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Thursday, January 9, 2014

Dear Blogger... | How to Make Filipino Style Spaghetti

Dear Blogger,

No, I didn't desert you silly... I'm still here.  I am just spending TOO much time with Youtube, your sister... and  you see we hit it off quite nicely/

I'll still be around and as you see, I am sending peeps over to grab the recipes around here. Also, I'll be posting the new links as I post there too.  (Oops , I think I will try to catch up with that as I think, I am a little behind in sharing it over here).

I am thrilled to tell you that I'm getting new friends there too. As a matter of fact, I'm overwhelmed.  For instance my post on Pineapple Glazed Ham got over 13,000 views, isn't that exciting?

So here's the latest video on HOW TO MAKE FILIPINO STYLE SPAGHETTI.  Filipino Spaghetti what??? Yes come and watch it to find out what makes it distinct.  And please let me know what you think about the video... I'm a newbie over there so I really need your feedback!


 I know I posted the recipe here before and that makes me think that you two will do fine two-gether.

See you there!


Saturday, December 28, 2013

Video Blog | How to Make Leche Flan

Are you ready for 2014?

Yes, I can't wait. For I know that a new year brings in fresh starts, new dreams, new plans... oh well should I dare say that includes new diet plans? haha!  

But before we embark on a new diet plan, let's indulge for a few more days before the new year commences shall we?  How about a creamy, delicious, rich leche flan? So, I am excited to share a new video blog featuring my brother in law, Dick.  If you've been following my blog I have featured him in so many blog posts in the past.  But I'm so happy that this time, he agreed to do a video with me and for sharing one of the most raved recipe that he makes: LECHE FLAN.

I hope you will enjoy the video.. and I would like to wish you a...Happy New Year!



Leche Flan ala Benedict
(double recipe for 2 pans of flan)
16 egg yolks
2 cans of evaporated milk
2 cans of condensed milk
2 tsp vanilla extract
1 lemon, rind
1 c sugar

Watch the video here:


Tuesday, December 17, 2013

One with Tacloban: Dinner no. 3 (Lemongrass Bulalo Broth with Zucchini Shavings)

I 've been MIA for a while and I believe it is for a good cause.  A few weeks ago, I launched  One with Tacloban, a fundraising campaign to help the victims of the super typhoon in the Philippines.  Since its inception, I have been cooking up a storm.  5 dinners in a span of two weeks and an almost $9,000.00 collected.

Now, I think that's huge... and a valid excuse for being MIA.

You might wonder why I skipped writing about dinner no. 1 and 2.  Well, I'd like to honor the request of the donors that they remain anonymous.  But for dinner no. 3, two of my friends stepped up to the plate and I'd like to thank Vel and Vivian and, of course our hubbies, for doing the project with me.



Vel is a pediatrician by profession but she runs a lifestyle blog called Life & Home at 2102. She wrote about the fundraiser in her post last week, so I invite you to hop over to her blog and see all her beautiful setting and the details about the event. Here's a glimpse of the elaborate setting but click here to see more.

One of the elaborate settings that Vel prepared.
Now for the menu, I designed a repertoire inspired by Filipino daily meals.  I featured common Filipino comfort food and changed it up a bit. Thankfully, the guests loved everything about the spread.



So before my family and I park our boots and head out to somewhere where we could wear our flip flops, I thought that for the next few posts, I should share some recipes I designed for my fundraisers.  For starters, here is a simple recipe for 

Lemongrass Bulalo Broth with Zucchini Shavings


Ingredients:
For Broth:
2 lbs pig's feet, chopped
2 lbs beef shank// bulalo
1/2 c salt (you could adjust it as you go)
3 tbsp of fish sauce
3 tbsp of fermented fish (bagoong isda)
1 bunch of lemongrass (bruised)
1 bunch of green onions
1/2 can pineapple chunks
2 tsp of annato powder
2 thumb size yellow rock sugar

For garnishings:
Cilantro chopped
Toasted Garlic
Zucchini shavings
Shreds of meat from the beef  shank tossed in hoisin sauce

Procedure:
Clean the pigs feet and beef shank on running water.  Fill a pot with water.  Submerge the pig's feet and beef shank. Cover the pot and let it boil.  (rapid boil is good as it removes all the impurities of both the pig's feet and beef shank)

Discard the water.  Clean the pot and clean the pig's feet and beef shank.  Now fill up the pot again.  Put all the broth's ingredients together including the cleaned pig's feet and beef shank.  Let it simmer (I would suggest not to rapid boil this time).  Cook until the meat fall off from the bones. This process takes about 3 hours.

