Homemade Tonkotsu Ramen

I know it is still very early to claim the winter weather here in UAE, but the temperature recently definitely showed a cooler breeze here in the desert. Well, anyhow, I'm totally enjoying it :) Although this change of weather here also marks a season of colds and flu :( and for foodie like me, the craving for hot soup. Yep, something to warm-up my tummy and to satisfy my ever craving palate.

I've been asking my husband to dine out in a recently opened restaurant featuring bowls of ramen and Japanese style rice bowls topped with different meat of your choice. But since, I've heard no so good reviews from my friends, I just decided to do my own version of tonkotsu ramen at home.

Considering a little effort in preparation, I think it was worth it though. I have to buy pork a day in advance to have it marinated overnight for a flavorful result. The ingredients are not so complicated but requires some techniques. Even boiling of eggs was a little delicate than my usual boiled eggs. It has to be cooked yet the yolk should be a little runny to add flavor in the ramen. Good thing I was able to achieved the perfect texture by boiling it not more than 6 minutes.

Anyhow, here's how I did my homemade tonkotsu ramen!

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Home Style Shabu-shabu

I've been feeling a little under the weather lately. I got colds but I couldn't fully rest because we just moved out from our old flat to a new location which is a little far from my office. I had so much things to unbox and clean. My body isn't so much into dust and considering the hot weather here in Abu Dhabi, I guess if I couldn't fully rest I deserve good home-cooked food.

Since we just move in to our new crib, we just did a quick grocery to buy something that can satisfy my cravings. I added few available ingredients at home and ta-da, I have an instant comfort food!

I had this craving few days after we had dinner with friends in a shabu-shabu restaurant here in UAE. Some call it hotpot which originated in China or steamboat which is popular in Singapore and shabu-shabu which came from Japanese cuisine. This procedure of cooking is putting meat and vegies on a hot flavored soup. It is usually done using a pot heated on top of the dining table.

Here's a quick procedure on how I did my easy home-made shabu-shabu :)

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Easy to Cook Gourmet Food from DinnerTime.me

Have you ever been in a dilemma whether to cook or just to dine out? After a quick chat with your husband you decided to cook. OK, next is to think what to prepare for today’s dinner even after a long day at work. Then you reach the grocery store – what ingredients do I need??? OK, let’s just dine out!

Yep, this is my everyday struggle. I love cooking and I still prefer home-cooked meals, but at times when I feel exhausted from work, dining out is our best option.

I’ve been very busy with my work this past weeks and I feel guilty for not cooking dinner for my husband. It was very timely when I learned about Dinnertime UAE. It is a Dubai based company offers four easy and healthy recipes per week. They deliver fresh ingredients at your door step with easy to follow recipe that only need less than an hour to prepare.

I received my complimentary standard bag for two from Dinnertime last Sunday and I felt so excited – like opening an early Christmas gift. I read the recipe booklet and I was a little anxious because I was not familiar with some of the ingredients and recipes. I am not really good in following detailed instructions, but what the heck! This is just another foodie adventure in my kitchen and I am sure that my husband will love something new on our table.

Each week’s supply contains ingredients for one fish dish, one meat dish, one chicken dish and one vegetarian dish or soup. The week I received my complimentary bag, I got Chicken Noodle Soup with Ginger, Warm Salmon Salad with Watercress, Fettuccine with Spicy Meat Sauce, and Aromatic Vegetable Pilaf.

I personally love DinnerTime’s concept because they promote home cooking, well-balanced meal, quick, and easy to understand recipes which I believe is essential especially with our hectic schedule nowadays. Yes, no need to think what’s for dinner or to hustle my time looking for ingredients in the grocery store. Also, the portion of the recipes that is good for two people was well measured so we don’t have any much left-over.

Here are the four dishes I’ve cooked this week. With Dinnertime's permission, I've included the recipes below.

Warm Salmon Salad with Watercress

Ingredients:

• 350 g. Baby Potatoes, scrubbed
• Sea Salt
• Black pepper
• 350 g. Salmon Fillet, cut in 2 pieces
• 1/2 Lemon, juiced and zested
• 1/2 bunch fresh Dill, fronds picked and chopped
• Extra Virgin Olive oil
• 1 clove Garlic, crushed
• 40 g. Parmesan Cheese, grated
• 1 bunch Watercress/Kulfa, snipped
• 1/2-1 fresh red Chili Pepper, deseeded and sliced
• 1/2 pot Yogurt
• 1/2 tsp. Dijon Mustard
• 1 handful fresh Mint, leaves picked and torn

Procedure:

1. Scrub the potatoes and place in a saucepan, cover with cold, salted water and bring to boil. Simmer for around 15 minutes until just cooked. Drain and place to one side.
2. Cut the salmon into 2 portion sized pieces.
3. Fill a saucepan, big enough to hold  all the salmon fillet in one layer, with water and season with a little sea salt. Place the pan on the heat and when the water boils, gently lower the fillets in, making sure they're under the surface. Top up with a little extra boiling water if necessary.
4. Poach the salmon very gently for 10 minutes. Remove carefully and leave to cool.
5. Meanwhile, zest and juice the lemon and chop the dill.
6. Slice the cooked potatoes in half lengthwise and toss with half the lemon juice, a generous splash of olive oil, the chopped dill and a good pinch of salt and pepper. Arrange on a serving dish and flake the cooked salmon over the top.
7. Crush the garlic, grate the Parmesan, snip the watercress and finely chop the chili.
8. Season the yogurt with salt and pepper, then mix in the mustard, crushed garlic, lemon zest, lemon juice and Parmesan.
9. Spoon the yogurt over the salmon and serve with a sprinkling torn mint leaves, watercress and chopped chili.

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Fettuccine with Spicy Meat Sauce

Ingredients:

• 200 g. Fettuccine Pasta
• 1 onion, finely chopped
• 1 tbsp. Olive oil
• 300 g. Ground beef
• Sea Salt and Black Pepper
• 1 Clove Garlic, chopped
• 1/2 tsp. Ground Cumin
• 1/2 tsp. Chili powder
• 1 pinch Ground Cinnamon
• 200 g. Crushed Boxed Tomatoes
• 1 1/2 tbsp. Raisins
• 2 tbsps. Feta Cheese, crumbled
• A handful fresh Mint Leaves, chopped

For the green salad:

• 1 bunch Rocket Salad, shredded
• 1 1/2 tbsps. Olive Oil
• 1/2 Lemon, juiced
• 1 tsp. Honey
• Freshly ground Salt and pepper

Procedure:

1. Bring a large pot of water to a boil and cook the pasta according to package instructions.
2. Meanwhile, prepare the sauce; Chop the onion.
3. In a skillet on medium-high, heat oil.
4. Add onion and cook for about 4 minutes, stirring occasionally, until soft.
5. Add beef, 1 pinch salt and pepper and cook for about 4 minutes more, breaking up with a spoon, until no longer pink.
6. Chop or crush the garlic.
7. Add garlic, cumin, chili powder and cinnamon and cook for about 1 minute, stirring constantly, until fragrant.
8. Add tomatoes and bring to a simmer; reduce heat to medium-low and stir in raisins.
9. Cook until sauce is slightly thickened and raisins are plump, 2-4 minutes.
10. Season with additional salt and pepper.
11. Prepare the green salad; Shred the rocket.
12. Mix the dressing ingredients (olive oil, lemon juice, honey, salt and pepper) together and pour over the salad greens. Mix well.
13. Divide the pasta among serving bowls and top evenly with sauce, crumbled feta and mint.
14. Serve with green crunchy salad.

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Chicken Noodle Soup with Ginger

Ingredients:

• 1 Vegetable Stock Cube
• 900 ml. water
• 4 Chicken Drumsticks
• 1 tsp. Fresh Ginger, grated or finely chopped
• 1-2 cloves Garlic, grated or finely chopped
• 1/2 box Mushrooms, thinly sliced
• 1/2 - 1 Red Chili Pepper (optional), finely chopped
• 50 g. Rice Noodles
• 1/2 can Sweetcorn
• 2 tsps. Soy Sauce, plus extra for serving
• Mint Leaves, to serve

Procedure:

1. Pour the stock (cube + water) into a pan and add the chicken.
2. Peel and grate or chop the ginger and garlic and add to the pot.
3. Bring to boil, then reduce the heat, partly cover and simmer for 20 minutes, until the chicken is tender.
4. Meanwhile, slice the mushrooms, spring onions and red chili pepper (if using).
5. Remove the chicken to a board and pick the meat off the bones. Discard the bones.
6. Return the chicken to the stock along with the noodles, corn, mushrooms, half the spring onions and the soy sauce.
7. Simmer for 3-4 minutes until the noodles are tender.
8. Ladle into two bowls and scatter over the remaining spring onions, herbs and chili shreds, if using.
9. Serve with extra soy sauce for drizzling.

