons of fish sauce
salt to taste
Method:
1. In a coriander, sprinkle salt over sliced fish and leave it for 30 minutes.
2. In a pressure cooker, arrange half of garlic, onions and ginger at the bottom before adding the fish to prevent fish from sticking to the bottom of the pressure cooker. Add in remaining garlic, onions and ginger.
3. Pour olive oil, chicken broth, fish sauce, vinegar and water. Add whole black peppercorns and dried bay leaves.
4. Cover pressure cooker and cook in medium fire. Once pressure cooker starts to whistle, bring fire to low and cook for 45 minutes. The pressure cooking, chicken broth, olive oil and spices will make the fish including the bones tender with more tasteful texture.
5. Release pressure and open pressure cooker to add the carrots and chili peppers. Cook again in low-medium fire for 15 minutes after the pressure cooker whistles.
6. Release pressure and open pressure cooker to add the sliced pickles. Add salt to taste. Simmer until more liquid evaporates.
7. Serve hot.
Happy Cooking :)
Chicken with Refried Bean Enchilada loaded with Mozarella and Cheddar Cheese
Ingredients:
6 tablespoons of butter, divided
3 cups of cubed cooked chicken
4 medium red chilies, diced (remove seeds from two of the peppers)
3 garlic cloves, chopped
1 red onion, diced
1 orange bell peppers, diced
1 can of refried beans
1 lime
1/4 cup all-purpose flour
10 ounces of a mixture of half milk and half cream
1 bunch of fresh cilantro, chopped
4 ounces of sour cream
1/2 cup milk
2 teaspoons of cumin
1 3/4 cups of shredded mozarella cheese, divided
1 3/4 cups shredded cheddar cheese, divided
8 flour tortillas
8 flour tortillas
Method:
1. Melt 2 tablespoons of butter in a large skillet over medium heat. Add the peppers, garlic, onion and chiles in the skillet.
2. Cook until onions are translucent.
3. Add the cubed cooked chicken, refried beans and juice of the lime. Cook for five minutes over low heat. Mix in 1/4 cup mozzarella and 1/4 cup cheddar. Set skillet aside.
4. Preheat oven to 350 degrees F.
5. Melt 1/4 cup butter in a medium saucepan over low heat.
6. Slowly add the mixture of half milk and half cream. Mix in the cilantro, sour cream, and 1 cup each of shredded cheddar and mozzarella cheese. Cook and stir until cheeses are melted. Add 1/2 cup milk and two teaspoons cumin and stir until well mixed. The sauce will have a slightly gooey consistency.
6. Slowly add the mixture of half milk and half cream. Mix in the cilantro, sour cream, and 1 cup each of shredded cheddar and mozzarella cheese. Cook and stir until cheeses are melted. Add 1/2 cup milk and two teaspoons cumin and stir until well mixed. The sauce will have a slightly gooey consistency.
7. Spread 1/4 cup of the sauce on the bottom of a 9x13 inch baking dish.
8. Roll the chicken/bean mixture into enchiladas using the 8 tortillas and line up in baking dish.
8. Roll the chicken/bean mixture into enchiladas using the 8 tortillas and line up in baking dish.
9. Spread cheese sauce on top with a spatula.
10. Top with the remaining shredded mozzarella and shredded cheddar
11. Bake 30 minutes in the preheated oven.
11. Bake 30 minutes in the preheated oven.
Fried Won ton
Ingredients:
8 ounces boneless
skinless chicken breast
2 large dried shiitake
mushrooms
8-ounce water
chestnuts, drained
2 scallions2 large cloves of garlic
2 slices peeled fresh
ginger
1 tablespoon cornstarch
2 teaspoons soy sauce
2 teaspoons dry white
wine
1/2 teaspoon kosher salt
1/4 teaspoon dried red
pepper flakes
60 wonton wrappers
Vegetable oil for deep
frying
Method:
1 1. Rinse the chicken and pat dry.
