Kusinera sa Amerika - A Cook in the USA

Tastes Like Honey Baked's Cheesy Potatoes and Ham Casserole

2011-01-11T07:58:00.004-05:00

CHEESY POTATOES AND HAM

I first tasted Cheesy Potatoes and Ham at the Honey Baked Ham store last month. We always buy our Christmas ham at this store. I know it is expensive but it is well-worth it in my opinion. Every Christmas season, they give out samples of all the side dishes and desserts and this dish was one of them. I loved it but I don't want to buy it and spend more so I decided to look online for a similar recipe and found this. I followed the recipe the first time and found it a little dry for my preference so I made more gravy the second time I cooked this and it was perfect.

I highly recommend this potato casserole if you are tired of the usual mashed, scalloped or roasted potatoes to accompany your entree.

1/2 medium onion, chopped
1/4 cup butter
1/4 cup flour
1 tsp. salt
1/2 tsp. pepper
1 1/2 cups milk
2 cups shredded cheese
1/2 lb ham, diced
6 cups diced cooked potatoes
1/4 cup fresh parsley, chopped (optional)
Preheat oven to 350.
Begin by chopping the onion and parsley and cubing the potatoes.
Saute the onion in butter until it is tender but not browned. Blend in the flour, salt, and pepper. Cook for a few minutes to get rid of the raw flour taste.
Now gradually add the milk. Cook, stirring constantly until the mixture is thickened. Add 1 1/2 cups of the cheese and stir until melted.
Add the ham, potatoes and parsley. Stir well to combine, being careful not to break up the potatoes too much.
Pour the mixture into a greased baking dish. Top with the remaining cheese. Bake at 350 for 30 minutes.

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Chocolate Cheesecake

2011-01-11T05:44:00.005-05:00

CHOCOLATE CHEESECAKE

If you are looking for an easy to make chocolate cheesecake that tastes great, THIS IS IT. I've tried many recipes and found this to be delicious and not too sweet. I used canned cherries for the topping. You can use any topping that you prefer, be it fruit or chocolate ganache or leave it plain.

ingredients
1-1/2 cups finely crushed graham crackers
1/4 cup finely chopped walnuts
1 tablespoon sugar
1/2 teaspoon ground cinnamon (optional)
1/2 cup butter, melted
2 8-ounce packages cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
2 8-ounce cartons dairy sour cream
3 eggs, slightly beaten
4 ounces semisweet chocolate
1 recipe Raspberry Sauce (optional)

directions
1. Preheat oven to 375 degrees F. For crust, in a bowl combine crushed graham crackers, walnuts, the 1 tablespoon sugar, and, if desired, the cinnamon. Stir in melted butter. Press the crumb mixture onto the bottom and about 2 inches up the sides of an 8- or 9-inch springform pan; set aside.
2. For filling, in a large mixing bowl beat cream cheese, the 1 cup sugar, the flour, and vanilla with an electric mixer until combined. Beat in sour cream until smooth. Stir in eggs. Melt 4 ounces semisweet chocolate. Stir the melted chocolate into half of the filling.
3. Pour plain filling into the crust; pour chocolate filling into the crust. Use a narrow metal spatula to gently swirl the fillings. Place the pan in a shallow baking pan. Bake 45 to 50 minutes for 8-inch pan (40 to 45 minutes for 9-inch pan).
4. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of pan; cool for 30 minutes. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving. If desired, serve with Raspberry Sauce.
5. Makes 12 slices

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Pasta Alla Carbonara

2010-10-07T09:30:00.000-04:00

PASTA ALLA CARBONARA

There are many versions of Carbonara. Even in Italy, restaurants make this dish different ways. While in Rome, we tasted three different takes on this dish. Italian food purists will tell you that a 'real' Carbonara does not have cream while others prefer to use cream to get the texture they prefer. We ate at a restaurant in Borgo Pio near the Vatican and they served their Carbonara using spaghetti and without the cream plus it was loaded with freshly ground black pepper. The restaurant we went to near Piazza Navona meanwhile used ziti and cream in their Carbonara which my family and I prefer. The traditional style is just too dry and we prefer our Carbonara to be a little creamy. Whatever style you prefer, Carbonara is an easy recipe to follow and prepare. These recipes are from Emeril Lagasse and Gourmet magazine and I tweaked it to suit my family's taste (I omitted the butter, used less oil, doubled the liquid, etc.) If you don't have Pancetta, use bacon; if you like garlic, add it with the onions. As with any recipe, you can tweak it to suit your personal taste.

CREAMY CARBONARA

1 tsp olive oil
1 small yellow onion, chopped finely
3 pcs pancetta or bacon diced
1 pound pasta
3 large egg yolks
1/2 cup heavy cream
1/2 cup 1% milk
1/2 cup grated Parmesan cheese
ground black pepper

All ingredients should be at room temperature for even and fast cooking (eggs, heavy cream, milk and cheese).

Heat oil over medium heat. Add the onion and pancetta and cook until the onions are wilted and the pancetta is brown. Remove from the heat and set aside.

Bring a large pot of salted water to a boil and cook the pasta until al dente. While the pasta is cooking, whisk together the egg yolks and heavy cream in a bowl and set aside.

Drain the pasta and reserve a cup of the water. Return pasta to the pot and over high heat, add the pancetta and onion mixture. Stir until the pasta is coated with the pancetta mixture.

Add to the egg yolk/heavy cream mixture to the pasta, along with the Parmesan. Remove the pot from the heat and toss the pasta until it is well-coated. Season with salt and freshly ground black pepper, to taste. If needed, add a bit of the reserved pasta cooking liquid to help toss the pasta if it is dry. If it's too watery, add more parmesan cheese. Serve immediately.

TRADITIONAL CARBONARA
5 pcs pancetta or bacon
1 medium onion, chopped finely
1/4 cup dry white wine
1 pound pasta
3 large eggs*
3/4 cup grated Parmesan cheese
1/3 cup grated Pecorino Romano
1 tsp fresh ground black pepper
1/4 tsp salt

Slice pancetta into cubes and brown in a pan. Add onions and cook until wilted. Add wine and boil until it's reduced by half. Cook the pasta in salted water until al dente. Meanwhile, mix the eggs, the two cheeses, black pepper, salt in a bowl.
Drain the pasta and add to the onion and wine mixture. Under lowe heat, mix well until all the pasta is coated. Remove the pan from the stove and add the egg mixture. Serve while warm.

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Sansrival

2010-09-17T11:36:00.000-04:00

SANS RIVAL

What do you get when you mix meringue, buttercream and almonds? Sans Rival, what else? The photo and title says it all, what more can I add to it? Delicious, rich, mouth-watering, diet buster, calorie laden dessert. Ah, one shouldn't think of diets when enjoying this dessert. This is one of those rare times that eating it is worth sacrificing 1 day off your healthy lifestyle. That's why you don't eat Sans Rival every week, you're only allowed to have this dessert uhm once every year? Ok, maybe once every six months.

The name Sans Rival is French, meaning 'without rival'. Nobody knows where this dessert originated but it sure has some European characteristics. It's like Napoleons. It's an Almond torte and consists of layered crispy meringue with almonds and buttercream. There is also another dessert that is similar to this called Sylvannas, the only difference being the Sylvannas is shaped like a huge egg but it tastes the same.

I grew up eating Sans Rival from Goldilocks. This is one of my favorite desserts from that popular Filipino bakery along with Mocha and Ube rolls. When I moved to Northern California 20 years ago, I was ecstatic when I learned that Goldilocks is just a drive away. I got a sticker shock though, a small square of Sansrival costs $25 (back then). No wonder it's expensive, it's a little complicated to make this. There aren't a lot of ingredients but it takes a lot of work to assemble the whole thing. After many years of wanting to try to make this dessert, I finally did it two weeks ago. I was thinking of what dish to bring to a party when I decided to make dessert. It turned out quite good, very good, in fact. Would I make it again? Hmm, yes I will (if somebody pays me to do it LOL). I used almonds instead of cashew nuts just because. If you are a novice baker, then I would suggest you buy it instead of trying to make it. :o) For an expert baker, this is quite easy to make. All you need is a lot of patience and Reynolds Release non-stick aluminum foil. If you don't have this special aluminum foil, use baking paper or parchment paper.

SANS RIVAL

for the wafers:

10 egg whites at room temperature

1/4 tsp cream of tartar

1 cup sugar

2 cups finely chopped almonds

for the filling and frosting:

6 egg yolks

1/2 cup light corn syrup

2 tbsp water

1/4 cup sugar

2 sticks butter at room temperature (1/2 lb)

for the topping:

1/2 cup finely chopped almonds

- Beat egg yolks until it turns light yellow.

- Heat corn syrup, sugar and water over low heat. Cook for 2 minutes after it boils.

- Pour the syrup into the egg yolk slowly while beating on medium speed. Set aside to cool down.Cream softened butter and gradually beat in cooled yolk mixture.Set aside.

- Preheat oven to 325F. Line three cookie sheets or jelly roll pan with parchment paper. Generously grease and flour the parchment paper (very important so the meringue will not stick; if you use the Reynolds Release foil, then you don't have to grease and flour)

- Beat egg whites and of tartar until soft peaks form. Add sugar a tablespoon at a time, beating well after each addition. Beat until stiff.

- Fold in ground almonds.

- Spread evenly on the cookie sheets about 1/4 inch thick. Bake for about 30 minutes or until golden brown.

- Cut the wafer into desired size while still warm. Peel off the paper or foil. If the parchment paper is sticking, cover with damp towel for a minute or so.

- Spread the frosting thinly on top of each meringue and stack another meringue, repeat with the layering . Don't put too much frosting in each layer or you wouldn't have enough to frost the outside of the Sans Rival.

- Sprinkle chopped almonds on the top and sides. Chill in the fridge for a couple of hours.

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Chocolate Cake with Cheesecake

2010-09-06T06:37:00.001-04:00

CHOCOLATE CAKE AND CHEESECAKE

What could be better than combining chocolate cake with cheesecake? It's getting two desserts in one. It is very easy to make for the novice baker, well, except for someone I know who couldn't get it right even after trying it over and over again. She maybe an exception so you should try it if you or your family is a cheesecake and chocolate cake lover. This recipe is from the Cheesecake Factory's German chocolate cheesecake. It's obvious from the photo that I didn't make the traditional topping. We're not fans of that kind of topping so I use chocolate ganache for this cake. The ganache was still warm when I sliced the cake so it dripped but I think it makes for a good photo. What do you think?

CHOCOLATE CAKE AND CHEESECAKE

For the Cheesecake:
3 8 oz cream cheese package, room temperature and cut into squares
1/4 cup sour cream
2 eggs
1/2 cup sugar
1 tsp vanilla

Pre-heat oven to 425degrees.

Using an electric mixer, mix cream cheese, sugar, eggs, sour cream and vanilla until well-blended and smooth. Do not over beat. Set aside.

For the Chocolate Cake:
4 oz unsweetened chocolate
1/2 cup butter
2 cups sugar
4 eggs
1 tsp vanilla
1 1/2 cups flour

Microwave chocolate and butter 2 to 3 minutes, or until melted. Cool slightly. Using a fork, mix in sugar, eggs and vanilla. Add the flour and mix until everything is incorporated.

Grease a 9 1/2-inch springform pan. Pour the chocolate cake batter and spread evenly. Using a spoon, put dollops of the cheesecake batter on top of the chocolate batter. Carefully spread it over.

Bake in the oven 15 minutes then reduce the oven temperature to 350 degrees. Continue baking 55 to 60 minutes. Turn off the oven. Keep the oven door slighly ajar and let the cake cool to room temperature inside the oven. I use a wooden spoon to keep the oven door from closing. Refrigerate until chilled.

CHOCOLATE GANACHE
3/4 cup heavy cream
12 oz semi-sweet chocolate chips (1 bag)
1 tbsp salted butter

Heat the heavy cream to a simmer. Take off from the heat and add the chocolate chips. Do not stir and let stand for 5 min. Mix in the butter and stir until blended. Let it cool until thick but can still be spread easily. If it gets too sticky, heat in the microwave for 10 seconds and mix. Repeat until the desired consistency.

Remove the cake from the pan and invert onto a cake plate. Spread the chocolate ganache on the top and sides of the cake. Refrigerate until chocolate ganache is set. Bon Apetit!

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Mango Custard Tart

2010-08-24T10:19:00.000-04:00

MANGO CUSTARD TART

Mangoes are my favorite fruit. If you have never tasted Philippine mangoes then you have not tasted the BEST mangoes in the world. There is something special with mangoes grown in the Philippines. It is very sweet, has perfect yellow flesh with no strings whatsoever. I remember when we went to the Philippines in 2003, dh tasted Philippine mangoes for the first time and he was hooked. The mangoes we have here in the US are all grown in Mexico. They have this variety called Champagne which looks similar to the Philippine mango but the similarity ends there. The taste does not even come close to the original.

I made this mango custard from Champagne mangoes. The batch that I got was bad and I was very disappointed. Since I already tried making mango ice cream, I decided to try this mango custard recipe from the cruise ship recipe book I purchased when we went on a Mexican Riviera cruise. So what's the verdict? It is very good. If you are into custards and mangoes, then you will like this dessert. I didn't have a tart pan so I used a regular pie plate. I omitted the brandy since I want this to be kid-friendly.

MANGO CUSTARD TART

1/2 cup sugar
6 tbsp milk
6 tbsp whipping cream
3/4 cup mango puree
2 eggs, lightly beaten
4 egg yolks, lightly beaten
1 1/2 tbsp Napoleon brandy
1 (9-inch) frozen pie shell

1/4 cup whipping cream
1 tbsp powdered sugar

Heat oven to 350F. In a small saucepan, bring sugar, milk and whipping cream to a boil over medium heat. Remove from heat, cool slightly.
Add mango puree, eggs, egg yolks and brandy. Whisk until well mixed and eggs are completely mixed in. Strain mixture into pie shell. Bake 30 to 35 minutes or until custard is set. Cool completely. Refrigerate until serving.

In a small bowl, beat whipping cream and powdered sugar until stiff. Cut pie into slices. Pipe whipped cream rosette on each slice.

*Note: One ripe medium mango should yield about 3/4 cup puree.

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Fresh Lumpia (Vegetable Roll)

2009-04-08T11:38:00.003-04:00

This fresh Lumpia is one of my favorite vegetable roll, the other one being Lumpia Ubod (Heart of Palm). This lumpia is mostly vegetable with a little bit of pork and/or shrimps. You can put almost any vegetable you prefer in it, you're the cook, why not? I'm sure there are many variations of this dish just like any other Philippine dish. Mine came from my mom, of course. For the wrapper, I use a regular crepe batter and make it with my crepe maker. If you don't have a crepe maker, you can use a non-stick pan to make it. In the Philippines, some people use the regular Lumpia wrapper sold in the wet market.

FRESH LUMPIA

Filling:

1/2 cup pork, cut into small cubes
1/2 cup shrimps, chopped
1 tbsp cooking oil
salt and pepper to taste (or fish sauce instead of salt)
1/4 cup chicken broth
*all these vegetables are cut into thin and short strips
2 cloves garlic
1 small onion
1 cup string beans or snow pea
1 cup potatoes
1 cup carrots
1 cup singkamas (jicama)
1 cup cabbage

Heat oil and pre-cook the sliced potatoes, set aside. Saute garlic and onions until limp. Add pork and saute until cooked. Add shrimps and season with salt and pepper or fish sauce. Add 1/4 cup chicken broth and the rest of the vegetables except the cooked potatoes. Saute until the vegetables are done but not over-cooked. Drain and let cool down.

Wrapper:
3 large eggs
1 cup cornstarch
2 tbsp. cooking oil
1 1/2 cup water
1 tsp sugar

Whisk the eggs, sugar and water. Add the cornstarch and whisk until well blended. Heat the non-stick pan and brush with a small amount of oil. Depending on the size of the crepe you want to make, pour the right amount on the heated pan. Tip the pan to spread the batter thinly. When the edges begin to separate from the pan, the crepe is done. Repeat until all the batter is used.

Sauce:
3 cups water
3 tbsp soy sauce
1 cup brown sugar
1 1/2 tsp salt
3 tbsp cornstarch diluted in 1 tbsp water
ground peanuts, chopped (optional)
3 cloves garlic, minced (optional)

Mix all ingredients except the diluted cornstarch. Cook until it boils, lower heat. Add the cornstarch mixture and mix. Cook until thickened. Add peanuts and garlic in the sauce or if you prefer, sprinkle these on top of the wrapped lumpia and sauce when ready to serve.

To serve:
Use one crepe and place a piece of lettuce on one side. Add the right amount of filling on top of the lettuce. Fold the bottom part over and then fold the sides of the crepe. Secure with a toothpick.

Chewy Jumbo Chocolate Chip Cookies

2009-03-29T11:41:00.004-04:00

CHEWY JUMBO CHOCOLATE CHIP COOKIES

I had been searching for the perfect chocolate chip cookie recipe for a long time now. I've had a lot of flops and mediocre cookies, the recipes of which I got from the internet. There was a time when the cookie was as flat as a lace cookie. The dough just melted when it was baking. What a disaster! All I wanted was a chocolate chip cookie that is not dry and one that doesn't crumble into pieces when you bite into it. I wanted a cookie that is chewy and moist. I wasn't planning on using this recipe, I had another recipe I wanted to try. I actually found this recipe by accident. It was printed inside the box of Land O Lakes butter. This recipe yields about 26 jumbo cookies. That's right, it is huge. Of course, you can make it into whatever size you prefer, just adjust the baking time. After tasting this chocolate chip cookie, I knew that my search is over for the perfect recipe.

4 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 1/2 cups butter, softened (3 sticks)
1 1/4 cups sugar
1 1/4 cups firmly packed brown sugar
2 eggs
1 tbsp vanilla
2 cups semi-sweet chocolate chips (12-oz bag)

- Heat oven to 375F. Combine flour, baking power and baking soda in a bowl and set aside.
- Combine softened butter, sugar and brown sugar in a bowl. Beat at medium speed, scraping bowl often until creamy. Add eggs and vanilla. Continue beating until well mixed. Reduce speed to low. Beat, gradually adding flour mixture until well mixed. Stir in chocolate chips.
- Drop dough by 1/4 cupfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 10 to 14 minutes or until light golden brown. Do not overbake. Let stand 1 to 2 minutes. Remove from cookie sheets.

