pAStaLiciOuS

paramesan chicken in spaghetti

2010-04-20T19:26:00.006+08:00

I was reading my daily email from a subscription of Simply Recipes when this article caught my attention. I have all the ingredients in my pantry plus the instruction is very easy...so i gave it a go...this then is our dinner for tonight. I've made a few revisions with the original recipe.
SIMPLE, EASY AND YUMMY!

the way i want my pasta to be..try it!

SAUCE:

1 large yellow onion, minced

3 cloves garlic, minced

2 tbsp olive oil

1 can (28 oz) crushed tomatoes

1 tsp. oregano

pinch of red pepper flakes

1/4 cup fresh basil, chopped

2 tbsp brown sugar

CHICKEN BREADING:

4 chicken fillet

salt and pepper

1 egg

1 cup breadcrumbs

1 cup paramesan cheese

1/2 cup olive oil

8 oz mozarella cheese

1. For the sauce: Saute the onions and garlic. Add the crushed tomatoes and dried oregano. Simmer. Add the sugar, red pepper flakes and fresh basil. Cook uncovered 10-12 minutes.

2. Season chicken fillet with salt and pepper. Dip in egg and into the breadcrumbs. Pan fry 3 minutes each side or until golden brown.

3. Arrange in a baking dish with the sauce at the bottom. Topped each chicken fillet with mozarella and paramesan cheese. Bake in the oven for 5 minutes or until the cheese has melted.

4. Serve with spaghetti.

chicken and spinach veloute

2010-04-20T14:38:00.002+08:00

This soup is super yummy and it's so easy to make. Perfect for whipping up at the last minute

when u have unexpected visitors dropping by.

Ingredients:

5 cups chicken stock

6 oz spinach, stems removed and washed

1/3 cup heavy cream

2 tbsp butter

2 tbsp flour

salt and pepper to taste

1. Blanch spinach in boiling water. Squeeze out all the juices and slice coarsely.

2. Heat pot. Add the butter and flour. Cook the flour for 2 minutes.

3. Add the chicken stock. Mix. Add the spinach.

4. Blend in a food processor. Reutrn to pot, simmer gently.

5. Season. Add the heavy cream.

6. Serve with croutons.

PAELLA

2010-04-20T13:33:00.002+08:00

Paella is a Spanish inspired dish. There are different kinds of paella..you can actually make

your own version with whatever staple that is available in your pantry. One of the key
ingredient though is saffron, which is considered to be the most expensive spice by weight in the whole world. Saffron gives this distinct yellow color with grassy or hay-like aroma.

It is simple to make and a full meal in one. Enjoy!!!

Ingredients:

800 gms japanese rice

2 handfuls of clams

2 handfuls of mussels

2 whole squid, cleaned inside out

200 gm shrimp

200 gm fish fillet

150 gm chicken fillet

1 green bell pepper

1 yellow onion

2 lemons cut into wedges

1 Tbsp saffron

chicken stock, just enough to cover the rice

*optional: 100 gms chorizo

1. Season chicken with salt and pepper. Heat pan with olive oil, saute the chicken slices for 2-3

minutes. Remove and set aside.

2. Saute the squid in the same pan. Remove and set aside.

3. Saute the fish fillet for 3 mins in the same pan. Remove and set aside.

4. Saute the onions, garlic, celery and green bell pepper. Season. Add the saffron.

5. Add the rice (washed in water). Mix. Add the chicken stock.

6. Cook for 12 minutes. Add the shrimp, squid, fish, chicken, clams and mussels on top.Cover

7. Cook for another 5-6 minutes until rice is cooked but not mushy.

8. Serve with lemon wedges.

kimbab and ddeokbokkie

2010-03-12T21:02:00.007+08:00

Who doesn't love Korean food? well, i do!

I actually have it everyday for the last year or so...well, having Korean friends helps a lot in introducing you to their lengua and the right kinds of combination.

For this dish..kimbab (김밥) and ddeokbokki ( 떡볶이), a very popular streetfood in Korea.

I adapted the recipe from my fave Korean foodblog Maangchi, check out this link for more

detailed instruction and video.

Try it at home, it's so easy to make and it's oh so delish!

chicken braised in cider with caramelized apples

2010-03-12T19:05:00.005+08:00

Wow, can't believe how long time it's been since my last entry. I've been so busy with so many stuff but now that i have some time off from school i just have to update this baby i created 2 years ago.

One of the many chefs that i adore is chef Gordon Ramsey, watching him from Hell's Kitchen isn't enough that i had to get his books. I'm amazed how simple they were to follow and create. This recipe is from one of his books GORDON RAMSEY'S WORLD KITCHEN. You have got to try this..yummy and creamy dish.

In French, this dish is called, POULET A LA NORMANDE...bon appetite!

1 kg. chicken

3 tbsp olive oil

2 thin rash bacon, chopped

300 ml cider

100 ml calvados or brandy

250 ml double cream

2-3 apples

30 g butter

1-2 tsp caster sugar

30 g walnuts, toasted and lightly crushed

salt and pepper

handful of flat-leaf parsley, leaves chopped

1. Preheat oven to 180 degrees C. Season the chicken with salt and pepper. Heat a thin layer of olive oil in a wide flameproof casserole until hot. Brown the chicken in batches for 2-3 minutes on each side until evenly colored, removing the pieces to a plate when they are ready

2. Add the bacon to the casserole and fry until lightly golden brown. Pour in the cider and Calvados, bring to a boil and let bubble until reduces by 1/3. stir in the cream and thyme leaves.

3. Return the chicken to the casserole, put the lid and place in the oven. Braise for 30-45 minutes until the chicken is tender and just cooked through; remove the breast pieces after 20-25 minutes to avoid overcooking and return them for the last 5 minutes to warm through.

4. Before service, peel, core and thickly slice the apples into rings. Melt the butter in a large frying pan. Sprinkle the apple slices with sugar and fry them in the butter for about 4-5 minutes on each side until golden brown.

5. then the chicken is ready, remove the pieces to a warm plate. If you find the sauce too thin, boil it until reduced and thickened to the desired consistency. Season to taste with salt, pepper and a little lemon juice.

