BLACHAN KHAO SUAY (Thai Bagoong Rice)

copied from google

Here is another rice meal that you'll surely love to eat and crave for more, because Thai food is addictive. This dish is a bit sweet and the degree of hotness depends weather the shrimp paste you use is hot and spicy.  KHAO, in Thai's cookery term means "RICE" or other grains.Well, this is one of the recipe on my college International cuisine manual. What I love with this dish, is the perfect blend of four taste. Sweet, sour, salty, and spicy, which is Thai's signature taste. And I love spicy foods! so, weather you like spicy or not, you will surely love this rice meal. :)

Ingredients:

Garlic, minced

Onion, finely chopped

Cooking oil

Tocino, cooked and slice into strips

Left over steamed rice

Eggs, scrambled, fried, and chiffonade

Green mango, cut into strips

Sugar

How to cook:

Cooked tocino in boiling water. When cooked, fry in oil till brown. Remove and set aside. Using the oil where the tocino was cooked, saute the garlic, onion and hot an spicy bottled shrimp paste till it gives aroma. Add the rice and sugar. Stir fry. Make sure that the shrimp paste is evenly distributed throughout the rice. Transfer it to the dinner plate. Add the green mango, tocino and scramble eggs.

Actually, the real recipe of this rice meal has fish sauce and shallots. But because I don't have shallots in my kitchen, I just use the red medium sized onion. And the shrimp paste is already salty, that's why I didn't put a fish sauce. 

Cooks File:

• Dried shrimp paste can be substitute with bottled bagoong which is available in all leading supermarket. It is suggested that you buy the hot and spicy shrimp paste so it counteracts nicely with the tocino.
• It also suggested that you use a shallots. These are small red onions that are stronger than the medium sized onions.
• Stir frying of any fried rice require only a showtime otherwise it will turn mushy.

A pleasant evening fellas.. :) It's been a while since I last posted here. I've been busy watching the t.v series House M.D. hehehe.. well, honestly I wasn't in the mood. I don't know.. I just couldn't create a new dish. Sorry for that. But you know what.. its much easier to create a delicious dish when you're inspired. But there is no one or anything that  made me inspired the whole week. Until mothers day came on. we went to church, I greeted my mom and went to grocery store. still, I don't have a better idea what recipe should I make. Then I remember what I made with century tuna the day that we don't have anything for dinner. A sauteed century tuna, which  now a sauteed pasta. yes.. I've made a pasta that doesn't need a sauce. For a change. This is not a best recipe. I'm not quite satisfied with my dish. I think somethings missing. Maybe it would be better if I put some sea foods, right? But because I'm not satisfied it doesn't mean that its not delicious. It's a good dish.. And I hope you will love it too. Now, go to your kitchen and let's cook! For this recipe you will need:

WHITE ONION, minced, MUSHROOM, CENTURY TUNA, spanish sytle/flakes in water

BUTTER

OREGANO, WHITE PEPPER

How to cook:

In a mediun heat, melt butter. Stir fry onion until just softened. Add the mushroom continue to stir fry, add the tuna, white pepper, oregano. Season with magic sarap and/or salt. mix it with pasta. And there you have it. A sauteed tuna pasta. 

Enjoy!! :)

Sissy bought the chocolate mousse cake for our mommy. It was just a mini cake. But it doesn't matter. It's the thought that counts.Every mother will appreciate whatever you gave to her. Whats important to them is a simple greeting. And I think I made her happy naman because I greeted her in person when we were in church. :) 

Anyway, I've been thinking of the foods that we made during college days, So I can post it here. Hope I could still remember those recipes. So, until next time guys.. bye! :)

RECIPE OF THE DAY:

MARINATED CHICKEN FILLET

I made this recipe because when my mom and I went to supermarket after church, she said she wants to buy  a ready made food viands which we can easily cook for breakfast. But were undecided if we want the chicken fillet that we always buy. and she said if I want to make my own marinated chicken fillet. Then I said, okay.. that's a good idea! And here it is! my own version of marinated chicken fillet.. and surprisingly, it was a good dish.. better than the chicken fillet in the supermarket. :) Anyway, It was just a "xoxo" presentation  and I hadn't made a dip sauce for this. There's no parsley or anything I can use as for the presentation so I just use this veggie leaves that I saw  in my kitchen. hihi.. It was nice though.. :) Still proud to myself! ^_^ I've made another simple and delicious dish. For those who want to try this dish, here's how...

