Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts

April 05, 2013

Bitter-melon or bitter gourd, is what "ampalaya" is.

This dish is easy to prepare, and this is one of my favorite foods on the table. It is light and healthy dish, but most kids don’t like ampalya or bitter gourd in English because of the bitter taste. However, there is a simple secret on how amplaya tastes not bitter when you eat it. When removing the seeds of the ampalaya, scratch or remove also the white skin that stuck to the wall of the ampalaya.  Scratch it by using a spoon until the green color of the vegetable is visible. That white thing is the culprit why the ampalaya is bitter when you cook it. Soaking in salted water for 30 minutes or more could also reduce the bitter taste.
Anyhow, here are the ingredients of my simple Ampalaya con Carne Norte.

1 pc. Large ampalaya
1 ¼ cup chopped onion
1 tsp. minced garlic
1 pc. Medium-sized tomato, sliced
1 small can of carne norte or corn beef
2 eggs, lightly beatin
And salt and pepper to taste.

1. Blanch ampalya in boiling water, then immediately rinse in ice water. Strain and set aside.
2. Saute onion, garlic and tomato, and then add corn beef. Allow to simmer for about 2 minutes.
3. Add ampalaya, and then season with salt and pepper to taste.
4. Pour in beaten eggs before mixing everything lightly.


March 28, 2013

Do you like arroz caldo?

I seldom prepare this dish, but when I am craving for it, I will just make it at home because there is no arroz caldo at the nearby restaurant. So, here’s how to prepare this soupy rice.

  • Chicken thighs or drumstick 
  • 2 cups of sticky rice (uncooked) 
  • 1 qt. of chicken stock 2 knobs of ginger (peeled, chopped) 
  • 4 cloves of garlic (chopped roughly) 
  • 1 onion (chopped) Green onion or onion leaves (chopped into small size) 2 tablespoon patis or fish sauce (optional) 
  • Salt and Pepper

  • Get a big hot pot, add some olive oil and brown the chicken, the salt and pepper. 
  • When you flip over the chicken, add the chopped onion and let it sautee until the other side of the chicken browns.
  • Add garlic, give a quick toss and add uncooked rice. 
  • Mix the rice and add fish sauce (optional). Add ginger. 
  • Mix around and chicken stock. 
  • Cover and bring to simmer to stir. Making sure rice doesn’t stick to the bottom of the pot. Continue to check the tenderness of the rice. If mixture is getting too thick, loose with lukewarm water.  


February 03, 2013

Have you tried to prepare an egg poached? I have tried once but it wasn’t good. The egg white was cooked, including the yolk. To make it perfect, the egg white must be cooked but the yolk should be runny. I followed the instructions but it didn’t come out like the photo on the recipe book. I understand that this is a difficult yet elegant way to prepare eggs, but gets easier with practice. Hmm.. That’s it; I need more practice on making an excellent poached egg.

Anyway, here the instructions: Fill a pan with water and add vinegar. (1 tablespoon vinegar to 6 cups of water); the acid helps contain the egg whites. Bring to boil, then lower to a simmer (boiling water will make the egg white rubbery). Crack the egg into a small bowl. When water is ready, some people swirl the water with a spatula or wooden spoon to create a vortex, while others, do not, simply using circular molds. Try both ways and see what works for you. Drop the egg into the swirling water or into the mold. If using the vortex technique, continue swirling the water slowly to keep the egg in shape. The vortex creates a spherical shape, while mold makes a sunny-side up shaped egg. Cook for about 3 minutes and remove with a slotted spoon.