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Aromatic Vegetable Pilaf

Ingredients:

• 200 g. Basmati Rice
• 1 Onion, peeled and finely sliced
• 1/2 box Mushrooms, cleaned and roughly chopped
• 150 g. Green Beans, trimmed and sliced
• 1 Carrot, peeled and finely chopped
• 1/2-1 tbsp. Cooking oil
• 1/2-1 tbsp. Ghee/butter, optional
• 1/2 Cinnamon stick or 1 tsp. Cinnamon
• 3 Cloves
• 1-2 Cardamom Pods, lightly crushed
• 1 Bay leaf
• 1/2 tsp. Ground Turmeric
• 1/2 tsp. Ground Cumin
• 1/2 tsp. Ground Coriander
• 1/2 tsp. Chili Powder
• Sea Salt
• 350 ml. Water
• 2 tbsps. Raisins
• 2 tbsps. Pistachio Nuts, toasted

Procedure:

1. Wash the rice in several changes of cold water, then leave to soak in fresh cold water for 10 minutes. Drain well and set aside.
2. Finely slice the onion and mushrooms. Trim and slice the green beans. Peel and chop the carrots.
3. Heat 1/2 tbsp. of oil and 1/2 tbsp of ghee or butter (if using, or extra oil instead) in a wide, heavy-based pan and add the cinnamon, cloves, cardamom and bay leaves. Fry for a minute until they begin to crackle and smell fragrant.
4. Add the sliced onion and fry for another 6-8 minutes, stirring frequently until soft and golden brown.
5. Stir in the turmeric, cumin, coriander and chili powder and fry the ground spices for another minute.
6. Add another half tbsp. of ghee, butter or cooking oil to the pan, a good pinch of salt and all the vegetables. Saute for 3-4 minutes then tip in the drained rice and stir well.
7. Toast the rice over a high heat for a minute then pour in the water and add the raisins. Bring to a simmer, then cover and cook for about 10 minutes until the rice looks dry and the water has been absorbed.
8. Turn off the heat and without removing the lid, leave to steam for another 5 minutes.
9. Meanwhile, toast the pistachios in a dry pan.
10. Uncover and fork through the rice and vegetables.
11. Sprinkle with the toasted pistachios and serve.
12. You can serve it with plain yogurt as well (optional).

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For more information about Dinnertime:

You may visit the Website http://www.dinnertime.me

Or:

DINNERTIME UAE LLC, 

THE BRIDGE BUILDING

OFFICE 503

DUBAI SPORTS CITY,

P.O. BOX 5002309,

DUBAI - UAE

+971 55 790 87 33

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Spicy Thai Glass Noodle Salad

At times I have to deal with boring fried chicken for dinner, I always try to come up with something extra on the side to lighten up our appetite. A good dipping sauce might work but I was longing for something more exciting and new. From my recent post about our dining experience in a Thai restaurant, I really fell in love with their glass noodle salad which I think is just perfect for anything fried. So, a quick grocery for the ingredients and a little chopping time surely did an extra twist to our usual dinner.

Ingredients:

• 1 cup spring onion - chopped diagonally
• 1 cup coriander - rough chopped
• 1 medium red onion - thinly sliced
• 1 cup tomatoes - thinly sliced
• 1 piece medium sized carrot - grated or thinly julienne
• 1/2 teaspoon chili flakes
• 1/2 kg minced chicken meat
• 1/2 cup cashew - rough chopped
• 1 packet of glass noodles
• 2 tablespoon fish sauce
• 2 tablespoon lemon juice
• 3 tablespoon sweet and chili sauce
• 1/4 cup water + 1/4 cup water
• salt
• pepper

Procedure:

1. Soak glass noodles in a hot water for 5 minutes. Drain and set aside.
2. Season the minced chicken meat with salt and pepper.
3. Put the mince chicken meat in a small casserole and add 1/4 cup water. Heat it in a medium low fire. Let simmer. Once the liquid is dry, let it fry until slightly golden. Remove from heat.
4. In a small bowl, mix fish sauce, lemon juice, sweet and chili sauce and 1/4 cup water. Set aside.  
5. In a large bowl, mix spring onion, coriander, onion, tomatoes, carrot, chili flakes, minced chicken meat, cashew, glass noodle and the sauce mixture. Make sure that the sauce is evenly distributed.
6. Serve and enjoy!

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Shrimp Pad Thai

I love Pad Thai! Unfortunately, my husband is not fan :( . But he doesn't have a choice but to eat it. After all, it is my first time to cook pad thai and I spent time and a bit of effort to cook it, so he is obliged to. I guess he enjoyed it though :).

