Friday, June 12, 2020

COVID-19 comfort foods

The pandemic has been hard for many but there is always a silver lining even for this. People will definitely default to eating more and we are only more than happy to help with that. The following are comfort foods that we have been cooking since COVID-19 in early March 2020.





Suman and Ube Kalamay



Chocolate Cookie



Sunday, October 20, 2019

Thanksgiving Spread for the Budget Savvy Cooks

This year the the theme is on going small by having smaller gatherings in order to keep down amount of effort and keep more money in our wallets when preparing a thanksgiving feast. It’s easy to do when you have some time to plan for it. Starting with the main course, get a small butterball turkey from Safeway. The secret to having a perfect turkey is to brine the bird and thaw it the day before by taking it out of the freezer and into your fridge. At the day of thanksgiving dinner, check the instructions for the number of hours to cook a stuffed or unstuffed turkey. I put in whole lemon, lime, and onions as stuffing. Prep the oven initially at 355 degrees and then reduce to 325 degrees when you put the bird in. Ensure you cover the bird until an hour before so that you get it nice and crispy. Use a meat thermometer to ensure the thigh is at least 180 degrees. Place the cooked bird on plate garnished with kale leaves all over.

For other side dishes, I typically serve coconut shrimps dipped in sweet chili sauce. The bird and shrimp takes care of your protein macros.

For carbs, we have small oven-roasted potatoes with generous sprinkling of garlic bits and parsley.

Mashed potatoes.

Delicata squash, oven baked.

Shrimp pansit. 

These make up the main dishes. We also had Thai shrimp soup for appetizers. Overall this spread can feed 10-12 people easy. There is a lot to be thankful for this year, and my capability to cook for others is one of the many things I’m always very grateful for.

Friday, December 29, 2017

Ava's Fig Walnut Biscotti

The following biscotti is popular at coffee shops and Ava has perfected the recipe. It's made of whole wheat flour, eggs, dried Calimyrna figs, chopped anise seed, and toasted walnuts. You can generously add chocolate too for that extra festive taste. Enjoy.

Sunday, March 15, 2015

Grace's Vegetable Rice Noodle

The following cooking instruction below was put together by Lisa from the YCFG group, with input from Grace.

- Long Rice Noodles (Pancit Bihon, see pic)
- Chopped meat (chicken, pork or beef)
- 2 ½ tbs oil
- Onion
- Carrots cut into strips
- Salt
- Black Pepper
- 3 cups chicken Broth
- Soy Sauce
- Chopped Vegetables of your choice cut into long strips (Peppers, snap peas, celery etc.)
- Chopped cabbage
- Water

- Heat pan over medium heat
- Add chopped meat (beef, pork, chicken) and stir for a few minutes
- Add water (enough to cover the bottom of the pan
- Bring water to a boil and simmer until meat is cooked and water has evaporated
- Add 1 tbs oil - Add onion and cook until tender
- Add carrots, salt and black pepper
- Add chicken broth (enough to cover the bottom of the pan) and soy sauce (mix dark and light if needed) - Add other vegetables and chopped cabbage
- Add more soy sauce if necessary
- Remove cooked veggies and meat from pan
- Pour in 2 cups of chicken broth, 4 tbs soy sauce, 1 ½ tbs oil
- Bring to a boil
- Add rice noodles
- Cook until most of the liquid has evaporated
- Add more pepper if needed and soy sauce to taste

Wednesday, October 22, 2014

The Rocky Mountain Rum Cake Story

We just attended a dinner hosted by a lovely couple who had a tasty story to tell about this Rum Cake. The cake was delicious and moist with just the right amount of rum around the cake. Ken, the baker, explained that the cake was vacuum sealed for freshness and he even showed the vacuum sealer right there in his living room. The cake packaging was equally neat. The actual picture on the box was taken by the couple themselves. They drove up to the Rocky Mountain and then had it professionally redone at the print shop. The ingredients list, barcode, and manufacture address, all had an interesting story attached to each one. You just have to hear it firsthand. Ken gave us a cake to take home and I just know it won't last long. It does look good as a Christmas treat but I don't think we'll wait.

If you are interested in sampling or purchasing, please comment here andwe'll see if Ken can get one out to you.


Sunday, December 29, 2013

Deep Fried Finger Food for the Holidays

Nothing beats deep fried pulutan (finger food) during the holidays. These two especially go well with Canadian whisky. This deep fried shrimp below is dipped in beer batter for the extra taste, before each one is lovingly pan fried in a pool of olive oil. 

This next one is crispy pata or deep fried pig knuckles. Pre-cook the portions first before deep frying in a pot of olive oil to ensure it is cooked well done. As usual, the secret afterwards is in the sukang pinakurat or highly spiced vinegar as mentioned in this earlier post

Make sure you keep your lifeline medical alert device close by before you dig in. Just saying.

Thursday, October 10, 2013

Ginataang Langka (Jackfruit Cooked in Coconut Milk)

This is one of my all time favorites (I seem to have a lot of favorites) just because it reminds me of my childhood back in the ghettos. It's mixed with string beans, green chilly, and young jack fruit slices, all submerged in coconut milk. Perfect dinner entrée for any occasion.