Chichay's Kitchen - New Look of our Dessert website!

Hi everyone!:) Have you seen Chichay's Kitchen (Sweets) website's new look?
Here's the link:
www.chichayskitchen.com
And also, we are on Twitter (@chichayskitchen)
and of course, if you LIKE our sweets FB Page, you will receive frequent cake updates from us too:
https://www.facebook.com/Chichayskitchen

Thank you for all the support and love!
Have a sweet weekend!
Chef Chichay

Chichay's "Blueberry Banana-Nut Muffins"

What happens when we have overripe bananas and too much blueberries in our kitchen? We make muffins out of them and have it for lunch. Haha! Yes, I am guilty of it, but these muffins are really moist and tasty, you would not be able to resist it.

Chichay's tips: 

Blueberries: if you use dried blueberries (like the ones you can buy from Costco, soak it first in warm milk or wate, then drain before using. If you use frozen, do not thaw and use it frozen.

Bananas: if the bananas are not over-riped, mix the mashed bananas with a tablespoon of agave syrup or honey before using in this recipe.
Substitute: If you do not have blueberries, substitute with any dried berries like cranberry, or even raisins, but soak them in hot water first and then drain before using.

Enjoy!

Chichay

Chichay's "Blueberry Banana-Nut Muffins"

What You Need:

2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 cup sugar

2 eggs

1/2 cup vegetable oil

1 teaspoon vanilla extract

1 cup sour cream (or mix heavy cream with 1 tablespoon vinegar or lemon juice)

1 cup dried or fresh blueberries (if frozen, do not thaw)

2 bananas, mashed

1/2 cup chopped pecans or walnuts

Swedish pearl sugar, or Belgian pearl sugar, or crystalized sugar or ordinary granulated sugar (optional)

How To:

1. Preheat oven to 375°F in convection oven or 400°F in conventional oven. Grease muffin tins or line with paper liners.

2. In a large bowl, bowl combine flour, salt, and baking soda.

3 In a separate bowl, beat eggs; gradually add sugar, oil and vanilla while continuing to beat.

5. Gently mix in the flour mix to the egg mixture alternately with the sour cream; fold in the blueberries & nuts. (Do not over mix the batter!)

6. Use a large scoop to add batter to prepared muffin cups. Sprinkle each cup with some sugar (for added crunch to the finished product).

7. Bake in preheated oven for 22 to 25 minutes or until toothpick comes out clean when testing; remove from muffin tins and allow to cool on a wire rack before serving

Chichay's Update for Fall 2012

Hello to you, Chichay's Kitchen friends!:) I hope that you are enjoying the rest of the summer.
We do have scheduled cakes and pastries projects for the rest of the year, and I am just excited to provide the requested designs and flavors of pastries and cakes to our loyal clients!
Just an update about Chef Chichay's fall schedule:
On top of my classes and baking/pastry lab work, I will continue to help my instructor and chef mentor, Chef Pierre as his assistant in his pastry and chocolate classes. I find it enjoyable to help in the baking and chocolate classes, not just by preparing and baking pastries, but also by sharing ideas and tips to the students about the different baking coursework they need to do. I feel happy when I see students in pastry classes that have the the same passion in baking as I have and to hear them tell me how much they enjoy learning about cakes and chocolate!
Let us all enjoy the rest of the summer season and have a cooler transition to fall.
Take care and enjoy!
- Chichay

Updates in 2012 - Chichay as a baker and pastry artist now...

Hello everyone!
As you have already read previously, I am almost finished with my baking and pastry schooling as well as my apprenticeship/work experience requirements. As soon as I am done with my required coursework, I will concentrate on setting up my online store, and finally could accept regular orders from my loyal customers.:)
The past week was a busy but fun one as I got to spend time volunteering during the World Pastry Championship at the same time was able to attend classes during the World Pastry Forum.
Witnessing the competition live was an unforgettable experience, but I should say that another valuable memory of the week was meeting experts who are truly inspiring since they are passionate about pastry and baking.
Along with the wonderful experience was the enlightening realization that I got from meeting new friends and possible future business partners or employers.
I am hoping that the future will be as bright as I feel it would be.
Thank you for being patient and for continually following my blogspot.
For samples of my pastries and cake artistry work, please check out www.chichayskitchen.com which is still not completely filled, but at least has more than enough photos to show you a few of my latest works.
Till next time!
Chichay

Chichay's Home-Baked Goods in Facebook and Youtube!