Good luck and enjoy cooking! :)

July 21, 2012

Journeying in our kitchen is one chore that I love now that I am a wife. As a Filipina I do really love eating Pinoy foods. The one that you cannot take away from me is the love of ‘adobo’. Adobo can be chicken or pork. Those are my favorite meat by the way. Adobo is a very well-known easy Pinoy food. It is actually one brand of Filipino when it comes to food. Smile. I can share on how to do it, here:

1.) Chop chicken or pork meat
2.) Soy sauce
3.) Vinegar
4.) Black pepper & Pepper leaves
5.) Garlic
6.) Salt
7.) Water

  Mix them all together in a casserole and cooked it until it will be totally done. It will take 20-30 minutes depends on how much meat you are cooking. Check from time to time. Then right after your adobo is ready for serving . Try this one and surely you will say yummy… adobo taste so good and very easy to do, no need step and steps of process. Not much ingredients, so light and easy! Good luck guys, let me know if you do. I can teach you more if you need help! Just leave on your comments here.

May 11, 2012

I love eating sea foods especially healthy tuna. It is either fresh from the ocean, canned or frozen is best for our health. As it has been said, tuna is pack with protein, omega-3, vitamin D, and selenium which plays an important role in our body. According to the research of scientific study, diet rich in fish that are high in omega-3 fatty acids, like canned tuna, can curb or prevent cognitive decline, dementia, depression, neuro-psychiatric disorders, asthma and inflammatory disorders. An issue between tuna and pregnant women questioned but scientific studies prove that tuna is safe to eat for pregnant women! It is even proven that pregnant women who always eat tuna boosts her child's brain. While it is true that pregnant women should stay-away see foods that have high-mercury (like shark, mackerel, swordfish, tilefish), it is actually SMART to eat seafood during pregnancy (following what your OB-GYN or doctor words about what fish to eat or not)!

For me, I prepare my healthy tuna food usually for sandwiches. My family (especially DH) likes it a lot and even always requests me of preparing him to bring to his work. Since I love pampering him and our tummy, I always do it. I also have come to search for another tuna recipe which I will have to prepare for my beloved in the next following days. I am chasing and been reading a Caribbean-Style Albacore recipe which I plan to cook. I find it good for us because we are into diet.

I can't wait to chase for tuna this coming days to cook this recipe. Ciao...

February 26, 2012

... from my husband point of view. It is an "in-demand" at the  moment. It has been how many days successive which my DH bought chicken in the market and let me do the frying. He said he likes the taste of my cooking than in the famous food chain like KFC, Mc Donald's, pollo loco and such. Forgive me big food chains but this is just a home-made ones. Yours are great too but DH likes to have home-made ones especially from his wife's cooking. Smile. But yes, he likes my deep-fried chicken. And I have no problem of cooking it for him. In fact, I am very much happy serving his one of his favorite home-made ones cooked by yours truly. Now if you excuse what my DH brag, I am going to unlock my secret of how I cook it. Aside from a hot oil (yes, put and take-out only chickens from stove pan in a hot oil), my secret ingredients of frying a chicken ala Cacai M. is: cooking oil (I use olive oil), meat tenderizer, seasoned salt, ground pepper and flour. One thing too is: I made cuts in the pieces of chicken since it is urgent (can't marinade anymore). It is a choice if you like to take the skin or leave it on. I like to leave it on, the crispy skin makes it more yummy. And that's it! The procedure? After gathering the ingredients, you have to: (1) Wash pieces of chicken, (2) Put oil in a pan and let it boil, (3) make "cuts" of the pieces of chicken using knife, (4) put the meat tenderizer, seasoned salt and bell pepper just enough to taste, (5) coat it of a flour, (6) then fry in a hot oil and again, only take-out the last batch in a hot oil (not that you will take it out only after it is a little bit cold. That's it! Enjoy the "ala Cacai M. fried chicken" ! Whew! ;-)

August 29, 2011

Five days ago, I posted about my quest of thinking any recipe with spam canned goods since I my taste bud cannot take its taste if I eat it alone. And then I thought of my stashed gourd vegetable I had in the refrigerator waiting for me to cook. :-)

