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Archives for June 2011

Arriba! Arroz Ala Cubana

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I was having a bit of a dilemma with trying to stretch out my budget and make the most out of one main ingredient to cover breakfast, lunch, dinner and my son’s lunch bag. As it is, having to cook all 4 meals in one day can just drive a single mom insane. Especially when time, energy and money are of constraints. It was already a battle with chicken breast fillets or some pork cutlets. Then again I got to thinking of ground pork!  A kilo of ground pork can go a really long way with a few good dishes and not having to buy too many ingredients. I decided to get half and half of ground pork and ground beef just to kind of cheat on the flavour.

I started off with burger patties with mushroom gravy, which was already a real hit for my son’s lunch pack as well hamburger patties for his sandwich bag the next day.  My mom isn’t really big on hamburgers so I made them into Almondigas. This is a soup dish of  Spanish origin made of meatballs and very fine noodles or vermicelli. I thought of adding a  local vegetable gourd chopped evenly to make it more hearty. And since I was on a roll of making meatballs, I made enough for sweet and sour meatballs too. I love anything that is sweet and sour so, this one had my name on it. And just to stretch that sweet and sour sauce a little bit more, I made some Shanghai Spring rolls or popularly known as the Filipino Lumpia.to go with the sauce to dip them in.

At this point I was pretty much proud of myself! I had enough more ground meat to make it into spaghetti and meatballs as well! Cabbage rolls were next in my meal planning. So far, my mom and my son haven’t really noticed much of  my sneaky evil plans and I’m just glad I was armed with some creativity that day.

I am down to the last bits of ground meat and I must say I’m fresh out of ideas. And then, I had an epiphany when I saw some plantains being sold by a local veggie cart vendor. I wanted to make some Arroz a la Cubana. It is derived from Arroz Cubano which means Cuban style rice, It is a popular dish in the Philippines, most likely handed down by our Spanish ancestors, but is also known in Peru. Spain’s version will has it with white rice, tomato sauce and a fried egg. In Peru, it consists of white rice topped with a fried egg, fried bananas and a fried hotdog.

In the Philippines, we just have to take this to a whole new level of a gastronomic cultural experience. The Filipino’s take on this dish calls for sautéed ground pork or beef with some diced potatoes and carrots, green peas, and simmered in some tomato sauce. It is served with fried plantains and a sunnyside up egg on hot white steamed rice.

I have to confess this dish had me from the word go when I first tasted it as a young child. I don’t cook it as often but I love it any meal of the day!

ARROZ ala CUBANA

Ingredients:

Steamed or boiled rice
1/2 kilo ground beef (use sirloin or top round)
3 carrots, cubed
3 potatoes, cubed
1/2 c. of sweet peas
2 bell peppers, chopped
2 tbsp. of raisins (optional)
1 tbsp. minced garlic
1 large onion, chopped
2 tomatoes, chopped
1/4 c. of tomato paste
finely chopped parsley
pinch of basil
3 tbsp. c. of olive oil
1/4 c. vegetable cooking oil
salt and pepper to taste
6 eggs, fried sunny-side-up
8 Plantains , each sliced diagonally into 3, fried

Instructions

1.Heat a heavy skillet. Add 1/4 c. of cooking oil. Heat to smoking point. Add the cubed potatoes and carrots. Fry until the edges turn a light brown. Remove with a slotted spoon and drain on paper towels.
2.Pour off the oil from the skillet. Pour in the olive oil. Add ground beef, breaking it up. Cook over high heat until the meat is no longer pink. Add the garlic, chopped onions and tomatoes, bell peppers and raisins, if using. Cook, stirring, just until the vegetables start to soften. Add the tomato paste, salt and pepper. Stir to blend well. Add the sweet peas. Stir and cook for another 30 seconds then put the carrots and potatoes back in. Cook for another 30 seconds. Add the basil and parsley. Give it one last stir then turn off the heat.
3.Serve with rice, an egg and fried saba bananas on the side.

 

Photo Credit: Koleksyon.com

Photo Credit: Proyecto de cocinero

Prawn Fritters

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Prawn fritters are yummy snacks that can also serve as an appetizer or side. You may add more vegetables if desired, such as bean sprouts and carrots. I also suggest that you keep the batter cold, in order to make the fritters crispy. Some also add a bit of cornstarch to the batter.

There is a Filipino version of this recipe called okoy that calls for small shrimps and vegetables like bean sprouts. It is often sold in Filipino restaurants and the can also be found in the streets. It is a tasty snack that goes well with spiced vinegar.

 

Ingredients:

1 cup plain flour

1 cup self -rising flour

1 1/2 teaspoon salt

1/4 teaspoon ground white pepper

1/4 teaspoon ground turmeric

2 cups water

200g fresh medium sized prawns, peeled and deveined, cut into short lengths

1/4 cup corn kernels (fresh, canned or frozen)

Oil for deep frying

 

Sift the self-rising flour and the plain flour into a large mixing bowl. Add the salt, pepper, turmeric and water. Stir to make a batter. Do not beat. Stir in the shrimp and the corn kernels.