Chichay has been spending a lot of time baking in the past year, and we would like to share with you some photos of our creations in the kitchen. Here are Youtube video slideshows of Chichay's Kitchen baked goods! Some of these items on these slideshows will be showcased as products to be offered by (the future) Chichay's Kitchen bakeshop.


Please let us know of any comments and suggestions by sending us an email: chichay@chichayskitchen.com!

Enjoy!

Chichay

"Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang)"

During a trip to Thailand years ago, I sampled different desserts from hawker stalls on the streets of Bangkok, and one of the desserts that I enjoyed was the sticky rice and mangoes dessert that was served to us on banana leaf wrappers! Oh it was so delicious! I like re-living that experience by going to Thai restaurants and I make sure I order the same sticky rice and mangoes dessert! The thing is  - the servings aren't always enough for me (haha!), and they are kind of expensive per serving. So I decided to try and make the dessert at home. I made "Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang)" yesterday, and it turned out really good! I was hoping I could use fresh coconut milk, but I ended up using a really good quality canned coconut milk. This dessert may be served at room temperature, but I prefer the rice to be on the warm side, which sort of matches the cold mangoes and cream sauce.

Enjoy!

- Chichay

"Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang)"

 

What You Need: (serves 4-5 people)

2 cups of glutinous rice (or sweet sticky rice)

1 cup of white sugar

A pinch of salt

1 cup coconut milk

2 ripe mangoes

Coconut Cream Sauce*

Toasted sesame seeds (optional)

How To:

1. Rinse the rice. Soak it in water for 30 minutes.
2. Mix sugar, salt and 1 cup coconut milk and stir until sugar dissolves. Reserve this sauce.
3. After 30 minutes, drain some of the water from the rice and leave about 1/4 inch of water remaining on top of rice. Cover the container and microwave this on high for 10 minutes. 
4. After 10 minutes, pour the reserved sauce over the cooked rice and coat completely. Cover, and microwave for another 2 minutes. Check the rice and make sure it is soft enough.
5. Slice mangoes into bite size pieces and serve with the sweet rice and top with the coconut cream sauce* plus sesame seeds (optional). Enjoy!

*The Coconut CREAM SAUCE (topping):

1 cup coconut milk

1 tablespoon sugar

½ teaspoon salt

½ teaspoon cornstarch

1. In a bowl, mix sugar and 1 cup coconut milk and stir until sugar dissolves.
2. Add salt and cornstarch and stir well.
3. Transfer the mixture in a saucepan and cook over low heat and stir constantly until it boils, then immediately turn off heat. Continue to stir for a minute, and let this cool completely before serving.

Welcome back, CHICHAY!

Hello everyone! I apologize for being absent for quite awhile. I have been busy with work and school (yes I am in school now, studying dietetics!).
I know I owe you a lot of postings, and I promise to try and update you with the recipes and photos I have been collecting during the past few months!
I thought of posting this photo of my Chocolate-Covered Strawberries...aren't they pretty? My niece Cheska asked me once if I can pack this for her and so she could take it to school as her lunch. I said why not! Strawberries are rich in Vitamin C, Calcium, Potassium and Vit K. And even the chocolate dip, which is made of dark chocolate, is said to contain vitamins and minerals, plus antioxidants too.
Hmmm...I also told Cheska that someday, I might suggest that the school cafeteria has to have Chocolate Covered Strawberries...maybe as a Friday treat? Yummy! :-)

Chichay

"GUISADONG GULAY (Sauteed Mixed Vegetables)"

Hi everyone! I apologize to those who have been asking me to post new recipes here...been busy lately. But that doesn't mean I stopped cooking! I have a long list of photos and recipes I have tried in the past couple of months, and I can't wait to share them with you. Well, let's start with this simple Sauteed Mixed Vegetables that I often make whenever I find fresh ingredients from the farmers market on weekends.
Quick and easy.
I just saute all the veggies together, then I add flavorings - depending on what's available in my kitchen, such as oyster sauce, or "bagoong"(shrimp paste), or "patis" (fish sauce, or Hoisin sauce, or garlic-chili sauce and the like. I sometimes add fresh shrimps (but you may add dried ones too!), or sometimes chicken or pork cubes. Isn't fun to pick your favorite veggies, and have all of it in one dish? Make sure you have variety of colors in your dish to make it look yummier, esp for kids.

