Filed under: Uncategorized
Feta cheese (I used marinated feta in oil and herbs)
Fried salmon fillet (tin drained salmon or smoked salmon)
1 tbs. drained capers chopped
1 small Spanish onion
2 tbs of the cheese marinade
Combine salad green, capers, and feta cheese
Using a fork, flake salmon into large pieces
Thin slices of red onion for additional crunch
Drizzle salad dressing
Tofu according to health practitioners supplies a variety of protein, calcium, vitamins and protects the body against health conditions including heart disease, cancer and beneficial to women in both peri-menopause and menopause stage, etc. The isoflavones in tofu act as a form of estrogen in the body.
Again, the recipe is taken from my over-used recipe book, The Best of Food Magazine.
2 blocks tofu (firm)
2 egg whites
1 cup Japanese bread crumbs
Pat tofu dry with paper towels
Slice tofu into squares
Dip in egg whites
Coat with bread crumbs, taking care to cover surface completely
In a wok, heat cooking oil
Fry tofu, a few pieces at a time until coating becomes crisp
Drain on paper towels.
*serve with either Teriyaki sauce or Vinegared sauce
Filed under: Beef
This is the easiest beef recipe I have prepared, so far. Instead of just green capsicum, I combined the yellow and red capsicums for colour. The recipe is adapted from The Best of Food Magazine bought in Manila years ago.
½ kilo sirloin steak (porterhouse steak) – ½ inch thick
¼ cup cooking oil
1 cup water
1 medium onion, cut into ¼ inch slices
½ teaspoon garlic salt
½ teaspoon sliced ginger
1 medium green, yellow and red bell capsicum, cut into ¾ inch strips
1 tablespoon cornstarch
2 tablespoons sugar
2 tablespoons soy sauce
2 medium tomatoes, cut into wedges
Cut meat into one-inch strips
Heat oil in a large skillet
Brown meat in oil, turning frequently about 2-3 minutes
In a bowl combine water, onion, garlic salt, and ginger
Stir into skillet and bring to a simmer
Let simmer around 5 minutes then add capsicum strips
Blend cornstarch, sugar and soy sauce until smooth
Pour into meat mixture
Cover and cook over low heat until tomatoes are heated through, about two minutes.
Serve warm with rice.
A little bird told me that the Thai ladies who prepare the best green papaya salad in town at RC Sunday Market also sell the best Thai green curry paste. To market, to market to buy the fresh Thai green curry paste.
Thai chicken curry should be a balance of spicy, sweet and sour and salty. Experts would advice to add fish sauce if not salty, add a little more sugar for a sweeter curry, add a squeeze of lime or lemon juice if too salty.
1 tbsp curry paste (a blend of chilli, garlic, onion, galangal, kafir lime, Thai ginger, lemon grass)
boneless chicken thigh or breast, cut into chunks
1 can coconut milk
1 red bell pepper, de-seeded and cut into chunks
1 zucchini, sliced lengthwise several times, then cut into chunks
1 tbsp fish sauce
a cup of chopped coriander/cilantro leaves and stems
a handful of coriander leaves for dressing
1 tbsp lime juice or lemon juice
2 tbsp. oil
Heat oil in wok
Add curry paste and stir fry briefly to release the fragrance
Add coconut milk, and bring to the boil
Add chicken, stirring to incorporate
When curry sauce comes to a boil reduce heat to medium-low simmer.
Simmer uncovered for 10-15 minutes, or until chicken is tender.
Add the red bell pepper and zucchini, plus a cup of chopped coriander/cilantro leaves and stems
Simmer another 2-3 minutes, or until vegetables are softened but still firm and colourful.
Sprinkle with fresh coriander leaves just before serving
Serve with steamed rice.
This very simple salad can be intensified by adding nuts, cooked bacon, dried fruits, red onions and cheese.
1 large head broccoli, cut into small florets
6 ounces cherry or grape tomatoes, halved or
2 firm red roma tomatoes
For the dressing:
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
2 tablespoons wholegrain mustard
2-3 tablespoons white white
Salt and freshly ground black pepper to taste
Bring a large pot of water, salted with a teaspoon of salt, to a boil.
Add the broccoli florets. Cook 1-2 minutes, drain
Whisk together dressing ingredients and pour dressing over salad and
Toss just before serving.
The two fried rice noodle dishes have a lot in common. Just like other Asian cuisines there are several variations of it around Asia. The Singapore Bee Hoon I’ve tasted during our last visit in Singapore is one of the best fried rice noodle dishes. Here is my version.
1 packet rice vermicelli
3 eggs, beaten
2 tbsp chopped garlic
500g pork spare ribs, thinly sliced
3 pcs Chinese style Lup Chong (Chinese sausage), thinly sliced
1 medium sized onion, thinly sliced
1 small carrot, julienned
1 cup cabbage, thinly sliced
1 cup washed beansprouts
1 cup green beans, cut diagonally into one-inch length.
½ red capsicum, thinly sliced
½ cup dried black fungus,
2 cups water
1 tbsp oyster sauce
2 tbsp light soy sauce
1 tbsp sesame oil
1 chicken cube
salt and pepper to taste
Optional for Garnishing:
Fried Fish Tofu, sliced
Fried dried shredded squid
Fried eggs, sliced into thin strips
Calamansi (squeeze calamansi juice into the bihon/bee hoon before eating)
• Soak the rice vermicelli in hot water for about 8 to 10 minutes until soft (al dente) Drain and set aside.
• Soak dried black fungus in hot water for half an hour. Drain and slice thinly.
• Fry eggs, fish tofu, Chinese sausage and shredded dried squid, separately. Set aside.
• In a clean wok add oil and sauté garlic, onion until fragrant.
• Add sliced pork and sauté until brown.
• Add water, oyster sauce, soy sauce, fried Chinese sausage, chicken stock cube and cook until pork is
• Adjust the taste with salt and pepper
• Add the carrots, beansprouts, red capsicum, green beans, cabbage, black fungus
• Stir to combine, cover and cook for 2 to 3 minutes or until vegetables are starting to soften.
• Scoop and transfer the cooked pork and vegetables to a plate or shallow bowl and set aside.
• In the remaining broth, add the rice vermicelli in the wok, stirring constantly until the noodles have absorbed all the broth.
• When the noodles are done, add the cooked pork and vegetables and sesame oil to the pan and toss thoroughly.
• Serve noodles and garnish with the previously cooked egg strips, fried squid, and fish tofu.
Filed under: Food
12 hard boiled eggs
¼ cup mayonnaise
1 teaspoon dry mustard
1 teaspoon curry powder
Pinch of salt
½ teaspoon freshly chopped parsley
• Remove shells and halve eggs lengthwise
• Remove yolks, place in a small bowl and mash yolks with a fork
• Add the mayonnaise, mustard, curry powder and parsley to the eggs yolks
• Stir until smooth and creamy
• Spoon or pipe yolk mixture into the egg white halves
• Garnish with chopped springs onions or olives