6. Return the chicken to the sauce and garnish with the caramelized apples. Sprinkle the walnuts and chopped parsley on top before serving.

la tegola, salinas drive, lahug, cebu

2009-02-18T11:12:00.008+08:00

boy have i missed blogging! it's been sooo long...finally i'm settled with my moving in the city now that i have unlimited access to the web.^^; but first things first, this restaurant that we went to during the holidays (talking about too late, huh!) was incredibly one of the finest here in Cebu...amazing food and the view was just spectacular... since it is located in a mountain top you can see the sparkling lights of the whole of Cebu...would definitely make a very romantic date with your loved ones.

uhm..sooo yummy! one of their bestsellers..

and another one...their pasta is too die for..just cooked with precise perfection!

this is my dish..risotto in marinara sauce

they serve very good steaks too!

and most especially they are famous for their pizza..this one we had is called margarita pizza

what is an italian restuarant without the famous carbonara!

this is served for free while waiting for your orders...who wouldn't want something for free,right?

any meal wouldn't be as much good as it when dined together with friends..i certainly have the best friends in the world..cheers to good food and great friendships!

Casa Verde at The Walk, I.T Park

2008-11-26T11:13:00.006+08:00

I am so amazed of how the culinary scene of Cebu has evolved. there are just endless choices of restaurants new and old. Just like The Walk in I.T Park, Lahug...there is a wide array of restaurants available to cater all types of people. Mexican, Korean, American, Italian, Filipino, you name it..they all have it there. My friend Aisha, with her husband and I went to this restaurant called Casa Verde. It's an American Restaurant which serves one of the best steaks in town.

Southwest Pasta..so creamy and yummy!

battered fillet chicken breast with super delicious mashed potatoes...

Jon Jay's Pasta...my ultimate fave...i had my steak medium well...a must try!

this is what's up in their ceiling...pretty cool, huh?

Ceasar's salad served with bread and chicken fillet...really yummy dressing!

Victoria's Secret pasta

Rica's Cafe

2008-11-17T09:50:00.005+08:00

my good friends jenny and van gave me a visit on my second day at my new crib. after hanging out for awhile we decided to go out and have a late dinner. Jenny suggested we go to Rica's Cafe, it is located along Maria Luisa Drive in Banilad. The place has very good ambiance...of course the food was great too! Although a bit pricey but so worth it. It's a great place for having intimate dinner with your special someone.^^

spinach cannelloni...so creamy!

josh also came along with us..the attendant was kind enough to gave josh coloring book and crayons while waiting for our food.

gambas with a very rich and flavorful sauce..so yummy!

pink lemonade...

it's never a meal without trying this pasta...

this is what we had for dessert..it's an ice cream cake...it's super good!

it was a light meal. we enjoyed our food with a glass of wine. All in all we payed for 1800,00.
that's for 3 dishes, 1 dessert, 2 glasses of wine and 2 glasses of pink lemonade.

chikaan sa cebu

2008-11-16T10:25:00.006+08:00

Chikaan sa Cebu is one of the pioneer restaurants here serving all time Filipino food. Great ambiance,service and most especially superb food. We usually call ahead to make reservations since the place is always packed. It is located at I.T Park, Lahug, Cebu City.
my friends mitzie, jenny, aisha and clyde
we couldn't wait to dig in at this delectable Filipino dishes!

kare-kare, soup made of ox tail with veges in peanut butter sauce...served with bagoong.

baked scallop...oh so yummy!

Filipino beef steak~this is a definite must-try dish in this restaurant!

crab meat...minced crab meat dipped in egg and deep fried!

chicharon bulaklak...one of their signature dishes...this is made of pork intestines...seasoned and deep fried until crispy.

crispy pata with atchara...soooooooooooooo good!

grilled pork belly!

grilled tuna belly!

kinilaw...raw fish in coconut milk and vinegar.

dessert...banana-langka turon with latik...this is what Filipino food is all about...and more!

spicy tuna linguine in mushroom sauce

2008-11-16T09:53:00.004+08:00

it's been quite awhile since my last post...i've been so busy with moving into a new home, new place and totally new life for me. it's been a hell of a week but i have finally settled down and got the chance to do what i love...cooking! my friend and i have been out the whole day and when we got home she requested that i make pasta so this is what i did...spicy tuna linguine in creamy oozing goodness mushroom sauce...

Saute minced onions and garlic in butter and olive oil. Add the spicy tuna. Season with salt and pepper. Add the cream of mushroom. Blend well. Add in the minced basil and shredded paramesan cheese. Adjust seasoning. Toss in the pasta. Serve hot.

bistek~beef steak..filipino style!

2008-11-01T13:12:00.003+08:00

bistek~is a Filipino slang for beefsteak. an all-time fave among Filipinos served especially in breakfast with garlic rice~super delish...

First, marinate the beef slices (half kilo) with half a cup of soy sauce,10 pcs kalamansi ( lemon or lime) and black peppercors for an hour or longer. Saute onions and garlic (i used 2 heads of garlic). Add the marinated beef. Stir fry for 15 minutes...add a sprinkle of sugar and 1 tbsp of oyster sauce. Cook until tender.

i just loved the citrusy taste of the kalamansi in the beef with a hint of black peppercorns...so Asian...so Filipino!

my bro's grilled pork tenderloin

2008-11-01T12:39:00.004+08:00

my brother made this really flavorful grilled pork tenderloin. he marinated the pork in cumin, black pepper, cayenne pepper, ground oregano, dried marjoram and dried sage with melted butter for an hour. Grill both sides around 5 minutes on each side depending on the size. served with grilled asparagus and hoisen sauce...paired with a good glass of wine...ahh... so perfect!

lengua de sarsa

2008-11-01T11:14:00.003+08:00

i went to the wet market today. i wanted to buy pork belly since i'm craving for kimchi chigae. however, since today is All Soul's Day...a very big holiday here in the Philippines in commemoration of our families, relatives and friends who have passed away. it's a time for gathering of families to visit the graves of our loved ones. naturally, where there is gathering, there is always lots of food...somehow, most of the meat were sold out already...darn it! i got this pig's tongue instead and envisioned something to do with it...

