Nilagang Baka (Beef Stew in Clear Broth)

 

Happy St. Patrick's Day!

Honestly, I was thinking of making Corned Beef and Cabbage for this special day, but after looking at recipes and realizing that I needed to "cure" the beef for the recipe, I decided to scrap the idea and make Nilagang Baka instead. It has been a long time since I had it, anyway, and the beef bone marrow in the fridge was just begging to be cooked.

Since hubby doesn't care for bone marrow, I had it to myself. Of course, you can only eat so much before you start feeling your arteries clog up, so I ended up having to heat and reheat the marrow for several meals until it disappeared from the bone. Literally. Oh well. It made for  a tasty broth. 


What you need:

1 1/2 lb beef brisket, cut into bite-size pieces
beef bone marrow 
5 red potatoes, quartered
2 carrots, sliced about 1/4 inch long
1/4 cabbage, cut in smaller pieces 
1/4 pound green beans
1/4 Vidalia onion, sliced
5 cloves garlic, roughly chopped
3 tablespoons patis (fish sauce)
1/2 tablespoon black peppercorns

beef bone marrows galore!

 
 What to do:

In a large pot over high heat, place bone marrow, add about  6 to 8 cups of water and bring to a boil. Lower heat, cover pot and let simmer for for about an hour. Make sure to remove the scum that rises from boiling meat.

Add in your beef brisket, peppercorns, garlic and onions. Continue simmering for another hour. When the liquid has reduced to half, season with patis. Remove the bones and place in a covered container.

Add green beans, potatoes, and carrots. Let cook for about 5 go 8 minutes, then add in the cabbage. Cook for another 5 minutes. Remove from heat and serve with steamed rice.


Tips, Tricks and Tweaks:

1. Not a big fan of beef bone marrow? Skip the part and just boil the meat in beef broth.
2. Some recipes call for plantain. I didn't do so because it would add some sweetness - like pochero.
3. Use baby bok choy instead of cabbage.
4. Substitute salt for fish sauce.
5. Use fish sauce/salt sparingly! Always use seasonings to taste.

Read more »

Homemade Chocolate Chip Cookies

Believe it or not, Hubby made these delicious cookies. He was feeling inspired to bake so he searched for the "Best Chocolate Chip Cookie" recipe and found it here. It really was good, and we made a ton! It kinda' looked like our favorite Nestle Tollhouse Cookies, but the batch we made was a bit thick. And unlike the real thing, these cookies are not that sweet. A good thing for me, but not for hubby's sweet tooth. 

I enjoyed these cookies tremendously, and I'm sure you will too!


What you need:

1 1/2 cup all purpose flour
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon hot water
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups semi-sweet chocolate morsels


What to do:

Preheat oven to 350°F.  

In a large bowl, beat together butter, white sugar, and brown sugar until smooth. Add in one eggs at a time, then vanilla. Continue beating until combined. Dissolve baking soda in hot water and add to batter along with salt. Stir in the flour and chocolate chips.

Tear a small piece (1 1/2 tablespoons) from the batter and work into a circle. Flatten it a bit and place on a pan lined with parchment paper. Bake for about 8 to 10 minutes, or until edges are nicely browned.


Tips, Tricks and Tweaks:

1. Original recipe calls for walnuts. We didn't have any so we skipped it. If you want to add some, use 1/2 cup.
2. We like our cookies soft and gooey. If you want them a bit harder, add a minute or two in the cooking time.
3. For a more uniform batch of cookies, use a tablespoon or ice cream scoop to measure the amount of batter.
4. Adding 1/4 teaspoon cream of tartar will make the cookies a bit harder as well.  
 

Read more »

Happy Birthday, Dr. Seuss!

Yesterday was Dr. Seuss' birthday, and our class had a mini-party to celebrate the man's life and works.

It was actually a week-long thing. We have been doing a lot of Seuss activities, reading a lot of his books, and had the kids write on their journals about their favorite Dr. Seuss book.

Speaking of activities, here is one of my favorites. We foot-painted (Yes. Don't ask.)  and made their imprints into "cat-in-the-hats". It turned out so darn cute that I didn't mind those stinky feet! Hahaha. Kidding aside, we did it first thing in the morning to avoid smelly footsies!

Here is what our bulletin board looked like!

I made some "truffula trees" for the kids using jumbo marshmallows, white chocolate and food color. They liked it, but they LOVED the sticks - which I thought was hilarious. After eating the marshmallow, they asked for ziploc bags so they can keep their sticks and play with them at home. Aaah, you can never really tell what is going on in a child's mind. :-)

Purple wasn't a very popular color! And yes, the sign at the back says "cave."

