Any questions about any of my recipes, please feel free to post your message at the comment space here and I'll answer you as soon as I can. Happy cooking and enjoy eating! :D Thank you for visiting my site.

Friday, March 19, 2010

Korean Beef Barbecue (Bulkogi)

Beef Bulkogi



(3 to 4 servings)

Ingredients

For the marinade
1/4 cup soy sauce
2 tablespoons sugar
1 tablespoon sesame oil
1 tablespoon mirin
1/2 medium onion, grated
2 cloves garlic, minced
1 teaspoon ginger, grated
1 teaspoon sesame seeds, toasted
1/4 teaspoon black pepper

For the bulgogi:
1 pound rib eye, thinly sliced
Lettuce, romaine or bibb
1 cup cooked white rice
1/2 cup kimchi
4 teaspoons hot bean paste
Procedure

1. Add the soy sauce, sugar, sesame oil, mirin, onion, garlic, ginger, sesame seeds, and black pepper to a large bowl. Whisk until combined. Toss in the meat, cover, and set in the fridge for 30 minutes.

2. Preheat a grill pan or a large iron skillet to high heat. Remove the meat from the marinade, and then toss in the pan. Cook for a few minutes on each side, until nicely browned.

3. Serve the beef with lettuce, white rice, kimchi, and hot bean paste.

Monday, March 15, 2010

Food Trip For The Day: Sausage & Cheese Sandwich With Chili Beans :)

Below is the picture of the food I ate yesterday at lunch. My hubby prepared this for me. This is called sausage and cheese sandwich with chili beans. First, he grilled the sausages (or he called it hotdogs). It took about 5-7 minutes in low temperature so that the meat will be cooked evenly. Next, he toasted the hotdog buns. After that he just put the sausage on the bread together with the sliced cheese then he added the left over chili beans that he cooked last night for our dinner. Couple with that, he put a little of mustard sauce and tomato ketchup. VOILA! Instant yummylicious food.



I ate these two sandwiches... plus one! hehehe it was indeed very delicious so all in all... I had three sandwiches and I enjoyed them... :D

Monday, March 8, 2010

Korean 101: Cheong Guk Jang Chigae

How can something that smells so bad taste so good? I am referring to sauteed shrimp paste, fish sauce, durian fruit, etc. They smell like hell but taste heavenly hahaha

And this recipe is one good example :D

Cheong Guk Jang is a strong soy bean paste (jang means paste) and chigae means stew.

Ingredients:

2-3 Tablespoons of Cheong Guk Jang
5-10 pcs of medium sized dried anchoves (myeolchi)
2-3 small sheets of dried sea weeds (dasima) or ¼ of A4 size
½ medium sized onion (sliced)
2 pcs. pyeogo mushroom (chopped)
2 stems of peng-i bosot (white, long and thin mushroom)
3 inches sliced squash (Korean squash long in size like cucumber)
1 cup of soya meat (chopped in cubes)
1 Tablespoon of minced garlic
1 cup of spring onion
3-4 cups of water
2 cups of aged pechu kimchi or the cabbage kimchi (drain the liquid and chopped)


Procedure:

1. Pour 3-4 cups of water in a pot, add dried anchoves and dried sea weeds. Let it boil for 10-15 minutes. Then, remove or take off the dried anchoves.

2. Put 2-3 Tablespoon full of Cheong Guk Jang, boil for 3-5 minutes.

3. Add aged cabbage kimchi and let it simmer for 6 minutes
squash and boil for 2 minutes

4. Next, the mushroom, onion, soya meat, spring onion, and minced garlic, boil for 15-20 minutes

5. Lastly, add peng-i mushroom , boil for 1 minute and cover the pot. Served smoking hot.

Sunday, March 7, 2010

Korean 101: Potato Stir Fry (Kamja Moochim)

All the recipes, I have posted in here are all based on my cooking experience, means that I've already tried cooking them. I have lived in South Korea for a year and I was accustomed by their cooking style and their tradition. Not only that, I have learned to speak, read, write and understand their language. I have gained many friends there too and up to now we still have communication. I kept and compiled list of my favorite Korean recipe taught to me while I was there. So that everywhere I go, I could still remember to cook it for myself and my family.

