Empanaditas

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Mini empanadas, “empanaditas,” are a really popular street food throughout the world, and the shapes and fillings vary from country to country. An empanada is a stuffed bread or pastry, and its name is derived from the Spanish/Portuguese verb “empanar,” meaning to wrap or to coat. Many countries with Spanish influence like the Philippines have adopted these empanadas. I’ll introduce all of you to the method I used; I used a biscuit cutter so they are smaller and can be considered empanaditas, but if you use the back of the drinking glass to cut them, they’ll be bigger and can be classified as empanadas. So let’s proceed…

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INGREDIENTS:

FILLING:

1 lb. Organic ground beef (thawed, rinsed and drained on a colander, sorry not seen in the picture, already in the frying pan)

1 onion (finely chopped))

3 cloves garlic (crushed in a garlic crusher and chopped)

1  potato (finely diced)

1/2 cup finely diced carrots

1 cup raisins

1/2 cup green peas (frozen and thawed)

1/2 tsp. salt

1/4 tsp. ground black pepper

1/2 Tbsp. soy sauce

2 Tbsp. tomato paste

1 egg

1 cup broth

 

DOUGH:

3 cups all purpose flour

1/2 tsp. baking powder

1/2 tsp. Himalayan pink salt

1/3 cup brown or white sugar

1 and 1/2 stick butter ( cut in small cubes)

1 large egg

1//3 cup iced cold water

A rolling pin

biscuit cutter

 

PROCEDURE:

1. Heat a deep frying pan and put in the ground beef, stir until the fat and liquid get extracted, once brown and no longer pink, add the onions and stir, add in the garlic and stir for 2 minutes till the onions are translucent. Add a cup of broth, stir and cover, boil and simmer on low until the beef are tender for 10 minutes. Check if tender according to your preference.

2. Add carrots, potatoes, raisins and green peas, stir well. Add the salt, pepper, soy sauce and potato paste, mix very well and cover and put on low simmer for another 10 minutes. Don’t burn and if too dry you may add more broth.

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3. Check and taste if the vegetables are tender to your liking, turn off the stove, uncover and let it cool, set aside.

4. Mix very well in a huge mixing bowl the following: 3 cups flour, 1/2 tsp. baking powder, 1/2 tsp. salt and 1/3 cup sugar.

5. Add the squared butter and mix with your hands until it resembles coarse crumbs. Beat a large egg and mix in a small bowl, add  1/3 cup of iced cold water and mix well then add to the huge mixing bowl. Mix well and punch in the middle and throw flour on the kitchen table or marble square and turn the dough and shape into a ball and wrap with a plastic wrap and place in the refrigerator for 30 minutes. Throw more flour on the table and place the dough and cut into half, roll the half with a rolling pin as thin as possible and cut with the biscuit cutter like this….

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6. Gather the cut dough and gently roll again with a rolling pin like this…

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7. With your right hand, pick up the rolled piece of dough into your left hand and put a teaspoon of the filling with your right hand then overlap the half and pinch the sides together until you created a half moon shape with fillings secured inside. Lay the raw empanaditas on a plate and push the end of a fork (prongs up) into the sides all around it, just like in the picture below….

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8. If you cannot finish everything, put the left-over filling in the refrigerator and gather the  left-over scrap dough, rolled with the remaining half dough, rolled with a rolling pin and add together and shape into a ball again and cover with plastic and refrigerate also. You can resume making more the following day.

9. Beat a large egg in a small bowl and brush it on top of the raw empanaditas already laying on a wax paper-lined pan and bake at pre-heated oven at 375ºF for 15-18 minutes.

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The fork really did a great job of crimping the sides, right? As always, they are flavorful and you can add whatever fillings you want.

-Peaches, Masarap!

