Posted by girlie on September 8, 2009
I thought I had a double boiler, nah it wasn’t in the set of stainless steel pans my MIL gave us. But this didn’t stop me from making chocolate mousse. Think quick! That’s what I did so the steam won’t come out on the sides. Voila! I now have melted chocolates.
I find the decorator bag hard to use, so when I found that tube at some baking store, I didn’t hesitate to get one. And this is less messy I think, and easier to use. It’s fun doing the chocolate mousse. Thank God there are cheap hand mixers, it’s been my dream to own one.
Look at my finish product! Yum! Everyone liked it, the hubs even had 3 servings, so did Josh. Me and Ish had 2 only.
Posted by girlie on September 2, 2009
This is one of the things I learned from my short “culinary” experience. When cooking steaks, one should achieve the criss-cross design for some appeal. I actually didn’t notice this whenever I eat steaks, probably I was too hungry to notice. As they say, part of what makes steak expensive is that effect. Now whenever I cook, I am practicing what I have learned. I’m beginning to be more and more artistic in the kitchen. Can I say that I am now hard to please? My answer to that is…it depends. If I’m too hungry, why should I look for the aesthetic side…too hungry to notice like what I’ve said. And oh, I did that when I served fish steak, but was too hungry to take photos, teehee!
Posted by girlie on August 29, 2009
Now how do you do that? Just peel the onion (white), make a slit where you can insert the bay leaf, then just pin the whole cloves into the onion. Here I just made a small amount of sauce, so I adjusted the size of my onions. This is done to extract some flavor in your sauces, normally with milk or stock. In my case I used it to make my bechamel sauce for my grilled steak.
Posted by girlie on December 29, 2008
Since I took over the kitchen a year ago, I’ve been doing a lot of experimenting when it comes to cooking. The family is not contented with the repetitive menu (haha, who would be), so I have to find and learn how to do new recipes all the time. I have included a lot of healthy grilling recipes in my planned menus aside from the deep frying, steaming, sautee(ing) and a lot more. I found out that the family enjoys my grilling expertise, haha I’m just kidding since I am still a novice when it comes to the kitchen. But I’d like too think I am getting there…an experienced chef that is, teehee!
Posted by girlie on October 20, 2008
It’s my first time to put flavor in my crablets(talangka). Normally we just put salt and wait til it turns a orangy. But this time I though of adding flavor to it. I did the usual thing, then I melted some butter, added ginger, garlic powder, mirin, light soy and some chili peppers, after which I sprinkled it with dried parsley. That’s how easy it is. My two boys enjoyed it. They had it during snack time and with rice. I know they are not supposed to have it at 3 in the afternoon, but they can’t resist the smell, it was sooo inviting.
Posted by girlie on August 19, 2008
Yeah thai food, but I don’t know what it’s called. I totally forgot the name. This was introduced to me by Thess when we had dinner at Jatujak in MOA or is it Jatuchak? Oh Whatever! It’s the restaurant fronting All Flip Flops if I am not mistaken. Anyways she said it was good. She also taught me how to do it on the side. I followed what I can remember though, like garlic, light soy sauce, oyster sauce, sugar, lechon kawali and broccoli leaves. It was my first time to taste broccoli leaves, I thought it’s only the flowers you eat. Gah I am ignorant when it comes to veggies. It tastes good actually, they liked it so I know it won’t be the last time I will be preparing this. Oh maybe next time, it would taste more yummy. Normally when you do it the first time, it’s not as yummy as the one you tasted at the restaurant. You tend to improve and eventually more yummier, haha as in super sarap ba.
Posted by girlie on July 10, 2008
“What’s for dinner?” “What’s for lunch?” My daughter does not tire asking that almost everyday. When she likes the sound of the food mentioned, she’d like stick out her tongue and roll it meaning it’s yummy! So who in the world will not try hard to prepare food for kids who are looking forward to lunch and dinner? Anyway, this is what I prepared for dinner last night. And since they liked the food so much, leftovers would be for lunch today. Yeah, that’s how my kids are.
Here’s how I did my grilled porksteak. I like using porksteak than porkchops since porksteak is more tender. I marinated the meat in vinegar, soy sauce, black pepper, salt, spices, banana catsup and smoked barbeque sauce for about 4 hours. With the veggies, I had it steamed first, then stir fry in olive oil, magic granules, basil and salt. That’s it, it’s really very easy to prepare.