Having problems on how to get/buy these recipes? There are Korean grocery stores around Quezon City, Manila and Makati area. You may want to google the address so it will be easier to find. I know there is one near the QC hall but I am not sure if it's along Kalayaan Avenue and another one, along Jupiter street in Makati, Philippines.

Here is another easy Korean side dishes. I hope you enjoy it! ;)

Ingredients:

2 medium sized of Potato (thin shoe string cut)
3 inches Carrot
A dash of salt
1/2 Tablespoon of minced garlic
1 Tablespoon of spring onion
2 Tablespoon of Olive oil

Procedure:

1. Prepare the potato and carrots, slice them into thin shoe string cut.

2. In a hot pan, pour two tablespoon of olive oil, add the carrots and potato in high temperature, but constantly mix them to avoid sticking into the pan

3. When the carrot and potato are already half cooked, add the minced garlic and turn down the heat (low temp.), the garlic should be crunchy.

4. Then, put the spring onion and ready to serve.

Thursday, March 4, 2010

Korean 101: LETTUCE SALAD

This time, I would like to share an easy Korean recipe. It is usually served as one of those many side dishes on the table. Have you watched Korean drama based on history called "Jewel in the Palace" (Dae Jang Geum)? If you don't then see this link http://en.wikipedia.org/wiki/Dae_Jang_Geum. In this story, she was trained to cook in the palace and later on due to her perseverance, she became a first lady physician. You will notice that in this drama or any Korean drama, you will observed that there are many side dishes on the table. In every meal, there are always soup, main course, side dishes (10 or 12 kinds or even more) and the deserts.

Ingredients:

20 Lettuce leaves (cleaned)
1-2 Tablespoons of soy sauce
1 Tablespoon of minced garlic
3 Tablespoons of Spring onion (chopped in circles)
1 Tablespoon of Sesame oil
1 Tablespoon of Sesame seeds
½ Tablespoon of White sugar
1 Tablespoon of korean red pepper powder (Kochu-karoo)


Procedure:

1. Wash and clean the lettuce leaves and drain them.

2. In a mixing bowl or plastic container, add the lettuce, soy sauce, and the rest of the ingredients.

3. Mixed them with your hands (put disposable plastic gloves) and ready to serve.

Note: If there is left over of your lettuce salad or you don’t wanna eat it right away, remember to put them in the refrigerator so it won’t spoil too soon.

Thursday, February 25, 2010

Thai food: Spicy Prawn Soup (Tom Yum Gung)

I know that this soup is indeed spicy but I love this so much. Actually, I can make this soup not so much spicy by adding more water and putting less chili in it. This my favorite Thai soup, but I love the taste of Tom Yum without the milk. There are two kinds of Tom Yum soup one is with milk and the other one is clear soup. I prefer the last one because I feel like vomiting whenever I smell the soup with milk (laughs). And I don't know why. Maybe because of the strong smell of the spices mixed up with milk.


Ingredients:
200 g mushrooms
2 spring onions
16 peeled prawns (shrimps)
3-4 medium sized squid
1 liter of chicken soup stock
3 tbs lemon juice
1 ts chili paste
3 tbs fish sauce
1/2 Kaffir-lime

Procedure:

1. In a pot bring chicken soup stock into a boil.
2. Cut mushrooms into half. Cut spring onions into 2 cm long pieces. Wash and
clean the prawn and squid.
3. Add lemon juice, chili paste and fish sauce to the chicken soup stock and stir.
4. Add mushrooms, spring onions and prawns and let simmer for ten minutes.
5. Reduce heat and season with Kaffir-lime juice.

Wednesday, February 24, 2010

Chicken Barbecue

I love the taste of chicken barbecue here in Thailand. I've been searching and studying on how to make my chicken or pork barbecue perfect because my husband loves the grilled meat all the time.

Here is a very easy and short recipe for my chicken barbecue courtesy of www.easy-thaifood.com.

Ingredients:

500 grams of chicken breasts`
3-5 cloves of garlic (chopped finely)
2 tablespoons of honey syrup
2-3 tablespoons of soy sauce
1 teaspoon of chili paste or chili sauce

Procedure:

1. Wash the chicken breasts and chopped the garlic
2. Marinade the chicken breasts with chopped garlic, honey, soy sauce and chili paste/sauce for about 6-12 hours.
3. Grill the marinated chicken breasts for 30-40 minutes.


Serve hot with plain white rice.

