Thursday, 22 September 2011

Fried Hokkien Mee with Chicken and Pork

This is my version of the famous Hokkien Mee Prawn I often order from food hawkers / foodcourts especially when I see nothing that seems to appeal to my finicky taste buds.  Don't misunderstood me, noodles in Singapore are the best. The coices are infinite as there are different variations per nationality/culture (Indonesian, Malay, Indian, Thai, Singaporeans, Chinese, and oh Chinese has a lot of versions too)

Right now, I have to stay away from hokkien mee prawn due to my allergies so I settled for chicken and pork for my hokkien mee :-)


Fresh hokkien mee noodle - 500 g.

Chicken Breast - 300 g.

Pork - 250 g.

Shitake Mushroom (dehydrated) - 100 g.

Eggs, beaten - 3 medium

Chicken broth- 750 ml

Garlic, crushed and chopped -  5 cloves

Onion, diced - 1 medium

Vegetable oil - 2 tsp

Cooking Procedure:

1) to make broth : Boil the chicken and the pork. Scoop out both the chicken and pork and set aside.  Add 2 tbsp of chicken powder, a dash of ground pepper, and 3 tbsp of fish sauce on the broth.  Let it boil.

2) Shred the chicken and dice the pork.  Set aside.

3) Boil noodles for a few minutes, don’t overcook. Drain and let cool.

4) Sauté garlic and onion.  Add the shredded chicken and diced pork.  Add a few chicken stock and let it simmer.

5) Pour the beaten egg and mix briskly.

6) Add the rest of the broth and let it boil then add the noodles. Mix completely.  Turn off the fire and let it sit for a few minutes before serving.

Serve with calamansi and crispy fried shallots.

- foodformylove(22September2011)

Sunday, 18 September 2011

Cooking Close to Home with Inabraw or Dinengdeng

My husband loves to cook dinengdeng or inabraw. And I’d say I love his inabraw.  I call it a detoxifying dish, a welcome “break” from our usual meat, fish, oily, high-calorie, Filipino and non-Filipino dishes that we use to have for dinners.  I can’t say, a break from salty food since dinengdeng / inabraw is very very very salty and high in sodium.  It’s different from vegetable salads as this one is really filling.

Dinengdeng or inabraw is one of those famous delicacies from the Northern Luzon.  This is not only an Ilocano dish because, the Igorots, Kalingas, Ibanags, itawis and other minorities from the northen part of Luzon cook dinengdeng or dinengdeng as part of their daily meal.  It’s an easy dish to cook, it’s just a matter of boiling mixed vegetables (bitter gourd, eggplant, leafy veggies, legumes, rootcrops, etc) of your choice in water with bagoong (fermented fish : which is an Ilocano exotic delicacy)  For Frederick,  He uses any available “Ilocano” vegetable  that we can find in the supermarket:  talong (eggplant), okra (ladyfinger), ampalaya (bitter gourd), malunggay leaves and/or fruit (moringa), patola (luffa), sigarilyas (winged bean), kamote (sweet potato), alugbati (vine spinach), talbos ng kamote (sweet potato leaves), sometimes kangkong leaves (water spinach), but we always look fo saluyot (jute) but it's nowhere to be found in Singapore, and other vegetables that are available.  He sometimes add clams, cockles, or fried/grilled fishes.  Though traditionally, bagoong is used to flavor inabraw, my husband usually add patis (fish sauce) instead because I have allergic reaction to it and one thing more, bagoong is expensive and most of the time, not available in Singapore.  Frederick’s inabraw is still delicious as the traditional ones.

Having dinengdeng or inabraw for dinner is like being close to home.  By the way, foreigners might consider this exotic because of the ingredients used specially the bagoong.  Not all would appreciate the taste of bagoong.  Similar to other cultures’ traditional food, like the curry of the Indians, the Malays chili dishes, etc.,  bagoong is and acquired taste, therefore eating dinengdeng or inabraw is an acquired thing.

This is my husband’s version of dinengdend / inabraw which is different from my mama’s, as his is too soupy and my mama’s is almost dry.





Other vegetables available or of your choice




Fish Sauce

Cooking Procedure:

1)     Boil water with the ginger, onion, and garlic.

