March 11, 2010
pork soup with chayote
March 04, 2010
my own version of beef steakThat is it folks! Happy eating! :-)
February 05, 2010
pork tocino
January 21, 2010
I tell you I made 6 servings! Yep, and because DH don't like to eat root crops, I was only the one devouring it. It was good for days of consumption for me. It was okay because it is good if it is cold. I put ice on it and it is yumm-o! By the way, I also called this as "root crops in coconut milk or not-so-binignit"
January 17, 2010
posted by: Cacai M.
I got very fresh shrimps from the market so I thought of making such of tamarind shrimp soup (sinigang na hipon in Tagalog---Philippines' language). Because I had tamarind powder, okra, string beans, scallions (onion leaves), salt and green bell pepper I made it right-away. And that's the result (image above). It's just easy to do. Just boiled how many cups you want (I put three cups on that), then put the shrimps and other ingredients, then reboiled again then wait for one or two minutes (depending upon your taste--if you want the ingredients fully cook or half cook) and done! Soup is ready...
December 08, 2009
Ingredients:
2 cups glutinous rice
1 and 1/2 cups water (for the glutinous rice)
2 cups dark brown sugar
1/2 teaspoon salt
4 cups coconut milk (2 cans sold in Oriental store, if two cans isn't enough add water to make 4)
Procedure:
Cook 2 cups glutinous rice with 1 and 1/2 cups water. While the glutinous rice is cooking, mix the other ingredients (brown sugar, salt, and coconut milk). When you feel that the glutinous rice is already cooked (approximately simmering for 15-20 minutes), boil the mixed ingredients. Then once boiled, put the cooked glutinous rice and mix altogether stirring gradually until the liquid absorbed as well as the rice is fully cooked. Let it cool and put it in refrigerator afterwards. Serve cold. Enjoy!
December 05, 2009
Yes, I will try to cook biko (sweetened glutinous/sticky rice) tomorrow or on the next day (Sunday -- Pacific Standard Time) since I have my complete ingredients here in the house stashed. It will be my first time then to cook it. The first I cook biko was last Christmas. I only cook 1 cup glutinous/sticky rice and divide it into two for the sweet recipe and the other one is for the salted w/ ginger. I could say it's not that good. It was fluffy or should I say "watery", it isn't the one that I wanted it to be. I got the recipe wrong. Experts said that the way how to cook the glutinous rice should not be like the normal rice. The water should be lesser than the amount of glutinous. I will try the recipe that I discovered. Actually there are two recipes of which I have to select which one I will try. Sure, I have to make sure that if not perfect at least close to perfect so the ingredients will not turn waste. It's not that easy but I have to study and think more. I am a trying-hard cook you know.. I research a lot, spent a lot of time watching video, and think hard so it will turn out good (if not best). I wanted to give the recipes that I have to select one of them but I made a decision that I will just reveal it after I cooked. For now, I just wanted to put in a journal that there are two types of cooking it: cooking the glutinous rice first (like the normal rice) before it will be mixed to the other ingredients, and the other one is just simply put it altogether with the other ingredients without cooking the glutinous/sticky rice first. I understand that the water measurement varies. Anyway, I don't want to give the recipe without me cooking it first. I know some wants risk but not me. Hmm.. watch-out if it will turn okay or what recipe I have to get. :-) I guess I will just cook the rice first and just adjust the water since it's kinda like that cooking style I did the first time I did. It will be easier for me. Hmm.. okay, I have to stop now. We'll see the result if I can master my kitchen journey on how to cook Biko with my own research. (~_~)
December 04, 2009
salad okra and broccoliMy food trip entry for today is about late but hey it's still Friday here in my place. :-) So by the way, that is it the salad okra and broccoli with its vinaigrette. I put fish sauce with it but can't be seen because I just remember the time I was about to eat. The vinaigrette I mix were fish sauce, tomato, vinegar, scallion, and garlic. I felt like eating such cucumber in salad and I tell that was my first time (I just felt like to eat it). So that's it, that's my food trip.
