Thursday, December 27, 2007

Bistek (Beef Steak Pilipino)

1 pound sirloin steak, thinly sliced
ground black pepper
1/2 cup dark soy sauce
juice of 3 lemons
1/8 tablespoons olive oil, for marinade
2 big white onion, sliced 1/4" horizontally to make onion rings
olive or canola oil for frying


Sprinkle freshly ground pepper on both sides of the steaks. Make a marinade of soy sauce, lemon juice, and olive oil and marinate the steaks for at least 5 minutes.  Squeeze liquid out from steak with your hand to remove extra soy marinade and  put in a bowl to make sauce later. Set aside all steaks  on a plate. 

Brown all onion rings in a pan with oil and set aside on one plate. Heat steak pan to high and add a little oil.  Cook each steak on both sides and set all aside on a clean plate.  

Heat pan on high and add 2 tablespoons olive oil.  Add the remaining marinade liquid and glaze hot pan.  Reduce to make sauce and set aside.   Put all steaks back to the pan, add cooked onions, and add sauce. 

*Serves 4

Sunday, December 9, 2007

Beef Broccoli

1 pound of thinly sliced beef sirloin, sliced across the grain into bite-sized pieces
2 cups Broccoli florettes
1 tablespoon minced garlic
3 tablespoons canola oil
1 tablespoon dark soy
1 tablespoon light soy
1 tablespoon oyster sauce
1/2 teaspoon salt
1 tablespoon sesame oil
1 tablespoon Chinese cooking wine


Heat a wok and brown garlic in canola oil on high heat. Add sliced beef and brown for about 2 minutes or until no longer raw. Add broccoli and cook for 2 minutes. Add soy sauce, oyster sauce, salt, sugar, and ground pepper. Mix well. Splash with sesame oil and Chinese cooking wine.

*Serves 6
Kitchen Tested December 9, 2007.

Thursday, November 15, 2007

Chicken Adobo with Coconut Milk

2 1/2  pounds whole chicken, cut  into serving pieces
1 1/2 whole head of garlic, finely pounded in a mortar & pestle, or minced
2 teaspoons whole black peppercorns, finely pounded in a mortar & pestle
1 cup Philippine native vinegar, coconut vinegar or Sukang Paombong 
1/2 cup Philippine soy sauce, Marca Pina or Lauriat 
2 cups fresh coconut milk or 1 can coconut milk
2 bay leaves


Put the chicken pieces in a stainless steel pot.  Add the garlic, vinegar, soy sauce, and bay leaves.  Let sit for about 15 minutes to marinate the chicken.  Add the coconut milk. Bring the pot to a boil for 5 minutes, then  cook on medium heat for 25 minutes.  Lower heat and simmer for another 15 minutes or until liquid evaporates and leaves just enough creamy sauce. 
*  Serves 8
* Serve with steamed Jazmine rice.

Tuesday, November 13, 2007


2 pounds pork, cut into small pieces
1 cup vinegar
1 cup pig's blood
1 cup cow's blood
3 tablespoons fish sauce
1 tablespoon minced garlic
3 laurel leaves
1 medium chopped onion
3 tablespoons cooking  oil
4 hot Jalapeno peppers

Boil pork until tender. Mix the pork blood and beef blood. Add the vinegar. DO NOT STIR. 

Saute garlic, onion, in cooking oil in big pan or wok. Add the pork and cook for 15 minutes. Season with fish sauce. Add the blood and continue cooking over medium heat for another 15 minutes. 

Add peppers and laurel leaf. Squeeze the combined blood with your CLEAN hands to break them to into small pieces. Pour on the mixture. Simmer until blood is cooked and sauce thickens.

Pan De Sal

Makes about 40 or more Pandesal

4 cups all-purpose flour
2 1/4 teaspoon salt
2 1/4 teaspoons active dry yeast
4 tablespoons sugar, divided
1 cup warm water (110 to 115 degrees F), divided
1/2 cup warm milk
2 tablespoons butter or extra virgin olive oil


I Make the Dough 
Mix 1/2 cup water, 2 tablespoons sugar, and yeast. Cover with a kitchen towel or plastic food wrap and keep in a warm place to activate yeast for 10 minutes. 

