Domestic Goddess

Kaneel - that orange cake looks absolutely scrumptious!

Hi y'all! Here in Korea, our equivalent would be the 1,000 won shop which is basically the dollar store (1,000 won is roughly $1). I'll take a picture and post it here soon.

Some of us actually slave at home. LOL

Filipino Goto Congee (beeef tripe in congee)

Rasa Malaysia, I just bookmarked your site. I'll be preparing some of the recipes you posted in your blog soon. Thanks for blogging!

I had half a dozen of breaded baked mussels with a squeeze of lemon on each bite. Aaaah heaven!

Fresh Fruit Cobber that got not only 2 thumbs up from my son but 10 fingers up.

Chryz, here's the crab dwenjjang jjige: 2 medium crab, cleaned and cut in half 1/2 squash, cut in half, slice 1/2 inch thick 1/2 onion, sliced 1 medium potato, quartered, then slice 1/2 inch thick 2 green onions, chopped 2 chilies, sliced 10 oz tofu, cubed 4 tbsp dwen jang (Korean bean paste) 1 tbsp go choo jang (Korean chili paste) 1 tbsp go choo ga roo (Korean chili powder) 1 tbsp minced garlic 1 tsp sesame oil Thinly sliced rings of leeks In a pot, add sesame oil, add minced garlic and potato, cook on a medium-high heat for 5 minutes.Add water, bring to a boil. Mix dwen jang (Korean bean paste), go choo jang (Korean chili paste), go choo ga roo (Korean chili powder) and add to the pot. Add pieces of crab and the rest of the vegetables. Cook for another 2-4 minutes. Add tofu at the last stage of cooking (just enough to heat it through). Garnish with the slices of leeks and serve. Best served with freshly steamed rice.

Wow! I'm glad this thread got bumped up again. I'll be sharing some of my recipes (shared by my good korean friends). I have a mean recipe for crab dwenjjang jjige, seafood pa jeon and chapjae.

I have a similar problem and I eagerly await tips and advice on this matter.

Here's a sweet one: Banana Turon from the Philippines Ingredients: 1 bunch of plantains 2 packages of spring roll wrapper thin slices of jackfruit 1 cup of brown sugar half a wok of oil Peel plantains and slice into 1/4 inch slices. Wrap about 2-3 slices in one spring roll wrapper, include 2 slices of jackfruit. Don't forget to sprinkle brown sugar on the slices of plantain and jackfruit before wrapping it with a springroll wrapper. Finish wrapping all the plantains and jackfruit. Heat the oil until it is medium hot. Dump about 10-12 turons into the oil and fry for half a minute. Sprinkle brown sugar all over the turons and the hot oil will caramelize it and stick it to the rolls. Fry until the turon rolls are brown and drain. For plating it I suggest you cut the banana turon in half at an angle and serve with a caramel sauce.

HHmm... I wonder if I can substitute chicken gizzard for this? Here in Korea, it is easy to get a bag (usually half a kilo) of frozen chicken gizzards but chicken livers you have to get from a butcher (who happens to be your friend).

Joseph, I wouldn't know how to tell you. I'm a pretty small Filipina (read: petite) who stands at 5'1".

Hey Joseph, did you guys toss the lingerie stuff from the whorehouse? This woman's mind is curious to know....

milady - those four egg yolk mooncakes are my favorite. You get a piece of yolk no matter how thin you slice. Aaah heaven! (I'm addicted to salted duck eggs esp. the yolk).

In the Philippines, especially in my family, avocadoes are halved, cored and then grated by a special grater (the ones my mom has are about 60-70 years old). The grated avocado is then dumped into a huge bowl with lots of large ice cubes and drizzled with evaporated milk and a few cups of sugar. This is a favorite dessert and snack during the summer. I come from a family of sweettooths (thankfully I am not one. I like my avocado in guacamole with plently of minced garlic.

Desiderio - mooncakes have their origins in China. They are made traditionally for the Autumn Harvest Festival or the Mid-Autumn festival. Mooncakes are traditionally baked this time but have been a common feature at most Chinese celebrations, mooncakes are inextricably linked with the Moon festival. One of the more traditional mooncakes are filled with lotus seed paste that are roughly the size of a drinking glass circle. The filling is usually very sweet and heavy that is why my chinese friend recommends to eat them thinly sliced with a nice cuppa tea on the side. The expensive and elaborate ones contain a full yolk of a salted duck egg. Some of the fancy ones include crunchy watermoon seeds, red bean paste, black bean paste and even four egg yolks (representing the four phases of the moon). A word of caution though: all mooncakes are rather high in calories. The traditional way to make them can take up to four weeks. There are some that include: dates, nuts, and fruit to Chinese sausages. More exotic creations include green tea mooncakes, and ping pei or snowskin mooncakes, a Southeast Asian variation made with cooked glutinous rice flour. Haagen-Daz has even gotten into the act by introducing a line of ice cream mooncakes in Asian markets. Given the difficulty of making them, most people prefer to purchase their mooncakes instead of making them. You'll find some Asian bakeries offering mooncakes beginning around mid-August. Or you can have a special Chinese friend who remembers how you go bananas over one and thoughfully sends you a batch every year.

Annie, I just have read the entire thread all at one go. I would like to say that I am glad that you're finally leaving. You certainly don't need to stay in that toxic environment. ((((hugs)))

OMG, Mano. I'm glad you didn't have to replace your kitchn or worse yet, your entire house.

I am officially wiping off the drool from my monitor. I practically wanted to lick my screen.

I hear you. Now my husband doesn't ask anymore why I have my camera in the kitchen and why it is constantly being recharged. You know when you're an EGer when your youngest son asks if you can take a picture of him instead of the [ __________ ] *insert whatever appropriate food item.

A thoughtful friend from sent me these from Singapore. Guess what I will be having dessert for the rest of the week? Mooncakes!

Inspired by Ling, I decided to make biscuits from scratch. I went to the site referred by lcdm (King Arthur Flour) and got two recipes - Baking Powder Biscuits and Breakfast Biscuits. I made the former (the recipe was simpler) and this is how it turned out: I also made sausage gravy with the breakfast sausage hubby made from scratch. Breakfast was sooooo good!

Fodgycakes - that sour fish soup is surprisingly similar to our Filipino favorite - Sinigang Soup (sour soup flavored with unripe tamarind).

Here in Korea, they have these cream cakes (that's what they call them) that are chiffon cakes covered in white icing and topped with fresh fruit (strawberries, cherries, pineapples, kiwi, etc) over whipped cream.