Heat the oil in a deep frying pan or deep fryer until hot. Spoon a tablespoon of batter with prawns and corn into the hot oil. Repeat for the remaining batter. Do not overcrowd the fritters. Cook it for 3-4 minutes until golden brown. Drain the excess oil on paper towels and serve warm.

 

Photo Courtesy Of:  ~ezs

 

Turmeric Rice

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Turmeric rice or nasi kunyit is a Malay rice recipe that is often prepared during special occasions like weddings, festivals and Eid. Some areas like Penang also believe in giving food packages when a baby is on his or her first month. The food pack also known as a full moon food package often contains 2 red colored eggs, chicken curry and nasi kunyit. Those who believe in this tradition share it with family and friends.

I am one of those Asians who go crazy over fried rice or any type of flavored one. They definitely go well with certain dishes. It is like eating steak with mashed potatoes, the dish is incomplete without it. This dish is aromatic and delicious to all the senses. It looks, smells and tastes good.  The original recipe calls for steaming the rice. Since I am not so sure about the process, I decided to prepare it the way I cook normal rice. The only difference is that I had to watch it closely because the coconut milk can clump up, that is why it is important to stir the rice once in a while.

I think that it would be a great idea to mix and match different types of rice dishes with other Asian food. I’m sure that the result will definitely be interesting and flavorful. You can also prepare the traditional food package for friends and see if they like it.

 

Ingredients:

500 g glutinous rice

2 slices tamarind pieces

3 tablespoons turmeric powder

2 litres + 150 ml water

200 ml thick coconut milk

1 teaspoon black peppercorns

1/2 teaspoon salt

1 pandan leaf

 

Rinse the rice in running water until it runs clear. After, soak it in 2 liters of water, turmeric and tamarind pieces. Leave overnight.

Drain the rice and discard the tamarind pieces. Rinse it once with tap water.

Place the rice in a rice cooker or pot. Add the coconut milk, 150ml water, peppercorns, salt and pandan leaf. Mix well.

Cook the rice for 5-10 minutes until fluffy. Stir once in a while. Serve warm with beef rending or chicken curry.

 

Photo Courtesy Of:  Satoru Kikuchi

 

Beef Rendang

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Beef rendang is a Malaysian dish that gets better after a day or two because all the spices settle and they are absorbed by the meat. You can prepare a large batch and set aside a part for storing. Just reheat it after a few days or you can also fry it until crisp. Either way works fine and the flavor is still retained. I also suggest using fresh coconut milk, because it is richer and aromatic. This recipe would be perfect with garlic or turmeric rice.

 

Ingredients:

1 cup freshly grated coconut of

12-15 pieces of chili, seeded and sliced

15 shallots, peeled

2 cm piece fresh ginger, peeled and sliced

2 cm piece fresh galangal rot, peeled and sliced

3 stalks lemongrass, thick bottom third only outer layers discarded

1 cm piece fresh turmeric, peeled and sliced or 1/2 teaspoon ground turmeric

2kg beef cubes, cut into bite sized pieces

1 1/2 cups thick coconut milk

1 cup water

3 tablespoons tamarind juice

1 turmeric leaf, torn

2 kaffir lime leaves, torn

2 tablespoons sugar

1-2 teaspoons salt

 

Fry the grated coconut in a non-stick frying pan for 5-10 minutes until golden brown. Let it cool. After, ground it in a blender or food processor until the texture is powder-like. You may also use a mortar and pestle if desired.

Soak the chili in water for 15 minutes until soft. Place it in a food processor or blender along with the shallots, galangal, ginger, lemongrass and turmeric. Add a tablespoon of coconut milk and process it until you form a paste.

Combine the beef, ground paste mixture, coconut milk and water in a large saucepan over high heat. Bring it to a boil. Reduce the heat to low and let it simmer for an hour until the beef is tender. Stir constantly. Add water as needed if the sauce is not enough to cook the beef.

Make sure that all the liquid evaporates when the beef is soft. Stir in the ground coconut, turmeric leaves, kaffir lime leaves, tamarind juice, sugar, salt and pepper. Stir-fry these ingredients for 5 minutes. Serve immediately with rice.

 

Photo Courtesy Of:  IIun

 

Mee Goreng

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I am a big fan of instant mee goreng noodles. My Indonesian friends introduced me to it and we would usually have it as a snack or when we were hungry after having drinks. I loved having it with a sunny side up instead of an omelette. The instant version also contained some chili oil and this made this instant noodle dish tastier.

For this recipe, I decided to share the basics. You may add more vegetables like carrots if you wish. Spice it up with some chili or chili oil if desired. If you want it to be sweet, add some sugar to the broth and soy sauce mixture.

 

Ingredients:

600g hokkien noodles

1 tablespoons peanut oil

3 eggs, beaten lightly

500g beef strips

2 cloves garlic crushed

2 cm piece fresh ginger grated

500 baby buk choy chopped coarsely

1/4 cup fresh coriander, coarsely chopped

4 green onions, sliced thinly

2 tablespoons dried shrimp

1/4 cup beef stock

4 tablespoons soy sauce

Ground black pepper to taste

1/2 cup roasted unsalted peanuts, chopped coarsely

 

Place the beef in a medium sized bowl and marinate it in 2 tablespoons of soy sauce and black pepper and then soak the noodles in a large bowl of boiling water for 3-5 minutes. Separate the noodles with a fork. Drain and set aside.

