tag:blogger.com,1999:blog-35557474Fri, 06 Nov 2009 10:30:00 +0000Just a collection of everything that comes into my little corner - the kitchen...each I consider a treasure that I would like to share with you.http://treasuresinmykitchen.blogspot.com/noreply@blogger.com (Malou)Blogger81125http://creativecommons.org/licenses/by-nc-nd/3.0/Subscribe with My Yahoo!Subscribe with NewsGatorSubscribe with My AOLSubscribe with BloglinesSubscribe with NetvibesSubscribe with GoogleSubscribe with Pageflakestag:blogger.com,1999:blog-35557474.post-5776602565133907208Fri, 12 Nov 2010 02:59:00 +00002009-11-04T17:21:01.675+08:00As a child, mom never or rarely cooked asparagus. It wasn't a popular vegetable then and scarce to find. Now, I see them everywhere - from our local wet markets to the vegetable sections of the groceries. The vegetable always facinated me with how it looked, its color and texture, to how it could be cooked and eaten. It reminds me of the tribes that used those long wooden spears. These spears http://feedproxy.google.com/~r/AbundantTreasuresInMyKitchen/~3/Qb_T4Nlel40/green-tips.htmlnoreply@blogger.com (Malou)0<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?a=Qb_T4Nlel40:M8X_6Y1r7uA:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?a=Qb_T4Nlel40:M8X_6Y1r7uA:63t7Ie-LG7Y"><img src="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?d=63t7Ie-LG7Y" border="0"></img></a> </div>http://treasuresinmykitchen.blogspot.com/2009/11/green-tips.htmltag:blogger.com,1999:blog-35557474.post-8533946284189608109Fri, 06 Nov 2009 10:30:00 +00002009-11-06T18:30:00.798+08:00meat beefMy aunt, dad's elder sister, is one of the best cooks I have met. She practically taught most of my cousins, my siblings and me to cook specifically the art of baking. Every Christmas we would get one of her baked goodies which she passed down to us. This recipe of Korean Beef was passed down to us when we couldn't get enough of it. She would prepare this dish on special occasions only. My familyhttp://feedproxy.google.com/~r/AbundantTreasuresInMyKitchen/~3/J2IPuzI7l5g/korean-beef.htmlnoreply@blogger.com (Malou)0<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?a=J2IPuzI7l5g:MJ1dKiZCzuQ:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?a=J2IPuzI7l5g:MJ1dKiZCzuQ:63t7Ie-LG7Y"><img src="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?d=63t7Ie-LG7Y" border="0"></img></a> </div>http://treasuresinmykitchen.blogspot.com/2009/11/korean-beef.htmltag:blogger.com,1999:blog-35557474.post-7970376988261531140Fri, 06 Nov 2009 03:21:00 +00002009-11-06T11:21:00.198+08:00vegetablesjackfruitcoconut milk Who doesn't love jackfruit? But not everyone knows that the young fruit can be cooked and served as one of the main dishes. We prepared this with coconut milk and finger chillies. In the photo, paired this with pan-fried pork loin and hot rice. 300 grams young jackfruit, sliced, boiled until tender coconut extract of 2 coconuts (separate the first and second extractions) 1 medium red http://feedproxy.google.com/~r/AbundantTreasuresInMyKitchen/~3/nCl2iqRRqPY/ginataang-langka.htmlnoreply@blogger.com (Malou)0<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?a=nCl2iqRRqPY:q3KI_oGMcqI:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?a=nCl2iqRRqPY:q3KI_oGMcqI:63t7Ie-LG7Y"><img src="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?d=63t7Ie-LG7Y" border="0"></img></a> </div>http://treasuresinmykitchen.blogspot.com/2009/11/ginataang-langka.htmltag:blogger.com,1999:blog-35557474.post-2742596059370748100Fri, 16 Oct 2009 15:38:00 +00002009-10-16T23:38:00.262+08:00meatporksweetm sourI am trying to think of what to cook this weekend and decided to try this recipe