Sunday, 16 June 2013

Fluffy Pancake

with honey

When we went to Qatar supermarket last week to buy a few things, I found my husband picking up a box of pancake mix from one of the shelves.  My brows arched but I did not get mad at him.  It's just one of his ways of saying "I want you to make this" or "you haven't been cooking/baking this for a long time", in that case, a pancake.  You know, my husband is a kid trap in an adult body and he behaves like that sometimes around food and me.

The last time I made pancakes was for my nephews and niece and they always like my pancakes. And I haven't made any for the Husband since I got here in Qatar though he'd been requesting me to make pancakes for breakfast for quite a while now.  Two mornings after that, I decided to make pancakes for our breakfast.  Then I did it again on the following morning and again and again and again :-)

Here's my simple recipe for a fluffy pancake that my husband love.  Smothering them with honey is what he likes.


Ingredients :

All Purpose Flour - 1 c
Granulated Sugar - 2 1/2 tbsp
Baking Powder - 1 tsp
Salt - 1/2 tsp 
Fresh Milk - 2/3 c
Eggs - 2 medium
Sunflower Oil - 2 tbsp

Cooking Procedure :

1. Mix the dry ingredients together.
2. Pour the fresh milk, eggs, and sunflower oil on the dry ingredients and mix using a fork.
3. Heat a non-stick pan, scoop 1/4 or 1/3 cup full of batter and pour it on the pan.  Wait for the bubbles to come out and burst then flip it over to cook the other side until it is brown.

Serve with honey or fruit jams

© myFresha-licious (16June2013) 

Friday, 14 June 2013

Chicken Innard Menudo

My husband is a fussy, demanding, and insatiable eater. Sometimes he is impossible.  He would request me to cook a certain dish and when I cook it he would request me to cook the same with a few changes based on his liking.  But I love cooking for him.  It is satisfying for me to see him devour with gusto whatever food I serve him .  

You see, for every request he makes about food or dishes he wants me to cook, it serves as another cooking challenge :D  I'm like in the reality tv show "chopped" or "master chef" that I need to figure out what dish he would like me to cook from a variety of ingredients he wants to be included in the recipe.

When I cooked chicken menudo (see recipe here ) my husband requested that I cook menudo again using chicken innards - aka chicken liver, heart, and gizzard.  A few days later AND due to his persistent demand, I decided to cook menudo using chicken innards.  My husband indeed enjoyed my Chicken Innard Menudo very much, and as always, he amazed and at the same time amused me.  With my eyes and mouth gaped wide open, I watch my husband as he smothered his plate of chicken innard menudo with Parmesan cheese.  

my husband's plate: chicken innard menudo smothered with parmesan cheese

My husband hadn't finished his meal yet but he's already requesting that I cook the same dish next time.  


Ingredients  :

Chicken breast, diced into small chunks - 100 g
Chicken Liver, diced - 5 whole pcs
Chicken Gizzard - 100 g.
Chicken Heart - 150 g.
Soy sauce - 3 tbsp

Hotdogs, sliced diagonally - 3 pcs
Potatoes, diced into small chunks - 1/2 of a small size
Carrots, diced into small chunks - 1/2 of a small size
Bell Pepper, diced into small chunks - 1/2 of a small size
Green Peas - 1/4 c
Raisins - 1/2 c
Onions, diced - 1 medium
Garlic, chopped - 5 cloves
Bay Leaves - 3 pcs
Ripe Tomatoes, chopped - 2 large
Tomato Paste - 5 tbsp
Brown Sugar - 1 tbsp
Black Peppercorn, coarsely ground
Salt & Black Pepper Powder to taste
Vegetable oil - 2 tsp

Cooking Procedure :

1. Marinade the chicken meat, heart, gizzard, and liver in soy sauce.  Drain.
2. Place oil in a pan and pan fry chicken meat, heart, and gizzard until the meat almost turned brown. Toss in the garlic, onions, bay leaves, black peppercorns, 1/2 tsp of salt, and tomatoes.   Stir for about a minute. 
3.  Pour about 1 cup of water on the meat and bring to a boil.  Simmer for about 10 minutes.

