I need to stop spending and try to clean my pantry by using all the ingredients (not in the same time of course). So I am adding this recipe inspired by Korean Beef Stew with a twist of noodles and vegetables. It did taste like Korean Beef Stew with not much of the sauce.
I believe I am going to make this again some time soon.
1 to 1 1/2 cup beef sirloin (or any tender part) cut into thin strips
3 - 4 tbsps. soy sauce
1 - 2 tbsps. sugar
2 tsps. red chili flakes in oil (adjust according to preferred heat)
lemon juice from 1/4 of a lemon
2 tbsps. garlic, minced
2 tbsps. ginger, cut into 1/2 inches long match sticks
1/3 cup onion, sliced thinly
1 tbsp cooking oil (canola or vegetable)
1 cup snow peas, cleaned
1 cup carrots, cut into thin 1/2 inches long
175 - 200 grams vermicelli noodles, soaked
1 tbsps. sesame oil
Marinate beef in 3 tbsps. soy sauce, 1 tbsp. sugar, red chili flakes for atleast 1 hour.
Heat 1 tbsp. cooking oil in a wok and stir fry garlic, ginger. Add beef and saute until the beef' is browned. Add snow peas and carrots and onions. Stir fry for about 1 to 2 minutes or until the vegetables are slightly done but still crunchy. Add remaining soy sauce and sugar and adjust according to taste.
Drain vermicelli and add to the beef. Stir until all ingredients are throughtly mixed. Serve hot.
Serves about 4 persons.
2012-03-04
2012-02-19
Watercress Pork Soup
After a long week's work, my friends and I would hit the local market tucked in the middle of the city. Local produce and products plus stalls of edible foods that one can eat on the spot or take home. We cam across a stall that sold watercress. VT animated how she and her siblings love the soup her mother cooks using this peppery vegetable with pork. So I excitedly buy a bundle which actually was priced to high, for my taste.
So I followed the recipe and it was a big hit with everyone at home. I tried looking over the net other recipes and discovered different ways of preparing the dish. Having learned of it's medicinal properties (contains significant amounts of iron, calcium and folic acid; good source of Vit. C, iodine), this one is a keeper.
Ingredients:
2 lbs of pork spare ribs (1 lb of pork neck and 1 lb pork shoulder)
1 - 2 bunch of watercress, cleaned and tough stems removed
3 cloves garlic, chopped
2 tbsps. ginger, sliced
1-2 liters of water
salt or fish sauce
1 tbsp. oil
In a soup pot, place 1 tbsp. oil and sear the pork pieces in all sides until there is no sign of pinkish color. Pour water covering the pork and let it simmer. Do not let it boil and once the scrum forms on top, remove it with a spoon until you have a clear broth. Season the broth with salt or fish sauce according to your taste. Add the ginger and garlic and let the soup simmer until it becomes fork tender. If the pork is not yet tender, add more water and adjust seasoning.
Add the watercress and let it simmer for 5-10 minutes. (I prefer the watercress wilted and the soup has a light greenish coloring. The soup would be slightly peppery to the taste.)
Serves 4-5.
Note: Other vegetables could be added such as carrots, potatoes, yams or mushrooms. Pork can be substituted with fish fillet, chicken, fish balls, clams or mussels.
So I followed the recipe and it was a big hit with everyone at home. I tried looking over the net other recipes and discovered different ways of preparing the dish. Having learned of it's medicinal properties (contains significant amounts of iron, calcium and folic acid; good source of Vit. C, iodine), this one is a keeper.
******
Winter in Seattle calls for something warm and comforting and this soup is the best remedy that brings back the comforts of friends and family from home.Ingredients:
2 lbs of pork spare ribs (1 lb of pork neck and 1 lb pork shoulder)
1 - 2 bunch of watercress, cleaned and tough stems removed
3 cloves garlic, chopped
2 tbsps. ginger, sliced
1-2 liters of water
salt or fish sauce
1 tbsp. oil
In a soup pot, place 1 tbsp. oil and sear the pork pieces in all sides until there is no sign of pinkish color. Pour water covering the pork and let it simmer. Do not let it boil and once the scrum forms on top, remove it with a spoon until you have a clear broth. Season the broth with salt or fish sauce according to your taste. Add the ginger and garlic and let the soup simmer until it becomes fork tender. If the pork is not yet tender, add more water and adjust seasoning.
Add the watercress and let it simmer for 5-10 minutes. (I prefer the watercress wilted and the soup has a light greenish coloring. The soup would be slightly peppery to the taste.)
Serves 4-5.
Note: Other vegetables could be added such as carrots, potatoes, yams or mushrooms. Pork can be substituted with fish fillet, chicken, fish balls, clams or mussels.
2011-10-26
Chicken with Peanut Sauce
We have a couple of jars of peanut butter that I brought home for Mom. Not being to crazy with peanut butter, this was sitting in the pantry for the longest time that I thought try cooking with it in a regular dish. I know there are a few dessert recipes that I can use this with... maybe the next posting...
This dish is pretty interesting and very quick to do. I thought the sprouts brought an interesting texture and the ginger gave it zing. Instead of using noodles just as the original recipe called for, we had this over rice and it tasted pretty good. Let me know what you think.
