Cheesy beef and mushroom eggstravaganza

Weekend is the perfect day to do some cooking. So Marco collected all the left-over ingredients in the fridge and made this wonderful breakfast. You gotta try it!

INGREDIENTS:

1/4 kilo beef

2 cloves garlic (minced)

2 eggs (beaten)

1/4 cup mushroom (sliced)

1/4 cup grated cheese

cooking oil

salt

vetsin (msg)

COOKING PROCEDURE:

Boil the beef for about 1 hour until soft and tender. Then chop into small cubes. Saute garlic in cooking oil. Add the beef and mushroom. Stir until light brown. Add salt and vetsin to taste.Pour in the beaten egg and grated cheese mixture then stir. Turn off heat after a few seconds or when the egg has solidified. Serve with pandesal or garlic bread. You can also add chopped red and green bell pepper to add color and enhance flavor.

Tipco Kiwi and Grape Juice 100%

I had a shot of this last night (Thanks Cathz!). It's green, very natural and refreshing. It is best served when chilled. I super love it! :D

Majah's Thai green tofu and chicken curry

I was eating dinner with Marco when suddenly my cellphone vibrated. 1 message received and it's from Majah. She was excited telling me that I would be having another subject for my blog. (Wow! That's cool!) It's the Thai green tofu and chicken curry that she would be experimenting with this time. It would be a combination of green chicken curry and green tofu curry recipes. She has tried the red and the yellow curries. Both have passed with flying colors. Delicious masterpieces indeed. And now the green one, how exciting!

Came early at the condo, I was watching tv while waiting for her chopper to arrive :P. After a couple of hours, she entered the flat carrying bags of ingredients and other goodies she bought in Shopwise and in Duty Free Clark (Pampanga). My face lighted up, thrilled with the new oriental cuisine yet to be borned. She rested for a while. We had a little chit chat. Other friends arrived. Then she started to prepare and cook. Too bad my eyes got heavy since it was past 1 AM already. I did not have the chance to see the end product (sigh). I just had Ate Shiela take the picture of the curry and I'm glad she did not forget. Anyway, here's the recipe. Enjoy!

INGREDIENTS:

2 large chicken breast (cut into chunks)

1/2 cup firm Tofu (cut into cubes)

1 green pepper (cut into strips)

1/2 onion (chopped)

1 small cauliflower (cut into small bite size)

1 lime (cut into halves/to be juiced)

dried mushrooms

2 tbsp soy sauce

2 cups kakang gata or coconut milk

3/4 cup gata or coconut milk (pangalawang piga or second wash)

1 cup chicken stock

1/4 cup dry niyog or coconut (to be roasted)

Thai green curry paste (Majah doesn't like using powder)

sugar

ginger cut into thin strips

patis (fish sauce)

1 tbsp canola/vegetable oil

Maggi Magic Sarap granules

COOKING PROCEDURE:

Marinade chicken chunks in soy sauce and lime juice for 30-60 minutes. Roast the niyog in a pan until golden brown. Set aside. In a pot, saute onions, bell pepper, and ginger in oil. Add the chicken chunks and continue to saute until flavor mixes with the meat. Mix 1 tbsp of curry paste, saute until all meat is covered. Cook till light brown. Dilute 2 tbsp of green curry paste in 1/2 cup chicken stock. (Thai paste is stronger than the usual curry powder. Do not put too much unless you really want your dish to be super hot.) Add in the pot. Mix roasted niyog and set aside about 1 tbsp for later. Let simmer for a couple of minutes. Add gata (pangalawang piga), and magic sarap granules. Mix well and let it simmer for a few minutes. Add kakang gata, then set aside about 3/4 cup. Add cauliflower and mushrooms. Simmer for a few minutes. Add tofu. Add patis and sugar to taste. For a spicier dish, add more curry paste. Add either chicken stock or gata until it reaches the desired spicyness . Once cooked, add some lime juice. Serve in a bowl.

Paksiw na Bisugo ala Cathy (Boiled pickled red snapper)

Despite her busy schedule, my friend Cathy always finds time to relax. And one of her relaxation regimens is cooking. Hahaha! I remember she was asking what to do with the Bisugo she had in the fridge. I suggested Fish Sarciado however we both don't know what it tastes like. She actually said "Patay tayo dyan. Manghuhula na naman ako ng lasa. Hehehe." So she ended up cooking Paksiw. Yum yum!!! :D

INGREDIENTS:

3 medium-sized fresh Bisugo (red snapper)

2 tomatoes

3 cloves garlic (crushed)

2 siling haba (banana peppers)

1 tsp peppercorn

1/4 cup vinegar

1 cup water (or less; depends upon your preference)

ginger cut into strips

patis (fish sauce)

vetsin (msg)

ampalaya (optional; sliced)

COOKING PROCEDURE:

Place Bisugo in a pot. Add tomatoes (whole), garlic, ginger and siling haba on top. Same with the ampalaya (if available). Add vinegar and water. Bring to a light boil. Add peppercorn. Season with patis and vetsin to taste. Simmer for a couple of minutes. Crush tomatoes in the pan. Continue to simmer until fish is cooked evenly. Serve with rice.

Sinabawang Bangus ala Elden (Milkfish broth with vegetables)

Last night, my friend Elden prepared a very healthy dish. Without further ado, here's how.