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Crispy Sweet and Sour Pork

2009-03-24T09:39:00.006-04:00

SWEET AND SOUR PORK

I tried a lot of recipes for the batter to use for the dish Sweet and Sour and let me tell you, there are a lot of recipes that doesn't hold up to the sauce. What you'll usually end up with is a soggy mess with the batter falling off the viand. The good news is, I found a batter recipe that stays put. It is a lot of work so if you don't like a recipe with a lot of steps, my advice is to order out from the Chinese restaurant down the road. The batter is deep fried twice for extra crispiness. (I know, some of you will cringe but hey, you're only supposed to have this dish once in a while, not every week.) In lieu of pork, you can substitute chicken, shrimps or fish. If you are diabetic, you can substitute splenda (just add it at the end of the cooking steps for the sauce.)

SWEET AND SOUR SHRIMPS

SWEET AND SOUR

Serves 4-6

1/2 cup carrots, sliced

1 small bell pepper, cut into 1-inch cubes

1/2 cup pineapple chunks, drained

1/2 cup all prupose flour

1/4 cup cornstarch

1/2 tsp baking powder

1 tbsp beaten egg mixed with enough water to make 1/2 cup

1 tsp cooking oil

1/2 lb pork, cut into 1-inch or smaller cubes

1 tsp dry sherry or cooking wine

1/4 tsp salt

ground black pepper to taste

Sauce:

1/2 cup sugar

1/3 cup catsup

1 tbsp light soy sauce

1/2 tsp salt

1 cup water

1/2 cup cider vinegar

3 1/2 tbsp cornstarch dissolved in 1/3 cup water

cooking oil for deep frying

- Parboil carrots in boiling water for 1 minute. Add the bell peppers. When it comes back to boil, drain and rinse in cold water to stop cooking.

- Add the pineapple to the veggies and set aside.

- Combine flour, cornstarch, baking powder, egg mixture and oil in a bowl. Mix until well-blended. The batter will be like a thick paste. Set aside.

- Mix the pork, sherry, salt and pepper. Set aside.

- In a deep pan, heat oil to a temperature of 375F to 400F. This is very important so the batter will not soak up too much oil.

- Dip the marinated pork into the batter and coat completely.

- Carefully drop the battered pork into the oil, a piece at a time.

- Fry until golden brown.

- Remove the browned pork and dry on paper towels and let cool.

- Mix the sugar, catsup, soysauce, salt and water in a saucepan.

- Bring to a boil and add the vinegar. Do not stir. Let boil for 10 minutes.

- Stir in the cornstarch/water solution. Cook until the sauce thickens.

- Add the vegetables and pineapples to the sauce. Add 1 tsp. of hot oil from the deep-fry pan to give the sauce a shine.

- While preparing the sauce, reheat the oil to 400F for the second frying.

- Add the cooked pork and fry until the pieces are heated and crisped.

- Drain on paper towels.

- Serve with the sweet and sour sauce poured on top.

TIPS:

- You can make the pork in advance. After the first frying, you can keep in the refrigerator or in the freezer for a few days. Thaw first before frying for the second time.

- The oil can be re-used if kept in the refrigerator.

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Pork Medallions with Apricot-Orange Sauce

2009-03-17T11:40:00.006-04:00

PORK MEDALLIONS WITH APRICOT-ORANGE SAUCE

One of the leanest part of the pork is the tenderloin that is why it is my husband's favorite. This recipe calls for sliced pork tenderloins but I prefer whole tenderloins since this keeps it moist. I brown the sides of the whole tenderloin on the stove top and finish cooking it in the oven at 350F. The roasting time depends on the size of the pork tenderloin. I use a meat thermometer and cook the tenderloin until the internal temperature reaches 165F. I usually serve roast pork with homemade applesauce or apple compote. I saw this recipe from Cooking Light magazine and decided to try it. Each serving (2 slices) has 236 calories. If you don't have dried apricot, you can substitute fresh apricots, peaches or nectarines. The sauce was a little tart for my family's taste so I added a teaspoon or so of sugar.

1 tbsp olive oil
1 lb pork tenderloin, cut into 1-inch thick slices
1/2 tsp salt
1/4 tsp black pepper
1 cup thinly sliced onion
1/2 cup dried apricots, sliced
1/2 cup fat-free, less-sodium chicken broth
2 tsbsp orange juice
2 tsp minced garlic
1/8 tsp black pepper
1 tbsp flat-leaf parsley, chopped

-Heat 2 tsp oil over medium-high heat. Season pork with salt and pepper. Fry pork and cook for 3 min. or until browned. Remove from pan and keep warm.

- Heat remaining 1 tsp oil in pan. Add the onions, saute until tender. Stir in apricots, chicken broth, orange juice and garlic; bring to boil. Cook until the sauce is slightly thickened. Remove from heat and stir in parsley.

- Serve sauce over pork.

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Sans Rival - Oh My Goodness!

2009-03-02T08:36:00.010-05:00

SANS RIVAL

for the wafers:

10 egg whites at room temperature

1/4 tsp cream of tartar

1 cup sugar

2 cups finely chopped almonds

for the filling and frosting:

6 egg yolks

1/2 cup light corn syrup

2 tbsp water

1/4 cup sugar

2 sticks butter at room temperature (1/2 lb)

for the topping:

1/2 cup finely chopped almonds

- Beat egg yolks until it turns light yellow.

- Heat corn syrup, sugar and water over low heat. Cook for 2 minutes after it boils.

- Pour the syrup into the egg yolk slowly while beating on medium speed. Set aside to cool down.Cream softened butter and gradually beat in cooled yolk mixture.Set aside.

- Beat egg whites and of tartar until soft peaks form. Add sugar a tablespoon at a time, beating well after each addition. Beat until stiff.

- Fold in ground almonds.

- Spread evenly on the cookie sheets about 1/4 inch thick. Bake for about 30 minutes or until golden brown.

- Cut the wafer into desired size while still warm. Peel off the paper or foil. If the parchment paper is sticking, cover with damp towel for a minute or so.

- Sprinkle chopped almonds on the top and sides. Chill in the fridge for a couple of hours.

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Thai Barbeque Chicken

2009-02-25T22:03:00.004-05:00

THAI BARBEQUE CHICKEN

This is a recipe from a book Keo's Thai Cuisine by Keo Sananikone. He owns the Mekong and Temples of Thai Cuisine restaurants in Hawaii. This barbequed chicken is very good, you can detect a hint of coconut milk, lemon grass and ginger so it is important to marinate the chicken for more than an hour. To achieve crispy skin, I increased the temperature to 500 degF at the last 15 minutes of baking.

THAI BARBEQUE CHICKEN
1 whole chicken
2 stalks fresh lemon grass
1/2 tbsp coarsely chopped fresh ginger
3 large garlic cloves
2 shallots
1 1/2 tbsp brown sugar
1/4 cup coconut milk
1 tbsp fish sauce
1 tbsp soy sauce
1 tbsp cooking oil

Rinse chickens and pat dry. Split chicken down the breast but do not cut all the way throug; press open. Place chicken in a large bowl. In a food processor or blender combine the rest of the ingredients and blend until smooth. Pour this sauce over the chicken and marinate overnight in the refrigerator.

Preheat oven to 350degF. Place chicken on a rack with the split side down. Bake for about 1 hour, depending on the thickness of the chicken, or until the juices run clea when the thigh is pierced with a sharp knife. I use a cooking thermometer to check the temperature of the thickest part of the thighs.

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Light Yet Delicious Carrot Cake with Cream Cheese Frosting

2009-02-20T08:28:00.005-05:00

LIGHT CARROT CAKE

Carrot cake is one of my favorite cakes. It somehow lessens the guilt of eating cakes when you know that it has a vegetable in one of the ingredients. Even though this type of cake is good, it still packs a large amount of calories. A typical carrot cake with cream cheese frosting (3 oz slice) contains 425 calories. Yikes! This recipe from Cooking Light magazine is 100 calories less than the regular recipe. It also has coconut flakes, crushed pineapple and pecans (which I omitted since I don't like any kind of nuts in my desserts). Since I didn't have crushed pineapple, I used apple sauce (1 cup). Even with the substitutions, the resulting cake still was delicious. Dh loved it and commented that it is so light and moist. I only used half the amount of confectioner's sugar in the frosting and it was still too sweet for my taste. So next time I make the frosting, I will only use 1 cup confectioner's sugar and omit the butter entirely. I'm sharing the original recipe so you can tweak it to suit your taste.

Cake:
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1 1/3 cups granulated sugar
1/2 cup sweetened flaked coconut
1/3 cup chopped pecans
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
3 tablespoons canola oil
2 large eggs
2 cups grated carrot
1 1/2 cups canned crushed pineapple, drained
Cooking spray

Frosting:
2 tablespoons butter, softened
1 (8-ounce) block 1/3-less-fat cream cheese, softened
3 cups powdered sugar
2 teaspoons vanilla extract
Additional grated carrot (optional)
Preparation
Preheat oven to 350°.

To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, coconut, pecans, baking soda, salt, and cinnamon in a large bowl; stir well with a whisk. Combine oil and eggs; stir well. Stir egg mixture, grated carrot, and pineapple into flour mixture. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.

To prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar and vanilla just until smooth. Spread frosting over top of cake. Garnish each serving with grated carrot, if desired.

Easy Chicken Cordon Bleu

2009-02-14T06:31:00.009-05:00

EASY CHICKEN CORDON BLEU

The original recipe for Chicken Cordon Bleu takes a lot of work. It takes a while to prepare it. It entails pounding the chicken breast, dipping it in flour, egg and bread crumbs, then you put it in the fridge to have everything set. This recipe is from Kraft Food and Family. It is very easy to make and prep time is less than 15 minutes (for me). Of course, nothing beats the original recipe but if you don't want to toil in the kitchen and still get the same taste (almost) then you should try this. It has become my family's favorite. If you're not a fan of mustard, you can omit this ingredient or use just a teaspoon like I did. This recipe used a lot of Kraft products (of course) but you can use whatever brand is available. You can also omit using stuffing mix, it doesn't make much difference. In the photo below, the serving on the left side is for my son who doesn't care for stuffing.

EASY CHICKEN CORDON BLEU

1 pkg (6 oz) stuffing mix

6 small boneless skinless chicken breast halves

6 slices ham

1 can condensed cream of chicken soup

1 tbsp Dijon mustard

6 slices Swiss cheese

Preheat oven to 400 deg F. Prepare stuffing mix as directed on package. Set aside.

Place chicken in 13x9- inch baking dish; cover with ham. Mix condensed cream of chicken soup and mustard; spoon over chicken. Top with prepared stuffing.

Bake for 25 min. or until chicken is cooked through (the internal temperature should be at least 165 deg F). Top with cheese slices and bake an additional 5 min. or until cheese is melted.

Makes 6 servings.

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Sauteed Scallops with Corn Salsa

2009-02-10T13:15:00.005-05:00

SAUTEED SCALLOPS WITH CORN SALSA

Usually, when I cook scallops, I just roll it in bread crumbs, fry it and serve it with lemon wedges and sometimes cocktail sauce. I decided to try something new and found a recipe by Gordon Ramsay. This one is from his book Gordon Ramsay's Fast Food. We liked the hint of curry, it doesn't overpower the scallops. This is pretty easy and takes less than 30 minutes to prepare. For this recipe, it is ideal to use Sea scallops, these are the big ones. The original recipe calls for 3 tbsp. of Sesame oil, I only used 1 tbsp. I didn't have Arugula so I used Spinach. Here's the recipe:

SAUTEED SCALLOPS WITH CORN SALSA
Sea scallops, cleaned
1/2 tsp medium curry powder
2 tbsp olive oil
arugula leaves

Corn Salsa:
14 oz can corn, drained
cherry tomatoes, quartered
1 small red onions, minced
1/4 tsp chili pepper flakes
2 scallions, sliced finely
1 tbsp sesame oil
1 tbsp cilantro, chopped
juice of 1 lime
dash of light soy sauce
salt and ground black pepper

For the salsa:

Mix all the ingredients and stir over medium heat for about 2 minutes. Set aside.

If the scallops are thick, slice it horizontally into two disks. Mix the curry powder with 1 tsp. salt and sprinkile over the scallops. Heat a large skillet over high heat and add the oil. Cook the scallops for 1 minute each side until golden brown at the edges. Don't overcook.

Spoon the salsa onto the plate and arrange the scallops on top. Serve immediately.

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Pineapple Sweet and Sour Meatballs

2009-02-03T12:41:00.005-05:00

PINEAPPLE SWEET AND SOUR MEATBALLS
This is one of those fast meals that I whip up when I don't have much time to spend in the kitchen. What's nice about this recipe is you can skip making the meatballs from scratch and use the frozen Italian or Swedish meatballs in the freezer. Of course, if you're feeling like Martha Stewart, then by all means, go ahead and make it from scratch. :o) I found the original recipe online but tweaked it to suit my taste. I added catsup (the sauce needed more color), lessened the brown sugar (too sweet) and vinegar (too sour), etc. That's what's good about cooking, you can change a recipe according to your taste. Here's my final (for now) recipe:

Pineapple Sweet and Sour Meatballs

Meatballs:

1 lb ground beef
1 egg, beaten
1/2 cup panko or bread crumbs
1 small onion, minced
1 tsp salt
1/4 tsp ground black pepper
1 tsp Worcestershire sauce

Preheat oven to 350 deg F. Lightly oil a jelly roll pan or cookie sheet. Mix the ingredients for the meatballs. Shape into small balls and bake for 30 mins or until fully cooked.

Pineapple Sweet and Sour Sauce:
1 can pineapple chunks, drained
1 med carrot, sliced thin (so it will cook quickly)
1 red bell pepper, cut into squares
1 small onion, quartered
3/4 cup pineapple juice (you can use the juice from the pineapple chunks)
1/3 cup water
1 tbsp vinegar
1 tbsp soy sauce
1/4 cup brown sugar
1/3 cup catsup
3 tbsp cornstarch dissolved in 1/3 cup water
salt if needed

While the meatballs are in the oven, prepare this sauce. In a medium sauce pan, mix pineapple juice, water and soy sauce. Bring to boil. Add the vinegar but do not mix. Bring it up to boil then mix. Add brown sugar and catsup and mix until the sugar is dissolved. Throw in the carrots, onions, pineapple and red bell pepper.
Add the cornstarch/water mixture a little at a time thoroughly mixing after each addition. Stop adding the mixture when it's at the consistency you prefer. Try the sauce and add salt to suit your taste.

You can serve the meatballs mixed in with the sauce or serve the sauce on the side. You can pair this with steamed rice or cooked pasta.

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Mexican Taco Pie

2009-01-31T18:17:00.004-05:00

MEXICAN TACO PIE

My family loves Mexican food. I always make beef Tacos, Enchiladas, Carne Asada and Chimichangas. I wanted to make something new so I tried this recipe. I made a couple of modifications to suit my family's taste. You can make this sans refried beans. If you like salsa, then by all means, add it as another layer.

Mexican Taco Pie
1 lb. lean ground beef

1 medium onion, chopped

1 can Refried Beans

1 4 oz. can chopped green chilies

1 pkg. taco seasoning 1 pkg. flour tortillas

2 c. shredded shredded Mexican mixed cheese

1. Grease a pie pan with oil. Pre-heat the oven to 350 deg F.

2. Saute onions in a little oil. Add ground beef and a pinch of salt and pepper. Cook until brown. Strain the cooked ground beef to take out excess oil.

3. Return to heated pan. Prepare the taco seasoning according to the directions on the packet. Add to the cooked ground beef. Simmer for 5 minutes. Set aside. 4. Place two pieces of tortillas on the bottom of the pan. Spread some refried beans evenly on the tortillas. Follow with the ground beef. Sprinkle some green chilies on top, then the Mexican shredded cheese.

5. Place two more pieces of tortillas on top and repeat with the refried beans, ground beef, green chilies, cheese. Do this until you reach the top of the pie pan. 6. Sprinkle some extra cheese on the top to get a crunchy topping or you can place one layer of tortilla then the cheese if you want an extra crunchy top.

7. Bake for about 30 minutes when everything is all bubbly and crunchy.

8. Let cool for 5 minutes and slice. Serve hot.

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Lumpia Shanghai, Filipino Spring Roll, Filipino Egg Roll

2009-01-26T07:28:00.001-05:00

Lumpia Shanghai is one of the most popular Filipino dish here in the U.S. If you ask an American who has a Filipino friend, co-worker or family member, what their favorite Filipino food is, most likely they'll tell you it's Lumpia. My husband's family like it so much that they always ask me to cook some everytime we get together for special occasions.

This is an easy recipe, it's similar to making meatballs. The only difference is that making it is very tedious since you need to roll each and every one. If you don't eat pork, you can substitute ground turkey, chicken or beef. Some recipe calls for water chestnuts but I find that unless you intend to cook these right away, it is best to omit this ingredient. The water chestnut adds moisture to the lumpia which will make the wrapper soggy if you plan to freeze it. I use the food processor to mince the onions and carrots just to save time.

The spring roll wrappers can be found in any good Asian grocery. I use these wrappers instead of the 'egg roll' wrappers because it is thinner. Each bag has 25 wrappers. I cut the lumpia in half before frying so I get 50 small lumpias in all. I added the step-by-step photos on how to roll the lumpia if you do not know how to go about it. I either use beaten egg or a mixture of flour and water boiled into a paste to seal the lumpia. I hope it helps. :o)

Here is the recipe:

LUMPIA SHANGHAI

1 LB. ground pork
1 medium carrot, minced
1 small onion, minced
3 cloves garlic, minced (optional)
3 stalks green onion, chopped
1 egg, beaten
salt and pepper to taste

Mix all ingredients in a bowl. I fry a small pattie of the mixture just to test if it needs more salt or pepper. Peel off one spring roll wrapper and cover the rest with a towel to prevent it from drying out. Put one tablespoon or less of the mixture in the middle of the wrapper as shown in the photo. Shape it with your spoon so that it resembles a thin cigar. Brush some beaten eggs on both corners and fold across. Always brush the corner to be folded with the beaten eggs and fold as shown in the photo. Try to fold it as tight as possible. Don't forget to seal the edges (photo #4) with beaten eggs. Fry in medium high heat until golden brown.

You can freeze the lumpia up to 2 months. You don't need to thaw it before cooking. I just cut the lumpia in half and fry it.

Serve with sweet and sour sauce or duck sauce.

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Falling Off the Bones Back Ribs

2009-01-20T21:13:00.006-05:00

I served this Barbequed pork baby back ribs on my daughter's birthday party last weekend. I forgot to take a proper photo (!), good thing I saw a photo of one of the guests holding this plate with the ribs. LOL Anyway, it is REALLY good. I got a lot of compliments about it. The good thing is that you use a slow-cooker for this, isn't that great? By the time the ribs are done, it is literally falling off the bones, hence the title of this post. Try it and you'll see what I mean. Here is the recipe.