4. Toss in the hotdogs and give a quick stir. Toss in the Potatoes. 
5.  Add in the tomato paste, water, brown sugar, raisins, black pepper powder.  Bring to a boil.  Continue to simmer for 10 minutes or until the potatoes are soft. Add more water as needed and simmer until almost half of the liquids had evaporated.
6. Toss in the carrots, bell pepper, green peas, and the chicken liver.  Adjust taste as needed.  Simmer until most of the liquids have evaporated.

Serve and enjoy :-)

© myFresha-licious (14June2013)

Wednesday, 12 June 2013

Chicken Menudo

Happy independence day to all Filipinos.  Though I am not yet convinced that the country has fully achieved its independence as it is still being ruled by corrupt officials, convicts, plunderers, and other forms of criminals,  I am still greeting every Filipinos with a "maligayang araw ng kalayaan"!  I wonder what our ancestors and heroes are saying right now as they watch in horror as our country continue to plummet to the bottom of nowhere.  It is a shame.  While other Filipinos continue to suffer from poverty, and while others break their backs and endure being away from their love ones just  to make a decent living for their families, some are enjoying wealth which are not rightfully theirs. People, try to make an honest living for once. That will be a good start.

It is Independence day.  And since we Filipinos are free to write and say what we want to say and go where we want to go and do what we want to do let's then celebrate.  And as we have already started with the Picadillo dish with yesterday's post, we are dedicating this week to Filipino tomato-based dishes in celebration of the Independence week.  

Today, we have Chicken menudo.  You read and saw it right.  Chicken Menudo.  For those people who cooks the conventional way, this may sound absurd since menudo would be defined as a classic Filipino pork stew,  where the pork meat including the liver is diced into small pieces and simmered in a tomato-based sauce.  But try to think of it.  What about those Filipino people living in a country or an area where pork is not available due to religious policies, scarcity, or for those who cannot afford the price of pork?  What about those Filipinos who simply do not eat pork not only because it's their lifestyle but also because their body or their stomach could not or would not accept pork in their system?  You won't deprive your kababayan from eating menudo just because it is unconventional to use other meat than pork, would you?

Nah, Kidding :D I am not picking a fight.  Of course, all cooks, home-cooks and chefs with culinary school background, have their own preference of ingredients when it comes to a certain dish.  As long as the taste or flavor unique for that particular dish is present, then it is called as it is called :-) So regardless if I use chicken, pork, beef, mutton, or even veal or quail, as long as I cook a dish like a menudo and that it tastes like menudo, I will call it a menudo :D

Do you know why you need to cook my menudo recipe?  A healthier way of cooking menudo is to use chicken instead of pork.  It will give you the same great taste but a lot lot lot healthier - lesser in cholesterol and lesser in calories.  That's the reason why you need to cook this chicken menudo.

Happy independence day Philippines!!!


Ingredients  :

Chicken breast, diced into small chunks - 250 g
Hotdogs, sliced diagonally - 3 pcs
Chicken Liver, diced - 5 whole pcs
Potatoes, diced into small chunks - 1/2 of a small size
Carrots, diced into small chunks - 1/2 of a small size
Bell Pepper, diced into small chunks - 1/2 of a small size
Green Peas (uncooked)
Raisins - 1/4 c
Onions, diced - 1 small
Garlic, chopped - 5 cloves
Bay Leaves - 3 pcs
Ripe Tomatoes, chopped
Tomato Paste - 3 tbsp
Brown Sugar - 2 tsp
Water - 2 c
Salt & Black Pepper Powder to taste
Vegetable Oil - 2 tsp

Cooking Procedure :

1. Place oil in a pan and saute in it the garlic, then onions, then the chicken.  Stir for about 2 minutes or until the chicken almost turned brown.  
2.  Add in the tomatoes and let it simmer until they soften.
3. Toss in the hotdogs and give a quick stir. Toss in the Potatoes.  Stir for a minute.
4.  Add in the tomato paste, water, bay leaves, brown sugar, raisins, 1/2 tsp of salt & black pepper powder.  Bring to a boil.  Continue to simmer for 10 minutes or until the potatoes are soft. Add more water as needed and simmer until almost half of the liquids had evaporated.
5. Toss in the carrots, bell pepper, green peas, and the chicken liver.  Adjust taste as needed.  Simmer until most of the liquids have evaporated.

