Shrimp and shiitake fried rice
Another fried rice recipe in this blog might seem redundant but there is something very new with this recipe. I added grated ginger to the dish.
Why grated ginger? My kids hate biting into pieces of ginger although they do enjoy the flavor of ginger itself. By grating the ginger, they get only the wonderful flavors and aromas — pungent, piquant and spicy. I sampled a small spoonful of the shrimp and shiitake mushroom fried rice — just a small spoonful because I am allergic to shrimps — and it tasted great.
Recently
- Biko (sticky rice cake)
- Vanilla cupcakes with cream cheese frosting
- Olympic chili coco chicken
- Yogurt in my pasta
- Fish and malunggay soup
- Lamb chops, grilled indoors
- Chicken and cabbage spring rolls
- A casual dinner
- Carrot cupcakes
- The complete salad
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Low-fat, down-sized burgers
I like burgers. I love burgers. But I don’t like soggy burgers. I dislike even more those with too much extenders, a trick becoming so popular among restaurants. So, I prefer making burgers at home. I use ground sirloin so that I get meat instead of fat. And I grill my burgers instead of frying them. And in a world obsessed with up-sizing everything, I down-size my burgers… instead of the usual hamburger buns, I use the smaller pan de sal which I toast before assembling my sandwich.
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Carbonara, the (almost) traditional way
Personally, I have always preferred to cook carbonara the bastardized way. It’s habit. When the kids were very young, I wasn’t sure how safe raw eggs would be for them so I never used raw eggs. Then, the kids got used to the carbonara with cream and that was that. But a few nights ago, my husband and I were watching TV and he saw Nigella Lawson cooking carbonara the traditional way. Realizing how easy it was, he decided that carbonara was what we’d have for dinner on Sunday night.
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Speedy’s burritos
Burritos — a Mexican food that consists of flour tortilla wrapped around a filling that can include beans, beef, vegetables or all of them. When we go to Taco Bell, we often choose the one with ground beef and potato filling. We’ve tried others (the pork barbecue is… well, just skip it) and we’ve always gone back to the one true and tested burrito that have never failed us. I suppose it was only a matter of time before one of us tried to reproduce it at home. My husband, Speedy, beat me to it.
If you want more photos of the burrito preparation, click here. Otherwise, read on for the recipe.
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Dolor’s kakanin, revisited
I’ve written about Dolor’s Kakanin in 2006 (sorry, old photo missing) and I had nothing but praises for the assorted rice cakes that we used to drive all the way to Malabon for. We have two boxes of Dolor’s Kakanin in the house right now, and one has been opened. I thought I was the only one who noticed — the kakanin are not as soft, sticky and chewy as they used to be. They are firmer which makes me suspect that wheat flour has been added. The biko at the center of the bilao has undercooked rice grains…
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Peanut butter chocolate chip cookies
It is possible that it really is a good recipe but I made mistakes and, hence, the cookies didn’t turn out they way I like my cookies — crisp outside and chewy inside. Perhaps, if I had let the butter soften a bit more before creaming it, or if I had creamed the butter and sugar longer, things would have been different. Not that the cookies tasted bad. Oh no, they were delicious. It was the texture that disappointed me. The batter did not spread so I didn’t have those thin, thin cookies that seem to melt the moment they touch the lips…
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Spaghetti with Chinese ham and peppers
They might not sound like the perfect pair but the salty and pungent Chinese ham is great with pasta. And you don’t need so much ham to make a flavorful pasta dish. With Chinese ham, a little goes a long, long way. Not that Chinese ham is absolutely essential. Any smoky, salty ham will do just as well.
This spaghetti dish, last Saturday’s dinner, has very few ingredients all of which are pretty much staples in any kitchen…
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Noodle soup with mushroom balls
They cost P375 per kilo but you can buy as little as 100 grams. I’m not a fan of processed food but my daughter, Sam, wanted crab balls and shrimp balls and I figured it wasn’t such a risk since we could only buy a hundred grams of each to try them out. Much more practical than buying the pre-packed brands. And since I can eat neither the crab nor shrimp balls, I ordered a hundred grams of mushroom balls as well… I placed them in a bowl with cooked noodles and vegetables and poured in hot home-made broth. Delicious!
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