Anyway, those were just regular cake pop sticks which I wrapped with colored paper (spiral). I adhered the colored paper with a tiny bit of glue.

 

Lolly sticks and colored paper. Voila!

Of course, we had the proverbial green eggs and ham. No Dr. Seuss party would be complete without them! We had the kids participate by breaking the eggs and watching me cook them.  We were kinda' hoping that they would connect the facts - that those were just regular eggs with a few drops of green food color. Some of them were brave enough to try, and actually had seconds!

We scrambled 19 eggs - and there were none left at the end of the day. Hurrah!

Let me leave you with one of my favorite quotes from one of my favorite Seuss books:

"Unless someone like you cares a whole awful lot,

Nothing is going to get better. It's not."

                                             - Dr. Seuss, The Lorax   

 

 

Read more »

Chocolate Butterscotch Cupcakes

I have to admit, frosting is not my strength!

Belated happy valentine's day! I hope you had a sweet one. Here is my post-Valentine offering for you.

I made this sweet treat after seeing that we have a pack and a half of butterscotch morsels in the pantry. And because I was lazy pressed for time, I just used the boxed cake mix instead of making it from scratch. So yes, this is another semi-homemade recipe, but one of the best ones I have made. The cake was delicious and moist, and the butterscotch frosting was just heavenly. Hubby couldn't stop eating them!

I adapted and tweaked the frosting recipe from here. 
 

What you need:

boxed cake mix (I used Duncan Hines Triple Chocolate Decadent cake mix)
3 eggs
1/3 cup Canola oil
1/2 cup butterscotch morsels

For the frosting:

2 sticks unsalted butter (room temperature, divided)
1 1/2 cups sifted confectioner's sugar
1 cup dark brown sugar
1/2 cup heavy cream
1 teaspoon vanilla extract
1/4 teaspoon Kosher salt


What to do:

Preheat oven to 350°F.

Prepare cake according to package directions. Add 1/2 cup butterscotch morsels to the batter. Place in baking cups and bake for around 12 minutes.

Meanwhile, make the frosting.

Sift your sugar!

In a medium saucepan over medium heat, melt 4 tablespoons of butter for about 7 to 8 minutes or until golden brown. Add the brown sugar, salt and heavy cream. Whisk until sugar dissolves and mixture is smooth, about 3 minutes. Remove from heat and transfer the mixture to the bowl of your electric mixer.

Beat the mixture on medium speed for around 10 minutes. Pour in vanilla extract, then add the remaining butter, one tablespoon at a time, making sure that each addition has been incorporated. In a steady stream, add in the confectioner's sugar and beat for another minute or so. If the frosting is not firm enough for piping, cover and refrigerate for around 30 minutes or until firm enough to pipe.

To assemble the cupcake, place frosting in a piping bag with the tip of your choice (I used WIlton's 1M Swirl tip). Frost the cupcake and top with candy sprinkles. Enjoy!

Hubby couldn't wait and ate one before I could even frost it!

Tips, Tricks and Tweaks:

1. I used boxed cupcake mix for this recipe, but feel free to make yours from scratch! I recommend this chocolate cake recipe, especially if you like dark!
2.  If you don't have piping bags, just use a resealable bag and cut one corner. Voila! Instant piping bag.
3. Don't forget to refrigerate your frosted cupcakes! (The frosting will "melt" if you just leave it sitting on the counter).

Read more »

Superbowl Strawberries

My sister-in-law made these cute Super Bowl strawberries. They really look scrumptious... i can almost taste the delicious chocolate that contrasts with the tart fruit... mmmmm! In case you are wondering why I said "almost taste", it is because my sister-in-law and her family lives hundreds of miles from us. So all I can do is to stare at the picture of these gorgeous strawberries... 
 
Oh, and she provided instructions on how to make them! So enjoy!


 What you need:

strawberries
semi-sweet chocolate morsels
white chocolate


What to do:

Wash strawberries and let dry.

Melt  semi-sweet chocolate on a double boiler. Using the tops of the strawberries as handles, dip them one by one in the melted chocolate. Place on parchment or wax paper and refrigerate for a few minutes to harden.

Meanwhile, melt some white chocolate and place them on a piping bag with a thin round tip. Remove strawberries from the fridge and pipe the football lines on the top. Return to the fridge to harden for a few minutes.


Tips, Tricks and Tweaks:

1. No double boiler? Your good ole' microwave will do!
2. Use a resealable bag and cut one corner as a piping bag if you don't have one. 
3. Having a hard time working with the chocolate? Add a little bit of canola oil (about a teaspoon or so). It would make the chocolate a bit thinner and easier to work with.
 

