tag:blogger.com,1999:blog-57272627267224411382024-02-20T07:14:58.944-08:00What's going on in Popcorn's Kitchen ?Kitchen (mis)adventures of S, J and S.popcornhttp://www.blogger.com/profile/12666200664869699642noreply@blogger.comBlogger91125tag:blogger.com,1999:blog-5727262726722441138.post-3597832374561128722022-01-20T08:41:00.003-08:002022-01-20T08:41:33.816-08:00Salt and Pepper Pork Chops<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqWnNnrp171YDjK4LylbmlHIi5BQI3xoo6TJGWNrhjwfaQkdimiH6eFHKTuZPs-y1e3lJUOWnN6iu-RoWhYSCo93_xrresTAesTfCoq_y6skYAtWlxArFBQaEjnyoDSdHbpzDaJ2AT7Hs/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqWnNnrp171YDjK4LylbmlHIi5BQI3xoo6TJGWNrhjwfaQkdimiH6eFHKTuZPs-y1e3lJUOWnN6iu-RoWhYSCo93_xrresTAesTfCoq_y6skYAtWlxArFBQaEjnyoDSdHbpzDaJ2AT7Hs/w150-h200/saltpepperporkchops.jpg" width="150" /></a></div>I've been on a quest to get good Salt and Pepper Pork Chops. We've been getting them from our Chinese restaurant on Sundays but I haven't found one that's perfect. <p></p><p>N.C.'s is fatty.</p><p>Q.D.'s is sometimes too spicy for the husband. </p><p>Husband also does not like the bones that are all over the meat pieces.</p><p>and last night, I finally made MadeWithLau's Daddy Lau's <a href="https://madewithlau.com/recipes/salt-pepper-pork-chops" target="_blank">Salt and Pepper Pork Chops</a> and I am still in awe because I have not made anything *this* good in a long long time.</p><p>I prepped this dish in the exact same way that they showed in their video, making sure to pound the pork pieces with the back of my knife. The pork came out really nice and tender. </p><p>The taste and seasoning was perfect. </p><p><br /></p>popcornhttp://www.blogger.com/profile/12666200664869699642noreply@blogger.com0tag:blogger.com,1999:blog-5727262726722441138.post-69361500151732889922021-06-13T06:24:00.004-07:002021-06-21T06:31:48.190-07:00Ma Chang (Zong Zi)<div class="separator"><p style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></p><p style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></p> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg36aAVKaKKYFqy0T_aLtAFfRfzz9Lb9fLArn-p01WGCQ4bc1wHNfj4xU56oWLpkZ6gG2Rd2MrYI-RvZl7hbSgxp43YzWNBL-gLNNB9HGmGy3cDgcRKhLcMvSc8t096tWrAfRd_9UsV-YE/s2048/ma+chang+1.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg36aAVKaKKYFqy0T_aLtAFfRfzz9Lb9fLArn-p01WGCQ4bc1wHNfj4xU56oWLpkZ6gG2Rd2MrYI-RvZl7hbSgxp43YzWNBL-gLNNB9HGmGy3cDgcRKhLcMvSc8t096tWrAfRd_9UsV-YE/w150-h200/ma+chang+1.jpg" width="150" /></a></div><br />Finally got to making Ma-Chang over the weekend. </div><p>I've had the glutinous rice for months, a gift from friends, and I always meant to make ma chang but obviously, it took me a few months before I actually got down to making it. </p><p>Katamad kasi because it takes so long! One starts prepping the day before and the work continues all throughout the next day.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd3irI-EqnK0oKMk8tzlVYIpypNeoIM09FDRPEAiNQ291mkLOt8mSwpSltrEN10A4ucTjZJePGOWC5IYxVnEqeriE7IP6c06VG4hHc2wd0xqynq79owMqdmWqyNEb-Zq_8lpGzYjeUC-0/s2048/ma+chang+2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd3irI-EqnK0oKMk8tzlVYIpypNeoIM09FDRPEAiNQ291mkLOt8mSwpSltrEN10A4ucTjZJePGOWC5IYxVnEqeriE7IP6c06VG4hHc2wd0xqynq79owMqdmWqyNEb-Zq_8lpGzYjeUC-0/w150-h200/ma+chang+2.jpg" width="150" /></a></div>Day 1: Soak the Glutinous rice, marinade the pork belly and soak the bamboo leaves.<div><br /></div><div>Day 2: Start soaking the other ingredients (beans, peanuts, dried scallops, dried shrimp, prep the salted egg yolks, slice the chinese sausages) and start cleaning the bamboo leaves by wiping both sides with a soft cloth and rinsing with clean water.</div><div><br /></div><div>Start wrapping the ma-chang, cook in the pressure cooker for 90 minutes.</div><div><br /></div><div><br /></div><div><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH0BHTnXzCe-oIV6AhOLAzXQfr1ObgwZA_DOKrapy2fE_LJ1wRZCHsSMrXwj2eYypBU3p38m1FWAQx3zYL3T-5wf2dXSZAsX-48YLcX7rLiGAgkuopNGvk5BoNDywKAlDmjNgynfBMUKA/s2048/ma+chang+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH0BHTnXzCe-oIV6AhOLAzXQfr1ObgwZA_DOKrapy2fE_LJ1wRZCHsSMrXwj2eYypBU3p38m1FWAQx3zYL3T-5wf2dXSZAsX-48YLcX7rLiGAgkuopNGvk5BoNDywKAlDmjNgynfBMUKA/s320/ma+chang+4.jpg" /></a></div><br /><p><br /></p></div>popcornhttp://www.blogger.com/profile/12666200664869699642noreply@blogger.com0tag:blogger.com,1999:blog-5727262726722441138.post-23768560715813873462018-05-02T15:29:00.001-07:002018-05-02T19:19:28.840-07:00Chicken Barbeque<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVesSCcAIDDEPd-BUWx4PWZoEHMLljFO4YL17WkmVvUIkZWnGZVRfMm1vyQ9fIloVT49uEhAz47nbMmZy37YzCwMgBzOQNDFVsuSB-08aPsKEx1tViPpqpDujRDKBAuMwZKlfjJlabnqtA/s1600/chixbbq.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVesSCcAIDDEPd-BUWx4PWZoEHMLljFO4YL17WkmVvUIkZWnGZVRfMm1vyQ9fIloVT49uEhAz47nbMmZy37YzCwMgBzOQNDFVsuSB-08aPsKEx1tViPpqpDujRDKBAuMwZKlfjJlabnqtA/s320/chixbbq.jpg" width="320" /></a></div>
I have to say that I'm getting pretty good at making chicken barbeque.<br />
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Feeling ko, it tastes like Aristocrat's but I haven't been to that restaurant in more than a decade so I really wouldn't know.<br />
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It was made doubly-amazing when we discovered that yellow (Spanish) rice tastes similar to the java rice that I remember from my childhood.<br />
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<br />popcornhttp://www.blogger.com/profile/12666200664869699642noreply@blogger.com0tag:blogger.com,1999:blog-5727262726722441138.post-38209129572695360182018-04-27T15:59:00.001-07:002018-04-27T16:01:43.925-07:00Food Saver Vacuum<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUNrmwdV6ss6JpSzAXoc2GvZmdycS-J0EkH2W-o8aHF4Oof0VOtiRAi3xJ63qzZ_gN4pjbSlPTLSbCbYeXhJGYD0Mmn0gGFOI88bgfid6cVyZPQ5R5ePxMVoinbiN0OrqTS31voDwXh3zb/s1600/IMG-0439.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUNrmwdV6ss6JpSzAXoc2GvZmdycS-J0EkH2W-o8aHF4Oof0VOtiRAi3xJ63qzZ_gN4pjbSlPTLSbCbYeXhJGYD0Mmn0gGFOI88bgfid6cVyZPQ5R5ePxMVoinbiN0OrqTS31voDwXh3zb/s320/IMG-0439.JPG" width="320" /></a></div>
I have a new toy.<br />
<br />