out. I know when we were growing up as kids, this was one of the dishes my mom and helpers prepare. My sister and I never liked it as a child because of the pineapple chunks. Of course, growing up made me over come this. But I don't think my sister ever did. (^-^) 1/2 lb. pork 1 egg yolk (or the whole egg beaten) http://feedproxy.google.com/~r/AbundantTreasuresInMyKitchen/~3/lHRn1c50rm8/sweet-and-sour-pork.htmlnoreply@blogger.com (Malou)0<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?a=lHRn1c50rm8:VpboEil4xFY:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?a=lHRn1c50rm8:VpboEil4xFY:63t7Ie-LG7Y"><img src="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?d=63t7Ie-LG7Y" border="0"></img></a> </div>http://treasuresinmykitchen.blogspot.com/2009/10/sweet-and-sour-pork.htmltag:blogger.com,1999:blog-35557474.post-6211855147045286973Thu, 15 Oct 2009 06:21:00 +00002009-10-15T14:21:28.819+08:00disaster.stormHi folks, It has been a while since I last posted. I am not sure if you were aware but we were struck by strong typhoons a few weeks back. Our home was submerged in flood water and we had to take care of Ondoy's and Pepeng's remembrance. Honestly, I am no stranger to floods. The previous residence we had is known to be submerged in flood water even the slightest rain. I am thankful though that http://feedproxy.google.com/~r/AbundantTreasuresInMyKitchen/~3/OBHnwvRGVPU/ondoys-mark.htmlnoreply@blogger.com (Malou)1<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?a=OBHnwvRGVPU:w-Ft3E8XPno:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?a=OBHnwvRGVPU:w-Ft3E8XPno:63t7Ie-LG7Y"><img src="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?d=63t7Ie-LG7Y" border="0"></img></a> </div>http://treasuresinmykitchen.blogspot.com/2009/10/ondoys-mark.htmltag:blogger.com,1999:blog-35557474.post-2754158470625500662Wed, 23 Sep 2009 02:27:00 +00002009-09-23T10:27:00.910+08:00chickenkuchayMom and I went to the grocery the other day and I saw a bunch of kutsai (or kuchay or garlic chives) that made me want to try a new dish. So I bought 2 bunches (more or less about 100 grams). When I got home, I thawed a couple for chicken breast fillets then pan fried them. Sliced a couple of aromatics, poured in liquid seasonings and threw in the chopped kuchay The dish definitely had a garlic-yhttp://feedproxy.google.com/~r/AbundantTreasuresInMyKitchen/~3/QNl1Y5Skkgc/chicken-with-garlic-chives.htmlnoreply@blogger.com (Malou)0<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?a=QNl1Y5Skkgc:fx8vGi8w3mg:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?a=QNl1Y5Skkgc:fx8vGi8w3mg:63t7Ie-LG7Y"><img src="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?d=63t7Ie-LG7Y" border="0"></img></a> </div>http://treasuresinmykitchen.blogspot.com/2009/09/chicken-with-garlic-chives.htmltag:blogger.com,1999:blog-35557474.post-1975961474609083133Sat, 19 Sep 2009 04:18:00 +00002009-09-19T12:18:00.295+08:00okraseafoodsoupMy friends and I went to one of the Saturday markets to have breakfast. I wanted to actually check what ingredient that I use for a new recipe or dish. When a friend of mine noted that there was abundance of okra, I thought of Gumbo. Honestly, a few people in my family does not like this vegetable because of the slimy juice. As I recall, lola (grandmom) mentioned that the juices are used to http://feedproxy.google.com/~r/AbundantTreasuresInMyKitchen/~3/kpmW9i9SXEA/seafood-gumbo.htmlnoreply@blogger.com (Malou)3<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?a=kpmW9i9SXEA:Cvboep8_DK8:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?a=kpmW9i9SXEA:Cvboep8_DK8:63t7Ie-LG7Y"><img