Slice the pig's tongue into bite-size pieces. Saute onions and garlic in canola oil. Stir fry the pig's tongue. Add 1 tbsp worcestershire sauce. Simmer for 10 minutes. Season with salt and pepper. Add the liver spread. Blend well. Add 1 cup of sarsa (i used Mang Tomas, however, you can still make this dish without it). Add a dash of sugar. Sprinkle with cayenne pepper. Cook until the meat becomes tender. Garnish with tarragon leaves.

yey...so yummy! my dad super loves it! even the sauce alone would just be enough...really a MUST TRY recipe..*wink*

goat's meat in coconut milk and asparagus

2008-11-01T10:46:00.004+08:00

Everytime we have goat's meat, there is only 1 dish that we knew how to make of..that is..Kaldereta. since i wanted to be creative and to go out of the usual..i decided to make this dish...it's something like a curry dish but not really so much of it...

First, wash the goat's meat well. Drain. Squeeze 5 kalamansi (lemon or lime) to get rid of smell. Saute onion, garlic and ginger in canola oil (or just whatever that you have around). Stir fry the goat's meat for 10 minutes till the juices comes out and the flavors of the spices blends in the meat. Add 1 tbsp. worcestershire sauce, season with salt and black peppercorns. Add 1 cup of soda to tenderize the meat. After 30 minutes add the coconut milk..about 3 cups. Simmer for another 30 minutes then add 2 tbsp turmeric. Simmer under medium fire until the meat gets tender. Adjust seasoning. Add the asparagus a minute or two before you turn off the heat.

i loved it! it's spicy with the rich flavor of the coconut milk...just so damn good! and the asparagus?...couldn't have taste better!

yummy spaghetti with bacon and creamy sauce!

2008-11-01T09:35:00.002+08:00

ahh..the smell of pasta..the oozing richness of it's sauce...i don't know why but making pastas gets me so excited no matter how simple it is...this pasta is just plain simple spaghetti but i added a different variation to it.

boil the spaghetti in enough water... al dente! heat pan with olive oil and butter. saute onions and garlic, add the ground beef. stir fry for 10 minutes and add the minced bacon, season with salt and pepper. add the all purpose cream. blend well before adding the spaghetti sauce. simmer for another 10 minutes. add a dash of dried thyme and basil. adjust seasoning. serve over hot spaghetti...

this has a really rich and creamy flavor. the combination of beef and bacon is just too fantabulous...and the sauce sooo creamy you don't need to add cheese anymore!!! yummy-licious! i strongly recommend this variation...hope you love it too!

crabs in garlic and peanut butter sauce

2008-11-01T07:42:00.004+08:00

it's been quite awhile that i've made a post...i admit i have been lazy and restless these days...and i misplaced my card reader( good excuse, huh?!)...but finally found it last night..so anyway, this dish was made earlier this week. i bought these crabs for just 150.00 with almost 2 kls in all..not bad, right?

i was told that these kind of crabs are female (male crabs are bluish in color)...and it is usually these female crabs have a higher chance of having much fat...(i love crab fat!)...

the usual way of cooking crab in our household is just to put these crabs in a pot with salt and soda...then let it cook in medium fire....so simple. however, i wanted to try something different...so after washing the crabs...i asked my brother to cut in half...

then i heat the pan with olive oil and 4 tbsp of butter. sauteed the minced onions and lots (2 heads) of minced garlic before adding the crabs...toss the whole thing...season with enough salt and pepper...finally add the peanut butter (5 tbsp was good for me)...after 5 minutes..add 1 cup of soda (i used 7-up). simmer until done...

i just loved the peanut butter taste with garlic..delish!!!

Portugese Restaurant in bantayan island, cebu

2008-10-26T15:33:00.007+08:00

my friends posing at the beachfront of Marlin Beach Resort while waiting for dinner

i had a light dinner since i did not like the food that we ordered at the resort's restaurant. so after we took a shower, we then head off to explore the nightlife of the island. we rode a trisicad and slowly went by the place...someone suggested Balikbayan's Restaurant. and so we headed to the unfamiliar place, unfortunately the place was packed because of a birthday celebration...even the governor of Cebu was there. so we cruised around until we found Portuguese Restaurant...we asked if they serve pizza and luckily they said they are...we took a table and ordered our pizza and drinks only to find out later on that they ran out of mozarella (oh, brother!) we have no choice since our drinks are already served so we just ordered sandwiches...clubhouse and chicken sandwich

pineapple vodka, pineapple juice, margarita and chicken sandwich
the clubhouse sandwich tastes good especially the filling...but the bread was just so plain and ordinary costs 160.00

this chicken sandwich costs 110.00

my margarita...i have to be honest has a quite strong mix of alcohol...

baked scallop...YUMMY!!! with butter and mozarealla (i thought they ran out of mozarella!)

this costs 150.00...not bad compared to the rest of their menu which is quite expensive

i felt sorry i was not able to take a pic of the restaurant but it's made of a native hut with different flags of the world attached around the walls of the place...they have a buffet dinner with a mix of Europian dishes...it figures a lot of foreigners are dining at that place. well, for a start, the owner is a foreigner...goes to show the name of the restro..Portugese Restaurant...it is side by side with other restaurants as well...just near the resorts. There was a live band in another resort but it was quite far from our place so after we finished everything we head back to our room and called it a day!

a day in bantayan island, cebu

2008-10-26T10:48:00.006+08:00

i had an overnight trip to bantayan island, north of cebu. my friend wanted me to come with her to find the seashells she's looking for her wedding. a 3 hour drive from the city to hagnaya wharf in san remegio where you will take an hour trip in a ferry to the island of beautiful white sand beaches...it was a pleasant trip even with the overcrowded ferry with so many passengers at that time. We arrived at Sta Fe port a little past 10 and directly went to the resort i have booked Marlin Beach Resort.

we had lunch at Sta. Fe Beach Club, a place that i frequent to whenever i come to this island. i have tested and proven their dishes...a mix of Filipino, Chinese and Thai cuisine. i super love this place and aside from their dishes they also have a good supply of drinks...cocktails, wine, whisky, vodka and most especially soju (my fave!). it is only in this place of the entire island which offers soju and korean ramen.

this is stuffed pineapple rice with a little meat, mushroom, green peas which cost 140.00, small serving...
chao pa chin...a chinese dish with mixed veges, young corn, mushroom, shrimp, meat and squid...costs 160.00...my fave!
this is stir fry noodles with meat and veges...a Chinese dish that is so Filipino...popularly known as Pansit Canton. my son loves this!!!..at only 155.00

this is my ultimate favorite...Lemon Chicken. Buttered chicken breast fillet with lemon sauce...with a tangy sweet flavor...super yummy. there is never a meal in this restaurant without this dish...costs 175.00

my favorite appetizer...Chinese sausage with century egg...a definite must-try!!!

we had a full lunch...so ready to search and find the sea shells that my friend, cindy, is looking for. i'll blog another post entirely for this place Sta Fe Beach Club on my next visit.

chicken shepherd's pie

2008-10-23T07:18:00.007+08:00

this is my very first attempt of making a shepherd's pie...thanks to jenny of picky palate one of the many great food blogs that i admire. i have read several recipes for this dish but it was in her post that made it sound so easy. although i have made several replacements for her ingredients since i want to make use of what's available in my pantry. i'm just so happy with the result...oozing creaminess and deliciousness...you've got to try it!!!

oozing with creaminess...hot from the oven....yummmm goodiness!!!!