Thai Food: Omelette With Mince Pork



Do you wanna try something new about making an omelette? This is fun to do because you can make many variations according to your taste and availability of your ingredients at home.

Basically, omelette is simply a scrambled egg topped with various ingredients or "stuffed egg" for short. You can add chopped onions, tomatoes, ham, bacon, cheese and spring onion in your omelette.

But here's how they make an omelette with mince pork in Thailand.

Ingredients:

3 large sized eggs
75 grams mince pork (giniling)
2 tablespoons of light soy sauce
1 tablespoon of fish sauce (patis)
1/2 teaspoon of white sugar
10 grams coriander leaves (kintsay)
10 grams spring onion (approx 1 whole stem)
2 red chillies (sili labuyo)
ordinary cooking oil
1/2 teaspoon ground black pepper


Procedure:

1. Chop the coriander (kintsay), spring onion and chillies.
2. Beat the eggs in a mixing bowl.
3. Add the minced pork, light soy sauce, fish sauce, sugar, spring onion, coriander (kintsay), and pepper. Mix them well.
4. Add the cooking oil into frying pan in medium heat.
5. Fry the eggs mix for 1 minute.
6. Turn the omelette over and fry the other side for a minute.
7. The omelette should be golden brown. To make sure it' s already cooked squeeze it with the frying ladle, see if no liquid comes out. If there is then you will need to cook it a little bit.

Serve With:

Salad Vegetable
Hot Plain Rice
Sweet Chilli Sauce


This recipe makes two servings.

Monday, February 22, 2010

Korean 101: Miyeok Gook (Sea Weeds Soup)

"Miyeok" means sea weeds and "gook" or "guk" means soup. Every meal in Korea must have a soup and side dishes. This soup is very easy to cook among other Korean soups. This recipe is very good for pregnant women or lactating mothers.

Ingredients:

Fresh or dried sea weeds
1-2 Tablespoon of sesame oil
5-8 cups of water
4 Tablespoon of Gook Kan Jang or the Strong Soy Sauce
1 Tablespoon of minced garlic
1/4 cup of myeolchi or dried anchovy
a dash of ground black pepper

Procedure:

1. If you bought dried sea weeds, rehydrate it for 30 minutes - 1 hour, then drain and wash and cut it into 2 inches long.

2. Add 1-2 Tablespoon of sesame oil in a pot/casserole in a medium temperature and put the sea weeds, fry a little bit about 3 minutes then add 5-8 cups of water (water level must be half of the size of the pot)

3. Put the myeolchi or dried anchovy (small dilis in the PH) and let it boil for 10 minutes.

4. Pour the 4 Tablespoon of strong soy sauce.

5. Add 1 Tablespoon of minced garlic and a dash of ground black pepper.

Serve while hot.

Korean 101: Soon Dooboo Chigae

This is one of my favorite Korean recipes - Soon Dooboo Chigae (soft soya or tofu), When I was in the Philippines, I found it difficult to buy the ingredients because you can only buy those at Korean grocery shops. A friend of mine told me that there are Korean convenient stores along Jupiter St. in Makati and there's another one in Kalayaan Avenue in Quezon City.

Thai food is more spicy than Korean so the red pepper powder for korean food is not actually spicy, unless you put so much of it. It is more aromatic. You can also add pork chunks, if u like.

Ingredients:

1 Soon dooboo pack or tube (soft soya or tofu)
1 pack Soon dooboo sauce
1/2 Squash/pumpkin medium sized (cut into cubes)
1 medium sized potato (cut into cubes)
3 cloves of minced garlic
1/4 of medium sized onion
1/2 cup of spring onion (chopped)
1 egg (not scrambled)
1-2 Tablespoon of red pepper powder
2 cups of water

Procedure:

1. Put soon dooboo sauce in the pan and add two cups of water. Bring to a boil for 5 minutes.
2. Add soon dooboo pack, boil for another 5 minutes
3. then the potato cubes boil for 2-3 minutes, add the squash/pumpkin boil for 2 minutes.
4. Add onion, spring onion, and garlic boil for 3 minutes
5. Put the red pepper powder boil for 3 minutes.
6. Finally, add the egg but do not stir yet, wait for 3-5 minutes to stir.

Serve it hot with or without rice. It is best if you have kimchi as side dish.