Birthday Hot Pot

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Hot pot is a style of cooking that originated in Mongolia, China. Due to Japanese influence, we now have the popular sukiyaki and shabu-shabu. It consists of a simmering pot of stock at the center of the dining table; ingredients are gathered round the simmering pot, and thinly sliced beef sirloin or pork belly, noodles, seafoods and leafy vegetables are cooked at the table, and eaten with a dipping sauce during wintertime. Nowadays, people come up with their own home versions of hot pot as this is usually very expensive when served at restaurants. I know of my co-worker who served some delicious hot pot at her house, and I watched a video online on how a young lady showed us the correct way of preparing a Taiwanese hot pot. It is kind of tedious as we need to bake some of the ingredients first as a base for the flavorful broth. I went to a butcher and asked for Australian Wagyu beef but the owner said that it has to be ordered in advance so I ordered some sirloin instead. Check out the numerous ingredients below…

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INGREDIENTS:

2 lbs. meaty beef bone or oxtail

1 lb. meaty pork bone

1 lb. meaty lamb bone

2 inch slices of  ginger

1 long Daikon (sliced into 2 inch cubes)

1 huge carrot (quartered)

2 celery ribs (sliced into 2 inch)

4 bayleaves

1 tsp. black peppercorns (coarsely pounded)

3 tomatoes (quartered)

1 whole head garlic

1 cup  of shitake mushrooms (sliced)

1 huge red onion (quartered)

few pieces of star anise (optional but my preference)

 

ADD-ONS:

frozen fish balls

frozen crab squares

thinly sliced pork belly or thinly sliced beef short ribs

1 lb. of Australian Wagyu beef or thinly sliced beef Sirloin

1 lb. huge shrimps (heads and peels intact)

Vermicelli or any cellophane noodles

taro squares

Napa cabbage or Sweet King Bokchoy

A bunch of watercress

cilantro sprigs

a bundle of scallions

spinach

Enoki mushrooms

fried tofu

A tray of quail eggs (my idea and wash each egg very carefully)

Taiwanese tempura (like a fish cake)

Hot Pot Bean Curd Sheet (gives your hotpot bowl the added crunch)

Bull Head hot and spicy barbecue sauce

 

PROCEDURE:

1. Wash well the 3 kinds of meaty bones, trim off the fat and season with coarse sea salt,  drain on a colander and layer on a huge baking pan and add the onions, daikons, and carrots and crack some pepper from the peppermill then bake  at pre-heated oven at 450º for 3 minutes then roast for 1 hour or until the bones are roasted well and caramelized.

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2. Next, gather everything: roasted bones/meat and vegetables as celery, bay leaves, bottom of Napa cabbage, tomatoes, garlic, shitake mushrooms and peppercorns and star anise  into a pot. Cover the pot with enough water covering the ingredients (make sure that you rinse the baking dish and get the caramelized tidbits and add to the pot).  Leave top on but keep ajar and simmer for 6-24 hours. I did mine for only 6 hours. After an hour of simmering, pick up the flavorful, tender meat, set aside then return all the bones back to the pot.

3. Drain everything in a colander. Taste the broth first before seasoning generously with handful of salt. Drain the soggy vegetables  and put the drained soup in a crockpot in the middle of the dining table and set on high for 5-6 hours. Start assembling all the added ingredients for the hot pot like the following: fresh spinach, thin sliced of raw sirloin beef, sliced mushrooms, hot pot bean curd sheet, vermicelli, cellophane or rice noodles, fish balls, crab balls, Napa cabbage or sweet king bokchoy, thinly sliced pork belly, watercress, quail eggs, cilantro, scallions, Australian Wagyu beef, Enoki mushrooms, fried tofu, shrimps with heads, any type of seafood and taro squares. The add-ons are endless as long as the soup is continuously boiling; it is a good idea to continue boiling the soup in a crock-pot instead of a burning flame in the middle of the dining table as we know about some people’s mishaps before.

4. You may add different condiments as sweet chilli sauce, shrimp paste or fish sauce, but if you want the recipe for the sesame peanut sauce, I have it also for you but you need this Bull Head, hot and spicy barbecue sauce that you can buy from any Chinese supermarket……temporary

 

RECIPE/INGREDIENTS for SESAME PEANUT SAUCE:

quarter of  a cup of sesame seeds

2 Tbsp. soy sauce

1 Tbsp. rice wine vinegar

1 Tbsp. sesame oil

1 Tbsp. honey

2 cloves garlic

2 tbsp. fresh ginger

juice of 1 lime or lemon

1 Tbsp. Chile flakes or less

peanut butter

cilantro sprigs

 

PROCEDURE:

Add all the ingredients in a food processor but lastly add the peanut butter gradually and the cilantro sprigs.

