Stir Fried Shrimp w/ Sweet and Sour Chilli Sauce

It’s been a while since I last posted a recipe. I thought it’s time to share another favourite of my family. It’s fortunate that my children doesn’t have any allergy on seafood because they just love eating seafood specially shrimps. Shrimps have been one of the most delectable foods there is as far as I’m concerned but it can be expensive. The bigger it gets, the more expensive it is. Well, as we always hear, indulgence doesn’t come cheap. This recipe is very simple with three basic ingredients. Shrimps or prawns can be used. If you prefer to have the head on, that would be fine too.

Let’s start with the ingredients.

1 bag of headless prawns (around 20 to 25 pieces), slit the back
½ cup of sweet and sour chilli sauce (can be found in any grocery store,)
1 tbsp of flour
1 tbsp of butter (or any cooking oil)


Direction

1. Prep the prawns or shrimps. This means have it thoroughly thawed if frozen. Pat them dry with paper towel or just lay them on a double sheet of paper towel to absorb excess liquid.

2. Dust the shrimps or prawns with flour. This will further absorb liquid and will help in absorbing the sauce later.

3. Heat butter or oil in a wok or wide pan.
4. Stir fry the shrimps (or prawns) until they changed color (which indicates that they are cooked through).
5. Then add the sauce. Continue stirring until all the shrimps have been coated. This will only takes a minute or two then turn the heat off.
6. Serve with rice.

Happy eating!

Cassava Cake ala Ems

A lot of my co-workers love this dessert. They would always request it when there's pot luck at work and would ask for the recipe. I've always promised to give them. That was a long time ago and a many pot luck later. I guess its mighty time to fulfill the promise.

So here's how I do it.
















Ingredients:


2 packs Grated Cassava (defrosted)

2 cans Coconut milk

1 can Condensed Milk

6 pcs Eggs

1 can Evaporated Milk

1/2 cup Sugar (optional)

1 bottle Macapuno Strings


Note: the grated cassava can be found on the frozen section of most asian store, as well as the Macapuno strings.


What to do:

1. Prepare two mixing bowls. One big and one small.

2. In the big bowl, mix 3 eggs, 3 egg whites, 1 1/2 can coconut milk, the evaporated milk, 1/3 of the condenced milk, the sugar and the macapuni strings.

3. In the small bowl, mix the 3 egg yolks, 1/2 can coconut milk and 2/3 of the condenced milk. Set this aside for this will serve as the topping.

4. Pour the mixture in the big bowl onto buttered pans.

5. Bake in 350 degrees for 45 minutes or until the cake is firm.

6. Pour the mixture of the smaller bowl on top of the cake and broil until the top turn brown and spotty :)


Thats how easy it is! Broiling needs to be looked at though because the top can burn so easily.

Happy Baking.


PS. My daughter would always forget what this cake is called. She would always call it Cavassa Cake....

My Sweet Escape

I bought dessert this evening. I thought I should treat myself and my children with some good old dessert made from heaven. After a tiresome work day of meetings of one after another. Of munching fries during a lunch meeting. Of rushing a presentation for the all hands meeting. I'm pretty beat up by the time i get home. My medecine? My sweet escape? There's nothing like a good piece of cake matched with a freshly brewed cup of coffee after dinner while relaxing on the couch.

Which dessert do you think is mine?

Such a sweet escape!

Backyard Pear tree and its fruits

My cousin has a pear tree in his backyard. Every summer it blossoms and bears the sweetest, crunchiest pear fruits. When there's just enough for harvest, my cousin will call for a backyard bbq that will end to hand picking of the fruits to be taken home.

The closest we can get to Phil Mangoes

A thousand miles!!!!!

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Sad to say that the mangoes above were not the Philippine mangoes. They are a different kind. The kind that tastes more like indian mangoes back home. But huge ones!! We usually make them as a salad. With onions, tomatoes, and sometimes a hint of anchovies or fermented shrimp. It is not even close enough to our carabao mangoes back home. They are mangoes none the less and it is better than nothing I should say.

