5-Ingredient Easy Tartar Sauce

5-Ingredient Easy Tartar Sauce

There was this very frustrating time before my broken stove was fixed that I have missed fried chicken and chicken tenders that I attempted to bake it. It turned out horribly, and being the baking noob, I didn’t know what went wrong, when I followed the recipe meticulously. (You could see some uncooked white flour on the bottom part of the chicken strip. Eep! And it was horribly overcooked inside.)

The only upside of that experience was that while baking, I thought of making tartar sauce blindly–not referring to any recipe online. (The recipe did not suggest any dip.) I didn’t plan on it, nor know how to make tartar sauce, so I had to rely on memory and depend on what’s in the fridge.  Continue reading “5-Ingredient Easy Tartar Sauce”

Spicy Hoisin Bokchoy

Spicy Hoisin Bokchoy

I most always try to make a huge serving of stir-fried vegetables (using my super easy stir-fry recipe) as side dish when I’m roasting chicken or having fried fish for lunch. But ever since my induction cooker brokedown, I was left with baking and steaming veggies.

There’s this one day I was baking chicken quarters, lazily rubbed with prepared spices, and thought I’d better prepare some veggies. I looked around and saw I had hoisin sauce, and the half-full jar of our favorite Chili Garlic Crunch from Chef Alex. Continue reading “Spicy Hoisin Bokchoy”

Hacienda Comida Y Cócteles Review

Hacienda Comida Y Cócteles Review

Last night, my husband said I could pick a restaurant to try for our usual Friday date night. We opted to go for one of the new ones, instead of succumbing to one of our many favorite restaurants in BGC.

The last time we dined in Burgos Circle, I saw this soon-to-open restaurant replacing what used to be Casa Marcos. I found Hacienda Comida Y Cocteles on Zomato quite quickly, and saw it had two reviews, with 4- and 5-star ratings. I thought, not bad for a restaurant on soft opening.

I’ve always dreamed of going to Latin America to experience
authentic burst-in-your-mouth mix of herbs, spices, heat, and all that.

Still, we were open to choosing something along the way. We walked by the Forbeswood retail area and hesitated for a good two seconds outside Bistro Madrid, and ultimately decided to go for the more homey exterior of Hacienda instead. From the outside, we could see that just a couple of tables were occupied. Continue reading “Hacienda Comida Y Cócteles Review”

Pinaputok na Tilapia Recipe

Pinaputok na Tilapia Recipe

Pinaputok in Filipino kind of means “bursting” as in bursting in the seams. So in this recipe, the fish is stuffed with as much chopped onions and tomatoes as possible. Drizzled with a light butter mixture (or even anything as simple as oil, seasoned with salt and pepper) then wrapped in foil to cook–usually grilled, sometimes baked. The juices of the fish mix with the onions and tomatoes, trapped inside, giving the fish an ever so slightly enhanced, fresh and clean taste.

Continue reading “Pinaputok na Tilapia Recipe”

Cajun Shrimp Foil Bake

Cajun Shrimp Foil Bake

It was so weird for me to be browsing through Pinterest, seeing recipes that say Shrimp Boil Foil Bake / Grill and yet nothing in the procedure required any boiling. So Google it is. I learned that this dish comes from the widely popular Louisiana traditional seafood boil. They use crawfish, lobsters, and other kinds of seafood. Throw everything in a boiling pot of water, season it with paprika, cayenne pepper, lemons, and more. Add sausages, ears of corn, potatoes, onions, garlic. Oh my gosh, why have I never been to Louisiana? I’d really want to visit some day. Continue reading “Cajun Shrimp Foil Bake”

Rice Cooker Chicken Ginger Shiitake

Rice Cooker Chicken Ginger Shiitake

Growing up, I only knew two kinds of mushrooms: canned button mushrooms, and dried shiitake mushrooms. My mom would make either this kind of ginger-shiitake recipe, or  chicken in creamy mushroom sauce using button mushrooms. Whenever I ask mom to cook “that chicken with mushroom” dish, she’d always need to ask, “The shiitake or the creamy one?”

Because I didn’t know about other uses for shiitake back then, I used to think this recipe was quite complicated! A couple of years back I bought my first bag of dried shiitake and realized it was actually an easy recipe. LOL hi Google, I love you forever. Continue reading “Rice Cooker Chicken Ginger Shiitake”