Thursday, July 31, 2008

Best Diet Pill

A while ago, I have made a post about diet pills. I was really interested about it since I tried to use one. But I still want to try the Best Diet Pill on the market that is why right now, I am still shopping for it. Every time we go to the grocery store, I always pass by the dietary aisle for me to check the different diet pills on display. One time at Walmart, I saw quite a few displayed there. I saw popular ones and checked also the ones which I haven't heard. That was the time when I bought Mega-T Green Tea with Hodia diet pills. I bought two mats and tried it right away. It is said to change the metabolism and will let you lose weight with diet and exercise. There was no weight change during my pill intake and I thought maybe I didn't do it right. They say that Alli is the best pill in the market now. I saw on TV ads that it is the best but I am scared really to try it now. It is just new to the market and I'm not sure what side effect it will bring me. I still wish, one of these days, I can try it if my husband will allow me. But when I made the search, this was I found out. It made me confused and choosing the best pill is really hard. The top ten best pills that i have searched on are the following in order from the top: Lipovox, Ephedrasil Hardcore, Myoffeine, Zalestrim, Hoodia Gordonii, Leptitrex, SomnaSlim PM, Liporexin, Proactol and the 72 Hour Diet Pill. These pills have a comparison of prices. You see, you can't expect that the best pill you thought will be also considered the best pill to others. As for now, all I know is that there are a lot of diet pills in the market and choosing which one is right for you is too difficult. Also, a lot of factors are considered when buying such. I should prepare myself first and just decide later on when I'm ready. Right now, all I can do is search and compare what's best diet pill for me.

Google Page Rank 2

I thank everyone who supports this blog and who always visit me here even I don't have a new post. Friends and visitor, I really appreciate your presence here. Through you, this page has earned a Google Page Rank. I am so happy and hope you will always there to keep on hopping here. I'll try my best to post and share with you guys the good recipes I have tried and some other stuff. Also, it is my pleasure to share with you my Dad's recipe soon. He is indeed a good cook! As for now, enjoy your stay and have a nice day! Eat well :)

Great American Seafood Cook Off

Have you checked my Bean Sprout with shrimp? If you haven't, I want you to check it out again and try to make a comment about it. Tell me if it looks good or even tastes good. I made that recipe because I miss the Filipino style bean sprout dish with shrimp back in Philippines. So I have created my own recipe and it tasted good for me. My husband even liked it so much that he ate a full plate of it without rice. I like creating simple domestic seafood and this is one of them. I like to create more specially just purely seafood. I heard there is a Great American Seafood Cook off. If given the chance to join the contest, I would be willing to create more seafood dishes. I am excited for this event cos the skills and talents of every individual would be polished and this might be a means of achieving a dream. Aside from this, it relates to positiveness of domestic seafood sustainability. In this contest, the source is known and it is local and fresh. I can't wait for this event!

Pancit Bam-i

Photo Source

A friend from WOF, Yangyin, requested this recipe. This is similar to Sotanghon, how it is prepared and cooked, but this have more ingredients. My father has a good recipe for this but until now, I haven't received his recipes, it's still on the air lol But I found one which sounds good. I got this recipe from sunshine girl.


I remember, everytime there's an occasion, Pancit or Bam-i is always served on the table. People expect this dish every fiesta, along with the pork dishes like Humba and Adobo. During birthdays, if there's no spaghetti, this is a substitute cos according to our beliefs, having long strands of noodles will extend our life. Long grains, mean long life :) Even today, when I have time, I cook noodles (Spaghetti, Bean Thread-sotanghon, Vermicelli-misua, Canton-egg noodles etc) everytime hubby and I celebrate our birthday. It's just a Filipino tradition that I got used to.


Ingredients:

500 grams canton noodles
300 grams sotanghon noodles
1/2 cup chicken breast
1/2 lb. lean pork
1/2 lb. shrimps
4 pieces Chorizo bilbao (or Chinese sausage)
5 cloves garlic, crushed
1 medium onion, sliced
1 medium red pepper, sliced
1 medium green pepper, sliced
1 cup brocolli heads
1 cup cauliflower heads
1/2 cup carrots, jullienned
1/2 cup snow peas
1/2 cup shredded cabbage
1/2 cup tenga ng daga (dried wood ear mushroom), chopped
4 tablespoons soy sauce, divided
2 tablespoons cane vinegar
4 tablespoons cooking oil
1 teaspoon brown sugar
1/2 teaspoon ground black pepper
1/4 cup sliced spring onions for garnishing (optional)

DIRECTIONS

1. Boil the chicken breast in 2 cups of water with a dash of salt, and shred (or slice into 1/2-inch strips). Set aside the broth for use later. Meanwhile, marinate the pork in 2 tablespoons of soy sauce and cane vinegar. Let stand for at least 10 minutes, then slice into 1/2-inch strips.