Serve and enjoy :-)


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© myFresha-licious (12June2013)

Tuesday, 11 June 2013

Pinoy Pork Picadillo

In celebration of the Philippine Independence Day (June 12), we are dedicating this week to Filipino cuisine specifically Philippine tomato-based dishes and we are starting it with this picadillo or giniling dish.

Giniling.  I have know this dish for that name.  It reminds me of my university days in UP Diliman.  I used to eat this dish from one of those Lutong bahays serving student budget meals near Kalayaan dorm, where I resided during my freshman year.  

Only during my adult life have I known that it is called Picadillo.  Picadillo is a common dish found in most Latin Amercian countries like Mexico, cuba, costa rica, etc. and is also a regular dish commonly found in most Filipino households.  It is most of the times consist of minced meat, beef and pork are commonly used, simmered in a sauce made of tomatoes.  Vegetables are often added.  

In the Philippine cuisine, picadillo refers to a soupy dish made of minced meat and potatoes or sayote.  Some other vegetables are added depending on what is available.  There are also dry versions of this dish like what I made and the arroz a la cubana dish which is also a personal favorite. 

Here's my take on this picadillo or giniling dish.  The reason why I cooked this dish during that day (sometime 2 weeks ago) was because I suddenly found myself reminiscing my student life as a freshman in UP Diliman - fresh, full of hopes and dreams, innocent :-) Oh well, time flies so fast :-) got to go.  I have to bake some apple strudel for my husband's baon for today ;-) Paalam muna (Goodbye for now) Bukas ulit (tomorrow again- tama ba?)


Ingredients :

Pork, minced - 250 g.
Potatoes, sliced into small cubes - 1 small
Carrots, sliced into small cubes - 1 small
Bell pepper, sliced into small cubes - 1/4 c
Green Peas - 1/4 c
Garlic, chopped - 5 cloves
Onions, diced - 1 medium
Tomato catsup - 5 tbsp ++
Brown Sugar -  1/2 tsp
Salt and black pepper powder to taste
Water - 2 cups
Vegetable oil

Cooking Procedure :

1. Heat oil in a saucepan and saute the garlic in it and the onions until aromatic.
2. Toss in the minced pork and stir until it changes in color.
3. Add  in the potatoes and give a quick stir (10 stirs).  Sprinkle with salt and the black pepper powder.
4. Add water and tomato catsup and bring to a boil.  Add the sugar and simmer until the potatoes are soft and most of the liquids have evaporated.
5. Stir in the carrots, bell pepper, and green peas.  Simmer for another minute.  Remove from fire.


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© myFresha-licious (11June2013)

Monday, 10 June 2013

Sapin Sapin - Filipino Layered Glutinous Rice Cake

My siblings and I grew up loving kankanen, Ilocano of kakanin or rice cakes/delis.  Our snack would always consist of these glorious native delis (well, other than our usual fruits and milo drinks and local bakery breads).  Sapin sapin made by our Lola Esting is one of them.  Our Lola Esting's sapin sapin is the best ever sapin sapin in our small town Tabuk.  Too bad nobody among her children learned how to cook her kankanen specialties and I regret that I never had the chance to learn how to make these native delis from her. 

Sapin sapin is what Filipinos call this layer upon layer of of steamed rice cakes that comes in different colors and varying flavors. My Lola Estings sapin sapin comes in two colors only, a white and violet color.  It only had one flavor, coconut ;-) and it was topped with anise seed and not toasted coconut.  It was scrumptious.

For two weeks, I had been planning to cook sapin sapin.  Everything had already been laid out in my mind, how it would like and how it would taste like. Since I planned to post it on the Monday during the Philippine Independence week, I want it to highlight the colors of the Philippine flag - blue, white and red.  The flavors should be vanilla for the red layer, macapuno for the white, and ube (yam) for the blue layer.  But my husband and I failed to find any yam flavoring so I flavored the blue part as vanilla. 

