Here’s another Thai recipe my sister shared me. I tried it myself and I must say, it didn’t disappoint. I didn’t expect something so flavorful could be so easy to cook!

Ingredients:

1/2 chicken breast (cut into thin slices)
3 tbsp oil
2 garlic cloves, minced
1 egg, beaten
1/2 packet Thai noodles, soaked and drained
2 tbsp tomato sauce
1 tbsp oyster sauce
2 tbsp sugar
1 tbsp fish sauce
1/4 tsp chili powder
2 spring onions, sliced 1 inch long
250g fresh beansprouts
2 tbsp roasted peanuts, chopped
fresh coriander
4 tbsp water

Procedure:

In a wok or frying pan, heat 1 tbsp of oil. Add the beaten egg, cooking for less than a minute, then remove from the pan.

Add 2 tbsp oil and garlic and cook until brown. Add chicken, stir-fry for 2 to 3 minutes then add tomato sauce, chili powder, oyster sauce, sugar, fish sauce, water, noodles and stir well.

Next, add the spring onions, peanuts and cooked egg. Stir to mix well. Finally, add the beansprouts. Once cooked, garnish with fresh coriander and serve.

Happy cooking!

Post from: Blisstree

Pad Thai recipe

I’m so glad to stumble upon this dish from my sister’s immense compilation of recipes. It made me reminisce my college days when I used to order this every time my classmates and I took our lunch at the nearby mall. Anyway, my husband was very satisfied with how tasty the beef stew turned out that I didn’t hesitate to give my Kiwi neighbor some. Poor woman, she is currently having her entire kitchen renovated for the next few weeks so I thought maybe a delicious home-cooked meal might just cheer her up. She simply adores Asian food! I suppose it’s because she smells the inviting aroma of my cooking every single day!

Oh well, enough said. Here’s the recipe:

Ingredients:

4 tbsp oil
2 tsp garlic, minced
2 tsp ginger, minced
1 small onion, sliced
1 kilo beef sirloin or tenderloin, sliced thinly
3 cups beef stock
1/2 cup soy sauce
2 tbsp liquid seasoning
1 tbsp sesame oil
1/2 beef bouillon cube
1/2 cup sugar
1/2 tsp pepper
2 tbsp toasted sesame seeds
1 tbsp green onions, chopped

Procedure:

1. In a wok, heat oil then saute garlic, ginger and onions. Add beef slices and stir-fry over high heat until light brown in color.
2. Add the beef stock, soy sauce, liquid seasoning, sesame oil, beef cube, sugar and pepper. Bring to a boil. Cook until beef is tender.
3. Add the sesame seeds and green onions. Serve with steamed rice.

That’s it! It’s as easy as 1-2-3! But I must admit, there are heaps of ingredients, don’t you think?! I sure hope I didn’t miss any!

Happy cooking!

Post from: Blisstree

Korean beef stew recipe

Summer is just around the corner, here in New Zealand. You know what that means — it’s the season for mouth-watering barbecues! Impress your friends with this tasty number:

Ingredients:

1 kg green king prawns
1 clove garlic, crushed
1 tsp grated fresh ginger
2 tsps dry sherry
1 tsp sugar
3 tbsps tomato sauce
1 tsp brown vinegar
1/2 tsp sesame oil
2 tsps dark soy sauce
1 tsp chilli sauce

Procedure:

Shell prawns, leaving tails intact; remove vein. Cut down back, but not right through; flatten prawns gently with blade of large knife or cleaver. Combine remaining ingredients in bowl, add prawns, mix well; cover, refrigerate several hours or overnight. Barbecue prawns until tender.

Happy cooking!

Post from: Blisstree

Spicy Butterflied Prawns

My mom emailed last week to let us know how they spent All Souls’ Day over the weekend. Nov 02 is observed as a public holiday in the Philippines. It is a Roman Catholic celebration for remembering and praying for the departed. This is the second year that I’ll miss going to the cemetery with my family. The scene would always be like a big picnic reunion where we meet with our relatives to pray for our departed loved ones, eat lunch and catch up. Every year, my mom prepares her much-loved Mechado to the potluck lunch. I have tried making it myself but nothing compares to my mom’s cooking!

Below is her recipe: (Try it!)

Ingredients:

1/2 kg  beef round or sirloin, cut into chunks
1/4 cup soy sauce
2 tbsp lemon juice
1 tbsp cooking oil
1 clove garlic, peeled and minced
1 onion, peeled and finely chopped
3 ripe tomatoes, finely chopped
1 small can of tomato sauce
2 potatoes, peeled and cubed
1 bell pepper, finely chopped
1/2 cup water, optional

Procedure:

1. Marinate the cleaned meat in soy sauce and lemon juice for 20 minutes.
2. Saute the garlic in cooking oil until golden brown. Add the onion and allow to become translucent in color. Add and mash the tomatoes.
3. Add the beef along with the marinade and mix well.  Add in the tomato sauce. Let this simmer for 20 minutes until meat is tender, stirring occasionally.
4. Add the potatoes and bell pepper. Add water depending on how thick you want the sauce to be. Let this simmer until the potatoes are cooked.

Serve hot with steamed white rice. You may wish to add carrots along with the potatoes. Another variation is to add grated cheese once the Mechado is cooked (I got this yummy idea from my mother-in-law!).

Happy cooking!

Post from: Blisstree

Mmmm.. Missing my mom’s Mechado

Asia’s first recognized guide to the best restaurants, The Miele Guide, placed Antonio’s Fine Dining 10th (among 20) in their list. The chef and owner, Antonio Escalante, must be very proud to be the only Philippine restaurant to top the list. I know of a lovely married couple, close to my husband and I, who got engaged there. The cuisine and the ambience must really be that good!! I must remind my hubby to take me to Tagaytay for a romantic dinner if we ever make plans to come home for a well-deserved vacation.

Image credit: Our Awesome Planet’s Flickr photostream

Post from: Blisstree

The Philippines’ best