An Easier Way to Cook Hainanese Chicken Rice

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Hainanese Chicken Rice is a popular dish in Singapore. If you’re going to there, you have to try it at least once because your visit won’t be complete without it. You may try the Hainanese Chicken Rice in hawker centers like Lau Pa Sat, and at Tiong Bahru. I can still recall our journey to Tiong Bahru. We took a bus going there. It was quite a long bus ride but it was all worth it. Hainanese Chicken Rice is served with fragrant chicken-flavored rice and condiments such as chilli, ginger, and dark soya sauce. Continue reading “An Easier Way to Cook Hainanese Chicken Rice”

Lechon Sinigang A La Zubuchon

Zubuchon Lechon

I wasn’t able to drop by in Banilad to get some fresh Zubuchon while I was in Cebu so I decided to just buy a pre-packed lechon at the Pre-departure area at the Mactan Domestic Airport. Fresh lechon is only available at 4 pm onwards (while supplies last). My flight was at 3:55 pm so I only bought the frozen lechon. It’s been a long time since I ate a Zubuchon, the last time I had Zubuchon was back in 2009 when I first helped at the Philippine Blog Awards Visayas. I am that desperate. 🙂  Continue reading “Lechon Sinigang A La Zubuchon”

Chap Chee (Korean noodles)

Chap Chee (Korean Noodles)

  1. Marinate 1/4 kilo thinly sliced rib eye (Sukiyaki cut) in 3 tbsps soy sauce, 1 tbsp sugar, 1 head crushed garlic, 1 tbsp sesame oild, 1 stalk leeks finely chopped, 1 tsp toasted and ground sesame seeds, 1/2 tsp pepper. Set aside.
  2. Prepare vegetables: 1 whole carrot, julienned; 4 leaves Baguio Pechay, shredded; 1 small cucumber sliced thinly into rings; 2 stalks leeks, shredded into 2 inch long strips; 1 tbsp sesame oil. Continue reading “Chap Chee (Korean noodles)”

Chicken Satay with Cucumber Salad

Chicken Satay and Cucumber Salad

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 “Chicken Satay with Cucumber Salad”

Basil Mojito

Simple Mojito

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.

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Asohos Strips with Soy Vinaigrette

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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 “Asohos Strips with Soy Vinaigrette”

Chicken Kebabs with Seasoned Yogurt – Party Food Suggestion

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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 “Chicken Kebabs with Seasoned Yogurt – Party Food Suggestion”

Creamed Tuna and Mushroom Pasta


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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 “Creamed Tuna and Mushroom Pasta”

Adobong Manok sa Gata (Chicken Stewed in Coconut Cream)

(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 “Adobong Manok sa Gata (Chicken Stewed in Coconut Cream)”