Domestic Goddess

LOL That's the first time I've heard of anak adobo (anak means child for those who don't know the Filipino word).. I may use that threat on my boys too. LOL

Yeah, you can buy a platterfull of soondae for $2 loaded with all the steamed offal. So cheap! Not to mention the odeng fish cakes that come as 3 for a dollar.

I echo the praise on the wooden spoon. I grew up seeing my mom stir, fry, mix, etc. with her worn down wooden spoon. Hers was rubbed down about an inch shorter than it's original length and had developed a fine sheen on it. I would wait for that special moment when she would turn to me and tell me "Here, taste this". In that moment, a mother-daughter connection is made. I get to taste first-hand whatever food she is cooking and I get to make an important decision - "add more salt? / Not sweet enough? / Just right!". I vowed that when I grew up and had my own kitchen, I would have my own wooden spoon. Now I do and it's my turn to connect with my sons by having them taste the food and make an important decision. When my sons grow up and get married, they're getting a package of wooden spoons and spatulas from me, for their kitchen.

No problem milady! Glad I can clear that up (and glad I have a friend who stays up as late as I do).

Yes, the black rice is sticky glutinous rice. We also have this kind of rice in the Philippines. Like other South East asian countries, Filipinos would use this kind of rice for sweet desserts. I asked a korean friend about black sticky rice in the pat jook. She said that some provinces add black rice and some don't. It depends on the mom's or grandmother's recipe. I really don't like it, way much too sweet for me. I don't have a sweet tooth.

Hey, can anybody translate where Cone Pizza is? Hubby and I wanna try it out and give you guys a full report.

For zpzjessica... Savoury Egg Custard (Korean recipe). You will need: A stone pot or heavy bottom sauce pan. (Pardon the dingy stovetop)... Three basic ingedients: 2 eggs, 1/4 cup of water and salt. Let's start, in a large bowl, crack the eggs and add the water. Whisk thoroughly... Add a pinch or two of salt. Pour into the stone pot and set the heat to medium. Let the mixture set for about a minute or two and then give a stir. In fact, give it several stirs every 10 seconds. When the middle of the custard is set, it is ready to be served. There, you got a side dish as easy as pie.

This isn't actually dinner but lunch. We had Fried Baccalao (salted cod) and Braised Cabbage

I'm an earth rooster, too! But your birth year on your bio is different from my year. Hmmmm.... ← Oh dear, you are right! I went and checked my profile and the year was set on 1967 not 1969! *slaps forehead*. Just corrected it now. Thanks Rona!

A favorite fiesta food from my country and especially from my province is Squid Adobo. Robyn (in here) and her hubby had the good luck of sampling it at my Aunt's house in Cavite city. The freshly-caugh squid is tender and sweet, the sauce wickedly savory and great over rice.

Ah Leung, I just found out I was an Earth Rooster. I never thought there were different classifications for each calendar animal. I tried downloading your pictorial tutorial file but the link won't work for me. Ahhh, I'll try again later.

Brush with soy sauce, kalamansi juice and grill it!

Bananana muffins And some with dark chocolate chips...

There is a great savory egg custard that Koreans make/serve as a side dish. I'll fix this tonight and post the pictorial guid in here later.

Yes, I can taste them. Depending on my mood or hormones, sometimes I like the alien plastic taste... sometimes I don't.

Last night's supper was something homey and down-right comforting. Beef with Mushroom stew Dessert was bananana muffins. With dark choco chips... And without! (for hubby)

A rooster wheezing in to wish you Kung Hei Fat Choy Ah Leung! I have been monitoring your blog for the past couple of days but couldn't post because of my asthma attacks. I am so happy to see you blogging. I have always pointed out your pictorial recipes to my hubby and ask him to choose what he wants for our supper tonight. I call you my "Master" and hubby calls me your grasshopper. LOL Most of the Chinese candies you have featured can be found in the Philippines too. I think I have sampled the chocolate coins, candied coconut (yuck!), candied ginger and chest nuts, watermelon seeds (salted but not dyed red); we even have pumpkin seeds too. Like you, I don't have a sweet tooth (considered a black sheep in my sweet tooth family). Anyway, here's to more blog posts and scrumptious pictures.

I am proud to say that the huge wok-filled baccalao stew that I fixed was utterly demolished by my son in less than a week. He had it for breakfast, lunch and even as an afternoon snack. *Insert chest popping buttons icon here*. I am definitely fixing this again (despite hubby's protests that the reheated baccalao stinks of dried fish - sigh my truly American hubby).

Chef Bradley - lemme say I haven't seen such scrumptious looking RAW meatballs in my life!