French Toast

I would like to share another easy to make recipe for breakfast or snacks - the French Toast. Before, I thought that it was difficult to make because of the ingredients which I wasn't even sure of. Maybe because I thought of the name "french" and to find ingredients seem to be expensive or couldn't find it anywhere in the Philippines. But I was shocked because my husband prepared it for me one morning, it was really breakfast in bed and I felt I was a princess to be served that morning.

Ingredients:

4 slices of loaf bread
1/2 cup - 1 cup of fresh milk
1 egg (beaten)
1 Tablespoon of honey or maple syrup
a dash of ground black pepper and salt
1 Table spoon of butter or cooking oil
Cinnamon flavor powder (optional)

Procedure:

1. Mix all the ingredients in a plate or container (except the bread, honey or maple syrup and butter).
2. Put the slice of bread into the mixture, until it is covered evenly.
3. In a frying pan, put the butter or cooking oil.Make sure the stove is in low heat
4. Add the loaf bread coated with the mixture of milk and egg into the pan. Toast or turn the bread both sides until slightly brown.
5. Then put the toasted bread in a plate, pour honey or maple syrup on top or both sides and a dash of cinnamon flavored powder.

Serve while hot. It is best to pair it with hot or cold milk or coffee

Sunday, February 21, 2010

Food Trip For The Day: Barrio Fiesta Medley



I've tried this at home when I was in the Philippines. My mom make this for us, as one of the main dish, to pair it with boiled okra and eggplant or any fried fish. This is so easy to prepare because it is similar to salad, which means that there's no need to cook, just mix all the ingredients and presto! It is ready to eat.. :D

Ingredients:

2-3 preserved/salted egg (red colored egg shell usually specially in the PH)
2 medium sized tomatoes
1/2 medium sized onion
1 green mango (unripe one, sour in taste)
1-2 Tablespoon of Barrio Fiesta's sauteed shrimp paste or you can just use your home made shrimp paste

Procedure:

1. Clean and prepare all the ingredients, chopped them finely then, put into a ceramic bowl or plate.

2. Mix well all the ingredients. If it turns out super salty, add more tomatoes.

Ready to serve, pair it with boiled or grilled eggplant and okra; and any fried or grilled fish. Serve with hot rice.

Saturday, February 20, 2010

Pork Steak Tagalog



This recipe is really taste good, If I were to choose between adobo and pork steak, I'd rather choose the last one because it is tastier indeed. I tried cooking this last week and my sweetheart loved it! :D

You can try beef if you like. Anyway, the original version of this recipe is really beef steak tagalog, I just made my own version because there was no beef left in the fridge when I decided to cook it lols.

Ingredients:

3/4 kilo tender pork or beef steaks, sliced
1 tablespoon kalamansi or lemon juice
5 tablespoons of soy sauce
3 cloves of garlic, crushed and chopped finely
1 small piece ginger, crushed
1/2 teaspoon ground black pepper
1/2 cup onions, sliced in rings
4 tablespoons cooking oil

Procedure:

1. Marinate the pork or beef steak in kalamansi or lemon juice, garlic, ginger, soy sauce and ground black pepper for 30 minutes to 1 hour.

2. In a frying pan, add cooking oil. Add the marinated pork or beef steak and cook in a low heat. Turn up the heat for a minute or two to make sure it's cooked evenly.

3. Add the sliced onions and continue to cook for another minute.

Serve on a platter including the oil and sauce. Best served with hot plain rice. Makes 4-5 servings. Estimated cooking time 45-50 minutes.

Friday, February 19, 2010

Graham's Mango Float Dessert



I thought I wouldn't be able to make this yummy dessert because I am here in Thailand and I never thought that there are Filipino stores here at the heart of Bangkok where you can buy 100% Filipino ingredients and other goods that we usually have on our grocery list.

In our grocery store nearby, I could not find Graham biscuits and nestle cream. I went to Silom in Bangkok just to buy for these two missing ingredients so I could be able to make a yummylicious Mango Float dessert.

Do you wanna know how? It is just easy. My kid and husband love this desert so much.

Mango Float Dessert



Ingredients:

2 packs of Graham biscuits
2 packs of Nestle Cream
1 can of Carnation condensed milk (or any brand of condensed milk)
1-2 medium sized ripe mango

Procedure:

1. Combine or Mix the 2 packs of Nestle cream and 1 can of Carnation condensed milk in a container (remember to mix it well), then set aside as you prepare the next step.



