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Arab Custard with Cardamom and Rosewater Recipe

Posted in All About Dubai, All About Food!, RECIPES EXCHANGE :) with tags , , , , , on May 7, 2009 by ketchupplease

Hubby and I are so excited to visit the Philippines in a few weeks! 🙂 My in-laws are having a family reunion and our titos and titas would prepare their specialty dishes for our beloved Lolo… I assume they would appreciate my contribution as well… *pressure* *pressure*… Damn, I don’t have a specialty dish, boohoohoo! A lot of people loved my mango cheesecake though.. hmm…

It would be nicer to offer them something new this time… a traditional Arab food – maybe a dessert so it would be easier  to make *lol*… Here’s what I found at Sook & Cook… Fairly easy I guess.. Maybe I’ll just bring home the rosewater and cardamom.. I don’t know if I can buy whole milk in the Philippines, but I read on google that I can substitute evaporated milk + water.. I hope it turns out right and yum!!! 

Please, if you have other suggested dishes/dessert, I would really love to hear from you.. Thank you!!! 

arab-custard 

Arab Custard with Cardamom and Rosewater Recipe

Preparation time : 15 Min

Cooking time : 30 Min

Level of difficulty : Low

Ingredients

4 servings

4 cup milk

3/4 cup sugar

3 tablespoons custard powder

1 teaspoon ground cardamom

2 tablespoons rose water

ground pistachios and nuts

Preparation

– Put milk, sugar and cardamom into a saucepan and bring to the boil. Lower heat and taste for sweetness.

– Mix the custard powder with a little water to make a smooth thin paste and carefully stir it, little by little, into the milk mixture, whisking continuously. Continue stirring until the custard is smooth.

– Remove from heat and add rose water. Return to the stove and place over a very low heat to simmer gently for two to three minutes.

– Pour into small bowles, or a large bowl, garnish with pistachios and nuts and chill until ready to eat.

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My Impromptu Chicken Cordon Bleu, et al… (Products of our Broken Refrigerator)

Posted in RECIPES EXCHANGE :), Uncategorized with tags , , , , , on March 9, 2009 by ketchupplease

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Well, well, well.. I’m proud of my   impromptu dish! A product of my   Domestic UN-Goddessness — yes ,”un-goddess”…

My fault, our refrigerator broke down last night. It’s been quite a while since the freezer was last defrosted.. and I insisted that we chip the ice so it would defrost quicker. So, we chipped the ice in the freezer with a knife and a meat tenderizer (talk about impatience!) hehe.. and there you go.. refrigerator gas leak!

So, I had to cook our food stocks so it won’t all go to waste.. and voila… my very own version of Chicken Cordon Bleu, Chicken with Cheese and Basil, and Shrimp Parmigiana!

I only used what I had on hand:

VERSION 1:

Skinless Chicken Breasts

Cheddar Cheese

Turkey Bacon

Fresh Asparagus

Ground White Pepper

Thaw chicken breasts. Cook the fresh asparagus in a pan with water and salt to soften it.  Slice the uncooked breast on one side to make a “pocket”. Stuff the breast with sliced cheese, fried bacon, and asparagus.  Sprinkle white pepper inside the pocket. Seal the sides with barbecue stick/s.  Dredge with cornstarch, then dip in egg. Then lastly, cover with Parmesan Breading mixture (below). Fry in medium heat for about 5 mins. 

VERSION 2:

Chicken Breasts

Cheddar Cheese

Fresh Basil Leaves

Same as above. I ran out of bacon so I just stuffed the chicken with cheddar cheese and chopped basil leaves which I just picked from my small Basil plant. Sprinkled with some ground white pepper. Same, same… Dredge in cornstarch, then dip in egg, then roll in Parmesan Breading mixture. Fry in medium heat for about 5 mins. 

BREADING:

1. Cornstarch

2. Egg

3. Hot ‘n Spicy Dry Breadcrumbs

   Grated Parmesan Cheese

   Mixed Herbs

   Dried Basil

Dredge the meat in cornstarch first, then dip in egg. Then roll in Parmesan Breading mixture. As for the Parmesan Breading, adjust ingredients according to taste..  I must have used about 1/2 cup breadcrumbs and 1/4 cup grated parmesan cheese…

MUSHROOM SAUCE

Mushroom Soup Powder Mix (though I think condensed soup might taste better)

Water

Milk (in my case, Anchor fullcream powder milk was the only milk available, haha!)

Ground white pepper

Mix a small portion of mushroom soup mix with water, add milk, and white pepper. Make sure the mixture isn’t very salty coz the cheese in the chicken is already salty. Separate a few tablespoons of the mixture and mix with a little cornstarch. 