You will need:

BLACK PEPPER GROUND, DRIED BASIL LEAVES, ROSEMARY

LEMON

CHICKEN FILLET

How to marinate and cook:

Simmer chicken broth with one cup of water. Season chicken with salt, pour the soy sauce and lemon. Add the chicken stock then add the remaining ingredients. Refrigerate for hours or one day to make the chicken more palatable. Then fry it in a low heat. You can try tartar sauce if you want. I haven't tried it yet, so I don't know if its taste good with the chicken. But don't hesitate to try. Be playful! Use any ingredients that you have  in your kitchen. Even if you have limited stuffs, you can still make it delicious by reinventing it. Like the dip sauce I've made before.. but  my group mates and I made the sauce with salmon steak during college days. Next time I'll share with you the recipe of salmon steak. In the mean time, here is the recipe of the sauce..

You will  need:

Butter

Shallots, finely chopped

Heavy cream 

Basil leaves, chiffonade

How to cook:

In a medium heat, melt butter. Stir fry shallots until just softened. Add the cream and basil leaves. Cook until completely wilted, stirring constantly. Pour over fried chicken fillet and garnish.

Enjoy!! ^_^  For more recipes, just follow me.. heyitsmykitchen.blogspot.com

HEALTHY HORS D' OEUVRES

Hors d' oeuvres is a small dishes that maybe hot or cold and serve before the main courses meal. examples are canapes with various toppings and vegetables with dippings, cold cuts, etc. For soups, there are four categories:

• Consomme - meat stock base. Rich and clear and may be serve hot or cold.
• Puree soups - made from meat, poultry, fish, vegetables that have been cooked in liquid and pureed.
• Cream soups - use Bechamel sauce as base.
• Veloute soups - similar to cream sauce. However, the base is veloute sauce

What to do in a boring day?? Think think think....! then suddenly, my mom said she wants to eat vegetables. So.. I thought of doing this kind of recipe.And the boring day is now a happy day. n_n Well, I've made a very simple appetizer than the examples I mentioned. If you want to try this recipe, here's how I made it..

You will need:

Lettuce
Pineapple chunks
apples
Century tuna, flakes in oil or chunks in water
Cucumber
A pinch of salt
Lemon
cheese (optional) 
Thousand island dressing or any choice of dressing

How to make:

Drain the the century tuna and the pineapple chunks. In a bowl, mix the said ingredients except the lettuce, cheese and dressing. In a large plate, place the lettuce through the sides. then pour the mix ingredients. To finish the presentation, use a regular plastic bag and put the dressing. Then cut a small hole in the corner of the bag. This is where is the dressing will come out. Next, you will need to work the dressing down towards the tip opening and twist the open end of the bag shut. Now you have a piping bag. Drizzle it to the mix veggies and other toppings, add the grated cheese. And you have now a healthy and easy to make appetizer. n_n

eathealthy.livehealthy. Until next time for heyitsmykitchen.blogspot.com recipes!

Guaftie guys!! :) today, I will show you some other recipes I made on my birthday.. These recipes are just a little bit ordinary because a lot of people knows how to do it, and I always make these recipes every Christmas and new year. except of the pasta.. I only invented it the day that I celebrated my birthday. so, come on, lets cook! ^_^

CHICKEN PESTO PASTA

ooops! I forgot to take picture of it with pasta. I was so hungry that I ate it instantly. sorry for that. hihi :p Anyway, since we get used to red sauce pasta which is kids all time favorite, ( spaghetti ) I tried the white sauce para maiba naman un panlasa natin. for this recipe..

You will need:

PESTO, CREAM OF MUSHROOM, JOLLY MUSHROOMS, QUICK MELT CHEESE, NESTLE CREAM

WHITE ONION

PASTA, use fettuccine pasta for a better texture. and it's really suitable for white sauce

PAPRIKA, WHITE PEPPER, & BLACK PEPPER

DICE CHICKEN, marinated

How to cook:

To marinate the chicken:

pour ground pepper or black pepper ( macormick ), paprika, lemon and Worcestershire sauce. but since I consumed it, I just use soy sauce. then microwave it for 5 minutes or until done.

For the sauce:

saute onion, add the mushroom and marinated chicken. you can also set aside the chicken and just put it in pasta after, to have a nice presentation. then, pour the nestle cream, cream of mushroom and pesto, add a little water then add the grated cheese. also, add white pepper. I did not put salt or magic sarap because the pesto and cheese itself already have flavorings that will make the sauce a little bit salty. well, you still have to taste it so you would know if you need to add salt or not. and that's it! easy right?

Actually, I've made a white sauce pasta before which is "tuna bacon melt" but unfortunately I can't post and share it with you guys because my boyfie just taught it to me. the recipe came from the company of Pizza Hut. He worked there before. Now he's in singapore as chef de partie. just sayin' hehehe :) anyway, here is another recipe I made..