src="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?d=63t7Ie-LG7Y" border="0"></img></a> </div>http://treasuresinmykitchen.blogspot.com/2009/09/seafood-gumbo.htmltag:blogger.com,1999:blog-35557474.post-8370195527544206709Sat, 12 Sep 2009 14:36:00 +00002009-09-12T22:36:00.408+08:00quickmeatbbq saucebeefI was running out of ideas on what to cook over the weekend. With only 2 hours and a limited supply, I had to come up with something that would satisfy our hunger. Since the beef brisket was placed out to thaw, and we had a large bottle of BBQ marinade, I would just throw in a few slices of garlic and onions to make a simple dish. If I was not mistaken, I had about 3/4 kilo of beef brisket that http://feedproxy.google.com/~r/AbundantTreasuresInMyKitchen/~3/tJFDeRPxVoc/beef-on-run.htmlnoreply@blogger.com (Malou)3<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?a=tJFDeRPxVoc:wjOSZmTpveY:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?a=tJFDeRPxVoc:wjOSZmTpveY:63t7Ie-LG7Y"><img src="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?d=63t7Ie-LG7Y" border="0"></img></a> </div>http://treasuresinmykitchen.blogspot.com/2009/09/beef-on-run.htmltag:blogger.com,1999:blog-35557474.post-2057218655377769886Thu, 10 Sep 2009 02:46:00 +00002009-09-10T22:28:49.864+08:00vegetablesappetizerDuring the summers when I was a teen, I would spend it with my aunt in the province. She learned to cook "Kulawo" which happens to be an known secret appetizer. I refer this as secret because it was the first time my aunt heard of it then and her family was raised and lived there like forever. When we tried it, it became a great hit with us and our friends. Now that my aunt has aged and has http://feedproxy.google.com/~r/AbundantTreasuresInMyKitchen/~3/HLJaG6OG6X4/during-summers-when-i-was-teen-i-would.htmlnoreply@blogger.com (Malou)1http://treasuresinmykitchen.blogspot.com/2009/09/during-summers-when-i-was-teen-i-would.htmltag:blogger.com,1999:blog-35557474.post-7217501857358108530Mon, 31 Aug 2009 16:15:00 +00002009-09-01T07:05:21.066+08:00oyster saucevegetablesbok choyThe first time we saw this in the market, both mom and I thought that this was a cute version of a "Mini-Me" petchay (also known as Pak Choi or Chinese Cabbage). But both of us had no clue how to prepare this that everyone in the household would love. We have tried to add this in nilaga (Boiled Beef or Pork Stew) and in noodle dishes. Mom's friend suggested to cook this with oyster sauce. True http://feedproxy.google.com/~r/AbundantTreasuresInMyKitchen/~3/4TabbzY8sqY/garlic-oyster-ed-bok-choy.htmlnoreply@blogger.com (Malou)3<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?a=4TabbzY8sqY:oVesCv_z2yE:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?a=4TabbzY8sqY:oVesCv_z2yE:63t7Ie-LG7Y"><img src="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?d=63t7Ie-LG7Y" border="0"></img></a> </div>http://treasuresinmykitchen.blogspot.com/2009/09/garlic-oyster-ed-bok-choy.htmltag:blogger.com,1999:blog-35557474.post-1913996699334759984Tue, 25 Aug 2009 22:51:00 +00002009-08-26T08:17:07.680+08:00fishanchovyfriedseafoodMy sister-in-law's mom serves this dish and it is a hit. My brother recommended that we add this to our regular meals. So the first chance I got to find fresh anchovies (or dilis in our local dialect) I bough half a kilo or almost a pound. To make sure that you get the freshest catch, make sure that the fish is whole and firm. The skin and eyes are shiny and glossy and not dull. As for size, it http://feedproxy.google.com/~r/AbundantTreasuresInMyKitchen/~3/fHyDty4JbuA/crispy-fried-fresh-anchovies.htmlnoreply@blogger.com (Malou)5<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?a=fHyDty4JbuA:hac95XKBDPQ:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?a=fHyDty4JbuA:hac95XKBDPQ:63t7Ie-LG7Y"><img