Saturday, November 24, 2012

Chashu Ramen

My newly wed friends and I had a small "cooking-class-get-together".  KC taught us how to cook her famous Katsudon and Chicken Teiryaki, Aimee cooked her shrimp balls and my share was to teach them how to cook Ramen and Okonomiyaki... Joni was my sous chef =) she helped me in preparing the miso stock and chashu =) 

 Below is a little review of our cooking session and the Okonomiyaki and Chashu Ramen Recipe  =)

Preparation =)

some of the important ingredients in Japanese cooking

Aims slicing the cucumbers for the Kani salad
Belle helping Aims with the Kani =)
Joni busy with the Miso stock
Jiana breading the pork for the Katsudon
KC's famous Katsudon is done =)
Aimee cooking the prawn balls
The very tender and delicious Chashu
Chicken Teriyaki
Chashu Ramen

Thursday, September 27, 2012

Roasted Bone Marrow

Bone marrow has been in the menu of a few good restaurants lately.  Tried it in a new restaurant and I was quite disappointed with the quantity that was served...taste was good but the portioning was not.  Ordering these in the resto is quite costly, be ready to shell out around PHP 400 - PHP 550 per order.

Made it myself and saved a lot plus the whole family got to eat it =)  I paired the bone marrow with some rosemary scented bruschetta and a little lemon =)

This was very easy to make all you need are..

bone marrow
olive oil
rosemary, chopped
bread, grilled

1. Pre heat oven to 345 degrees F.
2. Rub rosemary onto bone marrows, season with salt and pepper, drizzle with olive oil.
3. Roast the bonesin the oven for 20-25 mins

4. While the bones are cooking, drizzle the bread with some olive oil and rub rosemary sprigs for aroma.  Grill.


Spread marrows on the bread and drizzle with a few drops of lemon and ENJOY =)

Tuesday, September 11, 2012

Peanut Butter Prawns Spaghetti

Cooked this a few weeks back =)  and this is one of my hubby's favorite dish kinda tastes like Thai Shrimp because of the nutty flavor, just added pasta to the saucey dish. 
If you're allergic to shrimps, you can always substitute it with chicken.

Here's the recipe:


1 1/2 - 2  cups chicken stock
1/3 cup peanut butter
1 Tbsp grated ginger
1 Tbsp light soy sauce
2 Tbsp honey
pinch of red pepper flakes, crushed (depends on how hot you want it)
1 garlic clove, chopped
6-8 pcs prawns
pasta, cooked
sliced spring onions
roasted peanuts

1. cook pasta
2. Heat chicken stock, peanut butter, ginger, soy sauce, honey, pepper flakes and garlic in a saucepan, stirring until mixture is smooth.  Bring to a boil.  Remove from heat.  (continuous boiling may make the consistency too thick and finish product may be dry.  Don't worry if the consistency is watery it will thicken when cooled and pasta is combined.  If it becomes too thick just add a little more chicken stock.)
3. While peanut butter mixture is heating, stir fry seasoned prawns just until cook.  Remove from heat.
4. Add the prawns and cooked pasta to the peanut butter mixture and stir well until well combined.
    Season with salt and pepper to taste. 
5. drizzle with roasted peanuts and spring onions for garnish.

Enjoy =) 

Wednesday, August 1, 2012

Brocolli & Cheese Soup

Made Brocolli and Cheese Soup for the family last night =)

                                                    BROCOLLI AND CHEESE SOUP



1 cup Brocolli
1 white onions
1/4 cup butter (for sauteeing)
1/3 cup flour
2 L - 3 L chicken stock
1/2 cup cheddar cheese ( the more the merrier)
1/2 cup cream
1/4 cup butter (monter)

1. Saute onions in butter.
2. Add flour to make roux
3. Add cold stock, a little at a time until roux is dissolved.
4. Let it boil, when boiling add brocolli.  When brocolli is cooked, remove brocolli and simmer for another 15 mins. 
5.  add cheese and bring back the brocolli.  Remove from heat.  Blend. 
6.  Bring back to heat, add cream but do not boil.  Season to taste with salt and pepper.
7.  Add monter of butter and stir well.   Enjoy. =)

Tuesday, July 31, 2012

FU-chon chicken

Was craving for Bon Chon so I made my own version of Bon Chon at home. I call it the Fu-chon chicken, served in 3 different sauces =) - soy garlic, teriyaki and the buffalo.           

                                                   SOY GLAZED CHICKEN WINGS

                                                         TERIYAKI CHICKEN WINGS
I just used teriyaki sauce

                                                                   BUFFALO WINGS
This one is smothered in Frank's Hot Buffalo Sauce (available in Rustans), added extra chilies for extra hotness 

Tuesday, July 24, 2012

Seafood Paella

Made a different version of the usual Paella Valenciana =)  This time I made Seafood Paella =) 
Everyone enjoyed it.  It was swept clean =)

                                                                  see what I mean =)

* I didn't clean it up on purpose..... I just saw that it was already like this.