Posted by girlie on June 17, 2008
This is actually my first time to prepare. I was kinda worried that they will not like it since this recipe is basically new to them. I don’t know if they will like it. Well I wanted to have some, so I tried making like half a kilo of beef sirloin first. They they don’t like it, then it’s not hard to have them all to myself, LOL
Ingredients:
Beef (sirloin)
Vinegar
Soy Sauce
Garlic
Sunshine ^_^
Procedure:
Pound the beef slices so it would be more soft. Marinate it with vinegar, soy sauce and garlic overnight. Place it under the heat of the sun to dry. I’m lucky because there are no flies at the 4th floor of our house. It normally takes a whole day to dry it up under the scorching heat of the sun. Fry it in olive oil before serving. This goes well with garlic rice. Yum!
Posted by girlie on June 11, 2008
Remember this entry? I was able to finally buy the sizzling plates. Of course everyone was excited on what I was to prepare. Being the copycat that I am, I tried my hand at the sizzling pepper steak that we had. It’s my own version, a modified one. If only the recipe was shared, I could have copied it up to the last ingredient. But as it is, it’s hit and miss on my part. Well the outcome was good. My son even had a second serving. This is how I did it.
Ingredients:
(Marinade)
beef broth
salt
pepper
Sauce:
beef broth
unsalted butter
onions
garlic
hoisin sauce
bbq sauce
baking soda (to make it a lil thick)
Marinate the beef (sukiyaki cut sirloin) in the broth, salt and pepper mixture for about 2 hours. Prepare the sauce by melting buttern in a pan. Saute onions then garlic. Pour beef broth. Bring to boil. Add hoisin and bbq sauce. Add baking soda to make it a little thick. Heat sizzling plates. Put rice in the middle, and the beef slices around. Add the sauce. Voila, you are now ready to eat. Don’t forget to remind the family of the hot plate.
Posted by girlie on May 31, 2008
This is the reason why I want to buy round sizzling plates. I asked my MIL where I can buy it, and she said there’s a lot of those at Echague in Quiapo. I have not gone there yet, but I plan to do so this coming week. The family loves to eat what’s in the picture. I guess I can try and make those. There are a lot more recipes you can do with the sizzling plate I think, I have to look it up though. But once I have it, there’s no stopping. It’s just hard to store those sizzling plates since it’s made of cast iron. They say that before keeping it, you should wipe some oil to avoid rust.
Posted by girlie on April 12, 2008
When I am in the mood to cook, I almost prepare a complete meal, well that is if all ingredients are present. I had tenderloin steak in the freezer, so I decided to prepare salad to go with it. This is the kind of meal my family loves. They are happy when they find out that I grilled steak for them once again. During our meal, Ish said something like “Does this mean that we’re not gonna eat in restaurants anymore?” Heehee, I try very hard to copy whatever favorites they have to be able to save moolah. It is expensive to eat in restaurants nowadays, and normally paying for two can feed like how many, six of us?
Posted by girlie on April 5, 2008
That’s what I prepared for dinner last night, grilled pusit (squid). That is more than a kilo, so I thought it’s more than enough for us. N had to stop himself from eating more because he was thinking of the helper. This is the first time I grilled squid. I usually make adobong pusit or pasta negra. My grilled squid was a hit, they all l?ve it.
Marinade:
Bragg Liquid Aminos
Black Pepper
Kosher salt
Ginger juice
Marinate it for about an hour. Stuff squid with lemon grass, then grill. That’s how simple it is to prepare. Please don’t overdo the grilling so squid remains tender.
Posted by girlie on March 11, 2008
They are already sick and tired of my Chicken Inasal (that’s what I think), so I thought of looking up for more chicken recipes on the internet. I had to do some variations since not all ingredients are readily available. It turned out yummy they say, thank God! This family is really very hard to feed, sometimes err most of the times I get a headache just thinking on what to feed them next. I thought of adding the veggies so the presentation will look good, and they will feel that they are having lunch or dinner in the restaurant, lol. Mashed potatoes’ courtesy of my Darling Doll, yep that’s her one and only specialty, whether boxed or from scratch.