CREMA DE FRUITA 

As I said earlier, this is the food that  is a bit ordinary but a very delicious dessert. Unfortunately, I forgot to buy mangoes.. that's why I used fruit cocktail. but please, if you will use fruit cocktail, buy the del monte instead of bonus fruit cocktail. because I've read the details about its ingredients, and I discovered that instead of peaches they use papaya as substitute. and I don't eat papaya..hehe but of course we need to be thrifty. so its okay to use cheaper ingredients. but mangoes are so much better.. (for me) so if you're ready, let's begin to make a delicious dessert! :)

You will need:

FRUIT COCKTAIL, NESTLE CREAM, CONDENSED MILK

How to make:

Combine condensed milk and nestle cream.. remember the 3 is to 1 rule.. this means you only need one can of condensed milk and 3 cans/pack of nestle cream. to make it more delicious, use milk maid condensed because it is  a full cream milk. but again we need cheaper ingredients so I used alaska condensed which also delicious din naman. pour exact amount of cream in a rectangular container then place the graham on it, add fruit cocktail. do it several times to make layering. refrigerate.now you have made a cheaper cake.. very easy to make and yet very yummy!! enjoy! :)

Hope you enjoyed the chicken pesto pasta and crema de fruita.. until next time for heyitsmykitchen.blogspot.com  recipes! ^_^

By the way.. here's the picture of me with the foods.hehe :) my sissy and his boyfie bought a cake for me. I was so happy! I don't know when was the last time that I celebrated my birthday with a cake. And had the chance to blow a candle and make a wish.. I miss doing that.ehehe. thanks to them.. ^_^ again.. happy birthday to me! hurrah hurrah hurrah!! <3

LONG LIFE CANTON

Copied from google

"Pancit or pansit is the term for noodles in Filipino cuisine. Noodle were introduced into the Philippines by the Chinese and have since been adopted into local cuisines. The term pancit is derived from the Hokien Pian i sit which means "something conveniently cooked fast. Different kind of noodles can be found in Filipino supermarkets which can then be cook at home. Noodle dishes are also standard fare in local restaurants. Food establishments especializing in noodles are often referred as panciterias.

Nancy Lumen of the Philippine Center of Investigative Journalism writes that according to food lore handed down from the Chinese, noodle should be eaten in one's birthday. They are therefore commonly served at birthday celebrations and Chinese restaurants in the Philippines often have "birthday noodles" listed on their menus. However, she warns that since "pancit represents long life and good health; they must not be cut short so as not to corrupt the symbolism."

-from wikipedia

Hey guys.. yesterday is my birthday  so I decided to cook pancit canton, because as we all know that this noodle represent long life, and we do it every year on our birthday just to have a small celebration. Every time I cook canton or any kind of dish, I try to use other ways on how to cook it. for example, pounded shrimp, squid ball or chicken balls.But for now, I only have few ingredients because I had no time to go to the supermarket to buy all the ingredients i need. sa family kasi namin super kumpleto talaga ang ingredients para mas delicious.especially pancit up to date that can only found in our province in isabela. but its okay, even I have a few ingredients kaya ko naman pasarapin eh. hehehe.. so anyway here's how I made canton.

You will need:

Cabbage, you can also you use pechay if you want.

CARROTS - julliened AND BAGUIO BEANS - cut into diagonal, you can also use chicharo instead of baguio beans, or both.

Spring Onion, also sprinkle this when canton is done. It tastes better when you also put celery because these two ingredients have nice aroma.

Diced Onions. As you can see, I did not remove the roots because you can use it to easily slice the onion into dice. Slice it in the middle then slice horizontally the middle of half slice onion, then slice it four (4) times vertically depending on how small or big the slice you want.

Minced Garlic.

Chicken. Boil it in water with ground pepper and knorr chicken. Use whole pepper then crush it for better aroma. Its better instead of using already crushed pepper. As of my rhetorical discovery :)

How to cook:

Heat the oil and saute garlic until it becomes golden brown then add onion.when onion becomes translucent, add the chicken then add the ground pepper and a pinch of salt, then put some soy sauce. Use only light soy sauce so as not to darken the canton too much. Add water and knorr chicken. let it boil, then put canton and  the remaining ingredients. sprinkle celery and spring onion when done.

Tip:

It tastes better if you use pounded shrimp.. trust me.. you should try it! :) how? just boil the shrimp, remove the shell, cut the head of shrimp and pound it. then lagyan ng pinagpakuluan tapos idrain. do it atleast 2x. after you saute the onion garlic and chicken, put sliced shrimp(body part) saka ihalo ang pinagpakuluan na shrimp.then add some water if needed.

Enjoy! ^_^ <3 

P.s

Join me as I post other recipes I did on my birthday.. soon.! or maybe tomorrow.celebrate with me fellas! happy birthday to me.! :)