Startin' A New Life Too

Paksiw na Bangus

noreply@blogger.com (Jeanny) — Wed, 05 Sep 2012 12:11:00 +0000

I grew-up ignoring this dish. When my mom serves this on our table, I would ask for something else like tocino or hotdogs I guess that my taste buds are configured for and sweet foods when I was a kid; I’m sure that most of you can relate. :-)

As time passed-by, I learned to appreciate simple dishes; fish and vegetables slowly became part of my regular diet. I guess all I needed was enough time to adjust. It’s about time or else I wouldn’t have had experienced the pleasures in trying different Filipino Food

Ingredients:
1 big Bangus milkfish cut into 3 portions
1 ginger cut into small portions
1-2 pcs. of green siling haba pangsigang
1 small ampalaya
1 small onion
Vinegar
1 cup of water
1 tsp sugar (I used coco sugar)
Pepper and salt to taste

Remove gills and innards of bangus. Using scissor cut fins and tails. Wash fish thoroughly drain and slice diagonally.
Heat a pan and cooking pot then pour-in vinegar and water.
Add salt and whole peppercorn then stir. Bring to a boil.
Arrange the fish in the pan along with the ginger, garlic, onion, bitter gourd, and finger chili. Cover and simmer in low to medium heat for 12 to 15 minutes.
Season with salt and pepper.
Serve hot with steamed rice. Share and enjoy!

Lomi Recipe

noreply@blogger.com (Jeanny) — Mon, 27 Aug 2012 07:38:00 +0000

Lomi or Pancit Lomi is a Chinese-Filipino noodle dish made with a thick variety of fresh egg noodles of about about 1/4 inch in diameter , sautéed with small pieces of pork or chicken meat, liver and select vegetables, added with tasty broth and then thickened beaten eggs. The most popular among these variations would probably be the Batangas Lomi. There are as many styles of cooking lomi as there are eateries, panciterias or restaurants offering the dish. They served several toppings are added prior to serving such as chicharon (crispy pork skin) and hard boiled egg.

let me share, this easy recipe that I used during the rainy days we had a few weeks ago...

You will need;

1/4 kilo egg noodles (lomi) - boiled and rinse (refer to instruction)
1/2 cup pork (sliced into strips)
1/4 kilo chicken meat cooked and cut into strip
1 small carrots, peeled and julienned
1/4 lb cooked Kikiam (quekiam), sliced
6 to 8 pieces cooked squid balls
1/4 lb pork liver, sliced
1 pc chili pepper
1 large onion, chopped
3-4 cloves garlic, crushed
2 pcs hot chili peppers
1 small bok choy hopped
6 cups chicken or meat broth
2 tbsp. cooking oil
1 tbsp. cornstarch dissolved in water (slurry)
2 raw eggs
salt and pepper to taste
1 hard boiled eggs

Then what you have to do;

Heat a cooking pot then drizzle with cooking oil.
When the oil is hot enough, sauté the onions and garlic.
Put in the sliced pork and cook until the color turns medium brown.
Add the chicken meat
Throw-in the liver then cook for 2 minutes.
Add fish sauce and soy sauce then stir.
Pour-in the broth and let boil. Simmer until the pork strips are tender (about 20 to 30 minutes)
Put-in the cooked meatballs and kikiam then simmer for 3 minutes.
Add-in the ground black pepper and miki noodles then cook for 5 to 6 minutes.
Add the vegetables - carrots and bokchoy
Stir-in slurry and stir well. Cook until the sauce thickens.
Turn-off the heat then pour-in the beaten egg. Stir constantly until the egg is well incorporated.
Transfer to a serving bowl and top with chicharon and sliced boiled egg. Garnish with onion leeks.
Serve hot. Share and enjoy!

