Recently, Franco and I made a pact to be more mindful of what and how much we eat. We made several attempts in the past to monitor our diet. Some attempts were more successful than the others. This time I think we are really serious. I saw my husband last Wednesday eat salad for the first time since we got married. One of the staples that we are saying goodbye to is our favorite lumpiang shanghai. We always have stock of prepared lumpia in our freezer.
One recipe yields more or less 35 pieces. It is very convenient. No thawing required and hot crispy lumpia is ready in 10 minutes or so. But since we are limiting our intake of anything fried, good bye, dear lumpiang shanghai for now!
Ate Doring got the recipe from my sister-in-law Mae.
1/3 ground pork
1 small carrot, grated
1 tablespoon flour
1 small onion, grated
1/2 of a bar of cheese
Salt and pepper to taste
Lumpia Wrappers, cut into half circles
Continue reading “Ode to our Favorite Lumpiang Shanghai”
It is been a while since I last posted. I do have a good excuse. I have been reflecting, reflecting on so many things. My life. My family. My goals. My job. The future. The people who helped me get to where I am now. Aki. Franco. Emily. Money. Haaaay.
Anyhoo, my favorite celebrity chef is Chef Boy Logro. Isn’t he the most entertaining celebrity in GMA-7? I love his energy on TV. I love how his recipes seem so effortless. I was delighted to find out that he now has his own food magazine. This recipe came from the vol. 2 no. 3 issue. Call me fanatical and biased but this porkchop is one of the bestest that I have ever tasted. The pork was full of flavor and very moist. The breading was very crunchy, just the way Aki and I like it. It was so good that I almost ate half of a porkchop even before dinner was officially served. And the sauce was surprisingly easy. We had a lot of leftover teriyaki sauce which we later used as base sauce for a couple of veggies dishes.
1/2 kilo porkchop
1/2 cup oyster sauce
Oil for frying
Marinate the porkchop in the oyster sauce for 15 minutes.
Beat the eggs. Dip the porkchops in a bowl of beaten eggs. Cover thoroughly with Japanese breadcrumbs.
Fry each side of the chops for 5 minutes or until golden brown.
Serve with teriyaki sauce and steaming hot rice.
Continue reading “Breaded Porkchop with Teriyaki Sauce”
Here is the recipe that got Aki licking the mixing bowl. Remember this pic?
Click here for the full story.
1 stick butter, melted and cooled
3/4 cup sugar
1/4 cup brown sugar
1 1/4 cup flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 teaspoon baking powder
1/2 teaspoon baking soda
2 1/2 medium carrots, grated using the smallest holes Continue reading “Go-Ahead-And-Lick-The-Mixing-Bowl Carrot Cupcake Recipe”
Last year, I tried making gyoza for the 2nd time. And for the 2nd time, I failed miserably.
Twelve month after, I regained my self-respect and confidence and tried it again. This time, it was a success. Alleluyah!
1 half kilo ground pork
1 cup finely chopped cabbage
1 stalk of leeks, finely chopped too
1 tablespoon cooking wine. The brand that I use is Marca Pina
1 teasepoon sesame oil
1 tablespoon sugar. I think I could add more.
1 tablespoon soy sauce
Dumpling wrappers. It is easier to handle them if they are at room temperature Continue reading “Great Gyozas At Last”
Thank you, Lord, for granting my prayers! And thank you to Papa, my friend Ameron’ dad for the inspiration. His death anniversary is coming up so I dedicate this post to him. Ameron and I were officemates for many years. And in those years, I always looked forward to her lunch which was lovingly prepared by Papa. I love Papa’s calamares, grilled eggplants ( he is the reason why eggplants are my favorite veggie) and his crispy kangkong. When I remembered Papa’s death anniv, I contacted Ameron for the kangkong recipe. She said Papa left no recipe because like most great home chefs, Papa just knew the ingredient list and the procedure by heart. Ameron did say that Papa’s crispy kangkong was simple. Just dip the leaves in a bowl of beaten eggs and then dust with flour. Since we were cooking a lot of leaves and only had 2 eggs left, I diluted flour with cold water. Then I remembered that for my Korean fried chicken, cornstarch was the key to crispy coating so I added that as well. Because I was pretending to be a great home chef like Papa, I did not measure and write down the recipe that I invented. Ate Dorina suggested that we add eggs to lessen the oil splatter. And so we dipped the kangkong leaves in my flour-cornstarch-egg-water mixture and deep fried them. Once the leaves got crispy, we transferred them in a paper towel lined plate. Aki who loves anything that is crispy, enjoyed this appetizer with mayo mixed with Chiz Whiz. Franco and I like our crispy kangkong with garlic mayonnaise.