2. Slice the chorizo. Place it in a frying pan on medium heat until cooked in its own oil, turning occasionally. (Do not add any cooking oil to the chorizo.) Once cooked, set aside.

3. Peel the shrimps and fry in cooking oil until pink. Once cooked, take the shrimp out of the pan using a slotted spoon. Cut into small pieces and set aside. Do not throw the oil away. (You may also want to set aside a few pieces of whole shrimp for garnishing).

4. Saute the garlic and onions on medium heat in the oil used for frying the shrimp.

5. Add the chicken and the pork, and saute for 5 minutes. Add the green and red peppers, brocolli, cauliflower, carrots, snow peas, and cabbage. Saute for another 5 minutes.

6. Add one cup of the chicken broth that you had earlier set aside. Make sure you use enough broth to cover your meat-and-veggies mixture. Add 2 tablespoons s of soy sauce and 1 teaspoon of brown sugar. Mix together, and boil for 10 minutes.

7. While waiting for the broth to boil, soak the sotanghon and cut according to your desired size. In a separate container, soak the mushrooms and then chop coarsely.

8. Once the broth has boiled, add the sotanghon and the mushrooms, and mix thoroughly.

9. After 5 minutes, add the canton noodles, and mix for another 10 - 15 minutes, until the canton noodles are soft. By this time, most of the broth should have dried up (or more precisely, they’ve been absorbed by the noodles). Add a dash or so of soy sauce to taste. Do not use salt!

9. Add the fried chorizo pieces and ground black pepper, and mix for another 5 minutes.

10. Garnish with spring onions, and serve with calamansi (Philippine lemon), lemon, or lime.

Monday, July 28, 2008

Cinnabon Rolls And French Toast

Everytime I heard about Cinnabon, I always remember Dorielyn or better known as Tessa. She's a sweet friend that I met through Visa Journey while we were undergoing our visa process. When we went to Manila, I first heard Cinnabon from her and she likes it so much. She and Marichu bought some for their family as pasalubong/gifts. I tasted it and indeed Cinnabon rolls tastes good. Aside from the rolls, they have other baked goods too. All taste good. I'm not really a fan of rolls because of the sweetness. I like my bread plain and simple and I prefer only cheese on it. But I do try a bit specially if it comes from Cinnabon and if my husband bakes it. Below are the recipes of the Rolls and the French Toast.

Cinnabon Rolls
ROLLS:
1/2 cup warm water
2 packages dry yeast
2 Tbl. sugar
3 1/2 oz. pkg. vanilla pudding mix
1/2 cup margarine −− melted
2 eggs
1 teas. salt
6 cups flour

CREAM CHEESE FROSTING:
8 oz cream cheese
1/2 cup margarine
1 teas. vanilla
3 cups confectioner's sugar
1 Tbl. milk

To make frosting, mix all ingredients until smooth.
In a bowl combine water, yeast and sugar. Stir until dissolved. Set aside.
In large bowl, take pudding mix and prepare according to package
directions. Add margarine, eggs and salt. Mix well. Then add yeast
mixture. Blend.

Gradually add flour; knead until smooth. Place in a greased
bowl. Cover and let rise until doubled.
Punch down dough and let rise again.
Then roll out on floured board to 34 x 21" size. Take 1
cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar
and 4 teas. cinnamon. Sprinkle over top. Roll up very tightly.

With knife, put a notch every 2". Cut with thread or knife.
Place on lightly greased cookie sheet 2" apart.
Take hand and lightly press down on each roll.

Cover and let rise until double
again. Bake at 350 15−20 minutes. Remove when they start to turn golden.
DON'T OVER BAKE.

Frost warm rolls with Cream Cheese Frosting



Cinnabon French Toast


2 Cinnabon Cinnamon Rolls
2 eggs
2/3 cup half−and−half
3/4 tsp. vanilla
1 T. sugar
1/8 tsp. cinnamon
1−2 T. butter or margarine


Slice Cinnabon rolls in half horizontally. Place them, cut side up, on a
plate and allow to dry for 20−30 minutes. Combine eggs, half−and−half,
vanilla, sugar, and cinnamon. Whisk together until all ingredients are well
blended. Refrigerate until ready to use. At serving time, preheat oven to
400 , and place Cinnabon halves in a shallow baking dish. Pour french toast
batter over halves and allow to soak for 5−10 minutes until moist. You may
weigh the rolls down (cover them with waxed paper and place a heavy skillet
on the paper) during this time to make sure batter is absorbed into the
dough layers. Heat a heavy skillet and melt butter or margarine in it. When
butter is hot, place the Cinnabon halves into the pan, gooey side down. Sear
until golden brown. Turn the halves over, and place the skillet in the oven.
Bake 8−10 minutes or until rolls are puffed up and golden. Serve with maple
syrup.

