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25/08/2022

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29/11/2020

Hello, how is everybody doing?
Sorry for not having posted anything for a while, been busy with work.

Today's lunch we travel to the middle east, so theme is mediterranean food.

This is my version of grilled chicken that is marinated overnight with yogurt!

Incredibly delicious and the yogurt sauce is to die for!

Here's the recipe:

Marinate Overnight
•2kgs Chicken Thighs, cleaned and each thigh cut to half (makes it look plenty)
•2 1/2 Cups Yogurt (Greek is best)
•6 Cloves Garlic, minced
•Juice of 1 whole lemon, and make oval slices of the remains of the lemon (nothing to waste)
•2 tsp Cumin powder
•2 tsp Cayenne pepper powder
• 1 tsp Black pepper
• 2 tsp salt
• 2 tbsp dried parsley (optional)
• a handful of fresh chopped cilantro

Procedure:
- Prepare all the ingredients and make the marinade mixture,
- mix the chicken with the marinade, and transfer to ziplock or tupperware and cover it up.
- Put in the refrigerator and marinate overnight.
*the next day,
- Preheat the oven to 180°C for 10mins.
- On a baking tray, spray or drizzle some olive oil, transfer each of the marinated chicken on the tray, make sure to leave a little gap in between so it wont stick together.
- Bake for 45mins. (checking every 15mins., this step helps to make sure the insides of the chicken are cooked through)
- Next step is to Sear each piece of chicken to make a browned outer layer.
- Use a high heat grill pan, and heat it up really hot on your stove, - add some oil to prevent the chicken from sticking.
- Once its really hot, sear each chicken piece quickly (be careful as this method quickly burns the chicken) so about 30 seconds on each side.
- Transfer to serving plate or tray.

Yogurt Sauce:
•1 Cup Yogurt (Greek is best)
•1/2 Cup Olive oil
•5 Cloves Garlic, Minced
•2 Tbsp Red wine Vinegar
•Some chopped fresh dill (Or parsely, which was what I had)
•Salt & Pepper to taste

Mix in a bowl and serve together with the Yogurt Chicken.

If you tried this, please let me hear from you and I hope you'll enjoy my recipe!

08/11/2020

I am a really big fan of Pad Thai, the only problem is that I couldn't quite gather all the necessesary ingredients in an instant, and I also have a bit of sensitivity to shrimps...

so here's an impromptu recipe that I came up as I cooked up along the way...

"Impromtu Pad Thai"
(whatever I got in my pantry)

Yields: 2
prep under 10mins
cook in 10mins

•300grams Vermicelli, soaked in warm water 10mins and drained (I didn't have egg noodles)
•3 thin stalks Spring Onion/chives, 2 inches slices
•3 tbsp Chopped Peanuts
•1 Block tofu, strip chunk bite sizes
•2 whole Eggs
•4 jumbo shrimps (optional.I did mine without it, only tofu)

Sauce:
•2 tbsp Fish sauce
•2 Tbsp sugar ( Brown, white, palm or coco)
•1 tbsp sriratcha hot sauce
• 2 tbsp Lime Juice (I used "Tuba" or Coconut vinegar, coz its what i had)

Garnish
•More crushed peanuts
•More Spring onions/chives
•Fresh Mung bean sprouts
•Quartered Lime
•Chilli Flakes

Directions:
•Soak your vermicelli in hot water for 10mins (covered)
•Prepare all vegetables.
•Mix the sauce in a separate bowl.
•In a wok, add 4 tbsps peanut/coconut oil, fry all the tofu until it turns browned crisps on medium high heat for 15-20mins(careful not to burn, flip every 5mins) then remove from heat, transfer to plate to set aside.
•Scramble the 2 eggs and stir with wooden spoon to separate the eggs like being flaked. Remove from heat and set aside.
•Then on high heat, use the wok again, add noodles and sauce mixture, stirfry for a minute, then add peanuts, fried tofu, spring onions/chives, shrimps(optional) and stir fry altogether and keep flipping for 2-3mins.
•Then remove from heat, transfer to plate, garnish it with the above ingredients
•And Serve!!!