INGREDIENTS:

1 kilo fresh bangus, 5 cuts

1 bundle camote leaves (a.k.a. talbos ng kamote)

1 bundle saluyot

2 tomatoes

spring onion

2 siling labuyo

water

salt

vetsin (msg)

COOKING PROCEDURE:

Bring the cut fresh bangus to boil. Add tomatoes and siling labuyo. Then add camote leaves and saluyot. Season with salt and vetsin to taste. Lastly, add the spring onion. Simmer until cooked. Best served when hot.

Batangas Star Express rolls back its fare 20% effective today

I boarded Batangas Star Express bus this morning going to Manila. And to my amazement, the bus conductor gave me a receipt with fare 20% less. I thought he just mistakenly gave it to me. According to him, only Batangas Star Express lowers down its rate starting today because of the tight competition among bus companies in Batangas City. This is a good news to all Batangueños! :D

My Cheesecake Story

Myke and Nanay are among my newest friends here on earth. We were once flatmates. Since they left the condo we had no more bonding moments until Myke popped me a message that she's got a business proposal. Alright! My eyes grew big and my heart was filled with excitement as I told her "Sure! Sure!". That was the start of our so-called business partnership. And what's the business all about? It's all about CHEESECAKE!!!

Hahaha! Being business-minded and having a sweet tooth at the same time, I didn't hesitate to sell it. Myke or Nanay would deliver my orders. Good thing I also get to see them once in a while. Homemade cheesecakes by Myke are guaranteed fresh and delicious. They have a sweetness that is just right that all of you will surely like. They come in different flavors: Blueberry, Cookies 'n Cream, Peaches 'n Cream andMango. They are so affordable at only Php 75.00(smaller size at Php 40.00). I cannot tell you how Myke makes it as that's her secret. Hehehe. But here's a similar recipe for Blueberry Cheesecake (click the link to see the original recipe).

INGREDIENTS

Crust:

1 cup crushed graham cracker crumbs

2 tbsp unsalted butter

1/2 cup brown sugar

Filling:

2 (8 oz) pack cream cheese, softened

1/3 cup sugar

1 tsp vanilla extract

2 cups cool whip topping, thawed (whipped cream will also do)

1 jar of blueberry preserves (use as much as you prefer as topping)

1 tsp unflavored colorless gelatin

3 tbsp water

COOKING PROCEDURE

Combine all the crust ingredients with a fork until well blended. Press in a 9 inch pie pan. Chill in the fridge for about 15 minutes. Beat the cream cheese and sugar in a bowl with an electric mixer. Add in vanilla extract. Dissolve the gelatin in the water and add in the cream cheese mixture. Beat until well blended and cream cheese fluffy. Add in the cool whip and fold gently. Spoon over crust and let chill in the fridge for about 3 hours or until set. Top with some blueberry preserves or fresh ones which ever you prefer. Can do your favorite fruit topping too.

(For your orders and inquiries, just pm me. :D)

Chicken and asparagus eggdrop soup ala Marco

Yesterday was a very memorable day for all of us. It was Cory's Interment day and another moment in history. However, it was also raining and Marco prepared a delicious meal for me. Yey!

It is called Chicken and asparagus eggdrop soup (click the link to see the original recipe). And it looks like Tinolang Manok. Hehehe. The taste of asparagus does not really blend well with the chicken but I appreciated it nonetheless since I am a fan of asparagus. Hehehe. For those who have not eaten asparagus yet, it will be a brand new experience I guess. And for those who hate it, string beans is a good alternative. Also, you may add cornstarch dissolved in water if you want to thicken the soup.

Happy cooking!

Pasta with prawns in creamy garlic sauce ala Marco

I had a very satisfying lunch today. Marco cooked his own version of Pasta with prawns in creamy garlic sauce (click the link to see the original recipe) . Super yummy!

Here's how my boyfriend did it in a more affordable way.

INGREDIENTS :
200 g. of uncooked pasta (spaghetti, fettuccine or linguine)
1 small pack of dried shrimps or dried hibe (instead of fresh prawns, about 12 pieces)
1 c. of cream1/2 c. of shredded regular cheddar cheese (instead of parmesan cheese)
1/4 c. of butter
1/2 head of garlic
a little Italian herbs (instead of a handful of fresh parsley)
salt and pepper to taste

COOKING PROCEDURE :
Cook the pasta according to package directions. Drain, douse with cold water, drain again and set aside.While the pasta cooks, boil the dried shrimps (dried hibe) to remove excess salt and residue. Heat the butter in a large sauce pan. Add the garlic and cook until lightly browned. Pour in the cream, lower the heat and bring to simmering (not boiling) point. Add the dried shrimp and simmer for about 3 minutes. Add the Italian herbs and grated cheese. Stir until the cheese melts. Season with salt and pepper.Add the cooked pasta to the sauce and toss to coat the noodles well. Transfer to a serving platter and serve at once.

Me and Marié

Since last week, I've been listening to this girl who was discovered on YouTube. I didn't know her background. All I know is, I like her songs especially her rendition of Rihanna's Umbrella. I admire her voice and the way she plays the guitar. A friend told me that she would be having a concert and that was last August 1. Though I'm not really a fan, I kinda felt bad that I was not able to see her live in concert.

Marié Christina Digby. She reminds me of myself few years back. If only I am passionate enough to continue what I've been always starting. Maybe I am also an acoustic singer together with my own band now. Not on YouTube or on TV, maybe in your favorite bars at least, where I can enjoy what I'm doing. Hehehe. But for the mean time, here's what I could only share to you. Marié and a picture of me way back when.