Recipe courtesy from :"Insider's Recipes Master Edition"

Copyright© 2002 VJJE Publishing Co.

All Rights Reserved

compiled and distributed by e-cookbooks.net

Diet Pills


Obesity is one of the problems of American people specially to teens and kids. It targets the youngsters who have no limit in calories intake. No wonder a lot of diet pills are now coming out on the market. There's Alli which gained a lot of approval from users. I was almost tempted to use this one because I am also interested with diet pills. I gained weight when I arrived here. I was 118 lbs and I am almost 140 lbs lately, maybe I am more than that now. I haven't checked my weight but I am sure I gained a few pounds. It is not easy to lose weight and it's too tiring to do exercises. It's not fun specially if you are too busy with work. I always sit and just stand to get something to eat, or go somewhere. I do love to play sports but just don't have time. We all know that when taking pills you have to do exercises and watch our diet too. My husband always tell me I am into SEE-FOOD diet, which means, When I see food, I eat it! Which is true because I have a good appettite. But I still have the courage to lose weight. A while ago, I tried Green Tea with Hoodia. I took it for almost two months and I watched my diet too. I did sit-ups and walking but there was no result. I didn't lose any pound but I didn't gain too. I wanted to try Alli, they say it's effective and safe. It's just expensive and I thought it might work because of the price. Until now I haven't tried yet because I'm scared. One day, I will have the courage to try other diet pills. Some say it's good, but some say it's not. My husband is one of the people who think negative. He said, it's only a waste of money. Anyway, I still want to try. I heard that there are good ones that belong to the best diet pills like Anoretix, Fentraphen, CliniTrim, Xyphedra and more.

Paksiw na Pata


We are planning to cook this one next week since we have extra lechon from Jessie's 1st birthday party. Instead of cooking the raw pata (pork leg with knuckles), we'll gonna use the lechon (roasted pork) pata. MMMM, I'm drooling lol This is a recipe requested by JOAN, I got this from Kumain.com. My Dad has a similar recipe with this one.

Paksiw is a filipino cooking method with vinegar, soy sauce and black pepper. Sugar can be added so it will taste sweet and sour. This is good with rice.
Ingredients
* 1 pork's leg (chopped)
* 1 gram dried banana blossoms (puso)
* 1/2 cup dried oregano leaves or 1/2 tsp. oregano powder
* 1 tbsp. peppercorn (whole)
* 4 gloves garlic, crushed
* 1 cup vinegar
* 2 cups water
* 2 tbsp. soy sauce
* 1 tbsp. salt
* 1/2 brown sugar (pack)

Place pata and all the ingredients in a deep pan with a tight cover. Boil. Lower heat and simmer until meat and skin of the pata is tender and sauce thickens.

Mongolian Beef


This is a tasty beef recipe from the recipe book: Wok Cuisine-Oriental to American of Better Homes and Gardens. Although this is not an authentic recipe of Mongolia, the popular dish is given the name by Chinese-American restaurants. It's called Mongolian Beef because the wine, garlic, and onions used in the recipe are typically used by the Mongols. On the picture, I didn't add the green onions because I ran out of it. Adding it makes the taste different, it will taste much better :)

Ingredients
1 pound flank steak or boneless beef round steak
1/3 cup water
2 tsp cornstarch
1 tsp sesame oil (optional)
1 tbsp cooking oil
2 tbsp rice wine or dry white wine
2 cloves garlic, minced
1 tbsp hoisin sauce
1 tbsp hot bean sauce or 1/2 tsp ground red pepper
1 tbsp soy sauce
10-12 green onions, bias sliced into 1-inch lengths (2 cups)
Fried rice sticks or 3 cups hot cooked rice
*Trim fat from beef. Partially freeze beef. Thinly slice across the grain into bite-size strips. For sauce, in a small bowl stir together the water, rice wine or dry white wine, hoisin sauce, bean sauce or ground red pepper, soy sauce, cornstarch, and, if desired, sesame oil. Set Aside.


*Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add green onions and stir-fry about 1/2 minutes or till onions are tender. Remove onions from the wok.