I thought it is difficult to cook because it is quite expensive to buy a platter but I was wrong. Personally, I think it is easier to cook than the typical Filipino pansit. Well, I am lazy in cutting and chopping my ingredients, so that's why I think pad thai is a lot easier to prepare. Any way, here is my quick recipe so you can enjoy it too :)

Ingredients:

• 1 packet of Rice Noodles (Pad Thai Noodles)
• 1/2 kg Shrimps (peeled)
• 3 tablespoon Tamarind paste
• 1/2 cup brown sugar
• 1 1/2 cups of chicken stock
• 1 1/2 tablespoon of cornstarch diluted in 4 tablespoon of water
• 3 tablespoon Fish Sauce
• pepper
• 3 eggs (whisked)
• 1 cup of bean sprout
• 1/2 cup peanuts (roughly chopped)
• 1 bunch of onion spring (about 1 inch chopped)
• 3 tablespoon of oil
• lemon or lime

Procedure:

1. Cook the Pad Thai noodles according to it packet instruction. Set aside. (*Tip: Slightly under cook your noodles so it will not be overcooked once mix with the sauce.)
2. Pan fried the scrambled eggs. Roughly chop and set aside.
3. Heat sauce pan and put oil. Add the shrimps, season with pepper and cook for 2 minutes.
4. Pour in the fish sauce, tamarind paste, brown sugar and chicken stock. Let it combine and simmer for 2 minutes.
5. Add the diluted cornstarch and continue stirring until thick.
6. Add the noodles. Thoroughly mix until well combined.
7. Put the peanuts, bean sprout, onion spring and egg. Let it cook for 2 more minutes.
8. Remove from fire and serve with lemon or lime.
9. Enjoy!

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Chicken Pesto Pasta

Chicken Pesto Pasta is a delicious and healthy dish for lunch or dinner. It is quite easy to prepare as well. On a lazy day for me, it is best to keep stock of some good food in the kitchen. Recently, basil pesto is one of may favorite, especially now that I'm a bit into my diet. Pasta, chicken and olives are always in my stock, so no excuse for not having this good dish even without much effort of doing the grocery.

Basil pesto is also very easy to make from scratch. Just put your fresh basil, pine nuts, garlic, olive oil, grated parmesan cheese and salt into your food processor and that's it! You have your freshly made basil pesto. But if your lazy like me, grocery is the best option to go :)

Basil is definitely healthy vegie. It is known for its essential oils that have been shown to lower blood glucose, triglyceride and cholesterol levels. It is also good source of antioxidant and antimicrobial properties for our body. What can you ask more, it has a very good taste and is sure healthy for our body?

Well, just before I made this dish, I knew already that my husband won't even give it a try. Of course, unless it has a Filipino sweet style pasta sauce, then it is definitely not his type.

Ingredients:

• 250 g of cooked spaghetti pasta
• 1/4 kg chicken breast - cut into small cubes
• 1/2 cup basil pesto
• 1/2 cup olives (optional)
• salt
• pepper
• olive oil
• 1 teaspoon dried basil flakes
• 1/2 teaspoon chili flakes
• 1 teaspoon garlic powder
• 1 teaspoon lemon juice

Procedure:

1.  Marinate the chicken with lemon juice, salt, pepper, garlic powder and chili flakes.
2.  Heat olive oil in a pan with medium low fire and add the chicken. Cook until lightly brown.

3.  Put the pasta, pesto and olives.
4.  Add salt and pepper to taste.

5. Mix all together.

6. Let it cook for 2 minutes.

7. Serve and enjoy!

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Lasagna (Filipino Style)

My husband just love me so much that he bought me a pasta machine. Well, he's not really a pasta person but he knows that I love it and I've been practicing how to make a fresh homemade pasta. So, my first pasta challenge is to cook lasagna. And for him to actually eat it, it should be a Filipino style sauce :)

Ingredients for the Pasta dough: 

• 3 cups flour, plus extra for rolling
• 1/2 teaspoon salt
• 4 large eggs

Procedure:

1. Combine the flour and salt. Whisk it together with a fork in a mixing bowl.
2. Add the eggs. Create a well in the middle of the flour and crack the eggs into this well. Whisk the eggs with the fork to combine.
3. combine the flour and eggs. As you whisk the eggs, begin gradually pulling in flour from the bottom and sides of the bowl. Once enough flour has been added, it will start forming a very soft dough.
4. Knead the pasta dough. Gently begin folding the dough on itself, flattening, and folding again. It will be very soft at first, then gradually start to firm up.
5. Begin kneading the dough once it's firm enough to knead. Add more flour as needed to prevent the dough from sticking to you or the counter.
6. Let it rest inside a mixing bowl and cover with a dinner plate or plastic wrap. Rest for at least 30 minutes.
7. Get the dough after resting and divide the it into 4 portions. 
8. Set your pasta machine to the thickest setting.
9. Begin rolling out the dough portion to at least half inch and feed it through the pasta roller. Repeat it twice or thrice to smoothen the dough. 
10. Begin changing the settings on your roller to roll the pasta thinner and thinner. Roll the pasta two or three times at each setting. If the pasta gets too long to be manageable, lay it on a cutting board and slice it in half. Roll the pasta as thin as you like to go. 
11. Sprinkle little flour to keep them from sticking.
12. Do the same to the other portion of dough.
13. Cook the pasta immediately, bring a large pot of water to a boil, salt the water, and cook the pasta until al dente, 4-5 minutes.