Stir over low heat. When already simmering, stir in the cornstarch mixture. Stir until sauce is thick. 

 

SHRIMP PARMIGIANA

Shrimps

Parmesan Breading

I had some shrimps available too, so I just salted the shrimps a bit, then dredged with cornstarch, dipped in egg, then rolled in the Parmesan Breading too. 🙂 

 

Not bad!

🙂

Now, how are we going to eat all of these? Hahaha!

Jamon Serrano, Chorizo and Green Olives Pasta

Posted in RECIPES EXCHANGE :), Uncategorized with tags , , , , , , on November 12, 2008 by ketchupplease

jamonpasta1

I originally intended to use the Jamon Serrano and Chorizo (from our Europe trip) for callos, but I couldn’t find tripe in any supermarket, so I ended up cooking pasta with it. It’s so good, though admittedly a sinful delight. 😉

Pasta Sauce

extra-virgin olive oil

3-4 garlic cloves, chopped

1/2 medium onion, chopped

around 3/4 cup chorizo, roughly chopped or diced

1 pack Jamon Serrano (spanish ham), around 400 grams

1 can chopped tomatoes

1 bottle traditional spaghetti sauce

1/4 cup sliced green olives

ground black pepper

Saute garlic in olive oil, then add the onions. Stir in the diced chorizo. Pour in the canned chopped tomatoes and traditional spaghetti sauce. Add the jamon serrano and green olives. Add freshly ground black pepper to taste. Simmer until cooked. Adjust seasoning if needed.

Pour the sauce over cooked al dente pasta. Serve with garlic bread.

I’ll let you in on a little secret I learned from my mom-in-law… If you want your pasta sauce to have a more tangy taste, you may add a little vinegar (1/2 tsp. or so). Once you add the vinegar, don’t stir it too much coz it will make it too acidic. I swear it works all the time. I sometimes also do this when cooking afritada or other tomato based dishes! 🙂 

Mmmmm…..!


Bon Appetit! 😀

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Lemon Fish with Cream Sauce

Posted in RECIPES EXCHANGE :) with tags , , , , on November 6, 2008 by ketchupplease

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Here’s another quick and yummy recipe I tried. I used some substitutes so it won’t be as fatty or rich as the original recipe…For my standards, I think it’s guilt-free 😉 And it’s really easy to cook! 🙂

Main Ingredients

2 pounds perch or sole fillets

1 tsp salt

3 tbsp. chopped green onions

3/4 cup water

1/4 cup lemon juice

Wash fillets and dry with paper towels. Rub both sides with lemon slices. Cut fillets into 2 inch wide strips. Sprinkle with salt and pepper. Roll up like jelly rolls and arrange close together. Mix water and lemon juice and pour over fish. Sprinkle top with chopped green onions. Simmer covered in nonstick pan (I buttered the pan a little) until fish is cooked, about 15 mins. (You may also cover it in foil and bake at 400F for 15-20mins.)

Sauce Ingredients

1/2 cup evaporated milk (or light milk), mixed with 3 tbsp. flour or cornstarch

3 tbsp. butter (I used 75% fat free butter)

3 tbsp. grated cheddar cheese (I used less)

sauce from the cooked fillets

 

Melt butter in the pan. Stir in the water/lemon sauce from the cooked fish. Add the milk-cornstarch mixture. Add the cheese and cook until thick. Adjust seasoning.

Pour the cheese sauce on top of the fillets. Garnish with chopped parsley or green onions. 

Tada! It’s chow-time! 🙂

 

Bon appetit! 🙂

Lime Cilantro Tuna Steak with Honey Glaze

Posted in RECIPES EXCHANGE :), Uncategorized with tags , , , on October 15, 2008 by ketchupplease

 

I got this recipe from All Recipes . It’s supposed to be grilled, but I just fried it coz we don’t have a griller. I modified it a bit. It’s really good. My hubby liked it, parang pang-hotel daw hehe 😉

 

MARINADE:

1/4 cup olive oil

1/4 cup lime juice

1/8 cup balsamic vinegar

2 cloves garlic, minced

1 tablespoon minced fresh ginger root

1/4 cup chopped cilantro

1 pound tuna steak/fillet

salt and ground white pepper

 

HONEY GLAZE:

1/4 cup honey

2 tablespoons olive oil

2 tablespoons chopped cilantro

 

Rub salt and pepper on tuna steak (easy on the salt, it’s not supposed to be very salty). Marinate in lime cilantro sauce for about 3 hours. Cook 1-2 minutes on non-stick pan (don’t add oil anymore), then flip. When almost cooked already, pour glaze on top.

Feel free to adjust ingredients according to your taste. 

 

Bon Appetit! 🙂