The memories of mangoes back home haunts me in the most longing way.... :(

Biko ala ems

I still remember when i used to watch my father cook this native dessert. He came from a southern province of the Philippines where almost all their dishes includes coconut milk and would always be spicy. As much as I can, I stayed away from the spicy element but I absolutely adored the coconut milk. I would usually sit by or help him out whenever he decides to cook his favorite spicy coconut dishes. One I dearly miss is the "ginataang malunggay and sitaw" . It is a spicy dish consisting of Maluggay leaves, string beans, smoked fish and coconut milk. Malunggay leaves is not an easy find here. When i do find it...it would cost so much. But it is not so bad because i can very much cook the dessert my dad would cook during special ocations. The "Biko" made of sticky rice, coconut milk and brown sugar.

The sticky rice is cooked first like an ordinary rice but water is reduced a bit.

Then the coconut milk and brown sugar are combined in a wok. Simmered until it is reduced to a thicker sauce. It's like when the coconut will soon start letting oil. Anis seed is added during this time. The combination of the aroma of the anise and the coconut is so good. I usually set aside a portion of this sauce for topping later on. By this time, the cooked sticky rice is mixed in. It needs to be mixed throroughly until every garin is coated with the sauce. The half cooked rice will further absorb the sauce and be fully cooked.

This is the finished product! Home made Biko. Simple but satisfying. I brought a tray at work and it was gone before I had my back turned.

Friday lunch at work -- Angus Burger ala Harvey's

I got a special treat today at lunch. Huge Angus burger from Harvey's! There's an outlet near my work and i ordered take out for an Angus Burger Combo. I was feeling so hungry but I know i cannot finish it. It's huge and I can only eat half , thus the knife. The other half will be eaten for merienda (snack). How do I like my Angus burger? Everything on it except mayo and onion, and I like extra chilis please!! How much does it cost here?? For the Combo (with pop and french fries), it's C$6.99 plus tax. I wonder how much much does an equivalent Jolibee hamburger cost now?

Best Ensaymada! Craving across the miles...

Our trip to the chinese store is like going to a treasure island. I can find almost anything from back home. It was like christmas .... judging from the loot I got to take home. I got some bangus na daing, pampangga longganisa, tocino, bagoong isda, alamang, grated cassava, andoks lechon sauce, and ligo sardines.

The highlight of the treasure hunt is the discovery of the Magic melt Ensaymada!! They are a real treat!! So soft and tasty. Oh! Taste of HOME... it was heaven.

I also bagged some Boy Bawang Cornic and Choco Mallows. I was really feeling Christmassy..hehe. Oh! Forget about diet! Indulge while it lasts.

Chinese Tea Cup

We went to Hon Tai Supermarket last weekend and I saw this lovely tea cup! It is a set of three parts, the cup itself, an infuser and a lid. The infuser holds the tea leaves while it infuses the hot water.

I will be able to try the dried tea leaves that my chinese friends have given me.... with style...hehe.

WS#008 - going crazy over sushi and seaweeds

Two favorites......

Crab sushi and seaweed salad...

Scrumptious!

WS007 - Bitter Melon for dinner anyone??

Anyone likes bitter melon? I confess that I love it! Unfortunately, I'm the only one fond of it in the family. My two sweeties absolutely detest it! I cooked some for dinner over the weekend plus another dish for the kids.

Simple ingredients for the above dish. Plain, simple and delicious. Do you think so?

Steamed Tilapia --- My Children’s Fav

Steamed tilapia is the easiest dish to prepare. It is healthy and a sure winner with kids. My two kids love it! It’s especially good with steamed rice. The ingredients are not fussy and cooking is a piece of cake. I can cook it during weekdays too.


