All posts filed under: Recipe

Lamb Tagine with Honey and Apricots

Published by

My husband C is not fond of lamb meat the strong taste (& lingering taste) turns him off, I have to do extra measures like marinating it in turmeric rinse then cover it with turmeric again and to some extent discarding the first juice extracted when boiling/frying. I however absolutely enjoy eating lamb dish. I’ve been planning to prepare a tagine dish for us but I want to cook one in an actual tagine, I bought one on sale at Home Centre. I got this Moroccan Lamb Tagine  from foodnetwork.com site, recipe by Emeril Lagasse – click here.  The thick gravy was so yummy that I ate leftover sauce the next day for lunch! I made another batch of this using beef shanks and it was still yummy but I still prefer using lamb. We ate this Lamb Tagine with steamed rice and mix green salad, it was divine! I did made some minor changes from the original recipe doubled the amount of onions, add ginger (I love eating ginger), more broth and the next …

Ampalaya Salad recipe

Ampalaya Salad

Published by

I’ve been slowly introducing V to eating raw vegetables this month, I guess it has been my fault that he’s not gotten to like eating more fruits in vegetables since we have been so forgiving of him when he refuse to eat them. We have reinforce the rule of having 1 bite of each food prepared during meal time, explaining to him that he will never know if the dish taste good if he never try and eating vegetables will make him stronger. As a kid my cousins use to put all their veggie share on my plate and bully me to finishing all of them or else I’m not allowed to leave the dining table, thanks to our Manang’s who would only require me to finish a spoonful of my veggie share. Sadly I was not a big vegetable eater as a kid but I did eat a lot of fruits, it was not till my teens that I enjoyed eating them. One of the vegetables that I refuse to eat is Ampalaya (Bitter …

Bangus Sisig Recipe

Bangus Sisig

Published by

This month’s Kulinarya theme “Sisig” is hosted by Jenn of Storm In My Kitchen and Iska of ISKAndals.com. Sisig is one famous Filipino appetizer which is enjoyed with either an ice cold beer or coke. After a days work my friends and I would share a plate of sizzling sisig and laugh out our daily stress in life. I can’t remember the last time I made sisig, but whenever I do I always use pork ears & liempo. For this month’s challenge I’m making a healthier version using fish – bangus (milkfish). I  prepared 2 kinds of sisig (pork ears & fish) for dinner but the boys preferred the fish version.   You need to cut your bangus butterfly style, season with salt and pepper and fry it to crisp. Remove bones from fish and shred/mince/chop meat. Once that’s complete let’s get on to making Sisig.   Bangus Sisig 1 large Bangus, fried and minced 1 medium Onion, minced 2 tbsp Soy Sauce 4 cloves Garlic, minced 1/3 cup each of Red & Green Bell Pepper (Capiscum), diced …

Paksiw na Isda

Published by

Last week I received the award for drama queen, was feeling really sad, alone, tired, and didn’t want to talk to anyone. My poor husband was left guessing what was wrong, he would find me crying along with our baby. Really missed my siblings, mom, and friends back home. I miss being in the office and earning but my heart breaks at the thought of leaving my kids with a nanny while I go back to work. V saw me crying myself to sleep and my husband suggested that he accompany V till the bus came so I can get more sleep. They both kiss us bye and V whispered “Don’t be sad na Mama. Let’s eat fish later okay.” He greeted me at the bus stop with a kiss “I’m home mama. You’re happy now?”  We talked about school and what kept me busy that morning. V showered me with hugs & kisses. Re-assured me that everything will be ok. We shared our favorite fish dish – Paksiw na Isda. Eating using our hands we …

Banana Bread with Streusel

Published by

I stare at four ripe bananas in our table and all I could think of is Banana Bread. My go to recipe for banana bread is from Simple Recipes which you can find here and my Daddy Nonong’s favorite (he can eat a whole loaf in one day). Every time they came home from Majuro for a vacation he would ask me to bake him some. As much as I adore my usual banana bread I wanted to try something new, add something to spice it up, to make it more interesting to my V (who insists on smothering nutella to his slice). A day has passed and in the table staring at me, 4 ripe bananas patiently waiting for me to turn them into something yummy. While nursing Chloe I googled “80breakfasts banana bread” because I remembered reading a post on banana bread. By the way 80breakfast is one of my favorite food blog! Her recipes never failed me and her posts would lead me to new exciting blogs as well. In her banana bread post she described this streusel as high on …

WorldFoods: Chili Crabs

Published by

  Remember when I posted about the hamper I received from WorldFoods? I finally had a chance to create something delicious to serve my family – Chili Crabs.   I was craving for some mud crabs that I use to eat back home but since that kind is not available here in Dubai we settled for blue crabs. The recipe I’m sharing is really easy and made much more easier with the help of WorldFoods Malaysian Chili Coconut Marinade. 1 kilo Blue Crabs, cut in half 1 medium Tomato, diced 1 medium Onion, diced 1 thumb Ginger, strips 1/2 cup Malaysian Coconut Chili 1/4 cup Water 1 tbsp Oil Procedure: Saute Tomato, Onion and Ginger in oil till it renders juice. Add crabs let simmer for a minute then add water and WorldFoods Malaysian Coconut Chili. Cook for the next 5 minutes. Serve with steamed rice.   Believe me when I tell you that the sauce is addicting and you will need lots of rice. The marinade is spicy but it gives you the kind …

Asian Cooking with WorldFoods

Published by

  A few weeks back I received a package of goodies from WorldFoods. They sent goody hampers to bloggers for us to try out as they believe that everyone can be a creative chef in their home kitchen.   WORLDFOODS is a pioneer in the Fusion and Asian food industry. Each WORLDFOODS recipe is developed from local blends using 100% natural ingredients, traditional herbs and spices.   Out of the 51 products they have I get to try 6 namely: Malaysian Chilli Coconut Marinade, Masaman Curry, Green Curry Paste, Sweet Chilli with Kaffir Lime, Ginger Garlic Chilli, and Turmeric Lemon Grass. My husband and I can’t wait to use the products and enjoy delicious Asian food. I will be sharing recipes featuring the wonderful sauces and marinades in the weeks to come.