Here’s the recipe from Pinoycook.

Ingredients :

250 g. of pork liempo (belly)
10-12 pcs. of siling haba (long green variety of chili peppers)
1 tbsp. of finely minced garlic
1 onion, diced
3 tomatoes, diced
1 thumb-sized piece of ginger, julienned
11/2 c. of thick coconut cream
patis (fermented fish sauce)
2 tbsps. of cooking oil
1 tbsp. of chopped wansuy (cilantro or coriander leaves)
1 tbsp. of chopped onion leaves

Cooking procedure :

Cut the pork into small strips. Alternatively, dice the pork.

Cut off the ends of the siling haba, slit down the middle and scrape off the seeds. Soak in salted water for about 10 minutes. Drain well. If you dice the pork, cut the siling haba in small pieces.

Heat the cooking oil in a saucepan or skillet. When smoking, add the pork strips and cook over high heat until lightly browned. Add the garlic, ginger, onion, tomato and drained siling haba. Season with salt or patis. Cook, stirring, until the vegetables are soft. Pour in about half a cup of water, cover and simmer for about 15 minutes or until the pork is done and the siling haba are very soft. Turn up the meat to medium-high and pour in the coconut cream. Cook uncovered, stirring occasionally, until the mixture is quite dry.

Serve with hot rice.

On this rainy day while reading up on medical assisting certification, I am craving for beef sukiyaki, just what I had at Spiral Buffet last week …

sukiyaki, peking duck and roast beef

Now to satisfy my craving, I will try to make my own sukiyaki. Here’s a recipe I saw online.

Ingredients:

• 1 pound thinly sliced beef * It tastes better if the beef slices are very thin.
• A handful of shirataki noodles (made from yam cakes) or cellophane noodles
• 7-8 shiitake mushrooms
• 1 block enoki mushrooms
• 1 medium negi
• 1/2 Chinese cabbage
• 1 yaki-dofu (grilled tofu)
• For sukiyaki sauce:
• 1/3 cup soy sauce / 3 tbsps sake (Japanese rice wine) / 5 tbsps sugar / 3/4 cup water
• For dipping: 4 eggs

Preparation:

Cut all ingredients into bite-sized pieces. Arrange all ingredients on a large plate and place the plate at the table. Mix soy sauce, sake, sugar, and water to make sukiyaki sauce. Set an electric pan or a skillet at the table. *After this point, everything is done at the table as you eat. Heat a little oil in the pan. Fry some beef slices, then pour sukiyaki sauce in the pan. Add other ingredients when the sauce starts to boil. Simmer until all ingredients are softened. Dip the cooked sukiyaki into the raw, beaten eggs and begin to eat. As the liquid boils away, add more sukiyaki sauce. *Makes 4 servings

Prep Time: 30 minutes

Ingredients:

• 1 6- to 24-pound dressed turkey, fresh or frozen (allow 1 pound per serving for birds 12 pounds or under, and 3/4 pound
• Kosher salt and ground pepper
• Dried herbs and spices of choice: sage, thyme, garlic powder, onion powder
• Dressing (stuffing) of choice, optional
• Vegetable oil
• Turkey Gravy

Preparation:

To refrigerate fresh turkey:
A whole turkey purchased fresh (not frozen) may safely be refrigerated up to 2 days before roasting.

Click here for how to thaw frozen turkey.

To prepare the turkey for roasting:
Do not stuff the turkey until immediately before roasting. When ready to roast the turkey, rinse the outside and cavities of the bird under cold, running water. Cut away and discard any fat remaining on the bird. Place the turkey on several layers of paper towels to drain. Using additional paper towels, pat the outside and cavities dry. Sprinkle cavity liberally with salt and pepper.

To stuff the turkey, stand the bird on its tail end in a large bowl; using a tablespoon, stuff the neck cavity loosely with dressing. Pull the neck skin over the dressing and fasten it to the body with a poultry skewer. Turn the bird and place the neck end in the bowl; stuff the body cavity loosely with dressing. It is important to stuff the dressing fairly loosely in the bird because dressing expands during cooking.