File:Philippines flag.jpg
(photo credit :

This is my first time to make sapin sapin.  I had no idea whether to go for glutinous rice flour or rice flour or a mixture or both.  I saw a few recipes calling for the use of glutinous rice flour so I went for that.  And I cooked sapin sapin without even consulting my mother.  I haven't seen or known her cooking sapin sapin before but when I was in Tabuk, we planned to cook sapin sapin that means to say she knows how to cook it.  It was a regret on my part not to consult her first before proceeding.  So there I used glutinous rice flour and my sapin sapin was too sticky that my husband cannot take it out from the steaming pan without ruining it.  It was really a messy looking layered sticky rice cake.  We cannot get a good looking sliced piece for a photo shoot so my husband decided to just point and shoot at what is left in the steaming pan.

One other thing, though visually it looked messy because the sapin sapin was so sticky (I will try to find banana leaves next time or use a wax paper instead) the flavor came out to be good but not so great.  My husband, after finishing almost 1/4 slice of my sapin sapin, said that the taste was ok but it left him with a sickening sweet taste in his mouth :-(  I have to find a purple yam flavor or use pandan flavoring next time instead of vanilla.  I will also reduce the use of the coconut powder, I believe that gave a cloying taste in my sapin sapin.  

Next kakanin project?  I am thinking of making royal bibingka ;-)


Ingredients :

Glutinous Rice Flour - 2 1/2 c
Granulated Sugar - 3/4 c
Coconut Milk Powder - 1 1/2 c
Condensed Milk - 1 c
Water - 1 1/2 c
Macapuno, sweetened - 1/4 c
Red Food color
Blue Food Color
Vanilla Extract - 2 x 1/4 tsp
Dessicated Coconut

Cooking Procedure :

1. Mix the first 5 ingredients together until homogenous.  Divide into 3 equal parts by placing into 3 bowls.
2. In a double boiler,  boil water on the bottom pan/pot.
3. Red layer :  In one bowl, mix 1/4 tsp of vanilla powder and 1 tsp or more of the red food color.  Pour it in the steaming pan.  Steam until it is set.
4. Macapuno Layer:  Mix the sweetened macapuno with the batter and mix well.  Pour over the red layer and steam until it is set.
5. Blue Layer :  In one bowl, mix 1/4 tsp of vanilla powder and 1 tsp or more of the blue food color.  Pour it in the steaming pan.  Steam until it is set.

Remove from fire and allow to cool in the double boiler

6. Toast the dessicated coconut and sprinkle on top of the sapin sapin before serving

© myFresha-licious (10June2012)

Saturday, 8 June 2013

Chicken and Alugbati Soup

I am sharing this dish for those people who are trying to eat healthy.  For this dish I made sure that I put less salt and used no oil though I used chicken thigh with their skins on.  The flavor of the dish came mostly from the spices I used and from slow cooking the chicken.  Slow-cooking the chicken will not only give you a soft and fall-off-the-bone tender chicken meat but is also tastier as compared to just boiling the chicken for less than an hour.  The additional flavor from the alugbati leaves makes this soup even more delicious.

Try this low sodium, low fat, and low cholesterol chicken soup :-)


Ingredients :

Chicken Thigh - 8 pcs
Chicken Bones
Alugbati leaves
Green Papaya, diced into chunks
Ginger - 10 slices
Garlic, chopped - 10 pcs
Onion, diced - 1 big
Black Peppercorns, coarsely crushed - 1 tsp
White Peppercorns, coarsely crushed - 1 tsp
Sea Salt (use lesser salt than your normal usage)
Water - 1 inch above the chicken meat and enough to cook the chicken for about 2 1/2 hours

You can add fish sauce if you like.  You go easy on the salt and fish sauce.  I put less salt and I did not use fish sauce since we are trying to go on a less-sodium diet.

Cooking Procedure :

1. In a pot, place the chicken, garlic, ginger, onions, and peppercorns.  Stir until the chicken almost turned brown (around 2 minutes) and is frying in its own oil.  Add in the rest of the chicken bones and stir for about a minute.
2.  Pour water, about 6 cups or 1 inch above the chicken meat. Add salt then bring to a boil.  Cook for 2 1/2 hours or more.  Check the water level every 20 minutes.  Add more water as needed.  Adjust taste by adding more salt or fish sauce.
3.  Add the green papaya and continue to cook for another 7 to 10 minutes until the papaya are soft.
4.  Toss in the alugbati and cook for another minute.