Mashed Potato Topping

4 pcs large peeled cubed potatoes

½ stick butter

1 Cup shredded mozzarella cheese

¾ Cup warm milk

1 ¼ teaspoon salt

½ teaspoon fresh cracked black pepper

Meat and Vegetable Layer

2 Tablespoons extra virgin olive oil

1 onion, finely chopped

500 gms cubed chicken breast

½ teaspoon kosher salt

¼ teaspoon fresh cracked black pepper

1 225 gms can green beans, drained

1 225 gms garbanzos, drained

1 415 gms corn kernel, drained

1 250 gms tomato sauce

1 140g chorizo bilbao

1 green and red bell pepper, cubed

1. Place potatoes in a pot with enough water. Boil for 15-20 minutes or until fork-tender. Mash in a blender and add all the remaining ingredients. Set aside.

2. Heat pan with olive oil and saute onions. Stir-fry the chicken breast. Season with salt, pepper and add the chorizo bilbao. Mix the green beans and garbanzos. Cook for 5 minutes before adding the tomato sauce. Simmer for another 5 minutes. Blend in the red and green bell pepper. Lastly the corn kernel. Taste and adjust seasoning according to your preference.

3. Pour chicken mixture in a baking dish. Topped with mashed potaotes and bake for 15-20 minutes.

grilled porkchop with sweet and spicy hollandaise sauce

2008-10-23T07:01:00.004+08:00

this has got to be the easiest grilled porkchop i ever made. just marinate the porkchop with kalamansi juice (lemon) and kosher salt. although i tend to be big on marinades mixing different sauces but i remembered my brother suggesting with simply using these two ingredients brings out the natural taste of the pork...so i gave it a shot...he was right!...the simplicity of this dish made me appreciate the true flavor of the pork although i made a quick hollandaise sauce with sweet and spicy ketchup on the sides to give it an extra kick~

menudo

2008-10-21T10:25:00.002+08:00

this is again a classic filipino recipe. my mom absolutely love this. there is never an ocassion in our home without this dish...my mom just wouldn't allow it. i guess this dish was influenced by the spanish colonizers in the philippines a decade ago?hmmm i'm not sure when exactly i'm not so good with memorizing history and stuff. Well anyway, spanish regime brings a lot of very good influences in this country. among the many is this menudo which has evolved from a simple stew into this rich and colorful dish that we have today.
my mom specifically marinates the cubed pork in kalamansi juice (lemon juice) and soy sauce for an a hour or so before cooking. and you can really tell the difference when you take a bite there's this citrusy taste in the pork with the sweet and a little bit of tangy flavor from the sauce~a definite must try!

500 gms pork
200 gms pork liver
2 pcs potatoes,cubed
2 pcs carrots, cubed
2 pcs water chestnuts, cubed
raisins
hotdogs
250 gms. tomato sauce
1 red bell pepper
1 green bell pepper
2tbsp worcestershire sauce
2 tbsp sugar
1/2 cup pineapple juice
1 onion, chopped
5 cloves garlic, chopped

Saute onions and garlic in a saucepan. Add the marinated pork. Stir-fry for 5-10 minutes before adding the liver. Add the pineapple juice. Simmer for 10 minutes. Add all together the rest of the veges. Simmer. Add the tomato sauce, red and green bell pepper, raisins and hotdog. Add the sugar. Season with salt and pepper. Adjust seasoning according to your taste. Simmer until the sauce has become syrupy in consistency.

fruit salad in creamy mango sauce

2008-10-21T09:22:00.003+08:00

Last Sunday was my son's family day in school and we had a potluck lunch. I was assigned to bring in the dessert and since i was informed on a very short noticed, i went over our pantry and decided to go with fruit salad, a dessert that is very common in filipino household whenever we have special occasions. it's very easy to make just toss in any fruits (mangoes, apples, grapes, pears,banana, cherries..you name it!) but popularly we use fruit cocktails found in cans. I also added cheese, raisins and coconut gel. Blend in with the condensed milk and all-purpose cream. however, with this dessert i wanted to make a difference and instead of just adding sliced mangoes (that's very sweet!) i had it mashed in a food processor so i get to have a creamy mango sauce to blend well with the salad. it's so delicious!

what can get better than these creamy and absolutely yummy salad!

lunch at SENRYU

2008-10-15T16:00:00.017+08:00

doing what we like best...dine out!!!

my bestfriend who lives in the states, aisha
meet the gang: mitzie, jenny and aisha
ebi tempura, my favorite

grilled squid
ubagi someting...(i forgot!)
yellow tail sashimi
senryo maki

i had a great lunch yesterday with the company of my friends~my best buddies whom i haven't seen for years~~way back in our uni days it has always been our thing to dine out and explore new and superb cuisines to satisfy our palate...and so this time, among the growing culinary arena and endless choices of restaurants in cebu, philippines we chose to dine at Senryu, a japanese restaurant located at Lahug, Cebu City...i guess we ordered around 9 dishes but i took only a few pics (sorry!). we were so famished that we couldn't wait to dig in...the food was great and slightly cheaper compared to other japanese restaurants that we have been to...only that the ambiance and service is not something that i expected it to be...it's ok though...it was a superb lunch anyway...what could go wrong with these kind of friends around^^*~welcome back van!

cheese-less baked penne!