I hope you'll like this as I did. The flavor was still there, so this is a winner for me.

Enjoy my recipe!
If you made it, please take photo and send us your work, I would love to hear from you! 😊

Please support us by liking, subscribing and sharing this post! ❤

25/10/2020

Hey there, It's been a while, how is everybody doing? 🤗

I've got a new recipe to share with you. This is my version of the Korean Braised Chicken, or "Jjimdak" 찜닭 ... normally prepared with a whole chicken thats been cut into pieces, but I did an all thigh parts and safe for the kids as this is a non-spicy version.
Dak (닭) is chicken and jjim (찜) is a cooking term for “braise” or “steam.” So dakjjim is also called jjimdak.

It's elements are similar to beef bulgogi and japchae, but it is entirely unique on its own.

If you like this savory dish spicy, then just add chillis. It is then called, "Andong Jjimdak".

Here's my recipe:
•3.3lbs. Chicken Thigh parts (Of course you may use all different parts)
•6 Cloves Garlic, minced
•1 thumb sized Ginger, minced
•3 medium sized potatos, cut to bite sized cubes
•1 large carrot, cut to bite sized cubes
•4-6 rehydrated shiitake mushrooms, sliced
•150g water soaked glass noodles
•1 tsp Black pepper
•1/2 cup Sesame oil
• Thickener: 1 tsp Cornstarch plus 1 tbsp Water

*Sauce:
•1 Cup Soy sauce
•1/2 Cup Rice wine ( I used Mirin)
•2 tbsps Oyster Sauce
•3 tbsps Sugar (Brown, white, coco sugar etc...)
•2 tbsps korean corn syrup (If you dont have, just add 2 more tbsps sugar)

*Garnish:
•6 stalks scallions/ spring onions, diagonally sliced 1.5 inches long
•2 tsps Sesame Seeds
•1 Tbsp Sesame Oil

-In a large wok, Arrange the thigh parts skin side flat at the bottom and add all garlic, ginger, potatos, carrots, shiitake, pepper, Sauce mixture and braise for 15 minutes with lid covered
-then add the glass noodles and cover lid under medium heat for another 25 mins.
-Then at the last 5 mins, Add Cornstarch, Sesame Oil, Sesame Seeds and Scallions/spring onions.
- serve hot!

Enjoy my recipe!
If you made it, please take photo and send us your work, I would love to hear from you! 😊

Please support us by liking, subscribing and sharing this post! ❤


#찜닭

22/10/2020

17/10/2020

13/10/2020

11/10/2020

Potato salads are my favorite, but instead of making the same old mayo and potatoes, this time I upgraded it by adding a few asian twists that by far just made it so much better! 🙌👌😊

I am happy and excited to share with you my recipe, I call it the "Asian Style Potato Salad"
makes 5-6 servings (depends on your appetite 😂)
ingredients
•3 large white Potatoes, diced
•3 large sweet Potatoes, diced
•2 medium carrots, diced
•2 medium apples, diced
•6 stalks of spring onions, chopped
•half a bunch of "Asian Chives", chopped(or any chives you could find, or you can skip it if you really cant find)
•1 pc. Lapcheong (Chinese sausage), fine diced, pan fried
•juice of 1 lemon

•2 cups of Garlic Mayo (I used my Homemade mayo: 2 eggs, 1 cup olive oil, 1/8tsp salt, 3 cloves garlic, 1 tsp mustard, juice of 1 lemon... blend all ingredients except for the oil, then on high speed, very slowly pour the oil in a very thin stream until all of it is done (don't pour it all right away or it won't trap air), until texture thickens )

•Optional Toppings: Haw Flakes (I used vegetarian seaweed)

Dice all potatoes and carrots then boil them until soft, not mushed.
Combine all ingredients in a big salad bowl. add toppings and you are all set!

