Pancit Miki Guisado

Pancit Miki Guisado

Hubby is not a pork eater  that's why I was really surprised when he ate a plate of my pancit miki today :D I bought the miki noodles from Seafoods City, Las Vegas quite awhile ago and it was really good!

 Just sharing :D

Have a good one!

Beef Adobo (with Pepsi)

Hubby has been bugging me to cook beef adobo for him these past few days. He is a beef eater. I was a little bit reluctant to do so because I have not tried cooking adobo using beef ever. But he was persistent so what else can I do? I wanted him to be happy, you know :) So there, I cooked some for the love of my life.

Yummy Beef Adobo

I searched for beef adobo recipes online and I was surprised to see lots of them! I really thought that only chicken and pork meats are the best for this kind of dish.

Anyway, when I put rice and beef adobo in hubby's lunch bag yesterday, I was praying that he would like it. It was his first time to bring adobo with rice at work. And thanks God that he liked it! He said it was soo yummy! And he wanted to bring more again today if there were leftovers.

Here's the recipe if you are interested.

You will need:

beef- adobo cuts (I like it with a little bit of fat)

pepper corns/ whole black or white pepper

laurel leaves

garlic

salt and ground pepper

1 cup vinegar

1 cup of pepsi or coke- to create an appetizing color and as meat tenderizer (optional)

2 tbsp of cooking oil

1.5 cups water

Instructions:

1. Season the beef with salt and pepper.

2. In a pan, heat the cooking oil (make sure the oil is really hot) and brown the beef by batch.

3. When done put the browned beef to a different pan, put garlic, laurel leaves, pepper corns, pepsi and water and bring it to a boil.

4. Add vinegar. Let it boil again then season with salt to taste.

5. Let it cook for 30-40 minutes in medium heat or until the meat is tender. If needed, put more water.

6. When the meat is tender and only a little sauce left, turn the fire off.

7. Serve hot with rice.

Thanks for visiting!

Fried Dried Boneless Danggit

crunchy!

I had fried dried boneless danggit today with scrambled eggs and jasmine rice. Thanks to Ann for the danggit.

The crunchiness and yumminess were just perfect! Poor Hubby had to smell the unfavorable odor even the stove fan was on. Tsk tsk tsk! I feel sorry for him. Nonetheless, he was happy when I shared my foods to him minus the dried fish :)

We are both stuffed afterwards. Thank you Lord!

Tips:

Before frying the dried fish, make sure that the oil in the pan is very hot and count 5-6 seconds then turn the other side of the fish, count 5-6 seconds again. Serve.

Thanks for doppin' by.

Salted Fish with Tomatoes

I was starving to death today and only Pinoy foods could fill me up so I sliced tomatoes, put some salted fish and long green peppers, reheated the white Jasmine rice in the microwave  (I'm out of brown rice anymore) then I ate like there was no tomorrow.

My tummy was stuffed afterwards.

My dieting is again messed up. Sigh!

Thanks for dropping by.

Bihon Guisado

I was very happy to see my friend Brenda in a grocery store yesterday after a long time. It was my fault why we haven't seen each other that long. I told her I will come to her house to give her the leche flan I saved for her. She is the kind of person that is not afraid to try any kind of foods. So as soon as I got home, I cooked Bihon for her to take with me together with the flan.

I know that every Filipino knows how to prepare bihon but I would like to share the recipe anyway.

You will need:

2 chicken breasts

1 package bihon

chinese sausage (optional)

2 cups shredded cabbage

2 cups julianned carrots

1/2 cups sitsaro or snowpeas/ green beans

2 cups sliced celery

3 laurel left

10 pcs peppercorns

garlic

onion

spring/green onion

soy sauce

salt and ground pepper

oil

Instructions:

1. In a pan, put the chicken breasts and 4 cups of water and boil.

2. Put also the laurel leaf, garlic, peppercorns, onion and salt.

3. When the meat is almost done, turn off the stove.

4. Slice the meat. Dont discard the water.

5. Strain the water and set it aside.

6. In a wok, put 2 tbsp of oil, sautee the garlic, onion and meat.

7. Then put in all the vegetables except cabbage.

8. Put a little bit of soysauce, then salt and pepper until you reached your desired taste.

9. Transfer to a bowl and set it aside.

10. In the same wok, put 1/4 cup of oil, garlic and onion until they turn brownish then put the chicken breast water.

11. Bring it to a boil.

12. Put salt and pepper.

13. Put the bihon in the boiling water until it is almost done. Then put the cabbage.

14. When the cabbage is almost done put in the sauteed meat and vegetables.

15. Carefully mix them all. When the cabbage is cooked, put in a low fire for 5 minutes.

15. Serve hot garnished with green onions.

Thanks for dropping by.