:-)

Preparing Fresh Egg Noodles (Lomi)

noreply@blogger.com (Jeanny) — Sat, 25 Aug 2012 03:55:00 +0000

I cooked lomi a few weeks ago and I would like to share it's recipe here but before that let me share first - the steps in how to get rid of the excess salt and oil in the noodles Just so I won’t have to go through the procedure over and over each time I post a recipe using fresh egg noodles. :-)

First, In a casserole, bring to boil 1 liter of water.

While waiting for the water to boil, place the miki noodles in a strainer and rinse under running water.

Throw-in the rinsed noodles in the pot and bring to boil

8 to 10 minutes for thick noodles; four to five minutes for thin noodles

Drain and rinse agin in running water. There...they are ready to be added in your soup or to make your pancit.

Eggplant and Tofu in Spicy Oyster sauce

noreply@blogger.com (Jeanny) — Sun, 22 Jul 2012 04:59:00 +0000

I found this meatless recipe on a magazine.The first time I tried this recipe, it became my favorite. This is also my favorite packed lunch for work and my officemates loves it too.
Now let me share this 10 minute recipe. If you love tofu, I am so sure you will like this recipe too. :-)

You will need;

4 pcs eggplant cut 1" long then cut in half
300 grams firm tofu cut in cubes(I used masoya Japanese firm tofu)
half cup oyster sauce
1 tbs sugar
liquid seasoning
1/2 cup water
Chopped chillies (I used 2)
oil for frying (I used olive oil)

Then what you will do;

Fry the eggplant then place in a paper towel to remove excess oil and set aside.
On the same pan, place the oyster sauce, liquid seasoning, sugar and water. Simmer for a minute.
Throw in the cubed tofu. Simmer until the tofu until it'll soak up the flavors. If you think, the sauce is running dry, do add more so as not to burn the sauce.
Keep simmering until the sauce thickens. Add the fried eggplants. Mix and turn of heat.

Serve hot.

Ham and Cheese Rolls

noreply@blogger.com (Jeanny) — Mon, 16 Jul 2012 05:00:00 +0000

We have left over ham, cheese and bell pepper. So I decided to make an easy snack one fine Saturday afternoon. :)

You will need;

8 slices white bread (brown edges removed)

4 slices sweet ham (cut into half)

Cheese sliced into 8 strips

Green Bell Pepper (Julienned)

2 pcs. eggs (beaten)

Japanese breadcrumbs

Then;

Flatten the bread slices with a rolling pin, use a clean glass bottle of softdrinks if you dont have a rolling pin. Place the flatten bread on a plate and lay the ham first then the cheese then put a strip of green bell pepper.

Wrap it up. Dip the ham and cheese roll into the eggs then roll it over the Japanese breadcrumbs. (If you dont have japanese breadcrumbs, you can replace it with crushed skyflakes )

Deep fry it until it becomes golden brown. Place in a paper towel to remove excess oil.

Enjoy and Serve. Yummy...for me it taste like pizza :)

Adobong Manok na may Gata

noreply@blogger.com (Jeanny) — Sat, 14 Jul 2012 05:47:00 +0000

The best Filipino dishes are the ones that do not have a written recipe other than the knowledge passed on from generation to another. This is one is a great example and it is one of my all time favourite comfort food.

You will need:

6 pcs chicken legs
1/2 cup soy sauce
1 head garlic crushed (the more the merrier)
1/2 cup vinegar (I used delmonte cane vinegar)
1 tsp peppercorns
1 tsp salt
6 pcs fresh chillies (optional)
1/2 cup water
3 pcs bay leaves
1/2 cup coconut milk
cooking oil

Then you have to;

Marinate chicken in soy sauce, vinegar and garlic. I marinate my chicken overnight.
In a sauce pan, heat oil, thrown in the garlic and seared the chicken pieces and pour-in the marinate mixture.
Simmer until the chicken is cook.
Add the chillies.
Add the coconut milk. Simmer until a saucy consistency is achieved. Season with soy sauce or salt if needed or according to desired taste. Serve hot!