1 Tbsp. cooking oil (vegetable or canola)
1 medium red bell pepper, julienned
4 spring onions, sliced diagonally into 1/5 inch width
150 grams bean sprouts, cleaned (the original only required 60 grams)
500 grams (1 lb) chicken fillet, cubed
2 tsps. soy sauce (the original required 2 tbsps., I reduced it because I find it too salty)
140 grams smooth peanut butter (about 8-10 tablespoons)
1 to 1 1/2 tsp. grated fresh ginger
110 ml (4 fl oz) chicken stock
In a hot wok, place 1/2 tbsp. saute chicken until the juices run clear and all sides are cooked. Do not over cook the chicken else it might become dry. Set this aside. In the same wok, add the rest of the oil and saute pepper, bean sprouts and spring onions until tender but still crunchy. Set this aside.
Mix soy sauce, peanut butter and ginger in a sauce pan over medium heat. Add the chicken stock and mix well and heat through. Add chicken and veggies and toss to coat. Pour over cooked (250 grams) Chinese noodles or hot steaming rice.
This dish is pretty interesting and very quick to do. I thought the sprouts brought an interesting texture and the ginger gave it zing. Instead of using noodles just as the original recipe called for, we had this over rice and it tasted pretty good. Let me know what you think.
1 Tbsp. cooking oil (vegetable or canola)
1 medium red bell pepper, julienned
4 spring onions, sliced diagonally into 1/5 inch width
150 grams bean sprouts, cleaned (the original only required 60 grams)
500 grams (1 lb) chicken fillet, cubed
2 tsps. soy sauce (the original required 2 tbsps., I reduced it because I find it too salty)
140 grams smooth peanut butter (about 8-10 tablespoons)
1 to 1 1/2 tsp. grated fresh ginger
110 ml (4 fl oz) chicken stock
In a hot wok, place 1/2 tbsp. saute chicken until the juices run clear and all sides are cooked. Do not over cook the chicken else it might become dry. Set this aside. In the same wok, add the rest of the oil and saute pepper, bean sprouts and spring onions until tender but still crunchy. Set this aside.
Mix soy sauce, peanut butter and ginger in a sauce pan over medium heat. Add the chicken stock and mix well and heat through. Add chicken and veggies and toss to coat. Pour over cooked (250 grams) Chinese noodles or hot steaming rice.
2011-10-07
Shrimp Alfredo Sauce
I have been boarding with a co-worker last year in New Jersey who is into pasta. So I went ahead and prepared this dish as requested by another co-worker. I thought it would be a good deal to have a small get together and this would be my contribution. I made 2 batches - one to share among friends and the other with my roommate.
1 lb shelled and deveined shrimps
3 - 4 tbsps. butter
1 pint heavy cream
1 stick butter
2 tbsps. cream cheese
1/2 cup grated Parmesan
1 tsp. grated powder
1 box spaghetti or fettucini noodles
Cook raw shrimp in 3 - 4 tbsps. butter until pink. Set aside.
Combine cream cheese, heavy cream and butter. Simmer and mix well. Add parmesan cheese and garlic powder. Simmer for 15 - 20 minutes. Season with salt and pepper to taste.
Mix the sauce with the cooked noodles and top with cooked shrimp.
To add color, i sprinkled it with chopped parlsey.
1 lb shelled and deveined shrimps
3 - 4 tbsps. butter
1 pint heavy cream
1 stick butter
2 tbsps. cream cheese
1/2 cup grated Parmesan
1 tsp. grated powder
1 box spaghetti or fettucini noodles
Cook raw shrimp in 3 - 4 tbsps. butter until pink. Set aside.
Combine cream cheese, heavy cream and butter. Simmer and mix well. Add parmesan cheese and garlic powder. Simmer for 15 - 20 minutes. Season with salt and pepper to taste.
Mix the sauce with the cooked noodles and top with cooked shrimp.
To add color, i sprinkled it with chopped parlsey.
2011-06-27
Beef Short Ribs Stew
Went to the grocery and saw a good batch of beef short ribs. Normally we would prepare this into Korean Beef Stew. I though what other things can we do with this for a change. So I went to the net and saw this simple recipe with ingredients that can be easily found in the pantry. I had steak seasoning, ribs, bacon, onions beef broth, cider vinegar, cabbage and apple juice.
After preparing the beef and seasoning it with the steak seasoning, I started to prepare the other ingredients. To my disappointment, the apple juice wasn't the regular apple juice. It was a mix of apple-peach. I ran out of cider vinegar and found red cane and white vinegar. As a result I ended up substituting the ingredients and waited for the result.
The Original Recipe:
1 tablespoon vegetable oil
steak seasoning blend or other seasoned salt blend
5 pounds beef short ribs, about 8 short ribs
6 slices bacon, diced
1 large onion, sliced
1 1/2 cups apple juice
1 cup beef broth
3 tablespoons cider vinegar
1 head cabbage, cut into wedges
Heat oven to 325°.
In a large Dutch oven or kettle, heat olive oil over medium-high heat. Rub ribs all over with the seasoning blend then sear on all sides, about 2 minutes on each side.
Remove the ribs and set aside. Add bacon to the pot and cook for about 3 to 4 minutes, or until cooked but not crisp. Add the onions and cook, stirring, for 2 minutes. Add the ribs back to the pot and add apple juice, beef broth, and cider vinegar; bring to a simmer. cover tightly and bake for 2 hours. Add the cabbage, cover, and continue cooking, basting occasionally, for about 30 to 45 minutes longer, or until cabbage is tender.
My Version:
I replaced the following ingredients:
1 tbsp. vegetable to 1 tbsp. olive oil
1 1/2 cup apple juice to 1/2 cup apple wine with 1 cup water
1 cup beef broth to 1 cup water with 1 beef bouillon cube
3 tbsps. cider vinegar to 2 tbsps. red cane vinegar with 1 tbsp. brown sugar
Instead of baking the dish, I used a crock pot.
