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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!

Tuesday, June 28, 2011

Chicken-Sweet Corn Siomai

Chicken-Sweet Corn Siomai

Served hot with the sauce on top
Dumpling wrappers or Siomai or molo wrapper

1 pc Chicken breast, ground
1 cup sweet corn kernel
1 medium white onion, finely chopped
6 cloves garlic, finely chopped
1 t powdered garlic (optional)
2 T soy sauce
salt and pepper

Soy sauce
chili paste (optional)

In a meat grinder, put the chicken breast and chop for 1-2 minutes. Transfer chicken in a stainless steel bowl, add the rest of the ingredients.
Take one wrapper and place one teaspoon of chicken mixture. Hold the four corners with one hand and press the bottom of the wrapper with one hand while releasing the corners, resulting in a flower-like cup for the mixture. Practice makes perfect for this. Another way of wrapping it is like the dumplings, done by placing the mixture in the center and folding and sealing the edges one at a time.

Steam the siomai for 15 to 20 minutes.
Serve with the sauce on top or on the side.

Steamed dumplings

steamed siomai, ready to serve

wrapped like a flower or dumpling-style

the grounded chicken

Wednesday, June 8, 2011

Fried Eggplant with cheese and ketchup combo


1 kilo eggplants, cut lengthwise into two 
and cut crosswise into 6-inch long
Italian dry herbs (oregano, basil etc)
1 T ground pepper
2 T rock salt
1/2 t chicken powder (optional)

1/2 cup canola oil for deep frying 

1/3 of small block of shredded quickmelt cheese

In a bowl, mix the first five ingredients. Let stand for five minutes for flavors to sit in.


Heat oil and fry the eggplants, at least 1 minute on each side or until well done.

While frying another batch of eggplants, spread cheese and ketchup over fried eggplants arranged in the platter.


Cheese and ketchup.

Place atop the first batch of fried eggplant the second batch and spread cheese and ketchup again. repeat procedure until all eggplants are fried. 

Make sure to put cheese and ketchup on top of it all for presentation. 

Serve hot in pair with boiled rice...
related post.
eggplant salad.

Monday, June 6, 2011

Beef Teriyaki


1 kl beef, sliced tapa-style


1 cup soy sauce
1/2 cup honey
1 tsp ground pepper
1 tsp rock salt
1 thumb-size ginger, sliced thinly
1 tsp ground ginger (optional)
2 T apple cider vinegar
1 T canola or sesame oil

1/2 cup canola oil (for frying and cooking)
onion rings
1 T sesame seeds

1 T toasted sesame seeds

In a container with seal, put the tapa-cut beef and pour in the marinade and mix well using hands. Let stand for two hours or overnight.
Heat wok-style frying pan, put the 1/2 cup of canola oil. After oil is heated, add the beef arranging each on the pan then cover the pan. Let cook for 10 minutes and add the rest of the marinade. Cover and let cook until beef is tender and the marinade is reduced to a half. Add 1 T of sesame seeds and onion rings. let cook until marinade is reduced to a third. Then remove from fire and arrange in a platter. Garnish with toasted sesame on top.

 Related post: Chicken wings teriyaki


Sunday, June 5, 2011

Cabbage and Radish in Vietnamese Dressing

Cabbage and Radish in Vietnamese Dressing

If hunger is the mother of kitchen inventions, then variety is the twin of kitchen creativity!!!
 This is proven by another way of serving the ever favorite radish salad: cut rounded and thinly and served with tomatoes and onions in vinegar and salt dressing.

It was quite a surprise when I served the shredded radish with shredded cabbage and as dressing used the Fish Sauce and Calamansi sauce or the NOUC MAM CHAM or NOUC CHAM the sauce I have featured here earlier for the vietnamese summer rolls because everyone loved it...


2 white radish (medium-size), shredded
1 medium head of cabbage, shredded
1 big medium ripe tomatoes (or 2 small tomatoes), sliced rounded and medium-thick
1 big white onion, cut into rings
 Fish and Calamansi Sauce (see link above)

Wash the shredded white radish with water and squeeze out excess water. Set aside in a plastic bowl (not steel). Blanch the shredded cabbage and remove from water immediately. Run into water to cool down. When cooled down, mix with the radish, sliced tomatoes and onion rings. Put enough Fish and Calamansi sauce.Serve slightly chilled.