Ingredients:
4 pound pork baby back ribs
salt and pepper to taste
1 1/2 cup Barbeque sauce

1 1/2 cup ketchup
1/4 cup packed brown sugar

2 tablespoons vinegar
2 teaspoons dried oregano
2 teaspoons Worcestershire sauce
1 dash hot sauce

Directions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat.
3. In a medium bowl, mix together the barbeque sauce, ketchup, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper.

4.Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.
5. Cover and cook on Low 6 to 8 hours, or until ribs are tender.

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Chicken, Chorizo and Shrimp Paella

2008-12-16T07:36:00.005-05:00

This is one of my favorite dishes. It is simple and easy plus you only need one pan to cook it, less washing for me. :o) The secret to a great Paella is the Saffron. It gives this dish an exquisite flavor in my opinion. Saffron is quite expensive but is essential for a real Paella. I also have a Paella pan to cook it in. If you don't have one, you can use any saute pan that is big enough. You can also cook it in a regular wok and transfer it to a baking dish. I took this photo while the Paella was still cooking so it has some liquid left.

The recipe I used didn't call for shrimps but I added it anyway since I love it and I'm the cook. LOL If you are adding shrimps, do it at the last 5 or so minutes of cooking, depending on the size of your shrimps. If you'll notice in the photo, only one half of the Paella has green peas, that's because my husband hates it while I like it. LOL The recipe also calls for roasted chicken but if you don't have left-over chicken, you can use fresh chicken. I put salt and pepper on fresh chicken and fry it it a little oil.

Here is the recipe I used from Epicurious.

Quick Chicken and Chorizo Paella
Epicurious September 1999

Yield: Makes 4 to 6 servings

1 tablespoon vegetable oil
14 ounces chorizo, cut into 1/2 inch slices on the diagonal
1 small onion, chopped
1 red bell pepper, chopped
2 cloves garlic, chopped
1/4 teaspoon pimenton or paprika
2 cups short- or medium-grain rice
1 pinch saffron threads
2 bay leaves
4 cups chicken stock
1 1/4 pounds roast chicken (meat from 3-pound chicken skinned, deboned, and torn into chunks)
1/2 cup frozen peas
1 tomato, chopped
Coarse salt and freshly ground black pepper to taste

Heat oven to 400°F. Heat oil in a large casserole or paella pan over high heat. Add chorizo and cook until browned and fragrant, about 1 minute. Add onion, red bell pepper, and garlic. Cook, stirring occasionally, until vegetables are tender, about 3 minutes.

Add rice (medium or short grain rice), pimenton, saffron, and bay leaves. Stir to combine and coat the rice, about 1 minute. Add chicken stock and bring to a boil. Add roast chicken, frozen peas, and tomato; stir to combine.

Transfer skillet to oven. Cook uncovered until rice is tender and no liquid remains, about 20 minutes. Remove from the oven. Fluff with a fork and serve immediately.

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Brined Roast Turkey

2008-11-27T11:13:00.005-05:00

This is Emeril Lagasse's recipe and it is very good. The turkey turned out very moist and still is even when reheated the next day. It is definitely a keeper.

BRINED AND ROASTED TURKEY

1 (10 to 12-pound) turkey
Brine, recipe follows
4 tablespoons unsalted butter at room temperature
1 large yellow onion, cut into 8ths
1 large orange, cut into 8ths
1 stalk celery, cut into 1-inch pieces
1 large carrot, cut into 1-inch pieces
2 bay leaves
2 sprigs thyme
1 1/2 to 2 cups chicken or turkey stock, for basting
Turkey Broth:
1 tablespoon vegetable oil
Reserved turkey neck and giblets
1 large carrot, coarsely chopped
1 onion, coarsely chopped
1 large celery stalk, coarsely chopped
1 small bay leaf
3 cups turkey stock, chicken stock, or canned low-salt chicken broth
3 cups water
Gravy:
4 cups turkey broth
1 cup dry white wine
4 tablespoons unsalted butter
1/4 cup flour
Salt and freshly ground black pepper

Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water.
Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.

Preheat the oven to 325 degrees F.

Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out. Place breast side down in a large, heavy roasting pan, and rub on all sides with the butter. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, orange, celery, carrot, bay leaves, and thyme. Loosely tie the drumsticks together with kitchen string.

For the turkey broth: Heat the oil in a large heavy saucepan over medium high heat. Add the turkey neck, heart, and gizzard to the pan and saute until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking.

Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside.

Roast the turkey, uncovered, breast side down for 1 hour. Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.

Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.

For the pan gravy: Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat. Place the roasting pan on 2 stovetop burners over medium heat add the pan juice and 1 cup turkey broth and the white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a measuring cup.

In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes. Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve.

Brine:
1 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemary

To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary.
Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.
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Osso Buco - My Favorite Italian Dish

2008-11-08T12:40:00.014-05:00

I've seen this dish prepared by TV chefs all the time but have not tried cooking it. While in Italy last summer, I tried Osso Buco for the first time at a restaurant in Florence named La Bussola Ristorante Pizzeria and I was in heaven. You can see in the photo below that it was served with steamed rice and the sauce has A LOT of tomatoes. I love tomatoes so I didn't mind it at all.

If you're not familiar with Osso Buco, it is a regional dish from Piedmont in Italy. It is made with veal shanks although if that is not available, you can substitute beef shanks instead. For the dry white wine, I used Chardonnay since that's what's readily available in my fridge. I also used canned tomatoes.

This recipe is from Epicurious.com and I found it to my liking. It is the classic version of Osso Buco. I omitted the orange zest since I don't remember tasting it in Italy., You can also use the crockpot in cooking this. You only need to brown the shanks and saute the veggies on the stove top first before adding all of the ingredients to the crockpot. This recipe is a keeper. It is as close to the Osso Buco I had in Florence and I will definitely make it again.

CLASSIC OSSO BUCO
4 pounds (1.8 kg) veal shanks, cut in 1 1/2-inch ( 4 cm) slices
1/4 cup (30 g/1 oz) flour
salt and pepper
2 tablespoons olive oil
2 tablespoons butter

2 onions, chopped
1 carrot, chopped
1/2 bottle (375 ml) dry white wine
a 14.5-ounce (435 g) can plum tomatoes, chopped
2 garlic cloves, chopped
grated zest of 2 oranges (I omitted this)
1 cup (250 ml/8 fl oz) veal stock, more if needed

1. Heat the oven to 350°F (176°F/Gas 4). Put the flour on a plate, add generous amounts of salt and pepper, and coat the veal slices, with flour, patting to remove the excess. Heat the oil and butter in a sauté pan or frying pan big enough for all the veal slices to touch the bottom. Add half the slices and brown them over quite high heat, 2 to 3 minutes. Turn them, brown the other side and remove them to a plate. Brown the remaining slices and remove them also.

2. Lower the heat to medium, add the onion and carrot and sauté until golden, 5 to 7 minutes. Pour in the wine and boil until reduced by half, stirring to dissolve the pan juices. Stir in the tomatoes, garlic, orange zest, veal stock, salt, and pepper. Immerse the veal slices in this sauce — the liquid should come at least halfway up the sides. Cover the pan and bring it to a boil.

3. Braise the shanks in the oven until the meat is very tender and falling from the bone, 1 1/2 to 2 hours. Stir from time to time, gently turning the slices, and if the pan seems dry, add more stock. At the end of cooking, taste and adjust seasoning of the sauce. Osso buco can be cooked ahead and stored up to 3 days in the refrigerator, or frozen. Keep it in the pan ready to be reheated on top of the stove.

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Itlog Maalat (Salted Eggs)

2008-10-04T09:57:00.007-04:00

This is one of those foods that is an acquired taste. As you can tell from its' name, this egg is very salty. I don't even dare to find out how much sodium per serving it contains. That is why I get to enjoy this rarely. Duck eggs are ideal to use when you want to make salted eggs. For me it has a different taste and has more flavor. Uncooked duck eggs are usually available in some Asian supermarkets. You can purchase these already cooked and sold in packs of six. There are also uncooked salted eggs available, boil them as you would boil a regular egg. The ones I've seen is imported from China or Taiwan. The taste is the same as the ones in the Philippines. My relatives always brings me back a tray of salted eggs from Pateros, the city where these salted eggs became well-known for.

If you want to make your own but do not have access to duck eggs, you can use chicken eggs. It is very easy to make. There are two different procedures, one that makes use of mud and one without. I prefer not using mud since I do not want to deal with the mess. If you want the authentic salted eggs with the oily yolk, then you need to prepare it using the method with the mud.

Salted Eggs

10 eggs
1 1/2 cup salt
6 cups water

Wash the eggs.
In a large pot, dissolve salt in water.Add the eggs. Put a plate on top of the eggs and put a ziploc bag with enough rice kernels to ensure the eggs remain submerged once the lid is closed.

Leave in room temperature for 30 days.
After 30 days, boil the eggs.
Refrigerate.

These salted eggs with tomatoes and onions are good for use as a side dish when serving fried fish and even dried fish.

Note: The red color is just food coloring. The vendors in the Philippines have different kinds of eggs for sale and the color helps them distinguish the salted eggs from the rest.

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Buko Pandan - My Favorite Dessert

2008-09-24T19:32:00.008-04:00

I remember tasting this unusual dessert when I went back to the Philippines in 2003. This dessert has young coconut slivers mixed in with Pandan (Screwpine) flavored gelatin, sugar and heavy cream. The cream was heavily colored with Pandan extract so it was greener than the one I made on the photo above. Regardless of the aesthetic, I still liked the taste. It's simple and not pretentious.

Making this is quite easy. The part that took the longest was waiting for the gelatin to set. Otherwise, everything was a breeze. I decided to work on the presentation a little bit. You can blame it on the years I watched Food TV (now the Food Network.)

You can find Pandan (Screwpine) leaves in an Asian grocery, it is usually in the frozen food section. Some grocery have the Pandan extract, using this will save you time. Young coconut is sold in cans or you can also find these in the freezer section.

BUKO PANDAN

2 cans young coconut meat, drained and cut into strings
1/2 teaspoon pandan extract
2 cups heavy cream
3/4 cup sugar or Splenda

for the Pandan gelatin:
2 (90 g) packages unflavored gelatin
3 cups water
1-1 1/2 tablespoon pandan extract
4 drops green food coloring (omit if extract is green)
1/4 cup sugar

Dissolve gelatin and sugar in the water and bring to boil.

Remove from heat and stir in the pandan extract and food color.
Pour into a rectangular pan and refrigerate until firm.
Cut the gelatin into 1 inch cubes.

Whip the heavy cream to thicken it just a little bit but you can use it as it is.

In a large bowl, mix cream, sugar and pandan extract.
Add the gelatin cubes.

Chill before serving.

Notes:

-You can substitue light cream or half and half for the heavy cream. If you want an authentic Filipino flavor, use the brand NESTLE CREAM (canned cream.)

-If using Pandan leaves, boil it in 3 cups of water. Use this liquid for the gelatin.

-Adjust the amount of sugar according to your taste.

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Pork Loin with Mushroom Sauce

2008-09-07T20:40:00.006-04:00

This is a Roast Pork dish that is usually served by our catering business in Pasig. It's simple to make yet elegant enough to serve in parties.You have to start with a good cut of lean Pork Loin, it has to be large enough so it won't disintegrate when you cut it after it had been tenderized. We don't have a special name for this dish. We call this dish 'pork loin with mushroom sauce'. Big thanks to my mom for teaching me how to make this dish.

Ingredients:
1 large slab of lean Pork Loin
salt and pepper
4 tbsp cooking oil
1/2 can of small tomato paste
5 cups of chicken stock
1 stick of butter
1 small onion, minced
2 tbsp flour
1 cup broth from the cooked pork loin
1 small can of Cream of Mushroom (use regular not low fat)
1 cup grated cheese (any kind)

Wash and dry the pork loin. Season with salt and pepper. Heat cooking oil in a large pot, brown all sides of the pork loin. Add the tomato paste and scrape the browned bits off the bottom of the pan. Add the chicken stock and stir until the tomato paste is dissolved. Cook until the pork loin is tender, stirring the pot once in a while and adding chicken stock if the liquid becomes too low. Set aside 1 cup of the broth to be used in the next step.

Heat the oven to 350 deg F.

In a smaller pot, in medium heat, add butter. When butter is melted, saute the onions until it's cooked but not browned. Add the flour and cook for a minute or two. Then add the broth (that was set aside from the pork loin) a little at a time to prevent lumps. Wait for it to boil. When it's boiling, add the Cream of Mushroom and stir thoroughly.

Take the roast pork loin and cut it into 1/4 inch slices. Set aside. In a pyrex dish, pour 1 cup of the sauce on the bottom. Arrange the roast pork loin slices in the pyrex dish. Pour more sauce on top of the pork loin. Sprinkle the grated cheese on top of the pork loin. Bake in the oven for about 10-15 minutes, just enough for the pork to be reheated through and the cheese to melt. Serve with rice.
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Filipino Pork Barbeque

2008-08-17T13:13:00.007-04:00

Having pork barbeque signifies the start of the warm weather for me. I live in the part of of the country where there are four seasons and grilling in the middle of winter is not an option (although I tried it once, crazy me!) There are hundreds of recipe variation of pork barbeque. One can basically make their own recipe and call it the same name. This is similar to Teriyaki or Korean barbeque but what sets Filipino pork barbeque from the rest I think is the sweetness from the banana ketchup (you read that right, a ketchup made from bananas.) A typical Filipino pork barbeque has some fat on it. Since dh does not like fat, I make a couple of pieces for him that is all lean meat. It's also important to grill this on medium heat so it will not end up all burnt and crisp. If using a tough part of the pork, you can add some type of lemon soda to the marinade to act as a tenderizer. I prefer to marinate the meat for half a day or a minimum of two hours.

FILIPINO PORK BARBEQUE

2 lbs. pork shoulder, sliced into strips (approx. 1-in wide and 1/2-in thick)
6 cloves garlic, crushed
2 cups light soy sauce
1/4 cup brown sugar
1/2 tsp pepper flakes (can be adjusted to your taste)
juice of 1 lemon
2 tsp Worcestershire sauce
1/2 cup banana ketchup (regular ketchup can be used)
barbeque stick

Marinate the pork in the mixture for a couple of hours. Soak the barbeque stick in water for 5 minutes, this will prevent it from burning. Drain the pork and set aside the marinade. Put the meat in the stick, 2-3 strips per stick.
Cook it in the grill over medium heat, using the marinade as a basting sauce. At the last 5 minutes of cooking, do not baste the pork, just let it finish cooking. Do not overcook, the meat will be tough.

Note:
- this marinade can also be used for chicken
- Banana Ketchup can be purchased in any Asian store that carries Philippine products. (Brands: UFC or Jufran)

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Beef with Broccoli

2008-08-10T13:13:00.007-04:00

Someone emailed me and asked me for a quick recipe that can be made with vegetables and meat. This is my 'fall back' dish whenever I'm in a rush or just too lazy to think of what to cook for dinner. This very basic dish can be made with any available ingredients in your fridge. For this recipe, I used beef tri-tips and broccoli. I blanched the broccoli in boiling water for one minute to keep the bright green color. You can adjust the amount of oyster sauce depending on your taste and the kind of chicken stock you use (canned stock are already salty.)

2 long strips of beef tri-tip, sliced thinly about 2-in. long
2 bunches of broccoli, cut into pieces and blanched for 1-min. in boiling water
1/4 onion, sliced thinly
1 garlic clove, minced
2 tbsp Oyster sauce (Lee Kum Kee brand, for example)
2 tsp Chinese rice wine (or sweet rice wine like Mirin)
1 tsp sugar
1 tbsp cornstarch
1/3 cup chicken broth
1 tsp sesame oil
pinch of chili pepper flakes (optional)
1 tbsp canola oil

Mix oyster sauce, rice wine, sugar, cornstarch, chicken broth, sesame oil and ground pepper, set aside. Heat oil in a large pan or skillet. Saute garlic and onions over medium heat until limp. Add beef strips and chili pepper flakes, cook until no longer pink (this cooks quickly since it is sliced thin). Add broccoli pieces, and cook until broccoli stalk is tender but still crunchy, about 4 minutes or less. Add the sauce mixture, stir and mix until it thickens, about 1-1/2 minutes. Serve with steamed rice.

Tip: I purchase the family-size beef tri-tips pack and use the FoodSaver vacuum system to re-pack it in small portions, each pack is just enough for one dish.
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Don't Steam It, Lobster Cantonese It!

2008-08-05T15:02:00.025-04:00

One advantage of living in New England is the seafood. Since we are on the coast, the price of seafood here is comparatively cheaper than let's say Nebraska. Every summer, dh and I always look forward to having lobster. Lobster can be bought all year round of course, but it is expensive. During the summer months, you can get lobster for $5.99/pound if it is on sale. The most popular way to cook lobster is to steam it (don't boil it!) and another popular restaurant dish is stuffed lobster. I use the steam method if I feel lazy and don't want to spend too much time prepping. But if I'm in the mood to cook (just like the other day), I cook lobster the Cantonese way.

This recipe is from Eileen Lo's Chinese Kitchen. The original recipe calls for fresh live lobsters to be chopped up. I tried this the first time but found it disconcerting. First, I felt guilty cutting up something that is still 'alive' and second, it grossed me out. So the next time that I cooked this dish, I steamed the lobsters for about 4 minutes so it's partially-cooked. You can also use shrimps in lieu of lobsters. Read more for the recipe.

I omitted the part which calls for ground pork and eggs. It's just personal

preference, I think this dish is best with just the lobster and the sauce. If you like sauce on your rice, then double the marinade. Yummy!

LOBSTER CANTONESE

by Eileen Lo

The Chinese Kitchen

Marinade:

1 3/4 tsp soy sauce

1 1/2 tbsp oyster sauce

3/4 tsp salt (I omit this since it's already salty for me)

1 1/2 tsp sugar

pinch ground pepper

2 tsp sesame oil

Lobsters, chopped into pieces

1/4 lb lean ground pork

1/4 tsp salt

1/4 tsp sugar

1/8 cup peanut oil

2 tsp minced garlic

3 large eggs, beaten

2 tsp fresh ginger, minced

2 tbsp Chinese white rice wine

2 scallions, trimmed and finely sliced

1. In a large bowl, combine the marinade ingredients. Place the lobster in the marinade and allow to rest 30 minutes. After 30 minutes, remove the lobster from the marinade and reserve both separately. As the lobster marinates, mix the ground pork with the salt and sugar thoroughly; reserve.