Heat a teaspoon of oil in a large skillet over medium heat. Fry the eggs to make a thin omelette. Remove it from the skillet and roll it tightly. Slice it into thin strips.

Heat the remaining oil in the skillet. Sauté the garlic and ginger for 2 minutes. Add the beef and stir-fry it until they are browned and tender. Transfer to a plate.

In the same skillet, stir-fry the buk choy for 2-3 minutes until it wilts. Add the noodles, beef, coriander, dried shrimp and green onions.

Combine the soy sauce and the beef stock. Pour it over the noodle mixture. Cook it for another 2-4 minutes until the water evaporates and the noodles are dry. Top with omelette strips and peanuts before serving. Serve warm.

 

Photo Courtesy Of:  Ron Dollete

 

Turkey and Avocado Crepes

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Turkey and avocado crepes are healthy snacks that are just extremely delicious. Since the turkey is lean, the avocado gives the dish good fat. Each bite is creamy from the cottage cheese and crunchy from the lettuce too.

Moreover, you may add some hot sauce if you like it spicy or dip it in sour cream the way I like it. I personally think that the filling will work well with pita or tacos. Salsa is also a perfect complement to this dish.

I know that making the perfect crepe can be quite challenging at the beginning, but all you have to do is make sure that you lightly grease the pan and keep it under moderate heat. Try to practice by making small crepes before you proceed to making pan sized ones for this recipe. Once you have perfected making crepes, you can use this skill in preparing fruit or vegetable filled crepes.

Makes 6

Ingredients:

For the batter:

1/4 cup plain flour

1/2 cup whole meal flour

1 egg lightly beaten

1 cup low fat milk

For the filling:

6 slices lean cooked turkey, sliced into strips

1 small avocado, pitted, peeled and thinly sliced

1 cup low fat cottage cheese

1 cup shredded lettuce

 

Sift the flour and whole meal flour in a large mixing bowl. Make a well at the center and then gradually add the egg and milk. Stir the mixture using a wooden spoon until all the ingredients are well combined and the batter is free of lumps. Cover the bowl for 5 minutes.

Heat a medium sized non-stick pan over medium heat. Place 3 tablespoons of batter on the lightly greased pan and swirl it so that it covers the base. Cook it for around 2-3 minutes on both sides until it sets and becomes golden brown. Transfer it to a plate and keep warm. Do the same for the remaining batter. Grease the pan if needed.

Assemble the crepes by placing some turkey on half of the crepe. Top it with cottage cheese and lettuce. Fold the other end of the crepe over the filling or roll it up. Serve cold or warm.

 

Photo Courtesy Of:   knittymarie

 

Sweet Sesame Prawns

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As you may have noticed I love prawns or shrimp. They are slightly sweet with a very light flavor. We often stir-fry prawns or add them to soups, but here is a delicious recipe for those with a sweet tooth. It is perfect for kids too.

Keep in mind that the type of honey you use will greatly affect the flavor. If you will get one from the supermarket, choose a light one. I personally prefer the ones that aren’t too commercial. I find the sweetness just right, with no bitterness or after taste. It is said that the type of flowers or nectar the bees feed on contribute to the honey’s flavor. If you already have a specific brand that you like I suggest you stick with that.

 

Ingredients:

16 large prawns, shelled, deveined and tails in tact

1/4 cup self-rising flour

For the batter:

1 cup self-rising flour

1/2 cup corn flour

1 cup water

1/4 teaspoon lemon juice

1 tablespoon oil

1/4 cup honey

Oil for deep frying

1/4 cup sesame seeds lightly roasted

 

Dry the prawns using paper towels. Dredge them in half of the corn flour and set aside. Next, prepare the batter by sifting the flour and the corn flour into a medium sized bowl and then make a well at the center.

In a small bowl, combine the water, oil and lemon juice. Mix well. Slowly pour it into the bowl of flour while mixing to form a batter. Stir until all the ingredients are well combined and there are no more lumps. Refrigerate the batter for an hour.

Heat the oil in a large saucepan over low heat for 2 minutes. Remove it from the heat and then keep it warm.

Place the oil in a frying pan or deep fryer and heat it. Once it is hot, dip the prawns in the batter and then fry them for 2-3 minutes until they are crisp and golden brown. Drain the excess oil using paper towels.

Coat the fried prawns in honey by placing it to the other pan. Toss lightly. Transfer it to a serving plate or bowl. Sprinkle with sesame seeds. Serve immediately.

 

Photo Courtesy Of: stu_spivack

 

French Toast Weekends

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Ah, breakfast! This is certainly my favourite meal of the day, even though I hardly get to relish the early hours of the morning to team up my cuppa java with some good eats. Single momma mornings are hellish on weekdays and on weekends … I just want to dream of a good breakfast while I sleep through the entire morning!