2008-10-12T14:27:00.005+08:00

first of all it's not that i don't like cheese~i love them but i just don't have one available when making this *tsk* but i really wanted to have this for lunch so i just forgo with the cheese and instead have the bechamel sauce...still sooooo yummy!!! ^^*

500 gms penne cooked al dente
1 pc. white onion, minced
5 cloves garlic, minced
butter
olive oil
400 gms ground pork
400 gms ground beef
1 tbsp worcestershire sauce
1 tbsp dried rosemary
750 gms italian spaghetti sauce
2 tbsp. corn syrup, or just plain brown sugar
salt & pepper to taste
chopped celery

bechamel sauce:
5 tbsp. butter
4 tbsp all purpose flour
4 cups milk, scalded
nutmeg, salt and black pepper
* whisk butter and flour over low heat. gradually add the milk until creamy. add nutmeg, salt and black pepper*

preheat oven 375 F
Saute garlic and onions in butter and olive oil. add in the ground beef first, then the ground pork. cover for 10 minutes or until the meat is cooked. add in worcestershire sauce and season with salt and pepper. Add in the italian spaghetti sauce and dried rosemary. blend in the corn syrup or brown sugar and chopped celery. Simmer for 15 minutes. In a baking pan, coat the base with meat mixture, add in, half of the cooked penne, add on top with the meat mixture...repeat layering until the baking pan is almost full enough with the bechamel sauce on top...bake for 30 minutes.

spicy pork tenderloin~korean style!

2008-10-12T13:20:00.005+08:00

this is the second dish that i have prepared for lunch...i was suddenly inspired to eat something korean and i wanted something new that i can post here *grin* i was browsing stuff from my fave korean food blogs to check out what possible dish i can replicate but just couldn't decide which one since i don't have the ingredients required. so i just went on with what's in my pantry...what could go wrong as long as i have the gochujang and sesame oil, right? well, i made this pork tenderloin...spicy and hot~korean style!!!

250 grms pork tenderloin, cut into strips (marinated in fish sauce for 15mins.)
2 tbsp. gochujang
1 tbsp doenjang
1 yellow onions, minced
5 cloves garlic, mincec
1 tbsp brown sugar
1 tbsp sesame oil
olive oil
2 potatoes, strips
1 carrots, strips
spring onions

Saute the onions and garlic in olive oil. Add the marinated prok, stir fry for 5 minutes.
Mix in the gochujang and doenjang. Add the carrots and pototoes. Blend well until everything is covered with the sauce. Add the brown sugar and sesame oil. Stir fry for another 5-8 minutes. Add the spring onions. SERVE.

beef ribs stew

2008-10-12T12:26:00.004+08:00

it's a beautiful sunday morning...i've been feeling quite tired for some days now but woke up today with renewed vigor and strength. so i prepared an early lunch ( i skipped breakfast so i was in a hurry to get into lunch). beef rib stew or what we call in filipino "nilagang baka" is a hearty meal . growing up i fondly remember that we almost have this every sunday. it's a one pot meal and very easy to prepare. Just wash the beef ribs thoroughly and put in a pot with enough water to cover the ribs, add 2 red onions, ginger (sliced and crushed) and simmer in medium fire. when it's boiling, add cubed sweet potatoes, salt, fish sauce..let it simmer until cooked or when the meat starts to pull off from the ribs. add the cabbage or chinese pechay a minute before turning the fire off. i eat the beef with a dipping mixture of soysauce, lemon juice(kalamansi), and crushed chili peppers (siling labuyo)...just the way filipinos loved it!

bobby flay's mesa grill cookbook

2008-10-08T11:42:00.005+08:00

i must admit that i have one too many food magazines, cookbooks and anything alike~some of it i admit i still haven't read but i just can't get enough of adding from time to time my collection of books. well, aside from cooking though reading is my favorite top 2 pastime (even before kdrama came into my life). i thought of starting out this blogging thing with the focus on food but later on realizing that i wanted to add a personal touch...so i am sharing not just food but things and persons that i am passionate about...that have lead me to this wonderful and amazing realm of cooking...

i am sharing bobby flay's mesa grill cookbook (im still currently reading it). what makes it even more extraordinary than being a bobby flay book is the way he shared these precious dishes created with so much passion. the introduction brings you to his beginnings as a dishwasher. a truly great inspiration to all those who eagerly wants to jump start their careers in the culinary world. the photos just wanna make you go running into his restaurants...^^ i can't wait to make a version of these recipes.

adobo to the next level!

2008-10-08T10:06:00.004+08:00

this is a dish with "filipino" written all over it... what is a celebration without adobo?...naturally this is a mainstay in philippine cuisine~basically, adobo makes up for pork belly, soy sauce, vinegar, peppercorns and a little sugar. however there are lots of variations you can make depends on your creativity...i make mine simply, stew style, like putting all the ingredients all together and simmer until done. that's it. no fuss and very convenient. however, if i want it really special...i marinate the pork belly overnight with coarse peppercorns, balsamic vinegar and a little soy sauce. i then deep fry the pork belly with enough oil until it's done. next i put the cooked pork belly in a pot added again with balsamic vinegar, soy sauce, brown sugar, cayenne pepper, pineapple chunks with juice (reserve some for garnishing), a little gin, onions, garlic, bay leaf ( lately i've been using morton & bassett bay leaves which is 100% organic), and star anise.simmer over low fire for 30 minutes and add spring onions. garnish with pineapples. this method really intensifies the flavor of this dish. and the smell is just oh so heavenly!...i have to admit that using morton & bassett herbs and spices took it up the notch. for those of you who is watching out for their weight like me this is totally a comfort food...i told myself im just going to have a bite but ended up with more than a few *groan* how the heck will i lose weight when i'm making dishes like this...well, might just as well enjoy it!!!

beef strips with red and green bell peppers

2008-10-07T11:23:00.007+08:00

finally a bright sunny day for some change. my mind is totally overwhelmed with the various recipes i've read from really awesome food blogs~i couldn't wait to try out the recipes like this quick stir fry beef with red and green bell peppers~i swear i'd follow everything step by step but the inner chef in me just took over and eventually i just go on with my instinct~ my style...and the way my parent's would want their beef to be~i marinated the beef strips with soy sauce, balsamic vinegar and brown sugar, overnight. then i sauteed the sliced onions, minced garlic in extra virgin olive oil and butter for about 4 minutes before i added the beef strips...simmer in medium fire until tender...i added a dash of cayenne pepper and ground black pepper. Season with salt. Blend in well. Just about the juice extracts from the beef comes to half i added oyster sauce, red and green bell peppers...simmer until oils are starting to come out...serve hot!