2. Heat oil over high heat and add 1 tsp of minced garlic. When it browns, add pork mixture. Stir to separate and cook for 3 min. When the pork changes color, add the eggs and mix into a soft scramble. Turn off heat, remove all the ingredients and reserve.

3. Using a clean pan, heat oil and add minced ginger. Add the remaining garlic and stir until brown. Add lobster pieces. Spread in a thin layer. Turn the lobster pieces. Add the wine at the edge of the pan and mix thoroughly. When the lobster meat reddens, add the pork-egg mixture and mix all ingredients thoroughly. Add the reserved marinade and stir. Add the scallions and mix well. Turn off heat, transfer to a heated platter, garnish with cucumber and serve with steamed rice.

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What's Your Favorite Shrimp Recipe?

2008-07-31T15:57:00.007-04:00

I love shellfish, shrimps and lobsters in particular. We usually have lobsters during the summer months, when it is plentiful therefore at their cheapest. Shrimps, meanwhile are available all year round. One of the dish I like to cook during the summer months is sauteed shrimp with corn. It is a super quick dish, no cooking skills required. Fresh corn is best for this recipe and some green vegetable like Spinach or Bokchoy. In the Philippines, my mom use Malunggay for the greens. If you're lucky enough to live in Florida or California, then use this for that unique taste.

I am always on the look-out for simple shellfish dishes like this. I know that there are a lot of recipes on the net but you're not really sure if it's good or not. What's your favorite seafood recipe? If it's unique and inventive, maybe you would want to enter it in the Great American Seafood Cook off . It's great that they hold this contests for seafood lovers, it gives amateur cooks a chance to show off their skill and win great prices. This will also help showcase all seafood that are available locally which would in turn help our economy. I'm lucky enough to live near the largest fishing port in the nation so I know that the seafood I get from the local fish monger is fresh and local.
Read more for the recipe.

Shrimps with Corn

10 pcs shrimp, shelled and deveined
1 1/2 cup corn kernels (2 ears of corn)
1 tbsp canola oil
1 small tomato, chopped
1/3 small onion, chopped
2 cloves garlic, chopped
salt or fish sauce, to taste
ground pepper
1 cup spinach or any green, leafy vegetable
2 cups chicken stock
2 tsp cornstarch, dissolved in 1 tbsp chicken stock

Saute garlic, onion and tomatoes in oil until tender. Add shrimps and cook until pink, set aside the shrimps. Mix in the corn kernels, chicken stock, fish sauce and ground pepper. Bring to boil and cook about 5 minutes, just until the corn kernels are tender. Bring back the shrimps to the pan, add the spinach and the dissolved corn starch. Cook until the sauce thickens (less than 2 minutes). Serve with steamed rice.

Real Belgian Waffles...Finally!

2008-07-22T11:18:00.018-04:00

All these years of making Belgian waffles from scratch went down the drain. I thought that what I was making was a recipe for Belgian waffles. Boy, was I wrong! As you may know, we spent a month touring in Europe. One of the countries we visited was Belgium and what else do you have to try when you're in Belgium? Belgian waffles of course! We did not go to a restaurant for this or waited for breakfast to try it, why? Belgian waffles are eaten as a snack in Belgium and are available everywhere. Yes, even in a small snack stand in the beautiful Antwerp Hauptbanhof (train station).

I still remember my first bite of this Belgian waffle. It is crispy and the chocolate sauce and fresh whipped cream just melded with the warm waffle. Gosh, was I in heaven! From that moment on, I vowed that I will find the 'authentic Belgian waffle' recipe. My Dutch friends told me that this waffle's batter is unlike the ones we make here in the US. It is not a liquid batter but a soft dough which gives the Belgian waffle it's irregular shape as you can see in the photo. The Belgian waffle is also sweet, you can eat it by itself unlike the US counterpart where one needs Maple syrup on it.

The photo on the left is the beautiful train station of Antwerp.
So now, I am on a quest to find the AUTHENTIC BELGIAN WAFFLE recipe. I found a couple on the internet and will try the first one tomorrow. I'm crossing my fingers that it will be just as good or at least close enough to the real Mc Coy.

P.S. Do you also know that the French Fries was invented in Belgium? Oui!

This recipe is for the crispy and light Belgian waffle. This is not for the waffle pictured above. I'm still on a quest for the perfect recipe.

Brussels Waffle

10 tablespoons butter
½ teaspoon salt
1 tablespoon salad oil
1 tablespoon vanilla flavoring
2 cups milk
2 cups water
1 ounce fresh yeast or
1½ envelopes granulated yeast
4 cups sifted flour
4 eggs, separated
½ cup sugar

Heat ½ cup of the water to lukewarm. Dissolve the yeast in the water. Put the flour into a large bowl. Stir in the egg yolks, the sugar, and the yeast. Beat in the remaining water, the milk, the butter, salt, salad oil, and vanilla. Beat until the mixture is smooth. Beat the egg whites until they stand in stiff peaks. Fold them into the batter. Let the batter stand for 1 hour, stirring it 4 times. Bake the waffles in a waffle iron as usual. Serve with whipped cream, fruit, jam or sugar.

My Kusina Will Be On Vacation...

2008-06-06T08:15:00.003-04:00

Wokna What? It's Woknatoy!

2008-05-29T21:23:00.007-04:00

This is a dish I learned from my mom and as you can see, it has a funny if not weird name. 'Woknatoy', what does it mean? Beats me, I don't know either. This dish was a concoction of a cousin who is in the catering business. It has a tomato-based sauce just like the Menudo or Afritada. The main difference is the addition of sweet pickles and it's juices.

WOKNATOY

1 whole chicken, cut up into pieces
3 cloves garlic, chopped
1 small onion, quartered
1 small can Tomato sauce
1 cup water
1 medium carrot, cut into bite sized pieces
1/2 Red Bell Pepper
1/2 Green Bell Pepper
4 potatoes, quartered
6 pieces Sweet pickle, quartered
1/8 cup pickle juice
Fish Sauce or Salt
Pepper

Saute garlic and onions in oil until limp. Add chicken and some salt, saute until juices comes out. Add the tomato sauce and water. Bring to boil and let simmer for 15 minutes. Add the potatoes and carrots, cook until fork tender. Add the rest of the ingredients. Let simmer for another 5 minutes. Season with fish sauce or salt and pepper.

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KeyIngredient.com - More Than a Place for Your Recipes

2008-05-21T18:36:00.010-04:00

There are many recipe websites today, but there is one website that offers you more that just a place to store or share your recipes. KeyIngredient.com is a website for people who like to cook. Think of MySpace for cooks. You can build a group with other cooks that share the same interests or style of cooking. Like any other recipe websites, you also get to store your recipes online PLUS more. The main difference is that you have control over who can see your recipes. You can share it with everyone or just your friends or even have it private just for yourself. My favorite feature of this website is the blog widget where you can embed your recipe card in your blog just like the one I have on here. What's more is that you can publish your own recipe collection using Keyingredient.com's online publishing tool. Just choose your recipes, the front page cover photo and voila, you've got your own cookbook. Start sharing your Simple Recipes and be part of this wonderful community. www.keyingredient.com

Bagoong - An Acquired Taste

2008-05-18T00:21:00.014-04:00

What is the perfect pair for bagoong? Green mangoes of course! Too bad for me, I cannot find any here in my local grocery. The mango in the photo is the closest I can get to a green mango. I chose the mango that has a lot of green color left on the skin, hoping that it is still green inside. As you can see, it's already turned yellow but it is not entirely sweet. I can still taste the tanginess and sourness of an unriped mango, hurrah! :) But this post is about Bagoong. There are many kinds of Bagoong and the one I like is made with tiny shrimps. I never did take a liking to the one made with fermented fish which looks and tastes completely different, my mom by the way, prefer this kind. I think it is more commonly used in the Visayas and Mindanao region.

My husband who eats almost everything tried Bagoong but he didn't like it, he said it is too salty for him even with Kare-kare. My brother-in-law on the other hand, likes Bagoong, go figure. The Bagoong I like to use comes from Pampanga, I find it just right for my taste, not too salty. My perfect Bagoong has a lot of garlic, onions and tomatoes. My mom cooks it with tiny pieces of pork but I prefer it plain. There is a dish I like called Binagoongan, it is made with cubed pork (preferably with fat), garlic, onions, vinegar and Bagoong. People also use Bagoong with Kare-kare (Ox tail in peanut stew) as a condiment and in Pinakbet (a mixture of vegetables and Bagoong). If you do know of any other uses of Bagoong, do let me know.

Bagoong

1 bottle uncooked Bagoong
6 cloves minced garlic
1/2 medium onion, minced
2 tomatoes, chopped
3 tbsp vinegar (can be modified depending on your taste)

Saute garlic and onions in oil until onions are translucent. Add the tomatoes and cooked until soft. Add the Bagoong and mix, bring to boil. Add the vinegar but do not mix (very important!). Cook in medium heat for 10 minutes without mixing. After 10 minutes, mix and taste. Add a tablespoon of vinegar if you feel it needs more acidity (cook another 10 minutes if you added more vinegar).

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Pancit Palabok or Pancit Luglug - PART 2

2008-05-14T18:26:00.018-04:00

This is my shortcut version. I used to make my Palabok sauce from scratch but one time I bought a Palabok sauce mix and tried it but found it too salty for my taste. Thus my shortcut Palabok recipe was made.

Pancit Palabok Sauce recipe #2

*Saute garlic, onions and ground chicken (or minced chicken). When chicken is cooked, add chopped shrimps and saute until pink.

*Use one packet of Pancit Palabok mix (I use Mama Sita or White King brand).

*Follow the directions at the back of the packet. (It says to add water to the mix).

*Add the uncooked sauce to the sauteed chicken and shrimp. Bring to boil and simmer until thick.

*Add 1 can of Cream of Mushroom soup and enough chicken broth or water to make a nice sauce. Make sure you don't add too much broth or your sauce will be too watery.

*Mix very well until the Cream of Mushroom is incorporated with the Palabok sauce.

*Bring back to boil. Simmer for another 10 minutes stirring frequently (important if you are not using a non-stick pot).

*Season to taste (I found that the Palabok mix tend to be salty so I don't have to add any more seasonings).

*Serve over cooked pancit bihon. Add ground chicharon, tinapa flakes, eggs, green onions and lemon.

Voila, an instant Pancit Palabok sauce that's fast and easy.

PANCIT PALABOK RECIPE #3 (from scratch)

Palabok:
2 cups Shrimp juice (crush shrimp heads in 2 cups water and strain)
1/4 cup atchuete water (2 tbsp atchuete seeds soaked in 1/4 cup water)
6 tbsp flour dissolved in 1/2 cup water
Fish sauce, to taste
Ground Pepper, a pinch

Add shrimp juice and atchuete water in a sauce pan and mix. Add the flour/water mixture and stir constantly. Bring to boil. Season with fish sauce and pepper. Set aside.

Red Sauce:
3 tbsp cooking oil
4 cloves garlic, minced
1 cup cooked pork, cubed
2 pcs tofu, cubed
1/4 cup atchuete water (22 tbsp atchuete seeds soaked in 1/4c water)
1 cup shrimp juice
1/4 cup flat-leaf parsley (Kinchay)
Fish sauce and ground pepper , to taste

Brown garlic in oil, set aside for garnish. Brown pork in hot oil, add tofu and fry for another minute. Add the atchuete water. Pour the shrimp juice and bring to boil. Add the parsley and season with fish sauce and pepper. Set aside.

Garnish:
1/2 cup Tinapa (smoked fish), flaked
1/2 cup Chicharon, ground
2 hard-boiled eggs, chopped
1/2 cup boiled shrimps
1/4 cup green onions
1 lemon, sliced

Boiled Bihon noodles.

Put noodles in a large platter. Cover with Palabok sauce. Top with the pork and tofu mixture (Red sauce). Sprinkle with Tinapa, Chicharon, eggs, shrimp, green onions and fried garlic. Serve with lemon slices and fish sauce.

Source: Let's Cook With Nora by Nora Daza

Click here for another short version of Pancit Palabok recipe.

If you like my recipe, please leave a comment to let me know and subscribe by email for more delicious recipes. Thank you! :)

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Mangoes are Here!

2008-05-08T09:09:00.005-04:00

Mangoes! This is what I've been having for breakfast. You should have seen my eyes light up when I walked in at KamMan Asian grocery and saw boxes of mangoes right by the entrance. This is the closest that I can get to mangoes that tastes like the ones back in the Philippines. It's close but it's not the real thing of course, nothing beats the taste of Philippine mangoes. These mangoes are grown in Mexico and they call it 'Champagne' mangoes. One box has 20 pieces and I paid $14.00 They probably got the seeds from our mangoes since it's very similar. I will post a mango dessert later. I tried it when we spent New Year's Eve at Dakak Beach Resort in the Philippines years ago.

Do you have a favorite dessert featuring mangoes?

Beef Caldereta

2008-05-05T22:20:00.003-04:00

As with most Filipino food, Caldereta originated in Spain. They have the same dish and almost all the ingredients are similar with the exception of Cinnamon stick, which is called for in the Spanish recipe. This dish can be made with beef, goat meat or even chicken. I prefer using beef for my version of Caldereta. Some recipes call for the use of vinegar as a marinade, along with salt, garlic and pepper. This is advisable if you are using a tough part of the beef as vinegar acts as a meat tenderizer.

Browning the beef as the first step of the cooking is very important. Do not use a non-stick pot or pan for this since you want the brown bits that stick to the bottom of the pan. These will add a lot of flavor to your Caldereta (or any kind of beef stew). Instead of tomato sauce, I prefer to use tomato paste (about 2-3 tbsp depending on how much water you add and how much sauce you want at the end) since I find that the resulting sauce has more depth and flavor. It is also important to let it simmer for a long time since this will allow all the flavors to meld and make the sauce thicker (you don't want a sauce that is watery).

The nice thing about Caldereta is you can omit some or most of the ingredients. As long as you have beef and tomato sauce, you'll still end up with a good dish. It's okay if you don't have liver sauce or olives or green peas. I for one do not add green peas, just because dh does not like it. If you like a Caldereta with a kick, add some chili pepper flakes or chili peppers.

This recipe is a combination of recipes from my mom, aunts and cook books. You can tweak this recipe to accomodate your taste

BEEF CALDERETA

2 lbs beef cubes
1/4 cup soy sauce
1 tbsp garlic, crushed
1/2 tsp ground pepper
1/4 cup cooking oil
1 medium sized onion, chopped
1 can tomato sauce
1 3/4 cups water
2 tsp Worcestershire sauce
additional 2 1/2 cups water
3 medium-sized potatoes, quartered
1 large carrot, chopped
1 red Bell pepper, chopped
1 tsp salt
1/4 cup canned liver spread
1/2 cup green peas
1/2 cup whole olives (optional)
Chili pepper flakes (optional)

- Marinate the beef in soy sauce, garlic and pepper for at least 1 hour. Drain and reserve the marinade.
- Heat the oil in a large pot.
- Fry the beef cubes until brown in all sides. Set aside.
- Add the onion and saute until limp.
- Pour in the tomato sauce, water, Worcestershire sauce and reserved marinade.
- Bring to boil and then lower the heat to simmer until the beef cubes are tender (approximately 1 1/2 hours). Add more water if needed. You should end up with an oily and thick sauce just like what is shown in the photo at the right. Skim the fat off the sauce.
- Add potatoes and carrot, cook for 10 minutes.
- Add Bell pepper and cook for another 5 minutes.
- Add the rest of the ingredients. Add salt if needed.
-Serve over rice.

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Pepper Steak

2008-05-01T09:20:00.014-04:00

There are days where I don't know what to cook for dinner. Have you ever had one of those days? You have a lot of choices that you don't know for the life of you what to make. Those are the times when I get 'bold' and try new things. This recipe was on the bag of the egg noodles and it turned out very tasty. It is so easy to make and does not take a lot of preparation time.

I used beef tri-tips for this recipe and sliced it thinly so the cooking time is shortened. I also reduced the amount of water, beef bouillon and cornstarch since I only need to cook for 2 adults and 2 kids. Any kind of pasta will work for this dish, use whatever you have.

PEPPER STEAK OVER NOODLES

1 lb. boneless beef round or shoulder steak, sliced thinly

1 tbsp cooking oil

1/2 tsp salt

1 medium sized onion, sliced

1 clove garlic, minced

2 beef bouillon cubes

2 cups boiling water

2 tbsp Worcestershire sauce

1 green or red Bell pepper, cut into strips

2 tbsp cornstarch

1/4 cup water

3 fresh tomatoes, sliced

4 1/2 cups wide egg noodles, (6 oz) uncooked

-Cook egg noodles according to package directions; drain well. Set aside.

-Brown meat in oil in large skillet; season with salt.

-Add onion and garlic; cook until onion is tender.

-Add meat and cook 1 minute.

-Dissolve bouillon cube in 2 cups boiling water; add with Worcestershire sauce to the meat. Cook until meat is tender.

-Add Bell peppers and simmer 5 minutes longer.

-Combine cornstarch and 1/4 cup water; gradually stir into meat mixture.

-Cook, stirring constantly, until sauce thickens and begins to boil.

-Add tomatoes; heat through.

-Serve pepper steak over noodles.

4-6 servings.

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What's My Steak? Bistek

2008-04-28T08:14:00.010-04:00

You would think that having been living here in the US for 19 years, I would swear off eating Philippine beef steak. Uh-uh, I still crave for Bistek as I call it from my younger days. I like the salty sauce on top of piping hot rice and the crunchiness of the onions with the beef. They say that this is the poor man's steak, I don't know about that since beef round and tenderloin are so expensive.

The type of soy sauce that you use is crucial to this dish. Use soy sauce that is not too salty. I find that Silver Swan brand is too salty for me so I use Marca Pina. I have not tried using Kikoman Lite Soy Sauce for this but I would guess that it will turn out fine since it's not too salty like the original. Using Vidalia onions is also recommended since the sweetness of these type of onions complement the saltiness of the sauce. If you are using a part of the beef other than the round, I suggest you pound the beef slice with a mallet or something similar to tenderize it. I remember my mom using the back of the knife to pound the beef, so it's not cutting through the meat. As with any cooking recipe, this can be tweaked according to your taste.

