Udon with Meatballs

I miss the New Year celebration in the Philippines. As early as 9pm, you'd be scared to walk down the streets due to the firecrackers being thrown left and right. The smoke would also be enough to gag you and make you stay in the comforts of your own home. Loud music can be heard from houses, and neighbors would be trading home-cooked meals with each other. It was chaotic and crazy, but it was fun.

Growing up, I remember a couple of things that we never go without for Media Noche (midnight meal). They have some sort of novelty meanings so my mother always made sure that we have them on the table at the strike of midnight. They are: 12 fruits symbolizing the 12 months of the year, sweets so that the coming year would be "sweet", and noodles with egg (or anything round)  symbolizing long life and good health.

I made this dish a week ago, but hubby loved it so much so I am planning to make it again for our New Year meal. Noodles for long life and meatballs for good health. ;-)


What you need:

For the soup:

• 2 bundles Udon noodles
• 8 cups chicken broth
• 1/2 small yellow onion, sliced
• 5 cloves of garlic, smashed
• kosher salt and freshly ground pepper
• dash of sesame oil

For the meatballs:

• 1 lb ground pork
• 1 small onion, diced finely
• 8 cloves garlic, minced finely
• 2 large eggs
• 1 carrot, coarsely minced
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil

What to do:

Make the meatballs. In a large bowl, combine all the meatball ingredients and mix well with your hands to distribute evenly. Get about a tablespoonful of the mix and shape it into a ball. Continue doing so until you have used up all of the meat/mix.

Cook the udon noodles according to package instructions. Drain and set aside. Heat a pot over medium-high and add a dash of sesame oil. Saute the garlic and onion for about a minute. Pour in the chicken broth and bring to a boil. Gently drop the meatballs in the stock (careful - you don't want it to splatter on you!) and cook for about 10 minutes over low heat.

Add the cooked udon noodles and adjust taste with salt and pepper. Cook for another 5 minutes. Remove from heat and drizzle with sesame oil. Enjoy!


Tips, Tricks and Tweaks:

1. Substitite water with bouillon for chicken broth. You can also try beef broth!
2. Don't beat the egg - I noticed that regular egg does better in binding the ingredients than beaten eggs.
3. Use other type of noodles like vermicelli or soba.
4. Garnish with toasted garlic or chopped parsley.

Happy New Year!

 

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Beef, Broccoli and Baby Corn

I've always had beef and broccoli growing up, but sometimes, we add other veggies to liven up the plate. Today, I added carrots and baby corn to the (supposedly) beef and broccoli dish that I was gonna make. I must admit, though - veggies are great for adding texture and nutrition to this recipe, but the real knock out was the sauce. It was so delicious that after our meal, I couldn't wait to have the leftovers!


What you need:

• 1 lb beef (top blade)
• 1 head of broccoli (florets only), steamed
• 1 can baby corn
• 1 carrot, peeled and sliced
• 1/2 cup  of beef broth
• 5 cloves of garlic, coarsely minced
• 1 whole yellow onion, sliced (divided)
• 2 tablespoons soy sauce
• 1 teaspoon pepper
• 1 teaspoon sugar
• 3 tablespoons oyster sauce
• 1 tablespoon cooking sherry
• 1 teaspoon sesame oil
• 1 tablespoon kosher salt
• 1 tablespoon corn starch

What to do:

Heat about 5 cups of water in a pot. Add salt, half the yellow onion, and the beef. When it boils briskly, lower the heat and let cook for about an hour, or until the meat is fork-tender. Save the broth. Slice the beef into desired size.

Spoon about 2 tablespoons of beef broth to a small bowl. Add cornstarch and mix well. Set aside.

Place a wok over medium-high heat and add the sesame oil. Saute the garlic and the other half of the yellow onion. When the onions are translucent, add the beef. Cook for about a minute, then add the broth, carrots, pepper, sugar, oyster sauce, sherry, and cornstarch mix. Let cook for about 10 minutes.

Add the steamed broccoli and cook for another 5 minutes. Stir well to distribute the sauce evenly. Serve over hot rice.


