Tuesday, September 27, 2016

blueberry batter pancakes with banana and walnuts

This is a Jamie Oliver original but I tweaked it a bit as this is a dry and bland pancake (Sorry Jamie!). So I add butter and honey (both ingredients makes a baked product tender or fluffy) to the recipe. It will NOT be a super food anymore but more of a comfort food.

I used all-purpose flour since that was available; walnuts for nuts and maple syrup instead of honey.

Makes 4 servings


1½ cups blueberries
1 large, ripe banana
¾ cup milk
2 T melted butter, cooled to room temperature (or any neutral oil)
2 T maple syrup (honey, sugar, etc.)
1 large egg
1¾ cup all-purpose flour
2 teaspoons baking powder
¼ teaspoon kosher salt
oil, to coat the pan

Optional, to garnish:

¼ cup plain yogurt
Ground cinnamon
1 ounce chopped roasted, unsalted walnuts (pecans, hazelnuts, etc)
Maple syrup


Using a food processor/blender, blitz half the blueberries, peeled banana, milk, egg, butter, maple syrup and flour in a blender to make a smoothie pancake batter.

Transfer mixture into a bowl and fold in the remaining berries.

Preheat a large nonstick frying pan on medium-high.

Lightly brush oil or use paper towel dipped in oil to wipe on the pan. Once hot, pour batter into the pan to make large pancakes or small ones. Either way, cook for a couple of minutes on each side, or until crisp and golden.

Flip them for an additional 30 seconds if you want the outside more crispy. Serve as and when they’re ready, while you get on with more.

To serve, top with a dollop of yogurt, a sprinkling of cinnamon, and a scattering of toasted nuts, then finish with a little drizzle of maple syrup.

Recipe by Jamie Oliver, from Everyday Super Food

Wednesday, September 21, 2016

blue cheese, barbecue mushrooms burger with fried onions

When i saw that i have canned mushrooms, barbecue sauce, blue cheese, hamburger and plain buns-i thought i'd make this burger.

This is LIKE a Red Robin copycat. The flavor profile is THERE. Really, really scrumptious and awesome burger!

Eat with fork or spoon and paper towel ready. Those mushrooms and cheese ooze out. I scooped them with my fingers!


1 lb ground beef, form into 4 patties
4 T Worcestershire sauce
1 T cracked black pepper
1 cup Southern-style barbecue sauce
1 4 oz of canned mushrooms, well drained
1 T cooking oil
3 T mayonnaise
2 T barbecue sauce

1 foil package of fried onions or 1 cup

4-6 T of crumbled blue cheese

4 plain soft buns


Read recipe; prepare your ingredients.

Form ground beef into 4 patties; lay flat on a small baking tray or large plate.
Sprinkle equal amounts of cracked black pepper on each patties
Pour 1 T each with Worcestershire sauce; set aside to marinate for 30 minutes to 1 hour

Preheat the grill until it reaches to 450-500 F.

Barbecue mushrooms

Preheat small saucepan. add cooking oil and mushrooms; saute for 1 minute then add barbecue sauce
Simmer on very low
Leave uncovered and lightly stir every minute

Barbecue sauce aioli: In a small bowl, mix well 2 T barbecue sauce and the mayonnaise, set aside

Turn off left OR right side (NOT both) of your grill.

Where the side is turned off-place the patties, 2" apart. Grill each side 3-5 minutes, only turning ONCE.

Place on a dry metal or glass plate, set aside. 

Buns: Turn off grill and quickly toast the buns, flat side down only; 30 seconds to 1 minute.

Turn off the stove and remove the barbecue mushrooms from heat.


Spread the barbecue sauce aioli on each side of the buns. Sprinkle with blue cheese top with the mushroom sauce. Place burger patty topped with fried onions.

Repeat with the remaining 3 patties.

Tuesday, September 20, 2016

Indian-style curry rice and side salad

Curry-flavored steamed rice 

1 1/2 cups basmati rice or extra long grained rice
2 cups water
2 T butter, room temperature
1 T (more or less) curry powder
2 T safflower tendrils (really cheap substitute for saffron)
2 pinches of salt to taste


Wash rice 3 times; drain well. Set aside.