Grilled Stuffed Bangus Wrapped in a Foil

I went to a Filipino Party last night and I brought Grilled Bangus with me to share.

Bangus is Philippines' national fish. I like it when it is stuffed with tomatoes, onion and garlic, seasoned, wrapped in aluminum foil and grilled. It is juicy and yummy!

Sharing the recipe here:

You will need:

1 whole Bangus (big) - you  can make a slit along the back of the fish for stuffing or do the traditional way

2  tomatoes

green onion/ white onion

2 cloves of garlic

salt and pepper

lemon grass or tanglad (optional)

aluminum foil

Procedure:

1. Salt the fish. Set aside.

2. Chop tomatoes, onion leaves and garlic.

3. Season with salt and pepper. Make sure to put a lot of salt. Mix

4. Stuff the mixture inside the belly and properly wrap with foil.

5. Grill until it is done.

credit to pagkaingpinoy.atbp

I Shifted to Brown Rice

Calrose Rice (my stepson recommends this brand)

The grains

cooked rice

I am a rice eater. If I can't eat rice in a day, I'm going nuts.  It was my friend Emy who influenced me to shift from white rice to brown rice for health reasons. She said that 2 cups of brown rice is equivalent to 1 cup of white rice. So I decided to try brown rice so that I could eat more :)

The first time I have tried it, I thought I was eating a leftover and overcooked corn on a cob, something like that. Yep, it has a weird taste and texture but after eating it 3 days in a row, I have started to like it already. 

But you have to cook this kind of rice a bit longer than white rice.  And it needs more water. And a dash of salt because it is too bland. And I almost forgot to mention, it is kinda pricey compared to white rice.

Here's how I cook mine using my rice cooker.

3 cups of rinsed brown rice

6 cups of water

My rice cooker has options for white or brown rice  so I press "brown rice" then wait until it beeps which means, it's already done. But it takes more or less an hour to cook this kind of rice so be sure to cook it ahead of time.

Wanna try brown rice?

Thanks for reading this post.

Lumpia Recipe

ready to fry lumpia

This is hubby's favorite among Filipino foods. He likes it with lots of lots of cabbage and with ground beef only, no pork, no shrimp and no chicken. 

If you want to try it, here's the recipe:

You will need:

1 package of Lumpia wrapper (I buy them at an Asian Store in Reno)

1/2 pound of ground beef, yup, half a pound only

1 cup diced carrots

1 cup diced celery

1 cup diced onions

2 cups shredded cabbage

salt and pepper to taste

Instruction:

1. In a pan, cook the ground beef and onion together until the beef is not pinkish anymore and the onions are transparent already.

2. Add carrots. Cook for 3 minutes.

3. Add celery.Cook for 2 minutes.

4. Finally, add the cabbage and add salt and pepper to taste.

5. Set aside to cool down.

6. Wrap in the lumpia wrapper following the package instruction.

7. Fry.

8. Uncooked lumpia can be stored in the freezer for future use.

Dried Fish or "Bulad" in Tomatoes

Dried fish is not healthy if eaten alone since it is very salty so most of the time I'd cook it with lots of tomatoes. When tomatoes are very cheap in the market, that's the best time to make this recipe.

By the way, this is a Filipino recipe :)

Dried Fish in Tomatoes

salty no more :)

You will need:

3 or 4 pieces of (Pinikas) Dried fish/"Bulad"

6 medium size tomatoes

1 medium size onion

2 cloves of garlic

vegetable oil (for frying the dried fish and for sauteing the other ingredients)

Instruction:

1. Wash the dried fish thoroughly. Fry in a hot oil. Set aside when done.

2. In another pan, saute the garlic until it looks brownish.

3. Add onion until it becomes transparent.

4. Add tomatoes. Cook for 3 minutes.

5. Put in dried fish. Make sure to mix the tomatoes and dried fish thoroughly.

6. Simmer for 5- 10 minutes in a low fire.

7. Serve as a side dish.