Enjoy my recipe!
If you made it, please take photo and send us your work, I would love to hear from you!

Please support us by liking, subscribing and sharing this post! ❤

04/10/2020

"Bip Stik Pilipino", is how we Bisaya people pronounce this dish (Beef Steak Filipino) 😂
Or in Tagalog, "Bistek" or "Bistek Tagalog". 🤪

This is a Filipino version beef steak that is marinated in soy sauce and "Calamansi" juice (Philippine Lime) for an hour to overnight. While in every Filipino home has their own secrets to this recipe, and some use other cirtus alternatives, but for me, it ain't Filipino if it's not without "calamansi", which as much as possible you shouldn't skip this. It's what makes this dish so unique. Comprised of thin slices of beef and a generous amount of onions. (I love onions!😍) These are then stewed in its own marination until the beef gets very tender. It is best enjoyed with warm rice.

Here's my recipe for you to make it yourself 😉

Ingredients
500g Beef sirloin, thinly sliced
2 Large white onions, ring slices (You may reduce the amount i you are not a fan of onions, but I am a crazy huge 🤩)
3 cloves garlic, chopped
1/2 tbsp cornstarch plus 1 tbsp water (thickener)

Marinade:
1 cup soy sauce
1/4 cup calamansi juice
2 tbsp sugar (white, brown, coco or honey etc..)
1 tsp freshly grounded, smashed or in milled black pepper (or dried pepper powder, but fresh is always the best😉)
3 cloves garlic chopped (I'm also a garlicy person, you may reduce if you likes✌)
a pinch of salt to just let is all come togeher
Marinate for 1hr, up to overnight.

Heat up your wok to high and add 3 tbsp oil, stir fry the garlic until slightly browned, not burnt. Then add the marinated beef (without the marinade sauce yet), stir fry beef for 3 minutes and be quick to notice not to overcook the beef or it'll turn hard. then add the remaining marinade sauce and onions, let stew for 3 mins, then pour in the thickener and continue to stir for 1 minute. remove from heat and serve on a plate with warm rice. Enjoy!

If you made this, take a photo and tag us, I would love to hear from you! 😊❤

29/09/2020

This is a common dish that is found on the tables of a Chinese-Filipino family. If you are part of that community, like myself, then you would've had this served a few times while growing up.

This dish is called "Kiam Pung", or "Kiampong"... Literal translation is "Salty Rice"... or you can call it Chinese flavoured glutinuous rice!
I made a darker version as I used Dark Soy sauce for this one...

Both inspired by Filipino and Chinese cooking.

A total comfort food ❤ And just the perfect meal to get the family up and munching!

Here's my recipe,
so you can make it yourself😉
350g pork belly, cubed
6 shiitake mushrooms, rehydrated and sliced
2 pcs Lap cheong Chinese sausages, sliced
2 tbsp dried shrimps (hibe)
2 cups glutinous rice, soaked for 1 hour
1/8 cup dark soy sauce (optional)
1/3 cup light soy sauce
1/4 cup vinegar
2 tbsp brown sugar
6 cloves garlic, minced
1 tsp minced ginger
1 bunch Mustard/Bokchoy (Or any green veggie you like; I used what I had available, chives and spring onions)
freshly ground black pepper
4 whole staranise
3 cups water
oil
salt to taste
peanuts (optional only if you have allergies)

In a wok, heat 2 tbsp oil and stirfry the garlic, ginger and pork together until fat is rendered. Add soy sauce, vinegar, sugar, hibe, sh*take, pepper, anise and 1 cup water. Braise for 15mins in medium low heat. Add the rice and remaining water and cover wok, let cook for a total of 30-40mins, medium low heat (fluff every 12mins)... add the vegetables at 10mins before the time ends. mix veggies and rice with a wooden spoon. Turn-off heat and transfer to plating, Serve!

If you tried to make this, please Take a photo and let me know how it goes? 😊 I would love to know how well it went?