2. Soak the mushrooms in hot water for 25 minutes or until softened. Drain and squeeze dry. Remove the mushroom stems.
3. Process the mushrooms, water chestnuts, scallions, garlic and ginger in a food processor until finely chopped.
4. Add the chicken, cornstarch, soy sauce, white wine, kosher salt and red pepper flakes. Pulse 6 to 8 times or just until the mixture is blended.
5. Place a won ton wrapper with 1 corner facing you on a dry work area. Spoon 1 1/2 teaspoons of the chicken mixture in the center of the wrapper. Moisten the edges to close and form a triangle. Chill the finished won tons.
6. Deep fry the won tons in hot oil until golden brown.
7. Drain and serve with sweet and sour sauce.
Happy Cooking :)
Roasted Eggplant
Simple dish on a lazy Sunday.
Ingredients:
1 large eggplant4 small tomatoes; cut into eights, seeded and cord
1 large onion cut into eights with layers separated
1 tablespoon of minced garlic
1 tablespoon of grounded coriander
1 teaspoon of dried thyme
1 teaspoon of pepper
1/2 teaspoon of salt
1 cup chicken brooth
1/2 cup olive oil
1/2 cup red wine vinegar
thyme and coriander seed for garnishing
Method:
1. Preheat the oven to 500 degrees.
2. Cut the eggplant into 1-inch cubes, leaving the skin on.
3. Put the cut eggplant, tomoatoes and onions in a large mixing bowl.
4. Sprinkle garlic, coriander, thyme, pepper on top of the vegetables and gently toss.
5. Pour the chicken broth, olive oil and red wine vinegar over the vegetable mixture, tossing gently until all ingredients are well mixed.
6. Spoon the vegetables into a shallow 9x13-inch pan coated with vegetable oil spray.
7. Roast for an hour stirring gently every 20 minutes.
8. Garnish with thyme and coriander.
Happy cooking :)
Presto! Pasta Pesto
Pasta lovers, here's your Pasta Pesto in a presto!
Ingredients:
1 pound hot cooked spaghetti pasta
2 cups fresh basil leaves
4 chopped garlic cloves
1 cup toasted pine nuts, walnuts or pecans
3/4 cup olive oil
1/2 cup freshly grated Parmesan cheese
1/2 cup freshly grated Romano cheese
Salt and freshly ground pepper to taste
Method:
1. Process the basil, garlic and pine nuts in a food processor fitted with a steel blade or in batches in a blender until finely chopped.
2. Add the olive oil gradually, processing constantly until well mixed.
3. Add the Parmesan cheese, Romano cheese, salt and a pepper. Continue processing until well mixed.
4. Spoon about 1/2 to 3/4 cup of the pesto over hot cooked pasta and serve!
Happy Cooking :)
·
Lamb Curry
INGREDIENTS:
2 cups cooked lamb
1 minced onion 2 cups cooked lamb
3 tbsp of butter
3 tbsp of flour
1-1/2 cups chicken stock or water
2 tbsp of lemon juice
3 tbsp of curry powder
1/4 tsp dry mustard
1 crumbled bay leaf
1/4 tsp nutmeg
1 tsp salt
freshly ground pepper
1 tsp salt
freshly ground pepper
METHOD:
1.
Saute onion in butter. Stir in
flour. Add stock gradually, stirring constantly. Cook over low heat
until sauce is thickened. 2. Cut cooked lamb into bite-sized pieces. Stir into sauce and add remaining ingredients. Simmer for 30 minutes.
Happy Cooking :)
Chicken Paella
Here's a simple recipe.
Ingredients:450g chicken fillets cut into chunks
175g sliced chorizo sausage
900ml chicken stock
225g paella rice
Green peas
Boiled eggs
30ml olive oil
1 peeled and chopped onion
1 peeled and crushed garlic clove
1 deseeded and diced red pepper
5ml ground paprika
Salt
Black pepper
Method:
1. Heat the oil in a deep frying pan and fry the chorizo for 2-3 minutes. Remove and set aside.
2. Add the chicken to the pan and fry over a high heat until browned all over. Remove and set aside.
3. Fry the onion and garlic in the hot oil for 4-5 minutes until softened, then add paprika, pepper and rice. Cook for 1 min, stir in the saffron and chicken stock. Bring to the boil, then simmer for 15 minutes, stirring occasionally.