Tips, Tricks and Tweaks:

1. You can use frozen (steam in the bag) broccoli for less mess.
2. I sliced the baby corn in half. 
3. Use other veggies like snow peas or water chestnut.
4. If it is too thick for you, add more beef broth.

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Godiva Flourless Chocolate Cake

This decadent cake was what we feasted on a few days ago. It arrived on Christmas eve, a gift from the best mother-in-law in the world. The cake was so rich and dense, you could hardly finish a slice. But by golly, finish it we will!

Some Pacman action happening here!

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Pretzel and Chocolate Treats

Here's a fun treat to make for Christmas (or any time for that matter). This does not only look pretty - it also tastes great! The saltiness of the pretzel blends well with the sweetness of the chocolates. I couldn't stop eating them!

What you need:

• 30 pieces salted pretzels (whatever kind you want)
• 30 pieces Hershey's Kisses chocolate
• 30 pieces m&m candies

What to do:

Preheat oven to 350°F.

Place the pretzels on a baking tray. Remove the wrappers of the Hershey's Kisses chocolates and place them on the center of each pretzel. 

Put in the oven for about 1 or 2 minutes, just until the chocolate melts. Remove from the oven and press an m&m on top of the Kisses while they are still soft.

Chill in the fridge for about 15 minutes before serving. Enjoy!

A bit dry and cracked, but nonetheless delish!

 Tips, Tricks and Tweaks:

1. Use any type or variety of Kisses you want!

2.  Make sure NOT to burn the chocolate! Keep an eye on them.

3. I made 30 pieces - but make as many as you want!

Merry Christmas!

Glory to God in the highest heaven, and on earth peace to those on whom His favor rests. ~Luke 2:14

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Bacon, Egg and Toast Cups

I got this recipe from the September 2010 edition of Martha Stewart's Everyday Food Magazine. It looked so yummy and delectable that I wanted to try it immediately. I didn't have a large muffin pan, though, so I had to pester my husband into buying me one wait till I get one. 

As I was browsing through recipes, I realized that most of these dishes were so common, but presented in a different light. I mean - bread, bacon and eggs? Aren't those staples in your fridge already? But putting them in a muffin pan to add pizzazz to the presentation is pure genius! Makes you wanna say "D'oh! Why didn't I think of that?"


What you need:

• 4 tablespoons unsalted butter, melted
• 12 slices sandwich bread
• 12 slices of bacon
• 6 large eggs
• coarse salt and ground pepper

What to do:

Preheat oven to 375°F. 

Lightly butter 6 standard muffin cups. With a knife, cut the crusts of the bread. Flatten the bread slices with a rolling pin, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to the edge of the cup. Use extra bread to patch any gaps. Brush bread with remaining butter.

In a large skillet, cook bacon over medium heat, until almost crisp, about 4 minutes (it will continue to cook in the oven). Lay 2 bacon slices in each bread cup and crack and egg over each. Season with salt and pepper.

Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately. 


Tips, Tricks and Tweaks:

1. Try crumbled sausage in place of bacon!
2. Make a vegetarian version by using sauteed spinach.
3. A sprinkle of Parmesan cheese would dress things up.

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Comfy Lizard

Click for larger image

This lizard seemed to be getting a break from the cold weather by taking respite in a dried rolled-up rose leaf.

And yes, it was alive. It blinked when the camera flashed. ;-) 

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Buckwheat with Chicken and Spinach

I am always looking for ways to incorporate veggies in our otherwise carnivorous diet. I didn't like veggies much when I was a kid, so I am trying to catch up with "lost time" and eat better.

This recipe is a complete meal - with starch, protein and veggies in one dish. Don't you just love dishes like this? ;-)

What you need:

• 2 bundles buckwheat noodles
• 1 cup cooked chicken, shredded
• 1 tablespoon sesame oil
• 8 oz baby bella mushrooms
• 4 stalks green onions, sliced
• 1 tablespoon peeled ginger, cut into matchsticks
• 5 cloves of garlic
• 3 cups spinach
• 3 tablespoons soy sauce

What to do:

Cook noodles according to package instructions. Drain and set aside.