Ingredients:
4 boneless, skinless chicken breasts (fillet)
1/4 cup EVOO (extra virgin olive oil)
1 tsp dried thyme
1 tsp dried basil
1 tsp dried parsely
steak seasoning (I used A1)
Bragg Liquid Aminos (seasoning)
**please adjust the measurement of steak seasoning and Liquid Aminos according to taste.**
Procedure:
In a bowl, combine EVOO, thyme, basil, parsely, steak seasoning and liquid aminos. Brush on both sides of the chicken. Marinate for about 3 hours. Grill the chicken until a little brown on both sides. Don’t overdo so it won’t be hard as a rock, lol. I was supposed to place the chicken on foil lined grill because after it’s cooked, I needed to put parmessan cheese and mozzarella. But when I checked on the mozorella on the fridge, I couldn’t use it anymore, there were molds, yikes! So I ended up putting only parmessan. Could have been more yummy with melted mozzarella on top.
Parmessan Cheese
Posted by girlie on February 24, 2008
Ish hates it, or should I say she does not like it. She only ate the egg that night. But Josh liked it so much. The other day, he asked me when can I make the Cuban food again. It’s actually very easy to prepare.
Ingredients:
ground beef (beef and pork actually, but I used beef only)
garlic
onions
potatoes
green peas
raisins
tomato paste
Worcestorshire Sauce
knorr pork cubes
salt and pepper
egg
banana
Procedure:
Fry potatoes and set aside. In the same pan, saute onions and garlic, followed by ground beef until brown. Put about a tablespoon of tomato paste (for half kilo ground pork), 1 tablespoon of worcestorshire sauce, knorr pork cube. Mix and cook for a few minutes. Season with salt and pepper. Put in potato, green peas and raisins. Mix a little and cook for another 5 minutes.
Posted by girlie on December 28, 2007
This is one of Ish’s Christmas presents to me. She got a gift card from her cousins which was worth 10,000 pesos. She then asked me to accompany her to Fully Booked in Rockwell. While there, she asked me to pick a cookbook. I was really eyeing on a Rachel Ray, but then I didn’t really like what was on her cook book. But this one is really good. I can find almost all the ingredients needed. And I just feel that these are the kind of food that my kids and N want to eat. Woohoo, we have a new menu in the house, and I will be able to post the recipes that I already did. So guys don’t forget to visit my other blog. Haha, promoting! ^_^
Posted by girlie on December 4, 2007
Remember the pasta I made with just garlic and shitake mushrooms? I made a little revision, haha I’m a copycat again. I tasted this Garlic Mushroom Spaghetti at UCC and I find it really yummy but a bit spicy. It does not say in their recipe that it’s a bit spicy though so I called the attention of one of the girls. Up to my last bite, they never admitted that it was spicy. Yeah I have an ignorant palate and I don’t know what spicy is. Bleh. Anyways here’s another version of my garlic mushroom spaghetti.
Ingredients:
Garlic (finely minced)
Shitake Mushroom
Straw Mushroom
Olive oil
salt and pepper
paprika
basil
chili powder
chili flakes
red wine
spaghetti noodles
parmessan cheese
Procedure:
Saute lots and lots of garlic in generous amount of olive oil until it’s a little brown. Remove half of the garlic and set aside. Add the two kinds of mushrooms, season with salt, pepper, paprika, chili powderand chili flakes, then add basil (i used dried). Then add some red wine until cooked. Set aside. Boil some noodles afterwhich put it in the pan where you sauteed the mushroom. Remember I mentioned for you to be generous with the olive oil. Yeah this is the reason why. To coat your noodles with some flavor from the mushroom. Add the garlic you’ve set aside and sprinkle with some dried basil again.
Posted by girlie on November 30, 2007
“No offense meant for Moms”, he said. He was referring to mothers who did rice porridge for the first time but didn’t quite get it. Lately my son has been eating chicken arroz caldo (rice porridge) in school. He requested me to cook my version of rice porridge. Well it’s not actually my own version but that of the internet and recipe book. I too did not have an idea on how to make a rice porridge although my Mom has been feeding us with that when we were still young. I searched and searched and found one in the internet and incorporated it with the one in the recipe book. They all loved it!
Ingredients:
10 pcs. chicken (drumstick)
7 cups chicken stock
1 1/2 cups uncooked rice
garlic (finely minced)
onions
ginger (match sized)
knorr chicken cube
olive oil
patis (fish sauce)
black pepper
Procedure:
Saute ginger, onion and garlic in olive oil and season with black pepper. Include chicken cube (I didn’t have enough chicken stock) and patis (fish sauce). Put the chicken and cook until it’s half done. Set aside the chicken. Put the uncooked rice and mix it with the flavor coming from the ginger, onion and garlic. Pour chicken stock and put back the chicken. Wait til rice softens stirring occasionally. Add more patis according to taste.