Then again, that all fades when you get this odd feeling someone is quietly watching and waiting on you to get up on a Saturday morning to make a tasty rush-free breakfast.  Yeap,  guilt just washes over me with half eyelids open as I get a fuzzy glimpse of my 10 yr old boy trying ever so quietly not to wake me up as he stares and checks on me every 10 minutes.

So, hey … that alone gets me up with a giggle and some lovely ideas for breakfast. Our fave breakfast food is cereal on weekdays and on Sunday’s it’s pancakes.  Saturdays is a mish mash of greasy gourmet breakfast meats with garlic rice, eggs and toast or much to my preference is French toast!

What better way to make use of day old lunch bread than to make French toast!  It’s amazing to learn that this stale old bread breakfast fare is actually considered as Christmas time dessert in Portugal and Brazil ..as is in  Spain, it is enjoyed as part of the Easter dessert table.

For such an understated basic set of ingredients, this most certainly has a lot of heavenly breakfast promises for you to look forward to.  Many countries have stamped their own signature serving preference with this simple dish, almost giving it more of a dessert characteristic than that of a breakfast  meal. French toast is basically sweetened with sugar. But these days, you can play around with maple syrup, honey, flavoured butter and cream, fruits and nuts and serve it with a side of crispy bacon strips or sausages.

I am on the verge of shorting my keyboard from drooling at graphic images of a hefty French toast breakfast for this coming Saturday!  Well, I have promised myself to take it easy on the Friday night rampage this week, so I can render myself useful this weekend and not be a total wreck.  Breakfast is always a delight minus the hangover from hell.

 

ORANGE PECAN FRENCH TOAST

Ingredients

1 cup packed brown sugar
1/3 cup butter, melted
2 tablespoons light corn syrup
1/3 cup chopped pecans
12 (3/4 inch thick) slices French bread
1 teaspoon grated orange zest
1 cup fresh orange juice
1/2 cup 2% milk
3 tablespoons white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 egg whites
2 eggs
1 tablespoon confectioners’ sugar for dusting

Instructions

1.In a small bowl, stir together the brown sugar, melted butter, and corn syrup. Pour into a greased 9×13 inch baking dish, and spread evenly. Sprinkle pecans over the sugar mixture. Arrange the bread slices in the bottom of the dish so they are in a snug single layer.
2.In a medium bowl, whisk together the orange zest, orange juice, milk, sugar, cinnamon, vanilla, egg whites, and eggs. Pour this mixture over the bread, pressing on the bread slices to help absorb the liquid. Cover and refrigerate for at least one hour, or overnight.
3.Preheat the oven to 350 degrees F (175 degrees C ). Remove the cover from the baking dish, and let stand for 20 minutes at room temperature.
4.Bake for 35 minutes in the preheated oven, until golden brown. Dust with confectioners’ sugar before serving.

Photo Credit: DaveSommerPhotos

Photo Credit: Flickr

Photo Credit: Flickr

Braised Pepper Chicken

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Chicken is one of the most versatile ingredients as it absorbs flavor quickly and it cooks easily. I can honestly say that I often cook the same kind of chicken recipes on a regular basis. I stick to the ones I know and like, but this recipe really caught my attention. It is spicy in a unique way because of the fennel and the cumin seeds. It can make a good appetizer or a main course.

I also think that it would be a good idea to coat the chicken in the spice mixture and then bake it to form some kind of spice crust. I think that would definitely be an interesting touch. Now, if you want to use chicken fillets instead of a whole chicken, marinate the fillets for a few hours, to make sure that retains the peppery flavor.

 

Ingredients:

1 whole chicken, cut into serving pieces

1 teaspoon salt

1/4 teaspoon ground white pepper

1 tablespoon cumin seeds

1/2 tablespoon fennel seeds

1 teaspoon black peppercorns

2 cm piece fresh ginger peeled and sliced

5 cloves garlic, peeled

1 large brown onion, sliced

3 tablespoons oil

1 cup water

 

Season the chicken with salt and white pepper. Place the chicken pieces in a bowl and set aside.

Heat the cumin, fennel and black peppercorns in a skillet over medium heat for 2 minutes until fragrant. Remove from the skillet and let the spices cool.

Grind the spices in a grinder or using a mortar and pestle. Next, crush the garlic and the ginger until you form a paste like mixture.

Heat the oil in a large saucepan over medium heat and stir-fry the ginger garlic paste and the onions for 1 minute. Next fry the chicken in the skillet with the ginger paste mixture for 8-10 minutes until browned. Add the ground spice mixture and cook it for another 8-10 minutes. Pour in the water. Increase the heat and bring it to a boil. Scrape the bottom of the saucepan to loosen the spices that may have been stuck. Reduce the heat and let it simmer for another 10-15 minutes until the liquid evaporates and the chicken is tender. Garnish with spring onions and chili before serving. Serve immediately with rice.

 

Photo Courtesy Of:   Navin75

 

So Totally a Prune-diferous Cake!

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I usually associate food with a lot of memories  and whether they maybe good or bad,  I think people will always relate the taste of the food  with the memory that goes with it. Much of mine will date back to a lot family gatherings when grandmas and aunts would always have the traditional table fare but would never fail to add a special dish or two for us to rave about.  Filipino family gatherings are like a entire fiesta buffet on its own.  Oh yeah, this is something you need to experience should you ever find yourself on a full cultural immersion quest of the Filipino family.

