Mmm, food blogs!
These are just a few of my favourite food blogs, sweet, homespun and so down to earth:
1. Eet Smakelijk
2. Baby Rambutan Time
Oct 15, 2005
Oct 2, 2005
Jun 4, 2005
Twice as Spice
These are authentic Indian spice mix recipes I got from Cooking Light magazine. Just mix and heat up the platter!
Garam Masala
1 tbsp cumin seeds
1 tbsp coriander seeds
2 tsp black peppercorns
12 cardamon pods
8 whole cloves
1 (2 inch) cinnamon stick, broken into pieces
1/2 tsp ground nutmeg
Place the first 6 ingredients in a large skillet over medium heat; cook until spices smoke,becoming fragrant and turning dark, shaking pan constantly (about 5 minutes). Stir in nutmeg. Remove from heat, cool completely. Place spice mixture in a spice or coffee grinder, process until finely ground. Store in an airtight container. Yield: 1/4 cup.
Panch Phoron Blend
1 tbsp cumin seeds
1 tbsp fennel seeds
1 tbsp brown mustard seeds
1 tbsp fenugreek seeds
1 tablespoon nigella seeds
Combine all the ingredients and store in an airtight container. Yield: 1/4 cup
Garam Masala
1 tbsp cumin seeds
1 tbsp coriander seeds
2 tsp black peppercorns
12 cardamon pods
8 whole cloves
1 (2 inch) cinnamon stick, broken into pieces
1/2 tsp ground nutmeg
Place the first 6 ingredients in a large skillet over medium heat; cook until spices smoke,becoming fragrant and turning dark, shaking pan constantly (about 5 minutes). Stir in nutmeg. Remove from heat, cool completely. Place spice mixture in a spice or coffee grinder, process until finely ground. Store in an airtight container. Yield: 1/4 cup.
Panch Phoron Blend
1 tbsp cumin seeds
1 tbsp fennel seeds
1 tbsp brown mustard seeds
1 tbsp fenugreek seeds
1 tablespoon nigella seeds
Combine all the ingredients and store in an airtight container. Yield: 1/4 cup
May 24, 2005
TAKE 5
The less ingredients, the better for the cook! Here's a sampling:
Salpicao
40 grams garlic, finely chopped
80 grams onion, finely chopped
400 grams beef tenderloin, diced
2 tbsps soy sauce
1/2 cup (to 1 cup) white wine
black pepper to taste
1. Heat oil in a pan over low heat.
2. Saute garlic in the oil. Add onion. Cook until tender.
3. Add diced tenderloin and soy sauce. Saute until meat is tender.
4. Add white wine. Allow to reduce a bit. Then add soy sauce and season with black pepper.
5. Serve in a bowl of hot steamed rice.
Chicken Bulgogi
400 grams chicken meat, cut into strips
4 tbsps darkl soy sauce
oil for frying
4 tsps sesame oil
4 tbsps. white sugar
sesame seeds
beansprouts, stir-fried in a little oil
1. Marinate chicken strips in dark soy sauce for at least 2 hours. Set aside liquid marinade.
2. Heat pan over low heat. Pour in oil. When oil is hot, add marinated chicken meat, a drizzle of sesame oil and the marinade.
3. Cook until chicken is tender.
4. Sprinkle sesame seeds on top and serve with stir-fried beansprouts.
Salpicao
40 grams garlic, finely chopped
80 grams onion, finely chopped
400 grams beef tenderloin, diced
2 tbsps soy sauce
1/2 cup (to 1 cup) white wine
black pepper to taste
1. Heat oil in a pan over low heat.
2. Saute garlic in the oil. Add onion. Cook until tender.
3. Add diced tenderloin and soy sauce. Saute until meat is tender.
4. Add white wine. Allow to reduce a bit. Then add soy sauce and season with black pepper.
5. Serve in a bowl of hot steamed rice.
Chicken Bulgogi
400 grams chicken meat, cut into strips
4 tbsps darkl soy sauce
oil for frying
4 tsps sesame oil
4 tbsps. white sugar
sesame seeds
beansprouts, stir-fried in a little oil
1. Marinate chicken strips in dark soy sauce for at least 2 hours. Set aside liquid marinade.
2. Heat pan over low heat. Pour in oil. When oil is hot, add marinated chicken meat, a drizzle of sesame oil and the marinade.
