Cooked From the Heart » Archive
Dinengdeng
This is my lola’s favorite dish. Not a week goes by that she doesn’t cook ‘dinengdeng’, a typical ilokano dish, at least once. She usually puts fried fish for flavor, but when it isn’t available, it’s just as good by itself. It also lends itself well when you only have a little bit of each vegetable, just as what I had recently. I had about 4 okra pods, the last harvest from our plant before the frost got to it; same thing with the eggplants and baby bok choy. I cleaned out the garden before the first hard freeze of the season. So this is a miniscule portion that I cooked for myself since the girls aren’t too crazy about dinengdeng. It satisfied my craving, used up the little … Read entire article »
Filed under: Filipino, secret pot, vegetables
Peach Royale ala Sassy
Sassy posted several versions of her Mango Royale on her site that I have been meaning to try but I either did not have the time or the correct ingredients on hand. With the recent disappointing election results though, we have been on a sweet binge at our house to offset the bitterness of another four years with Dumbya. Drstel who has been also feeling down posted several delectations on her food blog. Thanks to PurpleGirl who researched the recipe to adapt to ingredients available in the U.S., the work got even easier for me. We couldn’t make up our mind whether to use peaches or mandarin oranges, so we decided to use both. It was delicious! Here is our version, with some minor changes. 1 18 oz. can of Mandarin Oranges1 … Read entire article »
Korean Barbeque, Not Quite
I saw this recipe for bulgogi which is Korean barbeque on PurpleGirl’s blog sometime ago and I’ve been wanting to try it for sometime, but haven’t found the right cut of meat until recently. However, by this time, the weather has turned cool, and it just is not conducive to cooking outside anymore. Plus, as usual, I didn’t have a whole lot of time to get dinner on the table, so this is my version of the Koreal style barbecue, stovetop. I used a pressure cooker to hasten the cooking time even more. You will need, 2 pounds of beef short ribs, cut for kalbi which is beef short rib sliced across the ribs, about a fourth of an inch thick. A bit unusual to find in the regular grocery … Read entire article »
Wedding Soup
Jade made this soup last Sunday, Halloween. It was so good after being out in the cold night air. She said she saw it on the food channel one day, and it looked interesting to her so she wanted to try making it. I was so busy last Sunday that I didn’t really get a chance to help her other than yelling to her where things are in the kitchen. We had to leave before she could finish the soup, so she left instructions for her dad to drizzle the eggs and keep the soup warm. MEATBALLS:1 onion grated or finely chopped1/3 cup chopped fresh Italian parsley1 lg. Egg1 teaspoon minced garlic1 teaspoon salt1 slice fresh white bread, crust trimmed and torn into small pieces1/2 cup grated Parmesan cheese1/2 pound of … Read entire article »
Shrimps in Coconut Milk
For the first time, our local grocery store actually carried some local NC shrimps with the heads on at a reasonable price so I thought I would try out the drunken shrimp recipe that I have been drooling at from Sassy’s and TingAling’s previous posts. However, I didn’t get around to cooking right away, and before you know it, hubs and I had finished the wine I was going to use. Ah well, I had to come up with another recipe. I always love things cooked in coconut milk, and that we didn’t drink, so I decided to use that instead. I also still have an abundance of kamote tops so I threw in a handful of those too, and it actually came out pretty well. 2 lbs. of shrimps with … Read entire article »
Stirfried Chicken with Snow Peas
Here’s another simple recipe, great for nights when you only have 30 minutes to get dinner on the table. While the rice is cooking, get these ready: 3-4 Boneless, skinless chicken breasts cut up for stirfry1 tablespoon light soy sauce1 tablespoon rice vinegar2 tablespoons of canola oil3 cloves of garlic, minced1 onion, sliced1 teaspoon minced fresh ginger1 tablespoon of Oyster Sauce1 lb. of chinese snow peas, ends removedSalt & Pepper to taste1 teaspoon cornstarch dissolved in 1/4/c water In a bowl, mix the chicken pieces with 1 tablespoon of light soy sauce and 1 tablespoon of rice vinegar. Let marinate while you fix the rest of the ingredients. Heat your wok or pot to high heat, or until the oil is just at the smoking point. Add the ginger and garlic and … Read entire article »
Filed under: chicken, stirfry, vegetables
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