For more of my FTF entries, it's in here and for more food trippers, just click the logo below. Have fun!
December 03, 2009
(click to enlarge)
maja blancaIngredients:
1 cup corn starch
1 cup sugar (white or refined)
4 cups coconut milk (I use CHAOKOH or NUOC LOT DUA brand, just buy 4 cans and measure)
1 cup evaporated milk
1 can soup kernel corn
1 cup unsalted peanuts
1 can 8 oz. DOLE crushed pineapple
raw (organic) cashews for toppings (optional)
The procedure is easy. Just mix all the ingredients (except the cashew toppings, of course) beginning from dry ones like flour, sugar, then pour the evaporated milk, coconut milk, corn in can, unsalted peanuts and crushed pineapple. Then if it's already all mixed, put it in stove. Stir constantly even if it's not yet boiled. Let it boil and simmer until it become a little bit sticky (not so sticky). I believe this won't take more than 30 minutes. Then, put it in a pan and flatten it as fast as you can using a cookie spatula or any heat-resistant spatula, before it gets dry. Then, let it cool and put it in refrigerator and done! Now, it's time to eat. :-)
My maja blanca recipe was inspired by my cousin whom I can't forget the ratio she's using, it is four-is-to-one or 4:1 . I then personally revised it according to my taste. After all of the gathering of recipes online and offline, this is what I got and am proud I am now a pro of it. Wink. ;-) :-) Have a good day!
November 25, 2009
posted by: Cacai M.
Binignit is a Bisaya(Visayas and Mindanao, in Philippines dialect) term which in Tagalog(Philippine language) Bilo-bilo has no English term. I will just call this a root crops in coconut milk. Usually it is a combination of sago, sweet potato, ripe plantain banana, taro root, cassava root, squash, and jack fruit mixed with coconut milk and sugar. I called this not-so-binignit because the ingredients aren't that complete. I just put taro root, ripe plantain banana, squash, and jack fruit with the coconut milk and sugar. So happy Wednesday folks! Happy Thanksgiving for tomorrow!
November 14, 2009
cooked stir-fry mixed vegetablesYesterday, I felt like being vegetarian. Actually, I am more on vegetables but when cooking it there should even just a little meat in it especially that hubby wants me to eat something meaty since it is good source of protein which our body needs. Even though the pork is already defrosted and ready to sliced, but I was more on vegetables all. So, it ended stir-frying the okra, chayote, and mushroom with the spices onion, red bell pepper, and garlic saute with soy sauce. The procedure is just easy! After washing all the veges and fresh spices, cut it all length-wise. Then heat-up one teaspoon of olive oil (or any kind of oil), then brown the onion and garlic, then add the red bell pepper. As soon as it's already okay, put the chayote. After it boils put the mushroom then okra, then boil it again then put soy sauce. Then wait for five minutes or so until it is fully cook and taste. Put soy sauce if you think it tastes better. And done! Serve it with rice. Happy eating!
November 03, 2009
sweet and sour fishHere comes my kitchen journey, my sweet and sour big eyed scad fish. Big eyed scad fish(some called this as cow-eyed fish, or yellow tail snapper) is the English name and "matambaka" is what we named this in the Philippines. This isn't a good fish for sweet and sour but I have it in my ref, and I liked to eat "escabeche" or sweet and sour that time.
So what I did was fry first the fish. While waiting of the fried fish, slice the spices: ginger, tomatoes (more than enough in cooking), green bell pepper, and onion. Then after the fish is fried, heat another skillet and put cooking oil, I put the spices. Then after it was boiled, put the fish over the skillet, and mix with sugar. Then taste!
August 10, 2009
posted by: Cacai M.
(click the image to enlarge)
riceAugust 05, 2009
posted by: Cacai M.
