I finally made a Chicken Mami that satisfied my craving for this very common Filipino dish. The noodles were always the key, for me anyway, and it so happened that I found a good brand of noodles at the Filipino Sari-Sari Store today.
Chicken and noodles go so well together every country probably has its own version. In Southeast Asia, the chicken noodle soup you’ll find is most certainly Chinese in origin. Mie is the Chinese word for noodles. So in Indonesia, Malaysia and Singapore, this dish is called Mie Ayam or Chicken Noodle. It’s only the Philippines where there came a slight change. Continue reading “Mami: Philippine Chicken Noodle Soup”
Summer IS almost gone, isn’t it? Gosh, time has gone by sooo fast… It was cool enough for a beef stew yesterday and I even put on some socks later in the evening because it was getting too cold for my toes….errr, I mean my taste. Yes, I do believe autumn is not so far away.
A stew always reminds me of that romantically funny O.Henry short story, The Third Ingredient. That story made such an impression on my young mind that I just cannot start a stew and not think of that author. Here’s a link to the story, please read it and you’ll understand why I have a romanticized view of stew.
Continue reading “Beef Stew”
Alright…I’ve been good about eating healthy the last few days and now I deserve some pork chops! I’ve been thinking of doing a stuffed pork chop recipe for ages but never tried it. I’ve found several recipes online and in a couple of my cookbooks. But this is the recipe I finally chose (with my usual revisions) because it has a good mix of ingredients and does not involve any frying…perfect.
Look at that pork chop…it’s almost saying “EAT ME!!!”….don’t you think? This was easy and looked and tasted like it was made by some professional in the kitchen. Highly recommended.
Continue reading “Stuffed Pork Chops”
This turned out really fantastic considering I started out with no idea what I was going to do. All I knew was I wanted scones for breakfast. I also wanted some new recipe so I can post it on this blog. So I decided to go with my old reliable High Altitude Cream Scone recipe and picked a few ingredients I already had. So breakfast turned out to be a Lemon, Currant and Walnut High Altitude Cream Scone…delicious…
This is my first shot at this trumped-up recipe and I know I can make some improvements in the future. I’ll give it to you as I made it, with notes that will improve the recipe. Continue reading “Scone Experiment”
Ahhh….the ubiquitous Sate of Indonesia. Different regions in Indonesia have their different versions of sate. Understandably, you will hardly ever get Sate Babi in the Muslim parts of Indonesia. But you’ll get it in Bali, which is in the Hindu part of the country or in the Christian islands like Flores Island.
This Sate Ayam recipe is from the island of Madura, off the coast of the central island, Java. It’s also very common to find this sate peddled on the streets as well as in five-star hotels in Jakarta. You may try it with various meats: lamb, goat, beef or chicken. The lovely combination of lime juice, ground peanuts, chilis, and the sweet soy sauce makes it perfect for goat meat. You have to try that at least once.
The recipe I found on the internet was in Indonesian. My Bahasa Indonesia is hardly passable now. I want to apologize, if I made a mistake in the translation and messed up the recipe – the taste tells me I didn’t do so bad.
Still, my Indonesian readers, I hope you will forgive me…or better yet, please correct me if I made some mistake. Boleh? Continue reading “Masakan Indonesia: Sate Ayam”
Think about this…Fried Rice is probably the most unique dish that comes out of your kitchen. What’s in your fried rice all depends on what’s in your refrigerator and that will differ from household to household and even from time to time…because we never have all the same leftovers. Continue reading “Shrimp Fried Rice”
I made this Shrimp Sinigang for one the other day. This is probably Spouse’s favorite Filipino dish and I very seldom cook it owing to my shrimp allergy. But some days, Spouse will get lucky….
Sinigang is a popular Filipino dish I featured in a previous post. We sometimes mix shrimps with milkfish and that makes it pretty interesting. My mother always used mustard greens in her seafood sinigang and it gives a nice kick, a different flavor than the more common “kangkong” or swamp cabbage. Mustard greens are also packed with Vitamin C and combined with the tamarind flavoring, that’s going to drive away any cold that comes near you. Continue reading “Everyday Filipino: Shrimp Sinigang for One”