Korean Beef Stew

One of my favorite dish to cook. Very easy yet so Yummy.

Korean Beef Stew
Korean Beef Stew

Ingredients:

  • 1 Kilo      Beef
  • 1/2 cup  Kikoman Soy Sauce
  • 6 tbsp     Sugar
  • 1 whole  Garlic (peeled)
  • 2 whole  Onion (peeled)
  • 3 pcs       Ginger (thumb size; peeling optional)
  • 2 pcs        Star Anise
  • 4 pcs        Siling Haba
  • Radish cut into cubes
  • Peppercorn
  • Salt and Chili Powder to taste
  • Dahon ng Sibuyas
  • Toasted Sesame Seeds

How To:

  • Place beef in a casserole covered with water
  • Add in all ingredients except for Radish, Onion Stalks and Sesame Seeds
  • Let boil and scoop out scums
  • Leave to simmer til beef is tender
  • Add in radish and cook til tender
  • Adjust taste by adding salt and chili powder
  • Serve in a bowl sprinkled with Onion stalks and sesame seeds
  • Enjoy with plain rice

O diba!? Easy!?

Anyway, maisingit ko lang.  I’ve mentioned I wanted to make Meringue Kisses.   It was successful and here’s my finish product!

My meringue kisses na di korteng kisses.. haha :
My meringue kisses na di korteng kisses.. haha 🙂

I  just beat the the left over egg whites, add a little cream of tartar (1/4 tsp), add a little lemon essence and a cup of sugar.  Beat it until firm to touch and spoon or pipe out onto a lined baking pan (line with aluminum foil). Then baked it for 1.5 hrs in preheated 200 degrees Celcius oven!  Voila! Dino and Liam liked it a lot. They ate 2pcs each right after I took it out from oven. Kung di ko pa pinigilan, baka naka tig 3 pa sila.  🙂

Flan Cake

For years now, I’ve wanted to make this cake.  Buti nalang I ran into Cusinera’s blog on how to do this.  I’ve been making Leche Flans since I was in high school, and I have sort of perfected it na.. ehem ehem.. hehehe oh well, at least for my loved ones who loves it, perfect sya.. hehehe…  Recently, I have successfully baked a chiffon cake too.  So the thing is how to put it together.

Anyway, since it’s a long holiday, and I want to have a special cake for my birthday, I tried my very own Flan Cake (others call this Custard Cake, Cusinera called it Leche Flan Chiffon Cake).

The result!? UBER YUMMY!! hahahaha…

Okay, I miss my photographer.. hehehehe.. 🙂

Ingredients:  Leche Flan top:

  • 6 egg yolks
  • 1 egg whites
  • 1 can Carnation Evap
  • 1 can Carnation Condensada
  • Few drops of Lemon flavoring
  • White Sugar for caremel

Chiffon Cake:

  • 1 cup All Purpose Flour
  • 2 1/2 tbsp Cornstarch
  • 1/2 cup Sugar (for yolk mixture)
  • 1 1/2 tsp Baking Powder
  • 1/4 tsp salt
  • 1/4 cup oil
  • 4 egg yolks
  • 1/2 cup Cold Water (+ 2 tbsp)
  • 1/2 tsp vanilla
  • 4 egg whites
  • 1/4 tsp cream of tartar
  • 1/2 cup sugar (or less depending on sweetness you like – for meringue mixture)

How to:

  • Mix all ingredients for flan and set aside
  • Prepare baking container by melting the sugar in the pan (put the pan directly on a stove top and wait til sugar is melted and change to caramel color); set aside
  • In a bowl, mix all dry ingredients together (APF, Sugar, Cornstarch, BP and Salt)
  • Make a well, and add liquid ingredients (corn oil, yolks, cold water, vanilla); beat til well mixed; set aside
  • prepare the meringue mixture
  • Beat egg white with cream of tartar til frothy
  • Gradually add the sugar and beat til meringue is glossy and forms peaks
  • Fold in the yolk mixture to the meringue mixture (fold til well mixed)
  • Pour flan mixture to prepared pan (depends on how thick you want your flan to be)
  • Pour the chiffon mixture on top til about 3/4 of the pan (don’t worry they won’t mix, chiffon is light enough that it will float)
  • Prepare water bath (fill a baking tray with water then put the prepared baking pan on a pot stand)
  • Bake at 180 degrees C (preheated) for 40 to 50 minutes or until toothpick comes out dry
  • Let cool for a while
  • Flip the pan on a serving plate
  • enjoy with the family 🙂