The number of times you need to kiss and greet relatives is just enough to make you hungry! And the maze to the main table is so perfectly laid out to keep you coming back for seconds and thirds. Once you get to the table … it’s just pure sensory overload.

You’ve got everything to bust an artery  a hundred times over, enough sugar to make you sweat honey, and salty sauces and dips that can take the Dead Sea off the map! Our food preferences are a dietician’s nightmare.  But meh … on gatherings like these, moderation is put on hold.  Forget your allergies and dietary restrictions. You just need to back it up with some payback repentance and purging the day after.

Growing up to these family all –you- can- eat shindigs, I wish I had paid much attention to ingredients and such, or at least bothered to ask for a recipe. Many of those dishes I still vividly recall to this day and have honestly tried to replicate but  much to my disappointment.  My dear beloved aunts and grandmas are now on the other side of life and err…too far for me to ask for a recipe.

One of the best cakes I’ve ever tasted in my lifetime was a prune cake made by a cousin at one of these family road trips up north. I still have not tasted anything that came close to that cake.  I am not very fond of prunes and I hardly really eat them.  But, I was so taken with this cake and its creamy butter frosting, it just brought me to cake yonkers!

The next time you pass by the prune aisle at the supermarket …  pick up  the rest of the ingredients of this recipe below and give this Prune Cake a go!

Old Fashioned Prune Cake

Ingredients

  • 1 cup vegetable oil
  • 3 eggs
  • 1 1/2 cups white sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 cup buttermilk
  • 1 1/4 teaspoons vanilla extract
  • 1 cup prunes, pitted and chopped
  • 1 1/2 cups chopped pecans
  • 3/4 cup butter
  • 3/4 cup buttermilk
  • 1 1/2 teaspoons dark corn syrup
  • 1 1/2 cups white sugar
  • 2 teaspoons vanilla extract

 

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour Bundt or tube pan.
  2. In a medium bowl, mix together flour, soda, salt, allspice, cinnamon and nutmeg. Set aside.
  3. In a large bowl, combine oil, eggs and 1 1/2 cup sugar. Beat 2 minutes at medium speed.
  4. Add flour mixture, alternating with 1 cup buttermilk, starting and ending with dry ingredients. beat well after each addition. Stir in prunes, pecans and 1 1/4 teaspoon vanilla.
  5. Pour into greased and floured bundt or tube pan and bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick comes out clean when inserted in the center.
  6. Make large, deep holes in hot cake and pour topping in holes and on top of cake a little at a time, giving it time to soak in.
  7. For the topping: In saucepan, over medium heat, cook butter, 3/4 cup buttermilk, corn syrup and 1 1/2 cup sugar until sugar and butter melt. Remove from heat and add 2 teaspoons vanilla and stir.

 

Photo Credit: itsme0822

Photo Credit: specialcakes/tracey

Photo Credit: jenbaradas

Ground Beef Filet Mignon

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A foodie like me will always love steaks. Filet mignon is definitely one of my favorites. This is why it was interesting to try a version that can be prepared any day. During my last trip, I ordered ground beef filet mignon at a hotel. It was surprisingly good and the orange sauce complemented it well. Unfortunately, the sauce was a bit too sweet for me and it tasted a bit artificial.  For this reason, I was inspired to prepare it my way.

It is best to use lean ground meat for this recipe to get the beefy taste. I also think that this dish is something you can prepare for parties. All you have to do is make small patties and make it bite sized. Sauce or none won’t really make a difference as long as the meat is tasty. I can assure you that this deliciously greasy dish is worth a try.

 

Makes 6

Ingredients:

1 lb. ground beef

1 cup mushrooms, chopped

1/2 cup Parmesan cheese

1/2 teaspoon salt

1/2 teaspoon pepper

2 tablespoons onions, chopped

4 garlic cloves, grated

6 slices bacon

2 oranges

1/4 cup white wine

 

Combine the beef, salt, pepper, cheese and grated garlic in a medium sized bowl. Mix all the ingredients until they are well combined.

Spread the beef mixture on a large piece of wax paper. Place the mushrooms on top of the beef and spread them evenly. Roll the ground beef mixture, the way you would do so for a jelly roll. Transfer the roll, seam side down, carefully to a baking sheet. Refrigerate it for 2-3 hours until the roll sets and it will no longer crumble.

Next, prepare the sauce by slicing the oranges and juicing it. Discard the seeds. Reserve half an orange and slice it for garnish. Place the orange juice, pulp and peel in a small saucepan. Pour in the wine and set the heat to high. Bring it to a boil. Reduce the heat to low and let it simmer for 10 minutes until the wine is reduced and the sauce thickens. Stir occasionally. Remove from heat and set aside.

Meanwhile, fry the bacon slices in a non-stick skillet for 2 minutes or until transparent. After, slice the beef roll into 6 portions. Wrap the bacon around each patty and secure it with a toothpick. Grill the beef on high for 3-5 minutes on each side, depending on your desired doneness. Transfer the ground beef filet mignon patties to individual plates. Pour some sauce over it and garnish with an orange slice. Serve immediately with mashed potatoes and buttered vegetables.