4. Add the chicken and green beans.
5. Season with salt and freshly ground black pepper.
6. Cook for 10 minutes, stirring frequently until the rice is tender and nearly all the liquid has been absorbed.
7. Add the fried chorizo to the pan and stir in gently. Cook for another 4-5 minutes.
8. Top it with boiled eggs.
Happy cooking :)
All Time Favourite Tomato Pasta
Lamb Chops with Rosemary
Ingredients:
8 lamb chops about 100g/4 oz each
2 garlic cloves
3 sprigs of fresh rosemary
salt and black pepper
1 tbsp of olive oil
1 tbsp of plain flour
150 ml/1/4 pint of red wine
200 ml/7 fl oz of lamb or vegetable stock
1 tsp of redcurrant jelly
Method:
1. Trim off any excess fat from the chops. Cut the garlic in half and rub the cut side over the sufaces of the chops. Chop the rosemary and sprinkle half over the chops. Season to taste.
2. Heat 1 tablespoon of olive oil in a heavy-based frying pan. Add the chops and cook for 5 to 6 minutes on each side or until cooked through. The meat should be slightly pink but not bloody. Transfer to a hot plate. Keep warm. Remove pan from the heat.
Crispy Herbed Potatoes
Speical Chow Mein
Quick Lemon Chicken
Roasted Whole Chicken
Method:
The Mighty Meatballs
1. Heat the oil in a deep frying pan and fry the chorizo for 2-3 minutes. Remove and set aside.
2. Add the chicken to the pan and fry over a high heat until browned all over. Remove and set aside.
3. Fry the onion and garlic in the hot oil for 4-5 minutes until softened, then add paprika, pepper and rice. Cook for 1 min, stir in the saffron and chicken stock. Bring to the boil, then simmer for 15 minutes, stirring occasionally.
4. Add the chicken and green beans.
5. Season with salt and freshly ground black pepper.
6. Cook for 10 minutes, stirring frequently until the rice is tender and nearly all the liquid has been absorbed.
7. Add the fried chorizo to the pan and stir in gently. Cook for another 4-5 minutes.
8. Top it with boiled eggs.
Happy cooking :)
All Time Favourite Tomato Pasta
Ingredients:
400g/14 oz fresh tagliatelle
100g/4 oz smoked streaky bacon
2 red chillies or 1 tsp of chili powder (optional)
2 garlic cloves
1 onion
1 tbsp of olive oil
275g/10 oz fresh passata
salt and black pepper
chopped fresh parsley
400g/14 oz fresh tagliatelle
100g/4 oz smoked streaky bacon
2 red chillies or 1 tsp of chili powder (optional)
2 garlic cloves
1 onion
1 tbsp of olive oil
275g/10 oz fresh passata
salt and black pepper
chopped fresh parsley
Method:
1. Cook the pasta in a large pan of boiling salted water until tender, following the packet instructions. Drain and keep warm.
1. Cook the pasta in a large pan of boiling salted water until tender, following the packet instructions. Drain and keep warm.
2. Trim the rind from the bacon and chop finely. If you are
going to add chili, halve them and remove the seeds. Chop finely.
Wash your hand thoroughly after doing this. Peel and chop the garlic and onion.
3. Add the oil to the pan and set over medium heat. Fry the
bacon gently until the fat begins to run.
Add the garlic and onion and cook until slightly softened. Add the pasta and the chillies or chili
powder. Simmer then season to taste.
4. Return the pasta to the pan. Stir until thoroughly mixed
and hot. Garnish with parsley and serve.
Happy Cooking J
Lamb Chops with Rosemary
Ingredients:
8 lamb chops about 100g/4 oz each
2 garlic cloves
3 sprigs of fresh rosemary
salt and black pepper
1 tbsp of olive oil
1 tbsp of plain flour
150 ml/1/4 pint of red wine
200 ml/7 fl oz of lamb or vegetable stock
1 tsp of redcurrant jelly
Method:
1. Trim off any excess fat from the chops. Cut the garlic in half and rub the cut side over the sufaces of the chops. Chop the rosemary and sprinkle half over the chops. Season to taste.
