Archive for October, 2010

I am just the queen of easy to make meals and this uber façile dish you can prepare in 15 minutes or less! (depends how fast you can chop and mince)

Since we rarely cook beef and pork at the house, I used chicken strips from a whole chicken leftover. I love to buy whole chickens (they’re cheaper) and cut it up to pieces myself (to practice my knife skills), then throw in the bones into a big pot and boil for stock. There’s always bits and pieces of chicken still on the bones, which I strip down to the bare and use for soups or rice bowls like this recipe here. You can always substitute beef or seafoods (squid and prawns) for the chicken and the taste will still be perfect!


2 tablespoons oil
5 cloves garlic minced
1/2 medium onion, small diced
1 small carrot, small diced
1/2 medium zucchini, small diced
1/2 cup button mushrooms, quartered
1/2 cup cauliflower, cut to small pieces
1/2 cup cooked chicken strips (or  raw seasoned beef strips)
1 small pechay, cut to strips


4 tablespoons soy sauce
4 tablespoons oyster sauce
2 tablespoons brown sugar
2 tablespoons sesame oil
2 tablespoons water
3 cups cooked cold rice
1/2 teaspoon cayenne pepper (depends how hot you want it)
Pepper, to taste


Heat oil in large pan and sauté garlic, onions, and carrots. Toss in the rest of the ingredients and cook for about 2 more minutes. Add chicken strips, or beef strips and cook until browned. Mix your sauce ingredients in a small bowl then add into pan. Mix well and cook for about a minute to thicken sauce. Add rice and mix well for 2 more minutes. Add cayenne pepper and make sure to mix well. Season with pepper and serve hot in bowls.


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Lucban, in the province of Quezon, is just one of those towns that relaxes you the moment you step out and breathe in the fresh mountain air. The best time to go is during the Pahiyas festival every month of May.  An entire weekend devoted to festivities and endless eating. It’s one event that’s uniquely Filipino- brightly colored houses decorated with vegetables and kipings, street food on every corner, and lots of homemade goodies including my all time favorite chorizo of the Philippines and garlic filled longganisang Lucban.

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Can’t-Get-Easier-Than-This Pumpkin Soup

Pumpkin Soup

1 large Onion cubed
1 tablespoon Butter
Pumpkin about 2 inches thick, cubed
3 large Potatoes
Dash of Cayenne Pepper
1/4 cup Cream or milk
Salt and Pepper to taste

Saute onion in butter. Add pumpkin and cook until slightly caramelized. Add potatoes. Sprinkle with a pinch of rock salt. Pour water until covered. Simmer until pumpkin and potatoes are cooked (knife can pass through easily). Pour into a blender and blend until smooth. Pour back into deep pan. Add a bit of got water if too thick or pasty. When you get the right soupy consistency,add about 1/4 cup of cream or milk. Add a dash of cayenne pepper if you want it a bit spicy. Salt and pepper to taste. Serve with toasted pita breads or french bread.

OPTIONS: I like to experiment and I sometimes add mushrooms or cilantro to my pumpkin soup. Or a dash of dried herbs like basil, thyme, and oregano.

Drizzle with cream and top with croutons and voila!

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My friend Karen from LA loves to eat and sent me this easy yummy pasta recipe. Bon Appetit!

Linguine with white clam sauce:

2lbs (or more) of fresh manila clams
a bottle of Moscato D’Asti (or any other white wine you love to drink)
1lb linguine or linguine fini
crushed garlic about two cloves
dash of red pepper flakes
shaved parmigiana
olive oil
bunch fresh italian flat leaf parsley

Cook pasta al dente or per instruction on the box or to your liking. I usually cook it just under al dente because I add it onto the sauce and let it sit there for at least minute. Drain pasta.

Chop the parsley and set aside a handful for garnish

Saute garlic in olive oil in a deep saucepan (deep enough to accommodate all your clams and pasta later). No real measurement with the oil but the garlic can be floating in the oil since the oil will serve as part of your sauce depending on how dry or how soupy you want your pasta to be

Dump the clams into the pan and empty half of the bottle of wine. Cover and let simmer until all the clams have opened up.

After a while the clams should have opened up. If not, take out any clams that haven’t. Then add the chopped parsley and a dash of red pepper flakes for that extra zing.

Dump your pasta in the sauce and let it sit there for a while (to allow it to cook a bit more or just so the sauce will blend with the pasta).

Before I serve it I usually take out most of the shells but leave a few for garnish. Serve it in a nice platter (or shallow bowl) and garnish with the left over parsley and shaved cheese.

Enjoy the meal with the rest of the wine.

As you know, you have to use wine that you love to drink. One that isn’t too dry works best. Moscato is sweet so you may have to adjust the wine and other ingredients to your liking. I get my clams and herbs from the local farmers market for the freshest ingredients. I’m not sure where I got the recipe from but I can remember I had my first linguine with white clam sauce from a trip to Italy in ’03. I’ve been cooking this recipe since then with slight variations along the way usually having to do with the right wine.

I hope you enjoy this recipe and please let me know how it turns out.

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