PHILIPPINE BEEF STEAK "BISTEK"

1 lb. Beef round or tenderloin, sliced thin
1/2 cup soy sauce
Juice of 1 lemon
ground pepper
1 big onion, sliced across so you'll end up with rings

1. Mix soy sauce, ground pepper and lemon juice in a big bowl.
2. Add the sliced beef and mix with your hands. Let sit in the fridge for 30 min.
3. Heat oil in a big pot.
4. Fry the onions up to the consistency you prefer. I prefer my onions to be soft, some like it crunchy. Set aside.
5. Fry the beef but do not over cook. Remember that the beef slices are thin so it does not take long for it to cook. Over cooking the beef will result in tough and dry meat. Set aside the cooked meat while you're cooking the rest of the meat.
6. Pour the sauce in the pot and cook for 2 minutes.
7. Arrange the beef slices in a serving bowl and put the cooked onions on top. Pour the cooked sauce over the meat and onions.
8. Serve over hot rice.

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Do We Need To Stock Up On Rice?

2008-04-23T17:34:00.008-04:00

Have you heard? There is rice shortage everywhere. Sam's Club, a warehouse club here in the US is limiting the number of rice bags that customers can purchase to four. Apparently, there are a lot of people sending rice back to their relatives in other countries. All food prices have gone up, what's next, a flour shortage?

In the Philippines, there are demonstrations to protest the rice shortage.The government said that the main cause of this is hoarding. A lot of unscrupulous merchants are keeping the rice and waiting until the price is high enough for them to sell. I cannot comprehend why the government will not do something about it. Ok, they say that they trying their best to curtail this problem but I don't think they are doing enough.
Photo Credit:Romeo Ranoco

What do you think is causing this global shortage of rice? One cause could be the popularity of using BioFuel which they said is better for the environment. Governments are giving subsidies to farmers to plant grains that can be used to produce biofuel. So fewer food crops means higher food prices. They are doing this all over the world, including Asia and North America.

I heard on the morning news that here in the US, most farmers are now planting corn instead of rice. Why? The government gives the farmers subsidies to plant corn which can be converted to Ethanol. Ethanol on the other hand is used as an additive to fuel here in the US which makes the US less dependent on oil. It also makes the oil burn more efficiently and cleanly. But what they are not telling us is that making Ethanol cost more energy to produce. It is so convoluted that you need to take notes to remember the pros and cons.

Now the question is, what is more important, feeding the people or keeping the environment clean? It certainly is a double-edged sword. In my opinion, we need to tackle the rice shortage and rising food prices first and then figure out other ways to keep the environment clean.

Use Your Noodle, Make Pancit Canton

2008-04-21T06:55:00.029-04:00

Are you a noodle lover like me? I love to eat most noodles and one of my favorites of course is the Filipino Pancit. As with most Asian cuisines, there are different types of noodles in Filipino cuisine. One of them is Pancit Canton. It is not original Filipino 'per se' since it came from the Chinese but with the mixture of cultures these days, one does not care as long as it tastes good.

The perfect Pancit Canton for me has noodles that are 'Al- Dente' and has a lot of sahog (ingredients). I remember having pansit that barely has any sahog, it's all noodles and maybe twenty pieces of cabbage. LOL The cook does not eat veggies so she did not care to add more. Anyway, when I cook any kind of Pancit, I add whatever vegetables I have on hand which is usually Spinach, Carrots, Celery and Onions. If I have Bokchoy or Cabbage, I add that too. Shrimps are a must and either Chicken or Pork. Dh prefers Chinese roast Pork so I add that. I like Chinese Sausage but don't use it because dh does not like the taste. Basically, you can add anything you want. :)

For the noodles, I prefer to use fresh ones. The difference is amazing, when you bite on it, it feels 'springy' or 'elastic. But of course, we do not always have fresh noodles on hand. That's where the dried noodles come in handy. Pancit Canton noodles are the yellow kind, you can also use Chinese egg noodles. I find the Pancit Canton from the Philippines a little salty so I prefer to use the Chinese egg noodles
PANCIT CANTON

3 cloves Garlic,minced
1 medium Onion, chopped 1 cup boiled pork, diced
1 cup shrimp, shelled, deveined and halved
1 medium carrot,julienned
1 stalk Celery, julienned
1 Bokchoy or 1 cup spinach, chopped

Sauce:
2 tsp soy sauce
1 tsp sugar
1 tsp sesame oil
1 tsp Chinese white rice vinegar or distilled vinegar
1 tsp Shao-Hsing wine (Chinese cooking wine)
Pinch of ground white pepper
1 ½ tsp cornstarch
1 cup chicken broth

1. Place the water in a pot and bring to boil over high heat. Add the noodles, stir and cook for 2-4 mins. for fresh noodles and 4-7mins. for dried noodles . depending on the size. Turn off heat and run cold water into the pot and drain.

2. Combine the sauce ingredients and set aside.

3. Heat the oil and add the garlic and stir. When the garlic is golden brown, add the onions and cook for a minute. Add the pork and shrimp. Saute for a minute or until the shrimp turns pink. Add the carrots, celery and Bokchoy stems. When these have softened slightly, add the Spinach and Bokchoy leaves. Make a well in the middle,stir the sauce mixture and pour into the pan. Stir well and cook until the sauce thickens.

4. Add the cooked noodles into the pan and mix until the noodles are coated with the sauce and vegetables are evenly distributed.

5. Serve in a platter with sliced lemons and soy sauce on the side.

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What's In My Palayok? Kare-kare

2008-04-17T23:09:00.013-04:00

How I wish I have a palayok in my kitchen. No, I'm not going to use it for cooking since my range is electric. :( I am going to use it for presentation. (Note to self: bring back a palayok from my trip to the Philippines next year). How dramatic can you get if you serve Kare-kare in a palayok? That's how they used to do it in Kamayan and Barrio Fiesta restaurants.

I have some Bokchoy and Chinese green beans in the vegetable crisper and thought of making Kare-kare. I have not cooked it in more than a year so what better time to do it than now. Lucky for me, Ox tails are readily available in our local supermarket. I guess I have to thank the big population of Portugese in the area. :) Make sure you also have Bagoong before you even think of cooking Kare-kare. It is just not complete without it, it is like eating Prime Rib without the Au Jus.

There are two ways to cook Kare-kare: the long way and the easy way. The easy way is using Mama Sita's Kare-kare mix. It's okay, just tweak it to your taste. I for one like the taste of the ground toasted rice. This recipe has been tweaked a little. I got it from the cookbook by Laquian and Sobrevinas.

KARE-KARE ( Meat and Vegetable Stew in Peanut Sauce)

2 1/2 lbs. Oxtail
1 1/2 tsp salt or fish sauce
1 tbsp oil
2 cloves garlic, minced
1/2 medium onion, sliced
1/2 cup atchuete water (1 tbsp atchuete seeds and 1/2 cup water)
2 cups broth (from the oxtail)
3 tbsp peanut butter
2 tbsp ground toasted rice
1/2 lb. Chinese green beans
1/2 lb. Bokchoy
1 med. eggplant, cut into pieces

- Place oxtails in a pot and cover with water. Bring to a boil and simmer until tender.
- Soak atchuete seeds in water for 30 min. Stir and press on the seeds to extract color. Strain and set aside.
- Heat oil in a skillet and saute garlic and onions. Add cooked oxtail and 2 cups broth. Add salt and atchuete water. Simmer for 15 min.
- Take a cup of the broth and stir in peanut butter and toasted rice powder. Add to the pot and bring back to boil and simmer for another 5 min.
- Add green beans and eggplant. Cook another 5 minutes. Add the bokchoy and cook for another 5 min.
- Season with salt or if you prefer, bagoong.

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Canvas Photo and Art

2008-04-17T20:00:00.011-04:00

If you are a mom like me then you have tons of photos of your children. It is time to turn those photos into a canvas photo to display in your home. There is a website online that can help you do this. www.photo-print-on-canvas.com offers different services that will fill any need.

For starters, you can have your favorite photo enlarged and put on a canvas. They can also turn your photo into an artwork. The photo shown here has been changed from a regular photograph into an illustration. The other art effects that they offer are Pop Art, Lichtenstein, Che, Opie and Graphic. Each type is explained with samples of each style. You should check out the photos that were turned into different kinds or art, it is just amazing. If you like Andy Warhol's art, you can have your own photos turned into a similar artwork.

WWW.photo-print-on-canvas.com will retouch your photos for free, there are no hidden charges for this service. You can have the background changed, turn the photo into black and white and change the colors. For artistic edit, they only charge a minimal fee for their services. They offer free FEDEX shipping for any order anywhere in the world. The website is user-friendly and if ever you have a question, you have a choice to chat online with their customer service, send them an email or call their office. They also have a FAQ page where common questions are answered.

This kind of photo canvas will make a great gift for anyone. I know I will get a photo canvas for my in-law's 50th wedding anniversary.

Escabeche

2008-04-15T10:30:00.014-04:00

Escabeche I think is the Filipino version of the Chinese Sweet and Sour dish although the latter has a sweeter and thicker sauce (not to mention redder). Escabeche solely refers to a dish made with fish and the accompanying sauce which has a delicate balance of sweet and sour. To get the perfect Escabeche sauce, it has to be just a little sweet with a hint of sourness to perfectly complement the delicate taste of the fish. Anything more than that will ruin the whole dish.

I've tried a lot of recipes and found some to be overly sweet or too sour. The kind of vinegar that is used is very important. If you are using a recipe from a Philippine cookbook, I suggest using cane vinegar like Datu Puti. This kind of vinegar is not as acidic as the regular distilled vinegar.

Using whole fish adds a special touch, the dish looks nice when you serve it. Some Americans are queasy when they see whole fish served on the table, what more if they see a whole lechon? I can just imagine my MIL when she sees a lechon complete with the head. She will probably swear off on eating any kind of pork for life. LOL I'm thankful that dh is not like that. Here in our local grocery, they only sell fillets of fish. So every time we go to the Asian grocery near Boston, I always get a whole fish. This time I got a whole Lane Snapper, just the perfect size for the family.

I used an oval-shaped pan to fry the fish. This was the reason I purchased this pan in the first place (NO, I am not a fan of Rachel Ray LOL). I've used the regular round pan and fishes this size don't fit (unless you have a huge kawali from the Philippines :)).

ESCABECHE (Pickled Fried Fish)

1 medium sized fish, cleaned
2 tsp salt
1/2 lemon
1/3 cup oil
2 cloves garlic, minced
1 small onion, sliced
1/2 green pepper, cut into strips
1 tbsp ginger strips
1 carrot, cut into strips
1/4 cup vinegar
1/2 cup water
1/4 cup sugar
1/2 tsp salt
1 tbsp soy sauce
2 tbsp catsup
1 tsp cornstarch, dissolved in 2 tbsp water

*Rub fish all over with lemon. Sprinkle with salt and let stand for half an hour.
*Fry in oil until brown. Set aside.
*Saute garlic, ginger and onions until onions are translucent. Add carrots and saute for 3 mins. Add the green pepper and saute for another 2 mins.
*Add sugar, salt, soy sauce and catsup to the water and mix until dissolved. Pour into the pan with the vegetables. Add vinegar and bring to boil.
*Stir in cornstarch solution and cook until thick and transparent.
*Pour sauce over the fish and serve with white rice.

Source: Filipino Cooking by E.Laquian and I.Sobrevinas

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Polvoron Just Like Goldilocks

2008-04-13T17:30:00.007-04:00

When we were still living in California, we were spoiled with having a Goldilocks store in the next town. Whenever dh had some craving for polvoron, we'd drive to Union City and stock up on different pastries. Whenever I or any of my relatives go back to Manila for a vacation, we would bring packs of polvoron as 'pasalubong' for dh and the kids.

Now that we live in the East Coast, getting Goldilocks polvoron is not that easy. There are some stores in New Jersey and New York that sell these but of course it costs more and I live four hours away.:( Goldilocks also has an online store but then the shipping costs more than the product you are ordering since they only ship 2nd-day Air. So we just ask my cousin who lives near a Goldilocks store in Southern California to buy the polvoron and ship it to us. It is not cheap either. One bag (12 pcs.) costs $15, they sure have a big profit margin on this one. This set-up worked out fine until the last shipment.

It tasted different this time. Dh noticed it too. Gone are the rich and buttery taste. Now it is bland and dry. Because of this, I decided to make my own polvoron. And why not? I remember making this during Home Economics in sixth grade. :) I also have the polvoron molds sitting in a drawer, I asked my mom to get these for 3 years ago. I have not used it since I received it, I guess I'd better start now.

These polvoron tastes just like Goldilocks'. Making it is very easy and definitely costs less $. I used a stand mixer to incorporate the rest of the ingredients into the flour, it is much easier that way. The kids enjoyed helping me make the polvoron. It is very easy for them with the help of the mold. If you would like to wrap these, you can use 'tissue paper' (like the ones you use for gift bags).

Polvoron

1 cup sifted All-purpose flour
1/2 cup full-cream powdered milk (KLIM or Nido)
1/2 cup sugar
1/2 cup soft butter
1/2 tsp vanilla extract

-Toast the flour in a pan over medium heat.
-Stir continuously until light brown.
-Transfer the toasted flour to a mixing bowl.
-Add the rest of the ingredients to the bowl and mix
well.
-Use the polvoron mold to form the mixture.
-Refrigerate for at least 30 minutes.

Variations:

Pinipig Polvoron:
Add 1/4 cup toasted Pinipig

Chocolate Polvoron:
3/4 cup All-purpose flour
1/4 cup sifted cocoa powder
1/2 cup full cream powdered milk
3/4 cup sugar
1/2 cup soft butter

*** I'm expecting a shipment of polvoron molds this summer. Send me an email at kusineraUSA at yahoo dot com to place an order. ***

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Should I?

2008-04-12T21:37:00.004-04:00

I've been thinking if I should get my own domain for this blog. I did it for my other blog, why not for this one? Well, I was going to do it at first, but then I had a bad experience with the other one. :(

I found out that Google use different registries so when you choose to customize your blog, you may end up having a domain registered to GoDaddy.com, Enom.com or some other registry. I know what you are thinking "So, what?" Well, not if the registry wants you to pay extra $ to keep your registry info private.

That is exactly what happened to moi. My domain was registered by Google through Enom.com. Lo and behold, I saw my personal info laid out on the WHOIS page for all of the world to see (including low lifes such as spammers, etc.) Yup, my whole name, home address, phone number and email address was all on that page. D*%#! So I went to Enom and found out that their privacy service costs extra. D*%# again!

So now I am having second thoughts of getting a domain for this blog. *sigh* I guess I do not have any choice but to bite the bullet and pay my hard-earned blogging $ to Enom. :(

Well for now anyway, I still do not have any domain name in mind. What do you think a good domain would be for my blog? Kusinerasaamerika.com is too long in my opinion. How about kusineraUSA.com or kusineraUS.com? Any suggestions?

Scrambled Eggs With Shrimps

2008-04-10T11:50:00.012-04:00

My sister Giselle used to work in the Embarcadero area in San Francisco. There is a small Chinese restaurant a block away from her office and it is where they always eat for lunch. She brought me this Scrambled Eggs with Shrimp dish one day from work. I never thought that eggs with shrimp would taste so heavenly, but it does. (My personal opinion, of course. :)) If you are an egg and a shrimp lover, this dish is for you. You can make different variations of this dish, make it as complicated as you want by adding veggies or spices. I for one prefer it just the way it is.

You can use pre-cooked shrimp in this recipe but you wouldn't get the wonderful shrimp taste in the eggs so it is better to use fresh shrimps. If you like, you can add onions or tomatoes, you can saute the chopped onions or tomatoes first before adding the shrimp. This is good for breakfast or if you're like me, any time of day. :)

Scrambled Eggs with Shrimp

1/2 pound cleaned shrimp

1 tsp sherry
1/2 tsp cornstarch
1/4 tsp salt
1/8 tsp freshly ground black pepper
1 tbsp oil
6 eggs,beaten

Combine the sherry, cornstarch, salt and pepper in a bowl and mix well.

Add the shrimp to the marinade mixture and let sit for about 10 min.
Heat the oil in a skillet over medium heat.

Sauté shrimp for 2-3 min. until pink.
Add the eggs and stir frequently with a silicone spatula.

Cook until eggs are set but not too dry.

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Music Instruction For My Kids

2008-04-10T10:57:00.006-04:00

I started piano lessons when I was in grade school and it lasted until I was in high school. I was already playing Chopin when I stoppped my piano lessons. Looking back, I wished I continued. Hindsight is 20/20 isn't it? I'm pretty rusty with my piano playing now but I still know how to read notes and play. I'm sure with some practice I'll be back to my old game. :)

I want my kids to be able to play at least one instrument so I'm looking at music instructors. Most of them though are far from our area which is a problem. With the costs of gasoline nowadays, it will not be cheap driving to and from their music lessons. There is one music school though that will come to your house for lessons. It is called Amadeus Home Music School. They are a national organization with teachers in every state. They give private lessons in your home at the time which is most convenient for you. They use time-tested teaching methods while using new and modern instructions at the same time.

Dark Chocolate Fudge Brownie Cookies

2008-04-06T15:18:00.008-04:00

If you are a brownie and chocolate chip cookie lover, then these cookies are made just for you. :) It is no secret that my kids and dh all have a sweet tooth. After dinner, dessert is always next. Of course, brownies and chocolate chip cookies are just some of their favorites. I found this recipe on the side of the brownie mix box a year ago and decided to try it. They all loved it so instead of making the regular brownies, I make the brownie chocolate chip cookie instead. You can see from the photo that this cookie is fudgy and moist.

I used a dark cookie sheet so I baked it at a lower temperature. It is very important to have a good cookie sheet so your cookie will not spread out too thin. The recipe tells you to grease your cookie sheet. If you are using the non-stick kind, you can omit this step or if you are using a silicone pad like Silpat. If you have the aluminum cookie sheet, I would suggest you use baking paper.

I also added white and chocolate chips. You can also add M&Ms or other chocolate bars that you fancy. Click 'Read More' for the recipe.

Dark Chocolate Fudge Brownie Cookies

1 pkg Duncan Hines Dark Chocolate Fudge Brownie Mix
1 large egg
2 tbsp water
1/3 cup vegetable oil

Preheat oven to 375degF.
Grease cookie sheet.
Combine brownie mix, egg, water and oil in large bowl.
Stir until well blended and soft dough forms.
Drop by level measuring tablespoons about 2 inches apart onto cookie sheet.
Bake at 375degF for 7 to 8 minutes or until cookies are set in center. Do not overbake.

Cool 1 minute before removing to cookie rack.

*You can also make sandwich cookies with these.
Cool cookies completely before assembling.
Use 1 can of ready-made vanilla frosting or any frosting of your choice.
Spread frosting on half the cookies.
Top each frosted cookie with another cookie.
Gently press together.