In a big bowl mix flour and salt. Make a well in the center. Add the yeast mixture, milk, and butter in the center of the well. Mix until they clump together.
Transfer to a  clean floured working surface and knead for about 10 to 15 minutes or until smooth and elastic. You can also knead this in an electric mixer for 8 to 10 minutes or until smooth and elastic. Put on a greased bowl, cover with a kitchen towel or plastic food wrap, then keep in a warm place to rise and double in size for one hour

2 Form the Dough
Transfer to a clean lightly floured working surface.  Divide into 4 parts. Work on each piece by shaping into a log sealing each opening as you roll the dough to about 12" long by 2 1/2" thick. Dredge each log of dough with breadcrumbs on a tray then cut each log into small dough about 2" thick. Arrange on a baking tray with a silicone baking sheet or parchment paper keeping a distance of about 1" from each other. Cover with a tea towel and let rise in a warm place for about 30 to 45 minutes.

 3 Bake the Dough
Bake at a preheated 375 Degrees F oven for about 17 minutes or until golden brown.

*Edited by author 01/21/2011

Saturday, November 10, 2007

Rosemary Chicken with Balsamic Onion and Broccoli Fried Rice

Don't ask me why I came up with this dish after I got home one day. It was easy and it surely sold itself.

I wanted the dish to go with fried rice but we ran out of leftover rice, so I immediately cooked the rice making sure the water is just enough. Not too dry, not too watery. I measure the water by dipping my middle finger in the water with the rice, and the reading should be on the first line of my finger. Don't ask me to teach you this, because I don't know if it will work for you. I learned this from my grandmother and my mother, when the rice cookers weren't invented yet, and when rice was cooked in a metal aluminum pot.

I know I'm breaking the rules here, but when I want to eat fried rice, and there's no leftover rice, I just go ahead and cook the rice. After it's cooked, open the lid of the rice cooker to let the steam out. Let it sit for about an hour, and when all steam is gone and the rice is a bit colder, fluff the rice with a fork to separate them.

Some cooks will tell you to make fried rice with leftover rice, but hey, if you don't have any leftover rice, and you want to make fried rice, just cook the rice before making your accompanying dish. End result? To me, it doesn't make any difference. Rice comes out nice and fluffy, and they do not stick together at all.


2 pounds chicken (any part will do)
1 tablespoon salt
1 teaspoon pepper
1 tablespoons minced garlic
1 teaspoon thyme (fresh or dried)
1 tablespoons fresh (or dried) rosemary leaves
1/4 cup balsamic vinegar
2 tablespoons olive oil


Preheat oven to 375 * F.
Sprinkle salt and pepper on the chicken. Rub the minced garlic on the chicken. Sprinkle the thyme and rosemary leaves. Put the sliced onions on the bottom of the rectangular baking pan. Lay the chicken on top of the sliced onions and bake in the oven. After 2o minutes, pour the balsamic vinegar and olive oil all over the chicken.

Bake for another 25 minutes or until cooked.

*Serves 4 to 6 persons

Chocolate Brownies with Walnuts

I am posting the photos of the chocolate brownies I made days ago. Who can resist the temptation of enjoying these delicious, easy to make comfort food?

Saturday, November 3, 2007

Wintermelon Soup

It was a lazy morning and getting out of bed was such an ordeal, but I could smell the bacon my son was cooking in the kitchen. I couldn't resist not getting up and go where my olfactory nerves lead me, to my playground, the kitchen. Ann was making the batter for the breakfast pancakes, and I offered to make freshly ground brewed coffee from fresh coffee beans.

After breakfast, I went to the farmers market in Millbrae, the next town where I live. I had no idea what I was going to buy. I had to look around to see what the market had to offer me. I was looking for fresh, unusual fruits or vegetables that could spark the interest in me. Sometimes, I imagine what I could do with the produce when I see them. This morning, I told myself, "I feel like winter melon soup today", when I saw an abundance of newly picked winter melons sprawled on one of the vendors' table.

I came home with a head of cabbage, one 1 1/2 feet long radish, red pepper, green pepper, white and purple string beans, mint leaves, cilantro, 1 whole Wintermelon, plums, Chinese broccoli, broccoli, jalapeno peppers, and different kinds of Italian bread: Panettoni, Foccacia, and Biscotti.