Meat Sauce:

• 1 kg ground beef
• 6 pieces hotdog, diced
• 1 small size carrot, finely diced
• 1 medium size onion, finely diced
• 1/2 head garlic, finely chopped
• 3 250g/packet tomato sauce
• 2 tsp. sugar
• Green Bell pepper, sliced (optional for toppings)
• salt and pepper
• oil

Béchamel Sauce:

• 1 cup butter
• 1/4 cup flour
• 3 cups evaporated milk

Cheese Topping:

• Grated cheddar cheese
• Mozzarella Cheese

Procedure:

To cook the sauce:

1. Sauté garlic and onion in a saucepan.
2. Add the ground meat and stir cook for 10-15 minutes.
3. Add in the hotdog and carrots, continue to stir cook for 3 minutes. Put in the tomato sauce and sugar, stir to cook for another 5-7 minutes.
4. Season with salt and pepper to taste.
5. When cooed remove from heat and keep aside.

To cook the bechamel sauce:

1. In a medium size sauce pan heat and melt the butter in low fire.
2. Stir in the flour until fully blended.
3. Pour in the milk and continue to cook stirring occasionally until almost boiling. 
4. When done keep warm, keep aside.

Arrange and bake lasagna:

1. Arrange the pasta sheets at the bottom of the baking dish.
2. Add in a layer of meat sauce over the pasta sheets. 
3. Pour in a layer of the white sauce.
4. Add cheddar cheese and mozzarella cheese on top. 
5. Now arrange the second layer of pasta, meat sauce and white sauce and cheeses until you reach the top of the baking dish. The top part should be covered with bechamel, cheddar and mozzarella cheese.
6. Bake at 350°F to 375°F for 30 to 45 minutes or until golden brown.
7. Let cool down for about 5 minutes before serving.
8. Serve and enjoy!

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Palabok

I can't help my mouth to water while typing this post. It makes me crave to have Palabok in an instant! But I am currently stuck here in office while blogging so I guess I just have to day dream and satisfy my craving with the photo below. =(

Palabok is one of my childhood favorite, especially my Mom's version which is unfortunately not the same as what I've cooked. I cooked it perfectly but not as authentic as my Mom's.

Well, anyhow, this recipe will surely be in your next to-cook list. It is quite a work though, specially with the chopping part, but I'm sure that everything is worth a wait.

Ingredients

• 2 packs rice noodles
• 3 tbsp cooking oil
• 2 tablespoon onion minced
• 2 tablespoon garlic minced
• 1/2 kg ground pork
• 1 cup fried tofu - small cubed
• 2 tbsp atsuete powder
• 3 1/2 cups water or pork broth
• 5 tablespoons cornstarch
• 2 tablespoons fish sauce
• salt
• pepper
• 1 Mama Sita Palabok powder

Toppings:

• 2 cups fried tofu (tokwa), small cubed
• ½ cup cooked shrimps (boiled or steamed)
• ½ cup cooked squid (adobo)
• 1/4 cup green onion or scallions, finely chopped
• 3 tbsp fried garlic
• 1 cup shredded Chinese cabbage
• 2 pieces lemon, sliced

Procedure:

1. Soak the rice noodles in water for about 15 minutes. Drain and set aside.
2. Saute Garlic and onion in a medium hight heat.
3. Put-in the ground pork and cook for about 7-10 minutes
4. Put the fried tofu and mix.
5. Dilute the atsuete powder in water or pork broth then pour the mixture in the casserole.
6. Bring to a boil (If you are using atsuete seeds, soak them first in 3 tbsp water to bring-out the color)
7. Add the cornstarch and Mama Sita Palabok powder gradually while stirring.
8. Add the fish sauce and ground black pepper then simmer until sauce becomes thick. Set aside.
9. On another casserole, boil water in a pot.
10. Place the soaked noodles in a strainer then submerge the strainer in the boiling water for about a minute or until the noodles are cooked.
11. Remove the strainer from the casserole and drain the liquid from the noodles.
12. Place the noodles on a serving plate.
13. Pour the sauce on top of the noodles then generously arrange toppings over the sauce.
14. Best serve with a slice of lemon or calamansi. Enjoy!

