Aug 26, 2014
Sauteed Chayote (Sayote Guisado)
When I was still in the Philippines and living with my family, this dish was on our table every week. We truly love all kinds of squashes especially Chayote (called Sayote in the Philippines). It such a well-loved dish that you can find Sayote Guisado in any cafeteria or canteen all over the country during lunch time. I often had this for lunch when I still worked for the Supreme Court. It's almost like a soup that you have on the side, though it really isn't a soup at all but more like a stew. And, you often serve this with rice. It's also pretty cheap to prepare yet quite nutritious, too. You can make this dish with just chayote on its own but you can certainly add other vegetables like cauliflower or broccoli to the mix.
Aug 2, 2014
Chipotle Copycat Slow Cooker Pork Carnitas
This
week we relocated to New Haven, Connecticut and left Holland, Michigan, our home
for 10 wonderful years. It was bittersweet. While we are excited to start a new
chapter in our life as a family, it is truly sad to leave behind a place that
was truly our first home after we got married. There were so many memories both
sweet and sad that made our stay in Holland truly memorable. For this post, I
won’t dwell on this so much as I will make another one – pure reflections on
the 10 years we had in Michigan.
Jul 5, 2014
Slow Cooker Chicken Cacciatore
Before I converted my hubby to become a pork and beef lover (particularly ribs), he pretty much ate only chicken. Let me correct that, he ate pork but only in the form of breakfast sausages and particularly the British variety as he believes they make the best sausages in the world - I must say, I do agree. At any rate, he still prefers to have chicken over red meat as he is quite health conscious (I am obviously not as good as him as I love pork too much!).
Jun 4, 2014
Grilled Sausages with Peppers in Sweet Chili Sauce
Apr 23, 2014
Keema Beef Curry
As you know, I am always trying new recipes, not only for my blog but so that my family doesn't get tired of the same old ground beef recipes that I seem to recycle many times over. I found this delicious Keema Beef Curry and thought I'll give it a try and give it our own spin as usual. My dear hubby, who is a huge curry fan, loved it. We had an unexpected guest last night too so I served this to him as well. He confessed he ate a few servings and totally enjoyed it, too.
Apr 8, 2014
Chicken Rogan Josh
Last December 2013 my hubby had the opportunity to visit India! Of course, he was excited as he'd always wanted to travel to India to see this amazing country, taste his favorite curry and experience its culture. He was invited by a friend to speak and help out in their annual church conference and he readily said yes. Of course, I was excited for him but nonetheless, because he would be absent for 2 weeks, I was kind of scared, too. I told him to make up for it - he'd better bring me home some of India's best spices!!! :)
Mar 12, 2014
Chicken Adobo (Chinese Style)
If there is a dish that defines what Filipino cuisine is all about - it's adobo, the unofficial, national dish of the Philippine islands. There are as many versions of adobo as there are many islands in the Philippines. Perhaps not as many as 7,107 islands (the whole Philippine archipelago) but ask each Filipino family and each will tell you their own adobo recipe handed down from one generation to another differentiated not so much by the kind of ingredients they use but more on the style or technique in cooking the dish.
Mar 8, 2014
Beef Rendang
In countries with tropical climates such as the Philippines and Indonesia, especially in the olden days when there wasn't any refrigeration available, people had to be creative in finding ways on how to preserve meat. In the Philippines, we use vinegar to help keep the meat longer. Adobo is the classic example. Meat is stewed in vinegar with other seasonings to ensure that it can be kept for days. The wonderful result is that not only does this technique lengthen the life of the dish to several days, the food tastes even better as it is kept longer.
Feb 18, 2014
Boeuf a la Bourguignonne
I have been wanting to cook this traditional French beef stew for the longest time. For some reason, I always end up doing a steak casserole. I suppose because the casserole is easier to do and is pretty straightforward in terms of methodology. This dish, not only has a pretty intimidating name, a real tongue-twister; I also often thought it was quite complicated. But I set my fears aside and decided, I will try it once and for all. And, am I glad I did! This is now my favorite beef stew recipe. Hands-down winner for me. It is so good, I promise, you'll want to lick your bowl clean. J
Feb 1, 2014
Thai Ginger Chicken
I love stir-fries. They are not only easy to make, they cook in minutes and the flavors are always awesome! Because it's done in a flash, the veggies tend not to be overcooked and so still retain their nutrients. So, if there is a style of cooking that also showcases fresh flavors from each ingredient, it has to be a stir-fry.
When I was growing up, we had a helper who almost always made us a stir-fry practically every night. It was really flavorful and she would always tell us that her secret ingredient in making it tasty is the fresh ginger. Of course, when I was young I didn't really care much for it. At that time, I still didn't know how to appreciate the importance of using spices such as ginger to liven up the flavor of a dish. I just wasn't much of a ginger fan then. But now that I have been cooking for more than 10 years, I am happy to add fresh ginger to a dish whenever suitable. It just lends a wonderful aroma, just enough pungency and zest to any dish, whether sweet or savory. That is what you will get from this Thai Ginger Chicken dish, a gingery flavor that adds complexity and depth to this yummy stir-fry without overpowering it. Of course, the flavorful sauce combo of fish or soy sauces plus oyster sauce makes this a truly delicious dish! Don't forget to serve with freshly cooked Jasmine rice.