 

RECIPE/ INGREDIENTS for the ALTERNATE SIMPLE SAUCE:

2 raw eggs

scallions

some chopped yellow onions

quarter of a cup of Bullhead barbecue sauce

 

PROCEDURE:

Crack and beat 2 raw eggs, add chopped yellow onions, sliced scallions and quarter of a cup of Bullhead barbecue sauce. Mix them well together. Afraid of eating raw egg, we just mix a tablespoon of this Bull Head Barbecue Sauce with sliced scallions and a tablespoon of  finely chopped red onion and still amazingly spicy good. If you want a vegetarian version, you can make it by eliminating all the meat and use substitution then use a variety of vegetables and the Bull Head Barbecue sauce has a vegetarian option too, so easy to find in any Chinese supermarket.

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Some really great hot pot on my birthday, and thanks to all my co-workers, families, relatives, classmates  and friends who greeted me on my birthday. You can follow me now on Twitter and Instagram! Hooray!

-Peaches, Masarap!

Beef Wonton Mami

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Mami is a very popular soup containing noodles and chicken, or beef, or pork dumplings. It was originally prepared by Ma Mon Luk, a school teacher from Guangzhou, China who imigrated to the Philippines in 1918 and built his restaurant, named after himself in Quiapo, Metro Manila; it became an iconic Chinese restaurant in our country. Over the years, many people came up with different ways of preparing mami and had numerous choices of noodles. Let’s start preparing this famous soup!

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This is the well known wonton wrapper for the dumplings we are going to make. It is stretchable to a certain degree and we also need to learn how to correctly fold it so our fillings are secured inside the dumplings.

INGREDIENTS:

5 pieces stars anise

1 packet of 16 oz. Wonton wrapper

1 lb. beef (cut in squares)

yellow mami noodles (used Costco’s Organic millet and brown rice ramen instead)

10 cups filtered water

3 Tbsp. Better Than Bouillion beef base

a bunch of Bokchoy (soaked in water/drained)

a bunch of snap peas (trimmed)

bunch of scallions for garnish

Dumplings  Filling:

2 lbs. ground beef or pork

1/2 cup sliced scallions

1 tsp.each soy sauce and salt

1/2 tsp. ground black pepper

3 garlic cloves, crushed and chopped finely

1 medium red onion (finely chopped)

thumb-sized ginger (crushed with garlic crusher, cut finely)

1/2 lb chopped shrimp

PROCEDURE:

1. Whisk beef base with 10 cups of filtered water until fully mixed, boil, and simmer and add star anise, skim off the scum on top and simmer for 30-45 minutes until beef is tender. Fish out the beef cubes into a bowl and set aside.

2. Mix in a moderate sized mixing bowl all of the ingredients for the dumplings filling then mix well with your washed, clean hands to distribute the flavor well.

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3. Lay on a plate a single Wonton wrapper and dip your index finger into a small bowl of water and wet all four sides of the wrapper and drop the filling in the middle of the wrapper.

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4. Gather the sides up into a triangle, pressing the top ends well, and add more water for a tighter seal. Also press the edges of all four sides to secure the filling inside.

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5. Then gather one end side into the middle, apply more water to seal, and pinch each side into the top until it resembles a full pouch, being careful not to break the wrapper as you do so. Pinch the top for a final seal.

6. After successfully using up all of the filling, turn the stove up, warm up the broth and when it starts to boil, drop the dumplings one by one very gently. Approximately within 2-3 minutes, the dumplings will float on top of the broth when already cooked, fish them very gently avoiding to break them. Put all the dry ingredients into individual bowls.

7. Boil water and add the Ramen Cakes when already boiling. In about a minute, separate gently the noodles with a fork,reduce heat to low.Continue cooking for 3 minutes or until the noodles are soft. Strain through a colander and rinse with cold water then drain again.

This is the assembly line for prepping your most flavorful Beef Wonton Mami.