In a skillet or wok, heat the sesame oil over medium-high. Add mushrooms and cook, stirring occasionally, until soft, about 4 minutes. Add the garlic, ginger, shredded chicken, and green onion. Cook for about a minute or two. 

Add the drained noodles and spinach to the skillet, and toss until the spinach wilts and the noodles are warmed through. Add soy sauce and sesame oil, and toss again to combine. Serve with a dash of lime juice.


Tips, Tricks and Tweaks:

1. Use other kinds of noodles like lo-mein or soba.
2. Add tofu for a healthier variety.
3. Chicken can be substituted by pork or shrimp.

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Bistro Fries

This recipe was included in a coupon for Morton's Seasoned Salt. Since I had all the ingredients, I decided to give it a try.

It was good! So good that I had to make another batch because it was gone in a blink of an eye. Well, who doesn't love fries? ;-)


What you need:

• 8 oz french fries, frozen
• 1 teaspoon grated parmesan cheese
• 1/2 teaspoon Morton's Season All Seasoned Salt
• 1/2 teaspoon dried parsley

What to do:

Prepare french fries according to package directions.

In a bowl, mix seasoned salt and parmesan cheese. While still warm, toss the fries in the bowl with the cheese-seasoned salt mixture.

Sprinkle with parsley and serve immediately.


Tips, Tricks and Tweaks:

1. If using fresh parsley, double the amount (dried herbs always have stronger flavor than fresh ones).
2. Lessen the amount of cheese if you find it too salty.

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Sesame Beef

Curious thing, this sesame seed. So small and (almost) insignificant, yet huge in flavor. Especially sesame oil. I couldn't really tell the difference in taste between buns with and without sesame seeds, but it is very easy to tell if a savory dish has sesame oil.

Here's an interesting information. Some texts claim that the phrase "Open Sesame" is reflective of the fact that the pods of the sesame seed plant tend to burst open with a sharp pop when it reaches maturity. Ain't Ali Baba smart to reference that? ;-)

This recipe was generously adapted from the December 2010 issue of Martha Stewart Everyday Food Magazine. So far, every recipe I tried from that magazine was delicious!


What you need:

2 tablespoons soy sauce
2 tablespoons sherry
1 tablespoon sugar
2 teaspoons rice vinegar
1/2 teaspoon red pepper flakes
1/2 teaspoon cornstarch
1 tablespoon canola oil
3/4 pound  top blade steak, cut into strips
1 red bell pepper, ribs and seeds removed, thinly sliced
5 garlic cloves, minced coarsely
1 tablespoon sesame seeds, toasted


What to do:

Heat a pot of lightly salted water over high heat. When it starts to boil, add in the meat and lower the temperature. Let simmer for about an hour, or until meat is tender. Let cool.

In a small bowl, combine soy sauce, sherry, sugar, vinegar, red pepper flakes, and cornstarch. Set aside.

In a large skillet, heat 1 tablespoon oil over medium-high. Add bell peppers and cook, stirring, until peppers are crisp-tender, about 2 minutes. 

Add garlic and cook for about 30 seconds. Whisk the soy sauce mixture and add to the skillet, along with the steak. Cook, stirring, until sauce thickens, about 1 minute. Stir in the sesame seeds. Serve over rice.


Tips, Tricks and Tweaks:

1. Garnish with green onion if desired.
2. You can skip boiling the meat. Just cook it in canola oil before adding red bell pepper.
3. Use other cuts of steak, such as New York strip steak or skirt steak.
4. For a saucier dish, add about 2 to 3 tablespoons of beef broth.

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Oleander Caterpillar

Found this oleander caterpillar on the wooden deck. He was so camera-shy... it took me about 20 shots before I could get a good one. Of course, it didn't help that he was a fast-mover.

I did some research and found out that the adult stage of this caterpillar is the Polka-Dot Wasp Moth. So pretty... but I'd rather admire from a distance than go near it.

Photo Credit

How beautiful are the works of the Lord! 

The heavens declare the glory of God; the skies proclaim the work of His hands. - Psalm 19:1

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