grilled stuffed squid

2008-10-06T11:04:00.006+08:00

i think squid is as versatile as pasta..i mean you can make various dishes with squids...by far this is the simplest for me...just clean the insides (or you can opt to just stay it that way), put on the minced tomatoes, ginger and onions with soy sauce, brush with butter, and turn on the grill...and another yummy dish! thanks to my brother who made the hollandaise sauce!

sundown by the beach

2008-10-06T10:33:00.007+08:00

for a tropical country such as the philippines, we either have rain or no rain ^^* we never get to appreciate the beauty of spring, autumn, fall and winter...however, what we don't experience we never miss...well, i love our rains anyway( as long as it don't turn into a storm causing blackouts)!!! yesterday was no exception since we are in the BER months, rains are expected anytime of the day until december...but it didn't stop my nephews from going to the beach...thankfully, it didn't rain much at noontime as much as it did in the morning... and so off they go leaving me behind to watch over our family business *grunt* well, i eventually went after them after work which is close to sundown...just in time to have a little fun with little josh...throwing little rocks in the sea, searching for seashells, running in the sand...it's amazing how these simple things can make you feel happy... josh had a lot of fun and i'm glad that i was there with him to share that moment...

craving for samgyeopsal~

2008-10-04T14:23:00.004+08:00

first of all, this is not samgyeopsal...this is a dish i whipped up which is close to samgyeopsal...or so i thought it would be *grin* i was kinda craving for it but i'm not in the mood for grilling so i opt to make it this way...i sauteed minced onions and garlic in sesame oil added the pork belly which is marinated for 10 minutes with a little salt, anchovy sauce and black pepper. i then added 1/4 cup of soju (or gin), let it simmer for awhile before adding the sliced pears, a tablespoon of sugar, fair amount of gochujang (or more..) and red pepper flakes. simmer for 30-40 minutes in low fire. add the sliced cabbage. simmer for another 3 minutes...and it's good to go..it's spicy with a little bit of sweetness in it. i ate this in the manner of eating samgyeopsal with the pork wrapped in a lettuce...and with some soju perhaps?! it's surely the best!!!

fettuccine in mixed stir fry...

2008-10-04T11:08:00.006+08:00

ok, i wish i was some kind of rachel ray to make up a catchy name for my dishes...i was kinda bummed of using the stir-fry thing over and over....well anyway, i was supposed to make chao pa chin (maybe next time) but decided against it when i don't have the green and red bell peppers and shitake mushrooms that i needed. and so, who can i turn on to than my ever dependable pastas...so this time, i'm using fettucine (this is so great with carbonara!!!)...i used sliced pork tenderloin marinated in anchovy sauce and lemon juice for about 10 minutes, medium sized prawns and squidd, cut into bite size. i sauteed minced onion and garlic in a quart of butter and olive oil. i used a lot of olive oil to coat the pasta well since it does not have any base sauce. i then added the pork, prawns and squidd...season with salt and pepper. stir fry everything and add the cooked fettuccine. add the half cup of minced parsley, 2 tbsp of cayenne pepper (to add a spicy kick!), 1 tbsp of sugar and dried rosemary leaves. Mix everything well. Add paramesan cheeze. i think what's so great about this dish is the parsley when infused with the olive oil plus dried rosemary wow it smells so heavenly and tastes great too. Also there is this citrusy taste when you dig in the pork, so tender..just goes well with the pasta...perfect!

Budae Jjigae...

2008-10-03T12:09:00.008+08:00

i felt so good this morning~well, much much better than the last 4 days, that is. best of all, i've got my taste buds back *grin* so, naturally i'm all up and giddy of cooking once again~for days i've been reading a lot of food blogs much of it are about korean foods( i'm starting to miss my kdramas)...well anyway, just looking at the pictures truly makes my mouth water...wishing i could just fly over to korea that very moment and have a taste for myself *lol*...but wait, why not try and make it on my own?...which i just did over lunch~~i have been meaning to make this dish considering i'm a fan of Jjigae's...i've read several recipes on how to make this stew, give and take the ingredients that are required, i pretty much have the basics and skip on the veges that i don't have...i put on minced onion and garlic to a fair amount of gochujang. Put it in a pan added around 3 cups of pork stock and turn the heat to high. i then added sliced white onions, leeks, chilli, anchovy sauce, hotdogs and spam. since i couldn't have the veges specified i just added sliced cabbage and lastly the ramen. Bring it to a boil and it's good to go...it's REALLY REALLY GOOD! steaming hot and spicy!!!

Rice porridge (lugaw) to the rescue~

2008-10-02T11:50:00.006+08:00

i'm always fascinated with rains~somehow it always gives a really good feeling...and so 3 days ago i was feeling high with the sound of raindrops, cool breeze of air..i was all perked up thinking what dishes i can whip up in this cold weather when i got the flu bug...suddenly i was not enjoying the climate anymore and worst of all i couldn't taste anything that i eat(what a bummer!)...i had to practically drag myself out of bed and conjure something to make it all go away...so i decided the usual stuff that i make when someone gets sick...rice porridge (lugaw)...i sauteed the strips of chicken breast in lots of ginger( to help heal my sore throat) and garlic in sesame oil before adding the rice and chicken stock. i added fish sauce to give it a flavor...simmer in low fire...added freshly minced parsley and kani sticks shortly before turning off the fire...it's amazing how much it gives a boost of energy when you're feeling tired and low...

beef tenderloin in balsamic vinegar

2008-09-29T20:07:00.003+08:00

i have become a fan of balsamic vinegar. it's amazing how it adds so much flavor.
this dish is so easy to make...it takes less than 30 minutes...it's a food to go meal. also you can just prepare this a day earlier and when you need it..just a quick stir fry and viola~a perfect meal with rice...hmm i love quick to go meals~i have this thing of conjuring last to minute dishes with whatever i crave for at the moment~that is, hopefully i have the ingredients in our pantry..^^

150 gms. thinly sliced beef (freeze to cut easily)
6 tbsp. balsamic vinegar
5 tbsp. soy sauce
2 tbsp. honey
1/2 tsp. black pepper, ground
2 pcs. bay leaves
1 clove garlic ( i simply love garlic!)
3 tbsp. olive oil.