My practical side is telling me that getting a food vacuum seems a bit silly considering how little I cook these days but my non-practical side has a louder voice ;-)<br />
<br />
I justified this purchase by telling myself that:<br />
(1) I buy in bulk - this is true!<br />
(2) Sometimes, our meat does get freezer burns - true rin!<br />
(3) I've wanted this for the longest time but refrained myself from getting it because the vacuum rolls are expensive.<br />
(4) I've been packing both raw and cooked food portions in ziploc freezer bags and then vacuuming the air out before sealing. We through a lot of these and the vacuuming and the seals aren't even that good.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUEGc-syno5IPHVFHWlvPwcOZf2lvVjEQP0BvjkLcwKmVcRlSCWywZk11HSSXIB5IPn_kGiJxiDtZpSch47zBRa7_XiDA0M9W74UpWWpxsnDvFwYom7KgHpEHMg0NADnhBfQRDqPYxV-c5/s1600/IMG-0440.JPG" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUEGc-syno5IPHVFHWlvPwcOZf2lvVjEQP0BvjkLcwKmVcRlSCWywZk11HSSXIB5IPn_kGiJxiDtZpSch47zBRa7_XiDA0M9W74UpWWpxsnDvFwYom7KgHpEHMg0NADnhBfQRDqPYxV-c5/s320/IMG-0440.JPG" width="240" /></a><br />
Imagine my delight, while browsing through the wonder that is Amazon, when I came across these generic food vacuum rolls - affordable na lang and they have good reviews that seem legit.<br />
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Having decided to take the plunge, I did some research and decided to get the GameSaver model for the following reasons:<br />
<br />
(1) It's compact enough to fit in a kitchen drawer, my house is cluttered enough and I didn't want to add more clutter on the counters<br />
(2) It's a simple model, less moving parts<br />
(3) It can do up to 40 consecutive seals - the other models, I hear, need to be cooled (or let cool ?) in between seals.<br />
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My ever-supportive husband and I had fun vacuuming stuff last night. We cut up pieces from the roll and made custom-sized bags for single-servings of pistachios, I brought them to the office for emergency snacks.<br />
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This came at the right time because I'm due for a Costco run this weekend.<br />
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<i>Ayos.</i><br />
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<br />popcornhttp://www.blogger.com/profile/12666200664869699642noreply@blogger.com0tag:blogger.com,1999:blog-5727262726722441138.post-88903771559214491532015-07-22T18:25:00.001-07:002015-07-22T18:25:16.607-07:00Parmesan Crusted Salmon<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVtVQnQ_FF43dgQIoD2yZxgVNXP1TdOEOeCz5g43sXJRe9ckYCyJv2tuw8pwvt7TX9PDMU9l0OYHwZm9O_X5R_mMdLZuWSGBC1eaVPiivX7OAdUDeONRPQWgQVhXuw-ysBl8u6SWdCEbM/s1600/IMG_0488.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVtVQnQ_FF43dgQIoD2yZxgVNXP1TdOEOeCz5g43sXJRe9ckYCyJv2tuw8pwvt7TX9PDMU9l0OYHwZm9O_X5R_mMdLZuWSGBC1eaVPiivX7OAdUDeONRPQWgQVhXuw-ysBl8u6SWdCEbM/s320/IMG_0488.JPG" width="240" /></a></div>
This is yet another winner - both in taste and ease to prepare.<br />
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Picked up this recipe from <a href="http://www.hellmanns.com/recipes/detail/44281/1/parmesan-crusted-salmon">Hellman's</a>.<br />
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<div class="bws-ingredients" style="box-sizing: border-box; font-family: futura-pt; font-size: 14px; margin-bottom: 20px; outline: none;">
<ul class="bws-ingredients" style="box-sizing: border-box; margin: 0px 0px 20px; outline: none; padding: 0px;">
<li itemprop="ingredients" style="box-sizing: border-box; color: #444444; list-style: disc outside; margin-left: 15px; margin-top: 5px; outline: none;">1/3 cup Mayonnaise</li>
<li itemprop="ingredients" style="box-sizing: border-box; color: #444444; list-style: disc outside; margin-left: 15px; margin-top: 5px; outline: none;">2 Tbsp. grated Parmesan cheese</li>
<li itemprop="ingredients" style="box-sizing: border-box; color: #444444; list-style: disc outside; margin-left: 15px; margin-top: 5px; outline: none;">1 tsp. finely chopped flat-leaf parsley (used dried parsley instead)</li>
<li itemprop="ingredients" style="box-sizing: border-box; color: #444444; list-style: disc outside; margin-left: 15px; margin-top: 5px; outline: none;">1 tsp. grated lemon peel (omitted)</li>
<li itemprop="ingredients" style="box-sizing: border-box; color: #444444; list-style: disc outside; margin-left: 15px; margin-top: 5px; outline: none;">4 pieces salmon fillet (about 4 oz. each) - (used 1 fillet slab picked up from costco)</li>
<li itemprop="ingredients" style="box-sizing: border-box; color: #444444; list-style: disc outside; margin-left: 15px; margin-top: 5px; outline: none;">1 Tbsp. Italian seasoned dry bread crumbs - (used seasoned whole wheat breadcrumbs)</li>
</ul>
</div>
<div class="bws-instruction" itemprop="recipeInstructions" style="box-sizing: border-box; font-family: futura-pt; font-size: 14px; margin-bottom: 20px; outline: none;">
<h4 style="box-sizing: border-box; color: #21409a; font-family: inherit; font-size: 15px; line-height: 1.1; margin-bottom: 10px; margin-top: 0px; outline: none; text-transform: uppercase; word-spacing: -2px;">
DIRECTIONS</h4>
<ol class="directions" style="box-sizing: border-box; margin: 0px; outline: none; padding: 0px;">
<li style="box-sizing: border-box; color: #444444; list-style-position: outside; margin-left: 15px; margin-top: 5px; outline: none;">Preheat oven to 450°.</li>
<li style="box-sizing: border-box; color: #444444; list-style-position: outside; margin-left: 15px; margin-top: 5px; outline: none;">Combine Mayonnaise, cheese, parsley in bowl. Arrange salmon on baking sheet. Evenly top with Mayonnaise mixture, then sprinkle with bread crumbs.</li>
<li style="box-sizing: border-box; color: #444444; list-style-position: outside; margin-left: 15px; margin-top: 5px; outline: none;">Bake until salmon flakes with a fork and topping is lightly browned, about 12 minutes.</li>
</ol>
</div>