Serve with rice or eat as is :-)

© myFresha-licious (08June2013)

Avocado-Cillantro Smoothie

I often watch Dr. Oz shows (so much for not doing anything) and some of the green smoothies he is promoting includes Cillantro or Corriander leaves as one of the ingredients.  That's why I have decided to experiment on cillantro.

Cillantro or Coriander (Coriandrum sativum), also known as Chinese parsley or dhania is an annual herb in the family Apiaceae. It is native to regions spanning from southern Europe and North Africa to southwestern Asia (source: 

Cillantro is usually used as garnish or added as an ingredient to many dishes including soups, salads, salsa, and even drinks.  I love cillantro and I can't get enough of it.  It give's that citrussy flavor to my smoothies.  Though sometimes I feel a mild aversion to it specially when I am preparing the leaves as it smells like that of a stinky bug.  My husband doesn't like the taste and smell of cillantro specially when I add it to his smoothies but he likes it with salsas and other dishes. Nonetheless, overall, I love the refreshing herby and ctirussy flavor of cillantro.

The very reason that I love cillantro is due to its toxic metal cleansing properties.  Cillantro has chemical compounds that bind to toxic metals (like mercury, arsenic, and lead) and loosen them from the tissues in our body, that makes this herb a powerful natural cleaning agent.  That property of cillantro is often highlighted in Dr. Oz show. you can read about this at Detoxify heavy metals and soothe chronic inflammation with cilantro, a powerful 'superherb'

Here are some of the Health benefits of cilantro (coriander) 

  • Cognitive Function Benefits : Consuming cilantro might help improve your memory. Research published in the January 2011 issue of the "Journal of the Science of Food and Agriculture" says mouse studies suggest cognitive benefits from ingesting cilantro; researchers theorize it might be useful for Alzheimer's patients. Human studies are needed to help support this hypothesis. (source :

  • Coriander (known as cilantro in its leafy form) is a powerful bacteria fighter. A recent study found that oil from coriander seeds—which destroys dangerous cells by damaging their membranes and interfering with cellular respiration—is effective in wiping out strains from E. coli to salmonella. (source :
  • Cilantro herb contains no cholesterol; however, it is rich in antioxidants, essential oils, vitamins, and dietary fiber, which help reduce LDL or "bad cholesterol" while increasing HDL or "good cholesterol" levels. (source :  Cilantro nutrition Facts)
  • Its leaves and seeds contain many essential volatile oils such as borneol, linalool, cineole, cymene, terpineol, dipentene, phellandrene, pinene and terpinolene. (source :  Cilantro nutrition Facts)
  • Cillantro alleviate various stomach ailments (source :  Detoxify heavy metals and soothe chronic inflammation with cilantro, a powerful 'superherb'  )
  •  Cilantro contains two specific compounds known as cineole and linoleic acid that both possess anti-arthritic and anti-rheumatic properties. Cilantro also contains a substance known as dodecenal that is twice as powerful as the antibiotic drug gentamicin at fighting infection and eradicating harmful microbes from the body. Cilantro is also a natural antiseptic that can help wounds heal more quickly, and is a natural chelator of heavy metals from the body. (source :  Detoxify heavy metals and soothe chronic inflammation with cilantro, a powerful 'superherb'  )