2. Heat 1 tablespoon of olive oil in a heavy-based frying pan. Add the chops and cook for 5 to 6 minutes on each side or until cooked through. The meat should be slightly pink but not bloody. Transfer to a hot plate. Keep warm. Remove pan from the heat.
3. Blend the flour into the pan juices and cook for 30
seconds. Gradually blend in the wine, stock and jelly and bring to boil
stirring frequently. Boil until the
sauce is slightly thickened.
4. Serve the chops with the sauce and sprinkle over the
remaining chopped rosemary.
This delicious chop is best with some creamy mashed potato
and fresh garden peas cooked with a sprig of mint.
Happy Cooking J
Crispy Herbed Potatoes
Method:
1. Peel the potatoes and slice very thinly with a mandolin or sharp knife. Place them in a bowl of cold water; cover it. Allow to stand for about 10 minutes. Drain on kitchen paper.
2. Peel and slice the onions.
Heat the oil in a large frying pan over medium
heat. Add the onions and sauté
for 2 minutes. Add the potatoes and cook
for 15-20 minutes, turning frequently until they are tender and golden. 1. Peel the potatoes and slice very thinly with a mandolin or sharp knife. Place them in a bowl of cold water; cover it. Allow to stand for about 10 minutes. Drain on kitchen paper.
3. Grate the Gruyere cheese. Add the basil to the pan and stir. Sprinkle the cheese over the top and cook for
2 minutes without stirring until the cheese melts.
Serve with a tasty warming lamp
hotpot for a special winter heat or with cod fillets in the summer.
Happy Cooking J
Speical Chow Mein
Ingredients:
4 skinless chicken breasts
5 tbsp of soy sauce
2 tbsp of rice wine or dry sherry
1 tsp of chili sauce
1 tbsp of sesame oil
1 tsp of cornflour
325g/l l oz egg noodles
2 celery sticks
175g/6 oz mushrooms
2 carrots
100g/4 oz mange tout
bunch of spring onions
75g/3 oz ham
4 tbsp of vegetable oil
75 g/3 oz peeled prawns
4 skinless chicken breasts
5 tbsp of soy sauce
2 tbsp of rice wine or dry sherry
1 tsp of chili sauce
1 tbsp of sesame oil
1 tsp of cornflour
325g/l l oz egg noodles
2 celery sticks
175g/6 oz mushrooms
2 carrots
100g/4 oz mange tout
bunch of spring onions
75g/3 oz ham
4 tbsp of vegetable oil
75 g/3 oz peeled prawns
Method:
1. Thinly slice the chicken. Mix the soy sauce, rice wine, chili sauce, sesame oil and corn flour. Stir in chicken, cover and marinate for 20 minutes. Put noodles in a bowl of boiling water and leave for 10 minutes.
1. Thinly slice the chicken. Mix the soy sauce, rice wine, chili sauce, sesame oil and corn flour. Stir in chicken, cover and marinate for 20 minutes. Put noodles in a bowl of boiling water and leave for 10 minutes.
2. Trim and diagonally slice the
celery. Clean and slice the mushrooms.
Peel the carrots and cut into thin matchsticks. Halve the mange tout, trim and
chop the spring onions and dice the ham.
3. Heat half the oil in a
wok. Stir-fry the celery and mushrooms
for 1 minute. Stir-fry the carrots,
mange tout and spring onions for 2 minutes.
Transfer to a plate and keep warm.