1. Marinate the thinly sliced beef in balsamic vinegar, soy sauce, honey and black pepper. Leave up to 2 hrs. or overnight.
2. Heat pan with olive oil. Saute garlic and add the marinated sliced beef.
3. Stir fry the beef for 3 minutes and then add the marinade.
4. Cook for another 10 minutes or until the beef has become tender and the marinade reduced into a syrupy sauce.
5. Serve hot with rice.

Baked prawns aloha!

2008-09-29T11:01:00.003+08:00

i've mentioned that i really love prawns, shrimps and anything alike...well, i made two kinds of prawn dish for lunch, the one i posted earlier was my mom's way while this one is the way i like my prawns to be...what can i say i love to spice it up with life...and my dish~~i made a different variation this time with the doenjang (korean soy bean paste) and gochujang ( korean red pepper paste) it adds a richer flavor...i named it baked prawns aloha because of the pineapple crushed that i used to sauteed the prawns...the pineapple flavor really gets into the prawns for a bit of sweeter taste!!! spicy and sweet just the way i like it!!!

Ingredients:
300 gms. prawns
1 yellow onion, minced
1/2 clove garlic, minced
234 g pineapple crushed
2 tbsp. gochujang ( red pepper paste)
1 tsp. doenjang ( soy bean paste)
salt to taste

Preheat oven for 250 degrees.

1. Saute onions and garlic with olive oil and butter.
2. Add the prawns. Season with salt,turning each side until reddish in color.
3. Blend in the crushed pineapples. Cook over low fire for 5 minutes.
4. Add the gochujang and doenjang. Mix well. Cook for another 5 minutes.
5. Transfer to a baking dish and baked for 15-20 minutes. Depends on how large the prawns are.

sauteed prawns in garlic and onions~~

2008-09-29T10:36:00.002+08:00

this is a very simple and easy to make dish. you don't need to prepare a lot of ingredients just onions and garlic. and best of all you can really concentrate on the taste of the prawns~so good!!!
my mom loves it this way...

Ingredients:

200 gms prawns or shrimps
1 big size yellow onion, chopped
1 clove garlic, minced
2 tbsp olive oil
1 tbsp butter
salt and pepper to taste

1. Heat pan with olive oil and butter.
2. Saute onions and garlic.
3. Add the prawns. Turn each side until reddish in color.
4. Season with salt and pepper.
5. Cook for 10 minutes.

kaldereta

2008-09-29T06:22:00.003+08:00

this is really really good! we had this for dinner last night. i have been making this dish for quite some time being my dad's favorite dish but this time it got even better with the addition of balsamic vinegar. kaldereta is a Filipino term for goat meat stew. i think this meal is of Spanish origin having a tomato-based sauce...enjoy!

Ingredients:

600 gms. goat meat
3 pcs. lemon
2 onions, sliced
1 clove garlic, chopped
2 pcs bay leaves
3 pcs. star anise
5 tbsp. worcestershire sauce
2 pcs whole pickles, sliced into cubes
3 cups soda (7-up)
1/4 cup rice wine
1 pc. red bell pepper
1 cup pineapple chunks
250 gms. tomato sauce
carrots and potatoes, cubed
salt and pepper to taste