**I forgot to take a pic of my rice porridge, I was excited to let the family taste ^_^**
Posted by girlie on November 15, 2007
I made this recipe by again copying from a japanese restaurant where we ate with my daughter Ish after our belly dancing class. Well it said it was Beef Teppanyaki, so I’ll call it beef teppanyaki too ^_^. The ingredients are not listed this time, but according to my taste buds here it is:
Ingredients:
beef sirloin cut into small cubes
bean sprout
carrots (cut into matchstick size)
green bell pepper (cut into squares)
onion (sliced in rings)
garlic (minced)
kikkoman soy sauce
black pepper
sugar
red wine (i just added this for that certain kick)
knorr liquid seasoning
olive oil
Procedure:
Marinate the beef in soy sauce, black pepper, sugar and red wine at least an hour before you pan fry. Put olive oil in pan only once so the beef will not stick, after which you can pan fry beef right away. I do it in portions so it will not get overcooked. Meat gets hard once you over cook it. I cook it medium well, that’s about 2 minutes each side.
In a another pan, saute the onion and garlic followed by carrots, green bell pepper and finally the bean sprouts. Season with salt and pepper, and if you wish you can add this mixture, kikkoman soy and sugar.
That’s it. It’s actually very simple to cook especially if you’re in a hurry. Btw, Ish decided to use this recipe for her Home Economics class tomorrow. I’ll help her with the marinade later when she arrives from school.
Posted by girlie on November 6, 2007
I am inspired to post the few recipes that I usually make for the family especially when someone appreciates it. She prepared this recipe, and her husband loved it. I promised to post the recipe of Spicy Chicken Wings, so here it is:
Ingredients:
Tomato Catsup Nutmeg
Rice Wine Thyme
White Vinegar Paprika
Worcestorshire Sauce Cayenne Powder
Honey Black Pepper
Basil Flour
Sage
Coat chicken wings with flour, salt and pepper combined. Deep Fry. Set Aside.
Combine all ingredients except flour. Adjust measurement of cayenne powder for desired spicyness. Pour mixture in the pan (let simmer for a few seconds) then put back the fried chicken wings. Let it stay until it dries up a bit. Best served with celery sticks and blue cheese dip. Yum!
Posted by girlie on October 22, 2007
This is what I had for dinner, a leftover from Saturday’s dinner ^_^. I actually planned to do Puttanesca, but ended up doing this instead. I actually do not know what it’s called, but the family loved it. Good thing I had a number of different noodles in the pantry so I could shift what I’m cooking anytime. Anyway, here’s how I did it.
Ingredients:
noodles (Penne)
fresh ripe tomatoes
finely minced onions
finely minced garlic
1 tetra brick Magnolia all purpose cream
Mozzarella Cheese
Kraft Cheddar Cheese
Kraft Parmessan Cheese
Basil
Oregano
Sage
3 tbsps red wine
salt
pepper
1 can anchovies in olive oil
unsalted butter
Here’s how to do it:
Before boiling the tomatoes, put a + at the top so it would be easy to peel the tomatoes after you put it in boiling water. Take away the seeds and finely mince the tomatoes.
Melt butter in pan, cook onions until translucent. Add in garlic, tomatoes, anchovies, and season with salt and pepper. Put a dash of basil, oregano and sage. Add the red wine. Stir in all purpose cream, add the shredded cheeses. Follow the directions on how to cook the penne pasta. That’s it, sorry I really suck at instructions =(
Posted by girlie on October 17, 2007
Here’s what I prepared for dinner. They requested me to do this since it is very expensive if you eat this at diners. They said it tasted good (as usual, I’d go on strike if they say otherwise, harhar) and can compare to the ones being served at Fridays. Hmmmm, my lovedones know how to make me happy. Anyway, here’s the recipe, sorry but no measurements again, I usually taste the marinade, and from there I adjust according to my taste.
Baked Beef Ribs
beef ribs
marinade:
white vinegar
dark soy sauce
honey
worcestorshire sauce
A1 steak sauce
Hickory Smoked Sauce
sugar
thyme
catsup
mustard
Baste beef ribs with marinade and put in the freezer overnight. If you can wrap it individually with foil, the better. Make another set of marinade when you are ready to bake the ribs. Saute onions and garlic in butter, then pour the marinade and let boil for a while. This is what I used for basting every 15 minutes while baking. You can use this as sauce too. For the 1st hour, I baked the ribs wrapped in foil and the remaining 1 hour without the foil. Serve with garlic rice. YUM!