Ingredients
1-2 Tablespoons Fish sauce or Soy Sauce, or to taste*
1 Tablespoon Oyster Sauce
1/2-1 Tablespoon brown Sugar, or to taste
2 Tablespoons Vegetable Oil
1 lb Chicken breast(s), cut into bite-size chunks
4 Garlic cloves, finely chopped
3-inch size fresh Ginger, peeled and sliced thinly (you can also cut them up like matchsticks)
1/2 cup Mushrooms,* sliced
1 medium yellow Onion, chopped
1 Red Bell Pepper, cut into strips*
1-2 Thai Chili peppers, chopped (if you like it spicy though you can remove the seeds so it won't be too hot)
1/4 cup or a small bunch of Green Onions/Scallions, cut into 1-inch length
Some fresh Cilantro leaves, for garnish
Note: I used fresh Shiitake mushrooms as I had them at hand. If using this, use about 6-8 pieces, depending on their size.
I added yellow peppers because I had some but 1 red bell pepper is enough.
If you don't fancy fish sauce or cannot find it, you can replace it with soy sauce. Feel free to adjust the quantity to suit your taste.
Procedure
The key to making a successful stir-fry is to ensure that all the ingredients are prepared/measured beforehand, placed in individual bowls/plates and are within easy reach when cooking. The cooking itself would be so quick that there's no time to be looking for or measuring ingredients so make sure you have everything ready.
Combine the fish or soy sauce, oyster sauce and sugar in a bowl. I usually taste this and see if I like the flavor combo that comes out 'cause sometimes I don't measure when I cook so feel free to so use your taste buds, too. Set aside. Have the bowl nearby.
Heat the oil in a wok or large frying pan on medium high. When hot add the chicken and stir-fry for 1 minute. Push the chicken pieces to the side and quickly add the ginger and garlic and let sizzle just until aromatic; this is just a matter of seconds. Add the chopped onion, mushrooms and bell pepper and continue to stir-fry for another 3 minutes or until the chicken is fully cooked and the veggies are tender. You can also add the Thai chili peppers, if using. Pour the sauce then stir to ensure everything is nicely glazed. Add the green onions then give it another quick stir. Remove from the heat, garnish with some fresh cilantro and serve with jasmine rice.
If you wish to print the recipe, there's a print-friendly icon at the end of the post. Click on the "remove images box" for easy and convenient printing.
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Jan 15, 2014
Spinach and Ricotta Stuffed Chicken Breasts
Chicken and bacon, you simply can't go wrong with this delicious combination! But how about adding spinach and ricotta cheese to the mix? Even better, I'd say and this dish has it all! Stuffed with a delicious spinach and ricotta filling and then wrapped in bacon for extra flavor, these perfectly baked, moist and succulent chicken breasts are simply mouth-wateringly good! Are you hungry yet?
Nov 23, 2013
South African Bobotie
In 2007, we had the privilege of living in South Africa for a few months. We were previously in this beautiful country way back in 2004 for our honeymoon in Cape Town. We absolutely loved our time there. How can we ever forget this country? It has so much to offer.....majestic scenery like that of Table Mountain.....
Oct 30, 2013
Delectable Chocolate Chili
Fall and winter calls for comfort food that will not only keep you warm but also make you feel really good - to help battle the winter blues! And we all know that kind of food has got to be Chili! I have already made a chicken version last year so I thought it's about time I make a beef one. I have seen some recipes that use unsweetened Cocoa powder to add more flavor to their Chilis and I thought it was a wonderful idea. So here's my version of a Chocolate Chili that uses cocoa powder to add more flavor to your regular Chili recipe.
Oct 23, 2013
Penne with Beef and Roasted Pepper Sauce
Oct 2, 2013
Garlic and Thyme Roasted Chicken with Courgettes (Zucchini)
We went to England in 2010 and stayed with my hubby's very good friend, Robin, while in London. His wife was away visiting her family abroad at that time so he was left in-charge of taking care of us and feeding us. Wow, I was almost afraid for him - not that we are difficult guests (LOL) but just because I didn't want him to make a fuss or to be intimidated with our presence.
Sep 25, 2013
Shepherd's Pie (Filipino-style)
Aug 13, 2013
Piquant Spaghetti (Spaghetti Piccanti)
In the Philippines, I grew up eating food flavored with Anchovies and Shrimp paste so my taste buds love dishes that have bold flavors or piquant as they describe it - having a pleasantly sharp taste or appetizing flavor! Whether it is green Mango, Pinakbet or Fried Pork Belly when it is flavored with Bagoong (our local name for Anchovy and/or Shrimp paste), ordinary food becomes extraordinary!
Aug 3, 2013
Penne with Italian Sausage and Creamy Tomato Sauce
We have been so fortunate to have a great traditional Butcher shop so near our house. I can actually walk from our house to their store. How convenient is that! Sadly, they will soon be moving to another town and we will miss them terribly. Thankfully though, we often visit this town and so we can continue to get our favorite meat combos from their shop and still enjoy cooking with them. We just need to buy in bulk and have our cooler ready for the long haul. :-)
Jul 27, 2013
Pollo al Ajillo (Chicken with Garlic)
This Chicken dish needs no elaboration. Chicken with Garlic, you can already imagine how flavorful it would be....add to the mix, extra-virgin olive oil and some dry sherry...how can you go wrong?
Jul 16, 2013
Sweet and Spicy Shrimp and Zucchini Stir-Fry
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