Ingredients:

1 whole Tilapia cleaned
½ cup soy sauce (if you save a special soy sauce, feel free to use it)
2 stalks spring onions cut in whatever cut you like…experiment!
thumb size ginger julianed
1 tsp sesame oil (ordinary vegetable or canola oil would do too)


Cooking direction:

I. Steaming the Tilapia

Place enough water in a large wok and put in any spice you have in your pantry that will be good to cover the fishy smell. I used a sprig of rosemary and two slices of lemon. I used my large wok but if a steamer is available, it would definitely do.




Now, for the Tilapia fish. I made a couple of cuts on each side of the fish so it would cook faster. I also placed a slice of lemon inside the fish cavity. I placed the fish on aluminum foil that is slightly oiled with sesame oil (not necessarily sesame, any oil will do). This will prevent the fish’s skin to stick on the foil. I did not put any salt on the fish at this time because the sauce that I will be preparing will be enough to provide the needed flavor. Let the fish cook in steam for about 30 to 45 minutes. Make sure you have a tight cover for the wok. The steamer is already set up for a good steam temperature so it won’t be a problem.


II. Preparing the sauce

In a sauce pan, combine the soy sauce, half the onion spring, the julianed ginger and the sesame oil. You may add water if you needed to lessen the saltiness of the soy sauce. Boil the mixture just enough to combine all the flavors. Set aside and keep warm

III. Presentation

When the fish is cooked (if the fish flaked easily), transfer to a serving platter. Pour the prepared sauce over the fish and place the rest of the spring onion on top. Best serve hot.



Happy eating!

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Hush..... These are mine ....

This time I made sure that I will not be caught unaware of the chocolate monster, that is my son! Hehe. So, before I even started eating my Chock*Nuts, I already stashed away two pieces. Just in case….you know… for rainy season.

Monday Cooking Marathon

They say Mondays are manic. In a way they are but yesterday, which is a Monday, the true manifestation of being manic has touched me. Work was an endless frenzy as usual but I have to cut it short around 3 pm for a much needed Doctors appointment. It was sooo nice to go out when the sun is at its brightest! Seldom do I get to do this because I always stay late at work. Although it was nice to have a leisurely walk under the sun, it was not the case for me for I was running late for my appointment. My doctors appointment is totally uneventful! Hehe…am I expecting excitement from a doctors appointment??? LOL! Anyway, the appointment has led me to another appointment…the much dreaded annual check up! Manic!

Then I got home earlier than usual so with extra time in my hand, I found myself breezing away in the kitchen. Sometimes, it’s like I’m in a trance when I’m in the kitchen. I’m oblivious to what is happening, mind flying to distant places and when I came back…. Three dishes are in front of me. How I did it? I dunno…I just past some time…maybe the elves did it..hehe

The first dish is chicken curry which my brain told me is for dinner. The next one is chicken and sugar snap peas stir fry with oyster sauce, which is probably for the kids school lunch next day and for no reason at all Bihon-canton noodles! Hmmm…I guess two of my friend at work will have a generous lunch tomorrow. They just love my pansit!

Manic Monday in my Kitchen!

A lesson on how to eat flat tops....

I was in a Pilipino Store when my eyes were caught by a package of chocolates which name’s reminds me of youthful times. I was so addicted to this chocolate when I was a kid. I remember how expensive it is and I can only buy one at a time. I would then hide from my brother because once he sees me; my flat tops will be reduced to half. There in some corner hidden from the eyes of predators, I would lovingly eat my one piece of flat top one small bite at a time. Savoring the sensation only chocolate can provide. Thinking about it today makes me smile.

So I bought a bag of Flat Tops (approximately 30 pcs) for $2.00. Not exactly the same as Cadbury, Lindth, Ferrero Rocher but it brings back priceless memories. I then commenced my travel to the memory lane one small bite at a time….

After I finished one…I reached for another only to find out it’s all gone!

“Why do you eat so slow Mom?”. I’m speechless staring at my son’s bulging cheeks and munching on something gooey and sweet.