-Chichay


"GUISADONG GULAY (Sauteed Mixed Vegetables)"

What You Need:

• 2 cups of vegetables cut in uniform lengths

(this time I used spinach, okra, long beans, butter squash, and bittermelon)

• 2 tsp bagoong (optional, use any other flavorings to your liking)
• 1 tsp sesame oil
• 1 tsp olive oil
• 6-8 pcs medium sized shrimps
  
• 1/2 cup water
• 1 tsp ground black or white pepper

How To:

• In a large saute pan, heat up the olive oil and sesame and olive oil.
• Saute the shrimps until slightly cooked (when the shell is bright orange), stirring continuously
• Once slightly cooked, take the shrimps off the heat and put in a dish. Set aside.
• On the same pan, start to saute the vegetables, making sure you add on the pan the ones that will cook longer, such as the squash, long beans and bitter melon, then add the leafy vegetables last.
• Add the "bagoong" (or any other seasoning you may choose to use), water and shrimp to the pan, then stir, and lower the heat, and let this simmer for a few minutes.
• Adjust the seasoning by adding salt and pepper and serve while still warm.
• Best served with warm steamed rice!
  

"NAPA CABBAGE SALAD WITH GINGER DRESSING"

Whenever we go to our favorite Japanese place along Katella Avenue, we often choose the ginger dressing for our vegetable salad that goes with our Teriyaki plate.

So when I cooked teriyaki pork one time, I thought of making my own ginger dressing for our side salad. It came out as a very light salad, with lots of ginger and sesame flavor! Yummm!

I love cilantro so I added it to my cabbage mix, but you do not have to use it if you do not like the strong flavor of cilantro. I suggest try some other light-flavored herbs, such as parsley or basil. Herbs not only add flavor to your dish, but most herbs are full of anti-oxidants and vitamin boosters too!

Feel free to add more vegetables to your cabbage mix, maybe carrots, celery, sweet onions, cucumber...?

Some friends emailed me, asking if it is okay for them to add more ingredients to the recipe they pick from my website...

of course I told them "by all means do so!" :-)

I even suggest that you my readers add your favorite ingredients to whatever recipes on this website, and feel free to "tweak" it to your liking (as long as you like the taste of the end product ok?).

Isn't is that when we cook, we base the flavors on our taste preferences, and of course sometimes based on our health requirements too? So my recipes are oftentimes low-salt or low-sugar, as we are watching our sugar and our fat intake too, remember?

Have fun cooking, and please do not hesitate to email me for questions and suggestions!

- Chichay

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"Napa Cabbage Salad With Ginger Dressing"

What You Need:

Cabbage Mix:

• 1 pound coarsely shredded napa cabbage
• 1 cup thinly sliced radish
• 1/4 cup chopped green onions
• 1/2 cup (lightly packed) chopped fresh cilantro leaves (optional)
  

Ginger Dressing:

• 3 tbsp rice vinegar
• 2 tbsp sugar
• 2 tbsp soy sauce
• 1 tsp garlic powder
• 1/2 teaspoon Asian sesame oil
• 1 teaspoon ground ginger
• 1/2 teaspoon cayenne powder
• 1 cup mayonnaise
  

How To:

-Combine the cabbage, radish, green onions (and cilantro, if using) in a large bowl.

-In a separate bowl, whisk together the ginger dressing. Mix well. Taste and adjust the seasoning by adding salt and pepper if you wish.

-Refrigerate the two bowls until ready to be used.

-When ready to serve, gently combine the dressing with the cabbage mix.

"PEPPERED HALIBUT STEAK"

If you want a white fish that is meaty, try halibut or sea bass. I bought both in steak cuts yesterday...I want to try and just pair them with simple sauces made of fresh veggies and herbs I got from the farmers market.

