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

How To Make Empanada Dough

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar (granulated)
3/4 cup cold butter (sliced into pieces)
1/2 cup cold milk
1 egg plus 1 egg white
1 teaspoon vinegar (white)

Put 3 cups of flour in a food processor and add 1 tsp salt and 1 teaspoon sugar. Pulse 4 or 5 times to mix them. If you do not have a food processor, use a bowl and do it manually by mixing with a rubber spatula.

Add 1/2 cup butter into the flour mixture and pulse until they mix together in a food processor.  If you are doing it manually in a bowl, use two table knives to cut the butter into the flour, or you can even use your fingers to blend them together.

Whisk together 1 egg, 1 egg white, 1/2 cup cold milk, and 1 teaspoon vinegar in another bowl and pour slowly into the flour mixture.

If you're doing it manually in a bowl, make a well in the center and pour liquid mixture slowly until flour sticks together and form into a ball of dough.

Knead the ball of dough on a clean surface lightly sprinkled with flour for about 8 minutes until it becomes smooth.

Wrap the dough in a  plastic food wrap  and refrigerate for about one hour. After one hour, use dough immediately. If not, put in the freezer for future use.

* Makes about 24 four" empanaditas
*Edited by author 05/14/2011

Wednesday, September 5, 2007

Prime Rib Roast Beef (Standing Rib Roast)

Prime Rib Roast Beef with 4 bones (about 7 to 8 lbs)
Salt and pepper


Preheat oven to 500 degrees F. 
.Sprinkle the roast generously with salt and pepper and set on a roasting pan (fat side up) and. Roast in the oven for 30 minutes at 500 degrees F to seal the meat.

Lower heat to 375 degrees F and cook for about 1 1/2 hours or until the thermometer inserted in the center of rib roast registers 120 degrees F for medium rare, 130 F for medium well, 135 for well done. 

Remove from oven and let sit for about 25 minutes before carving. Remember that it will still cook even after you take it out of the oven.

How to make the Au Jus Sauce of out Drippings

Collect all the drippings, put in a pan, and simmer on medium-low heat. Deglaze with red wine and add butter. Sprinkle salt and pepper, if desired.

Tip: Ovens are all different. By using a cooking thermomether, you have a better chance of perfecting your roast.

*Serves 6 persons

*Serve with mashed potatoes and some vegetables like green beans, green peas, or carrots.. Pair with a good full-bodied red wine like Cabernet Sauvignon or Bordeaux.

Pound Cake

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups unsalted butter
1 3/4 cups granulated sugar
5 beaten eggs
1 1/4 cups milk
1 tablespoon vanilla extract

Preheat oven to 350 degrees F.  Grease and flour a 10 inch bundt pan. Sift the flour, baking powder, and salt together. Set aside. Cream the butter and sugar until it becomes fluffy. Beat the eggs in one at a time. Add the vanilla and stir with the spatula. Add the flour mixture alternately with the milk. Pour batter into the pan. Bake for 1 hour and 20-30 minutes. Test with a toothpick inserted in the center of the cake.  Toothpick should come out clean when done. Remove from oven and let cool for 15 minutes before slicing.

Kitchen Tested 9/5/2007
Edited by author 01/27/2011

Tuesday, September 4, 2007

Pastel de Lengua

1 whole 3 pound lengua, cooked and diced
4 tablespoons olive oil
1 head garlic, minced
1 big onion, chopped
6 chorizo de Bilbao, sliced 1/4"
1 tablespoon salt
freshly ground black pepper
3 tablespoons paprika
2 bay leaves
2 cups frozen  sweet peas
3 cups fresh button mushrooms, cut in half
1 red bell pepper,  cut into 1/2 inch strips
1 big can tomato sauce
1 cup beef broth
pastry dough, made earlier


In a big pan, brown the garlic and add the onion and cook until transparent.  Add the Lengua, and the Chorizos de Bilbao. Add paprika and tomato paste. Season with salt and freshly ground pepper.  Add the button mushrooms, red pepper, and sweet peas.  Add the bay leaf and the beef broth and cook for a few minutes. 

Put in a rectangular baking dish and cover with the pastry dough overlapping 1/2" on the sides. Brush with egg wash and poke some holes on top.

Bake in a 375 degrees F for about 45 minutes or until golden brown.

To Cook and Remove White Covering on Lengua

Boil for 2 hours or more until white covering easily comes off.  Peel off with a knife and it easily comes off. Put back Lengua in the pot where it was boiled and cook for another 1/2 to 1 hour or until tender. Let cool. Dice.

Chicken Pastel

3 tablespoons olive oil
4 cloves garlic, minced
1 small yellow onion, sliced
2 boneless chicken breast, diced 3/4"
Vienna sausage, I small can, sliced 1/2"
1 cup frozen sweet peas
1 cup chicken broth
1 teaspoon salt
2 tablespoons fish sauce
1 teaspoon freshly ground pepper
1 carrot, diced
1 stalk celery
1 tablespoon cornstarch, diluted in 2 tablespoons water
Pastry, made earlier

Heat a pan on high and add the olive oil.  Brown the garlic and add the onion and cook until onion is transparent.

Add the chicken and cook until no longer pink.  Season with salt and freshly ground pepper. 

Add the Vienna sausage, sweet peas, and chicken stock. Mix well and cook for a few minutes.

Pour mixture in a rectangular ceramic or glass baking pan and cover with the pastry leaving about 1 inch on the sides.  Brush the pastry with egg wash.  Using the tip of a fork, put holes on the crust for steam to escape when baking.

Bake in a 425 degrees F oven for 15-18 minutes or until golden brown.

Kitchen Tested September 13, 2007

*Mom's Pastel

Pepperoni Pizza

Pizza Dough 
Mozzarella Cheese
Marinara Sauce
Sliced tomatoes
Sliced onions
Olive oil
Salt and pepper

 Preheat oven to 500 degrees F. Brush olive oil and marinara sauce on the pizza dough. Add mozzarella cheese, pepperoni, sliced tomatoes and onions. Sprinkle with salt and pepper if desired. Drizzle with olive oil. Cook for 10 to 12 minutes on a pizza stone or if you do not have one, use a cookie sheet. Cool before serving.

You can put anything on your pizza. You can put shredded cooked chicken breast , italian sausage made into little balls, bacon, steak cut into small strips, etc. You can add veggies and fruits like green, red, or yellow pepper, spinach, pineapple tidbits, olives, anchovies, capers, and any combination of your favorite cheeses like mozzarella, romano, feta, asiago, parmegiano reggiano, swiss, cheddar, monterey, etc. Have fun!

*Kitchen Tested September 4, 2007
Edited by author 01/31/2011

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