Sear each side of the beef ribs in the 1 tbsp. olive oil. Set aside.
Saute bacon until cooked but not crisp. Add onions and saute until soft and tender or has slightly caramelized. Return the ribs to the pot and add all the liquids together. Once it boils, lower the heat and let it simmer for 2 hours or until tender. Add the cabbage slices and simmer of 10-15 minutes.
Notes:
Initially, I didn't add the brown sugar but when I tasted the broth, it was to acidic for my taste. The sugar balanced out the acidity.
Once the beef was tender, I took the beef out and placed the beef stock in a container. I let it sit in the refrigerator until the fat solidified. I removed the fat and returned the stock with the beef in the pot. The cabbage was added until cooked. Remove the beef and cabbage and placed into a serving dish. The stock was reduced until only 1/2 - 3/4 cup was remaining. The sauce was then poured over the beef ribs.
2011-06-23
Beef Spinach Curry
Love curry but Mom can't handle the heat. This doesn't stop us from having a bowl once in while on the kitchen table :)
1 tbsp. olive oil
2 tbsps. mild curry paste
500 grams ground beef
1 grated onion
1 peeled and grated carrot
2 crushed garlic cloves
1/2 cup rough chopped parsley
3/4 cup water
150 grams baby spinach leaves
Mix ground beef, onion, carrot, garlic and parsley. Set aside.
Heat oil in a non-stick pan over medium heat. Add the curry paste and stir until browned. Add the beef mixture, cook stirring to break up the lumps for 5 minutes until brown.
Stir in water and bring to a boil. Lower heat to simmer for 15 minutes or until the beef is cooked through. Add spinach and cook for a minute or until just wilted.
Serve with hot basmati rice and pappadums*.
*Note: Pappadums are thin-like crackers or flat-bread that are common in Indian cuisine. You can buy this from Indian grocery stores.
1 tbsp. olive oil
2 tbsps. mild curry paste
500 grams ground beef
1 grated onion
1 peeled and grated carrot
2 crushed garlic cloves
1/2 cup rough chopped parsley
3/4 cup water
150 grams baby spinach leaves
Mix ground beef, onion, carrot, garlic and parsley. Set aside.
Heat oil in a non-stick pan over medium heat. Add the curry paste and stir until browned. Add the beef mixture, cook stirring to break up the lumps for 5 minutes until brown.
Stir in water and bring to a boil. Lower heat to simmer for 15 minutes or until the beef is cooked through. Add spinach and cook for a minute or until just wilted.
Serve with hot basmati rice and pappadums*.
*Note: Pappadums are thin-like crackers or flat-bread that are common in Indian cuisine. You can buy this from Indian grocery stores.
2011-05-31
Honey Ginger Pork with Noodles
I have been quiet and in hiding again for the longest time - almost a year.
Things have been busy with moving from one place to another, getting re-adjusted with the environment and trying to find friends and comfort zone. Now that I am back home to where everything began, I can write again. Of course, in the span that I have been gone, I have tried a number of recipes which deserves sharing... I will of course in due time write everything down else I may forget. Besides, this beats bringing along tons of cooking books and magazines for reference. :)
So allow me to start with this sweet, gingery tender pork with taste rice noodles. I am now challenging myself to use the opened bottles/cans of sauces or what not that have been ignored in the refrigerator. So for this challenge, I had to use the sweet soy sauce. It turned out pretty good thanks to a recipe came across online. Of course, I didn't follow everything to the letter. So here is my version:
2 tbsps. honey
1 1/2 cm piece ginger, peeled and minced or grated
4 large cloves of garlic, peeled and minced
1 tsp. sesame oil
1/4 cup kecap manis or sweet soy sauce
500g pork fillet, trimmed, sliced into 1/8" wide strips
4 tbsps. canola
1 onion, peeled and sliced
1 red bell pepper, seeded and sliced into strips
1 large chayote, peeled and sliced into 1/4" wide sticks, blanched.
250 grams rice noodles (in this case, I used bihon)
Marinate pork strips in honey, ginger, garlic, sesame oil and kecap manis for atleast 4 hours. (I prefer to marinate it overnight to have a more flavorful meat).
In a wok, place 2 tbsps. oil and stir fry the marinated pork. Reserve the marinade and set this aside. Stir for about 3 minutes until the pork is seared through. (If you are not sure if the pork is cooked, add about 1/2 cup water and let it simmer with a cover. Let the liquid dry up.) Set this aside once done.
Pour remaining oil in the wok and add in onions, bell pepper, marinade and noodles. Add enough water to cook the noodles through. Mix in the pork and chayote. Serve hot.
Pork can be replaced with chicken or beef.
Things have been busy with moving from one place to another, getting re-adjusted with the environment and trying to find friends and comfort zone. Now that I am back home to where everything began, I can write again. Of course, in the span that I have been gone, I have tried a number of recipes which deserves sharing... I will of course in due time write everything down else I may forget. Besides, this beats bringing along tons of cooking books and magazines for reference. :)
So allow me to start with this sweet, gingery tender pork with taste rice noodles. I am now challenging myself to use the opened bottles/cans of sauces or what not that have been ignored in the refrigerator. So for this challenge, I had to use the sweet soy sauce. It turned out pretty good thanks to a recipe came across online. Of course, I didn't follow everything to the letter. So here is my version:
2 tbsps. honey
1 1/2 cm piece ginger, peeled and minced or grated
4 large cloves of garlic, peeled and minced
1 tsp. sesame oil
1/4 cup kecap manis or sweet soy sauce
500g pork fillet, trimmed, sliced into 1/8" wide strips
4 tbsps. canola
1 onion, peeled and sliced
1 red bell pepper, seeded and sliced into strips
1 large chayote, peeled and sliced into 1/4" wide sticks, blanched.