src="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?d=63t7Ie-LG7Y" border="0"></img></a> </div>http://treasuresinmykitchen.blogspot.com/2009/08/crispy-fried-fresh-anchovies.htmltag:blogger.com,1999:blog-35557474.post-7474526093523467510Thu, 20 Aug 2009 19:02:00 +00002009-08-21T03:56:01.064+08:00side dishappetizertomatoavocadoDuring the month of July to the early weeks of August, avocados are abundant in the markets and side streets. When we were kids, we would prepare this nutrient-booster with condensed milk and blend until smooth the freezer. My mom and us kids would devour this cold dessert the soonest it hardens. This was the only way we would prepare this lutien-riched fruit. Lutein, an important antioxidant, http://feedproxy.google.com/~r/AbundantTreasuresInMyKitchen/~3/uRJdarR5Ooc/chunky-guacamole.htmlnoreply@blogger.com (Malou)0<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?a=uRJdarR5Ooc:UgS1_tMl7-U:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?a=uRJdarR5Ooc:UgS1_tMl7-U:63t7Ie-LG7Y"><img src="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?d=63t7Ie-LG7Y" border="0"></img></a> </div>http://treasuresinmykitchen.blogspot.com/2009/08/chunky-guacamole.htmltag:blogger.com,1999:blog-35557474.post-5383042936378951500Sat, 15 Aug 2009 05:30:00 +00002009-08-15T15:49:41.204+08:00bakebreadleftoversdessertWhen I was staying in Florida, my landlady had too much bread that would be put to waste. I decided to make it into bread pudding. So aside from making use of the excess bread, I had the liberty to search the pantry for other ingredients that I can use. I saw an open can of prunes, a small box of raisins, a bag of chocolates, a couple of biscuits, and a tiny pack of peanuts. So I went to the http://feedproxy.google.com/~r/AbundantTreasuresInMyKitchen/~3/TVUOkwsxin0/prune-raisin-nut-bread-pudding.htmlnoreply@blogger.com (Malou)0<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?a=TVUOkwsxin0:tg7ZEAQLgDU:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?a=TVUOkwsxin0:tg7ZEAQLgDU:63t7Ie-LG7Y"><img src="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?d=63t7Ie-LG7Y" border="0"></img></a> </div>http://treasuresinmykitchen.blogspot.com/2009/08/prune-raisin-nut-bread-pudding.htmltag:blogger.com,1999:blog-35557474.post-3120895801474546509Wed, 05 Aug 2009 14:11:00 +00002009-08-05T22:11:00.489+08:00notestipsfirst aidhealthI would like to share with you a few tips, notes and preventive measures around the home, the kitchen (or anywhere you are for that matter). This is a continuation from my first post on first aid. I could say that the kitchen is a haven of food in every home. But it can also be a source of toxins and poisons from how we store and prepare our foods to the items we use around the home. I hope this http://feedproxy.google.com/~r/AbundantTreasuresInMyKitchen/~3/fDg1x7OaYnM/first-aid-2-what-to-do-in-case-of.htmlnoreply@blogger.com (Malou)0<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?a=fDg1x7OaYnM:vR2ork5ONCQ:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?a=fDg1x7OaYnM:vR2ork5ONCQ:63t7Ie-LG7Y"><img src="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?d=63t7Ie-LG7Y" border="0"></img></a> </div>http://treasuresinmykitchen.blogspot.com/2009/08/first-aid-2-what-to-do-in-case-of.htmltag:blogger.com,1999:blog-35557474.post-6604504107215918936Sun, 02 Aug 2009 06:57:00 +00002009-08-02T14:57:00.546+08:00sweet soy saucechickenporkWith the challenge of what to cook next that I haven't tried, mom suggested that I try this recipe. I am not sure if she has even tried it though. And so, the verdict? I