3. Cook until chicken is tender.
4. Sprinkle sesame seeds on top and serve with stir-fried beansprouts.
Apr 24, 2005
I love Italian tiramisu and the richness of it all but sometimes I crave something more familiar and closer to home.
Pinoy Style Tiramisu
15 pices puto ube rounds, sliced 1/4" thick
3 pcs banana, sliced 1/4" thick
1 1/2 cups coconut cream
1/2 cup pili nuts, sliced and toasted
15 pcs banana chips
1 cup powdered sugar
2 tbsp butter
Mix the coconut cream and butter, then gradually whisk in sugar to make a cream layer. Layer all ingredients in a wine glass and chill for at least an hour before serving.
Pinoy Style Tiramisu
15 pices puto ube rounds, sliced 1/4" thick
3 pcs banana, sliced 1/4" thick
1 1/2 cups coconut cream
1/2 cup pili nuts, sliced and toasted
15 pcs banana chips
1 cup powdered sugar
2 tbsp butter
Mix the coconut cream and butter, then gradually whisk in sugar to make a cream layer. Layer all ingredients in a wine glass and chill for at least an hour before serving.
Apr 22, 2005
Java Jive!
Indonesian flavours are all about tongue curling spices and rich coconut milk.
Sambal Tahu
½ cup chopped onions
2 garlic cloves, minced
11/2 tsp salt
1 tbsp lemon juice
2 tbsp grated lemon rind
2 tsp brown sugar
1 tsp powdered ginger
3 tbsp oil
1 pound tofu, cut in cubes
1 ½ cups coconut milk
Pound or chop to a paste the onions, garlic, salt, lemon juice, rind, brown sugar and ginger. Heat the oil in a skillet. Saute the mixture 3 minutes, stirring frequently. Add the tofu, cook over low heat, stirring steadily for 3 minutes. Blend in the coconut milk. Cook over low heat 10 minutes.
Jakarta Delight
6 bananas
1 cup orange juice
½ cup grated coconut
½ cup dry bread (or cake crumbs)
¼ tsp nutmeg
¼ tsp cinnamon
Place split bananas in buttered baking dish. Mix orange juice and sugar and pour over the bananas. Mix together crumbs, coconut and spices. Sprinkle over top. Bake for 20 minutes. Serves 6.
Sambal Tahu
½ cup chopped onions
2 garlic cloves, minced
11/2 tsp salt
1 tbsp lemon juice
2 tbsp grated lemon rind
2 tsp brown sugar
1 tsp powdered ginger
3 tbsp oil
1 pound tofu, cut in cubes
1 ½ cups coconut milk
Pound or chop to a paste the onions, garlic, salt, lemon juice, rind, brown sugar and ginger. Heat the oil in a skillet. Saute the mixture 3 minutes, stirring frequently. Add the tofu, cook over low heat, stirring steadily for 3 minutes. Blend in the coconut milk. Cook over low heat 10 minutes.
Jakarta Delight
6 bananas
1 cup orange juice
½ cup grated coconut
½ cup dry bread (or cake crumbs)
¼ tsp nutmeg
¼ tsp cinnamon
Place split bananas in buttered baking dish. Mix orange juice and sugar and pour over the bananas. Mix together crumbs, coconut and spices. Sprinkle over top. Bake for 20 minutes. Serves 6.
Apr 10, 2005
Oriental Cookie
This is a satisfying not-too-sweet cookie that's a perfect ending to a Chinese meal.