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8. Assemble the noodles on the bowl, add pieces of beef, bockhoy, snap peas, dumplings and the very hot broth from the stove and sprinkle some sliced scallions on top. Eat while still piping hot.This soup will immediately warm your body and soul; it’s very filling and is usually served with  baozi or siopao , delicious sweet and savory Chinese steamed buns. Everybody visiting New York always has to pass by Mei Lei Wah to take home boxes of these steamed buns as giveaways to their friends and family. They are located at 64 Bayard St. Chinatown, NY. Ask for Roast Pork Bun, they are to die for, the other buns are too sweet for my taste.

As always, I am here to satisfy your tastebuds.

-Peaches, Masarap!

Paksiw na Pompano (Poached Fish)

This is a Filipino style of cooking where a fish like milkfish or Pompano is poached in vinegar, ginger, garlic, and onion, but mine is with a twist and I will show you all later. This is usually eaten with Jasmine rice and bagoong. Bagoong is a sautéed shrimp fish. As chutney is to Indians and Jamaicans, bagoong is to Filipinos.

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INGREDIENTS:

1 miklfish or Pompano (cleaned and scales removed, cut, washed and dried on a colander)

3 garlic cloves (smashed)

1 small onion (peeled, quartered or sliced)

1 thumb-sized fresh ginger (sliced thinly)

leeks or scallions

pieces of okra, Japanese eggplant, or Bittermellon or Karella (optional)

1 cup water mixed with 1/2 cup of a vinegar

a swirl of Sesame oil (for later)

1/2 tsp. coarse sea salt

1/2 tsp. black peppercorns

1 packet of coarse sugar cane sugar (for later)

1/4 tsp crushed red pepper flakes or fresh long green pepper (either or)

PROCEDURE:

1. Put the cut fish into a medium pot, pour the vinegar/water mixture, place all ingredients  except the sugar cane, scallions and the sesame oil. Make sure that the fish is submerged in the liquid and all the eggplant, bittermelon and okra are on top of the fish.

2. Cover the pot and turn the stove into a slow heat for a few minutes, don’t open the pot until the vinegar is cooked through and the fish is tender, approximately 10-15 minutes.

3. Open the pot, mix into the liquid the contents of 1 packet coarse sugar cane, add a swirl of sesame oil and tilt the pot to distribute the flavor. Serve with rice and bagoong.

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Here’s the Bagoong, the famous Sautéed Shrimp Paste we eat with Kare-Kare and Poached Fish like Pompano here, Enjoy! But please make sure you have no allergy to shrimp! It is very salty and gives the fish and the vegetables its salty kick. Some people prefers fish sauce on the side. Enjoy!

-Peaches,Masarap!

 

Asian Five-Spice Ribs

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This is a really popular Chinese short rib recipe using five-spice powder; my friend gave me this recipe but it was too salty for my taste, so I revised it and added 1.5 tablespoons of lime juice and prepared my own personal five spice herb mix, different from the ready-made, store-bought powder.

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With a mortar and pestle, I pounded equal parts of cinnamon sticks, whole cloves, star anise, peppercorn, and fennel. I used 1/2 tablespoon of each and pounded them altogether until they were coarsely pulverized. Let’s gather the rest of the ingredients.

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INGREDIENTS:

2 tbsp. five-spice powder

3 trays of bone-in beef short ribs

2 pounds of beef chunks

2 tbsp. olive oil

3-4 garlic cloves (smashed/sliced thinly)

1 medium onion, sliced

1/3 cup of each red wine, rice wine vinegar, soy sauce, and sesame oil

2 thumb sized grated fresh ginger

1/4 cup sugar cane dissolved in 2/6 cup of boiling water

rind of 1 orange and its juice

1 and 1/2 tbsp. lime juice

1 tbsp. Chinese Chile Sauce

I potato (peeled/sliced)

2 pieces each of red and yellow small sweet peppers (sliced)

 

PROCEDURE:

1. Drain the short ribs and beef chunks in a colander and dry with paper towel.

2. With clean hands, rub the ribs and beef chunks with the five-spice herb mix.

3. Brown each side of the ribs and beef chunks in a large Dutch pan with 2 tablespoon of oil in medium heat until everything are all browned. Set aside in a huge bowl.