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The Perfect Engagement Ring

2008-04-06T14:36:00.003-04:00

Who doesn't want a diamond ring? Didn't they say that diamonds are a woman's best friend? :) My cousin has just gotten engaged last Easter. They are now on a hunt for the perfect engagement ring. Choosing one shouldn't be taken lightly, she will be wearing that engagement ring for a long time. She asked for my help in choosing her engagement ring since she knows that I like diamonds. :)

I told her about this site online of a professional jeweler James Allen. This website has all varieties of diamonds, diamond rings, engagement rings, wedding and anniversary rings. Each diamond and every ring have been photographed so she can view it online. She can also design her engagement ring online by
choosing the diamond cut she likes and then the setting. What's neat about this website is that they offer 3D viewing and not only that, she can view what the ring will look like on a person's finger with their 'Hand 3D View'. There is also a movie clip for each ring. They have a very user-friendly website, everything is laid out in a way that makes it easy for the customer to use.

The JamesAllen website is secure and encrypted so there are no worries that your information will be compromised. They offer 30-day return if she is not satisfied with her purchase. There is also a toll-free number that she can call if she has any questions. Shipping is free for all purchases. Having a website like this definitely will help my cousin choose the perfect engagement ring that she will be happy with.

Prime Rib, A Meatlover's Delight

2008-04-05T12:35:00.006-04:00

You would think that the best Prime Rib I've ever tasted was in some fancy restaurant in San Francisco or Boston. It wasn't. Dh and I were visiting friends in Kingman, Arizona and we went to this restaurant on top of the mountain. It is not a fancy schmanzy restaurant with waiters dressed in black-tie. It is just your run-of-the-mill mom and pop run place. But wait till you try their Prime Rib, it just melted in your mouth. THE BEST!

After that experience, I've always been in the hunt for the perfect recipe. I'm an avid-watcher of Alton Brown's show 'Good Eats' on the Food Network. He did a show on Prime Rib. If you've watched Alton, you know that he uses a variety of techniques. Some of his techniques and/or tools will make you scratch your head and wonder if that will really work. This is one of those shows, he used a terra-cotta pot to cover the meat. If I had a clean one with no plants in it, I would've probably tried it too. But then, I don't have a clean one so I just used a regular roast pan with a cover.

I cooked this standing rib roast for Easter Dinner. I bought a four-bone roast which is more than enough for our family. I adjusted the cooking time since we want our meat medium. The ends of the prime rib came out medium-well which is just right for the kids.

Dry-Aged Standing Rib Roast

1 (4-bone-in) standing rib roast, preferably from the loin end

Canola oil, to coat roast

Kosher salt

Freshly ground pepper, to cover entire roast

1 cup water

1 cup red wine

4 fresh sage leaves

Preparation Three Days Before Cooking:
Remove any plastic wrapping or butcher's paper from the roast. Place the standing rib roast upright onto a half sheet pan fitted with a rack. The rack is essential for drainage. Place dry towels loosely on top of the roast. This will help to draw moisture away from the meat. Place into a refrigerator at approximately 50 to 60 percent humidity and between 34 and 38 degrees F. You can measure both with a refrigerator thermometer. Change the towels daily for 3 days.

Turn the oven to 250 degrees F.

Remove the roast from the refrigerator and rub with canola oil. Remember to rub the bones with oil, as well. Once the roast is completely coated with oil cover the roast with salt,about half a teaspoon per bone.

Next, rub with freshly ground pepper to coat the surface.

Place the roast over a glass bake-ware dish slightly smaller than the length of the roast. This will catch the drippings needed for the sauce.

Finally, place a probe thermometer into the center of the roast and set for 118 degrees. Put the roast and the bake-ware dish into the oven. Turn the oven down to 200 degrees F and roast until internal temperature is achieved.

Remove the roast and turn oven up to 500 degrees F.

Remove the lid and re-cover with heavy-duty foil. Allow the roast to rest until an internal temperature of 130 degrees F. is reached.

Place the roast back into the preheated 500 degree F oven for about 10 minutes or until you've achieved your desired crust.

Remove and transfer roast to a cutting board. Keep covered with foil until ready to serve.

Degrease the juices in the glass pan. Place the pan over low heat and deglaze with 1 cup of water.

Add the wine and reduce by half.

Roll the sage leaves in between your fingers to release the flavors and aroma. Add to the sauce and cook for 1 minute.

Strain and serve on the side.

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Inflatable Pool For The Family

2008-04-05T10:59:00.006-04:00

Every summer, we always go to my in-laws house to go swimming. Even though we live near some beautiful beaches (less than ten minute drive) we still prefer the pool because it is a lot safer than the open water. Amber has been getting swimming lessons ever since she started attending summer camp. She enjoys it a lot and lately, she has been asking for us to have a pool in the backyard.

That would be nice, but with the way our house was built, we cannot have an inground pool in our backyard. So the next best thing would be an above-ground pool. I've been searching online and found Intex Pools. They have a large selection of inflatable pools and accessories. I found one that is the perfect size for our backyard. It is fairly easy to set up and maintain. I'm sure the kids are going to be excited to have a pool that they can use anytime.

A 70-Year Old First Grader

2008-04-05T08:50:00.001-04:00

I saw on the news about this gentleman who is seventy-years old and is in First grade. His name is Alfred Williams from Kansas City, Oklahoma. He never got the chance to go to school because he worked on the fields to help his family.
He said that he promised his mother that he will go to school and get an education. That time has come and he is now in first grade and is learning to read.

This is one of those stories that leaves you feeling good. It goes to show that you are never too old to study. No matter what your circumstances are, if you have a yearn to learn, it is never too late to start.

My Brother Erik

2008-04-05T08:01:00.006-04:00

My only brother Erik who is one year younger than I am is still living in the Philippines. Every one in my family except him are all here in the US. He got married early and because of US Immigration Laws, it takes longer for him to immigrate here in the US. A couple of months ago though, we heard the long-awaited news that the US Embassy in Manila sent him a letter. If all goes well, we are expecting him to arrive in the US at the end of the year or early next year.

Through email, he asked for advice on going back to school to be able to get a better job. He wasn't happy with the course he took in college and graduated with. I told him that he can go to school and become an Xray Technician. I know a friend who became an X-ray Technician and she is earning a good income.

X ray Technicians earn about $32,000 and up. They work in a nice and comfortable environment. The hours are good too. I hope that when he comes here in the US, he will consider this and be able to build a good life for himself.

Chocolate Kahlua Cake Anyone?

2008-04-04T06:53:00.012-04:00

We went to my in-laws last weekend for a late Easter Egg Hunt. They just arrived from wintering in Florida last Holy Week, hence the late Easter celebration. I always bring Lumpia Shanghai every time dh's family get together. I serve it as an appetizer and they all like our Lumpia (even the teenagers).

This time though, I didn't have time to make it. So on a fly, I decided to try a new recipe I found online. It is very easy, uses a cake mix, instant chocolate pudding, sour cream, chocolate chips and Kahlua creme. I didn't tell dh that there's Kahlua in the cake but he noticed. You can't really tell unless you've tasted Kahlua creme. I saw one recipe that called for one cup of Kahlua, wow, that will be very strong. In this recipe though, it only calls for one-third cup so the Kahlua flavor doesn't overpower the chocolate.

This is the moistest chocolate cake I've made, very chocolatey and of course, delicious. :) The addition of the sour cream makes it moist. You should try it and you'll know what I mean.

CHOCOLATE KAHLUA CAKE

1 pkg. chocolate cake mix
1 (3 3/4 oz.) pkg. vanilla or chocolate instant pudding mix
2 c. sour cream (16 oz)
4 eggs
3/4 c. oil
1/3 c. Kahlua
6 oz. pkg. chocolate chips

Combine cake mix, pudding mix, sour cream, eggs, oil, and Kahlua. Mix until well blended. Stir in chocolate chips. Pour into a well-greased and floured Bundt pan. Bake at 350 degrees for 1 hour.

Enjoy!

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Am I Turning Green? I Don't Think So...

2008-04-02T18:34:00.010-04:00

I got this tag from my very good friend Mira over at Mira's Web Journal(http://mira_burns.bravejournal.com).
As you can see from my results, I am not a jealous person. Be it in my personal relationship or in my friendship with others, I do not get jealous, very rarely, if ever.

You Are 6% Jealous

You aren't jealous in the least, and it's a very good thing.
You are content with your own life, and you're proud of who you are.
And you are able to be truly happy when a friend has things go their way.
You're confident, capable, and full of high self esteem. Keep it up!

How Jealous Are You?

http://www.blogthings.com/howjealousareyouquiz/

I'm passing this on to Janet, Kerslyn, Amor and Michelle. :)

Fettucine Rigate with Shrimp and Asparagus

2008-03-31T21:14:00.012-04:00

Fettucine Rigate is my favorite to use in dishes. Rigate is a member of the Fettuccine family. Fettuccine means “little ribbons” in Italian. Fettuccine Rigate differs from Fettuccine in that it has ridges on both sides (rigate means “ridged” in Italian). Pasta shapes with ridges tend to hold more sauce because of the grooves (ridges) versus the smooth pasta.

This sauce is a 'lighter' version of Alfredo sauce, not quite close but passable. Nothing beats the taste of butter in sauce, of course. Since we all want to eat healthy, I chose to skip butter and use olive oil instead. For cooking, I use regular olive oil but if a recipe calls for olive oil drizzled on the food before serving, I use extra virgin olive oil. I heard from Mario Batali, a well-known Italian chef that you shouldn't waste your extra virgin olive oil in cooking, save it for dipping or drizzling over food. So Rachel Ray aka E.V.O.O. , you don't know what you're talking about. LOL

I used asparagus here but you can also use spinach or broccoli. I recommend using freshly grated Parmesan cheese because it adds more depth to the sauce compared to the one that's already bottled.

Fettucine Rigate with Shrimp and Asparagus

1/2 pound fettucine Rigate
2 tablespoons olive oil
2 garlic cloves, minced
4 tsp minced shallots
1/2 pound large shrimp, peeled and deveined
1/2 cup white wine
1/2 cup half and half
1 bunch asparagus stalks
salt
black pepper
1 tbsp chopped parsley
grated Parmesan cheese

Bring a large pot of water to a boil. Add the fettucine rigate and cook according to the directions on the box. Drain.

Heat the olive oil in a large skillet over a medium-high flame. Add the garlic and shallots and saute for 1 minute. Add the shrimp and cook until it turns pink. Remove the shrimp from the pan and set aside. Add the white wine and half and half to the skillet. Let simmer until the liquid is reduced by about half.

In another pan, saute the asparagus in oil. Cut into 1-inch pieces. Return the shrimp to the pan with the sauce and stir in the parsley. Add the drained fettucine rigate to the shrimp mixture, tossing to combine. Add cooked asparagus. Season with salt and pepper, to taste. Sprinkle freshly grated parmesan cheese before serving.

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Use Pandan... For a Fragrant Rice

2008-03-28T20:07:00.003-04:00

Have you ever used Pandan leaves when you cook rice? If you haven't then you should at least try it even once.

In the Philippines, we have a few Pandan plants in our yard. I remember the maid tearing up a leaf, washing it and then adding the leaf to the uncooked rice kernels. Once the water starts boiling, you'll smell the fragrant Pandan odor all throughout the house.

As you can see in the photo, I still use Pandan when I cook rice. I get these from the Asian grocery. They are in the freezer section and are labeled 'Screwpine leaves'. It is fairly cheap, one plastic bag has lasted for over a year. Well for my household at least, that's because I only cook rice once or twice a week at the most.

Filipino Spaghetti, A Taste from My Childhood

2008-03-26T16:56:00.010-04:00

Usually a staple in birthday parties in the Philippines, this became one of my favorite eats along with the Purefoods hotdog on a stick with marshmallows and the slice of birthday cake. Filipino spaghetti is distinctively different from the Italian kind because it has hotdogs/frankfurters and it is sweet which usually comes from the added tomato catsup or banana catsup. My kids never took to liking it, probably because they are used to the Italian-style spaghetti sauce that I cook. Hubby prefers the Italian version, I can't blame him though since he is part Italian. :)

Once in a while, when I make Italian spaghetti sauce for my family, I will save some and add hotdogs and UFC catsup for my own Pinoy spaghetti. For true Pinoy spaghetti taste, use grated Kraft cheddar cheese for the topping.

Note: Condensed milk is not used in making the spaghetti sauce.

Filipino Spaghetti Sauce

1 cup chopped yellow onions
2 cloves garlic, minced
1 lb ground beef
2 small cans tomato sauce
1 cup banana catsup (Jufran, UFC or Mafran brand)
1/8 Tsp pepper
2 tbsp sugar
1 tsp parsley
1 pack hotdog or frankfurters, sliced thinly
1/2 cup water
1 Tbsp olive oil
1 Tbsp oregano
1 cup grated Kraft cheddar cheese or any mild cheddar cheese

Saute the garlic, onions in oil until wilted, add the ground beef and cook for 10 minutes, drain excess oil. Add tomato sauce and water. Add the oregano and parsley, season with salt and pepper. Stir and simmer for about an hour. Stir the sauce often so it will not stick to the pan. Add the banana catsup and hot dog at the last 10 minutes of cooking. Mix sauce with cooked spaghetti. Sprinkle grated Kraft cheddar cheese before serving.

Shortcut version:
Saute garlic, onions and ground beef, drain excess oil. Add any bottled spaghetti sauce, add about a cup of banana catsup and sugar to taste. Add hotdogs or frankfurters. Cook for 30 minutes while stirring often. Mix the sauce with the cooked spaghetti noodles and top with grated mild cheddar cheese.

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Pineapple Glazed Ham and Ceasar Salad

2008-03-23T16:57:00.013-04:00

I received a tag from Liz of Mommy's Little Corner. :)

We had Ceasar Salad and Baked Ham last night (Holy Saturday) for dinner. Ceasar Salad is our favorite, we actually have this served in our wedding reception at Wente Vineyards restaurant. They served the hearts of Romaine whole with Parmesan shavings and croutons.

I like to make the Ceasar dressing from scratch. To limit the risk of Salmonella (the original recipe calls for raw egg yolk), I use the yolk from a soft-boiled egg.

Ceasar Salad Dressing

1 egg yolk
2 gloves garlic, crushed
2 teaspoons Dijon mustard
2 pcs. anchovy fillets, chopped
2 tablespoons white wine vinegar
1 tablespoon Worcestershire sauce
3/4 cup extra-virgin olive oil
Romaine lettuce
Croutons
Parmesan cheese shavings

In a blender or food processor, place egg yolk, garlic, Dijon mustard, anchovies, vinegar, Worcestershire sauce, salt & pepper. Blend for 20 seconds until smooth. With the motor running, add the extra-virgin olive oil slowly to make the dressing thick & creamy.

Drizzle over the Romaine lettuce and croutons. Top with Parmesan shavings.

Pineapple Glazed Ham

1 smoked bone-in ham (14 to 16 pounds)
4 cups pineapple juice
1-inch piece fresh ginger, peeled and sliced
4 cloves of garlic, peeled and smashed
12 to 16 whole cloves
1/4 cup Dijon mustard
1 cup light-brown sugar
About 10 pineapple rings

1. Combine the pineapple juice, ginger, and garlic in a saucepan. Bring to a boil, reduce the heat to medium-low and simmer 25 minutes, reducing the liquid by half (to 2 cups). Strain and reserve.

2. Preheat the oven to 350°F.

3. Carefully trim the thick rind and all but 1/4 inch of fat from the surface of the ham. With a sharp knife, score a diamond pattern and insert the cloves at the crossed points of the diamonds.

4. Set the ham in a shallow baking pan. Brush the mustard all over the top. Pat the sugar atop the mustard.

5. Starting at the butt end, decoratively arrange the pineapple rings, securing with toothpicks in the centers, working toward the bone. Pour the reserved pineapple juice into the bottom of the pan and place in the oven.

6. Bake for 1 1/2 hours, basting every 15 minutes.

7.When the ham is done, place it on a serving platter and let rest for 15 minutes. Carve into thin slices, beginning at the butt end. Serve warm with pan sauce alongside. Remove the pineapple slices as you carve and serve them with the ham.

*Notes: I added more Pineapple juice in the middle of the baking process.

I am passing this to Mira, Mareng Amy's cooking blog and Mareng Lan's cooking blog

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Enough For The First Day Of Spring...

2008-03-21T15:00:00.001-04:00

Spring...tulips sprouting from the ground, leaf buds growing on trees, grass a little greener, ground thawing out and lots of sun...NOT! Yesterday was the first day of spring but here in New England it was rainy the whole day. Now this morning I can hear the strong winds howling outside the window. I was hoping for 60's weather, okay, that might be stretching it, let's say 50's. I am so done with winter. Too bad Punxsutawney Phil saw his shadow last February 2nd, that meant 6 more (looooong) weeks of winter.

Hmm, doesn't it make you wonder why humans depend on a groundhog to tell us that spring is not coming sometime soon? Although I have to give it to this groundhog, he is always right on the mark. :)

Now I'm off to starting my so-called "Spring Cleaning". I have to dust off this keyboard. LOL joke!

Lap-Band System

2008-03-21T13:32:00.009-04:00

If you are in the process of losing weight there are a lot of options nowadays. Sometimes, dieting and exercise are not enough. There are several surgical weight-loss procedures that you can choose from. There is gastric-bypass surgery and the lap-band system. The lap-band is much safer because for one, it is an outpatient procedure, it is not invasive, only tiny incisions will be made and it is completely reversible.

To help you with this process, Journeylife offers support from start to finish. They have free pre-operative surgical seminars all over the country. If you are looking for lap band in Los Angeles, Journeylife will refer you to one of their Bariatric surgeons. Their surgical center focuses mainly on making you comfortable during your stay. They also have a website where you can talk to former patients who had this lap-band surgery done, ask questions to a nurse and get recipes from a certified chef. All in all, Journeylife will guide you every step of the way.

Beautiful Tunics and Skirts at Sulbha Fashions

2008-03-20T16:26:00.008-04:00

Now that I have booked all our hotels and flights for our summer vacation in Europe, it's time to plan for the clothes that I will pack with me. I like to wear tunics and long skirts, they're simple yet dressy at the same time. I found some beautiful tunics and long skirts at Sulbha Fashions. The clothes at this web site is so expertly crafted that each piece is an artwork by itself.

Sulbha.com has been launched as an ethnic fashion superstore which provides hip and fashionable dresses for modern women.It sources all its products from craftsmen and uses strict quality measures to provide unique and quality dresses at great prices.

This project has been socially motivated and provides work to various craftsmen while preserving their art as well as promoting green and organic clothing by avoiding machines and promoting handmade items.

Sulbha (which means 'simple) gives you a lot of choices for ethnic dresses too. The prices of the tunics and other clothes are very reasonable. The shipping is free for your order. For the craftmanship of the clothes alone, you will get your money's worth.