Remove the turkey from the bowl and lay the bird, breast side up, on a piece of waxed paper or directly on a clean work surface. Pull the legs close to the body and tie the ends together with cotton string. If the tail has been left on the bird, tie the legs to the tail to partially close the body cavity. Some frozen turkeys are packed with a metal clamp to secure the legs, in which case it is not necessary to tie the legs with string. Fold the wings under the bird to provide a platform for roasting.

Place the turkey, breast side up, on a wire rack in a shallow roasting pan. Brush all the exposed surfaces with vegetable oil. Sprinkle liberally with your choice of herbs, spices, salt, and pepper. Insert a meat thermometer into one of the inner thigh areas near the breast, making certain the tip of the thermometer is not touching bone. While many commercial turkeys are packed with a disposable thermometer preinserted into the breast which is designed to pop up when the bird is done, a standard meat thermometer, inserted into the thickest part of the thigh at the time the turkey is placed in the oven for roasting, is considered a more reliable means of determining doneness. Also, a standard meat thermometer makes it possible to know how close the turkey is to being done — an aid in timing preparation of the remainder of the meal.

To roast the turkey:
Preheat the oven to 325 degrees F.

Cover the turkeyloosely with extra-heavy aluminum foil, leaving space between the bird and the foil. Lightly tuck the foil around the front, back, and sides of the bird. Do not add water to the pan. Roast the turkey until the meat thermometer reaches 180 degrees F. and the juices run clear. (Click for approximate roasting times.)

The roasting time may vary up to 30 minutes, depending upon the bird and the oven. Use the meat thermometer to check the temperature of the dressing. The center of the dressing inside the bird (or in a separate baking dish) must reach a temperature of 165 degrees F. for food safety.

Remove the aluminum foil about 30 minutes before the turkey is done to complete the browning of the bird.

When done, remove the turkey from the oven and place it on a serving platter or carving board; cover loosely with aluminum foil and let it stand 10 minutes before carving. Meanwhile, make the Turkey Gravy. Remove all the dressing from the neck and body cavities before carving the turkey. Pour the gravy into a gravy boat and pass at the table.

To roast unstuffed turkey:
Follow the instructions above, omitting the dressing (stuffing). Roast the turkey until the meat thermometer reaches 180 degrees F. (Click for approximate roasting times.) Traditional turkey side dishes include mashed potatoes, sweet potatoes or yams, cranberry sauce, and of course, pumpkin pie.

Yield: Calculate 3/4 to 1 pound turkey serving per guest.

Here’s the recipe from the site.

This recipe makes two eggplant omelets.

Ingredients:

300 g. of crab meat
a bunch of onion leaves, cut into half-inch lengths
1 egg
salt
pepper
2 eggplants, cooked (boiled, steamed, broiled or grilled)
cooking oil for frying

Instructions:

Place the crab meat in a bowl. Add the onion leaves. Season with salt and pepper. Add the egg and stir.
Peel the eggplants by pulling off the skins.
Make a shallow vertical slit to open the eggplant then press the flesh lightly with a fork to spread it out to make the base of the torta.
Spoon the prepared filling on the eggplant.
Press down and pat to make the filling compact.
Heat the cooking oil in a frying pan (this isn’t deep frying so you don’t really need too much oil) and slide an eggplant into the pan. Cook over medium high heat just until the bottom is firm enough to lift. You can do this by lifting a portion with a spatula. If it feels firm enough, flip over too cook the top side. Repeat for the other eggplant.

Voila, you have a yummy and healthy dinner for two.

Tip, as for the crabmeat, I prefer the ones they sell at Savemore over those at Shopwise. Just in case you would want to know

YES.

You see, the reason why we always need to stay in a hotel with 24 hour room service is so we can order anytime whenever we feel hungry. And that could be at the middle of the night or the wee hours in the morning. Name it.