Saturday, July 21, 2012

Polska Kielbasa with Truffled Egg

                                           POLSKA KIELBASA WITH TRUFFLED EGG

We had this smoky delicious Polska Kielbasa with egg for breakfast. 
Fried egg was perfect... well at least for me =) Cooked just the way I like it - crispy whites while the yolks are still....wet,  the best part?  I drizzled it with truffle oil =) yummmmmmmy =)

Tuesday, June 12, 2012

Singaporean Cereal Prawns

There's was suddenly a thing for Singaporean cuisine.  You'll see Singaporean restaurants sprouting here and there.  One of their famous dish is the Cereal Prawns.  The sweetness of the Nestum Cereal Drink (Nesvita), the saltiness of the salted egg, the delicious aroma and taste of the roasted curry leaves on the prawns are surprisingly a perfect blend.
It was my first time to try curry leaves and wow they taste good.  I was chowing down the roasted curry leaves like peanuts =) FYI, curry leaves are not at all the same as the curry powder that we use to make chicken/beef curry.  These are leaves from the curry tree.  They look like bay leaves and are available fresh and dried.  (Found curry leaves in the fresh herb section of Rustan's).

We had a lot of fresh frozen tiger prawns and Nestum from Zamboanga.  So I guess I was just lucky, can't find Nestum here in Manila.

Found a lot of versions for this recipe so I combined 3 different recipes and made my own version

Here it is

1/2 K prawns
1/2 tsp salt
1/4 tsp white pepper
1 egg lightly whisked
2 Tbsp flour
2 Tbsp corn flour
1 Tbsp milk powder
2 Tbsp butter
2 salted egg yolks, mashed
3 red chilies, sliced thinly
50g curry leaves
50 g Nestum Cereal or Nesvita

1. Peel the body of the prawns, butterfly and devein, leaving the heads and tails.  Season prawns with salt and pepper.  
2. In a bowl, combine flours and milk powder, set aside.  In another bowl, lightly whisk the egg.  
3. Coat prawns with egg then dredge it in the milk and flour mixture.  Pan fry then set aside when cooked.
4. Melt butter in a wok.  Add the mashed egg yolks.  Saute for a 30 seconds.
5. Add curry leaves, chilies and saute until you can smell the aroma of the curry leaves.
6. Add the Nestum, saute and mix very well until Nestum changes its color and has a crunchy texture.  Make sure not to burn it as they burn really fast.
7.  Toss back the prawns in and combine well with the cereal.  Remove from heat and serve while it's hot.


Monday, June 11, 2012

Chicken & Mushroom Risotto and Seafood Risotto

Risotto, one of my favorites.  Takes a lot of effort to cook ('cause you have to keep on stirring it) but definitely worth it.
Made these few months back.

                                          Chicken and Portobello Mushroom Risotto
  Who doesn't love portobello mushrooms?  This is an all time favorite at home =)

                                                             Creamy Seafood Risotto
I usually don't add cream when cooking risotto because stirring the risotto often produces a creamy texture already but by adding cream to this seafood risotto made it perfect.

Friday, April 27, 2012

Red Velvet Cupcakes

Red velvet is the "in" dessert right now, red velvet cupcakes, red velvet cakes, red velvet smoothies, red velvet chocolates and red velvet cookies.  Red Velvet is just everywhere.

I made some last Christmas and it tasted like red velvet I guess =)  What does red velvet tastes like anyway?  For me, it's just an ordinary cake topped with Cream Cheese.  I've tried red velvet cupcake that tastes like banana cake too.  Imagine a red banana cake then top it with cream cheese frosting.  I guess it's just the color/presentation that makes people so attracted to it.  Even I, am a fan ;) 

For my Red Velvet cupcake I followed Paula Deen's recipe.
It's a great recipe, the cake tasted good, it's not crumbly nor too dense, it was just right.  Frosting was too sweet, so I made a new batch and cut the sugar in half.  It was just right for my taste, it really depends on your preference.


For the Cream Cheese Frosting:

  • 1 pound cream cheese, softened
  • 2 sticks butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups sifted confectioners' sugar
  • Chopped pecans and fresh raspberries or strawberries, for garnish


Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
For the Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Garnish with chopped pecans and a fresh raspberry or strawberry.
Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.


As a Filipino-Chinese, after giving birth means that I have to follow a certain "ritual",  we call it Ge Lai.  This is said to help rebuild our strength from all the stress and blood loss during pregnancy.  It's a strict ritual with a lot of no nos  - no drinking of water, hot or cold,  no veggies, no juice drinks, no electric fan,  no heavy lifting, nothing heavier than your baby, and no taking a bath.  This will go on for a month.  Yes a month. 
So what do we drink?  There's a special concoction that are made from dates, longgan and other stuffs that they boil for a long time, that's your water for the whole period.
What do we eat?  Aything that will make our body warm like ginger, sesame oil, duck, pigeon, black chicken, chocolates:) lots and lots of chocolates :). That is the best part.
I'm lucky to have friends and families who can cook well that I actually enjoyed eating my Ge Lai food.

These are some Ge Lai Food from Auntie Susan

                                            LONGGANISA SAUTEED WITH GINGER
                                                        SESAME BLACK CHICKEN
                       It may look ewwww but this is really delicious. My favorite.

                                        BEEF SLICES WITH GINGER AND SESAME
                                                                          love this

                         my first Ge Lai food from my husbands cousins mom =) layo noh?
                                      SESAME BLACK CHICKEN FROM CHEF JON
I'm a breastfeeding mom so this helped a lot
This cookie contains Fenugreek and Flaxseed that will help me lactate and stay healthy =) 
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