2)     Add the vegetables that are hard to cook first like legumes or root crops first.  He boiled the sweet potato first.

3)     He also cooks the eggplant ahead of the other ingredients since I wanted an overcooked, mushy eggplant. Cook for a minute then add the rest of the vegetables excluding the leafy ones .

4)     If you are adding cockles/ clams add it along with the vegetables.

5)     Season with the fish sauce.  Boil until the vegetables are cooked.

If you opt for bagoong which is the traditional seasoning for inabraw not to mention that it gives a better flavor to it,  use the bagoong sauce plus the fermented fish.  Add a small amount of boiled water to the bagoong sauce with the fermented fish, mash the fish thoroughly then pour it on the inabraw mixture.  make sure that you strain it so that the fish bones will not be added to the inabraw soup.

5)     Add the leafy vegetables along with the grilled / fried fish or shrimp.  Boil for a minute then turn of the fire.

Mangan tayon :-)


Thursday, 15 September 2011

Squid in Hot and Sweet Sauce

squid in hot & sweet sauce

I wanted to cook sambal sotong which is a malay squid dish that is hot, spicy, and sweet.  The thing is,I don’t have the ingredients required like tamarind past, shrimp paste, etc.  So I decided to try something almost similar to it – something fiery hot and sweet.  Although, Frederick requested for me to cook something close to Pinoy taste, but I didn’t, because I don’t know how (I’m still on the process of trying to figure out how to cook adobong pusit, pedeng paturo sa mga nakakaalam :-) ), he still liked this squid dish.

Here's my recipe for this dish.

tip:  do not overcook the squid.  Overcooking it will make the squid tough and rubbery.


Squid, sliced into rings – 500 g.

Garlic, crushed and chopped – 6 cloves

Red Onion, chopped – 1 medium

Ripe Tomato, diced – 1 big size

Sambal Chili – 1 tbsp

Thai Sweet Chili Sauce – 2 tbsp

Sugar – 1 tbsp

Fish sauce – 3 tbsp

Knorr Fish flavor – 1 cube

Ground black pepper

Salt to taste

Vegetable oil 2 tbsp

Cooking Procedure:

1) Sauté  Garlic in oil.  Add the chopped onions when the garlic releases its aroma. Stir.  Add the diced tomatoes when the onions become translucent. Simmer the tomatoes until they’re mushy.

2) In a bowl, dissolve the fish cube in a small amount of water and the sugar.  Add the fish sauce, ground black pepper, thai sweet sauce and the sambal chili

3) Stir in to the tomato-onion-garlic mixture.  Let it simmer until most of the liquid evaporates.

4) Add squid, stir and cook until squid slices changed in color or it turned opaque.  DO NOT OVER COOK THE SQUID!

5) Turn off fire, dish out and let it sit for 15-20 minutes to allow the squid absorb the flavors.



Wednesday, 14 September 2011

Fried Kway Teow

This is my first attempt to cook kway teow.  My husband Frederick tried it also once (see Char Kway Teow) it was delicious though but he failed to get that special charred taste that is present in most char kway teow (the ones we've tasted so far).  My kway teow also didn't have that charred or smokey taste :-) so i told Frederick I give up trying to cook char kway teow :-(

Well, i'm still not giving up yet.  i'm going to try and try until we get that smokey flavor.  that special charred taste I believe comes from the wok.  On the matter of how to arrive at the smokey taste? That I have no idea.

Anyway, this one tasted good. It is very much different from the usual Pinoy Pancit :-)


Kway Teow – 400 g.

Shrimp – 200 g.

Shitake mushroom (dehydrated) – 100 g.

Cockles – 150 g.

Pork, sliced into small pieces – 100 g.

Garlic, crushed and chopped – 5 cloves

Onion, chopped – 1 medium bulb

Eggs, beaten – 3 medium

Sesame oil – 3 tbsp

Vegetable oil – 1 tbsp


Light Soy Sauce – 5 tbsp

Dark Soy Sauce – 4 tbsp

Fish Sauce – 3 tbsp

Sweet Sauce – 3 tbsp

Knorr Fish flavor – 2 cubes


Ground black pepper

Cooking Procedure:

1) Mix all the ingredients for the sauce and set aside.