Back to Nasi Goreng, its literal meaning is “fried rice” in Indonesian and Malay, can refer simply to fried pre-cooked rice, to a meal including fried rice accompanied with other items, or to a more complicated fried rice, typically spiced with tamarind and chilli and including other ingredients, particularly egg and prawns.

And here’s a recipe I found at recipezaar.com …

Ingredients

* 3/4 pint basmati rice
* 1 1/2 pints boiling water
* salt
* 3 onions, chopped small
* 2 cloves garlic, crushed
* 1 chicken stock cube
* 4 dried chilies, chopped (roughly one per person)
* 3-4 chicken breasts, diced
* 1/2 tablespoon coriander seed
* prawns or shrimp (according to how much you like them)
* butter or olive oil or other flavoured oil
* 2 eggs, omelette (optional)
* sliced cucumber (optional)
* tomato (optional)

Directions

1
Heat 2 tablespoons of oil, or mixed butter and oil in a saucepan, add the rice and stir until all grains are coated and transparent.

2
Crumble the stock cube into the water, stir to dissolve it and add to the rice.

3
Bring to a vigorous boil.

4
Stir, cover with a lid; turn off the heat and leave to stand for 12 minutes, then drain, loosen with a fork and leave to cool.

5
Fry the onion, garlic and chillies until onions are softened and transparent, put aside.

6
Using a wok (ideally), heat a generous quantity of oil until it’s just beginning to smoke, swirl around the wok so the sides are coated.

7
Add coriander, meat and salt, fry for about five minutes turning regularly.

8
Add the onion mixture and mix well together over the heat until all are cooked.

9
Reduce the heat, add the rice and fry, turning continually for about five minutes, then add the prawns and allow to heat through.

10
Make an omelette and break it into the mixture before serving.

11
Serve with a side dish of tomatoes and cucumber.

12
Soy sauce adds to the flavour when served.

Hmmm, yummy! I’m hoping I can find time to cook the dish today. I am craving badly you see. Maybe I should start right after I finish looking for a San Jose motorcycle accident attorney. Wish me luck!

Baked Salmon with Buttered Vegetables

Serves 4 to 6.

Ingredients:

day-old pan de sal, finely chopped to make coarse bread crumbs
1/4 c. of butter
500 g. of salmon fillet
salt
pepper
3 c. of frozen mixed carrots, peas and corn, thawed
1 c. of grated cheese (I used sharp cheddar)

Preheat the oven to 400oF.

Melt half of the butter in a pan. Add the bread crumbs and fry gently, stirring, just until lightly browned. Transfer to a plate.

Melt the remaining butter in the pan. Gently place the salmon fillet in the pan and cook one side only for about four minutes or just until the lower half of the fillet turns opaque. Transfer the salmon to a baking tray.

In the remaining butter, pan fry the vegetables for about a minute. Arrange the vegetables around the salmon fillet in the baking tray.

Sprinkle the fish and vegetables with salt and pepper. Cover the fish with the grated cheese. Top with the bread crumbs. Bake for 5 to 6 minutes.

Allow the fish to rest for 5 minutes before cutting and serving.

Ingredients

* 1/4 cup butter
* 1/4 cup louisiana hot sauce
* 1 dash pepper, Ground
* 1 dash garlic powder
* 1/2 cup flour
* 1/4 teaspoon paprika
* 1/4 teaspoon cayenne pepper
* 1/4 teaspoon salt
* 10 chicken wings
* bleu cheese salad dressing
* celery
* vegetable oil, for frying

Directions

1. Combine the flour, paprika, cayenne pepper, and salt in a small bowl.

2. If the wings are frozen, be sure to defrost and dry them.

3. Put the wings into a large bowl and sprinkle the flour mixture over them, coating each wing evenly.

4. Put the wings in the refrigerator for 60 to 90 minutes. (This will help the breading to stick to the wings when fried.)