2. In a plastic container or tupperware lay down the biscuits like what you see in the picture above.



3. Pour the mixture of Nestle cream and Carnation condensed milk on top of Graham biscuits, spread it evenly. Then, put another biscuits on top and put the mixture on top and so on, repeat the procedure until it is already 3-4 layers of biscuits filled with the mixture.



4. After # 3, crushed the remaining biscuits (almost like powder), then put on top of the biscuit with the mixture. (please see above image)



5. Finally, sliced the ripe mango into two halves then slice diagonally or according to what shape you desire. Mango slices will be on top of it.

Keep refrigerated for 5 hours and ready to serve.

Thursday, February 18, 2010

Food Trip For The Day: Italian Pasta, Dumpling & Strawberry Milk

Life is easy here in Thailand. You don't need to eat spicy food all the time or everyday in your life while staying or living here. I found it very affordable and time saving as well to prepare for your own food. Specially, if you are alone or just the two of you (with your significant other). Some people think that when you visit or live in Thailand, you won't be able to eat a decent food or the food of their choice. Well, infact, you can as long as you have a budget and you know where to buy your food.

Here in Thailand, there are many fast food chains and restaurants owned by western and asian countries. There are Mc Donald's, KFC, Dunkin'Donuts, Burger King, Chester's Grill, Pizza Hut, Sizzlers Steak Restaurant, etc. everywhere (to name a few)

But if you wanna save more money, you may want to drop by the nearest mall or supermarket and check out the groceries. Like what I did this morning. I found these ready to eat food at Tesco's supermarket (5 minutes walk from my home). They are on sale, specially during the weekends so I always visit there and buy something less expensive.



Spaghetti with clams in spicy red sauce (but not too spicy actually), Spaghetti cream sauce with ham and mushroom (taste like carbonara), and dumpling. It cost me less than 100 baht for these three. I saved a 100 or 200 bucks instead of dining in at Mc Donalds or other fast food here. I just needed to reheat this at home, then... presto! instant yummy food to eat :D



I really love the taste of the pasta but I like the dumpling taste best and pair it with cold strawberry milk. What a beautiful day! :)

Monday, February 15, 2010

Food Trip For The Day: Indian Curry



I was craving for something different this morning. Good thing, I didn't need to go out to order food because I was really lazy. Past 10:00 am and I was still in bed. Whew! sooooo damn lazy I was. But it's because I am seven months pregnant and I feel that my body is heavy to move around LOL.

I called up and ordered food at the fourth floor, there's a Thai cook up there who's accepting order via room service. It save my day, actually :D

I ordered this yummy food called indian curry with squids and shrimps for my late breakfast.



And.... I LOVE IT! not really spicy. It cost me only 35.00 baht for this. Cheap really yet deliciously goooood. This is a must try for all of you, who wants to visit Bangkok. Try it now. I just did! :D

Thursday, January 21, 2010

Chili Con Carne

I requested my Sweetheart to cook for me tonight because I was craving for chili con carne, one of his many recipes. I've researched through wikipedia about the origin and meaning of this food and here's what I've found out! ;)

Chili con carne (literally "Chili with meat", often known simply as chili) is a spicy stew made from chili peppers, meat, garlic, onions, and cumin. Traditional chili is made with chopped or ground beef. Variations, either geographic or by personal preference, may substitute different types of meat and may also include tomatoes, beans, or other ingredients. The name "chili con carne" is a variation of the Spanish chile con carne, which means "peppers with meat." Chili con carne is the official dish of the U.S. state of Texas. It can be found worldwide in local variations and also in certain American-style fast food restaurants. But this was originated from Mexico.

Now, I know... I watched him patiently on how he was going to prepare for this food.



Ingredients:

1/2kilo of pure ground beef
1 can of chili beans (439 grams)
1 can of Polpa Pomodori tomato paste (or you can try ordinary tomato paste)
2-3 Tablespoon of Worsheshire sauce
1 medium sized onion (chopped finely)
3-4 cloves of garlic (crushed and chopped finely)
2-3 red or green chilis (chopped lengthwise)
3 pcs. of fresh tomatoes (chopped finely)
4 pcs Shiitake mushroom or portobello mushroom (chopped)
3 Tablespoon of cooking oil (palm or soybean oil)
1/4 teaspoon of paprika powder
1 cup of grated mozerella cheese (or other regular cheese which you use for spaghetti)
1 pack of Chili powder
1 sour cream (optional)

Direction:

1. Prepare all the ingredients.
2. Saute garlic, onion and ground beef (until the beef is cooked)
3. Pour the tomato sauce, chili beans, mushrooms, fresh tomatoes and the rest of ingredients except the chilis, cheese and sour cream. Boil for 5-10 minutes in medium heat.
4. After boiling it is ready to serve. Pour in a bowl, serve with grated cheese and sour cream on top.

