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Thursday, 13 December 2007
would you believe me if i told you that i can easily lose weight just by eating less every meal? for the record, i eat alot and i mean ALOT! i seldom eat very little. i can't live without rice, at all! everybody's been asking me where i keep all the food i eat. honestly i don't know. i find it hard to gain weight, maybe I'll gain a bit but not that significant. and every time i don't eat much, I'll end up losing a lot of weight. weird! people say that I'm so lucky having a body frame like this, probably a fast mechanism, but i always say that i would love to gain some weight. im not one of them obssessed with size 0 clothes! Labels: food, health
Monday, 5 November 2007
seriously! remember the recipe i shared last time, the one i was so into when i was out of the country? i cooked it together with a Chicken Stir-Fry with Broccoli and Cashews. im not sure they really go well, but both my boys enjoyed the meal. adam even ate loads of broccoli. i thought he'd be freaked out with all the 'little trees' in his food, but wasn't. yup, that's how he described the broccoli, little trees.
anyways, here is the recipe for that chicken stir fry:
Makes 6 servings
Ingredients:
1/4 cup soy sauce
1 1/2 tablespoons sherry
3/4 teaspoons freshly grated ginger
1 1/2 pounds boneless chicken
1 pound broccoli, peel stems breast, cut in 1" pieces
7 tablespoons peanut oil, divided
1/2 cup sliced green onions
1 large clove garlic, crushed and finely chopped
1 1/2 cups coarsely chopped cashews
Preparation:
Mix soy sauce, sherry, ginger and chicken in a small bowl. Mix and let stand 10 minutes.
Meanwhile, cut florets off broccoli and reserve. Cut tough ends off stalks. Diagonally slice stalks into 1/4-inch thick slices.
Steam over boiling water 3 to 4 minutes, until crisp-tender. Drain, rinse under cold water. Dry.
Assemble all ingredients on a prep tray near the stove. Heat 4 tablespoons oil in a wok or large skillet. Add green onions, garlic and cashews; cook and stir 3 minutes. Transfer mixture to a small bowl.
Heat remaining oil in a wok. Add chicken mixture; stir-fry 6 minutes, or until chicken is opaque. Stir in nut mixture and broccoli. Toss until hot.
Serve with rice. Labels: food
Tuesday, 30 October 2007
we are currently dim sum binging *lol*. what would you expect? we're in china and what else would we eat? as they say, do as the chinese do *lol*. i am currently hooked on this restaurant's (name which i can't pronounce nor even read!!) shrimp dumplings. when i get home, i'll try to whip up something similar. i know i won't be able to replicate the taste so i've resigned to the fact that i can only make something that looks like it *lol*.
got the recipe already:
Ingredients :
1 cup/100g Plain flour
2 Eggs
1/4 teaspoon Baking soda
Filling:
700g Shrimp, shelled and deveined
100g Cooked pork fat
100g Bamboo shoots, shredded
1 tablespoon Lard
1 teaspoon Sesame oil
1/2 teaspoon Pepper
1 1/2 teaspoon sugar
2 teaspoons salt
Method :
Put all ingredients for the filling in a mixing bowl and stir until the mixture becomes sticky. Set aside. Take one wrapper and place 1 teaspoon filling in the center. Fold the wrapper up, working with both hands to seal the dumpling. Push the upper edge gently towards the left and make ruffles along the top of the dumplings. Steam the dumplings over a very high heat for 8-10 minutes and serve.
Labels: food
Tuesday, 18 September 2007
i have never cooked in my entire life. so when i was able to cook a very edible adobo last weekend, i was ecstatic! my son liked it (maasim!, he said hehe). here's where i got my recipe:
The Philippines is south of China, North of Indonesia, and no where near Latin America. Thus, you may be wondering why I have a Filipino dish on my Latino page.
In 1521 Fedinand Magellan reached the island of Samar and claimed the entire archipelago for Spain. 44 years later when Philip II became king of Spain colonial rule was established that lasted about three centuries. Following the Spanish American War the United States got control of the Philippines in the Treaty of Paris of 1898. By the End of WWW II, the Philippines became independent. Spanish and Asian influences can both be found in their cooking styles. In addition, I just happen to like Filipino cooking and the following is one of my favorite dishes.
1 cup white or cider vinegar
1 cup water
2 tablespoons peeled and crushed garlic
1 teaspoon salt
3 bay leaves
1 teaspoon black pepper
3 pounds of chicken (large pieces or hacked small)
2 ½ pounds pork butt cut into 1 ½ inch cubes
2 tablespoons soy sauce
2 tablespoons peanut oil (optional)
¼ cup of red wine (optional)
hot sauce or dried hot peppers (optional)
1/2 cup to 1 full cup of brown sugar (optional)
Variation: Some Latin countries have an almost identical recipe, except they add the optional ingredients: red wine, hot sauce, and brown sugar. These are not traditional additions in the Philippines.
You can use either your favorite chicken pieces (thighs and legs are frequently used) or "hack" one whole chicken. Hacking refers to cutting a whole chicken into small pieces with the bone still in. Leaving the bone in the pieces helps to retain moisture and shape. You do not want to make this dish with boneless chicken.
In a large pot bring to a boil the vinegar, water, garlic, salt, bay leaves, hot pepper, and black pepper. Add the cut up meat cover with the brown sugar and once again bring to a boil. Lower the heat and simmer covered for 30 minutes. Add the soy sauce and the wine and cook an additional 10 minutes.
Remove the meat and continue cooking the sauce until it is reduced by half.
Optional: While the sauce continues to cook, you may want to brown the chicken and pork pieces in a hot skillet with the peanut oil. If you used large chicken pieces (ie leg quarters) skip this step.
Serve the meat and the sauce over white rice. YUM!!!
Labels: food, mommyhood
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