wasn't really a fan of it. There was something missing and I couldn't put my finger on it. Maybe you can let me know where I went wrong (".")1/2 half chicken (about 1/2 kilo), cut into pieces1/4 kilo pork, cut into 1/2" cubes1 http://feedproxy.google.com/~r/AbundantTreasuresInMyKitchen/~3/Wp5RT8oHz54/chicken-and-pork-with-sweet-soy-sauce.htmlnoreply@blogger.com (Malou)0<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?a=Wp5RT8oHz54:btUNtgyASpk:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?a=Wp5RT8oHz54:btUNtgyASpk:63t7Ie-LG7Y"><img src="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?d=63t7Ie-LG7Y" border="0"></img></a> </div>http://treasuresinmykitchen.blogspot.com/2009/08/chicken-and-pork-with-sweet-soy-sauce.htmltag:blogger.com,1999:blog-35557474.post-8516420605378915863Wed, 29 Jul 2009 11:46:00 +00002009-07-29T19:46:00.289+08:00notespreventivetidbitsfishtunatipshealthIn my previous post, I shared with you a recipe that called for tuna. I decided to share with you a collection of notes when purchasing fresh tuna to avoid from food poisoning. This is not complete and these are just some notes gathered as I learn the process of handling food properly. Tips when buying fresh tuna:1. Look for tuna steak with coloring similar to raw beef2. Avoid with dry or brown http://feedproxy.google.com/~r/AbundantTreasuresInMyKitchen/~3/lDBYWyhTSug/notes-in-buying-and-handling-fresh-tuna.htmlnoreply@blogger.com (Malou)0<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?a=lDBYWyhTSug:0RH2v3-E64A:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?a=lDBYWyhTSug:0RH2v3-E64A:63t7Ie-LG7Y"><img src="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?d=63t7Ie-LG7Y" border="0"></img></a> </div>http://treasuresinmykitchen.blogspot.com/2009/07/notes-in-buying-and-handling-fresh-tuna.htmltag:blogger.com,1999:blog-35557474.post-3148073830295116141Wed, 22 Jul 2009 04:10:00 +00002009-07-22T12:10:00.540+08:00italianmortabellameatspicysausagepastaIberico mortadella is an Italian-style sausage made of very finely chopped, cured pork and beef with cubes of white fat. The mixture is delicately spiced with garlic and anise. It is smoked at high temperature then air dried. "Mortadella" is thought to derive from the word "mortaio", which is Italian for "mortar". Before, it is said that the mixture was produced by pounding with a mortar and http://feedproxy.google.com/~r/AbundantTreasuresInMyKitchen/~3/xMRwf2gv9_0/spicy-spanish-fetuccini.htmlnoreply@blogger.com (Malou)0<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?a=xMRwf2gv9_0:UuXYROQGNOw:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?a=xMRwf2gv9_0:UuXYROQGNOw:63t7Ie-LG7Y"><img src="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?d=63t7Ie-LG7Y" border="0"></img></a> </div>http://treasuresinmykitchen.blogspot.com/2009/07/spicy-spanish-fetuccini.htmltag:blogger.com,1999:blog-35557474.post-2312141668626497686Mon, 20 Jul 2009 09:22:00 +00002009-07-20T17:22:00.337+08:00vegetableschorizotomatochickenI can't remember when but I know growing up, mom would cook this dish. I remember loved eating this with newly cooked rice and all the meats would be gone in a flash. The vegetables would be left and mom would try to convince us to eat it too. Of course when I grew up, I appreciate it more by eating the vegetables too. Though I have to admit that I am not a fan of sweet potatoes. 