Monday, March 28, 2005

Black Bean Garlic Chicken

Okey, just to give you an example of what I was talking about here, I fried(shh) a few pieces of chicken wings and set them aside.

In a pan, I sauteed about 1 tsp of finely chopped ginger few shallots just for a few seconds. I did not want the shallots to become transparent. Added the fried wings in and poured the seasoning. In this recipe, I used the Black Bean Garlic Chicken one. You have to be careful not to cook it for a long time because the sauce dries up easily.

Just before serving, add the onions in. It's that simple.

Actually, at the back of the sachet, the instruction on how to cook this was only 1 sentence, and I am not kidding.

Lee Kum Kee Seasonings

Okey. It took me a while to figure out I was doing something wrong in the way I was posting my images. I thought it was just blogger having problems. Somebody, please give me a knock on my head.

Anyway, these past few days, these Lee Kum Kee Seasonings have been my constant companion in the kitchen. I am loving the fact that I only need green onions, red onions or shallots (if available) and meat of your choice. I hope I won't get used to it. Talk about having too much MSG in your system. We'll, they're good once in a while and it saves you from buying endless bottles of say oyster sauce, black bean sauce, etc. when you only want to cook a small amount once in a while.

Saturday, March 26, 2005

Beef Stew

Beef stew cooked without using any cheat seasonings. It never tasted so good.


2 lbs. of stewing beef cut in bite sizes
1 cup of water
1 medium onions, quartered
5 medium potatoes, quartered
2 carrots, sliced in bite sizes
2 celery stalks, cut in 1 inch long
1/2 each of red and green pepper, cut in bite sizes
1 can of 225 ml tomato sauce
salt to taste

Dredge beef in flour and fry until brown. Throw into the slow cooker. Add water and cook for about 2 hours or until beef is tender.

In a separate pan, fry potatoes until cooked. Set aside. On the same pan, saute onions for about 1 minute. Add carrots and cook for another one minute. Add celery and potatoes. Add cooked beef and tomato sauce and simmer for 10 minutes. About 2 minutes before serving dish, add the green and red pepper and cook for about 1 minute. Add salt to taste.

Sunday, March 20, 2005

Carrot Cake

You don't need to look very far for a moist carrot cake recipe. This is it. Brag, brag brag and brag some more. It's not mine though. An officemate who hails from UK shared her recipe to me. It truly is delicious. Try it.

2 cups flour
2 tsp baking soda
1 tsp salt
2 cups sugar
4 eggs
1 ½ tsp baking powder
2 tsp cinnamon
½ cup oil
2 cups grated carrots
1 small can pineapple, drained

1. sift flour, baking soda, baking powder, salt and cinnamon into a bowl

2. add sugar, oil and eggs and mix

3. add carrot and pineapple and mix (mixture is quite moist)

4. place into 13 X 9” pan and bake at 350 degrees F for approximately 40 minutes or when it fails to leave fingerprint when touched in centre

Cream Cheese Icing

1 4 oz package cream cheese
½ cup butter
2 cups icing sugar
1 tsp vanilla

1. measure all ingredients into a bowl and beat until smooth

2. spread over top and enjoy

Monday, March 14, 2005


A very traditional Filipino Dish. Sausages, Eggs, and vegetables rolled into a layer of ground pork.


2 lbs of ground pork
2 eggs
ground pepper
soy sauce to taste
1/4 cup flour

4 boiled eggs, quartered
2 sausages, quarted (I used honey-dijon sausages)
1 medium carrots, peeled and quartered
2 pcs of dill weed pickles, quartered

Mix the first five ingredients in a big bowl. Flatten the mixture on a wide and smooth chopping board or on a clean counter top. Arrange the last four ingredients in the middle and roll the ground pork making sure that all the last four ingredients are not sticking out of the ground pork mixture.

For some, they wrap them in tin foils and bake them. I just drenched the rolls in flour of flour and fried them in a pan.

For a healthier recipe, I also add grated carrots, thinly sliced celery, pickle relish in the mixture.

Saturday, March 12, 2005

Want to know more about me?

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Hey, you're welcome to say something there.