Wednesday, July 22, 2015
Monday, July 20, 2015
- Boneless / skinless chicken
- garlic salt
- mushrooms (I used the white mushrooms), cut into quarters
2) Dredge the chicken in flour.
3) In the pan, put a little oil and brown the chicken, around 3 minutes each side. Set aside.
4) heat butter in pan, brown the mushrooms (mushrooms may produce water, if it does cook until the water is dried up)
5) when mushrooms are brown, add 3/4 cup marsala wine
6) let the marsala wine boil
7) add 1 cup chicken stock, let boil
8) put the chicken pieces back into the pan & turn the heat down to medium. Let it boil till the sauce gets reduced / thickens.
Sunday, October 19, 2014
I confessed that I have not heard of stuffed porkchops before but that I didn't think they'd be overly complicated. I was also thinking of that new knife we have that's very sharp, it would be so simple to cut a pocket into a pork chop.
I looked up "stuffed pork chops recipes" online and a lot of hits came up with a lot of variations on the stuffing. It looked like it was just a matter of choosing which ones will work best for us.
And so for round 1, I decided to go with a no-brainer - bacon and mushrooms. We love bacon, we love mushrooms, what can go wrong ?
- Saute the bacon and mushrooms. I just sauteed them till the bacon was cooked.
- Seasoned the porkchop and cut a pocket into it.
- Stuffed the filling inside the porkchops and sealed the cut with a toothpick
- Browned the sides on a pan.
- turned the heat to low, covered the pan and sort of baked the pork chops till they're cooked.
They turned out juicy and tasty :)
Friday, March 28, 2014
I've been trying this dish out for weeks now and the first time, the shrimp came out soggy & too peppery.
I cooked it again the following week and while the shrimp turned out golden & crunchy, it was too salty!
As it turns out, the 3rd time is the charm. This turned out perfect today. Unfortunately, I wasn't able to write down the measurements (tancha lang) so let's just hope that the next time will turn out good too.
Super sarap, I swear :)
Friday, March 14, 2014
The easiest non-meat food that I know how to cook (sort of) is shrimp since we buy the frozen ez-peel shrimp type which have already been de-veined and
Now, I only have 2 shrimp dishes in my arsenal - shrimp alfredo pasta & shrimp tempura.
Tonight, I decided to make an extra effort in expanding our weekly menu and decided to try for Chinese-Style Salt & Pepper shrimp, di naman pala mahirap.
I found a few recipes with different variations, I chose what seemed to be the easiest recipe (from ChineseFood.about.com) and I chose it mainly because it was stir-fry and did not call for deep frying.
This is what we prepped:
1/2 pound large shrimp
1 tablespoons cornstarch
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper (too much for our taste! Will use less next time)
2 tablespoons vegetable oil, for stir-frying
1 garlic clove, minced
1/4 cup chopped green onion
chili pepper (did not use)
Soak the shrimp in warm, lightly salted water for 5 minutes. --> I skipped this part because I used medium-sized shrimp and I didn't think that it needed more than the outer coating. It turned out okay in terms of saltiness.
Rinse in cold water, drain and pat dry with paper towels.
Lightly coat the shrimp with the cornstarch.
In a small bowl, mix the salt with the freshly ground pepper and set aside.
Heat 2 tablespoons in a preheated pan on medium high to high heat. When the oil is hot, add the shrimp and stir-fry until they turn pink. Remove from pan.
Heat 1 tablespoon oil in the pan. When the oil is hot, add the minced garlic, chili pepper (optional) and the salt and pepper mixture. Stir-fry until fragrant (10 - 15 seconds) and then add the shrimp back into the pan. Stir-fry to coat the shrimp in the salt and pepper mixture. Stir in the green onion or serve as a garnish with the shrimp.
Next time, I will slice up some onions and add them to this dish.
Tuesday, October 15, 2013
I've tried preparing this at home before and made use of a clay pot and a ready-to-use Kho Tieu seasoning that I got from a Vietnamese grocery. I remember that it tasted too pepper-y back then so we filed a mental note to use less of the seasoning.
We never did get to try this out again because our clay pot broke.
Several years later, I find myself in a bind - my cholesterol levels are up from last year and I really have to watch what I'm eating. I'm sure hubby isn't far behind (his levels were even higher than mine last year) so what's a gal to do but learn to cook healthier dishes ?
This recipe was adapted from The Ravenous Couple's site, my changes are in italics:
1 lb catfish steaks (I used Salmon fillet)
4 tbs fish sauce
3 tbs brown sugar
2 tbs minced shallots (I didn't have shallots)
2 tbs minced garlic
1 tbs black pepper
3 green onions, sliced 1 inches long (didn't have green onions either, so I just put onions)
3 tbs caramel sauce
1 can of young coconut juice
1 thai chili (thinly sliced, optional)
1. Clean the fish steaks, rinse well and pat dry. Marinade with fish sauce, sugar, pepper, garlic, and shallots for about 1/2-1 hr.
2. In pot, heat about 1 tbs of cooking oil on medium high and add the marinaded fish. Allow to sear and brown for about 2-3 before searing opposite side for another few minutes.
3. Add the caramel sauce and just enough coconut juice to the level of the fish steaks. Cover and turn to med low heat and allow to simmer for about 25 min (longer if you want it really soft), checking a few times to make sure that it's not reduced too much. Add more coconut juice or caramel sauce if needed. The fish will eventually caramelize and brown, as will the sauce which will be a thick gooey consistency.
4. Taste sauce and make final adjustments with fish sauce or sugar. (I adjusted the taste with salt as hubby doesn't like the smell of fish sauce)
5. Turn off heat and add additional fresh cracked pepper, green onions, and optional chili pepper.
This dish turned out really nice. The first bite tasted a bit off as it wasn't the same as what we usually get at the restaurant but after I got to terms with that, I realized that this was really really good. In fact, we didn't have any left for hubby's baon tomorrow because we ate it all.
Wednesday, September 11, 2013
Since I started working again last year, we've been sustained by takeout and instant food and this is something I want to change now because (a) it is unhealthy; and, (b) it's expensive.
This super easy and good beef stir fry recipe from food.com made my night. Hubby agrees that it is so good so this is really a great recipe for my comeback :)
For seasoning the beef:
2 tablespoons cornstarch
2 tablespoons water
1/2 teaspoon garlic powder
1 lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips
4 cups broccoli florets
1 small onion, cut into wedges (omitted because we didn't have any)
Straw Mushrooms (canned)
Quail Eggs (canned)
Baby Corn (canned)
1/3 cup reduced sodium soy sauce
1/2 cup water
2 tablespoons brown sugar
1 teaspoon ground ginger
- In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
- Add beef and toss.
- In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
- Stir-fry broccoli and onion in remaining oil for 4-5 minutes.
- Return beef to pan.
- Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
- Cook and stir for 2 minutes.
Super easy and good :)