popcornhttp://www.blogger.com/profile/12666200664869699642noreply@blogger.com0tag:blogger.com,1999:blog-5727262726722441138.post-62521019010189772362015-07-20T18:48:00.001-07:002015-07-20T18:48:52.208-07:00Chicken Marsala<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2FboJw-bs3d4o3UPDJ8Dp_bIupSSoOqRltfQKzXgay-7pTwCNbQ2V0iLld1BO9euqaM6JSGknwr2Gmsjj9NOWeB28YiehHorQTav5pRcR7loxynh24puTgVtorkml7M66kkoB-7z2AEg/s640/blogger-image--1788896707.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2FboJw-bs3d4o3UPDJ8Dp_bIupSSoOqRltfQKzXgay-7pTwCNbQ2V0iLld1BO9euqaM6JSGknwr2Gmsjj9NOWeB28YiehHorQTav5pRcR7loxynh24puTgVtorkml7M66kkoB-7z2AEg/s200/blogger-image--1788896707.jpg" width="150" /></a> This is a super simple dish to prepare. </div>
<ul>
<li>Boneless / skinless chicken</li>
<li>garlic salt</li>
<li>butter</li>
<li>mushrooms (I used the white mushrooms), cut into quarters</li>
<li></li>
</ul>
1) Season the chicken with garlic salt<br />
2) Dredge the chicken in flour.<br />
3) In the pan, put a little oil and brown the chicken, around 3 minutes each side. Set aside.<br />
4) heat butter in pan, brown the mushrooms (mushrooms may produce water, if it does cook until the water is dried up)<br />
5) when mushrooms are brown, add 3/4 cup marsala wine<br />
6) let the marsala wine boil<br />
7) add 1 cup chicken stock, let boil<br />
8) put the chicken pieces back into the pan & turn the heat down to medium. Let it boil till the sauce gets reduced / thickens.<br />
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<br />popcornhttp://www.blogger.com/profile/12666200664869699642noreply@blogger.com0tag:blogger.com,1999:blog-5727262726722441138.post-32067386264843669382014-10-19T19:32:00.000-07:002014-10-19T19:32:24.661-07:00Stuffed Porkchop with Bacon & Mushrooms<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7wI_ylx9JophJ473X961WxjCpBMRu7ovcPlPFj9mBGbH_nKJHd_HU5CgmJRVVbkeAZA4f-ELz2rA20mUEUXrBX-dm_N27brpF8v2YDGlp_cdLnKsS7TJkUS6V1Or3F5ZkkM7Y3EVzFIE/s1600/20141019PK+Stuffed+Porkchops.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7wI_ylx9JophJ473X961WxjCpBMRu7ovcPlPFj9mBGbH_nKJHd_HU5CgmJRVVbkeAZA4f-ELz2rA20mUEUXrBX-dm_N27brpF8v2YDGlp_cdLnKsS7TJkUS6V1Or3F5ZkkM7Y3EVzFIE/s1600/20141019PK+Stuffed+Porkchops.jpg" height="240" width="320" /></a></div>
Hubby came home last Thursday night and asked me about stuffed porkchops - specifically, do I know what they are and can I make them ?<br />
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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.<br />
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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.<br />
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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 ?<br />
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<br />
<ol>
<li>Saute the bacon and mushrooms. I just sauteed them till the bacon was cooked.</li>
<li>Seasoned the porkchop and cut a pocket into it.</li>
<li>Stuffed the filling inside the porkchops and sealed the cut with a toothpick</li>
<li>Browned the sides on a pan.</li>
<li>turned the heat to low, covered the pan and sort of baked the pork chops till they're cooked.</li>
</ol>
<div>
They turned out juicy and tasty :)</div>
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<br />popcornhttp://www.blogger.com/profile/12666200664869699642noreply@blogger.com0tag:blogger.com,1999:blog-5727262726722441138.post-70662954823589630202014-03-28T20:14:00.000-07:002014-03-28T20:14:54.919-07:00Salt & Pepper Shrimp<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVPQtZ6Fo8VlXYrdJBxro34VxIHJ6J_BShSfKLah9WT4N4uvtih7ODK_t3qIxrD4rwkzNpRJ2wZgNCGzrZzrh4ue7GTjVqI9DUlbFSQ1Ts0SKYzahGsbo2z1qIo3u3frnvLJh-DyuAnzM/s1600/IMG_7506.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVPQtZ6Fo8VlXYrdJBxro34VxIHJ6J_BShSfKLah9WT4N4uvtih7ODK_t3qIxrD4rwkzNpRJ2wZgNCGzrZzrh4ue7GTjVqI9DUlbFSQ1Ts0SKYzahGsbo2z1qIo3u3frnvLJh-DyuAnzM/s1600/IMG_7506.JPG" height="240" width="320" /></a></div>
I've been on a quest for the easiest & best-tasting Salt & Pepper Shrimp dish.<br />
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I've been trying this dish out for weeks now and the first time, the shrimp came out soggy & too peppery.<br />
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I cooked it again the following week and while the shrimp turned out golden & crunchy, it was too salty!<br />
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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.<br />
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Super sarap, I swear :)<br />
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<br />popcornhttp://www.blogger.com/profile/12666200664869699642noreply@blogger.com0tag:blogger.com,1999:blog-5727262726722441138.post-87449734530201246262014-03-14T18:56:00.004-07:002014-03-14T18:57:00.014-07:00Salt and Pepper Shrimp<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw2IBcI291upM-oFtTunYnyt-dWQeNDkjUa5Uk7k_DWhaxzbThQaQpsNX7w_UetgiSZpGWRA5vXdNw0VGaUGKCRk-12mk1l3aYn2mR19Nz3RGpgumIdat2jrk1RswfNVBvA5lTrvZhYYY/s1600/20140314PK+Salt+Pepper+Shrimp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw2IBcI291upM-oFtTunYnyt-dWQeNDkjUa5Uk7k_DWhaxzbThQaQpsNX7w_UetgiSZpGWRA5vXdNw0VGaUGKCRk-12mk1l3aYn2mR19Nz3RGpgumIdat2jrk1RswfNVBvA5lTrvZhYYY/s1600/20140314PK+Salt+Pepper+Shrimp.jpg" height="240" width="320" /></a></div>
It's Lent again and we abstain from eating meat on Fridays.<br />
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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<br />
beheaded.<br />
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Now, I only have 2 shrimp dishes in my arsenal - shrimp alfredo pasta & shrimp tempura.<br />
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Tonight, I decided to make an extra effort in expanding our weekly menu and decided to try for Chinese-Style Salt & Pepper shrimp, <i>di naman pala mahirap</i>.<br />
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I found a few recipes with different variations, I chose what seemed to be the <a href="http://chinesefood.about.com/od/shrimprecipes/r/spicyshrimp.htm">easiest recipe</a> (from ChineseFood.about.com) and I chose it mainly because it was stir-fry and did not call for deep frying.<br />
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This is what we prepped:<br />