The halibut steak here is seasoned with garlic powder, salt and pepper, baked in the oven, and topped with a simple sauce of sliced sweet yellow peppers and onions. You can add any other spices and herbs to the pepper sauce based on your taste preference. You can even add wild mushrooms if they are available.

CHICHAY TIP: If you choose to fry the fish instead of baking it, you can do so, why not. Season the fish well based on this recipe, and then lightly drench the fish in flour before frying (this will avoid sticking to the pan, and will make the fish more crisp).

-CHICHAY
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"PEPPERED HALIBUT STEAK"


What You Need:

• 2 to 4 pieces halibut steak pieces
• salt
• pepper
• garlic powder
• hot sauce (optional)
• 2 tsp olive oil

Sauce:

• 1 tablespoons olive oil
• 1 medium onion, thinly sliced
• 2 medium bell peppers, thinly sliced
• 1 each red, yellow and green, thinly sliced
• 1 clove garlic, minced
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh basil (or 1/2 tbsp dry basil)
• 1 teaspoons chopped fresh thyme (or 1/2 tsp. dried)
• 1/2 cup dry white wine (or 1/4 cup white wine vinegar)
• 4 pieces cherry tomatoes, cut in half and seeds removed
• 1 tsp sugar
• 1 tsp. salt
• 1/2 teaspoon freshly ground pepper

How To:

- Preheat oven at 450 degrees F (230 degrees C).

- Season well all sides of the steaks with Worcestershire sauce, salt, peppers hot sauce and garlic powder.

- Place the steaks on a baking sheet (sprayed with olive oil), and cover with foil.

- Bake in the oven for about 20 minutes.

- Then, remove the foil, and bake for another 10 minutes or until the fish is browned. Set aside.
- In large skillet, heat oil over high heat.

- Add onions and cook, stirring often, for 2 to 3 minutes.

- Add bell peppers, garlic, parsley, and thyme. Reduce heat to medium and cook, stirring often until onions are tender, about 6 minutes.

- Season with salt and pepper to taste.

- Stir in the white wine (or white wine vinegar), tomatoes, sugar, salt and pepper and cook for a couple more minutes.

To serve, top each steak with the vegetable sauce.

"CHICKEN PITA SNACK"

I found these mini pita breads at Vons and they looked like "pan de sal" so I thought of making mini sandwiches with it. Thought of using the leftover roasted chicken and the toppings from the tacos I made the last time. YOu can always replace the chicken with sausage pieces, tuna, or even eggs.
Pita breads are fun to prepare, and even kids like pita sandwiches, because of the plain flavor you can use any fillings.

-CHICHAY

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CHICKEN PITA SNACK

What You Need:

mini pita bread (or regular size, cut in half)

cooked chicken meat, shredded or cut in small pieces

shredded cheese

chopped tomatoes (optional, and if using, get cherry or grape tomatoes or tomatoes with the vines still attached)

honey-mustard mayo*

*whip together 2 tbsp. honey, 1/2 cup mayo, 2 tsps. mustard, salt and pepper

How To:

- spread some of the honey mustard mayo inside the pita bread

-fill with the chicken pieces

-top with tomatoes, and cheese

-you may heat this up in the microwave for 10 seconds, or simply serve at room temperature, with hot sauce on the side.

"MEAT AND TOFU FRITTATA"

A frittata is an Italian omelette that often has fillings such as vegetables, meats, and cheeses.

The difference between a frittata and a regular omelette that we know is that a frittata is prepared in a skillet, partially cooked on a stovetop, then finished under the grill (broiler) and is served open-faced, whereas an omelette is cooked on a stovetop and served folded.

In this recipe, I used ground beef, but feel free to use chicken or turkey instead of beef. The turkey or chicken meat has to be cooked longer, say about 10-12 minutes, in order to brown the meat.

I used tofu as a meat extender in my frittata filling (a friend of mine has been asking me ways to use tofu in different dishes...this one really works), and since tofu mimics the flavor of other ingredients, do not worry that it will taste anything different at all if you use tofu. Fry the tofu in a little bit of olive oil and cut into small thin pieces.

Of course using tofu is optional. If you are not using tofu, simply replace the quantity of tofu I used here with extra meat or other veggies.