Note:
1. You can eat this recipe with rice, or just eat this with crackers or tortilla chips.

2. In cooking, my sweetheart don't usually put oil because according to him, the beef has its own natural oil so as to avoid too much greessy, he put the beef first then the garlic and onion in a low temperature. But I prefer to use oil still when it comes to cooking or saute. It is still up to you if what do u think is okay.

Chow time!

Saturday, January 16, 2010

Pork Caldereta



I know that beef and goat's meat are for Caldereta, but I would like to try to use pork as substitute for beef or goat's meat. Pork is easier to boil/cook than the famous two mentioned. The recipe below is good for 3-5 persons/servings, you can adjust if you like. This was our dinner last night and my Sweetheart loved it, he even had second serving. When I asked him if he likes to have an ice cream for dessert, he refused it, he said that he wanted another serving of my pork caldereta :D

PORK CALDERETA


Ingredients:

1/2 kilo of Pork (chopped in cubes or bite size) - good for 3-4 persons
1 medium sized onion (chopped in cubes)
5 cloves of garlic (chopped)
1/2 cut of red and green peppers (chopped in square)
1/2 size of medium carrots (peeled and cut into cubes)
1 big potato (peeled and cut into cubes)
10 black peppers (whole)
dash of ground black pepper and salt
2-3 Tablespoon of fish sauce
2-3 Tablespoon of soy sauce
3-5 dried bay leaves
liver spread in small can (optional)
1 - 1/2 cup of grated cheese
2 Tablespoon of melted butter
fresh or dried chillis (optional)

Procedure:

1. Boiled the pork in a casserole for 15-20 minutes in high temperature, add the black pepper (whole) and bay leaves. Remove the floating fats (the color is usually dark or dirty white bubbles).

2. Put the potato cubes and carrots, boil for 5-10 minutes until they are soft then add the red and green bell peppers.

3. Add the rest of the ingredients.

Served with rice.

Thursday, January 14, 2010

Ga Paw Mu Khai Dhao Masterpiece

I almost perfected cooking this Thai food. My Sweetheart and friend tasted this deliciously good, not too spicy but still tasty. I am inspired to cook because they love the taste of my recipe. I cooked this twice this week (last Sunday and Thursday)I don't just follow the recipe in my recipe book and online but I also experiment on the taste as to how I want to make it tasty according to my choosy tongue lol.

It is end of the week, once again. I hope you'll enjoy your weekend with your family or alone somewhere. Tomorrow, I am going to share to you the recipe on our dinner tonight, my own version of Pork Caldereta. See you again, next time! Goodnight! :D



Tuesday, January 12, 2010

Food Trip For The Day: Bulalo and Caldereta

I have a chance to taste these delicious Filipino food here in Bangkok, I thought I will never taste Bulalo and Beef Caldereta again because I am far away from home. But I never thought that there's a Filipino restaurant here in Bangkok, actually there are two Pinoy restaurants here. I would like to explore one day to taste all kinds of food. I said to myself that I am going to cook these food at home so my Sweetheart will be proud of me and his tummy will be happy. As they said, "the way to a man's heart is through his stomach..." Food trip for the day are these yummy Pinoy food below :)


Bulalo Soup (Beef Bone Marrow and Meat)


Beef Caldereta

Monday, January 11, 2010

Restaurant For Today: Sizzler and Coffee World

I was invited by a friend of mine to dine in at Sizzler Steak Restaurant in Fashion Island Mall. At Sizzler's you will taste yummy steaks and other american food in a very affordable price. I ordered beef steak with french fries and it cost only 169.00 baht, the salad buffet bar is for free once you order any food in their menu. This restaurant is one of my favorites and on top of my list because of the taste of food, costless, and the service is superb. If I were to choose between Mc Donald's and Sizzler's I would still prefer the second one. Nothing compares to Sizzler's not even KFC and other famous fast food chains.