<br />
1/2 pound large shrimp<br />
1 tablespoons cornstarch<br />
1/2 teaspoon kosher salt<br />
1/4 teaspoon freshly ground black pepper (too much for our taste! Will use less next time)<br />
2 tablespoons vegetable oil, for stir-frying<br />
1 garlic clove, minced<br />
1/4 cup chopped green onion<br />
chili pepper (did not use)<br />
<br />
Soak the shrimp in warm, lightly salted water for 5 minutes. <i>--> 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. </i><br />
<i><br /></i>
Rinse in cold water, drain and pat dry with paper towels.<br />
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Lightly coat the shrimp with the cornstarch.<br />
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In a small bowl, mix the salt with the freshly ground pepper and set aside.<br />
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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.<br />
<br />
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.<br />
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Next time, I will slice up some onions and add them to this dish.</div>
popcornhttp://www.blogger.com/profile/12666200664869699642noreply@blogger.com0tag:blogger.com,1999:blog-5727262726722441138.post-73309414983221094972013-10-15T18:29:00.003-07:002013-10-15T18:30:54.741-07:00Salmon Kho Tieu<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Vb0exeMDdX-3DYO7c_TqTb5f3hZW-5Yyj6Rf961kxMO1_QshaOaLTBrH5orHPp-RnF5hqg-VFOYzMkRqqmjOnRwdGvnO3OJ0xncLPHPrhYFljlexdFxku8CW3_5-M7cUz3X29ZmH-Mw/s1600/20131015PK+Salmon+Kho+Tieu.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Vb0exeMDdX-3DYO7c_TqTb5f3hZW-5Yyj6Rf961kxMO1_QshaOaLTBrH5orHPp-RnF5hqg-VFOYzMkRqqmjOnRwdGvnO3OJ0xncLPHPrhYFljlexdFxku8CW3_5-M7cUz3X29ZmH-Mw/s320/20131015PK+Salmon+Kho+Tieu.jpg" width="320" /></a></div>
One of the dishes that I love at our favorite Vietnamese restaurant is their Salmon Casserole.<br />
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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.<br />
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We never did get to try this out again because our clay pot broke.<br />
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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 ?<br />
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This recipe was adapted from <a href="http://www.theravenouscouple.com/2009/08/ca-kho-to-vietnamese-braised-fish-in-clay-pot.html">The Ravenous Couple's site</a>, my changes are in italics:<br />
<br />
1 lb catfish steaks <i>(I used Salmon fillet)</i><br />
4 tbs fish sauce<br />
3 tbs brown sugar<br />
2 tbs minced shallots <i>(I didn't have shallots)</i><br />
2 tbs minced garlic<br />
1 tbs black pepper<br />
3 green onions, sliced 1 inches long <i>(didn't have green onions either, so I just put onions)</i><br />
3 tbs caramel sauce<br />
1 can of young coconut juice<br />
1 thai chili (thinly sliced, optional)<br />
cooking oil<br />
<br />
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.<br />
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.<br />
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.<br />
4. Taste sauce and make final adjustments with fish sauce or sugar. <i>(I adjusted the taste with salt as hubby doesn't like the smell of fish sauce)</i><br />
5. Turn off heat and add additional fresh cracked pepper, green onions, and optional chili pepper.<br />
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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.<br />
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<br />popcornhttp://www.blogger.com/profile/12666200664869699642noreply@blogger.com0tag:blogger.com,1999:blog-5727262726722441138.post-1402887591132662182013-09-11T17:50:00.006-07:002013-09-11T17:50:52.012-07:00Stir Fry Beef<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivFYVcCRJ2xrsiG2dZt7TZda-ABVlm1bwiJgmZQi7Tut_nSeIGFuN3sQE6esc8Ymr6Ef4igSwwtmxv9TyRREefADqOQ_qJhMtsHBB8wN3jYIBbIXt_2T2Ztcx7eHpoSnwe1kl6A3QgFC4/s1600/20130911PK+Beef+Stir+Fry.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivFYVcCRJ2xrsiG2dZt7TZda-ABVlm1bwiJgmZQi7Tut_nSeIGFuN3sQE6esc8Ymr6Ef4igSwwtmxv9TyRREefADqOQ_qJhMtsHBB8wN3jYIBbIXt_2T2Ztcx7eHpoSnwe1kl6A3QgFC4/s320/20130911PK+Beef+Stir+Fry.jpg" width="320" /></a></div>
I haven't been cooking much lately, as you surely have noticed, my previous post was more than a year ago.<br />
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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.<br />
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This super easy and good <a href="http://www.food.com/recipe/the-best-easy-beef-and-broccoli-stir-fry-99476">beef stir fry recipe from food.com</a> made my night. Hubby agrees that it is so good so this is really a great recipe for my comeback :)<br />
<br />
For seasoning the beef:<br />
2 tablespoons cornstarch<br />
2 tablespoons water<br />
1/2 teaspoon garlic powder<br />
<br />
1 lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips<br />
vegetable oil<br />
4 cups broccoli florets<br />
<i>1 small onion, cut into wedges (omitted because we didn't have any)</i><br />
<br />
<i>I added:</i><br />
<i>Straw Mushrooms (canned)</i><br />
<i>Quail Eggs (canned)</i><br />
<i>Baby Corn (canned)</i><br />
<br />
Sauce:<br />
1/3 cup reduced sodium soy sauce<br />
1/2 cup water<br />
2 tablespoons brown sugar<br />
1 teaspoon ground ginger<br />
<br />
Directions:<br />
<br />
<br />
<ol>
<li>In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.</li>
<li>Add beef and toss.</li>
<li>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.</li>
<li>Stir-fry broccoli and onion in remaining oil for 4-5 minutes.</li>
<li>Return beef to pan.</li>
<li>Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.</li>
<li>Cook and stir for 2 minutes.</li>
</ol>
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Super easy and good :)</div>