Read more »

Easy Tender Pork Roast

If you are a regular reader of this blog, you would know that "we love the pig." In fact, I think I have more pork dishes than all the other categories combined (NOT!). We love the pig so much that we decided to make beef roast but use pork instead hahaha. No, seriously. This is originally my mother-in-law's beef roast recipe. I just copied it and used pork in lieu of beef. :-)


What you need:

4 to 5 pounds pork loin
14 oz chicken broth
1/2 cup Dale's seasoning 
3 garlic cloves, minced
2 teaspoons ground black pepper


What to do:

Place pork in your slow cooker or Crock Pot.  Add broth.

Using a fork, poke roast to create little pockets or holes. Place pork in your slow cooker or Crock Pot. Pour in broth, Dale's seasoning and let meat absorb it. Sprinkle minced garlic and pepper.

Cook on low for 8 to 10 hours. 

Enjoy!


Tips, Tricks and Tweaks:

1. I know, it is a loooong time to wait. But it makes the meat really tender. If you are pressed for time, cook using medium heat for about 6 to 7 hours.
2. If you are a garlic lover like me, add garlic powder!
3. Best served with veggies and mashed potatoes!

Read more »

Beef Bulgogi

This is an attempt to copy my mother's Beef Bulgogi. When we had it "mom's way," beef bulgogi was wrapped in lettuce leaves and was eaten as an appetizer of sorts. I wanted it to be the "star" of dinner so I served it as the main course - along with rice, of course!

This recipe is a bit sweet, but the steamed rice pairing tones the flavor down and gives you a hint of sweet and a hint of savory. I think I like it better than the store-bought sauces - I control the ingredients I put, and less chemicals. Yay!


What you need:

1 pound top round steak, sliced thin 
1/2 Vidalia onion, cut in rings
1 mandarin orange fruit cup
1/2 cup soy sauce
1/4 to 1/2 cup sugar (depending on your taste)
3 cups of water
3 tablespoons pineapple juice
3 tablespoons cooking wine
1/4 teaspoon garlic powder
1/2 teaspoon pepper
2 tablespoons sesame oil
1 teaspoon toasted sesame seeds
canola oil for frying


What to do:

Easy peasy! Just combine all ingredients except  the canola oil. Mix well. Let marinate for a minimum of 30 minutes. Overnight is better!

Heat about a tablespoon of canola oil in a non-stick pan. Fry the beef slices until slightly brown. Pour in about a third of the marinade and cook for a few minutes more. Remove from heat and serve with rice.


Tips, Tricks and Tweaks:

1. I used a fruit cup because I didn't have oranges. Use fresh ones if you have any.
2. Cooking wine works great, but sake gives it a better flavor.
3. Green onions are also great in this dish!
4.  I originally used 1/2 cup sugar in this recipe but found it a bit too sweet. Cut down a bit, or try the sweet version!  :-)

Read more »

Boogertown!

Yep, this is a real place. It is actually Boogertown Road, somewhere in Sevierville, Tennessee. We were there for short vacation, and one of the highlights of our trip is taking a picture of that sign. My brother-in-law had to stop the car long enough for me to get a clear picture. (Thanks, A!)

Now, before you start making assumptions, Boogertown is not about boogers. Well... it is, but in a different kind. According to my brother-in-law, the road is named after ghosts or "boogers", a term used in the 19th century. I would want to think that the word "booger" is the pre-cursor of the term "boogeyman" we use nowadays. :-)

Let me tell you, I love Tennessee... the snow, the tourist traps (haha), the beautiful mountains... but I don't think I would be comfortable driving there. The winding roads made me carsick (we stayed in a house on top of a mountain) and I always had to have a sucker to keep me from throwing up. But please, don't let me hinder you from visiting. Everything is gorgeous, from the quaint candy kitchen shops, to the big "dinner and show" buildings. There is always something to do there.

In our case, we threw snowballs at each other! :-)

Read more »

Avocado & Spinach Salad with Warm Citrus Vinaigrette

Happy New Year, friends! And because like 80% of the country, our New Year's resolution is also to eat healthier, I want to start the year with a veggie post. 

Hubby and I both love this salad because of the avocado. Growing up, I always considered avocado as a fruit. Never in my wildest dreams would I think of putting it in savory dishes. Well, imagine my shock when I found out that here in the States, it is the other way around. People would give me strange looks when I suggest they dip their slice of avocado in sugar. Or the "she-eats-strange-things, she's-Asian" stare when I tell them to add milk to it. Funny how one thing can be seen so differently in another place.

