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Follow her as she prepares and partakes the "bread for the stomach" in http://beforesixdiet.blogspot.com/ . And while you are full at it, she offers you the "bread for the soul" in her travels by foot and by thoughts in http://footandfire.blogspot.com/ Happy Reading!

Friday, April 30, 2010

Chinese Five Spices (Pae-Lo) Onion Rings

White onions are mildly sweet in taste and crunchy with lots of antibacterial properties.

Onion rings are great appetizers.

Onion rings can also be a side dish. May be dipped with your fave dippings.

Here's how to make your own Onion rings...

6 big pieces of white onions, sliced and separated into rings
1 piece egg, scrambled
a pinch of salt, black pepper and chinese five spice
a handful of cornstarch
Olive or Canola Oil

Heat oil in a small deep frying pan. Mix egg and spices in a small bowl. In a plate, spread cornstarch. Dip onion slices in the egg then roll over cornstarch then deep fry in the heated oil. Repeat procedure.


Wednesday, April 28, 2010

The #1 food you should eat (and probably don't)

My dad’s family is from Norway and for as long as I can remember we’ve been eating fish balls, fish puddings, pickled fish, fish in a tube and fish in a can. Most people thought it was a little weird.

But these days, I’m feeling less like an outcast when I bust open a can of fish, especially sardines. I know a lot of you have strong feelings about sardines, but want to know why I love them?

Sardines (Pacific, wild-caught) are one of the healthiest foods we can consume, according to the health and environmental experts we interviewed for “Sea Change” in our latest issue of EatingWell magazine. These days so many of us are trying to get more omega-3 fats in our diet, because they benefit your heart and your brain. Click here for delicious recipes to help you eat more of these super-healthy omega-3 fats. These nutritional powerhouses are one of the best sources of omega-3 fats, with a whopping 1,950 mg/per 3 oz. (that’s more per serving than salmon, tuna or just about any other food) and they’re packed with vitamin D. And because sardines are small and low on the food chain, they don’t harbor lots of toxins like bigger fish can. Find out why leading scientist Carl Safina thinks eating smaller fish can benefit your health and our oceans. Plus, they’re also one of the most sustainable fish around. Quick to reproduce, Pacific sardines have rebounded from both overfishing and a natural collapse in the 1940's, so much so that they are one of Seafood Watch’s “Super Green” sustainable choices. (Click here to find out which 6 super-healthy fish and shellfish you should eat and which 6 to avoid.)

If you’re trying sardines for the first time, or you just really want to learn to like them, here are a few tips and a few recipes to stoke your sardine love:

* For the uninitiated, a good place to start is with a boneless, skinless variety. They come packed in water or olive oil. They’re mild, and can be used in recipes in place of canned tuna fish.
* If you’re lucky enough to have fresh sardines available in your supermarket, try them in place of the canned sardines. Lightly dredge them in salt-and-pepper-seasoned flour and sauté them in a little olive oil.
* Sardines also come smoked, and come packed in sauces like tomato and mustard—give one of these a try. Smear them on a cracker or piece of toast for a snack or light lunch.
* For veteran sardine eaters, the sky’s the limit! Sardines with bones and skin are delicious, too, and they look awesome on top of a salad or platter. P.S. The bones and skin are both edible. Those tiny bones deliver calcium too!

Monday, April 26, 2010

Fish in Panang Curry

Tasty Panaeng Curry.

A sampling of Panaeng Curry mixing it with coconut milk and fish.

a pre-mixed panang curry paste I bought from Thailand grocery. i tasted it first because it is said to the mildest of the curry concoctions.

Heat 3 cups of coconut milk, add the paste and mix well until lumps disappear. Bring to boil, add 500 gms of fish and let simmer until cooked. Adjust flavor with sugar and fish sauce.

Actually, Panang curry paste ingredients are basically as follows:
* Chili peppers
* Galangal (a root)
* Lemongrass
* Coriander
* Cumin
* Garlic
* Shallots
* Peanuts
* Shrimp paste
* Salt

Simply delicious and can be eaten even during lunchtime when the heat is on! The chili is much more tempered than those I tried in Thailand. Definitely, I will try this again. Shrimp may be omitted and tofu may be used instead.