Jin Mah Bang Sesame Seed Cakes
2 cups flour
1/2 cup fat ( vegetable)
1/2 cup sugar
1/2 cup sesame seeds
1/2 tsp baking powder
2 eggs
Sift flour and baking powder on to pastry board. Make well in center and stir in sugar, 1 egg and strained fat. Work mixture into dough . Knead like bread. Roll dugh into 1/2" round roll cut into 1/2" sections. Roll into bowl and press flat. Beat 1 egg yolk and brush cookie with it. Drop into seame seeds and press them on. Brush with beaten egg white and bake on greased baking sheets for about 15 minute in oven 350 fahrenheit.
Apr 4, 2005
Island Flavours
There's nothing more Filipino than adobo! The flavour is just as tantalizing as the 7,107 islands!
Classic Pinoy Adobo
1/2 kilo pork liempo, cubed
1/2 kilo chicken, sliced into bite size pieces
1/3 cup garlic, chopped
1 tsp whole black peppercorns
1/4 cup vinegar
2 pcs bay leaves
2 tbsp fish sauce
3 cups chicken/pork stock
1 tsp brown sugar
2 T soy sauce
Directions:
1. Wash pork and chicken pieces. Heat a heavy saucepan and brown the pork. Set aside.In the same saucepan, brown the chicken.Set aside. Put the pork back into the pan and add the chopped garlic after roasting. Add the vinegar and scrape the brown bits from the bottom of the pan. Add the bay leaves, whole peppercorns and soy sauce. Add 2 cups of stock and simmer the mixtue.
2. When the pork is half done, add the chicekn and the remaining stock and continue cooking until the pork is tender and the chicken is cooked through.
3. More stock may be added until the desired tenderness is achieved. However, the trick is adding just a little stock at a time so that the flavor of the stew is not lost. Season to taste with fish sauce and sugar.
Classic Pinoy Adobo
1/2 kilo pork liempo, cubed
1/2 kilo chicken, sliced into bite size pieces
1/3 cup garlic, chopped
1 tsp whole black peppercorns
1/4 cup vinegar
2 pcs bay leaves
2 tbsp fish sauce
3 cups chicken/pork stock
1 tsp brown sugar
2 T soy sauce
Directions:
1. Wash pork and chicken pieces. Heat a heavy saucepan and brown the pork. Set aside.In the same saucepan, brown the chicken.Set aside. Put the pork back into the pan and add the chopped garlic after roasting. Add the vinegar and scrape the brown bits from the bottom of the pan. Add the bay leaves, whole peppercorns and soy sauce. Add 2 cups of stock and simmer the mixtue.
2. When the pork is half done, add the chicekn and the remaining stock and continue cooking until the pork is tender and the chicken is cooked through.
3. More stock may be added until the desired tenderness is achieved. However, the trick is adding just a little stock at a time so that the flavor of the stew is not lost. Season to taste with fish sauce and sugar.
Mar 31, 2005
Chocolate!
I can't live without chocolate and neither can you! Check out the Chocolate Exhibition. It's all chocolate, sweet and simple.
Mar 27, 2005
Mar 22, 2005
Thai Trio
Three Thai recipes to try today!
Nuoc Cham
2 cups water
1 cup fish sauce
1 cup sugar
5-6 cloves of chopped garlic
chili paste
Combine all ingredients. Nuoc Cham makes a savoury dipping sauce!
Green Chicken Curry with Bamboo
500 g chicken fillet
500 g canned bamboo shoots
400 ml coconut milk
1 tsp green curry paste
3 tbs fish sauce
3 tb sugar
1. Slice chicken.
2.Drain bamboo shoots.
3. In a pot, bring 5 tbps coconut milk to boil.
4. Add curry paste and stir. Cook for one minute.
5. Add chicken, bamboo shoots, fish sauce, sugar, rest of coconut milk and water.
Cha Yen
1-2 tbsps Thai tea
1 tbsp sweet condensed milk
1 tbsp sugar
1 tsp milk
1 cup hot water
Nuoc Cham
2 cups water
1 cup fish sauce
1 cup sugar
5-6 cloves of chopped garlic
chili paste
Combine all ingredients. Nuoc Cham makes a savoury dipping sauce!
