Thursday, February 7, 2013
Friday, June 8, 2012
Coffee and Cookies Ice Cream
Ingredients:
2 scoops of ground coffee beans
370 ml/big can evaporated milk
4 tbsp coffee creamer diluted in 1/4 cup water
250 ml all purpose cream
3 egg yolks
4 tbsp white sugar
5 pcs chopped oreo
Procedure:
1. simmer/brew ground coffee in evaporated milk and coffee creamer
(do not boil)
2. Filter, set aside and let it cool
3. meanwhile whisk egg yolks with sugar.
4. Mix this with the cooled coffee-milk mixture. Simmer & stir until thick
5. Add chopped oreos
6. Add all purpose cream. stir stir stir...
7. Freeze a bit.
8. Stir after 2 hours, freeze again, overnight!
voila! ♥
Thursday, February 9, 2012
Asian-style Spicy Chicken Wings
Another dish done out of craving! What I originally planned though was to make something like Bonchon. But, with the lack of ingredients, I decided to go for alternatives, still sticking to the asian taste: SWEET + SALTY + SPICY. And it turned out well! Actually, this is one of my very few dishes which I loved ON THE FIRST TRY!
ASIAN-STYLE SPICY CHICKEN WINGS
(sorry for the phone-taken low quality photo.
Really, I should use my digicam more often again!)
Chicken
-8 pcs chicken wings
-2 eggs, battered
-2 tbsp flour
-1c bread crumbs
Sauce
-small pack of tomato sauce (~115g)
-1/4 cup water
-2 tbsp soy sauce
-2 tbsp sesame oil
-2 tbsp sweet chili sauce (or ketchup)
-2 tbsp honey
-1 tbsp finely chopped garlic
-1 tbsp finely choped ginger
-1/4 tsp salt
-1/2 tsp crushed pepper
-1 tsp chili powder
(more or less, depends how spicy you want it!)
Procedure
Mix all sauce ingredients then simmer. Set aside.
For the chicken, always remember FEB: Coat chicken with Flour, soak in battered Eggs, then coat with Bread Crumbs, then deep-fry until crispy, golden brown. Let the wings rest on paper towel to reduce oil.
Dip the wings one by one in the sauce, making sure all parts are covered. Arrange on plate, then pour the remaining sauce over the wings. rawrrr! serve with beer! =)
ASIAN-STYLE SPICY CHICKEN WINGS
(sorry for the phone-taken low quality photo.
Really, I should use my digicam more often again!)
Chicken
-8 pcs chicken wings
-2 eggs, battered
-2 tbsp flour
-1c bread crumbs
Sauce
-small pack of tomato sauce (~115g)
-1/4 cup water
-2 tbsp soy sauce
-2 tbsp sesame oil
-2 tbsp sweet chili sauce (or ketchup)
-2 tbsp honey
-1 tbsp finely chopped garlic
-1 tbsp finely choped ginger
-1/4 tsp salt
-1/2 tsp crushed pepper
-1 tsp chili powder
(more or less, depends how spicy you want it!)
Procedure
Mix all sauce ingredients then simmer. Set aside.
For the chicken, always remember FEB: Coat chicken with Flour, soak in battered Eggs, then coat with Bread Crumbs, then deep-fry until crispy, golden brown. Let the wings rest on paper towel to reduce oil.
Dip the wings one by one in the sauce, making sure all parts are covered. Arrange on plate, then pour the remaining sauce over the wings. rawrrr! serve with beer! =)
Thursday, October 13, 2011
Roti Canai (with Curry Sauce)
I am not a fan of indian nor malay cuisine, but for some reasons, this type of appetizer makes me drool each time. I actually prefer this (flat breads in general) than fluffy breads, perhaps coz it can be too tasty yet light on the tummy at the same time!
I wasn't craving though when I decided to make this -- I was just inspired by how a [community] sister raved about us having dinner at Banana Leaf. She just loves their "Roti Canai with curry sauce".
When our orders came, I told myself -- Really, this is basic stuff! I can make this in a snap! Here's my version:
ROTI CANAI WITH CURRY SAUCE
Dough Ingredients
- 1 cup flour
- 1/4 cup water
- 1/4 cup fat*
*most use "ghee" or "clarified butter" for the last item. I don't know what this is! So I used half butter and half olive oil instead. I'm not sure if that was a correct substitute ...it turned out good anyways. hehe!
Procedure
1. Combine dough ingredients, knead, form into a ball, then let it "rest".
2. Divide the dough into 8 parts. Flatten each part with a rolling pin.
3. Fold each sheet inwards, crosswise then lengthwise
4. Grease the pan, then heat each side of the sheet until brown or toasted.
NOTE: it's good when it's crispy outside and chewy inside!