Friday, April 23, 2010

Spices from Thai grocery

LINK TO INFO RE CHINES FIVE SPICE http://en.wikipedia.org/wiki/Five-spice_powder

GREEN CURRY http://en.wikipedia.org/wiki/Green_curry

RED CURRY http://en.wikipedia.org/wiki/Red_curry

PANANG CURRY: http://en.wikipedia.org/wiki/Panang_curry

Monday, April 19, 2010

Pad Thai, Tom yam, Tilapia and more in Thailand

Here are some pictures of the lunch and dinner we have had in Thailand...

Monday, April 5, 2010

Yummy Oatmeal Cooky

Cookies are yummy. Oatmeal cookies are wonderfully yummy too as it is healthful. The good thing about cookies is that you can store it for merienda, for sweets or panghimagas or simply a soak to a glass of milk.

1 cup butter
1 1/2 to 2 cups brown sugar
3 eggs
1 cup evaporated milk
1 teaspoon vanilla extract

31/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 cups quick-cooking or rolled oats
1 cup chopped peanuts
1 cup raisins
color-coated chocolate candies, optional garnishing.

Preheat oven to 350 F. Grease flat or cookie sheets.

In a large bowl, cream together the butter and sugar until fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla and evaporated milk.

In another bowl, combine the flour, baking powder, baking soda, salt and cinnamon, gradually stir into the creamed mixture.

Lastly, stir in the rolled oats, peanuts and raisins. Drop a small amount of mixture in round shape in the prepared flat or cookie sheets.

Add color to the cookie by adding color-coated chocolate candies (or raisins) in the center of the cookie.

Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for before removing to a wire rack to cool completely.

Sunday, April 4, 2010

Eggplant Salad

8 medium-sized eggplants
3 medium-sized tomatoes, not ripe but yellow green in color, chopped
1 large white onions or 1 medium red onions, chopped
2-3 T apple cider vinegar
a pinch of salt and pepper

In a casserole, bring water to boil and add eggplants pierced with fork. When tender, remove from fire and drain.
Peel the eggplants and mash them without detaching it in its hard head. Arrange in the serving platter. Top with the chopped tomatoes and onions, vinegar, salt and pepper. Best served if chilled.

Saturday, April 3, 2010

Not-a-sinful Lasagna

Not large amount of butter in the Bechamel Sauce. Not much cheese in the layers. Mushrooms, carrots and corns are the healthy and tasty add-ons.

500 gms lasagna, cooked according to package instruction. (14 minutes!)
About 20 noodles. Makes two sets of lasagna with 3 laid noodles.
Ideal layer is 4, which you can make, depending on the size of your bake pan.

500 gms lasagna noodle, cooked

Yummy Red Sauce
3 T butter
1 medium-size white onions, chopped
3 t garlic
1 t dried basil
1/2 t dried or powdered oregano
1/2 k ground beef
1 c tomato paste (or two 150-gms pouch)
1 c tomato sauce (one 250-gms pouch)
1 cup beef stock
1 c carrots, chopped
1 can corn kernel, drained
1 can sliced button mushroom, drained
salt and pepper

Creamy White Sauce:
3 T butter
11/4 c beef stock
1/4 c flour
1 1/2 c evaporated milk

Toppings for every layer:
1 1/2 cup grated cheese

Saute onions, garlic and herbs in butter. Add in beef and cook over medium heat until the meat is done. Mix in tomato paste, tomato sauce and stock.

In another pan, melt butter and slowly mix in flour. Whisk in the stock, a little at a time in order to avoid lumping. Pour in evaporated milk and cook over low heat while constantly stirring until cream is thick.

Lay noodles in a baking tin or oven-proof glass pan. Top with the red sauce, white sauce and the cheese. Repeat until there are three layers of lasgna. Makes two pans with 3-layered lasagna.