2)  Reconstitute the shitake mushroom by soaking it in water for more than an hour or boil it until it is soft.

3) Sauté garlic, then add the onion when the garlic is already fragrant.  Add the pork. and fry until it is brown

4) Add shrimps and  cockles and stir until the shrimps changed in color.  Scoop out the shrimp and set aside.

5) Add the mushroom then the beaten eggs and stir.

6) Add the noodles and  stir in the sauce. Continue stirring until all the liquid evaporates.

Serve and enjoy


Monday, 12 September 2011

Dry Minced Beef Noodle with Shitake

I was trying to copy the Chinese minced noodle I usually eat at hawker food courts but I wasn’t able to get the taste I wanted with this recipe.

Nonetheless, my husband Frederick and sister Kristine liked it that they want me to cook the same noodle dish again next time

Anyone who has the recipe for minced meat noodle or fishball noodle, the dry type usually sold at any HDB food hawker stalls? Please share it to me.  I want it really badly :-)  Thanks in advance…


Yee mee noodles – 100 to 150 g.

Shitake mushroom, reconstituted – as desired

Ground beef – 100 g.

Cabbage, julienned - as desired

Garlic, crushed and chopped – 6 cloves

Onion, diced – 1 medium

Sesame oil – 1 tbsp

Vegetable oil – 1 tbsp

Ground white pepper

Sauce :

Kikkoman soy sauce  - 2 tbsp

Light soy sauce – 3 tbsp

Sweet sauce – 2 tbsp

Oyster Sauce  - 2 tbsp


Cooking Procedure:

I used dehydrated shitake mushroom so I have to reconstitute it by soaking it in water for a while but since I didn’t have enough time, I just boiled it so we start on this.

1) Boil the dehydrated shitake mushrooms until they are cooked. Turn off the fire and add the cabbage.  Drain and set aside.

2) Boil the yee mee noodles. Drain and set aside.

3) Mix the sauce ingredients together

4) Sauté garlic until the aroma comes out. Add the onions sauté it until they are translucent. Add the minced beef, fry until the beef turns brown.

5) Add the sauce mixture and let it simmer for a minute.

6) Stir in the cooked noodles, stir for at least two minutes then add the shitake mushroom and cabbage.

Serve with sunny-side up egg


Sunday, 11 September 2011

Fat-burning Vegetable Smoothie

In 2004, an Filipino alternative-medicine practitioner based in Muntinlupa, Metro Manila recommended this smoothie to my mother.  These vegetable combination according to him is an effective "diuretic" that helps lower down cholesterol and uric acid.  I didn't understand those concepts before not until I became health conscious :-)

Carrots : is rich in carotene that speeds the metabolic rate of the body that causes removal of fat deposits and waste.

Cabbage : this cruciferous vegetable is rich in sulphur and iodine which aids in the  cleansing of the mucous membrane of the stomach and intestines breaking the fatty build-up in this area.

Celery : Raw celery has a high concentration of Calcium in a ready to use form, so when you eat it, the calcium is sent directly to work. This pure form of calcium will ignite your endocrine system. The hormones in your body will break up the accumulated fat build up. Celery also has a high level of magnesium and iron which will clean out your system.

Cucumber : Cucumber contains a high sulphur and silcon content. These minerals work to stimulate the kidneys to wash out uric acid, which is a waste product. With this uric acid being washed out, it stimulates the removal of fat, and loosens the fat from the cells.

Recipe :

Carrots, diced - 100 g.

Cabbage, shredded - 100 g.

Celery, leaves and stalk, diced - 100 g.

Cucumber, unpeeled & diced - 100 g.

Water - 300 ml

Honey - 1 tbsp


Blend all ingredients in a blender.

Good-bye to fats :-) cheers

note:  getting rid of body fat is not easy, it goes with lots of determination, self control specially in the food we eat, and self discipline to be able to stick to a special diet plan and to stock to a physical workout.  The efficacy of a certain food in the elimination of fat depends not only on the food itself but also to the factors mentioned prior to this statement.  And please bear in mind that things may produce result in one person but may not be effective to another.

