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 →
I was in the mood in cooking lately so I decided to cook a simple Thai dish. I got this recipe from Yummy Magazine May 2008 issue (again 
), So basically, I just substituted the Thai fish sauce with the ordinary fish sauce since it’s much cheaper 
. As for the lime juice, probably you could use lemon or anything near to lime ( I think calamansi or lemon is too sour, so it’s better to use lime — the green lemon — instead). It’s very simple to cook, you can have this done by 30 minutes or less ( including the preparation). Continue reading →
My mom made this a few hours ago for dinner and I decided to share it with you foodtrippers. Actually this was a recipe found in Yummy Magazine May 2008 issue and my mom just substituted and deleted some of the ingredients here since they’re not currently available ( and some of them were expensive )
Here are the ingredients:
3 chicken leg quarters
salt and pepper to taste
3 tbsp oil
2 tbsp ginger, shreaded
2 tbsp onions, chopped
3 tbsp garlic, chopped
1 stalk leek sliced
4 pcs Chinese mushrooms then sliced into 4 pcs each
1/4 cup oyster sauce
1 chicken boullion ( or you could also use chicken stock)
2 tbsp sesame oil
salt, pepper and sugar to taste
pechay
procedure:
1) Chop each chicken leg into 3 parts and season with salt and pepper. Let rest for 20 minutes before cooking.
2) In a wok, saute ginger, onions, garlic, leek and Chinese mushroom in the oil until it’s fragrant then you can add the chicken quarters. Make sure to cook the chicken ( be careful with salmonella! ) and then pour all the remaining liquid ingredients ( that includes the chicken boullion also if you’re not using chicken stock). Season with salt, pepper and sugar to taste.
3) Place it in low fire once you see the sauce is boiling, then add the pechay.
This is really good as a rice topping ( because of the sauce) and by the way, this will be my ‘baon’ tomorrow for lunch
* recipe adapted from Yummy Magazine May 2008 issue, ” Braised Chicken with Shao Xing Wine and Bok Choy in Hotpot”, Summit Media.
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