4. In the same Dutch pan, sautée garlic then onions until translucent for 3-4 minutes, careful not to burn them. Pour wine, soy sauce, rice wine vinegar, sesame oil, chile sauce, fresh ginger, orange rind, orange juice, lime juice, and sugar mixture. Stir well for 2-3 minutes on high heat and add the short ribs and beef chunks. Cover the pan, boil until it simmers, turn the heat down and let it slowly simmer on low for 30-40 minutes. In the last 5 minutes put sliced potatoes and add sliced red and orange bell peppers on its last minute or you can braise it; the beef inside the covered cast iron  while baking inside the oven like a French way of cooking at 450ºF for 1-2 hours.

Next time I’ll prepare Julia Child’s Boeuf Bourguignon (hopefully when I get my next night off). I was inspired by the movie “Julie and Julia” where I saw that recipe for the first time, and I didn’t stop until I got the recipe right!

Please look down below as I start to simmer this on the stovetop with a cover.

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Serve these ribs with some Jasmine rice! Patience is key with this very strong and tasty recipe, and the five spice herb mix imparts a very unique, cultural, Asian flavor.

-Peaches, Masarap!

No Bake Mango/Pineapple Cheesecake

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I just love ripe mangoes, and I’m always trying to incorporate mangoes into my desserts so here comes a Mango/Pineapple cheesecake, no kidding and no baking needed. Yeah! I posted a Layered Mango Cheesecake before and its texture is soft but this one is more firm and won’t melt fast. No need for freezing, just refrigeration .So, here are the ingredients you’ll need and the procedure.

 

INGREDIENTS:

2 of 8 oz. Philadelphia cream cheese

4 ripe mangoes ( 3 to puree and the 4th one for decorating later on top)

2  cups, 1/2 cup Confectioner’s sugar,(divided)

1 tsp. vanilla extract

Rind of 3 lime and its juice

1 cup graham crackers crumbs or Oreo cookies

3 Tbsp. brown sugar

4 Tbsp. melted butter

1 cup heavy whipping cream

a medium sized can of pineapple or chunks with juice to be saved for later use

1 oz. box of Knox unflavored gelatine (4 envelopes inside)

 

PROCEDURE:

1. In a medium sized bowl, mix the graham crackers or Oreo cookies crumbs, brown sugar and melted butter until it forms a coarse consistency, then line into the springform pan, flatten with a spoon to cover the whole bottom and refrigerate to harden while preparing the filling.

2. Peel the skin off the 4 ripe mangoes and pulse the 3 mangoes and the pineapple in a blender or Vitamix juicer into a puree consistency and pour into a bowl and set aside. Remember to save a few pieces of pineapple and the 4th mango for garnishing later.

3. Beat the cream cheese and add the vanilla, lime juice, and rinds, and lastly add the confectioner’s sugar and the puréed mixture, set aside.

4. Add water to the saved pineapple juice to make it 3 cups and whisk 4 envelopes of Knox unflavored jello until it dissolves well. Turn off the stove and add 1 cup iced cold water, making sure that it becomes lukewarm before adding a cup of heavy cream, stir well and add to the cream cheese mixture. Beat with an electric mixer. Check if the final flavor is to your preference. Adjust by adding 1/2 confectioner’s sugar or adding more lime juice and its rind, then beat well again. For me, I love a strong lemon or lime flavor to break its sweetness.

5. Pour the final mixture into the springform pan with its set filling. Decorate the top with the remaining mangoes and thinly sliced pineapple. You can push down the fresh fruits so they don’t turn blackish on top.

6. Cover the top with a plastic wrap and refrigerate for 24 hours so it harden well  before its grand presentation to your guests.

So, here it is folks, the Mango/Pinapple No Bake Cheesecake, Enjoy!

-Peaches, Masarap!

Vanilla, Mango, Ube Ice Cream Cake

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Happy Valentine’s Day to you all! I attended my friend’s birthday and I admired her new kind of dessert despite the cold weather, she gave me the recipe and said that I can do it but I admired her more because patience and effort is key here,  this is not easy to make I discovered! Fortunately, I had a craving for ice cream, this is an unusual one in which some of my favorite flavors.. The purplish portion you see is purple yam (“ube” in Filipino) ice cream, which contrasts with the milky vanilla ice cream.Then I have the mango flavor, the deep yellow color. The recipe for the ❤️shaped jello has already been posted on February 7th, just type in Valentine’s Day Jello  on the search button. Okay? I am listening to Ryan Seacrest’s FM 100.3 with all the nice music and still reminiscing the Grammy Awards, how I wish I am off but not tonight, still got tons of things to do! Need to rest!!!