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popcornhttp://www.blogger.com/profile/12666200664869699642noreply@blogger.com0tag:blogger.com,1999:blog-5727262726722441138.post-44304684523782419232012-06-26T07:43:00.002-07:002012-06-26T07:45:02.059-07:00Frozen Meatballs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfT1mA3rm-744wkHY0FG7dWcNxv_wokMYw1QiHu5GurENybzhD4m1HfZTF46qW_fd3Xw-_gKBb7zlWcPgHAeDWpvB_ge_-P2BSaf0vlyesOcWuO6SsHisoDhFoGGvuI0bDJdy08gCofkw/s1600/20120626PK+Frozen+Meatballs.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfT1mA3rm-744wkHY0FG7dWcNxv_wokMYw1QiHu5GurENybzhD4m1HfZTF46qW_fd3Xw-_gKBb7zlWcPgHAeDWpvB_ge_-P2BSaf0vlyesOcWuO6SsHisoDhFoGGvuI0bDJdy08gCofkw/s320/20120626PK+Frozen+Meatballs.jpg" width="240" /></a></div>
So many new blessings have come into our lives lately - Praise God! - and the most life-changing of all, is the fact that I now have an opportunity to go back to work full time.<br />
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With that, I've started prepping meals to be frozen so we could easily thaw & cook them later. I've gotten so many ideas from my n@wie friends and I can't wait to try them all :)<br />
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First batch - meatballs. I had thought to freeze food in Ziploc freezer bags at first but realized that they might spill and they might not be so easy to stack. Then, I found these takeout containers and tadaa! I knew I was saving them for a good reason.<br />
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I also learned a new term yesterday - "Freezer Cooking". There is such a thing pala where people cook large batches of food & freeze them for eating later.<br />
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<br />popcornhttp://www.blogger.com/profile/12666200664869699642noreply@blogger.com0tag:blogger.com,1999:blog-5727262726722441138.post-33510786509672688122012-06-08T23:50:00.000-07:002012-06-08T23:50:02.665-07:00Chicken Teriyaki<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Afnt6-iY1mCJsDueWiDFStn0zoiAtdFePs1uVuIwipNmff3e-dab2ZAy4UzK2KgVQkkRCClG3IE60qwYXA3z-s3cDEZr8_od2P4427RI6ZZOSKTrzNt8_UQSUg5Pmu71YJYXTh3Eu_s/s1600/20120527PK_Teriyaki+Chicken.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Afnt6-iY1mCJsDueWiDFStn0zoiAtdFePs1uVuIwipNmff3e-dab2ZAy4UzK2KgVQkkRCClG3IE60qwYXA3z-s3cDEZr8_od2P4427RI6ZZOSKTrzNt8_UQSUg5Pmu71YJYXTh3Eu_s/s320/20120527PK_Teriyaki+Chicken.jpg" width="320" /></a></div>
This is yet another version of Chicken Teriyaki we've attempted in our kitchen and this is the best by far - this is also the easiest to make!<br />
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A few days ago, we came across the food cart at the Japanese supermarket, they were cooking and letting people get free tastes of chicken cooked using one of <a href="http://www.kikkomanusa.com/homecooks/products/product_sub_list.php?dep=1&fam=103">Kikkoman's Takumi Collection Teriyaki Sauces</a>.<br />
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I was able to try the <a href="http://www.kikkomanusa.com/homecooks/products/products_hc_details.php?pf=10302&fam=103">Spicy Miso</a> flavor at the supermarket and while it was good, hubby isn't really a fan of spicy food so I decided to just go with the <a href="http://www.kikkomanusa.com/homecooks/products/products_hc_details.php?pf=10301&fam=103">original</a> - can't go wrong with the plain-jane-variety.<br />
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This was super-easy to make.<br />
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- slice boneless chicken into smaller chunks or strips<br />
- pour Kikkoman Takumi Collection Teriyaki Sauce (any variety) onto the chicken & coat<br />
- pan fry :)<br />
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and you are done! Masarap, parang restaurant.popcornhttp://www.blogger.com/profile/12666200664869699642noreply@blogger.com0tag:blogger.com,1999:blog-5727262726722441138.post-6984551627080740682012-04-22T10:08:00.001-07:002012-04-22T10:08:37.079-07:00Grilled Liempo (Pork Belly)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6YdPpDRbFKZeN00YcuH92zsURHyHjXyBgOizYmaA9v8m8ywRHqisJ8OXiGUZe8KfFiPCRmnxovox5eIANw4pA27C7W2SKf5l3lkCry7yMetXO-m9vd70clm_uDvv37Q3eSZPRcIXQjYc/s1600/20120421PKsmall+Grilled+Liempo.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6YdPpDRbFKZeN00YcuH92zsURHyHjXyBgOizYmaA9v8m8ywRHqisJ8OXiGUZe8KfFiPCRmnxovox5eIANw4pA27C7W2SKf5l3lkCry7yMetXO-m9vd70clm_uDvv37Q3eSZPRcIXQjYc/s320/20120421PKsmall+Grilled+Liempo.jpg" width="320" /></a></div>
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We made a quickie run to pick up some boxes at the local market yesterday and we were able to score some sliced pork belly. It's been a while since we had grilled pork belly so it was a great find. </div>
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Unfortunately, it is currently drizzling outside so we don't actually have ourdoor barbeque weather so we're grilling this indoors. We're not complaining because the rain is helping keep the pollen count in the air down, thus alleviating our allergies. Smelling like grilled liempo the rest of the day seems like a small price to pay anyway.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnWq3xToG_2SVEzwji7_TXcFoisNP2Ar9z2wPYBeTkfmccja58UN7G6fY3Va_aGAbIhTO6h1O24Q58CKJBRyIWNFLcA9SGiJegieIWJrd9HBaYbY_lNXkwqQvH-QvqhM8YhE8N6j58eOs/s1600/20120421+Liempo+Drippings.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnWq3xToG_2SVEzwji7_TXcFoisNP2Ar9z2wPYBeTkfmccja58UN7G6fY3Va_aGAbIhTO6h1O24Q58CKJBRyIWNFLcA9SGiJegieIWJrd9HBaYbY_lNXkwqQvH-QvqhM8YhE8N6j58eOs/s320/20120421+Liempo+Drippings.jpg" width="240" /></a></div>
One of the small consolations that we have when we grill is seeing the amount of fat drippings collected from the meat. Today, we grilled 3 lbs worth of pork belly, enough for a few meals, and we got around 11oz worth of drippings.<br />
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Scary, no ?<br />
<br />popcornhttp://www.blogger.com/profile/12666200664869699642noreply@blogger.com0tag:blogger.com,1999:blog-5727262726722441138.post-59171482036171879762012-04-20T17:57:00.001-07:002012-04-20T17:57:33.253-07:00Creamy Pesto Pasta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRrS-TRc-_0Dh9vzIzPwm2SFeFpXzae4qx_ReUaCuZNu3eTT4qvKoSkbPcnezOasteYgy0KEqRg_eVgMXzutQ9cQhuvWHs623IH6AKOgZ3HyzbZuO-h_HOJ6m3wQuff6wY6HGPdmXRPbo/s1600/20120420PK+Creamy+Pesto.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRrS-TRc-_0Dh9vzIzPwm2SFeFpXzae4qx_ReUaCuZNu3eTT4qvKoSkbPcnezOasteYgy0KEqRg_eVgMXzutQ9cQhuvWHs623IH6AKOgZ3HyzbZuO-h_HOJ6m3wQuff6wY6HGPdmXRPbo/s320/20120420PK+Creamy+Pesto.jpg" width="320" /></a></div>