And yes, yesterday yours truly cooked soup-y sauteed gourd vegetable with spam canned good and a little bit of corned beef from left-over. Ingredients (gourd, spice(s), cooking oi, spam, a little left-over corned beef, salt and a little bouillon beef) were gathered. I then (1) chopped the spam into small quarters along with an onion (the only spice I had in the kitchen). I wanted to put garlic and bell peppers but I cannot find any. So only onion was being mixed with it. Then what I did after chopping the spam and onion, (2) I heated a little bit a pan and put cooking oil as well as an onion and spam with corned beef while waiting for me to (3) skinned and chopped the gourd vegetable. The next thing I know was I already finished chopping the gourd and washed it in running water while the. And the sauteing began. I put a cup of water because I like it soup-y. (4) After boiled and half-cooked, I then put salt, a dash of beef bouillon to taste. Wait for another boil and done! Yummy soup-y gourd vegetable with spam and a bit of corned beef!

It was my first time having this recipe out from scratch.

August 25, 2011

It's not a date sandwich, that such term use when there's a legal holiday which falls on the last weekdays of work, but a common term of a food or snacks. Do you love eating sandwich? Or how do you like doing or preparing it for your kiddos, spouse or anyone? Or to sell it on your cafeteria or store?

Alright, yours truly is just a mere homemaker (and a mommy-to-be) who enjoys homemaking as my full-time career. I love cooking and preparing foods which my husband love to eat. One food he likes me to prepare is the sandwich. He let me prepare it for his snacks (but he call it "for lunch") at work. And it is already a routine for me when we get-up at 5 a.m. in the morning while he fix for himself to get ready for work and me, doing the ironing and preparing his sandwich to put in a brown paper lunch bag together with another sandwich bag of potato lays or pringles on it. 

I used to put pickles and lettuce on his sandwich but currently he don't want me to include in the ingredients so I just follow what he said, after all, he's the one will eat it. His sandwich includes: 2 slices of bread, sandwich spread, turkey slices and top with a single cheese. To prepare it, (1) I just put the sandwich spread on one side of the slice bread then followed with the turkey slice and the single cheese. (2) Then put the other slice of bread on it. (3) Wrap the sandwich beautifully with a paper towel and put it in a plastic sandwich bag before putting it up on the brown paper lunch bag with the other bag of  classic "lays" potato. That's it! One of my creation in my kitchen journey. :-)

January 12, 2011

Marked the date as 01.11.11 yesterday. It was also the first time I made a roasted chicken with a piece of turkey ham sandwich loaded with pickles, lettuce, cheese, sandwich spread and of course two slices of bread. DH decided to buy ingredients for such sandwich for him to bring to his office for morning snack. It was the other night he bought it from the favorite store that we shop regularly, it's Ralph's. I had to figure it out how to do arrange it as I just usually made a tuna sandwich which I only put tuna and sandwich spread. No need for me to browse on the Internet, read recipe book or whatsoever alike but just to look at the cover of the turkey ham and do the twist since it only comprises of  lettuce, folds of turkey ham (more of four or five pieces folded) and a slice of big tomato. So what I did for my own version provided with the ingredients which DH bought was put a half of lettuce piece and beautifully fold it in half, then put slices of roasted chicken meat (without its skin, I remove it), then sandwich spread. I then put one thin turkey ham. Over with turkey ham is a halves of pickles (three halves to occupy its space) then a piece of small square cheese. And done! I then put in two pieces of table napkin and put it in a storage freezer bag or with-a-sealed plastic small bag then the last pouch is the brown sandwich bag which I put it inside. Another thing to go with it (which I put it inside the storage freezer bag is the pringles. Nope, he does not want to bring all the high can but just some of it. So for me, that is the highlight of 01.11.11 for me. What about you?

