We had some guests two (2) weeks ago, my Ninang (godmother) and cousin Ineng. Since my mom has left-over frozen gyozas (Japanese dumplings), I decided to make a Hot Pot Sate Broth. This is a shabu-shabu dish wherein you prepare the broth, set it in a really warm pot (much better if you have a camping burner so it'll simmer continuously) and the guests will add the uncooked ... READ MORE
How I turned a soup into a pasta
It was raining the whole of last week and the weather made me crave for a hot soup dish - the chicken macaroni soup, to be exact. So last Sunday, I excitedly cooked my first soup dish following this recipe (but I did away with some ingredients like the hotdogs and eggs) and then took out our soup bowls for the soup. AJ and I were already drooling over a hot soup that would ... READ MORE
Korean Chicken Wings
You will love the sweet and slightly spicy flavors of this barbeque dish that we baked using the Saladmaster Electric Skillet. To lock in the flavors of the marinade, it's best to have it marinated overnight. For the marinade sauce, you will need: 1 one-inch piece fresh ginger, minced or grated 1 bulb garlic, minced 1 small onion, minced 2-3 tablespoons of chili ... READ MORE
Cooking Custard
To make classic custard that’s perfect for dessert, I prepared the following ingredients: 3 egg yolks 1 egg ¼ cup sugar ½ teaspoon vanilla 1 cup evaporated milk (I used this as a direct substitute for the recipe’s heavy cream) 1 small pack Nestle cream (225mL) Dash of cinnamon ½ teaspoon lemon juice I also armed myself with the following ... READ MORE
Chap Chae
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
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
Saladmaster School of Cooking
Our Saladmaster consultants, Rene and Jane, invited us to a cooking demo last Saturday. AJ and I almost didn't make it because I suddenly have to rush something for work. We got there halfway through the session, but managed to see some more dishes at work. I saw the versatility of Saladmaster cookware when they cooked 3 dishes simultaneously by stacking the cookware on ... READ MORE