Posted by girlie on October 10, 2007
I am just running out of recipes to cook, I don’t know what to feed the family anymore. When I looked at the freezer last night, there was still enough for the week’s supply, but I didn’t know what to do with it. There’s beef brisket, sirloin, pork belly, squid, bangus belly, lapu-lapu, but my mind was just blank. Anyway, I woke up early to search the internet for some recipes. I wanted to do BBQ Beef Brisket, but what is a liquid smoke anyway? This is the first time I’ve heard about it plus I don’t have the time to go to the grocery or deli whatever, to get one. I ended up cooking braised beef instead. This is the first time that I cooked this so I was kinda worried that they may not like it. Same thing happened tonight. I had to call my Mom to ask for the recipe of her adobong pusit which is really good. But when I went down, I had a different squid, and not the ones my Mom uses. But still I followed her recipe. When we were at the table, Ish praised my cooking, both for lunch and dinner. She said it was yummy. Both N and Josh loved the adobong pusit too. See I’m a happy Momma, I tell you, this family is hard to feed.
Posted by girlie on September 13, 2007
This is my beautiful kitchen (imo), I spent sleepless nights (haha how OA) flipping every page of kitchen mags, surfing the internet, just to be able to come up with what I had in mind. And this is the reason too why I cook a lot, a promise given to N just to let me have the hand in designing the kitchen. Nah really, I like spending time in the kitchen, I feel relaxed and can never stop admiring it ^_^
Posted by girlie on
I was out on a Tuesday night to go with N to a client call. The children are not really used to not seeing me home when they get back from school. My daughter sent me an SMS asking where I was so I called her. She had actually nothing to say but, “Mom, the chicken was really sooooooooooooooo good”, yes, with a very long O. That’s what I like about Ish, she appreciates my cooking always with a very long O when she says sooooooooooo.
So here goes the recipe:
salt and pepper
flour
cooking oil - I use canola oil for frying
1 can button mushrooms
1 tetrabrick nestle all purpose cream
1 small can alpine evaporated milk
chicken broth
red wine
parmessan cheese
thyme
dried oregano
chicken
1. sprinkle chicken strips with salt and pepper then coat with flour and fry until golden brown. Remove excess oil leaving about 1 tsp just enough to cook the mushroom.
2. Heat chicken broth, cream and milk, put a dash of pepper, thyme, dried oregano, and about 2 tbsp of red wine. Add parmessan cheese.
3. Put chicken and mushroom and simmer until tender.
**you can either serve it with rice or pasta**
Note: No pictures taken, I was already running late with my date with fave bff Cuz Marie.
Posted by girlie on August 26, 2007
Saturday is my day off, I mean from cooking and all. I normally get to sleep until 11 in the morning and not worry about having nothing to eat. Afternoons are spent either going to the malls or watching a movie. Well I did not do that today, but instead allowed my 3 helpers to watch a movie. They were in a hurry to leave that they forgot about putting out meat from the freezer for dinner. It was already late that I realized we had nothing for dinner.
Good thing I remembered the pasta my girlfriend Rica told me about yesterday. So I went downstairs and started making it. Good thing I had all the ingredients, oh except for the olive oil which was not enough, so I just added unsalted butter. I didn’t have fresh basil so I used the dried ones. And I made a little variation ^_^
Pasta with Shitake Mushroom:
angel hair pasta
olive oil
shitake mushroom (finely sliced)
lots and lots of fine minced garlic
fresh basil (can use dried)
anchovies (optional, for added flavor)
salt and pepper to taste
chili peppers (for Josh and Me)
So there! That’s what we had for dinner! I didn’t expect the kids to like it, but they did. My son even said “Mom, you make very good pasta!”
**Do you watch Celebrity Duets on GMA7? it’s fun, my first time to watch and I pretty much enjoyed.**
I thought I had a double boiler, nah it wasn’t in the set of stainless steel pans my MIL gave us. But this didn’t stop me from making chocolate mousse. Think quick! That’s what I did so the steam won’t come out on the sides. Voila! I now have melted chocolates.
I find the decorator bag hard to use, so when I found that tube at some baking store, I didn’t hesitate to get one. And this is less messy I think, and easier to use. It’s fun doing the chocolate mousse. Thank God there are cheap hand mixers, it’s been my dream to own one.
Look at my finish product! Yum! Everyone liked it, the hubs even had 3 servings, so did Josh. Me and Ish had 2 only.
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