On the other hand, this dish can be made meatless as well, so just double the quantity of your tofu to replace the part of the meat in this recipe.

[CHICHAY TIP: The other option I can suggest is that you use potatoes chopped into tiny cubes. Potatoes are an excellent extender in your filling of course. If using potatoes, cook it the same time you will cook the meat. You can use other additional ingredients for your frittata. Just like fried rice, frittata is a good dish in which you can use your leftovers. Just make sure you have enough eggs to use to bind all the ingredients of your frittata together.]

If you do not have an oven-free skillet, simply fold the frittata on the pan ( as soon as partially cooked)...just use this recipe for a really yummy omelette then!

The cheese I used here is Parmesan for the crusty top of the frittata, but if you can get the "QUICKMELT" cheese (available in Filipino and/or Asian stores), you may shred this cheese and use this instead of the Parmesan.

Some people find the frittata quite dry or plain (even if you think you cooked it perfectly), but serving it with Marinara Sauce moistens the dish and gives it that tangy, tomato finish.

Just a thought: the frittata reminds me a lot of the "Tortang Giniling" that my grandma and mom used to cook for our family when I was younger. Instead of broiling it to finish cooking, it is flipped over to cook the other side. I remember it was often served with tomato catsup, and it was a really tasty "ulam"!

-CHICHAY

-------------------------------------

"MEAT AND TOFU FRITTATA"

What You Need:

• 7 eggs, beaten
• 2 tablespoon extra-virgin olive oil
• 1 small onion, chopped
• 1/2 cup of chopped bell peppers
• 1/3 cup chopped parsley
• 1 medium tomato, chopped
• 1 large clove garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 lb ground meat (beef, turkey or chicken)
• 1/3 cup grated Parmesan
• 3 pcs fried Tofu (optional), cut into small cubes (abt 1/2 cup)

How To:

-Beat the eggs and season with some salt and pepper. Set aside.

-Heat the olive oil in large nonstick skillet (oven-proof) over medium
heat.

-Add the onion and bell peppers, cook for about 2-3 minutes, stirring
occasionally until softened.

-Add the beef and brown for about 5-7 minutes, stirring constantly.

-Stir in the tomatoes, tofu, parsley, garlic, salt and pepper and cook for about 2
minutes.

-Pour the eggs evenly over the meat, tofu and vegetables mix.

-Lower the heat to medium-low and cook for about 5-7 minutes, or until
eggs are set on the edges, but not in the middle.

-Preheat the broiler.

-Sprinkle the top of the frittata with cheese and place under the broiler.

-Cook until the top is set and golden brown, 2 to 3 minutes. Be careful not to overcook or the frittata will become tough.

-Cut into wedges and top with Marinara Sauce.

-This can be served with toast and butter on the side as well.

"MEATLESS LASAGNA"

I am sharing with you my "Meatless Lasagna" recipe that my family truly enjoys! My husband said this lasagna tastes like it has meat in it, and that it has the texture of a regular lasagna. The chunky vegetables do the trick. Try it, and you'll be surprised how good it is.

[CHICHAY TIP: if you wish to add meat in this recipe, replace portions of the vegetables and tofu with the ground meat, and brown the meat and drain it (the fat liquid) first before cooking it with the sauce.]

-CHICHAY
------------------------------------
"MEATLESS LASAGNA"

What You Need:

• 12 lasagna noodles


• 2 teaspoons olive oil


• 1 small onion, finely chopped


• 2 cloves garlic, minced


• 1 1/2 lbs fresh mushrooms of your choice (assorted or plain mushrooms, try
  portobello, cremini, shiitake, brown, button...), chopped


• 1/2 cup chopped eggplant


• 1 stalk celery, finely chopped


• 2 blocks hard tofu, drained and chopped


• 1 1/2 cups tomato pasta sauce (homemade or store-bought)


• 1/2 cup grated asiago cheese

How To:
-Cook lasagna noodles according to package directions. Then drain and set aside.
-Heat oil in skillet and saute the garlic, onions and then all the vegetables together for about 5 minutes.

-Stir in the tofu, and cook for another 3 minutes.

-Season with sat and pepper. Set aside.
-Spread the bottom of a 13"x9" inch baking pan (or any baking pan you have)
with 1/4 of the sauce.