Before I end my post, let me share how we enjoyed the cake…

Liam singing “Happy Birthday Mommy.. Happy Birthday Mommy!”
Liam trying the cake before mommy can make a wish.. hehe
Liam helping me blow my candle. 🙂

Happy birthday to me.. 🙂

PS. Apologies for the poor pic quality…  my photographer is not around so Ate Donna have to take pics.  What’s important is we were able to take our moment together. 🙂

Beef Misono (ala Tokyo Joe)

I guess it’s true what they say that babies prefer food that their mommies eat when they are still in our womb.  I remember when I was still carrying Liam in my tummy and still having morning sickness (can’t understand why they call it morning sickness when you feel it all day long, anyway) I don’t like eating out.  If there’s a time that I should go on field work and have no choice but to eat at restos, only restaurant I can tolerate is Rai Rai Ken.  I only like Kamameshi Fried Rice, Miso Soup and California Maki.  Other than that… ULK!!

Now that Liam eats with us na, we notice that the only cuisine na hindi kame nahihirapan pakainin sya is Japanese Food! Yes, you read it right, Liam loves it!  He loves Miso soup, Misono and any noodles they have. But his favorite is Beef Misono Bowl in Tokyo Joe.  So I thought of looking for a recipe in the net.  Misono pala is stir fried, kasi all recipes I found is dry. The one we are having in TJ’s is very saucy.  Thus, I tried creating my own.

After a few attempts, I think I already got it!

Beef Misono

Ingredients:

  • Beef Sukiyaki Cut
  • 4 portions Water
  • 1 portion Kikoman Soy Sauce
  • 1 portion Mirin
  • 1 portion Oyster Sauce
  • few drops of sesame oil (depends on how strong you like)
  • Salt, Pepper and sugar to taste (Note to self:  Do not add these til last 1 minute of simmering)
  • Finely chopped Garlic
  • Chopped White Onions
  • Conr Starch
  • Toasted Sesame seed (optional, I did not add this in our meal, since Liam’s also eating)

How to:

  • Mix all liquid ingredients and garlic in a pot.
  • Bring to boil
  • Add the beef slices (I dropped them one by one)
  • Simmer for 5 minutes
  • Add in chopped Onions
  • Simmer til onions are translucent
  • Adjust taste to your liking by adding salt, pepper and sugar
  • For thicker sauce, add dissolved cornstarch to the pot
  • Serve on top of Rice with sauteed Bean Sprout on the side
  • Sprinkle with toasted sesame seeds
  • Enjoy with family

Hainanese Chicken

After enjoying this dish during one of our Saturday lunch dates,  I’ve made it a mission to cook this meal for Liam and Dino.

Last night was the perfect timing since Dino just came back from a 5days hike in Ifugao (oh, how I miss Batad..).  It was already 5 years since Dino’s last climb and his uphill run last month was not enough to prepare him for the adventure.  He was complaining how tired he is and sakit daw katawan nya.. hmm.. siguro dala na din ng age!? hahahaha..

Oh well, I make it a point to cook something special tuwing uuwi sya from his long out of town/country trips, para he’ll always have somwthing to look forward to pag uwi nya. Pero after his sakit sa katawan, kahit di ata ako mag cook, he would love to come home.. haha

Anyway, my boys loved the dish, yes! Liam ate well last night, until Dino showed him the Chocolate cookies from Don Merto’s. Tsk! Tsk!

By the way, I got my recipe from Bee Yinn Low of Rasa Malaysia.  This is my go to recipe site pag asian cuisine ang peg ko. 🙂

Enjoy!

Hainanese Chicken Rice

Ingredients:

Chicken:

  • One whole Chicken (organic preferably
  • Spring Onions
  • Ginger
  • Salt
  • Carrots

Rice:

  • 2 cups of uncooked Rice
  • Garlic
  • Onion
  • Ginger
  • Chicken Broth

Sauces: Chili Sauce

  • 4tbsp Chili Sauce (any brand, but I read another post that Sriracha Chili Sauce is good. I  used Lee Kum Kee)
  • 2tbsp Chicken Broth
  • Garlic and Ginger (grated)
  • Lemon or Lime
  • Salt and Sugar to taste

Sauces: Soy Sauce

  • 2 tbsp Light Soy Sauce
  • 2 tbsp Chicken Broth
  • 3tsp Sesame Oil

How to:

  • Rub chicken with rock salt to remove unwanted residues
  • Stuff chicken with spring onion and ginger
  • Submerge Chicken (breast side down) in pot of water (chicken should at least be 1″ under water)
  • Boil until Chicken is cooked
  • Once Chicken is cooked, carefully pull out chicken and submerge to ice bath (this step will stop the chicken to cook further)
  • Set chicken and broth aside for later use
  • Wash uncooked rice and soak for 10 minutes
  • saute garlic, onion and ginger til fragrant
  • add in soaked rice and saute a little (this will give rice more flavor)
  • transfer to rice cooker and add broth to cook rice (amount of broth will depend on rice’s requirement.  Consider reducing water amount since rice was already soaked.)
  • Prepare the sauces by mixing all ingredients (recipe I read used a blender to mix the ingredients for the sauce.  too lazy to wash all parts of the blender, that’s why I opt to grate my ginger and garlic instead. 🙂 )
  • Plate the chicken and rice with some cucumber and Enjoy the meal with your family

 

 

Spinach and Mushroom Rubber-ioli

Dino’s been craving for Raviolis these past few weeks and i added it to my list of must cooks.

Boy! will I not make these Raviolis no more! Grabe ang pawis at pagod!!  Unles, I add these to my exercise routine.. NOT!  The Outcome!? It’s more of a Rubber-ioli. Hahahaha.. My pasta was so thick, the outer part (where I pressed it to hold the fillings together) was hard!  We have to trim our raviolis so we can eat it.  Filling and sauce was good though…

Ingrredients:  Pasta

  • 3 cups of All Purpose Flour
  • 4 eggs
  • 1 tsp salt
  • vegetable oil

Filling:

  • Garlic
  • Onion
  • Button Mushrooms (coarsely chopped)
  • Spinach Leaves chopped
  • Cream Cheese
  • Salt and Pepper to taste

Sauce:

  • Olive Oil
  • Garlic (Crushed)
  • Tomatoes (diced)
  • Button Mushrooms (sliced)
  • salt and pepper to taste

How to:

  1. Mix together ingredients for pasta till flaky
  2. Knead about 10 minutes
  3. Set aside for 20 mins (refrigerate)
  4. Prepare filling
  5. Saute Garlic and Onion til fragrant
  6. Add button mushroom til all liquid evaporates
  7. Add in spinach and cook for around 2 minutes or til wilted
  8. Add Cream Cheese and mix well
  9. Salt and pepper to taste
  10. Prepare the Raviolis
  11. Flatten the dough super thinly (use pasta machine – highly recommended)
  12. use dough cutters to cut into round or square pieces
  13. Put a tablespoon of spinach and mushroom filling to one of round dough
  14. cover it with another pressing the outer part together to keep filling intact
  15. repeat 13 and 14 until all dough and fillings are done
  16. Cook prepared raviolis in boiling salted water til pasta is done
  17. prepare sauce while cooking raviolis
  18. Saute garlic and tomatoes until tomatoes are wilted
  19. add mushroom
  20. season with salt and pepper to taste

VOILA!

 

Note to self and Dino.. Don’t do this again.. Go to a fine Italian restaurant for a date if we want raviolis. 🙂

Roasted Chicken in Tarragon with Herbed Baby Potatoes

Ang haba ng Title! kalowka!! hahahahaha

This is one of my favorite dish to prepare and munch lately. Dino liked it as well. Ever since kinulit ko si Dino to buy me a small Oven, I made sure na masulit ko sya. Dino love baking and grilling. Since this will entail less oil, he feels na healthier siya. and I think so too. 🙂

This is one of my original recipes.  I wanted to roast chicken one time so I checked what I have lang in our cupboard. It turns out well naman.  Experiment stage lang is the time of cooking and how hot will we cook it in. 🙂

Roast Chix and Baby Potatoes. Dino is complaining about my plating, no color contrast daw. hehehe..

Roast Chicken Ingredients:

  • Chicken Quarter Cut (any part you like, but thigh with legs are better for this, since breast will be too dry for roasting
  • Lemon
  • Garlic Powder
  • Cayene Pepper Powder (optional, you may also use Paprika for less spicy taste. But Dino loves spicy food, so Cayene is the answer)
  • Salt and Pepper to taste

Herbed Baby Potato Ingredients:

  • Baby Potatoes (washed and cut into halves or bite size pieces)
  • Butter
  • Finely chopped garlic
  • Rosemary and Thyme Leaves
  • Salt to taste

How to:

  • Squeeze a little lemon juice on the chicken
  • Season with salt, pepper, garlic powder and cayene
  • top with dried tarragon leaves
  • leave to marinade for around 15 to 30 minutes
  • Roast at 150°C for about 10mins or until chicken turns white
  • Increase heat to 250°C and roast until done (this will cook chicken faster, make it more juicy and crispier
  • While roasting, you may put baby potatoes into salted water and boil until cooked
  • Once cooked, on another skillet, melt butter and saute garlic until fragrant
  • add in cooked potatoes
  • season with rosemary and thyme leave
  • add a little salt to taste (skip this if you’re using salted butter)
  • Serve and enjoy! 🙂

By the way, I served this with fresh lemonade. Sayang naman the remaining Lemon. Nagutom ako while writing this post. hmmm.. yum! yum!