The Wintermelon Soup I was going to make needed a good soup base with a lot of flavors, so I went to buy steamed chicken, roast pork, pork tongue, pork intestines, chicken gizzards, duck gizzards, and pork ears at Cheung Hing, a Chinese restaurant in Millbrae that specializes in Hongkong-style barbecue roast duck, and other exotic Chinese delicacies. It was around 1:00 PM and it was too late to concoct anything from my kitchen and I was sure my children were waiting for me to cook lunch.


1 pound chicken, cut into serving pieces
4 cups winter melon, sliced into 1 1/4" X 1/2"
1 tablespoon salt

Boil the chicken in 4 cups water with the salt for 10 minutes. 
Lower heat and simmer simmer in medium-low heat for another 15 minutes. Add the Wintermelon. Cook for another 5 minutes on medium-low heat.

*Serves 4 to 6 pax

*Kitchen Tested November 3, 2007

Tuesday, October 23, 2007

Braised Swiss Chard

How I wish I have all the time in my hands so I could focus more on writing my blogs. But I don't, so I just have to do with what I have.

Tonight's dinner was fried fish (my son cooked it) and Swiss Chard. I was not able to take a photo of the fish, they were eaten before I could grab the camera. My son and his girlfriend must be really so hungry. But here's a photo of the Swiss Chard which I sauteed in garlic, tomatoes, and ground beef.

4 cups Swiss chard
1 lb ground beef
1 tablespoon minced garlic
1 small onion, sliced 
1 big Roma tomatoes, chopped
3 tablespoon cooking oil
3 tablespoons fish sauce 

Brown garlic, onion, and tomatoes in a wok. Add the ground beef. Cook until there's no more red meat or until done.  Add the chard and cook just until the leaves are wilted. 
Season with salt fish sauce 

*Serve Immediately
Kitchen Tested October 23, 2007

Lotus Beef Soup with Goji Berries

The weather is getting colder and I just want to cook comfort foods. Something that can soothe the throat and satisfy your cravings. Something simple, easy to cook, and yet comforting.

Yesterday, when I was at the Asian store on Hickey, I saw a rare kind of root (photo you can see above), a lotus root. There were three of the roots connected to each other (looked like a bannister) but I just took one root. It is enough to make my soup with my simple beef soup with lotus roots, lotus seeds and maybe I'll add some goji berries. I also picked up some beef neck bones (without fat) for my beef stock. It is very simple and yet very comforting. Good for a cold weather, especially if everyone at home is sniffling and nursing a cold. I miss the days when my mother-in-law (she was born in China) would make simple, delicious soup using herbs and some dried roots.

I will boil the beef neck bones with water for 30 minutes, then add the lotus roots, lotus seeds, goji berries, salt, and simmer for about 1 1/2 hours or more. The meat from the neck bones should easily separate from the bones when it's done. Discard the bones, top with cilantro, and serve the soup. I will try to post the recipe online, but first, I have to do some work. Will be back later.

Unfortunately, I was not able to take a photo of the cooked Lotus Soup. I became busy and by the time I was ready, the soup was gone. The above photo is the lotus root which I sliced to show the beauty of a lotus beside goji berries.

Thursday, October 18, 2007

Spice Cake

2 1/2 cups all-purpose flour
1/4 cup cornstarch
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons ground ginger
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons ground cloves
1 3/4 cups dark brown sugar
1 1/4 cup butter (room temperature)
4 beaten eggs
1 1/4 cups milk
1 tablespoon vanilla extract

Preheat oven to 350 degrees F.  Grease and flour a 13" X 9" pan. 

Mix all the dry ingredients together in a bowl. Add the milk, egg, and vanilla and  mix together in a separate bowl. Cream the butter and sugar until blended.  Add the milk and egg mixture alternately with the dry ingredients until smooth. Pour mixture into the baking  pan and bake in the oven for 45 minutes. Test with a toothpick in the middle of the pan. Toothpick should come out clean when done. Remove pan from oven and let cool before slicing.

