Chopsuey is a Chinese dish that is so common to Filipino homes. If I think about it, it’s basically a stir-fried dish with a variety of vegetables, meat or shrimps, and sometimes quail eggs. The sauce is thick and brown, but a lot blander than most stir-fry sauces. Continue reading “Rice Cooker Chopsuey”
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.
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”
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”
From time to time, I ask A if he has any meal requests before I make my weekly meal plan. A couple of weeks back, he mentioned he’s missing fried pork chops. The pork chop game has been taken over by tonkatsu, and I admittedly have not used pork chops sans the Japanese panko in a while.
I intended to make fried pork chops before the cooker broke down. Well, that happened, and I thought it was such an awful waste of energy to redo my meal plan, so I decided to keep the meals I’ve written but adapt them to either baked or be a rice cooker meal. Continue reading “Baked Pork Chops”
Sopas is a Spanish plural word meaning soups, which could most likely mean any kind of soup, but in the Philippines it usually refers to creamy chicken macaroni soup. Some people associate Sopas to breakfast (like myself), my husband is used to having it as a complementary soup when having rice and fried chicken/fish/pork. Continue reading “Rice Cooker Chicken Sopas”
I am an ex-Korean. I’m kidding.
From 2006-2009, Korea was my second home. I flew for Asiana Airlines as a flight attendant. This job ultimately boosted my love for food as I got to try foreign dishes in their own country. I fell madly in love with Thai food from the sidewalks of Bangkok and Phuket, and have always remarked how different Vietnamese food is here than in, well, Vietnam.
Unsurprisingly, Korea made me love kimchi. Hardcore love kimchi, I tell you. I remember this one time on the way back to Korea from London, I bought a really yummy chocolate covered chocolate cake from Marks & Spencer. It was so good that I ate about four slices of it. Until it was too sweet, too chocolatey. I started looking for kimchi to counter that umay feeling. Continue reading “Tapkilog: Korean Tapsilog”
After ugly crying over my induction stove, I looked at the sadly half-sautéed chicken cubes in the pot. I don’t have a stove, what am I supposed to do with this now? Oven. I need to bake this instead.
I’m pretty unfamiliar with baking dishes; I only got a countertop oven last year, and my first baking dish last week. Pulled out my brand-new baking dish, transferred the chicken with the onions and tomatoes. Now what? Continue reading “My-Stove-Broke Pasta”