I consider Chap Chae as the first "risky" dish that I prepared since I started cooking last year. Risky because (a) Asian noodle dishes, for me, are generally difficult to prepare with its many (and oftentimes, hard to find) ingredients, and (b) the method / steps are meticulous and I'm afraid that missing a simple step will ruin the dish altogether. But when I saw this ... READ MORE
A Repeat Recipe
I repeated my favorite recipe, the Tamarind-Glazed Pork Stir-Fry, some weeks ago but this time, I used chicken breast fillet for the meat, and green bell peppers instead of the red ones. These variations brought out a dish that's lighter in color, a bit sweeter (because of the green bell peppers, maybe) but is equally flavorful as the first one I made (thanks to my ... READ MORE
Three-Cup Chicken
Three-Cup Chicken is a popular Taiwan recipe, and it was called as such because of its 3 main ingredients measured in equal ratio: soy sauce, sesame oil and chinese rice wine (shaoxing wine). You will also need garlic and ginger and of course, the chicken (I prefer the breast fillet part), and you're good to go. The exact ingredients are as follows: 1/2 cup sesame oil, ... READ MORE
Sausage and Vegetable Bake
This is the perfect dish to make when you have guests coming over at a short notice. Prepping up the ingredients is a breeze, and baking takes less than 15 minutes only with the Saladmaster Electric Skillet. For this super easy one-pan dish, you will need: 2 garlic bulbs, sliced in half 2 red onions, sliced into 6 wedges each 2 white onions, sliced into 6 wedges ... READ MORE
Tamarind-Glazed Pork Stir-Fry
Another winning recipe from Yummy Magazine (October 2011 issue)! The original recipe calls for chicken breast but we only have pork steak at home so we did the pork version instead. I now count this as one of our favorite dishes. Who would have thought that you can use sinigang na sampalok (tamarind stew mix) in a stir-fry dish? Ingredients: 1/2 kilo pork steak ... READ MORE
Baked Spaghetti
AJ and I love to cook pasta. I do the sauce and he cooks the pasta. That's always been our assignments, because I don't know how to cook a perfect al dente pasta hehe. I am afraid of high heat in the gas stove and the first time I cooked pasta noodles, it was a disaster haha! Half of the noodles did not cook properly and stuck together. But now with my Saladmaster ... READ MORE
Baked Barbeque Chicken
I used our Saladmaster Electric Skillet for this recipe and for the first time, AJ and I were able to make a barbeque dish where the meat was cooked well both inside and outside. We actually bought a Neoflam grill pan last year specifically for grilled and barbeque dishes. But we almost always end up with a half-done grilled dish because the inside part of the meat was ... READ MORE
Arroz Valenciana
This is a very flavorful (not to mention colorful) dish that can be eaten alone (read: no need for ulam or viand), or paired with other meat dishes. I saw Kuya Rene do this when they cooked for us, and it is one of the dishes I immediately wanted to try when I got my Saladmaster cookware. I used my oil-core electric skillet for this and below is my "output" (*beams with ... READ MORE