The food below is what I always said- see at the last paragraph of this post - that I will already have to cook the noodles that I craved to eat. This is a Pinoy(Pinoy is same as Filipino which are the people who live in the Philippines) food which is very common in Asian Countries. Usually eaten by rice(and am one of those), some just eat it alone since noodles is same nutrients to rice(carbohydrates). Anyway, the recipe is just simple.
yellow and white rice stick noodles
pork
shrimps(peeled and deveined) or shrimps ready to eat in a pack
carrots
potatoes
cabbage
garlic
onion
What I did for the procedure was that I peeled the carrots and potatoes and wash then, I chop into cubes. After chopping, wash it again and put the potatoes into water above its level to avoid discoloration(dark) and set aside. I then soak the rice noodles into water until it was smooth so I can cut it to the desired length. After cutting all, I drained it from water and set aside. Next was I chop the pork into cubes and prepare the defrosted shrimps. After that I got the wok(skillet) from its cabinet and put into stove with oil then warm. Before it was warm, I made it sure that I already slice the onion with the garlic. Afterwards, I put on the sliced onion and garlic, then let it a little brownish color then put the pork and let it stand for three minutes with the carrots and potatoes, then put on the noodles and mixed. I let it stand for three minutes again and put seasoning and the ready to eat shrimps in a bag as well as the cabbage. Then wait one minute then mixed again. And done! Happy eating! (~_~)
July 22, 2009
posted by: Cacai M.
(click the image to enlarge)
steamed rice, dried fish w/ chili vinegar, noodle(pancit cantoon), and juiceThat was supposedly my brunch(breakfast and lunch) lately that turned into my lunch because I was busy with the dishes in my in-sink and some cleaning in the house. That is a typical Filipino foods that mostly loved--steamed rice is the basic then the viand are rice noodles, and dried fish. Some include eggs but I feel like to eat eggs lately so, that's just it. I broiled the dried fish because it seems oil is against my appetite lately. Actually dried fish can also be cooked into fried, grill, mixed with veges, and more into mixing. And for the vinegar, it should have to be with tomato but am running out of it so by next time..
By the way Pinays, have you seen or recognized the GSM bottle of vinegar?... (~_~).. Ohh yes, I love that vinegar so much!
Anyway days ago, I planned to cook rice noodles w/ shrimps and pork (bam-i) but always on postponed(lol). The shrimps and pork were always about to defrost then I put again in fridge because am not ready to do it. Ohhh... heheh.. but later at night or tomorrow or not long enough before this weekend I have to cook it already because the cabbage will be damage by then. So then folks, enjoy eating!
********July 05, 2009
posted by: Cacai M.
The 4th of July went well with me and my hubby yesterday. Aside from learning a little of html codes yesterday through my Madam sis Dhemz and do the blogging as well as the hopping to my favorite blogs (am sorry to those haven't been visited due to the holiday--I have also to do my day-off... (~_~) even once a week or two. Anyway, I had my ripe banana in the ref and it was about two weeks already there that I always plan to cook for sweetened-banana but it happened that until now I haven't cooked it yet--am not that lazy huh? There were just stuffs that needs to attend more than cooking it. Anyway, we have food in the house and I don't forgot to take my vitamins everyday to get rid of some health problems. Remember, health is wealth! So then, so much for this. I wanna share to you the ripe banana I cooked last night which is fresh from my refrigerator. There's some kind of dark--that's because of the power of stashing it in my ref. And here was my 3 pieces ripe banana(click images to enlarge):
cooked unpeeled ripe banana
cooked and peeled ripe banana--ready to eat
June 27, 2009
posted by: Cacai M.