-Top with 3 noodles, then 2 tbsp cheese a bed of the cooked vegetables and
some sauce.

-Repeat layers twice.

-Cover with remaining noodles and sauce. Cover with foil.

-Bake at 350 degrees for 45 minutes.

-Remove foil, top with the remaining asiago cheese, and bake some more for about 5-10 minutes, or until cheese is melted.

-Let stand for 10 minutes before serving.

"SALMON STEAK AND SQUASH"

This oven-grilled salmon steak needs only a quick prep. Coming back from the market one time, I only had about 15 minutes to prepare for lunch, and so I came up with this tasty dish of salmon and buttered summer squash as sides.

You can't go wrong with a good salmon steak cut, so make sure you choose well. If you are buying fresh salmon from the market, remember to check the meat:it should be firm. The meat should not smell bad: if it smells like seafood, then good...if it smells like any other foul odor, then try to go find another piece, or even another fish variety which is the freshest that day. Try to befriend your fish monger to get some help. It pays to have a "suki", right?

If you are buying frozen steaks, make sure you cook the fish at room temperature, otherwise your steak will come out really dry.

Feel free to use any combinations of veggies with the summer squash side dish.

I like combining it with long beans, snap peas or sweet peas, or even whole corn kernels.

- CHICHAY

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"SALMON STEAK AND SUMMER SQUASH"

What You Need:

• 2-4 pcs salmon steaks
• 2 tbsp honey
• 1 tbsp worcestershire sauce
• 1 tsp garlic powder
• 1/2 tsp onion powder
• black pepper and salt
• 1 tbsp olive oil
• 1 cup squash, cubed
• 1 tbsp butter
• 2 tbsp water
• black pepper and salt

How To:

-Preheat the oven to 400 degrees F.

-In a bowl, whisk together the honey, worcestershire sauce, garlic powder and olive oil. Make sure this glaze sauce is enough to cover all the fish. Double the measurement of the sauce if necessary.

-Sprinkle all sides of the fish with salt and pepper

-Lightly oil (with olive oil or canola oil spray) a baking dish that will accommodate the fish steaks

-Lay the fish steaks on the baking dish, and pour the glaze sauce over the fish

-Cover the dish with foil, and cook for about 15 minutes in the preheated oven.

-Remove the foil, and cook for another 15 minutes, or until the fish is browned , but not burned. -In a heated sauce pan, saute the squash and garlic in butter for a few minutes (you can add beans or corn kernels if you want)

-add 2 tbsp water, 1 tbsp honey plus salt and pepper, stir well, and cover for a few minutes, or until the squash is softened.

- Serve the salmon with the squash on the side.

"MUNGGO GUISADO (Sautéed Mung Bean)"

I was inspired to cook "Munggo Guisado" yesterday when I saw the fresh bunch of "malunggay" at the Cerritos Farmers Market! I got so excited, so I went to the Filipno store and got some freshly cooked "chicharon" plus my other ingredients for this dish. 'Could have skipped the chicharon, but this time, I really wanted to make an authentic Munggo Guisado complete with all the ingredients that my mom and grandma used when they cooked this dish for my family when I was still young.
I used "bagoong" (shrimp paste) to season my Munggo, but you can always use "patis" (fish sauce) or even simply 'bouillon' or salt as substitute.

Spinach, "ampalaya" leaves, chilli leaves or even "kangkong" leaves are good substitute for the "malunggay" leaves.

Instead of pork, you can use dried fish or fried fish flakes, and you can also substitute the fresh shrimps I used here with "hibe" (dried salted peeled shrimps).

CHICHAY TIP: Ask your local Filipino or Asian store associate for these traditional Pinoy cooking ingredients if you find it difficult to locate in the store.

-CHICHAY

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"MUNGGO GUISADO (Sautéed Mung Bean)"

WHAT YOU NEED:

• 1 cup munggo (mung beans)
• 3 cups water (for boiling the munggo)
• 1 tbsp. olive oil
• 1/2 lb. pork, sliced
• 2 cloves garlic, minced
• 1 onion, chopped
• 2 tomatoes, chopped
• 10 pieces medium-sized shrimps, peeled and deveined·
• 2 cups water or broth
• 1 tbsp. cooked bagoong
• 1 cup malunggay leaves
• 1/2 cup chicharon
  

HOW TO:
-Boil mung beans in water until soft and easily mashed. While cooking, check
occasionally and make sure you add more water if you see the beans absorbing all of the water even before it gets soft. Set aside onced cooked.
-In a pan, heat oil. Cook pork until it turns slightly brown.