How to assemble:

Pour the broth (use a strainer to remove all the tiny bits).  Place the shredded meat (tossed in hoisin sauce).  Add the zucchini shavings.  Top it with toasted garlic and chopped cilantro.  

Your guests will love this new twist that I made with our old bulalo.

Enjoy


Thursday, November 28, 2013

Happy Thanksgiving


Monday, November 25, 2013

Video Blog: HOW TO MAKE FILIPINO STYLE PINEAPPLE GLAZED HAM .

A table  showcasing the ingredients for a roasted turkey at the grocery store made me realize that the Holidays are here again. You see, I have mixed emotions about the holidays. One is that it's the most "merry" of times, while it also reminds me of holidays past--- and yes it makes me miss home a lot!

One of the ways where I could bring myself closer to home is revisiting my mom's old recipe notebook. It never fails to evoke warmth  and  love. Seemingly it triggers powerful and pleasant memories. So today as I leafed through its fragile pages,  I came across my mom's recipe for Home-made Ham.  I felt like it  called my name. Instantly it gave me the inspiration to make another video... so voila click away to watch another episode of my MODERN ASIAN COOKING SERIES.  
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Tuesday, November 19, 2013

Patatim (Pork Leg Braised in Soy Sauce and Vinegar)

My love of cooking Patatim started when I was sixteen.

I remember this dish was one of the very first recipes that I learned to cook.  No, the pata (pork leg) didn't intimidate me.  But all I remember is that,  dinner was wonderful and the aroma from braising the pork leg invited everyone to the table. 

So drum roll, here's my newest video on YOUTUBE: ta- dah... HOW TO MAKE PATATIM. Click the video and enjoy!


Patatim (Pork Leg Braised in Soy Sauce and Vinegar)

Ingredients:

Pork Butt or Pork Leg
green onions
3/4 c soy sauce
3/4 c vinegar
3-4 pieces of star anise
3/4 c brown or white sugar
4-5 cups of water (you may add more if the pork in not yet tender)
bok-choy for garnishing

Rub  the green onions onto the pork butt. Heat 2 tbsps of cooking oil on a skillet.  Brown all sides of the pork.  Set aside.

Caramelize sugar in another pot.  Add all the ingredients except the bok choy.  Let it boil.  Put the pork butt in.    Reduce heat when the pot is boiling and cook until the meat is tender.  It usually takes 2-3 hours before the meat is tender and for it to have the melt-in-your mouth softness.

Stir fry the Bok-choy and use it to garnish the Pata-tim.  Have a cup of steamed white rice and you are ready to enjoy the melt-in-your mouth goodness of Pata-Tim.  Happy cooking!

Thursday, November 14, 2013

One with Tacloban

Enough.

Enough of just sitting down in the comforts of my home watching the news. I cry as I watch a mom making a desperate plea, begging for food and water, and shelter for her young children. I am stoic as I hear a mom wailing frantically as she searched for her three missing children as the camera pans to the bodies of her three other children who drowned in the typhoon surge.  I get goosebumps hearing stories upon stories of families separated. Families losing everything they own.  Families losing their loved ones.

Yes, I am saddened, which is an understatement.  The devastation caused by the Super Typhoon is haunting.  Apocalypse seemingly crafted for the movies suddenly comes alive as I see the rubble and the massive destruction.  

Enough. 

It's time to roll up my sleeves, no our sleeves, as we all need to do something.  I know we all leverage our special talents for a good cause.  And for me,  I hope to launch my One with Tacloban project


I am booking small dinners where I offer my cooking class and/or cooking services for free.  I will create a customized Filipino inspired menu for each party.  All donations collected from the gathering will go directly to the Philippine National Red Cross.
I have booked 4 dinners so far.  I hope to get more.  Please if you are in the St. Louis area or if you know anyone in the area who is willing to experience  fellowship over a Filipino-inspired meal, please contact me.  I will be excited to discuss with you this opportunity to host and tell you more about the project.


Thank you!
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