Beef Papaitan

noreply@blogger.com (Jeanny) — Thu, 26 Apr 2012 07:07:00 +0000

Beef Papaitan

Papaitan origins traces back to the Ilocandia or the Ilocos region far north of Manila. Pinapaitan is from the root word "pait" which means bitter. It is an Ilocano dish made with either beef or goat meat (sometimes innards are included), and is flavored with chili and bile, but what makes this recipe so different from the rest is the “bile” which makes it bitter.

I am not really a fan of papaitan but since the husband requested for this, so did try my best to cook this recipe which is really easy to do :-)

To do this, you will need;

11/4 lb beef, cut in small cubes and boiled

1/4 lb ox tripe, boiled and cut into small slices

1/4 lb beef intestines, boiled and cut into small slices

1/2 kilo liver, sliced thinly into 1 1/2"

cow bile, strained ( I used 2 sacs)

6-10 pcs calamansi

1 onion, sliced

1 ginger, sliced thinly

garlic, chopped

sili mahaba (long green chillies)

spring onions, sliced

salt and pepper to taste.

Then;

1. Saute onion. garlic and ginger in oil.

2. Add the boiled beef, ox tripe, beef intestines and liver.

3. Stir fry for 2-3 minutes.

4. Add the beef broth

5. Then put a small amount of bile just to have a hint of bitterness, about 1 tablespoon of pure bile for 1 1/2 kg of innards, and put in 6 – 10 pieces of squeezed calamansi.

6. Bring to a boil.

7. Add the siling haba

8. Simmer for another 3-5 minutes.

9. Season with salt and pepper.

10. Sprinkle chopped spring onions. Serve hot with rice. :-)

Syempre this is a beef/innard dish so best served piping hot or else, masebo.

Pasta Puttanesca

noreply@blogger.com (Jeanny) — Thu, 05 Apr 2012 15:43:00 +0000

I'm updating again :-)

Since it's a holiday, I had ample time to do some homecooking.
I remembered one time, while having dinner at a cafe, my husband had, a plate of puttanesca. He loved his plate and asked me to prepare it at home. So, since I am a very mabait na wife (hahaha) did some googling for this pasta sauce. I grabbed all the ingridients and planned to prepare this dish this lent season. Bagay di ba?

To do this, you will need;

12 pcs of chopped anchovies but I used 2 tbsp of dried herring (tuyo). I used tapa king's bottled spicy tuyo
1 tsp minced garlic
1 fresh red chilli - deseeded and finely chopped (optional)
6 whole tomatoes, stewed and chopped or you can use canned tomatoes
1 packs tomato paste (150 grams)
1 Tbsp capers
1/2 cup sliced pitted olives
1/4 cup chopped fresh flat-leaf parsley
1 Tbsp chopped fresh basil
1 1/2 Tbsp olive oil
coco sugar (to taste)
salt and pepper (to taste)
250 gm spaghetti

Then you have to;

1.Cook spaghetti according to the package instructions until al dente. Drain and set aside.
2.Heat the oil in a pot or large pan.
3.Saute garlic, dried herring or anchovies anchovies, and chilli in the hot oil for about 1 minute.
4.Add in the tomatoes, tomato paste and bring to boil. Lower heat and simmer for 2 minute.
5. sprinkle some coco sugar.
6.Stir in olives, parsley, basil, capers, salt and pepper.
7.Simmer for a further 4-5 minutes.
8.Add the pasta mix well with the sauce. If it's too dry drizzle with a little more olive oil.
9.Serve and enjoy.

My husband loves it. :-)

Pinoy Spaghetti

noreply@blogger.com (Jeanny) — Mon, 30 May 2011 05:28:00 +0000

I woke up from a nap yesterday thinking I want Jollibee spaghetti but I was too lazy to go out and delivery needs to have a minimum order and its only spag that I want. Since there is a grocery near our place (it will only take 2 minutes to get there). I decided to buy the ingridients for my simple pinoy spaghetti.