  • The leaves and stem tips are also rich in numerous anti-oxidant polyphenolic flavonoids such as quercetin, kaempferol, rhamnetin and epigenin. (source :  Cilantro nutrition Facts)
  • The herb is a good source of minerals like potassium, calcium, manganese, iron, and magnesium. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure. Iron is essential for red blood cell production. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. (source :  Cilantro nutrition Facts)
  • It is also rich in many vital vitamins, including folic-acid, riboflavin, niacin, vitamin-A, beta carotene, vitamin-C that is essential for optimum health. Vitamin-C is a powerful natural antioxidant. 100 g of cilantro leaves provide 30% of daily recommended levels of vitamin-C. (source :  Cilantro nutrition Facts)
  • It provides 6748 IU of vitamin-A per 100 g, about 225% of recommended daily intake. Vitamin-A, an important fat soluble vitamin and anti-oxidant, is also required for maintaining healthy mucus membranes and skin and is also essential for vision. Consumption of natural foods rich in vitamin-A and flavonoids (carotenes) helps body protect from lung and oral cavity cancers. (source :  Cilantro nutrition Facts)
  • Cilantro is one of the richest herbal sources for vitamin K; provide about 258% of DRI. Vitamin-K has a potential role in bone mass building by promoting osteotrophic activity in the bones. It also has established role in the treatment of Alzheimer's disease patients by limiting neuronal damage in their brain.(source :  Cilantro nutrition Facts)
  • Coriander seed oil has been found application in many traditional medicines as analgesic, aphrodisiac, anti-spasmodic, deodorant, digestive, carminative, fungicidal, lipolytic (weight loss), stimulant and stomachic. (source :  Cilantro nutrition Facts)
  • Cilantro leaves provide only 23 calories/100 g, but their phyto-nutrients profile is no less than any high-calorie food item; be it nuts, pulses or cereals or meat group.  (source :  Cilantro nutrition Facts)

Here is a refreshing and healthy green smoothie you can try.  The recipe makes 2 servings

Ingredients :

Avocado Fruit - 1 fruit
Cillantro - a handful
Soya Milk - 400 ml

Preparation :
1.  Wash the cillantro well.  Drain and chop. 2.  Place all the ingredients in a blender and press pulse until all the ingredients are blended smoothly.
Drink up people :-)

© myFresha-licious (08June2013)

Friday, 7 June 2013

Inabraw nga Parya ken Kalunay

There are so much I miss about our province.  Kalinga is the province where I and my husband came from.  We both were born and grew up in the same town, now a city, we call Tabuk.  Our parents, my parents and his, are still living there.  There's the fresh air, the fresh water, the quiet but not so peaceful life, and the abundance of fresh produce.  Tabuk can provide everything you need for a simple life.

Inabraw or dinengdeng dishes always reminds me of home.  My parents and my husband's parents are fond of cooking this Ilocano exquisite dish.  My mother would often mix any vegetable that she can find from the wet market and season them with fish sauce (she prefers fish sauce over fermented fish (bagoong) because most of us are allergic to the latter).  Fried or broiled fishes are often added for that special flavor for her dinengdeng.  My father would do the same only that his dinengdeng is a lot greasier because he often adds pork meat and fat instead of fried or broiled fish.

Once in a while I cook Ilocano food specially when we need to "detoxify" or just take a break from meat, fish and other high in protein food.  This dish may look and sound rustic but it is delicious and good for the digestive system.

Here's a simple recipe you can try.


Ingredients :

Parya (Bittergourd fruit)
Kalunay (Spinach Leaves)
Sibuyas (Onions), diced
Laya (Ginger),sliced
Bawang (Garlic) chopped
Buggoong (Fermented Fish Sauce)
Paminta (Black Peppercorns)
Danum  (Water)

Cooking Procedure :

1. Ikabil diay danum, buggoong, sibuyas, laya, bawang, ken paminta iti maysa nga paglutwan santo pagbureken ti lima minuto
(Place the water, fermented fish, onions, ginger, garlic, and peppercorns in a pot and bring into a boil.  Let it boil for at least 5 minutes)
2. Ipisok diay parya.  Lutwen ti lima minuto.
(Add the bittergourd and cook for at least 5 minutes)
3. Ipisok diay bulong to kalunay ken pagbureken agingga maluto
(Add the spinach and simmer until the leaves are cooked)

© myFresha-licious (07June2012)

Thursday, 6 June 2013

Cardillong Isda

This fish dish is commonly served for dinner in most Filipino households.  This is what you do if you find that plain fried fish is actually boring.  Which is true. With a few simple tweaks and twists, you can make your fried fish, left-over or not, more palatable by recooking it as cardillo, escabeche, or sarciado.