*Add half of the beef to the hot wok. Stir-fry for 2 to 3 minutes or to desired doneness. Remove beef from wok. Repeat with the remaining beef. Return all beef to the wok. Push beef from the center of the wok. Stir sauce. Add the sauce to the center. Cook and stir till thickened and bubbly.


*Return the onions to the wok. Stir all ingredients together to coat with sauce. Cook and stir about 1 minute more or till heated through. Serve immediately over fried rice sticks or hot cooked rice. Makes 4 servings.
Nutritional information per serving: 443 calories, 26 g protein, 30 g carbohydrate, 23 g fat (7g saturated), 60 mg cholesterol, 575 mg sodium, 552 mg potassium.

Sunday, July 27, 2008

Monggos

Rose made this tasty monggo dish. I remember back in Phi, Mom would cook this dish with toyo/bulad or dried fish if we didn't have the fresh one. Even with it, i can eat more than a cup of rice. This food will make me eat more! Instead of fish, Rose used pork meat and it tasted good. She has greens too with it. The recipe includes monggo which was soaked overnight to easily cook it the next day, garlic an onions. You may add squash leaves or spinach. If I'll cook monggo, I would love to try dried fish here :) I miss eating it with vinegar and rice!

Buyer's Remorse

Bankruptcy is one of the things that people fear aside from death. It is not easy to be in a situation that everything you have worked for will be lost. This is a result of unending debts, people are scared of it but just don't have the choice. Here in USA, I've never been in a financial nightmare yet but I swear, I'll surely lose my mind for a day. But I will try to fight and rise up to get over with it. I know there is a solution to such a problem. Just like what I did when I was still in Philippines. It wasn't easy to get over it. I thought I'll see myself in jail. My co-teachers and I had a group loan before and it almost took our lives in a mess. We let someone used the money and that person didn't pay it. What we did was, asking the family to help us out. Good thing the family of that person helped us and we had paid the debt. It was a long emotional torture because that problem was not solved right away. It took us months to get over it. Thank God, we found ways to pay the loan and we have managed to clear our names. Thanks also to our friends and family who helped us and gave us advices. It is really important to have someone to discuss debt and money matters with. The ones with experience so you'll be confident enough that nothing will go wrong and you'll get over with your debt problems. Just like BillsIQ, a website that can help you with your financial matters. It assists in the understanding of overall financial health and ways to improve your financial score. Why not try it now before it's too late.

Thursday, July 24, 2008

Chicken With Greens

This is a simple dish I prepared one day. I checked the fridge and got worried that the vegetables hubby and I bought a few days ago will go bad. We bought a couple of each variety, but I picked different vegetables. So I ended up cooking this dish which I called Chicken with Greens, because it has bokchoy and onion greens :) This is another recipe that is made right from my kitchen. Hope you like it. I love the taste!
Ingredients:

1 lb chicken meat, cut to bite-size
1 medium-size tomato
1 medium-size onion
1 red bell pepper
onion greens
1 bundle bokchoy, chopped
2 cloves garlic (optional)
1 pc chayote, cubed
1 pc zucchini squash, half-moon sliced
1/2 chicken buollioun cube
soy sauce
black pepper (optional)
1 can chicken broth or 1 1/2 cups water
2 tbsp cooking oil


Stir-Fry meat on hot oil until cooked. Add all vegetables except bokchoy, onion greens and zucchini. Bring to a boil then simmer til the vegetable is tender. Seasoned with chicken buollion and pepper. Add the remaining ingredients and water if necessary. Cook for at least 2 minutes. Add pepper to taste. Hope you like it. Enjoy!

Tuesday, July 22, 2008

Mushroom Chicken

This one tastes good too. Instead of cooking the whole chicken parts, I sliced it to bite-size. Below is the recipe. I still want to cook mushroom chicken with the same recipe of our favorite chinese place, Bamboo Cafe. One of these days, I'll find it :)



SERVES 4

4 boneless skinless chicken breasts
1/2 lb white button mushrooms, sliced thinly
3/4 cup chopped green onion
1 can chicken broth, divided
1/2 can water (if the chicken broth is condensed, more chicken broth if it isn't)
3 tablespoons soya sauce, divided
3 tablespoons cornstarch
4 tablespoons water, about,to mix with cornstarch
salt and pepper


Mix the cornstarch with enough water to make a thin paste.
Simmer the mushrooms in 2 tbsp soya sauce in a non-stick pan at low heat until tender.
Remove mushrooms and set aside.
Add 1 tbsp soya sauce and 1 tbsp chicken broth to the pan juices and add chicken, turning to coat as much of the chicken as possible in the soya sauce.
Cook at a medium low heat until the chicken is almost done.
Mix the remaining chicken broth and 1/2 c water (or broth) in a saucepan.
Bring to a boil.
Add a few tbsp of the hot liquid to the cornstarch paste, stir until smooth and then stir into the boiling gravy until thickened.
Add the mushrooms and green onions to the gravy.
Stir to mix.
Salt and pepper to taste.
Pour gravy over chicken in pan and simmer until fork tender.