So what I did, I grab 400 grams of spaghetti pasta. Boiled it al dente (around 8minutes), drained and set aside.

Then I chopped 1 white onion. Thrown it in a preheated pan with olive oil. Then add the chopped garlic. When the garlic is a bit brown (not burn) I add the 560grams of del monte pinoy style spag sauce and add UFC banana catsup (about half a cup). Season with salt, pepper and sugar. When it simmer thrown in the sliced hotdogs (about 5 pieces), bits of ham and shredded cheese ( I used queso de bola). Wait until the sauce thickens. Then thats it.

Pour over cooked pasta an topped with cheese. sarap!!.

I enjoyed my pinoy spaghetti.

Bicol Express

noreply@blogger.com (Jeanny) — Sun, 08 May 2011 10:26:00 +0000

You will need;

1 kilo of pork meat sliced

1/2 cup of Philippine bird's eye pepper (siling labuyo)

3 cups coconut milk

1/2 cup sauted shrimp paste

4 cloves garlic; crushed

1 small onion; chopped

Then What you have to do;

In a cooking pan, place a cup of water and add the pork. simmer until the water disappers Continue cooking until pork starts to render fat and edges turn to brown.

In another pan, sauté minced onion and garlic. Add the sauté the browned pork. Throw in the chili peppers.

Add sauted shrimp paste and stir, then pour the coconut milk (.you may pour gradually in preference to the amount of sauce you want)
Cook in low fire until pork becomes tender and until a saucy consistency is achieved. Serve hot

Note: I did not use any cooking oil since the pork will render it's own fat will fying and the coconut milk will give natural oils too while cooking.

Adobong Pork and Sitao

noreply@blogger.com (Jeanny) — Tue, 05 Apr 2011 14:25:00 +0000

Use you favorite adobo recipe then once its cook, lower the heat and thrown - in the string beans (or kangkong) simmer for a minutes. Turn off the heat and slightly cover the pan.

I so love this recipe. Theres the yummy taste of pork and the healthy goodness of the vegetable. tara kain na!

Bistek Tagalog 2

noreply@blogger.com (Jeanny) — Mon, 21 Mar 2011 12:46:00 +0000

I already posted a bistek tagalog recipe here but I am sharing another recipe which simplier in prepareation but equally good in taste.

To make this recipe, you will need;

1 kg beef sirloin

Canola oil

5 tbsp soy sauce

3 tbsp calamnsi get the juice

2 pieces white onions (cut in rings)

1 tablespoon fresh ground black peppercorn

then;

1. Take a large bowl and add beef, soy sauce, calamansi juice and black pepper to it. Mix it well. Marinate for 30 minutes or more.

2. Take a frying pan, put it on heat and fry the onion rings until soft and brown. Set aside

3. Fry the pieces of beef until brown and cook them in another pan.

4. Fry garlic paste in the remaining oil and saute it well.

5. Add the remaining oil to the cooking pan and let it cook for 1 minute.

6. After the recipe is ready, place the beef pieces on the serving plates and garnish with onion slices.

7. Serve hot. Share and Enjoy!

Tuna Pasta in Creamy Tomato Sauce

noreply@blogger.com (Jeanny) — Sun, 20 Mar 2011 09:37:00 +0000

It's been a long time since I last posted what I been cooking in my kitchen. Now let me share a very simple pasta recipe that I love to cook when I was staying in Melboune.

You will need;

400 grams pasta

1 tablespoon olive oil

1 pcs white onion chopped

1 clove Garlic

1 cup mushroom sliced

5 large Sun-dried tomatoes; chopped

1 can hot and spict tuna; drained

1/4 nestle cream

1 1/2 cup tomato sauce

sweet basil

salt and pepper to taste

Then what you'll do:
Cook pasta according to package instructions for al dente.
Heat oil over medium heat and onion, garlic, sun-dried tomatoes and mushroom. Cook until garlic is golden. Throw in the drained tuna, then the chopped basil then add the tomato sauce, mix to blend well and heat through. Cook for about one minute more. Keep sauce warm.