-Add garlic, onions and tomatoes. Sauté for a minute until tomatoes are wilted.
-Stir in the shrimps and cook until bright orange.
- Add in the boiled mung beans and the bagoong, stir a few times, and add water
(depending on how thick you want your soup to be).
-Bring to boil and let it simmer until thick.
-Stir in the malunggay leaves and the chicharon, cover and remove from
heat. Serve hot.

"CHICKEN STIR-FRY WITH QUAIL EGGS"

This "Chicken Stir-Fry With Quail Eggs" was one of my favorite "ulam" during my college days, when my friend Gloria and I used to go to the restaurant near our university for a quick and cheap lunch. We enjoyed an order of this dish with a cup-and-a-half of steamed rice! Yumm!

Here it is, easy to prepare and yet so delicious. Try to add more vegetables or even substitute the chicken with beef or pork.

You can use either fresh young corn, or just the canned ones.

-CHICHAY

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"CHICKEN STIR-FRY WITH QUAIL EGGS"

What You Need:

• 1/2 lb chicken meat, cut in strips
• 4 cloves of garlic, minced
• 1 small onion (or 2 shallots), chopped
• 1 cup long beans
• 1 medium-sized carrot, chopped
• 12 pieces hard-boiled quail eggs, or as many as you like, shelled
• 1 cup baby corn, cut into bite-sizes
• 2 tbsp light soy sauce
• 1 tbsp olive oil
• 1 tsp sesame oil
• freshly-ground black pepper
• 1 tsp of cornstarch, dissolved in 3 tbsp water + 1 tbsp soy sauce
  

How To:

-Place the chicken meat in a bowl, and add the soy sauce, mix and and leave to marinate while you prepare the vegetables.

-In a large saute pan, heat up the oil on high.

-Strain the chicken and add to the hot oil. Stir fry for about a minute.

-Add the garlic and onions, carrots and beans. Keep on stirring for about 2-3 minutes.

-Add the corn and cook for a few more minutes.

-Add the sesame oil, hard-boiled quail eggs and the water and cornstarch mix, lower the heat, stir, cover and let simmer for about 2 minutes.

-Taste and adjust seasoning if you prefer.

-Add plenty of freshly ground black pepper, stir a few more times then turn off the heat.

"TUNA PASTA SALAD"

Here's a refreshing pasta salad that is perfect as a side dish for barbecues! I used tuna as my protein here, but you can always use shredded cooked chicken too.

-Chichay

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Tuna Pasta Salad

What You Need:

• 2 cups cooked pasta noodles
• 1 pouch tuna flakes
• 1/2 cup mayonnaise
• 1/2 tsp mustard
• 1 tsp sugar or half a packet splenda
• 2 stalks of celery, minced
• 1 small carrot, minced (2-3 tbsp)
• 1/2 tsp ground black pepper
• 1 tbsp raisins
• 2 tbsp shredded asiago or parmesan cheese

How To:

-Whip together the mayo, mustard, sugar, salt and pepper.

-In a large bowl, mix together the tuna flakes, celery, carrots, raisins, cheese and the mayo dressing.

-Fold in gently the pasta noodles-Refrigerate for at least an hour.

-Top with some more cheese if desired.

"TACOS"

With the Lakers vs Spurs games lately, I just had to make tacos for my husband and I to have during the games!

Here is a very simple taco recipe we really enjoy. I do not use the store-bought taco mix for the meat filling, but I use different spices instead. The meat filling here is made of ground beef, but you may use other kinds of ground meat that you prefer. Try this, and you'll love it too!