My Dream Job: To Be A Chef

Eversince we were kids, we always have a dream job. As for me, I always wanted to be a chef. I just cook for myself and for husband now, but maybe in the future, I'll cook for many people. Above is the video of me talking about my dream job. I entered this video to Futureresume.com hoping to win. They have this video contest, Dream Job for A Day. You just tell something about your job and you can win. You might have a future job with them. They are working with big companies like Merage Foundation, The Valley health System, Niagara Drinking Water, Grinder and more! We have 44 days left for us to win so what are you waiting for? Visit Futureresume.com, where the best job seekers find the best jobs.

Thursday, July 17, 2008

Afritada(Chicken Meat Stew) With Afritada Mix

I swear! This one tastes so good. It's simple and easy cos you will only need the Mama Sita's Afritada Mix which has already the goodness of tomatoes, garlic and onions serve as a base for both Menudo and Afritada. So you don't need tomatoe paste or tomato sauce with this. I added carrots and 1/2 water aside from the original recipe at the back of the pack.

1 pouch Mama Sita's Meat Stew Mix (Menudo/Afritada)
1 cup potatoes, cubed
1 lb chicken (cut into serving pcs)
2 pcs bell pepper, cubed
1/2 cup green peas
1 cup carrots, cubed or whole baby carrots
1 cup water
2 tbsp cooking oil

*Fry potatoes in hot oil and set aside. In the same pan, stir-fry meat until golden brown. Add fried potatoes, then rest of the ingredients. Simmer for 2 mins or til heated through. You may also cook the chicken more to your desired tenderness. Serve hot.

Tip: What I did after i stir-fried the chicken: I transferred it to another clean pan, leaving the grease on the other pan. Making the dish not too oily! I also added the peas last cos I used the one in a can. This Mama Sita's Mix can also be used for Menudo. You can also cook afritada without Mama Sita's Recipe. Check it out!

Sizzler Fried Shrimp, Outback Steakhouse Coconut Shrimp and Red Lobster's Shrimp Diablo

The picture shows of my fried shrimp. I used the Louisiana mixed seasoning that comes in a pack for frying shrimp. It tastes good. Below are other famous recipes for shrimp which will surely pass to your taste.

Sizzler Fried Shrimp

1 egg, beaten,
1/2 cup milk, lowfat okay
1 cup flour, sifted
1 cup dry bread crumbs
1−1/2 teaspoons salt
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
24 each jumbo shrimp, un−cooked, peeled and deveined

Combine egg and milk in bowl. Set aside. Place flour in bowl. Set aside.
Combine remaining dry ingredients in bowl. Set aside. Dip shrimp in flour,
then in egg mixture, then in bread crumb mixture. Fry shrimp in 350 degree
oil for 3−4 minutes. Drain on paper towels.

Red Lobster's Shrimp Diablo

3 lb. Large Uncooked Shrimp In the Shells (no heads)
Milk
1/2 lb. Unsalted Butter
1 Jar Kraft BBQ Sauce
1/2 Cup Ketchup
1 Tablespoon Fresh Ground Pepper
1/4 Cup Frank's Red Hot Sauce

Wash shrimp in cool water and remove heads if needed.
Soak shrimp in milk overnight.
Mix all sauce ingredients in a sauce pan and stir until boiling.
Remove from heat and refrigerate for at least four hours.
Drain milk from shrimp, place them in a baking pan, and cover
evenly with the sauce. Let stand 1 hour.
Bake uncovered in preheated oven (450F) for 15 minutes
(less time for smaller shrimp).

Recipe courtesy from :"Insider's Recipes Master Edition"
Copyright© 2002 VJJE Publishing Co.
All Rights Reserved
compiled and distributed by e-cookbooks.net

Benihana Shrimp Sauce


2 cups mayonnaise
1/2 cup water
1 Teaspoon sugar
1/4 Teaspoon salt
1 tablespoon garlic juice
3−4 Teaspoons ketchup
1 Teaspoon ground ginger
1 Teaspoon hot sauce
1 Teaspoon dry mustard
1 Teaspoon paprika
3/4 Teaspoon white pepper
Whisk together.

Potato Salad



Original receipe wa taken from A Taste of Home Cook Book, I modified it according to hubby and my taste. Also instead of baking, I boiled the potatoes and I didn't use red potatoes but the regular one.