250 grams rice noodles (in this case, I used bihon)
Marinate pork strips in honey, ginger, garlic, sesame oil and kecap manis for atleast 4 hours. (I prefer to marinate it overnight to have a more flavorful meat).
In a wok, place 2 tbsps. oil and stir fry the marinated pork. Reserve the marinade and set this aside. Stir for about 3 minutes until the pork is seared through. (If you are not sure if the pork is cooked, add about 1/2 cup water and let it simmer with a cover. Let the liquid dry up.) Set this aside once done.
Pour remaining oil in the wok and add in onions, bell pepper, marinade and noodles. Add enough water to cook the noodles through. Mix in the pork and chayote. Serve hot.
Pork can be replaced with chicken or beef.
2010-08-31
Roasted Chicken with Lemon Grass
Back in the day, whenever my late aunt would come and visit, she would pass by and buy a whole roasted chicken from the local rotisserie a block away from our home. This would come with their own special gravy sauce and a small container of atchara (pickled papaya). I thought why not relive it by turbo broiling a whole fryer. It didn't taste like the one my aunt bought. It tasted like the competitor's recipe hahaha.
Ingredients:
1 whole fryer (about 1.2 kilo grams or more)
3 stalks of lemon grass, washed, tied into a knot
1/2 cup soy sauce
1/4 cup lemon or calamansi juice
1 tsp of black pepper
1 tbsp. butter
2 tbsps. flour
Clean chicken really well. Dry cavity and skin with paper towels. Rub the black pepper in and outside the fryer then stuff with the lemon grass (stalks and leaves). Combine soy sauce and lemon juice then pour over the chicken. Massage the chicken in its marinade for 5 minutes. Store in the refrigrator for atleast 4 hours, covered. For best results, marinate the chicken overnight.
Preheat the turbo broiler to 350F and cook the chicken for 10 minutes. Lower the temperature to 250 - 300F and continue cooking for another 30 minuted or until the juices are clear. Transfer chicken to serving dish. In a sauce pan, melt butter and add in flour to make a roux. Add in drippings and stir until sauce thickens to the desired consistency. Serve on or on the side of the chicken.
Ingredients:
1 whole fryer (about 1.2 kilo grams or more)
3 stalks of lemon grass, washed, tied into a knot
1/2 cup soy sauce
1/4 cup lemon or calamansi juice
1 tsp of black pepper
1 tbsp. butter
2 tbsps. flour
Clean chicken really well. Dry cavity and skin with paper towels. Rub the black pepper in and outside the fryer then stuff with the lemon grass (stalks and leaves). Combine soy sauce and lemon juice then pour over the chicken. Massage the chicken in its marinade for 5 minutes. Store in the refrigrator for atleast 4 hours, covered. For best results, marinate the chicken overnight.
Preheat the turbo broiler to 350F and cook the chicken for 10 minutes. Lower the temperature to 250 - 300F and continue cooking for another 30 minuted or until the juices are clear. Transfer chicken to serving dish. In a sauce pan, melt butter and add in flour to make a roux. Add in drippings and stir until sauce thickens to the desired consistency. Serve on or on the side of the chicken.
2010-08-26
Beef Salpicao
1 lb pound beef (sirloin, tender loin tips), sliced into 1/4" cubes
half a head of garlic, minced
1 tsp. salt
1/4 tsp. pepper
2 tbsps. olive oil
2 tbsps. Worchestershire sauce
1-2 tbsps. oyster sauce
1 tbsp. butter
Marinate beef with minced garlic, salt and pepper and 1 tbsp. olive oil for atleast 30 minutes. I prefer to marinade this longer for about 4 hours. Heat the remaining olive oil in a non-stick pan. Sear the beef for about 3 minutes then add the Worchestershire and oyster sauces. Stir occasionally and let the beef cook in the liquids in low heat until tender. Once the beef is cooked to fork-tender, add the butter and stir for another minutes. Serve hot with rice.
*Fried garlic may be added to the finished dish for a more garlicy taste.
half a head of garlic, minced
1 tsp. salt
1/4 tsp. pepper
2 tbsps. olive oil
2 tbsps. Worchestershire sauce
1-2 tbsps. oyster sauce
1 tbsp. butter
Marinate beef with minced garlic, salt and pepper and 1 tbsp. olive oil for atleast 30 minutes. I prefer to marinade this longer for about 4 hours. Heat the remaining olive oil in a non-stick pan. Sear the beef for about 3 minutes then add the Worchestershire and oyster sauces. Stir occasionally and let the beef cook in the liquids in low heat until tender. Once the beef is cooked to fork-tender, add the butter and stir for another minutes. Serve hot with rice.
*Fried garlic may be added to the finished dish for a more garlicy taste.
2010-08-23
Homemade Spanish Sardines
Ingredients:
3/4 kilo milkfish (bangus) or about 8 pieces 4 inches long by 2 inches wide, cleaned (I kept the head on but cut off the tails and fins)
3-4 tbsps. rock salt
1/2 cup water
1/2 cup olive oil
20 pepper corns
8-10 carrots, sliced into rounds, about 5 cm
5 slices of pickle chips
3 bay leafs
Clean the milkfish by removing the gills and inards. Cut out the fins and tail. The head may be removed if desired. Slightly scald the fish with hot water but do not let it cook. After scalding, rub the fish with the rock salt leaving 1 tbsp. to be used for seasoning. Arrange the fish in a pressure cooker and add all ingredients. Make sure that there is enough liquid to cover the fish. Add equal amounts of oil and water if needed. Season with salt. Cook under medium heat until it starts to boil. Cover and let it cook for atleast 30-45 minutes under low-medium heat.