* Kitchen Tested October 19, 2007

*Edited by author 01/27/2011

Wednesday, October 17, 2007

Sugar Snap Beans with Shrimps

4 cups Sugar Snap Peas - break and remove end tips

1 1/2 cups medium-sized shrimps - heads, shell, and veins in back removed
1 tablespoon minced garlic
2 tablespoons oyster sauce
1/2 teaspoon salt
2 tablespoons cooking oil


Put your wok to high heat, add oil and lightly brown your garlic. Mix well quickly and cook for about 30 seconds. Add shrimps and snap peas and cook for about 1 minute. With oyster sauce and salt. Mix well quickly for about 30 seconds and transfer to a serving plate.

*Serves 2 to 4 persons

Tuesday, October 2, 2007

Temaki Sushi

Photo Taken by Christina Kho

Sheets of Nori seaweed 
Sushi rice (use Japanese rice)
Roasted sesame seeds
1/2 pound raw salmon (buy from a Japanese store)
Strips of avocado


Cut a rectangular 1"wide X 3" long X 1/4" thick piece of salmon . Put the two wider ends together to shape like a cone.

Put one Nori on your left palm (make sure your hands are dry or any moisture will make the Nori soggy) and cover the left half with a thin layer of Sushi rice (dip your fingers in water first to make the sticky rice easier to handle).

Sprinkle Sushi rice with toasted sesame seeds.
Put the salmon on top of the sushi rice facing the top left corner of the Nori.
Add the avocado and roll your Temaki with your right hand into a cone.
Seal the Temaki by squashing one piece of rice and sticking it on the Nori at the bottom and folding it over to stick to the other side of the Nori.

Eat immediately while nori is crispy.

Kitchen Tested October 3, 2007
*Recreated Recipe

Miso Soup

3 teaspoons Wakame seaweed - soaked in water 6 minutes before cooking
1 package of silken tofu - diced 1/2"
6 cups water
6 tablespoons Dashi miso paste
2 medium spring onion stalks - chopped or sliced thinly 1/8"


Bring the water to a strong boil and lower heat. Add the Dashi miso paste. Make sure you dissolve all of the Dashi miso paste in the boiling water.
Drain the Wakame and add to the soup.
Add the silken tofu.
Scoop into individual bowls and top with chopped spring onions.

Serve immediately.

Kitchen Tested October 3, 2007
*Recreated Recipe

Monday, October 1, 2007

Sushi Rice

3 cups Japanese rice
4 cups water
1/2 cup rice vinegar
1/4 cup sugar
1/2 teaspoon salt
1 tablespoon concentrated Dashi


Rinse the rice with your hands 4 to 5 times until water becomes clear.
Transfer the rice in a large saucepan (or rice cooker) and put 4 cups water and let soak for 30 minutes. Slowly heat 1/2 cup rice vinegar, 1/4 cup sugar, 1/2 teaspoon salt, and 1 teaspoon powdered Dashi. Do not boil. Make sure the sugar and salt are melted. Let cool and set aside.

Cook the rice. When it boils, simmer for 15 minutes. Turn off heat and let stand for another 15 minutes (You can also use a rice cooker). In a wooden flat bowl or a glass rectangular baking pan, put the rice and fluff while mixing the vinegar mixture a little at a time with a wooden or plastic spatula.

Make sure all the rice is covered with the vinegar mixture. Rice should look shiny. Cover with a damp cloth while you're making your Sushi (so it won't dry).

Use immediately to make your sushi.

Kitchen Tested October 3, 2007

*Recreated Recipe

Chicken Soup with Broccoli and Bean Thread Noodle

6 cups chicken stock 
Remaining chicken pieces (back, liver, heart, etc.) from the fryer for the Crunchy Fried Chicken, cut into pieces
2 cups Broccoli florettes
1 bundle of bean thread noodle
1 tablespoon salt


Boil the chicken stock together with the chicken pieces for 25 to 30 minutes with the salt. Add the whole bunch of bean thread noodle (without cutting). Reduce heat to low and simmer for 10 minutes. Add the broccoli florettes and simmer for another 3 minutes.

Serves 4 to 6
Kitchen Tested October 1, 2007
*Created Recipe

Crunchy Fried Chicken

1 whole fryer chicken, cut into pieces
2 cups all-purpose flour
3 eggs, beaten
1 tablespoon salt
1 teaspoon pepper
3 to 4 cups cooking oil for frying


Put 1 cup flour in a gallon Ziploc and put the chicken pieces in. Shake well making sure all chicken pieces get dredged in flour. 