Green Chicken Curry with Bamboo
500 g chicken fillet
500 g canned bamboo shoots
400 ml coconut milk
1 tsp green curry paste
3 tbs fish sauce
3 tb sugar
1. Slice chicken.
2.Drain bamboo shoots.
3. In a pot, bring 5 tbps coconut milk to boil.
4. Add curry paste and stir. Cook for one minute.
5. Add chicken, bamboo shoots, fish sauce, sugar, rest of coconut milk and water.
Cha Yen
1-2 tbsps Thai tea
1 tbsp sweet condensed milk
1 tbsp sugar
1 tsp milk
1 cup hot water
Mar 15, 2005
Spicy, Saucy
Fire up your taste buds with this caliente version of penne ziti pasta. I modified the original recipe and used fillet anchovied sardines instead of plain fillet anchovies. Meanwhile, anchovy stuffed olives took the place of Mediterranean style black olives. Don’t forget to adjust the chili spices accordingly. Personally, I like pasta dishes to taste just mildly hot and not fire extinguisher ready. This dish goes great with rosemary and olive focaccia on the side.
Penne with Spicy Tomato Sauce
1 can anchovied sardines
2 tomatoes, chopped
1/4 cup anchovy stuffed olives
1 clove garlic chopped
1 tbsp fresh flat leaf parsley
1 tbsp fresh basil
1 small dried red chili, crushed or pinch of red chili flakes
1/ 8 cup extra virgin olive oil
250 g penne
Salt to taste
Combine the anchovied sardines, tomatoes, olives, garlic, parsley, basil, chile, salt and olive oil in large serving bowl. Stir to blend the flavours and set aside for one hour.
Cook penne until al dente. Drain and transfer the pasta to a serving platter. Add the sauce and stir well. Taste and adjust the seasonings. Serve immediately.
Serves 3.
Penne with Spicy Tomato Sauce
1 can anchovied sardines
2 tomatoes, chopped
1/4 cup anchovy stuffed olives
1 clove garlic chopped
1 tbsp fresh flat leaf parsley
1 tbsp fresh basil
1 small dried red chili, crushed or pinch of red chili flakes
1/ 8 cup extra virgin olive oil
250 g penne
Salt to taste
Combine the anchovied sardines, tomatoes, olives, garlic, parsley, basil, chile, salt and olive oil in large serving bowl. Stir to blend the flavours and set aside for one hour.
Cook penne until al dente. Drain and transfer the pasta to a serving platter. Add the sauce and stir well. Taste and adjust the seasonings. Serve immediately.
Serves 3.
Mar 14, 2005
Mango Salsa Wontons
I love the lush, tropical vibe of this hors d-oeuvre perfect for warm, summer evenings. Aside from the exotic flavour, it is bursting with skin saving antioxidants and it's only 35 calories per piece!
Vegetable oil cooking spray
1 package of 24 wonton sheets
1 large ripe mango, peeled, pitted and diced
1 small cucumber, peeled, seeded and diced
Half a medium red onion, finely diced
2-3 tbsp fresh lime juice
2-3 tbsp chopped fresh cilantro (or more to taste)
1 tbsp olive oil
Pinch of cayenne pepper
Coat mini muffin pans with cooking spray and line the molds with wonton sheets. Bake at 350 degrees for 9-12 minutes or until golden brown. Cool. Combine remaining ingredients plus salt and pepper to taste. Fill each wonton with salsa and serve.
Vegetable oil cooking spray
1 package of 24 wonton sheets
1 large ripe mango, peeled, pitted and diced
1 small cucumber, peeled, seeded and diced
Half a medium red onion, finely diced
2-3 tbsp fresh lime juice
2-3 tbsp chopped fresh cilantro (or more to taste)
1 tbsp olive oil
Pinch of cayenne pepper
Coat mini muffin pans with cooking spray and line the molds with wonton sheets. Bake at 350 degrees for 9-12 minutes or until golden brown. Cool. Combine remaining ingredients plus salt and pepper to taste. Fill each wonton with salsa and serve.
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