I’ve always loved eating ferns (known as pako in the Philippines). Growing up in General Santos City, this type of plant is plentiful and I’m sure in a lot of other provinces in the country too. It grows on the mountain parts and riversides. A word of […]
Steamed Rice Cebu & Dimsum Break Version This steam rice recipe is a very popular fast food in Cebu. It’s a famous dish of Harbour City and Dimsum Break owned by the same corporation. This steam rice is not your typical boiled rice, in fact, […]
If you’re on the go and need to whip up something delicious without spending hours in the kitchen, a pasta dish is one of the easy meals that you can prepare. Another thing I like about pasta dishes is that you can literally add almost any ingredients to it. Throw in a few veggies and meat, and you set! Ahhh, ain’t life easy right?
This White-Sauce Chicken and Spinach Fettuccine is a hearty and quick-meal that you can prep for your family. It basically is a complete meal already with veggies, protein, and a creamy sauce that kids will surely love. I am not a big fan of thick white sauce pasta, so I made this light white sauce version instead that you can easily whip up in your kitchen. Hope you fellow foodies will like it.
½ cup of all-purpose cream
1 ½ tablespoon grounded black pepper
1 tablespoon Salt
¼ cup of butter
1 cup full cream milk
4 crushed garlic
½ bulb large size white onions
3 cloves of chopped garlic
450grams Fettucine pasta (you can also use spaghetti pasta)
Extra virgin olive oil
½ kilo of spinach
1 ½ liter of water for boiling
½ chicken bouillon cubes (chicken)
- Boil the water, then add a tablespoon of salt and 2 tablespoon of oil, then stir.
- Add the pasta make sure to mix it and let it boil for 5 to 7 minutes or until al-dente.
- Remove the pasta, and set aside the pasta water for later.
- Wipe the chicken meat ‘til dry. Then sprinkle with the pepper and salt. Be generous of the salt and pepper because that will just fall off anyway once we put it in the pan.
- Using searing hot skillet (or any pan will do), add the extra virgin olive oil and place the chicken meat with skin side down. Toss in our garlic. Let it sear for about 2 minutes or until the skin is brown.
- Add the butter, then flip the chicken, and baste it with the oil so it doesn’t dry up. Remove from the pan, set aside and let it rest.
- Remove the excess oil, and add onions and garlic. Add ½ cup of water, then half of a chicken bouillon cubes. Stir until that chicken cube is dissolved.
- Place the chicken back to the sauce, and add the milk and let it cook for about 5 to 7 minutes. Remove the chicken thighs again and set aside.
- Add about 1 cup of the pasta water from earlier. Followed by the all-purpose cream, and spinach. Mix everything until the spinach wilts. Then add the pasta, and mix everything together.
Slice the chicken to bite size pieces. Then top it to the pasta. (Optional: add the cooked crushed garlic from earlier)
- Serve with slices of French bread/baguettes and top each serving with Parmesan cheese. Enjoy!
½ kilo fish (I’m using a pre-sliced flying fish from my suking tindera at the local fish market, or use tuna or tangigue if you have that)
½ bulb of onions (chopped)
1 ½ thumb size Ginger (finely chopped)
3 green or red chili (chopped)
¼ cup Vinegar
1 tablespoon sugar
½ tablespoon salt
2 to 3 kalamansi
1. Mix the vinegar, salt and sugar. Mix until the sugar and salt are dissolved.
2. Followed by the ginger, onions, green chili. Now to make your Kinilaw taste better with all the spices infused in the vinegar, you need to mix the ingredients by batches, AND not just dump everything together with the meat. So by the time you add the meat that vinegar is already flavored with the ginger and chili.
3. Add the fish. And mix again for about 30 seconds.
4. Once the vinegar sauce has turned white, strain our ingredients to remove the excess sauce. Doing this avoids the meat from being overcooked with the vinegar.
5. Drizzle the kalamansi on the last part so I still get that lime flavor without diluting it in the vinegar sauce.
And we are done. Serve and enjoy!
Extra Tip: Do not use fresh water fish like Tilapia or Bangus for this dish. Since this is technically eating raw fish, you want to be safe since fresh water is prone to bacteria. So NEVER ever use fresh water fish for this.
As you all know my passion is with food and cooking. I love making recipes and sharing it to you for the simple reason that good food is meant to be shared. Well, in this case it starts with sharing my recipes to y’all. Anyway, […]
INGREDIENTS: Chopped garlic – 3 cloves Chopped ginger – thumb size Chopped red onions – medium size Sliced tomatoes – 3 medium size Spring Onions – 3 stalks (Separated the whites from the greens) 1 ½ kilo of mussels/tahong Lokot/Seaweed (optional) Vegetable oil Salt to […]
If there’s anything that I find deliciously appealing as an Asian dessert it’s this Sesame Seed Balls, also known as Buchi in the Philippines. It’s deep fried glutinous rice flour with a surprise filling of either sweet potato, custard and yam. I’ve always been in a hunt for the best Sesame balls in town and I haven’t found anything that appealed to my taste or maybe because it’s usually served cold and its yummy goodness is not as great compared to a freshly cooked Buchi. So with that, I decided to make them using sweet potato/kamote as a filling.
So be ready with your kitchen tools peeps because I guarantee this one is a yummy and fun dessert to make for your friends and family.
Sweet Potato Filling
½ kilo sweet potato
1 cup evap milk
¼ cup white sugar
4 cups glutinous rice flour
1 ½ cup of water
½ cup white sugar
Extra rice flour for kneading
White sesame seeds
1 liter of vegetable oil for frying
- Boil the sweet potato ‘til soft, drain and then peel off.
- Mash the sweet potato, then set aside to cool
- Using a pan/wok over medium heat, add the milk and sugar and mix until the sugar is thoroughly dissolved.
- Then add the mashed sweet potato and continuously stir until thick. Remove from the pan and set aside to cool.
- Once at room temperature, grab ½ tablespoon and form into a ball.
- Mix the water and sugar ‘til the sugar is dissolved.
- Using a large bowl, slowly incorporate the glutinous rice flour and the sugar and water mixture until you form a soft and smooth dough. Add small portions of water if needed if the dough is a little dry or flaky.
- Set aside and leave the dough to rest for 1 hour covered in a plastic wrap.
- After an hour, flour your table or a wide chopping board and knead the dough until smooth. Then form into a log about 2 inches in diameter, then cut into 1 ½ inch.
- Wet your palm with water, then roll the dough into balls, then gently press the middle and the sides to form a flat circle with the center as slightly thicker than the edges.
- Place the filling in the middle and then slowly fold to the top center, and then seal by pinching the folds together. Then continuously role the dough into an even-shaped ball. Make sure that the ball doesn’t have any cracks and is evenly smooth.
- Coat the balls into a bowl of sesame seeds.
- Using a deep pot, heat the oil to medium. Once the oil is hot, add a few pieces of the sesame balls. Make sure to not overcrowd the pot. Let it cook or 5 to 7 minutes.
- Carefully turn the balls from time to time for an even brown color.
- Then remove and transfer to a plate with paper towel to remove the excess oil.
- Serve and enjoy while it’s hot.
Note: This Sesame Seed Balls is best served hot.