Preheat large skillet on medium high until smokey.

Lower heat to medium; add butter and stir and toss rice, 1 minute.

Add the water, salt and curry powder. Stir until well incorporated.

Let it boil on high then lower heat to simmer. Stir to check bottom as rice tends to stick and get burned.

Set heat to very low and cover pan with a lid. Continue cooking until rice is soft and fluffy.

Drop the safflower tendrils and stir/toss in the rice. Cover and remove from heat.

Fresh vegetables salad with goat cheese 

1 large tomato, seeded and chopped
1 thinly sliced scallion or half of a small red onion
half of a small cucumber, chopped
3 leaves of Romaine, finely chopped
1 clove of garlic, grated
1 T lemon juice
1 T extra virgin oilive oil
pinch of salt and crack black pepper to taste
2 T crumbled goat cheese

Toss  and stir in a medium bowl. Serve.

indian-style meatballs in masala sauce

Aside from the countless (less than 10?) Mexican restaurants, 3 Chinese, 1 Greek, 1 Japanese and 1 Thai restaurant in town-the other (had) exotic place to eat where I live was an Indian restaurant(Delhi style). Well-too bad it burned down. Methinks it was not an accident-but I'm just speculating.

Indian food is expensive to make but especially for 3 or more people. It's the spices that makes this cuisine pricey. Plus making it authentic-you have to use lamb or goat meat. Yeah, you can use beef-good quality lean beef (Veal?).

But Indian cuisine seldom-if NOT uses beef especially in India and if you're a devout Hindu. They consider cows sacred. There is a ban in the slaughter of cows. If it is imported beef, I read they can eat beef-irregardless if your Hindu or not.

Here in the states and elsewhere having an Indian community, they prepare dishes for commercial eating with what meat is readily available-even pork.

Recipe for the side salad and rice

Disclaimer: I do not know what I am talking about but I assure you this recipe has 100% Indian flavors to it. Message me nicely to correct if I am wrong. Namaskar!


Serves 3-4


1 lb ground lamb meat (substitute with chicken/turkey; goat, veal or pork)
1 tsp salt
1 tsp cumin seeds, crushed
1 tsp chili powder
2 tsp garam masala
1 medium onion, very finely diced
4 cloves garlic, very finely chopped
1 tbsp ginger, grated
1/2 tsp ground fennel seeds
3 T cilantro, finely chopped

Little oil in a little bowl or dish

Masala Sauce

2 T oil
1 large onion, finely chopped
4 cloves of garlic, finely chopped
2 tsp ginger, grated
1 tsp salt
1 tsp turmeric
1/2 tsp ground fennel seeds
1 chili pepper, seeded & deveined; chopped
½ tsp chili powder
1 cup (200g) canned tomatoes
1/2 cup plain yogurt
1/2 cup coconut milk
1 tsp garam masala
Finely chopped cilantro, for garnish (optional)



In a large bowl, mix all the ingredients for the meatballs.
Rub your palms with oil and form meat mixture into 2" meatballs.
Place the meatballs 2" apart on a foil-lined baking sheet.
Broil on low, on the lowest part of the oven. After 7 minutes take out and turn the other side of the meatballs, broil for 7 minutes.
Take out from oven and set aside to cool.

Masala Sauce

Preheat a large saute pan on high until smokey.
Add 2 T cooking oil and stir in garlic and onion. Saute for 1 minute.
Reduce heat and add ginger, fresh chili pepper, tomatoes, salt, turmeric, fennel seed powder, and chili powder. Stir and cover to simmer for 15 minutes.
Uncover and add yogurt, coconut milk and meatballs; stir to combine and cover to simmer for another 15 minutes.
Uncover and stir in garam masala. Continuously simmer for another 5 minutes, uncovered.
Remove from heat.