2 pounds potatoes (about 6 medium)
1 teaspoon salt
1/2 teaspoon pepper
2 hard-cooked eggs, chopped
1/2 pound sliced bacon, cooked and crumbled
1 cup (8 ounces) shredded cheddar cheese
1 sweet onion, chopped
3 dill pickles, chopped
3/4 cups (6 ounces) sour cream
1/2 cup mayonnaise
2 to 3 teaspoons prepared mustard
Directions:
Heat 1 inch salted water (1/2 tsp salt to 1 cup water) to boiling. Add potatoes. Heat to boiling then reduce heat. Cover and cook until tender, 30 to 35 minutes. Drain and cool.

Cut potatoes into cubes. In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles. In a small bowl, combine the sour cream, mayonnaise and mustard; pour over the potato mixture and toss to coat. Serve immediately. Yield: 20 servings.

Wednesday, July 16, 2008

Marinated Mushrooms


This is my recipe for marinated mushrooms. I like it sweet and sour.

Ingredients:

1 pound small fresh mushrooms
1 small onion, thinly sliced
1/3 cup white wine vinegar
1/3 cup canola oil
1 teaspoon salt
1 teaspoon ground mustard
1 tsp sugar
2 cloves garlic
1 small onion
1 tsp black pepper
1 ground red chili flakes


Directions:

In a large saucepan, combine all ingredients. Bring to a boil over medium-high heat. Cook, uncovered, for 6 minutes, stirring once. Cool to room temperature. Transfer to a large bowl; cover and refrigerate overnight.

Turbocharger and Turbo Professionals


Turbo and turbocharger from Turbochargerpros.com. The best source in air induction. Turbochargerpros.com has everything you need to make your Audi, VW or any model blow the competition away. With an extensive inventory and full warranty, Turbochargerpros.com has you covered. Our car has just broke down and it is now at the autoshop. Until now it is not fixed yet. I think hubby has upgraded it already but if I was him, I would have tried their service. They have Volkswagen turbo and a great selection of New and Remanufactured parts available to ship today. With modern technology, super charger and turbo charger has evolved into a high tech component. Changing these parts with high quality replacements has never been more important. So visit the Turbochargerpros.com now and Turbocharge your ride!

Monday, July 14, 2008

Crab Meat And Vegetables (Ginisang Kalabasa at Sitaw)


A healthy and simple recipe. This is the dish that Mom used to cook too. I miss her cooking. In Philippines, we can also buy mixed vegetables without preservatives and not frozen. Though some of those packed vegetables aren't fresh, so we need to check properly if they have just packed or sliced so recently. Mixed vegetables consists of sliced: okra, red bell pepper, squash, string beans and gabi. Other rootcrops are added too.


You may adjust the recipe measurement to your desired serving and taste.

2 medium tomatoes
3 cloves of garlic
1/4 lb string beans
1/2 lb squash
crab meat
2 tbsp soy sauce
1 tspn black pepper
1 tbsp oil

* On medium-high heat, sautee garlic on heated oil for 15 seconds then add tomatoes. Cook for 2 minutes or more. Add the vegetables. Cook for 3 minutes or more til tender. Add the crab meat, soy sauce and pepper to taste. Cook til heated through. Serve with hot rice.

Friday, July 11, 2008

Beef And Fried Potato Stir-Fry


I have browsed this tasty recipe from the recipe book: Wok Cuisine-Oriental to American of Better Homes and Gardens. I just tried it and it's perfect for hubby's taste. He likes fried potatoes so he likes this. Try it too.


Beef and fried potato stir-fry is a Vietnamese specialty. This dish containing white potatoes is an example of the French influence on Vietnamese cooking. The French introduced the white potato to Vietnam more than 100 years ago.



12 ounces beef top round steak
1/2 cup water
3 tbsp fish sauce
1 tbsp cornstarch
1/4 tsp pepper
2 medium potatoes (10 ounces total) or 2 cups frozen french-fried shoestring potatoes, thawed
1 tbsp cooking oil
2 cloves garlic, minced
1 medium onion, cut into thin wedges (3/4 cup)
1 medium green pepper, cut into 1-inch pieces (1 cup)
2 medium tomatoes, cut into thin wedges (2 1/2 cups)
Cilantro or parsley sprigs for garnish (optional)



*Trim fat from beef. Partially freeze beef. Thinly slice across the grain into bite-size strips. For sauce, in a small bowl stir together the water, fish sauce, cornstarch and pepper. Set Aside.