5. Heat oil in a deep fryer to 375 degrees.

6. You want just enough oil to cover the wings entirely — an inch or so deep at least. Combine the butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well blended.

7. Put all the wings into the hot oil and fry them for 10 to 15 minutes or until some parts of the wings begin to turn dark brown.

8. Remove the wings from the oil to a paper towel to drain.

9. But don’t let them sit too long, because you want to serve the wings hot. Quickly put the wings into a large bowl.

10. Add the hot sauce and stir, coating all the wings evenly.

11.  You could also use a large plastic container with a lid for this.

12. Put all the wings inside the container, add the sauce, put on the lid, then shake. Serve with Bleu cheese dressing and celery sticks on the side.

I hope they taste better than the Buffalo Wings I had at Burgoo …

Shrimp Pesto Pasta

INGREDIENTS
1 pound linguine pasta
1/2 cup butter
2 cups heavy cream
1/2 teaspoon ground black pepper
1 cup grated Parmesan cheese
1/3 cup pesto
1 pound large shrimp, peeled and deveined
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add linguine pasta, and
cook for 8 to 10 minutes, or until al dente; drain.

In a large skillet, melt the butter over medium heat. Stir in cream, and season
with pepper. Cook 6 to 8 minutes, stirring constantly.

Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in
the pesto, and cook for 3 to 5 minutes, until thickened.

Stir in the shrimp, and cook until they turn pink, about 5 minutes. Serve over
the hot linguine.

And here’s the result.

Lighting was very bad in our dining area so I probably need to visit a light fixture store soon so I can atleast take good photos of the food I prepare at home.

Here’s the recipe from the site.

Ingredients :

1 kilo of stewing beef with bones (short ribs, neck or shank), cut into serving pieces
1 whole garlic
1 whole onion
a large piece of ginger (about the size of two thumbs side by side)
3-4 chili peppers
1 bay leaf
3/4 c. of dark soy sauce
3/4 c. of white sugar
salt
12-15 stalks of sibuyas na mura (onion leaves)
1-2 tbsps. of sesame seeds

Cooking procedure :

Place the beef in a casserole. Cover with water. Place over high heat and, before the water starts to boil, remove the scum that floats on the surface. Add the whole garlic, onion, ginger, chili peppers and bay leaf. Pour in the soy sauce and stir in the sugar. Simmer gently for two hours or until the meat is very tender. If you’re using short ribs, the meat will be falling off the bones.

Halfway through the cooking, taste the broth and add salt. Do not be tempted to add more soy sauce instead of salt; otherwise, the broth will turn too dark.

While the beef simmers, toast the sesame seeds. Place them in a small frying pan and set over medium-low heat. Shake the pan often for even toasting.

Slice the onion leaves finely.

To assemble, place two to three pieces of beef in individual soup bowls. Ladle plenty of broth over them. Sprinkle with toasted sesame seeds and sliced onion leaves. Serve at once.

If you think the recipe is complicated. Think again. All you need is to prepare the ingredients and put them all together and boil for hours. The waiting is long but I’m telling you, super worth it.  The last time I cooked the dish, I was able to finish all my online tasks in one seating, got to blog hop and was even able to search for Victorinox Swiss Army watches online. Yes, that long .

INGREDIENTS
1 pound linguine pasta
1/2 cup butter
2 cups heavy cream
1/2 teaspoon ground black pepper
1 cup grated Parmesan cheese
1/3 cup pesto
1 pound large shrimp, peeled and deveined

DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add linguine pasta, and
cook for 8 to 10 minutes, or until al dente; drain.
In a large skillet, melt the butter over medium heat. Stir in cream, and season
with pepper. Cook 6 to 8 minutes, stirring constantly.
Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in
the pesto, and cook for 3 to 5 minutes, until thickened.
Stir in the shrimp, and cook until they turn pink, about 5 minutes. Serve over
the hot linguine.

Its very easy right? will have this made this afternoon.

In the meantime, I have to look at some term life insurance quotes now.