Now I am so confused.  Seriously.  I've been actually cooking this kind of dish, fried fish simmered in a tomato-based sauce topped with onions and other spices but I call it sarciado to differentiate it from escabeche. Only when I saw a post published at the website Pinay in Texas cooking corner about this dish, cardillong isda, had I known that my concept of sarciado is wrong.     So in this post I decided to clear out some confusions about the three terminologies by defining each term.  Here goes:

Escabeche involves the simmering of fried or baked fish in an acidic solution like vinegar or citrus juice and balancing the taste with sugar to make the taste of the sauce to be sweet and sour. See our collection of escabeche recipes.

Sarciado, is where the fish is simmered in a tomato-sauce based sauce without the egg.

Cardillo, is also composed of tomato-based sauce but it comes with beaten eggs this time.


Ingredients :

Fish, sliced
Tomatoes, diced - 2 small
Onions, diced - 
Ginger - 5 slices
Garlic, diced - 5 cloves
Egg, beaten - 1 whole
Water - 1 c
Fish Sauce - 2 tbsp
Salt and black pepper powder to taste
Oil for frying 
Olive oil for sauteing

Cooking Procedure:
1. Rub fish with salt. Let sit for 30 minutes.  
2.  Heat oil in a pan and shallow fry fish until both sides are light brown. Remove from pan and place on a paper towel lined plate to drain excess oil.  
3. In a sauce pan pour olive oil then saute in it the garlic, under low fire.  Add in the ginger, then the onions and tomatoes.  Stir until the tomatoes are soft.
4.  Pour the beaten egg on the sauce pan and stir briskly.  
5. Add water, fish sauce, and black pepper powder and bring to a gentle boil. Adjust taste by adding salt if needed.  
6.  Add the fried fish and let it simmer for another 2 minutes.
Serve with rice.
© myFresha-licious (06June2012)

Wednesday, 5 June 2013

Roasted Chicken ala PizzalChick

I love watching cooking shows.  By cooking shows I mean those shows that features experienced chefs, those owning a restaurant, or extra-ordinaire home-cooks.  Like those featured in "Bizzare food America", "Eden Eats", and my latest love, "Diners, Drive-ins, and Dives".

When I saw a roasted chicken being featured at "Diners, Drive-ins, and Dives" (hosted by Guy Fieri) I immediately took my black notebook and pen and diligently wrote the ingredients for PizzalChick Roast chicken.  Two days later, I was cooking a roasted chicken adapted from the PizzalChick roast chicken recipe.

I used a few tricks of my own which I've learned as I cook on an almost daily basis, like brining the chicken to make the end result juicier.  Though I did not use all the ingredients I was able to list down, such as the kafir leaves (I have no idea where to get a kafir leaf in our side of the world.  I haven't even seen a lime leaf here) my roasted chicken turned out great and delicious.  The chicken was really flavorful and succulent.  My husband loved it :-) He even told me that I am getting better at roasting hahaha

Make sure to serve some greens along with this scrumptuous roasted chicken.  I always have a boiled green leafy vegetable on the side :-) A chilled white wine would be nice too :-)

By the way, PizzalChik is a restaurant located in Idaho.  They serve pizza, salad, and chicken.  And we haven't been there :D


Ingredients :

Chicken - 1 whole
Vegetable Oil

Rub & Stuffings:
Oregano, dry & ground - 1 tsp
Marjoram, dry & ground -  1 tsp
Thyme, dry & ground - 1 1/2 tsp
Basil, dry & ground - 1 1/2 tsp
Lemon juice - 1 1/2 to 2 tbsp
Garlic, minced - 3 tbsp (5 large cloves
Iodized Salt - 1 tsp
Black pepper powder - 1/2 tsp
Button mushrooms, finely chopped

For Brining:
Water - enough to cover the chicken
salt - 4 tsp

Cooking Procedure :

1. Dissolve salt in water just enough to cover the chicken. Brine chicken for at least 4 hours.  Clean and pat the chicken dry. 


2. Mix all the ingredients for the rub & stuffing together. Rub them under the skin of the entire chicken and stuff some in its cavities. Truss chicken.   Let stand for at least 30 minutes. 