*Add chili if you prefer a spicier taste to your sardines.
**I ran out of pickle chips, so I subtituted it with 2 tbsps. of pickle relish
2010-08-11
Kani Crab Spread
I was disappointed to learn that the Subway branch near my office closed down. My co-worker and I would often grab quick bites for lunch or spend the hour savoring our favorite Subway combos. Love the tuna or the sweet onion grilled chicken.
Because I was craving for the Seafood Sensation, I thought of making one at home. It turned out pretty good. Not like Subways, but I would do this all over again.
Ingredients:
250 grams Kani crab sticks, cut 1/2 lengthwise, then sliced into match-sticks
1 sweet onion, minced
1 red bell pepper, minced
250 grams mayonnaise
salt
pepper
turmeric
garlic powder
chives, minced
tomatoes
lettuce or shredded cabbage
lightly toasted buns (white or wheat or any you prefer)
Combine all ingredients and season with salt, pepper, 2 tsps. turmeric, garlic powder and minced chives. Refrigerate for about 1 hour to let the flavors blend.
Slice the buns in half and slightly toast to add texture. Spread about 2 heaping tablespoons of crab mixture on one side of the bread. Top with lettuce and tomatoes. Top with the other bun.
Optional: To try a different flavor, replace the chives with cilantro. I haven't tried yoghurt to replace the mayonnaise for less calories.
Because I was craving for the Seafood Sensation, I thought of making one at home. It turned out pretty good. Not like Subways, but I would do this all over again.
Ingredients:
250 grams Kani crab sticks, cut 1/2 lengthwise, then sliced into match-sticks
1 sweet onion, minced
1 red bell pepper, minced
250 grams mayonnaise
salt
pepper
turmeric
garlic powder
chives, minced
tomatoes
lettuce or shredded cabbage
lightly toasted buns (white or wheat or any you prefer)
Combine all ingredients and season with salt, pepper, 2 tsps. turmeric, garlic powder and minced chives. Refrigerate for about 1 hour to let the flavors blend.
Slice the buns in half and slightly toast to add texture. Spread about 2 heaping tablespoons of crab mixture on one side of the bread. Top with lettuce and tomatoes. Top with the other bun.
Optional: To try a different flavor, replace the chives with cilantro. I haven't tried yoghurt to replace the mayonnaise for less calories.
2010-07-27
Another Baked Macaroni
I guess we are just fanatics for baked macaroni so I made with what was available in the kitchen. It came out pretty well - a Filipino-style sauce which mom likes.
Ingredients:
1/2 kilo (1 lb.) lean pork, ground
4 cloves garlic, minced
1 cup onion, minced
1/3 cup green and red bell pepper, minced
1 kg tomato sauce
3 tbsp. soy sauce
1 tsp. black pepper
1/2 tsp. salt
1 tbsp. chili powder
2 tbsps. sugar
1 bay leaf
1/3 cup milk
500 grams elbow noodles, cooked
1/2 to 1 cup grated cheese
2 tbsps. parsley, chopped
In a sauce pan, saute meat on medium heat until everything is brown. Keep sauteing until the meat is dried out of its juices. Set aside. Add 2 tbsps. olive oil and saute onions, bell pepper and garlic until the onions are translucent. Add in the meat and continue to stir until the ingredients are well blended. Add the soy sauce, salt and black pepper. Pour the tomato sauce and stir until it boils. Reduce the heat and add the sugar and chili pepper and bay leaf. Simmer the sauce for about 10-15 minutes stirring occasionally to avoid the bottom from sticking and burning. Adjust the seasonings based on your taste then add milk to make a creamier sauce. Simmer for additional 3 minutes then turn heat off. Let the sauce cool and let it sit overnight in the refrigerator to allow the spices to marry together with the sauce.
Cook noodles and drain. Mix the noodles with the meat sauce. Pour into a baking dish and top with the grated cheese. Sprinkle the parsley and bake at 350F for 5-8 minutes until the cheese melts and tops slightly turns brown.
Ingredients:
1/2 kilo (1 lb.) lean pork, ground
4 cloves garlic, minced
1 cup onion, minced
1/3 cup green and red bell pepper, minced
1 kg tomato sauce
3 tbsp. soy sauce
1 tsp. black pepper
1/2 tsp. salt
1 tbsp. chili powder
2 tbsps. sugar
1 bay leaf
1/3 cup milk
500 grams elbow noodles, cooked
1/2 to 1 cup grated cheese
2 tbsps. parsley, chopped
In a sauce pan, saute meat on medium heat until everything is brown. Keep sauteing until the meat is dried out of its juices. Set aside. Add 2 tbsps. olive oil and saute onions, bell pepper and garlic until the onions are translucent. Add in the meat and continue to stir until the ingredients are well blended. Add the soy sauce, salt and black pepper. Pour the tomato sauce and stir until it boils. Reduce the heat and add the sugar and chili pepper and bay leaf. Simmer the sauce for about 10-15 minutes stirring occasionally to avoid the bottom from sticking and burning. Adjust the seasonings based on your taste then add milk to make a creamier sauce. Simmer for additional 3 minutes then turn heat off. Let the sauce cool and let it sit overnight in the refrigerator to allow the spices to marry together with the sauce.
Cook noodles and drain. Mix the noodles with the meat sauce. Pour into a baking dish and top with the grated cheese. Sprinkle the parsley and bake at 350F for 5-8 minutes until the cheese melts and tops slightly turns brown.
