The category “Recipe” includes recipes that were cooked by the author(s) of the blog. Most recipes are not formulated by the author(s). Some recipes are modified though because the ingredient is expensive or it is out of stock at the grocery.
I am not really a peanut butter loving person but because it’s satay, it has to have something nutty on it. You can have a satay sauce on the side or eat it as it is. The chicken meat was marinated long enough anyway. Again, this recipe is from the Yummy book “Meals in 30 Minutes” which can be purchased at P100 only. Continue reading →
Mojito is my most favorite cocktail ever. It is a popular Cuban drink usually made of white rum, sugar cane, sparkling water and mint. What I like with Mojito is the combination of sweetness and citrus taste with a little kick of rum. It is very refreshing and a great way to enjoy it with your family and friends. I found a simple Mojito recipe in the Yummy Magazine December issue and decided to have this as our cocktail drink for our New Year’s celebration.
What you will be needing are fresh basil leaves, white rhum and white cola.
Then mash the fresh basil leaves so that the flavors will really come out. You can use a spoon to mash the leaves. Place it in a glass then pour in 45 mL of white rum and a splash of white cola. I used Bacardi and Sprite (it’s much sweeter). You can also squeeze a lemon wedge for more flavor.
This can serve only one person so if you will be drinking with a group, just multiply the amount of white rum and adjust the white cola and basil according to your preferred taste.
Yummy Magazine has ventured into making simple cookbooks so I decided to try some of the recipes there. The recipe can be found in “Meals in Minutes”. In the book, they used Tilapia but since my mom and I weren’t able to get Tilapia from the nearby groceries, we just used filleted Asohos as an alternative. Asohos (Silago in English) is perfect when it’s fried and crispy. This fish is commonly cooked as Tempura. This recipe is also perfect for pulutan and very easy to prepare. Continue reading →
Here’s the second dish we prepared for Christmas eve, Chicken Kebabs with Seasoned Yogurt. Again, I got this recipe from Yummy Magazine, September 2009 issue and I deviated a bit from the original recipe. I marinated the chicken for about 2 hours and added the lemongrass onto the marinade instead of skewing the chicken on the lemongrass stalks. We skewed them on the usual barbeque sticks. I thought that it would be much tastier if the chicken was marinated first before grilling. This is a great party food and can serve 5-10 people (with 2-3 sticks each). Continue reading →
Christmas dinner with my mom is done and now I have the time to blog about the simple dishes I cooked for tonight. Since it’s just the 3 of us at home, we decided to cook only 2 simple recipes for us to enjoy. It’s been a tradition that my mom and I cook during the holidays because these are some of the special times that we’re together.
The first dish we cooked is Creamed Tuna and Mushroom Pasta. I got this recipe from Yummy Magazine, September 2009 issue. What I like about the recipes featured in Yummy Magazine is that they have a wide range of recipes to choose from. From the simplest recipe to the hardest one. So here goes… Continue reading →
(apologies for the ugly picture, I just used my mobile phone then)
I was inspired to cook when I watched the premiere of Julie and Julia a few weeks ago so I bought the September issue of Yummy Magazine and tried out this recipe called Adobong Manok sa Gata (Chicken stewed in coconut cream). There are many kinds of adobo in the Philippines but this has the Bicol touch because of the use of coconut cream. I love anything that has coconut cream in it so I decided to try this one in preparation for our Bicol trip next month.
The Adobong Manok was very delicious, although my presentation isn’t nice to look at. The recipe is very easy to do and the ingredients are not hard to find.
This was actually my first time to try this kind of recipe and was thinking of doing some variation after my first trial, maybe in the near future. So here is the recipe: Continue reading →
Hope you continue to share yummy recipes and foodie ideas to your readers!
There are some recipes that I featured here before such as the Braised Chicken with Pechay and Chinese Mushrooms in Hotpot and Stir Fried Noodles with Pork and Basil.
Thank you for the goodie bags!
Here’s another recipe that I cooked last Noche Buena. I got this recipe again from Magnolia Gold Butter shelf years ago and this is the first time that I tried it. What I loved about this recipe is that the potatoes are really tasty since it was roasted with the chicken. Also another advice is not to cook it using the turbo broiler as it was take longer than the usual. You could probably baste it while being roasted if you will not be using an oven bag so that the butter and spices will penetrate more into the chicken. Continue reading →
It’s Christmas time once more and I am tasked to cook for Noche Buena and New Year’s Eve of course. I am still deciding on what to cook for the main dishes but I am already sure of the dessert 
. I found a recipe of M.Y San’s Grahams. My mom and I like to collect those recipe flyers whenever we are in the grocery. Ok, so here is the recipe:
M.Y San Grahams Banana Cream
Ingredients:
10 pieces M.Y. San Grahams Honey
3 pieces Lacatan Bananas sliced 1/4 thick
4 tablespoons sugar
1 1/2 tablespoons cornstarch
3/4 can (301 mL) evaporated milk
2 pieces egg yolk
1 1/2 tablespoons butter, melted
3/4 teaspoon vanilla
3/4 cup (3/4 of 250 mL brick) all purpose cream, chilled
Procedure:
1) Do Cream- In a pan, mix cornstarch, sugar and milk. Cook over low heat until corstarch and sugar are dissolved. In a bowl, mix egg yolks and half of milk mixture. Pour egg-milk mixture back into the pan. Stir. Add vanilla and butter. Simmer on low heat until thick. Add bananas. Cook for 3-5 minutes.
2) Layer – In a 6×6 pan, layer M.Y San Grahams. Pour 1/2 of mixture. Spread evenly. Do one more later alternativng My. San Grahams and mixture.
3) Whip Cream – Put chilled all purpose cream in a bowl and whip till stiff and doubled in volume.
4) Chill and top with whipped cream. Serve.