1
2 
3
4 
Curry Sauce Ingredients
- 1 cup coconut milk
- 1 tsp curry powder
- 1/2 tsp turmeric powder
- 2 tbsp fish sauce
- 1 clove garlic
- crushed pepper
- 1 tbsp olive oil
- 1/2 tsp chili powder (optional)
Procedure
1. Chop garlic into tidbits, sautee in olive oil.
2. Add chili, turmeric powder and curry powder, sautee until dissolved.
3. Add coconut milk, stir while simmering, until it thickens.
4. Remove from fire, add fish sauce and crushed pepper as desired.
Serve roti canai together with curry sauce, as appetizer! Makes 4-5 servings. OPTIONAL: Serve with fresh salsa! :)
I wasn't craving though when I decided to make this -- I was just inspired by how a [community] sister raved about us having dinner at Banana Leaf. She just loves their "Roti Canai with curry sauce".
When our orders came, I told myself -- Really, this is basic stuff! I can make this in a snap! Here's my version:
ROTI CANAI WITH CURRY SAUCE
Dough Ingredients
- 1 cup flour
- 1/4 cup water
- 1/4 cup fat*
*most use "ghee" or "clarified butter" for the last item. I don't know what this is! So I used half butter and half olive oil instead. I'm not sure if that was a correct substitute ...it turned out good anyways. hehe!
Procedure
1. Combine dough ingredients, knead, form into a ball, then let it "rest".
2. Divide the dough into 8 parts. Flatten each part with a rolling pin.
3. Fold each sheet inwards, crosswise then lengthwise
4. Grease the pan, then heat each side of the sheet until brown or toasted.
NOTE: it's good when it's crispy outside and chewy inside!
1
2 3
4 Curry Sauce Ingredients
- 1 cup coconut milk
- 1 tsp curry powder
- 1/2 tsp turmeric powder
- 2 tbsp fish sauce
- 1 clove garlic
- crushed pepper
- 1 tbsp olive oil
- 1/2 tsp chili powder (optional)
Procedure
1. Chop garlic into tidbits, sautee in olive oil.
2. Add chili, turmeric powder and curry powder, sautee until dissolved.
3. Add coconut milk, stir while simmering, until it thickens.
4. Remove from fire, add fish sauce and crushed pepper as desired.
Serve roti canai together with curry sauce, as appetizer! Makes 4-5 servings. OPTIONAL: Serve with fresh salsa! :)
Tuesday, September 13, 2011
Stuffed Tomatoes
This is one of the best things I've done in my kitchen - ingredients are cheap, it's fun and easy to make, it tastes healthy, and it's cute! haha! I do admit though that I wasn't satisfied with its presentation. If I'll have to serve this in a party, I'll probably choose the expensive red and plump tomatoes. :)
STUFFED TOMATOES
Ingredients
-4 medium/large tomatoes
-4 tbsp chopped fresh basil
-4 tbsp bread crumbs
-1 tbsp olive oil
-1 tbsp grated parmesan cheese
-1 tsp chopped dried oregano
-1 tsp italian seasoning
-dash of salt and pepper
-slices of quick melt cheese
Procedure
1. cut tomatoes in halves, scoop the meat (set aside) and seeds.
2. chop the scooped meat then combine with the rest of the ingredients,
except for quick melt cheese.
3. stuff the mixture in the emptied tomatoes
4. top each half tomato with quick melt cheese,
stuff as plenty as desired as long as it fits! hehe!
5. toast/bake at 180 degrees for 7 minutes
Serve as side dish, with your steak maybe? Makes 2-4 servings.
I'm also thinking of adding sautéed ground beef next time, if I have to serve this as an appetizer. Hmmmm...
STUFFED TOMATOES
Ingredients
-4 medium/large tomatoes
-4 tbsp chopped fresh basil
-4 tbsp bread crumbs
-1 tbsp olive oil
-1 tbsp grated parmesan cheese
-1 tsp chopped dried oregano
-1 tsp italian seasoning
-dash of salt and pepper
-slices of quick melt cheese
Procedure
1. cut tomatoes in halves, scoop the meat (set aside) and seeds.
2. chop the scooped meat then combine with the rest of the ingredients,
except for quick melt cheese.
3. stuff the mixture in the emptied tomatoes
4. top each half tomato with quick melt cheese,
stuff as plenty as desired as long as it fits! hehe!
5. toast/bake at 180 degrees for 7 minutes
Serve as side dish, with your steak maybe? Makes 2-4 servings.
I'm also thinking of adding sautéed ground beef next time, if I have to serve this as an appetizer. Hmmmm...
Tuesday, July 26, 2011
Kare Udon
...plus coconut milk. Yes, Kare Udon the southeast asian way!
KARE UDON
Ingredients
- 200g nama (raw) udon
- 1/4k chicken breast fillet, sliced
- 1 1/2 cups chicken broth
- 1 1/2 cups thin coconut milk *
- 2 tsp curry powder
- 1 medium white onion, chopped
- small bundle, ruler-size onion sprouts, chopped in strips
- thumb-size ginger, chopped
- 1/2 tsp chili powder (optional)
- dash of salt and crushed pepper
Procedure
1. Boil chicken in broth, salt, pepper, ginger, onions in a pot until chicken is half cooked
2. Add the coconut milk and onion sprouts, simmer for 5 minutes
3. Add the curry powder and chili powder, stir until soup is smooth and even
4. Add the udon noodles, let it boil for 3 minutes.
5. Stir a bit to dissolve lumps and to separate the noodles from each other
6. Remove from fire, leave the pot for 3 minutes
Makes 2 servings. Serve while hot!