October 29, 2010

 Unusual potato was what. Usually, I do mashed potato but such that time (while doing such image below) DH requested by cutting the raw russet potatoes (I still have a bag of ten pounds) and made it into soup. It just only took some minutes, if not only two to three minutes after boiled. Then, while having it boiled, I also put the beef into the reheated broiling pan. By the way, I put meat tenderizer and bell pepper unto the beef just the time a broiling pan reheated so it the meat won't overly tenderized. And so while waiting for the meat to turn, I checked the potato and after it was cooked, I drained the water then sit aside. Here comes the peas and carrots in a can, I warmed it up in a microwave high for about one to two minutes. Just in time, it was heated up, I have to turn the beef then waited again for ten to 15 minutes or until cooked.

I served the broiled beef with an A1 sauce. Can't you see, DH and I both love A1 sauce. ;-) What about you, what sauce you're in when it comes to broiled beef? Whatever it is, for sure you enjoyed eating it, I think so?!

October 13, 2010

(The article written by Victor Flowers)

I was watching Paula Deen again on the satellite TV I got from directstartv, and this time around she was making a recipe I found quite gross at first: Brussels sprouts and Bacon. I was watching Mrs. Deen cook this with my husband, who happens to be a fan of Brussels sprouts, and he asked me if I would be willing to try and make it. I agreed, but on the condition that he had to clean up the mess afterward!

The ingredients seemed simple enough: bacon, onion, garlic, Brussels sprouts, pepper, chicken broth, and butter. I had to fry the bacon, easy enough, then saute the onion and garlic in the grease left over, then add the sprouts. Once they were mixed in it with the broth, it all had to cook for about 20 minutes.

When I tried the quick meal, I found myself surprised at how flavorful it was. The sprouts were delicate, and the bacon added just the right amount of meaty flavor to the broth. My husband loved it, and as promised, he cleaned up the mess I made in the kitchen, and with a smile on his face! I plan on making this recipe again for holiday meals, and I hope these sprouts will be a hit with other people too!

October 11, 2010

Okay, I said I will give you my own recipe of beef chili beans. Yes, my own version. I didn't read it anywhere or anything like that which I could improvise. Just that I got it from my cousin of cooking ground beef with slices of fresh bell peppers, onion, garlic, potato and carrots. This time, no more potato and carrots. This time without potatoes and carrots but with a can of "Hormel Chili with beans" as shown below.
Oops  it is not all about that, of course. I did not only heat that up to make my beef chili beans recipe. But what I did was heat up all the ingredients (green and red bell peppers, onion, garlic) in skillet with olive oil. Then let it brown. After that, I put the washed ground beef together with the brown spices under heat. Then simmer a bit like two or three minutes then put a can of an image above, do not forget to include some water. In short, I mixed it altogether. Then put a bit of iodized salt. Simmer again for about just a minute then that is it! Beef Chili Beans by Cacai M. ;-) Is not that easy? As easy as 1-2-3!

July 28, 2010

Okay, this pictures was more than two weeks already in my inbox. Well, it is for whenever I crave of it. Ha ha ha! Oops yep, kidding aside but seriously. Sweet potato tops are not common in our favorite (with DH, actually it's DH favorite then later on it became my fave then too). So in short, it is hard for me to get this just as usual. Not until I found out there is in our farmer's market which opens every morning up to one o'lock "post meridian" (until 1:00 p.m.). That was just only weeks ago I found it. And so the "veges-whore" of me then bought and make it a salad. Images below are my sweet potato salad (left) and its, sweet potato vinaigrette.
sweet potato saladpotato salad vinaigrette
What I did was that I (1) get the leaves of the sweet potato after it were washed. Then (2) boil a water, once it boiled I put the fresh raw sweet potato leaves. I then (3) put it on its vinaigrette. Yum-mm! And done. Oops how to make its vinaigrette? I just put the spices, namely: tomato, scallions, onion, bell pepper (in lieu of ginger, I was out of ginger so I put fresh bell pepper instead of it). Then have a dash of salt and vinegar. That's it! As easy as 1-2-3! Yum-mm!