These photos were taken inside Sizzler's:


Perfect combination... love it! :p


Varieties of salad, water melon punch and spinach soup.




Beef Steak and french fries


Mousse and jellies for my yummy dessert

And these photos were taken at the Coffee World:


Pancakes with blueberry filling and green iced tea with mousse




Good thing about drinking coffee and tea here is that they have free wifi service available for their customers. Nice idea! Love it! Whattaday!:D

Friday, January 8, 2010

THAI FOOD 101: Ga Paw Mu Khai Dhao (stir fry ground pork and string beans with sunny side up egg)

Here's what I promised to you. I mentioned on my other blog, "Journey to Haven" that I will post the ingredients of my favorite Thai dish here. Here it is. Enjoy cooking! Chow!!!;)

Ga Paw Mu Khai Dhao



Ingredients:

1 cup of ground pork
1 Tablespoon of soy sauce
1 Tablespoon Oyster Sauce
1 Teaspoon Fish Sauce
1 Teaspoon Sugar
2 Tablespoons of soya bean or palm oil
a dash of ground black pepper
2-3 red spicy chili or siling labuyo (you can control spiciness if u don't like spicy then, don't add)
3-5 cloves of garlic (chopped finely
1 oz of water
5 kaprow (fresh basil leaves)

Procedure:

1. In a hot frying fan, saute garlic and chili until the garlic turned golden brown.

2. Add the ground pork, wait until cooked, then put soy sauce, oyster sauce, fish sauce, sugar, and ground black pepper.

3. Pour 1 oz of water or less just to avoid the ingredients to stick into the pan. Cook for 3 minutes in high temperature and set aside in a serving dish.

4. Next, cook a sunny side up egg, then serve on top of the rice. decorate the plate with sliced cucumber and tomatoes.


TIPS:

1. In the picture, you will see there are white meat there. That is squid, you can combine ground pork and squid if you would like to try. It is also yummy.

2. You can substitute ground beef or ground chicken.

3. You can also add young corn and green or red bell pepper.

4. Try cutting the meat into bite size or chopped thinly, if there's no available ground meat in your fridge.

Ham and Cheese Sandwich with Pure LOVE

This food that I'm going to feature this morning is the one that I am preparing for my sweetheart, everyday from Monday to Friday. He loves this very much for his lunch meal to school (he is a grade school teacher here in Bangkok). Americans love sandwiches and almost all kinds of bread, while Filipinos like me love to eat rice, rice and rice!!! :)



How to prepare a yummylicious ham and cheese sandwich? It is so easy and simple. I am sure my 10 year old kid can do this. For those of you who wants to teach your children a little independence on preparing simple food while you're at work or away from home, you should teach them how to make an easy and simple but nutritious food like sandwiches or something that you might think of. But beware and aware not to teach them to use knife or the gas stove because it is dangerous. They can actually cook but still with our supervision, as parents.


HAM AND CHEESE SANDWICH

What do we need?

sliced or loaf bread
mustard (optional)
Paris ham or smoked ham (but you call also try other kinds of ham)
sliced cheese
sliced tomato
dried oregano leaves, ground (optional)
ground black pepper
iodized salt
lettuce


How?

1. Get a plate and put two slices of loaf bread on it, spread a little of mustard on one of those bread like this in the picture.



2. Add the Paris ham or any kind of ham available in your fridge. My sweetheart's favorite ham is Paris ham. Put 2-3 slices (if the slices are thin, otherwise just put 1 slice only) of ham in your sandwich.



3. Then, the sliced cheese.



4. Plus, 2-3 slices of tomatoes.



5. A dash of ground black pepper and dried oregano leaves, and iodized salt. if you don't have dried oregano leaves, it is okay. It will still taste good without it. Don't add too much salt or black pepper, though.



6. For finale, add the lettuce on top. You may add ketchup and mayonaise if you like. But, I don't put them because he doesn't like. You may also add fried egg or sunny side egg before the tomato slices, it's up to you. That will be ham, egg and cheese sandwich already. Have fun and enjoy eating! ;)

Wednesday, January 6, 2010

THAI FOOD 101: Put Kaprow Mu Khai Dow (Fried Pork, Basil and Egg)



This is a common dish for Thai office workers, the reason is simple, it is widely available from street food stalls and can be cooked very quickly in a short lunch break. It is also quite spicy so its a great way to pep yourself up for the afternoon. Sunny side up egg is common to be served on top of the rice here. It originates from central Thailand, but can be bought everywhere, it is medium spicy.

