About Me

My photo

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, November 19, 2013

Corned beef with fried rice and orange slices on the side

Our corned beef rice, a rice fried in the oil left in the pan
after stir-frying the frozen corned beef.

Breakfast is sometimes fun to prepare for us who prefer brunch and take oatmeal for breaky....
We seldom serve frozen meat but this was one occasion when we had a frozen corned beef and we decided that it is better than canned corned beef. With orange slices on the side, our breakfast is indeed fast-breaking.

Our corned beef.

Our orange mandala...

Monday, November 18, 2013

Instant Hot and Spicy Korean Noodle Soup (Shin Ramyun)

This instant Korean noodles is highly recommended to anyone who loves hot and spicy taste. The chiliness is indeed piping hot! This instant noodles can serve four. For this one, I added carrots and cabbage. Egg may also be added as egg drop or beaten. While sharing this with my nephew, he wondered out loud after sipping the soup why I chose this so hot and so spicy noodles... And I reminded him of that jampong commercial with a couple hanging their tongues out!

The tongue out culprit!
A generous serving of a hot and spicy noodle soup!

Sunday, November 17, 2013

Bam-i with a twist: Fettuccine and Vermicelli

Bam-i is actually a combination of pansit bihon and dried pansit canton. For this one, I used vermicelli (mung bean glass noodle) and fettuccine (dried one available in the local market).

250 g vermicelli
250 g fettuccine
1 can tuna in oil
cabbage, sliced thinly
1 carrot, sliced thinly
12 sticks of baguio beans, sliced thinly
salt and pepper to taste

Place dried noodles in a bowl, add hot water and set aside. Drain water when the noodles wilt.
Saute garlic, onion and tuna in the oil from the same can, add minimal oil if desired.  Add the vegetables and let cook for 3 minutes and adjust flavor with salt and pepper. Add the noodles until cooked. Add a spoonful of water at a time so as not to dry the noodles. Simmer until noodles are cooked. Serve hot with calamansi on the side.

Saturday, November 16, 2013

Buko Pandan ice cream and gulaman

We made a buko-pandan flavored gulaman (jelly) following the store-bought packet instruction. This one made 6 cups of jelly. Since it was scorching hot today, we decided to buy Buko Pandan ice cream and top the same with the solidified jelly.... Charaaaaan, it was an instant hit... Here is my first cup of Buko Pandan ice cream topped with gulaman and decorated by the umbrella cocktail decoration (courtesy of Noynoy's collection)... This quenched our longing for coldness today... 

Buko Pandan ice cream

Our formed gulaman

Thursday, November 14, 2013

Balut sa puti

Not much to our delight, this 15-day fertilized water duck (bebe) egg has small fetus. 
A real balut is 18-day egg and as the name suggests, a balut is a "balot sa puti"
or "wrapped in white" which means that the bigger fetus is wrapped in the white portion of the egg.
It has a yellow portion still but not much as the space gives way to a more developed chick.
This entry is on how to boil a balut.

Bring the water to boil.
while boiling add the eggs and let cook for 20 minutes,
counting from time of putting the egg on the boiling water.
Add salt to seep through the egg and give taste to "soup" 
or water inside the egg when opened.  



I Love balut!!!!


Loving it!


Wednesday, November 13, 2013

Bangus with banana heart

This is such a home dish favorite for Visayans. 
Easy to prepare sour fish soup!

Peel a layer of banana heart until the tender part remains. 
Slice the young portion into serving size (Hint: as big as your slices of milkfish). 
Slice milkfish (bangus) into serving sizes and sprinkle with salt. Set aside.
In a soup casserole, put water (Hint: 1 slice of fish, 1 cup of water), tomatoes, onions and halved batuan.
Let boil and mash the batuan to bring out the sourness. Add the bangus or milkfish. 
Let the fish cook through for 5 to 8 minutes and adjust the taste with salt.
Let boil again and add the banana heart.  
Let the banana heart cook fro about 2-3 minutes.
Serve with rice.


The white soup can be attributed to the batuan and the banana heart.


Milk fish and Banana Heart Sour soup.


A closer look at the white soup, a color attributed to the batuan and banana heart.


Tuesday, November 12, 2013

Rainbow omellete and Java rice

Chopped garlic and onions sauteed in canola oil,
add chopped carrot, baguio beans and two tablespoon of sweet corn kernels
put some salt and pepper to taste, stir fry until tender and 
spread three beaten chicken eggs covering the vegetable mixture .  
Rainbow Omelette entices the little boy to grab a plate and eat!


On the same pan, add a little oil. Saute garlic and onion and add left-over rice
put salt and pepper and pinches of turmeric powder.
Add toasted garlic, if desired.


Some more photos...


yummy java rice.


Monday, November 11, 2013

Choco banana called banana split

A bunch of bananas and a left-over chocolate: 
Banana split (a name insisted by my nephew).


A quick dessert.
Peel 12 small bananas and pour some chocolate syrup. 
Serve with a Smile. 


Yummy and gone in seconds
Banana and chocolate are like soul mates, very compatible.


Sunday, November 10, 2013

Choco banana marble cake

I have a small bowl of chocolate in the fridge, a left-over from the chocolate fountain we served during the last birthday of my nephew. I also have small green bananas (balangon variety) hanging in our clothesline to ripen. So, an idea sparked: make a chocolate and banana cake. Since the banana is not over ripe, i did not mash it but instead, sliced it. For this recipe, I used the the following proportion times three. I churned out three 9 x 6 pans with 1 inch thick cake I cut into squares. So for a small pan, here is the proportion....

2 cups sifted flour
1T baking powder
2 pcs chicken eggs
1 cup milk or water
1/2 cup canola oil (or may use butter/margarine)
1/2 cup sugar (or more if desired)
1 cup sliced banana (or mashed, if desired and I used a lot of this in this recipe) 
1/4 cup chocolate syrup (or melted chocolate of choice)

To melt chocolate from the fridge, I boil water in a small deep pan and place a stainless bowl of top of the pan. This will slowly melt the chocolate and not burn it. Set aside.

Pre-heat oven to 350F. In a deep bowl, place flour and baking powder, and make a well. Place egg, milk, oil and sugar alternately. Mix batter in a circular motion until well-mixed. Add sliced bananas. Transfer batter in the greased/oiled baking tin pan. On top, pour the chocolate in a straight line. Move the chocolate left and right with a spoon, mixing with the surface of the batter only. Bake for 15 minutes. Let cool, slice and serve!

A pan of cake to delight one's taste buds. 
Banana and chocolate can never go wrong...


A square of banana slices and chocolate cake.


The mixture before it made to the oven!