Eggplant Torta 3 eggplants (use Japanese eggplants) 2 T vegetable oil 3 large eggs 1/4 kg ground lean beef or pork 1 medium potato, peeled and diced 1 medium carrot, peeled and diced 1 small bell pepper, cored, seeded and diced 1 small onion, minced 2 cloves of garlic, minced 1 T oil. To prepare eggplant: To make, first prick your eggplants all over with a fork and roast them over a charcoal fire or on top of your stove. Roast them until their skin is lightly charred. Remove the eggplants from the fire and cover immediately with a clean kitchen towel or a paper bag (this will help in peeling the skin). Let rest until the eggplants are cool. Peel the charred skin, leaving the stem ends intact. Slit the eggplant lengthwise and open it up a bit and mash it slightly so the eggplant is spread like a pancake on a plate. To make filling: Heat up a pan, add the oil. Sauté the garlic until golden brown, add the onion and let it cook until transparent. Add potatoes, stirfry for one minute and then add carrots. Add the bell pepper next and then the ground meat. Sauteed for 3-4 minutes, season with salt and pepper. Add half a cup of water to the pan and let it simmer until the water evaporates. Remove the mixture from the pan and let cool. When the mixture has cooled, mix in the eggs (lightly scrambled) and set aside. To assemble the torta: Take the flattened eggplant and put about 3-4 of the mixture on top and spread around evenly. Take the assembled eggplant and carefully put it in a hot non-stick pan (lightly oiled) and fry for several minutes. Flip it over and let the other side cook until it is nicely caramelized. Slide onto a plate and enjoy with steamed rice and soy sauce/vinegar dipping mixture. Keywords: Side, Easy, Vegetables, Filipino ( RG1945 )

Longganisa (Filipino breakfast sausage) 1 kg ground pork (make sure it is fatty ground pork) 1 medium onion finely chopped/minced 4 T vinegar (white vinegar or any strong vinegar) 2 T soy sauce 2 tsp salt 2 tsp pepper 4 T brown sugar 1 T paprika for coloring (most Filipinos add red food dye) 6 cloves garlic, finely minced In a large clean bowl, mix everything up really well. Stuff into casings or make patties or finger-sized rolls for skinless longganisa. Let the meat cure for 6 hours or overnight before frying (I usually don't since I am too excited to eat them). Best served with garlic fried rice on the side with sunny-side eggs. Keywords: Main Dish, Filipino, Easy, Pork, Breakfast ( RG1944 )

Garlic Fried Rice This is the usual side dish for adobo dishes. leftover oil from frying the adobo chicken 2 T minced garlic 4 c of cold cooked rice 1. In the pan where you fried the adobo chicken, add the minced garlic and cook over medium heat until golden brown. 2. Add the cold rice and stir, mash and mix in thoroughly with the garlic and oil. 3. Continue stirring and mixing until the rice becomes a uniform golden brown color and the garlic has been thoroughly mixed uniformly throughout the pan. 4. Serve hot with the adobo. Note: It would be easy to stir the rice in if the cold rice is broken up first. Wet your hands with water and crumble the cold rice in a large bowl. Keywords: Easy, Side, Filipino ( RG1943 )

Chicken Adobo 1 whole chicken, cut into serving sizes 1/3 c soy sauce 2/3 c white vinegar 1 head garlic, minced 1 beef boullion cube or chicken cube (if you don't have this, add a 1/2 tbsp salt) 6 peppercorns 2 bay leaves 2 tsp vegetable oil 1. In a large bowl or container marinate the chicken with all of the ingredients except the vegetable oil. Let the chicken marinate in the fridge for over an hour. 2. In a large wok, add the chicken and marinade and turn up the heat. Let the chicken boil in the marinade for 10 minutes then add 1 cup of water. Turn the the heat and let it simmer for 20-25 minutes. 3. Thoroughly drain the chicken, leave the marinade mixture in the wok. 4. In another pan, add the oil and heat it. Add the drained chicken and fry until the pieces are golden brown. Drain the chicken and add back to the marinade in the wok. * 5. Turn the heat up again and simmer the chicken pieces until the sauce thickens up. Serve over cooked rice or fried garlic rice. *You can cut up potatoes in wedges or cubes and fry these too. Add the potatoes with the chicken in the wok to simmer it together until the sauce thickens up Keywords: Chicken, Easy, Main Dish, Filipino ( RG1942 )

I guess I am 5 then. I rolling on the floor, dying with laughter...

Tristar - my mom told me that our Portugese ancestors (who came in the galleon trade) brought over the recipe and passed it down to us. Cavite city was known as having one of the leading ports in the Galleon Trade during the turn of the century (1800's). We speak Chabacano (pidgin Spanish) in Cavite city and no other city in Luzon or Visayas region do so (except for Zamboanga city in Mindanao, which was also another port city in the galleon trade). Prasantrin - your mom is from Negros? I spent my high school/college days there. Melonpan - walang anuman (don't mention it)