Sizzling Kalbi

My mom-in-law asked me if I can cook the beef ribs for dinner.... of course I said yes.=)

First thing that came into my mind was Kalbi Chim, but i made that already so instead of the saucy kalbi.... i decided to make a sizzling kalbi. It turned out well =)

Caesar Salad

Now, this recipe is the original Caesar salad.

I used romaine lettuce =) and topped it with lots ans lots and lots and lots of bacon =)

Caesar Salad and US Grade Rib Eye Steak

I wasn't feeling well yesterday so I made us a simple friday night dinner.


Caesar Salad
Using a wooden bowl in making caesar dressing will make a big diffrence in taste.
Original Caesar Salad uses Romaine lettuce. I used iceberg 'cause that was what's available at home.



US Grade Rib-eye steak with Mashed Potatoes
This very tender rib eye is available at Santis, they will gladly slice the steaks into your desired thickness

Fondant Cake

My son's 1st birthday is coming up and I'm planning to make his cake. I want a three layered fondant cake for him but as we all know fondant cake is quite pricey. That's why I've decided to join a Beginner's Fondant Cake class with Chef Aggy Villabona at Heny Sison.

She taught us how to make Pound cake, buttercream, royal icing, gum paste and the fondant. She was fun to work with and was very generous with her knowledge on baking... she taught us extra tips and tricks and even gave out her fondant cake. If you're a beginner in making fondant, I would definitely recommend her class 'cause I know that I learned a lot. The best part is that it's hands-on and you get to take home your own cake.

Chef Aggy teaching us how to bake pound cake

Chef Aggy teaching us how to cover the cake with fondant

The class busy with their cakes

Chef Aggy's classic fondant cake

This is my funny and sooo amateur creation.... I think I'd better stick to cooking hehhehe

The class' creation.. looks beautiful

I got my certificate!!!!! yehey!

Thank you Chef.

It was a very interesting class. I had fun =) But I think I'll stick with cooking =)

Hainanese Chicken

Hainanese Chicken is very famous in Singapore, they have the best Hainanese chicken in the world.. I think =)

Cooking Hainanese chicken is very easy, you just have to boil the whole chicken in chicken stock with pandan, garlic and ginger until it's cooked then shock it in ice water to have a jelly-like skin texture. This was a tasty dinner =)



Hainanese chicken with rice and Ginger sauce

JASMINE

I've never craved for any Chinese food ever in my life. I grew up having western food on my plate, my dad loves to cook food of different cuisines... Mexican, Italian, American, Spanish, Indian... rarely Chinese. My mom cooks Chinese food but I wasn't as interested at it as the foreign dishes. When I hear Chinese food sweet and sour pork or misua or sibut comes into my mind. It was boring for me..... Don't get me wrong, I love my mom's cooking too especially her Misua, she cooks it for us on our birthdays for long life =)

I learned eating real Chinese food when I met my husband. He is so Chinese........I lost weight when we got married 'cause I had to eat chinese food with him every day (it wasn't really my type) That was suffering for me coz I was missing my pasta and the variety of food that I was used to. But now, things have changed. I kinda get excited when I know that it's a Sunday and we're eating out with his family because I know that we're having Chinese Lunch.


Today, we had lunch at Jasmine, New World Hotel in Makati.

steamed and flavored peanuts for appetizer

Fish Lip Soup - wasn't what I expected, I like Shang Palace's version better

Hakaw - this was my favorite, Hakaw has never tasted this good.

Barbeque Pork Buns was delicious

Crispy Pork Belly with mustard sauce

Siomai

Asado Siopao

Seafood Rice

Boneless Chicken in Orange Sauce

Star of the day..... Boston Lobster, this was cooked in Ginger sauce. I like the Cheese sauce better but it was also good.

Spring Vegetables was very refreshing

Smoked Duck Tartine and Smoked Duck Pan De Sal

I wasn't disappointed when the cook said that she made me nothing for lunch. Honestly, I was quite happy=) It means that I can make lunch for myself. And so I searched the fridge for something that I can make fast and easy. I found Pan De Sal, tomatoes, smoked duck, lettuce and Gruyere cheese.


I was thinking of Smoked duck pan de sal. While constructing the half filled sandwich, looking so nice uncovered... I changed my mind and made myself Smoked Duck and Gruyere Tartine. But the tartine didn't fill my tummy and so I made another one, this time I made Smoked Duck Pan De Sal.


Smoked Duck and Gruyere Cheese Tartines


Smoked Duck Pan De Sal - just added a little balsamic vinegar for a tangy taste

Caramel Dark Coffee Jelly Frapuccino

Got another free drink from Starbucks. Thanks to HSBC for extending their promo.

Caramel Dark Coffee Jelly is the featured drink for this season.
It's a perfect blend.

SANGO!

I was hungry and craving for Yakiniku Rice Burger and so we're off to Sango!
I just love it... I even suffered for Sango.... finished a bowl of japanese mayonnaise in less than a minute for a free Yakiniku Meal =)


Sango at Rockwell - cozy place, friendly staff and delicious food


They give out free origami


Collection of Japanese comics for guests to read

Chili Hotdog (PHP 130.00)

Yakiniku Rice Burger (PHP 145.00) - my favorite... one is not enough

Arvin enjoying his Chili Hotdog

and I'm enjoying my Yakiniku

Kung Pao Chicken and Ground Pork in Lettuce Wrap

These are my favorite Chinese dishes.
Ground Pork in Lettuce Wrap and Kung Pao Chicken


Ground Pork in Lettuce Wrap
I used pork 'cause that was what's available but we can also use ground chicken, duck, beef or even shrimps.... =)


Kung Pao Chicken
I made the healthier version of the Kung Pao Chicken, instead of deep-frying the chix, I just stir-fried it =)