* Thin coconut milk - Quick way is the dissolve coconut milk powder or canned coconut milk in water, but because I always prefer natural ingredients, I did the classic way: I soaked grated coconut meat in coconut juice, and squeezed it by hand, then filtered/drained the rest of the coconut meat remnants. For this recipe, I used 1 coconut, 1 cup pure coconut juice, and 1/2 cup water, making 1 1/2 cup thin coconut milk.
FYI - you can buy coconut in supermarkets, have it grated and request for its juice for only P30/pc -- about the same price of canned coconut milk and coconut milk powder packs. :)
KARE UDON
Ingredients
- 200g nama (raw) udon
- 1/4k chicken breast fillet, sliced
- 1 1/2 cups chicken broth
- 1 1/2 cups thin coconut milk *
- 2 tsp curry powder
- 1 medium white onion, chopped
- small bundle, ruler-size onion sprouts, chopped in strips
- thumb-size ginger, chopped
- 1/2 tsp chili powder (optional)
- dash of salt and crushed pepper
Procedure
1. Boil chicken in broth, salt, pepper, ginger, onions in a pot until chicken is half cooked
2. Add the coconut milk and onion sprouts, simmer for 5 minutes
3. Add the curry powder and chili powder, stir until soup is smooth and even
4. Add the udon noodles, let it boil for 3 minutes.
5. Stir a bit to dissolve lumps and to separate the noodles from each other
6. Remove from fire, leave the pot for 3 minutes
Makes 2 servings. Serve while hot!
* Thin coconut milk - Quick way is the dissolve coconut milk powder or canned coconut milk in water, but because I always prefer natural ingredients, I did the classic way: I soaked grated coconut meat in coconut juice, and squeezed it by hand, then filtered/drained the rest of the coconut meat remnants. For this recipe, I used 1 coconut, 1 cup pure coconut juice, and 1/2 cup water, making 1 1/2 cup thin coconut milk.
FYI - you can buy coconut in supermarkets, have it grated and request for its juice for only P30/pc -- about the same price of canned coconut milk and coconut milk powder packs. :)
Friday, July 15, 2011
Yakiudon
I discovered New Hatchin a few days ago, an authentic japanese grocery store which is just 5 blocks away from my apartment. It's indeed a gem - I now have a source of udon and really smooth fried tofu! I decided to cook yakiudon for a start:
YAKIUDON
Ingredients
- 200g nama (raw) udon
- 3/4 cup assorted meat
(I prefer the combination of sliced kikiam, and fish cakes! they're cute!!!)
- 1 cup chopped leafy vegetable/s of your choice
(I prefer chinese pechay)
- 100-200g fried tofu, sliced in bite sizes
- 1 small red onion, sliced
- 1 tsp chopped garlic
- 1 tbsp vegetable oil
- 3 tbsp water
- 2 tbsp kikkoman/low sodium soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- dash of crushed pepper
Procedure
1. Boil udon noodles according to package directions. Drain water, then set aside.
2. Prepare the sauce: Mix oyster sauce, soy sauce, water and sugar. Set aside.
3. Sautee chopped garlic in vegetable oil until browned, preferably in a wok
4. Add the meat, onion, and crushed pepper. Stir-fry till meat is cooked
5. Add the sauce (in step 3) and vegetables, continue stir frying until veggies shrink a bit
6. Add the noodles and tofu, continue stir-frying until sauce is almost dry, and equally coated on the noodles and tofu. TIP: Stir-fry gently to avoid the chopping of udon and tofu, they're really soft!
Makes 2 servings. It was perfect! Lou and I loved it that we concluded, from now on, thursday night is UDON NIGHT. So, expect more udon dishes after this!
YAKIUDON
Ingredients
- 200g nama (raw) udon
- 3/4 cup assorted meat
(I prefer the combination of sliced kikiam, and fish cakes! they're cute!!!)
- 1 cup chopped leafy vegetable/s of your choice
(I prefer chinese pechay)
- 100-200g fried tofu, sliced in bite sizes
- 1 small red onion, sliced
- 1 tsp chopped garlic
- 1 tbsp vegetable oil
- 3 tbsp water
- 2 tbsp kikkoman/low sodium soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- dash of crushed pepper
Procedure
1. Boil udon noodles according to package directions. Drain water, then set aside.
2. Prepare the sauce: Mix oyster sauce, soy sauce, water and sugar. Set aside.
3. Sautee chopped garlic in vegetable oil until browned, preferably in a wok
4. Add the meat, onion, and crushed pepper. Stir-fry till meat is cooked
5. Add the sauce (in step 3) and vegetables, continue stir frying until veggies shrink a bit
6. Add the noodles and tofu, continue stir-frying until sauce is almost dry, and equally coated on the noodles and tofu. TIP: Stir-fry gently to avoid the chopping of udon and tofu, they're really soft!
Makes 2 servings. It was perfect! Lou and I loved it that we concluded, from now on, thursday night is UDON NIGHT. So, expect more udon dishes after this!
Subscribe to:
Posts (Atom)