Pancit Molo Recipe

2008-03-18T16:50:00.018-04:00

Pancit Molo is an adaptation of the Chinese Won-Ton soup. This Philippine dish has it's origin from a city in Iloilo called Molo. Do you know that in Iloilo, the first letter of your surname is the same as the city/town you're from? Interesting factoid. :) My maternal grandfather's real surname (he was adopted later and used his adopted family's surname) started with the letter D and he was from a town called 'Dingle' (deeng-leh).

Anyway, back to Pancit Molo and soups. My family and I love eating different variations of soup during winter, my favorite soup to make is some kind of noodle soup. Everytime I have pork filling left-overs from making Lumpia Shanghai, I make it into siomai or wonton and use this to make Pancit Molo.

To make the siomai, I use ground pork, minced carrots, flat-leaf parsley, onions with salt and pepper plus one egg to act as a binder. I wrap it using small squares of pastry made exclusively for wontons. Use at the most, one teaspoon of filling per wrapper. Close the edges using beaten egg to make a complete seal. I put a bit of flour on the bottom of the plate where you'll set the siomai so it does not stick to the bottom and to each other.

For the soup, I saute the garlic and onions. I add several pieces of chicken parts with bones and let it sweat. Afterwards, I add several cups of water and bring it to boil. I skim the impurities out and let it simmer until the chicken is tender. I take out the chicken and cut the meat into strips. Meanwhile, I add the carrot strips and other vegetables I have in the fridge like spinach and celery. Add the siomai to the broth, let simmer for 20 minutes. It is important to just let it simmer because if you have the broth boiling, the siomai might open up if it has not been sealed well.

Season to taste with pepper and either salt or fish sauce. Add the cooked chicken and minced green onions before serving. If you prefer, you can add noodles to Pancit Molo (just like I did). Add the noodles to the broth at the last 5minutes of cooking (depending on how long the noodles will cook).

As you may have noticed by now, almost all the dishes I cook make use of only one (or two at the most) pot or pan. Is it obvious that I hate to wash dishes? LOL Thank goodness for the dishwasher, one of the best (second only to the washing machine) inventions for the household. Anyway, if you're into washing pots and pans, you can make the chicken broth ahead of time (but why bother when you can do it in the same pot - that's always my opinion).

Pancit Molo Recipe

Filling:
1/2 lb. ground pork
1 carrot, chopped
1 tbsp minced parsley
1 egg
salt and pepper to taste

Broth:
1 tbsp. oil
3 cloves garlic, minced
1/2 onion, chopped
1/2 lb chicken bones
salt and pepper to taste
green onions, chopped (for garnish)

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St. Patrick's Day Dinner

2008-03-17T13:55:00.004-04:00

To celebrate my dh's Irish heritage, I always serve Corned Beef for St. Patrick's Day (March 17). This is one of those 'no-brainer' dishes that is very easy to prepare. Corned Beef in the Philippines always comes in a can. :) Fresh Corned Beef here in the US is completely different. Most Corned Beef sold in the grocery stores are the 'brisket' kind and that is what I have been using years before. This year though, I'm using the 'eye round' part of the beef which is much leaner. I personally prefer the brisket but dh ends up taking out a lot of it out because of the fat.

The Corned Beef is placed in a pot of water and brought to boil. Lower the heat and let simmer for three to four hours until fork-tender. I also cook the potatoes with the Corned Beef. Make sure you add the potatoes while the water is still cold. If you add the potatoes when the water is already boiling, you will end up with potatoes that are mushy on the outside but still hard on the inside. Cabbage is also part of the dinner and green beans, if you prefer.

Happy St. Patrick's Day to you! :)

Father Ian Gabinete

2008-03-15T05:30:00.001-04:00

I would like to congratulate our seminarian, Ian Gabinete. We have been sponsoring him for a couple of years. He will be ordained as a Catholic priest at the end of the month in his hometown, Paranaque. He is a graduate of San Jose Major Seminary at the Ateneo de Manila in Katipunan, Quezon City. Ian has always been at the top of his class. He has been the president of an organization that represents all seminarians in the Philippines.
I met him for the first time in July last year when I went back for my high school reunion. He is very low-key and very smart. His future parishioners are lucky to have him as their priest. Dh and I are very proud of him and wish him well. Congratulations Father Ian!

Health Insurance For You

2008-03-14T18:25:00.007-04:00

With the rising costs of medical care, it really is very important to have health insurance. We've heard about horror stories that happened to people who have no health insurance of any kind, they end up losing their homes because of the huge hospital costs. No matter what your age, having health insurance is vital. You can get Free online insurance quotes to get an idea on how much it will cost you to sign up for either your own health insurance or your family.

What Did The Oyster Say to the Shucker?

2008-03-14T16:37:00.001-04:00

....Hey, you are cracking me up! *groan*. LOL I know, it is pretty lame but at least I tried. :)

So let us talk about oysters. I love oysters, so does my other half. There are different ways to serve oysters, in fact there are hundreds of recipes on the net. During summer, we like to use our charcoal grill to cook oysters. The best way to serve oysters though is raw. Raw oysters are also known to be an aphrodisiac, I still need to get back to you about that though. :) Raw oysters served with freshly squeezed lemon is just amazing. To get this kind of experience, you need to get oysters that have passed stringent quality control or else you get the risk of getting sick from bad oysters.

Whenever we want raw oysters, we buy Gulf oysters. Why? Because we know that Gulf Oyster producers use new technology reduce the risk of consumers getting sick from eating raw oysters. If you have a compromised immune system, you must be informed before consuming raw oysters. The BeOysterAware website has a lot of information about this, you will learn about the technologies used, facts about the bacteria that you can get from improperly treated oyster and many more useful and important information.

Let's Exchange Links...Uhmm, Maybe Not?

2008-03-12T15:54:00.006-04:00

I like to exchange links with fellow bloggers and I also visit their blogs whenever I have free time. Usually when someone asks to exchange links with me I add their link to my two blogs and then visit their blog to inform them that they have been added. I was about to do that when one person asked for a link exchange but somehow I ended up in the their blog before I added their link.

I was looking at their posts and read one post that lists their 'Favorite Heroes in Real World'. Number one on the list is Abraham Lincoln, then when I got to number two, I was flabbergasted...It listed Adolf Hitler...I'm sure I did a double-take and read the short paragraph again and again. It couldn't be, why would anyone in his or her right mind would list Hitler as their hero? This is just insane. Now, I am all for free speech and such but this just made me sick to my stomach. I was going to leave a comment on that post but changed my mind. What do you think, should I ask this person why they chose that monster as one of their 'favorite heroes'? Well, one thing is sure, you wouldn't find his/her link in any of my blogs.

Would You Like Some Pad Thai?

2008-03-08T05:32:00.011-05:00

I have yet to meet a noodle that I did not like. :) I like to cook all kinds of Pancit, different variations of Italian pasta and this Thai dish called Pad Thai.

As with most other cuisine, the noodles came with the Chinese in Thailand. So basically, this is not the so-called 'authentic' Thai food. But hey,who cares? LOL This is one dish where you can taste almost all combination of flavors: sweet - from the sugar, salty - from the fish sauce, sour- from the Tamarind pulp and spicy -from the chili powder.

There are different variations on this recipe, some call for Tomato ketchup, uhuh, you read that right. Well, it's not as bad as you might think but for Pad Thai 'purists', this is a big no-no. The following recipe is what I use when I make Pad Thai. I omit the dried shrimps since I don't like the taste and the sweetened salted radish.

Pad Thai
Recipe by Kasma Loha-unchit

2lb. dried thin gkuay dtiow or rice noodles (also known as Ban Pho to the Vietnamese)
3 Tbs. fish sauce, to taste
3 or more Tbs. tamarind juice the thickness of fruit concentrate, to taste
2 Tbs. palm or coconut sugar, to taste
4 Tbs. peanut oil
1/3 lb. fresh shrimp, shelled, deveined and butterflied
3/4 cup firm pressed tofu, cut into thin strips about an inch long, half an inch wide and a quarter inch thick
4-5 cloves garlic, finely chopped
3 shallots, thinly sliced (or substitute with half a medium onion)
1/4 cup small dried shrimp
1/4 cup chopped sweetened salted radish
2-3 tsp. ground dried red chillies, to desired hotness
3 eggs
3 cups fresh bean sprouts
1 cup garlic chives, cut into 1 1/2-inch-long segments (optional)

Pad Thai Garnish
2/3 cup chopped unsalted roasted peanuts
1 lime, cut into small wedges
A few short cilantro sprigs
4 green onions - trim off root tip and half of green leaves and place in a glass with white end in cold water to crisp (optional)

Soak the dried rice noodles in cool or lukewarm tap water for 40 minutes to one hour, or until the noodles are limp but still firm to the touch.

While the noodles are soaking, mix the fish sauce with the tamarind juice and palm sugar; stir well to melt the sugar. Taste and adjust flavors to the desired combination of salty, sour and sweet. Prepare the remaining ingredients as instructed.
When the noodles have softened, drain and set aside.

Heat a wok over high heat until it is smoking hot. (Note: If your wok is small, do the stir-frying in two batches. The recipe may also be halved to serve two.)
Add 2 teaspoons of oil and quickly stir-fry the shrimp until they turn pink and are almost cooked through.
Salt lightly with a sprinkling of fish sauce and remove them from the wok.
Swirl in the remaining oil, save for 1 teaspoon, to coat the wok surface and wait 20 to 30 seconds for it to heat.
Add the tofu, frying 1 to 2 minutes, or until the pieces turn golden.
Add garlic and stir-fry with the tofu for 15 to 20 seconds.
Follow with the sliced shallots and cook another 15 seconds.
Then add the dried shrimp, sweetened salted radish and ground dried chillies.
Stir and heat through a few seconds.
Add the noodles and toss well with the ingredients in the wok.
Stir-fry 1 to 2 minutes and when most of the noodles has changed texture and softened, push the mass up along one side of the wok.
Add the teaspoon of oil to the cleared area, crack the eggs onto it and scramble lightly.
When the eggs have set, cut into small chunks with the spatula and toss them in with the noodles.
Add the sweet-and-sour seasoning mixture.
Stir well to evenly coat noodles.
If the noodles are still too firm to your liking, sprinkle 1 to 2 tablespoons of water over them to help cook.
Taste and adjust flavors as needed to your liking by adding more fish sauce or tamarind juice; if the noodles are not sweet enough, sprinkle in a small amount of granulated sugar.
When the noodles are cooked to your liking, toss in 2 of the 3 cups of bean sprouts and the garlic chives (if using).
Sprinkle with half the chopped peanuts and return the shrimp to the wok.
Stir and when the vegetables are partially wilted, transfer to a serving platter, or dish onto individual serving-size plates, and garnish with the remaining bean sprouts and chopped peanuts, the lime wedges, cilantro and green onions.

Serves 4 as a one-dish lunch. Squeeze lime juice over each portion before eating.

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The Best Shopping Deals of the Year

2008-03-07T12:15:00.008-05:00

Last year for Thanksgiving, we had my dh's family over. I made a traditional Thanksgiving dinner for 15 people, that was a lot of work. I was glad that I did not have any cooking disaster to report.

You can just imagine how tired I was the next day which is the most popular shopping day of the year. The day after Thanksgiving is called 'Black Friday'. I did not feel like going out very early to be one of the first customers in line outside ToysRUs and Best Buy to name a few, just to get the early bird deals they have.

I am so glad I found this web site where they have a lot of links to stores that offer great deals on Black Friday. They also offer you the option to sign up for their mailing list and they will notify you if there are any new Black Friday ADs that are posted.

Having this web site definitely made my life a whole lot easier. I did not have to wait in line to pay for my purchases and it saved me 'gas money' which is a big deal considering how expensive gas is. I was able to purchase the toys that my kids wanted for Christmas online without dealing with the crowds. I know, I've been to ToysRUs the day after Thanksgiving and it was crazy.

This year, on the days leading to Thanksgiving, you can be sure that I will be online and checking out the 2008 thanksgiving specials. You should be doing this too, it will save you time and effort. Before you know it, you will be done with your holiday shopping and have time to relax and enjoy the season.

Halabos na Hipon

2008-03-07T11:55:00.005-05:00

Usually the most delicious food comes from a very simple recipe, Halabos na Hipon is one of them. This is my number one favorite shrimp recipe. It is comparable to shrimp Scampi of the Italians or Gambas al Ajillo of Catalonia.

The only time I make Halabos na hipon is when I have whole shrimps from the Asian grocery. All the flavors to make this a great dish comes from the head. The shrimp products we have in the local grocery or the club store are the headless shrimps, I wonder what they do with the discarded shrimp heads?

The way my mom taught me to cook this dish is very simple. Place the shrimps in a saute pan with just a little water. Add salt and pepper. Once it starts to boil, saute it for about 2 minutes for medium-sized shrimps and around 3-5 minutes for larger shrimps. At the last minute of cooking, add a teaspoon of canola or olive oil to finish the dish.

I prefer my Halabos na hipon to have a lot of sauce so I use more water. :) This goes well with freshly cooked rice or French bread. Yummy!

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Eat Safe: Raw Oysters

2008-03-07T10:10:00.011-05:00

I grew up in a family where everyone loves shellfish, it is a healthy source of protein. Fresh shellfish is the best and nothing can beat the taste of raw oysters with some freshly squeezed lemon juice. When I was growing up, we always go to a beach in Cavite and get a big basket of oysters along the way for lunch.

My dad loves to eat raw oysters. Nowadays, he has to be very careful when eating anything that is raw, including oysters. He has Type2 Diabetes so his immune system is already compromised. He will only eat raw oysters if he knows that it came from a company with strict quality control inspection and uses one of the post-harvest treatment processes. Anyone with a compromised immune system should be very careful when eating raw oysters. People with Diabetes, liver disease, cancer, stomach disorders or any disease that weakens the body's immune system. If the oysters have not been properly harvested, cleaned and packaged, they might end up getting very sick.

Here in the USA, we always buy Gulf oysters. The Gulf Oyster Processors use new technologies to ensure that the raw oysters they sell are safe for consumers, including those at-risk. They use three different post-harvest treatment processes to achieve this: (1) IQF - Individual Quick Freezing (2) HCP - Heat Cool Pasteurization and (3) HHP - High Hydrostatic Processing. All these post-harvest processes reduce the risk of illness from eating raw oysters. So before you buy raw oysters, make sure that it has undergone one of these three safety processes.

Do Not Die Here...

2008-03-07T09:59:00.004-05:00

If you live in Sarpourenx, France and do not have your own cemetery plot you might have to die somewhere else. Sounds strange, doesn't it? LOL

Well, the mayor of this southwestern French village has threatened residents with severe punishment if they die. Apparently, the cemetery is overcrowded and there are no more spaces left to bury the dead. The mayor actually posted the ordinance in the council offices. The village only has 260 residents.

Charter High-Speed Internet FOR LIFE

2008-03-07T08:40:00.007-05:00

I still remember when I first connected to the internet in 1993 using a 14Kb Dial-up modem. I use DOS to connect to a BBS (Bulletin Board Service). After you hit *ENTER* you will see the new page load up line by line. It takes a minute for the whole page to load, some pages take even longer. Can you imagine doing that nowadays? I was so happy when I was able to upgrade to a 28Kb then later on to a 58Kb modem. I thought then that this higher modem speed makes downloading files a breeze.

Then comes high-speed internet service, it is the best thing there is! Almost all web pages these days are full of graphics and content that will take forever to load if you are using a dial-up service. What takes a long time to download now takes just a couple of minutes depending on the file size. If you are still using dial-up internet service, you should now change to high speed internet connection.

Now you have a chance to bid on having Charter High-Speed® Internet for life. Bidding starts at $10.00 and there is no reserve. We all know how expensive high speed internet access can be. I pay almost $50.00 a month for my high speed internet. This is a chance to score a great deal on your high speed internet. You can actually save money on this considering internet access price increase almost yearly. When you register at the site, you will be entered to a drawing for a Nintendo Wii. Let me tell you, your family will love playing with the Wii. Now is your chance to get it since it is always out of stock in stores.
Click Here for a Chance to Win a Nintendo® Wii™!

Heel-less Shoes

2008-03-03T07:05:00.006-05:00

Isn't this an odd looking shoe? You'll be walking on your tippy-toes when wearing this oddity.

It is a 5 1/2 inch heel-less heels by Antonio Beradri.

It's one of the hottest shoes amongst celebrities. Victoria Beckham has a pair made out of snakeskin which costs $3,600. If you would rather spend less $$, you can get a patent leather version for $2,200 just like Gwyneth Paltrow and Uma Thurman.

I wonder what this designer was thinking when he designed this shoe? Would you wear it?

Awards from Friends

2008-03-01T19:09:00.009-05:00

A stay-at-home mom of two. Loves to cook and bake. Brave enough to try new recipes and not afraid of failure. I took after my mom who is a wonderful cook. I'm lucky to have a husband who is not afraid to try anything (well, almost anything LOL). He's my proverbial guinea pig, a handsome one at that. :o)
I was born in Dapitan City, my mom's hometown and grew up in Pasig City, which is my dad's hometown. I migrated to the USA in 1989 and first lived in the San Francisco Bay Area where I met my husband of 11 years. I am currently living in the east coast.
If you have any questions, recipe suggestions or what not, you can reach me at that yahoo place through KUSINERAUSA.

I would like to thank my friends for these awards, it is very much appreciated! :) Thank you Mareng Amy, Mareng Lanie, Liza and Bless. (I hope I did not forget anyone.)

Dragon-Gate: Your Online Fengshui Resource

2008-03-01T17:16:00.008-05:00

I have been reading about Fengshui and Chinese Astrology since I first saw an article about it on a magazine many years ago. The basic principle of Feng Shui is to live in harmony with your environment so that the energy surrounding you works for you rather than against you.

Fengshui covers all aspects of our lives and to learn more about it, you need a very good resource. The website I always go to for Feng Shui information is http://www.dragon-gate.com/. Their website has a vast library of information about Fengshui and Chinese Astrology. They offer free newsletters and monthly forecast for Feng Shui. They also have a Feng Shui dictionary, an online Chinese Almanac and other tools like the Gua calculator that you can use.

This website has an online store where you can purchase Feng Shui cures and enhancements to counter any negative chi or energy. If you are not sure of what to purchase, they can help you find the right item. Their regular shipping only takes three business days.

Other great features about Dragon-Gate is that they offer for free a 2008 outlook and personal astrology. You can also have a FREE FENG SHUI REPORT sent to your email. All you need is the directions of your front door, stove, bedroom, toilet and kitchen.