Steamed Garlic Shrimp

Been a while now since I really cooked. I missed it but ok lang din, been busy with Liam. hehe… I was cooking last night, all is well naman, then Liam came, nawindang ang mommy at nalito. forgot to add an ingredient sa sauce ko.. but it still turned out great.

Cooked Steamed Garlic and Steamed Brocolli with Oyster Sauce (my FIL gave me this idea) last night. Was suppose to add a little ground pork to my sauce para lang meaty, pero forgot to put it in, since Liam is pulling me na. He wants to be carried and see what’s cooking. hehehe..

Lately he likes playing pretend chef. We will give him the small pots and teflon ladles. He will get the empty bottle of alcohol, lotion bottles, etc and pretend to pour Catchup, Soy Sauce or Vinegar.  Then he will feed his stuffed animals. Cute no? (sayang, we weren’t able to take a photo of this pa, ang hirap kasi nya kunan lately, ang likot and he wants to b ethe one taking photos… photographer in the making.. mana sa daddy 🙂 )

Anyway, below is the recipe of last night’s dinner. Enjoy!!

Ingredients:

  • Shrimp
  • Garlic Chopped (we use a grater para mas mabilis and finer)
  • Dahon ng Sibuyas
  • Xiao Xin White Wine
  • Light Soy Sauce

How to:

  • Saute garlic in a little oil until fragrant
  • Add in dahon ng sibuyas
  • Add Xiao Xin White Wine let simmer for a minute
  • Add in Light Soy Sauce
  • Let cool
  • Peel shrimps and leave head and tail for presentation (optional)
  • Butterfly shrimps and remove the black veins (they say this is shrimp poop hehe)
  • Place it on plate or platter you’ll use for steaming
  • Spoon the sauteed mixture onto the shrimps
  • Steam for about 7 minutes or until done
  • Serve with Rice

Simple and Easy but super yummy! 🙂

Note:  Sauteing is optional, original recipe I saw just mixed the ingredients together before pouring to shrimps. I prefer sauteing it, I wanted to cook the white wine to lessen the sourness.  I don’t know if this is right, pero parang effective naman. hehehe..

Before I end this post, let me share with you my little chef’s photo.

This was taken when he was barely 10 months.

Will post his latest chef photo, basta matyempuhan ng daddy nya.

Ciao! 🙂

 

Pan Grilled Pork Steaks and Mashed Potatoes

I have been preparing this dish for a while now.  It’s just now that I decided to try to experiment.  I used Kikoman instead of the regular soy sauce and Lemon instead of Calamansi. It’s not bad naman. Masarap pa din naman but not as good as the original recipe. Ika nga ni Dino: “kung di sira, wag na ayusin.” May point sya no?! hehe

Anyway, recipe below doesn’t have measurements as am the tancha tancha type.  Hope you guys like it as much as I like preparing this for my family. 🙂

Photo was my previous shot pa from FB. wasn’t able to take photo na last night as we were hungry na… 🙂

Grill Pork Steak Ingredients:

  • Pork Steak
  • Soy Sauce
  • Calamansi
  • Worcestershire Sauce
  • Salt and Pepper to taste

Mashed Potatoes Ingredients:

  • Potatoes
  • Butter
  • Fresh Milk
  • Salt
  • Chopped Parsley

How to:

  • Cut potatoes into cubes
  • Boil in water with a little salt until cooked and soft enough to mash
  • While waiting for potatoes to cook, prepare marinade
  • Mix all ingredients for the marinade and soak pork steaks for a few minutes
  • Heat grilling pan and add a little oil
  • place the pork steak and grill for about 5 to 7 minutes each side
  • Drain the cooked pototoes
  • add a little salt, Butter and Fresh milk (amount of each will depend on your taste and consistency you want to achieve)
  • Mash and Mix
  • then add parsley to the mashed potatoes

Serve and Enjoy! 🙂