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Beef Mami

Perfect for the cold weather here in Abu Dhabi is a savoury and hot Beef Mami. I am lucky to have a nearby Chinese grocery in our flat, aside from tofu, they also sell egg noodles, dimsums and many other stuffs that I love to use in cooking. So, cooking this specific dish isn't a hassle.

Beef Mami is best for mid-afternoon snack but my husband requested it for dinner. =D My recipe turned-out very good, though I hope next time I could pair it with Siopao Asado. Any how, this easy and lovely treat especially during cold season will surely be a hit. Enjoy!

Ingredients:

• 1/2 Kg Beef Strips
• 1/2 Kg egg Noodles
• 3 pieces star anise
• 3 tablespoon soy sauce
• 4 tablespoon sweet soy sauce
• 1 cup + 1 Liter water
• 1 tablespoon minced garlic
• 1 medium sized onion, minced
• 2 cups Cabbage - chopped
• 1 cup Carrots sliced diagonally
• 2 cups fried tofu - cubes
• 4 pieces hard boiled eggs
• salt and pepper to taste

Procedure:

1. Boil 1 cup water and put-in the beef, garlic and onion and soy sauce. Cook until the beef is tender.
2. Add the sweet soy sauce and star anise
3. Pour-in 1 liter of water and bring to a boil.
4. Put the carrots. Cook it for 5 minutes.
5. Add salt and pepper to taste.
6. Put the egg noodles and cabbage. Let it simmer for 5 minutes
7. Garnish with sliced boiled egg and fried tofu.
8. Serve and Enjoy!

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Spaghetti Meatballs

I guess my recipe list is really useful during long holidays. The fact that we are stuck here at home, we really made used of that list and it helped us to budget our grocery finances.

Our yesterday’s classic recipe was so easy and surely be loved by everyone. Spaghetti Meatballs may not a be a genuine Filipino style of cooking spaghetti in our kitchen, yet doing the sauce will surely justify that it is a real Filipino style sauce.

I always have ready stock of ingredients for this recipe. Since having such ingredients in the fridge can inspire me to do so many other easy recipes. So, let’s get busy!

Ingredients:

• ¼ kg ground beef
• 3 tablespoon garlic – minced
• 3 tablespoon onion – minced
• 1 + 1 + ½ teaspoon fine salt
• 1 + 1 teaspoon fine ground pepper
• 3 cups Filipino Style Del Monte tomato sauce
• 1 tablespoon sugar
• 250 grams Spaghetti Pasta
• Oil
• water

Procedure:

1. Boil water with 1 teaspoon salt.
2. Put the pasta and let it cook until tender. Drain and set aside.
3. Mix ground beef, garlic, onion, 1 teaspoon salt and 1 teaspoon ground pepper.
4. Make round balls from the beef mixture. About 1 ½ in diameter.
5. Heat oil and fry meat balls on a pan with medium high fire for about 5-7 minutes or until its golden brown. Once cook, pat dry on a paper towel. Set aside.
6. On a new sauce pan, heat the tomato sauce and season with sugar, 1/2 teaspoon salt and 1 teaspoon ground pepper. Let it simmer for 5 minutes.
7. Put in the meatballs  and simmer for another 3 minutes.
8. Put the meatball sauce on top of the pasta and serve.
9. Enjoy!

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Chicken Noodle Soup

It's Sunday and was supposed to be my first day of work in a week. But then I decided to just stay at home since I am not feeling very well. My husband took a day-off as well because he has severe back pain. After visiting our doctors this morning we passed-by in a newly open Chinese grocery near our flat. I was so happy to find tofu, dried mushrooms and different kinds of noodles as well. We bought a pack of tofu, and a kilo of noodles. On our way home I ask my husband to buy some veggies because I will be cooking chicken noodle soup. So, I guess this marks that we are officially sick.

I remember when I was kid, my Mom usually cooked noodles for me. She said it will help me get better. I don’t specifically know the reason behind, well aside from it will keep me warm.

It was my first time to cook Chicken Noodle Soup, or we Pinoys usually call it chicken mami. I am not even sure if I did the right thing. Thus it tasted very good though.