KUNG PAO CHICKEN RECIPE

good for 3-4 pax

Ingredients:

2 boneless, skinless chicken breasts, 7 to 8 ounces each

· Marinade:

2 teaspoons soy sauce

· 2 teaspoons Chinese rice wine or dry sherry

· 1 teaspoon sesame oil

· 1 1/2 teaspoons cornstarch

· Sauce:

· 2 tablespoons dark soy sauce

· 1 tablespoon Chinese rice wine or dry sherry

· 1 teaspoon sugar

· Other:

· 8 small dried red chili peppers

· 2 cloves garlic, chopped

· 2 green onions (spring onions, scallions)

· 4 tablespoons oil for stir-frying, or as needed

· 1 teaspoon Szechuan peppercorn, optional

· 1/2 cup peanuts or cashews

· a few drops sesame oil, optional

Cut the chicken into 1-inch cubes. Combine with the marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes or longer.

In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.

Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds. Chop the garlic. Cut the green onion on the diagonal into thirds.

Heat the wok over medium-high to high heat. Add oil. Add the chicken. Stir-fry until chicken is slightly browned. Set aside.

On the same wok, saute garlic then add the chili peppers and the Szechuan peppercorn. Stir-fry briefly until they turn dark red.

Add the sauce to the wok. Bring to a boil. Add the chicken back into the pan. Stir in the peanuts and the green onion. Drizzle with sesame oil. Serve hot.''



LETTUCE WRAP

Ingredients:

1 iceberg lettuce, halved vertically with a knife then carefully separate with hands
1 small roll of vermicelli noodles ( or only a handful 'coz they expand when fried), deep fried
1/2 kilo of ground pork or chicken, season with salt and pepper before cooking
4 pieces of water chestnuts, chopped
1 pc. white onion, brunnoise ( 1cmx 1 cm x 1cm) or chopped
1 clove garlic, chopped
1/2 carrot, chopped
2 tbsp hoisin sauce
sesame oil, for drizzling only
vegetable oil
cilantro, for garnish

PROCEDURE

1.)Prepare the lettuce.
2.)Deep fry the vermicelli noodles. ( Do not soak in water before deep frying. Deep fry it straight into the hot oil. Remove the noodles as soon as they are puffed don't wait until they get brown as they burn really fast).

3.)Heat pan, add vegetable oil and saute onions until transluscent. Add garlic, carrots and water chestnuts and saute for a few more minutes. Set aside.

4.)Using the same pan, heat and add vegetable oil. Add the seasoned ground meat and cook. When the meat is cooked, combine in the cooked vegetables and mix. Add the 1st tablespoon of hoisin sauce first. And coat the meat well, taste... if you think you need more hoisin, then add the additional tablespoon (me, i like mine with lots of hoisin, but please taste it first to your liking) Drizzle with a few drops of sesame oil. Taste. Season with pepper or salt

5.) Using your hands, get the lettuce wrap and add a bed of vermicelli then top it with the meat fillings and garnish with cilantro. OR serve the vermicelli, meat fillings separately with the lettuce wrap and let your guests fill their lettuce themselves.

6.) Enjoy

Sisig and Sinigang

We had Filipino food tonight.
Sisig, Beef Sinigang and Mangoes with Bagoong



Sisig - Monterey sisig. Just added some egg and chicharon for the crunch


Beef Sinigang as requested.... It was ASIM =) I love it! who doesn't?


Almost ripe green mangoes with homemade bagoong =)

asim + asim = A S I M ! ! !

Chinese Cuisine Part 2

I tried cooking Chinese food again tonight.
I made Hot Prawn salad, Pork and Shrimp Siew Mai and Pata Tim


HOT PRAWN SALAD
Prawns didn't stay crispy =(


PORK AND SHRIMP SIEW MAI
It was acceptable... a so so



PATA TIM
This one was successful =) at least I have one successful dish

I have to cook some more Chinese food.... Have to practice.... do you know any place where I can take Chinese cooking lessons?

Chinese Cuisine

I may be a Chinese but Chinese cooking has never been my "forte". Arvin wanted Chinese food so I tried making some... Stuffed Mushrooms for appetizer, Stewed Chicken and Prawns in Toasted Coconut for Main Course.


STUFFED MUSHROOMS


STEWED CHICKEN
It was very tasty but it didn't turn out the way I was expecting it to look like....it has to be darker mine was light in color


PRAWNS WITH TOASTED COCONUT
I was surprised with how sweet toasted coconut can be and how it complimented the prawns so well.. I liked it.

Puttanesca

Pasta is the easiest dish to cook.

Last night I made my ultimate favorite pasta dish, Puttanesca.

Puttanesca literally means a whore's spaghetti... my professor said that Puttanesca were cooked by gypsys and placed near their windows to attract men... this is because Puttanesca has a distinct smell (maybe the smell of anchovies with capers and oregano). Men would go over the gypsy's place, eat the pasta and ...... the rest is history.

I don't remember attracting any men cooking this pasta. hehehe


PUTTANESCA

BIZU PATISSERIE

Bizu Patisserie is known for its macarons, cakes and breads. But what others don't know is that they also have good, not just good but great food.

We had a free lunch at Bizu, Greenbelt yesterday. Well, it was a food tasting for Ash's birthday. It went very well, everything or should I say every food tasted terrific. We were very much satisfied.

Here's a preview of what we will be having on his birthday.


Caesar Salad


Pesto Cream Pasta



Artichoke Pomodoro Fish


Chicken in Blue Cheese Tarragon sauce

10 hour roastbeef

Grilled Prawns in Lemon Caper Sauce

Rice with beans

Baked Aubergine

Macarons