Recipe idea taken from this this and this

Friday, September 16, 2016

Coconut and Ginger Chicken Fresh spring Rolls. A Dish Magazine (New Zealand) original.

This is not my recipe at all but I cut and paste the original recipe because I followed the recipe to the T!

I really like how Dish Magazine (New Zealand) assembled this recipe. Actually, I really, really like anything and everything that they concoct there especially when it has a Southeast Asian theme to it. This recipe is the chicken version for the Vietnamese shrimp spring rolls but I think it's a new creation of it's own.

I recommend dipping the cucumber, carrots and greens in a mixture of vinegar, sugar, Sriracha or any hot sauce, salt and cracked black pepper (ratio below). Trust me, you will also like my version of this.

Note: if you read the original recipe, it used chicken thighs and has mint in it. Here, I would use chicken breasts and I also removed the mint.


1 lb chicken breast
1 can of 400ml coconut milk
½ cup water
½ teaspoon sea salt
1 teaspoon chicken stock powder
4cm piece fresh ginger, sliced


1 cup vinegar
1 tsp Sriracha or any hot sauce preferably Asian-based
1 tsp salt
pinch of cracked black pepper

To assemble:

1 package rice paper rounds
1 small cucumber, julienned
2 carrots, peeled and julienned
handful each chives and coriander

Dipping sauce:

⅓ cup chunky peanut butter
¼ cup sweet chili sauce
1 tablespoon lime or lemon juice
1 tablespoon soy sauce
2 teaspoons fish sauce
2 teaspoons sesame oil


Read the recipe; prepare the ingredients.

Chicken: Place all the ingredients in a medium saucepan. Bring to the boil over a medium heat, then reduce the heat to low and simmer for 5 minutes. Remove the pan from the heat, cover and leave the chicken in the liquid for 30 minutes to finish the cooking process.

Remove from the saucepan and shred into long strips.

Place in a bowl and toss with ⅓ cup of the coconut cooking liquid. Cover and chill until ready to use.

Dressing: in a small bowl, stir the dressing ingredients until well combined. Set aside.

To assemble: Fill a wide shallow bowl with warm tap water. Soak a rice paper for 10 seconds until it is just starting to soften. Lay flat on a chopping board.

Place a line of carrot, cucumber (dipped in the dressing) and chicken along the edge closest to you, and a third of the way up the rice paper. Bring the bottom edge of the wrapper tightly up over the filling and roll twice. Add a line of chives, and coriander (dipped in the dressing) and continue to roll up tightly.

Place slightly apart on a platter so they don’t stick together. Cover with plastic wrap and refrigerate if not serving immediately.

Dipping sauce: Whisk all the ingredients together in a bowl.

To serve: Cut the rolls in half and serve with the dipping sauce. Makes 12 whole rolls

Wednesday, September 14, 2016

egg fu yung sauce. brown gravy


1/2 cup hoisin sauce
2/3 cup water
2 T corn starch
1/2 t grated fresh ginger or 1/4 t granulated/powdered ginger
3 T soy sauce
1/2 t salt
1/2 t cracked black pepper


Whisk water and cornstarch in a small bowl; set aside.

Place hoisin sauce, ginger, soy sauce, salt and pepper in a small sauce pan. Turn on stove to medium and heat up contents; add the water-cornstarch mixture. Whisk continuously to avoid curdling at the bottom of pan. 

Remove from heat when mixture has thickened.

Use immediately on egg fu yung

ham and shrimp egg fu yung

I have no stories for today about this dish other than that i am craving for it. my feet aches though but i am content. i know you don't give a crap but really-it's okay.

You know, i have no idea if this is what they call a "New York-style" or not. but if you make it, i swear it's the best egg fu yung you'll ever have in your life! hehe-yeah, i am partial to my own cooking.

This is a regular in the house. i can always go to my fave Chinese restaurant in town but i thought I'll make it today. Most of the ingredients were sitting here and there waiting to be used.

Because of the number of ingredients involved in making this dish, you'd think it's intimidating but really-it's so easy. it's kinda time consuming to make, lot's of chopping but if you're determined to have this in your mouth-then you can make it!