Put the remaining 1 cup of flour in a bowl and add the salt and pepper. Mix well. 

Heat the frying pan or skillet to 350 degrees F. With a tong, get one piece of chicken from the Ziploc and soak in a bowl with the eggs beaten and then dredge with the other remaining 1 cup of flour in a bowl with the salt and pepper. 

Fry in a pan until golden brown or about 15 to 20 minutes. Repeat the process without overcrowding the frying pan.

* Use Catsup as a dip or make a brown sauce with the oil in the pan and adding 1/2 cup water and 1 tablespoon flour. Season with salt and pepper and add 1 tablespoon butter.

Serves 4 to 6

Kitchen Tested October 1, 2007
*Recreated Recipe

Saturday, September 29, 2007


1 pound ground pork
1  cup shrimps, shelled, devein, and finely chopped 
4 dried Chinese mushrooms, chopped finely
1 onion, chopped finely
1 egg
1 tablespoon cornstarch
1 tablespoons salt
2 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon Chinese rice wine
1 package siomai wrapper

Mix the pork, shrimps, mushrooms, onion, salt, soy sauce, sesame oil, rice wine, and cornstarch. Mix well with your clean hands to combine everything. Get a  Siomai wrapper and put it flat on the palm of your left hand. Scoop 1 tablespoon of the meat mixture on the center of the Siomai. Fold all the wrapper upwards covering the mixture all around it except the top shaping it into a very small cup. 

Put all the siomai in the two layers of a steamer and steam for 6 minutes. 

*Serve with lemon wedges and soy sauce.

NOTE: You can also use a Chinese bamboo steamer with a big wok underneath to boil the water.

Mother-in-Law's Recipe

Creamed Spinach

1 big packaged clean baby spinach (cooked, drained, and chopped)
2 tablespoons yellow onions, finely chopped
1 tablespoon garlic, minced
2 tablespoons butter
2 tablespoons olive oil
1 cup heavy cream
1 teaspoon ground nutmeg
1 1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Brown the garlic and onion in a pan with the butter and oil for 1 minute.
Add the heavy cream, salt, pepper, and nutmeg, and cooked for 1 minute.
Add the spinach and cook for about 5 more minutes.

*Serve immediately.

Century Egg Appetizer

4 century eggs (buy from a chinese store)
3 tablespoons soy sauce
sprigs of cilantro


Crack the egg shell of the century egg by hitting it on a hard surface, going around the egg until all parts of the eggshell are cracked but not broken.

Slowly, with your hands, peel the eggshell away from the solid black egg inside without breaking it. You should be able to get one whole smooth solid black egg out of the cracked shell. Repeat the process with all the eggs.

Cut each egg gently  vertically in half with a sharp small knife. Next, cut the other half gently vertically into half again. Repeat the process with the rest of the eggs.

Lay each fourth of an egg on a platter making your own design. I make mine like flowers, each fourth of an egg as a petal. Be creative.

When you're done with your design, pour the soy sauce on the plate and top with sprigs of cilantro.

* Serves 4 to 6
*Mother-in-Law's Recipe

Mango Tomato Eggplant Salad

4 medium-sized Filipino eggplants
6 Roma tomatoes, chopped
1 green mango, diced 1/4"
1/2 cup chopped white onion
4 tablespoon chopped cilantro
3 tablespoons lemon juice
2 tablespoons fish sauce


Grill the eggplants on charcoal or over a stove until they get charred, softened or cooked. Let cool. Remove skin and cut into 1/2". Mix the mango, tomato, eggplants, onion, and cilantro. Add the fish sauce and lemon juice. Mix well.

* Good accompaniment to any grilled or fried fish like salmon, tilapia, butterfish, or catfish.

*Grandma's Recipe

Cream Filling

1/3 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 egg yolks
2 tablespoons butter
2 cups milk (scalded)
1 teaspoon vanilla

Beat egg yolks, sugar, salt, cornstarch well.Add butter and little milk to make a paste. Add remaining milk slowly to the paste until smooth and cook over boiling water, stirring until the mixture is thickened. Cool for one hour. Add vanilla and mix well.

