Category: food

I’m Craving for Pho

Pho soup is on my mind for quite a while now. I am just waiting for a day when I can go to the Thai restaurant nearby and indulge in this delicious and satisfying soup shown in the picture below. Last Friday, we went to Chuck E Cheese’s and spent $60 on food and tokens there, it happens to be near Thai Select restaurant where I had my last pho and looking back at how much we spent on a crappy pizza and soda at Chuck E’s, I kind of regretted it. While our girls had a blast, I was regretful for spending that much money and I was still hungry when we left that place. I couldn’t keep my eyes off the restaurant as we drove away to go home that day.

Pho soup is satisfying to me, it has vermicelli noodles, some veggies and sausage/shrimp for protein in it. I really should go back to Thai Select in my next day off to satisfy this craving.

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Pinoy Versus American Food

I love to eat, I love food and most of all, I love cooking our own food at home. Cooking these days is difficult because I got a job and I can only cook on my day off or when I work the afternoon shift. So, in order for me to save time in the kitchen, I just cook two dishes at a time.

Like for instance these foods pictured below. I cooked “pinakbet” which consists of Asian veggies for me and the mac and cheese for the husband and the girls, well, unfortunately, I put spinach in there so my little girl doesn’t like to eat it all.

Cooking these dishes at one time gave me the opportunity to compare both which tastes great and delicious. I even asked my friends on FB which one they prefer best and they voted for the Filipino food. Well, that’s sucks huh because they’re all Filipinos.

As for me, I would prefer the Pinoy food also. Don’t get me wrong, I like mac and cheese but I can only eat a cup of it because it’s too cheesy and “bidli”. The food does not stay in my tummy for long too so yes, I love Pinoy food. Nothing beats Pinoy food!

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Native Visayan Stew in America

Those who grew up poor and in the province anywhere in the Philippines can relate to this kind of food with the exception of shrimp because it is expensive in my home country. A native Visayan stew or “utan bisaya” as we call it consists of Asian spinach, yellow squash, long yard beans, eggplant, bamboo shoot, malunggay or moringa oleifera, okra or anything that can be grown in your backyard can be made into a stew.

This is one of those that I so appreciate here in America because not all Filipinos have access to native veggies like me. I grow this in our own backyard free of pesticides and other harmful chemicals. When I feel like cooking native stew, I just go out there and pick some vegetables. I am blessed to have the ability to plant my own food that I enjoy so much!

Native stew freshly cooked paired with dried fish and leftover grits, anyone? This is my kind of food, belly filling, nutritious and it satisfied my craving for a healthy dish. Aside from that, it also felt like I was home when I gobbled this up!

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So Creamy Mac and Cheese, My Girls’ Favorite

Don’t we all want instant mac and cheese in a box? It is because it is fast, quick and easy to prepare, right? When we are hungry and tired from work, we don’t have that energy to prepare for a good meal anymore so we settled on instant foods and we don’t think about whether it taste good or bad.

Well, here’s a recipe that I got from an original poster that was shared on Facebook that is truly creamy, tasty and delicious homemade mac and cheese. I followed exactly her measurements and ingredients to achieve that yumminess mac and cheese that my girls love very much.

Just by looking at the pictures make me drool. You imagine when you get to taste the finished product, you’ll love it more than anything else. Once you tasted it, you’ll never try to go back making the boxed mac and cheese and you’ll have to trust me on that.

In fact, my 8-year old girl asked me to make it again which I wholeheartedly said yes. It is such a joy watching my kids devouring the dish I make for them, so it is always a pleasure making them dinner.

NOTE: Photos are mine but the recipe can be found here http://spicysouthernkitchen.com/super-creamy-mac-cheese/

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… girls’ plates right after I took out the mac and cheese from the oven, along side with it are fruits and vegetable.

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My First Jollibee in the US

Only Filipinos can relate how much we love dining in Jollibee. Wherever we may be in the world, we would always crave for that Pinoy taste only Jollibee can make. So here we are in Texas, we only have one Jollibee franchise here in Houston. And that is four hours away from where we live.

You see, going to Jollibee is a treat for us no matter how far it is, we are eager to drive to go there because it satisfies our cravings. Being on the road for four hours was nothing because of the anticipation that what we’re getting after such a long trip is heavenly.

An added bonus is that, Red Ribbon and two other stores are adjacent to Jollibee which made it very convenient for us. We brought home lots of goodies from JB and Red Ribbon. If money was not an issue, I could have bought the entire Red Ribbon stocks and re-sell it from here, just kidding! Anyway, chicken joy and gravy was my order and a taro boba. It filled me up, made my tummy happy and most of all, I had a lot of fun during the road trip. If we have to do it again, I will not say no!


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Visayan Adobaw Na Manok Recipe

Growing up, I still remember that chicken recipe that my grandparents and or father used to cook. It is a recipe that only Bisayan people can make and for years of residing here in America, I could not seem to get its taste nor cook adobaw na manok the way my old folks did.

There is something in it that I really love, the aromatic smell of ginger, onion and garlic is so heavenly that I have been wanting to taste for so long, finally satisfied. Thanks to a friend who shared her mother’s recipe as well as the technique to really come up with the delicious taste of the dish. The dish is so common in the Philippines yet seemed mysterious to make (at least to me).

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Ingredients:

1 whole chicken – I prefer Cornish chicken for it’s similarity to native chicken taste.

3 laurel leaves, 2 tsp. ground black pepper, soy sauce, ginger, garlic, garlic powder, onions, vinegar, oil and salt.

I don’t put exact measurement on those because all I do is estimate the amount of each ingredient according to my preference.