- Foodformylove (11September2011)

Saturday, 10 September 2011

Adobong Itik (Peking Duck in Salty and Tangy Sauce)

I have specific instructions from my husband regarding adobong pato - it must not be sweet, it must be dry but not oil, it must not be salty, and it has to be delicious. Frederick is so finicky and demanding (gggrrr)

This is my first time to cook duck.  Back in my hometown in the Philippines, my parents usually cook duck when we were still young since we rear ducks and native chicken.  Though the duck that my parent's raise is not the peking duck (we call it itik), it's another kind we call pato, it's called Muscovy Duck if I'm not mistaken.  I don't know how it's called. When we grew older, duck had already become an occassional food, first, because we no longer have ducks, and ducks are sold twice the price of chicken in our town.  I think it also holds true in Manila, where the price of duck is a lote more expensive than other poultry, and it's scarce.

Anyway, I cooked adobo.  I want to achieve my Papa's adobong pato, which is a delicious combination of tangy and a bit saulty plus the natural special flavor of duck, which is tastier as compared to the taste of chicken meat, and of course the yellow oil that comes out naturally when you cook the duck (the dry type way, like dry adobo)

The peking duck that we bought from the supermarket somewhat tasted stronger than I had expected.  It has a musky taste like a goats meat.  I know some people would regard duck as malansa (sorry, i don't know the english term) but this one is not, since I sauteed it in garlic and ginger to make sure I get rid of that malansa flavor.  It's just that, the taste really is like that of a goats meat.  Frederick and my sister Kristine did not complain about the taste though, they both, actually liked my adobong itik :-)

Chinese Pecking Duck

Pinoy Itik

Muscovy Duck:  the type of duck we raised back home in Tabuk when I was a kid


Pato (Peking duck) - 1/2 portion

Garlic, crushed and chopped - 10 cloves

Bay leaf - 3 pcs

Black Peppercorn

Kikkoman Soysauce - 4 tbsp

Light Soysauce - 4 tbsp

White Vinegar (Datu puti) - 6 tbsp

Water - enough to cover 3/4 part of the meat inside the pressure cooker

Vegetable oil for sauteeing- 1 tsp

I only used a bit of oil for sauteeing since duck is fatty, it will release it's natural oil during the cooking process.

Cooking Procedure:

1)     In a pressure cooker, sauté  Garlic in oil, then add the duck.  Simmer for about 5 minutes.

2)     Add the rest of the ingredients then cook in a pressure cooker for 15 minutes from the time the cooker whistles.

3)     Take out the pressure from the cooker and let the adobo boil until all the liquid evaporated leaving a bit of the duck's natural oil.


Friday, 9 September 2011

Baked Chicken Wing with Yakitori Sauce

This is a Japanese inspired baked chicken wing.

We are on a diet to lose weight.  My aim is to actually bring back my weight of 53 kg, which is a result of my 2 months special loss weight program where I lost 6 + kg.  Now I’m 57.6 so I need to lose weight fast in a month time.  We have “biggest weight loser” game at home and the winner will take all the bets (SG$ 50 per person) and the loser will treat all the participants in a buffet dinner.  I don’t want to be that loser.  It’s expensive to lose the least weight.

So I’m cooking something healthy.  No frying, all must be either grilled, boiled, or baked. Less sugar and less sodium though this recipe definitely is a bit high in both sugar and sodium though I already tried lessening both.

Try it :-) this one is delicious.


Chicken Wings – 8 to 10 pieces

Yakitori Sauce:

Kikoman soy sauce – 50 ml

Mirin – 50 ml

Rice Wine – 50 ml

Sugar – 50 ml (by displacement measurement method)

Garlic, crushed and finely chopped – 6 cloves

Ginger, crushed and finely chopped – ½ of a thumbsize

Water – 2 tbsp

Cornstarch – 1 tbsp

Cooking Procedure:

1)     Mix the yakitori sauce except for the water and cornstarch.  Marinate the chicken wings in it for at least an hour

2)     Preheat oven at 250 degrees Celsius

3)     Baked chicken for 20-30 on each side.