Blitz Torte Cake

1/2 cup shortening or butter
1/2 cup sugar
1/4 teaspoon salt
4 egg yolks
1 teaspoon vanilla
3 tablespoons milk
1 teaspoon baking powder
1 cup all-purpose flour

1 cup heavy cream
1 small box instant vanilla pudding

4 egg whites
3/4 cup sugar
1/2 sliced almonds
1/2 teaspoon cinnamon

Preheat oven to 350 degrees F and grease two round 8 or 9 inch pans. 

Cream shortening on low with an electric mixer and add the sugar, egg yolks, milk, and vanilla and blend for one minute. Add flour, salt, and baking powder and blend for another minute to make the cake

Pour cake mixture into the two greased (or line bottom with parchment paper) 8" round pans. Set aside. 

Beat egg whites until light and fluffy, Slowly add sugar until smooth and forms soft peaks to make the topping (meringue).

Pour egg whites (topping) into the two round pans with the cake mixture. Sprinkle each pan with cinnamon and almonds. Bake for 30 minutes until lightly brown. Cool cakes for one hour. 

Beat cream and pudding until thick for the cream filling. Spread on top of one cake and put the other cake on top.*Filling in between the two cake layers can be any fruit like crushed pineapple, cherries, strawberries, etc.

*Edited by author 01/27/2011

Friday, September 28, 2007

Buttermilk Pancakes

1 cup all-purpose flour
2 tablespoons refined sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 egg, beaten
1 tablespoon melted butter


In a bowl, combine the flour, sugar, and baking powder. Make a well in the center and mix the eggs, buttermilk, and oil. Do not over mix. Batter should be lumpy. 

Pour 1/3 cup of the batter in the center of pan. When bubbles appear on top, flip pancake and cook the other side. for about 1 minute.

* Makes about eight 5" pancakes.

*Serve with butter and real maple syrup
* To make buttermilk, put juice of 1 lemon in the milk and let sit for a while.
*You can also add your favorite fruits like blueberries, strawberries, etc. in the batter or throw them on top of pancakes when serving.


This is the basic crepe recipe. If you are making a dessert crepe, add a little more sugar. If you making a dinner crepe, omit the vanilla.

Fillings for dessert crepes, breakfast crepes, or dinner crepes depend on your preference. My children prefer Nutella for breakfast. I prefer ham and cheese, spinach and goat cheese, sausages and mushrooms. Try to experiment and see what you like.

1 cup all-purpose flour
1/4 teaspoon salt
4 eggs
1/2 cup milk
1/2 cup water
1 teaspoon vanilla
2 tablespoons melted butter


Put all ingredients in an electric mixer on slow until everything is blended. Pour about 1/2 cup in a greased skillet and cook until done. Flip and cook the other side.

*Makes about 8 to 10 crepes

Chocolate Chip Cookies

1 pound softened butter
2 cups brown sugar
1 cup granulated sugar
2 tablespoons vanilla
3 beaten large eggs
6 cups flour
1 3/4 teaspoons salt
1 1/2 teaspoons baking soda
4 cups chocolate chips
2 cups chopped walnuts

Preheat oven to 275 degrees F and line a cookie sheet with parchment paper. Cream the butter and add the brown sugar and granulated sugar. Add the beaten eggs with the vanilla. Add the mixed flour with salt and baking soda. Mix the chocolate chips and walnuts. Drop a small ice cream scoop or 1 teaspoon of batter on a parchment paper lined cookie sheet and bake for 18 minutes. Will be light in color and soft. Do not cook until brown. Cool for 1 hour before serving.

Tuesday, September 25, 2007

Yellow Misua Noodles (Fookienese)

1 packet yellow Misua
1 cup sliced pork
1 cup shrimps
1 cup dried mushrooms
1 1/4 carrots, peeled and sliced
1 1/4 cups cabbage, shredded
1 pound shallots, sliced thinly crosswise s
stalks green onions, chopped
cilantro tops - for garnish
1 package peanuts with skin, toasted, for garnish
4 eggs, beat well and make thin cakes in a pan and then roll and slice thinly,for garnish
sesame oil
peanut oil
8 tablespoons dark soy sauce
6 tablespoons Chinese rice wine
12 cups boiling water


Boil water in a pot for the noodles. Make sure water has boiled before you start to sauté.