1 kilo chicken http://feedproxy.google.com/~r/AbundantTreasuresInMyKitchen/~3/U-HmMNGgLAc/pochero.htmlnoreply@blogger.com (Malou)0<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?a=U-HmMNGgLAc:p4mqPzTvXUY:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?a=U-HmMNGgLAc:p4mqPzTvXUY:63t7Ie-LG7Y"><img src="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?d=63t7Ie-LG7Y" border="0"></img></a> </div>http://treasuresinmykitchen.blogspot.com/2009/07/pochero.htmltag:blogger.com,1999:blog-35557474.post-8893161853819090883Sat, 18 Jul 2009 11:50:00 +00002009-07-18T19:50:00.462+08:00gingerchickencomfortsoupWhenever I feel sick or the rainy days would set in, this soup helps calm the nerves and sooth the throat because of the presence of ginger in this dish. The young chilli pepper gives a light pepper taste to the dish too. The gizzard and liver may be omitted in this dish if desired. If young or green papaya is not available, this can be replaced with chayote.1 kilo chicken, cut into serving http://feedproxy.google.com/~r/AbundantTreasuresInMyKitchen/~3/cfvT2Y64Jp4/chicken-tinola-stew-great-for-rainy.htmlnoreply@blogger.com (Malou)0<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?a=cfvT2Y64Jp4:UOxJDytvPAM:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?a=cfvT2Y64Jp4:UOxJDytvPAM:63t7Ie-LG7Y"><img src="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?d=63t7Ie-LG7Y" border="0"></img></a> </div>http://treasuresinmykitchen.blogspot.com/2009/07/chicken-tinola-stew-great-for-rainy.htmltag:blogger.com,1999:blog-35557474.post-9012451266090737060Fri, 17 Jul 2009 02:27:00 +00002009-07-17T10:27:00.886+08:00tomatochickentofuThe first time I tried this, it wasn't one of my favorite dishes. But when we had the chance to eat in an authenitic (almost authentic) Chinese restaurant, I was hooked. I searched for the recipe and this is what I found and tried. It wasn't the same so my search is still on.2 cloves garlic, minced1 medium onion, chopped150 grams chicken, ground1 1/2 tbsps. soy sauce1/3 cup water200 grams tomato http://feedproxy.google.com/~r/AbundantTreasuresInMyKitchen/~3/77zz7FB5EvI/mapo-tofu.htmlnoreply@blogger.com (Malou)3<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?a=77zz7FB5EvI:7MQNIggZ20o:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?a=77zz7FB5EvI:7MQNIggZ20o:63t7Ie-LG7Y"><img src="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?d=63t7Ie-LG7Y" border="0"></img></a> </div>http://treasuresinmykitchen.blogspot.com/2009/07/mapo-tofu.htmltag:blogger.com,1999:blog-35557474.post-8589975594112657485Wed, 15 Jul 2009 03:20:00 +00002009-07-15T11:20:00.152+08:00fishtunawasabiseafoodyoghurtMy aunt came to visit us and I decided to prepare a seafood dish for her. I saw a recipe in one of the cook books my sister bought but never used :D. I have been wanting to try this ever since I saw this and this was the best opportunity to test my skills. I have succeeded so far by not overcooking the fish and the sauce came out well with a few adjustments in the recipe. The original recipe http://feedproxy.google.com/~r/AbundantTreasuresInMyKitchen/~3/zyiF_PDSAvE/pan-seared-yellowfin-tuna-with-wasabi.htmlnoreply@blogger.com (Malou)0<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?a=zyiF_PDSAvE:hwyyh6cwxs8:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?a=zyiF_PDSAvE:hwyyh6cwxs8:63t7Ie-LG7Y"><img src="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?d=63t7Ie-LG7Y" border="0"></img></a> </div>http://treasuresinmykitchen.blogspot.com/2009/07/pan-seared-yellowfin-tuna-with-wasabi.htmltag:blogger.com,1999:blog-35557474.post-7213103058966871547Sun, 12 Jul 2009 16:15:00 +00002009-07-15T11:17:53.255+08:00preventivefirst aidhealthI know this is a blog that contains recipes that I have tried, tested and cherished to share with you. But I think as part of the theme of treasures that one can find in the kitchen, that would be the knowledge on how to take care of one's self when an accident happens. I will be