4)     In a sauce pan, bring the marinade into a boil.

5)     Mix the cornstarch and water and pour it into the boiling marinade.  Stir and cook until the sauce is thicken.

6)     Coat the baked chicken in the cooked yakitori sauce.

- foodformylove(09September2011)

Tuesday, 6 September 2011

How to Make Native Cocoa Balls

Native Cocoa Balls

When we go for vacation in Tabuk, we don't just look forward to bonding and getting together with our families but also, we look forward to lots of hot native chocolate drink treat  My in-laws have been making home-made chocolate balls that are similar to the famous Pinoy chocolate tablea, which are the main ingredients of such delightful native chocolate drinks.  They use truly (101%) organic cacao beans that were harvested from the cacao trees in their backyard (I am not sure about the variety of cacao trees they have)

This post is about how to make native chocolate balls for a rich and thick native chocolate drink (see Native Hot Chocolate Drink ). This is the Guzman's way :-)

1) First you have to make sure that you have fruit bearing cacao trees. The cacao fruit is called cacao pod that has an elongated shape. It has a green color that turns to orange or yellow when ripe.  Pick up the ripe cacao, split open it and take out the seeds.  The cocoa seeds is usually wrap in a white flesh, the pulp, which is also edible.  Normally, we eat the pulp and leave the cocoa seeds.

In other countries (South and Central America,  Africa and other parts ofAsia), the traditional way starts with fermenting the beans.  In this process, the seeds and pulp are wrapped in banana leaves (rags can do if banana leaves are not available), are placed in a box and left there for 3-7 days to be completely fermented

2) Wash the cocoa seeds thoroughly and sun dry the seeds for a few days.  Ensure that all the beans are thoroughly and evenly dried

3) On a clay pot, roast the beans until it turned very dark brown.  Roasting the beans in an oven is also possible.  Roasting the beans will take 30minutes up to an hour or more.

4) Now we do cracking and winnowing of the roasted cacao beans while the beans are still hot.  We break the cacao beans into pieces to separate the shell/husk from the nib.  Mortar and pestle can be used.  We used a rolling pin and the bilao to crack open the beans and then we took out and discard the shell with our own bare hands.

5) So we have some cracked nibs left.  Grind the nibs into fine powder, sometimes we get cocoa butter and cocoa in liquid form.
the Husband

6) After grinding, mix the cocoa powder with brown sugar.  The ratio of which is 1 is to 1 (1 kg cacao powder + 1 kg brown sugar).  Form the mixture in a ball and store them in a sealed and dry container.

Cook whenever you want it.  I usually cook 2-3 native chocolate balls with 750ml to 1 liter of water (see Native Hot Chocolate )


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Sunday, 4 September 2011

Sauteed Minced Pork (aka Giniling na Baboy)

One thing I admire about my husband when it comes to cooking is that he is a risk non-conformist and a non-traditional experimenter who doesn’t like following published recipes nor even my tested ones and yet he can still manage to come up with a dish that has similar taste, like say adobo, or even better.  Anyway, he cooked ground pork for lunch today, his way.  I told him that he can have my recipe since I’ve been cooking the same  (Giniling na Baboy: Quick & Simple ) but he insisted to have his own.

Well, as usual, the dish turned out great :-)


Ground Pork– 250 grams

Potatos, diced into small cubes (.5cm) – 3 medium-sized

Carrot, diced into small cubes (.5cm) – 1 medium size

Garlic, finely chopped – 6 cloves

Onion, finely chopped – 1 medium bulb

vegetable oil

Sesame oil

Kikoman soy Sauce

Chicken Powder

Ground Black pepper

Ground Mixed pepper


Cooking Procedure:

1) Saute’ the garlic then the onion in vegetable oil. Add the ground pork when the onion becomes translucent.  Let the ground pork simmer for 2 minutes

2) Add the potato, and the seasonings, stir.

3) Let the ingredients simmer until all the water evaporates leaving only the oil.

4) Add a teaspoon or 2 of sesame oil and the carrots. Stir the mixture and let it fry.  turn off the heat when the ground pork turns almost brown.