*If using fresh potatoes, peel potatoes and cut into julienne strips. Pat the fresh potato strips or thawed shoestring potatoes dry with paper towels. Pour cooking oil into a wok or 12-inch skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add the potatoes. If using fresh potatoes, stir-fry for about 6 minutes or till tender. If using shoestring potatoes, stir-fry for 2 to 3 minutes or till golden. Remove potatoes from the wok. Add the onion to the wok; stir-fry for 1 minute. Add the green pepper and stir-fry about 2 minutes more or till vegetables are crisp-tender. Remove the vegetables from the wok.


*Add the beef to the hot wok. Stir-fry for 2 to 3 minutes or to desired doneness. Push beef from the center of the wok. Stir sauce. Add the sauce to the center. Cook and stir till thickened and bubbly.


*Return the cooked vegetables to the wok. Stir all ingredients together to coat with sauce. Cook and stir about 1 minute more or till heated through. Gently stir in the tomato wedges. Heat through. Serve immediately. If desired, garnish with cilantro or parsley. Makes 4 servings.


Nutritional information per serving: 252 calories, 22 g protein, 23 g carbohydrate, 9 g fat (2g saturated), 52 mg cholesterol, 970 mg sodium, 725 mg potassium.

Thursday, July 10, 2008

Tinu-nuan Sari-Sari Ug Isda (Vegetables and Fish in Coconut Milk)

I miss this one! My mother used to cook vegetables with coconut milk and fried fish. Also with horse raddish leaves (kalamunggay/malunggay). I didn't have the latter so I just used sari-sari or mixed vegetables that contain sliced okra, string beans, red bell pepper, and squash. In Philippines, we can buy sari-sari by pack.

Ingredients:

1 1/2 lb mixed vegetables/ sari-sari (sliced okra, string beans, red bell pepper, and squash, u may include Gabi or any root crop vegetable)
a fish fillet
1/2 cup cooking oil
1 medium onion
salt and pepper to taste
1 8-ounce can coconut milk
1/2 cup water
Fry the fish on a heated wok with cooking oil. Cook until done. On a skillet, mix water, coconut milk, mixed vegetables and onion. Let it boil and simmer on medium-high heat until vegetables are tender. Fish may also be grilled instead of frying it.

Add the fish and salt & pepper to taste. Stir and cook for about a minute or till heated through. Serve with hot rice.

Sunday, July 6, 2008

Phoenix And Dragon


Phoenix and Dragon Recipe. Another great tasting recipe from the recipe book: Wok Cuisine-Oriental to American of Better Homes and Gardens.I tried it last night cos I was really tempted to cook even If I was stuffed already :) I had a bit cos I'll have it today for lunch with hubby. You should try it, it tastes good!

This food is a Chinese specialty.In Chinese mythology, the phoenix is a bird that symbolizes feminine beauty and the dragon is a symbol of male virility. When Cantonese chefs combine chicken, considered feminine, with ham or shrimp, regarded as masculine, they usually call the dish some variation of the name Phoenix and Dragon.


Ingredients
8 oz Fresh peeled and deveined
1/2 ts Instant chicken bouillon
2 ts Cornstarch
1 tb Cooking oil
1/4 ts Ground red pepper
2 Cloves garlic; minced
2 medium Boneless; skinless chicken breast halves (6 ounces total)
1 c Thinly sliced carrot half moons
1/2 c Water
1 c Broccoli florets
2 tb Soy sauce
1/2 of an 8-ounce can sliced bamboo shoots, drained (1/2 cup)
1 tb Oyster sauce
1 ts Sesame seed; toasted (optional)
2 tb Dry sherry
2 ts Cornstarch
3 c Hot cooked rice

Instructions

1. Rinse shrimp. Halve the shrimp lengthwise; pat dry with paper towels. Combine 2 tsp cornstarch and red pepper; toss with shrimp. Set aside. Rinse the chicken and pat dry. Cut into 3/4-inch pieces; set aside. For sauce, in a small bowl, stir together the water, soy sauce, dry sherry, oyster sauce, 2 tsp cornstarch, and chicken bouillon granules. Set aside.

2. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add carrot and broccoli; stir -fry for 3 to 4 minutes or till vegetables are crisp tender. Remove vegetables from wok. Add the chicken to the hot wok. Stir-fry for 2-3 minutes or until no pink remains. Remove the chicken from the wok. Add shrimp and stir-fry for 2-3 minutes or till shrimp turn pink. Return chicken to the wok. Push the chicken and shrimp from the center of the wok. Stir sauce. Add the sauce to the center of the wok. Cook and stir till thickened and bubbly.