One of these days, we will try this using alugbati.
One of our first-day-of-school traditions is baking cookies for Aki and his classmates. Since we had a Nutella jar that was about to expire, I made Nutella cookies. While my cookies were a hit, I was quite disappointed because unlike the other cookies that I baked, my Nutella cookies did not give the kitchen a freshly baked aroma. More than bringing the cookies to school, what I really want is for Aki to remember, everytime he smells something freshly baked, how his mom would wake up early every first day of school to bake cookies.
I made 2 batches of these cookies. The first batch came out very pretty and nicely cracked. Too bad, I was so busy that I was not able to take photos. This is a picture of the cookie from the second batch. I just wanted to finish all the hazelnut choco spread. I added flour and eggs without meticulously measuring the ingredients first. The cookies were yummy but not as pretty as the ones from the first batch. Continue reading “Nutella Cookies”
Cooking French fries used to be very frustrating. They always turn out soggy and extremely oily. The fries that I used to make were nothing close to the French fries that I buy from Mcdonald’s. Thanks to the summer 2012 issue of Cook’s Country, I learned the secret. Instead of dropping frozen fries in a pot of really hot oil, room-temperature oil and potatoes are cooked the same time. Simply put fries in a pot, add oil and cook over high heat covered. I was supposed to follow the recipe and let the potatoes cook for 15 minutes without stirring. Stir to prevent the potatoes from sticking and cook until slightly golden. My mistake is that I used an opaque pot cover. When I checked my fries after 10 minutes, almost half of them were already toasted!
Yikes.They were still very good though. Using my brand-new slotted spoon which I got from Uniwide, which in case you do not know will be closing shop soon (will try to blog about that), I transferred the potatoes to a paper-napkin-lined plate. Aki and I enjoyed our fries with our Belgian-style dip. French Fries with Belgian dip. How soshal, right?! The Belgian dip is actually just thousand island dressing with a garlic clove pressed thru a garlic press.
Enjoy! Don’t forget to regularly check your potatoes.
I would like to dedicate this blog post to Ninong Eddie Boy who went to heaven last week. He was not just Franco’s baptism godparent. He was also one of the principal sponsors in our wedding.
Tito Eddie Boy, like my Franco’s dad, was an active member of the Focolare community. My mother-in-law got this recipe from one of the Focolare members.
Korean Beef Stew
1 1/2 cup water
1 tsp ginger, grated
8 cloves garlic, pressed
1/2 cup tomato sauce
1/2 cup soy sauce, preferrably Kikkoman
4 tbsp sugar
2 tbsp sesame oil
3/4 kilo beef ribs
toasted sesame seeds plus more for garnishing
spring onion, for garnishing
Continue reading “Easy Korean Beef Stew ala Focolare”
Last weekend, I had a lovely time in the kitchen as my mother-in-law taught me how to cook the dishes that Franco grew up eating. Prior to moving in to our own place, we lived in my in-law’s house for 6 months. During that time, one of the dishes I always looked forward to was Asadong Pampanga. This recipe came from Franco’s dad’s best friend’s wife’s mother.I am documenting this recipe here in my blog as part of my family cookbook project, where I collect our favorite recipes from our favorite people. By documenting the recipes, we will remember the past with fondness and salivating mouths. Plus, our children would be able to enjoy the same dishes that we love.
1/2 kilo pork
4 medium ripe tomatoes, diced
juice of 5 calamansi
1 red onion, chopped
1 pack of dried oregano
1/4 cup soy sauce
1/2 cup water
2 tablespoons tomato sauce Continue reading “Asadong Pampanga Recipe”
When Franco and I were newly married, he often teased me that he was so unlucky to have married someone who does not know how cook. While I knew that he was only kidding, it did hurt. He didn’t want to buy an oven because he thought it would not be a wise investment considering I have never baked anything in my entire life prior to moving to our house. It took a lot of seducing and begging and thank God, I won. haha. Once we have settled in our house, I challenged myself to learn to cook. Franco loves to eat. Since we hardly see and talk to each other on weekdays, I try to be a good loving wife on weekends by cooking his requests. I would like to think that I have come a long way since the first meal I cooked. My last masterpiece, my version of Bonchon chicken, was a hit not just with Franco but with his family as well.
Chicken. I used wings and skinless thigh fillets. The wings as expected were crispier.
1 1/2 cup cornstarch
1 cup water
Oil for frying
Sweet Soy Garlic Sauce
1/2 cup sugar
1/4 cup soy sauce
1/4 cup water
3 garlic cloves, minced
1 tablespoon vinegar
Continue reading “Korean-style Fried Chicken”