Makes 7, 2" (diameter) patties.


7 eggs
2 T milk
10 cooked medium shrimp, chopped; store-bought. Yes you can use fresh shrimp. Remove shell and blot on paper towel.
2/3 cup cubed ham (Cooked, chopped chicken is fine.)
1 medium onion, finely chopped
1 4 oz. canned, sliced mushrooms, drained well. You can use 2/3 cup thinly sliced fresh mushrooms.
1/3 cup finely chopped green onions or 1 bunch
1 cup bean sprout, rinsed and drained well
1/3 cup canned (drained) or frozen (thawed & drained) green peas
4 T water
2 T soy sauce
3/4 t salt
1/2 t cracked black pepper
At least a half cup of cooking oil  (2 T/2 patties)

NOTE: you can use all kinds of seafood and meats.


Read recipe; prepare ingredients

Place everything in a large bowl. Carefully whisk altogether until well combined; set aside.

Preheat large, flat frying pan on medium high, 1 minute. Pour 2 T of cooking oil and continue preheating, 3 minutes.

Using a 1/3 measuring cup-fill it with the egg fu yung mixture and pour mixture on the side of the preheated pan. Repeat on the other side.

Liquid ingredients will seep out of the dry ingredients towards the whole pan. Using a spatula, try to push it back towards each patty until the sides of each patties cooks thru.

Cover and cook for 1 minute; uncover and flip the other side; cover again to cook 1 minute or until ingredients are set and golden brown. Place on a paper-towel lined big plate.

Repeat until the mixture is cooked into 7 patties.

Saturday, September 10, 2016

zucchini season: zucchini-olive oil cake

I saw the original recipe of this cake in a doctor's office. I was a walk-in patient for a quick adjustment (neck and back) and since I have to wait for my turn, I had all the time to browse thru the available magazines. I decided to read Better Homes Gardens and this recipe was one on the line of several recipes for the August issue. I copied it by hand having no idea that it was also posted online on their website

Just a reminder: if you're going there to check out the original recipe, they will require you to sign up and ask for your email address.

If there are no zucchinis in your part of the area for reasons that they don't grow where you live, but gourd (upo or condol; Philippines, SE Asia, India, ), papaya and chayote/sayote does-substitute it with the latter ingredients. Make sure not to include the seeds.

If you have no olive oil for the same reason that it's not produced where you live, use any neutral cooking oil that is readily available.

You will not be able to call it "zucchini olive oil cake" (Duh.).

No almond milk? Substitute with soy milk, evaporated milk or 2% pasteurized milk.

If using evaporated milk, add 1 tablespoon of water in the measuring cup before adding the evaporated milk to make 2/3 cup.

2 1/2 cups shredded unpeeled zucchini (substitute upo or condol, seeded)
2 1/3 cups granulated sugar
3/4 cup olive oil
4 eggs
2/3 cup unsweetened vanilla almond milk
2 teaspoons vanilla
4 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon salt

2 recipes Cream Cheese Frosting


1. Preheat oven to 350° F. Grease and flour three 8" round baking pans; otherwise, use parchment paper. Set aside. Spread shredded zucchini on a clean kitchen towel or paper towel to remove the sap of this vegetable.

2. In a large mixing bowl, whisk together sugar and oil. Add eggs, almond milk and vanilla; whisk to combine. Add flour, baking powder, and salt; whisk to combine. Stir in zucchini. Pour into prepared pans (2 cups per pan). Bake 30 minutes or until bamboo skewer inserted all the way to the bottom comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans and cool completely.

Cream Cheese Frosting


1 8 oz cream cheese, softened
4 tablespoons butter, softened
4 tablespoons olive oil
2 teaspoon vanilla
6 cups powdered sugar


1. In bowl beat the cream cheese, butter, extra-virgin olive oil, and vanilla on medium speed until light and fluffy.

2.Gradually beat in powdered sugar until spreading consistency. Makes about 2 cups frosting.