3. Return the cooked vegetables to the wok. Add the bamboo shoots. Stir all ingredients together to coat with sauce. Cook and stir about one minute more or until heated through. If desired, sprinkle with toasted sesame seed. Serve immediately over hot cooked rice. Makes 4 servings.

Nutritional information per serving: 378 calories, 25 g protein, 53 g carbohydrate, 6 g fat (1g saturated), 110 mg cholesterol, 996 mg sodium, 421 mg potassium.

Saturday, July 5, 2008

Taugi (Bean Sprouts Stir-Fry)


This is my first try of Taugi. I love this ever since I was in Phi. But I didn't know the right recipe so I just made my own. It turned out good and hubby liked it. We even ate it without rice, we liked the crispness of the bean sprouts and the string beans added with the sweet taste of the shrimp and chicken meat.
Ingredients:
less than a lb boneless Chicken breast, sliced (you may use a lb of it)
1/2 cup shrimp (you can use more)
2 cloves of garlic
1/4 part of the green bell pepper
1/2 part of the medium onion
1/4 lb string beans
1-1/2 cup bean sprouts
1/2 cup water (divide to two 1/4 cups)
1 tbsp soy sauce
1 tbsp cooking oil
1/2 cube chicken bouillon
You may add tomatoes, salt and pepper to taste (optional)
Put oil on a heated wok (medium heat). Saute garlic, onion and pepper. Add chicken meat. Cook for 3 minutes or more until cooked.Add shrimp and cook it for 1 minute. Add the string beans and 1/4 cup water. Let it boil. Then add the chicken bouillon cube and soy sauce. Cook for 1 minute then add the bean sprouts. You may add the other 1/4 cup of water. Stir and cook for another minute or more till the vegetables are tender. Serve over hot rice.

Thursday, July 3, 2008

Pork Chop Suey


Another great tasting recipe from the recipe book: Wok Cuisine-Oriental to American of Better Homes and Gardens. I like you to try it guys. You'll surely love it as much as I do. Your hubby will be surprised if he knows that the food is cooked and came right from your own kitchen and not from the restaurant's place. Below is the easy and simple recipe but very tasty! I even didn't include bamboo shoots and celery but still yummy. I really recommend this recipe for you to try. Better use fresh bean sprouts and mushrooms.

Chop suey is not an authentic Chinese dish, but rather an American creation. One story says that some sailors arrived late in the evening in Honolulu and searched for a restaurant that still was open. When they finally found one with its lights on, they rushed in and pleaded with the owner to feed them---anything. The kind-hearted Chinese restauranteur used the leftover chopped ingredients he had on hand to create a delicious dish. When asked what it was called, he replied, "Chop suey." In Cantonese, "chop" means miscellaneous or mixing, and "suey" means bits or pieces.


Ingredients:

1 lb lean boneless pork
1/2 cup water
3 tbsp soy sauce
4 tsp cornstarch
1 tsp sugar
1 tsp instant chicken bouillon granules
1 tbsp cooking oil
2 medium carrots, thinly bias sliced (1 cup)
1 stalk celery, thinly bias sliced (1/2 cup)
2 cups fresh bean sprouts or one 16-ounce can bean sprouts, drained
1 cup sliced fresh mushrooms or one 4-ounce can sliced mushrooms, drained
1 8-ounce can bamboo shoots, drained
3 green onions, bias sliced into 1-inch lenghts (about 1/2 cup)
3 cups warmed chow mein noodles or hot cooked rice


*Trim fat from pork. Partially freeze pork. Thinly slice across the grain into bite-size strips. For sauce, in a small bowl stir together the water, soy sauce, cornstarch, sugar and chicken bouillon granules. Set Aside.

*Pour cooking oil into a wok or 12-inch skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry the carrots and celery in hot oil for 2 minutes. Add fresh bean sprouts (if using), fresh mushrooms (if using), bamboo shoots and green onions. Stir-fry for 1 to 2 minutes more or till carrots and celery are crisp-tender. Remove vegetables.

*Add half of the pork to the hot wok. Stir-fry for 2 to 3 minutes or till no pink remains. Remove pork from wok. Repeat with the remaining pork. Return all pork to the wok. Push pork from the center of the wok. Stir sauce. Add the sauce to the center. Cook and stir till thickened and bubbly.

*Return cooked vegetables to the wok. Add canned bean sprouts (if using) and canned mushrooms (if using). Stir all ingredients together to coat with sauce. Cook and stir about 1 minute more or till heated through. Serve immediately over chow mein or hot cooked rice. Makes 4 servings.

You may also add shrimps and bok choy if u like ;)

 
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