Crispy Tofu
30 January 2011, 3:35 pm
Filed under: Cooking, General

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
Cooking oil

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


Thai Green Chicken Curry
28 September 2010, 8:00 pm
Filed under: Chicken, Cooking

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.
Stir occasionally.
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.

Filipino Bihon and Singapore Bee Hoon are one and the same
8 June 2010, 1:43 pm
Filed under: Cooking, Noodles, Pork, Vegies

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.

30 December 2009, 4:26 pm
Filed under: Cooking, Sweets

Yema Balls
by: Connie Veneracion, Home Cooking Rocks! (http://pinoycook.net/)

1-1/2 c. of sweetened condensed milk
2 c. of powdered full cream milk
1 50-g. pack of coconut cream powder
1 egg yolk
1 tbsp. of butter, softened
a cup of white sugar
small paper cups (bottom should be 1-inch in diameter)

Pour the condensed milk into a small saucepan. Set the stove to medium and heat gently. Do not boil.
Beat the egg yolk in a bowl.
Pour in the half of the heated condensed milk into the bowl and stir to blend in the egg yolk.
Add the coconut cream and stir until smooth.
Pour the egg-milk-coconut cream mixture into the saucepan and continue cooking.
Stir, scraping the sides and bottom of the pan to prevent scorching. When the mixture thickens a bit
Turn off the heat and cool for about 5 minutes.
Place the powdered milk in a large mixing bowl.
Pour in the egg-milk-coconut cream mixture.
Add the softened butter. Stir until smooth.
Cover the bowl with cling wrap and chill for about 45 minutes. After chilling, mixture will thicken and shaping will be easier.
Place the white sugar in a wide shallow bowl.

Using two teaspoons, form the yema mixture into balls. They won’t look like perfect balls at this point. You will shape them later with your hands. Drop each ball onto the white sugar. Using you hands, roll it gently on the sugar then shape them into balls. Drop gently into a paper cup. Repeat for the remaining mixture.

my two daughters rolled the mixture into balls

For best results, chill the yema balls before serving.

Dinner Time
6 October 2009, 11:12 pm
Filed under: Cooking

Stir fried mushrooms (brown, shiitake and oyster)
Stir fried broccolini
Fried salmon (marinaded in light soy sauce, brown sugar and oil
Nasi Goreng (packet sauce)

Hubby was not happy again with what I prepared for dinner.  It was either he gets confused with too many dishes on the table or he knew that if he did not eat them all up, some would end up in the fridge till the rubbish collection comes on Friday.


Maize (finely grated corn)
11 September 2009, 10:44 pm
Filed under: Cooking, Food

I come from the land of corn-eaters.  I suppose I am the only member of the family who is fond of eating maize.  Cebu is a corn-producing province thus maize is cheaper than rice. Maize is cooked like rice is cooked and is eaten like rice during meals.  I first ate maize in my early 20’s.  The househelp was eating humba and maize for merienda and I joined in.  That afternoon, I was hooked on maize.

I accidentally found Yellow Maize Kibbled, Product of Australia, at our local Asian supermarket.  The owner renovated the shop and filled it with a variety of Asian goodies.  The product states; ‘Maize is cholesterol free.  It provides an excellent source of fibre; good source of iron & thiamin, moderate source of protein & niacin.” There you go!

Hubby tasted my maize at dinner and liked it.  One down, three family members to go …  I’ll program my son next.

maizmaiz with beef

Alimango (mud crab)
6 September 2009, 3:27 am
Filed under: Cooking, Food, Seafood

After several days of ‘telling stories’ about his fishing prowess, a work mate finally succumbed to pressure and surprised me with one, yes one, freshly cooked mud crab last Monday. The surprise was on me as I waited, with my allergy tablet standing by, for my body to react.  Nada, nothing – my best guess was because the crab was fresh.