Seems like these days, "recycled leftovers" has been a recurring dinner theme at home. Hence, we've been consuming a lot of eggs lately since we almost always resort to making omelettes with various food scraps.<br />
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Dinner tonight wasn't so bad. I decided to mix some light cream with the left over pesto sauce (purchased fresh pesto sauce from Costco during the lenten season, but we found it too strong as is). We mixed in the chicken meat from Swe-cha's chicken stock and topped the whole thing with bacon. All these on top of whole-wheat pasta.<br />
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Verdict: not bad.<br />
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<br />popcornhttp://www.blogger.com/profile/12666200664869699642noreply@blogger.com0tag:blogger.com,1999:blog-5727262726722441138.post-42553193660163430982012-01-12T23:38:00.000-08:002012-01-23T12:45:48.907-08:00Stuffed Shells<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja610mfDA_he167hGmNUeo_Oyn1v7V2yBN6d9mtFH845br9FDW28pHjBfow4g7aHi7mctCcdzSvMCNaYUZay9WFNXzJb_lJm45oMI-lxPiCTGZJlJGoosipJk9LlGeGBA9sf85CHDT7Lw/s1600/20120112PK+Stuffed+Shells+Inside.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja610mfDA_he167hGmNUeo_Oyn1v7V2yBN6d9mtFH845br9FDW28pHjBfow4g7aHi7mctCcdzSvMCNaYUZay9WFNXzJb_lJm45oMI-lxPiCTGZJlJGoosipJk9LlGeGBA9sf85CHDT7Lw/s200/20120112PK+Stuffed+Shells+Inside.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5700929938041931634" /></a>Sometime last year (or was it the year before ?), my friend Ayie brought us some frozen home-made lasagna rollups. She thought it would make us a good instant meal for when I get too busy or preoccupied w/ taking care of Swe-cha & was not able to prepare dinner.<div><br /></div><div>Needless to say, the lasagna rollups were an instant hit. So much so that hubby requested that I try and make some myself. I did try to make some myself but it wasn't as easy as it looks. Things got messy as rolled & stuffed the lasagna sheets so I wasn't really gung-ho about doing it again.</div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmAtyojkZGHsa3a0qUnZ8hWZC_uOIEQjWmXGex0DZ9Izd7HO80Ph9PSP8kzKL_EtbFVBNYyuZoarvAvtjk-VnQmD56P-3Ax_DRcV18aD88hm4p_zev-QZRPoauthnCGB9tWumNv6Jrm9o/s1600/20120112PK+Stuffed+Shells.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmAtyojkZGHsa3a0qUnZ8hWZC_uOIEQjWmXGex0DZ9Izd7HO80Ph9PSP8kzKL_EtbFVBNYyuZoarvAvtjk-VnQmD56P-3Ax_DRcV18aD88hm4p_zev-QZRPoauthnCGB9tWumNv6Jrm9o/s200/20120112PK+Stuffed+Shells.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5700929776865471746" /></a>Last week, I saw these jumbo shells in the grocery's pasta aisle and an idea hit my head. Since people were stuffing these shells anyway - usually, with cheese - why not stuff it w/ the filling similar to the lasagna rollups ?</div><div><br /></div><div>and so... this dish was born.</div><div><br /></div><div>Filling:</div><div>start with your standard bechamel sauce, flavor with cheddar cheese & mozzarella cheese (just keep adding cheese until it tastes right). Add chopped spinach (optional).</div><div><br /></div><div>Shells: Prepare pasta shells according to package instructions</div><div><br /></div><div>Meat sauce: Just prep your usual meat sauce. I made mine w/ ground beef & instant (traditional) spaghetti sauce from the jar.</div><div><br /></div><div>To assemble, stuff the jumbo shells w/ the filling, arrange on a plate, top with sauce & cheese. Cover with foil & bake until the cheese topping is melted.</div><div><br /></div>popcornhttp://www.blogger.com/profile/12666200664869699642noreply@blogger.com0tag:blogger.com,1999:blog-5727262726722441138.post-65265676827212268882012-01-07T23:24:00.000-08:002012-01-26T23:28:24.813-08:00Eggplant Chips<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGj_DkrcLwxiNe5ovxzSyrIBGhRtRBCctJYXfQs8r6ZvQjZ9uyHqAwyqPIKkzI58C4bWgMn8dhhJFhHIgHhyphenhyphennjSIJVs2pzHC1lbJ_z585oV-GXu6_PKyKW2siin0edhVP7bzbqNyqzsXQ/s1600/20120107PK+Eggplant+Chips.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGj_DkrcLwxiNe5ovxzSyrIBGhRtRBCctJYXfQs8r6ZvQjZ9uyHqAwyqPIKkzI58C4bWgMn8dhhJFhHIgHhyphenhyphennjSIJVs2pzHC1lbJ_z585oV-GXu6_PKyKW2siin0edhVP7bzbqNyqzsXQ/s200/20120107PK+Eggplant+Chips.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5702209302012866242" /></a>I didn't start eating vegetables until I was in my 20s and that was when my love affair with eggplant started. I have not met an eggplant dish that I do not like yet.<div><br /></div><div>These crispy eggplant chips are one of the easiest to prepare. At home (in the Philippines), our cook usually cuts the eggplant up in nice little rectangles - I have never been able to do that so I just slice diagonally and it works just as well.</div><div><br /></div><div>I don't have an official batter recipe, it's mostly just tantya-tantya but so far, it's always tasted good.</div><div><br /></div><div>Batter:</div><div>- egg</div><div>- cornstarch</div><div>- little water</div><div>- season w/ pepper and fish sauce (patis)</div><div><br /></div><div>Slice eggplant into thin chips.</div><div>Dip into batter.</div><div>Deep-fry till cooked.<br /><div><br /></div></div><div>I didn't realize how much I missed this until we went to CA for Christmas and Mom made these for dinner one day. Ang sarap! </div><div><br /></div><div>It's oil-overload though, major umay afterwards due to the oil :)</div>popcornhttp://www.blogger.com/profile/12666200664869699642noreply@blogger.com0tag:blogger.com,1999:blog-5727262726722441138.post-39997868935960441512011-10-24T23:16:00.000-07:002011-10-24T23:59:20.458-07:00Spinach Pork Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyOgx_Sk7xhKdJP85HQ_qOmm6GoclHTLvhTQXifkI0LL4aenU4fa3bYq6JdBYDsHLpDYIS_aOFrFOpn-LnkpA7OCCZGAjsaRkM1fXt2jyoKO0AccrvOtyZOF6TNa4tg4vCuzlcBhzUx38/s1600/spinach+pork+soup.