 

Seafood Teppanyaki

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Japanese food is a cuisine that almost everybody likes. The first thing that often comes into mind is usually sushi, sashimi and ramen, but there is actually more to it than that. One type of dish that stands out is teppanyaki. Teppan refers to an iron plate while yaki means, fried or grilled. Beef teppanyaki is just as good especially when it is cooked medium rare, but I personally prefer the seafood version. It is tasty and cooked just right with a hint of soy sauce for flavor.

Seafood is and will always be on top of my list when it comes to food. It’s unfortunate though that it can get pricey in the city. So whenever it permits, I try to get my share of it. Last weekend I had lunch with a friend at a mid-range Japanese restaurant. I suggested seafood teppanyaki because I know that it is a safe choice in that particular establishment.   Since I love to cook, I am aware that it is easy to prepare. This is why I’m sharing this basic recipe, so that there is no need to eat out to enjoy this dish. You can easily prepare it at home and adjust the taste as you wish. In my opinion, it is also a good idea to add vegetables like bell peppers or even carrots for more color and variety in food texture.

 

Ingredients:

4 pieces prawns, peeled and deveined but with tails on

1 gindara fillet

1 salmon fillet

5 pieces scallops

1/4 cup fresh button mushrooms

1 tablespoon oil

2 teaspoons finely chopped garlic

2 tablespoons finely chopped onion

Salt and pepper to taste

2 tablespoons unsalted butter

2 teaspoons soy sauce (Kikkoman)

 

Heat the oil in a large wok or non-stick skillet over medium heat. Fry the garlic and onions in the skillet for 2 minutes until they are fragrant. Add the mushrooms and cook it for 3 minutes until soft. After, melt the butter and add the soy sauce. Stir-fry the prawns, gindara, salmon and scallops for 3-5 minutes until they change color and they are soft. Season it with salt and pepper. Transfer to a plate and serve immediately with rice.

 

Photo Courtesy Of:  jlastras

 

Supah Fly Rice

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Being Asian , I guess  eating plain white rice together with the daily fare of meat and vegetables can be a little too boring sometimes for the Western palette.  I wouldn’t blame it on them either because there’s really nothing so toe curling about eating white rice unless it was topped with some form or meat and vegetable dish and a bit of sauce. I’ve seen most Westerners mix white rice with whatever saucey dish they have on the table and going to town on them.  I do that too sometimes for the reason that I get super riced out myself. Yeap, you read that right. I do get riced out.  But then again, it is the most convenient and filling accompaniment to any dish.  If you own a rice cooker, then you’re all set. All it takes is the key element in cooking steamed white rice. And this would be the proportion of water to the amount of rice. No fancy science here other than sometimes it takes a bit of trial and error, depending on the type of rice you are cooking.  But the most important rule of thumb in cooking steamed rice is to stop opening the lid of the pot while the rice is cooking. Steam is what cooks the rice to perfection and once you open the lid, it lets the hot steam out. Thereby, this can lead you to the agony of undercooked rice grains  or some major moosh.

You may want to add some flavour to your rice buy mixing in some herbs or even using broth instead of water.  Rice is very versatile and can make a pretty tasty one dish meal with just about any left-overs you have in your refrigerator.  All it takes is the right sauce to mix it up with and you’re good for a great meal.

You don’t have to go through the complicated process of a genuine paella for a rice meal. Two of my fave rice things is Chinese fried rice and Thai fried rice.  Basically the same principle of cooking but certainly different in flavours.

I often make Thai fried rice as I love the distinct flavour and texture. I would often add fried dried shrimp and green mangoes to this but depending on the season of the year, as mangoes are not always a year round fruit. Dried shrimp and shrimp fry paste may not be for the squeamish , but definitely a must try for the adventurous.  You may alter the authentic Thai fried recipe and make something of your own and be totally secure that you will never go wrong.

Thai Fried Rice

Ingredients

2 tablespoons peanut oil
4 to 8 cloves garlic, very finely chopped, or more if not using optional ingredients
1 to 2 ounces thinly sliced boneless pork (optional)
2 cups cold cooked rice, preferably Thai jasmine
1 cup torn Asian greens, such as cabbage, bok choy, or mustard greens
2 teaspoons Thai fish sauce, or to taste
1/4 cup Thai Fish Sauce with Hot Chiles
1/4 cup fresh coriander leaves
6 thin cucumber slices
1 small scallion, trimmed (optional)
2 lime wedges

Instructions

1. Heat a large heavy wok over high heat. When it is hot, add oil, and heat until very hot. Add garlic, and stir-fry until just golden, about 20 seconds. Add pork, if using, and cook, stirring constantly, until all the pork has changed color completely, about 1 minute.
2.Add rice, breaking it up with wet fingers as you toss it into wok. With your spatula, keep moving rice around wok. At first it may stick, but keep scooping and tossing it, and soon it will be more manageable. Try to visualize frying each little bit of rice, sometimes pressing the rice against the wok with the back of the spatula. Good fried rice should have a faint seared-in-the-wok taste. Cook for about 30 seconds. Add the greens, then the fish sauce, and stir-fry for 30 seconds to 1 minute.
3.Turn out onto a dinner plate, and garnish with coriander, cucumber slices, scallion, and lime wedges. Squeeze lime onto rice as you eat it, along with chile sauce — the hot, salty taste of the sauce brings out the full flavor of the rice

 

 

Photo Credit: teachingsagitarrian

Photo Credit: soonshyang

Potato Fish Cakes

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Potato fish cakes are an easy to prepare Indian recipe. It is a delicious snack that kids will love, but it is perfect for adults too. It is best eaten with vegetables and even fried rice.