Ingredients:

• 1/2 Kg Noodles
• 1/2 Kg Chicken Breast _ boiled & shredded
• 1 medium onion
• 1 tbsp + 1/2 cup garlic minced
• 2 medium carrots - thinly sliced
• 2 cups of cabbage - chopped
• 1 cup tofu cut into small cubes - fried
• Sliced boiled eggs
• 3 tablespoon celery
• oil
• salt
• pepper
• 3 cups of chicken broth
• 3 tablespoon fish sauce

Procedure:

1. Boil chicken with salt and water. Once cooked, shred and set aside. Keep the chicken broth.
2. Deep fry the tofu and set aside.
3. Saute the 1/2 cup garlic until golden brown. Set aside.
4. Heat casserole and put oil.
5. Saute garlic and onion.
6. Put the shredded chicken. Add fish salt and pepper. Saute for 5 minutes.
7. Pour the chicken broth and leave to boil.
8. Add the carrots and leave it for 3 minutes.
9. Put the noodles and celery. Let it simmer for 3-5 minutes.
10. Put the cabbage and simmer for another 3 minutes or until the noodles are cooked.
11. Add some more salt, pepper and water if it needs adjustment.
12. Serve with garlic, tofu and eggs on top.
13. Enjoy!

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Chopsuey with Bihon

Having pork in our meals for 2 consecutive days made me feel bloated. So I suggested having Chopsuey for our last night’s dinner. But as usual, my husband cannot bear eating plain vegetables, so he recommend to put chicken liver, quail eggs and small amount of bihon noodles in it. OK, so my chopsuey will turn-out to be Pancit bihon? Chicken liver and quail eggs are fine, since it blends well with the vegetables for chosuey, but bihon, it will make my original dish to another kind…. He even defended that it will still be chopsuey since there will be more vegetables than the bihon…. Yeah right!

So, we ended-up having Pancit Chopsuey, side-dished with fried tofu. Yes, I cooked 2-in-1 dish. So if you prefer chopsuey, just remove the bihon in the ingredients, or if you prefer pancit bihon, you can add some more bihon noodles in my recipe. =D

Ingredients:

• 2 tablespoon garlic
• 1 medium onion - chopped
• 1 tablespoon cornstarch
• 2 tbsp sweet soy sauce
• ½ piece cabbage, chopped
• 1 cup green bell pepper,sliced
• 1 ½  cup snow peas
• 1 cup carrots, sliced
• 1 cup celery - chopped
• 1 ½  cup young corn
• 1/2 kg chicken liver, sliced
• 2 cups quail eggs - cooked - remove shells
• 1 cup mushrooms - sliced
• 2 cups water
• 1 chicken cube / chicken stock powder
• 3 cups of bihon - soak the bihon noodles to soften for 5 minutes before putting in the wok
• salt and pepper

Procedure:

1. Saute the garlic and onion.
2. Put-in the chicken liver and let cook for 5 minutes.
3. Pour 1 cup of water and bring to boil. Cover the pot and simmer for 5 minutes.
4. Add the sweet soy sauce and simmer for 2 minutes.
5. Put-in the carrots,young corn, snow peas, mushrooms and bell pepper. Cover the pot and simmer for 5 minutes or until vegetables are cooked
6. Add celery and cabbage.
7. Sprinkle some salt and pepper. Mix well.
8. Dilute the cornstarch in 1 cup of water then pour mixture in the pot.
9. Add quail eggs and soft bihon. Mix well and let it simmer for 2-3 minutes.
10. Serve and enjoy!

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Pancit Bihon at Canton Guisado

Ingredients:

• 500 grams Bihon - soak in water until soft - drained
• 500 grams Canton
• 1 whole head garlic - chopped
• 1 medium sized onion - chopped
• 1/2 Kg chicken breast - cut into small strips
• 1/2 medium sized cabbage - shredded
• 2 medium sized carrots - julienned
• 100 grams green beans - cut diagonally
• 1/2 cup soy sauce
• salt
• pepper
• oil
• water / chicken stock

Procedure:

1. In a large wok, sauté onion and garlic.
2. Add chicken and stir for 5-7 minutes or until meat turns to golden brown.
3. Add soy sauce and black pepper and stir cook for 2-3 minutes.
4. Add 3-4 cups of stock or water, let boil and simmer for 3 to 5 minutes.
5. Add in bihon and canton noodles stir and cook for 5-10 minutes or until noodles are soft and have absorb most of the broth add more water/stock and/or salt if necessary.
6. Add all the vegetables stir and cook for another 3-5 minutes or until vegetables are just cooked.
7. Serve with lemon/kalamansi.