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyOgx_Sk7xhKdJP85HQ_qOmm6GoclHTLvhTQXifkI0LL4aenU4fa3bYq6JdBYDsHLpDYIS_aOFrFOpn-LnkpA7OCCZGAjsaRkM1fXt2jyoKO0AccrvOtyZOF6TNa4tg4vCuzlcBhzUx38/s200/spinach+pork+soup.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5667310441106408258" /></a>I've been trying to expand our list of soup dishes (or dishes with sauces, for that matter) because I'm getting tired of preparing the same soups over and over for Swe-cha. He hasn't complained, but it's about time that we expand his palate.<div><br /></div><div>Tonight's new dish was spinach-tofu-pork soup and he loved it! Hubby says that this turned out good too.</div><div><br /></div><div>I wasn't exactly sure how to go about it but I did find a recipe for Vietnamese Spinach soup <a href="http://tastydesu.wordpress.com/2011/04/20/vietnamese-spinach-soup/">here</a>. I did tweak it a little bit, particularly with the seasonings, until I came up with a taste that I liked.</div><div><br />Ingredients</div><div>1 lb ground pork (orig recipe calls for 1/2 lb finely minced pork belly)</div><div>1 package extra firm tofu</div><div>5 cups water</div><div>1 lb malabar (I used 1 pack of chopped frozen spinach)</div><div>1 tbsp olive oil</div><div>1 to 1.5 tbsp sugar</div><div>salt and pepper to taste</div><div>Knorr seasoning (not part of the original recipe)</div><div>some fish sauce (not part of the original recipe)</div><div>some chicken powder (not part of the original recipe)</div>popcornhttp://www.blogger.com/profile/12666200664869699642noreply@blogger.com0tag:blogger.com,1999:blog-5727262726722441138.post-65746708383606490902011-07-25T17:36:00.000-07:002011-07-25T17:40:33.357-07:00Sauteed Spinach with Feta Cheese<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqP2LaSg5L2IycWytHUFqejKtOWTkMy965NqOMklaGKCCdlbcWAQd9QE1zwcz9w3zn3p5aGGQzEF4k5m6_C23nspMOrKE0Wxg3QJCMUfhgG-cE_gJKKAEvFCq-0NIJD1PPqqvYTT4ckUI/s1600/20110725PK+Spinach+Feta.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqP2LaSg5L2IycWytHUFqejKtOWTkMy965NqOMklaGKCCdlbcWAQd9QE1zwcz9w3zn3p5aGGQzEF4k5m6_C23nspMOrKE0Wxg3QJCMUfhgG-cE_gJKKAEvFCq-0NIJD1PPqqvYTT4ckUI/s200/20110725PK+Spinach+Feta.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5633453765501166802" /></a>Jazz up your regular sauteed spinach with some feta cheese - this was something I learned when we ate at a Greek restaurant ages ago. Sun dried tomatoes also goes well with this dish.<div><br /></div><div>- Saute some garlic in olive oil</div><div>- Add the spinach and toss until spinach is cooked / wilted</div><div>- Put on serving plate and sprinkle some crumbled feta cheese on top just before serving.</div><div><br /></div>popcornhttp://www.blogger.com/profile/12666200664869699642noreply@blogger.com0tag:blogger.com,1999:blog-5727262726722441138.post-60987387144762855752011-07-25T10:52:00.000-07:002011-07-25T11:34:05.809-07:00Szechuan Eggplant and Pork<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEU8dflk9Fq3gnK-yw07ubBuprGwErdTUuGFlU_zErpGerTU6d0fE_SqgLBHbxjt0uIlbs1UmMORpIuvMS-7SQ2ebfYnpHhJe7qVd-qM4oWma9kRTQ0bIdufgYRJ_gsSMYLmX_jCX-UZI/s1600/20110724PK_SzechuanEggplant.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEU8dflk9Fq3gnK-yw07ubBuprGwErdTUuGFlU_zErpGerTU6d0fE_SqgLBHbxjt0uIlbs1UmMORpIuvMS-7SQ2ebfYnpHhJe7qVd-qM4oWma9kRTQ0bIdufgYRJ_gsSMYLmX_jCX-UZI/s200/20110724PK_SzechuanEggplant.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5633350839053900514" /></a>I found a pack of Ajinomoto Szechuan Eggplant mix while cleaning out my food pantry and decided that it was high time we tried this out. The timing was great because I had a pack of ground pork thawing in the refrigerator and we had fresh eggplant and peppers in the refrigerator.<div><br /></div><div>This is another one of those nice & easy meals that can readily be prepared for dinner. </div><div><br /></div><div>Ingredients:</div><div>- 1/2 lb ground pork</div><div>- 1 eggplant</div><div>- 1 green bell pepper</div><div>- 1 carrot</div><div>- Ajinomoto <a href="http://www.ajinomotofoods.com/Products/CookDo/Pork_with_Eggplant.aspx">Szechuan Minced Pork with Eggplant</a> mix</div>popcornhttp://www.blogger.com/profile/12666200664869699642noreply@blogger.com0tag:blogger.com,1999:blog-5727262726722441138.post-60245428369281983322011-07-24T11:35:00.000-07:002011-07-25T11:49:34.381-07:00Pan fried wontons<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDNHYjo0iPCyyDhnC7uGHA3nFdn79HGsvUJVToCrcqYH6dC0JfqigzA12YW1N69HNi9UfQozdsrmZu5-ht8hHeZqHsm8xpCoplocB_CUPrJ80lpgLcQOT7ID9ZremqEdc_WITcsZ6Dkuw/s1600/PanfriedWonton.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDNHYjo0iPCyyDhnC7uGHA3nFdn79HGsvUJVToCrcqYH6dC0JfqigzA12YW1N69HNi9UfQozdsrmZu5-ht8hHeZqHsm8xpCoplocB_CUPrJ80lpgLcQOT7ID9ZremqEdc_WITcsZ6Dkuw/s200/PanfriedWonton.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5633360535422468114" /></a>We recently tried our local chinese takeout place's Pan Fried Wontons. <div><br /></div><div>It wasn't what I was expecting but I was pleasantly surprised when I started eating and realized that the chewy texture and the taste reminded me so much of my favorite fishballs from home - even the sauce vaguely tastes like the sweet fishball sauce of those street carts I used to get my fishball fix from at university.<div><br /></div><div>Happy.</div><div><br /><div><br /></div></div></div>popcornhttp://www.blogger.com/profile/12666200664869699642noreply@blogger.com1tag:blogger.com,1999:blog-5727262726722441138.post-59052978578988956082011-07-05T22:29:00.000-07:002011-07-05T22:32:28.862-07:00Halo haloI had just finished expressing milk for Swe-cha's afternoon bottle at the daycare tomorrow and was thinking about going to bed when I heard some scraping sounds.<br /><br />Puzzled, I looked around and saw hubby with the ice shaver.<br /><br />He looks at me and asks, "bowl or cup ?".<br /><br />"Bowl," I replied. And it was only after I said it when I realized what he was doing - halo-halo!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX6vsMyN7zMVwPw8wurUNsYFOR55BVHntRVrnE3LAbwZExJXyPTlcFFaC9U7hwrZMpsoWV01iOR9WfaUHeo0TXfez_TFlUE-Ld8QduSUBTvOgCPytHSafZdL9GaB3grvfNJwHgXFLXsN-M/s1600/halohalo.