 

INGREDIENTS:

small Entenmann’s Butter Loaf Cake

the same size EZ aluminium foil which will hold the loaf cake

Magnolia Ube flavored ice cream (from most Filipino or Chinese supermarkets)

Vanilla ice cream

Magnolia Mango flavored ice cream

broken pieces of M&M’s

walnuts, coarsely chopped

pistachio nuts, coarsely chopped

1 16 oz can of Hershey’s chocolate flavored syrup

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PROCEDURE:

1. Line up the EZ foil with an adequate piece of plastic that you can wrap around your layered dessert which needs to be placed in the freezer later on.

2. Cut the cake into equal lengthwise slices and place the first slice on the bottom of the foil, scoop the vanilla icecream on top of the cake slice and flatten with the back of the spoon, sprinkle pistachio on top.

3. Layer the second cake slice and scoop the Ube Icecream on top, flatten and sprinkle walnuts and repeat on the third cake slice, another scoop of vanilla Icecream again, flatten like in the picture.

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4. Sprinkle the broken M&M’s and pour chocolate flavored syrup on top and shake the foil to distribute well then gather the plastic and cover and secure from all sides and place inside the freezer for 24 hours.

5. Take out from the freezer, uncover and slice evenly.

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A very mild frozen goodies and they aren’t too sweet! Enjoy the slices and store leftovers in the freezer for future enjoyment. The taste is divine! Happy Valentine’s Day to everyone!

-Peaches, Masarap!

 

Kare-Kare (Traditional Filipino Peanut Butter Stew)

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Let me introduce to you the Famous Filipino Kare-Kare composing of beef, ox tail, or tripe or mixed in with cubed beef simmered with ground white rice, broth and peanut butter, mixed with eggplant, snake beans and pechay or bokchoy and banana blossoms. People all over the country have different version of cooking it but I will give you the ingredients that you can buy from Asian or Chinese supermarkets to cut our preparation in half the time. I was looking for the famous red claypots which are used to make its presentation grander as this is usually served in the famous restaurant in our country called Barrio Fiesta but I can’t find any here.

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INGREDIENTS:

4-6 pieces of beef oxtail (trimmed of fat)

6 garlic cloves

1 medium sized yellow onion ( sliced )

beef tripe (washed, ( boiled 2x with fresh water each boiling)

2 pieces Japanese eggplants (sliced diagonally)

a bunch of snake beans or green beans

1 bundle of bokchoy

1 17 oz. can Lucia Banana Blossom in Brine ( optional )

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This is Mama Sita’s Kare-Kare peanut sauce mix, it’s poured on the tiny glass bowl, it consists of the grounded white rice, grounded peanuts and achuete (annatto powder).

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This is the achuete or the annatto powder that gives the dish its distinct extra deep reddish color. You can add more of this to the pot if you wanted the more reddish color.

PROCEDURE:

1. Boil oxtail and beef with enough water to cover in a pressure cooker for 20 minutes only.

2. Take out the cubed meat, oxtail and boiled tripe together in a bowl and set aside. Save the broth.

3. Boil the broth and blanch the snake beans and eggplant for 3-4 minutes, on its last minute, put in the bokchoy. Gather the vegetables and set aside for later, save the broth.

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4. Sauté garlic then onions in a tablespoon of olive oil until translucent. Put in all the oxtail, beef and tripe and pour a tablespoon of fish sauce, stir for a few minutes to distribute the flavor, then pour the saved beef broth, boil until it simmers.

5. Pour the contents of the kare-kare mix in a small mixing bowl, ladle the boiling broth and add into the bowl and whisk the mix well then pour into the pot. Continue simmering on a low fire to make  a slightly thicker sauce.