All these Feng Shui and Chinese Astrology resources are at your fingertips at the website. The oldest and biggest online Feng Shui shop and resource is Dragon-Gate.

Lasang Pinoy 24 - Loco over Coco - Buko Custard Pie

2008-02-29T10:20:00.016-05:00

This month's theme for Lasang Pinoy is coconut. There are a lot of recipes using a coconut product. Didn't they say that the coconut is the 'Tree of Life' because every part of the tree can be used in one way or the other.

Living in New England, it is not convenient to get fresh coconut. I miss the wet market in the Philippines where you can buy freshly grated coconut and squeeze it to get the 'kakang gata' or coconut cream or the street vendor pushing a cart full of young coconuts for a refreshing coconut juice drink.Here in the US, you can get a mature coconut from your local grocer but you are on your own when it comes to opening it up. A trip to an Asian grocery will yield a lot of frozen and canned coconut products. These are what I use whenever the recipe calls for one.

I had a hard time deciding on what to make since there are a lot of uses for coconut in Philippine cuisine. I only had a week of preparation for this and today is the last day, hooray for Leap Year! LOL

I had the idea of making buko pie but couldn't find a buko pie recipe in the 8(!) Filipino cookbooks I have. While leafing through one cookbook, I came across a recipe for Buko Custard Pie, this is new to me. So, I decided to make this as my contribution for Lasang Pinoy 24.

BUKO CUSTARD PIE (source: Baking Made EC by Eufemia C. Estrada)

Filling:

1.5 cups shredded buko

0.5 cup sugar

0.75 cup sugar

4 tbsp cornstarch

1 can evaporated milk

3 egg yolks

1 tbsp dayap juice

Meringue Topping:

3 egg whites

6 tbsp sugar

1 pie crust

* Bake the pie crust in a preheated 425degF oven for 15-20 minutes until light brown. Remove from oven and cool on wire rack. Reduce oven temprature to 300degF.

* MAKE THE FILLING: Cook the buko with 1/2 cup sugar until slightly thick. Set aside. Combine 3/4c sugar with the cornstarch and add to the milk. Cook on top of double boiler until slightly thick. Beat egg yolks lightly and add a little of the hot mixture to it then stir into the rest of the hot mixture. Add buko mixture and cook a little longer, until thick, stirring constantly. Set aside and make meringue

*Beat egg whites till frothy, add the sugar gradually and beat to soft peaks.

*ASSEMBLE THE PIE: Pour the hot filling into the cooked pie crust and spread evenly. Top the hot filling with the meringue, taking care to spread the meringue to the sides of the crust to seal it. This will prevent the meringue from weeping.

*Bake in 300degF oven for 15-20 minutes or until lightly golden. Let cool on wire rack.

This buko custard pie turned out very sweet even though I did not add the syrup from the cooked buko. I suggest reducing the amount of sugar (1/4 cup and maybe 1/2 cup) unless you have a sweet tooth. :) Since I do not have Lime to substitute for Dayap, I omitted it. All in all, this is a good take on the buko pie but nothing beats the original of course.

Buko Pie

2 c young coconut, sliced into strips
1/2 c coconut juice

1/2 c condensed milk
2/3 cup evaporated milk
1/2 tsp vanilla extract
1/2 cup cornstarch

1/2 cup evaporated milk

2 ready-made pie crust

Bake one pie crust in 350degF until lightly brown. Set aside.

Combine the filling ingredients except the last two (conrstarch and milk) in a saucepan.

Cook over medium heat, stirring constantly.

Mix the cornstarch and milk.

When the pie filling starts to boil, add the cornstarch mixture, and stir until it has thickened.

Pour into prepared pie crust.

Top with the other pie crust and bake until light brown.

Let the pie cool and refrigerate for a couple of hours until the pie mixture is set.

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Shrimp with Peas and Quail Eggs

2008-02-26T21:30:00.004-05:00

It is a treat for me to get fresh quail eggs. I can only buy it at an Asian grocery about an hour's drive from our town. This is one of the dish that I like to cook using these kind of eggs. It is very simple yet full of flavor.

All you need are garlic, onions, fresh shrimp, hard-boiled quail eggs, fresh green peas, chicken broth and cornstarch. Saute the garlic and onions until translucent and soft. Add shrimps and green peas. Saute for a minute then add some chicken broth, just enough to make a sauce. Season with salt and pepper. Dissolve some cornstarch in the chicken broth (1 tsp cornstarch + 2 tsp. water) and add to thicken the sauce.Add the boiled and shelled quail eggs. Cook for about 2 minutes (until the shimps turn pink) it is very important not to overcook the shrimp. If you need exact measurements, just drop me a note and I'll send you the recipe. :)

There are many variations of this dish. You can use chicken in lieu of shrimps or you can add cashews for some crunch. I don't cook this dish often because my husband does not like peas. Too bad for him since he's missing out on a great and simple dish. :)

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The Perfect Bedroom Furniture

2008-02-26T21:07:00.003-05:00

My plan for this year is to convert the extra bedroom into a guest room for friends and family to stay in. Right now, we use it as a play room for my kids and an extra storage space for our clothes and shoes. Whenever my parents visit from California, they use Amber's room which has the queen size bed and Amber ends up sleeping on the mattress on our bedroom floor.

I'm always browsing online for ideas and bedroom furniture. There is a website called Time4Sleep. They offer a large selection of bedroom furniture at a great price and they even offer free delivery. You can order online through their secure website or call them on the phone.

Like any other consumer, I want a quality furniture that is affordable, this website has both. The Time4Sleep website has a section for Faux Leather Beds which is perfect for the 'minimalist or modern look' I would like to create for the guest room. There are a lot of choices that would suit every taste. I like the model called Revive because it gives you the option to change the color of the backboard to coordinate it with the colors of the room. Other than faux leather, they also give you a choice of faux suede and chenille. Now I just need to decide on the colors I am going to use for the guest room then I'm all set to start my new project.

Sinangag aka Fried Rice

2008-02-24T08:13:00.010-05:00

Whenever I have leftover cooked rice, I make some kind of 'Sinangag' (fried rice) with it. Usually I'll just add garlic, carrots and eggs. But if I have some shrimp leftover from dinner, I recycle it and add it to my sinangag.

Nothing special with this recipe, as you all know, making sinangag is a 'no-brainer'. The trick to making a 'great' sinangag against a 'so-so' version is the rice. It has to be dry or else you will end up with a 'mushy' blob. Cooking it long enough to get the right texture is the key. Wait, did I say 'it's a no-brainer'? I guess not. LOL

In most of the Chinese restaurants I've been to here in New England, their fried rice is very dark because they use soy sauce in it. It was quite a shock really, after being used to the ones in California. I made it once with soy sauce but it didn't turn out quite as dark. I tried adding Oyster Sauce but found it too sweet. In my one and only Chinese recipe book (authored by Eileen Lo), there is a recipe for fried rice. If I remember it correctly (since I'm too lazy to get up from my seat and check) there is a concoction of Chinese cooking wine, soy sauce, oyster sauce, etc. I made it a couple of times and it is very good but surprisingly not as dark as the restaurants'.

If you are having Tocino, Longganisa, daing na Bangus or some kind of dried fish like Tuyo or Danggit, it won't be as satisfying if you do not pair it with sinangag. I guess it's just nostalgia. In the Philippines, our maid always cook sinangag for breakfast every time we have Tocino, etc.

Old habits die hard, wouldn't you say so?

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Let's Help the Fil-Am Beach Volleyball Team

2008-02-22T07:33:00.007-05:00

Meet Heidi Illustre and Diane Pascua, the members of the Filipino-American Beach Volleyball team. They are hoping to raise $20,000 for expenses to help them qualify for the 2008 Beijing Olympics this summer. I heard about them from a friend in CA, Diane is the coach of her daughter.

If you have a personal blog, it would be great if you can write a post about the team and help spread the word. Ask your fellow bloggers to do a post about them too. If we all do this, then hopefully they will make it to the Olympics and represent the Philippines. :)

Their website: http://www.teamphilvb.com/

Personal blogs:
Heidi: http://www.teamhidi.blogspot.com/
Diane: http://www.dianepascua.blogspot.com/

Please help support this cause.

Our Summer in Europe

2008-02-21T14:03:00.010-05:00

My husband and I saved for our vacation this year for a long time. We knew he was going to have a sabbatical from work this year and we wanted to do something memorable. It is going to be a family vacation to several countries in Europe, yes, the kids will be coming with us. :)

The bulk of our expenses will be in the accomodations. Most hotels in Europe allow only a limited number of persons in a room. I've researched the hotels in Great Britain (this is our first stop) and I'm still having sticker-shock from the prices. For our family, our option is to stay in two adjoining rooms and for about $300-$400 per room/night, it just becomes too expensive.

Luckily, I found a website where the prices are very reasonable compared to most hotel booking sites. It's called CheaperThanHotels.co.uk, they have very good and competitive prices for hotels in the UK and all over the world.

We plan to visit a lot of cities in Great Britain. Our first stop is London, of course. We prefer to stay where all the action is at, so we booked one of the Central London Hotels. From London, we will take the train to go to Manchester. We found our Manchester accomodations that is near to the city center, just like the one in London. Having a 3 year old with us, we need to think of the accessibility of the hotel, it should be close to everything. :) We plan to take a day trip to Leeds from Manchester, I heard Leeds is a very nice city with a nice castle which we plan to visit.

From Manchester, we will fly to Scotland and stay in Glasgow first then head on to Edinburgh. I'd like to see the Edinburgh palace, I wonder if they have any tours.

Both our Glasgow accomodation and Edinburgh accomodation are very affordable and from the photos I have seen on the site, very clean. We plan to see the Scottish Highlands and maybe some castle ruins.

Our last stop is Belfast, my husband is part-Irish so he wants to visit the place and see where his ancestors came from. There are a lot of choices for Belfast accomodations, they even offer last minute bookings and the prices are really cheap.

I'm so glad to have found this great website, it surely made planning our 1-month trip to Europe very affordable.

Blogger Now in Filipino

2008-02-21T09:34:00.005-05:00

I saw this on the Blogger Dashboard. They now offer Blogger in Filipino. My first question was "Why?". Now, don't get me wrong, I don't mean to be disrespectful to my first language but you and I know that it does not fill a need.

Filipinos learn the English language from grade school on up, given that some may not be proficient in it, it is still passable; and if you have your own blog or thinking of getting one, then I say that you understand English well.

So now that Blogger is in Filipino, are you going to use it or stay with the English version? Please share your thoughts with me. :)

Shopping Cart Software

2008-02-20T22:44:00.010-05:00

Online shopping is now very popular amongst consumers. A lot of people nowadays find it convenient and secure. Traditional businesses who are finding themselves opening up online stores and expanding their customer base need a reliable and affordable shopping cart software. Established online merchants meanwhile experience problems with their software and these can cut on their profits. Most of the online merchants problem is with abandoned shopping carts because customers get frustrated if the process turns out to be confusing. The merchants need a very good shopping cart software to help take care of this.

Ashop Commerce has the perfect solution to this problem and more with their shopping cart software. They provide ecommerce software to major online businesses and to small businesses as well. You get free upgrades for life along with fraud detection, SEO (Search Engine Optimization)and full technical support. Their shopping cart software is fully customizable to fit your online business. With the software, you also get statistic reports that will tell you where your customers browse in your online store.

If you want a reliable and trusted shopping cart software, then definitely Ashop Commerce is the place for you.

A Filipina in American Idol

2008-02-20T22:07:00.006-05:00

Her name is Ramiel Malubay, I knew she was Filipina the first time I saw her. She made it to the top 24. Tonite was the first nite for the female contestants, the male contestants had their turn yesterday. I wrote about it in my new blog. :)

Anyway, back to Ramiel. She did a great job singing tonite. She received all positive comments from the judges, yes, even Simon Cowell. I hope that she makes it to the finals. I made sure I voted for her tonite and will continue to do so as long as she is around.

Here is a clip about her from AI.

Learn Ways to Avoid Bankruptcy

2008-02-20T12:05:00.007-05:00

People are finding themselves in a bleak financial situation because of the economy. Some lose their jobs, have a large medical bill that is not covered by insurance or they do not know how to manage their finances. There are people who lost control of their credit card spending, their credit card debts are piling up and they find themselves backed up against the wall and have no choice but to file for bankruptcy. There are some who cannot afford their monthly mortgage payments add that to the fact that they have negative equity in their property.

Being in this situation can be very daunting and it would seem that there is nothing you can do. Actually there is help. There is still hope out there for people who are in dire financial straits. You need help with Debt Management.

You will learn how to manage your debt through tools like debt calculators, debt consolidation and debt manager. You can lower your debt interest rates and be completely debt free in a couple of years. Most people just give up and give in to the harrassing phone calls from creditors. With these tools, you have a chance to start over and pay off all your debts without going through bankruptcy which will definitely ruin your credit.

Take the first step now and look into debt management.

Nice Quality Eyewear + Great Price

2008-02-19T23:15:00.009-05:00

I know how expensive prescription eyeglasses can be because I use one. My annual eye exam is coming up next week and it reminded me of how much I paid for my last pair of eyeglasses.

This week, I made a Great Discovery: Zenni Optical $8 Glasses. Yes, you read that right. :) $8 for a pair of prescription eyeglasses, you certainly cannot beat that price. They have a huge selection of stylish frames on their website. They have frames for children, frames with clip-on shades, rimless frames, you name it, they have it. They have the complete selection of lens that you need: single vision, reading, progressive and photocromic to name a few. The site is very easy to navigate and all the prices for your eyeglass options are laid out.

Zenni Optical $8 Rx Eyeglasses are a great value. You can save money on the frame and splurge on the lens. Shipping is only $4.95 PER ORDER, regardless of the quantity. They ship via USPS with a tracking# and delivery confirmation. Each eyeglass order comes with a hard case and a cleaning cloth.

Zenni optical can keep their prices low because they sell only their own manufactured frames, so the savings get passed on to the consumers. Did I also tell you that the anti-scratch coating and UV protection are free?

This is definitely the best value in the web. Go check out the Best Thing found: Zenni Optical $8 glasses.

A Simple Roast Pork Loin

2008-02-17T13:32:00.025-05:00

You can never go wrong with a roast, all you need is a calibrated oven for the right baking temperature and a cooking thermometer to check for doneness. It is very important not to overcook the meat, the result will be a dry and unappetizing entree. If you do a lot of cooking, then I suggest investing in a digital cooking thermometer.

One of my dh fave is roast pork loin because the meat is very lean. The recipe I use is very simple. I use salt and pepper to season the meat. Preheat the oven to 375degF. Brown the pork loin on the stove top and then put it in the oven. I use either a cast iron pan or a pan that can withstand the high temp in the oven, this saves me an extra pan to clean.

Cook until done, about 40-50 minutes (do not rely on the cooking time, always check the temperature of the meat). The cooking thermometer should register 150degF. Let the cooked meat rest for at least 10 min., this is important so the juice will have time to settle back into the meat. If you skip this step and you cut into it, you'll see all the juice come out and you will end up with a dry piece of meat.

My family is not big on gravy when it comes to roast pork. They like to pair it up with apple sauce. (Yes, you read that right, my thoughts exactly. LOL For Filipinos, apple sauce is classified under dessert/snack, here in the US and some European countries, they cook and serve pork with apples and other fruits.) I also made wild rice and steamed green beans to complete the meal.

Bon Apetit!

PORK COOKING TIME CHART

ROASTING - in an uncovered, shallow pan at 350° F.

Loin Roast, Bone-in or Boneless: 2-5 pounds - 20 minutes per pound
Crown Roast: 6-10 pounds - 20 minutes per pound
Leg: 3 1/2 pounds- 20 minutes per pound
Shoulder Roast (Butt): 3-6 pounds - 30 minutes per pound
Tenderloin (roast at 425-450° F) : - 20 - 30 minutes per pound
Ribs: - 1 1/2 - 2 hours**

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My Filipino Comfort Food - Nilaga

2008-02-16T13:55:00.015-05:00

This has been my favorite since I was a child in the Philippines. It is called 'Nilaga' which translates to 'boiled' in English. This is made with either beef, chicken and sometimes even pork. My fave is beef nilaga but we try to eat healthy so I used chicken instead.

It is a very easy dish to make, if you mess it up, I suggest you stay out of the kitchen. LOL

Put the meat in the pot with water and some peppercorns and boil until tender. For veggies, it is preferable to use Bokchoy (also known as Pechay) or cabbage with some potatoes and string beans. For seasoning, I use fish sauce (what can I say, I'm Tagalog. LOL).

How about you? What is your favorite comfort food?

Nilaga

Cooking time: 1 to 2 hours

1 lb. beef, cut into 1 1/2" x 1 1/2" cubes

3 potatoes cut the same size as the beef

1 bundle Bok choy, cut in halves

1/2 small cabbage, cut in 2

fish sauce, to taste

8 peppercorns

6 cups water

In casserole bring water, beef, peppercorns and potatoes to boil. Take out the potatoes when it is fork tender and set aside (after about 10 minutes). Simmer for 1 hour or until the beef is tender. Add the cabbage and the bokchoy. Do not over cook the vegetables. Add fish sauce.

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Ashop Commerce

2008-02-16T11:29:00.014-05:00

Are you a merchant who is taking your business online? Are you on the lookout for software for your online shopping cart?

Setting it all up can be daunting, more so for those who do not have the knowledge of HTML and web coding. Let me tell you about Ashop Commerce, they have an ecommerce software that will make it all easier for you.

Ashop Commerce is a leading provider of hosted shopping cart software. It offers a complete solution for merchants to sell online. Their shopping cart software is used by a lot of big companies as well as small merchants.

Their website is so easy to navigate and all the important information is laid out on the banner page. One great thing about using their shopping cart software is that everything is hosted online. You do not have to install anything in your computer or server. The site is fully encrypted and secure. You can even make your own design using their 'Easy Design Creator'. It has full technical support and customer service for your convenience.

They have a free 10-day trial right now, so don't waste anymore time and get your online shopping cart up and running.

A Craving That is Hard to Fulfill

2008-02-15T21:21:00.003-05:00

I have had this craving for a very long time. When my parents went to visit Manila a year ago, I pleaded with them to bring home some for me. When I went back last July, I could not find it in Manila.

Arrgghh! I want some Lamayo aka fresh dried danggit from Palawan. Lamayo are fish fillets that has been marinated in a spicy mixture of vinegar-garlic mix. I've been craving for Lamayo for such a long time. I can even taste it.

Crazy craving..why can't I crave for something easy to acquire like uhhmm steak?