Happy Cooking J
Quick Lemon Chicken
Ingredients:
1 clove of garlic
1 lemon
2 tbsp of plain flour
500 g/1 lb 2 oz boneless, skinless chicken thighs
3 tbsp of olive oil
2.5 cm/1 inch piece of root ginger
450 ml / ¾ pint of chicken stock
1 tsp of caster sugar
1 egg yolk
2 tbsp of chopped fresh parsley
salt and pepper
1 clove of garlic
1 lemon
2 tbsp of plain flour
500 g/1 lb 2 oz boneless, skinless chicken thighs
3 tbsp of olive oil
2.5 cm/1 inch piece of root ginger
450 ml / ¾ pint of chicken stock
1 tsp of caster sugar
1 egg yolk
2 tbsp of chopped fresh parsley
salt and pepper
Method:
1. Peel and chop the garlic. Grate the rind and squeeze the juice from the lemon. Mix together the flour, lemon rind and garlic in a bowl. Cut the chicken into 5 cm/2in pieces. Toss in the flour mixture until well coated. Cover and set aside for 10 minutes.
2. Heat the oil in a large pan or
wok. Cook the chicken for 8 to 10 minutes, stirring occasionally until golden. 1. Peel and chop the garlic. Grate the rind and squeeze the juice from the lemon. Mix together the flour, lemon rind and garlic in a bowl. Cut the chicken into 5 cm/2in pieces. Toss in the flour mixture until well coated. Cover and set aside for 10 minutes.
3. Peel and grate the ginger. Stir
into the pan with any remaining flour, the stock and sugar. Bring to boil and cook for 5 more minutes or
until the chicken is tender and the sauce is reduced.
4. Blend the egg yolk and lemon
juice. Add these to the pan, stirring
constantly until the sauce thickens.
Stir in the parsely and season.
Happy Cooking J
Roasted Whole Chicken
Chicken, a bird eaten
by majority of people, is cooked in several ways (poached, fried, stewed, soup, braised, grilled, boiled and so
on).
One of the best ways to enjoy chicken is to roast it whole.
Ingredients:
- 1
Whole Chicken
- 2
Cloves Garlic
- 3
Cubes of Chicken stock
- 1
Large Onion
- 1 tablespoon Salt
- 1
tablespoonful Black pepper
- 1
whole Lemon
- 1
Red Bell pepper
- 1teasponful
Chicken seasoning
- Tin
foil
- 1teaspoonful
Soy beans
- Wash
the Chicken properly; remove the entire gullet inside it,
- Lay
the Chicken on its back and cut through the side only so that it can be
opened up rinse it again.
- Pre
heat the oven on to 200degrees
- In
a bowl, crush the garlic and add the Chicken stock to it. Add the black
pepper, soy sauce, chicken seasoning and 1 tablespoon of salt to the
mixture
- Rub
the chicken with the mixture properly, both inside and outside
- Place
it in an oven tray covered with foil and leave it for 1hr to cook well.
- Slice
the onion, lemon and the bell pepper put them aside.
- Place
the chicken in the oven and increase the oven to 350degrees and roast. After
40 minutes put the sliced lemon, onion and bell pepper into the oven too,
and test the chicken for tenderness with a fork.
- When
cooked, place the sliced onion, red bell pepper, and slice onion on a flat
tray and sprinkle a little bit of Soy sauce on it. Add a pinch of salt and
put the golden brown cooked chicken on top of it. As a nest for the
chicken,
Enjoy your roasted whole chicken with French fries, savoury rice, dressed salad, etc. Continue to savour the taste with chilled white wine
Happy Cooking :)
The Mighty Meatballs
Try the Mighty Meatballs with Mashed Kamara Sweet Potatoes
Ingredients: meatballs, sweet potatoes, shelled peas
Directions: Boil and mash the potatoes. Gently fold some peas in the mash. Add the meatballs and a spring of mint for a unique
taste of mighty meatballs.
Chili con Turkey
 |
| Chili con Carne with a Turkey twist
|
Ingredients: turkey mince, tin of pinto beans, basmati rice.
Directions: Mix turkey mince with pinto beans. Serve with
basmati rice.
Tomato Pasta
Ingredients: Premium chopped tomtoes, cooked pasta, washed
young leaf spinach, tagliatelle, olive oil, garlic
Directions: Fry a little garlic in olive oil. Add a pack of premium chopped tomato and some
spinach into your cooked pasta for a flavorful healthy pasta meal.
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