Lime Juice
Honey
Chili Oil
Parsley
Garlic
Salt
Pepper
Thursday, July 30, 2009
Wednesday, July 8, 2009
Lemongrass Porkchops
I made this a few months ago and it was deelish! I used frozen chopped lemongrass and it worked pretty well. I also lightly fried the porkchops instead of grilling it.
Ingredients:
6 green onions (white and pale green parts only), chopped (about 1/2 cup)
3 tablespoons chopped lemongrass*
2 tablespoons soy sauce
1 tablespoon golden brown sugar
2 teaspoons fish sauce
1/4 teaspoon ground white pepper
3 tablespoons vegetable oil, divided
1 1/2 to 1 3/4 pounds boneless pork loin chops (each 1/3 to 1/2 ich thick)
Directions:
1. Mix first 6 ingredients and 2 tablespoons oil in 11x7-inch glass dish. Add pork chops to marinade, turn several times to coat evenly, then crowd together in single layer. Cover and refrigerate at least 30 minutes and up to 2 hours.
2. Prepare barbecue (medium-high heat). Brush grill rack with remaining 1 tablespoon oil. Grill pork with marinade still clinging to meat until slightly charred and cooked through, 4 to 5 minutes per side, depending on thickness. Transfer pork to cutting board. Let rest 10 minutes.
Cut pork crosswise into 1/3-inch-wide strips.
Ingredients:
6 green onions (white and pale green parts only), chopped (about 1/2 cup)
3 tablespoons chopped lemongrass*
2 tablespoons soy sauce
1 tablespoon golden brown sugar
2 teaspoons fish sauce
1/4 teaspoon ground white pepper
3 tablespoons vegetable oil, divided
1 1/2 to 1 3/4 pounds boneless pork loin chops (each 1/3 to 1/2 ich thick)
Directions:
1. Mix first 6 ingredients and 2 tablespoons oil in 11x7-inch glass dish. Add pork chops to marinade, turn several times to coat evenly, then crowd together in single layer. Cover and refrigerate at least 30 minutes and up to 2 hours.
2. Prepare barbecue (medium-high heat). Brush grill rack with remaining 1 tablespoon oil. Grill pork with marinade still clinging to meat until slightly charred and cooked through, 4 to 5 minutes per side, depending on thickness. Transfer pork to cutting board. Let rest 10 minutes.
Cut pork crosswise into 1/3-inch-wide strips.
Butternut Squash Soup
I made a few changes to this recipe based on the past reviews. I didn't removed the celery and potatoes and added 1 big sweet potato. I also added a pinch of curry powder. To make peeling the squash easier, I microwaved it for 5 mins in a plate with a little water.
The next time I make this, I will try replacing butter with olive oil and update this post.
INGREDIENTS:
2 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash - peeled, seeded, and cubed
1 (32 fluid ounce) container chicken stock
salt and freshly ground black pepper to taste
DIRECTIONS:
1. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
2. Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.
source: http://allrecipes.com/Recipe/Butternut-Squash-Soup-II/Detail.aspx?prop31=7
The next time I make this, I will try replacing butter with olive oil and update this post.
INGREDIENTS:
2 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash - peeled, seeded, and cubed
1 (32 fluid ounce) container chicken stock
salt and freshly ground black pepper to taste
DIRECTIONS:
1. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
2. Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.
source: http://allrecipes.com/Recipe/Butternut-Squash-Soup-II/Detail.aspx?prop31=7
Tuesday, July 7, 2009
Easy Homemade Tocino
Tosilog has got to be my all-time pinoy breakfast favorite. Unfortunately, the only available tocino here in Seattle has preservatives so I was forced to make homemade tocino. I tried several recipes (some with pineapple juice, some with apple cider vinegar) but this one is the easiest...and closest to the tocino taste I've been craving for.
What you need:
1 tsp. annatto powder (Achuete)
2 tbsp. salt
1/2 c. sugar
1 head garlic, crushed (optional)
1 k. chicken tights or breast de-boned
cooking oil
Steps:
What you need:
1 tsp. annatto powder (Achuete)
2 tbsp. salt
1/2 c. sugar
1 head garlic, crushed (optional)
1 k. chicken tights or breast de-boned
cooking oil
Steps:
- Combine first 4 ingredients in a bowl and coat chicken with mixture.
- Pile chicken inside a container with cover and keep refrigerated for 2-3 days to cure.
- To cook, fry in frying pan until it caramelizes on the edges.
source: http://overseaspinoycooking.blogspot.com/2008/01/chicken-tocino.html
(Pictures to follow din..still waiting for my atchara eh!)
Best Big, Fat, Chewy Chocolate Chip Cookie from allrecipes.com
Tried and tested.. I don't like the crispy flat cookies. This recipe gives you big chewy cookies. Yum. :)
Sorry walang pictures, pag gumawa na lang ulit ako. :p
Ingredients:
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips
Directions:
1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Source: http://allrecipes.com/Recipe/Best-Big-Fat-Chewy-Chocolate-Chip-Cookie/Detail.aspx
Sorry walang pictures, pag gumawa na lang ulit ako. :p
Ingredients:
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips
Directions:
1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Source: http://allrecipes.com/Recipe/Best-Big-Fat-Chewy-Chocolate-Chip-Cookie/Detail.aspx
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