When pasta is just about done, add cream to sauce and stir until it is well absorbed. Don't allow the sauce to boil at this point. Drain penne and add to sauce mixing well. Sprinkle with chopped fresh basil before serving, if desired.

Add salt and pepper to taste.

Serve with garlic bread. Yumm!

Miso ramen and Gyoza

noreply@blogger.com (Jeanny) — Wed, 05 Jan 2011 15:19:00 +0000

You will need;

2 cups fresh noodles

200 grams pork sliced

1 to 2 tbsp of oyster sauce

2 tsp minced garlic

½ medium sized onion, chopped

For the soup;

2 cups water

1 packed miso paste ( I used Asian home gourmet)

4 nappa cabbage leaves, sliced thinly

dashed of brown sugar

For garnish;

6 pcs gyoza, pan fried

2 tbsp finely sliced green onions

toasted sesame seeds

What you'll do;

In a wok, saute onion then garlic. add the pork slices. Cook until the pork are medium cooked. Add the fresh noodles. Season with little oyster sauce. Cook for 2 minutes set aside.

In a separate wok, dissolve the miso paste in two cups of water. Add the mirin. Then bring to boil.

Whille waiting for the miso to boil, prepare the noodles in a bowl. Add cabbage slices, place the gyoza on top. Pour the miso soup over the noodles and garnish with spring onion and toasted sesame seed.

Serve hot. :)

The gyoza by the way was left over from last New Year :)

Tinolang Manok

noreply@blogger.com (Jeanny) — Tue, 04 Jan 2011 15:38:00 +0000

Im back!!!! It's been a months since I last posted here. Now I am back with a recipe which is very easy. Perfect for cold nights.

Tinolang Manok (Chicken Ginger Stew with Vegetables) recipe is a Filipino food dish that is relatively easy to cook. This dish is light and refreshing. A simple broth with chicken, chili leaves and chayote or green papaya, it is a favorite dish in our home.

Now to do this, you will need;

1 kilo whole chicken, cut into pieces.

1 small young papaya or chayote, cut into small pieces.

1 thumbsize ginger, slliced into strips

1/2 cup dahon ng sili (chili leaves) or mallunggay leaves

1 liter of water

5 garlic cloves, minced

1 red onion, diced

4 tablespoons oil

2 tablespoons patis (fish sauce)

Then what you'll do;

In a medium saucepan, heat oil over medium heat.

sauté garlic, onion and ginger until fragrant

Add chicken cuts. Cook for 3 to 5 minutes until chicken turns white.

Season with fish sauce. Cook for another 3 minutes.

Pour in water (or rice water). Bring to a boil. Lower the heat and let it simmer until chicken is half-done.

Add in sayote (or papaya). Continue simmering until chicken and vegetable are tender.

Season with pepper and salt according to your taste (you can use chicken bullion cubes).

Then add sili leaves or malunggay.

Cover and let simmer for about 3 minutes or until the sili/malunggay leaves are cooked.

Remove from heat. Serve with rice. :)

Tara let's eat!

Grilled Pork Chops

noreply@blogger.com (Jeanny) — Tue, 16 Nov 2010 06:24:00 +0000

Another easy recipe which you can enjoy with the family.

6 pork chops,
1 can (8 ounces) tomato sauce
1/4 cup ketchup
1/4 teaspoon (or more) hot sauce (Tabasco, etc.)
1 tablespoon sugar
1 tablespoon vinegar
1 tablespoon Worcestershire sauce
1/2 cup water
salt and pepper to taste

Sprinkle pork chops with a little salt and pepper. Grill pork chops over medium coals for 35 minutes, turning once.
Meanwhile, make barbecue sauce. In small saucepan, combine tomato sauce, water, onion, ketchup, hot sauce, sugar, vinegar, Worcestershire sauce, and salt. Bring sauce to a boil; reduce heat and simmer, uncovered, for 15 minutes. Brush pork chops with sauce; grill 5 minutes. Turn, brush the other side, and gill 5 minutes longer.
If you want, you can slice the porkchops in bite size pieces before serving,

Kimchi

noreply@blogger.com (Jeanny) — Thu, 11 Nov 2010 16:17:00 +0000

Hubz went home with this pasalubong this evening....