3. Brush the skin of the chicken with oil.
4. Cover a baking pan with aluminum foil and grease it with oil.  
5.  Preheat oven to 250 degrees Celsius.  Roast chicken for at least 20 minutes. Remove any drippings / liquids from the pan.  Set aside the drippings
6.  Lower to 200 degrees Celsius and roast until chicken is done.  Remove any drippings / liquids from the pan.  Set aside the drippings

The chicken is cooked when the water runs out clear when you poke the chicken in its meaty area (legs & breast)

7.  Make the chicken gravy by mixing white wine and water  with the drippings.  

You can pour the gravy on the chicken before serving or you can also eat the chicken without the gravy. 

© myFresha-licious (05June2013)
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PizzalChick Roasted Chicken Recipe 
shown on Diners, Drive-Ins and Dives : Guy Fieri : Food Network

I got it from Diners, Drive-Ins and Dives.

Chicken - 1 whole
Oregano, dry & ground
Sage, dry & ground
Thyme, dry & ground
Basil, dry & ground
Kafir Leaves
Lemon juice
Garlic, minced
Kosher salt
Black pepper
Wild mushrooms

Tuesday, 4 June 2013

Chicken-Shrimp Lumpia

Baked Chicken-Shrimp Lumpia

When I asked my husband what he wants me to cook for lunch one day, he told me this with pleading eyes : "non-spicy Filipino food please".  Well, I've been cooking Chinese, Korean,  Malaysian, including Filipino dishes lately which were most often fiery hot and spicy that will make you drink liters and liters of liquid in an effort to diffuse the heat.  And if you are like my husband, perspiring in an airconditioned room (18degrees Celsius) is inevitable :-)

My tummy had been complaining too because of the hot dishes we've been eating so I decided to forget about fiery dishes for the mean time and do something that's not so I came up with this - lumpia :D 

I know, it's not something extraordinary and It's not new for my husband but he welcomed the break with twinkling eyes.  Besides, this lumpia / springroll recipe is to live for ;-) And since I discovered that baking lumpia or springroll is better than frying them, firstly, because baking is a healthier method of cooking as opposed to frying, so I baked my lumpias again.


Ingredients : 

Chicken, minced - 400 g
Shrimps, chopped - 200 g
Bell Pepper, chopped - 1 medium
Garlic, minced - 5 cloves
Onions, minced - 1 large
Green Onion Leaves, chopped - 5 stalks
Black Pepper Powder - 1 tsp or as desired
Salt - 1 1/2 tsp or to taste
Lumpia / springroll wrapper

Oil for frying if you want to fry it or a small amount of oil for brushing if you want to bake it.  I baked my chicken-shrimp lumpia

Cooking Procedure :

1. Mix all the ingredients above except for the lumpia / springroll wrappers and oil.
2. Lay-out the wrappers, and using a spoon, place a spoonful of the lumpia fillings on the lumpia wrapper.   Wrap then roll.  Repeat until all the fillings had been wrapped and rolled.  

Baking the Lumpia :

3. Preheat oven to 200 degrees Celsius. 
4. Brush a baking pan (metal / aluminum preferred) with oil.  
5. Brush all sides of each lumpia with little oil. and place it on the baking pan.
6. Bake the lumpia for at least 10 minutes or until the edges becomes brown.  Then flip them over and bake for another 5 minutes or until the edges of the lumpia turns brown and the lumpia skin becomes crunchy and almost brown
 Shallow-Frying the Lumpia :

3.  Heat oil in a frying pan (the level of oil should be able to submerge at least half of the height of the lumpia.  The oil should not be smoking hot. 
5.  Shallow fry the lumpia, flipping it from one side to another, until the wrapper turned brown and crunchy.     6. Place the fried lumpia on a strainer or on top of layers of paper towels to drain the excess oil.
Serve with your favorite dipping vinegar.  For this particular lumpia, I made a not so special dip:


Inartem (vinegar with soaked chillies, onions, and garlic)
Sukang Iloko
Garlic powder
Black Pepper Powder 
Brown Sugar

Mix all the ingredients together and serve with the Lumpia :-)


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© myFresha-licious (04June2013)