Sunday, June 29, 2008
Saturday, June 28, 2008
Friday, June 27, 2008
What you need:
500 g pack spaghetti noodles, 1/2 cup lemon juice, 2/3 cups parmesan cheese, 2/3 cups olive oil, fresh basil leaves (chopped)
How to Prepare:
1. Cook spaghetti noodles according to package directions. Reserve 1 cup of pasta water. Set aside.
2. Mix the rest of the ingredients in a bowl. Add pasta water and blend well.
3. Stir in cooked spaghetti noodles. Garnish with chopped basil leaves and some lemon zest. Enjoy with a gourmet bread on the side or any spicy dish to complement it with. Bon Apetito!
**You can also find this entry at Ruth Daniels' mouthwatering food blog - Once Upon A feast.
Saturday, June 21, 2008
What you need:
1 1/2 cups all purpose flour
2/3 cup cocoa powder
1/2 tsp baking soda
1 1/2 cup sugar
1/2 cup butter, softened
3 medium sized eggs
1 tsp vanilla
1 cup fresh milk
Chocolate Fudge Frosting:
2 chocolate blocks (2 oz.)
1/8 cup butter
1/2 cup fresh milk
1 cup sugar
Thursday, June 19, 2008
4 pcs banana, quartered
1/2 cup brown sugar for coating
1/2 cup jackfruit, shredded
8 pcs spring roll wrapper, small size
vegetable oil for frying
1/2 cup grated cheddar cheese or chopped cream cheese
coriander leaves, chopped
sweet chili sauce
1. Coat banana slices (2 pcs/roll) with brown sugar. Put into spring roll wrapper together with some shredded jackfruit (be generous, the more the tastier) . Fold the ends of the spring roll wrapper and close it with small amount of water.
2. Coat each prepared banana spring roll with brown sugar and deep-fry in vegetable oil until it turns brown.
3. Transfer 2 pcs of fried banana spring roll onto a serving plate and top with grated cheese. Pour over 2 teaspoons of sweet chili sauce and add the chopped coriander leaves (you may adjust the amount of these components according to your liking).
** The cream cheese worked better with the banana spring roll than the cheddar cheese. The saltiness of the cheddar cheese somehow prevented a harmonious fusion, but acceptable just the same. Only, a more balanced mélange of flavors is achieved with the former.
Monday, June 16, 2008
1. Coat fish fillet with cornstarch, dip in egg wash then coat with another layer of cornstach. Deep fry until golden brown. Set aside. (Do this in batches to prevent drying of the batter mixture when coated in the fish fillet)
Shrimps in Oyster Sauce
1 1/2 kg black tiger prawns
1/4 cup sugar
1/3 cup oyster sauce
1 1/2 cups water
3 tbsps butter
4 cloves garlic, minced
1 small onion, chopped
pepper to taste
3 tbsps canola oil
1. Saute garlic and onion in canola oil until fragrant.
2. Add the shrimps and saute until all slightly turns pink.
3. Add butter, oyster sauce, sugar, water and pepper. Simmer until the shrimps are cooked just right.
2 1/2 cups pandesal (shredded)
1 small can condensed milk
1 small can evaporated milk
1/3 cup sugar
1/2 cup butter
2 tsps cinnamon powder
1. Pre-heat the oven at 345 F. Cream together softened butter and sugar in a bowl. Transfer to a baking dish and set aside.
Friday, June 13, 2008
Tuesday, June 10, 2008
For now, a fine coffee is all I need to complement a good read. So, Cafe Vienna and Ube Cake onto my coffee table please. Eventually, I felt happy and filled. I had the comforting atmosphere I was looking for. A coffee that kicked me for its intense burnt note and pronounced caffeine content yet; warmed me just the same. A sweet goodie that may not be superlative in its sensory profile but good enough to pair a soothing cup of coffee. Consequently, Mocha Blends have become what I, a customer, wanted them to be. From now, it'll be my comforting coffee place.
Espresso Coffee Australia
Monday, June 9, 2008
Sauté 1/4 kg of spinach in 2 tbsps olive oil, 4 cloves of minced garlic and 1 small onion, chopped. Season with salt and pepper to taste.
Fried Tanguige with Lemon Butter Sauce:
Season the tanguige with salt and pepper. Pan-fry in olive oil.
Make the sauce. Mix 1/2 cup water, 1/3 cup sugar and lemon juice (from 1 fruit) in a bowl, set aside. Sauté 4 cloves of minced garlic in 2 tbsps olive oil. Add 3 tbsps butter and juice mixture. Simmer for a few minutes until the sauce thickens.
Cook 2 large potatoes in boiling water. Puree it in a bowl. Add butter, salt and pepper to taste. Blend well. Adding fresh milk is also an option for a creamier taste.
Saturday, June 7, 2008
Wednesday, June 4, 2008
Tuesday, June 3, 2008
90 g Korean raddish, cut into strips
24 g onion leeks, cut into strips
200 g rock salt
1.1 kg water
20 g malagkit powder (rice flour), cooked in 300 ml water
25 g garlic, finely chopped
64 ml fermented Korean fish sauce
70 g red pepper powder
6 g ginger, finely chopped
sugar to taste
1. Cut chinese cabbage into halves, do not wash.
2. Put rock salt in between the leaves. Soak in water for 3 hours (more salt means faster soaking time). Wash in running water after soaking.
3. Cook malagkit powder (rice flour) with continuous stirring. It's done when it starts to boil. Allow to cool.
4. Put malagkit paste in a mixing bowl. Add red pepper powder, fish sauce, raddish, onion leeks, ginger, garlic and sugar. Mix well (this is your Kimchi paste).
5. Spread Kimchi paste into individual leaves (make sure all leaves are coated). Fold and seal using the outermost leaf to avoid any spillage.
6. Put the leaves in tightly sealed containers and store in the refrigerator overnight. Continue storage in an ambient condition for 3 more days. On the 4th day it's ready to be consumed.
Monday, June 2, 2008
It’s been quite a while since I last dropped by at Shell to grab its well-liked chocolate cake. Much to my delight in my next visit, there are new sweet stuffs to try. New names that put my sweet appetite into craving are Ceilin’s and Redado’s. After I mulled over this and that, my husband and I decided to bring home Cielin's Brazo de Mercedes and Redado's Choco Fudge Brownies. I was enrobed with excitement until these goodies get through to my taste buds. As I chomped through each of them; momentarily, my excitement collapsed. Honestly, neither tasted the way I expected it to be. The Brazo de Mercedes is beyond a creamy, eggy, tasty treat. The custard filling felt paste-like (soft gelatine) in consistency.