Ingredients:

200 grams pork meat (chopped like what you see in the picture or you may just buy ground pork)
1 Onion
1 Egg
1 Tablespoon Light soy sauce (here they have different kind of soy sauce strong, medium and light salty)
1 Tablespoon Oyster Sauce
1 Teaspoon Fish Sauce
1 Teaspoon Sugar
2 Tablespoon oil
A pinch of pepper
5 Bird chili
5 Large red chili
3 Garlic Cloves
5 Kaprow (fresh basil leaves)

Preparation:

1.Clean the pork meat and chop it into small bite sized pieces.

2 Slice the onion finely.

3. Peel and chop garlic and chili finely.

4. Saute garlic and chili in hot pan with oil until the garlic aroma comes out.

5. Add the pork, wait until cooked, then put the onion and other spices.

6. Add kaprow basil and a pinch of pepper.

7. Fry for a few minutes long until the onions are soft, then set aside on a serving dish.

8.Clean the pan and heat some more oil.

9. Fry the egg, sunny side up. Then, serve on top of the rice. Decorate the plate with sliced cucumber and tomatoes.



highly recommended to serve with:

Hot Thai Fragrant Rice and Thai iced tea


reference: http://www.khiewchanta.com/archives/stir-frys/pork-stirfrys/fried-pork-basil-and-egg-put-k.html

Monday, January 4, 2010

My Chicken Adobo Style

I love the taste of adobo, specially chicken adobo. There are many kinds or styles of cooking adobo in the Philippines. By the way, adobo means to marinate the meat (chicken, pork, beef, etc.). Adobo is a sauce for marinating meats that originates from Spain, a country which had a large empire from the XVI to the XIX centuries. Due to the spreading of Spanish influence throughout the world, adobo, a part of this influence, also spread, and can be found in a lot of Spanish speaking countries (the Philippines was part of the Spanish Empire). Adobo is definitely a Spanish cuisine that was refined by Filipinos and across decades and centuries, adobo has evolved from a simple food to a classic form of artwork. Thesedays, foreigners have become converts to this Filipino dish.

This is also one of my favorite Filipino food and my food craving last night hehehe. Some people want it more saucy and sweet, other they prepared it oily or dry and some want it with potatoes or pineapple chunks like me. I am glad that my sweetheart liked the taste of my chicken adobo recipe.

Now, I am going to share with you, my own version of my favorite chicken adobo recipe. What I love about making adobo is that this recipe is not that expensive, so simple and very easy to prepare. You can make your own version, too by cooking it differently to match your tastebuds, because some like it sweet, or sour and others
like it salty.

**************************************************

FILIPINO STYLE CHICKEN ADOBO WITH PINEAPPLE CHUNKS



Ingredients:

1/2 kilo of Chicken breasts (cut into cubes bite size but not so small)
5 cloves of garlic (chopped finely)
2-3 Tablespoon of vegetable or corn oil
1/2 tsp ground black pepper
10 pcs whole black pepper corn
4 dried bay leaves
1/2 cup soy sauce (control the amount if it's too salty)
1/2 cup vinegar (control the amount if it's too sour)
1 cup of pineapple chunks (sliced into cubes)
sugar (optional if the taste is so salty or u want it a little sweet)

Procedure:

1. Remember to wash your chicken very well, remove the skin (I avoid it because it may cause skin problems but if u like it then, don't remove it). Also, if you're family is more than 3 then.. you can adjust the amount you need or modify to suit the taste you want.

2. Heat the pan and add the cooking oil. Saute the garlic until it's turns lightly brown. Then add the chicken, sauté until the chicken is beginning to tenderize.

3. Add ground black pepper, black pepper corn, soy sauce, and vinegar, and let simmer for 10-15 minutes or until chicken is done. Do not overcooked. Make sure to taste the sauce if there's a need to add more vinegar or soy sauce until it suits your taste (should be a bit tangy).

4. When chicken is tender, you may add some sugar if you like a sweeter taste, and for finale put the pineapple chunks. Let it simmer for 3-5 more minutes.

Serve over rice.
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