Here’s how:
~ Buy a whole chicken and cut up the meat into desired pieces. Bones in please.

~ Marinate the chicken for 30 minutes or more with Filipino soy sauce, vinegar, grated ginger, ground black pepper and garlic powder.

~ After marinating, bring the meat to a boil, covered and stirring constantly until meat’s natural juice come out. Cook some more until desired tenderness of the meat is achieved.

~ Saute minced garlic and onions until brown. Put in the chicken and its juice, wait until all juice is absorbed and dry, it’s optional if you put in the marinated sauce or not. If you don’t, it is also good and still make a great adobaw chicken taste.

~ By then, the chicken should be almost done, put some laurel or bay leaves, cover and cook a little bit more. Stir. Add some salt and ground pepper according to your taste.

~ Serve hot.

WARNING: Rice killer, make sure you a got a whole big pot of cooked rice before serving! Enjoy!

Angel Hair Pasta with Mushrooms, Tomatoes and Broccoli

I only had a little time to rest today before cooking for dinner, I took my girls to the pool and came back at almost 3 o’clock. Took a shower, laid down a little bit and did my mommy duty in the kitchen.

Anwyay, I planned of making my family some angel hair pasta tonight, so even if I was a bit tired, I had to make it. I did not follow any recipe. I just made up my own, bought a jar of Ragu Cheese Creations Classic Sauce and that’s it! It is tasty and sure is filling in my stomach. Now that the new Italian study says eating pasta does not contribute to BMI, might as well, cook pasta a lot and serve to the family.

With my pasta, I used the following;

Half a box of store brand pasta
two regular size roma tomatoes
a jar of Ragu sauce
sliced mushrooms
a whole flower of broccoli (cut up)
minced garlic
4 tsp. avocado oil (you can use any oil of your choice)
5 cloves minced parsley for garnishing
a tbsp of sea salt
half a teaspoon black ground pepper
cut up chicken meat ( guessing the amount of chicken, no exact measurement or weight how much I used)

Here’s how:
Boil 5 cups of water to cook the pasta. In another pot, boil 3 cups of water to blanch the broccoli. Brown chicken on a hot oil, stir occasionally. Brown the garlic when chicken’s tender, sautee that mushrooms, tomatoes and add the sauce, cover until mushrooms are tender.

Add the pasta and broccoli, sprinkle some salt and pepper to taste. Mix evenly. Garnish with parsley. Serve hot!

A healthful dinner that does not need rocket Science to make. You can make your own pasta recipe, anyway you want it, it is possible!

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I Made My Very First Sushi at Home

I have always wondered how sushi is made because they taste so good and yet they are costly. As frugal as I am, I would want to learn how to make sushi at home so when I crave for it, I will just go make it for myself and my family. When I saw this Kitchen Boosterz sushi making kit, I knew I needed to have one.

I was right! I have made my very first sushi last night with the use of the complete set in the kit and a very helpful step-by-step guide manual that came with it. I screwed my rice a little bit, put a little too much water in there so it was a bit overcooked. Also, I need to practice putting more stuffing in the center instead of just plenty of rice in it.

It was taking me a long time from start to finish but it’s understandable since it was my first time and did not have any idea how to do the sushi. All in all, I think I did good, the first batch which is a heart-shaped was eaten by my two girls and the half moon-shaped was the second batch was my husband’s dinner.

Do I try making sushi again? Sure! I will not stop making it until I perfected it and be able to serve my friends some really good homemade sushi.

Photo below I am so proud to share with you all, it was made with love and hard work, haha. It truly taste and smell like sushi, I tell yah!

…the kit…

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Very Healthy Dessert

Mangoes and avocados are in season around this time of year. With that being said, buying them will not be too expensive plus you get the good quality with no bruises plus there are plenty of them everywhere. An example of this is the mangoes that we bought at the Asian market last weekend, there are 14 pieces in a box and cost us only $12.99 and they are big size mangoes. I bought two boxes of it and we still have some to last for a few days more.

Here’s what I did to some of the mangoes and avocados. I diced them, scoop out of the skin and put together in a bowl mixed with yogurt smoothie (a healthy alternative for sweet condensed milk), add some pecan nuts and sprinkled some paprika, VOILA! A healthful dessert I could eat. Hey, wait a minute, while for some it’s a dessert but to me, it was my dinner already.

It is pretty filling so I did not need to eat anything else after finishing all of it in one eating. I would be excited to make more of this later and indulge the food while it’s still available.

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First Time Making Japanese Rice with Seaweed

One of the many things I love eating is seaweeds. I grew up eating fresh seafood and seaweeds. It has iodine in it and other minerals that are beneficial to our body. With that said, trying out Korean or Japanese seaweeds are heavenly to me.

I remember when I first tasted Korean seaweed soup years ago, I thought it smelled strange and I did not like it much but then once I get used to it, I learned to love the soup. However, with Japanese seaweed, I loved it the moment I put some in my mouth. I just love the smell of sesame oil and seeds that’s in it.

So when we went to Korean store three weeks ago, I was happy to see seasoned Japanese seaweed also, I bought me two packs and I still have them in a jar these days, eating them slowly you know? Anyway, I found a a small jar of Japanese seaweed rice seasoning. I did not regret buying it for it makes my rice tastes good.

Sprinkle the rice with the seasoning, a spoonful of sesame oil, a bit of salt, a spoonful of apple cider vinegar and some sesame seeds, voila! I made myself some Japanese rice paired with pickled Korean cucumber, marinated fried milkfish and of course, Japanese seaweed. My meal is sooooo delicious that I can eat it forever!

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