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”
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”
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”