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6. Check if the reddish color of the sauce in the pot is what you wanted and if not, pour 1/2 of the packet of Annatto powder in a small mixing bowl and ladle the boiling broth and whisk well, once fully disolved, add into the boiling pot. Mix well and stir well until the sauce covers the beef, tripe and oxtail.

7. Add 1-2 tablespoons of the plain peanut butter. Once you achieve that smooth reddish consistency of the sauce and the meat is tender as to your preference, taste but you don’t need to add salt, you can serve shrimp paste on the side. Now mix in the vegetables,  cover the pot and turn off the stove.

8. Transfer the mixture into a red clay pot or onto a nice huge bowl, add the bokchoy last on top. Serve with fish sauce or shrimp paste on the side if you still wanted to add that salty taste. The addition of the fish sauce during sautéing for me is enough and no need for things on the side but most of my countrymen don’t add the salty fish sauce during the sautéing and serve it with the shrimp paste or famously called, “Bagoong”. Back home Kare-Kare is famously paired with this bagoong, see the picture below.

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So here it is folks, the famous Filipino Kare-Kare, my own way, the speedy way. Utilizing the ingredients by Mama Sita  and Kamayan which are available worldwide, just go to most Chinese or Filipino supermarkets and shops. Good luck!

-Peaches, Masarap!

Sotanghon Vermicelli

 

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Since the coming days have started to become bitter cold, I decided to share this heart warming soup recipe from back home. Let’s get to it, but here’s a reminder that you can pick up the vermicelli noodles with these pretty chopsticks and slurp the soup with this white porcelain small soup ladle.

 

INGREDIENTS:

1 breast chicken or thigh

3 cloves garlic (smashed then sliced thinly)

1 cup julienned carrots

1 cup sliced celery

1 Tbsp. Olive oil

1 Tbsp. Fish sauce

1 onion, sliced thinly

half packet of Annatto powder (whisked with boiling broth until dissolved)

1/2 pound Vermicelli noodles (pre-soaked with hot water to soften, cut with kitchen shear into bite size)

10 cups of water boiled with 4 Tbsp. Better Than Boillion Seasoned Vegetable Base

1/2 tsp. ground black pepper

some scallions, cilantro, and lime wedges

 

PROCEDURE:

1. After boiling water and Better Than Bouillon Base Broth, add in the chicken and cook until done, shred the chicken meat into bite-sized pieces, separate the meat from the broth.

2. Sauté the garlic with the olive oil in a wide pot on medium heat then followed with onions until translucent. Add the shredded chicken meat and add fish sauce, stir well, and sauté for 2-4 minutes.

3. Add the broth and the dissolved Annatto powder, boil until it simmers. Add the carrots, simmer for 3 minutes, then the celery and lastly the Vermicelli noodles stir well and simmer for another 2 minutes.

4. Ladle into a soup bowl, throw in some sliced scallions and cilantro leaves with a sliced lime on top to squeeze later.

So here it is folks, very good soup to serve for everybody coming home from the chilling cold outside. Immediate warmth is guaranteed.

-Peaches, Masarap!

Valentine’s Day Jello

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An advanced Happy Valentine’s Day to everyone! I was pretty excited making this jello dessert that you all can prepare for the upcoming Valentine’s Day. The taste is divine, preparation is a breeze and the ingredients are very few. So let’s get started so you can surprise your loved ones on the 14th.

INGREDIENTS:

1 pkg. 3 oz. JELL-O strawberry banana flavored

1/2 can of Magnolia sweetened condensed milk (you can reduce it to 1/4 if you have issues with too much sweetness)

1/2 cup heavy whipping cream

1/2 cup iced cold water

PROCEDURE:

1. Whisk 1 package of gelatine in 1/2 cup boiling water until fully dissolved.

2. Add 1/2 cup iced cold water into the mixture, once lukewarm, add the condensed milk then heavy cream and stir well to distribute the nice reddish/pinkish color. Pour in a heart-shaped ramekin, cover top with plastic wrap and chill in the fridge overnight.  You may serve it with a fresh plump strawberry on top. This mixture is enough to make 2 filled ramekins just like in the picture above.

So here it is guys and gals. Wishing all of you an early Happy Valentine’s Day!

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-Peaches, Masarap!