sharing with you in some tips and knowledge on how to handle accidents that may happen at home (or anywhere for that http://feedproxy.google.com/~r/AbundantTreasuresInMyKitchen/~3/Zl0VGBbVRx8/first-aid-1-cuts-wound.htmlnoreply@blogger.com (Malou)0<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?a=Zl0VGBbVRx8:BY0N5nfNaTg:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?a=Zl0VGBbVRx8:BY0N5nfNaTg:63t7Ie-LG7Y"><img src="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?d=63t7Ie-LG7Y" border="0"></img></a> </div>http://treasuresinmykitchen.blogspot.com/2009/07/first-aid-1-cuts-wound.htmltag:blogger.com,1999:blog-35557474.post-6327062623442138232Mon, 06 Jul 2009 22:08:00 +00002009-07-23T11:16:50.537+08:00meatoxbeeflenguamushroomDuring the summers of my younger years, I would spend it in the province with my mom's sister. She loves to cook and bake. She would prepare kilawin, hardinera, baked chicken, humba, and many delicious main dishes. For dessert, I remember the logs of brazo de mercedes and custard rolls. One of the dishes we would request her prepare is Lengua or ox tongue. I would help her prepare the tongue, http://feedproxy.google.com/~r/AbundantTreasuresInMyKitchen/~3/eFeX3Z1cHCQ/ox-tongue-in-creamy-mushroom-sauce.htmlnoreply@blogger.com (Malou)0<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?a=eFeX3Z1cHCQ:y9mNqNZRDJw:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?a=eFeX3Z1cHCQ:y9mNqNZRDJw:63t7Ie-LG7Y"><img src="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?d=63t7Ie-LG7Y" border="0"></img></a> </div>http://treasuresinmykitchen.blogspot.com/2009/07/ox-tongue-in-creamy-mushroom-sauce.htmltag:blogger.com,1999:blog-35557474.post-4243259096457960137Fri, 03 Jul 2009 05:39:00 +00002009-07-03T22:55:16.195+08:00basilcornsoupWhen we head home to the province, we would find stalls scattered by the road selling all sorts of vegetables and fruits. We would buy to bring back home because some of the items would be cheaper and definitely fresher from the ones sold in the grocery.One of the things we would buy is Japanese corn which is harvested from Los Banos. We would either boil it or mix it with our meals as soup, mainhttp://feedproxy.google.com/~r/AbundantTreasuresInMyKitchen/~3/_U3NoOjF5Ks/much-creamier-corn-soup-with-twist.htmlnoreply@blogger.com (Malou)0<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?a=_U3NoOjF5Ks:cPRDnGkNwkw:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?a=_U3NoOjF5Ks:cPRDnGkNwkw:63t7Ie-LG7Y"><img src="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?d=63t7Ie-LG7Y" border="0"></img></a> </div>http://treasuresinmykitchen.blogspot.com/2009/07/much-creamier-corn-soup-with-twist.htmltag:blogger.com,1999:blog-35557474.post-2396189843534169785Tue, 23 Jun 2009 03:31:00 +00002009-06-23T13:37:13.957+08:00beeftomatospicyNanay Chit makes great caldereta. She asked me to bring home some to share it with my family. Everyone got hooked. Too bad that Nanay had to go to the US to visit her son and his family. So through trial and error, I stumbled to a recipe that is almost near to hers. I can't wait until she comes home this September.Ingredients:half a head of garlic, minced3-4 whole onions, minced4-6 tomatoes, http://feedproxy.google.com/~r/AbundantTreasuresInMyKitchen/~3/7vAT3o30_qA/beef-caldereta.htmlnoreply@blogger.com (Malou)0<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?a=7vAT3o30_qA:nlzWCAKsyi4:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?a=7vAT3o30_qA:nlzWCAKsyi4:63t7Ie-LG7Y"><img src="http://feeds.feedburner.com/~ff/AbundantTreasuresInMyKitchen?d=63t7Ie-LG7Y" border="0"></img></a> </div>http://treasuresinmykitchen.blogspot.com/2009/06/beef-caldereta.html