In a wok, brown 3/4 of shallots in oil until golden brown but not burnt. Set aside to be mixed with the yellow Misua later and for garnish.

Brown remaining 1/4 of the shallots until golden brown. Add the pork and brown until all cooked. Add mushrooms and cook for another 1 minute. Add shrimps and carrots and cook for 1 minute. Add cabbage and cook for another 1 minute. Add soy sauce and rice wine and mix well. Cook for 1 minute and set aside.

Put yellow Misua noodles in the pot of boiling water. Cook until softened. Remove water through a wire sieve and put back to pot. Add some golden brown shallots and sesame oil. Mix well.

Put cooked yellow Misua in individual Chinese bowls and pour the sauteed mixture on top. Garnish eggs, green onion, cilantro, peanuts, and the browned shallots.

* Yellow Misua Noodles are usually served during special occasions like birthdays and weddings.

*Kitchen Tested October 13, 2007
*Mother-in-Law's Recipe

Slow Cooked Herbed Duck (Fookienese)

1 duck  or black chicken, cut into pieces
1 packet Chinese Sibut herbs
5 tablespoons dark soy sauce
2 tablespoons light soy sauce
3 cups water
3 tablespoons sliced ginger
6 tablespoons sesame oil


In a hot wok, saute ginger in sesame oil until brown.
Add duck or black chicken pieces and brown for about 3 to 5 minutes.
Add soy sauce and salt and mix well. Cook for another 2 to 3 minutes.
Add water and boil until tender on medium-low heat.
Add the Chinese herbs (put inside an herb pouch and secure properly).
Slow cook for 2 hour or until tender. Duck should be very tender and falling off its bones.

Thursday, September 13, 2007

Amah's Chinese Fried Chicken

2 lbs fryer chicken - cut up into frying pieces
3 tablespoons minced garlic
4 tablespoons dark soy sauce
3 tablespoons vinegar
2 tablespoons sugar
1 teaspoon salt
3 tablespoons cornstarch
1 tablespoon flour
cooking oil 


Dry the pieces of chicken with a paper towel and rub the minced garlic into all the chicken pieces. Add the soy sauce, salt, and sugar. Mix well with your hand (wash and soap your hand very well) or use plastic food gloves. Add the vinegar. Mix well. Add the cornstarch and flour and mix well. Marinate for at least 30 minutes before frying. Fry in a pan with cooking oil on medium-high heat until golden brown.

Saturday, September 8, 2007

Beef Empanada

1 pound ground beef
1 cup chopped yellow onion
8 cloves garlic, minced
2 cups potatoes, cut to very small cubes
2 cups sweet peas
1 cup raisins
1 bay leaf
1 teaspoon salt
1 teaspoon of ground black pepper
1 teaspoon of ground oregano
1 teaspoon paprika
3 tablespoons olive oil
5 six-inches empanada dough (prepared earlier from 3 cups of flour).

In medium-high heat, brown onions with olive oil in a pan for 2 minutes until transparent. Add the garlic and brown for another 2 minutes. Add the ground beef and mix until cooked. Add 1 tsp salt and 1/2 tsp. pepper. Add diced potatoes, sweet peas, and raisins. Add the bay leaf and ground oregano. Season with remaining 2 tsp of salt and 1/2 tsp pepper. Simmer for 5 more minutes covered in medium-low heat. Remove cover and set aside to cool.

Filling the Empanada:
Lay one five-inch empanada dough on a plastic sheet or wax paper. Fill the center with 1 1/2 tablespoons of cooled beef empanada filling. Pull the dough from the back towards the front until they overlap each other covering the beef mixture. Press on the edges to close and seal the empanada. With the back of a fork, crimp and seal the edges of the half-round empanada together. Store in one gallon ziplocks in the freezer for one hour before cooking. Freeze the rest for future use.

Baking the Empanada:
Brush each empanada on top with egg yolk.Prick or insert the tip of a fork at three points on top of empanada for steam to come out when cooking. Arrange empanadas on greased or wax- lined cookie sheet. Bake in a pre-heated oven at 375 degrees F for 25 to 30 minutes.
Let cool for 10 minutes before serving.

Kitchen Tested 9/08/2007
*Edited by author 02/01/2011

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