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 200px; FLOAT: left; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5626104783731644290" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX6vsMyN7zMVwPw8wurUNsYFOR55BVHntRVrnE3LAbwZExJXyPTlcFFaC9U7hwrZMpsoWV01iOR9WfaUHeo0TXfez_TFlUE-Ld8QduSUBTvOgCPytHSafZdL9GaB3grvfNJwHgXFLXsN-M/s200/halohalo.jpg" /></a>How's that for a midnight snack ? We may not go out much but we do have fun at home, I tell ya.<br /><br />While feasting on our bowls of halo-halo, our conversation included the following statements:<br />"Ang galing ng nag-imbento ng halo-halo, no ?"<br />"Mas magaling yung nag-imbento ng kaong!"<br />"e etong nata-de-coco ? Magaling rin no ? [brings up wikipedia...] Huwaw! Pilipino pala ang nag-imbento ng nata-de-coco!"<br /><br />Obvious bang amazed na amazed kami ? at medyo mababaw?<br /><br />*smile*popcornhttp://www.blogger.com/profile/12666200664869699642noreply@blogger.com0tag:blogger.com,1999:blog-5727262726722441138.post-53317593180295030192011-03-05T21:05:00.000-08:002011-03-05T21:12:54.021-08:00Pork and Scallop Congee<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgev-aSGoKr7XhLU-rfJVjr6sYRb2SFcHUJItvgL8KhIO95KBt4kxjjQz0-28tKAmonr8zWl_I-TyE3ct_tIO5BNxo67q6S_wvG7X9vJAKfd2kni7LAFsZPI9uR6DEOMEASusRVT-djqVU/s1600/20110304PK+Pork+and+scallop+Congee.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgev-aSGoKr7XhLU-rfJVjr6sYRb2SFcHUJItvgL8KhIO95KBt4kxjjQz0-28tKAmonr8zWl_I-TyE3ct_tIO5BNxo67q6S_wvG7X9vJAKfd2kni7LAFsZPI9uR6DEOMEASusRVT-djqVU/s200/20110304PK+Pork+and+scallop+Congee.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5580829176669877474" /></a>Ang saya. This was a spur of the moment dish. No recipe, no plans.<div><br /></div><div>Mommy asked me to prepare congee for hubby (still having wisdom tooth issues). I thought about preparing arroz-caldo but the chicken I meant to use for arroz-caldo had to be defrosted before I could pry the pieces apart (they had frozen together).</div><div><br /></div><div>I had a piece of pork that seemed the right portion so I threw that in a pot and started boiling. I let it boil, added the rice and remembered the dried scallops in the ref so I let them rehydrate in some water and threw that in the pot as well. Later, I remembered some kasubha (saffron ?) that I still had in my spice cabinet so I threw some in as well.... I put in some chicken powder and a dash of patis for a bit of flavor and this turned out great.</div><div><br /></div><div>I served it topped with crunchy fried onions.</div><div><br /></div><div>Ingredients:</div><div>pork shoulder</div><div>dried scallops</div><div>rice</div><div>salt </div><div>patis </div><div>chicken powder </div><div>fried onions and fried garlic (toppings)</div>popcornhttp://www.blogger.com/profile/12666200664869699642noreply@blogger.com0tag:blogger.com,1999:blog-5727262726722441138.post-90351370303952268392011-03-05T20:07:00.000-08:002011-03-05T21:00:22.777-08:00Almondigas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmkV2w012R6Yuv_ItonXg11A6We8YnM1J4lG_gI35tMbXoKPcF6WzSiYmsuatXHG2jgxz-LwHG1ncn5zGy6BSGUJO6nHQ2dKsr-YyW8EZ1Sh874Ry74-618nDxz8nfwc_g4jl0KC5GlSU/s1600/20110305PK+Almondigas.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmkV2w012R6Yuv_ItonXg11A6We8YnM1J4lG_gI35tMbXoKPcF6WzSiYmsuatXHG2jgxz-LwHG1ncn5zGy6BSGUJO6nHQ2dKsr-YyW8EZ1Sh874Ry74-618nDxz8nfwc_g4jl0KC5GlSU/s200/20110305PK+Almondigas.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5580813903989099266" /></a>Hubby has been having wisdom teeth issues since last weekend and it has worsened to the point that now, he can only eat [slurp] soft foods. <div><br /></div><div>We're going to have a lot of soft noodles and congee dishes in the next few days. This also means that Swe-cha can get a taste of more home-cooked meals this week, I hope that he gains his appetite back soon (he is currently not feeling well).</div><div><br /></div><div>This dish is an experiment, I really have no idea how Almondigas is supposed to taste like or what's supposed to be in it. I just needed to prepare something quick and did not have time to check our recipes over the internet or even prepare the ingredients.</div><div><br /></div><div>Meatballs:</div><div>1 lb ground pork </div><div>minced spring onions</div><div>salt & pepper</div><div>sugar</div><div><br /></div><div>Soup:</div><div>Misua</div><div>1 can chicken broth (lite, sodium free)</div><div>water</div><div>3 cloves minced garlic </div><div>1 onion, minced</div><div>patis (fish sauce)</div><div><br /></div><div>1. Prepared the meatballs by mixing pork, spring onions, salt, pepper and sugar. Formed the mixture into balls and lightly browned them in oil (I remember seeing my friend, Kay, do this before .. or maybe not, it was so long ago!).</div><div><br /></div><div>2. Saute garlic and onion in a saucepan and add the broth and water when cooked. Let this boil and then add the browned meatballs. When the meatballs are fully cooked, add miswa. </div><div><br /></div><div>It gets tricky when adding the miswa as I had no idea how much to put in. Tantya lang.</div>popcornhttp://www.blogger.com/profile/12666200664869699642noreply@blogger.com0tag:blogger.com,1999:blog-5727262726722441138.post-19990959381304527672011-01-25T16:06:00.000-08:002011-01-31T16:10:21.147-08:00Deep fried stuffed tofu<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIFa01Y3kQdxmLAgsRjtcjFJ3vgOAecTwnFuWoNt48JNGmW0L2uaMkK__6pDRJd-awjZxxvO9xQAjIkUQy9r9Xr6cIMuu96wEBgJBV5ZrEJwZi-OpS_QsabNA8HQW6FWauWo38xYR8OhA/s1600/20110111PK+Deef+Fried+Stuffed+Tofu.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIFa01Y3kQdxmLAgsRjtcjFJ3vgOAecTwnFuWoNt48JNGmW0L2uaMkK__6pDRJd-awjZxxvO9xQAjIkUQy9r9Xr6cIMuu96wEBgJBV5ZrEJwZi-OpS_QsabNA8HQW6FWauWo38xYR8OhA/s200/20110111PK+Deef+Fried+Stuffed+Tofu.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5568506143902288930" /></a>This is yet another dish in our "quest for the ultimate tofu dish" series. <div><br /></div><div>The filling came out dry. Need to adjust that some more. If the filling were moist, that would've contrasted nicely with the crispness of the tofu.</div>popcornhttp://www.blogger.com/profile/12666200664869699642noreply@blogger.com0