Tuesday 30 August 2011
BISTEK TAGALOG
Filipino, Asian, Oriental food, food photos
Asian,
Beef,
Braise,
Filipino recipe,
gluten free,
Stew
Thursday 25 August 2011
LONG SOUP
Everyone's home! Is that a good thing? Yes, of course it is. The down side is that I have to cook lunch. Yes, cook lunch. Lunch has to be hot. That's how we eat in the far East where it is always hot. Why is that? We actually eat five times a day. Sometimes all of them are hot, cooked meals. We tend to eat lighter here in London and we actually don't snack.
Tuesday 23 August 2011
PORK WITH LEMON GRASS AND FINE BEANS
After an 8 day holiday in Las Vegas, most of which was spent trying out the buffets, I am sorely missing home cooked food. I am so glad to be home and eating the food that we really should eat. Although I enjoy the occasional splurging and enjoying food, I still believe in eating healthy and sensibly.
Filipino, Asian, Oriental food, food photos
Asian,
gluten free,
Oriental,
Pork,
Quick and easy,
Stir fry,
vegetables
Tuesday 16 August 2011
BANG BANG CHICKEN ON GLASS NOODLES
Filipino, Asian, Oriental food, food photos
Asian,
Chicken,
gluten free,
Noodles,
Oriental,
Quick and easy,
Salad,
Spicy
Tuesday 9 August 2011
CHICKEN AND TARRAGON PASTA
The mini heat wave came to Britain last week as promised. Sunshine just gives me a boost of energy and I've decided to put that to good use. I have enlisted my husband (since I've noticed that he's more animated than usual) in doing the neglected garden chores. It felt so good to finally do the things that has been put on hold for far too long.
All that activity has left me too tired to cook. I am no fan of ready meals or take aways but I sure do like quick and easy to make dishes. Like pasta.
I used the French dish tarragon chicken to make this quick and easy pasta dish. I so love the licorice flavour of the herb tarragon so I used a generous amount here. Chicken, chestnut mushrooms and creme fraiche completes this dish that can be cooked in a few minutes. Toasted pine nuts adds a crunchy accent.This is so good for a mid-week meal. Even if you are rushed after work, this still can be done without effort at all. You may omit the chicken and it won't be missed as the tarragon and mushrooms already has a lot of flavour. You can change the pasta but choose the long or flat ones rather than tube pasta which are too heavy for cream sauces.
200 gms. farfalle or bow tie pasta
2 skinless, boneless chicken thighs or 1 chicken breast, cut into thin strips
2 tbsps. butter
3 cloves of garlic, crushed
6 chestnut mushrooms
1/4 cup fresh tarragon
300 mls. crème fraîche
1/2 c. milk
salt
pepper
2 tbsps. toasted pine nuts
Cheddar cheese to serve
Method:
Boil the pasta just until al dente.
Season the chicken with 1/2 tsp. of salt and a pinch of pepper.
Heat up a pan and add the butter. Sauté the garlic for 1 minute. Add the chicken and sauté for 3 minutes. Add the mushrooms and cook for 2 minutes. The mushrooms has to have some bite and texture.
Add the tarragon and stir for 1 minute. Take out 1/4 cup of this mixture to top the pasta before serving.
Add the crème fraîche and milk to the pan. Stir and bring to a boil. Add the cooked pasta. Season to taste with salt and pepper.
Divide into two individual dishes, top with the reserved chicken and mushroom mixture and sprinkle with the toasted pine nuts. Serve with grated cheese.
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Filipino, Asian, Oriental food, food photos
Chicken,
Pasta,
Quick and easy
Friday 5 August 2011
CHEESE ICE CREAM
Filipino, Asian, Oriental food, food photos
Asian,
Cheese,
Dessert,
Filipino recipe,
gluten free,
Ice Cream,
Street Food
Tuesday 2 August 2011
BARBECUE PORK SKEWERS
The ultimate favourite barbecue item in the Philippines is barbecue pork skewers. It is sold in most roadside grills where people queue up at the best stall in town. A shake of spicy vinegar with garlic heightens the chargrilled porky goodness. It is also a favourite at parties, celebrations and picnics. My pity goes to the appointed griller who swelters in the heat and chokes on the smoke while everyone polishes the barbecue (as we simply call it) faster than he can cook it.
It usually is made with the pork butt and always has a cube of fat at the end of the stick. I used pork shoulder and trimmed off the fat because I do not like eating fat. To compensate for that, I added peanut butter to the marinade to add extra richness.I sliced the meat thinly so it absorbs more of the flavour and cooks in less time. A ketchup and honey glaze at the end of the grilling time gives it a sweet finish.
This is tastes good on its own but I usually serve it with paprika rice and a side salad as a meal.
Ingredients for the marinade:
1 kg. pork shoulder or butt, sliced thinly
2 tbsps. peanut butter
1 c. cola
3 tbsps. light soy sauce
1 garlic clove, crushed
1 tbsp. worcestershire sauce
2 tbsps. lemon juice
Instructions:
I prefer to thinly slice the pork rather than cut it into chunks because the marinade penetrates better and the meat cooks faster.
Cream the peanut butter while slowly adding the liquid ingredients of the marinade. Marinate the pork for a few hours or overnight in the fridge.
Thread the pork slices in skewers. If using bamboo skewers, soak them first in water so they don't burn in the grill. Chargrill for 5 minutes on each side.
Brush with a mixture of the glaze ingredients and grill for 2 minutes on each side to set the glaze.
Ingredients for the glaze:
1/4 c. catsup
3 tbsps. honey
1 tbsps. light soy sauce
2 tbsp. cooking oil
All rights reserved ©Adora's Box Copyright 2011.
Please support Adora's Box by making your Amazon.com and mymemories.com (use the code STMMMS55174) purchases from this site. Click on their respective banners to proceed to their websites. It will not cost you a single cent more but will help sustain this blog. Thank you.
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Filipino, Asian, Oriental food, food photos
Asian,
Barbecue,
Filipino recipe,
gluten free,
grill,
Pork,
Street Food
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