 

Ingredients:

300g salmon or mackerel fillets

1/4 kilo potatoes

1 teaspoon salt

1/4 teaspoon ground white pepper

1/4 teaspoon curry powder or turmeric

1 tablespoon green chili, seeded and chopped

1 teaspoon ginger, minced

1/2 cup oil

1 egg beaten

 

Place the potatoes in a pot of salted boiling water. Cook until soft. Peel the potatoes and mash them in a large bowl. Set aside.

Next, season the fish and steam until it easily flakes, around 4-6 minutes. Flake the fish and then add it to the potatoes. Add more salt and pepper if desired. Fold in the green chili, ginger and curry powder. Mix well.

Make 8 balls using the fish and potato mixture. Flatten them a little to form cakes.

Heat the oil in a skillet over medium heat. Dip the fish cakes into the beaten egg mixture and then fry them for 2-4 minutes until golden brown. Drain excess oil using paper towels. Serve immediately with rice and vegetables.

 

Photo Courtesy Of:  FotoosVanRobin

 

Hazelnut Coffee Jelly

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This recipe was inspired by the traditional Japanese summer treat. Since I love flavored coffee, I decided to use hazelnut flavoring to make this dessert tastier. You can use any coffee flavor you like. I think Irish cream, Amaretto and French Vanilla will taste wonderful too. If you do not want to buy the syrup, use flavored coffee instead.

 

Ingredients:

2 cups brewed coffee

2 tablespoons sugar

1 tablespoon unflavored gelatin

4 tablespoons cold water

2 tablespoons hazelnut syrup

Whipped cream for topping

Combine the coffee and the sugar in a medium sized pan over high heat. Bring to a boil and stir occasionally until the sugar is dissolved. Remove from heat.

Dissolve the unflavored gelatin in cold water. Mix well. Add the gelatin mixture to the coffee mixture. Stir in the hazelnut syrup. Pour the jelly mixture in a container or into individual cups. Let it cool completely in the refrigerator until set. Slice the gelatin and top with whipped cream before serving. Serve cold.

 

Photo Courtesy Of:  Inanimatt

 

Nasi Goreng

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Nasi goreng is an Asian fried rice dish that is prepared in many ways. It is quite famous in Indonesia and Malaysia. You can find it almost everywhere, including hawker stalls and food carts. I prefer to prepare it with shrimp paste, similar to the Thai version. I also add shredded green mangoes to complement the saltiness and the shrimp paste.

 

Serves 4

Ingredients:

2 fresh long red chili, seeded

5 cloves of garlic, minced

3 shallots, sliced

1 teaspoon dried shrimp paste

2 tablespoons peanut oil

200g fresh medium sized prawns, peeled, deveined and diced

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/2 cup green beans, cut into 1/2 inch pieces

1 egg beaten

2 cups cooked white rice (preferably cold)

1 cup green mango, julienned

 

Place the cooked rice in a medium sized bowl and then separate the rice grains using a fork. Set aside.

Grind the chili, shallots, garlic and shrimp paste in a food processor or blender to form a paste. Add oil if needed. You may also use a mortar and pestle.

Next, heat the oil in a large frying pan or wok over medium heat. Fry the egg and swirl the pan to make a thin omelette. Transfer it to a plate and slice into strips.

In the same pan, fry the paste mixture for 5 minutes until fragrant and the oil surfaces. Increase the heat and then add the prawns. Season it with salt and pepper. Cook it for 2-3 minutes until the shrimp turns pink. Add the beans and stir-fry for another 2-3 minutes. After stir in the rice and cook it for another 2-3 minutes until heated through and it is coated with the paste mixture.

Transfer the nasi goreng in individual bowls or a serving plate. Top it with green mangoes and fried egg before serving. Serve warm.

 

Photo Courtesy Of:  avlxyz

 

Stir-Fried Sweet and Sour Vegetables

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I have been attempting to eat healthy these days, thus vegetables are always the top choice when it comes to choosing what to eat. I often stir-fry or butter them and after a while it gets old. This recipe is an interesting addition. It is easy to prepare and it has a lot of flavor too.

 

Serves 6

Ingredients:

2 cloves garlic

500g asparagus

2 cucumbers

2 tablespoons peanut oil

100g snow peas

250g broccoli florets

1 medium sized green capsicum, seeded and sliced into strips

2 tablespoons soy sauce

2 tablespoons white vinegar

1 tablespoon brown sugar

1 small red chili, chopped

 

Slice the garlic and chili into thin strips. After, wash the asparagus and quarter them. Next, peel the cucumbers, remove the seeds and then slice them into 1/2 thick pieces.