I wanted to do this last week but some kind of got targeted of the word called "laziness" (~_~) ... that's why it's just now.. hemmm... it's not really interesting (I guess) but here's the food I made last week of which am missing and craving again now... (don't mind the date of the camera--it's one week late--, and etc. ahheheh..)...
ginataang-gulay(coconut milk mixed vegetables), fried fish, and paksiw na isda (fish stew)
By the way, here's my recipe of ginataang-gulay:
1 pack okra (sold in Asian or Oriental stores)
1 small bundle of kangkong
1 bundle mushrooms
1 pack big taro root(lavenderish color)
3 pieces onion leaves
1 small ginger
3 pieces big dried fish(optional)
1 big fresh ripe bell pepper(optional)
1 can (400 ml) coconut milk
Procedure:
(1.)Clean all the stuffs or wash again from refrigerator and set aside. (2.)Separate kangkong leaves from its stalk then cut squarely the taro root. (3.) Put the cut taro root into the pan and put 1 to 2 cups of water and boil, steam it for 1 or 2 minutes and after steaming, put the mushrooms, ginger, and bell pepper into it, then let it boil again. Then put okra, kangkong, onion leaves, dried fish , and the coconut milk. If you don't like to put dried fish or don't have any, just put salt to taste or knorr cubes. But take note if you otherwise put dried fish-- don't put salt anymore. And lastly, let it boil again. And done!
And about the fish stew, I just purchase that ready-to-eat and reheated for 1o minutes. It taste good when the mixed fish stuff soak for long minutes.
And about the fried fish, of course you know about it... (~_~) Enjoy eating!
April 22, 2009
posted by: Cacai M.
Yep! I missed the cook of bamboo shoot already mixed it with preserved fish in a can soaked with a tomato in it - sardines, in bisaya dialect it's tinapa. I don't know if you're familiar with this folks but for me it's one of the best but it depends on my mode of taste, meaning it's not all the time. It will then become monotonous if you will have to eat such in more than one day, I know... because that's what I am... it's the food huh? (~_~) Don't think others... *wink*. Anyway, here's the recipe if you then like to cook some or just want to know what am I talking about, here it is:
1 smallest can of bamboo shoot - about 200G (sold in oriental stores, in Asian lane stores)
1/4 size of onion
cooking oil
1/8 cup water
Procedure:
- Open cans of preserved bamboo shoot and sardines.
- Sift preserved bamboo shoot in a can to remove water and set aside.
- Prepare frying pan, put in the stove, and prepare water.
- Heat up cooking oil and while heating-up crash the garlic and cut onion.
- As the cooking is heaten-up already, put onion and garlic and let it brownish.
- As onion and garlic brownish, put on the sardines and followed with water after being slightly cooked then, put the bamboo shoot. The bamboo shoot is already soft and just let it warm so not that long to cook.
- Let it stand for 3 minutes and done! Serve hot with rice and juice!
Happy cooking and eating folks! For now, I just have to wait 'til it will be afternoon and cook some. Whew! Am hungry already..
April 06, 2009
Yesterday was an awesome weekend for me. Hubby took me to Best Au's home as we had planned two days before Sunday for it's been three months already that we haven't seen personally, we just talked through phone, web cam, chat, and text. So then, all of the plans went good - the day had been good and awesome, it's with us. I woke up 8 am then was there at 9 and went to sea foods city(Filipino Market) to shop gourmet Filipino dishes and some. We had roasted pork(lechon), broiled bangus, dried fish, dried squid, deep fry big fish, buko salad, kutsinta, biko, suman, puto, puto-maya, cassava cake, and some! Name it and you can have it since the place is a Filipino community so, what you want you can have it! Wow! it's cool isn't it? plus bessy spoiled me, that makes my weekend so great! So then, after the eating, shopping, and preparing we then proceeded to the sing-along (karaoke) which one of my hobby - music keeps me alive! (~_~) We're having lots of fun, jive, and dance! So, we sang and sang until it's time to see the fantastic and amazing view Au said to me. She brought me to Palm Pacific which is a very wide golf course which is the best in LA and yep I find it an amazing place where actresses and actors as well as some famous people went there especially if there's an event. So then, I will share with you the pictures I have with that awesome week I had guys. Here it is, and tell me afterwards of how do you like it or not huh? (~_~) :
posted by: Cacai M.
How do you like it folks?