2010-07-21
Recollections - Humba
Mom and I were trying to reminisce the old times and the conversation ended up with how Grandma and Tita was able to cook really well. One of these dishes was Humba - a sweet and salty concoction for pork belly or pata mixed with banana blossoms. So this is the recipe version that I tried with adjustments that passed our taste buds. It was nothing close to my aunt's but it is a working progress :)
Ingredients:
1 k. pork liempo (belly), cut into big cubes
1/2 head garlic, crushed
1/2 cup vinegar
1/4 cup soy sauce
3 tbsp. muscovado sugar
2 pcs. bay leaf
1 star anise
1 tsp. peppercorns, crushed
salt
1/2 cup banana blossoms
Sear the pork pieces until all sides are brown in a thick sauce pan. Add garlic, vinegar, soy sauce, sugar, bay leaf, anise and peppercorns. Add water enough to cover the meat and bring to a boil. Remove all scum that rises, add more water if necessary. Set to medium heat and simmer until pork becomes tender for about 1 1/2 to 2 1/2 hours. When pork skin turns to gelatine like texture, adjust the saltiness and sweetness according to taste. Add the blossoms. Set heat to low and continue to simmer until all the liquid has evaporated and pork start to render fat. Now cook the pork on its own fat until brown on low heat stirring occasionally to avoid burning the bottom.
Serve over hot rice.
Ingredients:
1 k. pork liempo (belly), cut into big cubes
1/2 head garlic, crushed
1/2 cup vinegar
1/4 cup soy sauce
3 tbsp. muscovado sugar
2 pcs. bay leaf
1 star anise
1 tsp. peppercorns, crushed
salt
1/2 cup banana blossoms
Sear the pork pieces until all sides are brown in a thick sauce pan. Add garlic, vinegar, soy sauce, sugar, bay leaf, anise and peppercorns. Add water enough to cover the meat and bring to a boil. Remove all scum that rises, add more water if necessary. Set to medium heat and simmer until pork becomes tender for about 1 1/2 to 2 1/2 hours. When pork skin turns to gelatine like texture, adjust the saltiness and sweetness according to taste. Add the blossoms. Set heat to low and continue to simmer until all the liquid has evaporated and pork start to render fat. Now cook the pork on its own fat until brown on low heat stirring occasionally to avoid burning the bottom.
Serve over hot rice.
2010-02-24
Fish Stew
The Lenten season is here and I want to think of ways to serve meatless dishes. When I say meatless, I was referring to chicken, pork, beef, duck, veal and everything else that does not belong to the seafood, fruits and vegetable group. I had left over eggplant, a can of diced basil-oregano flavored tomatoes, 1/4 of a red bell pepper, flat leaf parley, fish fillets, a few carrots and potatoes. So I combined the ingredients and made a hearty stew that I think would go well with a sliced toasted bread or croutons.
3 cloves of garlic, minced
1 medium onion, diced (about 1/3 cup)
1 tbsp. each of olive oil and butter
1/4 cup red bell pepper, diced
1 1/2 cup eggplant, diced
1/2 cup carrots, diced
1 cup potatoes, diced
1 can of diced tomatoes, basil - oregano flavored
1 tbsp. soy sauce
1 tsp. all-purpose seasoning or italian seasoning
salt and pepper to taste
1 tsp. sugar
250 grams firm white fish fillet, cut into 1x1/2x1/2 inches
1/4 cup chopped flat leaf parsley
Saute the garlic and onions in oil and butter until the onions are tender. Add the bell pepper and eggplant. Stir until the eggplants are tender. Add the carrots and potatoes and diced tomatoes. Add 1 1/2 can (of the diced tomatoes) of water or no-sodium chicken stock. Season with soy sauce, seasonings, salt and pepper to taste. Add the sugar. Let the broth simmer in a covered pot until the potatoes are cooked. Add the fish and turn off the heat. Cover the pot and let the fish cook in the remaining heat.
Sprinkle the parsley when ready to serve warm.
3 cloves of garlic, minced
1 medium onion, diced (about 1/3 cup)
1 tbsp. each of olive oil and butter
1/4 cup red bell pepper, diced
1 1/2 cup eggplant, diced
1/2 cup carrots, diced
1 cup potatoes, diced
1 can of diced tomatoes, basil - oregano flavored
1 tbsp. soy sauce
1 tsp. all-purpose seasoning or italian seasoning
salt and pepper to taste
1 tsp. sugar
250 grams firm white fish fillet, cut into 1x1/2x1/2 inches
1/4 cup chopped flat leaf parsley
Saute the garlic and onions in oil and butter until the onions are tender. Add the bell pepper and eggplant. Stir until the eggplants are tender. Add the carrots and potatoes and diced tomatoes. Add 1 1/2 can (of the diced tomatoes) of water or no-sodium chicken stock. Season with soy sauce, seasonings, salt and pepper to taste. Add the sugar. Let the broth simmer in a covered pot until the potatoes are cooked. Add the fish and turn off the heat. Cover the pot and let the fish cook in the remaining heat.
Sprinkle the parsley when ready to serve warm.
2010-02-20
Left Over Chicken Noodle Bake
I can't think of a better title for this entry but this one of the fun things I have done so far.
