This past weekend, most of my family was sick, including me. I wanted to make a pot of Chicken Soup, but I honestly could not stand up for very long. I figured that I would take my chances with a simple Crockpot soup method and it turned out great.
My family all has different tastes when it comes to Chicken Soup, so I made a batch of rice, thinking that Sarah and I could add it to ours and Bay could skip it. I also added hot sauce to mine, because I like a bit of heat.
Simple Soup – Chicken In …read more

Coriander is the seed that Cilantro grows from. The ground seed has a sort of citrus tang to it. When I was first married my specialty was a creamy Enchilada dish that featured a sauce flavored with Coriander.

I use chicken that I’ve  previously stewed myself, but if you’d rather, you can use 3 cups of diced leftover chicken and 3 cups of chicken broth. I use a lowfat sour cream and a low fat monterey jack cheese to cut down on the fat with this dish, but it is not necessary for you to do so.
Cheesy Chicken Enchiladas
Ingredients:
*4 cups chicken …read more

When I was growing up, we didn’t have much money and Mom was a master at making something from nothing. I can remember lots of Bean Soup dinners and while I might have thought, “Again??” as a kid, I absolutely respect what she was able to do, as an adult. It’s hard to feed a family, especially when kids would way rather eat a bowl of chips instead of a bowl of soup.
Mom and I did a Costco run this past weekend and she told me about a quick breakfast or desert that she has been making for herself. …read more

Thanks to Mama Sita, another delicious find has made its way to my kitchen.
To my fellow overseas Pinoys, here’s a treat to keep the homesickness at bay. For the others, a breakfast/lunch/dinner suggestion, if you may.

While the marinade does its job,

why don’t you fry up some leftover rice and sunny-side up egg to complete your ToSiLog (Tocino-Sinangag-Itlog) ensemble!

Happy cooking!

Another favourite of mine for merienda and/or breakfast is Taho. I never tire from eating Taho every morning the last time I visited my folks in the Philippines (which was 2 years ago!). I can’t help it! The vendor is just right outside our doorstep, the same way it’s always been when we were kids. Believe it or not, the same vendor sells it to this day. He used to carry the oversized aluminum tins by way of a wooden plank over his shoulders, on foot, inside our village. Nowadays, he’s got them on board his customised bicycle. His bike …read more

Have you any leftover grated coconut from the palitaw you had for your afternoon snack? If you do, well, get the pan ready and try this spicy seafood recipe:
Ingredients:
1 kg large prawns
2 tbsps grated coconut
1 tsp aniseed powder
1 tsp white pepper
1/4 cup water
6 tbsps vegetable oil
3 onions, 1 sliced and 2 coarsely chopped
sprig of curry leaves
4 tomatoes, peeled and chopped
1 red chilli, cut lengthwise and seeded
1 tsp chilli powder
1 level tsp ground turmeric
salt to taste
Directions:
1. Trim off the prawn beards and tails, leaving the shell on. Carefully slit the prawn backs and remove the cord. Set aside.
2. Blend the coconut, …read more

Ingredients:
1 tbsp vegetable oil
600g pork belly, skin on and cut into cubes
6 cloves garlic, pounded or mashed
1/3 cup sugar (or less to taste)
3/4 cup dark soy sauce (or less to taste)
1 1/4 cups water
Directions:
1. Heat a frypan until hot, add the oil, then the pork and fry until brown. Lower the heat. Add the garlic and sugar and fry until the sugar glazes the meat.
2. Add the soy sauce, mixing well. After a few minutes, add enough water to cover the meat and simmer until the meat is tender – about 30 minutes.
3. Serve with steamed or fried rice and …read more

This Saturday’s Signature dish is an easy-to-cook meal that is very much common among Filipinos. This may be because it is likely that the ingredients are conveniently available as they are staple in every Asian kitchen, particularly soy sauce.
Ingredients:
250g beef sirloin, cut in 6 slices
1 tbsp kalamansi or lemon juice
1 tbsp soy sauce
1 tsp ground black pepper
3 tbsps oil
1 onion, sliced into rings
Directions:
1. Marinate the beef in kalamansi or lemon juice, soy sauce and pepper.
2. Heat the oil and pan-fry the beef until medium-rare. Transfer to a plate. In the remaining oil, saute the onion until tender. Garnish the beef …read more

 Ingredients:
1 kg chicken cut into serving pieces, seasoned with salt and pepper
3 small hot/chilli peppers
3-4 cloves garlic, minced
5 slices of ginger
1/3 cup sugar
1 tbsp wine
1 tbsp sesame oil
1 tbsp sesame seeds, toasted
water
cornstarch
Directions:
1. Mix the water and cornstarch. Let stand for a while to allow cornstarch to settle. Drain. In the remaining cornstarch wrap the chicken and fry in deep hot fat until golden brown. Arrange on a platter.
2. Mix the first six ingredients and pour on the remaining fat in the pan. Stir until it thickens. Pour over the fried chicken pieces. Top with sesame seeds. Serve hot.
Happy cooking!
Source: Philippine …read more

Welcome once again to Trouble-free Thursdays!
In light of the big game coming up, here are some party snack ideas for the Asian food lover:
  
TOKWA’T BABOY  
TERIYAKI CHICKEN WINGS
SQUID IN SWEET HOT CURRY SAUCE 
SAMOSAS 
From my own experience growing up, I can just imagine my dad and his friends enjoying these appetizing pulutan with ice cold beer!
Now, if these are not your thing, why not try these other tasty munchies:
    
TOSTITOS WITH SOUTHWESTERN CAVIAR 
PRETZELS WITH BEER DIP
TORTILLA CHIPS WITH HOT BEAN DIP
EASY MEATBALLS 
TOMATO PIZZA BREAD
BARBECUE WINGS 

Happy cooking!