Freshly made Kimchi,

He bought it from a korean store at Paseo at Sta. Rosa Laguna. I love kimchi. I could eat it alone like a salad. Yum yum

Few months ago, I posted here the recipe for kimchi fried rice. The husband loves it and I think, I will be making this again this weekend. :)

If you want the recipe for Kimchi Fried Rice, you can have it here.

Happy weekend everyone and Happy Food Friday everyone!

Gising gising

noreply@blogger.com (Jeanny) — Thu, 04 Nov 2010 15:05:00 +0000

I love spicy food and this is one of my favorite vegetable dish next to laing. Here is my recipe for gising gising.

You will need;

2 Tbsp. Cooking Oil

3 cloves of Garlic, chopped

1 medium onion, chopped

4 cups chopped Baguio beans

1/4 kilo lean ground pork

1 Tbsp. Fish Sauce

1 pack of Knorr gata mix

2 fresh chili peppers, minced

salt and pepper to taste

Then you have to;

Heat pan then saute onion and garlic using as little cooking oil as possible. Add ground pork and saute some more. Once the ground pork is already cooked, remove excess cooking oil . Throw in the baguio beans and add little water bring to a simmer.

In a bowl, add the coconut mix, salt, and pepper. Mix well before adding to the pan.

Add the chili pepper . Season with fish sauce. Simmer for 5 minutes. Until sauce thickens.

Serve with plain rice.

Easy lang di ba. :)

Happy food Friday everyone!

Easy Sweet and Sour Pork

noreply@blogger.com (Jeanny) — Tue, 19 Oct 2010 14:08:00 +0000

For this you need:

half kilo pork. cut in serving pieces

1 pack breading mix bought at the supermarket (this save my time)

For the sauce you need:

2 tsp brown sugar

half cup pineapple chunks, set aside the syrup

half cup pineapple crushed, set aside the syrup

1-2 tsp of thai chili sauce

1/4 cup tomato sauce

1 bell pepper cut in squares

1 onion quartered

Now what you'll do;

Put the breading mix on a bowl and dredge in the pork pieces.making sure that the pork is well coated.

In a pan, heat enough oil. Then throw in the pork pieces in the hot oil. Cook until both sides are brown. Place on a paper towel to remove excess oil.

In a separate saucepan, dissolve sugar in pineapple syrup. Simmer for a minute or two. Add in the onions, bell pepper, chunk and crushed pineapples, tomato sauce and the Thai chili sauce. Simmer again for a minute. Turn off the heat. Add the fried breaded pork pieces and mix until the pork is well coated with the sauce.
Serve and enjoy.

Marciano's Resto

noreply@blogger.com (Jeanny) — Thu, 14 Oct 2010 16:40:00 +0000

Vegetable Salad

If my memory is right this dish is called Brad Shaw Pork Saltimocca with mashed potato

Last Tuesday, we had lunch at Marciano's at Greenbelt 3. The price was okay, food was okay too but nothing to rave about. According to reviews, their pizza is a must try, maybe I will try them soon. Oh well....

Happy Foodie Friday everyone.

Pancakes anyone?

noreply@blogger.com (Jeanny) — Tue, 28 Sep 2010 16:11:00 +0000

I know...there are lots of premix pancakes available at the supermarket but just for fun, I made my own home made pancake last weekend.

You will need;
1 egg
1 cup milk
2 tbsp. melted butter
1 cup flour
1 tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt

Then you have to;
Beat the egg and add remaining ingredients until stir until smooth. Butter preheated non stick pan. Be sure it’s fully hot before putting batter down.
Pour batter onto hot pan. Flip the pancakes as as they are puffed and full of bubbles but before bubbles break to cook the other side.