We had a get together, my friends and I, and had left overs. We had about 8-10 store-bought dry fried chicken which no one wanted to eat even after the event. I didn't want to throw it away so I had to think of something to make this more appealing using what ever I had in the kitchen. First, I thought of mixing everything with cream of mushroom, noodles and cheese to bake. After taking the meat from the bones, one can will not make it. Luckily, I had a few cans of diced and stewed tomatoes and that did the trick. :)
8-10 pieces of left-over fried chicken
5 large cloves of garlic, minced
1 large onion, diced
3 tbsps. olive oil
1 tbsp. butter
1 teaspoon all-purpose seasoning or italian seasoning
4 cans of any combination of diced tomatoes, stewed sliced tomatoes*
1 - 1/2 tbsps. soy sauce
salt and pepper to taste
a handful of chopped flat leaf parsley or basil leaves
500 grams of dried pasta noodles, cooked
grated cheese
Remove the meat from the bones and dice the meat. Set this aside.
In a large pot, heat the oil and butter then saute the garlic and onions. Once the onions have caramelized and the garlic slightly brown, add the meat and saute for another 5 minutes until it is heated through. Pour the canned tomatoes and stir. Add about 1 cup of water and season with the italian seasoning, salt, soy sauce, and pepper. Cover the pot and let it simmer for about 8 minutes, stirring occasionally to avoid the bottom from burning. Adjust the seasonings.
Cook the noodles using the package instructions. Drain. Place the noodles in a baking dish and pour the chicken tomato mixture over it or mix the noodles into the chicken tomato sauce and gently mix everything together then pour into a baking dish. Top with the chopped parsley or basil. Sprinkle over the grated cheese and bake in a 350 pre-heated oven for about 10 minutes.
Notes:
This can be any flavor of your choice. I used 2 cans of roasted garlic and basil and 1 can of basil and oregano and 1 can of stewed Italian seasoned tomatoes.
We had a get together, my friends and I, and had left overs. We had about 8-10 store-bought dry fried chicken which no one wanted to eat even after the event. I didn't want to throw it away so I had to think of something to make this more appealing using what ever I had in the kitchen. First, I thought of mixing everything with cream of mushroom, noodles and cheese to bake. After taking the meat from the bones, one can will not make it. Luckily, I had a few cans of diced and stewed tomatoes and that did the trick. :)
8-10 pieces of left-over fried chicken
5 large cloves of garlic, minced
1 large onion, diced
3 tbsps. olive oil
1 tbsp. butter
1 teaspoon all-purpose seasoning or italian seasoning
4 cans of any combination of diced tomatoes, stewed sliced tomatoes*
1 - 1/2 tbsps. soy sauce
salt and pepper to taste
a handful of chopped flat leaf parsley or basil leaves
500 grams of dried pasta noodles, cooked
grated cheese
Remove the meat from the bones and dice the meat. Set this aside.
In a large pot, heat the oil and butter then saute the garlic and onions. Once the onions have caramelized and the garlic slightly brown, add the meat and saute for another 5 minutes until it is heated through. Pour the canned tomatoes and stir. Add about 1 cup of water and season with the italian seasoning, salt, soy sauce, and pepper. Cover the pot and let it simmer for about 8 minutes, stirring occasionally to avoid the bottom from burning. Adjust the seasonings.
Cook the noodles using the package instructions. Drain. Place the noodles in a baking dish and pour the chicken tomato mixture over it or mix the noodles into the chicken tomato sauce and gently mix everything together then pour into a baking dish. Top with the chopped parsley or basil. Sprinkle over the grated cheese and bake in a 350 pre-heated oven for about 10 minutes.
Notes:
This can be any flavor of your choice. I used 2 cans of roasted garlic and basil and 1 can of basil and oregano and 1 can of stewed Italian seasoned tomatoes.
2010-01-17
Cheese Hopia Anyone?
It was a great Saturday to spend with friends to one of the quaint and relaxing B&B places in Tagaytay. The food was refreshingly fresh (straight from their gardens) and the ambiance felt like a home away from home in Sonia's Garden. The staff and owner was so welcoming and hospitable that it felt that we were one of their long lost family.
Before heading home we headed to their bakery to buy freshly baked goodies back to the city. They suggested the cheese hopia. We all went along with all our curiosity killing us since no one of us had a cheese hopia before. So i bought 2 bags and their Spanish bread.
So the next day, I heated one of each for breakfast. It was really good. The hopia had a good balance of sweetness and saltiness. The dough was not hard as it looks mind you. Everyone from home enjoyed it too. Maybe when you get the chance to be in the area, you can try it out for yourself and let me know what you think.
2009-12-31
The 2010 Road
I hope your year brought about a change in you... A road to self discovery... A hunt to find the treasures that hide within yourself... May you have a bountiful amd meaningful year ahead.
The Road of Life
by Joyce Rupp
Another year has come to an end.
I can feel her tug at my calendar;
I can sense her insistent movement.
I can hear her call to cross over.
Outside my window the trees are empty
and the air has ripeness of snowfall.
I cast an inward glance to the past
and feel a deep desire to catch its glow.
Something in me wants to hold on,
to gather all the good things close to me.
A part of me that yearns for security
keeps encouraging me to grasp it all.
Then a tiny thinble-full of light
moves its way through my insecurity;
it weaves a thread of courage,
sending sparks into the dark.
Up and up ut raises through my spirit
until it meets my controlling grip.
The firefly flickers of God's grace
are enough to embrace the unknown.
A surge of powerful surrender
takes over all my looking back,
and ever so gently and hopefully
I risk the road of another new year.
The Road of Life
by Joyce Rupp
Another year has come to an end.
I can feel her tug at my calendar;
I can sense her insistent movement.
I can hear her call to cross over.
Outside my window the trees are empty
and the air has ripeness of snowfall.
I cast an inward glance to the past
and feel a deep desire to catch its glow.