June 22, 2010

I was not able to post my food trip the other week because of the Lakers game and some other stuff after it. I had my reserved post but was not able (again) to put some more words into it. Yep, I was that kind of busy, actually with my headache at the same time I was so weak that even just to type words, I was not able to do it. Hemmm.. blame it to the weather? Hemmm.. alright, just a few reminder -- if for any reason, you cannot have your air conditioning or fan on, be sure to drink to drink a lot of cold water. To me, I turn on and off the A/C because it seemed it was also very cold as well as the fan. Then really, cold water helped. Anyway, let us have for now my special spaghetti with that big home made meat balls or "bola-bola".

You can have some some folks should you like to. *wink* Yes, I called it special because I put a bit of condensed milk and I know it is unusual for an spaghetti to have a milk though some also put salt to taste it like milk. Together with the ingredients aside from homemade big meat balls (which my DH really like to have it big) and milk, I put also cheese, spaghetti sauce and meat sauce (some put ketchup but I haven't done it yet, I want to try to next time for a change :) and another dash of ground beef from some the set of meat balls, spices (onion, garlic), olive oil and a hot dog in a big can. What I did was that I thinly cube-sliced onion and cloves garlic as well as sliced diagonally the hot-dogs in a can then sauteed. Then I sauteed it with small amount of ground beef. After it has been okay (brown), I put the sauce and let it boiled. As it was already boiled, I put the cooked spaghetti and mixed altogether with the cooked meat balls. I then let it boiled again and done!
It is time to eat! Oops let it cool off a bit. ;-) By the way, I cooked the spaghetti in a water with salt and cooking oil (I use olive oil). Never forget to stir it frequently especially once it is already boiled so spaghetti noodles won't stick altogether. I don't cover it so I can chase the noodles and stir it frequently. :-) About my homemade meat balls, I will share it next time. We may have same process or different in other ways but that's what makes it unique and sharing, right? You may also like to share yours, how you did it. Come on don't be shy.. kidding aside.. *wink* Have a great Wednesday!

June 13, 2010

It has been long time already that I was not able to eat a sauteed shrimps paste just like dried fish though I have it on our refrigerator. Then it came that I was craving to the highest level already. Ha! ;-) At the same time, I had a lot of beefsteak tomato which about going to loss its natural flavor. Yep the big tomatoes are going to get rotten. No choice but to find ways to spent it. :) I had a chance for my cravings. You know I do not want to spoiled my appetite because if I do, I can eat a lot of carbohydrates especially foods like this but ooh well..

That shrimps paste ruin my diet.. hahaha.. I could not resist it! The shrimps paste, I cook it with an olive oil mix with the spices: a lot of tomatoes, garlic and onion fresh from inside the bottle came from refrigerator (it's great it if you warm it first so there'll be no big oil sounds on your skillet or else it will harm your face if not having an extra careful while cooking). And the result is sauteed shrimps paste. ;-) And then it's time to chow with a cold juice drink by the side. ;-)

Happy weekend folks and have a great food trip!

May 25, 2010

I was in the mood of cooking the chicken we had in our refrigerator after of how many days/week that stocked in the freezer. I let out or put the normal low refrigerator temperature so it would be thawed. After that, I began boiling the eggs and gathered the ingredients after. I then put on the vinegar, soy sauce, a dash of iodized salt, a little oil, garlic, onion, a dash of black pepper, bay leaves and a little water. Before that, I skinned-off the pieces of chicken legs. Anyway, one can cook either pre-marinade or not.

I assume you know how to cook chicken adobo, if not, it's just easy. Just put all the ingredients (except the eggs, put it on when just about done) and let it stand for a couple of minutes or hours depending how you like the meat cooked --- if it has to super soft, just in between or just normal. I, too, like either way depending on my taste bud. ;-) But that time I like it super soft and about emptied its sauce. I let it stand for an hour or so. I just lowered the heat after the first boiled or putting up the desired taste.