1. Wash the goat meat thoroughly with water. Drain. Squeeze in 3 pcs. lemon, blend well with the goat meat. Disregard the lemon seeds and set aside for 15 minutes.
2. Saute the onions and garlic in olive oil. Add in the goatmeat. Stir-fry for 5 minutes.
3. Add 5 tbsp. worcestershire sauce, salt, pepper, whole pickles, star anise, bay leaves and rice wine. Mix well and simmer for 5 minutes before adding the soda. Cook over low fire for 30 minutes.
4. Add the tomato sauce and pineapples. Simmer for another 30 minutes or until the meat is tender.
5. In another pan, deep fry the potatoes and carrots. Drain in paper towel.
6. Add in fried potaotes and carrots together with the red bell pepper to the meat mixture.
7. Blend well to coat the veges with the sauce.
~~~SERVE HOT!~~~

kimchi chigae!!!

2008-09-28T17:39:00.002+08:00

i just love traditional korean foods!!! although i'm not korean but this stew, i would say is my ultimate favorite among their dishes...whenever i go to a korean restaurant i never miss out this stew. kimchi chigae is a mainstay in all of korean household. i was so happy when a friend introduce me to this site:maangchi.com , it shows how to make superb korean foods ( gomowoyo ejangnim!)~ here's my own version of kimchi chigae, i hope you'll love it the way i do...

Ingredients:
3 tbsp. olive oil
200 gms. pork belly, sliced thin
3 cups pork stock
1 medium size onion
1/2 clove garlic, chopped
3 tbsp. red pepper flakes (or you can add more if you want it really spicy!)
1 tbsp gochujang ( red pepper paste)
6 tbsp. anchovy sauce
1 cup kimchi
1 pack soft tofu
sesame oil

1. Saute onions and garlic in olive oil. Add the sliced pork belly and fish sauce.
2. Stir in the red pepper flakes and gochujang.
3. Blend in the kimchi.
4. Add the pork stock. Let it boil for 5-10 minutes or until bubbly.
5. Add the soft tofu. Drizzle with sesame oil.

Best served with japanese rice..or any sticky rice~masisseoyo!!!...really delicious!!!

homestyle meatloaf with a twist~

2008-09-27T13:48:00.000+08:00

this is a classic meatloaf recipe but it just gets better with the addition of the cream of mushroom soup which made it tastier and oh so yummy!!!
i found it is best to saute the vegetables first before mixing with all of the other ingredients to bring out the flavor.

500 gms ground pork
500 gms ground beef
1 can cream of mushroom soup
1 med size carrot, chopped
1 zucchini, chopped
2 med size onions, chopped
3 eggs
4 slices of fresly grated bread (or 1 cup of breadcrumbs)
1/2 tbsp prepared horseradish ( you can omit this if not available)
1 tbsp. Dijon mustard
3 tbsp. sweet blend ketchup
1 tbsp. worcestershire sauce
4 tbsp. chopped parsley
1tbsp. liquid seasoning
3 tbsp. sweet pickle relish
1/2 cup paramesan cheese (or you can just use plain cheese)
salt and pepper to taste

Basting sauce: balsamic vinegar and sweet style ketchup

Preheat oven to 375 degrees.
Heat pan with olive oil. Saute onions, carrots & zucchini. Season with salt and pepper. Set aside.
In a mixing bowl, combine together the rest of the ingredients. Mix well to blend.
In a baking pan form the mixture into a meatloaf and spread with the basting sauce.
Bake in the oven for an hour and 30 minutes.
Let the meatloaf rest in the pan for 15 minutes then pour out the drippings into a bowl to make a gravy.
Serve with gravy on the side.

Gravy Sauce:
In a saucepan, heat pan drippings until bubbly. Using a whire whisk, blend in 4tbsp all purpose flour and mix well until smooth. Ass in beef cube dissolved in warm water, 2 tbsp liquid seasoning and 1/4 cup red wine. Add salt and pepper to taste.

Chopseuy, anyone?

2008-09-26T14:09:00.003+08:00

chopseuy is a filipino term for stir-fried vegetables, popularly derived from chinese cuisine.
i could eat this dish everyday!!!it's healthy and so easy to prepare~ you can just mix any veges that you want and compliment it with pork, beef and any seafood~or you can have them all at once in the same dish!

Ingredients:

100 gms. pork
100 gms. shrimp, deveined
100 gms pork liver
5 tbsp. fish sauce
half a clove of garlic, chopped
1 medium size onions, chopped
mixed veges of potato, carrots, beans, sayote or vegetable pear, yam bean, cabbage or chinese pechay
1 green bell pepper
1 cup button mushrooms
1 cup young corn
5 pcs. squidd roll, sliced
5 pcs. tempura or shrimp roll, sliced
2 cups stock
salt, sugar and pepper to taste
sesame oil

Saute onions and garlic over medium fire. Stir fry the pork and cook for 4 minutes. Add the fish sauce. Blend well. Add the pork liver, shrimp, squidd roll, tempura. Cook for another 4 minutes. Blend in the mushroom and young corn. Add in the rest of the veges except for the cabbage or chinese pechay. Pour in the stock. Season with salt, sugar and pepper. Cook over medium fire for 7-10 minutes. Add in the cabbage or chinese pechay. Stir well to blend in the flavors. Drizzle with sesame oil.

my Lasagna~

2008-09-26T12:51:00.002+08:00

i have always loved lasagna...it's one of my signature dish when i was young~~it's rich and creamy, my family and friends simply love it...i have seen and read a lot of lasagna recipes~all of which are ozzing with yumminess!!! here's my own version of this superbly great indulgence...enjoy!

Ingredients:

Lasagna
400 gms ground pork
400 gms ground beef
5 slices ham or you can just have hotdogs instead
1 medium sized yellow onion, minced
1 clove garlic, minced
2 tbsp. butter
3 tbsp olive oil
500 gms italian spaghetti sauce
1 tsp dried rosemary leaves
salt, sugar and pepper to taste
2 cups paramesan cheese
2 cups of mozarella cheese
parsley, chopped
Bechamel Sauce (recipe follows)

Cook lasagna as per package instruction.

Preheat oven 375 degrees. In a skillet, heat butter and olive oil. Saute onions and garlic. Add the ground beef and cook for 5 minutes. Add the ground pork and mix to blend in with the ground beef. Once the meat is brown enough, blend in the cubed ham. Stir and add the dried rosemary. Season with salt, sugar and pepper. Adjust seasoning according to your taste. Add in the italian tomato sauce. Stir and cook over low fire for 10 minutes.

Bechamel Sauce

4 cups of milk (scalded, warm over low heat but not to a boil)
4 tbsp. flour
4 tbsp. unsalted butter
dash of nutmeg
salt and pepper to taste

Over low fire whisk the butter and flour. Slowly blend in the scalded milk until sauce becomes creamy. Season with salt and pepper. Add a dash of nutmeg.

Layer a 9x13 inch baking pan ( or just whatever is available) with the meat mixture just enough to cover the bottom of the pan. Lay the lasagna noodles in the pan. Spread the tomato-meat mixture on the noodles, then spoon some of the bechamel sauce over the entire layer, sprinkle with mozarrela and paramesan cheese. Repeat the layering and finish with a layer of the lasagna noodle, bechamel sauce, paramesan and mozarella cheese..garnish with parsley~
Bake uncovered at 375 degrees for 30 minutes.

WeLcOmE!!!

2008-09-25T18:42:00.000+08:00

I'm so excited to be finally making this blog (my first ever post..YEY!!!). i have never been a follower to any since i often thought that it's too impersonal to be sharing your thoughts to people you don't know until i discovered food blogging~i am just so amazed of how creative, wonderful and informative it can be. it just totally gets into me~and what more than my passion for cooking!!! looking back at all of the dishes that i made~it made me realize that if there's one thing that i am so passionate about... it's cooking pasta~it's simple, versatile and you can just do about anything with it!!!so let me start with my first welcoming post with an egg noodle dish i made for lunch...

i am fortunate to be living in a place near the sea as we get to have fresh sea foods all the time. what more than having it delivered right at your doorstep. so this morning, some lady vendor who drops by at our place brought me some prawns and shrimps ( i bought it at a very reasonable cost, lucky me!). i was contemplating of what dish i can make out of it...looking at the pantry i saw this Asian egg noodle that's been there for some time...so with a quick thought i decided to make an egg noodle stir fry complimented with the shrimp...it's quick, so easy and has a superbly delicious Asian flavor...

STIR FRY SHANGHAI NOODLE

1 medium size yellow onions
1/2 cloves of garlic
200 gms. pork soaked in 3 tbsp of fish sauce
200 gms shrimp, divined
1 medium sized carrots
5 pcs. beans
1/2 cup stock
sesame oil
olive oil
kosher salt
black pepper
sugar
250 gms. egg noodles (cooked for 3 mins in boiling water with salt)

Heat pan and add the olive oil. Saute onions and garlic for 1 minute. Add the marinated sliced pork. Toss until half done, add the shrimp. Add in the sliced carrots and beans. Blend well with the other ingredients. Add the half cup of broth. Season with salt, sugar and pepper. Toss in the noodles. Drizzle with a tablespoon of sesame oil. Serve hot.

~~the egg noodle that i used is very thin so i cooked it for just 3 minutes, depends on what type of noodle that you use, cooking time varies.~~