Heat the oil in a skillet over medium heat. Fry the garlic and chili for 2 minutes until light brown. Transfer to a plate and set aside.

In the same wok, stir-fry the broccoli, capsicum and for 5-8 minutes until they are tender. Add the cucumber slices. Cook it for another 2-3 minutes.

Combine the vinegar, soy sauce and sugar in a small bowl. Mix well until the sugar is dissolved. Pour mixture into the pan with stir-fried vegetables. Cook it for another 2 minutes. Serve in individual bowls topped with the fried garlic and chili.

 

Photo Courtesy Of:  norwichnuts

 

Poached Salmon with Hollandaise Sauce

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Poached Salmon is a delicious dish that is perfect or dinner. It is best served with buttered vegetables or a light salad. White wine is also a good addition to this meal.

 

Serves 4

Ingredients:

1 cup white wine

2 cups fish stock

1 tablespoon lemon juice

1 large onion, sliced

4 pieces pink salmon fillets

Salt and pepper to taste

Fresh dill to garnish

For the hollandaise sauce:

3 egg yolks

125g hot melted butter

1/2 teaspoon grated lemon rind

1 tablespoon lemon juice

 

To prepare the hollandaise sauce, place the egg yolks in a food processor or blender. Process it for 10 seconds and then slowly add the hot butter. Add the lemon rind and lemon juice. Process for another 30 seconds until the sauce thickens.

Combine the wine, lemon juice and sliced onions in a shallow pan over high heat. Bring it to a boil. Reduce the heat and let it simmer for 5 minutes. Place the salmon in the pan. Season it with salt and pepper. Poach the fish for 5-7 minutes until cooked. Remove the fish from the pan and dry with paper towels. Transfer them to a plate and cover with foil to keep the fish warm.

Place the fish on individual serving plates. Top with hollandaise sauce and garnish with fresh dill. Serve immediately.

 

Photo Courtesy Of:  thefoodgroup

 

Healthy Oatmeal Cookies

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Here is an interesting twist to the usual oatmeal cookie recipe. Carrots are added for more flavor and added nutrition. It is perfect to get kids to eat more vegetables or just to add more vitamins to our daily diet. We used dried currants for this recipe, but you may use mixed dried fruit as well.

 

Makes about 15

Ingredients:

60g polyunsaturated margarine

1/4 cup caster sugar

1 egg white

1/3 cup finely grated carrot

1/3 cup currants

1/2 cup wholmeal self-rising flour

1/2 teaspoon cinnamon powder

1 1/2 cups rolled oats

1/4 cup buttermilk

 

Preheat the oven to 180C and then grease two 32 x 28cm baking trays using the polyunsaturated oil or margarine.

Use the remaining margarine and sugar beat them until light and fluffy. Add the egg white and mix well. Fold in the carrots, currants, flour and cinnamon. Stir in 2/3 cup of oatmeal and the buttermilk. Mix until all the ingredients are well combined.

Form a ball with 2 tablespoons of cookie batter. Coat it in rolled oats and repeat this procedure with the remaining cookie mixture. Place the oatmeal coated balls on the baking tray. Make sure that they are an inch apart. With a fork press the tops of the cookie ball. Bake the cookies for 12-15 minutes until golden brown. Let it cool for 10 minutes before transferring them to a wire rack. Allow the cookies to cool completely. You may serve the cookies or store them in an airtight container for up to 5 days.

 

Photo Courtesy Of:  whitneyinchicago

 

Herbed Cheeseburgers

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Herbed cheeseburgers are the healthy alternative to fast food burgers. Use lean meat and try to keep the ingredients low in salt and low fat if possible. This recipe is perfect for kids and those who are trying to watch what they eat.

 

Makes 8 patties

Ingredients:

250g extra lean ground beef

1 egg slightly beaten

1 small onion, finely chopped

1 cup breadcrumbs

2 teaspoons low-salt soy sauce

2 teaspoons low salt tomato paste

2 teaspoons coriander, finely chopped

2 teaspoons chives, finely chopped

2 teaspoons basil, finely chopped

8 slices low-fat cheese

2 tablespoons olive oil

 

Place the ground beef, onion, 1/4 cup breadcrumbs, egg, soy sauce, tomato paste, coriander, basil and chives in a large bowl. Mix well. After, divide the beef mince mixture into 8 parts and then coat them with the remaining bread crumbs. You may use an egg ring to give the patty a round shape.

Grease a medium sized non-stick frying pan or stovetop grill with oil. Cook the burgers over high heat for 2-3 minutes on each side or until browned or the patties have grill marks.  Transfer the patties to a plate and drain the excess oil using paper towels.

Put the burger patties in whole meal or whole grain buns and top it with cheese,  lettuce, cucumbers, tomato and pineapple rings if desired. Ketchup, mayonnaise and mustard are also good additions to this dish.

 

Photo Courtesy Of:  kalleboo