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
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
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
Five Spice Pork Noodles
Got this recipe from the July 2011 issue of Yummy Magazine. This particular issue was such a gem - I'm able to try 3 recipes already, all from this same magazine! This one is my 4th, and I used my Saladmaster gourmet pan to make this (although the Wok Pan would be perfect for this). It's my first time to prepare an egg noodle dish and am glad this one's fairly easy to ... READ MORE
Chicken and Chinese Chorizo Stew
From the July 2011 Yummy magazine, here's another recipe that's so easy to prepare and yet so tasty, you wouldn't think the ingredients are plain and very few. What's left from this dish we put in the fridge and after a week the flavors just became better! For this recipe, you will only need: 1 tablespoon cooking oil 2 to 3 pieces chorizo Macau, sliced 3 cloves ... READ MORE
Chicken Adobo Roulade with Balsamic Vinegar
We made this last week, it was sooo good you gotta try it!! We got this from our Yummy magazine, the same source of our Banana Chocnut Trifle. What you will need: 6 (100-gram) pcs. boneless chicken breast or thigh, skin on 6 leeks (leaves), blanched 1/4 cup olive oil 12 cloves garlic, minced 1 tablespoon black peppercorn 3/4 cup balsamic vinegar salt soy ... READ MORE
Banana Chocnut Trifle (from Yummy Magazine)
Thanks to Yummy Magazine, I was able to make my first dessert last Saturday! And it was a success! The recipe is called Banana Chocnut Trifle and it's from the July 2011 issue of Yummy Magazine (bought on sale): For this simple recipe, you will need: 4 bananas (cut into 1/4-inch thick slices), 8 large Chocnut (broken into pieces), 3 thick slices pound cake or any ... READ MORE
