Onlangs

• Het brood van het graan
• Een soep genoemd bachoy
• Kruid-geladen rijst, versie 2
• De kip en de pompoen van Sauteed met verse dragon
• Het diner van de verjaardag bij Chalet Vieux
• Baksel, Crisco en Splenda
• Aromatisch (en smakelijker!) de omslagen van het de lentebroodje
• Adobong kangkong
• Belgische waffler door Noordse Waren
• Het koken voor de Dag van de Vader? Hier is een idee.

In het archief

• Kip en rijst
• De stoomboot van het bamboe, roosterende pan en marinadeinjecteur
• Met chocolade bedekte kleverige beren
• Waar gebraden rijst
• Ossestaart sinigang
• Frittata van de makreel
• De lentebroodjes van de tonijn en van de kool
• Sago (tapioca of parelballen)
• Het diner van de verjaardag bij Chalet Vieux
• Van de laurier (baai) de bladeren

Recente Commentaren

• peasmom
  op 'Gestroopt ei in dashi - met grondSichuan peperbollen! '
• Madie
  op 'Bistek: Filipijns Rundvlees Steak
• Anna
  op 'Koreaans rundvlees stew
• Janet
  op 'Rib-oog steak
• Janet
  op 'Gestoofde mung bonen
• sto van Irene. Domingo
  op 'Gulaman, sago en snel parelschokken (de thee van de bellenmelk) '
• anna
  on 'Chocolate cheesecake'
• khalid
  on 'Ox Tongue (Lengua) in Mushroom Sauce'
• Hobo DeNovo
  on 'Fiery Adobo'
• LyB
  on 'Scones with preserved seedless plums'

A different kind of chicken casserole

… a creamy chicken casserole with a bread topping sprinkled with shredded cheese. “Confetti” describes the just-melted shredded cheese on top. I kinda overmelted the cheese on mine so the “confetti” became a “melt-y.” The difference in looks notwithstanding, the result was wonderful. It has the feel of home-cooking written all over it. And the bread topping? It’s oil-free.

To make this baked chicken dish, I had to make some substitutions in deference to the low-fat diet that we’re trying to maintain at home. Yogurt for cream of chicken soup; low-fat milk for regular milk.

Packed school lunch idea: chicken gizzards with fresh asparagus

About a week ago, I cooked 800 grams of chicken gizzards for a soup dish. I only needed half as much but decided to simmer them all anyway. Chicken gizzards don’t cook as fast as chicken meat. They usually require at least an hour of simmering. With the price of fuel, it was wiser to cook them all at the same time and just keep in the fridge what I didn’t need at the moment. When the gizzards were tender, I cut them into strips and reserved half for future use. Three days later, I sauteed the reserved gizzards with slices carrots and fresh asparagus for the kids’ school lunchboxes.

Pasta primavera… with fresh tuna!

There are no hard and fast rules as to what vegetables can be used for making pasta primavera. Personally, I prefer a combination of tomatoes, eggplants, bell peppers and carrots. I also like to add fresh basil because it goes so well with garlic and olive oil. In the past, I often added sardines in jars or canned tuna to what traditionally is a vegetable dish, but never fresh seafood. I never realized the difference it makes. The cubes of fresh tuna retained their shape, added flavor to the dish that did not have that overpowering fishy taste one gets from fish in cans and jars.

Capsicum halves stuffed with chicken, cheese and vegetables

This is my second attempt at making stuffed capsicum (or bell peppers, if you prefer to call them that) and I finally did it right. The first time, I stuffed the peppers with raw ground meat mixed with raw vegetables. The juices from the meat and vegetables soaked the peppers during baking, making it very soggy. This time, I cooked the filling first, stirred in lots of grated Parmesan and stuffed the sticky gooey mixture into the cavities of the halved peppers. I baked them only long enough to brown the tops and to cook the bell peppers just until they were tender-crisp.

Poached egg in dashi — with ground sichuan peppercorns!

Poached eggs are cooked in simmering (not boiling) water. The shells are cracked and the eggs are allowed to cook in the water until the whites are firm but the yolk still runny. I never poached eggs in water. I used to cook them in simmering meat broth. But because I am on a low-fat diet now, I am discovering other ways to poach an egg.

Try poaching your egg in dashi. Then, sprinkle it with salt and freshly ground sichuan peppercorns.