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.

Thursday, May 23, 2013

Try Ava's Protein Bar Treats

This is perfect for health nuts because it's rich in fibre and gluten-free. Try it before, after, or even during your work out. Flavors include Chocolate Almond Butter, Pumpkin Apricots, and are packed with 24 grams of protein.  For only $2.50 a bar, it's a cheaper alternative to Star Bucks protein bars.

Leave a comment here and I'll hook you up with some bite-sized samples.

Wednesday, February 27, 2013

Kutchinta (Cuchinta) for Dessert

These are small, sticky, round, jello-like rice cakes, topped with freshly grated coconut. Great bite-sized dessert for those who currently watch their weight (like me).