A Taste of Home…Turon ni Em

Where we love is home,Home that our feet may leave, but not our hearts.
~Oliver Wendell Holmes, Sr

During my university days… (God knows when was that…but I refuse to dwell on that thought at the moment), there were timeswhen I would go home right about 3 pm tired and hungry. I would get off the jeep at the corner of Espana and Blumentritt. It would take a couple of blocks walk before I reach our house. On summer days this will always be a constant battle of will and physical exhaustion. However, in spite of all the resentment of having to walk under a scorching sun, I would always look forward on passing by the small stall of “Banana que”, “Camote que” and “Turon” right at the corner of Blumentritt and Piy Florentino Street. They are always a lovely treat after a days work.

Those were the old days. At least for me who is now living near the intersection of Pharmacy and St. Claire Avenue. And I do miss those sweet treats being sold on the streets of Manila. Yesterday was one of those days. I suddenly had a craving for “Turon”! The sad thing is, I can’t just go to the corner to buy it. I have to make my own…. with a lot of “buntunghininga” (sigh). I went to the Chinese Store to get myself some spring roll wrappers (thank God they have it), as well as some brown sugar. I can’t and will not be able to find the kind of banana that we use back home (we call it Saba) unless I want to use frozen or bottled ones. So, I found a substitute that they call Plantine bananas. The thing about these so called Plantine bananas is that I need to find the ripest ones or else I’ll end up having the hardest banana ever. Okay, I have made some substitution and hopefully it will bring me as close to the authentic ones.

I am yakking about Turon, expecting everybody to know what I’m talking about. So inconsiderate of me. My apologies. Turon is a sweet treat composed of bananas and brown sugar. This combination is then wrapped in spring roll wrapper and deep fried. It will look like spring rolls but unlike the flavorful taste of spring rolls, the turon is sweet. The only similarity of the two is that they both share the crispiness of the wrapper once fried.

This is my Turon. Fresh from the frying pan. I should say that my little exodus has sent me to the streets of Espana and Blumentritt for the briefest moment. A taste of home is all I need to get my heart all warm and fuzzy in the middle of winter.

PS. Even buddy love Turon now! :)

Cooking, Me and Ratatouille

“Not everyone can be a great artist,” Mr. Ego muses. “But a great artist
can come from anywhere.”

I must say that the movie Ratatouille has captured my heart. It has touched my own passion for cooking. I find cooking to be one task I'm never too tired to do. Even if work has dragged me down to my knees at the end of the day, I can still stir up something good for my kids. They would always comment that I cook with love. I am actually looking forward to my childrens birthdays. Why? It's one of my only chance to cook my heart out!! I would prepare a menu way ahead of time and plan what I will be cooking. Ordering cooked foods from food shops is never my option. I want to feel the challenge and the pride of serving home cooked meals. I may not know gourmet dishes but I believe simple and satisfying food never fail to be appreciated ( specially by the hungry hehe). It also gives me the opportunity to learn new things and improve along the way. "Cooking up a storm" is always my motto, making sure each time there'll be new dishes to discover or a better way to make something.

I specially liked the scene when Mr. Ego tasted the dish and suddenly went back and relived the feeling of comfort that his mom has prepared for him. Ohhh.... I so wished that in the future, when my children were all grown up, they will miss my cooking with such longing. I have no desire to be a well known cook (I've always thought myself as a frustrated chef..hehe), but to be remembered that my food have been a source of comfort to at least my children is a great honor.

The photograph above are favorites of my children. My daughter adores any version of fried rice. My son on the other hand loves his meat.

The lesson in this movie is simple. "Any one can cook"! Just put your heart into it. Passion is a mover of mountains....

Guess what this is

I was looking into the memory of our digital camera when I saw this picture. It’s probably from my daughters picture taking jaunts and I was probably there but could not remember. It’s cute though.

My best guess?? It’s a piece of wonton in hot oil! Hehe…

I like the bubbles the best…