I like to think that I have the best of both worlds. I enjoy avocado as a fruit and as a vegetable. Although in this case, I really didn't care. All I knew is that it went well with the salad and it was delicious.

I got the recipe from the Dec/January 2013 edition of Publix Family Style magazine. I tweaked it to use the ingredients we have on hand.

Taking the leaves for a wild ride! Thanks, MIL for my salad spinner!

What you need:

6 cups baby spinach leaves, rinsed and drained
2 medium ripe avocados, peeled, seeded and sliced in wedges
2 ounces crumbled feta cheese
1/4 cup extra virgin olive oil
1/4 cup freshly squeezed orange juice
3 tablespoons freshly squeezed lemon juice
1 tablespoon white vinegar
1 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup pine nuts
several pieces of blackberries, sliced


What to do:

In a large bowl, combine the spinach, avocados, and feta cheese. Spoon onto plates.

In a small saucepan over medium-low heat, combine olive oil, orange juice, lemon juice, vinegar, sugar, salt and pepper. Heat for about 3 to 4 minutes, until the dressing is combined and warm but not hot. Drizzle the dressing over the salads. Top with pine nuts and blackberries. Serve immediately.


Tips, Tricks and Tweaks:

1. Use apple cider vinegar instead of white vinegar. It will give the dressing a deep, sweet taste.
2. You can also top it with finely shredded lemon peel.
3. Don't like avocado? Try it with hard boiled eggs.
4. We like feta, but you can also use gorgonzola cheese on this dish.

 

Read more »

Holiday Baking

 

There's something about this season that makes me want to bake... I don't know... maybe the delicious treats that my co-workers have been bringing, or the Christmas cartoons that are airing on TV... or maybe thes December 2012 edition of my Food Network Magazine! ;-)

Anyway, I was really not in the mood to cook, and all I can think of is baking some cookies. Coincidentally (or not!), I have some sugar cookie dough in the fridge that are just begging to be made. So I told hubby that I want to bake some cookies, and he shocked me by saying, "Well, I'm also not very hungry. How about we have cookies and coffee for dinner?" I kid you not, at that moment I thought I heard angels singing and I was reminded of why I love hubby so much. :-)

So we ditched our earlier dinner plans of nachos and instead had the sweetest, unhealthiest dinner you can possibly think of. As we were eating, hubby said "It's great to be an adult! We can do and eat whatever we please!" Ah, ain't life grand sweet? 

By the way, I made several kinds - plain sugar cookies, frosted sugar cookies, and Snickerdoodles. Take your pick!

Snickerdoodles action!

On a separate note, I want to thank you guys for always being there. I know I haven't been posting a lot lately - I just can't seem to find time between my school work and a shop. And of course, there's this little matter of having a family to take care of. And a mini-farm to run. Yep, never a dull moment.

And I want to wish you all a Merry Christmas and a Happy New Year!


What you need:

1 pkg (1 pound) sugar cookie dough (I used Pillsbury)

For the Snickerdoodles: 

1 1/2 tablespoons of granulated sugar
1/4 teaspoon ground cinnamon

For Sugar Cookie Frosting:

1/2 cup confectioners sugar
3 tablespoons evaporated milk
1 teaspoon light corn syrup
1/8 teaspoon vanilla

What to do:

Preheat oven to 350°F. Cut cookie dough into 1/2 inch rounds.  Place on cookie sheet lined with parchment paper.

Prepare the Snickerdoodles first. In a small bowl, combine granulated sugar and cinnamon. Mix well. Take several pieces of cookie dough rounds to make Snickerdoodles (I made 6) and roll them in the sugar-cinnamon mixture. Then place them on a separate cookie sheet for baking.

Place in the pre-heated oven and bake for around 12 minutes. Once baked, place on a wire rack to cool.

Meanwhile, make the frosting. In a medium-sized bowl, mix the confectioners sugar and evaporated milk until smooth. Add the corn syrup and vanilla, then beat with an electric mixer until you reach your desired consistency. You may add more milk or sugar depending on how thick you want it. Set aside.

When the cookies have cooled down, start decorating! Using a spatula or even a fork, spread the frosting on top of the cookies. Top with your candy sprinkles of choice. Enjoy!

Tips, Trick and Tweaks:

1. When frosting cookies, make sure they are cooled down - or the frosting will just melt or slide away. No bueno.
2. Work quickly so the frosting doesn't dry out!
3. I used "slice and bake" cookies, but feel free to make yours from scratch. :-)

Read more »