So then, happy cooking and eating.. ;-)

March 17, 2010

yellow sweet potatoes

Those were my first taste of yellow sweet potatoes root crop here in US of A and I have to say it was worth the wait because the taste is really sweet unlike the others that it is yellow but the taste is no good. How to cook it the simple way? Well, I guess the cooks know about this because this is the basic style of cooking, it is called "steaming". Well, there are many recipes out of sweet potatoes but I choose the easy one and the usual cook I had while I was still in the island I grew up in Philippines. As you also can understand, there are many varieties of potatoes, there are sweet and any other taste and colors not only two but many which belong to potato family. Okay, to those who do not know about steaming potatoes, here are some of my simple procedures and perhaps tips. I use a pot just enough for the sweet potatoes. (1)Wash the potatoes. (2)I then cut the big potatoes so the cooking time won't take long. I also made sure that water was just enough to cover or level up the potatoes in a pot. (3)I let it boil. Once, it was already boiled, I turned the heat down leaving a little heat enough to continue the sweet potatoes boiling. (4)Then check time to time for about twenty minutes depending upon how big and how many potatoes you put in a pot. Then check afterward if it is already cook and done!

this is the side view of the yellow sweet potatoes I cooked

Have fun cooking and eating.. :-) You can have soft drinks or water for the drinks. Enjoy.. (~_~)

March 11, 2010

pork soup with chayote

A soup is good for cold times especially the season is winter. Today, my food trip for Friday is pork soup fresh from the pot and from my stove. :-) I was not able to take a pic on the bowl because I was drooling to ate it! Ha! :-) That is pork with chayote then spices like tomato, fresh bell peppers, pork bouillon, ginger, red round onion, scallions or onion leaves (green), and a bit of salt. The recipe is so simple to which I think most wives or peeps who are assigned for the kitchen knew. To those who don't, I boiled two cups of water with the spices on it (excluding onion leaves, fresh bell peppers, salt and pork bouillon). As it was already boiled, I put the pork (1/4 pound) and a dash of salt and let it boiled again. Once it was reboiled, I put the pork bouillon and let it dissolved through pinching it on a ladle and mix it all-together with the other stuffs in the pot. Then I put the bell peppers and onion leaves. When it was about to boiled, I turned-off the stove and done! Eating time.. :-)

February 11, 2010

chayote sauteed beef

Friday, it is time for food trippers! Food Trip Friday, here I/we come! (~_~) And now it is time to show "yummylicious" foodies folks... These time, my own cook---fresh from my skillet and kitchen stove which the date tells for proof. I cooked it early on that day because I had many chores to do so I just cooked first then preceded to my works so in time that I was hungry, the food was already waiting for me to scour. (~_~) I also cooked rice at the same time as well to save time since as I said I had a lot to do that time. What I did was just heated it up then ate after the works done. By the way, the ingredients with that were: beef, chayote, olive oil, a little water and soy sauce (more water than soy sauce), spices (green and red bell peppers, onion, garlic, tomato, scallions, salt), and pork bouillon. Yes I use bouillons whenever I cook even if there is already meat added. The taste is just different. So I guess you already know how to sauteed the ingredients to make it palatable depending upon your taste if you like it half cook or fully cook. It is good to have it half-cook when not eaten directly because the remaining heat in the skillet will make it fully cook even if the stove was already off. In case if you don't know how to cook it, this is just simple as like any other sauteed meat and vegetables with the spices and other stuffs. (1) Just heat up the skillet with the olive oil then toss the onion, garlic, and tomato. You could also put some bell pepper for taste and some afterwards when it is about to cook so the other bell pepper won't be fully cooked. (2)Then once the spices turned brown over the olive oil, put the washed beef and put some water, little salt and soy sauce then boil for two minutes. (3)After that, put the chayote then boil up again for two minutes the put the scallions. (4)Wait then for about a minute then done! Have a happy eating with rice and drinks.

Happy FTF! :-)

February 05, 2010

sauteed grated green papaya w/ spicy sardines

Cacai's StEps and JoUrNeY © 2009-2012 Recoded By: Grace O. D., Dhemz, and Cacai M.