Something in me wants to hold on,
to gather all the good things close to me.
A part of me that yearns for security
keeps encouraging me to grasp it all.
Then a tiny thinble-full of light
moves its way through my insecurity;
it weaves a thread of courage,
sending sparks into the dark.
Up and up ut raises through my spirit
until it meets my controlling grip.
The firefly flickers of God's grace
are enough to embrace the unknown.
A surge of powerful surrender
takes over all my looking back,
and ever so gently and hopefully
I risk the road of another new year.
2009-12-27
Potato Crab Salad
500g potatoes, boiled and diced
1 cup fresh asparagus, cut into 1" sticks and blanched
1 cup canned button mushrooms, quartered
1 cup canned young corn, cut into 1/2 pcs.
300g crab sticks, quartered
Honey Mustard Dressing:
1 pk all purpose cream
2 Tbsp. lemon juice or vinegar
3 Tbsp. honey
3 Tbsp. mustard
salt and pepper
Place vegetables and crab in a bowl. Toss in dressing and chill before servinng.
To make dressing: Mix all purpose cream, juice, honey and mustard in a bowl or blender until smooth and creamy. Season with salt and pepper.
1 cup fresh asparagus, cut into 1" sticks and blanched
1 cup canned button mushrooms, quartered
1 cup canned young corn, cut into 1/2 pcs.
300g crab sticks, quartered
Honey Mustard Dressing:
1 pk all purpose cream
2 Tbsp. lemon juice or vinegar
3 Tbsp. honey
3 Tbsp. mustard
salt and pepper
Place vegetables and crab in a bowl. Toss in dressing and chill before servinng.
To make dressing: Mix all purpose cream, juice, honey and mustard in a bowl or blender until smooth and creamy. Season with salt and pepper.
2009-11-30
Tuna Hot Pandesal
I was rummaging through old recipe index cards that I collected over the years from every possible source I got my hands on. I was thinking of an easy breakfast dish to prepare which ended up as a snack today. It was good in my opinion because the olives gave the usual tuna spread a twist on the taste :D. I told my brother to heat the whole thing in the toaster oven. He said, "No need, it will be good as is." I guess it was since he finished his snack.
Pandesal (small buns) was a substitute to the original recipe that required hot dog buns. First I didn't had any in the pantry. Second, I was preparing this as a snack.
Ingredients:
1 can tuna flakes, drained
5-6 pcs. pitted olives, minced
1 onion, minced
2 - 3 hard boiled eggs, chopped
1/3 cup to 1/2 cup mayonnaise
1/4 cup quick melt cheese, sliced into cubes
salt to taste
10 hot dog buns or 15-20 pcs. pandesal
In a bowl, mix tuna, olives, onions, cheese and mayonnaise. Add eggs and salt to taste. Place about 1 1/2 tbsps. of the mixture in the hotdog buns or about 1 tbsp. for pandesal. Place on a cookie sheet and wrap with foil. Toaste for about 8 minutes to 10 minutes in 300F or until the bread is heated or cheese has slightly melted. Serve.
Notes: Depending on the preference, onions may be white or red. The white ones give a sweeter taste while the red ones are more stronger. I personally omitted the salt since I used tuna flakes in brine.
Pandesal (small buns) was a substitute to the original recipe that required hot dog buns. First I didn't had any in the pantry. Second, I was preparing this as a snack.
Ingredients:
1 can tuna flakes, drained
5-6 pcs. pitted olives, minced
1 onion, minced
2 - 3 hard boiled eggs, chopped
1/3 cup to 1/2 cup mayonnaise
1/4 cup quick melt cheese, sliced into cubes
salt to taste
10 hot dog buns or 15-20 pcs. pandesal
In a bowl, mix tuna, olives, onions, cheese and mayonnaise. Add eggs and salt to taste. Place about 1 1/2 tbsps. of the mixture in the hotdog buns or about 1 tbsp. for pandesal. Place on a cookie sheet and wrap with foil. Toaste for about 8 minutes to 10 minutes in 300F or until the bread is heated or cheese has slightly melted. Serve.
Notes: Depending on the preference, onions may be white or red. The white ones give a sweeter taste while the red ones are more stronger. I personally omitted the salt since I used tuna flakes in brine.
2009-11-19
Chicken in Green Curry
Chicken curry is one of my favorite dish mom would make. When I came across a recipe from a magazine that required green curry paste, I thought of giving it a shot and try something different. This version didn't require potatoes or carrots. It used bell peppers and fresh basil leaves. I thought of throwing some eggplants along the way. I didn't want it to waste and it would go well with the coconut milk.
'2 tbsps. cooking oil
2 eggplants, halved length-wise and sliced into 1" length
3 cups green beans, ends removed and halved cross-wise
1 medium onion, sliced
1 to 2 tbps. green curry paste, depending on how hot you want the dish to be
4 chicken breasts or 1 small chicken (about 800 grams), cut into pieces
1 1/2 cup coconut milk
1 to 1 1/2 cup chicken broth
1 cup torn basil leaves
2 tbsps. dayap or lime juice
salt
Saute onion in oil until soft. Add the curry paste and cook, stirring and scraping bottom to prevent from burning. Continue to stir paste for about 4 minutes until it darkens. Toss in the chicken and stir until the outer layer browns. Pour 1 cup of chicken broth and 1 cup coconut milk and let it simmer until the chicken is fork-tender and cooked. Add 1/2 cup of the broth and 1/2 of the remaining coconut milk if needed. Add in vegetables and let it simmer until the eggplant is cooked. Season with salt. Add basil leaves and dayap juice. Serve hot with rice.
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