Serve with butter and maple syrup or chocolate syrup.

Yehey...I did my first ever home made pancakes. :)

Hmmmm....was thinking of making home made ice cream soon...hahaha!

Maki Dream

noreply@blogger.com (Jeanny) — Thu, 23 Sep 2010 16:11:00 +0000

After making my own gyoza, I wish I can make my own maki too. Kaya ko kaya? Keeping my fingers crossed,

Happy Food Friday!

Gyoza

noreply@blogger.com (Jeanny) — Mon, 20 Sep 2010 14:00:00 +0000

Let me share you the recipe of one of my favorite japanese food. Yaki Gyoza!!!!yummm!

You will need;
1/2 pound ground pork
1 tsp sesame oil
1 tsp sugar
2 tsps soysauce
1 tsp grated fresh ginger
1 tsp grated garlic
1 fresh egg
1/3 cup chopped cabbage
2 Tbsp chopped green onion
20 gyoza wrappers (the round ones)
1 Tbsp sesame oil for cooking
salt and pepper to taste

So you will do

In a bowl, mix in the ground pork, soy sauce, sesame oil, fresh egg. When everything is incorporated add the chopped cabbage, grated ginger and spring onions . Set aside and cover the bowl with cling wrap. I did this to make sure that the taste of pork and the vegetable blends well together.

Place a teaspoonful of filling in a gyoza wrapper and put water along the edge of the wrapper by fingers. Make a semicircle, gathering the front side of the wrapper and sealing the top.

Heat a tablespoon of sesame oil (or whatever cooking oil you have)

When the pan is hot, place the gyoza in the pan. Add a cup of water or enough just to cover the gyoza. When the water disappears, drizzle some oil (I used sesame oil) and fry for 2 minutes or until the bottom side turn brown. Use a spatula to scoop the gyoza out.

Serve with dipping sauce which is one part soy sauce,one part rice vinegar and one part chili oil. If you don't have rice vinegar and chili oil it tastes great in just soy sauce too.

Itadakimasu!!!

Boiled Eggs anyone?

noreply@blogger.com (Jeanny) — Thu, 16 Sep 2010 16:09:00 +0000

I love hard boiled eggs. The only thing is I do sometime experience difficulties in cooking it. Here's are some tips and tricks in cooking hard boiled eggs, that my friend thought me.

Place raw egg in saucepan.

Run cold water into the saucepan until the water is 1 inch above the egg.

Place pot on stove and cook over medium heat until it boils

Boil for 2-3 minutes for soft boiled eggs, 10-15 minutes for hard boiled.

When cook, drain the hot water and replace with cold water. Add some ice cubes to the water.

When peeling the boiled eggs..
You may want run the eggs under cool while doing that. This often helps separate it from the shell easier.

So there you go...perfect boiled eggs :)

Happy Food Friday

Beef Bulgogi

noreply@blogger.com (Jeanny) — Sun, 12 Sep 2010 06:28:00 +0000

As promise, here is the recipe I used for making Beef Bulgogi.

What you will need;

1 1/2 cup soy sauce
3 tbsp Sugar
1 1/2 tbsp Mirin
3 tbsp sesame oil
1 tbsp Ginger, grated
2 tbsp Sesame seeds,toasted
1 onion sliced
Garlic, minced
1k Sirloin, sukiyaki cut
Cooking oil for frying

Then what you will do;

Mix all the ingredients thoroughly except the sliced beef.
Add the beef and marinate for about an 1 hour.
Heat some cooking oil in a large frying pan.
Fry the beef in high heat and take out as soon as there are no pink parts on the meat.
You can add the marinade slowly while cooking to that the bulgogi wont be dry.
You can add mongo sprout and diced carrots if you want.
Garnish with toasted sesame seed.

Serve and enjoy. I like eating this with Kimchi Fried Rice