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Creamy Tuna and Mushroom Penne

Weekend treat to satisfy my cravings! =

Ingredients:

• 500 grams Penne
• 2 cans of tuna chunks
• 1 can Mushroom
• 1/2 Liter Whip Cream
• salt
• pepper
• mixed herbs
• olive oil
• grated cheese

Procedure:

1. Cook penne following direction in the package. Drain and set aside.
2. In a casserole, saute in low medium heat the mushrooms and tuna in olive oil;
3. Add Whip Cream
4. Season with salt, pepper and mixed herbs.
5. Add the cooked penne.
6. Toss 'til completely mix.
7. Serve with grated cheese.

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Creamy Chicken and Mushroom Carbonara

From the title itself, it is indeed creamy and rich in flavor. This is my first time to cook carbonara using chicken. Well, I guess it turns out very good =D. Just a good start for my new cooking pan from my Honey.

This is easy and won't take so much time to prepare. So, here's how it goes.

Ingredients:

• 1/2 Kg Chicken breast fillet sliced
• 1 can sliced mushroom
• 1/2 cup butter
• 3 cups whipping cream
• 3 tablespoon mushroom powder
• 1 cup water
• 1 cup sliced olives
• mixed oregano and rosemary herbs
• 500 grams Fettuccine
• salt
• pepper
• olive oil

Procedure:

1. Boil fettuccine pasta until cook. Drain and set aside.
2. Heat oil in a pan, add chicken and cook for 7-10 minutes in low fire, stirring continually until browned.
3. Add the mushroom, mixed herbs and olives. Leave for 2 minutes.
4. Add whipping cream, dissolved mushroom powder, butter and water.
5. Add salt and pepper to taste. Stir 'til it boils.
6. Mix the white sauce to the cooked pasta and serve =D

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Pinoy Spaghetti - Lazy Style

Who says cooking spaghetti would be difficult and will take much time? Well, for my tight schedule I always see to it that I will allot at least an hour to cook for dinner except, of course, during our lazy nights =D. And tonight is one of my not-so-lazy nights. Meaning, I will cook but in the fastest way I can.

Tonight we had the lazy-style spaghetti. Yes, the short-cut version =D. Semi-Filipino style, sweet and tempting. Wondering how to do it? First, you should be lazy enough to do the quick cooking =D.

Ingredients:

• 4 Tablespoons Olive oil
• 8 pieces hotdog slices
• 1 Can Whole button mushrooms
• 1 big can of Chunky Corned beef
• 1 big pouch (1 litre) of Del Monte Filipino Style Spaghetti Sauce
• 500 grams Pasta Spaghetti
• 3 Tablespoon of sugar
• Salt
• Pepper

Procedure:

1. Boil water with a teaspoon of salt. Put the pasta until cook. Set aside.
2. In a sauce pan, heat olive oil.
3. Sauté hotdog and mushroom.
4. Stir in the corned beef. Mix well to avoid getting burnt.
5. Add in the spaghetti sauce.
6. Add sugar, salt and pepper to taste. Continue mixing. Wait until boil.
7. Serve pasta topped with sauce.

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Fettuccini Carbonara Recipe

Fettuccini Carbonara is one of my personal favorites when it comes to pasta dishes. I love the creamy and mouth-watering taste of its sauce. I’ve been cooking this dish in so many ways with different ingredients. But still, I couldn’t find the right recipe that will satisfy my taste buds until my friend gave me a taste of her fettucinni carbonara recipe. I couldn’t resist but to ask her how she cooked it. Well, thanks to her that she didn’t refuse to share her recipe. I did some additionals from her original recipe and it still taste very good. =D

Ingredients

• 5 teaspoons olive oil
• 1 large onion, chopped
• 1 clove garlic, chopped
• smoked/sweet ham, cut into strips
• 1 kg package fettuccini pasta
• 1 liter whipped cream
• 3 regular cans of Nestle Cream
• 1 sachet chicken stock powder / mushroom soup powder
• 1 can button mushroom sliced
• Olives - chopped
• 3/4 cup shredded cheese
• salt and pepper to taste

Procedure

1.     Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10  minutes or until al dente. Drain pasta, then return it to the pot.  Set aside.

2.     Heat olive oil in a large heavy saucepan over medium heat.

3.     Sauté garlic and onion until light brown.

4.     Stir in ham (set aside small quantity for toppings), mushroom and olives.

5.     Add in the dissolved chicken stock powder or mushroom powder.

6.     Pour the whipped cream and Nestle cream. Continue stirring to avoid getting burnt.

7.     Add salt and pepper to taste.

8.     Once the white sauce is ready, pour it over to the pasta and mix.

9.     Place it on a platter, topped with cheese and ham.

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