-CHICHAY

--------------------------------

"TACOS"

What You Need:

taco shells

Meat filling :

• 2 lbs. ground beef
• 1 tbsp olive oil(I prefer ground chuck)
• 1 tsp salt
• 2 tbsp chili powder
• 2 tbsp paprika
• 1 tsp of ground cumin
• 2 cloves of garlic, minced (or 1 tsp garlic powder)
• 1/2 medium-sized bell pepper, chopped
• 1/2 medium-sized onion, chopped
• 1 to 1 1/2 cup of water

Toppings:

• sour cream
• chopped tomatoes and onions (or salsa of your choice)
• shredded lettuce (optional)
• shredded cheddar or asiago cheese (or any cheese you prefer)

How To:
-In a heated large saucepan with olive oil, brown the ground meat and make sure you break the pieces with a wooden spoon, or you can use a potato masher to
make sure the meat will be cooked in big lumps.

-Once the meat is browned, add in the salt, chili power, garlic powder or minced
garlic, cumin, paprika and enough water to cover meat.

-Cook over medium heat and bring to a boil.

-Lower the heat and let simmer for about an hour.

-Stir the meat a bit several times while cooking.

-Add onion, bell pepper, stir well, and continue cooking for 20 or 30 minutes
more.

-Layer the fillings and toppings in the taco shell and serve with Cholula hot sauce for a spicy finish!

"PINEAPPLE RICE"

This Pineapple Rice is a refreshing dish that is perfect especially during these warm days of May!
It is basically similar to regular fried rice, but the pinapple gives it that sweet-tangy twist.
Try having with some grilled chicken or baked fish. But really, I ate this two days in a row, and I still want more!
Kids would enjoy the sweet pineapple taste of this dish too. What a simple way of incorporating fruit in their meal right?

-CHICHAY

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"PINEAPPLE RICE"

What You Need:

• 1 cup sliced or diced pineapple
• 2 cups cooked rice
• 1 tbsp sesame oil
• 2 eggs, beaten
• 1 tsp olive oil
• 3/4 cup chopped mushrooms (optional)
• 1 tbsp low sodium soy sauce
• 1 small white onion, chopped
• 1/2 cup shredded or diced carrots

How To:
-Open the can of pineapple and drain juice.
-In a non-stick pan, heat the olive oil.
-Add the eggs and cook without stirring, until set.
-Slide eggs out of the pan to a plate. Cut into short, narrow strips and set aside.
-In the same pan, heat the sesame oil and stir fry the mushrooms, soy sauce,
onions, and carrots for about 2-3 minutes.
-Stir in cooked rice, pineapple, and egg strips.
-Adjust seasoning if necessary by adding salt and pepper.
-Heat until everything is heated through.

[CHICHAY TIP: 1. For more pineapple flavor, you may use the pineapple juice as part of the water to cook the rice with. 2. You can add cooked, chopped meat like chicken or pork if desired, or even chopped tofu as your protein.]

"DAING NA BANGUS (Milkfish)"

My husband's favorite thing to order from a Filipino restaurant is "Daing na Bangus"! Mmmmm!

So I looked for good boneless "bangus" fillets, and finally found good ones at Tambuli. But oh how expensive they are!

Well, I figured it is still worth to make our own "daing"...at least I can control the salt to be added to it, and it surely won't have any MSG!

Baking is an option if you want to use less oil. This is best if you will serve the "daing" right after it's cooked.

-CHICHAY

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"DAING NA BANGUS"

What You Need:

• 2-4 pcs whole boneless bangus (milkfish)

or bangus belly fillets

• olive oil

Marinade:

• 1 cup of low sodium soy sauce
• 4 cloves of garlic, minced
• ¼ cup of white vinegar
• ½ tbsp fresh ground black pepper

Prep:
-Mix together all the marinade ingredients in a deep dish/pan.

-Place the "bangus" skin side up, cover, and set it in the fridge for at least an hour before cooking.

How To:

Frying:

-In a large frying pan heat oil-Season the fish with some salt-Fry the fish skin side up first for a couple of minutes.

-Carefully turn the fish over, and let it cook for 3-5 minutes.

-Next turn it back skin side up and fry for an additional 2 minutes, or until the fish is golden brown.

Baking:

-Preheat oven to 400 degrees.

-Lightly spray the roasting rack with olive oil.

-Arrange the fish pieces on the baking sheet, spray each lightly with olive oil, and bake for 15-20 minutes, or until the fish is golden brown.